Updated Garden Pics

First Radishes of the year- they were really good (a couple of weeks ago, of course).

Is that more dishcloths??? Yes, it is.
Now, down to the garden pics, as I know some people are wanting to see updates of the garden (probably just Steve :) I haven't been blogging lately because our computer is down, but I brought my camera to Mom and Dad's today. Love, Becky
So, here they are:
The cabbage patch...

Southside...

Tomatoes (still Southside)...

Language Proficiency Exam

I am officially proficient at reading, writing, speaking and listening to the italian language!!!!

Glass Milk Containers

Hey Mom, 

Here's a link to the website I talked to you about earlier. I've tried to e-mail you 2 times, but it came back as "undeliverable" for some reason, so I figured this way it will get to you for sure. Just click HERE.

- Love, Katie -

(P.S. - Please put up some pictures of my baby goats sometime. I don't think that I'll be home for a while to see them.)

This is the End . . .

I really meant to have some more pictures up, but they just weren't working for me. I did, obviously, get this one to work - my bike basket in action (thank you again, Mum and Dad).

What I really wanted to do was tie up some loose ends regarding my adventure in Vermont before the next one begins. I figured I'd best since several of you (especially the curly-haired boy who never stops mocking all around him) have been bothering me to finish my "novel", as Brad would have it. So . . . 

Wednesday night I returned to my room with much on my mind - finally I'd seen living proof that my hopes, that many people, upon hearing, question the viability of, are no tin vain. Despite my brains buzzing, I fell asleep quickly after another exhausting and long day.

After walking to class during a crisp but sun-drenched mor

ning, I arrived at class, greeted by numerous new faces. We were also learning about a new topic - hygiene and safety - with a new instructor. Although this very same topic had bored me to sleep in one of my Food Science classes last semester, it seemed as fresh as a breath of Vermont air (or a bite of Vermont Ayr) in this new setting. It was also interesting to talk to the new group of pupils/peers. One man, from Massachusetts, told me of his adventures in France where he learned from some French cheese-makers themselves how to make cheese (with a delightful New England accent). Another young woman was already making cheese at a local plant, but wanted to learn more and improve the consistency and quality of her products.

The day ended with an old activity that I never tire of: cheese shopping. The New York men dropped Sam and I off at the local Co-op so we could peruse the 

shelves of soft, white lumps to find just the right one(s) to bring home with us.

I guess this is a good enough time as any to tell you a bit more about Sam as I did not do him justice previously. I don't think that at first I would have described him as anything close to kind - abrasive perhaps comes closer. If you are lucky(?) enough to spend some more time with him, as I did, he does grow on you, a little. I must admit that it was sometimes difficult to find amusement in his animated tales, harder yet to see delight and life in his sparkling brown eyes, but I tried my best. I had to, for we ended up walking around Burlington for hours until night had fallen. (For those of you that can't detect my sarcasm, I merely jest and mean only the best bits about Sam) I returned to my hotel, tired a

gain - I think I walked more during that week than during a normal month.

To use an old cliché, the next day was bittersweet; it was my last day in Burlington, but another wonderful day. Marc and Montse returned to teach us about milk chemistry. I learned more about the magic of "COAGULATION" and that I have a magic finger (the milk I tested with it always coagulated first). We all lingered at the end of class, some of us longer than others. Since Sam and I were the last to leave, only shortly after Stephen, it looked as if I was stuck wandering around a beautiful city in the company of an entertaining, cheese-loving soul once more.

I kept hoping the night would never end.

But, as with all good things, it did eventually end - after a bowl of split pea soup, ice cream, and a taxi ride back to South Burlington (it was freezing by that time). I packed up my things in anticipation for my early morning and long day o

f travel that I knew was ahead of me. I paid for my room and drifted into sleep, feeling that if only I could stay awake forever, this dream would never end.

Morning came and at 5AM I made my way to the airport, taking in one more time the smells of the city (as it was too dark yet for the sites). My plane took off somewhere around 7AM, leaving the mountains and pines of Vermont behind. As I watched these mountains, and those of New York, fade away behind me, I finally realized 

that this trip was over. I promptly began planning the next.

Stay tuned in June (June 1 -5) for more adventures in Vermont.

-Katie-

Slow Food

I'm researching the Slow Food Movement (which originated in Italy in opposition to the first McDonald's opening in Rome) for a presentation I am doing in Italian class tomorrow (yes, I procrastinated a bit). I found this very amusing video featuring the founder of Slow Food: Carlo Petrini. Melissa actually went to his agroturismo (farm where city-dwelling Italians and tourists go to get a taste of the country life) when she was in Italy. Enjoy the video (click HERE)and check out the movement at: www.slowfood.com. 

Green Fever...

Trav is one busy guy...

Eggplant

Red Cabbage

Peppers

Tomatoes and Basil

Tomatoes and Basil- Peppers on the sides

Brassicaes

We've got all kinds of goodies goin' on.

~Becky

new mom

Our new mom and her first kids were born monday. More kids will be on the way this week, so stay tuned for updates.
Sharon

Big Gals

Our two Big gals in the barn. The one on the right is Maggie and on the left is Terri. Right now they are the ones milking the most. Terri had 126 lbs a day and Maggie had 118 lbs a day. If you want to see them in person come and visit us.

And then, it got bigger!

This is the new garden space/the rest of our yard. It's going to be that you walk down the path, and basically have a fence on both sides, all of the way down (except for the flower bed to the left.) It's a little bit hard to see in the picture exactly what is yard and what is garden because the sod isn't all turned over yet.

Trav planted peas today, and the branches he cut off of the red bushes are going to be, what he calls, the "pea sticks"- for the peas to grow on. Its a different approach, so we'll see how that turns out. I am so craving a seven-layer salad right now, and have been for about two weeks - I guess it'll be another 68-77 days (according to Trav)!

I wish I had some knitting to blog, but it's top secret, so it'll have to wait. Seems like gardening is all that's on the brain here anyways, so welcome to my world :)

~Becky

Fresh Dirt

Travis has officially started digging ~ this used to be our yard...

~Becky

Day 3: Essential Principles and Practices of Cheesemaking . . . The Last Day

Today was the last day with the original group. Sadly, about half will not me returning. The group that remains, however, should be fun. But, never mind the sad part of today, I shall only continue with the fun and good things.

We started out in the classroom again, finishing up on the basics with how to measure pH, salt content and moisture in our 'green' cheese (cheese at ~1 day old before aging) and the importance of these measurements. Then we made some Queso Blanco (which I've made at home - I learned a lot despite this) and finished up on our "bloomy rind" from the day before. We finished up with last minute questions and some basic troubleshooting tips. Then we got our certificates and it was done. 

The two men from New York (up state, fairly close to the Canadian border), Andy and Shaun, invited Sam, a boy my age from Missouri, and me on a field trip. We stopped first at the Dancing Cow. Steve, the owner and man we met, is apparently a city-boy turned farmer. He has a 50 head herd that he milks only once a day. It didn't start out this way, however. At first he had a mainly Jersey herd and was selling fluid milk. About 3 years ago he changed to making some cheese and selling about 1/2 of his milk fluid. He discovered that the test (protein and fat) from his herd wasn't cheese-quality since he was shooting for quantity rather than the correct fat/protein ratio. Now he feeds only a few pounds of feed with mostly alfalfa/grass. The once a day milking helps the cows shift their production towards protein and fat production rather than fluid quantity. He makes some of the best cheese in the area, which was interesting to see coming from such a motley crew of milked-once-a-day cows his jersey herd is now very mixed with Dutch Belted, Normandy Red, Holstein, Gurnsey, Ayrshire, and Brown Swiss. He said he was "tired of the bug jerseys" - very obvious since all of his cows are about half as tall as ours at home. They're very happy looking cows despite the vertical challenge.

The parlor is a beautiful setup. Steve really wants to minimize the amount of water and energy he uses - especially the water when it comes to bacteria-prone areas. Thus he has a 'dry', single-4, step-up parlor. With automatic take offs it seems like a beautiful set up to milk with 1 or maybe 2 people: it is clean, efficient . . . it doesn't even smell like a barn. The cheesemaking set up is in a room next door with the warm milk headed straight to the cheese room. They make cheese 7 days a week, one batch a day. There are 2 others buildings, we only visited 1, in which the cheeses age. They are still being perfected, one is quite new, but are built exquisitely. Overall it is  top-notch artisan, farmstead cheese operation. 

We continued further from Burlington and deeper into the dark hills of wild Vermont. We ended up on an 80-90 head dairy that milked primarily Ayrshires. They sell fluid milk but make cheese anywhere from 5 -10 days a week. They only make 2 different kinds, and are a little more commercial than Steve's setup, but it was clean and well managed. I was glad to see some small-scale cheese operations not only up and running, but very successful and established. Through this trip, listening to the others in the class that are close to running their own operation, and the class itself, I'm starting to realize what I don't know, and am starting to understand the planning, thought and dedication that goes into artisan cheesemaking.

We ended up eating at a café in a town near Burlington. It was a very good meal, for far less than Burlington fare, in good company. Sam is from the suburbs of Missouri - he has little to no experience on a farm or making cheese, but has a year long internship at one of the few goat cheese farms in Missouri. Andy and Shaun are hilarious, kind, insightful and brilliant. So, overall, it was another magnificent day in Vermont. I feel as if I am in a "Burlington Bubble" and am afraid for when it will pop and I have to return to the world of college and work. I am anticipating a summer full of cheese, however, with new knowledge and new cheeses.

- Love to All - Katie 

Day 2: Essential Principles of Cheesemaking . . . continued

Last night I went to supper with Luca (the italian) at Trattoria - an italian restaurant in town. We ate well, as italians do, with some antipasti (antipasti misti: grilled vegetables and aged meats, burschetta: tomatoes on bread with olive oil and herbs, prosciutto: aged ham with mozzarella melted in the middle) la prima piatta (I had gnocchi with a tomato sauce, Luca pasta with a white wine creamy sauce and porcini mushrooms, which he let me try) with, of course, three different wines throughout the meal, of which he also allowed me sips. He finished with an espresso, but I was almost too full to make it out the door a good hour and a half after we had begun. I listened to Luca's story, injecting bits of my own at his request, but mostly listening. He was born in Italy, his grandmother owned a hotel and restaurant, his grandpa was a cheesemaker and bee keeper. he has a younger brother who was studious and is ambitious. He is now the head firefighter in the south of Italy. Luca, on the other hand, has been in and out of various school - hotel management, bartending school . . . He moved to the U.S. in 2003, working for a ski resort I think in the restaurant part of the resort. Those in charge were too money driven, however, and he soon transfered to San Fransisco. Soon after he moved again, this time to Santa Barbara where he again worked in a high end restaurant, I believe in the management and probably cooking end of the business. His partner was unwilling to change to become more organic/sustainable/local, so Luca found roughly 5 acres in Massachusetts. He moved there in October, leaving behind a house he still hasn't sold, 2 weeks left to work at the restaurant, and a bee hive he will bring back after he returns to CA to finish work.  He plans to create an entirely self-sustaining farm but plans on making mozzarella, caciocavallo and another italian cheese to make money until eventually he can become completely off grid. He may start a B & B type business (or an agritourismo as is popular in Italy) to get more funds until he can eventually kick everyone out and live by himself. He is friendly once approached, but a little wary at first. He has some interesting views and concepts on religion involving Mary Magdalene and Jesus having a daughter that he elaborated on later in the night, but I did not completely understand them. Overall, it was a fantastic and fascinating night.

Today in class was more cheese - we explored cultures (or "coutures" as my french instructor Marc says) and made a 'bloomy rind' cheese (think along the lines of brie or camembert). We will finish that tomorrow. We also learned a little about basic aging from Monset, our spanish teacher. Now, I think a description of Marc is in order . . .

Marc went to a premier cheesemaking school in his homeland of France. He has worked in various parts of the food industry - he worked at Nestle, a large creamery, and other places he has not elaborated on. When he talks about cheese he gets very excited, a lot of hand gestures and bulging of his already buggy eyes. He 'styles'  his hair with half of it flattish and one side gelled up in a disheveled manner. His handwriting is awful, and sometimes he doesn't understand our questions, but tries his hardest to give us an answer. His teaching is based more on how this should feel, but backed up with chemistry and science. His uses ridiculous analogies that somehow make a bit of sense, but most of the time just make us laugh. While making cheese, he was so excited about each stage. He would say "I want you to come feel this . . . feel the curd . . . stick your hands in this . . ." of course in a thick french accent while caressing or squeezing the curds and giving us a big, goofy grin. 

After finishing up with class (late, as usual - I don't even know why they gave us an upper time constraint) I was talking with 2 sisters from Georgia. They intend to start up the Calyroad Creamery (look at their pictures: www.calyroadcreamery.shutterfly.com). Both are in their 50's (just a bit younger than you, Mum and Dad) with children. Robin, the younger of the two, was flight attendant for years until she got married. She now has 2 sons - a 13 year-old who rolls his eyes at his mother's "cheese project" and a 10 year-old who is their self proclaimed marketing agent. The older sister, Cathy, has an older daughter, and maybe some other children. She is starting her 3rd career -first at Home Depot (traveling often and far), now as a real estate accessor or something, and now as a cheesemaker. We decided to go to a French restaurant in downtown Burlington for supper. We started with a cheeseplate of 3 different cheese from area cheesemakers: a fresh goat chevre; a stronger, bloomy rind type cheese (also goat) with ash on the rind; and an aged, raw milk cheese similar to a young parmesan. We decided that if Calyroad makes Chevre (which will be their first cheese) as good as what we had, they will sell out in no time. I then had a stuffed quail while they feasted on halibut and scallops. All was delicious. We talked about everything from goat herd management (they will be using goat milk from a nearby farm of 19 goats) to what I do, we discussed the class thus far and much, much more. In short, if they lived near us, they would fit right in with Tim & Lisa, Bill & Linda, Brian & Ruth as wonderful, interesting neighbors and good friends. We exchanged contact information so we can see how one another does. I'm really looking forward to seeing how their business goes - they start soon once their milk supply starts coming. They have everything but a bulk tank. On the way back to our hotels we got a little lost and almost went to New York!!! (we would've had to take a ferry, but we saw the sign) Reminds me of some other lost travelers we know . . . 

Well, that's it for now. Love much from the Green State (especially on St. Patty's Day!!!!) - Katie

Here's our newest "baby." It's a Caterpillar 301.5 Mini Excavator. We unintentionally sold the truck upon which it is perched which helped to pay for the new purchase. Of course Brad's making changes to the "Mini" immediately. He is extending the "stick" (which is the part of the boom directly before the bucket) by 2 feet to make it more effective for digging graves and we found a cheap bucket that will make digging go a lot faster. As it is right now, 1 bucket digs about the same amount of dirt as 4 shovels full - but at a slower pace than it takes to empty one shovel. He also changed the controls so that they are more to his liking. It seems to be very easy on the lawn, too. Alton Newgaard - watch out! (just kidding)

Well, I think we've bored you enough. We'll see if we can find something more exciting to write about next time, but who can compare with KT's excursions in Vermont?

Hope you "dig" it as much as we do,

Liz (and Brad)

Day 1: Essential Principles and Practices of Cheesemaking

So much happened today that i can't even imagine condensing it into verbs and nouns - even if I succeeded in that, getting it to fit onto this page. I'll try my best. . . . I walked to class, underestimating the time it would take to cross the road (I waited 3 red lights until I figured out that it would help to press the walk button to get my "walk" light to allow me to cross the bus highway). Anyways, I made it to class just a hair-bit late (in Wiste fashion), but not too late for introductions. There are 14 of us in all, all there for different reasons, different visions, but a similar desire for knowledge. Next to me sat Kate, a chef/caterer with children, from the Burlington area (although not originally). She makes her own sausages, brats, etc. but wants to maybe start dabbling in cheesemaking as well. Behind me sit three older adults, I didn't chat with them too much, but all are just beginner cheesemongers with no commercial goals in mind. One is a chemist, already apparently quite skilled with brewing fine beers. His friend next to him was kind, but that's about all I know her. The last man in the row is an amateur chef. In the last row on my side are three men. Two of them, from New York (snow country, apparently, where the received +200 inches this year "A good year for snow," as one of them said), are two leaves of the same tree, on the same branch. Both look a little rough and uncouth, but are extremely intelligent. They could be brothers -they have the same thickish build, hard-worked hands, graying beards, quick wit and humor- but are really just neighbors. The story one of them told (his name might be Alan or Dan, the other is Shaun) with their introduction was about a batch of milk that had sat overnight without the cooler on. They were milking 50 cows at the time and the tank was full, but a tester who had come by the day before had forgotten to turn the tank back on and the creamery figured it'd better not go in with the rest of the truck, just in case. So, they turned what could have been an absolute disaster into a mass of curds, washed/cooked it with hot water they piped in, and made themselves a giant batch of gouda. Using 5 gallon pails as forms, they pressed and aged the cheese, them fed their church congregation on their Accidental Cheese for weeks. The one who told the story also worked on large wind turbines and has actually worked in Le Roy on the ones out there and has been through Spring Grove, Lanesboro, and the surrounding area. He even has some friends down in Highlandville. Shaun manages to raise dairy heifers for a farmer while being a paramedic and traveling to Europe occasionally on Church missionary work. He was in the Ukraine and said their cows look somewhat like Devons, a little beefy, but not so pretty. A young man, who came in even later than I, sits next to them, but he missed the introduction so I know very little about him. He seems to know his way around a cheese curd, just by his contributions and questions in lecture. Across the aisle are three more interesting folks. Electra, a small blond who, if she has any, hides her super powers very well. She has been quiet during class, and is there because she enjoys cooking a lot. Perhaps we shall talk tomorrow? An older lady, also from New York, is next. She currently runs a small goat operation, but in the hills. This has been a struggle, she made a point of telling us, and so might abandon said location and move to a location more geographically inclined to a farm. Luca is next, an italian man I'm thinking is in his 40's with whom I will soon have supper. I approached him after class, a little awkwardly, explaining that I am studying italian and wondering if we could converse a little in his native language. After he dropped me off at my hotel we arranged to have supper around about now, so I will return tomorrow with more news. Love all - hope the goats/cows/weather are/is healthy and beautiful. **Katie

A Day of Wandering

The day started out sunny and warm, a beautiful day for a walk. I walked down to a diner nearby and ate some blueberry pancakes and then headed for downtown. The walk there I started to think that it didn't seem all that different from Wisconsin - the pine trees, their faint scent in the spring air, the soil, too, seemed somewhat sandy. But then, through a break in the trees appeared something that never appears in  Wisconsin: Mountains. After this startling and jaw-dropping discovery, they seemed to be surrounding me as I made my way to the University. When I got to the University I felt like I was on top of the world for it is situated above downtown Burlington and the city flows down from the top of the hill to Lake Champlain. The campus itself is beautiful. The buildings are almost too picturesque with their dark, antique bricks and dark green roofs. There are a few new buildings, but have been built to match their older and smaller counterparts. I was then walking down what seems to have been the UVM's version of "Frat Row" when I saw the Lake, or just a glimpse. 10 minutes or so later I was there, frozen lake in front of me with mountain tops, hazy, but towering in the back. I walked along the edge for a while, watched some kids climb on the rocky shoreline, and soaked up some sun before wandering through the houses of Burlington. The houses and people are not much different than any other town -some as pristine and mountainous as the surrounding peaks, others barely managing not to roll down the hill and into the Lake- but there seems to be a special something about it. A little more fresh, or something. Maybe everyone is just happy to be living in Vermont? I then stumbled upon Church Street, the 4 blocks of Burlington devoted entirely to people and commerce. No cars allowed, just the hipsters, hippies and high-class that only an ultra liberal city like Burlington can handle. I ate at a bustling sandwich called the Red Onion and decided it was about time to go back to the Hotel, seeing as I had been walking for hours. I returned to my room, coat in hand because it was so warm and sunny, and that was it for the day. Cheesemaking tomorrow - - I can't wait!!!