If you do have a source of unwashed eggs that you trust were laid that day, you can actually preserve them raw in a solution of water and calcium hydroxide(or sodium silicate). It's called water glassing and can preserve them for 12-18 months to be used like you'd use other raw eggs.
This site's design was created using Claude Design, right? I've been playing around with this tool recently and ended up with a design in a very similar style
My assumption is that Anthropic deliberately designed Claude Design so that its output uses the distinguish "Claude Design Language" e.g. the Anthropic Serif and Brown-ish color. It belongs to their broader ad campaign.
Pasteurization kills helpful bacteria and denatures proteins required for all sorts of food products. You cant make blue cheese, gruyere, authentic keifer etc. without raw milk.
Obviously there are risks involved. It's a tradeoff. I dont see how anyone could defend the position that it's just absolutely bad.
You can make blue cheese with pasteurized milk. The distinguishing feature of blue cheese is the mold, which is added to the cheese, not from the milk itself. There are kinds of blue cheese that are made with raw milk, but it's not all.
What's the vaccine equivalent of keifer? Point being there are all sorts of things that require unpasteurized milk. Some sort of immunity that can't be acquired by vaccines I guess. You dont have to be a nut to see value in raw milk.
The trope of NYC people forgetting the rest of the country exists just keeps reinforcing itself.