Rural Vermont’s popular series “From Cow to Customer” returns this summer with the first class of the season scheduled for Thursday, July 21st from 11 am – 3 pm at the home of Susanna & Joe Grannis at 2766 Windham Hill in West Townshend. Meadows Bee Farm will co-host. The workshop fee is $10 for Rural Vermont members and $20 for all else. Advance registration is preferred – to sign up, call (802) 223-7222 or emailshelby@ruralvermont.org.
From Cow to Customer will illustrate the options available to those current and aspiring farmers considering the production and sale of raw milk. Participants can expect to learn about the regulations governing the sale of raw milk, and to see them in practice on a successful raw milk micro dairy, while learning about cow care and micro dairy management. The workshop will also include a farm tour, followed by a raw milk and cookie session at the end of the day!
This workshop will be useful for anyone considering raw milk sales as a profitable farm addition. The information presented will be applicable for goat, sheep, and cow dairies. Bring a brown bag lunch and lots of questions! Informational materials will be provided by Rural Vermont, including a detailed seller’s guide, outlining everything farmers need to know to sell raw milk within the confines of the law.
For the last several years, Rural Vermont has been advocating for common-sense raw milk regulations that are sensitive to the small scale of farming here in Vermont. In July 2009, a new law went into effect that established a set of reasonable and basic standards that all raw milk sellers are expected to follow. There are a few additional requirements for those selling more than 50 quarts per day, and/or making home deliveries.
Susanna and Joe Grannis farm with two Jersey cows and have been selling milk to neighbors for 2 ½ years. Susanna grew up on a dairy farm in Randolph Center, VT.
Meadows Bee Farm is a small diverse family farm with livestock, honeybees, orchards, vegetable gardens and sugar house. Their primary goal is to create a self-sustaining homestead with an attempt to include as many biodynamic processes as possible. They have a large hayfield, honeybee gardens as well as a few intercropped gardens.
3 Wheeled Cheese 