#61 – Being ‘Part of the Herd’ on a Small Scale Organic Dairy Farm

Rebecca Holden looks after a large organic dairy herd in Wales in the United Kingdom and makes raw, cheddar-style cheese from their milk. What made us want to bring Rebecca to you is an article she wrote for the farm’s blog which she called ‘Part of the Herd’ where she talks about the farm being an interconnected community and how she herself communicates with the cows and has become part of the herd.

Mainstream milk/cheese markets seem to be increasingly led by large, chemically-sustained dairies that subvert nature and force cows into unnatural production routines, resulting in inferior dairy products landing on grocery store shelves – and yet, Rebecca’s farm has been there doing things organically for 50 years…. We really wanted to know about her world, and we really wanted to share it with you. This episode will take you right into the milking parlor and then out the farm gate into the lush pastures of Wales, and you will feel the sun on your face and feel the swaying cows as they move beside you and you become part of the herd.

*We had a technical glitch just before the episode started, so had to bring in IT back up. It means the recording is not as clear as it could be, but the conversation is so informative, inspiring and life-affirming that we are sure you’ll love every minute!*

Get a 5% discount (and free shipping in the US) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

* * * * * * * * * * * * * * * * * * * * * * * * * *

Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.

Alison’s course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount automatically applied!

Alison’s oat fermentation course is here, with a 10% discount automatically applied!

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

* * * * * * * * * * * * * * * * * * * * * * * * * *

Our podcast is sponsored by Patrons in ancestral kitchens around the world!

Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.

To read more about becoming a patron and explore the various levels, click here!

* * * * * * * * * * * * * * * * * * * * * * * * * *

We love 5* reviews on apple podcasts!

If you love the show here’s how to leave one:

  1. Open the Apple Podcast app
  2. Find Ancestral Kitchen Podcast in your library
  3. Scroll down to ‘ratings and reviews’
  4. Click on ‘write a review’, choose 5*s then let us know why you love us in the lower box.

Thank you. We really appreciate you taking the time to support us!


Holden Farm Dairy, Rebecca and Patrick’s farm (the longest certified organic farm in Wales)

If you are in London and want to try Hafod

Rebecca’s article on being part of the Gaia Foundation’s revival of the Welsh black oat

Gaia Foundation’s beautiful video on the story of the revival of the Welsh black oat

Thank you for listening – we’d love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

Leave a Reply

Your email address will not be published. Required fields are marked *

The maximum upload file size: 32 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here