In light of the decision by Danone, the owner of the Horizon Organic brand, to terminate contracts with 89 organic dairies in the Northeast, including 14 farms in Maine, there is an increased need to support local, organic dairy by consumers. Organic dairy farms are the backbone of many of Maine’s rural communities. These farms are fixtures
In light of the decision by Danone, the owner of the Horizon Organic brand, to terminate contracts with 89 organic dairies in the Northeast, including 14 farms in Maine, there is an increased need to support local, organic dairy by consumers. Organic dairy farms are the backbone of many of Maine’s rural communities. These farms
October 27, 2021 — This week Maine Organic Farmers and Gardeners Association (MOFGA) joined with eight other organic organizations representing organic farmers and consumers to deliver two petitions with 15,234 signatures asking Danone North America, owner of Horizon Organic, to reverse the company’s decision to leave 89 organic dairy farms in the Northeast without a
By Jacki Perkins The history of dairy consumption dates back nearly 5,000 years. Milk pasteurization has existed since 1862 and has become mainstream right along with the push for urbanization and the loss of agrarian lifestyles. One can find studies and articles arguing both sides of the pasteurization debate. What I would like to highlight
Left to right: Matt DeGrandpre (farm operations manager), Tierney Lawler (apprentice), Caitlin Morgan (apprentice), Big Cow, Haden Gooch (graduate apprentice, current journeyperson) and Corinne Carey (apprentice). Cows head out to pasture at Wolfe’s Neck Center. Wolfe’s Neck Center hosts about 50,000 visitors per year. Entrance to the milking parlor. By Sonja Heyck-Merlin Wolfe’s Neck Center for Agriculture
Toki Oshima illustration The decision to switch from hand to machine milking By Jacki M. Perkins Recently a question on a listserv for beginning farmers piqued my interest. When and why have any of you switched from hand milking to a machine?” Having grown up milking cows commercially, been formally educated in dairying, then switching
Drawing by Toki Oshima By Jacki Martinez Perkins The dairy industry has found itself in the same position that many small businesses encountered during the past few decades. Small farms are being driven out of business by the natural progression of capitalism. Large-scale dairies can operate at lower costs per cow, negotiate their price points and own
Nearly every cheesemaking task requires strong hands and shoulders. The work surface height is important for musculoskeletal health. Alternate standing with sitting on a stool to reduce leg fatigue and lower back stress. The important thing is to be able to work without stooping. Larger handles protect finger joints and cartilage from stress. A fireman’s
Caitlin Frame and Andy Smith of The Milkhouse in Monmouth, Maine, make yogurt and ship milk. Photo courtesy of The Milkhouse At MOFGA’s November 2015 Farmer to Farmer Conference, Jack and Anne Lazor of Butterworks Farm in Westfield, Vermont, and Caitlin Frame and Andy Smith of The Milkhouse in Monmouth, Maine, talked about value-added dairy.
Toki Oshima drawing By Joann S. Grohman Maine has the highest rate of new farmers in the 48 states; we’ve gained 1,000 just in the past 10 years. Many of these new farmers will, I hope, consider keeping one or several cows, as nearly everyone did until less than 100 years ago. Even in towns,
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