So I had full intentions of continuing to blog as I farmed this summer, but between working 60 hours a week and finding the man of my dreams, the blog went to the wayside.
I still am dairy farming, but a lot less, on a different farm and I am also working full time at a local non-profit.
The summer of caring for 400+ organic cows was one of the best summers of my life. I yearn to be able to full-time farm again. When the opportunity came up for a job with full benefits and a pay increase, I couldn't say no. After two months of working from a desk (and gaining 10 lbs) I decided I needed to get back on the farm, that is when I found a lovely family farm right here in the same town I work my full-time job. Thankfully, my full time job is being flexible, and I am milking 55 registered Holsteins and Swiss Browns in a tie stall before work twice a week and on Saturdays.
As the Raw Milk Issue in VT has recently resurfaced for discussion due to an interpretation change by VT Agency of Agriculture, I have decided that I have way too much to say to keep to myself. I will write more regularly about my food stories. I have a lot to share and I hope you all enjoy.
I still am dairy farming, but a lot less, on a different farm and I am also working full time at a local non-profit.
The summer of caring for 400+ organic cows was one of the best summers of my life. I yearn to be able to full-time farm again. When the opportunity came up for a job with full benefits and a pay increase, I couldn't say no. After two months of working from a desk (and gaining 10 lbs) I decided I needed to get back on the farm, that is when I found a lovely family farm right here in the same town I work my full-time job. Thankfully, my full time job is being flexible, and I am milking 55 registered Holsteins and Swiss Browns in a tie stall before work twice a week and on Saturdays.
As the Raw Milk Issue in VT has recently resurfaced for discussion due to an interpretation change by VT Agency of Agriculture, I have decided that I have way too much to say to keep to myself. I will write more regularly about my food stories. I have a lot to share and I hope you all enjoy.
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