Here’s an excerpt from a Salon.com story about a couple of artist/intellectuals who gave up the New York way of life to become goat herders in Vermont. Sounds like fun. Thanks to Gordon Watson, our west-coast correspondent, for bringing this story to our attention.
picture from the Salon.com story.
“June 29, 2009 | Brad Kessler was living in a rent-controlled apartment in New York’s East Village, writing fiction and teaching creative writing at the New School, when he decided to say goodbye to all that and move to rural Vermont.
There he and his wife, the photographer Dona Ann McAdams, began to raise goats. What was initially a brood of four and a lighthearted hobby has since expanded to 17 animals and a licensed operation that sells goat cheese to a few of New York’s most cheese-famous restaurants. Kessler’s memoir “Goat Song” is the story of this transformation.
It would be facile to stumble into convenient, “country mouse/city mouse” clichés about the urbane urbanite who on a whim sheds his sportcoat, loafers and book parties for work boots, shit-shoveling and irony-free trucker hats. The truth is more complicated, and more interesting: Kessler and McAdams were never at home in Manhattan, and longed for the feeling of remove they’d once cultivated at a rented farmhouse in West Virginia that burned to the ground. They’d been looking for a place in Vermont for five years before they found what they wanted: 75 acres of mostly wooded valley with an 18th-century white farmhouse the realtor described as basically a tear-down. It was a full decade between moving there and beginning their foray into animal husbandry.
The rewards, however, have been all that one would expect. Kessler discovered a bounteous and ancient literary tradition associated with pastoralism, which is actually civilization’s oldest profession. And though he knows it “sounds flakey,” he says there’s a transcendent calm that comes from walking with goats, the animal that was first to be domesticated and is, most people are surprised to learn, as warm and social as a dog. “Goat Song” explores both of these themes and more as it describes the day-by-day rudiments of tending, milking and birthing goats, baling hay and making cheese. And it does so with the rich lyricism that emanated from Kessler’s novel, “Birds in Fall,” winner of the 2007 Dayton Literary Peace Prize.
Kessler spoke with Salon earlier this month from his home. He had just returned from Rome, where he’d been finishing up his fellowship with the American Academy there as winner of its 2008 literary prize.
What are you doing today?
I woke up at about 6 and milked the goats at about 7. We have 9 goats now, and 8 kids. I made a quick mozzarella first thing this morning — it only took about 45 minutes. Then I got to muck the barn out. I was basically all done by 10. Then a quick shower, and I started my day.
Ditching it all to move to the country and raise goats is probably the fantasy of about 95 percent of Salon readers. How were you able to make it work and overcome the seeming obstacles that life throws up in front of us?
We had a rent-controlled apartment in the East Village, but we were away from it whenever we could be. Both of us taught at universities part-time, so we had summers and long weekends at this cabin in West Virginia where we learned to grow our vegetables and generally live rurally. So moving to Vermont felt like moving to the suburbs compared to Appalachia; it’s only a four-hour drive from New York. The goats were the final imprimatur. They were also the excuse for never having to go back to New York again because we had to watch the animals. The truth is if we didn’t have other income from teaching and writing it’d be very hard to do this, certainly in the way we do it, which is seasonally and small-scale. It’s not a weekend thing. That said, there are people we know up here we were inspired by who have a day job and as many goats as we do and make cheese.
Why goats and not chickens, cows, horses or rabbits?
We had a neighbor who had two dairy goats, and [my wife] Dona came home once with the milk still warm in the bottle. I always experimented in the kitchen, so first I made a quesa blanca, which wasn’t great but it was OK — certainly it was the freshest cheese I’d ever had. Then I made a chevre and it was a revelation. I’d never tasted anything like it, because to eat a fresh raw milk chevre only hours old is illegal. One of our staples is a chalky log of goat cheese you buy in a store, and to realize we could actually make something so much better than that was astonishing. So the first thing was about the cheese.
But it’s also about the animals. When it comes to cheese, there’s goat people, there’s sheep people and there’s cow people. None of them see eye to eye, and all are biased. The stereotype is sheep people like landscape; they like to see the flock on the hillside, which looks pretty, but a sheep person doesn’t really like the animal itself. Goat people like the animal and make the cheese to support the animal. And cow people like heavy machinery.
I’d always liked goats. There’s a great quote in the 11th edition of Encyclopedia Britannica under the definition of goat: “The goat from all times has been considered everything associated with evil.” It’s been scapegoated, abused, misrepresented and considered devilish and impudent — and all those things appealed to me and were all sort of wrong. They have personality, unlike sheep. Sheep follow a strong leader. There’s no singular for sheep — you’re one or you’re many.
Many people would be surprised to learn goats are affectionate and attaching.
Having goats is like having a flock of dogs. They each have their individual personality. We walk our goats up in the woods just about every day and they follow, they come, they know their names when they want to. If they’re in a good mood or you’ve done something to ingratiate yourself with them they’ll lick you on the cheek. If they’re mad at you they’ll just ignore you. They’re very companionable. If you look at the history of goat-keeping, there’s all these photos of women in Europe along the roadside with a goat on a leash, then there are some rather lascivious sculptures from Pompeii of people having sex with a goat. So humans and goats have had this thing going on for a long time.
What was the best and worst part of the process, from building the fence to mating and birthing the goats, to milking and harvesting hay?
People ask is making cheese hard and the answer is no, but to get clean, fresh, raw milk — that’s the hard part. That takes months. Making cheese takes hours. The best thing is cracking open a tomme [a wheel of cheese]. We were away in Rome this whole winter and we ate a lot of cheese in Italy, but to come home and go down to the cellar and bring up a tomme and open it up and eat it is just an amazing thing. First of all, it tastes incredible — I’m completely biased but it tastes better than anything I had in Italy. We know what went into it — the animals who made the milk, the grass the animals ate, the process of making it, the microbes that went into it. So, having been displaced, there’s this wonderful sense of homecoming — not only coming back to this house in this valley, but then to have a piece of food, to ingest a piece of the landscape in a very physical, immediate and almost primal way….”
Read the rest of the story on Salon.com. There’s lots more.
