Gail Nickel-Kailing, February 18th, 2014 
Many women in farming have had to develop their own production techniques, their own farming methods, and even their own animal breeds and bloodlines. And in the US, we’ve seen women become experts, teaching other young women to farm, and leading the food movement in small livestock production equal to or even beyond the contribution of academics with little or no field experience. We highlight four women farmers raising small livestock (one of whom has retired after 44 years of sheep farming) to recognize the commitments they have made to what is essentially “women’s work” – that is, small ruminant husbandry.
Read more: Women Hold Up Half the Sky*
Gail Nickel-Kailing, October 19th, 2012 
Goats… what makes goats so fascinating? Is it their friendly inquisitiveness? Their obvious affection and sense of humor? The odd horizontal pupils in their eyes? Or is it simply the fact that they have been part of our lives for thousands of years?
Read more: Keeping Goats
At Larkhaven Farmstead Cheeses, Clare Paris and her husband Sam Howell have been producing aged raw milk cheese for nearly 20 years and began marketing commercially about 5 years ago. Today, Clare and her husband Sam are members of a very exclusive club!
Read more: A New Frontier: Farmstead Sheep Milk Cheese
Tucked into a Ponderosa pine woods at an elevation of about 2,300 feet, Pine Stump Farms, Omak Washington, is just 30 miles south of the Canadian border in the central Washington Okanagan Valley. A high-elevation pine/shrub-steppe environment with 12 to 15 inches of annual rainfall means it is necessary for Carey Hunter and Albert Roberts to take a holistic approach to farming and balance a wide range of business activities to succeed.
Read more: Zen and the Art of Motorcycle Maintenance Meets Farmer Jane
GoodFood World, December 12th, 2011 
Josh Wolbeck, who is new to the organic farming industry, stands by his herd of cows on his family’s farm outside of Sauk Centre. As of this fall, Wolbeck’s entire farm, including 223 acres of tillable land and 60 dairy cows, is certified organic. Wolbeck hopes the transition will provide a more stable income for him as the market for conventional milk continues to fluctuate.
Read more: Young Sauk Centre MN dairy farmer turns to organic practices in hopes of increased income stability
GoodFood World, November 29th, 2011 
Quick! What is the first thing that comes to mind when you hear the words “dairy cows?” Probably black and white cows in a grassy field in front of a red barn, right? That’s the image that every confinement dairy operation would like you to imagine, but very few cows are raised that way. Rick Adamski, Full Circle Farm, Seymour Wisconsin, is a grazer. No, he doesn’t eat grass; he milks about 90 cows that do.
Read more: Rick Adamski, Full Circle Farm, on Co-operatives and Partnerships
GoodFood World, October 14th, 2011 
Mel and Sue Brown, Amaltheia Organic Dairy, milk more than 200 goats and, in their small cheese plant, they turn out chevre, whole milk ricotta, and feta cheese. The original three flavors of Amaltheia’s chevre won American Cheese Society awards in 2004 and the whole milk ricotta was called “perfect” by the Society judges.
Read more: Product Profile: Amaltheia Dairy Organic Goat Cheese
GoodFood World, August 1st, 2011 
Sue Brown, cheese maker, goat herder, and owner with her husband Mel of Amaltheia Dairy in Belgrade MT, describes how her farm and dairy are “closing the circle” by finding ways to profit from waste products like whey and manure. Sue answers the “unspoken” question: What to do with those male baby goats since they aren’t likely to earn their keep?
Read more: Amaltheia Dairy – Closing the Circle by Putting Waste to Good Use
GoodFood World, May 27th, 2011 
At Amaltheia Organic Dairy, Belgrade Montana, Mel and Sue Brown milk between 250 and 280 goats and produce award-winning organic cheeses that are sold across the United States. While the dairy and cheese plant may be small by some standards, size makes no difference when it comes to careful and sanitary handling of food products.
Read more: Food Safety is NOT a Matter of Size
GoodFood World, May 9th, 2011 
Dairy farming has made a full circle on the land where you’ll find Fresh Breeze Organic Dairy; five generations of Dutch farmers have made their living here, just south of the U.S./Canadian border. Farming methods have changed over the last hundred years, yet Shawn Langley’s great grandfather would surely have been comfortable on the farm today.
Read more: Five Generations of Dutch Farmers – Fresh Breeze Organic Dairy
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Book of the Month
Grain by Grain: Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food
By Bob Quinn and Liz Carlisle
Bob Quinn is a “local boy done good:” a serial entrepreneur, an organic farmer, and contributor to nutritional research studying the health benefits of ancient wheat compared to modern wheat.
Good food starts with consumers and producers who recognize that food “grown on the cheap” can ultimately contribute to health issues that are extremely expensive in the long run.
Read on...
A Video You Don't Want to Miss!
Clara Coleman, daughter of renowned farming pioneer Eliot Coleman, has a clear plan for a new collaborative farming model called the ARC Farming Project—Agrarian Resource Collaborative Farming.
It is in response to today's particular agricultural challenges and embraces farmer entrepreneurial diversification. Watch the video here.
LEARN MORE ABOUT HOW YOUR FOOD GETS TO YOUR PLATE
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