The power behind intention is that when something comes in front of you and onto your path, you are forced to evaluate it and think about it before choosing your course of action. Today on the show we talk about my journey of becoming a farmer in Montana. I believe that the universe presented this wonderful idea of creating a life where my children can live on a farm, where we all eat healthy foods and grow stronger and more vibrant. During this episode, I share all about the importance of researching food and how food affects us. We talk permaculture and farm design, I share my thoughts on raw milk, what kind of milk we drink, and how you can incorporate farm-fresh living into your daily lives — even while living in the city! Stay tuned for some great stories from my personal experience of becoming a farmer in Montana!

Key Points From This Episode:

• We go back in time and I share how I became a farmer in Montana.
• How I got into researching food and how it affects us in our daily lives.
• How we wanted to make a change in our food industry and share awareness.
• Permaculture and how we utilized this concept when designing our farm.
• Methylation gene and how raw milk could potentially help my autism spectrum son.
• The difference between goat’s milk and cow’s milk and the benefits thereof.
• How I make sure the goat’s milk doesn’t taste “goaty.”
• Why there’s no need to be afraid of raw milk and how to handle it properly.
• How you can incorporate farm-fresh living into your current life.
• How changing lifestyles and food intake has changed the lives of my boys. 

Tweetables:

“If we really believed that changing what we put in our bodies would affect our health in such a dramatic way, then we felt that we had no other course of action to take. We had to “walk the walk so we could talk the talk.”.” — Sarah Southwell [0:04:30]

“Goat’s cellular structure of goat milk is the most similar to human milk. It is easier for our bodies to assimilate it, our bodies don’t assimilate cow’s milk well because the fat molecule is too large, that is why so many people are lactose intolerant because the body, our human body sees it as a foreign object because it doesn’t process properly in our bodies, the fat molecule is too big.” — Sarah Southwell [0:11:00]

“Eat farm-fresh food for the farmer, for you, and for everyone around you.” — Sarah Southwell [0:23:32]

Links Mentioned in Today’s Episode:

Sarah Southwell on LinkedIn

GroWise Be Well