- THE GENIUS OF THE FIRST HUMANS WHO DECIDED TO DOMESTICATE COWS BUT TO TAKE MILK WAS ONE OF THE TRANSFORMATIVE DECISIONS IN ALL OF HUMAN HISTORY.

Smith: RAW MILK CAN BE AN AMAZING PART OF YOUR DIET.

IT CAN ALSO MAKE YOU ILL, AND IT COULD BE DEADLY.

Andy Kehler: WE BELIEVE THAT OUR CHEESE WILL NEVER BE ANY BETTER THAN THE QUALITY OF OUR MILK.

Fisher: WHAT'S SHINING THROUGH IS THAT OLD-FASHIONED NATURE OF, "FOOD IS SUPPOSED TO BE WHOLESOME AND DELICIOUS."

male narrator: HUMANS ARE A STRANGE BREED.

WE ARE THE ONE MAMMAL THAT CONTINUES TO CONSUME DAIRY PRODUCTS LONG AFTER INFANCY.

OUR LOVE FOR MILK, CHEESE, AND ICE CREAM IS EASY TO UNDERSTAND.

FAT, CREAM, AND SUGAR TASTE REALLY GOOD, BUT AS AMERICA GREW, SO DID THE DAIRY INDUSTRY.

WHAT HAVE WE LEFT BEHIND ON THE FAMILY FARMS OF YESTERDAY?

TODAY'S DAIRY RENAISSANCE IS EMBRACING SMALL-SCALE ARTISANAL METHODS, PREMIUM INGREDIENTS, AND EVEN RAW MILK.

Mateo Kehler: THIS PART OF THE WORLD HAS A LANDSCAPE THAT'S ICONIC AND HAS BEEN CREATED BY THE FOOTPRINT OF THE DAIRY FARMER.

THAT PATCHWORK OF FARMS AND FIELDS HAS COME TO DEFINE, YOU KNOW, VERMONT AND ITS PASTORAL BEAUTY.

Andy Kehler: AND IN 1998, GREENSBORO LOST 30% OF ITS DAIRIES.

Mateo Kehler: WE ARE WORKING ON REDEFINING WHAT IT MEANS TO BE A DAIRY FARMER IN OUR COMMUNITY.

OUR COMMITMENT TO PRODUCING HIGH-QUALITY RAW MILK IS THE FOUNDATION OF OUR CHEESE.

Andy Kehler: WE BELIEVE THAT OUR CHEESE WILL NEVER BE ANY BETTER THAN THE QUALITY OF OUR MILK.

Mateo Kehler: WE'RE A 45-COW DAIRY.

WE TURN ALL OUR MILK INTO CHEESE.

WE ARE COMPETING AGAINST MEGA FARMS, WHERE THEY'RE MILKING TENS OF THOUSANDS OF ANIMALS ON A FEW ACRES OF GROUND.

- ONE OF THE PROBLEMS IS THE ECONOMICS.

AGRICULTURE AND FOOD IN THIS COUNTRY HAS BEEN DRIVEN, FOR THE PAST SEVERAL DECADES, BY A QUANTITY MODEL.

MAKE MORE.

MAKE IT CHEAP.

Mateo Kehler: THE ECONOMICS OF THAT ARE REALLY PLAIN.

YOU EITHER HAVE TO GET BIG, OR YOU HAVE TO GET OUT.

WHAT WE'RE ATTEMPTING TO DO HERE IS ESSENTIALLY DEVELOP A PRODUCT THAT REALLY REFLECTS, YOU KNOW, THE ESSENCE OF THE NORTHEAST KINGDOM AND PRESENT IT IN THE FORM OF A CHEESE.

[lively electronic music] WE'RE COOKING, STIRRING THE CURD... BASICALLY, WAITING FOR THE CURD TO, LIKE, PEEL HERE, DRAIN A LITTLE BIT MORE.

♫♫ THIS IS EXACTLY WHAT LITTLE MISS MUFFET WAS EATING WHILE ON HER TUFFET.

LOCKED UP IN HERE IS A WHOLE WORLD OF FLAVOR THAT WILL BE RELEASED THROUGH THE AGING PROCESS.

♫♫ WHEN WE GET THE MOISTURE AND THE ACIDITY WHERE WE WANT IT, WE'RE GOING TO DRAIN THIS VAT, PRESS THE CURDS.

A LOT OF PEOPLE THINK THAT CHEESEMAKING IS AN ART.

WE BELIEVE IT'S A CRAFT.

WITHOUT THE TOUCH, YOU HAVE MEDIOCRITY.

THE MARKET FOR A DELICIOUS MOUNTAIN CHEESE LIKE THIS IS PRETTY WIDE OPEN.

WE SAY CHEESEMAKING IS 10% CHEESEMAKING, 10% RECORD-KEEPING, AND 80% CLEANING.

RELENTLESS.

DAY AFTER TOMORROW, THE CHEESES THAT WE MAKE TODAY WE'LL SHIP UP TO THE CELLARS.

EUROPE WAS BUILT ON CHEESE.

YOU CAN STILL TAKE A WHEEL OF PARMIGIANO REGGIANO TO THE BANK AND GET FRONTED 80% OF THE RETAIL VALUE.

Andy Kehler: TO MY KNOWLEDGE, WE'RE THE FIRST IN THIS COUNTRY TO DEVELOP THIS MODEL.

Mateo Kehler: WE PAY THEM CASH WHEN THE CHEESE IS DELIVERED TO US.

WE RIPEN THEIR CHEESE TO GET THEIR PRODUCT TO MARKET.

WE'RE DOING SOMETHING ON A SCALE AND IN A WAY THAT HASN'T REALLY BEEN DONE BEFORE.

CHEESES STORE A VALUE.

WE SAW THE OPPORTUNITY TO BUILD A BANK.

Andy Kehler: IF, IN OUR LIFETIME, WE COULD CREATE A SITUATION WHERE THERE MIGHT BE AS MANY OR MORE DAIRY FARMS IN OUR COMMUNITY THAN THERE WERE WHEN WE STARTED, THAT WOULD BE THE ULTIMATE VISION OF SUCCESS.

Mateo Kehler: WHEN WE THINK ABOUT WHAT IS THIS PLACE GOING TO LOOK LIKE IN A GENERATION OR TWO, YOU KNOW, THAT IS WHAT I'M INTERESTED IN WORKING ON WHEN I GET UP IN THE MORNING.

Andy Kehler: TO CREATE AN ECONOMY THAT IS AN ACTUAL REFLECTION OF THE LANDSCAPE, THAT'S WHAT SUSTAINABILITY IS.

McAfee: ALL GOOD?

PROP WORKS.

VACUUM'S GOOD.

FREE AND CORRECT.

MAKE SURE WE'RE ALL CLEAR.

NO COWS.

[laughs] OKAY.

HERE WE GO.

FLYING IS A JOY OF MINE I'VE EXPERIENCED MY ENTIRE LIFE.

I STARTED FLYING WHEN I WAS THREE YEARS OLD, IN MY DAD'S LAP.

IT'S BEAUTIFUL.

NOBODY'S TELLING ME WHAT TO DO UP HERE.

I CAN DO WHATEVER I WANT.

THAT'S KIND OF LIKE RAW MILK.

YOU TAKE IT VERY SERIOUSLY.

THERE'S NOBODY BETWEEN US AND OUR CONSUMERS.

THERE'S NO PROCESSING PLANT WITH A KILL STEP OF PASTEURIZATION.

YOU START CLEAN.

YOU END CLEAN.

THEY CALL IT THE "STANDARD AMERICAN DIET" FOR A REASON-- S-A-D.

SAD.

IT'S PROCESSED TO DEATH.

THAT'S WHY WE SEE KIND OF AN EMERGING MARKET FOR RAW MILK PRODUCERS AND A DECLINING CONSUMPTION MARKET FOR PASTEURIZED MILK.

- WHEN SETTLERS CAME TO THIS COUNTRY, THEY BROUGHT THE COWS AND THE SHEEP AND THE GOATS THAT WERE THIS CORNERSTONE OF THEIR AGRICULTURAL SUCCESS, BUT AS WE BEGAN TO URBANIZE MORE AND MORE, WE HAD FARMS PRODUCING FOOD PRODUCTS AND SHIPPING THEM TO DISTANT CITIES, AND YOU LOST THE CONNECTION BETWEEN THE PRODUCER OF THE FOOD AND THE CONSUMER.

MILK WAS SOLD AT LARGER AND LARGER DISTRIBUTIONS, AND THE RISK OF HARBORING PATHOGENIC ORGANISMS BECAME VERY REAL.

THERE WERE DISEASES LITERALLY CAUSED BY CONTAMINATED MILK.

NOW, IT TURNS OUT THAT THAT PROBLEM CAN BE SOLVED, EFFECTIVELY, BY COOKING THE MILK.

LOUIS PASTEUR WAS ONE OF THE MOST CENTRAL FIGURES IN HUMAN HISTORY, AND THE CORE OF HIS SCIENCE WAS THE EMERGING FIELD OF MICROBIOLOGY, AND AS A RESULT, WE STILL CALL IT PASTEURIZATION TODAY.

THAT BECAME THE QUALITY AND SAFETY POLICY FOR THE ENTIRE INDUSTRY.

THE GOOD NEWS IS, MOST OF THE NOURISHMENT PROPERTIES OF MILK ARE RETAINED IN PASTEURIZED MILK.

UNFORTUNATELY, WE DON'T KNOW YET ALL THE PROPERTIES OF MILK THAT ARE BEING INACTIVATED BY THOSE THERMAL PROPERTIES.

MILK IS A BIOLOGICAL FLUID, AND IT SUPPORTS THE GROWTH OF A VARIETY OF BACTERIA-- BACTERIA THAT ARE GOOD FOR YOU AND BACTERIA THAT ARE BAD FOR YOU.

RAW MILK IS, IN AND OF ITSELF, NOT UNSAFE.

McAfee: RAW MILK IS HARD TO DO, ESPECIALLY AGAINST THE BACKDROP OF THE REGULATORY ENVIRONMENT.

IT'S NOT EASY TO DO, AND IT'S NOT CHEAP TO DO.

IN CALIFORNIA, RAW MILK HAS ALWAYS BEEN LEGAL, AND THERE'S ABOUT HALF THE STATES THAT IT'S ILLEGAL TO BUY RAW MILK-- OR TO SELL RAW MILK, I SHOULD SAY.

THE MILK THAT COMES OUT OF THAT UDDER IS IMMEDIATELY CHILLED DOWN TO 33, 34 DEGREES, RIGHT ABOVE FREEZING.

THERE HAVE BEEN ILLNESSES, AND SOME OF THOSE ILLNESSES CAME FROM ORGANIC, PASTEURIZED DAIRY.

RAW MILK IS A MANIFESTATION AND REFLECTION OF ITS ENVIRONMENT.

WE HAVE BEEN INCREDIBLY ATTENTIVE STUDENTS, TO LEARN AND UNDERSTAND, WHEN WE HAD TO FIGURE THIS OUT BY OURSELVES.

THAT'S A CLEAN DIPPER.

HE'S REACHING IN TO TAKE A SAMPLE OF MILK, AND HE ACTUALLY HAS A PERMIT TO ACTUALLY DO THIS TEST, AND THAT TEST WILL BE A SAMPLE WE SEND TO THE LAB TO DETERMINE HOW WELL OUR DAIRY TEAM DID ON MILKING THIS PARTICULAR BATCH OF MILK.

STATE DOESN'T REQUIRE US TO DO ANY TESTING.

THEY TEST ONCE A MONTH.

WE TEST 180 TIMES A MONTH.

Blaine McAfee: THE COWS GIVE US THE MILK.

IT COMES INTO A STAINLESS STEEL DELIVERY TANK, AND IT GOES DIRECTLY INTO THIS MACHINE.

THIS IS A CAPPER/FILLER.

ABOUT 1,000 GALLONS AN HOUR, THIS MACHINE CAN FILL.

McAfee: MOST DAIRYMEN HAVE NO IDEA WHO THEIR CONSUMERS ARE.

WE LISTEN TO OUR CONSUMERS.

THE BOTTOM LINE IS, IT'S ABOUT CONDITIONS.

IS IT CLEAN AND GREEN?

German: WHEN WE THINK OF MILK, WE TEND TO THINK OF IT AS A SIMPLE BAG OF CHEMICALS.

NOTHING COULD BE FARTHER FROM THE TRUTH.

REGULATORS HAVE TO ENSURE THE SAFETY OF THE FOOD SUPPLY TO THE PUBLIC.

RAW MILK HAS THE POTENTIAL TO BE A CARRIER OF FOODBORNE ILLNESS.

ONE OF THE THINGS THAT MAKES RAW MILK ATTRACTIVE IS THAT IT SEEMS TO HAVE PROPERTIES THAT CONFER AN IMMUNOLOGICAL BENEFIT.

AND THERE ARE CHILDREN WHO LIVE ON FARMS AND CONSUME RAW MILK UNHEATED AND UNHOMOGENIZED AND CHILDREN WHO LIVE ON FARMS WHO CONSUME HEATED MILK.

THE CHILDREN WHO ARE CONSUMING RAW MILK HAVE DRAMATICALLY LESS ALLERGIES.

SO WE HAVE THIS VERY CLEAR POTENTIAL RISK-- PATHOGENIC ORGANISMS-- THAT WE ARE CATEGORICALLY CERTAIN HEATING WILL ELIMINATE, AND WE HAVE THIS PROTECTION FROM ALLERGY, AND YET WE DON'T KNOW HOW IT WORKS.

Smith: I'M IN OREGON, WHERE RAW MILK RETAIL SALES ARE ILLEGAL.

THIS LAW CAME ABOUT IN THE LATE '90s WHEN THERE WAS AN E. COLI OUTBREAK AT A FARM, AND THEY JUST SHUT IT OFF, ALL RETAIL SALES.

IN ORDER TO FIND RAW MILK IN OREGON, YOU KIND OF HAD TO DO A LOT OF RESEARCH, SOME OF IT UNDERGROUND.

WELL, I WAS SPENDING $300 A MONTH ON RAW MILK.

I HAD ALL THIS GRASS, AND SO IN THE BACK OF MY MIND, I THOUGHT, "I COULD HAVE A COW, "AND THEN WE WOULD HAVE ENDLESS MILK, AND I WOULDN'T HAVE TO RATION IT."

BEFORE I EVER BROUGHT MY FIRST COW HOME, I SPENT SIX MONTHS OR MAYBE EVEN A YEAR RESEARCHING EXACTLY WHAT I NEEDED TO DO.

YOU HAVE TO EDUCATE YOURSELF ON THIS.

THERE'S NO AGENCIES OR PROGRAMS OUT THERE TO TEACH YOU THIS.

I LEARNED WHAT SUPPLIES I HAD TO GET AND THE STEPS I NEEDED TO TAKE.

YOU HAVE TO PUT SAFETY FIRST.

THAT IS THE NUMBER ONE MOST IMPORTANT THING YOU MUST DO.

RAW MILK CAN BE AN AMAZING PART OF YOUR DIET AND BE NOURISHING, BUT IF IT'S PRODUCED CARELESSLY, IT CAN ALSO MAKE YOU ILL, AND IT COULD BE DEADLY.

ABOUT A YEAR AND A HALF AGO, WE HAD AN E. COLI OUTBREAK ON A SMALL RAW MILK DAIRY THAT SICKENED ABOUT 20 PEOPLE.

THE WORST OF THOSE WAS A CHILD WHO IS NOW THREE YEARS OLD.

SHE'S VERY ILL.

HER KIDNEYS FAILED.

I HAVE A PICTURE OF THIS GIRL IN OUR MILK ROOM SO THAT, AT ALL TIMES, WE KNOW THAT WE DO OUR JOB COMPLETELY AND THOROUGHLY BECAUSE WE NEVER WANT TO BE RESPONSIBLE FOR SOMETHING LIKE THAT.

I WAKE UP AT 2:30 OR 3:00 ACTUALLY MOST NIGHTS.

DID IT GET CONTAMINATED, OR DID IT NOT?

YOU HAVE TO HAVE THE ETHICS THAT LET YOU DUMP THAT MILK AT ANY COST.

THE LAW IN OREGON IS THAT YOU CAN HAVE THREE COWS OR FEWER AND MILK THEM AND SELL THE RAW MILK IF PEOPLE COME TO THE FARM AND PICK IT UP AND IF YOU DON'T ADVERTISE.

THE GRASS IS ONLY AS NUTRITIOUS AS THE SOIL, AND THE COWS AND THE COWS' MILK IS ONLY NUTRITIOUS AS THE FOOD THEY EAT.

GOOD GIRL.

FIRST THING I DO IS INSPECT THEIR UDDER AND JUST SEE EXACTLY HOW MUCH SCRUBBING I NEED TO DO, BECAUSE I WANT TO INTRODUCE AS LITTLE WATER AS POSSIBLE.

THIS IS TEAT DIPS.

IT'S AN IODINE-BASED TEAT DIP, JUST LIKE YOU WOULD USE IN PRESURGERY OR SOMETHING, AND IT JUST SANITIZES THE TEAT AND EVERYTHING ON THERE.

I'M GONNA MAKE SURE THE WHOLE TEAT IS COVERED IN THIS.

SO I WANT TO STRIP THOSE FIRST-- OH, FOUR OR FIVE SQUIRTS OF MILK OUT OF THERE SO ANY BACTERIA THAT MIGHT POSSIBLY BE IN THERE COMES OUT.

NOTHING THERE.

IT LOOKS GOOD.

SO I PUT IT DOWN, AND THE KITTY EATS IT UP.

THAT'S HIS REWARD.

AND THEN WE ARE GONNA PUT THE CLAW ON.

[machinery whirring] RAW MILK IS TEEMING WITH ALL THE MINERALS AND FAT-SOLUBLE VITAMINS.

ALL THE NUTRITION IN THERE IS COMPLETELY BIOAVAILABLE AND READY FOR YOUR BODY TO ABSORB 100% OF IT.

man: ABOUT A YEAR AGO, I STARTED, YOU KNOW, CHANGING MY DIET TO WHOLE, NUTRIENT-DENSE FRESH FOODS, HIGH-QUALITY DAIRY, AND SO I SAID, "OKAY, WELL, I'M NERVOUS ABOUT THE SAFETY OF RAW MILK," RIGHT?

AND THAT'S HOW I CAME ACROSS CHARLOTTE.

woman: WE HEARD A LOT OF POSITIVE THINGS ABOUT HAVING RAW MILK.

THEY THINK WE'RE CRAZY.

THEY'RE AFRAID THAT WE'RE GONNA GET SOME DISEASE AND WE'RE GONNA DIE, AND I JUST TELL THEM, "YOU KNOW, WHAT DO YOU THINK THEY WERE DOING WITH MILK YEARS AND YEARS BEFORE THEY STARTED PASTEURIZING IT?"

- I DON'T ACTUALLY MILK THE COWS.

MY MOM DOES THAT WORK.

BUT I HELP HER OUT IN THE KITCHEN A LOT.

I MAKE BUTTER AND ICE CREAM.

SOME PEOPLE ASK US IF WE PUT FOOD COLORING IN OUR BUTTER, BECAUSE IT'S SO YELLOW, AND THAT'S JUST BECAUSE THE COWS ARE GRASS-FED.

YOU CAN HEAR IT CHANGING... [soft splashing] INTO A BUTTER, AND THEN THE LIQUID'S IN THERE.

IT'S JUST A BEAUTIFUL YELLOW COLOR.

IT'S FULL OF AMAZING HEALTHY FATS, HEALTHY VITAMINS.

OH, MY GOSH.

THIS IS LIKE FROSTING.

IT'S REALLY GOOD.

Smith: AS RAW MILK POPULARITY GROWS, I FEEL A GREAT SENSE OF RESPONSIBILITY.

MY BIGGEST PASSION RIGHT NOW IS TO HELPING EDUCATE RAW MILK PRODUCERS ON HOW TO PRODUCE CLEAN, SAFE RAW MILK.

man: IT IS A DEDICATED PIONEERING EFFORT FROM DILIGENT, HARDWORKING, ETHICAL FARMERS THAT BELIEVE IN THE HEALING NATURE OF RAW MILK AND WHOLE, ORGANIC, UNPROCESSED FOODS.

woman:♫OH, REMEMBER THAT RAINY EVENING?♫ ♫I SENT YOU OUT♫ ♫WITH NOTHING BUT AN ICE CREAM CONE♫ ♫WELL, I KNOW IT'S A SHAME♫ Britten: A LOT OF TIMES, PEOPLE THINK, LIKE, IN THE PAST, THINGS WERE BETTER, AND WITH ICE CREAM, I DON'T THINK THAT'S TRUE.

THERE'S NO GLORIFYING THE ICE CREAM PAST.

OUR PARENTS PROBABLY HAD, LIKE, CHOCOLATE AND VANILLA, AND TODAY, IF, LIKE, THE CHOCOLATE IS JUST CHOCOLATE, PEOPLE ARE LIKE, "IS IT JUST CHOCOLATE?"

'CAUSE IT'S REALLY NOT ENOUGH.

WE ARE THE ONLY GOAT MILK SOFT-SERVE SHOP IN THE COUNTRY.

woman: I'M ALLERGIC TO COW'S MILK, AND I HAVE NO PROBLEMS WITH GOAT'S MILK AT ALL.

I ALWAYS LIKE TO TRY NEW FLAVORS.

USUALLY, THOUGH, I OFTEN END UP GOING WITH THE SALTED CARAMEL, 'CAUSE IT'S JUST SO RIDICULOUSLY GOOD.

- MY FAVORITE ICE CREAM IS STRAWBERRY.

- I HAD CARAMEL WITH CARAMEL ON TOP.

[folksy jazz music] ♫♫ woman:♫OH, REMEMBER THAT RAINY EVENING?♫ ♫I SENT YOU OUT♫ ♫WITH NOTHING BUT AN ICE CREAM CONE♫ - MY GOAL WAS TO GO BACK TO HOW, YOU KNOW, MY GRANDPARENTS MAKE ICE CREAM AND TRY TO TAKE EVERYTHING OUT THAT WASN'T NECESSARY FOR TASTES.

WHAT'S SHINING THROUGH IS THAT OLD-FASHIONED NATURE OF, "FOOD IS SUPPOSED TO BE WHOLESOME AND DELICIOUS AND NOT ALL ABOUT DISTRIBUTION AND STORAGE AND SHELF LIFE."

WE MAKE EVERY SINGLE BATCH OF ICE CREAM TO ORDER, AND WE MAKE EVERYTHING FROM SCRATCH, AND SECONDLY, WE HAVE A VERY, VERY SPECIAL MACHINE THAT WE CALL "BRRR," AND THEY MAKE EXCEPTIONALLY SMOOTH ICE CREAM.

DO YOU GUYS WANT CARAMEL APPLE OR JUST... woman: YEAH, THAT'S FINE.

- YEAH?

IT'S MY FAVORITE, BUT IT'S NOT ONE OF... WE USE LIQUID NITROGEN, WHICH IS NEGATIVE 321 DEGREES FAHRENHEIT.

SO THAT'S SUPER-DUPER COLD.

THAT'S THE DAIRY.

BECAUSE WE USE LIQUID NITROGEN, WE CAN FREEZE ICE CREAM IN ABOUT 60 TO 90 SECONDS.

AND COOKIES!

woman:♫WON'T YOU COME HOME, BILL BAILEY?♫ ♫WON'T YOU COME HOME?♫ Fisher: WHEN YOU WALK IN, NOTHING IS FROZEN YET, AND WE TAKE YOUR ORDER, AND THEN YOU GET TO SEE THE FRESH DAIRY AND THE FRESH INGREDIENTS GO IN, AND, YOU KNOW, UNDER TWO MINUTES, YOUR FRESH SCOOP IS DONE.

HERE YOU GUYS GO.

Britten: I THINK THAT THIS NEW TREND TOWARDS SMALL-BATCH, ARTISANAL, LOCAL-INGREDIENT-BASED ICE CREAM IS DEFINITELY PART OF A LARGER MOVEMENT IN THE UNITED STATES AND PROBABLY WORLDWIDE TOWARDS, LIKE, LOCAL AGRICULTURE.

IT'S KIND OF LIKE A REACTION TO, I GUESS, HOW WE GREW UP, WHICH WAS WITH A LOT OF COMMERCIAL PRODUCTS.

- I THINK ICE CREAM IS REALLY, REALLY SPECIAL BECAUSE IT ACTUALLY BRINGS PEOPLE TOGETHER.

YOU DON'T USUALLY GO TO AN ICE CREAM SHOP BY YOURSELF, AND IF YOU DO, YOU'RE INDULGING, AND IT'S SUPER FUN.

THAT'S, LIKE, THE MOMENT OF YOUR DAY WHERE YOU'RE THERE FOR PURE DELIGHT.

♫♫ -♫OH, WON'T YOU COME HOME?♫ ♫WON'T YOU COME HOME?♫ ♫I CRIED THE WHOLE NIGHT LONG♫ Mateo Kehler: WHERE THERE ARE A CONCENTRATION OF CHEESEMAKERS, THERE WILL BE BUSINESSES LIKE OURS.

woman: ♫I KNOW I'VE DONE YOU WRONG♫ Britten: WE'RE JUST AT THE BEGINNING OF THIS ICE CREAM REVOLUTION WHERE EVERYBODY'S GONNA BE MAKING THEIR OWN CRAZY VARIETIES.

woman:♫WITH NOTHING BUT AN ICE CREAM CONE♫ McAfee: IF WE HAVE A GOOD, CLEAN, GREEN ENVIRONMENT, GOOD FARM SAFETY PROGRAMS AND TESTING, YOU COULD MAKE RAW MILK ONE OF THE SAFEST FOODS ON EARTH.

German: RAW MILK REPRESENTS ONE OF THOSE REMARKABLE CHOICES THAT HUMANS ARE FACED WITH TODAY.

WE HAVE GENUINELY SERIOUS HEALTH ISSUES-- NOTABLY, THE RISK OF FOODBORNE ILLNESS-- AND YET, WE HAVE SOME VERY SIGNIFICANT HEALTH PROBLEMS: THE GROWING RISK OF ALLERGY.

RAW MILK FITS RIGHT IN THE MIDDLE.

RAW MILK HAS THE POTENTIAL TO BE A CARRIER OF FOODBORNE ILLNESS, BUT WE CAN ENSURE ITS SAFETY, AND IF WE DO, THEN WE CAN TAKE ADVANTAGE OF REMARKABLE PROPERTIES IN PROTECTING AT LEAST SOME OF US FROM ALLERGIES.

♫♫ -♫OH, WON'T YOU COME HOME?♫ ♫WON'T YOU COME HOME?♫ ♫I CRIED THE WHOLE NIGHT LONG♫ ♫OH, YES, I'LL DO THAT COOKING, HONEY♫ ♫I'LL PAY THE RENT♫ ♫I KNOW I'VE DONE YOU WRONG♫ ♫REMEMBER THAT RAINY EVENING?♫ ♫I SENT YOU OUT♫ ♫WITH NOTHING BUT AN ICE CREAM CONE♫ ♫WELL, I KNOW IT'S A SHAME, HONEY♫ ♫AIN'T THAT THE SAME?♫ ♫BILL BAILEY, WON'T YOU PLEASE COME HOME?♫ ♫♫ - IF I COULD BE ANY VEGETABLE... - [laughs] - IF I COULD BE ANY VEGETABLE... - HMM.

- I WOULD PROBABLY JUST BE A BORING OLD CARROT, BECAUSE I ABSOLUTELY LOVE CARROTS.

- I WOULD LIKE TO BE AN ASPARAGUS SPEAR.

- I LOVE PEACHES.

- I WOULD BE AN EGGPLANT.

- I WOULD BE KALE.

- SOME TYPE OF PEPPER.

- SQUASH.

YOU HAVE TO LOCK YOUR CAR AROUND HERE IN THE SUMMERTIME, OR ELSE IT WILL FILL UP WITH SQUASH.

- ZUCCHINIS, YEAH.

- ZUCCHINIS.