Good ol' Fashioned Community ...

I thoroughly relish how ideas unfold in the ripeness of time. I’m off on a tangent today, and won’t be chattering about cheese, per se.

I was channel surfing last night and happened upon a showing of the documentary “FOOD, Inc.” on the Public Television channel.

When it came out about a year or so ago, I was aware of it and the brouhaha it created. There was a lot of dialog; people were a-buzz over the revelations about corporate food industry and its unsettling impact on our way of life, on our health, on our choices, even on our perceived freedom. You know how Americans are about their freedom! But, I did not go see the documentary then.

I am grateful that I happened upon it last night. The ramifications are chilling, to say the least. I’m all for capitalism, every business should be able to be competitive and make a profit. It’s when business loses sight of ethics and makes choices that are counter to the local and global common good, in cut-throat/take no prisoners pursuance of profit to shareholders and strong-arm litigation and political leveraging, that makes me wonder what can be done by little ol’ me.

Other than my indignation over what the exposé shed light on, it started a train of thought about what’s being sold and bought in supermarkets, convenience at the expense of health, extraordinary corporate farming dependence upon petroleum products that enables the convenience in the supermarket, family farms and independents being forced out of the marketplace; the legal and political clout of behemoth food industry corporations, and why it makes a difference to me.

It’s frightening to think that a very few mega-corporations have maneuvered such control over our food sources, that if something went wrong with their engineered/cloned foods, there would not be anything else to fall back on. If they are systematically eliminating competition, we would have no other choices. This could have global consequences. We must preserve and support our local food sources. There’s a glaring and appalling imbalance.

There is more at stake than profit and convenience.

That got me thinking about local farmers, about local farmer markets, and my own interest in artisanal and farmstead cheeses.

The political buzzword these days seems to be “transparency.” I’m interested in these farms and creameries because there’s a face-to-face component that appeals to me. I know the cheesemaker. I know the area of the farm or creamery. I can talk to them. In some cases, I know their families and even the names of some the goats or cows. There’s accountability and accessibility. I know what they put in their cheese. In some places, I can even watch how they make my food.

It’s comforting and reassuring to know there are local sources for the salad greens I eat, for the yogurt and cheese and butter I eat, for the raspberries—oh baby, has there been a delicious crop of raspberries here this year at Boxx Berries—you get the picture.

But it’s more than a personal feel-good situation. If we don’t all in some way or another support our local food sources, they will continue to shrink and disappear … and then we’ll have nothing. It’s chilling to see the rapidly declining farmland in just Whatcom County alone (2007 Census of Agriculture: in 2002 there were 148,027 acres of farmland. In 2007 there were 102,584 acres of farmland. About 30% LESS!) Sustainability takes a community to make it happen. Also, when you buy locally, it benefits locally. Local farmers spent their profits at local service providers, so those revenues go to local public services and road maintenance and schools, etc., which benefit you and me.

It’s more than just supporting our local farmers. It’s also demanding accountability for the food being sold in supermarkets and mega-stores. Demand labeling so you know if your meat is shipped in from out of the country, contact your local political representatives and tell them you want to know if the food you’re eating is cloned or genetically altered. Don’t stand for the mega-producers legally preventing the consumer from making complaints or even questioning the way our food is produced. You DO have the power and the right to know what you’re eating and where it came from. Exercise that right. You don’t have to stand on a soapbox and shout expletives of anger and rage; just calmly send an e-mail or a Tweet to your congressmen and state representatives. There is strength in numbers! You plus me, plus Ann, plus Bill, plus … we count!

Educate yourselves! What is more vital than our source of food?

I came across the following web blog from Rainbeau Ridge, a farm in New York. Now, admittedly, New York is hardly local for us here in Birch Bay, but I like what Lisa Schwartz has to say in her blog. (Read her background. She was a management consultant who, in her fifties opted to change direction. In view of her passion for eating and sustainability, she bought her first pair of goats in 2003 and now has a thriving farm, supported by her community. She also has written a book. You can read more about her on her website.)

I like what she says because I feel that same local pride, a sense of community, a connectedness with the land and seriously, I think more people are feeling the same way.

RAINBEAU RIDGE WEB BLOG
http://www.rainbeauridge.com/
April 13, 2010
The Ties that Bind Us

The ties that bind us are sometimes impossible to explain. They connect us even after it seems like the ties should be broken. Some bonds defy distance and time and logic; Because some ties are simply... meant to be.

Grey’s Anatomy closing line episode 508

Much as I hate needing my car to get just about everywhere around here, I love a long, solitary drive. For me it’s think time.

Today I was thinking about ‘ties that bind us’ when I heard Neil Diamond singing Sweet Caroline at the Red Sox game, broadcast on the music station I was listening to. Not being a Diamond fan (no goats named in his honor!) nor a fan of the song, I found myself sporting a big, goofy smile as I listened to his rendition, voice scratchy with age and cigarettes(?), as the fans chimed in with the oh oh oh and “so good, so good” chants. For a few minutes, people of all persuasions came together for the silliest of songs, the connection to the game completely escapes me- but who cares—they’re having fun, all smiles and part of a community. In fact being amongst fans at a baseball game (assuming you have no interlopers from the opposing team) may be one of the few places these days where people enjoy being with others, regardless of politics, views on climate change or healthcare or anything else that matters.

Another venue that celebrates community is at Rainbeau Ridge on CAP pick up day—where our members come to shop for their weekly produce, eggs, cheese and other goodies. In this case, the ties that bind are more obvious. Some are confirmed locavores, others are just trying to find a way to connect to their food—the core of all who come to the farm share common ties of joy and interest in fresh and delicious food-- and it is palpable. The enthusiasm of each and every visitor feeds my soul—their happiness in being a part of CAP, the shopping and farm experience, meeting of neighbors and greeting new friends as connections are made, recipes traded—it’s such good ol’ fashioned community and I’m delighted and energized by what has emerged.”

So, that’s about it for today. Not too cheesy, I admit. But it’s what was on my mind. I have to go to Grace Harbor Goat Farm and buy some goat yogurt. It goes fabulously with the Boxx Berries raspberries. If my timing is right, they might even have some fresh chevre!

I’ll be back with cheese soon!

Silver Springs Creamery

Responding to an excellent article I read on Facebook about goat milk, a “comment” from Silver Springs Creamery popped onto my screen. I hadn’t before come across this creamery, so was intrigued to find out more about it.

I looked in my copy of Tami Parr’s “Artisan Cheese of the Pacific Northwest,” and there it was on E. Hemmi Road in Lynden, near Bellingham, WA. Nice surprise; only 30 minutes away from where I live!

I called and talked with Cara Flora, recently hired for product sales and marketing.

Eric Sundstrom is the owner/cheesemaker, who along with his daughter and son, keep the family farm running. Away I went to find out more about this local cheesemaker.

After many years working for others, Eric decided he could do better for his family and purchased his own farm in 2004, and in 2006 was licensed to make cheese from the milk of his herd of Jersey cows. The family had a devastating setback in 2007, but through sheer determination and hard work, they are back stronger than ever. It was evident while talking with Eric that aside from the fact that he’s a man of few words, he is firmly committed to and loves his farm, and is making the most of what he has. I could feel his resolve. I asked him what he loved best about his farm and he said, “Waking up early every morning and making it happen.”

When Tami’s book was published, Silver Springs Creamery had only Jersey cows and made Gouda and Jeddar (cheddar made with Jersey cows’ milk), yogurt, ice cream and sorbet.

Eric has since added to his 8 Jersey cows, some 20 Lamancha goats (an American breed with cute little nub ears close to their head) and is now offering goat milk, yogurt and gouda. He noted the increase in the demand for goat dairy products, and so moved forward to supply that demand. Silver Springs is a member of the PNW Cheese Project and a member of Sustainable Connections in Whatcom County. Respecting the land is Eric's priority, as that is what makes good milk and sustains his animals. He planted a specific blend of grains and grasses in his pastures and doesn't spray chemicals and uses organic fertilizers, which enable his animals to produce a better quality of milk.

I was provided with a sampling of just about all of their creations, and everything made my taste buds cheer with pleasure!

I was given Jersey cow milk ice cream (Vanilla and Coffee w/Heath Bar) and I ate them right away because I didn’t have good enough refrigeration at the office; several others helped me try out the ice cream. Both were so creamy and flavorful, and both get my thumbs up, although I especially enjoyed the Coffee w/Heath Bar!

I also enjoyed the fresh goat milk, and the goat milk yogurt. Oh my! The yogurt was a lot creamier than I anticipated. Had that great fresh yogurt taste, but loved the creamy consistency! Eric doesn’t include stabilizers. It’s all goat milk and live culture. Yum!

Ah … but now we get to the cheese!!!!!

You’ll find them listed and described on the Silver Springs website. So I’ll just add my own few comments.

La Jersey is a semi-hard cheese made from a blending of goat and cow milk. The two flavors I had—they offer plain, dill and onion, cumin, herb and black pepper—were both very smooth, velvety. I absolutely adored the Black Pepper! I ate it sliced on some crisp peppery crackers, and it was perfect! Definitely not too much pepper! I also had the Plain La Jersey, which was delicious both for snacking and grated onto my spaghetti last night.

Goat Gouda was a beautifully fresh tasting pale yellow cheese. Made in the traditional Dutch manner, but using goat milk instead of cow milk. This was excellent in sandwiches and as a snack by itself. I think Eric ages this cheese 4-6 months.

I also had a sample of The Big D, which is a crumbly, sharp Lamancha goat milk cheese. As the cheese ages, at least 6 months, it evolves in flavor. You’ll enjoy this robust, salty cheese.

I didn’t have a sample of Jeddar, which is Eric’s Jersey cow milk cheese aged at least 9 months. This sharp cheddar cheese should be available this summer. They also produce a classic cow milk Gouda, and Classic, goat milk aged hard cheese which is more mild than the sharp Big D.

Hard-working Eric seems to do it all! He does the milking and handling of the cows and does, AND he makes all the cheese. He creates all of his cheeses in 10-pound wheels, except for The Big D, which is made in 2-lb wheels. As you can guess, not all cheeses are available at all times. Call the farm store or check the website to find out what is ready for your enjoyment. However, Eric doesn’t quite do it all. His daughter and son, when not in school, also spend a lot of time helping with the 38-acre family farm. Eric’s son is quite proud of his free-range chickens and plans to add more to his flock. And, Cara Flora seems to be proving herself an excellent addition to the operation.

Silver Springs is a work in progress. A building houses the cheesemaking room, and the cheese aging room, with large viewing windows so visitors can see what it’s all about. Also in this building is the store and although you can now buy directly from the farm, soon the store will be enlarged to also offer free-range chicken eggs, and produce harvested from the 2 acres that will be planted with fava, spring greens, bok choy, lettuce mixes, onions, radishes and this summer Cara said they’ll have tomatillos, corn, tomatoes, hot peppers.

My photographs are rather winter dreary; everything looks better in the spring and summer months!

But there’s nothing dreary about the Silver Springs Creamery products! Although you can go out to the farm and buy the dairy products, it might be easier for you to purchase them at either of the Bellingham Co-ops,

the Skagit Co-op,

or Terra Organica.

You can also call the farm store or e-mail to have Cara ship an order of the available hard cheeses to you.

Eric plans to eventually provide a destination farm tour for visitors. I think it will be worth the wait!

In the meantime, do try all of the superior dairy products of Silver Springs Creamery. I heartily recommend them to you!

Silver Springs Creamery

Store Hours M-F 11 am - 4 pm
256 E. Hemmi Road
Lynden, WA 98264

(360) 820-1384

http://www.silverspringscreamery.com/

Thank you, Cara, for the photograph of Mt. Baker as seen from the farm!

And thank you, Eric, for taking the time to answer my questions and providing me with way more information than I could fit in this article!