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Posts Tagged ‘dairy farm’

122617-dirndl-on-VT-hospitality-worker

Dressing in Austrian dirndl at Trapp Family Lodge, Stowe, Vermont.

Nearly five years ago, when I was an editor, I solicited an article on Latino dairy workers from Daniel Baker at the University of Vermont. Dairy farms are practically synonymous with Vermont, where cows dot the mountainous landscape. The article summarized Dr. Baker’s research showing how essential immigrants were to the Vermont dairy industry’s survival. (Read the piece here.)

Of late, however, Vermont dairy farmers are anxious about their industry’s viability as walls both figurative and solid threaten the labor supply.

Visiting the state this week, I did note that there seemed to be a good supply of immigrants or former immigrants working in the hospitality industry at least.

I try not to ask people where they are “from” since friends in my Race in America group at the Fed have convinced me it’s a question that can make people feel unwelcome. But I was interested when someone whose way of speaking suggested Africa came to fix the hotel shower and when I noted the dirndl-garbed young lady above working the breakfast shift.

According to 2015 data from Migration Policy, Vermont has 2,619 residents born in Africa (9.3 % of the state’s foreign-born population in 2015), 8,199 born in Asia (29%), 9,113 born in Europe (32.3%), 3,038 born in Latin America (10.8%), 4, 875 born in North America, with small places like Greenland added to that mix (17.3%), and 403 born in Oceana (1.4%). By far the largest group is from Canada, which borders Vermont on the north. Vermont would be a more empty state than it is and nearly devoid of workers without all the foreign born.

If you’re interested in more, take a look at American Migration Council’s Vermont data, too. It’s here.

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Vermonters care a lot about their farms. So when a dairy farm in South Woodstock was threatened with development, the neighbors bought it.

“Perched on a hill overlooking a valley,” writes Ann Trieger Kurland at the Boston Globe, “Farmstead Cheese Co. began as a neighborly plan to preserve a dairy farm.

“The bucolic 18-acre site was a former water buffalo farm and creamery that produced mozzarella and yogurt. When its owners moved to Canada and put the land up for sale, locals worried about the loss of jobs and the disappearance of another bit of the Green Mountain State’s rich heritage. They feared that the pastoral landscape might be grabbed by a developer.

“So 14 neighbors banded together to buy the farm and decided cheese making might safeguard its future. Within the year, they rebuilt the creamery, brought in a mixed breed herd — Holstein, Jersey, Ayrshire, and Swiss Brown — to blend milks and make farmstead cheese. They started the first community-owned dairy farm in the state. In two years, the company has won dozens of awards for its cheddar, a harvarti-style tilsit, Edam, and English and French-style cheeses.

“The new owners are not novices. They include seasoned farmers and food industry executives who hired experienced staff. The top cheese maker, Rick Woods, 46, has been plying his craft for 19 years. ‘We’re a new company, but it’s not the first time around the block for these people,’ says Sharon Huntley, who is in charge of marketing.” Read more about the community-owned farm and where you can buy the cheeses.

Photo: Vermont Farmstead Cheese Co.
At the community-owned in South Woodstock, Vt., there are 135 cows.

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