stonyfield farm tour

Stonyfield Farm

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Stonyfield Farm Tour

Published: Aug 29, 2016 · Modified: Jun 9, 2020 by thekitchenprep · This post may contain affiliate links ·

Type, type, type. Delete. Type, type. Delete.

That's how writing this post has gone every time I've tried to verbalize my experience touring several of Stonyfield's organic dairy farms in breathtaking Vermont. No words seem to do it justice, but I'm hoping that between the images and descriptions, I can give you just a little {novel-length} glimpse of how spectacular this trip turned out to be.

Maybe it was the familiarity in the work ethic, family values and core beliefs of the people I met throughout the weekend that made me feel so comfortable, or maybe it was a sense of relief that there are still brands and businesses that are trying to do the right thing when everything else we hear in the media often tells us otherwise. Either way, this trip was something that I won't soon forget!

Vermont: She's a Beaut!

After flying into the Burlington airport {which currently tops the list as my favorite airport ever, so tiny and cute} on Friday afternoon, I shared a ride with a few other bloggers to our destination in Stowe, Vermont. We arrived at the charming Stoweflake Mountain Resort and Spa and I knew right then and there that there was something magical about this area. For this South Florida girl, the mountains and farmhouses along the way were enough to pique my interest since we have nothing of the like around these parts. I couldn't help myself from taking pictures every few steps!

It was such a relief to meet the others who would be sharing in this experience with me and find that they were all so sweet and friendly! I bonded right away with a few of the girls and we all went to lunch down the road from the resort at The Blue Donkey , where we chatted about our blogs, our families and of course... food! It was a great way to kick off the weekend. Before we knew it, it was time to head to our first farm stop of the tour.

Florida Girl on the Farm

Now, listen: I'm not the type to roll up my sleeves and get dirty {metaphorically maybe, but not literally}, and I'm definitely more "flipflops and frou-frou" than "farmhouse and fieldwork." So you can imagine my surprise when I found myself surrounded by cows, flies and dirt... and loving every second of it! Our tour covered 3 dairy farms, all very different from one another in terms of size, ownership and operation; but ultimately, sharing the common goal of creating a healthy, happy environment for their animals {and the land}, resulting in a superior product for market.

It was on these farms that I had my very first look at how much goes into getting Stonyfield's high quality yogurt on the shelves, and how invested the company is in making sure that they support these farms so that they never have to sacrifice their product or mission .

Kimball Brook Farm  -- North Ferrisburgh, Vermont

As I stepped off the bus and onto Kimball Brook Farm for their community Summer Supper, I felt like I had walked into a scene from a book or movie. Kids of all ages sat on hay bales, played duck-duck-goose and giggled while live music played in the distance. Families gathered around tables and enjoyed heaping helpings of hot, home-cooked meals with a farm house and milking parlor serving as the backdrop. I just stood there thinking, "Is this real life?!"

For the DeVos family, it is real life; a life they've built over the past 5 decades. Kimball Brook Farm, now owned and operated by JD & Cheryl DeVos, began its transition to an organic dairy farm in 2003, with 220 cows -- a mixture of Holsteins and Jerseys. {All equally adorable.} In an effort to financially support the farm, they opened their own creamery where they now bottle their own milk and create products to sell such as flavored milks, butter and cream.

Their Summer Suppers have become a way of inviting the surrounding community and visitors to come see their farm up close, creating a sense of kinship and a connection with their food.

Ice Cream Dreams at THE Ben & Jerry's

Each of the stops on our tour were quite a ways from our hotel, so Mairead and Liza {who were the most fantastic "tour moms" ever, by the way} kept us on a pretty strict schedule to make sure that we could squeeze everything in that was planned. It was a true surprise when we were able to make a quick pit stop at a Vermont landmark: Ben & Jerry's!

I was so full from all the nibbling I had been doing, but I couldn't pass up the opportunity for a scoop! I picked Bourbon Brown Butter because I had never seen that flavor in a store before. {Plus, bourbon.} The ice cream itself was a delight, though I wished there were less chunks {I like my ice cream on the plain side}. Sweet dreams were had that evening, for sure!

Green Wind Farm -- Enosburg Falls, Vermont

Early Saturday morning, we headed about an hour north of Stowe to Enosburg Falls {just a hop and a skip from the Canadian border.. thank you, Verizon, for reminding me with a text regarding international data charges!} for our second stop on the farm tour: Green Wind Farm.

We were greeted by farmers Julie Wolcott, Stephen MacCausland and their family {including two precious little ones who hung around and let us city folk make fools of ourselves with their cows, and a few country pups who also tolerated our presence}. Stonyfield's Kyle Thygesen {Farmer Relationship Manager} and Britt Lundgren {Director of Organic and Sustainable Agriculture} were also there to help give us the rundown on why and how they were in the process of transitioning their 25 cow farm from conventional to organic.

But while I found that the process and paperwork may be quite methodical, the care and emotion that goes into tending to the land and the animals is nothing short of a labor of love.

Julie and her family {both the human members and the bovine ones, too!} did such an amazing job of making us feel comfortable and welcome on their farm. From answering our many, many questions, {"They're all girl cows... where do the babies come from??", "Is this maple syrup or bourbon?", etc.} to indulging our curiosities by letting us come face to face with the stars of the show, there wasn't a moment when they didn't seem truly happy to teach us a little bit about what they do.

Did I mention that they invited allll of us into their home and around their table to enjoy a from-scratch breakfast made with ingredients from their very own farm?

There are really no words to explain the warmth of this family, or the simple beauty of Green Wind Farm. I think pictures do a better job, anyway.

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Lunch with a Leader

It was hard to leave Green Wind Farm and all its charm, but we had plans to meet up with someone pretty important at Positive Pie  -- Stonyfield's co-founder, Gary Hirshberg. Gary pulled up a chair and chatted with our group about Stonyfield's humble beginnings as a farming school, and the growing pains they experienced before the company became what it is today. {Did you know it took 9 years for them to become profitable??}

Over a few slices of pizza, we learned about the foundations of Stonyfield's mission straight from the very impassioned co-founder, whose life's work has become a combination of entrepreneurship and ecological stewardship, along with educating the public about the importance of maintaining your rights to know what's in your food. We could have listened to Gary all day -- he had a lot to say! -- but we still had one more farm to visit... and this one was a doozy.

Wonder Why Farm -- Cabot, Vermont

If the word "farm" brings to mind pictures of old, overall-clad farmers hunched over on a milking stool, it's time to refresh your connection. Morgan and Jen Churchill are the young, technologically-advanced generation of farmers who are ushering in a new era for the future of the industry. For their family, investing in the use of a robotic milker was one way to create more "downtime", ensuring more precious moments with their young children, Nora and Sam.

In the past, milking could eat up many hours of a farmers day, hours that could be better spent tending to hundreds of other important tasks on the seemingly endless list of things to do to properly run a farm. With the use of a robotic milking system, farmers are not only able to save time, but are also better able to serve the herd.

Though you might think of robotic milking as "factory-like" or "automated", the end result is actually a more personalized experience for each cow, even allowing them to be milked at will ! {I mean, they're just shy of getting hoof-icures and a personal masseuse.} When a cow enters the milking stall, a scanner identifies the cow by reading it's tag, and takes her weight, etc. as the robotic milking arm begins to search for the "target" with a camera. Once it's correctly positioned, the teats are sanitized and then the suction cups {"beakers"} attach to the cow {it doesn't hurt, I stuck my finger in one to check!} and begin milking.

Here's the cool part {as if the rest of this isn't cool enough!}: the milk from each cow is "read" by a sensor, creating a log of sorts documenting how much milk she gave, the amount of fat in the milk, etc. and is able to detect any contaminants. If something isn't right, the computer will text or email the farmer to update him about the issue {!!!}, allowing him to call on a vet if needed or monitor a cow that might not be well. This is integral in heading off any possible complications for a cow, especially in organic dairy farming where cows cannot be given antibiotics to treat illnesses.

As a reward for being milked, the cows get a little bit of {organic!} grain, which keeps them wanting to come back. Wish my washing machine would offer me a cookie every time I did a load of laundry.

Wonder Why Farm was amazing for so many reasons, starting with the obvious. I could not get over how the cows form a line and casually saunter in to be milked when they feel the need! {In case you were wondering, it kicks them out if they come back too often.} But beyond the jaw-dropping gadgetry, there is also a sense of humble, old-fashioned hard work that is clearly being instilled in the Churchill's children, who were eager to show us around or flip a switch on the milking machine when needed. Thanks to technological advances, they also have time to form friendships with their favorite cows, roll down hills and just be kids while their parents look on, knowing that their cows are in good "hands."

And as for growing the business, Morgan expressed contentment in the size and quality of their operation as it is, noting that "more" is overrated.

We Clean Up Real Nice

It is an understatement to say that we needed some freshening up after a day spent cuddling with cows. The smell of a barn really sticks! So we headed back to the hotel to get gussied up for a beautiful dinner at Michael's on the Hill.

The food was fantastic {specifically the Watermelon Panzanella and Grand Marnier ice cream atop the Rhubarb Crisp. Mmm.}, but it was bittersweet knowing that this dinner would conclude our time together. We all talked about our favorite parts of the day and shared our "aha!" moments, and then headed back for a good night's rest before going our separate ways.

One Name, Many Faces

Before this trip, I naturally reached for the Stonyfield yogurt at the grocery store because of my familiarity with the brand, but I never really thought about what that name stood for or where it came from for that matter. Now, when I see "Stonyfield", I see so much more than a brand.

I see the DeVos family inviting the community into their lives so they can understand more about their food. I see Julie and her family loving on their cows and tending to them with care. I see The Churchills watching their kids grow up and leading the way into the future of organic dairy. I see Gary, Mairead, Liza, Kyle and Britt and their commitment to this name and its mission. I see New England's beautiful landscape and warm people.

I know it may sound a bit cheesy, but this trip gave me such perspective on so many things; things that are too deep to talk about on a food blog! It's easy to get wrapped up in life and get into autopilot without taking time to think about why we choose one thing over another, but I urge you to take a moment and consider where your food comes from, who is making it, how and why. I think you'll be surprised at the connection you feel when you look beyond the exterior.

As for me, I'll still reach for Stonyfield, not because I know the label, but because I know them personally. Thanks for that opportunity, Stonyfield!

I'd love for you to "meet" my new farm tour friends! From left to right: Ann Fulton – Fountain Avenue Kitchen , Joanna Murnan – Making Mine , Jessica Morrison – 30 Something Mother Runner , Lynda McMillen – Me and My Pink Mixer , Sarah Bates – The Chef Next Door , Erin Huiatt – Midwest Mom and Wife , Ashley Covelli – Big Flavors from a Tiny Kitchen , Michelle Palin – My Gluten-Free Kitchen , Calley Pate – Back to Calley , Me!, Leah Segedie – Mamavation , Angela Bekkala – Happy Fit Mama , and Nicky Omohundro – Little Family Adventure

Disclosure: I was invited to participate in this all-expense paid trip as a member of Stonyfield's Clean Plate Club. As always, all opinions here are my own. 

Reader Interactions

August 29, 2016 at 11:10 pm

I so enjoyed walking down memory lane as I read your post. What a fabulous weekend it was...you summed it up so eloquently and your photos are fantastic!

thekitchenprep says

August 30, 2016 at 6:41 pm

Thanks so much, Ann! It was such a great trip and I'm so glad I got to experience it with you and the other wonderful gals! Hope all is well! 🙂

August 30, 2016 at 9:37 pm

Oh Dianna, I'm so glad you got to go on this trip! I love how descriptive you were about everything and oh am I so jealous with the last farm you got to see! We got to see one farm that had the beginnings of the technology of what the Wonder Why Farm is doing! Oh and Gary... isn't he just amazing!?!?!

August 31, 2016 at 4:32 pm

Thanks so much, Katie! You were totally right about it being an amazing, "life changing" experience. <3

Maeghan says

August 31, 2016 at 4:39 pm

What an amazing write-up! I've enjoyed reading this re-caps the past two years and hope I'll be able to go next year. In the meantime, my love for Stonyfield grows!

August 31, 2016 at 4:48 pm

Thanks so much, Maeghan! I'll keep my fingers crossed that you get to be part of the experience next year. It is pretty amazing!

[…] while. Right? I mean, I wrote a “short” work of non-fiction that I shared on Monday recapping my farm tour trip, but aside from that, it’s been all business, which is maybe why I have been avoiding my […]

[…] loyal to Stonyfield {although if you’re really interested, you can hear me wax poetic here and here}, but I have some fun news today that just adds adds fuel to the yogurt-loving fire: […]

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You love those blue booties, don’t you?

The USDA set regulations for organic farming and production practices based on the Organic Foods Protection Act of 1990. Accredited Certifying agencies inspect farms annually, taking soil and plant samples and detailed records of the farm. For crops, a farm takes three years to transition into an organic farm. The farmer can still sell to conventional food companies, but they are paying a premium to make the farm organic without the money coming in for it. Stonyfield helps cover these costs for the dairy farmers because there is such a high need for organic dairy. 

What do organic cows eat? 

How healthy are organic cows? 

While most of the farmers switched to organic practices for the better payout, all of them are extremely happy they have because of how well their cows are doing. 

I encourage you to check out more of the work that Stonyfield is doing, not only with bringing organic yogurts to your family but with sustainable packaging, and shipping practices that are also more sustainable.  You can also see where Stonyfield sources all of their dairy, chocolate, seeds, grains, and fruit on their Sourcemap!  You’ll learn about the farmers and coops that they are supporting in the process. 

– See more at: http://ota.com/organic-101/organic-myth-busting-month#sthash.7HyFsAlu.dpuf

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what a fun trip 🙂 I had the pleasure of visiting a conventional dairy farm in Kansas,it was amazing! They supply their milk to Dannon – a subsidiary of Danone. And just watching the extreme attention and care their give their cows was touching and beautiful.

I admire all farmers, as they all work long hours to keep their animals healthy and provide a wonderful income for their families. Thank you for sharing 🙂

Do the cows get to keep their babies at their side for at least 6 months or are they taken from their mom sold as veil? Are the old dairy cows taken to slaughter or do they get to live out their lives on this farm?

On the organic farms that we visited the calves stayed on the farm to become dairy cows if they were females. The males were sent to other farms though when they got older. Most of the dairy cows live out their lives at the farm. I was so happy with the humane way they were raising the cows. I wish more farms would switch to organic not just because of the nutritional aspect.

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Stonyfield Farm Tour: Part 1

Published: Sep 22, 2016 · Modified: Jul 3, 2023 by Ashley

A big, big thank you to Stonyfield for taking me on this incredible adventure in Vermont. As always, all opinions are 100% my own.

Today marks the first day of autumn, but my mind is still stuck on summer.

More specifically, my mind is stuck on Vermont .

I've jokingly told people that Vermont is my "spirit animal" many times, but this trip really solidified that it's no joke . It's such a beautiful, peaceful place full of friendly people, lush green mountains, and the happiest cows I ever did see.

Back in August, Stonyfield invited a fabulous mix of 13 food, travel, family, and healthy living bloggers from all over the U.S. to be part of their 2016 Farm Tour.

We all piled into a bus and hit up 3 working dairy farms scattered around Vermont over 2 days to learn about what goes into producing milk (and yogurt!).

I've known many of these ladies online for quite some time now, so it was great to put faces with names/blogs.

From left to right: Ann Fulton – Fountain Avenue Kitchen , Joanna Murnan – Making Mine, Jessica Morrison – 30 Something Mother Runner , Lynda McMillen – Me and My Pink Mixer , Sarah Bates – The Chef Next Door , Erin Huiatt – Midwest Mom and Wife , Me (holding my son's toy cow - more on that later!), Michelle Palin – My Gluten-Free Kitchen , Calley Pate – Back to Calley , Dianna Muscari – The Kitchen Prep , Leah Segedie – Mamavation , Angela Bekkala – Happy Fit Mama, and Nicky Omohundro – Little Family Adventure

My first order of business after arriving at the airport in Burlington (which, by the way, is the cutest ev-er) was to caffeinate! I'm a big coffee drinker, and while I did have some in the morning on the way in, I needed more. And when I saw that they had lattes made with local maple syrup , I was so down.

Iced maple latte in hand, I hopped in a car with a few of the other bloggers (including Dianna, who just happened to be sitting directly in front of me on the flight over, but we didn't realize until we landed!) to check out our digs for the weekend.

We stayed at the breathtakingly beautiful Stoweflake Mountain Resort & Spa  in Stowe, Vermont. Aside from the fact that I got a king size bed all to myself (pure heaven!), the grounds were just gorgeous! The courtyard totally reminded me of Alice in Wonderland (another favorite of mine), and I made sure to spend some time on the big wooden swing, soaking it all in during the little bit of downtime that we had.

After we got settled, a few of us decided to take a walk to find lunch. We found a really fun place, right down the road from the hotel (and right off the Stowe Recreation Path), called The Blue Donkey.

Aside from getting a kick (pun not intended, but I'm gonna roll with it) out of the name, we were happy to find somewhere with outdoor seating and a menu with options everyone could enjoy. It smelled incredible as we walked up, and we couldn't wait to dive in!

The food was so, so good. I ordered The Classic Blue Donkey (choice of cheese, lettuce, tomato, onion and pickles) with sweet potato fries. I love that they showcase local, seasonal products on their menu. It was one of the juiciest, most delicious burgers I've eaten.

And I'm also a fan of the sense of humor around the restaurant like the tip jar (pictured below), and the fact that their ice machine said, "Ice Ice Baby".

What can I say? I love a good pun.

After lunch, we met up with the rest of the bloggers and our 2 Stonyfield guides/soul sisters, Liza and Máiréad. We all made our way to the bus for a scenic drive out to Kimball Brook Farm in North Ferrisburgh, VT, where we were invited to attend one of their Summer Supper at the Farm events.

Now this type of event is right up my alley. The farm welcomes the entire community to come for an evening of good food, live music, hay rides and more. People can come in, pay for food (either a la carte or as a meal), and enjoy being outdoors in good company. Plus they can meander around the farm property to see the cows and the dairy operation in full swing.

There were so many locals there, and everyone was having a great time. And although it was my first time away from my family for more than a night, it was really nice to be surrounded by so many happy families, enjoying a beautiful summer evening on the farm.

The band that was playing did some of the same songs that my husband's cover band plays, too, so it was almost like my family were there with me. Everything about the farm really made me feel at ease.

Since we had a heavy lunch, I decided to go for what I dubbed a "side dish sampler", choosing one of each of the side dish offerings in lieu of a main dish with sides.

My sampler consisted of organic homestyle baked beans, sugar snap mac n cheese, organic salad, and corn on the cob. Being originally from Indiana, I was psyched to have such amazingly fresh, sweet corn. It was phenomenal! And the beans were meaty, sweet, and tangy. Just how I like 'em!

But I have to say, the farm's own salted butter totally stole the show. It was so good that I ate some of it right off the knife and debated pocketing the remainder of the container. It was glorious!

After eating, we headed over to the milking parlor just in time to watch the cows get milked.

The DeVos family purchased the farm in 1967. They started with 50 cows and in 2001, John De Vos III (JD) and his wife Cheryl took over and expanded the herd from 80 to 200. They also added a milking parlor.

In 2003, the farm started the transition to organic. Kimball Brook Farm became one of the largest certified organic dairy operations in the State of Vermont.

They've since opened a creamery that produces the butter I mentioned earlier, as well as several varieties of milk (the chocolate is heavenly!!), cream, half and half, iced teas and more.

As we were heading back to the bus, we saw the cows heading back out to pasture as the sun was setting in the distance.

I couldn't get over how beautiful this farm was. There was such a great sense of community and pride there that just gave me the warm fuzzies.

We made a quick pit stop at the Ben & Jerry's Factory/Ice Cream Shop  in Waterbury, VT on the way back. This is the mothership for all Ben & Jerry's fans, and everyone was excited to grab a scoop.

I was still really full from dinner, and I had been to the factory a few years ago, so I decided to take a walk up to the Flavor Graveyard  instead. I wanted to check out all the tombstones of the dearly departed ice cream flavors that the company used to produce.

Moment of silence for Fossil Fuel, which was much loved in the Covelli household.

The crescent moon was absolutely gorgeous over the field of solar panels that Ben & Jerry's has on their property. It was a perfect ending to a wonderful first day in Vermont!

Nothing like a day full of delicious food, friendly people, good vibes, and happy cows!

Stay tuned for the next installment to read about more of the dairy farms I visited in Vermont with the 2016 Stonyfield Farm Tour. I promise there will be lots of adorable cows and lush pastures to swoon over!

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September 22, 2016 at 8:06 pm

I loved reading about your trip and am looking forward to the next installment!

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This Real Mom - Whole Foods Plant-based Middle-aged Mom

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Stonyfield Farm Tour 2016

It’s been a few weeks since I went to Vermont on the 2016 Stonyfield Farm tour, and it’s still hard to put into words what an incredible, enriching experience it was. Growing up on Cape Cod, the closest I ever got to a farm was driving by one on a road trip! That all changed when I headed up to Vermont to spend some time on two dairy farms along with a wonderful group of bloggers including:

• Ashley – Big Flavors From a Tiny Kitchen
• Lynda – Me and My Pink Mixer
• Michelle – My Gluten-Free Kitchen
• Leah – Mamavation
• Dianna – The Kitchen Prep
• Joanna – Making Mine
• Ann – Fountain Avenue Kitchen
• Nicky – Little Family Adventure
• Angela – Happy Fit Mama
• Calley – Back to Calley
• Sarah – The Chef Next Door

I arrived at the Stoweflake in Stowe, Vermont on Friday afternoon and met up with Angela from Happy Fit Mama for a few hot and sunny miles after sitting in the car for over 4 hours! We enjoyed a late lunch at Charlie B’s and then got ready to meet up with the rest of the Stonyfield farm tour crew for dinner including our host Máiréad Dunphy and Liza Dube!

Summer Supper at Kimball Brook Farm

We took a bus ride over to Kimball Brook Farm in North Ferrisburgh. Kimball Brook Farm hosts community dinners during the summer months! How cool?! It was a beautiful Vermont evening, and we dined on locally sourced food (including butter, cream, milk and flavored iced tea from Kimball Brook) and enjoyed some live music before saying hello to the cows and heading back to the hotel to rest up for our busy day of farm touring!

Green Wind Farm

The next morning we got an early start and headed to Enosburg Falls to visit Green Wind Farm, owned and operated by Julie Wolcott and her family. The farm is transitioning to organic for their dairy, though their farming for fruits and vegetables is already organic.

We were so warmly greeted by Julie and her family, and I was so moved by the love she has for her animals and the farm and the tremendous amount of work involved in the day-to-day operation of a farm! After a brief introduction to Green Wind Farm and some information from Kyle Thygesen (Farmer Relationship Manager) and Britt Lundgren (Director of Organic and Sustainable Agriculture), we headed into the barn to learn about the ins and outs of operating a dairy farm.

On our way into the barn, we were introduced to a baby calf (just a few days old) who was ADORABLE and the subject of many photos! Julie then explained the milking process and the day to day life on a dairy farm. Afterwards, we headed out to the pasture area to see the cows in the field. The girls were happy to be out– enjoying the sun and beautiful weather. I love that you can just walk over and pet them (or they come over to you!)! Here’s a picture of me with two girls that were born at the same time and always stick together!

After our tour of the farm and some visiting with the cows, we enjoyed the most DELICIOUS farm-fresh breakfast inside the Wolcott’s home. It was a picture-perfect vintage farmhouse kitchen complete with a spread of farm-grown foods including eggs florentine, pancakes, yogurt, tempeh, and so many other delectable goodies! Breakfast in Vermont wouldn’t be complete without pure Vermont maple syrup, and Green Wind had some of their own on hand for us to enjoy.

I was so impressed and inspired by the love that the Wolcott family has for their animals and their land, and I truly hope I can go visit again (with the boys!)!

Lunch with Stonyfield’s CEO

After our trip to Green Wind Farm, we headed over to grab some delicious wood-pizza (made with local ingredients of course!) at Positive Pie  in Hardwick. Not only was the food delicious, but we had some great company in the form of Stonyfield CEO, Gary Hirschberg.

Gary used to live in my town (such a small world!), and I was lucky enough to sit next to him at lunch! We got to hear the inside scoop about what’s going on at Stonyfield and the organic food industry (side note: check out Just Label It for more info). Whenever I get to interact with a Stonyfield employee, I love the company even more; and this was no exception!

Churchill Farm

Our afternoon farm excursion took us to Churchill Farm in Cabot. Run by Jen and Morgan (and their two adorable children), they are 4th and 5th generation farmers in the town! It was so interesting to see a younger generation of farming and how they have integrated some new technology into their dairy farm.

They actually have a robotic milking machine– it was SO COOL! The cows have transmitters attached to one leg, and they go into one of two milking stalls when they desire (has to be at least a 5 hour interval). The milking equipment is laser guided onto the cow, and she gets to enjoy a grain treat during the process. The robot’s computer keeps track of milking intervals, amount milked, etc. and data can be reviewed at any point. It was fascinating to watch!

Dinner at Michael’s on the Hill (Waterbury, Vermont)

We ended Saturday with an UNBELIEVABLE dinner at Michael’s on the Hill in Waterbury. A chef-owned restaurant full of farm to table cuisine made this group of lifestyle/food bloggers very happy! The menu at Michael’s on the Hill changes seasonally, and we enjoyed dishes including: tomato and watermelon panzanella salad with Vermont Creamery goat feta and roasted Castelvatrano olives; summer corn soup with corn fritter and ramp oil; pasture raised beef tenderloin with sea salt roasted broccoli, crushed fingerling potatoes, creamed wild mushrooms and truffle butter; and plum tart with milk chocolate ice cream and dulce de leche .

Closing Thoughts

I am so thankful for the opportunity to attend the Stonyfield Farm Tour 2016. I have always been a loyal fan of Stonyfield and its mission, and the farm tour made that love ten times stronger! Stonyfield is a company that talks the talk AND walks the walk. Whether it’s working with local farmers to provide them with the resources they need to transition to organic or helping advocate for a consumer’s right to know when it comes to GMO; they are a very socially and environmentally conscious company and I’m very proud to work with them!

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plantbasedmidmom

have a Cow!

What's life like on an organic farm, you ask.

Follow along and find out! Get pictures, trivia, and news each month from a Stonyfield farm!

Meet The Ladies of Have A Cow

Hi! I'm Lynyrd, and I'm a Maine-iac (that's what they call people who live in Maine -- like me!). I live there with my mom, Lynx, and first-time farmers, Katie and Hayden. Want to learn more about farming in Maine and of course about me? Follow along.

Mayday Farm is a 90-acre organic farm in Leeds Maine. The "new kids on the block" Haden and Katie aren't from a farming family, they are first generation farmers from Virginia who came to the northeast to pursue dairy farming in May of 2021. 

"Being able to spend time with our animals, build our community, and invest in the future of the land is what led us here."

I'm from Mayday Farm

Hi! I live in Fairfield, Vermont. My farmers, John & Cassie Tiffany (and baby Elizabeth!), have been in operation for two years. Follow along as our new farm and family launch our great adventure!

Recently converted to organic in 2019, Maple Valley Jersey Farm in Fairfield, VT is one of the newest direct milk suppliers in the Stonyfield family. Let Deer share what life is like with farmers John & Cassie and the rest of her farm friends.

I'm from Maple Valley Jersey Farm

Hi! My farmers purchased land that hadn't been a dairy farm for twenty years. What's life like on a resurrected farm? Pick me to find out!

Farmers Sam and Eric purchased land that was once a traditional dairy farm. Pick Ali as your cow to hear about life on a farm reborn.

I'm from High Meadow Farm

Hi! I live in Cabot, Vermont. My farmers, Myles and Rhonda, are the seventh generation to work on my farm. Even their grandkids help out like old pros! Want to hear more?

Nine generations have worked on Molly Brook in Cabot, Vermont. Join Flowerchild and her farmers, Myles and Rhonda, for a nostalgic journey.

I'm from Molly Brook Farm

From The Field

Keep up with your cow pals by reading their blogs!

Lynyrd's blog

Deer's blog

Flower Child's blog

• Where To Buy
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About Stonyfield Organic

We've been working for you, your family, and our planet since 1983. Learn more about Stonyfield Organic's journey.

Stonyfield Organic, a certified B Corporation, is one of the leading organic yogurt makers in the country. Here at Stonyfield Organic, we believe that taking care of organic farmers, their cows, and their life’s work will produce healthy food, healthy businesses, and a healthy planet. In fact, we were working for all of this before we even became yogurt makers.

How it all began

Back in 1983, our co-founders Samuel Kaymen and Gary Hirshberg were running a non-profit organic farming school on a small New Hampshire farm. They were on a mission to help family farms survive, keep food and its production healthy, and help protect the environment.

However, the school needed funding. They put the farm’s seven cows to work (and all the helping hands they could wrangle) and began selling really good yogurt made without the use of toxic persistent pesticides or chemical fertilizers.

Samuel and Gary did most of the work back then. They milked the cows, made the yogurt, and even made sales calls and deliveries.

The yogurt was a hit. A big one. And Samuel and Gary realized that a successful organic company could make a bigger difference for family farms, people, and the planet than their school could. So, they decided to run with yogurt.

40 years later and our mission is still healthy

Today, Stonyfield Organic yogurts, smoothies, milk, and cream are sold in supermarkets, natural food stores, and colleges across the country. And all of it is made without the use of toxic persistent pesticides, artificial hormones, antibiotics, or genetically modified organisms (GMOs).

We’re still located in New Hampshire—about 30 miles east of the old farm—but now our organic ingredient purchases support a huge network of food producers, made up of hundreds of organic family farms, thousands of organic cows, and over 40,000 organic acres of land. In 2015, we went back to our own roots as an organic farming school when we helped Wolfe’s Neck Center for Agriculture and the Environment launch their organic dairy apprentice program.

We’ve always been passionate about planet-friendly business practices—from being one of the first manufacturers to offset emissions to making our own renewable energy, and much more.

In 2016, we became a certified B Corporation to validate how we’re holding ourselves to a higher standard of verified social and environmental performance, public transparency, and legal accountability.

In 2022, based on our total volume of organic milk, Stonyfield avoided the following based on calculations from The Organic Center toxin calculator :

• 10.8 million pounds of fertilizer
• 181 thousand pounds of pesticides
• 13.5 thousand ounces of antibiotics
• 245.5 thousand drug treatments are avoided each year

In 2022, we also achieved our goal of using 100% renewable electricity for our Londonderry, NH, manufacturing facility through a combination of purchasing renewable energy credits and supporting the construction of seven new solar arrays located in the United States.

The thought and passion that started Stonyfield Organic has only grown stronger, and we’ve never stopped working for healthy food, healthy people, and a healthy planet.

Learn more about why we believe organic matters.

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Stonyfield Farm Tour 2016

• by Erin Huiatt

Sharing is caring!

Hey guys! You may all know, by now, how much I love Stonyfield ! I have been so blessed to be a part of an amazing group of bloggers that make up Yo-Getters and Clean Plate Club . A few weeks ago I was selected, with 12 other Stonyfield bloggers, to fly to Vermont and take a tour of a few Stonyfield’s dairy farms (all expenses paid, may I add!!) This was such an amazing experience and I am so thankful to Stonyfield fo r allowing me to participate.

I learned so much about Stonyfield. Stonyfield is so much more than just yogurt (but the yogurt is pretty amazing). They play such a huge role in the agriculture world. They support and outsource to small farms. Kyle Thygeser, who guided our tours on Saturday, plays a huge role in creating these relationships and making sure each farm has the resources they need to become organic, or any other issues or concerns that may arise.

The first farm we visited on Friday evening was Kimball Brook Farm located in North Ferrisburgh, Vermont. They are a regular dairy farm and have amazing milk including Maple Milk AND a cappuccino which I chugged after being up at 3 am 🙂

Kimball Brook Farm hosts Summer Supper Parties and we were invited to join in with the festivities! We all had an amazing dinner all that was all locally grown or produced. Also, live music! It was such a gorgeous place and we got to visit with their cows too.

Saturday morning we awoke early and headed to Green Wind Farm in Enosburg, Vermont. Julie and her family run this small, gorgeous dairy farm. This was my favorite stop. Julie and her family are transitioning from a conventional farm to organic with Stonyfield and Kyle’s help.

They own 25 dairy cows and Julie had a name for every single one and knew every single one. This moved me. I loved how close she was with her “children”.

After the tour of Green Wind Farm, her family made us an amazing classic, farm cooked breakfast! Pancakes, french toast, egg scramble, their own personal, fresh maple syrup, yogurt, and much more! It was SOOOOO good!

After leaving Green Wind Farm we headed to lunch to meet Gary Hirshburg, co-founder of Stonyfield. It was such an honor to meet with him and chat about the history of Stonyfield and learn what his passions are. I learned that Gary and Samuel Kaymen’s original mission (and still today) was to help family farms survive, and keep the food and food production healthy. Read more about it here !

To this day, Gary is passionate about making sure consumers know what they are eating and making sure we know what is being put into our bodies, is safe. He is the Chairman of Just Label It . Go follow it now!

The second farm of the day was Churchill Farm in Cabot, Vermont. This was a completely different farm compared to the other two farms we visited! They had a robot that milked their cows daily! It was so neat to see how their farm ran on technology, daily. Each cow knew where to go and what to do when it was time to be milked.

This family was so sweet and you could definitely tell that the entire family works together for it to be a success.

My entire weekend in Vermont was filled with amazing food, meeting and creating some great friendships, kissing lots of cows, and most importantly, I learned how big of a role Stonyfield plays in the agriculture world. They truly care about the farmers and about what consumers are eating daily. I feel so blessed to be a part of spreading the word!

I had soooo many photos! Take a look at #StonyfieldFarmTour to check out all the amazing pictures!

Related posts.

Erin Huiatt

Erin is a reliable resource and stepping stone for women and families to find support and make connections within our community. She wants families to feel confident to reach out and ask for help and advice to get pointed in the right direction. She enjoys traveling and exploring with her two children in tow!

Indoor Water Parks Near Des Moines

Celebrate tulip time in pella, iowa, 10+ midwest museums for families, visiting the quaint city of pella, iowa, one thought on “ stonyfield farm tour 2016 ”.

two words…..maple milk. That’s Vermont in a nutshell right there. Looks like you had a great trip!

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• Preplanned tours
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Moscow Metro

The Moscow Metro Tour is included in most guided tours’ itineraries. Opened in 1935, under Stalin’s regime, the metro was not only meant to solve transport problems, but also was hailed as “a people’s palace”. Every station you will see during your Moscow metro tour looks like a palace room. There are bright paintings, mosaics, stained glass, bronze statues… Our Moscow metro tour includes the most impressive stations best architects and designers worked at - Ploshchad Revolutsii, Mayakovskaya, Komsomolskaya, Kievskaya, Novoslobodskaya and some others.

What is the kremlin in russia?

The guide will not only help you navigate the metro, but will also provide you with fascinating background tales for the images you see and a history of each station.

And there some stories to be told during the Moscow metro tour! The deepest station - Park Pobedy - is 84 metres under the ground with the world longest escalator of 140 meters. Parts of the so-called Metro-2, a secret strategic system of underground tunnels, was used for its construction.

During the Second World War the metro itself became a strategic asset: it was turned into the city's biggest bomb-shelter and one of the stations even became a library. 217 children were born here in 1941-1942! The metro is the most effective means of transport in the capital.

There are almost 200 stations 196 at the moment and trains run every 90 seconds! The guide of your Moscow metro tour can explain to you how to buy tickets and find your way if you plan to get around by yourself.

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Moscow Metro

Introduction of moscow subway system (metro).

Nowadays the Moscow Metro has 12 lines, light subway and monorail. All stations are unique and beautiful in their own way. Unfortunately, in order to visit them all, you need to spend many days. I invite guests to visit the ones that have the greatest cultural and historical interest from my point of view. Among them are the Revolution Square, Arbatskaya, Kievskaya (Arbatsko-Pokrovskaya Line № 3); Kievskaya, Belarusskaya, Novoslobodskaya, Komsomolskaya (the Ring line number 5). Let us dwell a bit on each.

Arbatsko-Pokrovskaya Line

Subway station "revolution square".

Most recently - in the year 2008-2010 – the Eastern lobby was renovated. Because of the terrorist attacks in the Moscow subway that took place several hours before the planned opening of the East lobby after renovation, the solemn part of the event was canceled.

Subway station Arbatskaya

Subway Arbatskaya is located on the same subway line as the station "Revolution Square." It was founded in 1953. It received the name in honor of the Arbat Street. It has one ground lobby (Western). Initially, the lobby was in a separate building, but the new building of the General Staff of the Ministry of Defense started, the lobby appeared to be in its atrium. The old exits were bricked up; a new entrance was built into the building of General Staff of the street Vozdvizhenka. There is a huge frame with a missing portrait in the ground lobby - until mid-1950 there was a portrait of Stalin. According to some reports, it survived, but closed with plaster.

The lobby was restored and partially reconstructed in 2007-2008.

The depth of the station is 41 meters.

Pylons are finished with red marble at the bottom, decorated with bouquets of flowers made from ceramics. The floor is laid out with gray granite. The walls lined with glazed ceramic tiles, white top and black bottom. The station hall is illuminated by massive bronze chandeliers in the form of rings.

Subway station Kievskaya

There are several subway stations "Kievskaya" in Moscow, located on different branches. This name is quite popular. It comes from the capital of Ukraine - one of Russia's nearest neighbors - the city of Kiev. The name is fully consistent with the idea of the subway station. The interior the station devoted to Soviet Ukraine and the reunification of Ukraine and Russia. The station is decorated with a large number of paintings .Twenty four murals depicting workers of Soviet Ukraine are placed on the arch above the pylons. The wall from the side of platform also contains frescos, mainly with images of fantastic plants. Pylons are decorated with light marble and additionally decorated with colorful ceramic cornice. The butt of the station has a large mosaic, depicting festivities to celebrate the 300 anniversary of the reunification of Ukraine and Russia.

Opened in 1953, this subway station for a long time was the final (1953-2003).

The station has one lobby, combined with the station ring line and located in the building of the Kievskaya railway station. The diameter of the central hall station is 9.5 m, the diameter of side one is 8.5 m. The depth of the station is 38 meters.

= Ring Line Subway =

It opened in 1954. The station received its name after the Kiev station, and locked the Ring line. During the construction of the station many projects were proposed, but the victory in the competition won the Kiev architects who made the construction of the station. It is the only station of the Ring Line which is not located in the Central Administrative District of Moscow.

The station has a pylon structure. Eighteen pylons are decorated with mosaic panels of glazes, decorated on the theme of Ukrainian history and friendship between the Ukrainian and Russian peoples, which started in the mid-17 century.

On the front wall of the central hall of the station a large panel with molding in the form of flags and a mosaic portrait of Lenin in the center are located. There are lines of the Soviet national anthem around the portrait, and under the portrait - the words of Lenin. One of the ways out of the station was designed by French architects modeled on the Paris Subway in 2006.

At one of the mosaics – “The Struggle for Soviet power in Ukraine "- modern passengers observe a mobile phone and PDA in the hand of one of the guerrillas, and on his knees - a laptop. In fact, he uses a field telephone, which was really a heavy thing (guerrillas holds it in two hands), and thing that people see a laptop is the lid of a box with a telephone. However, these phones have begun to produce only in the second half of the 20-ies of XX century. We must assume that the mosaic depicts a foreign field telephone transmitter.

Subway station Belorusskaya

The founded of the station was in 1952. It received the name after the Belarusian railway station nearby. The station has two ground-based lobbies. The Western one goes to Tverskaya  Zastava. It is decorated with beautiful carvings. The Eastern one leads to Butyrskiy shaft and Forest Street. The Eastern lobby is known for its majolica panels.

The station Belorusskaya is located at a depth of 42.5 m below ground. The diameter of the central hall is 9.5 meters.

Pylons are faced with light marble. The walls lined with white ceramic tiles, the floor is covered with ceramic tiles, gray, white and red colors. Lamps placed on pylons, in the form of vases made of glass and marble. The theme of decoration is economy and culture of Belarus. Decorative pattern on the floor repeats the theme of traditional Belarusian embroidery. Decorations of the ceiling consist of stucco decorations and 12 mosaic panels depicting the life of the Belarusian people.

Subway station Novoslobodskaya

Built in 1952, Subway station Novoslobodskaya got its name from the eponymous street:  the station is located at the very beginning of it.

Novoslobodskaya is pylon station of deep foundation (its depth is 40 m) with three arches.

Exit to the street is through the ground lobby with column portico, located on Novoslobodskaya Street lined with gray marble. Pylons of the underground station are faced with marble from the Urals. Thirty two spectacularly illuminated stained-glasses, placed inside the pylon and bordered by steel and gilt brass are splendid decoration of the station. A remarkable mosaic "World Peace" is located at the end of the central hall. The picture depicts a happy mother with a baby in her arms; it was the face of Stalin at the picture: the child gave a hand to him. But in times of Khrushchev the face of the former leader of USSR was removed from the panel. The walls are lined with bright marble; floor is covered with white and black granite slabs, placed in a checkerboard pattern.

Subway station Komsomolskaya

The station was built in 1952 and named in honor of the Komsomolskaya Square, which is situated nearby.

This subway station is the station of the deep bedding. Its depth is 37 meters. The station has column and three- arched design. Cast iron decoration is used in the construction, monolithic slab used as a tray for a collapsible finishing. The length of the boarding hall is 190 meters; width of it is 10 meters. There are 68 octagonal columns at station.

The main theme of the interior of the station is the fighting of the Russian people for their independence. The ceiling is decorated with eight station mosaic mural made from glazes and precious stones. Six of them represent the Alexander Nevsky, Dmitry Donskoy, Kuzma Minin and Dmitry Pozharsky, Alexander Suvorov and Mikhail Kutuzov, the Soviet soldiers and officers at the walls of the Reichstag.

 Two other panels, depicting Stalin ("Victory Parade" and "Presentation of the Guards Banner"), were replaced after the dethronement of Stalin's personality cult in 1963. New panels depict Lenin's speech in front of the Red Guards and the Motherland on the background of the Kremlin's Spasskaya Tower.

The yellow ceiling is decorated with mosaic and moldings. The hall is illuminated by massive chandeliers hanging between the panels; platforms are illuminated with smaller chandeliers. The columns are decorated with marble capitals and trimmed with light marble, as well as the wall station. The floor is laid with pink granite. There is a bust of Lenin at the end of the hall. At the opposite end of the escalator is a large Florentine mosaic of the Order of Victory with red banners on the background. The ground lobby of the station is decorated with bas-reliefs.

In conclusion...

Each of the stations of the Moscow subway is attractive and interesting in its own way. Each has its own long and fascinating history and is beautifully decorated. The Moscow subway is a whole world, which can be talking about for hours. I suggest you short - no more than one hour and a half - and a fascinating journey through the world of the Moscow subway. The pleasure is guaranteed!

Sculpture Park "Art Muzeon"

Mausoleum and necropolis.

• Bombing in Moscow Metro On March 29, 2010, another tragic event happened in Moscow that shocked not only the citizens of the Russian Federation, but also many people from countries that oppose the threat of terrorism. In the early morning rush hour, two women bearing suicide weapons blasted themselves in the subway trains of the Moscow Metro.
• The Best Redesign of Moscow Metropolitan Map 2013 Russia's leading internet and graphic design agency has won an online vote for the best redesign of the Moscow Metro map. Art. Lebedev Studio is a design company in Russia, founded in 1995 by Artemy Lebedev. They redrew the Moscow Metro map for a second time in three years, with even cleaner graphics and a raft of new details and won more than 50% of the online vote.

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About Me in Short

My name's Arthur Lookyanov, I'm a private tour guide, personal driver and photographer in Moscow, Russia. I work in my business and run my website Moscow-Driver.com from 2002. Read more about me and my services , check out testimonials of my former business and travel clients from all over the World, hit me up on Twitter or other social websites. I hope that you will like my photos as well.

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Moscow Metro Tour

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Description

Moscow metro private tours.

• 2-hour tour $87:  10 Must-See Moscow Metro stations with hotel pick-up and drop-off
• 3-hour tour $137:  20 Must-See Moscow Metro stations with Russian lunch in beautifully-decorated Metro Diner + hotel pick-up and drop off. 
• Metro pass is included in the price of both tours.

Highlight of Metro Tour

• Visit 10 must-see stations of Moscow metro on 2-hr tour and 20 Metro stations on 3-hr tour, including grand Komsomolskaya station with its distinctive Baroque décor, aristocratic Mayakovskaya station with Soviet mosaics, legendary Revolution Square station with 72 bronze sculptures and more!
• Explore Museum of Moscow Metro and learn a ton of technical and historical facts;
• Listen to the secrets about the Metro-2, a secret line supposedly used by the government and KGB;
• Experience a selection of most striking features of Moscow Metro hidden from most tourists and even locals;
• Discover the underground treasure of Russian Soviet past – from mosaics to bronzes, paintings, marble arches, stained glass and even paleontological elements;
• Learn fun stories and myths about Coffee Ring, Zodiac signs of Moscow Metro and more;
• Admire Soviet-era architecture of pre- and post- World War II perious;
• Enjoy panoramic views of Sparrow Hills from Luzhniki Metro Bridge – MetroMost, the only station of Moscow Metro located over water and the highest station above ground level;
• If lucky, catch a unique «Aquarelle Train» – a wheeled picture gallery, brightly painted with images of peony, chrysanthemums, daisies, sunflowers and each car unit is unique;
• Become an expert at navigating the legendary Moscow Metro system;
• Have fun time with a very friendly local;
• + Atmospheric Metro lunch in Moscow’s the only Metro Diner (included in a 3-hr tour)

Hotel Pick-up

Metro stations:.

Komsomolskaya

Novoslobodskaya

Prospekt Mira

Belorusskaya

Mayakovskaya

Novokuznetskaya

Revolution Square

Sparrow Hills

+ for 3-hour tour

Victory Park

Slavic Boulevard

Vystavochnaya

Dostoevskaya

Elektrozavodskaya

Partizanskaya

Museum of Moscow Metro

• Drop-off  at your hotel, Novodevichy Convent, Sparrow Hills or any place you wish
• + Russian lunch  in Metro Diner with artistic metro-style interior for 3-hour tour

Fun facts from our Moscow Metro Tours:

From the very first days of its existence, the Moscow Metro was the object of civil defense, used as a bomb shelter, and designed as a defense for a possible attack on the Soviet Union.

At a depth of 50 to 120 meters lies the second, the coded system of Metro-2 of Moscow subway, which is equipped with everything you need, from food storage to the nuclear button.

According to some sources, the total length of Metro-2 reaches over 150 kilometers.

The Museum was opened on Sportivnaya metro station on November 6, 1967. It features the most interesting models of trains and stations.

Coffee Ring

The first scheme of Moscow Metro looked like a bunch of separate lines. Listen to a myth about Joseph Stalin and the main brown line of Moscow Metro.

Zodiac Metro

According to some astrologers, each of the 12 stops of the Moscow Ring Line corresponds to a particular sign of the zodiac and divides the city into astrological sector.

Astrologers believe that being in a particular zadiac sector of Moscow for a long time, you attract certain energy and events into your life.

Paleontological finds 

Red marble walls of some of the Metro stations hide in themselves petrified inhabitants of ancient seas. Try and find some!

• Every day each car in  Moscow metro passes  more than 600 km, which is the distance from Moscow to St. Petersburg.
• Moscow subway system is the  5th in the intensity  of use (after the subways of Beijing, Tokyo, Seoul and Shanghai).
• The interval in the movement of trains in rush hour is  90 seconds .

What you get:

• + A friend in Moscow.
• + Private & customized Moscow tour.
• + An exciting pastime, not just boring history lessons.
• + An authentic experience of local life.
• + Flexibility during the walking tour: changes can be made at any time to suit individual preferences.
• + Amazing deals for breakfast, lunch, and dinner in the very best cafes & restaurants. Discounts on weekdays (Mon-Fri).
• + A photo session amongst spectacular Moscow scenery that can be treasured for a lifetime.
• + Good value for souvenirs, taxis, and hotels.
• + Expert advice on what to do, where to go, and how to make the most of your time in Moscow.

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