farmer

This is a story about a third generation dairy farmer facing a critical choice: continue raising his herd of dairy cows practicing conventional farming, or switch over to an organic dairy operation.

Jon Bansen believes that since he converted his farm over to being organic and sustainable, he’s becomes a much better farmer, and built a better business. In this story, there may be important lessons for both farmers and the American Public. Family favorite recipe from Jon: Egg Enchiladas. Can be found on website, cookingupastory.com

Farmstead cheese is made only from milk that comes from the animals raised on that particular farm. Distinctive in taste, and quality, one such cheesemaker gives us a glimpse of what it is like to be a cheesemaker on a small farm. Pat shares one of her favorite recipes: Pat's Stuffed Chicken Breast on the website: cookingupastory.com

There is an unique rhythm to life in being a dairy farmer. Jon Bansen, a third generation farmer, owes his way of life to his grandfather who began the family tradition.

Picture yourself living in Italy, Japan, or Mexico. But you’re not in a hotel; you’re in the countryside at the home of some good friends. Talking over lunch, your host passes you a generous helping of fresh, organic food. If this scenario seems like a dream come true, then you might want to consider World-Wide Opportunities on Organic Farms (WWOOF). You can participate around the globe, even in your local area.