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[Music]
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[Music]
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welcome to this edition of when the
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biomass hits the wind turbine a
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discussion of sustainable living and
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what that means to you and me I’m Jay warmke
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 i’m annie warmke and today we have
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a personal account of creating a small
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creamery or I’m just living the dream
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baby yeah do you ever hear that when you
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go in you know you say how things go in
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and people always say I’m living the
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dream I don’t want to be called Baby by
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anybody but that I’m living the dream
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always comes across to me is a bit
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cynical because they’re really not
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but today hopefully we’re going to be
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speaking with Celeste Nolan of Laurel
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Valley Creamery in Gallipolis Ohio and I
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think it’s pronounced gala police not
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around that area Celeste how do you
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pronounce it done so come I say gala
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police but gala flu that was releases
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although I’m frosting police yes yes
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very accepted yes galápagos that I hear
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a lot of yeah that’s cuz he was from
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Athens he can’t help himself he’s a hick
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right yeah yeah for sure
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so tell us a little bit about what you
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do and how you’ve got to where you are
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today creme razor not something we think
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about as a normal everyday occupation
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thank you
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so what I do by family and I we operate
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a small dairy farm in Galia County we
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milk about 20 cows and we take all of
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the milk from those cows and turn it
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into cheese we distribute that cheese
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all within a hundred miles of our home
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and we support our family that way
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that’s cool milking 20 cows though that
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doesn’t seem like a small dairy farm
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well compared to others I suspect it is
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comparatively exactly world
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we’re classified by the state or quite
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we’re a farmstead Creamery so that means
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that we make the cheese the same place
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the milk is produced and based on our
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volume we’re a medium-sized Creamery in
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the state but as far as dairies we don’t
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have the actual facts but we’re one of
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the smaller dairies in the state 20
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couses unless you’re doing some
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value-added process
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to the milk there’s not any way to make
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a living milking 20 cows and just
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selling your milk is like commodity milk
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so do you actually name your cows yeah
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some of them there you go that’s
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probably the way you distinguish a
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secretary if you know that this one’s
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Daisy and that one’s Francine then
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you’re a small dairy right and I milk I
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haven’t milked regularly for years I
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have I made some babies and they do that
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now along with my husband they’re not
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babies anymore but I crazy mean human
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being I created it I’m just trying to
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think wait you made some babies all
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right I created some humans that are old
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enough that I see some return on
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investment there exactly so no they do
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the majority of the milking so I I don’t
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know the cows names but I know their
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moms and their grandmas names currently
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so I like when I come in and milk once a
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week I’m like oh yeah that was crickets
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daughter or you know this one is
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Garrison Keillor’s daughter or any
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number of yeah cows we were milking 10
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years ago I can see the lineage more
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than I know that the current cows names
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well being a cheese maker I’m wondering
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what do you do with all that way we feed
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pigs okay yeah that’s mostly what we do
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with all of it I take some of it to a
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couple chefs in Columbus and they use it
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for different menu items but most of it
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goes to our hogs okay that’s cool yeah
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so the thing that I have to ask is what
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what are a couple of things about living
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the way you do that got you involved
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with doing this film what’s the name of
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the film the film is called farm
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stutters it’s gonna air on PBS’s series
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POV it’s gonna air September 2nd at
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10:00 p.m. and then it’ll be available
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for streaming the whole month of
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September the film came about after we
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started making cheese we started doing
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the Athens farmers market so we’ve been
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in contact with people here at woup I
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guess sense so a student helped us at
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the market came to the farm became our
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friend
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recorded some video for a project she
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was working on and then it just kind of
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evolved from there she was a good friend
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who recorded video over the course of
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five years she’d come and stay at the
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farm for a week or a couple weeks at a
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time different seasons as her schedule
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allowed essentially and then she would
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go home and watch over and over and over
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again those two weeks and edit in
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something that’s gorgeous and amazing oh
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they because it doesn’t always turn out
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like that no but we always say as long
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as they spelled our name right and
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there’s a good either good footage or a
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good picture then it’s good okay right
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yeah that’s right that’s right do you
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get the sense that they’re portraying
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your life a bit more glamorously than it
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feels to live it or do you think it’s
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pretty accurate I think it’s very
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accurate I don’t think no I think it’s
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very accurate from beginning to end it’s
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it’s nice it’s edited because if only we
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could edit our own lives right so but I
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think it takes all of the things that I
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take for granted like being on the land
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being in the same place
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every day for you know 10 20 years it’s
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nice to see someone else’s perspective
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and it’s a good like reminder it’s a
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good beautiful reminder like why you’re
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doing what you’re doing and yeah and
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then to watch other people relate to the
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film as well is I don’t know it’s just
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it’s encouraging in it it’s like when
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you get bogged down or when you get like
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oh yeah what am I doing this for and
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then it’s like oh yeah yeah this feels
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this feels better I’ll watch this now I
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get that because we did a series of
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films with group called stuttered calm
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like homesteader who stuttered and and
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so after they were edited and they sent
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them back and we had to do some you know
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voice stuff and everything and I was
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just looking at that thinking wow does
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it really look like yeah Wow that’s
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exactly how I was wanting it not there
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their video but just my life in order to
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reflect that like I seen
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like I’m so nice and and I’m really
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enthusiastic and even on the bad parts
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I’m still saying well what about this
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and so I totally get that
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yeah it’s really rewarding to see how
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somebody else can interpret what you
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feel and actually get it right right
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yeah absolutely well Celeste now
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obviously you’re you’re living on a
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small doing a small Creamery on a farm
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what did you do before and what
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motivated you to jump into that well
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I’ve been doing this for 13 years
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milking cows and making cheese so before
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and I did it while I was having babies
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and all of those things so but when we
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my husband and I my husband grew up on
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the farm that we live on his
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grandparents operated a dairy farm there
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from 1947 until 1990 we moved onto the
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farm in 2000 his Pappa passed his granny
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was ready to move into town we bought a
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small portion of the farm he was a
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project engineer for a food manufacturer
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we bought a small like 41 not small it’s
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not small at all but we bought 40 acres
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with plans to build a house and granny
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wanted us to move into her house well so
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she could move to town so we moved there
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while she was trying to sell it and
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showed it a few times which created some
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sentimental feelings and my husband and
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he said no we’re not we can’t sell this
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you know let’s we’ll just go ahead and
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figure this out and we’ll buy the farm
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about a year and a half after that he
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was his job was eliminated he was
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displaced and at that that was our
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catalyst that was like well are we what
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are we gonna do let’s make it work right
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here and we bought cows and started
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milking and that was I mean I think we
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were both naive at that point probably
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was a good thing though absolutely
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absolutely if you knew what was coming
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you wouldn’t do it exactly but we we
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bought cows and milked essentially at a
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loss until yet until we couldn’t borrow
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any more money so you were you were a
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true farmer right exactly
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and then I just what I’ve been doing a
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couple interviews I like to I like to
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kind of like look when I look back at
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all of this and my rose-colored glasses
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I came home from the hospital with my
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third daughter she was born prematurely
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so I was away from the farm for about
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two months and I came back and my
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husband and my mother-in-law said so I
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guess we’re gonna build a cheese factory
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you can make cheese right I’ve got them
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you know here’s the money to do it and
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let’s let’s get started and so I started
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buying equipment and we yeah my husband
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had all the project engineering he was
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able to install all the equipment he
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keeps everything running and and keeps
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milk in the tank and just keeps it
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coming to me and I just yeah I turn it
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into cheese and we get it out the door
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and off we go so when you were a little
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girl what did you want to be when you
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grew up I you know I don’t know what I
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was exposed to when I was in
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kindergarten when I was six years old I
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wanted to be a male person I want to
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deliver the mail but I think it was just
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like exposure then I got to high school
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and I wanted to be a politician I wanted
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to be the president I wanted to be some
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but I didn’t I didn’t know any I didn’t
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know how to achieve a goal I didn’t know
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how to take steps to set a goal to to
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define it to take the steps needed every
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day to achieve it I didn’t know that
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until we bought cows I think is when I
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learned to do that I don’t so I don’t I
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did they were ideas I guess back then or
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ideas about what I wanted to be or what
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kind of thing I wanted to do but they
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weren’t so you don’t think that any of
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that influenced where you are today the
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goals I had is I know I young person I
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was so detached from food as a young
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person I never considered where any of
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it came from it was just something like
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and I say that I mean we my family they
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hunted deer and we ate deer as like our
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main source of protein but again it like
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I don’t it didn’t occur to me that milk
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came from cows or that there were people
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that worked and did this every day I was
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as detached
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as as everybody’s everybody is now yeah
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absolutely well fortunately our culture
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is evolving and I think when you talk
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about I started 13 years ago and then
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and operated at a loss what’s happened
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in those 13 years is that the foodie
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culture has come more and more to the
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forefront and so there’s a marketplace
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now and that makes a big difference
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in terms of where we are because we’ve
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learned that if we eat what comes out of
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the grocery store we aren’t gonna live
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to be all that old so well and also most
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Americans are not willing or not used to
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paying the cost of what real true good
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food costs because if you say okay it
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cost me this much to produce a pound of
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cheese in your instance that may be much
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higher than what most Americans are used
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to paying for cheese except what they’re
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buying is is garbage well because they
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have a really unsophisticated cheese
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palette anyway they’re like four cheeses
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that Americans eat and plus Velveeta
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that would be five so what are the other
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two other than yellow white yellow and
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all when you mix the two share me
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Parmesan is very shaky and creamy
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Parmesan it’s mostly sawdust so it’s not
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really cheese but it called cheese
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anyway what were you gonna say okay well
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let me ask you this do you think that
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you’re talking a lot about when the cows
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came do you think that was the defining
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moment for you as I’m gonna be the
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cheese maker and the artisan person and
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I’m gonna be able to figure out how to
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make a living
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I think the cows coming was a defining
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moment in the fact that I knew I could
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accomplish something every day she’s
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kind of I mean it didn’t come easy by
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any means I learned a lot from my
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mistakes but I don’t know if one
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particular cheese making mistake was
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that was the defining moment it was like
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a culmination of them all but it’s no I
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don’t know I don’t know defining moment
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I don’t know if it’s broad or narrow
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yeah I think that first winter milking
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cows was like oh if I can do this
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there’s probably not anything that I
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can’t do or we can’t do there’s more of
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what we can’t do yeah yeah well that’s
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good you had a good partner okay well
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let me interrupt here for a second and
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remind everybody that you are listening
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to when the biomass hits the wind
13:47
turbine with Jay and Annie warm key and
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today we’re joined by Celeste Nolan of
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Laurel Valley Creamery reminding you
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that it is indeed the end of the world
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as we know it
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and thank God thank God so so your world
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as you know it revolves around milking
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cows and making cheese do you find that
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that kind of sets the tone for your day
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you’ve got a you know my fishin of this
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is that every you get up early in the
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morning you have to milk the cows in the
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evening you’ve got to milk the cows is
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that is that a true vision that’s yeah
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that’s a accurate representation and
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yeah rest of the day you’re chasing kids
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around and telling them to make cheese
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well yeah know it the day the day starts
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we move milk every other day essentially
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from one building to another on the farm
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but milking happens twice a day it
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happens 365 days a year and I myself am
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only responsible for it maybe twice a
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week so what time of day do you melt we
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normal well so we’re going back into
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school season so right now we’re milking
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about 9:00 in the morning and then about
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7:00 in the evening it’s not horrible
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but now my my health is gonna go back to
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school and so we’re gonna have we’re
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gonna change the cow’s schedule a little
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bit and we’ll start a little bit earlier
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and finish a little bit earlier so
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everybody’s got a good night’s rest
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and family how many gallons of milk or
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do they measure this by weight so I
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measure milk by pounds by weight there’s
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about eight and a half pounds per gallon
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of milk I move about 1500 pounds every
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other day which I should know I should
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be able to break that back down but each
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cow is producing about 30 pounds or five
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or six gallons of milk or day
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and from each gallon of milk I get about
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a pound of cheese and then do you
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pasteurize that I do both I make some
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aged raw milk cheeses along with some
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fresh pasteurize cheeses as well
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depending on milk volume and then
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customer desires like that kind of
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dictates my schedule it feels like all
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summer I’ve just been making fresh
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cheese good yeah that’s that’s a good
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thing
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so how do you think the things that
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you’ve learned over the last 13 years
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will influence your life as you age as a
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woman and a mom and a farmer oh well
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they cement my my I guess confidence in
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myself that I’m able to do things and
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able to make a living and support my
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family with the resources available to
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me I guess so those are yeah that’s
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definitely what I took away from that I
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I was I don’t know I was a young a young
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person when I started and I’m also like
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an uneducated person as well I have a
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high school diploma and what does that
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mean uneducated well I don’t have any
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formal education and I guess I I’m
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definitely not uneducated or unlearned I
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I’ve learned a lot of things and I’m
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capable of learning but as far as a
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formal education or maybe like the
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skills that people think that they need
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to create a business or to support
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themselves those are all I think just
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the ability to be able to learn the
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things that you need to learn to be
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successful I always think that’s what I
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say is well I’m from the school of hard
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knocks and I got a PhD in that but I
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also think that if we can raise our
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children and they are any in any level
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reasonable human beings we can run any
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business because it really is about
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getting everything done on time making
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sure everybody has as much as you can
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give them what they need and that is the
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GDP yeah yeah
17:47
it is the gross happiness factor right
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that’s what I’m going for gross
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happiness that’s how I know if we’ve
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succeeded well first and foremost your
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dairy and your Creamery is a business as
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you’ve indicated and and so what are the
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what are the major perils that you would
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see I mean you’re saying it’s successful
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we’re making a living we’re continuing
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to make you’ve been at this for you say
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15 years or 17 13 14 15 that’s that’s
18:14
better than most businesses right most
18:15
businesses fail in the first five years
18:17
so you’re obviously an ongoing thriving
18:21
concern so if you were to to counsel
18:25
someone who wants to go into this what
18:28
are those things you got to watch out
18:29
for what are what are the things that
18:31
you’ve stumbled over as you go through
18:33
and and come to a solution
18:35
well I’d the ballot I think you know the
18:40
sustainability issue or the balance
18:42
issue for me and for my family has been
18:44
more facing the doing it every day
18:47
not necessarily the economic challenges
18:50
the environmental challenges those are I
18:55
don’t know I mean they’re there I guess
18:58
and they’re there different things that
18:59
you deal with this is the the emotional
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or the the commitment challenges that
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we’re going to do this the six of us are
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going to do this or the eight of us are
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gonna do this every day for twice a day
19:11
forever well the house don’t care that
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you don’t feel like no they don’t they
19:16
don’t care it I see or if it’s a holiday
19:18
nor do I go on vacation wind chill at 20
19:22
no oh yeah yeah now we know this I know
19:24
this yeah goat herder right they don’t
19:26
ya know the cows it the cows don’t Karen
19:29
and nor do the people that buy our
19:31
cheese I mean like they care about us
19:34
they want to buy they want to buy cheese
19:36
they want to feel connected to us but
19:37
they also like they’re totally sleeping
19:41
when I’m making cheese like yeah you
19:43
know and which is fine and I’m glad I
19:45
guess that they’re able to do that but
19:47
that’s the challenges that we’ve faced
19:49
is the the sustainability how long can
19:51
we go with this rate giving it all that
19:56
we’re giving it if that’s
19:58
sustainable like that that’s what I was
20:00
saying about you know a plan as you age
20:03
because there’s a toll that it takes on
20:05
the body whether it’s standing up making
20:07
the cheese or dealing with the animals
20:10
like for example I tore the ligament in
20:13
my shoulder and from a goat who decided
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she was going to argue with me and I
20:19
argued back which was stupid on my part
20:21
against my rules actually but I was just
20:24
not myself that day so I decided I could
20:26
take her on and anyway but the the
20:28
reality was that it really impacted how
20:31
I was thinking then about how I go
20:33
forward in being a goat herder by myself
20:37
because it frankly has been quite
20:40
painful and limited some of the things
20:42
that I could do so I have to acknowledge
20:44
that as I age if I want to keep doing
20:48
what I’m doing which I definitely do
20:49
then how do i influence that well you
20:52
have you have unhide help I heard of her
20:55
no that’s right but I want them to stay
20:59
I want them to want to stay and I want
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to set a good example like this as a
21:03
this life has lots of reward lots of if
21:08
there we go exactly lots of benefits I
21:10
love the way it stays you and not just
21:12
for money so what are some other ways
21:14
that you make a living besides milk and
21:17
the cheese you said you have pigs
21:19
we have pigs exactly and then we have we
21:22
have a well a product line or we make we
21:24
make hot dogs out of our pigs but but
21:28
really we direct sale all of our cheese
21:30
and that’s the that’s the main yeah
21:34
that’s the main source of income on the
21:35
farm well how do you deal with them not
21:37
only it occurred to me when you’re
21:39
talking about butchering pigs in life
21:40
but you have cows they have a finite
21:44
life right in producing but also you’ve
21:48
got to deal with sicknesses you’ve got
21:50
to deal with diseases you’ve got to deal
21:52
with end-of-life issues making decisions
21:54
you may desperately love this particular
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cow but now she’s no longer a good
22:00
producer so you have to make some
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decisions that way how do you work
22:04
through those well I think there was a
22:06
there was a big like turning point or a
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line that I could that will crossed when
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we went from
22:12
hobby farming to making a living for my
22:14
animals because we I really depend on
22:17
the animals as they depend on me my
22:21
family it’s a partnership we all work
22:22
together I think when I hobby farmed and
22:25
we had another income that wasn’t
22:29
related to the animals if you know if I
22:32
needed to dump a hundred and fifty
22:33
dollars into a goat I had a hundred and
22:36
fifty dollars to put into a goat and it
22:38
didn’t matter if I was going to get a
22:39
hundred and fifty dollars back from the
22:41
goat and now I have to make decisions
22:44
based on what’s best for our business
22:47
and not necessarily always putting money
22:51
into a cow that I know that I’m not
22:52
going to get back in milk so I make
22:54
those I stop making those decisions from
22:57
an emotional place and I make them from
22:59
a business place now but I but it’s not
23:03
something that we face so loud I don’t I
23:05
don’t we don’t push any of our cows for
23:06
production I’m not you know out there
23:09
grace grace grace eat eat eat milk milk
23:11
milk it’s just like yeah you guys go do
23:13
your thing and come back here and we’ll
23:15
take what you’ve got oh and they’re
23:17
gonna live longer because because I’m a
23:19
juice that’s what I would say is my
23:21
animals are there for the long haul
23:23
right and I made that commitment in a
23:24
partnership with them so I’m not gonna
23:27
push them I’m gonna say what do you got
23:29
to give and we’re gonna go forward well
23:30
how long will a cow you know service
23:35
their needs so a cow is they’re bred to
23:40
our cows are bred to calf when they’re
23:42
between 2 and 3 years old is when they
23:43
have their first calf and they milk
23:46
until they’re about 7 months per so they
23:49
have a they wait a couple months until
23:51
they’re bred again and then read them
23:54
every year basically essentially every
23:56
year your cows are gonna kind of
23:59
increase in production hold a plateau
24:02
for as long as you want and then begin
24:03
to decrease but the having a calf the
24:08
giving birth is what you know simulates
24:11
that new lactation style or sure and
24:13
allows them to kind of peak again or to
24:15
hit a higher level well if you’re
24:17
breeding every year I mean your herds
24:19
gonna grow exponentially unless you get
24:22
rid of animals right unless you sell
24:24
calves to pay your bills
24:25
not every calf that’s born is it female
24:27
right well let’s imagine not i know
24:31
sometimes you’ve had problems deciding
24:33
what was male and female so i just
24:35
wanted to bring that it’s milking time
24:37
very except maybe for you not for the
24:41
cow no no well I just wondered back to
24:46
kind of about the film is how do you
24:48
think the film which is going to air on
24:52
September the second when how do you
24:54
think that’s gonna influence your
24:57
business um I don’t I think I hope that
25:02
it’s gonna make people feel more
25:03
connected to us and to feel as I don’t
25:08
know as they know us better and they
25:09
know some more of what it takes to
25:11
produce the cheese I think it’s going to
25:13
air nationally which like I I want
25:18
people to like take away or to know that
25:20
there’s people like us doing similar
25:23
things all the way across the country
25:25
like just because you saw this picture
25:27
of the Noland family here in southeast
25:29
Ohio we’re not unique there’s a lot of
25:32
families all around the country that are
25:35
taking you know the natural resources
25:37
that are around them and turning them
25:40
into something to make a living for
25:42
their family be it a lot of people I
25:45
think food is an important thing and an
25:47
important way that they are doing it but
25:49
people are creating or growing food in
25:52
every state you know across every
25:54
country and all of the people
25:56
everybody’s eating food and I think the
25:58
closer I don’t know I just want people
26:00
to know that there are real people that
26:04
are doing it and and they’re like you
26:07
and they’re like me and they’re like
26:08
they’re like everybody that’s watching
26:09
they’re just regular people we’re not
26:12
just farmers somewhere where we have
26:15
families we have a lot of things in
26:16
common yeah well the other part of that
26:18
those I’m wondering so let’s say it’s
26:20
the next day and now you get like all
26:21
kinds of responses so do you have some
26:24
kind of canned canned not yet okay you
26:28
better do that
26:29
alright so Jay studying us know we’re at
26:32
the end but what is the best advice
26:34
you’ve ever received
26:37
so that one on the list I don’t know i
26:40
I’ve learned so much more from my
26:42
mistakes and from my experiences than I
26:47
have from anybody telling me anything I
26:49
don’t know if that’s yeah okay if that’s
26:52
personality in my or yeah something in
26:54
my brain but I definitely even though I
26:58
don’t remember things people tell me
27:00
yeah all right you’re a stubborn lot
27:03
that’s a good thing
27:04
way to go Celeste well we want to thank
27:07
you Celeste and you have been listening
27:09
to when the biomass hits the wind
27:11
turbine with Jay and Annie warm key and
27:13
our guest the one who listens
27:15
occasionally Celeste Nolan and learns
27:18
were mistakes we’d also like to thank
27:20
Adam rich our award-winning producer and
27:23
thank you for spending just a little bit
27:25
of time with us and as your grandmother
27:27
hopefully told you the secret to a happy
27:29
and sustainable life is play nice with
27:32
others clean up your own mess and Jay
27:33
will you please eat your veggies this
27:35
week till next time
28:04
[Music]
28:09
you can find more information on living
28:12
sustainably in our unsustainable world
28:14
at Blue Rock station calm
28:20
you
28:22
[Music]



054 – Starting a Small Creamery – featured on PBS Sept 2nd (Transcript)