FOREWORD
Welcome to the Southeast Dairy Business Innovation Initiative’s Northeast Experiential Learning Course!
This educational experience has been developed especially for value-added dairy producers from the southeastern United States including Kentucky, North Carolina, and Tennessee.
Over the next four days, we will embark on an exciting journey across a portion of the Northeastern United States visiting farms across upstate New York and the state of Vermont. The following booklet has been prepared to provide additional information on the areas of the U.S. we will be visiting, the Northeast Dairy Business Innovation Center (NE-DBIC), and each of the producer-processors we will encounter this week
This guide was developed for use both during the course and after its conclusion. There is a section for each operation detailing their efforts and contact information, as well as a notes page for each section.
We look r back to this boo t!
ACKNOWLEDGEMENTS
This tour is made possible thanks to a collaborative effort between many individuals and organizations, including the following:
Primary Funding Source
Funding for this course was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grants AM20DBITN002, AM21DBITN005, AM21DBITN1008, and AM22DBITN1013. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.
Farm and Tour Sites
SUNY Cobleskill Shared-Use Dairy Processing
Center - Cobleskill, NY
King Brothers Dairy - Schuylerville, NY
Shelburne Museum - Shelburne, VT
Shelburne Farm - Shelburne, VT
Monument Farms Dairy - Weybridge, VT
Tup’s Crossing & Vermont Creamery - Orwell, VT
Blue Ledge Farm - Salisbury, VT
Larson Farm - Wells, VT
Wilcox Ice Cream - East Arlington, VT
Maplebrook Farm & Ploughgate CreameryNorth Bennington, VT
ACKNOWLEDGEMENTS
This tour is made possible thanks to a collaborative effort between many individuals and organizations, including the following:
Program Planning
Shepherd Stearns, UT Animal Science
Alaina Boyd, UT Center for Profitable Agriculture
Megan Leffew, UT Center for Profitable Agriculture
Ahmerah Thompson, NC State University
Participant Materials
UT Center for Profitable Agriculture
Booklet Layout, Design, and Photos
Alaina Boyd UT Center for Profitable Agriculture
SPECIAL THANKS
A special thanks is being extended to the Northeast Dairy Business Innovation Center (NE-DBIC) team including Center Lead Laura Ginsberg and all NEDBIC support staff.
As a sister initiative to SDBII, the NE-DBIC is one of four regional USDA Dairy Business Innovation Initiatives (DBII) spread across the United States at the time of publication.
Based in Vermont and housed within the Vermont Agency of Agriculture, Food & Markets, the NE-DBIC serves eleven states including: Connecticut, Delaware, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, and Vermont.
TABLE OF CONTENTS
WELCOME TO THE NORTHEAST
AREA MAP
COURSE ITINERARY
PARTICIPANT LIST
FARM DIRECTORY
WELCOME TO THE NORTHEAST
New York State has approximately 3,000 dairy farms that produce a total of 16.1 billion pounds of milk annually. (NY Dept. of Agriculture and Markets, 2023)
Vermont is home to approximately 500 dairy farms milking a variety of livestock species including: cattle, sheep, and/or goats. (VT Agency of Agriculture Food and Markets)
The Northeast Dairy Business Innovation Center (NEDBIC) serves eleven states including Connecticut, Delaware, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, and Vermont.
New York State is approximately 5x the geographic size of Vermont. (My Life Elsewhere State Size Comparison Tool, 2024)
New York has a total of 62 counties (NY State Department of Labor). Vermont, in contrast, has a total of 14 counties (U S Census Bureau)
TOUR ITINERARY
Arrival Day: Monday, September 2
Arrive in Albany, NY
Check in to Fairfield Inn & Suites - Albany Airport
Welcome Reception / Group Pizza Party *
Program Day One: Tuesday, September 3
Breakfast at the Albany Fairfield Inn - 6:00 - 8:00 AM
Bus departs for SUNY Cobleskill Shared-Use Dairy
Processing Center (Cobleskill, NY) - 8:15 AM
Tour SUNY Cobleskill Dairy Proc. Center - 9:15 AM
Lunch at SUNY Cobleskill - 11:30 - 12:30 PM
Tour King Brothers (Schuylerville, NY) - 2:00 - 3:00 PM
Check-in at Middlebury Inn - 4:45 PM
Dinner at Middlebury Inn - 6:00 PM
Program Day Two: Wednesday, September 4
Breakfast on your own in Middlebury - 6:30 - 8:00 AM
Bus departs for Shelburne Museum - 8:00 AM
Farmstead Processing Symposium at Shelburne Museum (Shelburne, VT) - 9:00 AM
Lunch at Shelburne Museum - 12:00 PM
“Sun to Cheese” Educational Session at Shelburne Farm (Shelburne, VT) - 2:00 - 4:00 PM
Return to Middlebury Inn - 4:30 PM
Dinner at Middlebury Inn - 6:00 PM
Time subject to change / location announced day of *
TOUR ITINERARY
Program Day Three: Thursday, September 5
Breakfast on your own - 6:30 - 8:30 AM
Bus departs for Monument Farms Dairy - 8:45 AM
Tour Monument Farms (Weybridge, VT) - 9:00 AM
Tour Tup’s Crossing (Orwell, VT) - 10:45 AM
Lunch - location TBA * - 12:00 PM
Tour Blue Ledge Farm (Salisbury, VT) - 1:30 PM
Return to Middlebury Inn - 3:30 PM
Dinner on your own *
Program Day Four: Friday, September 6
Breakfast on your own - 6:30 AM - 8:00 AM
Check-out from Middlebury Inn and load bus by 8:15 AM
Tour Larson Farm (Wells, VT) - 10:00 AM
Lunch at Larson Farm - 12:00 PM
Tour Wilcox Ice Cream (East Arlington, VT) - 1:30 PM
Tour Maplebrook Farm & Ploughgate Creamery (North
Bennington, VT) - 3:00 PM
Return to Fairfield Inn & Suites Albany - 4:15 PM
Farewell dinner at Fairfield Inn Albany - 6:00 PM
Departure Day: Saturday, September 7
Breakfast on your own
All check out from Fairfield Inn & Suites to return home
Shuttle service available from Fairfield to ALB for air travelers
Time subject to change / location announced day of *
NEW YORK SITE MAP
1) ALB Airport
Fairfield Inn & Suites Albany
SUNY Cobleskill (Cobleskill, NY) 4) King Brothers Dairy (Schuylerville, NY)
VERMONT SITE MAP
Middlebury Inn
Shelburne Museum
Shelburne Farm
Monument Farms Dairy
Tup’s Crossing
Blue Ledge Farm
Larson Farm
Wilcox Ice Cream
Maplebrook Farm & Ploughgate Creamery
SUNY COBLESKILL DPC
SUNY Cobleskill is home to the Institute for Rural Vitality’s Dairy Processing Center (DPC) located in Cobleskill, NY. The DPC currently works in collaboration with Mohawk Valley dairies, SUNY Cobleskill Farm and Food Business Development Program clients, and regional entrepreneurs to offer product development services and small-batch processing utilizing the Dairy Processing Center.
In addition to technical training and equipment at the DPC, the Institute offers additional services through various SUNY Farm and Food Business Development Programs.
KING BROTHERS DAIRY
King Brothers Dairy is located in the Hudson River Valley of New York State. Situated in Schuylerville northeast of Saratoga Springs, the farm is currently operated by thirdgeneration King brothers Jan and Jeff. Their grandfather, Edgar, delivered milk across the Saratoga area for approximately three decades between 1930 and 1960.
Today, King Brothers Dairy boasts five generations of the King family working the farm. Since 2010, their focus has been on returning to their farm-to-table heritage.
King Brothers Dairy products such as milk and ice cream are available in their on-farm retail store as well as in over twenty-five retailers in the region.
SHELBURNE MUSEUM
Founded in 1947 by Electra Havemeyer Webb, Shelburne Museum is located in Shelburne, VT. Webb once described the museum as a “collection of collections”.
While originally intended to house her family’s extensive horse-drawn carriage collection, Shelburne Museum eventually expanded to house a variety of New England historical items and architecture. The museum also features a garden and educational center.
Several notable pieces of New England architecture, including the steamboat Ticonderoga, were actually relocated to the museum grounds and can still be viewed today.
SHELBURNE FARMS
Shelburne Farms, located in Shelburne, VT, is a 1,400 acre working farm operated as a non-profit along Shelburne Point with waterfront views of Lake Champlain . A remaining portion of the nearly 4,000 acres (33 total farms) originally purchased by Eliza Webb and her husband William Seward in 1886, the non-profit Shelburne Farms as we see today was formed in 1972 by Webb’s descendants.
The modern-day Shelburne Farms offers a variety of educational opportunities and a focus on land stewardship.
The modern Shelburne Farms is home to a working dairy farm, cheese processing facility, a “solar orchard”, and a variety of other agritourism destinations on the property.
MONUMENT FARMS DAIRY
Monument Farms in Weybridge, VT is aptly named for the Silas Wright Monument located directly across from the farm. Monument Farms has been in operation since the 1930's.
Monument Farms is currently operated by the James and Rooney family. Third-generation farmers Pete and Bob James, along with Jon Rooney, serve as the farm’s current managers. Fourth-generation family members Dan, Ben, and Tyler James assist in overseeing other farm areas.
Farm tours are offered year-round, and many consider the farm a “community milk cooler” offering a place to stop for a treat and chat.
TUP’S CROSSING
Tup’s Crossing is a small, family-run goat dairy with a herd of approximately 400 goats located in Orwell, VT. Formerly an organic cow dairy, the farm transitioned to milking goats after it was purchased by the Menguc Family.
Tup’s Crossing currently supplies goat milk and cream to Vermont Creamery for use in its line of locally-produced cheese and butters.
Owners Holly and Faruk Menguc offer tours of the farm and participate in various educational sessions in collaboration with organizations such as the Northeast Organic Farming Association.
BLUE LEDGE FARM
Blue Ledge Farm, located in Salisbury, VT, is a firstgeneration goat dairy owned and operated by the Sessions Family. Greg and Hannah Sessions converted the former cow dairy operation in 2000. Blue Ledge utilizes both Alpine and LaMancha goat breeds.
From spring through fall, Blue Ledge goats spend their day in the wooded portion of the property, return for a 4 PM milking, and spend their evenings in the pasture.
The farm consists of 150 acres of a mix of wooded and marsh areas, along with pasture. Around 50 acres of wetland are currently protected as part of ongoing conservation efforts.
LARSON FARM
The Larson Farm in Wells, VT is owned and operated by the Larson family. Started in 1976 by Rich and Cynthia Larson, the farm consists of 300 acres mixed with pasture and woodland. Larson Farm began as a conventional dairy in the 70's, and was closed for a period during the 1990's due to a declining milk market.
The farm reopened its dairy operation in 2007 on a reduced scale, and now emphasizes soil stewardship and regenerative farming practices.
Today, Larson Farm operates as a USDAcertified organic dairy with a 100% grass-fed herd. Their on-site farm store is open daily.
WILCOX ICE CREAM
Wilcox Ice Cream, based in East Arlington, is recognized by many to be Vermont’s oldest ice cream manufacturer. Their products are referred to as Vermont’s “original ice cream”.
The Wilcox family began ice cream production in the Manchester area in 1928. Refrigeration was widely unavailable for residential homes at this time, so the Wilcox family delivered their product directly to their customers where it was served immediately. Today, six generations of Wilcox family members help keep the operation running.
p g of their processing facility, the Wilcox family made ice cream in shared-use facilities after the fire.
MAPLEBROOK FARM
Maplebrook Farm specializes in producing “Old World” style artisanal cheeses. The Maplebrook story began in 2003 when Boston native Johann Englert tried cheesemaker Mike Scheps’ fresh mozzarella on a visit to Vermont. Englert fell in love with Scheps’ authentic mozzarella, and the Maplebrook business was born. Since then, Maplebrook Farm has remained a joint effort between the two families with Scheps handling production and Englert’s grandson, Alex, now at the helm of administration.
Maplebrook is also home to Ploughgate Creamery, producing small batches of Vermont butter. Since 2017, all Maplebrook products have been produced in VT with milk sourced from a single dairy.
FARM DIRECTORY
SUNY Cobleskill Dairy Processing Center
106 Suffolk Circle
Cobleskill, New York 12043
https://www.cobleskill.edu/institute/dairyprocessing-center.aspx
King Brothers Dairy
329 King Road
Schuylerville, New York 12871
https://kingbrothersdairy.com/
Shelburne Museum
6000 Shelburne Road
Shelburne, Vermont 05482
https://shelburnemuseum.org/
Shelburne Farm
1611 Harbor Road
Shelburne, Vermont 05482
https://shelburnefarms.org/
Monument Farms Dairy
2107 James Road
Weybridge, Vermont 05753
https://www.monumentfarms.com/
Tup’s Crossing & Vermont Creamery
66 Young Road Orwell, Vermont 05760
https://www.facebook.com/TupsCrossingFarm/
FARM DIRECTORY
Blue Ledge Farm
2001 Old Jerusalem Road
Salisbury, Vermont 05769
https://blueledgefarm.com/
The Larson Farm
69 South Street
Wells, Vermont 05774
https://www.larsonfarmvt.com/
Wilcox Ice Cream
116 Sweet Street
East Arlington, Vermont 05252
https://www.wilcox-ice-cream.com/
Maplebrook Farm & Ploughgate Creamery
441 Water Street
North Bennington, Vermont 05257
https://maplebrookvt.com/
PARTICIPANT LIST
Scott & Emmy Armstrong
Horse Creek Farms & Little Lou’s Creamery
Chuckey, Tennessee horsecreekfarms@yahoo.com
Cristina Aulet
Empresas Agricolas Aulet
San Juan, Puerto Rico cristina@empresasaulet.com
Alaina Boyd
UT Center for Profitable Agriculture
Columbia, Tennessee acboyd@utk.edu cpa.tennessee.edu
Justin Burdette
Chapel Hill Creamery
Chapel Hill, North Carolina justin@chapelhillcreamery.com
Brendaliz Ferrer
Hatillo Nova Lact Inc
Hatillo, Puerto Rico hatillonovalact@gmail.com
PARTICIPANT LIST
Jared Franklin
Middle Tennessee State University Dairy Farm
Murfreesboro, Tennessee
jared.franklin@mtsu.edu
Dr. Jessica Halfen
Mississippi State University Extension
Mississippi State, Mississippi jh4803@msstate.edu
Mack Haynes
Ocoee Creamery
Old Fort, Tennessee
info@ocoeecreamery.com
Jennifer Hickerson
KY Dairy Development Council (KDDC)
Flemingsburg, Kentucky
j.hickersonkddc@gmail.com
Audrey Hillerbrand
Blue Sky Meadows
Jonesborough, Tennessee
audrey@hillerbrand.com
Mike Hillerbrand
Blue Sky Meadows
Jonesborough, Tennessee mike@hillerbrand.com
Anna Johnson Cremaree LLC
Pelham, North Carolina accounts@cremaree.com
Megan Leffew UT Center for Profitable Agriculture
Columbia, Tennessee mleffew@utk.edu cpa.tennessee.edu
Randy Lewis
Ran-Lew Dairy
Snow Camp, North Carolina ranlewdairymilk@gmail.com
Elijah & Jennilee Miller
Miller Family Dairy
Russellville, Alabama themillers04@gmail.com
PARTICIPANT LIST
Jodie & Hunter Moore
Friendly Farm
Tazewell, Tennessee friendlyfarm63@gmail.com
Andy Perkins Looking Glass Creamery, LLC
Columbus, North Carolina andy@ashevillecheese.com
Noemi Ramirez
Hatillo Nova Lact Inc
Hatillo, Puerto Rico hatillonovalact@gmail.com
Daniel Ray & Clare Reding
Celebrity Dairy, LLC
Siler City, North Carolina reding.clare@gmail.com
Carmen Rivera
Hatillo Nova Lact Inc
Hatillo, Puerto Rico hatillonovalact@gmail.com
Nikki Roof
KY Cabinet for Health & Family Services - Milk Safety
Bowling Green, Kentucky
nikki roof@yahoo.com
Nadia & Andrew Rylander
Firefly Creek Farmstead
Cumberland Furnace, Tennessee
Esther Santiago
Quesos Vaca Negra Inc
Arecibo, Puerto Rico
salesgurupr@gmail.com
Mara Semidei
M-2 Ranch LLC / Enriqueta Dairy Farm
Lajas, Puerto Rico
marasemidei@yahoo.com
Shepherd Stearns
University of Tennessee Animal Science
Knoxville, Tennessee
https://sdbii.tennessee.edu/sdbii/
PARTICIPANT LIST
Azia Tanks
Tennessee State University
Nashville, Tennessee
aziatanks10@gmail.com
Ahmerah Thompson
North Carolina State University
Raleigh, North Carolina authomps@ncsu.edu
Ashley Wilson Cremaree, LLC
Pelham, North Carolina ashley@cremaree.com
ABOUT SDBII
The Southeast Dairy Business Innovation Initiative (SDBII) program is based at The University of Tennessee Institute of Agriculture’s Animal Science Department. Key program collaborators such as the Center for Profitable Agriculture (CPA), NC State University, the University of Kentucky, Kentucky Dairy Development Council (KDDC), and others, offer guidance and support to the program.
The Southeast Dairy Business Innovation Initiative (SDBII), with support from USDA AMS, offers a variety of free and low-cost instructional resources and grants to dairy businesses in AL, AR, FL, GA, KY, LA, MS, NC, SC, Tennessee, VA, WV, and Puerto Rico.
The program is funded by the Agricultural Marketing Service (AMS) division of the United States Department of Agriculture (USDA). In addition to the technical assistance and educational resources provided through SDBII, 50% of the program’s funding is awarded in grants made directly to dairy businesses to assist them in developin ducts and processes.
Programs in agriculture and natural resources, 4-H youth development, family and consumer sciences, and resource development University of Tennessee Institute of Agriculture, U S Department of Agriculture and county governments cooperating UT Extension provides equal opportunities in programs and employment.