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Goat Cheese and Farming Dreams


 

Photo of goats by ynskjenThere is nothing quite like fresh goat cheese, but it was not until I had a regular source of unpasteurized goat's milk that I tried my hand at cheese-making.

Possibilities of Milk

It seems something like a miracle to take a half gallon of warm, frothy milk and turn it into a perfect summer dinner. My source of milk has moved away, but I can live vicariously by reading Brad Kessler's lovely new book Goat Song: A Seasonal Life, a Short History of Herding, and the Art of Making Cheese.

Kessler and his wife were city folks who moved to Vermont to try their hand at raising goats. This chronicle of their experience is by turns funny, wise, and beautiful. The Sunday New York Times Magazine published an article that reminds me how much I enjoy Kessler's book.

Two Foundational Books

The Omnivore's Dilemma: The Secrets Behind What You Eat by Michael Pollan ; adapted by Richie Chevat. This version is adapted for young readers.

Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver, with Steven L. Hopp and Camille Kingsolver; original drawings by Richard A. Houser.

The authors Michael Pollan and Barbara Kingsolver turned our attentions to the source of our food, and Kessler takes it a step further.

Livestock In My Future?

He makes me dream of starting a herd of my own. I can't quite do that, but I can read about it.

Photo Credit: ynskjen

 

Author Bio:

MK is a children's librarian, reviewer for The Horn Book, Inc., and has served on several national children's book award committees including the ALA Notable Books Committee, the Caldecott Award Committee, and the Carnegie Medal committee.


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