Posts Tagged ‘veterinarian’

Hello everyone….I can not believe it has been over a month since my last post.

Why is it the things you love the most are the things that get neglected? I think this is the longest I have gone without a post and I have missed it.

Sadly the dairy industry is still suffering here in California only to be made worse by the droughts in the east that have driven up our feed prices while our milk prices have remained low. The future milk prices are improving but for so many it is not going to be enough. We have lost 100’s of dairies with more to go and no one seems to see the crisis in this. Our leaders have been ineffective and we drive through our valley and see generations of dairies empty. It is so very sad. Here is a local article in the Fresno Bee explaining what has been going on and how dairies are on the brink . We continue to pray and work hard to hold on for now. Prayer and hope is all that we have.

As far as Dairy Goddess we are doing OK. Business is steady and growing. With the generosity of so many we have managed to obtain milk crates and refrigerated storage.

Cold Storage

Even more exciting is we have gotten a refrigerated van. It’s very used but seems to be working well and with that we can now deliver milk to our distributor and stores so much easier. Thank you God.

Refrigeration Van

Since my last post I have had some wonderful things happen. My daughter has become engaged to her boyfriend Shane. We love him very much and could not be more excited. They are a wonderful couple and he comes from a great family. I am even more excited to think that I am a step closer to becoming a Grandma some day…LOL…no pressure kids!

Along with all of this A.J. made his departure to Grenada for Vet school. We are so happy for him and his decision to follow his dream of becoming a Veterinarian but we miss him so much on the farm. I also miss him coming in the morning and asking me for something to eat. We are so proud of him. It was big decision and it is very far away. He is loving the experience so far very much. Check out how beautiful St. George’s University is.

We just had the one year anniversary of my Mother’s passing (8/28) There is not a day that goes by that I do not think of her. I sure wish she was here to see Tara become engaged and A.J. heading off to University. I know she is with us in spirit, but I just would love to hear her laugh and sing again.

Sadly, this week we have had  the passing of my Uncle Carl. He was 93 and had a wonderful life. I feel blessed that he was in ours. He in now in peace and I know my mother was there waiting for him.

This is life…joy among sadness. So I must tell myself to take the time to enjoy every moment of those joys and savor them.

I want to take this time to extend my gratitude to the many people who support us and what we do. You make everything worth while. YOU are the blessings I am so very grateful for. God bless each and everyone of you. Please continue your prayers for us!

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Well here we are back in the swing of things as we start 2011. I have gotten back to the routine of my 5 farmers markets at the Central Coast. It feels good to have normalcy and routine. It is nice to see my customers and especially nice to see some sunshine.

I also got to stop by Cal Poly SLO to visit Chica and “thank” her for her Christmas gift to me…yes a gift from a cow. I got to tell her how much I love it and how special it is to me. I got to share with her all of the lovely compliments I receive every time I wear it. Everyone loves the beautiful pendant of Chica and I that is represented in my logo. 

This thoughtful gift was made possible by Dr Kathy Swift owner of www.cowartandmore.com She is a dear friend in my social media world. Not only is she a large vet in Florida but she designs and makes agriculture themed jewelry. She also showcases and sells other wonderful artists work that is also cow and agricultural based. Check out her website and see all the wonderful items she has. I like to visit to be “WOW’d” by her talent and those of the artists she represents.  

A Wonderful Gift!

At the markets so many people ask me “What is Fromage Blanc”? I try to explain it as quick and easy as possible…”It’s a yummy, soft, spreadable, fresh cheese that you can eat with anything”. Below though, courtesy of New England Cheese Company, they share a much more detailed explanation. (Thank you New England Cheese Co.)

What is it?

Fromage Blanc is a fresh, easy-to-make cheese. Of French origin, its name simply means “white cheese” and it makes an excellent cheese spread with herbs and spices added to it.

It can also be used by itself as a substitute for cream cheese or ricotta in cooking. It can have the consistency of a cream cheese with a fraction of the calories and cholesterol. It can also be made to have the texture of sour cream or a thick drained yogurt. You can also make this with either whole or skim milk so you can make it as lean or as rich as you care to. 

Yes, it is quite the versatile cheese!

Fromage Blanc compared to similar cheeses:

Fromage Blanc is prepared in much the same way as Creme Fraiche, but is made with milk instead of cream for a lower fat food. It is also more tart in flavor then Creme Fraiche and can be softer in texture so it can be used as a topping for soups and fruits and in other similar ways.

As mentioned above many folks compare Fromage Blanc to a drained or Greek style yogurt and often it is suggested as a replacement ingredient in recipes.
The fact is that these are very different from one another:

Fromage Blanc is made from bacteria working at low temperatures and with a bit of rennet added (included in our Fromage Blanc cultures). The milk for this never goes above body temperature so it is great for folks wanting to retain the good things from raw milk.

Yogurt on the other hand is made from a bacteria combo working at higher temperatures and no rennet is added. It also needs to be heated well beyond body temperature to 185-190F and thus destroying the natural flora and enzymes from raw milk. This is done to release the whey proteins which can then be used for better texture and food value in the yogurt.

Quark is another cheese quite often compared to Fromage Blanc. It is not so common in the US but in Germany and the rest of Europe it is easily found and quite popular. This is very similar to the Fromage Blanc and made at similar lower temperatures. The bacteria that are used for this are more aromatic and no rennet is used.

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 (This is a video of an actual veterinarian procedure. Please take caution if sensitive to watching surgical/medical procedures)

 I am very proud to share with you our commitment to our cows health.

 I am also happy that our veterinarian Dr. Alvaro Magalhaes was such a great sport and was patient with me to film this “DA” (Twisted Stomach) Procedure. We are so blessed to have an experienced veterinarian that we can call at anytime to take care of our cows. Alvaro as well as the most large animal veterinarians are unsung heros. They are on call in all-weather at all times. These veterinarians expertise and knowledge is a blessing that they share with generosity and compassion.

 To all of you large animal vets…I SALUTE you and say THANKS!

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