Okay…that was a bad pun….you’ll get it after I tell you this sad story.
Prairie Grass Farms’ resident German Shepards got loose and terrorized the hen houses. Majority of chickens were lost…and rumor has it that there will be no more eggs from Prairie Grass Farms. So sad. I wonder what they are going to do with the leftover chickens. If we were in the new house I’d take them for my urban chicken project.
Keepin’ it local this week…get out to one of our many wonderful farmer’s markets and pick this stuff up….it’s good!
Goatsbeard Farm is one of a few family farms in Missouri which is also a commercial goat dairy producing cheese. We have a herd of about 50 goats, and it is from their milk that all of our delicious fresh and aged cheeses are crafted. By remaining relatively small, and maintaining high standards at each stage of production, we can assure our customers the freshest, highest quality cheese—unlike any cheese you’ve tried before!
Our primary cheesemaker is Ken Muno, who grew up in Michigan and studied Environmental Science at Oakland University. His knowledge and understanding of fine cheeses from around the world developed as he cut and served cheese to customers at Zingerman’s in Ann Arbor. His passion for making similar cheeses soon followed.
Ken’s training in the craft of cheese making began with an apprenticeship at Westfield Farm in Massachusetts, followed by additional training at Yerba Santa Dairy in California. These two dairies produce some of the most highly acclaimed goat cheeses in the country.
Michael “Miko” Fleming passed away yesterday. He was the bartender at The Black Thorn…and other various bars on the South Side at one time or another. I remember hanging out with him at the old Way Out.
He was a nice guy. Sad that he decided to leave.