Article: Raw milk producers face state regulation

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Kelsey Kozack's kitchen is a dairy wonderland. Fresh cheeses, yogurt and quarts of fresh raw milk abound, all compliments of Iris, a gentle tan cow who grazes on the family's seven-acre property. Just 16, Kelsey has established and run Fort Bantam Creamery from her family home on this island just west of Seattle.

At first, Kelsey's parents and sister were the main consumers of her culinary creations from Iris' raw, unpasteurized milk. Then, neighbors got samples, and from there a small but passionate business began. Raw milk aficionados bought a "share" of Iris for a fee, and Kelsey handled the care, feeding and milking for ...

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