Dairy Goddess has MOOO-ved

DG-Logo-Milk&CheeseI have realized that many of my followers were still going to my old Blog site. This is my new one available right on my website.

I have to admit I am behind on posting on this blog site too. I plan on making a post though, very soon!

I have so much to share with you. Not only has my blog moved onto my website but my cows have moved to our new farm too. (Just up the road from our previous farm)

Why the move you ask? Well, we have made the decision to transition to Organic Farming. We are about half way there (It takes about 3 years to transition). We are really excited for our last half!

As you can imagine we have been so very busy with this move and transition so please be patient…I can’t wait to share with you all of our goings on.

My Mom always had a saying growing up…”The ones you love the most are the ones that often get neglected…” I feel that is so true with my Blog and it’s followers AKA “Godd-etts” I promise I am going to try to be better. I truly love blogging and I love each of you!

Have a “Dairy” Good Day!

Barbara AKA Dairy Goddess

Why Dairy Goddess Milk & Cheese Is So Heavenly

 

 

 

Happy Labor Day!

I am taking this holiday to catch up on some office work and work on some projects that I have neglected. I have been wanting to put together this processing temperature/timeline that my friend and distributor, Rolland Pacheco had put together on some regular paper by hand quite some time ago. I finally, (after quite of bit of time since I am not that great at Excel) I did it on this spread sheet. I love it!

Why is Dairy Goddess Milk so Heavenly….

-Our process takes 1 to 2 hours   – 4 Steps – Vat (lower temperature pasteurization) Non-Homogenization (The Way Nature Intended)

 

-The other’s  process takes 24 to 48 hours * 12 Steps * High Temperature * Homogenized

By any means I am not disparaging other milk out there but this is what makes us different and I wanted to share that with those that want their food like we do. Less processed, natural. Getting back to basics with how our food is processed and eating as fresh as possible.

DG Process Timeline

 

 

 

#CowCamp15 – Dairy Goddess Farms

Can it really be that my last post was in March and it was about my 1st Cheese Festival in Petaluma? Little did I know that that trip was going to be the sign I needed to pursue what I had been wanting to do for a long time!

I felt that I was truly being blessed with this sign. It was the last thing that Tony needed to get on board with it once and for all! We took the leap and lots of changes have happened since then!

I can not wait to share it with you all… but this week I am preparing a presentation for Cow Camp.
This is going to be a group of 50 4-H kids ranging in age from 8-18. My topic for the presentation is “Social Media & Interacting With Consumers”

I am very honored to have been asked to share this topic, it is one that I am very passionate about. I am in no way an expert, but I do use it everyday and feel that it is very important to tell “Our Story” and  to connect with consumers and give them a glimpse of where their food comes from.  I will do my best and sure hope to not disappoint these special campers! I hope that through this presentation I can recruit more AgVocates, and they too, can share their stories with all of those folks not blessed to have hands on experience with agriculture.

Shooting for my next post to this blog, I want to share with you, all of the changes happening here. I am thrilled to share with you, the birth of Dairy Goddess Farms!

As you know with any new venture there is a lot of hard work involved.  On top of that, adjusting to so many new things. I am happy to report that it is all is going very nicely and feel that this next chapter was totally meant to be….so please stay tuned! I can’t wait to tell you all about it.

Cow

 

Dairy Goddesses 1st Cheese Festival

I can not believe it has been a whole week since the California Artisan Cheese Festival in Petaluma, California. This was the first time we had attended the festival and what a great event it was. It was very well organized with lots of participation from the very best in Cheese Makers, Cheesemonger’s and Chefs and of course Wineries. I have to admit I was a bit nervous going and being around such accomplished and experienced cheese makers. I still feel like such a baby cheese maker but everyone was very nice and welcoming.

On Friday we had some time to explore the beautiful area of Petaluma. Rolling hills and green pastures with beautiful cows all over the place.

Larry Peter's Owner of Petaluma Creamery and Spring Hill Jersey Cheese

Larry Peters- Owner of Petaluma Creamery and Spring Hill Jersey Cheese

We made a stop at the Petaluma Creamery Cheese Shop. I recommend if you are in the area to stop by. Good food and great cheese and ice cream. We were lucky enough to meet the owner Larry Peters. He is very nice and made sure we had a tour of his big beautiful plant.

On Friday night was the beginning of the festival festivities. “Cheesemongers’ Duel- The Best Bite”. This was the first year and it was very well received and a lot of fun! They had about 25 Cheesemongers’ competing for the title.

Cheesemonger's Duel The Best Bite

Cheesemongers’  Duel
The Best Bite

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Cheesemonger Line Up

 

Well I was certainly blessed to get Phyllis Heagney of Oliver’s Market of Cotati. Not only is she so very nice and fun but she is a gifted cheesemonger and baker. She was paired with my Naked Fromage Blanc. She baked the most delicious cracker topped with my cheese and then topped it with a candied orange (Yeah…she candied the orange herself) All I can say is AMAZING. Everyone must have thought so too because it voted the “Best Bite” of the night. That was so very exciting. A great way to start off my first festival.

Best Bite 2015

Best Bite 2015

Queen Cheesemonger  Phyllis Heagney

Queen Cheesemonger
Phyllis Heagney

And the winner is....

And the winner is….

On Saturday we started off our day exploring the beautiful hills with our good friend Tim Pedroza and his daughter Laura from Pedroza Dairy and Cheese

Bodega, CA They filmed the movie the Bird's here.

Bodega, CA
They filmed the movie the Bird’s here.

Then we were off to Valley Ford where we got to visit our good friends Karen Bianchi – Moreda of Valley Ford Cheese Company along with her wonderful family. We had a great tour of their dairy and cheese plant.

IMG_20150321_143917199_HDR

 

We all then headed back for Saturday nights festivities. This was the Chef’s Best Bite Competition. The best Chef’s gathered and came up with some awesome bites. I was lucky to get with Chef Garrett Adair from Bistro 100 . He created a lovely French Toast bite with my Naked Fromage Blanc .

Chef Adair of Bistro 100

Chef Adair of Bistro 100

After all the great food and wine we had to check out the local watering hole Volpi’s ! What a fun night hanging out with our new friends and listening to the owner, John Volpi, play the accordion.

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We had a late night but we were ready for the last day of the festival,  The Market Place, where we got to set up to sample and sell our cheese, Cheese lovers from all over came to sip wine and sample the best of California cheeses.

20150322_103406

A very successful day… Our whole weekend was amazing. Got to see some old friends and meet many new ones.

Here are some of the other wonderful cheese makers that we got to see!

Brian Fiscalini

Brian Fiscalini

Fiscalini Cheese Company

Donna Pacheco

Donna Pacheco

Achadinha Cheese Company

Mary Matos

Mary Matos

Joe Matos Cheese Factory

All I can say is we can’t wait until next year!

 

Happy Ag Day 2015–so God made a Farmer

It has been an extremely busy day on the farm and at the plant but I didn’t want #AgDay2015 to pass without a mention from me. (It’s 11 06 pm so I am cutting it close).

In this terrible California drought and in a day and age that consumers are so very removed from the farm and knowing where their food comes from. I think that there is no better reminder than the words of Paul Harvey. It is my greatest hope that when people go to the grocery store they realize that it all begins with water, seeds, dirt and yep…a farmer. Happy Ag Day 2015

Paul Harvey ‘So God Made a Farmer Speech’ to the FFA delivered November 1978, Kansas City, MO   (Click here for audio of the original speech)

And on the 8th day, God looked down on his planned paradise and said, “I need a caretaker”

–so God made a Farmer

God said, “I need somebody willing to get up before dawn, milk cows, work all day in the fields, milk cows again, eat supper, then go to town and stay past midnight at a meeting of the school board”

— so God made a Farmer.

“I need somebody with arms strong enough to rustle a calf and yet gentle enough to deliver his own grandchild; somebody to call hogs, tame cantankerous machinery, come home hungry, have to wait lunch until his wife’s done feeding visiting ladies, then tell the ladies to be sure and come back real soon — and mean it”

— so God made a Farmer.

God said, “I need somebody willing to sit up all night with a newborn colt, and watch it die, then dry his eyes and say, ‘Maybe next year.’ I need somebody who can shape an ax handle from a persimmon sprout, shoe a horse with a hunk of car tire, who can make harness out of haywire, feed sacks and shoe scraps; who, planting time and harvest season, will finish his forty-hour week by Tuesday noon, and then pain’n from tractor back,’ put in another seventy-two hours”

— so God made a Farmer.

God had to have somebody willing to ride the ruts at double speed to get the hay in ahead of the rain clouds, and yet stop in mid-field and race to help when he sees the first smoke from a neighbor’s place.

— so God made a Farmer.

God said, “I need somebody strong enough to clear trees and heave bails, yet gentle enough to tame lambs and wean pigs and tend the pink-combed pullets, who will stop his mower for an hour to splint the broken leg of a meadow lark.”

It had to be somebody who’d plow deep and straight and not cut corners; somebody to seed, weed, feed, breed and rake and disc and plow and plant and tie the fleece and strain the milk and replenish the self-feeder and finish a hard week’s work with a five-mile drive to church; somebody who would bale a family together with the soft strong bonds of sharing, who would laugh, and then sigh, and then reply, with smiling eyes, when his son says that he wants to spend his life “doing what dad does”

— so God made a Farmer.

Cows and Valentine’s Day…Everyday!

Growing up on a dairy farm, holidays were very much the same. My mom always made a fuss over holidays but there was not any time off. Cows don’t celebrate holidays, so as in everyday, they must be milked, fed and cared for.

My dad was a very quiet man who loved his farm, animals and of course his family. My mother was his polar opposite. She of course loved the farm, animals and our family but she was very social. She loved to sing and embraced life. She loved people and I know that was exactly what my father loved about her.

True and real love was what they had and it didn’t need to be spoken and shown, you just felt it.

I would be in the barn with my dad, or in the kitchen as we prepared his thermos of coffee to take to the barn. I would mention that is was going to be Valentine’s Day (or whatever holiday coming up)  and he would say “Every day is Valentine’s Day” (the same for every holiday) !

It didn’t mean much to me when I was young. I just thought it was his way of getting out of going to the store in town. As I got older I thought about him saying that and realizing how very true that statement is.

I mean everyone loves a gift, a special treat or evening out but isn’t it really about how you live your life with that special someone that really matters. Having a true partnership and working together towards something bigger and better than both of you. Creating something beyond just yourself. After so many Valentines Days together (37 for Tony and I) the real gift is looking back and seeing what has been created together between the both of you, a business, our home, our children and their success. Seeing our Granddaughter Delilah…now that is the best gift ever.  None of those things would have been if it wasn’t for that “Everyday Valentine”.

Well, that what Valentine’s Day is for me.

Manuel & Linda Borges

Manuel & Linda Borges

Delilah's 1st Valentine's Day- 4 months old

Delilah’s 1st Valentine’s Day- 4 months old

Delilah Valentines 3 Delilah Valentines 1

 

 

 

“Happy Valentine’s Day…..EVERYDAY”

A Year In The Life Of Dairy Goddess

Wow…here we are February 2015. I can not believe that my last post was on 4/29/14. I am so sorry that I have been away from my blog for so long. As I have said before, I love blogging. I believe that blogging gave me the confidence to start Dairy Goddess Farmstead Cheese and Milk. I never would believe that it would continue to grow and become what it has today. I am still running the dairy and Dairy Goddess. I am spread very thin and so the time for blogging has been difficult. 2014 was a great and exciting year. So many wonderful changes have blessed our life. I will break down the past year to get you up to speed.

January 2014 – After 2 months of marriage, my daughter Tara, also my right hand in running the daily business of Dairy Goddess found out that she and her husband Shane would be having a baby. My first grand child. I can not tell you the joy this brought to all of us. I was craving a new baby to bless us and the start of the 5th generation on our farm.

.Tara announces pregnancy

February 2014- We began making our California Style Curds in Plain and Seasoned. They are great as a snack and they melt beautifully and make a great addition to your favorite “cheesy” recipes.

March 2014- We began raising free range chickens! What started out as a hobby for Tony, he LOVES little chicks, actually any baby critter steals his heart. He kept bring home little chicks and we all know what happens…they grow up…. Dairy Goddess Farmstead Eggs was born…”We love’m like our Cows”

eggs in carton

April 2014- Tony and I celebrated our 31st Wedding Anniversary. We also found out the our 1st grandchild was going to be a GIRL!

Tara Baby Cake announcement

 

May 2014- We got our 3rd Refrigeration van, or as I like to call it…Chariot for Dairy Goddess to transport her goodness!

DG Van 3

June 2014- A.J. finds out that he was accepted as a transfer student for Veterinarian Medicine at Oklahoma State University. We were all so thrilled that he would be closer to home.  We knew at that moment that we would be able to go and visit which we did in October for OSU’s homecoming. What a blast that was and we were so lucky to get to go with my cousins, the Walton’s. Their son Brandon is completing his undergrad there.

OKC AJ OSU homecoming 2014

July 2014- Dairy Goddess Farmstead Cheese wins 1st place in the flavored-fresh cheese category  for our “Valley” (Peaches, Almonds, & Honey) Fromage Blanc, at the American Cheese Society Awards in Sacramento, CA. What an honor! To win among the many other great entries made us so very proud.

ACS Cheese Awards

August 2014- Dairy Goddess celebrated it’s 4th year in business.

September 2014- It was all hustle and bustle for Dairy Goddess as we prepared for Tara and Shane’s baby to arrive. Tara does so much for DG so we needed our ducks in a row. We were all getting so excited to meet Baby Girl Rodrigues!

October 2014- Finally on the 8th of October, God blessed us with our newest Little Goddess, Delilah Dolores Rodrigues. She was perfect. She completely stole our hearts and is the very center of our life.

Barbara and Delilah Hospital

November 2014- It was only a month after Delilah joined our clan but we had prepared and completed a 3rd Party Audit for Dairy Goddess Farmstead Cheese and Milk. It was a two day inspection to make sure we are doing everything possible to bring our customers the best quality products produced in compliance of the state and major store chains. We also decided to upgrade our website and invite you to take a look at it. We are very proud of how it turned out.

December 2014- I had made the tough decision to leave my Board of Director seat for the California Milk Advisory Board I loved serving the dairy farmers in California. It was important to me to be a voice for my fellow dairymen and to do my best to direct that our milk marketing dollars were being spent thoughtfully and assuring their hard earned money was being put to good use to market the milk that they produce. As Dairy Goddess has grown I realized that I would not be able to give 100 percent to that seat’s responsibility. We had a beautiful dinner and so many kind words were said and I truly felt appreciated for the 6 years that I had served.

CMAB apprecation certificate

January 2015- We started 2015 with a bang! We baptized our sweet Delilah and then were off to San Francisco for the Winter Fancy Food Show this is the largest food and beverage show on the West Coast. It was amazing and felt very successful. We could not believe how many fabulous products from around the world that were there and how large the show itself was. We were proud to be a part of it.

Fancy food show 2015

One of my New Years Resolutions is to blog more…I promise to work on that. I love sharing our life with you. I appreciate you taking the time to visit this blog and my website. I would love for you to like my Facebook Page too. That is a quick way to stay in touch with our latest shenanigans!

One last thought. We are still in a terrible drought here in California. We have had a bit of rain and hoping for a wet February. We ask for you to keep us in your thoughts and prayers as all of Agriculture in California is suffering and if we do not get rain and also reform for water in this state it will affect us all. This drought is truly a crisis.

Cows and Babies...a couple of my favorite things!

Cows and Babies…a couple of my favorite things!

Our Littlest Goddess!

Our Littlest Goddess!

 

 

 

 

 

 

Dairy Goddess Farmstead Cheese and Milk- FAQ

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Dairy Goddess Farmstead Cheese & Milk

 

Hello “Godd-etts”! Spring has sprung that is for sure. Many of our seasonal farmers markets begin shortly. We are always excited to start Hanford Farmers Market on Thursdays Old Town Clovis Farmers Market  and Cayucos Farmers Market on Fridays.

I thought I would share with you many of the Frequently Asked Questions at my markets and by my many store customers. I am always happy to answer any questions anyone has. If there is not one answered here…please just let me know.

Hope to see you soon!

Barbara

FAQ for Dairy Goddess Farmstead Cheese & Milk

 

Are you organic?

 

We practice primarily organic though not certified

 

 

Are the cows grass-fed?

 

We have a nutritionist that works weekly with my husband to formulate the best diet for our cows. They use the corn and wheat and alfalfa we grow on our farm. They also get fresh citrus, almond, and other nutrients that are mixed fresh twice daily. 

 

 

Are your cows happy?

 

Of course! Our whole goal is to create our animals comfort and well-being. Not only morally…but a happy cow makes more milk.

 

Are your cows confined?

 

We raise our cows in open corrals with shades available to them. On hot days they have soakers and misters to cool them and on hot days they have warm water for their wash up.

 

Do you remove the calves from their mothers?

 

They spend a few hours or longer with their calves (calves are up and walking almost immediately) and then the calves are placed in their private pen so that they will not be exposed to dangers. We also can better monitor them to make sure they are eating and drinking. They are monitored for about 45 to 60 days when they are moved to age appropriate group pens.

 

Do you raise your bull calves?

 

Yes we do

 

Do your cows have hormones?

 

All mammals have natural hormones but we do not supplement them with Rbst

 

Is there antibiotics in your milk?

 

Our milk as in all milk is tested numerous times as in compliance with the government and our cooperatives. Cheese will not make if there are antibiotics SO of course we do not!

 

Do you treat your cows with antibiotics?

 

Yes. Only if necessary. As we did with ourselves and our children. They are often similar medications. We have a “hospital” pen where they are monitored and the milk for the ill cows is discarded.

Dairy Goddess Is “Culture-al”- Try This Eastern European Cheese Spread.

One thing I truly love about my business is all of the wonderful people that we get to meet and all of the things that we learn. In our Templeton, CA Farmers Market (on Saturdays 9-1pm). A very nice lady shared with my “Little Goddesses” a wonderful Eastern European dish called “Paskha”  a Cheese Spread that she now makes with Dairy Goddess Fromage Blanc “Naked”. Being of Portuguese decent we have many traditional recipes but I am so happy to share this one that our sweet customer shared with us.

She so kindly sent me a lovely note and pictures as well as a couple of recipes. Not only do I appreciate the recipe and kind words but I am so touched at the time she took to send it to me and asked that I share it with the girls. With that I decided to share it with all of my “Godd-etts”. I am using her recipe and also picture that she shared. THANK YOU very “MOOOOOch”  Nancy J.!

Happy Easter to you and yours! God Bless You All!

Happy Easter Treat!

Happy Easter Treat! Easter Paskha

 

1 lb of Dairy Goddess “Naked” Fromage Blanc

1/2-3/4 cup of sugar

1/2 cup of good butter

1/2 cup of cream

1/3 cup of ground almonds

1`tsp lemon zest

1 tsp vanilla

Combine first four ingredients with mixer of food processor. Place in mixing bowl and add the last three ingredients and mix well. Taste for sweetness! (More sugar?)

*Prepare a bowl or a clean terra-cotta flower-pot, lined with a double layer of cheesecloth, (enough to cover the top).

Place the mixture in the *bowl, cover with the cheesecloth, place a plate over this and put on a heavy stone or can. Refrigerate up to 12 hours.

To un-mold, invert bowl over the serving plate, remove cheesecloth, decorate. I use blanched almonds in a design. Great for a lovely Easter Breakfast. You may need to double the recipe.

(Shared so kindly by) NANCY J.

Dairy Goddess Is At It Again! What’s Cookin’? Vanilla Milk, New Cheeses, AND A Grandbaby!

Dairy Goddess Is At It Again! What’s Cookin’? Vanilla Milk, New Cheeses, AND A Grandbaby!

 

I can not believe it has been since November that I have last posted. I ask it often and asking again, “Where does the time go?” I guess we know the answer…it is from being busy. That is a good thing.
My daughter’s wedding was such a wonderful life event. I felt it could not get better than that, but, well it did when they told Tony and I that we are going to be GRANDPARENTS! We are thrilled and live and pray daily to meet this lil’ guy OR gal. (I can’t wait till they find out)!

Don’t think we have been lolli-gaggin’ though…we have been busy as bees! We are just introducing three more cheeses that we are very proud of. Our Mexi-Mozzarella, Goddess Feta and a dreamy Teleme.

We are also just testing out our Vanilla Milk! It is AMAZING and can’t wait to make it available to the masses! It’s ALL natural. No food coloring. Only Whole Milk, Vanilla and Pure Cane Sugar. Perfect for cereal and coffee. I love it cold and straight from the bottle.

I have missed my blogging very much.  I miss writing and sharing. I am better with my Facebook page www.facebook.com/dairygoddesscheese . That is not to say that I don’t LOVE  blogging but often those things you love the most get a little neglected so I promise to try to work on that.

I love my lil’ Godd-ett’s!

As always if you have any questions, please let me know. I am happy to answer them!

Love Always, Your Dairy Goddess

Dairy Goddess Knows Butter Is Better! You Should Too!

After a year and a half of planning…my daughter Tara celebrated her wedding to Shane Rodrigues on November 2, 2013. It was a perfect day. We could not be any more happy. We managed to run business as usual and Dairy Goddess Farmstead Cheese and Milk as well as Tony Martin Dairy continued with out a hitch. It took a team effort and prayer and we got it done. We appreciate all of the well wishes that we received and are grateful to all of our customers blessings and support.

The Original Team Dairy Goddess

The Original Team Dairy Goddess

Along with getting back to reality I want to get back to my blog which has taken the back seat through all of this.

It is no secret that I believe that we need to take our food back “old school”. Less processing, more natural. Keeping the integrity of the food that we consume for maximum benefit, the way it was intended.

My cousin, Anita Caole, shared with me the Margarine VS Butter information. I thought it was fitting as we are getting towards the holidays with extra cooking and baking. We should be striving towards more WHOLE and NATURAL foods with everything in moderation. We have been on a dangerous path with the “mutilation” of food by processing. Read your labels….less is more! Besides, it just tastes better! I hope you find this information helpful. Please pass it on…many of us do not have any idea!

Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.

It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings….

DO YOU KNOW.. The difference between margarine and butter?

Read on to the end…gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.

Butter has many nutritional benefits where margarine has a few and only because they are added!

Butter tastes much better than margarine and it can enhance the flavors of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years .

And now, for Margarine..

Very High in Trans fatty acids.

Triples risk of coronary heart disease …

Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)

Increases the risk of cancers up to five times..

Lowers quality of breast milk

Decreases immune response.

Decreases insulin response.

These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:

* no flies, not even those pesky fruit flies will go near it (that should tell you something)

* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow.

Pass the BUTTER PLEASE”

 

Dairy Goddess Drinks Non-Homogenized Whole Milk and So Should You!

Non-Homogenized Lightly Pasteurized "Cream Top" Milk Nectar From Our Dairy

Non-Homogenized Lightly Pasteurized “Cream Top” Milk
Nectar From Our Dairy

I drink whole milk and eat full-fat yogurt, cream cheese, and sour cream. Sure, full-fat dairy products taste better than the skim/fat-free versions, but I don’t eat them for the taste. I eat full-fat dairy because it’s better for my health and my weight.

Yep, you heard me right: I eat dairy products with all the fat god gave ‘em, and I do it because it’s good for me.

Here’s why:

1. Our bodies cannot digest the protein or absorb the calcium from milk without the fat.

2. Vitamins A and D are also fat-soluble. So you can’t absorb them from milk when all the fat has been skimmed off. (This makes fortified skim milk the biggest sham of all — you can pump fat-free milk full of a year’s supply of vitamins A and D, but the body can’t access them).

3. Milk fat contains glycosphingolipids, types of fats linked to immune system health and cell metabolism.

4. Contrary to popular belief, low-fat and fat-free diets do not help prevent heart disease, and science has now revealed that the link between saturated fat (long villainized as a cause of heart disease) and heart disease is tenuous at best.

5. In fact, studies now show that eating saturated fat raises good cholesterol — the kind of cholesterol you want and need in your body.

6. The world’s healthiest foods are whole foods — foods that have not been processed. Why? The nutrients in whole foods have a natural synergy with one another — that is, they work best in and are most beneficial to the body when they are taken together (not when they are isolated in, say, beta-carotene supplements of Vitamin C capsules). So when you pull some or all of the fat out of milk, you throw its nutritional profile out of whack. Basically, you discard all of the health benefits when you discard the fat.

7. And last but definitely not least: healthy dietary fat will NOT make you fat. We’ve been taught for years that dietary fat is the root of all evil. But we need healthy fat in our diet for proper body composition and long-term weight maintenance. The key factor here is knowing the difference between good fats and bad fats (for more on good and bad fats and the role healthy fat plays in weight maintenance..

A final note: When it comes to whole milk, you should also drink nonhomogenized when you can. Homogenization is “the technique of crushing milkfat globules into droplets too small to rise to the surface in a cream layer,” writes Anne Mendelson in Milk: The Surprising Story of Milk Through the Ages (Knopf, 2008). Homogenization offered two big advantages to the dairy industry: (1) the abolition of the “creamline,” as it’s called, made it possible to package milk in more convenient [read: disposable] cardboard packaging instead of traditional glass bottles and (2) homogenizing made it possible for a commercial dairy to “calculate the amount of fat in incoming milk, completely remove it, and homogenize it back into milk in any desired proportion…In effect, ‘whole milk’ could now be whatever the industry said it was.”

To put it more bluntly: homogenized whole milk isn’t whole. The dairy-processing industry decided that whole milk should be milk with 3.25% fat (raw milk straight from the cow averages between 4 – 5.5% fat). That way, no matter what cow produced the milk, after homogenization all the milk would taste the same.

When you buy homogenized milk, you’re buying a whole food that isn’t whole — it’s had it’s fat removed, evened out, and injected back into it in an amount less than what appears in nature. So choose whole milk, skip homogenization, and enjoy!
By Laine Bergeson, Experience Life

Dairy Goddess : Yep, Cool Cows Are Our Priority And Water Is My Worry!

Cows Cooling Off

Cows Cooling Off

Summertime! It is here with a fury. As a child it was my favorite time of year. When you are young you don’t have as many worries as we do as adults. I used to have fun playing on the dairy, barefoot, making “Big Foot” prints in the fresh cow patties and then running through the “wash pen” to wash off and cool off. I was out there with the cows running around in my swim suit with out a care in the world. My dad made sure the cows were always comfortable. He would keep them longer in the “wash pen” and they were blessed with shades.

We continue to have those comforts for our cows along with soakers, misters and fans! Nonetheless, now as an adult and caretaker of these favored female bovines I worry. We are continually checking to make sure these cooling devices are working and doing their job. We make sure they are eating enough and the food is fresh. We watch their troughs to make sure the water is cool and plentiful.

In the summer we also plant corn. We grow corn to feed our cows along with wheat and alfalfa. I worry about the Central Valley and it’s water availability. There is so much “politics” in the water issue. They only ones who truly suffer is us the farmers, our animals and crops and you the consumer. Water is so important to this Valley and our food supply. Let us never take this for granted. Don’t let big politics lead you to believe it is about saving non-indigenous species. It is about big business, big money that hides behind “heart-strings” for their personal profits and agendas.

I worry about my cows and the crops I grow for them. I pray for water to keep my cows cool and thirst away. I pay that we have enough water to grow our crops and have a plentiful harvest.

Care free summer days for me are gone…but I do thank God for all of the blessings and comforts that my “girls” have. I am grateful for everything that they provide for our family and giving them the very best is the least we can do!

Celebrating My Dairy Dad This Dairy Month

Manuel Borges Jr Dairy Farmer - Father

Manuel Borges Jr
Dairy Farmer – Father

Well here we are in June already. Always a busy month. Between graduations, farming our corn and fathers day. On top of that it is “Dairy Month”.  For a dairy farmer every day is dairy day, week, month and year. The cows need their food and milking everyday, 24 /7 the cows are on our minds and run our daily lives, but we love it and most of us agree it is our calling.

This is the 24th Father’s day without my Dad. I still miss him terribly, yet his legacy and passion lives within me. My Dad was not a man of many words. He liked his routine and was just happy to be in the barn with his beloved cows. We were pretty much polar opposites when it came to socializing and chit-chat. I think he thought me a bit quirky, a bit boisterous, and always on the go. I was just like my mother. It was a yin/yang thing. All I know is it worked. I truly think that my life growing up was as perfect as it gets. I had the best of both worlds. A free and easy, hippy style mom and a quiet hard working Dad that like routine and structure.

We have all of these fancy terms for everything these days. I think that my Dad might have been termed, OCD. He was the cleanest person I have ever met. He spent so much of his time that he should have been sleeping, cleaning. He only slept about 4 hours a night.

My first memories of my Dad was by his side…working and cleaning. You see I was the oldest, I know in his heart I was supposed to be a boy, thus his nickname for me was Bobbi. (He had married later and I was born when he was 35 years old). He needed a worker and well, I ended up doing just that. At four years of age he put steel wool in my hand and taught me to help him scrub the line. My very favorite memories was about that same time when he put me in the big stainless steel milk tank to help him clean it. He said that my hands were nice and small to get into the “crannies”. It was such fun slipping and sliding around. I remember we used a lot of cleaning chemicals. I told him, “Daddy I can’t breath”, he calmly said to me “it’s OK honey, just hold your breath”. I did just that. While others might not think that was the best parenting moment, it was one of my happiest times.

My Dad was even picky about the color of his cows. He liked them mostly black with only a little white on the bottom. When asked why, he would simply reply, “They look cleaner like that”. He was known by many of this preference and any bull in his breeding program reflected this and any cow that was purchased had to fit that bill. (I am blessed to have a aerial photo of our dairy farm and his   “Vacas Pretas”  as he would call them in Portuguese are prevalent and a beautiful keepsake of our life).

That desire for quality and cleanliness was passed down to me. A good product starts with the best quality milk. Once you have the milk, so pure and pristine,  processing it must also retain cleanliness and quality.  The importance of this has been passed onto me and I pass that on through my cheese and milk. So many people tell me that my cheese and milk lasts long after the “best by date”. I tell them that is because of our clean milk and processing. It makes me so very proud. I am so lucky that my husband also is a stickler for quality. It is, to my delight that my daughter, Tara, has also inherited that gene. I am so happy to have her heading up all of our production.

I am sorry that my Dad did not get to see “Dairy Goddess” come to life. I know he would have just shook his head and smiled that crooked grin. My father told me out loud only one time that he was proud of me. That was on my wedding day. I always knew that he was, but like I said he was a man of few words. He did often tell me he loved me, especially towards the end of his life.

There has been many times since his passing that I have heard him. When I had been lost in my thoughts or worried about this thing or that, his voice will pop into my head and say “I love you, Bobbi”… and then it’s gone, but that moment stays with me and I know that he is right here watching the whole thing. Our loved ones never really leave us. We carry them in our hearts and in our actions. We hope that all of the best parts that they gave us are then passed down to our children.

Happy Fathers Day Dad….and to all you Fathers! Don’t forget June is Dairy Month…go on out and celebrate. Think about all of the hard working dairy farmers out there bringing you the best of what Dairy has to offer.

Cheers…preferably a big cold glass of milk!

Dairy Goddess – “What Makes Your Milk So Special?”

Well, our busy season is upon us. Many of our seasonal markets are well on their way. I am also getting the opportunity to speak with the many store managers regarding my dairy and our products. As always we love to share our products and get to know our customers. We always are happy to receive and answer lots of questions regarding our farmstead cheese and milk.

One of my favorites is “WHAT MAKES YOUR MILK SO SPECIAL???” (I want to joke and say DUUUUHHH a “Dairy Goddess made it”…LOL)

Well, the truth is my milk is special and different from most milks on the market. Not only is it because of our beautiful cows that God entrusted with us. Nor the fact that they are monitored around the clock to make sure they are happy and receiving the freshest most nutritious diet, along clean fresh water.

The main difference in our milk is  the way we process it and I am happy to share that with you!

Dairy Goddess milk is non-homogenized, which means the butterfat molecules in our milk are left in their natural state. These relatively large milk-fat globules bind with nutrients (like vitamins A & D) found in the liquid portion of milk. The nutrient-carrying globules travel to the stomach and gut where they release the nutrients for use by the body. Milk fat, in it’s natural state, easily makes its way through the entire human digestive tract.

Homogenized milk molecules on the other hand, are unnaturally small and misshapen. They haphazardly attach to nutrients, but unfortunately, pass out of the digestive tract and directly into the blood stream before the nutrients can be digested.

Further, the destruction of milk-fat globules can lead to hardening of the arteries. While this is contrary to popular belief, some noted researchers and medical experts believe this to be the case. Robert Cohen, Executive Director of the Dairy Education Board, wrote in his article “Homogenized Milk: Rocket Fuel for Cancer,” in 2007, that the smaller, disfigured milk-fat globules produced during homogenization act like capsules for substances that bypass digestion. Not only are important nutrients lost into the blood stream, but hormones and pesticides used to treat cows and their feed, make their way to the human blood stream as well.

Thomas E. Levy, M.D., further argues in his book on nutrition, that some enzymes are absorbed into the blood stream as well. One particular enzyme, xanthine oxidase (XO), reaches the bloodstream where it replaces a substance called plasmalogen in the arteries, and directly promotes hardening of the artery walls.

But perhaps the most burning question is, “What danger do I risk if I drink Non-Homogenized Milk.” The answer is “none.” That’s right, homogenization has no known health benefits. Nor is it required by law. Milk is homogenized simply to give it a balanced consistency – more pleasing to the eye and no need to shake it. Milk in its natural state has a cream layer that floats on top of the liquid portion of the milk. Anyone who grew up on a farm, or before homogenization was common, will tell you that the cream is the most desirable part! And, as you are now aware, the cream also carries huge health benefits.

Dairy Goddess only uses Low Temperature / Vat Pasteurization

Dairy Goddess is one of two dairies in California to use a low-temperature vat pasteurization method. This ensures our milk retains a majority of its enzymes, which are crucial for proper digestion and good health. Dairy Goddess is the only dairy processing a Cream Top Chocolate Milk with vat pasteurization in the state!

Pasteurization of commercially-sold milk is required by the U.S. Food and Drug Administration to ensure that harmful bacteria in milk is eliminated. Standard pasteurization methods utilize high-heat, high-volume methods that unfortunately kill beneficial enzymes as well as bacteria. Some milk is even ultra-pasteurized to the point that it can be stored without being refrigerated. Some in the dairy and health industries refer to ultra-pasteurized milk as “dead milk” because everything — harmful and beneficial – have been killed.

Dairy Goddesses low-temperature vat pasteurization method allows us to heat our milk at a lower temperature for a longer period of time, eliminating harmful micro-organisms but leaving valuable enzymes untouched.

During our pasteurization process, milk is divided into small batches and processed in our vat. The milk is heated in the vat to a temperature of 145o F (63o C). (The chocolate milk is heated to 150F) It is held at this constant temperature for 30-minutes.  The milk is then cooled in a ‘plate cooler’. It is run quickly through small stainless steel tubing that is surrounded by cold water. The milk is cooled quickly and put directly in our cooler and ready to be delivered, fresh to you!

So that’s it…less processed. More natural. The way things are supposed to be. We have been so geared to processing and long shelf life’s we don’t realize what value to us, nutritionally, we are giving up. Get back to basics…You will love the taste and your tummy will too!

CA Dairy Farmer Heading AGAIN to Sacramento YES on AB31

The Wheels On The Bus GO Round and Round…..

Yep, we are back at it. Leaving our farms, our jobs, to fight yet again for a fair price. (Thank you to Western United Dairymen and Western Milling for making this bus happen). They realize that the numbers speak volumes and show just how important this is to us dairy farmers.

Secretary of Ag. Karen Ross refused to help…400 dairy families are gone. Assembly Member Richard Pan (9th District) introduced a bill to help California Dairy Farmers.

“Assembly Agriculture Committee set to debate Assembly Bill 31 – – California is on course to losing 100 dairies each year. Assemblyman Richard Pan (D-Sacramento) has proposed new legislation to remedy an unfair cost-setting scheme that threatens to force hundreds of California’s local, family-run dairies to shut down. Assembly Bill 31 will allow the state Agriculture Secretary to change a flawed dairy cost structure that now allows cheese makers to pay far less for milk in California than in other states. “This legislation will fix an unfair set of rules that allows cheese producers to enjoy comfortable profits while dairy farmers risk losing everything,” said Gary Conover, Director of Government Relations for Western United Dairymen. “AB31 will level the playing field for dairy farmers, protect California’s spot as the nation’s top milk producer, and preserve our rich history of supporting family-run farms”

THANK YOU Assemblyman PAN….I appreciate your effort. I PRAY we get this much needed relief. 

YES on AB31 video -Ray Souza

Local supporters of dairy bill heading to Sacramento (click for full story)

 

My Beef with Carrie Underwood

A passionate, beautiful, young agriculture advocate! This post is spot on. Why in the world would animal rights activist want prolonged abuse of animals? Abuse of any kind should be reported immediately…so the suffering could stop….Well done Malorie…Well done!

Take Time For Dairy – Part Of The Worlds “Everyday Things”

Hello Everyone!

Dairy Goddess has missed you. It seems that time goes so fast. I am happy to report all is well on our farm and with Dairy Goddess Farmstead Cheese and Milk.

I love my distributor and the Nor-Cal Whole Foods is treating me very well. We continue to take it day by day and work hard to provide the very best our farm has to offer.

 

On my blog I was sent a link to this amazing video EVERYDAY THINGS . It was sent to me by ThisIsDairyfarming.com . This is a wonderful website by British Dairy Farmers to tell THEIR story. Like our Dairy Farming Today , our website to tell OUR story.

I have said many times… whether you have 10 cows or 10,000 cows, dairy farmers lives revolve around the care and well being of their cows, their land, their water.

That is the same for ALL dairy farmers. Through this blog I have been blessed to get to know many dairy farmer brothers in sisters through out the world and know their story, their lives are the same as mine.

In the days of our grandfathers and fathers they did not have to share what they did. People saw it. Life was more transparent. Now, as so many more people live in cities and are so far removed from the farming / rural life, we have to use tools to bring them to our farms. We need to share what we do and why we do it.

Milk does not come from the store. It comes from us, the dairy farmers, all around the world. So as we embrace our tools to share our farms through technology and the world wide web, I hope you all take a look at all the information out about what we do and why we work so hard to bring you the best nutrition, with quality and pride.

Please look at the facts. Go to the source and ask your dairy farmer see for yourselves with the information provided by dairy farmers. Don’t take for granted “YOUR Everyday Things”.

From our dairy farms (where ever you are in the world)……With love, to your home!

(Thank you Gareth Crew for sharing this with me. I am honored you took the time to do so.)