Six years ago, I wrote an article about Hastings Farm – click here. It was based on an email interview with pictures from their Facebook page. At that time, Megan and her sister, Lauren were just beginning to change the direction of their family’s dairy farm. Megan had been bottling milk and making yogurt for a year and Lauren was beginning to raise beef cattle
Free Food Safety Course for Cheese Makers
FREE until December 31, 2017 ! We sell supplies here at New England Cheese Making Supply Co. (not cheese), but when I received an e-mail about a free food safety course, I decided to take it. It’s a $140 value, being offered free (to anyone who wants to take it) until December 31, 2017. I knew it would be up-to-date, because it’s brand new, having been
Meibao Nee in California
Meibao is the owner of One Goat Creamery in the foothills of the Sierra Nevada. The name pretty much sums it up because Meibao has one milk goat. From the milk of her one goat, T.T., she is able to make 9 – 10 pyramids, about 10 oz each, per week. Background For 23 years, Meibao had a bed and breakfast and owned and ran
Brian Wort in Brandywine, Maryland
Brian Wort is the farm manager at the P.A. Bowen Farmstead, owned by Sally Fallon Morell and her husband, Geoffrey. (Sally Fallon is the founder and longtime president of the Weston A. Price Foundation and the author of the popular cookbook, Nourishing Traditions.) Sally and Brian work together to make the award winning cheeses they sell. Cream always rises to the top (to coin a
Noreen O’Connell in Milford, New Hampshire
Butternut Farm Last December, we had our 35th Anniversary Essay Contest and Noreen O’Connell was one of our entrants: How Cheese Making Has Changed My Life 6 years ago we got our first Alpine does from a friend. Two became 6 and 6 became 14, and, as you know, herds grow exponentially. What are we going to do with all this milk? I bought several
Three Shepherds Farm in Warren, Vermont
It’s what you would expect if you had high expectations! I felt as if I already knew Larry and Linda Faillace when I visited their farm a few days ago. I had just finished Linda’s shocking book “Mad Sheep” (2006) about our government’s raid on their small farm in 2001, when the USDA seized and subsequently killed all the Faillace’s (healthy) sheep. I was
Wood Spryte Farm in Dimondale, Michigan
Tiffany Rich makes it all look easy! Tiffany and her husband, Mike have a very small, 5 acre farm but they put it all to good use. They raise their own meat (beef, chicken, quail, lamb), milk their our own cows and sheep, spin their own wool and they have their own business growing and selling garlic (www.woodsprytefarmfinnsheep.webs.com). They have three children – Brandon, age
Rose Boero in Central Wisconsin
Rose with her daughter, Margaret Becoming a licensed cheese maker in Wisconsin is a very big deal! Rose Boero, age 60, is a newly licensed cheese maker. It’s been a long journey for her. Getting licensed in Wisconsin involves taking courses, passing an exam and, with the option she chose, completing over 240 hours of apprenticeship. That’s especially hard when you decide to do it
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