Sorrel Hatch and her father, Cliff serving samples at a cheese tasting last winter Raw milk, cheese, grass fed beef, strawberries, jams, whole grains (flour and wheat berries), beebalm and maple syrup are just a few of the main crops at this farm. Cliff Hatch and his daughter, Sorrel keep their farm store open from 8am until 7pm, every day of the week year round.
Yogurt anyone? Paul Lacinski and Amy Klippenstein have managed to build a successful yogurt business with 15 cows, 23 acres of leased grazing land and their own ingenuity. They make and sell over 800 gallons of yogurt per week! (http://www.sidehillfarm.net) SideHill was one of the farms I toured as part of Raw Milk Dairy Days, sponsored by NOFA (Northeast Organic Farming Association). It’s tucked away
A very micro dairy! Sarah Fournier-Scanlon and Janice Wadron-Hansen took a big chance and started a farm. Now they’re living their dream of aspired sustainability in western Massachusetts. They’re determined to stay small, to keep their lives simple and to stay our of debt. Sarah studied sociology and ecology prior to becoming a farmer and Janice still works her day job teaching art and
Kathleen Burek 30 years ago, she bought her first supplies from us! Kathleen Burek and her husband, John, from Montague, MA, have been living a “back-to-basics” lifestyle since they got married almost 50 years ago. They brought up their 4 boys (who are now middle-aged) with a large vegetable garden, horses, a cow, goats, chickens and turkeys. They wanted their sons to know where their
Richard Odman and Rachel Onuf giving out samples of cheese Northfield Mount Hermon School in Gill, Massachusetts This past January, I attended a small cheese tasting event at a local church. When I realized that the delicious cheese I was eating was made at the NMH school, (www.nmhschool.org) I asked Richard Odman, the farm manager, about his operation. He quickly diverted all credit to Rachel
Just Beginning Their Cheese Making Adventure Pam and Ray Robinson are the fourth generation of Robinsons to work their farm. Ray grew up there. Nestled in the hills of central Massachusetts, it’s a lovely place to visit, even on a muddy winter day. The make room, aging rooms and packing room are in this side of the barn. Inside the door there is
Daniel Botkin is the definition of a “natural-born” teacher. Remember in school when there was a “cool” teacher the other kids had, but you always had the boring ones? When you meet Daniel, you realize right away that he is an educator and you wish he had been there when you were growing up. He assesses your level of understanding about any given subject,
Organic Raw Milk Farmstead Cheese Jeanette and Mark Fellows in Warwick, Massachusetts (www.chasehillfarm.com) have been living off their land for 10 years. They sell organic farmstead cheese, real milk, grass fed beef, pork and veal at their farm, a few local stores and the farmer’s market in Amherst. By working hard and living simply, they have managed to raise two children who are now