Rebecca Holden looks after a large organic dairy herd in Wales in the United Kingdom and makes raw, cheddar-style cheese from their milk.

Mainstream milk/cheese markets seem to be increasingly led by large, chemically-sustained dairies that subvert nature and force cows into unnatural production routines, resulting in inferior dairy products landing on grocery store shelves - and yet, Rebecca’s farm has been there doing things organically for 50 years…. We really wanted to know about her world, and we really wanted to share it with you.

*We had a technical glitch just before the episode started, so had to bring in IT back up. It means the recording is not as clear as it could be, but the conversation is so informative, inspiring and life-affirming that we are sure you'll love every minute!*

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Resources:

Holden Farm Dairy, Rebecca and Patrick's farm (the longest certified organic farm in Wales)

If you are in London and want to try Hafod

Rebecca’s article on being part of the Gaia Foundation's revival of the Welsh black oat

Gaia Foundation's beautiful video on the story of the revival of the Welsh black oat

Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.

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The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay