“We are the masters of efficiency. It is in our nature. We do more with less.”-Marie Audet, owner and operator of Blue Spruce Farm in Bridport, Vermont, on the innovative nature of dairy farmers. Allison Gillette is a Vermont native and a graduate of Emerson College. When she heard about dairy farmers turning cow manure …
The Cellars at Jasper Hill boasts a great line-up of award-winning cheeses, after only 10 years in business. They’ve scored wins with their Harbison, Weybridge from Scholten Family Farm, Cabot Clothbound Cheddar, and Alpha Tolman. And in addition to making great cheese, Jasper Hill has also scored a win for the planet: the farm features …
Meet Guest Blogger Diane Bothfeld Diane Bothfeld was raised on a dairy farm in Cabot, Vermont, and has not strayed from her dairy roots throughout her successful career. Currently, Diane serves as Deputy Secretary for Dairy Policy, Director of Administrative Services and Agricultural Development for the Vermont Agency of Agriculture, Food and Markets. Diane has …
The post below is written by Claire Stanley, a dairy farmer who grew up on Paul-Lin Dairy Farm in East Fairfield, Vermont. A very thoughtful friend recently gave me Sky Chalmers’s book, Sending Milk, a photographic story about dairy farming. The book’s introduction by Stephen Kiernan asked the question: Why be a farmer? It seems …
Mother Nature rarely gets it wrong, and when it comes to milk, she nailed it. With nine essential nutrients and a great taste, milk’s unique nutrient profile and flavor make it one of those perfect, powerhouse foods. Plus, its culinary versatility gives it an edge that most foods don’t have. (Want to know the people …