CAREER & EMPLOYMENT OPPORTUNITIES
SEPTEMBER 15, 2017
Enosburg Falls, VT 05450-5960
AUGUST 10, 2016
Lazy Lady Farm, a small goat dairy and cheese operation located in northern Vermont, is seeking a full-time (ie 40 hrs/week), long term (ie able to commit for minimum of one year, ideally longer) employee, to begin immediately. The preferred applicant is one who has a desire to do any and all farm tasks, a curiosity about how the farm functions and a willingness to participant in all that we do here. The applicant must also be able to work quickly and efficiently as production has a cost to it. This is not a job for someone low key. This is a job for someone who is excited about the cheese world and farm work.
About the day-to-day: the work week is Sunday through Thursday. Mornings are spent either in the cheese room hooping cheese and washing forms or in the cave wrapping, flipping, washing and brushing our cheeses. After a 3-4 hour break in the mid-day, there is a milking shift (including barn chores) that begins at 5 pm, and ends at 8pm.
The ideal candidate will have at least some background in farming or animal husbandry and/or food service, boundless energy and a strong desire to learn and contribute. Attention to detail and ability to absorb and apply new information is essential — training is rigorous, the learning curve is steep and you will be expected to work independently once the training period is complete.
Training pay for the first two weeks is $10.50/hour. After the training period, the rate increases to $11.50/hour, and as proficiency and efficiency is acquired it will be raised to $13/hour. Housing is not available on the farm, but can be arranged in convenient proximity to us. Having a car is a must, as is the grit to survive our long (but breathtakingly beautiful) winters.
Lazy Lady has been in business since 1987. We milk 40 registered Alpine and Saanen dairy goats and produce about 375 lbs of cheese per week, roughly 12 differently styles in all. The farm is off grid and electricity is made with solar panels and a wind generator.
Serious inquiries can email Laini Fondiller: firstname.lastname@example.org, with Cheesemaker’s Assistant in the subject line. We are looking to hire someone immediately (ie by the first week of September).
|American Farmstead Cheese by Paul Kindstedt, Ph.D with the Vermont Cheese Council This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today.
Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:
|A Guide to Starting a Commercial Goat Dairy
by Carol DelaneyTurning a passion into a viable business is a line-in-the-sand decision, and a new book by former Vermont Small Ruminant Dairy specialist Carol Delaney, A Guide to Starting a Commercial Goat Dairy, covers what farmers should consider when planning a goat dairy startup. It also fills a gap—there are many periodicals and books with information about cow dairying, and this adds some needed weight on the small ruminant side of the scale.Available in print from the UVM Center for Sustainable Agriculture for $25 (includes shipping), and can be ordered or downloaded free. Contact Carol Delaney for more information or for workshops and speaking engagements at email@example.com or 802-229-2096.
MAKERS & MONGERS Exploring Social Networks in the Regional Supply Chain for Vermont Artisan Cheese
Iowa State Extension Dairy Budgets for All Production Sizes: The Iowa State University Extension and Outreach Dairy Team has compiled budgets available to the public