Thursday, August 16, 2012

A Pasteurization Explanation



This video, part of the Cooking Up A Story series, gives an excellent explanation of the different forms of pasteurization, particularly the kind used by Clear Spring Creamery, where I just wrapped up my internship.

The speaker, an organic farmer at Lady-Lane Farm, describes a form of pasteurization known as "vat pasteurization" that more small-scale, organic dairies are beginning to use.

In vat pasteurization, the milk is heated at the lowest legal temperature for thirty minutes, which preserves the flavor and the fresh taste of the milk... and according to this guy, some of the enzymatic activity that pro-raw milk folks tout as the biggest benefit of drinking the non-pasteurized stuff.


Given how many times I would be asked every week at market about our pasteurization process, this video would have been great to watch a few months ago. C'est la vie!

Sunday, August 12, 2012

Goodbye, Clear Spring Creamery


Yesterday was my last day working at Clear Spring Creamery. No more milking cows, no more fencing, no more bottling yogurt, no more farmers markets, no more delicious milk.

Mark and Clare, as well as their kids, Paul and Paige, were a joy to work with for the past five months. I learned an enormous amount through their example and their guidance. They were always very generous with their time and their home, and I really enjoyed getting to know them.

I'll write a longer post later with my reflections on this summer... but for now, I just wanted to say how grateful I am that I had this opportunity.

And that I will miss the cows.

Wednesday, August 8, 2012

Photographic Evidence


Finally, finally, I have a picture of milking-time.

As you can see, I was in the process of dipping the udders of some cows that were finished with an iodine solution that helps prevent infection. You can sort of see a milker on the last cow, towards the back.

Also note the encrusted remains of five months' worth of cow poop on my jacket sleeves.

Only one more milking session left for me, on Friday. Time sure does fly.

Tuesday, August 7, 2012

Kitchen Sink Granola Bars


The days are dwindling until I leave Clear Spring Creamery and begin my next big adventure... graduate school. But in the meantime, I still have a fridge and pantry filled with food that needs to be eaten. As a result, I have been doing my best to utilize everything I have, getting creative when necessary.

You can see some of the fruits of my labors above - homemade granola bars, which by definition are a bunch of random ingredients glued together with sticky substances like honey and peanut butter, cut into little squares, and then enjoyed for breakfast. Or dessert. Or afternoon tea.

Thus, they are the perfect recipe for getting rid of unwanted food items.

In my case, I used a recipe I scrounged from Food52 for inspiration. I had almost none of the ingredients in the actual recipe, so a fair amount of improvisation was necessary.

In the end, though, I was rid of my caches of pumpkin seeds, sunflower seeds, shaved coconut, and put some serious dents in my remaining peanut butter, honey, rolled oats and baking chocolate.

End result?

They made me happy. And gave me one or three fewer pounds of stuff to take to Pittsburgh.

Monday, July 30, 2012

School is cool, and so am I.


Well, I have officially registered for my first semester of classes at Chatham. And I am excited, yes indeed.

In fact, I am so stupid with excitement about this that I've decided to post the course descriptions for next semester's classes up here, because of course everyone else wants to see what I'll be taking.... right?

The first two are core requirements for the curriculum; the third isn't strictly necessary, but counts towards my Applied Electives requirements... plus I just really want to take it.


Food Systems
Examines philosophical, sociological, economic, and cultural issues related to the production and consumption of food. From Agrarianism to the Green Revolution, explores the transformations of industrialization, technology, and migration. Provides foundation in food systems and commodity chains as concepts and methodological tools for uncovering the relationship between communities, agriculture, markets, and consumers.

Food Access
If food is a basic human right, how do societies create universal access to food? In this course, we explore the moral and ethical basis for making citizens food secure despite global inequality. Major topics include the relationship between food access, culturally appropriateness, nutrition, sustainability, and justice.

Growing Sustainably
Using Chatham’s Eden Hall Campus gardens as well as neighboring farms as a case study, students will integrate best practices for sustainable agriculture with theory and research analysis in the classroom. Topics will include basic principles of soil fertility, biodiversity, agriculture history, effects of both conventional and organic agriculture, and the politics surrounding the issues. 

Growing Sustainably (Lab)
Through working on Chatham’s Eden Hall Farm as well as neighboring farms, students will integrate best practices for sustainable agriculture in ongoing projects. Lab component will include work with the western regional office of Pennsylvania Association for Sustainable Agriculture, farm-to-table initiatives, ongoing regional vermiculture* and composting, and garden market development and maintenance for a variety of community partners.


I'm still trying to decide what I want my track to be. The choices are Food Politics, Food Markets and Marketing, Communication and Writing, and Sustainable Agriculture. Talking to my adviser will probably be helpful in this respect. I am very torn between Sustainable Ag, Food Politics, and Communication and Writing, but I'm hopeful that I can meld the requirements from various tracks to customize my own academic trajectory. Isn't that why I'm paying them all that money??


*Composting with worms! EXCITEMENT.

Friday, July 27, 2012

Two Weeks And Counting


After tomorrow, I only have two weeks left here at Clear Spring Creamery, and then I'll be off to my next big adventure... grad school.

On August 27th, I will be starting classes for my MA in Food Studies, a three-year-old program at the new College of Sustainability at Chatham University. I'm starting to get antsy to begin - I've signed my lease, bought my furniture, and penciled in the start date in my calendar. Is it even possible to be any more prepared? I thought not.

I know this blog has mainly focused on my farming activities the last two years, with fun stories about goats and cows and manure and so forth, and I'm not really sure what direction I'll be taking it when I start school. Recipes? Discussions of food systems and policy? The struggles of trying to eat locally/organically on a grad school budget? Pictures of my pitiful attempts to grow herbs on the back porch?

I shall depend upon you, my faithful readers, to let me know. Thoughts, recommendations, constructive criticisms... I want it all.

In the meantime, for another fourteen days I will continue to milk cows, bottle yogurt, and hawk dairy products to passer-by.

Friday, July 20, 2012

Regarding Poop


As a child, I remember seeing an Amish family come into a store when I was visiting my grandparents in southern Indiana.

Actually, I remember smelling them, for they smelled quite strongly of manure. And, being a fastidious child, I was mildly grossed out.

I wonder how that 10-year-old version of me would feel if she knew that, fifteen years later, she would be smelling that scent every day?

In fact, not only have I seen, smelled, and frankly touched manure almost every day this year since I began, but I have come to recognize that it is not that bad. Take the smell - something that once disgusted me is not really at all unpleasant. While certainly immediately recognizable for what it is, manure has a nutty, earthy, almost sweet scent, and probably only deeply unpleasant to those whose only experience with ordure comes when they are flushing it down a toilet.

Little do they know that manure is here to help us. Manure is our friend.

After the last two years, I consider myself something of an expert in manure. Well, maybe not an expert. A dilettante, perhaps. A dabbler, even.

It's pretty difficult to work on a farm (one with animals, that is) and not know something about manure. It's omnipresent. It gets on one's shirt, shoes, hands, and occasionally in one's hair. It must be rinsed off of equipment and pitchforked out of the barn, employing myriad tools such as high-powered hoses, latex gloves and disinfectant.

And yet, there is much to admire about manure, which has long been recognized as a delightful fertilizer.

This is one of the brilliant bits about grass-fed grazing strategy. The farmer does not need to collect the manure and truck it to the field, dispersing it with his/her tractor. What a terrible waste of time and energy and labor this is. Instead, the intelligent farmer lets the cattle takes care of distribution logistics all on its own, by liberally sprinkling the field with their castings even as they replenish their gut with yet more grass for further deposits down the road.

This, of course, is the rub. Grass-fed and free-range animal husbandry allows livestock to live in a way that does not overcrowd the land with more excreta than it can handle. Factory farming, or the practice of raising hundreds, if not thousands, of livestock together in a confined space until they reach slaughter weight, is not nearly so considerate of the earth's needs, as evidenced by the dreadful stench. Anyone who has driven behind a pig truck on the interstate can attest to this.

I thought I would close with a list of my favorite manure synonyms, garnered from Thesaurus.com:

Buffalo Chips. Cowplop. Feces. Fertilizer. Maul. Compost. Guano. Meadow Muffin. Night Soil. Egesta. Evacuation. Excrement.