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Episode 219: Lisa Hall, Saxon Creamery
On Cutting the Curd Episode #174, host Greg Blais spoke with Lisa Hall of Saxon Creamery about her struggle to attain a small loan to fund a new tractor for her family farm. In this episode a year later, Greg continues the conversation with Lisa, who shares her thoughts on sustainable agriculture in Wisconsin and stories from the farm. This program was brought to you by Academie Opus Caseus.
“We’re not using gases, fertilizers and chemicals. We’re allowing the cows to graze on natural grasses – they’re fertilizing it with their manure, it breaks down and they have a rich soil.” [9:50]
“We’re one of the largest pasture based farms.” [11:20]
“[Farming] It’s an education that needs to be shared from on generation to the next.” [12:20]
—Lisa Hall on Cutting the Curd
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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By Heritage Radio Network
4.9
6969 ratings
On Cutting the Curd Episode #174, host Greg Blais spoke with Lisa Hall of Saxon Creamery about her struggle to attain a small loan to fund a new tractor for her family farm. In this episode a year later, Greg continues the conversation with Lisa, who shares her thoughts on sustainable agriculture in Wisconsin and stories from the farm. This program was brought to you by Academie Opus Caseus.
“We’re not using gases, fertilizers and chemicals. We’re allowing the cows to graze on natural grasses – they’re fertilizing it with their manure, it breaks down and they have a rich soil.” [9:50]
“We’re one of the largest pasture based farms.” [11:20]
“[Farming] It’s an education that needs to be shared from on generation to the next.” [12:20]
—Lisa Hall on Cutting the Curd
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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