Comments for Jackrabbit Journal

Comment on Farmer’s Market Vendor Dies Over the Weekend by Mike Ward

Mike Ward — Wed, 04 Jan 2012 15:14:38 +0000

I`m really bummed about finding this out just now..
I knew Brad as a young guy giving it his best to make it in the tree business. The house I`m setting in right know, I purchased from Brad.

RIP Brad…

Comment on Honey-Fig Chevre by Honey-fig artisanal chevre cheese | Politics in the Zeros

Honey-fig artisanal chevre cheese | Politics in the Zeros — Wed, 31 Aug 2011 20:32:24 +0000

[...] pal DJ makes delicious cheese and sells it mostly at farmer’s market. His new flavor, Honey-Fig Chevre, is an instant success. If you want to order some (West of the Rockies), contact him. It’s made [...]

Comment on An Easy Cheese Recipe by DJ

DJ — Sun, 14 Aug 2011 19:22:52 +0000

We do our best to use the finest local, wholesome ingredients in our cheese. Their primary food is all-natural browse, and the hay we supplement with is grown without pesticides or herbicides. Besides that, we add only cultures, salt, and vegetable rennet to most cheeses. We are constantly seeking better sources for the vegetables and herbs we use in our flavored chevre. Our new Tomato-hot pepper-garlic is made entirely with locally-grown products.

However, it is very difficult for any dairy to become certified organic, and nearly impossible for a small dairy to operate that way. To be certified organic, the herd can never have been treated with antibiotics. That means any goat that requires antibiotics, whether for mastitis, complications after birthing, or any other kind of infection, must be removed from the herd – permanently. (The law also says that it is illegal to fail to treat an animal that requires antibiotics – in other words, a certified dairy is required to sell off its animals when they get sick.)

We are as sparing as possible with our antibiotic use, but it is necessary from time to time to return a sick goat to health. Our goats are our friends, and we’re not willing to sell them at the drop of a hat!

Comment on An Easy Cheese Recipe by Debraw

Debraw — Wed, 20 Jul 2011 17:43:51 +0000

Please try to use 100% certified organic & sustainable products in your cheese! most dairy is laden with chemical & hormones, and dangerous for human consumption!!!

Thank you,
Deb

Comment on An Easy Cheese Recipe by Buttermilk as Cheese Culture | Jackrabbit Journal

Buttermilk as Cheese Culture | Jackrabbit Journal — Sun, 22 May 2011 23:17:19 +0000

[...] Blanco to Chevre, Jack to Tome. We offered a simple recipe for making cheese from buttermilk here. [...]

Comment on Wood Fired Boiler from Recycled Parts by Wood fired boiler from recycled parts for cheesemaking | Politics in the Zeros

Fri, 20 May 2011 02:29:44 +0000

[...] created 10/30/10 */ google_ad_slot = "3364119883"; google_ad_width = 468; google_ad_height = 15; DJ improvises to avoid buying 600+ gallons of propane a year to pasteurize milk for cheesemaking. The result is a [...]

Comment on Coming Into the World the Hard Way by DJ

DJ — Mon, 16 May 2011 18:39:13 +0000

Yes, and he’s doing very well despite his rough start!

Comment on Coming Into the World the Hard Way by Yesi

Yesi — Mon, 16 May 2011 17:13:39 +0000

DJ- I’m just wondering if this is our new baby?

Comment on Cheese Store by Nine baby goats emerge from a box where they were sleeping | Politics in the Zeros

Sun, 01 May 2011 22:15:52 +0000

[...] the video. Then go buy some of his delicious goat cheese.Share/Bookmark var a2a_config = a2a_config || {}; a2a_config.linkname="Nine baby goats emerge from [...]

Comment on Why Sodium Benzoate? by The Oddities of Food Labeling | asymptoticlife.com

The Oddities of Food Labeling | asymptoticlife.com — Tue, 26 Apr 2011 05:30:58 +0000

[...] our customers asked why we use rennet that contains the preservative sodium benzoate. The answer, as we posted then, was that we couldn’t find rennet that didn’t have it. Our cheese contains so little [...]