In Sherwood Forest, Robin Hood stole from the rich to give to the poor. In Montague’s forest, he invited others to do his work and allowed them to feel rich by giving donations of food — part of their entrance fee at the fourth annual Mutton and Mead Medieval Festival — to be collected by the Food Bank of Western Massachusetts to feed the poor and hungry. Proceeds will also benefit Montague Common Hall repairs, Leverett-based Wingmasters Raptor Center, 4-H’ers manning the archery booth and local Girl Scouts. Continue reading
HARRISBURG, PA — More than 600 junior exhibitors from 34 states across the country spent a week here for the VitaFerm Junior National Hereford Expo (JNHE).
“I honestly think it’s the best junior national I’ve been too,” said Andy Billing of Greendale, NJ, co-chair New Jersey. representative on the six-state joint host JNHE planning committee. “The Farm Show Complex was a great facility to host the event. It’s the first time for all the cattle to be in one barn. The complex is air conditioned and there was plenty of trailer parking.” Continue reading
Cows have always been considered unusual due to their unique style of digestion: their stomach has four chambers. Now Barstow’s Longview Farm in Hadley, MA will be known for having a unique stomach of its own — a BGreen Energy’s Anaerobic Digester that converts manure and food scraps into fertilizer and enough electricity to power the entire farm, plus surrounding houses. The key word is sustainable.
Septimus Barstow started the farm in 1806. It is now managed by 6th generation David Barstow and his brother Steven, with 7th generation Steven Barstow II poised to take over. They raise 450 Holsteins, farm 400 acres and employ six people. Fifteen more people work at Barstow’s Dairy Store and Bakery. Continue reading
On June 6 the University of Connecticut (UConn) was the site of an all-day workshop on food safety in the cheesemaking industry. This intensive overview of the subject was conducted by Dr. Dennis D’Amico of the Department of Animal Science in the College of Agriculture and Natural Resources. Dr. D’Amico is an assistant professor of dairy foods. His primary activities focus on improving the safety and quality of milk and value-added dairy products. Before coming to UConn, he was a founding member of the Vermont Institute for Artisan Cheese. Continue reading