Goat Dairy in North Carolina! - Piedmont Dairy Goat Association

September/October 2010 – 1
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September/October 2010
mountains on a 28 acres about 25 miles
south east of Asheville.
When you arrive at the farm, it appears
to be like many other farms. A quaint
older home with a picket fence is inviting
and there is a small garage to the left
that is being converted into an on-site
Our Sunday, October 10th
club meeting will be held at
Round Mountain Creamery
so mark your calendars
and plan to attend!
store and meeting hall. Up on the hill
are several buildings that house state-ofthe-art dairy equipment. Past those are
barns and fenced areas that house does,
the yearling stock and a little farther to
the left is buck housing. There is a small
nursery barn for new arrivals along with
does that were born this year. Mellanie
Colt is the herd manager and midwife
© 2010 Robert Stoutamire
Round Mtn is milking 60 goats,16 goats at a time which takes about 45 minutes. Seen here: does
filing in for morning milking and feeding. The dairy can handle 90 gallons per day with this set-up.
Welcome to Round Mountain Creamery, the first
and only Grade “A” Goat Dairy in North Carolina!
by Renee Garcia, DGG
Linda Seligman grew up in Mississippi
and when she was a little girl about eight
years old, a neighbor gave her a baby
deer whose mother had been killed.
Not knowing what to feed it, her father
decided that goat milk might just do
it. He borrowed two goats and began
milking every day to provide milk for the
baby doe and the seeds were planted
in Linda’s subconscious that would one
day lead to the development of Round
Mountain Grade “A” Goat Dairy and
Creamery in Black Mountain, NC.
Linda moved to western North Carolina
around 1994 after living in Florida and
Tennessee. She purchased her first goats
in 1996. In 2001 she bought 6 alpine
does and 2 bucklings from David Brank,
Brankton Farm, in Weaverville.
Round Mountain is the first Grade “A”
goat milk processing plant in the state.
The farm is located in the Blue Ridge
Round Mtn. bottles their milk in quarts and
gallon glass bottles to help preserve the quality.
A $2 returnable deposit is given with or without
purchase.
for the arriving new babies. She has
worked for veterinarians and zoos in the
past and she loves this job.
David Holt is the Farm Manager and
...continued on page 4
2 – September/October 2010
PIEDMONT DAIRY GOAT
ASSOCIATION CLUB OFFICERS
FROM OUR PRESIDENT
Hello again
Fellow Goat
Lovers!
I am sure that
the goats and the
humans both are
looking forward
to the cooler temperatures of fall.
Until we get there, make sure that you
provide lots of water buckets for the
critters, especially if you work during
the day. My best find has certainly
been the muck bucket type containers
at Lowes for $7.99. It holds 20 gallons
of water and while won’t work too
well for our cold winter freezes, it is
certainly doing the trick of providing
extra water for the goats.
September also starts the beginning of
the fall show season and most entries
are due within the next couple of
weeks. Here is wishing best of luck to
everybody following the show trail.
Breeding season is fast approaching
as well. AHHH! The wonderful bucky
perfume and buck songs will soon fill
the air. For the humans, the ADGA
Genetic page located at www.adga.
com/genetics is a wonderful tool
for plotting and planning our goat
marriages.
If you participate in linear appraisal,
you can actually use your does
information with the planned buck
to see the results, at least on paper.
Now is also the time to get those
BoSe or Multimin injections for the
bucks, as selenium will inhibit sperm
mobility briefly before giving the little
“army” strength to make it across the
battle lines and give us the victory of
baby goat kids. Attempt to plan the
injections at least thirty days prior to
breeding.
Until next time,
Many Blessings!
Yvonne Cobourn
President
NEWSLETTER ADVERTISEMENT RATES:
President
Yvonne Cobourn
15 Cherry Willow Lane
Asheville, NC 28804
828-254-7610
heatherlanefarms@cs.com
Vice President
Maureen Moore,
366 Johnson Rd.
Marshall, NC 28753
828.656.2408
Secretary/Treasurer
Marjorie Burton,
150 Hudgins Hollow Rd.
Leicester, NC 28748
828.683.4027
goatfarmfph@aol.com
Recording Secretary
Karen Jordan
1195 Bee Tree Rd.,
Swannanoa, NC 28778
828.298.9452
kjordan@main.nc.us
Member-At-Large
Sue Mickey
111 Hoot and Holler Lane
Mars Hill, NC 28754
828-689-4812
ABCfarmandschool@juno.com
Club Website:
www.piedmontdairygoats.com
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Free to Members
The Piedmont Dairy Goat Association is a non-profit organization composed of people
interested in owning, breeding, showing, and promoting the dairy goat and the use of it’s
products. Western Division meetings are held on the second Sunday of each month except
December. Anyone having an interest in dairy goats is invited to come to our meetings and
we welcome all.
© 2010 all rights reserved. Content may only be reprinted with the written permission of the Dairy
Goat Gazette. Opinions expressed in articles are those of the author and are not necessarily those
of the club, it’s members or officers. Publisher assumes no responsibility for errors or omissions of
content or for advertisers beyond actual cost of placement.
Submissions: Materials by the 15th of the month prior to publishing dates. Do not submit native
files. No bleed ads available. Text as .doc or .rtf format only. Images: 300 dpi. Digital PDF ad files
preferred - all fonts outlined. Email 8 mg or under files to: creative@freelancedesign.com or on
CD/DVD to: 62 White Bridge Rd. Weaverville, NC 28787 Production: 828.645.9336
Club Email newsgroup:
http://pets.groups.yahoo.com/group/
Piedmontdairgoat/
Newsletter Editor:
Renee Garcia
828.779.1055
reneegarcia@charter.net
Copy Deadline: 15th of the
month prior to publishing dates.
6 Issues: Jan/Feb, Mar/Apr, May/June,
July/August, Sept/Oct, Nov/Dec
Membership Applications/Renewal
Annual Dues:
Individual: $20.00
Couple/Family/Farm $25.00
Children/4-H Members: $5.00
Call Marjorie Burton, 828-683-4027
or visit our website:
http://www.piedmontdairygoats.com/
Membership.html
September/October 2010 – 3
pewter candle sticks, Heatherlane Farm
fudge, a laminator, yard signs (with free
graphic design included), fans, coffee
pots, books, magazines, cookware
and even a working old stainless steel
drinking fountain that I couldn’t resist.
Two bucks! (Now I’m starting to get
looks from Renee!) but in fact, of the 15
things that she and I bid on (totaling $110)
we estimate it would have cost well over
$2,000 new.
There were a few heated bidding wars
over Heatherlane’s fudge! All-in-all, not
bad way to spend a Sunday under the
beautiful old willow-oak tree in the front
yard at Ripshin Dairy.
Before the auction, club members have a chance to look over the items.
Did You Miss the Great Savings Found at the Club
Auction At Ripshin Dairy on August 8th?
At the end of the auction, Liza and Will
graciously gave folks a tour of their
wonderful creamery and dairy farm. It is
pastoral and beautiful. Thank you, Liza
and Will for all you donated and did to
put this event together. Thanks also to the
other members who donated and attended.
The total earned for the club treasury was
a whopping $873.50!
Reported by John Garcia, DGG
The annual club auction was held at
Ripshin Dairy in Lenoir on Sunday,
August 8th. If you missed it, too bad
because you missed a great opportunity
to take home some really great values.
About 35 club members attended.
After a great lunch, we started the auction.
Our planned auctioneer was unable to
attend and so Ziggy Forster graciously
agreed to step in.
He got right up there and did a great job!
“Do I hear a dollar twenty five!”
Items offered included: a set of brand new
casement windows, (now mine!) goat
pens, building materials from brass hinges
to deadbolt locks to tools. Also Christmas
and Easter ornaments, near new
gardening equipment, clay
pots, picture frames,
I'm told there has been some discussion
about whether more club members would
attend the auction if it was held closer to
Asheville. If you have any thoughts about
this, contact Yvonne and give her your
feedback. Personally however, we loved
the drive through the beautiful rolling hills
and farms of Lenoir. It was like getting
away to another and peaceful world.
You can get an idea of the wonderful food
that we have at our club meetings.
Clean out those closets and garages.
You’ll have plenty of items for next year
and come join in. It was a lot of fun.
As Ziggy said, “I don’t have a clue what
this darn thing is but it’s gotta be worth a
buck! Going once, going twice, SOLD!
Ziggy did a great job as the impromptu auctioneer. The auction raised $873.50.
4 – September/October 2010
swing stalls as they are fed. Currently,
Round Mtn. is milking around 60 does
twice a day.
The machine’s teat cups are placed
on each goat and a pulsating vacuum
action draws the milk from the doe and
moves it through stainless steel pipes
into a bulk 240 gallon refrigerated vat in
the adjoining building.
Before bottling the milk travels (yet
again by stainless pipe) to the two large
pasteurizers. The milk is bottled, one
bottle at a time, by hand, at a station
attached to the pasteurizer. At no time
© 2010 Robert Stoutamire
...continued from page 1 – Above, Ashley and Lisa tend to milking.
Photos © 2010 Robert Stoutamire
Mechanical Engineer. He and Linda have
experienced, first hand, what it takes to
build a Grade “A” Dairy a process that
took about ten years from conception
to the first legal bottle. One of David’s
jobs (and not an easy task) is to keep
the milking and processing equipment
functioning to state regulation standards.
Round Mtn. has 10 employees who
manage the goats, the equipment,
production of the cheese and bottling of
the milk.
Round Mtn.’s David Holt & Mellanie Colt
All of Round Mtn’s goat products come
from their pampered Alpine, LaMancha
and Nubian goat herd, numbering
between 250 & 300. There are
computer chips in each goat that can tell
their name, and their last lactation and
eventually other information.
They manage their goats as naturally as
possible. Grain fed to their goats is free
of any animal by-products. The pastures
are maintained with organic fertilizers
and lime. Antibiotics are only used when
absolutely necessary and never used as
a preventative. They work hard to keep
their goats in top condition and this is
evident when sampling their Farmstead
Grade “A” pasteurized milk products.
Linda is adamant in her continuing goal
to maintain their well-being and health.
They do not control the butter fat in their
milk and it is not homogenized. “In the
fall of the year our milk is high in total
milk solids (more butter fat) and lower
in fluid volume. In the early stages of
lactation the reverse is true.”
The grade “A” method Round Mountain
uses is regulated by the NC Department
of Environment and Natural Resources.
“Our vat pasteurized goat milk is tested
regularly under strict PMO (Pasteurized
Milk Ordinance) guidelines.” Round
Mtn. has chosen a manufacturing process
that produces a high quality whole goat
milk over mass production. Although
their manufacturing procedures increase
labor costs and decreases the number
of units that can be bottled daily, they
are confident that vat pasteurization
and bottling in glass bottles will protect
the integrity of their fresh whole goat
milk. They are able to produce 50 to
100 bottles (quart or half gallon) 2 to 3
times a week as long as the goats are
producing.
The milking is done on an automated
line where sixteen does each stand in
© 2010 Robert Stoutamire
© 2010 Robert Stoutamire
Verlinda and Ashley prepare soft cheeses.
does the milk come into contact with
human hands. It is a completely closed
and highly regulated system, kept at the
optimum temperature (below 38 degrees
F-) to create the best grade “A” milk for
bottling and cheesemaking.
The dairy’s cheeses are made from the
same Grade “A” goat milk and are also
regulated by the NC Department of
Agriculture. Verlinda Holt is the Cheese
Room Manager and Ashley Cook is the
Parlor/Dairy Manager. Dwayne McGrann
helps with the milk processing.
Round Mountain’s soft cheeses are a
mild and creamy canvas for a culinary
pallet of twelve flavors with certified
dehydrated organic herbs, spices, fruits
and nuts. Varieties include: Jalepeño
Fire Bomb, Hannah’s Cran-nut Zest,
Very Nutty Blueberry, Provincial Olive
and Jazzed Goat to name a few. They
September/October 2010 – 5
Linda Seligman, Round Mountain Creamery
freeze well for up to six months and are
available year-round.
Linda reports that business is good, with
sales much higher in her second full year
of production. Their milk and cheese can
be found at Earth Fare, Amazing Savings,
Roman’s Deli and the Black Mountain
Tail Gate Market. Her cheese is found in
many upscale restaurants in Asheville.
MEET OUR MEMBER… Bruce Smith
I am the owner of Violet Star Dairy Goats, we have several different breeds
on our farm, (alpine, nubian, saanen, toggenburg & recorded grades).
Toggenburgs are my favorite breed but when Lewis was little, he wanted
goats of different colors so other breeds were added. This farm has been in
my family for over 100 years. The milk from the goats is used to raise calves
and pigs. I am currently milking about 20 does. I have been involved with
dairy goats for about 35 years. I am probably best known for my work at
the goat shows, especially the Mtn. State Fair (show secretary) and the Dixie
Classic Fair (show chairman).
People have often asked where the herd name came from: in short, the first
doe kid I ever raised was named Violet. On her fourth freshening she had
quads, one of which was jet black with a white spot on her forehead. She of
course was named Star. Then on her fourth freshening she had quads. None
of these goats were registered so when it came time to pick a herd name it
only seemed right to put the two names together.
© 2010 Robert Stoutamire
The PDGA family has been a part of my life for about 28 years now. One
of the best parts of attending the shows and meetings is getting to see my
extended family. I have made friends that will last a life-time.
Ashley, bottles a fresh case of milk.
Agratourism is a large part of our
education program and our “product”
line and the farm has been set up for this
from the beginning. Dairy Farm Tours
& Cheese Tastings are $5 pp. Call in
advance. Children under 3, free. Linda
welcomes visits from our club members
and no fee is asked of a member.
ERRATA (OOPS!): As sometimes happens, we failed to list all of the National wins for
one of our members. Three Split Creek Farm goats were entered at the Nationals and did
well in their classes..
Split Creek Stings Onyx placed 2nd and 2nd place udder in the 2 year old Alpine class.
Split Creek Dream’s Mercy placed 4th in 3 year old Recorded Grades.
CH Split Creek Quest placed 16th in the 5-6 year old Nubian class.
In addition, the farm’s feta in oil and the peach fromage blanc won blue ribbons at the
annual Wine & Cheese event preceding the Colorama Sale. Congrats!
6 – September/October 2010
Pneumonia in Goats and Sheep
By: Tiffanee Conrad-Acuña, Livestock Extension Agent
with NC Cooperative Extension in Richmond County, North Carolina
Pneumonia is one of the most common respiratory problems in sheep and goats. It
is a respiratory tract infection that can be caused by many different reasons such as
bacteria, virus, or even parasites. Although it often occurs in kids, illness and deaths
also occur in adult animals. Many farmers think that pneumonia only occurs during the
winter months, but it actually affects goats and sheep year round. Summertime is peak
pneumonia time for animals because of drastic changes in temperature and climate
such as wet weather with high temperatures. Other reasons animals may become
susceptible to pneumonia include overcrowding, kidding stress, transportation stress,
inadequate ventilation, dusty damp bedding, or changes in feed or environment.
The most easily recognizable form of pneumonia usually has symptoms such as nasal
discharge of yellowish-green mucous and is
sometimes accompanied by heavy, labored
breathing. Elevated body temperature above
103.5 degrees Fahrenheit can indicate
infection. White or clear nasal discharge is
usually allergy related.
However, if a high body temperature
is present, then infection can exist and
the animal needs to be treated. Signs of
other types of pneumonia might include
coughing, difficulty breathing, crackle like
sounds, nasal discharge, eye discharge,
depression, and off-feed/weight loss.
A necropsy of lobes from the lungs may show
bloody secretions, pus, dead tissue lesions,
or gray coloration depending on the type of
pneumonia.
Photo Courtesy of: Alabama Co-op Extension
The most difficult to detect and quickest death type of pneumonia is Interstitial
Pneumonia. Death can occur in only 12 hours. There may be no nasal discharge or
fever. The animal may be off-feed, may occasionally cough, and may separate itself
away from the herd, but does not show any appearance of being seriously ill. If the
animal is left untreated, it may sit down, moan, and immediately stand up because of
fluid accumulation in the lungs and abdomen making it uncomfortable. Chances for
the animal to live at this stage are very slim.
Treatment options include Banamine, which is a veterinary prescription antiinflammatory drug that reduces high body temperature. Nuflor, Naxcel, Excenel RTU,
and tetracycline are Veterinary prescription antibiotics used for respiratory illnesses.
Please work with your veterinarian for the best treatment options and extra label
information. Over-the-counter Tylan 200, penicillin, or ampicillin are also available.
It’s a good idea to keep the sick animal in a shaded, dry, draft free location with plenty
of fresh water, electrolytes, and freechoice hay and/or grass.
Pneumonia kills so quickly that the producer doesn’t have time to determine its type.
Prompt treatment should be the objective. If a goat or sheep dies on your farm and you
don’t know the cause, it’s always a good idea to take it to one of the NCDA laboratories
to get the animal tested. There is a lab close to us at the Western North Carolina Ag
Center. Once you get the results, it can help you make management decisions for the
rest of the herd/flock. If you have any questions about pneumonia in sheep and goats,
please call your local Extension Agent.
FOR THE RECORD:
PDGA Minutes, August 2010
The August meeting was held at Liza
and William’s Ripshin Dairy in Lenoir.
We had a very short business meeting
followed by the annual auction.
Convention 2013: Yvonne will present
the club’s proposal to host the 2013
Annual Convention in Asheville to the
ADGA Board of Directors at the 2010
Annual Convention in Tuscon this
October. The club should know by the
end of that week if we will be hosting
the 2013 Convention. Yvonne estimated
that the cost of airline ticket and hotel
would be around $1,000. Yvonne said
that she would pay for the hotel at the
Convention and asked that the club pay
for the airline ticket to and from the
convention.
Margy made a motion to pay for
Yvonne’s airline ticket to and from
Convention. Liza 2nd. Approved by
vote of the membership.
Respectfully Submitted,
Karen Jordan
Tzatziki Sauce – (Serves 6)
1 long Cucumber peeled and grated on the large
holes of the box grater.
Salt, 2 to 3 cloves of garlic peeled, 2 tablespoons
extra virgin olive oil, 1-1/2 cups drained Greek
yogurt (about 4 cups undrained)
(Drain in a cheesecloth lined strainer for several
hours or overnight. The result is thick yogurt).
1 to 2 tablespoons chopped fresh mint or dill and
1 tablespoon of red wine vinegar.
1. Sprinkle the cucumber generously with salt,
toss and place in a colander in the sink for 30
minutes.
2. Combine garlic cloves, 1 tablespoon of olive oil
and 1/4 teaspoon salt in a mortar and pestle and
grind to a paste.
3. Toss the cucumber with the garlic paste,
yogurt, mint, vinegar and remaining one
tablespoon of oil. Taste and adjust salt and garlic.
Refrigerate until ready to serve.
NOTE: Don't make too far ahead because
cucumbers will continue to release water.
Serve with Naan bread
September/October 2010 – 7
If you must, answers are on page 9
We recommend that you
check out “Culture” magazine.
Their by-line is [It’s] the
Word on Cheese. A one year
subscription (4 issues) is
$30.00.
For more information: http://
www.culturecheesemag.com/
The Saanens of Ripshin Dairy - August 2010
8 – September/October 2010
The 7th Annual Hands-On
Cheesemaking Short Course
Nov. 30th to Dec. 2nd, 2010
This course is designed to convey
the basic concepts of Farmstead
cheese production including basic
sanitation and milk processing, basic
cheese microbiology, quality control,
hands-on cheesemaking and package
labeling issues.
Who Should Attend: The content of this
course is directed at individuals that
are investigating the requirements for
Farmstead Cheesemaking, preparing
to begin or already making Farmstead
cheese.
For more information, contact Gary
Cartwright at gcart@ncsu.edu. (919)
513-2488
Book Review Cont.:
BOOK REVIEW:
The Farmstead Creamery Advisor
by Gianaclis Caldwell
Paperback: 256 pages
Chelsea Green Publishing;
1st edition (May 14, 2010)
# ISBN-10: 1603582215
Price’: $19.77 - Amazon
There has never been a better time to make and sell great
cheese. People worldwide are consuming more high-quality,
handmade cheese than ever before.The number of artisan
cheesemakers has doubled in recent years, and many of
the industry’s newcomers are “farmstead” producers — those who work only with the
milk of their own animals. More than ever before, the people who choose to become
farmer-cheesemakers need access to the knowledge of established cheese artisans who
can help them build their dream.
Few career choices lead to such extremes of labor, emotion and monetary challenge.
In The Farmstead Creamery Advisor, respected cheesemaker, instructor and speaker
Gianaclis Caldwell walks would-be producers through the many, and often confusing,
steps and decisions they will face when considering a career in this burgeoning cottage
industry.
This book fills the gap that exists between the pasture and cheese plate. It goes far
beyond issues of caring for livestock and basic cheesemaking, explaining business issues
such as:
• Analyzing your suitability for the career
• Designing and building the cheese facility
• Sizing up the market
• Negotiating day-to-day obstacles
• Ensuring maximum safety and efficiency
Drawing from her own and other
cheesemakers’ experiences, Caldwell
brings to life the story of creating a
successful cheesemaking business in a
practical, organized manner. Absolutely
essential for anyone interested in
becoming a licensed artisan cheesemaker,
The Farmstead Creamery Advisor will
also appeal to the many small and hobbyfarm owners who already have milking
animals and who wish to improve their
home dairy practices and facilities.
“Farmstead Creamery Advisor is an
authoritative, yet friendly and approachable
guide to the process of establishing a
farmstead creamery. Simply a must-have for
anyone who wants to realize their dream of
making and selling cheese." - Tami Parr, Author
of Artisan Cheese of the Pacific Northwest
September/October 2010 – 9
OCTOBER MEETING: Oct 10th - Linda Seligman, Round
Mountain Creamery - 1 PM Lunch, 2 PM Meeting
Black Mtn.
70
World's Largest Goat Cheese
Weighs in at an amazing
1,179 Pounds!
To Marion
70
NC 9
To Asheville
Take exit 64 on I-40, then follow
NC 9 south. About 2/10 mile,
you will come to a fork in the
road: bear left (stay on NC 9
south) Continue approx 9.5
miles to Old Fort Road.
Linda Seligman
828.669.0718
Monday, 23 Aug. 2010, 4:53 PM (EST) Turn Left onto Old Fort and go 9/10
mile. Round Mountain driveway is on
the right. See the pond on left as you
come up driveway. Continue to
parking area.
NC 9
Old Fort Road
PDGA Upcoming Elections
for 2011 and 2012
by Karen Jordan
It is time once again to be thinking
about electing two new PDGA
Officers. Every other year (in the even
numbered years) the Officers for Vice
President and Recording Secretary are
elected.The Officers for President
and Secretary/Treasurer are
elected in odd numbered
years. The immediate past
President will serve as
officer at large to provide
an uneven number if a vote
needs to be taken.
The term of office is two years. Any
member in good standing is eligible to
be on the ballot. The Vice President and
Recording Secretary terms will begin
January 1, 2011 and run to December
31, 2012.
The main duty of the Vice President is to
preside at meetings or functions in the
absence of the President. The duties of
the Recording Secretary include taking
the minutes of all general and Board
meetings and forwarding them to the
editor of the association newsletter.
The Secretary shall keep a record of
all meetings in a special book. He or
she will read the previous meeting’s
minutes at each monthly meeting.
Also on the ballot each year is
the nomination for Miss Katie
Award. This award is given
to the person that has been
most helpful to the club
membership during the
past year. If you would like
to nominate someone for one
of these positions, or if you are
interested in serving in the capacity of
Vice President or Recording Secretary,
please contact Sherry Williams, 828442-1598 or Karen Jordan, 828-2989452.
Ballots will be mailed out in November
this year. We hope to make an
announcement of the new officers
before the New Year.
(NewsCore) - An Italian goat cheese
weighing in at almost 535 kg (1,179
pounds) was officially recognized
Monday as the largest in the world, the
Italian news agency ANSA reported.
ANSA said the Guinness World
Record office in London told the
cheese's makers in the town of Castel
di Lama in Marche, central Italy, that
the whopper pecorino, which is 158
cm (5.1 feet) in diameter and 29 cm
(11.4 inches) high had taken the title.
ANSA said some 25 volunteers worked
for eight hours to put together 850 kg
(1,873 pounds) of curd from 3,500
liters (924 gallons) of milk from 3,000
goats. After seasoning for nine months,
it tipped the scales at 534.7 kg.
Pass the crackers please!
Solution to the puzzle on page 9
10 – September/October 2010
MoJo’s
Nubians
Registered Dairy Goats
Maureen Moore
828.656.2408
366 Johnson Road
Marshall, NC 28753
Hay Pritty Alpines
Renée Garcia
reneegarcia@charter.net
828.779.1055
Mountain Star Farm
Weaverville, North Carolina
http://frenchalpinegoats.blogspot.com
French Alpine Dairy
Goats for Milk & Show
Cassandra Lewis & Todd Rule
828.656.2382
Marshall, North Carolina
hayprittyalpines.blogspot.com
hayprittyalpines@yahoo.com
Please say you saw their ad in the Dairy Goat Gazette!
September/October 2010 – 11
See page 2 for ad Info and advertise your farm
or products in the Dairy Goat Gazette!
Please say you saw their ad in the Dairy Goat Gazette!
12 – September/October 2010
August 26th - 28th - Madison
County Fair for more info: please
call 828.649.2411
Sept 10th - 11th - No meeting. See
you at the Mountain State Fair,
Fletcher, WNC Ag Center
Club Dairy Goat Show
Sept 18th -19th - Knoxville State
Fair Show, Cathy Howard,
865.617.2235
Oct 4th & 5th - Cleveland Co. Fair
Shelby, NC 704.487.0651
October 9th & 10th - Dixie
Classic, Winston Salem, Bruce
Smith Smithbm5@yahoo.com
PL
SE HEL
EA
P!
Upcoming Club Meetings & Events
Oct 10th - Round Mountain
Creamery Meeting and Farm Tour,
Black Mountain, Linda Seligman,
hostess.
Oct 22nd to 24th - NC State Fair
Dairy Goat Show, Raleigh, NC
Nov 11th - Carl Sandburg Home
National Historic Site, Flat Rock,
NC, Renee Garcia hostess.
Dec 12th - We are looking for
a host for the Christmas Party
Meeting! Please contact Maureen
Moore - 828.656.2408.
Wish it was that easy but…
You can do it.
Yes, there’s time, call Yvonne
with your donation.
We Need Donations
& Helpers For The Raffle
Table at the:
Mountain State Fair
Sept. 11th & 12th
at the WNC Ag Center.
Contact Yvonne:
ABOUT OUR MEETINGS: Lunch starts at 1 p.m. and the meeting starts at 2 p.m.
Directions are in the current newsletter. If you are not a member and would like to
attend, call Margy 828.683.4027. We welcome all.
828-254-7610
heatherlanefarms@cs.com
The Piedmont Dairy Goat Association
The Dairy Goat Gazette
Renee Garcia, Editor
62 White Bridge Road
Weaverville, NC 28787