Podcasts about master cheesemaker

Only the third female Master Cheesemaker graduated in the class of 2024.  Accomplishing this feat has taken Sarah Greisbach over a decade.  Charitee Seebecker captures her story. It took a 12 hour marathon session to allow the House of Representatives to mark up their version of the Farm Bill. Congressman Tracy Mann (R-KS) was surprised by how many people were observing the session. Ashley Huhn from the Steffes Group joins Pam Jahnke to highlight some upcoming auctions around Wisconsin.  Paid for by Steffes Group. Dr. Shawn Conley, UW-Extension Wheat & Soybean Specialist, tells Pam Jahnke that stripe rust has been discovered in the state's wheat crop.  Time for action.Diversifying a farm may sound simple, but in reality it's really difficult. Kyle Vesperman from Vesperman Farm in Lancaster will be a featured panelist at an entrepreneurial conference in Platteville Thursday and Friday. He explains how Vesperman Farm decided ice cream was a key to keeping the Century Farm going.  He shares the journey with Stephanie Hoff.See omnystudio.com/listener for privacy information.

When you think about Wisconsin cash crops - tulips aren't likely on the list.  Jody and Aaron Wilhelm in Fall Creek have decided to try and make it a cash crop.  Bob Bosold talks to Jody Wilhelm about the path that brought them into tulip production and how they're planning to market the cut flowers and bulbs. The Indy 500 race may have been rain delayed, but at the end - there was still a jug of milk for the winner.  Why?  Donald Davidson, Historian Emeritus with the Indianapolis Motor Speedway explains.It's not just about high school or college graduation.  The Wisconsin Master Cheesemaker class of 2024 just graduated too.  Charitee Seebecker visits with one Master Cheesemaker, Brian Jackson, master cheesemaker at Nasonville dairy, who didn't know he'd become a life-long cheesemaker.  It all started because he needed money for a car!John Heinberg - market advisor with Total Farm Marketing joins Pam Jahnke to discuss market reaction to all the rain and severe weather from the weekend.  It's been a busy few hours in overnight electronic trading.See omnystudio.com/listener for privacy information.

Peonies.  Beautiful flowers that are turning into a business model for Michele Ovan of Beaver Dam.  Stephanie Hoff visits with her about the challenges of establishing the crop, recent weather issues, and the big audiences her fields are expected to attract soon.Ashley Huhn from the Steffes Group joins Pam Jahnke to discuss a dairy dispersal sale coming up in Sun Prairie, paid for by Steffes Group.Cicadas have made their appearance in Wisconsin.  That's putting people like Steve Louis of Oakwood Fruit Farm on high alert.  Louis says that the insect can kill branches on his trees, and that battling the bug with chemicals can upset the delicate eco balance in his orchard.Wisconsin's proud cheese heritage grew a little deeper this year.  Charitee Seebecker talks with one of the recent graduates of Wisconsin's exclusive Master Cheesemaker program.  Sara Griesbach, works at Nasonville Dairy and has now become the third-ever woman to complete the prestigious Wisconsin Master Cheesemaker program. See omnystudio.com/listener for privacy information.

Just like the colleges and schools that are wrapping up with graduations, the Wisconsin Master Cheesemaker Program has another round of graduates. While we have over 1200 licensed cheesemakers in Wisconsin, for those seeking to reach the pinnacle of their craft, the Wisconsin Master Cheesemaker certification is the ultimate achievement as Wisconsin is the only place outside of Switzerland with this program. Among this year's graduate class is Sara Griesbach. She works at Nasonville Dairy and has now become the third-ever woman to complete the prestigious Wisconsin Master Cheesemaker program. She tells Mid-West Farm Report more about this process, but first she tells us how she got into cheesemaking in the first place. *Photo Courtesy of Dairy Farmers Of WisconsinSee omnystudio.com/listener for privacy information.

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Master Cheesemaker Pam Hodgson from Sartori Cheese has found her audience has expanded after her appearance on Top Chef. This season, the television series is all about Wisconsin. The latest episode focuses on Wisconsin cheese and features more than a dozen decorated specialty cheeses, including Sartori's Bellavitano Merlot. Hodgson was a celebrity guest. She says the exposure brought tremendous value. It was also a great plug for Wisconsin's one-of-a-kind Master Cheesemaker Program.See omnystudio.com/listener for privacy information.

We'll need to get together this morning for some discussion.  I'm apparently getting a new credit card - new bank partner.  When I do, I want you to go ahead and make those reservations for Washington Watch.  Blast this week! I have had a schedule change on a doctor's appointment today and I don't know if I'll get done fast enough to be at the WCC announcement.  I'm still going to try but it'll be close.  Talking to Nick Levandowski on spring chick issues this morning, and Pete Kappelman from LOL about Farm Bill issues they're watching and concerned about.Tomorrow I've got a paid client interview with Purina.REMEMBER - we need to combine audio for our B&B tomorrow morning.  2 voices - tell me what you envision.  We can just tag the actual World Winner and not really worry about a lot of audio specifically around that.Clips with Matt Tranel attached.For farm gals, or any woman that appreciates rural Wisconsin - it's time to take a break.  Before spring planting kicks into gear and the kids are out of school, the community of Plover is offering Savor & Sow - a weekend agventure retreat.  Pam Jahnke talks to organizer, Malorie Paine, about why they developed the option and who they partnered with.There's more to judging cheese than meets the eye.  Jill Allen is a cheese judge that came from Tillamook Cheese in Oregon to help at the World Champion Cheese event.  She says she cleanses her palate between samples with sparkling water, but every judge is different.  She also says it doesn't take her long sampling an entry before she knows if it's a winner.Wisconsin, of course, is hoping for the title at the world event.  Steve Stetler would love to see that.  He's a Master Cheesemaker at Decatur Dairy in Brodhead and his Muenster curds topped the Open Class at the event.  He talks to Charitee Seebecker about why the event's so special.They may not officially be in session, but work continues on policy that could impact agriculture.  Stephanie Hoff gets an overview with Jordan Lamb from the Welch Group on where she's channeling her energy. Matt Tranel from EverAg in Platteville joins Pam Jahnke for an update on what news is driving dairy markets. Buyers are sitting still with these lower prices, and dairy producers should be signing up for a guaranteed payback on the Dairy Margin Coverage Program.See omnystudio.com/listener for privacy information.

This is the week a lot of cheesemakers wait for!  The World Champion Cheese event begins in 24 hours.  Bob Bosold talks to Jim Mueller, who oversees all the judges involved in evaluating entries for the competition. Shelly Mayer talks sustainability and a new opportunity Professional Dairy Producers of Wisconsin is offering its members to track valuable data. The six Alice in Dairyland finalists were announced on Friday in Door County.  Pam Jahnke introduces each of the candidates, and talks about the bittersweet moment with current Alice in Dairyland, Ashley Hagenow. Hay prices aren't something routinely reported in Wisconsin.  Stephanie Hoff visits with Josh Callen from the Hoyt Report in California, about how hay's moving and how prices are impacted. Volunteers are critical for many events.  Pam Hodgson, Master Cheesemaker with Sartori Cheese in Plymouth, is one of the valuable volunteers helping at the World Champion Cheese contest.  She explains more about why she's proud of the standards Wisconsin has in place.See omnystudio.com/listener for privacy information.

Recorded live in the Podcast Lounge at the Art of Cheese Festival in Madison, Wisconsin, Cutting the Curd spoke with three women in cheese who are changing the landscape of the Dairy State. Huma Siddiqui-Seitz joined H Conley from HRN to discuss the relationship between food and culture, and her goals for her company, White Jasmine; Madeline Kuhn shares her journey in cheese and describes the process of Product Development at Emmi Roth; Pam Hodgson of Sartori Cheese is currently one of only two women to have the title of Master Cheesemaker. She explains what this title means, and her path to get here.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

We learn about the impact budget deficits are having on the Wauwatosa School District. Then, we tell you about a cheese-tasting job and learn about the craft of cheesemaking from one of Wisconsin's female master cheesemakers. Plus, five events you can check out this holiday season.

We speak with an Afro-Latina about her experience coming to Milwaukee from Puerto Rico. Then, we speak with one of Wisconsin's female master cheesemakers. Plus, hear new, local music in the Milwaukee Music Roundup.

We talk to Alan Borsuk again about the new bill the could reform how reading is taught across the state. Then we learn more about what it takes to become a Master Cheesemaker. Even if you don't have what it takes to get your PhD in cheese, doesn't mean you can't be paid to be a cheese and pizza taster. Guests: Alan Borsuk, Adam Brock, Mike Matuchesk

Applications came in with a flurry for this year's Century/Sesquicentennial farms and homes recognition.  Jill Albanese, competitive events coordinator for the WI State Fair, says they've got 78 farms/homes that will be recognized for 100 years in the same family, and 30 farms/homes celebrating 150 years of ownership.  She talks with Pam Jahnke about the program. Wisconsin's seen a number of farms exit the dairy industry, but the barn, feed and know-how may still remain.  Pam Jahnke talks to Gary Williams, vice president of credit with the Equity Livestock Cooperative, about their Livestock Feeding Program that partners with growers to use their resources raising beef, that Equity owns. There's a lot of competitive events held in the food processing industry.  Wisconsin just hosted the U.S. Championship Cheese contest in Green Bay.  What attendees may not notice during the event, is the business it generates after the event.  Pam Jahnke talks with Master Cheesemaker, Pam Hodgson, and Tim Multerer from Dairy Farmers of Wisconsin, about the unseen benefits from these events.  Paid for by Dairy Farmers of Wisconsin.See omnystudio.com/listener for privacy information.

Dairy processing is a competitive industry and Wisconsin is home to a world-class facility – the Center for Dairy Research – driving the development of new products to meet consumer demands, both domestically and abroad. Ken Heiman, owner of Nasonville Dairy, and John Jaeggi, coordinator of the Cheese Industry and Applications Program and coordinator of the Wisconsin Master Cheesemaker Program at the Center for Dairy Research (CDR), share processor challenges, how CDR can help and the future of dairy processing. Dairy Stream host Joanna Guza dives into the topics below with Ken and John: 1:55: Past challenges at Nasonville Dairy 4:15: How CDR supported Nasonville Dairy 5:53: Number of projects that CDR works on 6:45: What has been the most common challenge 7:47: CDR support during the pandemic 10:15: CDR support in a timely manner 11:24: Does the manufactures and supplier provide adequate support 13:46: Challenges with exports and regulation 17:26: Importance of dairy competitions 22:28: How to ask CDR for help 23:25: Wisconsin processors get priority, international support 25:26: How dairy farmers ask CDR for support 26:56: Do dairy processors pay for CDR support 27:33: CDR confidential assistance 29:45: Future challenges in dairy processing 33:08: Ken perspective on future challenges Special thanks to Dairy Farmers of Wisconsin for sponsoring this episode. About the guests Ken Heiman is a Master Cheesemaker who owns Nasonville Dairy in Marshfield, Wisconsin, is an encyclopedia of all things dairy – from cheese's ancient roots in Egyptian tombs and Greek mythology to the exact time it takes his plant to turn a tanker load of milk into feta. Also, a true Wisconsinite who got his cheesemaker's license before his driver's license. John Jaeggi is the coordinator of the Cheese Industry and Applications Program at John is responsible for the coordination and execution of trials and application extensions. In addition, John lectures and conducts lab sessions for numerous CDR and company contracted short courses. John has a B.S. in Business and Economics. He is a third generation licensed Wisconsin Cheesemaker with over 45 years of experience in the industry. He has also been a technical judge in many contests including the United States and World Championship Cheese Contest. This podcast is co-produced by the Dairy Business Association and Edge Dairy Farmer Cooperative, sister organizations that fight for effective dairy policy in Wisconsin and Washington, D.C. 

The Dairy Streamlet is a new, condensed version of Dairy Stream that takes the long episode and covers just the high-level points of the conversation. If this topic interests you, we encourage you to listen to the April 12 episode.  Dairy Stream host Joanna Guza talked with Ken Heiman, owner of Nasonville Dairy, and John Jaeggi, coordinator of the Cheese Industry and Applications Program and coordinator of the Wisconsin Master Cheesemaker Program at the Center for Dairy Research (CDR), about processor challenges, how CDR can help and the future of dairy processing and research. Special thanks to Dairy Farmers of Wisconsin for sponsoring this episode. About the guests Ken Heiman is a Master Cheesemaker who owns Nasonville Dairy in Marshfield, Wisconsin, is an encyclopedia of all things dairy – from cheese's ancient roots in Egyptian tombs and Greek mythology to the exact time it takes his plant to turn a tanker load of milk into feta. Also, a true Wisconsinite who got his cheesemaker's license before his driver's license. John Jaeggi is the coordinator of the Cheese Industry and Applications Program at CDR, John is responsible for the coordination and execution of trials and application extensions. In addition John lectures and conducts lab sessions for numerous CDR and company contracted short courses. John has a B.S. in Business and Economics. He is a third generation licensed Wisconsin Cheesemaker with over 45 years of experience in the industry. He has also been a technical judge in many contests including the United States and World Championship Cheese Contest.  This podcast is co-produced by the Dairy Business Association and Edge Dairy Farmer Cooperative, sister organizations that fight for effective dairy policy in Wisconsin and Washington, D.C.  Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com. 

Wisconsin hemp production keeps innovating in the state.  It's more than just CBD oil.  Pam Jahnke visits with Carl Duley, Buffalo Co Ag Agent, about field days scheduled focusing on hemp.  Duley says they're trying to get answers on seeding rates, fertility needs, as well as products that can use hemp. Sen. Joan Ballweg from Markesan updates Pam Jahnke on some budget movements at the state house.  The Joint Finance Committee has disbursed funds for WI's Ag Export Initiative as well as the Nitrogen Optimization Pilot program.  Ballweg also notes that there's proposed changes to county fair premium restrictions.  Exhibitors would not be able to collect premiums on certain entries that appear at multiple fairs. Stephanie Hoff witnessed the ground breaking ceremony for Decatur Dairy of Brodhead.  She visits with Master Cheesemaker, Steve Stettler about the $6 million investment in a new processing facility.See omnystudio.com/listener for privacy information.

Now that weather's improving, many people are ready to start planning their garden.  It's an outlet that's become more popular during the pandemic across multiple demographics.  Stephanie Hoff talks with Nathan Zondag from Jung Seeds about supply demand issues and their audience. Switzerland captured the World Champion Cheese title Thursday in Madison for the second time.  Aaron Zimmerman talks with a Swiss cheesemaker that was part of judging activities in Madison.  He explains that Switzerland is the only place outside of Wisconsin with a Master Cheesemaker program in place. There are few details about what the Farm and Industry Short Course will look like by 2023, and that's got students and farm organizations concerned.  The WI Farm Bureau Federation issued a statement Thursday expressing their "disappointment" on the direction of the program.  Pam Jahnke talks with Jennifer Blazek, FISC director, about what's ahead. See omnystudio.com/listener for privacy information.

October 15th is National Cheese Curd Day!  Everyone loves those squeaky curds whether they are fresh or fried.  Wisconsin is also home to the nation's only Master Cheesemaker of cheese curds, Steve Stettler of Decatur Dairy in Brodhead, Wisconsin.  Farm assistant, Aaron Zimmerman caught up with him to learn a little more about cheese curd production in Wisconsin and why the curds are so popular! See omnystudio.com/listener for privacy information.

With the weather getting cooler this fall and then into weather, everyone is going try and keep warm.  People aren't alone, different critters in rural areas are going to want to stay warm as well.  To do so, they may try and find shelter within your barns, sheds or even your house.  Ryan Neerland of Kwik Kill Pest Control joins us to discuss ways to prevent this from happening with pests both large and small, anything from raccoons, rats and mice to insects. It's National Cheese Curd Day!  Wisconsin is known for their delicious fresh cheese curds and is home to the nation's only Master Cheesemaker in Cheese Curds.  Steve Stettler of Decatur Dairy in Brodhead, Wisconsin shares what cheese curd production looks like in the state and why they are such a popular snack.  They even experiment with different flavors of curds to add extra flare! October is Pork Month.  Keri Retallick, Executive Director for the Wisconsin Pork Association joins The Midwest Farm Report to discuss ways the Pork Checkoff Program works to promote pork to consumers and support Wisconsin's hog farmers.  Check out pork.org or wppa.org to find recipes and other information about including pork in your diet. Bob Karls of the Wisconsin Soybean Marketing Board joins farm director Pam Jahnke to discuss what their organization does to keep the soybean industry strong.  Karls shares the research and projects that they support throughout the state to support farmers and help them be efficient growers.  They also visit about the port investment in Milwaukee and what that means for Wisconsin's crop producers. See omnystudio.com/listener for privacy information.

Master Cheesemaker Ken Heiman discusses Wisconsin's unique and rigorous program for cheese makers and how it helps ensure the best quality cheeses for its customers.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kevin Hanney, the owner of 12th Avenue Grill, Diamond Head Cafe and Chop Chop Rotisserie in Waikiki, chats about his new deli - opening Wednesday November 18th as part of his 12th Avenue restaurant revamp. "We've split the restaurant in two and have created a Deli Cafe - and will be serving sandwiches and salads, hot dishes, take-home dinners... and we also have a great outdoor seating set up so you can grab deli food and eat here too." Expect long lines and lots of excitement as Kevin and his team bring dishes that include house made pastrami, porcetta panini, pastrami French toast, tuna melt with ( house made) Koko Head Foods smoked Ahi spread, burgers made with Maui Cattle Company beef , fresh ground ahi burgers lamb. burgers.....salads... home made Burrata... ...and there will be breakfast too.There's a new Italian exec chef on board who is also a Master Cheesemaker... so look for house made burrata and a celebration of cheese... in fact just expect more of the greatness we've come to know and love from Kevin and his creative team... we can't wait!

We know Wisconsinites love cheese curds, but is that enthusiasm shared nationally?  We visit with Quinn Adkins, Culver’s director of menu development.  National Cheese Curd Day actually started thanks to Culver's back in 2015, and has grown to be a celebration for everyone! Aside from Quinn telling us about the cheese curd success that Culver's sees nationwide, Josh also visits with the only Master Cheesemaker certified in "curds" in Wisconsin - maybe the world!  Steve Stettler doesn't take cheese curds lightly.  At Decatur Dairy in Brodhead, they'll offer you all kinds of flavor change ups, with quality always at the top of their priorities.  What's the difference between a good curd and a "bad" curd - if there's such a thing. Plus Jim Wynn of Cottonwood Dairy in South Wayne has always had a bit of a vision on where his dairy could go. Now he and his partners are trying to manage through the ups and downs covid's created.  Josh listens in on his strategy. See omnystudio.com/listener for privacy information.

Get the details on how Culver's has made the Wisconsin cheese curd star on their menu everywhere with Quinn Adkins, Culver’s director of menu development. Josh talks to the only Master Cheesemaker in "curds" in Wisconsin - or maybe the world!  Steve Stettler of Decatur Dairy in Brodhead takes his curds seriously!  What's the difference between a good curd and a "bad" curd (if there's such a thing).  Steve gives you some insight. See omnystudio.com/listener for privacy information.

It's a first for Wisconsin, and just in time for National Cheese Curd Day, October 15th.  Steve Stettler from Decatur Dairy in Brodhead near Monroe, has become the first every anywhere - Master Cheesemaker in cheese curds!  How'd he get there? National 4-H Week celebrations continue and Josh visits with a young man that's evolved right along with his 4-H experience. The biggest player in dairy markets these days - the federal government!  But for how long?  Andy Faulman from Rice Dairy, LLC in Chicago gives his perspective. See omnystudio.com/listener for privacy information.

Dr. Joe Lauer, UW-Extension Corn Specialist, says the gloves are coming off when it comes to planting corn.  Lauer says whether you're in the north, or the south, we're behind.  The only thing that should be keeping farmers out of the field is soft, wet conditions.  That he says, is a problem that will haunt you the rest of the growing season if you rush. Marianne Smukowski and Joanne Gauthier from the Center for Dairy Research explain Wisconsin's unique Master Cheesemaker program. See omnystudio.com/listener for privacy information.

n just a couple of months, Sid Cook, owner of Carr Valley Cheese in Wisconsin, will celebrate the 50th anniversary of earning his Wisconsin cheesemaker’s license. You might think that because he’s spent a lifetime over a cheese vat, he might be ready to retire. But you’d be wrong. When I sat down with Sid last week to talk cheese and mentioned that he was coming up on a half century of cheesemaking, at first he didn’t believe me. He took a second to do the math. And before he concluded that I was right, he revealed he’d actually been making cheese for several years with his dad before he ever got his license. “I was making my own vats when I was 12 years old,” Sid says. “I always really enjoyed being in the factory, and back then, you opened the kitchen door, and the vats were there.” Here’s the thing about Sid Cook: he never stops working long enough to thing about how long he’s been working. He may get a little good-natured teasing from his peers for no longer being in the cheese room every day, but that’s because his time is now more valuable thinking about what new cheeses to make. And just to be clear, he’s already made enough cheese in his lifetime for two or three people.

What happens when a master cheesemaker retires? We find out by talking to Sartori’s Master Cheesemaker (and current U.S. Champion) Mike Matucheski. Mike's training his future replacement, and in a state full of third and fourth generation cheesemakers - the vast majority of whom are men - his replacement is a 34-year old woman.

The Wisconsin Master Cheesemaker® Program was established as an advanced education program for experienced cheesemakers through joint sponsorship with the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board. On today's show, host Greg Blais interviews Wisconsin's youngest Master Cheesemaker - Jonathan Metzig - to learn more about the program.

Find out what it takes to become a Master Cheesemaker on the latest episode of Cutting the Curd. Now in its 18th year, the Wisconsin Master Cheesemaker® program is the only one of its kind outside of Europe. For cheesemakers, it provides the opportunity to reach the highest levels of their craft. For buyers, it provides unparalleled quality assurance, innovation and expertise. Administered from the Center for Dairy Research at the University of Wisconsin-Madison, the program is open to veteran Wisconsin cheesemakers with a minimum of 10 years experience in Quality Assured plants. Candidates can seek certification for up to two cheese varieties each time they enter the three-year program. They must have been making those specific varieties for at least five years. To talk further on the program is Dean Sommer who serves as a technical resource to the industry regarding cheese, whey products and processing. He assists manufacturers as well as their customers by serving as a consultant and educator. Dean is often involved with trouble shooting, public and private company short courses and is able to consult on issues regarding processing and product defects. He has more than 18 years of experience in the industry, having worked at one of the largest cheese and whey product facilities in the U.S. Cutting the Curd is underwritten by The Dairy Farm Families of Wisconsin, the Wisconsin Milk Marketing Board.

Natural Pastures Cheese Company The story of Natural Pastures is an inspiring one, as it's a story of how one farming family was able to preserve the heritage, social and environmental values of their dairy farm by diversifying and becoming a commercial cheesemaker. Natural Pastures sources their milk from a number of traditional farms on Vancouver Island, including one farm that raises water buffalo. While most of Natural Pastures cheeses are made with cow's milk, Natural Pastures is the only cheesemaker in Canada producing a variety of cheese that uses the milk of water buffalo. Host Jon Steinman visited the facility in October 2008. Agritourism While many farmers see the role of agritourism as a further insult to the dismal state of farming today, some farmers have recognized it as the only way to stay in business. DKT Ranch on Vancouver Island is one of those farms that has successfully remained in the business of farming by diversifying their operation to offer more than just food. Host Jon Steinman visited with DKT's Dan and Maggie Thran. Red-Fleshed Apples First introduced into North America in 1840, according to Salt Spring Island's Harry Burton, red-fleshed apples are the "apple of the future". Apple Luscious Organic Orchard on Salt Spring Island grows 23 varieties of red-fleshed apples and in September 2008, correspondent Andrea Langlois visited with Burton at the Salt Spring Island Apple Festival. Voices/Guests Edgar J. Smith, President, Natural Pastures Cheese Company (Courtenay, BC) - Dating back over 90 years, the Smith family's Beaver Meadow Farms eventually morphed into Natural Pastures Cheese Company. Today, the businesses uses only fresh milk produced on a number of select Vancouver Island farms, which practice sustainable farming and animal stewardship. The farms are classified as Heritage Dairy Farms. Paul Sutter, Master Cheesemaker, Natural Pastures Cheese Company (Courtenay, BC) - Born in 1972 in Sonenntal Switzerland where he spent much of his time on his grandfather's dairy farm. In 1991 he earned his certification as a Master Cheesemaker and in 1995 responded to a job posting in a Swiss newspaper and moved to Canada to become a cheesemaker. Paul joined Natural Pastures in 2002. Dan Thran, Farmer, DKT Ranch, (Courtenay, BC) - Owned and operated by Dan and Maggie Thran, DKT is an 80 acre farm which was purchased by Dan's parents in 1927. His parents turned it into a dairy farm in the early 1940s and the farm was passed on to Dan in the early 1970s. Since then, the farm has primarily become a beef operation along with raising pasture-raised poultry, lamb and eggs. Harry Burton, Farmer, Apple Luscious Organic Orchard, (Salt Spring Island, BC) - This young orchard on Salt Spring Island, British Columbia is situated on 5 acres of land. Located on a slightly south facing slope, the orchard was created from scratch on land logged in 1980, with the first apple trees planted in 1986. It consists of about 300 trees of mostly apples, but also plums, pears, cherries and Asian pears. Harry helps organize the Salt Spring Apple Festival. Other Voices Stan Hagen, Minister of Agriculture and Lands, Province of British Columbia, (Courtenay, BC) Leslie Shann, Operations and Distribution Manager, Natural Pastures Cheese Company (Courtenay, BC)