I spent my entire senior year at Emerson College in a turmoil of stomach pain before it dawned on me that I might have an allergy to something. As a rabid consumer of coffee, mostly in (iced) latte form, there were zero minutes in the day when milk was not in my system. Therefore, lactose intolerance never crossed my mind. Finally, a friend recommended I avoid dairy for a day. This was excruciating (hello, my COFFEE!), but I went with a black americano and voila! It was the most amazing feeling. Peace in my stomach!

Clearly, foregoing dairy was not a long term option for someone like me. I despised the chalky aftertaste of soy, and had absolutely no interest in venturing into the world of rice or almond milk. I NEEDED a way to get back to eating cheese, ice cream, and drinking iced lattes (believe it or not, I’m not obese).

So, a few days ago, I took it on myself as director of nonsense to post a graphic from "illustrator and wise-ass" Dyna Moe's hipster animal tumblr. I thought the artisanal charcuterie pig captured something about the eerie way sausage makers are suddenly a lot cooler than they used to be, with a nod towards the rather hipsterish meme of mascots who eat themselves.

Along with the blog post, I sent out a tweet asking why there wasn't an artisan cheesemaker version. This got picked up by somepigseattle (don't know why he chimed in-- he already had his pig), and our collective badgering prompted a reply:

I would like to give a sarcastic thank you to Will, my boss of this Culture Magazine Internship, for my recent debt. Since I began my internship with Culture, I have been sampling many different cheeses on numerous occasions. So far, I have tasted fine cheese at two events with Culture, Cochon 555 and California’s Artisan Cheese Festival, and other samplings have occurred during my personal explorations.

I have recently noticed myself loitering around cheese sections of supermarkets for longer periods of time than usual. I have also noticed my pockets feel a little lighter… and my fridge is filling up with artisan cheeses and interesting accompaniments (latest purchase: Ficoco, a fig and cocoa jam).

It turns out that I have been spending up to $20 a week on cheese! This is not good for my bank account or my waistline. I better cut back on this absurd expenditure before I become obese and poor… or perhaps you could give me free samples whilst I work, Will? Just an idea…

By Chance, by Choice, by Design… they all make the Grade!

Tomorrow I turn 30.  This time last year I was crossing my fingers we'd be using the new milking parlor by my birthday.  Well, we were a week late, but it was close.  Here's hoping my birthday wish for this year, starting construction on the creamery, follows the same pattern.  In the interim, how about a little history about the herd.  Its not quite a "How To" for starting a goat dairy, but gives insight into how some of us get here!