I really appreciate having the opportunity to ask, and have answered, so many of my questions. And meeting folks who are new to the process was particularly helpful. It really highlighted for me that you have to figure out what works for both you and the cow, and there are many choices and options in the process of finding your own path. I can't wait to get started.
Here are a few highlights:
Inspiration Blend coffee and Chai tea made with
milk from Thorncrest Dairy
were generously provided by Coffee, Tea, Etc. of Goshen.
Sourdough whole-grain breads from Bantam Bakery,
A variety of Artisan Cheese from Rustling Winds Creamery,
Nodines' Sausage and Willie's honey.
Alton Earnhart of Lightening Tree Farm, shared the ins and outs of producing organic feed for livestock, Debra Tyler gave a quick electric fence demonstration with her favorite tricks and tools.
A cow panel described their methods of milking, housing, and caring for their cows.
Wyatt Whiteman baked an udderly delicious cake for our potluck
She emphasized the ideal dry period for a cow is 60 days before she calves, feeding considerations to reduce the chances of milk fever,and preparing an easily accessible birthing site for your cow. 90% of calvings go without a hitch. Only 5% are improperly positioned and 5% are other health problems. Be prepared with the following supplies: a bucket, soap and water, gloves, lube, calving chains or nylon rope, 7% tincture of iodine, thermometer, calcium gel, an easy secure way to restrain your cow, and your vet's phone number!
Angela recommends this as a comprehensive resource for back yard cow keepers
The TAIL-END of our forum!