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Why I’ll Pay $10 for a Gallon of Milk   31 comments

When I lived in Portland, I paid $10 for a gallon of milk.

This wasn’t store bought milk, of course, but raw milk. It came from a farm south of the city—a piece of land leased by two wonderful women, Karyn and Carissa, who kept a couple milking cows and a small flock of chickens. These two women deeply cared for their animals and treated them—as well as their customers—as part of their family. Initially, their milk came from a Jersey named Opal; later on, Kaycee, a Fleckvieh, joined the family. They both produced amazing milk, but I started with Opal and she always remained my favorite. Often I would find myself faced with a shelf full of half gallon Mason jars, each one labeled with a name—Opal or Kaycee—and the date of milking. Given the choice, I always snagged Opal jars. The richness of the milk was one of the reasons, as the milk’s fat content had been measured at close to six percent in one test. But affection played a role, too.

The first time I met Opal, I fell a bit in love. She was small—for a cow, anyway—and brown, had those long Jersey eyelashes, was calm and clean and on grass, looking the picture-perfect cow. I came near her and put my hand against her hide, spoke to her. Karyn and Carissa raved about how easy she was to milk, about her gentle demeanor. I could sense that gentle spirit when I met her and something about that moment—about putting my hand on her, seeing her eyes, knowing that this was the creature who provided me good food and nourishment—struck a deep chord.

Looking back, I think part of that was a small awakening of the agrarian in me. At that time, I had never farmed and had only started to learn more about food, to better understand what it could and could not be, to better understand the care that could be taken in growing and raising it or the destruction that could be wrought in the same process. It also was a moment of connection unfamiliar to me. Much of my life, I didn’t know where my food came from, though throughout much of my childhood we did have a large garden that I worked in. Still, I ate so much from the store and so much fast food and processed food. I grew up mostly in the suburbs and had never known farming, or ever been much interested in it. For a good portion of my life, food had been little more than a requirement and I had literally said numerous times that if I didn’t have to eat, I happily wouldn’t.

Now, I farm. I’ve worked on three vegetable farms and currently work for two farms that raise pastured animals for meat, one of which has a dairy component, as well. The presence of cows is routine for me these days. I’m much more familiar with the sight of them, their smell and feel, their sound and behavior. But I still love to see a Jersey and almost every time I do, I think of Opal and I think of her milk.

— ∞ —

As I already noted, Opal’s milk had a high fat content, at nearly twice the fat of whole milk bought at the store. Her milk was sometimes so rich and creamy and sweet from the good grass she ate, it felt and tasted almost like drinking ice cream. It may seem silly to wax poetic over milk—it’s just milk, after all, such a standard food. Except that’s the point. There was nothing standard about Opal’s milk in comparison to what you would buy at the store. The store milk couldn’t compare. It couldn’t begin to. The sweetness of Opal’s milk, the freshness, the lack of that subtle burnt flavor often imparted by pasteurization (which one generally needs to drink raw milk to begin to detect in pasteurized milk) the creaminess of it, the health and vitality—it was all there.

It had flavor, and that flavor changed over the course of the year. The changing grass—Opal’s fluctuating diet—effected the taste of the milk. It evolved, as well, as it sat in the fridge. Each day it grew a bit different in its taste as it would slowly work its way to the point of souring, which is a natural process in raw milk rather than the putrification that happens with pasteurized milk. Sour raw milk isn’t rotten; it’s changed. It’s going through the same sort of process that creates yogurt, though the result isn’t the same. But it still can be used once it sours and remains a healthy and living food.

As I became more familiar with raw milk, I began to understand how it offered a different experience than store bought milk. Raw milk was a real, non-standardized food that functioned within the same sort of systems and patterns that other living food does. It changed depending on its circumstances—the flavor and fat content altered by Opal’s diet and it’s taste and composition changing as the milk aged and the bacterial ecosystem within it grew and evolved (with that bacteria generally being of the beneficial kind, along the same lines as the critical microfauna found in the human digestive system.) Leave the milk alone for a few hours and the cream begins to rise to the top. Shake it and you’re back to having it dispersed within the milk.

This milk hadn’t been homogenized or standardized. It hadn’t had the flavor burnt out of it or its unique bacteria profile killed via pasteurization. It didn’t have an exact expiration date. In many ways, it didn’t have any expiration date, as its evolving stages lent itself to changing uses. It wasn’t a conglomeration of hundreds or thousands of different cows’ milk and it wasn’t untraceable or virtually untraceable by dint of it being the end result of a vast, complicated and confusing industrial dairy system. It was Opal’s milk. It came from a cow I had met and spoken to and touched, it had been milked by the hands of two women whom I knew and am friends with, it was the result of eaten grass from a pasture I had stood in. I knew exactly where it came from and how it had come to me.

— ∞ —

Getting Opal’s milk took a community. In fact, learning about Opal’s milk took a community.

I first learned of the availability of Opal’s milk via a homesteading group I participated in. Started by my friend Eric and his girlfriend, the group met once a month and covered a predetermined topic, taught by a few members from the group who already had knowledge of that activity or had been tasked with researching it and then presenting information to the group. I loved the group and learned quite a bit from it. As it happened, some of the members were interested in getting raw milk and Eric, via his work on an urban farm, had learned of Karyn and Carissa and the milk they had available.

Getting Opal’s milk was far different from going to the store. According to Oregon state law, you can only sell raw cow milk on the farm. There also is a restriction of only having two producing cows on the premises and advertising raw milk is illegal, so the only way for people to find out about it is via customer word of mouth. Due to these restrictions and because the farm was about a 35 mile drive from us, we needed to get together a group of people who could take turns driving to the farm each week to make the arrangement viable. We eventually cobbled together enough people so that, with each of us taking a turn, nobody would have to make the drive down to the farm more often than every eight or ten weeks.

All of this required communication and organization. We had an email list and a schedule worked out a couple months in advance. Everyone would sign up for a week and knew that on their day they would have to load up their car with coolers and ice packs, drive down to the farm, pick up the milk, bring it back, and store it in a central location in Portland where everyone would come to get their milk for the week. For the most part, everyone performed well. Every once in awhile some snafu would take place and there would be some frantic rearranging or a notice would go out that the milk was running late. In other words, our little community functioned as you would expect a community to function: mostly well, but with the occasional hiccup. Everyone took these hiccups in stride.

We had a shared goal, after all. In our small way, we were a community working for our own common good.

— ∞ —

Picking up the milk was not a chore. It was a visit and, in its own way, a small celebration.

On the appointed day, I would make the drive down to the farm and visit with Carissa. Sometimes I visited with Karyn, too, but she was often at her job as a dairy tester, so more often than not it was Carissa’s company I kept. The beautiful thing about Karyn and Carissa is that they seemed to love the visits and always treated them as one of the high points of their week. On arrival, I was almost always offered tea, with fresh raw cream of course available for it. It was not uncommon for there to be a snack, as well—cookies or brownies or something else delicious. Most important, though, was the conversation. I would arrive, come in, sit down and we would start to chat about the farm, the cows, whatever was happening in our lives. I spoke of my interest in farming, we talked about food issues, we sometimes talked a bit of politics or other news. We shared our observations on society. We chatted about gardening, about chickens, about the weather. The conversations were easy and a joy and they usually ended upon the realization that I had to get the coolers loaded up and the milk back before the official start of pickup time. They always seemed to end out of necessity rather than desire.

Sometimes we would go and visit the animals, saying a hello to Opal and Kaycee, walking in the pasture. I regularly saw the source of my food and always Opal looked happy and content, usually munching away on grass, often paired with Kaycee.

On one of my visits my friend Peter came along, as he was looking for a source of raw milk. He grew up on a dairy farm in Pennsylvania and spoke with Carissa at great length and with much enthusiasm about dairy farming, chatting about different breeds and the differences between the larger farm he grew up on and the very small operation Karyn and Carissa ran. We went out and visited Opal and Kaycee and Jazmine, a young calf. Jazmine came up to Peter and he put out a few fingers for her to suck and attempt to nurse on. She bucked against him so hard that he soon found his hand bleeding. Yet, as far as I could tell, he loved every moment of it,  his enthusiasm boundless, the visit bringing back a multitude of memories from his childhood.

— ∞ —

The land Karyn and Carissa farmed was not their own, instead being leased. As time went on, they became less certain about their ability to stay on the land long term. That led to a period of transition in which they started to look for good homes for Kaycee, Opal and Jazmine. They didn’t take them to the auction or sell them off to a high bidder. They researched and looked around and put out the word, visited farms and farmers, and patiently looked for the perfect fit. Giving up these members of their families wasn’t going to be easy and they certainly weren’t going to make it worse by sending them to less-than-perfect new homes.

Throughout this process, all of us who were getting milk or had gotten milk in the past from this family were sent email updates and given all the latest news. We were told what was happening and why it was happening, and given a window into the process of finding new homes from the cows who had so steadfastly fed us over the months and years.

As Karyn and Carissa found new homes for Kaycee, Opal and Jazmine, they told us where they would be going and gave us updates on the transition. The new owners sent out emails as well, offering updates and providing those of us who wanted to stay with the cows we knew the opportunity to sign up to buy their milk from them. I didn’t sign up—not, of course, because I didn’t still want Opal’s milk, but because I was moving to the Oregon coast to begin work on my third farm. And yet, despite the fact that I didn’t sign up to receive milk, I still receive the occasional email update about Opal. When Opal calved a year ago, I received an announcement and a picture of her beautiful daughter. It brightened my day.

— ∞ —

I’ve seen someone, a skeptic of raw milk, wonder why on earth someone would pay $10 for a gallon of milk. Well, all of the above memories exist because of $10 a gallon milk.

Every time I received Opal’s milk, I knew where it came from. I knew who it came from. I knew Opal lived a good life. I knew what I was paying for: care and affection, love, good work, good food, community, friendship, authenticity and an overriding ethic that touched everyone involved. I paid to know that the milk I drank was the healthiest and tastiest milk I would ever drink. I paid $10 a gallon to know that I was supporting a farm that made the world better, that I was supporting farmers who bettered their community, that I was supporting an entirely different model rooted in a love and respect that the industrial model of farming can’t even comprehend, much less engage. I paid $10 a gallon to live and eat well. I paid $10 a gallon for connection and for a weekly joy that arrived steadfast and unerringly. I have drunk store bought milk uncountable times in my life and never did I know the cow it came from, the people who produced it, or how it came to me. Correspondingly, I never felt a real joy drinking that milk. But almost every single time I drank some of Opal’s milk, I felt an honest-to-god joy, a satisfaction I cherished.

Of course I would pay $10 a gallon for that. It’s not even a question. And I’ve never made much money. But I always found the money to pay extra for milk that was worth it—for a community that was worth it.

I wrote in my post on making butter about patterns and systems and it’s those exact patterns and systems that have led me numerous times in my life to happily pay more for Opal’s milk, for milk that’s rooted in my local community and provided to me via love and affection and the sort of good work that’s become rare in our industrial economy. Of course that’s worth the money. If anything’s worth buying—if anything’s worth supporting—it’s that.

Now I have a source of raw milk that’s less expensive. I have over a gallon of milk in my refrigerator right this moment. And I have very limited income. But if someone were to walk up to me right now with a gallon of Opal’s milk, I wouldn’t hesitate to pay $10 for it. I wouldn’t hesitate to part with $10 for the chance to taste her milk again, to relive some of those memories she’s given to me, to remember the community that we all built around her milk and the amazing women who provided us with it.

If I can’t use what little money I have to help support and build these sorts of communities, what the hell good is it? This is why we’re here, folks. Someone asks why I would pay $10 for a gallon of milk? Community and affection is my answer. If we can’t be bothered to support those—even when it costs more, or it’s less convenient, a greater challenge—than we’re in dire straights, indeed. We have to think about and see the patterns. A gallon of milk is not a gallon of milk. A carrot is not a carrot. A human being is not a human being and a community not a community. They’re all dependent on context. They can be happy or miserable, healthy or diseased, abundant or denuded.

As Wendell Berry recently said, and E.M. Forster said before him, it all turns on affection. We can’t have a good world if we don’t love.

We can’t do this if we don’t care.

Opal's Calf

Opal’s baby girl, born about a year ago.


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50 New Friends – A WWOOFer Retrospective   5 comments

One of the particular joys of farming at R-evolution Gardens this season has been the chance to meet so many amazing people throughout the course of the year. Ginger decided that for the 2011 season, she was going to start bringing WWOOFers onto the farm to help out with the expanded operation. Rather than it being just her and an intern, like it was in 2010, it was this year going to be her, two part-time interns (Emily and myself) and somewhere in the vicinity of 50 WWOOFers.

In other words, a bit of a jump in personnel.

My fellow intern Emily, me, farmer Ginger and two-time WWOOFer and movie night-instigator, Erin.

Of course, the 50 WWOOFs didn’t all arrive at once. They were spread out over the season, arriving for stays of two weeks or less, with usually two or three being on the farm at any one time. Yet, it still was a certain kind of madness having the constant influx of new faces and helping hands. At the same time, it was a certain kind of lovely to meet so many incredible and heartfelt people, all of them interested in growing food and living more sustainably, their excitement and enthusiasm a constant lift.

While this year was my third farming experience, it was my first one with WWOOFers. And I liked it. No, actually, I loved it. Having these people cycling through provided uncountable moments of friendship and good conversation, work and play, new perspectives and unique bits of wisdom. It’s a special person who decides to go live in a tent for a few weeks on a farm and trade their physical labor for food. It’s the sort of person who has moved herself to an honest questioning of our society’s functioning. It’s the sort of person who seeks good work, good food and good community. It seems to be the sort of person who tells good jokes and asks good questions and makes smart observations and enjoys a good sweat, either from labor or a sauna or both. My kind of people, then, and I’m lucky to have met every one of them.

There are memories galore. From chopping wood and exchanging books with Matt–who walked away from our farm with a new tattoo inspired by this place, as well as the intention to return next year–to the ginger ale-making session with Cori, Sarah and Kyle. From cob-oven pizzas made with a multitude of different WWOOFers to long conversations with Erik about Derrick Jensen and farming and future plans. From the late-night summer bonfires with strumming music to the burrito adventure with Skyra and Erin. From wood hauling with Casey, Sarah and Karen (so appreciated right now as that wood burns and pushes back this winter’s day chill) to listening to the easy conversation between Matt and Kaiti next to a bonfire on the beach, to sitting by the river on a hot day with Jed, Alex and Erin, to talks of dating in Portland with Christine. From so many amazing meals made by Kate, to Matt and Minjie bringing a bit of Chinese culture to the farm, rocking the authentic fried rice and talking mooncakes, to the always-amazing Leigh-Ann and Jena initiating us into this crazy WWOOFer adventure via their hauling and spreading of gravel and their getting covered with chicken shit (a rite of passage!) Not to mention, Leigh-Ann’s continuing friendship when she moved to Cannon Beach, providing me some wonderful evenings of beer and good conversation up north. From Glen’s thoughtful conversation, steady presence and smart insights to Erik’s fantastic handwritten instructions for growing mushrooms to Aaron’s calming presence and hard work. From a night of music and burnt cookies with Laura, Sky and Rob to conversations about basketball with BJ. From Julie and Kevin’s dangerous over-consumption of Rooster sauce to Kevin’s drunken nudity (oh, tequila!) to Tiffany and Michael’s enthusiasm for weeding and faux-theft of M (see the adorable picture at the bottom of this post.) From our wonderful overlapping of two different Nicks, to Ally’s listening skills on our drive to Tillamook (sorry for the babbling.) From the steady hands and farm free-styling of Marguerite and Alex to Rachael’s cob-oven cobbler and condemnation of this coffee-connoisseur’s caffeine over-consumption. (That’s how you do alliteration!) From conversations about Buffy with Piper to conversations with James about how to make a little money with this lifestyle. From going in to Portland to see music with Liza and Sean and snagging ourselves some free fries to the odd relaxation of our final WWOOFers, Nicky and Darci, who showed up after the markets were done and the CSA appreciation dinner over and with everything finally having eased down from the utter craziness and stress of late summer. It was nice to have that last couple WWOOFers to be more relaxed with and to have a sense of cyclic-closure, as they represented some kind of approximation of experience to the rainy, more-relaxed first WWOOFer experience with Jena and Leigh-Ann.

Casey and Sarah, flexing those muscles after an exhausting day of non-stop wood hauling and heaving. An extra thanks to them as I burn that same wood now to keep warm.

All these WWOOFers provided not only their perspectives and work and friendship and energy, but they provided an extraordinary social scene in a somewhat remote setting. While we have a town of great people nearby, that town isn’t huge and the farm is still about nine miles from it. With my past farming experiences, I’ve often found myself feeling isolated to the degree that I have to somewhat crazily head out on a semi-regular basis to a local coffee shop or bar or both just to hang out and be in the presence of other people–even if I’m not actually interacting with those people. This takes a bit of a financial toll when you’re pursuing a life that provides little to no money, so having the WWOOFers here this year really helped with that. I very rarely felt the need to leave the farm to fulfill some social longing. If anything, I was anti-social at times, needing a break from the constant interactions, and I apologize to those WWOOFers who hit the farm during those anti-social periods of mine. Sometimes I can’t help but just want to hunker down in my yurt with a good book and my own thoughts.

In celebration of all these kind souls who helped us work, play and grow food this year, Ginger has put up a more comprehensive WWOOFer retrospective on the farm’s website. I encourage all to check it out. It’s highly entertaining, with photos of most of our visitors, some thoughts from Ginger and quotes from the parting notes everyone left in the WWOOFer book at the end of their stay. You’ll even see a few pictures of me scattered throughout that post. We really were blessed to have so many incredible people work with us this year. A huge thank you to all of them–you really made this year happen, in so many different ways.

Posted December 13, 2011 by Joel Caris in Farm Life

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