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Going Wild

We always try to do a staff trip here and there for the troops.  You know, keep morale up, encourage bonding, give thanks for service and a job well done.  Of course the core of our (very small) staff have been with us for 4 years now which is pretty incredible.  Someday they will take flight on their own journey's but we have been blessed to have them working here and working hard for us as long as they have. In appreciation of their hard work we have been hiking, horseback riding, ziplining, dinner out, and what not but this time we went on a Wild Food Adventure with No Taste Like Home led by Alan Muskat.Having lived here for fifteen...

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We Are Off to Italy In Our Minds.

Fall is fast flying away especially after the recent snow of the newest day of this November.  Four inches coated the ground and swirled around chasing away the clean bright light of fall and driving its last, brave golden reflectors to the earth. Replacing it are the dark bones of winter in a stark landscape of grays and browns with an occasional outline of white. The geese overhead are gone and the deer bounce nervously through the vacancy of harvested corn fields.  The grass is just a withered impression of its former self.  The cows and goats have moved onto hay and the milk has changed once again.  I like winter milk, while it is unvaried it is also rich and...

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This is Wednesday Morning

On Wednesdays, the goat's milk from Tuesday becomes what it was always meant to be...chèvre and Carmelita. Jen begins coaxing the milk towards Carmelita in the copper pot in the morning, while Andy and Will scoop the chèvre that was started the night before. Ashley comes in later to finish up the caramel-making process and then, after hours of slow cooking, she'll seal it up in jars with Jen. Yesterday's Carmelita was infused with local Dynamite Roasting beans for our Coffee flavor. 

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All I Want for Christmas is a Cheese Press.

I spent the wee hours of this morning lugging around 120lbs (x2) of free weights for the final pressing on our goat cheddar. Sometimes it amazes me how far we have come and how many curve balls we have caught with what feels like one hand tied behind our back.  We built this company slowly but surely starting with used or borrowed equipment in a building we constructed from savings from prior jobs and upgrading equipment as the money flow would allow. We started with a loaner pasteurizer from the great state of North Carolina and used restaurant equipment culled from Craigslist and local restaurant supply houses. There are certain critical pieces of equipment we are missing that would make our lives much easier and more...

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