104 - Ben and Kristen Beichler, Creambrook Farm. How can we get over our fear of all natural?

Edacious

Dairy Work. With Raw Milk. How can we get over our fear of all natural? Welcome to an episode where a city girl learns the difference between black cows and brown cows and we demystify all the imagined dangers around one of the healthiest beverages you can drink, raw milk. Meet Ben and Kristen Beichler of Creambrook Farm dairy in Middlebrook, Virginia.

What are the health benefits of raw milk anyway? Are they legit or a product of its rarity, more legend than fact? It's proven raw milk has more vitamins because any beta-carotene, omega-3 and 6, and other nutrients the cow eats from grass ends up in your belly. Cows digest these nutrients way better than you, but you end up with the benefits. In fact, some lactose-intolerant folks can actually handle raw milk! To me, it tastes better. It's more satiating. It feels like a complete thing in and of itself.

But some folks still don't buy it. They subscribe to old beliefs leftover from the turn of last century, not understanding the production of raw milk is a lost art. Something practiced for centuries. But urbanization brought dairies to cities. Cities are dirty which causes disease. In the 1920’s raw milk was outlawed and pasteurization ruled. It’s only been in recent years states have realized times have changed. Modern raw milk dairies are complexes of biology and chemistry. This milk is clean, safe, delicious, healthy, and handled with care. Creambrook has its own farm lab and every ounce is tested to the milliliter.

"When we offer raw milk for the first time, folks smell it first. Is it going to bite me?"

Raw milk at Creambrook is taken straight from the cow and chilled to prevent bacterial contamination. Conventional pasteurized milk is heated. But milk is delicate and the process kills most beneficial aspects while also having a detrimental effect on flavor. And milk does have a flavor profile. Much like wine or cider, this beverage has terroir, reflecting the grasses and herbs eaten by the cows who gift it to us. This flavor profile changes with every season since the cows are constantly grazing on different things. Not only can the flavor change seasonally, taste can change from day to day depending on whether the paddock has more clover, more chicory or just plain grass.

The story Ben tells about how he and Kristen got started is inspiring and thoughtful. Sure it’s hard work, but for anyone interested in pursuing this career, so rewarding and important. Pro tip: Work in dairy before starting your own. A lot. Then do it some more. Because even if you think you know how hard it is to run a dairy farm? Double that. Then get help from everyone you’ve ever met. Find mentors. Ask questions. Do your research. And don’t turn your nose up at conventional dairy methods. These folks have done this work for decades, a lot longer than you, and they can be important mentors with an infinite well of knowledge to pull from.

Ben is the first full-time farmer in his family for five generations. Starting was literally Ground Zero. He trained at Polyface Farm with Joel Salatin for a time, working with chickens, turkeys, pretty much every farm position you could think of before settling on dairy. He and wife Kristen have operated a dairy for six years now and are committed to providing the highest quality product possible. Raw milk straight from the cow to you.

"If it’s your dream, do it."

Did you know when Ben and Kristen purchase cows they have to adapt them to grass-fed living? It's very difficult to find cows who have been fed on grass only. Grains are tougher on digestive systems and cows can't talk (that we know of ;) so any problems have to be worked through before the Beichlers can use the cow on the farm. Sillage is very acidic while grass is more neutral. Cows have four stomachs, so each one has to make the transition to adapt from a pre-mixed high-octane diet to just simple green grass. This might sound unnatural but for cows who have only eaten one thing, a transition has to happen. It's similar to changing out the McDonald's to kale overnight. The body adapts to what it's fed. But you don't want to push it to the breaking point. It takes two years to transition a cow. Imagine having to do that as a new business owner! Taking that extra step while taking the chance that it won't sink your business. Courageous.

How much grass does a cow have to eat every day? How can Ben and Kristen tell when a cow isn't doing well? What does a mad cow look like? Not one who's sick but one who’s mad because you overslept? Why do Jersey cows have the Diva Disease? What does he recommend for new dairy farmers? What must they do before “Buying the Farm” so to speak? How is a dairy farmer like a brewmaster? And how is the farm industry threatened by farmers aging out as well as all the new development going on?

"Go support your local farmer."

To enjoy Creambrook Farm raw milk, simply sign up for a herd share. Just like owning a piece of Google or Apple, you will own a portion of the herd. Milk is the dividend. Shares are offered full and half portions, billed every four weeks, with shares dropped off weekly at a multitude of drop-off locations all over the region. Get out to Farm Day. Sign up for a cheese class. Both Ben and Kristen are so friendly and charming. The perfect spokespeople for such a healthy, tasty product. When I look at my coffee now and raw milk isn't in it? I get frowny. It's good stuff people. Get you some!

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