How Her Goat Cheese Business FLOURISHED from 0.1 Acres

How Her Goat Cheese Business FLOURISHED from 0.1 Acres

Fellow making sheep’s milk yogurt in northern England and it was just creamy and delicious I thought oh my goodness if I could milk sheep that would be great for a small family farm and when I came back and told my friends I I’m going to milk sheep and there there’ve

Been Dairy goats in this country for a hundred years Mary but when I came to ug you know I took the classes but I was busy looking for more I mean that’s what sold me on the goats was they turn privet poison ivy cudu all the little

Brushy stuff into tasty Mill I love the animals and if nobody had showed me these animals I wouldn’t have known and you have dairy goats correct what kind of goats are sonin It’s s AA n n they are a Swiss breed so on the Alps and that the white coat color is

Dominant there’s alpines and old Hosley and toen bgs that come from that region alpines can be I’ll call it party color they’re not and the toggenburgs is what Carl sandberg’s wife raised and they’re a smoky gray with white stockings and then some white face marking why did you

Choose that breed I was looking for something where the the person who owned them was conscientious about tuberculosis and brucelosis testing there’s a thing called arthritic and sephtis and if the goats have that they’ll pass it from mother to daughter and that way they come down at

Two and three and four years old crawling on their knees cuz they’ve got an arthritis and I wanted to make sure before I bought an animal that the person that I purchased from had that kind of animal and I went to the goat meetings that they have there’s a group

Of folks that meet once every other month because listening to all the different ones when I met the the woman that I purchased from Linda Pearson of Rock Point Farm she was truly a a farmer animal oriented person what do you mean by that there were other folks who had

Come from either showing horses or showing dogs but because I wanted somebody who had a farm background and I’d go to the different farms and they didn’t have their Farm laid out you know now temple grandon with all of her design things but I thought about the

Animals back when I put this together yeah and knew that if you worked with the animals I mean I can have my herd checked by the veterinarian once a year in an hour and that’s 60 animals in an hour where there’s other people that are still rounding them up for the

Veterinarian and the you know the veterinarian doesn’t want to come and see those folks you chose the sonen breed because the person that you found had reliable account able and Jean specific animals just happen to have that breed or well the the animals themselves when I went to visit they

Were calm they were peaceful they were easy to work with and that’s what I found as I’m here I mean I went to visit my friend and her female animals as I came through the gate would stand up and act like they were going to headbutt me

And I thought no I’m having SM children with my goats I don’t need anybody who’s got an attitude like that yeah these the the first 11-year-old that Linda let me borrow because she was in milk in December and she didn’t want to milk in December I just wanted the milk and that

Goat had never seen a small child she came up behind my daughter and just pushed her a little bit and my daughter turned around and held her face and said I really am going to like you so you should be nice and that was the end of

It that was the end of it at 3 years old my daughter said that so you know that’s sweet if if that’s the kind of animal that’s what you want why did you get Dairy goats and how long have you been here cuz this is an interesting part we’re like in

Atlanta in I mean we’re not in the city but we’re pretty close we’re 13 miles from the capital but this is Clayton County it’s not fton or decab and the woman who moved here in 1931 had 49 Acres she did the subdivision out front

And on the side to make her money in her later year but this was her home place from 1931 to 1981 did you buy it from her no there was a woman who had horses and she built the barn that we have and that was I think her indoor arena and

Keeping her horses the the little block building is a building that I had built to the dairy specification when did you move here October of 95 but my degree is in animal science I had worked with horses growing up but when I came to ug

You know I took the classes but I was busy looking for more what do you mean more they were they introduced you to pigs and beef cattle and dairy cattle uhhuh and a few sheep that was it now 4 they have a sheep raising program for

Children but as soon as you You’ raised that sheep you have to kill it and as a young person I knew that I couldn’t pour all my heart into that sheep and then have it go yeah and so I didn’t join that program but as I graduated with my

Degree first I worked as a research technician with pigs and kept all the the research protocols and taught The Graduate students the things that I was supposed to teach them then moved on to a grazing facility for sheep and cats I I went for a change and they had sheep

That I I worked with out there and as I was doing the research with the Sheep the person who was their Shepherd was transitioning to another job so I transitioned to the shepherd and it was an incredible opportunity that they allowed me and there were mistakes made I won’t say there weren’t

But they they trusted me well enough and so I worked there 2 years into it was it was 6,800 Acres of government land wow I got a little lonely so I came back East my sister was in England and so my mother told me that you know I wasn’t

Doing anything important that I should go cuz she was lonely so I took my leave of the government work and went for two months by the time we got over there by the time I got a passport and the travel Arrangements all taken care of we got

Over there my mother and I and she’d found the love of her life and was not interested in leaving him your sister yeah so my mother and I visited her visited friends in Norway and then I traveled around Europe for just a bit you know not

Okay here and there now and then but um as I came back to England there was fella making sheep’s milk yogurt in Northern Western England and it was just creamy and delicious I thought oh my goodness if I could milk sheep that would be great for a small family farm

Yeah that would be great and when I came back and told my friends I I’m going to milk sheep and there there have been Dairy goats in this country for a hundred years Mary and I started looking into it and found these and after working with sheep that every day you

Work with them and they’re still scared to death of you so work working with these they give back so much they’re so personable that it was a a good thing and that’s I wanted to be a stay-at-home mom I’d started working on the fish docks of New Jersey when I was 13 so

Hard work anyway you slice it this has been wonderful fun my children and I had a great time with it we’d go to the fairs in the fall and it I’ve seen many of your plaques that were hanging up there on my way in well that’s Mandy and

Her children would go and so my children would go and while you know we have relatives up in the Northeast My Children’s Close relatives are Mandy’s children and the other because they go camping at the fair with their other goat friends uhhuh so you said you just

Wanted this to be a family farm how did it transition from a family farm to this big of an operation it was 12 A2 Acres when we moved in and over time I’ve been able to acquire land across the driveway and up a little ways and then across the creek

So that we’re now 40 acres now can we pause on that for a second because like we said before you’re surrounded by subdivision so how have you been able to get the land that seems rather difficult in an area that’s already being subdivided cross the road because we are

The reason that this hadn’t been built up to that point is we’re the drain for the whole neighborhood oh I mean look at the roll of the land all of those houses they drain back this way those houses there drain back this way yeah they even have a pipe that takes

Water storm water from the road next you know behind us and then puts it over here wow so it all just goes through here drains to the creek and eventually makes its way to the Atlantic wow okay so nobody wanted it because it was the

Drain plot pretty much yeah ah but for a farmer that’s a great idea yeah and and for I mean that’s what sold me on the goats was they turn privet poison ivy cudu all the little Brushy stuff into tasty Mill yeah so when we go to the

Woods you’ll see they’ve cleared it out and all that privet doesn’t need to be here but I was interested in a product every day you know if you’ve got vegetables and 30 years years ago there wasn’t a hoop house there wasn’t remake covering for your um vegetables looking

At having a product every day and when I went to um Washington State to visit a friend of a friend she said you can learn anything by books in the library and that’s I went and got a book at the library about making cheese and started

From there and one thing led to another and I made the mistakes along the way but it was the learning that gave me the basis for what I’m doing today because there were so many people with allergies and sensitivities coming down the driveway I told my husband that I

Thought maybe that I could make a business out of it when was that it’s been 16 years ago I guess 2008 is when 2007 is when we built the building and then 2008 I guess I got my first certification back at that time the department of agriculture of the state

Of Georgia was not interested in small Dairy and I had to fight oh wow tooth and nail in order to get the building built and they’d come and inspect and say nope we don’t like this and they’d go away for 3 weeks they’re much much better about that now they’ve seen that

Small Dairy does have a place yeah but um back at that point the person who was in charge of the Department of Agriculture saw no reason to have small Dairy Georgia always been a hard place to have raw milk cuz we we drank raw milk for years and when we came on the

Road now we have a hard time finding it and I’ve heard that Georgia like you can’t find raw milk in Georgia basically has always been difficult even with that I am a cheese maker know if okay if people want raw milk they can milk their own animals and do what they want

Because it’s a free country but as far as the legalities of what I do I make cheese when did you decide that cheese was your product because you said that you wanted some a product every day when did you decide that it was cheese not milk because if you’re selling milk

There’s a $40,000 bottling capping machine that you have to have before you ever sell the first gallon oh this is very minimal as far as input but when I say that it’s $200 $300,000 that you see in that building but that I did overtime eating carefully

Beans and rice and doing as much as I could here at home rather than processed foods because I wanted to do this when I started with this the people that were milking goats told me oh you have your babies in March and you milk until

November and then you dry them off and I thought but what about from November until March well the people who were talking to me he said oh well we aren’t really interested in the milk we go to goat shows but I wanted that product to be healthful for my family I worked at

Making the creamy goat cheese first because that was the easiest and then making the feta goat cheese because feta was really what I loved and then several years into it I found a recipe for a an Italian basket cheese that’s similar to a mozzarella and it’s called Tuma which

Is t m ma a now with that it’s not an exact mozzarella you don’t pull and stretch it with hot water in your hands in hot water but for the child who was allergic to cow’s milk they could have a pizza party just like their friends yeah with that particular

Cheese and so you know when you hear them run down the market Mom Mom Mom I can have a pizza party that just made me really happy yeah and that’s you know that for those folks that’s who I do it for yeah there’s no mold inhibitor in

The cheese so that it only lasts for about 3 weeks yeah in the refrigerator but you know that’s what I’m dedicated to absolutely so with your goats how many do you have out here right now there’s 50 adult milkers and then I have 20 Juniors if you want to call them

Juniors so they were born last February March April so they weren’t quite ready to bre bre yet they’ll have babies a little bit later in the season this is the start of my season I could have had babies in January and February but this year I didn’t want to be dragging them

In and out of the cold so I just I think we have 30 in milk at the moment but because of the way I do this it’s not like the rest of the world does it once I breed these animals as they start slowing down in milk production

They still come in into the Parlor but then I’ll put depending on how full or not full they are I’ll put a a grease pencil mark on one leg and with that we know that we only milk that animal in the morning not in the evening their bodies will gradually stop the milk

Production and grow the babies so you slowly wean them slowly you know watching their system because I’ve had some that they only had a single baby in there so they were still milking and doing a good job but if I had stopped milking that animal that baby would have

Gotten so big that it would have been very difficult to have that baby born that’s a good point so that’s why I work with their bodies yeah Open this gate here okay so this gate comes open when they’re ready to be milked and this gate

So that and this panel is a gate oh gotcha okay so morning and evening we set this up yep I’m going to close this and then do you with your camera want to walk up that way and I’ll meet you on the inside sure so I’m going to pretend

To be a goat here okay okay so the goats come in this way oh maybe into your parlor oh and then they stick their heads through the bucket or there’s there’s 10 spaces and it Cascades so the first one puts her head in yep and it clips and then the

Second one puts their head in gotcha so everybody comes in and files in gotcha okay and now I’m going to unhook these yep that’s right and when during the day I have the food covered over oh but that way if especially in the earlier years when my children were helping there’s

Always a gate left open there’s always a sneaky pants goat that’s going to find her way so if you put a bucket over top of everything y then that’s a good idea they can’t get in here if or if they do it’s more aggravating for them to find

It and in the summertime there are flies and I don’t want flies all in the food so especially in the Parlor absolutely right we cover all of this up and so when they are finished close that up so we let them in we wash everyone with a chlorine based

Solution we wipe everyone and check the milk and then when they’re finished we open that panel this door and then I just pull one lever and everyone is let loose at the same time okay if I want to do it individually I can yeah but usually everybody finishes at about the same

Time and you designed this yourself yes wow well there were so many different folks out there and when you ask the Department of Agriculture for some help with this they’re like you just draw it up and then we’ll tell you yes or no thanks that’s not really

Helpful right but I looked at some other da cow places I’d seen one or two goat dairies but I thought for myself if I did this with 40 to we drifted to 50 animals this summer because I had 10 brand new milkers they are not going to

Milk up to at at one year-old they’re not going to milk up to a gallon a day starting off right and so we brought those in Saw which ones with milk which the structure of the utter and how the goats were doing and so we did milk 50 this year the target is

40 but it you know I can’t trim feet on 60 70 animals and 40 acres in a dry year or or a a year where we’ve been flooded out I want to make sure that there’s enough for them to eat out the different pastures and so I keep the numbers to to

The amount that we’ve got you know and it it comes and goes yeah and so that’s that’s why we keep it the way we do so you can do 10 at a time and at 40 to 50 animals right you and it takes it takes about an hour to get this done that’s

Not bad at all no but you see built for me and we went and got this from a place in Vermont that I’d seen in a Shape magazine but it works really well and then um the hoses that you see down there we have five assemblies and then we do every other go

Cuz I am here with the milking I know who’s going to be slower or faster I can put a a mark on the tail of the animals that are a little bit slower and that tells everyone who’s helping me as well this one’s going to be slower put her on

First right and so those kinds of things are are just those little differences yeah you kind of pieced together different designs and made this I’m curious there’s not like a butt bar or anything here you don’t need it do do they like fall off no no no they’re very

Aware of where they are yes oh yes and and because we do the same thing every single day and the first time we brought animals in here we brought them in two at a time put a head in put a head in okay nobody’s by themselves they got to

Do this and after they came in two maybe three times they’re ready they figured it out they’re like okay we get fed in here we like this it’s fine yeah and so as we’re conditioning if we know that there’s new animals coming up then we’ll bring them in and just massage the UTS

And work with them and let them know that when they’re in here they’re going to be touched their UTS will be handled but they get food right and so we work with them little by little to condition that this is what we do but they’ve always had people leading them places

You know to put take them out the pasture the small ones get LED around and so it’s not a crazy thing they’re people oriented yeah and so that’s that’s the way we do so the milk goes the milk goes through the hose down to the silver container to and then back to

That silver container which is called the receiver because it receives the milk yep and then there’s a float in there okay that once this lifts up when it’s not you know when there’s not a vacuum so okay so that gets full that’s where all the get stor the milk gets stored in there

But when this floats up to a certain point now don’t it’s going to make a noise so I see that turns on the pump which pumps the milk over into a bulk tank on the other side so this is the magic room with I I know that people think that the

Cheese making is the magic part but honestly it’s time and temperature and patience where the goats are kind of the variable Factor because you know different temperatures of days different things they’re grazing whatever they’ve gotten into that’s a good point you know and people oh well you know no it’s the

Management of those animals that makes the rest of this possible yeah absolutely and so the bulk tank is here and when we’re milking there’s a pipe that goes from here down through this stopper into the tank now it’s been because whatever we have milked the evening before and then this morning we

Turn into cheese that day so wow we pasteurize at 146° for half an hour that’s rules and regulations and then once that’s finished we chill the milk back down to the cheese making temperature for the cheese of that day so you have specific cheeses on specific

Days kind of it’s it’s um here and there now and then because and this was it used to drive people a little bit nuts say well you know what cheese are we making today while we were milking I don’t know it hasn’t come to me yet well by the time we had the

Pasteurizer run then that’s 10 11:00 chefs from the restaurants would call and say what they wanted that I see like okay now I know what we’re and because we make the cheese in stainless steel pots uhuh I have a five gallon several four gallons and some three gallon pots

Okay and that way depending on what the orders are and especially early days not so much now right but early days when they called to tell me what they wanted at the different restaurants I could make a five gallon of the creamy goat cheese a 4 gallon of feta cheese and

Then decide did they want more feta or more Chev and so I made to the orders that I was given nice that has to be really like an easier to manage product versus having it and waiting for somebody to tell you that they need it versus making it on demand well I mean

This way it it was a nice partnership I I started doing farmers markets uhhuh but because I had been doing school groups and different things people knew who I was I see once I started doing the farmers markets the chefs would come to the farmers markets taste the cheese and

Say yes I’d like this and then we built relationships from there I see and they’re are really lovely group of talented chefs in Atlanta that have been very supportive how many restaurants are you selling to or how many chefs are you selling at the moment kind of varies it

Varies really why why depending on what because if they’re doing seasonal menus sometimes they’re making stuff looky cheap sometimes they’re doing something else you’ve got sweet grass Dairy which does a fantastic job of cow cheeses and there’s one or two other um dairies that are local and so you know different ones

Do different things I am just fresh cheese other people that you know they’ve got aging process and they’ve got the refrigeration for the Aging yeah and so for us this is it yeah one it’s not a small refrigerator but it’s not a big one either what we make go keeps on

Going yeah from Sunday Monday Tuesday those cheeses go to the restaurants Tuesday afternoon and then Wednesday yeah and then what I make on Thursday and Friday goes to the farmers’s market on Saturday and so so it’s fresh fresh yeah fresh fresh is that just your preference that you don’t do aged

Cheeses cuz it seems as though with your Dem and you could add on and do a little extra is that just not what you if you add an aged cheese there’s all the extra Refrigeration there’s all the extra building and there’s you know that Refrigeration cost I don’t you just

Don’t see the benefit in that the moment that’s awesome I love it though you know it moves it sells it it’s taken care of right and that extra expense and then the refrigeration breaks down you have to have somebody to come and fix it it’s enough

This is it you know I worked really hard to get what’s here so you said the woods are very important why are the woods so very important well in the fall when the leaves fall it’s Leaf jerky it is yeah yeah they eat those leaves the the

Little tendrils of privet and Poison Ivy the acorns that fall in the but in the fall with all the acorns the butter butter fat in the milk goes to 5% it’s like heavy cream wow that’s awesome the chefs that you sell to that do they know that there’s going to be a difference

And how do you manage that if somebody’s maybe looking for something a little bit more consistent they just they’re lovely and kind and I try and keep the product consistent you know the creamy goat cheese it’ll just be that little more creaminess in the cheese and it just it you get more yield

From the cream the creamy cheese and the feta cheese in the fall and then I occasionally make Cheddars in the fall as well but I don’t do that in the middle of the summer because there’s not as many milk solids so you wind up not

Making as much so it’s more of an art on your part on what you’re making during each time of year yes yes and when we first started out in the Cheese room I made some Brie we had some cultures jumping from one cheese to the other oh no but yes we had

The the bacteria from the Brie that when the cheese sat in not quite a a you know in a grocery store they’ve got some cases that aren’t as refrigerated that they got the cheese you know open and those would grow some of that penicillin bacteria and people thinking

Oh it’s creamy gois but oh it’s got mold well it had the Bree bacteria on the creamy goat cheese oh no so I stopped doing that oops with having 40 acres and it looks like probably half of it is in woods that’s correct how do you and I’ve

I’ve learned now after doing a couple goat farms that goats are browsers not grazers but how do you manage like a pasture rotation do you I look at the pasture here come over this way little bit pretty wet um I just I just look at it and you decide where they should go

Depending on on what the pasture looks like yeah so do how many different pastures do you have then now you’re asking the hard question let’s see one two three four five six seven eight nine and do they stay in one for any particular time period or how does your rotation

Work exactly especi since you have to pull them up it’s just a here and there now and then and if I go with them to certain spots they’ll graze better and you just have to kind of look at what’s happening and today there’s no way they

Can get up on the hill no because it’s a little fast moving today well it’s it’s there’s a bridge here there’s a cement bridge but the cement bridge is covered over because the uh they saw fit to um bulldo 50 acres and put solid surface on all of it and

All of that drains through here and there’s nothing I can do about it so you get sediment drainage not just water drainage that’s I get it I get all of it get washed away there’s nothing you can do for that but like how does that work like anything that they put comes down

Here and you just have to manage with it how that’s what they told me wow there’s I have tried for years I have tried since oh my goodness 2017 when they started and were flooding me out I’ve tried since then oh no it’s not us it’s

Forest Park nope not Forest Park it’s so and so and they just you I’m I I’m a nuisance to them they’ve done what they were going to do and so Kroger and all the the big places that they’ve got over there all the warehouses that they put up that’s I

Just have to deal with it wow that’s what I’ve been told do your goats drink this water no they can tell if it’s if it’s clean or not we have a water trough for this pasture up by the house so they have a separate water source and they

Choose not to drink this water they choose not to drink it does that ever make you want to just pick up and leave because you’re harboring the consequences of someone else’s actions that’s the really difficult part because I’ve cleared away all the debris every piece of property that I’ve

Purchased had a bunch of old garbage on it whether it was metal Garbage or or just debris and so you’ve cleaned and tidied this every fence that you see this one’s down down at the moment but every fence that you see was my fencing I did hire the privacy fence behind us

From those neighbors but other than that all the fencing has been me the woman with 15 horses for 10 years she had 12 acres and there wasn’t a cross fence M they just had the whole thing yeah and it was down to the Nubs at that point

Yeah but it’s all come back really well and so all the way over that way there’s 22 Acres over there wow the harder part too is that as they have developed all the acreage around me I have a herd of 10 deer now that are also grazing all of

This land well that’s nice I mean nice enough but benefit the pressure on the land yeah is 10 more animals to feed but even even with not being able to go to the other side you see how it’s all clear it is clear yeah it brushes down and that’s what the

Goats do was it like was it like uh it’s kind of bushy over there was it like I don’t own that over there okay there’s a fence right there I see so is that what it looked like before you put your goats out here it was just bushy and you

Couldn’t walk through it you could walk to the other side of the creek and not get any further because of all the Tangled brush wow yeah and you just let your goats out as they wanted and yeah and then somebody said you know well what about if you needed them and just

Call them yeah I call them and they come but if I call those goats then they will come from that pasture through here and down there and you’ll just see the whole Herd on the moon sure I love that let’s see it all right you may want to set yourself up

Like in front of the barn so that you can get this as sure I see and they’re going down to the woods yeah we’ll head down that way okay you be nice to each other come on come on let’s go easy easy than go think you guys are going the wrong

Way come on everybody let’s go just a minute come on I know come on Hershey there’s good girls yes there’s good girls you’re doing fine today you see that goat way in the back all the way over there she do have babies she’s like I don’t want my exercise I

Mean you can really very clearly see your relationship with them for something to do for your children it turned into a business and now you have some really awesome cheese um in a in a quite a lucrative Market how how do you get there was it just

Like one piece at a time was it really ever a you said it wasn’t really your goal no it was how at a time because the goats that I originally purchased did a nice job of milking but they were not as they weren’t I’ll say Award winners as far as

Structure they did a nice job of milking but I’ve selected more and more for Long Level lactations so that they can uh and for animals that last that six you know 10 11 12 years doing what they’re doing doing having a good set of feet and legs

And having a set of animals that could milk the amount that you needed to pay for what you were doing at The Parlor yeah that and so I didn’t have that when I bought the first to right and there’s folks that have come and oh we want to

Buy 30 animals from you I was like that would be the whole kid crop and 3 years later you hear that it was just too difficult and they’ve sold everything well if you sold them your best your only for that year they they’re dispersed to the wind what did they do

With them and there was one fellow who I need fall milker so I leased him fall milking animals that would follow him through but he bred them all he couldn’t keep his buck locked up so if you don’t keep your Mals locked up they’re all going to be pregnant in the fall and

You’re not going to have the milk because they’re growing babies instead of doing the meal you know it it’s making choices keeping good fences up and the fencing I could plant one or two fence posts and go in and and put the children down for lunch and a nap and a

Story and then come back out and and keep on going right so one piece at a time and I didn’t know that it would really work out and it’s not we’re not making Mega Buck we’re making sure that everything is paid for that they’re you know taking themselves

And it it’s all pieced together how do you make sure that it’s um financially do you have to set certain prices for your chefs well part of it’s animal sales part of it school field trips okay and that school field trips those kids they need something like this they need

To be able to go through the woods and see yeah you know the one Young young man said uh I I’m scared of the woods I said I’ll hold your hand you know that kind of thing they they need the Expose and the teacher who said we don’t want

To see any snakes please I’ll tell them to go home I turned around and said make sure that all the snakes are taken away that was enough for her and thank goodness no kids noticed a snake along the way because there was another field trip that we were walking along and the

Little boy said oh look at that cool snake you know it was just there but if you’re not used to looking you’re you’re not going to see it I what we offer is opportunities and understanding and I just keep on trying why do you do that

Then if you obviously the cheese is a money maker for you but you’re saying to really make sure that financially you’re successful you have educational pieces out here why do you keep doing it then I love the animals and if nobody had showed me these animals I wouldn’t have

Known so the more people that I can Expos to how amazing these are I mean more people around the world utilize goats milk and goats meat than they do cow or anything else but they’re most efficient converters but this country has so many price supports and incentives for different things there’s

Dairy buyin and dairy buyouts for these cow people there’s price supports and quotas it it all makes you nuts I just try and keep doing what I’m doing exposing people to what we’ve got here and it all seems to work yeah I love that thank you so much Mary for having

Me out here and showing me the goats and giving me the the love in from the goats cuz this girl has not left my side since she got out of that gate but thank you so much this is so great and I love what you’re doing and I think it’s really

Cool what you’ve been able to turn into basically something to do with your kid into some really solid product so that’s great very thank you Mary

Mary graduated with a degree in Animal Science from University of Georgia and proceeded to work in the research field with pigs and cattle. When she was introduced to rotational grazing and sheep, it was love at first sight. Mary has 40 acres in what feels like suburbs of Atlanta Georgia. She continues to rotationally grazes Saanen goats year-round! It was amazing how much respect she carried for the animals and they gave it back to her!

Decimal Point Farm
Conley, Georgia
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