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Right here at ChopChop Household, we’re significant believers in realizing all we can about our meals and exactly where it comes from. So we have been excited to get to speak to Allison Akins, a seventh-generation Cabot dairy farmer, about life on the farm and what her job is like. Here’s what Allison told us.

Can you inform us a tiny bit about a day in the life of a dairy farmer?

Just about every day is various from the prior day. Every single 1 of us, owners and staff, have quite various responsibilities but we all perform collectively for our farm to run effectively and sustainably. Our farm has been in the Akins family members for practically 200 years, so it is crucial to us to carry this on for lots of much more generations. My brother Ryan is the 1st 1 to the farm in the mornings at four a.m. He and his group prepare the feed for all the animals on the farm. Every single age group of cows—from newly born calves to heifers (cows that haven’t had a calf however) to milking cows (cows that have had at least 1 calf)—has various nutritional requirements. Consequently, every group has a various recipe of feed that requirements to be created fresh just about every day.

The feeding approach requires about four to five hours just about every morning. My father Mark oversees the herdsman crew. When he gets to the barn at five:30 a.m., he checks the maternity pen to see if any babies have been born overnight. Then, he and 4 staff start off to bring the 1st group of cows down to the milking parlor. We milk about 700 cows 3 instances a day: six a.m., two p.m., and 10 p.m. When milking begins, the farm gets really busy and absolutely everyone is going in all various directions. Even although I have a complete-time job off the farm for our farm’s cooperative, Cabot Creamery, I nevertheless enable with workplace perform and veterinary duties. I get to the farm about 7 a.m. I verify the calf barns for indicators of any person not feeling effectively, and, of course, give some of my favored calves a couple of added scratches. Based on the season, the middle of the day can consist of meeting with salesmen or vendors, fixing gear, creating a new barn, carrying out crop perform, or even just sitting down and paying bills. Frequently, we are generally carrying out a mixture of every thing all through the day.

About lunchtime, my father, brother, and I generally attempt to touch base to make positive we are checking issues off our to-do list and delegating any tasks that require to be a priority. By noon, commonly we’ve effectively surpassed our 10,000 measures for the day, but we do not quit till the perform is accomplished. We are quite fortunate to have amazing staff, lots of of whom have worked on our farm for more than a decade. My brother and I are the seventh generation of our family members farm—a farm that presently has 3 generations of the family members in ownership. My father’s parents are nevertheless active in every day life on the farm. My grandmother can be located mowing the farm lawns, and my gramps is generally in a manure truck headed to fertilize a hayfield. Collectively, we all make it perform and we all have pieces that we delight in operating on. But, the most crucial piece is that we are operating side by side as a family members.

What do you really like about ChopChop Household?

I really like that ChopChop Household values households spending time collectively in the kitchen. Youngsters understand so a lot much more about meals and nutrition when they have hands-on finding out. And what greater way to understand than collectively as a family members? It might be messy and take longer, but the laughter and memories that come with cooking collectively are effectively worth it. Participating in cooking with my family members members from such a young age has permitted me to branch out and really like all sorts of meals and not worry attempting anything new. I genuinely appreciate the values that ChopChop Household stands for, as a farmer and as a foodie, due to the fact absolutely nothing is much more crucial than future generations understanding exactly where their meals comes from and how to be creatively healthful.

What is your favored recipe (with or without having cheese in it)?

I jumped on the Instapot trend about six months ago and I haven’t looked back. I am a big proponent of 1-pan meals. And my family members is, of course, mac and cheese fanatics. Cabot has a amazing and effortless mac and cheese recipe for the Instapot. I’ll generally have a soft spot for my crockpot as well basically due to the fact it enables me to multitask. I generally claim the appetizers for a potluck dinner and my family’s Spinach Artichoke Dip has been a broadly requested recipe.

Who taught you how to cook?

My family members generally created positive to sit down collectively for dinner as typically as probable, even if it meant consuming collectively on a truck tailgate in a field. I have fond memories of assisting my mom cook just about every likelihood I could get—from meals as straightforward as grilled cheese and soup all the way to Thanksgiving dinner for our extended family members. But my dad has the sweet tooth of the family members, and no 1 tends to make cookies very like he does. Even to this day, my parents, my brother, his wife, and I nevertheless have dinner collectively at least when a week. The kitchen is genuinely the heart of my parents’ house.

What is a new cooking talent you have discovered in the final year?

My parents gifted me a pasta press for Christmas this previous year. Despite the fact that I haven’t perfected the talent however, I really like producing as lots of dinners from scratch as I possibly can. Practice tends to make great!

What is a meals you want you liked but do not?

I am not a big fan of seafood, especially clams. But they’re my brother’s favored and nevertheless are his birthday dinner request just about every year! He most likely gained a liking for them due to the fact, anytime Mom created them increasing up, I’d consume half of mine and Ryan would generally get to consume the rest.

What is generally in your fridge or pantry?

Cabot Cheese, of all sorts. Expanding up as a Cabot dairy farmer, cheese fairly a lot runs via my blood at this point. My college pals nevertheless like to tease me about generally getting cheese to make grilled cheeses for any person who asked. But now, I’m generally on the prepared for a cheese and cracker platter for any celebration or occasion that I go to!

What is anything a family members member cooked when you have been increasing up that you can nevertheless smell or taste?

Practically nothing beats the smell of walking into my parents’ property and smelling my dad’s chocolate chip cookies. Hot out of the oven, they just melt in your mouth.

What are some of your most memorable cooking moments?

There are moments when I’m consuming my dinner and I understand just about every element of dinner was grown or raised on my farm. I really like getting a big garden significant adequate to present fruits and veggies to my extended family members. Plus, I am fortunate adequate to have a brother who enjoys raising all sorts of animals so we can have fresh beef, pork, or fowl all year lengthy. These genuinely are my favored dinners exactly where I know how a lot time and care went into the whole meal from farm to table.

Is there any meals you grew up consuming that you now understand was certain to your culture or geographic place?

When I was about 10 or 11 years old, I realized that not absolutely everyone could go into their backyard and choose raspberries off the bushes or dig up some carrots for dinner. I’ve been so fortunate to comprehend the seed-to-table aspect of exactly where my meals comes from. This has turned into my passion of teaching people today that it is so effortless to have a smaller garden no matter exactly where you reside. You can develop lettuce in a four-inch by four-inch planter in your living area, carrots in a mason jar, or herbs in your windowsill. Plus, farmers markets enable for you to meet the farmer who is increasing the create their promoting, enabling you to ask any queries you might have. Farmers are passionate about what they do and really like to teach any person who is prepared to learn—especially little ones who have a passion for meals.

About Allison:

Allison Akins is a seventh-generation dairy farmer from Lisbon, NY. Her family members is 1 of the 800 farm households who personal Cabot Creamery Cooperative, with the milk from Allison’s family members farm becoming created into “The World’s Most effective Cheddar.” Soon after graduating from SUNY Cortland and operating at an agricultural finance corporation, Allison returned to the farm to continue her family’s practically-200-year legacy. She enjoys operating alongside her family members, assisting with the veterinary perform, and driving her trusty old dump truck for crop perform. In addition to the farm, Allison enjoys gardening, cooking, hiking, and photography.