Earth Angels Continued...
Our Summer 2010 issue features three profiles (p. 34 by Linda L. Meierhoffer) of cheesemakers who have adopted green practices in the pursuit of their craft, but many more people in the dairy and cheese industry are going green than we could ever feature in the pages of our magazine. The video clips below, produced by the Wisconsin Milk Marketing Board, provide a glimpse into more ways the dairy industry continues to innovate, and we hope to continue featuring stories that highlight the connection between small producers and sustainable agriculture. If you know of a story that we should feature, please write to the web editor eilis@culturecheesemag.com.
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As featured in our Summer Issue (p. 35), take a look inside cheesemaker Willi Lehner’s affinage cave.
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Bassett Mechanical designs energy systems to help the dairy industry achieve greater efficiency and lower impact.
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Farmers have long used manure as fertilizer, but Larson Acres has taken this practice to a 21st Century level.
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Check out Cedar Grove’s “Living Machine” a manmade wetland used for cleaning factory production wash-water.
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Wisconsin’s diary cows don’t just produce world-class cheese, they also produce plenty of methane, which is being turned into electricity.
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See how Meister Cheese Company uses waste-wood products from a neighboring lumberyard to power it’s production facility.
