Saxon Creamery's guest appearances

Saxon Creamery

Cutting the Curd

Kate Arding

Lidia Bastianich

Gianaclis Caldwell

Tressa Eaton

Steve Jenkins

Laurel Valley Creamery

Sandor Katz

Hannah Howard

Mike Edison

Michael Lee

Kyle MacLachlan

Mike Lee

Michael Anderson

David Gumpert

Lisa Hall

OwlTail

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

On Cutting the Curd <a href="http://www.heritageradionetwork.org/episodes/6079-Cutting-the-Curd-Episode-174-Elena-Santogade-Lisa-Hall" rel="nofollow" target="_blank">Episode #174</a>, 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 <a href="http://www.academie-mons.com/" rel="nofollow" target="_blank">Academie Opus Caseus</a>. <h4>“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]</h4> “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

Episode 219: Lisa Hall, Saxon Creamery