By George Farm & Creamery- Full for 2017

By George Farm is on 85 certified organic acres nestled at the mouth of Yale Creek. We’re located just past where the pavement stops. The farm includes a creamery, a greenhouse, a pair of hundred year old barns, the original one-room-schoolhouse, tool sheds and machinery storage. There is a wood-fired sauna, a creek-fed cold plunge and many trails covering the area. We are pretty far out of town but the locals are always near.

Currently the farm is occupied by its farmers Tyson and Jonny, their sister Megan, plus a variety of farm animals. We focus on stacked sustainable systems- starting with pasture management and the use of dairy cows to graze the majority of the land. Milk makes Cheese and whey. Whey is fed to pigs and chickens. We raise pastured, no-corn-no-soy-no-gmo laying hens and meat birds. The hens provide eggs, fertilizer, and pasture management. Pigs provide a great way to compost and utilize dairy waste. Chickens are harvested on farm, and the pork and beef is sold for custom butcher.  We have a small flock of Gotland sheep for fiber and meat lamb in fall. 

We run a small dairy herd and operate a Grade A Creamery that produces a variety of farmstead cheeses. In addition, we cultivate a home garden and maintain food preservation. While we strive to comply with all current organic standards we have made the conscious choice to source grain from regional non GMO sources. While our feeds are not certified organic the are “no-spray” and non-GMO. All other farming methods are practiced organically. We have been operating for 6 years. We’ve grown vegetables for fine dining restaurants, CSA’s and farmers markets. While we now focus on dairy, we integrate multiple facets of farming.

RESPONSIBILITIES

  • Vegetables: Home garden from starts to preservation.
  • Dairy: Calving to breeding, grazing and feeding, hooves, tails, udders and milk pails.
  • Creamery: Cheese-making, packing, affinage (cheese preservation), dishes.
  • Meat production: Breeding, calving, grazing, feeding, animal handling and care, as well as harvesting and processing.
  • Sheep: Feeding, pasture grazing, fiber harvest and fall meat harvest.
  • Marketing and Sales: Farmers' Markets, deliveries to stores, restaurants, and wholesale distributors.

QUALIFICATIONS

Our students will need a willingness to learn and an interest in food systems. Large animal experience preferred. Milking experience a plus. We get up early with the cows to milk in the morning and in the evening. We usually take a rest in the middle of the day. We move 7 gallon milk cans and 100 pound bales. Our “mobile egg units” or MEU’s are moved everyday but are light enough for one person.

ACCOMMODATIONS

We have a stick framed tiny house and a strawbale tiny house, an outdoor kitchen and composting toilet. Shower facilities located in the main house. The interns live in the tiny house space, and all members of the farm have access to dairy, meat, and vegetables produced here. We will also provide basic cooking ingredients and staples. Further details of the room, board, and stipend package will be discussed during the interview process.

We are participating in RFC to educate and give hands on experience to those who see agricultural opportunities. As alumni to the program we see the need to continue the education of new farmers, and are able to understand the concerns and challenges of our students. We train alongside our students and teach by example. We also have a fully stocked library for students to use for research. We believe that through hard work and determination we can restore the pride and nobility that comes with feeding our communities.

Jonathon Steiger & Tyson Fehrman

Jonathon Steiger & Tyson Fehrman