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What does micro-dairy farming look like? Find out on a brand new episode of The Farm Report. Host Erin Fairbanks is joined by Steven Judge, Founder, President, CEO of Bob-White Systems, Inc. Bob-White Systems, a company established in Vermont, serves the rapidly emerging micro-dairy market. They offer equipment, supplies, technology, and resources to enable dairy farmers to build appropriately scaled and community based sustainable businesses. Tune in and get some incredible insights into the world of micro-dairy farming, the world of milk production , regulation and the future of dairy distribution technology. This program was brought to you by Bonnie Plants.

"Micro-dairy farming is 10 animals or less on a dairy farm. The concept is to keep your operation at a scale where you can sell all your milk directly to consumers and maintain control of your milk and its price." [02:00]

"The current [dairy] delivery system is largely obsolete, especially in these days when energy costs are so high. It deserves a re-think - we can make some improvements." [05:00]

"US Dairy farmers are extremely intelligent and efficient - they can produce a lot of milk for not much money and as a result the milk supply in this country is in a constant state of over supply." [28:00]

--Steve Judge on The Farm Report


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Hosted By
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Sponsored by
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In this episode of A Taste of the Past, Linda Pelaccio talks kosher wine with Jay Buchsbaum of the Royal Wine Corp. Tune in to hear Linda and Jay define kosher wine, the history of wine in Israel, the caliber and standards for kosher wine and its place among wine connoisseurs. Forget what you know about Manischewitz; these are some high-quality wines! Listen in as Linda samples three of the wines that Royal Wine Corp. distributes. This program was sponsored by Hearst Ranch.

"Wine is an integral part of every part of Jewish life- Friday nights, every celebration, etc. And the only grapes were available were of the Labrusca variety, and they need sugar to make them palatable. So that's when the tradition- in fact, it's a new tradition, only 100 years old- of [sweet] kosher wine started."

--Jay Buchsbaum on A Taste of the Past

"The producers invariably want to be judged by the quality of the wine, not whether or not it's kosher. That's first and foremost."

--Jay Buchsbaum on A Taste of the Past


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Hosted By
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Sponsored by
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Is milk "nature's perfect food"? This week on A Taste of the Past, Linda Pelaccio is joined by cookbook historian Anne Mendelson to debunk this myth. Anne is the author of Milk: The Surprising Story of Milk Through the Ages, a cookbook and overview of milk's history. Learn about milk's volatile chemistry, the differences between different mammals' milks, and Anne's thoughts on the raw milk debate. Also, Anne explains the beginnings of the pasteurization and homogenization processes, and how it changed the lives of urban dwellers in the late 1800s. Hear about modern pasteurization processes, from small to large scale. This program has been brought to you by Cain Winery.

"It [milk] is intended to be supplied in one particularly way, and one alone...under those circumstances it is quite safe to drink, even if it's raw. But if you divert it, if you interrupt that closed system... it changes as soon as you divert it into the outside world; you've already interrupted nature the moment you do that."

"Raw milk's sales allow farmers to sell directly to consumers without a middle man. And it's one of the ways that farmers can sell their product for a price so that they can make a living."

--Anne Mendelson on A Taste of the Past


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