3m 10s: Lenght
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Having organically built up their yogurt business over many years, SideHill Farm’s Amy Klippenstein and Paul Lacinski reflect on the systems they have set up to help their dairy thrive. They share their philosophy of caring for the health of their soil and cows and how having a value-added product allows their operation to be self-sustaining. Now, with adequate staff, they consider themselves lucky to not have to work 7 days a week, though they do work hard. “It’s just fundamentally a different way of relating to your farm than really any other kind of farming, because it’s constant,” says Amy. “You’ve got to love it.” Produced by the Northeast Organic Farming Association, Massachusetts Chapter (NOFA/Mass). Find out more about NOFA/Mass’s organic farming education and advocacy at www.nofamass.org. Funded by a generous grant from Organic Valley: www.organicvalley.coop.