5.14.2015

GREY BARN FARM // the local food report


If you have a moment, click on over here to listen to this week's Local Food Report on Grey Barn Farm. In a nutshell? Eric and Molly Glasgow raise cows on grass, gather the milk, have their cheesemaker Jacqueline Foster curdle it, and turn the curds into high-end cheese. Then they feed the whey to their pigs, which eventually get turned into pork. It's a pretty cool closed-loop system.

Oh! and Molly's a designer, and takes stunning photos of the operation, as you can see above and below.


Next week: we'll talk cheese!


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