My First Milking
Posted October 29th, 2009 by Hannah BreckbillI grew up in the city, so coming to live and work on the World Hunger Relief farm in Waco, Texas is one great big learning experience for me. Since my arrival a few months ago, I have learned so much, from where eggs are ke
pt in the pantry, to where we keep the sawdust for our composting toilets, to how a community of 25 organizes itself for a day’s farm work, to how to milk a goat. Though the composting toilet certainly merits elaboration, the last is perhaps the most colorful story for a girl who grew up far removed from her food.
The WHR farm is a Grade-A raw goat milk producer. The pasteurization and homogenization process that milk from a supermarket goes through means that it loses a lot of valuable enzymes and proteins as well as a lot of its flavor. Raw milk, on the other hand, is incredibly fresh–I was astounded that it took only about an hour from milking to lining up the bottles in the fridge, ready for sale.
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My daughter spent about an hour this afternoon grooming my gelding Boomer. His winter coat is coming loose and he’s making his yearly transformation into “a horse of a different color”. I’d have liked to used a “butterfly emerging” analogy right there, but it’s tough to make that comparison when the “butterfly” is engaged in adding to the ten inches of manure recently released from the snow in the corners of the paddock. Spring . . . again. The horses are molting and it’s time to see about renting a loader tractor for the weekend.



