At the 2015 Winter Conference, you can get up-close and personal with grazier Greg Judy. Hear his keynote, learn grazing techniques at his all-day seminar, or get your book signed at the post-conference dinner.
Find more details at www.nofamass.org/events/wc or call 413-387-2316.
I interviewed Greg to find out what he’s up to and what experience he’ll share on January 10at Worcester State University.
“I am a real lover of raw milk” shares Max, a raw milk dairy farmer and cheese maker in Cummington. Max and Amy purchased Grace Hill Farm in 2012, and spent 2 years getting themselves (and their cows!) on their new piece of land. They are nestled on a beautiful Hillside just off of The Berkshire Trail (route 9). For 2 years, Max and Amy were busy building their creamery, milking room, and barn, while their cows were busy eating grass, getting pregnant, and getting ready to make milk.
Turkeys are on my mind, not just because it’s November and it IS their month, but because of an incident yesterday afternoon. This year we have been raising five Bourbon Reds: one tom and four hens. Well, we thought there were two toms but either we were wrong or one has subdued hormones due to the dominance of Mr. Tom.