Recently Netflix released several seasons of Doomsday Preppers. Have you seen the show? This is a reality show that depicts people's applied and planned actions for several calamities that would end the world as we know it: natural disasters, terrorist attacks and other calamities that might cause a breakdown in our society. It depicts their plans of preparedness - stored food and water, defense measures, housing shelters and possible escapes from the conditions that they perceive will happen. I must say, they sure know how to pick some kooks! In it's defense, the show has shaken me out of my recent state of complacency.
Years ago Bob and I read a book called The Coming Economic Earthquake, written by Larry Burkette, a highly respected and very insightful, well grounded financial advisor. This book put into words the unrest and premonition of an upcoming disturbance that we had been feeling. It was almost as though an invisible shroud had been dropped enveloping us with an overwhelming sense that things were not right with the world and that there was "something" on the horizon that would change circumstances we've grown accustomed to. So, with that in mind, we began to prep. Fast forward 10 years. We're in a better place than we were, but due to economic restrictions we, like many of you, live financially from one week to the next. We have no savings and we earn only enough to make it until the next paycheck - oftentimes holding our breath.
One thing we've gained from watching Doomsday Preppers, besides the entertainment is the realization that we, ourselves, are not prepared. Preparing is a preemptive action to life circumstances. It is the Boy Scout motto, and not necessarily focusing on the negatives that the future holds, but being aware of them and taking action to lessen their effects - not exclusively for extremes like a polar shift or a meteor impact, but for more common occurrences such as illness or temporary job loss. Ben Franklin said, "By failing to prepare you are preparing to fail."
As we've been talking with people lately, we're seeing more and more friends and acquaintances beginning to become conscious of their lack of preparedness, but at a loss as to how and where to begin. I understand. There are a myriad of sources and suggestions out there and it can become quite overwhelming - and expensive, so my hope is to break information down and to give you the benefit of our thoughts, ideas and experiences to help you prepare if you choose.
The military teaches that there are three requirements before a military operation can be initiated:
* Food and Water
* Shelter
* Security
Currently most of us have these three things in place right now. We have our jobs to earn money to purchase food and water, we have our homes, whether owned or rented, and we have law enforcement to rely on for security. When one or more of these basic necessities disappears or is forcibly removed, panic soon ensues. Being prepared helps prevent you from becoming part of the problem.
Because of mobility in our society, we are not always in a safe place should a circmstance occur. Even with advanced warning, such as extreme weather, many people have been caught in transit, away from their basic necessities. Our suggestion for the first step is to put together a BOB.
BOB - Bug Out Bag.
A Bug Out Bag is a small bag / backpack with up to three days' supply of food, water, medical, and shelter that weighs less than 10% of your body weight. The possibilities for its' contents are innumerable but here are some suggestions: Keep in mind that this bag is just to get you from Point A to Point B - from where you are in your day to day travels: grocery store, work, bowling alley etc, to your safety area, be it home, farm or family. Its small size is to ensure you can carry it on foot if need be. It's not your life belongings - it's just the bare minimum. We suggest it be stored in the trunk of your car or carried in to your place of work for quick access.
* If you have individual medical needs, they should take priority: insulin, atomizer, epi pen etc.
* 2 16oz bottles of water / a way to purify water - we'll discuss this in a future article
* food should consist of high calorie low weight items. things like energy bars, trail mix, dried fruit, beef jerky...
* shelter: something as simple as a large plastic bag which can serve as a tent - lean to or a raincoat
* paracord
* light windbreaker
* socks
* comfortable walking shoes
* extra clothing suitable for the weather
* rain poncho
* ziplock bag with 10 paper towels and coffee filters. These can be used to strain water, for t.p., as a firestarter, to clean eyeglasses/body...etc
* a hat
* mylar thermal blanket - very compact and lightweight
* small tube of sunscreen
* insect repellent
* flashlight - LED headlamp which frees your hands
* multitool
* firestarter (matches/lighter) and a sealed firestarter kit: containing tinder, matches, striker and fat lighter kindling
* Whistle
* anti bacterial wipes - triple antibiotic cream - bandaids
* tylenol
* charged cell phone and phone numbers
* cash - $25.00 in small bills and change
* ID
this is what we would recommend for each adult to have on hand. Children are another consideration. My suggestion would be to have a backpack for each of your children as well. Even very young children can carry small, lightweight items that would be of help. Having one at school might not be a bad idea. Here are some ideas for what to pack in a child's Go Bag:
* favorite snacks
* water or juice
* a fleece blanket
* a favorite toy (stuffed animal)
*rain poncho
* extra clothes
* socks
* extra shoes
* space blanket
*emergency contact information
* prepaid cell phone
You want to pack familiar comfort things as well as necessary items.
Needless to say, any situation which causes the Go bags to become necessary is not the time to try new things.Be sure the shoes you've brought are broken in and comfortable. Become familiar with everything in your pack. The more at ease you are with your prep items and the more you discuss possibilities, scenarios and solutions, the less you will stress and panic in time of need. Thinking clearly and being prepared in a time of emergency will help you to act in a prudent manner - ie Respond instead of React.
Tuesday, September 30, 2014
Tuesday, August 26, 2014
How To Make Kefir
In my last article, Kefir - What Is It? - I wrote about the the properties of Kefir and its health benefits. Today I'll share with you how to make Kefir.
Let me begin by saying that I got the majority of my information from www.culturesforhealth.com. They have a great teaching website with lots of interesting, easy to read information.
There are two types of culture you can use to make Kefir:
* Kefir "grains" - either dehydrated or propagated/divided from another growing batch. These can be reused again and again indefinitely to have a continual supply of Kefir. Kefir grains contain more probiotics than
* powdered starter culture which can be used several times but eventually stops culturing and you have to purchase more.
Kefir "grains" are not really grains at all but white, gelatinous particles containing a bacteria-yeast mixture that stick together with protiens and complex sugars found in milk. They look similar to small cauliflower heads
The first batch I made was with dehydrated Kefir grains. You can order grains online. I bought mine from the website above.
First you'll have to rehydrate your powdered grains.
Materials needed:
* Glass jar (pint or quart)
* plastic or wooden spoon
* plastic or stainless steel strainer
* coffee filter
* rubber band
* one packet dehydrated Kefir grains
* fresh cow or goat milk - store bought milk is fine - Do NOT use Ultra pasturized (UP) milk
Before beginning note:
* it is important not to introduce competing bacteria to the kefir process - keep your work area well away from live yeasts and bacterial contaminents such as bread making yeast, sourdough, compost bins, yogurt etc.
* wash and rinse hands and utensils well before beginning.
* Kefir grows best in temperatures between 70 - 80 degrees
* keep out of direct sunlight
Step 1:
Place dehydrated Kefir grains into a small glass container. Pour 1 cup fresh milk into container and mix gently. (note - I poured the grains into the milk and stirred.)
Step 2:
Secure a coffee filter over the top with a rubber band.
The fermenting process can attract fruit flies. This will keep them out and allow the Kefir to breathe.
Step 3:
Each day, pour the kefir through a fine plastic or stainless steel strainer. Discard the milk and gently stir the grains into fresh milk. Cover.
From 4-7 days you should begin to notice the milk becoming thicker. The smell will change from fresh and sour to a clean, yeast-like scent as the bacteria balances. Colder temperatures will prolong the process and it can take as many as 2-4 weeks to stabilize.
When the milk is reliably thickening, smelling clean and tasting wonderful within 24-48 hours, the grains have fully rehydrated and you can begin making regular batches of Kefir.
To Make Milk Kefir:
The process is pretty much the same as the rehydration technique.
You will need:
* a glass jar (pint, quart, 1/2/ gallon)
* plastic or wooden spoon (if metal it must be stainless steel)
* plastic or stainless steel fine mesh strainer
* coffee filter
* rubber band
* 1/2 to 1 teaspoon Kefir grains
* 1 to 4 cups milk
Any type of milk can be used except Ultra Pasturized: cow, goat, coconut, soy...
Step 1:
Strain your Kefir culture . By now you are not discarding the milk (kefir), you are drinking it! (or using it in smoothies or making cheese...)
Step 2:
Add 1/2 to 1 tsp Kefir grains to a fresh jar of milk. Stir gently.
Step 3:
Cover jar with a coffee filter and secure with rubber band.
Check every 6-12 hours. Your milk should coagulate (Kefir) within 24-48 hours.
Repeat. Again. And again....
This is what it looks like just before I strain the grains from the Kefir milk.
What's happening during the fermentation process is that colonies of good bacteria dominate the milk and begin feasting on the sugar (lactose) in the milk, which nourishes the grains causing them to reproduce. This causes the good bacteria to thrive and grow. When all the sugar is consumed the grains begin to starve and need a fresh supply of lactose.
This is what happens when the kefir grains are left too long and the milk sugar has been consumed:
The kefir begins to separate into curds and whey. This is how your kefir will look if it goes beyond the optimum point. Ideally you want to strain your kefir and add your grains to fresh milk once the initial batch has coagulated and not separated. Kefir is forgiving though, and you can still use the grains in fresh milk if the batch has separated, but you might want to use this batch for cooking in place of milk. I fed mine to our animals.
To decide when the Kefir is ready and needs to be strained I look for the slightest separation. When it looks like this - I pour it through my strainer.
See the small dots on the bottom? I'm pretty sure the milk sugar is consumed and it's ready. (Although, thinking about it, those may just be sunken grains. HHmmm. - Oh well, that's when I think it's done, and it seems to be working!)
Personal Notes:
* I am by no means an expert. I have about as much knowledge as you when it comes to making Kefir (I just started a week earlier)
* the directions say to use 1/2 -1 tsp grains... I use alot more! The picture above of the grains in the strainer came from one quart of milk! I have since divided them and am now making 2 batches (1 quart of milk each) with it.
* because our kitchen is very small and I'm making fresh bread and yogurt regularly and there's a compost bowl on the counter, I set the Kefir to culture in the bathroom. (It's also easier to moderate the temperature in there)
* this stuff is like Friendship Bread (see recipe HERE ) - it just keeps growing and growing! Soon I plan to learn how to save Kefir starter for future use either by dehydrating or by causing the grains to become dormant.
* Milk "Kefirs" more quickly in warmer temperatures. When I add my grains to fresh, warm goat milk (86 degrees) it takes 24 hours, whereas the process takes closer to 48 hours when the grains are immersed in refrigerated milk.
* Kefir has a very different taste, so it may take a little getting used to. I wasn't sure I liked it at first, but the health benefits outweighed my skepticism. Within a few days though I was enjoying the flavor. If it doesn't appeal to you at first, use it to make fruit smoothies or sweeten it with a little honey.
Remember that I said I was making two different batches? One I bought and started from dehydrated grains and another was given to me? Well, about the time I started writing this article, my store bought batch puked. I went to strain my grains and they poured through the strainer like water - nothing left. I poured the whole thing down the drain. The good news is, that while on the Kefir website researching info for this blog, a big CHAT NOW icon popped up so I asked what I had done wrong. It seems that dehydrated grains do not do well in raw milk - there are too many other live bacteria to contend with as it is beginning to grow. I needed to use pasteurized milk for rehydration and later introduce the grown grains to raw milk.
As soon as she diagnosed my problem, Eve, at Cultures For Health offered to send me a replacement packet to try it again. I hadn't even asked.
I have nothing but good things to say about this company and their very informative website!
Let me begin by saying that I got the majority of my information from www.culturesforhealth.com. They have a great teaching website with lots of interesting, easy to read information.
There are two types of culture you can use to make Kefir:
* Kefir "grains" - either dehydrated or propagated/divided from another growing batch. These can be reused again and again indefinitely to have a continual supply of Kefir. Kefir grains contain more probiotics than
* powdered starter culture which can be used several times but eventually stops culturing and you have to purchase more.
Kefir "grains" are not really grains at all but white, gelatinous particles containing a bacteria-yeast mixture that stick together with protiens and complex sugars found in milk. They look similar to small cauliflower heads
The first batch I made was with dehydrated Kefir grains. You can order grains online. I bought mine from the website above.
First you'll have to rehydrate your powdered grains.
Materials needed:
* Glass jar (pint or quart)
* plastic or wooden spoon
* plastic or stainless steel strainer
* coffee filter
* rubber band
* one packet dehydrated Kefir grains
* fresh cow or goat milk - store bought milk is fine - Do NOT use Ultra pasturized (UP) milk
Before beginning note:
* it is important not to introduce competing bacteria to the kefir process - keep your work area well away from live yeasts and bacterial contaminents such as bread making yeast, sourdough, compost bins, yogurt etc.
* wash and rinse hands and utensils well before beginning.
* Kefir grows best in temperatures between 70 - 80 degrees
* keep out of direct sunlight
Step 1:
Place dehydrated Kefir grains into a small glass container. Pour 1 cup fresh milk into container and mix gently. (note - I poured the grains into the milk and stirred.)
Step 2:
Secure a coffee filter over the top with a rubber band.
The fermenting process can attract fruit flies. This will keep them out and allow the Kefir to breathe.
Step 3:
Each day, pour the kefir through a fine plastic or stainless steel strainer. Discard the milk and gently stir the grains into fresh milk. Cover.
From 4-7 days you should begin to notice the milk becoming thicker. The smell will change from fresh and sour to a clean, yeast-like scent as the bacteria balances. Colder temperatures will prolong the process and it can take as many as 2-4 weeks to stabilize.
When the milk is reliably thickening, smelling clean and tasting wonderful within 24-48 hours, the grains have fully rehydrated and you can begin making regular batches of Kefir.
To Make Milk Kefir:
The process is pretty much the same as the rehydration technique.
You will need:
* a glass jar (pint, quart, 1/2/ gallon)
* plastic or wooden spoon (if metal it must be stainless steel)
* plastic or stainless steel fine mesh strainer
* coffee filter
* rubber band
* 1/2 to 1 teaspoon Kefir grains
* 1 to 4 cups milk
Any type of milk can be used except Ultra Pasturized: cow, goat, coconut, soy...
Step 1:
Strain your Kefir culture . By now you are not discarding the milk (kefir), you are drinking it! (or using it in smoothies or making cheese...)
Step 2:
Add 1/2 to 1 tsp Kefir grains to a fresh jar of milk. Stir gently.
Step 3:
Cover jar with a coffee filter and secure with rubber band.
Check every 6-12 hours. Your milk should coagulate (Kefir) within 24-48 hours.
Repeat. Again. And again....
This is what it looks like just before I strain the grains from the Kefir milk.
What's happening during the fermentation process is that colonies of good bacteria dominate the milk and begin feasting on the sugar (lactose) in the milk, which nourishes the grains causing them to reproduce. This causes the good bacteria to thrive and grow. When all the sugar is consumed the grains begin to starve and need a fresh supply of lactose.
This is what happens when the kefir grains are left too long and the milk sugar has been consumed:
The kefir begins to separate into curds and whey. This is how your kefir will look if it goes beyond the optimum point. Ideally you want to strain your kefir and add your grains to fresh milk once the initial batch has coagulated and not separated. Kefir is forgiving though, and you can still use the grains in fresh milk if the batch has separated, but you might want to use this batch for cooking in place of milk. I fed mine to our animals.
To decide when the Kefir is ready and needs to be strained I look for the slightest separation. When it looks like this - I pour it through my strainer.
See the small dots on the bottom? I'm pretty sure the milk sugar is consumed and it's ready. (Although, thinking about it, those may just be sunken grains. HHmmm. - Oh well, that's when I think it's done, and it seems to be working!)
Personal Notes:
* I am by no means an expert. I have about as much knowledge as you when it comes to making Kefir (I just started a week earlier)
* the directions say to use 1/2 -1 tsp grains... I use alot more! The picture above of the grains in the strainer came from one quart of milk! I have since divided them and am now making 2 batches (1 quart of milk each) with it.
* because our kitchen is very small and I'm making fresh bread and yogurt regularly and there's a compost bowl on the counter, I set the Kefir to culture in the bathroom. (It's also easier to moderate the temperature in there)
* this stuff is like Friendship Bread (see recipe HERE ) - it just keeps growing and growing! Soon I plan to learn how to save Kefir starter for future use either by dehydrating or by causing the grains to become dormant.
* Milk "Kefirs" more quickly in warmer temperatures. When I add my grains to fresh, warm goat milk (86 degrees) it takes 24 hours, whereas the process takes closer to 48 hours when the grains are immersed in refrigerated milk.
* Kefir has a very different taste, so it may take a little getting used to. I wasn't sure I liked it at first, but the health benefits outweighed my skepticism. Within a few days though I was enjoying the flavor. If it doesn't appeal to you at first, use it to make fruit smoothies or sweeten it with a little honey.
Remember that I said I was making two different batches? One I bought and started from dehydrated grains and another was given to me? Well, about the time I started writing this article, my store bought batch puked. I went to strain my grains and they poured through the strainer like water - nothing left. I poured the whole thing down the drain. The good news is, that while on the Kefir website researching info for this blog, a big CHAT NOW icon popped up so I asked what I had done wrong. It seems that dehydrated grains do not do well in raw milk - there are too many other live bacteria to contend with as it is beginning to grow. I needed to use pasteurized milk for rehydration and later introduce the grown grains to raw milk.
As soon as she diagnosed my problem, Eve, at Cultures For Health offered to send me a replacement packet to try it again. I hadn't even asked.
I have nothing but good things to say about this company and their very informative website!
Saturday, August 23, 2014
KEFIR - What Is It and What's All the Big Fuss?
I hadn't heard much about Kefir before, but, a common thread in my life has always been "feast or famine" - one day I'd never heard of it and the next I'm completely bombarded, and so it was with Kefir. I had heard the word Kefir in passing but never paid it any mind, until one day someone asked if I made Kefir. MADE Kefir? It's something I can MAKE? Challenge accepted.
Before I begin any new venture I tend to ponder it for awhile. It's almost an intimidation factor - beginning something new. When I first learned about scrapbooking I was completely intrigued and immediately spend hundreds of dollars on supplies. I thought about it for 6 months before I ever touched a photo and created my first page. As I considered getting started with Kefir, another friend approached me, excited about this new "wonder food product" he had heard great things about, and the day after I ordered Kefir "grains" on line to begin this venture, my friend Ehab, who owns our local health food store, called to offer me a Kefir culture since he had an abundance. Feast.
Here's what I've learned about Kefir:
Kefir, pronounced Key-fur, comes from the Turkish word, Keif, which is translated "Good Feeling".
At present, it is considered one of the most potent probiotic foods available.
Ok, what exactly is "Probiotic"?
Probiotics (from pro and biota - meaning "for life" ) are consumed, live organisms that are similar to the beneficial microorganisms found in your digestive tract, gastrointestinal tract, GI, or "gut". Your gut is made up of seven key organs: the gall bladder, large intestine, liver, pancreas, esophagus, small intestine and stomach.
This "good bacteria" improves intestinal function and builds and maintains a strong immune system. Recent studies of Probiotics are indicating effective results for treating a myriad of illnesses such as: ulcerative colitis, childhood diarrhea, immune system dysfunctions, and the treatment of Crohn's Disease, to name a few.
Yogurt, a more recognized probiotic, has long been known to help restore the balance of "friendly bacteria" to your system, but now Kefir is on the scene and is reported to be a much more potent source. According to kefir.net, whereas yogurt contains bacteria to keep the digestive system clean and feed the "friendly bacteria" that live there, Kefir creates ideal conditions to colonize 'friendly bacteria" in the digestive tract.
Kefir is a creamy, tart, slightly carbonated, fermented milk product that is loaded with easily digestible vitamins, minerals and complete proteins. It contains essential amino acids that help the body with healing and maintenance functions. It is rich in vitamin B12, thiamine, calcium and vitamin K. It also has high levels of biotin, a B vitamin that helps the body assimilate all other B vitamins, which regulate the kidneys, liver and nervous system.
Some of the reported health benefits I found for Kefir include:
* Eliminates constipation
* Heals ulcers
* Aids digestion
* Reduces or eliminates cold and flu illnesses
* Calms nerves
* Helps sleep disorders
* Builds a healthy immune system
* Boosts energy
* Heals skin disorders
* Reduces or eliminates allergies
* Lowers cholesterol
* Treats respiratory diseases such as asthma
Kefir is also being studied for it's healing properties in people suffering with AIDS, depression, chronic fatigue syndrome, ADHD, herpes and cancer.
Kefir can be made from any type of milk: cow, goat, sheep, coconut rice or soy and is quite easy to make.
I have to admit, this new flavor was a bit unusual for me but by day two I was enjoying my daily glass of Kefir immensely, especially in light of all it's healing, soothing qualities. Another edible option for consumption is smoothies. Given it's smooth, creamy texture, Kefir would be delicious blended with fruit. It can also be made into cheese!
Next blog - How To Make Kefir. Stay tuned
Sunday, April 20, 2014
Chick Days and Babies
I had a feeling that morning that Petunia was about to kid. Generally she is anxious to get into the milking stall for her morning grain, but today she only poked at her food briefly before wanting to be let out of the gate. I snapped this picture "before", anticipating that I would be taking "after" photos shortly.
And, sure enough, within 4 hours I found these:
Two perfect, little girls!
When kids are born here on the farm, we take them from their mothers immediately. We then milk the nannie and bottle feed her colostrum to the babies. This is a controversial subject to some, but we've found that kids that stay with their moms are much more skiddish and afraid of people than bottle raised babies. This makes it much more difficult for doctoring, hoof trimming and eventually selling. If a baby is removed immediately after birth, rather than waiting several days for them to nurse free choice on colostrum, there is little bonding between mother and child therefore less trauma and separation anxiety. The kids are kept at a great enough distance, sometimes in the house depending on the weather, that the mom can't hear if a baby cries, and within a short time she has forgotten about her babies.
Newborn goats use a different technique to suckle from their mother than drinking milk from a bottle so we try to have their first nursing experience to be on a bottle. If we succeed, learning to bottle feed is almost instant, but if we've delayed and they have already latched on to their mama's teat, then it takes a bit more time for them to figure out how to drink from a bottle. Their tongue placement is different and it is quite humorous to watch them sticking their tongue out the side of their mouth trying to learn the baby bottle technique. Once they have it though, they don't forget and their little tail wags a mile a minute as they guzzle first mom's colostrum and several days later, her milk.
We NEVER feed replacement milk! I can't convey how strongly I feel about the use of substandard, inferior, powdered product to feed baby goats so that the breeder can use the fresh goat milk for other uses.
We understand that it takes about $300. worth of actual goat milk @ $2.00/quart, to bring one goat to the 12-16 week weaning stage of its development; a chance for most goats to achieve health, vigor and the beginning of the reumening process of digestion of grasses and leaves, and unfortunately many growers are swayed by the bottom line profit aspect of raising and milking goats. Our concern is to raise the healthiest goats possible so our babies receive their mom's colostrum and later milk, fed at three to four hour intervals for 12-16 weeks.
So, here they are, three days later, twin girls yet unnamed, arriving at Chick Days at Mid South Lumber in Youngstown.
This is the second year we've been invited to Chick Days. This year, set-up day, the day before, brought 6 inches of rain all day which dampened our ability to pre-prepare. Saturday dawned with ground level clouds spitting moisture everywhere! We sat in the truck on site contemplating whether or not we'd stay. Die hards that we are, we stayed.
Our booth consisted of three pens of goats: milkers, sale goats and babies, tables of heirloom vegetable plants, a goat milk soap and farm fresh egg table, a milking game for the kids, our milking stand for demonstrations and a spot to pass out samples of fresh milk and cheese and to demopnstrate the art of making and hanging Chevre (goat) cheese.
What a show we had. My husband, Bob is the ultimate showman, calling in spectators and game players with his booming, circus style, "LADIES AND GENTLEMEN.... STEP RIGHT UP FOR THE WORLD FAMOUS, AMAZING...." be it milking goat, or milking game startups and countdowns all day long. I was busy at the milking stand helping children feed babies or milking mamas, while Samantha and Nan gave out and sold product, answered questions and visited with spectators. Joel helped with set up and breakdown. Here are some pictures of our day's adventures:
So were our new babies!
And, sure enough, within 4 hours I found these:
Two perfect, little girls!
When kids are born here on the farm, we take them from their mothers immediately. We then milk the nannie and bottle feed her colostrum to the babies. This is a controversial subject to some, but we've found that kids that stay with their moms are much more skiddish and afraid of people than bottle raised babies. This makes it much more difficult for doctoring, hoof trimming and eventually selling. If a baby is removed immediately after birth, rather than waiting several days for them to nurse free choice on colostrum, there is little bonding between mother and child therefore less trauma and separation anxiety. The kids are kept at a great enough distance, sometimes in the house depending on the weather, that the mom can't hear if a baby cries, and within a short time she has forgotten about her babies.
Newborn goats use a different technique to suckle from their mother than drinking milk from a bottle so we try to have their first nursing experience to be on a bottle. If we succeed, learning to bottle feed is almost instant, but if we've delayed and they have already latched on to their mama's teat, then it takes a bit more time for them to figure out how to drink from a bottle. Their tongue placement is different and it is quite humorous to watch them sticking their tongue out the side of their mouth trying to learn the baby bottle technique. Once they have it though, they don't forget and their little tail wags a mile a minute as they guzzle first mom's colostrum and several days later, her milk.
We NEVER feed replacement milk! I can't convey how strongly I feel about the use of substandard, inferior, powdered product to feed baby goats so that the breeder can use the fresh goat milk for other uses.
We understand that it takes about $300. worth of actual goat milk @ $2.00/quart, to bring one goat to the 12-16 week weaning stage of its development; a chance for most goats to achieve health, vigor and the beginning of the reumening process of digestion of grasses and leaves, and unfortunately many growers are swayed by the bottom line profit aspect of raising and milking goats. Our concern is to raise the healthiest goats possible so our babies receive their mom's colostrum and later milk, fed at three to four hour intervals for 12-16 weeks.
So, here they are, three days later, twin girls yet unnamed, arriving at Chick Days at Mid South Lumber in Youngstown.
This is the second year we've been invited to Chick Days. This year, set-up day, the day before, brought 6 inches of rain all day which dampened our ability to pre-prepare. Saturday dawned with ground level clouds spitting moisture everywhere! We sat in the truck on site contemplating whether or not we'd stay. Die hards that we are, we stayed.
Our booth consisted of three pens of goats: milkers, sale goats and babies, tables of heirloom vegetable plants, a goat milk soap and farm fresh egg table, a milking game for the kids, our milking stand for demonstrations and a spot to pass out samples of fresh milk and cheese and to demopnstrate the art of making and hanging Chevre (goat) cheese.
What a show we had. My husband, Bob is the ultimate showman, calling in spectators and game players with his booming, circus style, "LADIES AND GENTLEMEN.... STEP RIGHT UP FOR THE WORLD FAMOUS, AMAZING...." be it milking goat, or milking game startups and countdowns all day long. I was busy at the milking stand helping children feed babies or milking mamas, while Samantha and Nan gave out and sold product, answered questions and visited with spectators. Joel helped with set up and breakdown. Here are some pictures of our day's adventures:
By the end of this fun filled day we were bushed, and happy to head home.
So were our new babies!
Wednesday, January 8, 2014
When the High is Only 29 Degrees
I've lived in Florida for 13 years, and I can'tremember a day in which the weather never rose above freezing! Each winter we generally have temperatures drop into the teens for a night or two, but never an all day freeze.Yesterday was the exception to the rule, and this morning, as I write this, it is only 16 degrees outside. BBBRR. I don't look forward to going out to milk shortly.
Due to the unusual cold we took extra precautions to prepare our farm for the weather. Here are some of the things that needed to be done before and during the hard freeze here on the Homestead:
I'm sure you're familiar with the freeze warning slogan - Pets, Pipes and Plants...
Due to the unusual cold we took extra precautions to prepare our farm for the weather. Here are some of the things that needed to be done before and during the hard freeze here on the Homestead:
I'm sure you're familiar with the freeze warning slogan - Pets, Pipes and Plants...
We picked the garden knowing that we would probably lose it all if we had several nights of temperatures in the teens - and we did.
I'll be starting seeds again as soon as this cold front passes - there's still time to grow winter vegetables such as lettuces and spinach from seed, and fortunately I still have broccoli, cauliflower and cabbage transplants in the greenhouse. It's also time to begin sowing pepper seeds for spring transplants. I'll begin heirloom tomatoes in another week or so.
We picked the tangerine tree
and covered our citrus trees with tarps, placing lamps underneath for warmth.
We left the outside water hoses spraying all night to keep the well pump cycling and the hoses from freezing.
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| We built a mini man cave for the young billies to protect them from the wind and to help retain heat. |
We brought the ducklings and the milking machine inside for the night.
Plenty of wood was brought in for the woodstove since we don't run heat and periodically, throughout the night I'll throw another log on the fire so it doesn't go out. The water troughs are filled with a minimal amount of warm water so they can be easily dumped and refilled in the morning with warm water once again. For proper digestion, especially with horses, it's important that they drink plenty of water and I don't want them to avoid drinking because the water is too cold.
For Florida, this is some seriously thick ice to have formed overnight!
The Homestead is prepped and ready for a hard freeze.
I just hope that Sasha will wait a day or two and not kid on the coldest night of the year!
Wednesday, November 20, 2013
Breeding Buttercup Part 3 - The Saga Continues...AKA: Is She? or Isn't She?
After anxiously awaiting our new arrival, it became increasingly apparent after several months that Buttercup had not been successfully bred. One indication was that every 21 days, like clockwork, she would bellow all day long, and the other hint I got that she was hormonal was that on these early mornings, when she would come to visit me at milking time, she would groan and attempt to come over the fence, up close and personal. We decided that it was time to call Scott. I don't know what Scott's formal title is; we just call him, "The A.I. Guy," and actually, thinking back, the story was that I called Jim Beauchamp a few days before Buttercup was due to come into estrus to see if his son, Jamie, would artificially inseminate her, but he was unavailable to be there the day she cycled, so Jim gave me Scott's number.
Scott Yantz works on a nearby Black Angus Cattle Ranch and has alot of experience and training in this field and we were thrilled that he was able to come out that evening to do the job. And what a job it was!
For one thing, we had never introduced Buttercup to the homemade holding chute - silly us - so it took quite a bit of encouraging, pushing, pulling (have you ever pushed or pulled an 800 pound reluctant bovine before? not so easy!) bribery and time to coax her into place,
but once secure, the procedure was not lengthy nor complicated:
The tubes of semen, more like micro straws, are carried in a large, insulated thermos of liquid nitrogen called a cryochamber.
They contain less than a gram of semen each from various, desirable types of cattle such as Hereford, Angus (black), Charolais, large dairy breeds - Holstein, Guernsey and, of course, like Buttercup, Jersey. There are approx 50-150 specimens in the thermos.
The insemination procedure is particular but not difficult. The specimen has to be slowly warmed from 0 to 95 degrees to not damage the product. Then the A.I. guy, Scott, darns the arm length glove and does a palpation.
He checks to determine the season of the cow, the location of the ovaries, and the position of the fallopian tubes. Then he places the foot long insemination rod with the specimen tube at the end into the cow and gently directs it through the cervix and with a gentle push like a hypodermic syringe, inserts the specimen into the uterine body, guiding and directing with his arm inside the cow. Next he removes the insertion rod from the reproductive tract and his arm from the rectum, and a gentle massaging pinch in the right spot causes the cow's muscles to pucker and retain the semen.
Experience and observation told Scott that each time this occurred there was a good chance for success. Everything went well.
Our first A.I. attempt occurred in January and by March we knew it was unproductive, so Scott returned soon after and repeated the procedure. He was very optimistic the second time around.
It has now been almost 8 months since her insemination and she has shown almost no indication of having regular estrus cycles. I said almost. Once or twice I've been a little concerned, but perhaps she was reacting to another animal's heat cycle, specifically Lucy. Buttercup and Lucy are great friends as you can see in this story HERE.
Our Jersey cow semen was procured form a bull named Chilli P. and Butter's due date is December 24th - Christmas Eve. If she has a heifer calf (a female cow that's never been bred) we will name her Butter Pea. If it's a bull he'll be called Chili Cup. I'm getting a little nervous though because she doesn't always look pregnant. Some days she does but I question if it's because she's gorged on Perennial Peanut Hay.
What do you think?
I've never seen a pregnant cow so I'm not sure what she should should look like right now. From these pictures she still has another 6 weeks to go. I guess I could call Scott Yantz and ask him to come check, but I'm afraid I'd be terribly disappointed if she's not pregnant, and right now I think I want to hold on to hope.
After all, Christmas miracles do happen!
Wednesday, November 13, 2013
New Additions
A week ago, Wednesday morning, I walked out the door at 4 am and heard the familiar, weak cry of a newborn baby goat. I had been anticipating one of our Nigerian Pygmy goats to kid for the past two weeks so it was not unexpected. In the dark, in the light of my headlamp as I walked past the pens, I was somewhat surprised to see twins sitting up, dry and alert. This was Oreo's first kidding, and a Pygmy goat is quite small - comparable to the size of a Border Collie, so I wasn't expecting two babies.
Because they seemed healthy and weren't crying, I continued with my chores, knowing that when I was finished I would have to somehow milk this new mama and teach the kids to bottle feed.
On my way past again, in my headlight beam, some distance from the twins, I noticed a dark shape on the ground and stopped to think what it might be. Another baby?! It took a moment to register (it was 4 o'clock in the morning after all) so I walked in, almost certain that this was a stillborn baby. As I touched the small shape to gather it up, it moved and cried out - I could not have been more surprised! A quick look revealed that it was a boy, as were the other two, unfortunately, the less desirable of the genders. I placed the tiny buckling next to his brothers hoping he would gain warmth from them while I finished farm chores, again quite certain that this baby would not survive.
After feeding and milking the goats I headed into the house to strain and chill the milk and I passed Bob on his way out the door to help. He said he'd feed the chicks and let the horses off - we have to separate the horses and clip them while they eat becasue Dixie will gobble down her feed and hay and then chase the other two away and eat their breakfast as well. I mentioned to him that the goat had kidded and went inside.
A short time later Bob was back and I told him about the baby goats. I said that I had checked and that all three were boys and that I was pretty sure the little one wouldn't make it.
"You mean this one?" he said, and he unzipped his coat to reveal the pitiful little black goat tucked away against the warmth of his body.
I fell in love with my husband all over again.
Let me tell you about the Grace of God. This little black goat is half the size of his brothers. Typically, the runt of the litter is highly disadvantaged because he is pushed away from nursing by his older, stronger siblings. Because this particular goat had two bigger brothers who learned to nurse on thier mother just after birth he had not yet learned to suckle - a big advantage when bottle feeding a newborn goat. The sucking technique is different nursing from a baby bottle compared to nursing on a mother's teat, and this little goat caught on to the bottle right away. We decided to hand feed his brothers as well, but they did not learn as quickly. I believe this stunted little buckiling will grow strong and healthy in no time!
Since Wednesday he has had quite an exciting life: He drove with me to Pensacola to pick up Samantha from the airport,
and went to work with us where he visited with the MOPS children and was named BUDDY!
Saturday and Sunday Buddy and his brothers brought delight to adults and children alike at the Survival Skills and Homesteading Expo at the Possum Palace in Wasau
In a week or two our new additions will have to be disbudded and castrated, and when they're weaned at 12-16 weeks all three boys will need good, forever homes.
Maybe yours?
This is Oreo. Full grown
Because they seemed healthy and weren't crying, I continued with my chores, knowing that when I was finished I would have to somehow milk this new mama and teach the kids to bottle feed.
On my way past again, in my headlight beam, some distance from the twins, I noticed a dark shape on the ground and stopped to think what it might be. Another baby?! It took a moment to register (it was 4 o'clock in the morning after all) so I walked in, almost certain that this was a stillborn baby. As I touched the small shape to gather it up, it moved and cried out - I could not have been more surprised! A quick look revealed that it was a boy, as were the other two, unfortunately, the less desirable of the genders. I placed the tiny buckling next to his brothers hoping he would gain warmth from them while I finished farm chores, again quite certain that this baby would not survive.
After feeding and milking the goats I headed into the house to strain and chill the milk and I passed Bob on his way out the door to help. He said he'd feed the chicks and let the horses off - we have to separate the horses and clip them while they eat becasue Dixie will gobble down her feed and hay and then chase the other two away and eat their breakfast as well. I mentioned to him that the goat had kidded and went inside.
A short time later Bob was back and I told him about the baby goats. I said that I had checked and that all three were boys and that I was pretty sure the little one wouldn't make it.
"You mean this one?" he said, and he unzipped his coat to reveal the pitiful little black goat tucked away against the warmth of his body.
I fell in love with my husband all over again.
Let me tell you about the Grace of God. This little black goat is half the size of his brothers. Typically, the runt of the litter is highly disadvantaged because he is pushed away from nursing by his older, stronger siblings. Because this particular goat had two bigger brothers who learned to nurse on thier mother just after birth he had not yet learned to suckle - a big advantage when bottle feeding a newborn goat. The sucking technique is different nursing from a baby bottle compared to nursing on a mother's teat, and this little goat caught on to the bottle right away. We decided to hand feed his brothers as well, but they did not learn as quickly. I believe this stunted little buckiling will grow strong and healthy in no time!
Since Wednesday he has had quite an exciting life: He drove with me to Pensacola to pick up Samantha from the airport,
and went to work with us where he visited with the MOPS children and was named BUDDY!
Saturday and Sunday Buddy and his brothers brought delight to adults and children alike at the Survival Skills and Homesteading Expo at the Possum Palace in Wasau
In a week or two our new additions will have to be disbudded and castrated, and when they're weaned at 12-16 weeks all three boys will need good, forever homes.
Maybe yours?
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