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With support from the Connecticut Dairy Promotion Board, our family partnered with Pig Iron Films to create a four part video series exploring what sustainability truly means on our dairy farm.
These short, three minute episodes highlight the many ways sustainability shows up in our daily work. From caring for our cows and protecting the land, to understanding nutrition and cooking with dairy in our farmhouse kitchen, this series shares an honest look at life on a working, multi generational dairy farm.
Sustainability begins with the cows. In this episode, Ben Freund explains why animal care is at the heart of everything we do. Healthy, comfortable cows are essential to the long term success of our family farm and to producing high quality, nutritious dairy.
This episode explores the daily routines, attention, and responsibility involved in caring for animals year round, and why cow well being is the foundation of a sustainable dairy operation.
When people think about sustainability, the environment often comes to mind first. For our farm, caring for the land goes hand in hand with caring for our cows.
As a multi generational farm that relies on healthy soil to grow crops for our herd, Isaac and Matt share how thoughtful farming practices help protect and improve the land over time. This episode highlights the connection between soil health, crop production, and the future of dairy farming.
Dairy plays an important role in a balanced and sustainable diet. In this episode, Heidi Harkopf, Director of Nutrition Programs for New England Dairy, explains why dairy continues to be a valuable source of protein and essential nutrients.
This episode takes a closer look at how dairy fits into sustainable food systems and why it remains an important part of everyday nutrition.
Dairy is produced on our farm 365 days a year, making it a truly local food in every season. In this final episode, sustainability comes full circle as Theresa brings dairy from the farm into the farmhouse kitchen.
Theresa shares her love of cooking and baking while preparing a classic favorite, strawberry shortcake with biscuits made using sour cream, buttermilk, and butter. It is a simple and delicious example of how choosing local dairy supports farm families and connects food back to its source.
We hope these episodes leave you informed, inspired, and more connected to the people, animals, and land behind local dairy farming.
