Finding the sweet spot for value-added meat and dairy

Cindy Krepky has worn a lot of hats – teacher, tour guide, chef, butcher and milkmaid. She began farming in Carnation, WA, at Dog Mountain Farm in 1999, where her family and team successfully implemented a poultry and rabbit processing facility, a Grade A raw goat milk dairy and a commercial kitchen for value-added food

Country Folks

Grazing enjoyment at Snug Valley Farm

by Laura Rodley

May 13, 2026

Ben Nottermann of Snug Valley Farm in East Hardwick, VT, raises and sells grass-fed beef, meat from Duroc pigs and lamb, supplying local restaurants, ...

Country Folks

New and improved manure

by Sally Colby

May 13, 2026

If a liquid manure system eliminated agitation, saved fuel, increased manure value and created safer working conditions by eliminating deadly gases, w...

Country Folks

Dairy cropping for soil health & farm success

by Deborah Jeanne Sergeant

May 13, 2026

Is your farm just surviving or thriving? Chris Wilson, business manager at Wilson Family Organic Farms , pondered that question when he began working ...

Country Folks

What the organic grain inspector wants to see

by Sonja Heyck-Merlin

May 13, 2026

Benjamin Clark, a former employee on a large Montana organic grain farm, now an organic farm inspector, provided perspective on organic grain certific...