Sunday 16 December 2012

Triying to Find Balance


Finding Balance
          How do I balance my personal life & interests, my job and my businesses? With farming, it seems like the business of farming is my personal life. It is a lifestyle choice and that’s fine with me. But I do have an absolute passion for colour pencil painting, yes – art work done with colour pencils is called painting, as is art done with pastels, air brush and a number of other media. I love the sketching, inking, and colouring my work. Have been doing cards as they are small and I can complete them in a few hours but since about March I haven’t had any time for even those. Miss it but starting a business takes priority.
          I have a full time job, 7.5 hours a day and about 50 minutes in commuting (25 minutes each way). We milk in the evening at around 7:30 pm and that can take upwards of 2 hours. Milking in the evening also includes chores of feed hay to all the goats; the bucks, the dry stock (babies and yearlings) and the milking does. Every pen needs water, the chickens need to be locked up if they are roaming around and the dogs are fed. So it’s not just milking.

          There is also the paperwork in running the dairy and the new paperwork for the gelato business. Then there is the bookkeeping, which I seem to be behind on. But I am managing to get the HST/GST refund paperwork in – getting money back from the government is pretty motivating. That’s why I like doing my taxes; it’s the challenge of figuring out how to get as much back as I legally can.
          I really like to sleep as well. Some people seem to be able to function effectively on 6 hours sleep or less but not me. If I don’t get a good 7+ hours, I am not a happy camper. Lack of sleep and menopause makes me into an extremely cranky person and isn’t conductive to good public relations – I have to bite my tongue & just shut my mouth, a lot.
Pouring concrete in during our lovely Hot Summer! I love watching other people work :)
 
          Weekends are getting work done around the farm, daylight needs to be taken advantage of. Fall is a good time of year as it’s more putting everything to bed and battening down the hatches for the winter storms. This fall (2012) has been exceptionally dry and sunny and I am amazed at how much stuff has crept outside. In our west coast climate, we generally have rain a couple times a week but this fall there has been no rain for 90+ days – amazing! Today’s Oct. 11/12 (ohh 10/11/12 – cool numbers) and there is a gentle mist of rain falling.
          I am coming to the realization that I am going to have to get up earlier in the morning, get to bed on time, & not read in bed. That will give me a bit more time to get some paperwork done.
          I also think I will have to leave some things undone as well. The hard part will be deciding what is and isn’t a priority and being flexible to change as time goes on. Not sure how I will go about it, I probably will just mull over the possibilities for a bit and then make some decisions.
          Everyday brings new challenges and new decisions to make – keeps life interesting.

Naive or just Stupid?


             I guess I am somewhat of a Pollyanna, overall. I always seem to expect the best of people and events. I figure most of life will have a happy ending. I seem to be able to find the silver lining in most clouds.

              I am always surprised when a person I know turns out to be “bad”. I have no illusions that people are perfect and don’t expect them to be anything more than just a person. So what is a “bad” person? It’s not a liar, everybody lies or exaggerates at some time to boost their ego or make him or herself, or their family look better. Or they lie to avoid something unpleasant or uncomfortable – I get that; self-preservation is a very strong drive and in the big picture, not important. And it isn’t necessarily when someone breaks the law or commits a sin (as in the 7 deadlies) or even breaks a commandment (they are just guidelines to me).

              It’s when people lie or misrepresent with the objective of tricking someone or hurting another person – on purpose. It just strikes me as wrong, and a waste of time & energy. They are bound to be found out and then there will be a mess.

              I had thought the business world ran differently. Perhaps it’s because I am somewhat new to business. Maybe lying and cheating it is just the normal way of doing business, I can’t say for certain but I don’t like it. I am very uncomfortable with bullying as well, I still have a hard time standing against it, but I just hate to see it.

              I have learned through my life that if a person will screw over one person, they will screw over anyone. They might say “it’s just business”, implying that they don’t behave the same way in their personal life as their business life, but it isn’t true. Or they say they wouldn’t do this or that to their friends but don’t believe it for a second. The worm will turn on you.

              Perhaps I feel this way because when I commit to something, generally I do it. I take the commitment seriously and I expect other people to do the same. Don’t say it if you don’t plan on following through. Many people don’t feel the same way or share the ethic, and it’s disappointing. Perhaps it is me who needs to toughen up – but at what cost?

              To me there are not a lot of things in this life to depend on but you need to be able to depend on your friends. Many of you probably have family you can depend on as well – lucky you, cherish it. I am an only child and my mother is in a care home (dementia of some kind), Dad is dependable but he is getting up there in age. I have many cousins and I know they wouldn’t turn me away if I showed up on their doorsteps, but we aren’t close.

              I think this is another set of skills to learn. If so, I am on it, unwillingly and with my heals dragging but I am on it. Got to learn how to be ruthless and aggressive and demanding – like on the TV programs “Dragon’s Den”/”Shark Tank. I’m smiling to myself as I write this – it’s not really part of who I am and what I consider “right”. It is not in my nature and I can’t see changing that much. So maybe I will learn to keep my eyes open and not to expect too much from others – which I probably can manage.

              Any tips or hints or words of advice would be appreciated.

              I’d love to have some comments.

Friday 14 December 2012

Goats and genetics




I find genetics absolutely fascinating. What genes are dominant, what traits are recessive, why mixing X with Y sometimes gives you A and sometimes B. How tiny little disturbances in DNA can cause catastrophic failure in the organism. How one gene controls so many different parts of an animal. It is all so interesting.
It is breeding time for my dairy goats (Sept/Oct 2012). We have 4 intact bucks, one (Dean) is too young to breed right now but the other 3; Sultan & Max at 21 months old, and Mousse at 8 months old are ready & eager. Intact boy goats, call bucks, are very precocious and able to breed at about 5 months of age. The only limit to Mousse’s ability to breed is his height. Some does are too tall for him and we use one of the big guys.
My goal for next years’ baby girls (doelings) is for them to be more productive, to produce more milk. All three bucks have very productive dams. Mousse’s dam more so but, as I mentioned, he is not quite tall enough to breed some of the taller does.
All this kids have the same sire.
In goats, milk production is somewhat genetic (~35%), so it’s no guarantee that the daughters will be better milkers than their moms. That is where monitoring production and repeatedly choosing to keep the best milkers comes into play. The colour of my goats, the Toggenburg breed, is also a non-dominate genetic trait. White is the most dominate colour among goats, if you breed almost any colour to white, most of the babies are going to come out white.
A quick aside here. Perhaps you are familiar with Mendel and inheritance “laws”; he was the monk that experimented with peas with both colour and texture. Did you know he faked and forged a bunch of his data? The general principle is sound but genetic inheritance is in  no way as simple as he made it. There is so much more to the way genes interact and the influence of the environment on the resultant offspring.
A good example of that is in cloning. When scientists clone a cow or a dog, the baby is an exact duplicate of the parent. When they clone cats, the colour and pattern of the cat's fur varies – same genetics, different colour. Interesting, isn’t it? I wonder what influences that?
It’s kind of like with human families – same parents and all the kids come out different, even with twins. Though there is a British genetic study, (anonymous of course), showed that 25% of kids in a family have a dad that isn’t the father of the other kids. That could explain some variation, but not in the twins.
The variety of possibilities that result from the mixing of genes during reproduction is just awesome and amazing. Nature, or God’s hand if you prefer, constantly stuns me with its beauty and diversity. We live on an amazing planet – we are so fortunate to be alive in this time of discovery & exploration – from outerspace to the smallest gene, it is all just wonderful!

Saturday 1 December 2012

Karen's Arachnophobia

Today's offering is by LegatoGelato's other business partner, Karen Fouracre.
Karen has been my best friend since high school - she wanted to add to the blog.
Here's her first posting. Any comments????
Warnimg - there are photos of spiders in this story.
Jaki


I’m Over my Arachnophobia… almost.
 
I use to be very arachnophobic until I started living on a farm.  So I guess that whole “exposure” method has some merit.  It used to be that when I would unexpectedly see a spider up close I would get that whole startle response, gasp of breath, heart rate shoots up spring of fear.  And it WAS irrational. I knew there was no reason to be that afraid of something sitting quietly still, not interested in me and making absolutely no threatening moves.  After about 3 or 4 years living with trees and bushes and outbuildings all over and constantly walking through cobwebs (which I use to have nightmares about) and not finding myself covered in spiders, I slowly got over it.  It just became a hazard of walking around or a really good substitute for a hair net as those webs are amazingly strong.

Going through the raspberry patch, with canes averaging 7 feet tall, it was impossible to come out without some of those teeny tiny spiders lowering themselves from my bangs or the brim of my hat.  Now I just catch the end of their little web with my finger and attach them to something else.

We routinely get a jumping spider living on the walls and ceiling of the kitchen.  His name is Reggie.  He hangs around for a couple of months and then disappears again. I find naming them helps.  Now it’s a pet.  We make sure we shoo him off the stove top if we’re going to use it. (photo off the web) (Hah!)

We also have black widow spiders living in the basement. They’ve been there since we moved in 17 years ago.  I have never had a problem with them as they prefer quite out-of-the-way places, they move slowly and are very territorial which means I’m not going to find other spiders in their area.  I always wear gloves when dealing with firewood and am careful lifting things that have been sitting around for a while, which in the basement can mean years.  And we have an arrangement, they can stay in the unfinished side of the basement but if they show up anywhere else in the house I vacuum them up.  And you can tell the second you put your hand in a black widow spider web because it’s about twice as strong as any other web you’ll encounter.  I remove my hand very quickly but by then the spider is already hiding.   I know where to look for them but they’re still hard to find.
 
Now I find if I climb a ladder in the fall when dozens of the fat-bodied, short legged spiders with the brown stripes are making their fantastic webs, and I come nose to back, I can actually admire how pretty they are and how amazing their webs are and not fall off the ladder in my haste to descend.  Think about producing all that silk from their own bodies and then constructing those fantastic patterns.  Or the really optimistic ones that manage to string a web right across the drive way to try to catch the truck.  I don’t even clear the webs out of the milking parlour in the summer now because I’d rather have them catching the dammed flies and mosquitoes and no-seeums.  They do it much better than I do and all we seem to catch with those sticky fly strips is chickens.  It’s darn good goo - removes a lot of feathers when you have to pull them off.

 So I’m almost over my arachnophobia with one very distinct exception.  Wolf spiders.  Now wolf spiders are all leg, fast, sneaky and BIG.  They are all over our area in the fall and like to come in the house.  They crawl up drains and down pipes.   (Note from Jaki: They are called House Spiders)

One evening Mom put Susan and I in the bath together, and we were splashing away. After a while I think we need more water so I turn on the tap and a wolf spider washes out of the spout and into our tub.  Evacuate—evacuate.  Is it any wonder I’m afraid of the dammed things?  How did it get in the faucet when the tub had already been filled?

 When my youngest sister was about 2 years old she was very bad and was sent to her room just across the hall from the kitchen.  She was holding onto the edge of her crib and weeping, she’s always had a theatrical streak, when suddenly the whole tone of her crying changed to something more like terror.  We all go running and frozen in terror, dead center in the bedroom door way as a massive wolf spider.  (I’m not sure if they were all really huge or I just remember them that way.) Anyway, Mom to the rescue with a broom and then Cathy gets a cuddle and allowed out of her chamber of torture.  That evening she gets the “Lil’ Lamb” side of the bib with the picture of the lamb until I can switch it to “Lil’ Stinker” side with the picture of the skunk.
 
Then where was the summer morning at the lake when we’re drying dishes after breakfast and Susan feels a tickle on throat and brushes it and a big wolf spider that has just climbed out of her shirt falls to the floor.  Screaming ensues with some interesting dance steps. 10 min. later the neighbour comes over.  He feels something in his pants and slaps the top of his inner thigh and a big wolf spider falls out the bottom of his jeans.  More interesting dance steps and we learned some new words.

 
My friend and I lived in a rented house for a couple of years that was built into the side of a hill and the wold spiders would be in the sink and tub in the bathroom every morning.  Our cat was in heaven and we’d let her in the bathroom 10 minutes before we went in so she could clear the place out and have her breakfast. 
 
One afternoon in this same house I went into my room and laydown on the bed to read.  I’d been there about 30 seconds when I looked up and right above me on the wall was this huge wolf spider.  I ran screaming from the room.  It must have been 3 inches across the legs (looked like 5 from my angle) and how could I not have seen it before I got on the bed?  Answer, they’re sneaky and it sneakyed up on me. They enjoy jumping out and saying boo.
 
Staying at my parents one summer when they were at the lake, I was in the downstairs bedroom, just off the laundry room where the basement door is.  I’m lying in bed in the evening reading and I feel this weight on my foot.  I look down and this wolf spider has crawled on to the bed.  It’s so big it HAD weight.  I screamed, kicked (you’ll see a trend here), it goes flying I don’t know where.  I sleep upstairs.

Next morning when I walk into the laundry room there are 17, count em, 17 wolf spiders on the walls, floor and ceiling of the laundry room.  I found an old can of Raid in the kitchen cupboard and sprayed everywhere, shut the door and stayed upstairs.  Who really needs a toothbrush anyway? The basement door now has weather stripping. Thanks Dad.

 (plus 15 buddies!!!!)

Then there’s the numerous times when I’ve been trapped standing on the couch because of some wolf spider strolling through the livingroom.  These ones really show off the speed of 8 on the floor.  The ideal way to get rid of a spider is from as far away as possible, but when throwing shoes and newspapers from the couch only gives them an obstacle course you have to resort to Superman leaps to get to the vacuum cleaner. What did people do before this wonderful invention?  And when you finally snake the end up to it and it gets sucked in you still have to live through that horrible clunk as  flies past your hand and up the tube.  I leave the suction on for a few more minutes just to make sure it doesn’t crawl out again.
 
About 3 summers ago, Jaki was away at the fairs so I was trying out her wonderful new mattress.  I was sitting reading and I notice some motion out of the corner of my eye.  I look over and a young (slightly smaller) wolf spider is climbing into bed with me. So that’s why they’re called wolf spiders. Ah ha.  I scream, hit it with my book,  I don’t know where it goes so I flee down the hall while chastising the cats for not having killed it when I saw it climbing the basement stairs earlier in the day and sleep in my bed.  Next morning I have to apologize to the cats because there’s a dead one on the basement stairs too. Never did get to sleep on the new mattress.

 
So while I don’t like waking through spider webs and I wouldn’t have a tarantula as a pet, I no longer have that instant fear reaction to spiders any more - except for the wolf spider. I also have 4 cats now.  People think it’s because I like cats.

Monday 26 November 2012

Information on cow milk and Ice cream.


I have endless respect for the majority of cow-dairy farmers – they work so bloody hard. Every day, milking 3 or 4 times a day. Massive amounts of cow to feed and take care of, huge expenses, only one purchaser (Milk Marketing Board), having to hit a specific quota without having too much or too little milk. Most cow dairies are BIG business with a minimum of $3 million in milk sales a year. I respect the job they do.

          I am also a big fan of milk and milk products. I LOVE our goat milk. I eat butter, cheese, yogurt, cream, and kefir, just about every goat/cow product. I like sheep’s cheese, buffalo cheese, and love trying other sources of cheese.
The 1000L tank at our goat dairy (it's tiny!) We had to have it moved in and then finish the building (April 2011)

          My main concern is what happens to the cow milk once it reaches the dairy processing plant. In preparing and planning for our gelato business, Karen (my business partner) took the Dairy Worker Course from BCIT. It was extremely enlightening.

          For example, when cow milk arrives at the dairy plant it is ripped apart, using huge centrifuges, into its component parts. All the cream is taken out, proteins are removed, and everything is broken out. Then, if the plant needs some 2% milk, they put the components back together, they add some whey, some skim milk, some cream, following a formula, finish with adding Vitamin A & D and the whole batch is homogenized to force it all back together. Nothing very natural about this process.

          Commercial ice cream is a matter of following formulas, not about real food. Say you want to make a high end, 10% butter fat ice cream. The legal requirements in calling a product ice cream means that the end product can have only so much emulsifiers and so much chemical additives, so there is 5 % or so, then the legal minimum of actual “re-made milk”, usually skim so they don’t put anything valuable in it. Add artificial flavourings (which is purchased as boxes of syrup), mix, cook, and cool.

Now the fun part. Using a batch freezer, you can whip in as much or as little air as you desire. Therefore, for a higher end product, you would whip in about 60% air. For a cheap ice cream you whip in 200%+  air which means for every 1 litre of base you will get (at least) 2 liters of ice cream, doubling your saleable product.

LegatoGelato doesn’t alter, rip apart, or modify our milk. We use a bucket milking system that doesn’t run the milk thru miles of plastic pipe. From the udder to the sanitized stainless steel bucket is about 6 inches. The stainless bucket is poured gently through a filter into a sanitized bucket and placed in a tank full of very cold/almost frozen water. Then we take it to the Canadian Cultured Dairy Inc plant, pour the milk from the buckets into the large pasteurizing kettle, mixed with gelato ingredients, pasteurized, and poured into different buckets to cool.

We handle the milk gently as it is a delicate product, and we want to preserve the integrity & qualities of it.

The liquid gelato is poured into our batch freezer, gently churned for 7 minutes with only 30% air added to it. If we didn’t add air, you would not be able to eat it – it would freeze into a solid block. We want to balance the rich flavour with spoonability.

Then the frozen gelato is scooped into the pint or single serving containers, sealed, and placed in the freezers, ready to sell to our discerning customers.

Take 600 eggs......


We are getting closer to launching our wonderful gelato!

          Karen and I spent a few hours after I finished work yesterday (Wed) mixing up part of our recipe in preparation for making our gelato base. Regulations require we make all the coulis and base mixtures at an inspected commercial kitchen – we rent the kitchen at Lush Valley, a community organization in the Comox Valley.

We are going to be making about 300 litres of the white base. The base is our milk, pasteurized at Canadian Cultured Dairy Inc in Royston, with the rest of the ingredients to make it deletectable. Canadian Cultured Dairy Inc. is the home of Tree Island Gourmet Yogurt, and we have our milk pasteurized and make our gelato there as well.
Construction in process at the Canadian Culture Dairy plant


Once the base is blended, pasteurized, and cooled, we mix in our delicious fruit coulis and chocolate sauces. Then into the batch freezer to mix and freeze.
Karen next to our amazing Gelato batch Freezer.
 
          I have always enjoyed cooking but it is a whole new kettle of fish to make a recipe that starts with 600 large organic hens’ eggs. It takes a fair bit of cracking. We are doing about 1 dozen at a time into a bowl, carefully checking for any shell chips, making sure that all the eggs look good and aren’t too old; then they are poured into the Hobart mixer. We weigh out the organic sugar and put that in, layering it on top of our precious organic cornstarch to keep the cornstarch from becoming a big cloud once the mixer starts. The Vancouver Island Sea Salt is added in with the sugar or cornstarch; it is a very small quantity but important for rounding out the flavour.

          This lovely mix looks like the makings of butter tart filling without any raisins – it’s thick, rich and golden (from the lovely eggs and the tawny brown of the organic sugar). It looks good enough to eat. But I restrained myself.

           I love making our gelato. Every step is putting together lovely, yummy ingredients and making something better. The organic sugar is a gorgeous golden brown and flows like sand on the beach. Our organic hens eggs are a warm brown with tiny dark brown specks on most of them, the yolks’ colour is between a brilliant yellow and a ripe orange. The Ironwood Farm blackberries are so dark that they are also indigo going to black, if they weren’t glossy they would disappear. Beaver Meadow’s cranberries range in colour from a slightly pink tinged berry though the red spectrum to a deep, rich ruby red, like jewels.
 
When the coulis are cooking they have an amazing scent that beats ANY perfume hands down. Its fragrance is mouth watering & practically transcendent. I just have to check the taste by spooning out a bit for myself. The coulis are made from berries, organic sugar and organic lemon juice. We use much less sugar than you would use for jam but its still sweet. The lemon juice gives the coulis a brightness that brings out the sharp notes of flavour in the berries themselves.
 
It's a colourful wonderful adventure in taste and texture. Please join us!

 

Some Facts about Gelato


LegatoGelato
          Smooth Taste…Island Pace

Did you know that there are Gelato Universities in Italy and the University of Guelph has offered a one-week course in making ice cream for the last 50+ years? Gelato and Ice Cream have been popular for hundreds of years but it is since the industrial revolution that refrigeration has made it accessible to the general population; the love of the cool, creamy treat has just exploded.

Ice Cream & Gelato are quite different. Gelato, especially our goat milk legatogelato, has much less fat. LegatoGelato has more flavour as well, it is denser and served a bit warmer than ice cream, so you have a blast of flavour in your mouth.

Regular ice cream, especially budget brands have cow milk cream, cow milk (usually powdered), sugar or corn syrup or straight glucose, maybe some sort of egg product, flavour (generally artificial) and binders & emulsifiers. All the ingredients are mixed up into a liquid, pasteurized and then the liquid is put into a batch freezer. The batch freezer stirs and adds air while the liquid is frozen to become ice cream. The more air that is whipped in, the more ice cream you get. So some manufacturers will make 3 cups of ice cream from one cup of their liquid base.

LEGATOGELATO is NOT whipped into a frenzy. LegatoGelato has air slowly incorporated into it but only about 30%, so for a cup of base you will get one and a third cups of legatogelato. This makes the legatogelato significantly denser. We also add lots of flavour, I mix three parts fruit mix to five parts of my base. My legatogelato base has NO artificial binders or emulsifiers. Nothing is in our legatogelato that you wouldn’t find in your own kitchen. It is REAL food made from REAL ingredients to make a wonderful, tasty REAL treat.

I take whole, pure goat milk, from my very own goats, add organic eggs from happy hens, organic cornstarch, organic sugar and some local sea salt, mix it up, cook and then pasteurize it. This is Our Base! It tastes wonderful in the liquid state. The base sits overnight and gets thicker as the organic cornstarch works its magic.

The next day I mix in our flavours. We hand-make our fruit flavours from fresh local fruits and berries. I try to get local organic berries first and then get the local berries if there isn’t enough of the organic kind around. We clean the fruit or berries then cook up with organic sugar and organic lemon juice – that’s it! This yummy mix is frozen & used as the base is ready.

The combined base and fruit mix gets poured into our Gelato Batch Freezer. We have an Italian machine – a Carpiggianni. The machine mixes air into the mix slowly and freezes the mix in about 15 minutes. Then into the containers and down to the freezer.
It’s a very straightforward process.
A clean pure product made from pure foods.
Our LegatoGelato is a real food.

Sunlight on the wet coast


If you have ever lived on in the Pacific Northwest then you probably have experienced the upswing in your mood when you happen to get a sunny day in the winter. We are experiencing the 3rd day of sunshine now and people are happy, singing, & bouncing around the office. It’s an amazing change from last week.

          For those of you who are unfamiliar with a northwest coastal winter, all I can say is heavy gray clouds and daily rain for months. People that grow up here don’t carry umbrellas – we have coats that keep the rain out (hoods attached; of course). And anyways, either it’s not raining hard enough to bother carrying an umbrella or it’s too windy. I think Gor-tex was invented out here.

          The constant grey seems to affect people who have moved here the most. You really can go for 60 to 90 days without seeing the sun, just grey clouds.

          Why do people live here; well it’s a warm wet. You can grow a garden 9 to 10 months a year and with an unheated greenhouse, you can grow plants year round. You don’t have to shovel rain – ever. Rain doesn’t pile up on the roof or buildings and pull off your gutters. You don’t have to worry about your tongue sticking to anything. You don’t need special tires to drive in it. Planes don’t need to be “de-rained”; they fly just fine when they are wet. The moist air is lovely for our skin, and we don’t have to worry about UV damage most of the year. I have a snow shovel but I use it to clean out the garage and dairy, it’s great for shavings and straw. You don’t need to invest in a block heater or a snow blower.

          Unfortunately, thanks to global warming, we are getting snowed on in the winter. And this is not light snow, fluffy snow, granular snow. No, it is heavy, wet snow so it’s like driving on slushy ice. You can’t leave it on the greenhouse or on trees as it breaks everything. You have to wear all your rain gear & warm clothes underneath so you are always too hot outside, and if you don’t – you are soaking wet in minutes. Soggy snow is brutal to shovel, as I have to do to get out to the animals. It fills up goats water dishes and they stand, staring at it – not drinking. Plus they won’t walk in wet snow unless they have to. So yuck, yuck, yuck. AND it seems to be happening every year! The outrage! The horror!

          Okay, it’s not that bad. Snow makes everything very pretty and covers all the mud and garbage. The world looks fresh and new. If it’s cold, below freezing, snow is fine – fluffy and light, you can use a broom to brush off the walk way and a path to the barns. Makes an awesome crunchy noise when you walk on it and it is easy to drive on – behaves like sand or gravel. The animals will play in it, people play in it, and you don’t end up soaking wet. It is easy to stay warm, a couple layers and you are good to go.

          However, I digress, as I am prone to do. One item you will notice if you live here is how many people have the SAD lights and use them. SAD is seasonal affective disorder and seems to be a result of the lack of strong sunlight. The lights provide a sunlight substitute and help buoy up people’s mood. Many west coasters travel during the winter, heading to Mexico or Hawaii for bask in the sun for a week or two. We have many snowbirds as well. Many residents flock off down to Arizona for the winter. We also have a bunch of snowbirds flocking in from the Prairie Provinces, to get away from the bitter cold.

          I think it is all in what you are used too. As I said, I grew up here and love it. You also may want to cultivate the attitude of “Growing where you are planted”. It’s not the place that makes you happy, it is you.
Jan 2011 - Happy Christmas eh?

Thursday 22 November 2012

Choices


I remember going to the grocery store as a kid – a large chain store, probably Safeway, and there were two kinds of apples; red and green. Occasionally there was a yellow apple but only seasonally. There was one kind of orange and iceberg lettuce. Oh yeah, more than one kind of potato as well.

          Now there is a huge selection, I would guess about 10 varieties of apples, four types of oranges, many types of lettuce, and at least three kinds of potatoes. My tired brain almost seizes up with the choices. Does anyone else feel that way?
2011 a good year for Tomatoes

          Anyone been in the yogurt section lately? Holy moly – there must be 40 feet of cooler space and six shelves of yogurt. Pre-biotic, pro-biotic, with fibre, with granola, fat-free, sugar-free, plain, flavoured, stirred, layered, unmixed, soy yogurt, organic (YEAH!) and even (occasionally) goat milk yogurt (YEAH again). If I wanted to buy some, I would stand there, stunned, trying to find the brand I liked. Now, of course, I am eating Tree Island Gourmet Yogurt (www.cultured-dairy.com) when I don’t have any of my own.

          Every part of food sales has diversified with the introduction of produce and products from all over the world. I am truly amazed at the country of origins of the products. I cannot believe how fresh produce from New Zealand, China and South America looks when it arrives at the grocery store.

          I will not buy any foodstuffs that are grown in China. The environmental conditions in most of industrial China are very polluted and the standards are not anywhere close to Canadian standards. Heavy metals are ubiquitous in the soils from all the industrial activity. It’s just not safe. I refrain from buying from Mexico and South America as the standards are practically non-existent and the use of pesticides and herbicides is rampant. Washing the produce doesn’t get the chemicals out of the cellular structure of the plants.

          Local is just much better. It might not be available year round but who really needs fresh strawberries in December? Eating seasonally has been the norm for most of human existence. We have thrived eating this way. I have treats; I eat bananas (organic) and some other imported food. The vanilla beans for our honey-vanilla gelato are from Madagascar – they are organic and fair trade as well.

          It’s all about choices and being informed. Try to find out where your food is from; get local if you can, get organic if you can’t get local.

Are you prepared?


Wow – hasn’t the series of earthquakes on the west coast of British Columbia and the super storm Sandy been a couple of dire warnings for everyone to be prepared.

          BC got off lucky with the earthquakes, not even much local damage, tsunami warnings and advisories were broadcast but the sea rise was less than one meter (a meter is 39 inches) and in most cases only half a meter.

          The affect of Sandy on the east coast of the US and Canada is still being felt as I write this but the worst is over for most places. Eight million people, or more, are out of electricity and it’s getting cold.
Nov. 20, 2011 - snow trying to take down the
green house.

          Have you been out of power for any length of time? One November about 6 or 7 years ago, our power was out for 5 days. As we are on a well, no power means no water but it was raining and sleeting and we were able to collect enough water for the animals. No water means no using the toilets, no showers, no running water.

          It takes days to stop trying to flick on the light switches and to try and get water from the sinks – it is amazing how automatic those actions are and how ingrained into our behavior. It’s hard not to use the toilet as well. Think about it – what would you use instead?

          At the end of 5 days we had a filthy house, tons of laundry piled up and nothing done. With having to boil water we collected from the rain, heating water for dishes, heating water for bathing, bringing in firewood, chopping firewood and taking care of the critters (pre-dairy days, only 5 goats to milk), plus working there was NO time for anything else. Basic tasks took up all the time before and after work.

          We are pretty prepared and the power outage was localized to our area, not in town, which meant gasoline, groceries, take-out, and showers were still available. The people in New Jersey aren’t going to have basic services for a while – it will be tough for them.

          Think about what you need for your animals as you prepare. How will you move them? What will you feed them? How will you keep them under control if you are in an evacuation center with 500 other people?

If you have livestock you need to have pre-arranged alternate locations to move the animals to AND ways to get them there. We have spoken to another local farmer about moving all the goats onto his property if we need to leave because of forest fires. That will be the only disaster that will get us off the farm; we are fairly well set up for anything else.
Babies always need someone to care for them!
 

          Do not expect anybody to come and help you, especially the government. The scariest words in the English language are “I’m from the government and I’m here to help”. I work for the government and that phrase sends chills of dread through me.

 Don’t rely on someone else, take matters into your own hands and don’t expect any help from the outside world. Just look at the natural disasters that have happen over the last few years – Haiti is still a mess, Japan has not mitigated the nuclear problems,  people are still in shelters over 18 months later – and you need to become responsible for you, your family, and your animals. Nothing less will leave you vulnerable to suffering, injury or worse.

Who said things only happen in Three’s?


 
          My mother’s mum, my grandmother was English (from Leeds in Yorkshire), born in 1903 and extremely superstitious. She’s been gone a long time now but her inculcation of us lives on. I wouldn’t say that I am particularly superstitious myself but I err on the side of caution and have developed a large amount of respect for “old wives tales”. Those wily old women knew what they were talking about.
This is when our milking parlour was under construction. The Dutch Door is from Karen's Grandmother's (Nana's) house. For luck!

Beautiful - isn't it.

          When someone sneezes, I always say “God bless you”. I’m not a religious person! Why do I call upon God? And why is there a need to ask for divine intervention? I guess it goes back to the days when a cold could kill you. Then any kind of help would have been greatly appreciated.

          We had a bird fly into my mum’s house through an open door once. My grandmother, who was visiting, had a FIT! This bird activity is just terrible bad luck. We got the bird out fairly quickly and I never did find out the root of this superstition but if my grandmother had been Catholic, she would have been crossing herself.

          Do you know that if you give a wallet or purse as a gift you are required to place a penny in it? To bring wealth to the person you give it to.

          Dropping cutlery on the floor was filled with portends of a fair or a dark man visiting – one was a knife and one was a fork but I can’t remember which was which.

          Finding and picking up a penny was important – don’t just walk by if you see one on the ground. Of course, when you consider that in my grandmother’s time a penny could buy a couple loaves of bread, then it makes more sense.

          Cutting your fingernails (or toenails) was not allowed on Sunday. Perhaps it was considered being vain on the Sabbath but I never have figured it out.

          Deaths in the family, illness, or bad luck always happened in threes. When two people died, my gran would be on tenterhooks waiting for the next death. I can’t remember if good luck came this way, probably not.

          Crossing your fingers when you told a little white lie was supposed to negate your “sin” in telling the lie.

          Dreaming of white horses was a precursor to a death as well. Maybe they were supposed to take the spirit to heaven or the Grim Reaper rode in on one. She never explained.

          There were many superstitions around weddings too. Change your name but not the letter, change for worse instead of better. The bride needs to be wearing something borrowed, something blue, something old, and something new as she walks down the aisle. It’s bad luck if the groom sees the bride in her dress. My gran didn’t like lilies at a wedding and couldn’t tolerate the colour green for an accent. She wouldn’t have green in her house actually; it was very bad luck in her books.

          To round out the year, the first person to cross your threshold in the New Year should be a dark man – having him come into your home first would ensure plenty of good luck for your household.

          I am sure there are many more that I don’t remember. I still wonder at the origins of many of these superstitions. A little wonder in my world is a good thing (fingers crossed for luck).

Some Gelato Facts


LegatoGelato

          Smooth Taste…Island Pace


Did you know that there are Gelato Universities in Italy and the University of Guelph has offered a one-week course in making ice cream for the last 50+ years? Gelato and Ice Cream have been popular for hundreds of years but it is since the industrial revolution that refrigeration has made it accessible to the general population; the love of the cool, creamy treat has just exploded.
 
Ice Cream & Gelato are quite different. Gelato, especially our goat milk legatogelato, has much less fat. LegatoGelato has more flavour as well, it is denser and served a bit warmer than ice cream, so you have a blast of flavour in your mouth.
 
Regular ice cream, especially budget brands have cow milk cream, cow milk (usually powdered), sugar or corn syrup or straight glucose, maybe some sort of egg product, flavour (generally artificial) and binders & emulsifiers. All the ingredients are mixed up into a liquid, pasteurized and then the liquid is put into a batch freezer. The batch freezer stirs and adds air while the liquid is frozen to become ice cream. The more air that is whipped in, the more ice cream you get. So some manufacturers will make 3 cups of ice cream from one cup of their liquid base.

LEGATOGELATO is NOT whipped into a frenzy. LegatoGelato has air slowly incorporated into it but only about 30%, so for a cup of base you will get one and a third cups of legatogelato. This makes the legatogelato significantly denser. We also add lots of flavour, I mix three parts fruit mix to five parts of my base. My legatogelato base has NO artificial binders or emulsifiers. Nothing is in our legatogelato that you wouldn’t find in your own kitchen. It is REAL food made from REAL ingredients to make a wonderful, tasty REAL treat.

I take whole, pure goat milk, from my very own goats, add organic eggs from happy hens, organic cornstarch, organic sugar and some local sea salt, mix it up, cook and then pasteurize it. This is Our Base! It tastes wonderful in the liquid state. The base sits overnight and gets thicker as the organic cornstarch works its magic.

 The next day I mix in our flavours. We hand-make our fruit flavours from fresh local fruits and berries. I try to get local organic berries first and then get the local berries if there isn’t enough of the organic kind around. We clean the fruit or berries then cook up with organic sugar and organic lemon juice – that’s it! This yummy mix is frozen & used as the base is ready.
 
The combined base and fruit mix gets poured into our Gelato Batch Freezer. We have an Italian machine – a Carpiggianni. The machine mixes air into the mix slowly and freezes the mix in about 15 minutes. Then into the containers and down to the freezer.
It’s a very straightforward process.
A clean pure product made from pure foods.

Our LegatoGelato is a real food.

Tuesday 13 November 2012

Breeding plans - August 2012


          It’s only August but I am planning for next years’ kidding season. Goats are pregnant for 150 days (give or take 5 days). Goats are also seasonal breeders with the majority coming into season starting in September until January. They don’t breed all year round. Therefore, a bit of planning is required.
          This year (2012) didn’t go so well. Most of the does (adult female goats) kidded at the end of February, then we had kids in March, some in April and then at the end of June. I love baby goats, I love taking care of them, and feeding them and playing with them but ½ a year is just too long.
          We hand raise all our babies. They are removed from their dams as soon as they are born, taken into our house, have their navels dipped in iodine and fed heat -treated colostrum. After their first day, the babies are raised on pasteurized goat milk (we pasteurize it ourselves) and goat kid milk replacer (a powder that we make up).
          We continue to feed the babies milk until they are about 4 months old. By this time, they are eating hay and grain and it’s not too much trouble to wean them. Each baby will drink about 2 litres a day so it’s a considerable cost to raise them. It’s one of the reasons we only raise females (doelings).
          A doeling can be bred if she is 80 lbs or more. Some doelings are this weight by the fall of their first year, some grow slower. It costs about $2.50/day to keep an adult milking doe, so it is around $800 for that first year. A doeling born in February or March has a much better chance of growing to breeding weight than one born in July.
          That is why the 2013 crop of kids will be born starting the middle of Feb and ending the end of March. The plan is for all the does to kid in a 6-week period. Gives the kids a better chance to get to a good body weight by the time Sept. rolls around. Moreover, it will concentrate the work into a shorter time span.
          Once I have target dates for kidding I can figure out when the buck(s) need to be in with the does. Which means this year breeding will begin on September 15th and end on Halloween.
          The next decision is who to breed to whom. We purchased a baby buck from California this spring. He flew up to Vancouver when he was 15 days old and handled it all very well. My goal with buying Mousse was to increase our production level per doe. Our does are good milkers but there is definitely room for improvement.
          We want to get more milk and have fewer goats.
          Realistically we will achieve this by selective breeding and culling/selling the low producers. Production – the doe’s ability to make milk – is about 30% genetic and the rest is how the animals are raised and fed. Selecting a buck who’s mother and sisters are high producers doesn’t guarantee better milk yield. Once my boy Mousse (moose) has daughters and the daughters have started to milk, we will know if he has passed on his genetic potential.

       

Zoonosis – diseases people can get from animals.


I think most people have become far too concerned with germs. And far too concerned about the “possible” diseases they can get from an animal. There are bits and pieces of information out in the public and its lead most people to the strangest conclusions.
  Like “germs”. Most people would be hard pressed to actually give a definition of a germ. Do they mean bacteria? Viruses? Fungi? Spores? I think people would be grossed out to discover that the “culture” in yogurt and cheese are actually bacteria and fungi. Those hand cleaners that kill 99% of bacteria, those are the nice, non-toxic bacteria that wouldn’t hurt you. It is the 1% that are nasty and they just lay around, impervious to the nasty chemicals in the cleansers. The nasty chemicals are probably more of a risk to your overall general health than the bacteria. And now, those nasty bacteria have the whole environment to themselves, without any good bacteria to get in the way and prevent the wholesale spread of the baddies.
          Most animals don’t have anything that you can “catch” and get sick with. There are exceptions, of course. Pregnant women shouldn’t clean up cat poop, or garden without gloves on. Cat poop may have toxoplasmosis in it and that can hurt the unborn baby but adults can handle it. When I worked at the vet, most animals with ringworm got it from children, not the other way.
          Sick animals can make you sick. Healthy animals aren’t going to. I have lived on my farm for 17 years and don’t get sick often. When I do, it is something that is going around at my office, not from my animals.
          If you have to handle a sick animal, use your common sense. Blood, poop, and urine may be contaminated, so use gloves. When I help a goat give birth, sometimes I don’t have gloves, but I am very careful about washing thoroughly afterward. In addition, I make a point of not touch my face or eyes.
          Your skin is a strong barrier against infection of many kinds. Most disease needs to get into your body to make you ill. If you keep your hands away from your eyes, nose and mouth, then you have reduced the ways into your body. If your skin is broken, you have to be more careful. Wear gloves, wash carefully, and use your common sense.
          I am sitting at the keyboard trying to think of some illness or disease that an animal I have encountered that I could have become sick with. I did work in an animal pathology lab, where a rabies infected bear’s carcass was brought in, but it was a path lab and it was a place sick, dead animals were concentrated. Nothing comes to mind – all the pets, working at a few vet clinics, farm animals, fairs … nothing.
           I have contracted many illnesses from people, but not animals. Think about it. Breathe. Wash your hands. Humans are meant to live in the environment, not separate from it. Soil is good to touch. Animals are here to pet and hug. Enjoy life, don’t be afraid. 

And who wouldn't want to hug that!
(Archie when we first brought him home April 2012)

Why Goat Milk LegatoGelato instead of Cow Ice Cream


Shelter/Living Space:
My goats have a humane, enriched life, live in a stable herd, and have access to shelter, toys, and the outdoors 24/7. Modern dairy cows live in cement floored indoor barns, no toys, no sunshine, no grass, no soft dirt to lie on and 100+ other cows to compete with for food and water and resting stalls.

Feed Eaten:
My goats eat a barley-based food that you could eat as breakfast cereal. It is completely vegetarian, no soy or corn. They have mangers full of alfalfa hay & grass hay: free-choice minerals, grass, weeds, and branches to nibble on in their pasture. They get lots of fresh air and sunshine. They go out onto crown land to eat wild plants about twice a week. Everything they eat smells great. Dairy cows get silage, which is corn, and hay, chopped, compacted into a pit or plastic tube and allowed to ferment, like sauerkraut, but it smells terrible. They also get processed grain that is mixed and pounded so they can’t pick out the best parts; they have to eat it all.

Milk produced:
          Goat milk: Has more Calcium, more Vitamin A and less Lactose.
          My goat milk (Snapdragon Dairy) is produced in a clean environment with healthy       animals. Clean happy animals get less disease.
          My goat milk can be used raw (18 years & counting for myself).
          My goat milk has some of the best test results in BC (extremely low bacteria counts).
Cow milk:  Well it would depend on the dairy, the environment the cows live in and the husbandry of the dairy people. National pasteurization of all milk in Canada has lead to (in my opinion) a lack of cleanliness & hygiene with many dairies, mainly in the living areas of the cows, not the milking parlors. However, some leave much to be desired.
         
Gelato:
          Much less fat than ice cream
          Made from milk, not cream
          Smoother & Richer
          More fruit & flavour
          Served warmer, easier to eat

LegatoGelato:
          Made with lovely, wholesome, fresh, local goat’s milk
          Organic or Local (or both) Ingredients
          Amazing flavours
          No fillers, additives, gums, agars, gels, chemical stabilizers, or emulsifiers are used.
Nothing added that isn’t REAL FOOD. You can read and recognize every single ingredient on our label.
          Made slowly, carefully and with attention to every little step.

Why NOT LegatoGelato?