Posts filed under '3-Corner Field Farm'
We actually visited 3 Corner on our way back into NYC at the end of our trip but felt that they ought to be included in the Northeast push because there are some common themes we find interesting. Stewardship, values, integrity- these are all things that Karen and Paul use as their guiding principles in their day to day operations. Every time they spoke we learned something- we hope you do too.
3 Corner Field Farm Interview
Read our other posts about 3 Corner Field Farm here.
Up next: Cato Corner Farm
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June 17th, 2008
Check out the fantastic video of 3 Corner Field Farm from a newspaper reporter local to them in Glens Falls, NY.
This is so great for Karen and Paul, the owners of the farm. You can even get a sneak peek at the cellar that they completed construction on just this spring! Look for her new, smoked, aged sheep milk tomme at the Union Square Greenmarket in NY or go online and buy directly from the farm.
July 18th, 2007
I go to the farmer’s market here in New York City’s Union Square a couple times a week. Wednesdays are the best because it isn’t as crowded as Saturday and some of my favorite vendors are there: Tamarack Hollow Farm (selling pigs and chickens) and Three Corner Field Farm (selling all things sheep- mutton, lamb, yogurt, cheese and milk). Not only are their products excellent but I almost always walk away from their stands having learned something about farming or about their experiences.
It is one thing to think about farming conceptually- farmers work the land, care for the animals, then they bring them to a central location and we pay them for their work- and quite another to consider what the farmer’s day is actually like. I know that since returning from our tour, and watching the temperature drop (finally) over the last couple weeks, when I walk out my front door and that first gust of wind blows through my jacket into my bones I often think about the farmer who got up earlier than I did and went to work outside. They aren’t the only ones who do this… cops, construction workers, garbage men, landscapers- all of them are up and outside too it’s just that I’ve had farming on my mind.
A couple weeks ago, on a particularly frigid Wednesday, I stopped by to see Karen Weinberg (owner of 3 Corner Field Farm) and shortly after I arrived she got a phone call that she absolutley had to take. I hung around her stand to field questions from customers while she paced in the patch of sunshine between her stand and the neighboring apple booth. As soon as she was on hold she explained that she had been waiting for this call for months- it was from the USDA.
The basics of the situation Karen was discussing with the USDA are this: Months ago there had been a problem at one of the slaughterhouses Karen uses for her lambs. Meat from another farmer had been tagged as potentially contaminated and the USDA had done an investigation. No conclusive evidence of actual contamination was found but the USDA put an indefinite hold on the any meat that was in the slaughterhouse during the time that the allegedly contaminated meat was there. Indefinite holds and perishable products don’t go together so well.
Karen had taken fifteen lambs to the slaughterhouse, watched them go in the front door and then never saw any trace of them after that.
The slaughterhouse wants her to take it up with the USDA because they had imposed this unending hold on the products and the USDA wants her to hold the slaughterhouse accountable because they had been in possession of the product at the time it disappeard.
Karen broke down what losing these lambs meant for her in financial terms- which is not insignificant. Retail pricing on the various cuts of lamb that she sells range from $9-15.50/lb. I looked at her and immediately thought of the emotional value of the animals. I remembered what she said to me this summer (we visited her this summer on the tour) when I asked her about the first time she took animals to slaughter. She said that the first time had been so chaotic- she was so worried about them escaping or something that she had not been able to be completely present to what was going on… and then she said that over time, as she felt more confident about how to transport them, taking the animals to slaughter had actually gotten harder.
And then I thought about all the time and care she had put into those lambs to then have to think that they were slaughtered and wasted. Not sold, cooked, eaten, and celebrated but wasted.
Here is the thing about this entire situation- most of us, even meat eaters, don’t like the idea of animals going to slaughter. And yet the reality of cheese is that one of its byproducts is young animals that are born for the purpose of kicking off the cycle of lactation in their mothers. Dairy farmers cannot afford to keep all of these young animals and let them live out their years on the farm. If they do keep them around, like Karen does, many of them have to be raised for meat because only a handful of the females are needed each season as replacements for milking ewes that are being retired.
Just for a minute lets put all the feelings we have about this situation aside and look at the slaughterhouse situation for non-industrial dairy farmers. If a dairy farmer wants to be able to sell meat from their animals in cuts (not as whole animals- the rules are different for this) then they have to have them slaughtered at a USDA regulated facility. Doesn’t sound so bad except that these facilities are more expensive and not necessarily the closest facilities to a given farm. The end result can be that the farmer pays more, might have to transport their animals farther (which creates more stress for the animals), and can have a difficult time finding such a facility that is willing to take a small volume of animals at a time.
Karen is left wondering why she paid more for this facility when the USDA doesn’t seem to be offering an incredible level of service to either the slaughterhouse or its customers.
Small slaughterhouses are going out of business all over the country because they cannot afford to build new facilities or upgrade existing ones to meet federal standards that have been developed with industrial animal processing plants in mind. This is a major problem for farmstead artisan cheesemakers or any other small dairy farms. Part of maintaining a network of sustainable agriculture and cheese production is ensuring the existence of regional slaughterhouses to support it. We absolutely want the animals from these farms to have the best possible experience throughout their lives- even at the end.
If you care about preserving small farms, the existence of these slaughterhouses (with acceptable sanitation and animal treatment practices) is mandatory. If you enjoy cheese, milk, butter and yogurt from these farms- even if you never eat the meat- this is still an issue you that needs your involvement. I don’t know how to fix this problem but I bet that a great next stop would be to talk to the farmers that provide you with great animal products (this includes dairy) and ask them if they need your support.
January 31st, 2007
Name: 3 Corner Field Farm
Owners: Karen Weinberg and Paul Borghard
Location: Shushan, NY
Animals: Milking 120 ewes and raising hundreds of lambs each year for meat and some for replacement milkers.
Cheeses/Products: Brebis Blanc, Shushan Snow, Feta, Ricotta, milk, yogurt, grass-fed lamb meat, sheep skins
More info: www.dairysheepfarm.com
Karen Weinberg has always known that she wanted to be a farmer. She didn’t grow up on a farm, she didn’t spend time working on a farm- yet somehow she just knew that farming was in the cards for her. Being the ambitious woman that she is she lobbied hard for her dream with her husband Paul and yet she was humble enough to take his coaching. He explained to her that in order to be a successful farmer she needed to have capital and an education. Once she had her PhD, her first baby , and the couple owned a small apartment in Brooklyn they began looking for farmland in New York state.
They settled on the farm they own now after renovating and selling another property in Washington County. Shortly after purchasing their farm Paul took advantage of an offer to work in Paris and they moved to France with their two young daughters. During their years in France Karen fell in love with cheese and began to dream about making cheese herself someday. When they returned to New York she hit the ground running to transform their property into a sheep dairy; rennovating existing farm structures and evaluating the pastures. Their initial plan was to milk sheep and sell all of the milk wholesale, they had an outlet for this nearby- Old Chatham Sheepherding Company. This plan got them started milking sheep and eventually they transitioned to making yogurt and cheese on their own. In recent years they expanded their offering by raising their annual crop of lambs on pasture to add meat to their list of products.
3 Corner Field Farm is approximately 100 acres with about 40 acres of grazable pasture. Karen has worked with neighbors over the past 5 years to expand their grazing land to 120 acres through leases. Many people in their community were doubtful when they began, they said that running sheep on the land would destroy the pastures (this is the reputation of sheep). 3 Corner’s pastures are luscious, verdant- teeming with variety and life. Karen explained that after a couple seasons neighbors noticed the transformation in the pastures that had been grazed by the sheep and began to approach her to offer up their fields for grazing.
As we strolled around the farm before dinner, Karen talked about he meat side of her operation. All 3 Corner lambs get milk from their mothers for a few weeks and then they are transitioned carefully onto pasture. Lambing is the only part of the year when the animals (ewes and lambs) spend time in the barn. Male and female lambs are separated and rotated through different pastures- each of these paddocks is protected by a guard dog. Beginning in September, groups of lambs are selected (by size) every few weeks to go to slaughter. Either Karen or Paul drives the lambs to the meat processor (who has been carefully selected)- they do this in large part because they are committed to knowing that their animals are handled well throughout their entire lives, right through to the end.
Sheep at 3 Corner Field Farm are out on pasture their entire lives except when they are first born and then when they give birth. During the winter months their long coats protect them from the cold and the frozen ground provides them with a dry and solid surface which is good for their hooves. Bales of feed are strewn about in different sections of the pastures so that the sheep’s manure is spread across the land and not overly concentrated in one area. The pastures are hayed periodically throughout the growing season, in between the times they are grazed by the ewes. There is a great, detailed explanation of the cyclical/seasonal progression of the ewes and the farm on the 3 Corner website.
The next morning we headed out to the milking parlor. Paul is the designated milker and is enjoying the arrival of fall because it means they have recently dropped to one milking per day. When the sheep come through the parlor they get a bit of grain to supplement the forage which makes up most of their diet. We were visiting the farm during a damp weather spell so while Paul milked he was also closely examining the ewes’ feet for soft spots. This is something that happens to their hooves when they don’t dry out completely- little irritated spots crop up in the crevices of their hooves. It is something he can treat quite easily when the ewes are all in the stanchion.
After milking the ewes are walked out to pasture; they are put on a new section every day. We followed them with Karen and their trusty sheep dog Sweep. The pasture was amazing- the alfalfa was at least knee high and there were numerous other species growing up around it. While we watched the sheep wade into the green that touched their bellies Karen debunked myths about sheep destroying pasture. She explained that sheep love the most tender parts of the plants they eat evidenced by the previous day’s pasture where we could see that all that remained were stalky, woody shoots of grasses and legumes. Sheep who are turned out on meager pastures will get close down to the earth and nip at the tender, fresh beginnings of grass thus their reputation as pasture ruiners. Like any other ruminant sheep will overgraze an area if they are not managed properly and given enough pasture to eat.
In the afternoon we made Feta. Karen takes immense pleasure in the cheesemaking part of her day. Often she makes on her own although these days she gets some help from her eldest daughter Emily. Her vat is small and she does everything completely by hand including cutting the curd with a knife and stirring it for about 20 minutes with her hands and arms. She likes the direct, tactile interaction with the curd and feels it has helped her learn more quickly because she is working with all of her senses.
3 Corner Field Farm is made up of four small businesses: a sheep dairy (not to mention a haying operation- they put up a lot of their own feed for winter), a creamery, pastured-lamb production, and also sheep skin processing. The latter two bring in additional income and they honor the tradition of respecting the animals in that the farm provides them with the best life possible and then does not waste any parts of the animals once they are slaughtered.
During our trip I’ve thought a great deal about the lack of connection in the way that we think about dairy products and the animals it takes to produce them. There is not much to remind us of that connection in our day to day lives and at 3 Corner Field Farm the connection is completely visible. This farm reminded me to be thankful to the sheep for providing us with food and also to be thankful that people like Karen Weinberg and her farmily become farmers.
September 30th, 2006