Here are some facts – in the winter of 1980, there were only 25 wolves counted in Wisconsin. By late 2006, the population had grown to 465. The change was just as dramatic in Minnesota where wolf numbers have gone from 750 in the mid-1950s to over 2,600 today.
As you might imagine, with the growing numbers of wolf packs came increased predation on livestock and dogs. According to the Wisconsin Department of Natural Resources, there are about 17 cases of wolf predation a year – about half on livestock and half on dogs. Because there are more wolves in northern Minnesota, the number of kills are greater there – anywhere from 60-100 cases a year.
[As far as predation on deer goes, its under 6,000 annual in Minnesota. This is low when compared to the 40,000 struck by motor vehicles and the 450,000 dear shot annually by hunters.]
Although the wolf population growth has moved it off the federal endangered species list – it is the wolf’s threat to livestock, like sheep, that concerns sheep operators all across the country.
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Sheep came to North America on Columbus’ second voyage, in 1493. Those animals were used for meat. The early colonists used sheep for wool and home-made textiles, and secondarily for meat. Milking sheep is a fairly recent development in the States. In fact, the first US diary sheep operations were recorded in the mid-1980s, and that was with non-dairy breeds. Diary animals came into the US, by way of Canada, in the early to mid-1990s.
Although the sheep populations across the US have declined dramatically since 1946 - from a high of over 56 million in the 40s to just over 6 million today - the dairy segment offers lots of hope. A recent report by the National Academies says that there is an increase in the high-quality cheeses being made on these farms. The 2008 report is called “Changes inthe Sheep Industry in the United States.” And it goes on to say - that for the dairy industry to continue to develop, there need to be advancements in sheep genetics to improve the dairy sheep traits.
This brings us right back to LoveTree Farm, where Mary and Dave have worked to improve their sheep for nearly 20 years. The results? Sheep that laugh in the face of brutal winters, that build both milk and meat from grazing alone, and which produce high butterfat milk influenced by the seasonal grasses and flowers. And the cheese? Well, the couple were named 2002 Artisan of the Year by the Food Network and Bon Apetit. Their farm-made raw and pasteurized cheeses have also won numbers of prizes in American Cheese Society competition.
So where to buy these great cheeses? You can find Mary at the St. Paul’s Farmers Market, St. Paul, Minnesota every Saturday morning. But if you can’t make that trip, you can buy online by going to their website.
I hope you enjoy my visit with Mary and Dave. My next show will feature a last, quick chat with Mary about the special dogs she uses to protect her flock from coyotes and wolves. These are not herding dogs. They're guardian dogs that tip the scales at up to 150 pounds! We'll also hear from caterer and cookbook author Jim McCaffrey. He'll talk about the artisinal pizza and bakery he'll be opening in Decorah, Iowa this fall.
Till next time, eat well, eat thoughtfully. And, if at all possible, eat locally.
Bye!
Sylvia@artisanbreadcheeseandwine.com
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Well, that picture got a whole new splash of color after tasting a variety of cheeses lifted off the cedar blanks in Mary Falk's aging caves. You can see pictures of some of these cheeses, of Mary and Peter Falk, their Spanish Ranch Mastiff, Pedro, and their sheep, click on the LoveTree photo gallery.
You can also find out lots more about sheep dairy operations from a number of sources. Here are a few I used:
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When it comes to beer, try to find locally-produced microbrews. (Hey, Mom's worth it!) According to the Brewers Association, there are 1,406 microbreweries across the country (as of 2007), so there might just be a craft operation either close to you, or that sells product to your local purveyor. Here are some ideas from www.allaboutbeer.com:
Do you like your goat-milk Mobay, with that gossamer layer of gray ash floating through the middle? I do. And I really enjoy my raw-milk goat cheddar (especially with pitted prunes), and my local cow-milk cheeses. But if more land gets shifted from hay production to corn-for-ethanol, the price of hay is likely to rise, and with it the cost of my cheeses. While I might grumble about this increased cost, I'll likely pay it. However, my small complaint is not the issue.
The real problem is on the production side. As the costs to raise to raise cows, sheep and goats continues to climb, the livelihoods of small- and medium-scale farmers are jeopardized.
The demand for healthful foods, fresh veggies, whole grains, and seasonal fruit outstrips supply year after year. Yet, the Farm Bill does not exist to move more of our agricultural system in that direction.
A real problem is when those who are struggling to make ends meet - tens of millions in the US alone - find it more and more difficult to buy healthful foods for their families.
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