Uncle Dave's Cow And Other Whole Animals My Freezer Has Known by Leslie Miller

Written with urban charm and a knife-sharp sense of humor, Uncle Dave’s Cow is a friendly and accessible guide to sourcing and eating local meat for parents, foodies, and everyone who wants to learn how to be a well-prepared consumer and cook through to the bone.
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Local, Direct, Sustainable, Organic – One Farmer’s Delivery Dilemma

Farming north of the 48th parallel means short growing seasons and long winters. Raising meat animals rather than produce in the North means having products available for delivery almost year round. Yet when your nearest big market is 250 miles away, making winter deliveries can be hazardous.
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Rick Adamski, Full Circle Farm, on Co-operatives and Partnerships

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.
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Product Profile: Amaltheia Dairy Organic Goat Cheese

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.
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Diary of a Farmer: First Anniversary - We Live to Tell About It

Last week, we heard Heidi’s story of the beginning of Wise Choice Farm; this week we celebrate the farm’s first anniversary.
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Diary of a Farmer: It Begins - Our New Farm

Heidi Norman Wise and her husband John moved from Minneapolis to a small farm in rural Wisconsin to live their dream. Sometimes it’s better NOT to know what is coming…
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Amaltheia Dairy – Closing the Circle by Putting Waste to Good Use

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?
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A New (Old) Way to Raise Meat

Over the last 70 years, the beef industry has changed considerably, evolving into an intense, industrial enterprise designed to put as much weight on as many cattle as fast as possible and get the resulting meat to market as quickly as possible. In response to the damaging impact of feedlot production, more and more farmers and ranchers are choosing to return to – and improve upon – traditional methods of raising cattle on grass.
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Five Generations of Dutch Farmers - Fresh Breeze Organic Dairy

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.
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Product of the Week: Fresh Breeze Organic Milk

Snuggled up against the Canadian border in northern Washington, you’ll find Fresh Breeze Organic Dairy, where Shawn and Clairssa Langley are carrying on the family tradition. Shawn is the fifth generation of his family on the farm.
Read more: Product Profile: Fresh Breeze Organic Milk