In this episode of the Hoard’s Dairyman Podcast, host Kylene Anderson takes us to Kentucky to visit with Elizabeth Lunsford of Chaney’s Dairy Barn. As a third-generation member of the Chaney family, Lunsford shares how their farm has evolved from a traditional dairy into a destination that blends milk production, on-farm processing, and agritourism.

The conversation highlights the family’s journey to become “price makers” by adding value to their milk through ice cream, bottled milk, and direct-to-consumer sales. Lunsford explains how starting with ice cream in the early 2000s laid the foundation for later investing in a milk processing facility in 2019, allowing the farm to utilize all of its Jersey milk — known for its rich, high butterfat content — and deliver a product consumers can truly taste the difference in. 

Lunsford also discusses the realities of building a diversified dairy business, from navigating wholesale and retail markets to managing risk in an agritourism setting that welcomes thousands of visitors each year. With a focus on quality, persistence, and storytelling, the Chaney family has created a brand that resonates both locally and beyond.

Whether you’re interested in on-farm processing, direct marketing, or creating memorable consumer experiences, this episode offers valuable insight into how one dairy family continues to innovate while staying rooted in tradition.

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