How long have you been practicing the traditional craft of cheese-making? I started making cheese…
What is the name of your Farm, Ranch or Homestead?
Where are you located?
How and/or when did life as a farmer, rancher or homesteader begin for you?
When I was born, Feb. 19, 1957. My parents had a farm in the highlands of Venezuela that we lost in political unrest (junta); returning to the U.S. Easter Sunday, 1961 and starting over here in Virginia.
What do you grow and/or raise?
We raise salad bar beef, pastured poultry (eggs, broilers, turkeys), pig-aerator pork, pastured rabbits, ducks, and lamb; we also have a lot of woodland and a sawmill so we sell lumber and firewood.
What traditional methods do you use on your farm to grow your crops and/or raise your animals?
Pastured livestock, multi-speciation, animals do much of the work, no chemicals, direct marketing.
What is one of your favorite farm-infused recipes you wish to share?
14-day Sweet Pickles from the Springhill Presbyterian Church cookbook.
What is at least one farm tradition you uphold?
Lying in the pasture with the cows on a mild summer evening so they can lick me all over.
What inspires you to continue a farm lifestyle?
Watching the land heal under my care and receiving thanks from our patrons.
What words of inspiration or uplifting wisdom do you hope to impart on the future generation of farmers, ranchers, beekeepers, and homesteaders?
Don’t quit. Desperation germinates creativity; if you stay in long enough, you will face desperation; the next day you’ll have a breakthrough. If you quit at the point of desperation, you’ll miss the answer.
Those who win stay in the race regardless of its obstacles; longevity creates experience and experience creates mastery.
Where can people find you/your products online?