If you’re considering starting a value-added dairy venture, Lucinda and Steve can walk you through the questions at hand, from training to buildings and layout, equipment to marketing, and the list goes on… Having just recently put in a small milking parlor and cheesemaking facility, they will share their research and the resources they discovered in the process of developing new value-added dairy products. We will tour the diverse farm, learn about licensing a kitchen so that herbs and other farm-grown products can be incorporated, and discuss marketing techniques.

Lucinda and Steve operate 50 acres of fields, pastures, henhouse, barn and goat dairy, greenhouses, and raised beds, all managed chemical-free and pure, with respect for Nature's ways of working. They manage Coolspring Farmer's Market in nearby Sykesville, PA, bringing healthy organic food to the local community, and have just started a CSA and web sales. Milking an average of 15 goats per season, Lucinda and Steve are making feta, chevre, ricotta, and st. maure cheeses.