Jema Patterson (The lamb is wearing a sweater vest made of wool to protect it from the chilly springtime.) * What is a WWOOF?! WWOOF stands for Worldwide Opportunities on Organic Farms, or Willing Workers on Organic Farms. Farmers in countries all around the world employ volunteers (WWOOFers) who live and work at the farm for periods of time, gaining first hand experience in organic
Making cow’s and goat’s milk cheese in southern New Hampshire Son, Jared, Mike and Julie Thibodeau (This photo comes from their Facebook page because Julie was the only one home when we came for the interview. Mike works a day job and Jared is still in school) It all started with a 4H project! Julie and Mike Thibodeau bought a farm 9 years ago when
Caille Gash and Marc Pfister As far as we know, this is a first in the U.S.! Cozy Cow Dairy in Windsor, Colorado (about an hour north of Denver) is now selling pasteurized sheep’s milk in bottles when customers call and place an order. If you call ahead for availability, you might just score some sheep’s milk ice cream, as well! Sheep’s milk is sold
Lauren Hastings Some farms just make it look easy… Did you ever notice how some dairy farms are so beautiful, you can’t believe anyone actually works there? Hastings Farm is like that and it appears to be run efficiently by little invisible elves. Of course, the elves are, in reality, the Hastings family and they have worked very hard for many generations.
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
Sarah in barn with baby goat. There are only five other cheese makers in the state and they are all over 7 hours away! Sarah and Lee Pinet raise goats and make artisan, farmstead cheese which they sell at their farm and at local farmer’s markets. They learned how to do all this in western Nebraska, far from any classes or mentors or even any