The AgriPost
January 30, 2026
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Raw Milk: Myths, Facts, and a Manitoba Kid’s Call for Choice
By Harry Siemens The 2026 Manitoba Ag Days at the Keystone Centre in Brandon filled every corner. Trucks lined the lots. Crowds packed the aisles. Exhibitors showed off everything from seed tech to livestock gear to heavy farm machinery. Two speaking areas ran full programs. One stands out — a young finalist with a message worth hearing. William Derksen from Thornhill steps up. He’s 12 years old, a Grade 7 student at Prairie Crossroads School in Morden. He wins first place in the Junior Category of the Manitoba Young Speakers for Agriculture (MYSA). His topic? Raw milk. William speaks clearly. He builds his case with facts, not emotion. He says, “Most kids in Canada have never been allowed to try raw milk.” He explains that raw milk — unpasteurized and non-homogenized — hasn’t been legally sold in Canada since 1919.
In summation, William Derksen from Thornhill, MB, said, “Don’t let this speech sour your mood. Choose real. Submitted By Harry Siemens Choose Manitoba farms. And keep it rawesome.”
MYSA gives youth ages 11 to 24 a platform. They speak on key agricultural topics. They build confidence, sharpen communication, and learn leadership. Finalists move on to the Royal Agricultural Winter Fair in Toronto this November. William earns that honour. He opens with a challenge: “Buckle up, buttercup, for some farm-fresh facts.” Then he tackles three myths.
Myth one: Pasteurized milk is healthier. William counters: “Raw milk retains more of its natural nutrients.” He explains that butterfat helps the body absorb vitamins. Store-bought milk often removes that fat. He cites the Journal of Nutrition, which warns about health concerns when butterfat disappears — especially for youth. Myth two: Milk needs pasteurization to be safe. William
says, “Raw milk contains naturally occurring beneficial bacteria.” He understands why pasteurization started — farmers lacked clean tanks, refrigeration, and water treatment. But today’s farms use advanced equipment and strict hygiene. He quotes the Raw Milk Institute: “Pasteurization kills the good bacteria.” He adds, “Studies show unpasteurized milk supports
healthy gut bacteria.” He doesn’t push raw milk on everyone. “I’m advocating for choice,” he says. “If a child’s stomach can handle blue candy but not raw milk, what does that say about what we’re feeding kids?” Myth three: Homogenization is necessary. William explains that homogenization forces milk through filters to keep fat evenly mixed. He quotes Dairy Nutrition: “It improves stability and appearance.” But he warns that this process alters fat molecules. The Weston A. Price Foundation links homogenization to allergy risk and possible heart disease. William then compares Canada and the U.S. “Thirty states allow some form of raw milk sales,” he says. “Canada bans it in every province.” He calls that outdated. “Legalizing raw milk could help small farms survive,” he says. “They could sell without expensive industrial processing.”
He wraps up with a call to action. “Talk to your politicians,” he urges. “I contacted Manitoba’s Minister of Agriculture.” He wants others to speak up too. His summary is simple: raw milk retains more nutrients, raw milk supports healthy bacteria, and consumers need education about homogenization. He closes with a smile: “Choose real. Choose Manitoba farms. And keep it rawesome.” When growing up, raw milk wasn’t a mystery. It was normal with homemade butter, cottage cheese, rich cream from dad’s Jersey cow. William doesn’t ask for a return to the past. He asks for options. He says kids today should have the same chance — if they choose it. He speaks with clarity, courage, and conviction. And he reminded the audience that agriculture isn’t just about crops and cows. It’s about people. It’s about choice. And it’s about the next generation stepping up to the microphone.