Workshop on homesteading, self-sufficient and sustainable agriculture.
In this presentation, Jack Lazor will talk about the creation and evolution of Butterworks Farm and his thirty-six years on the land in northern Vermont. Jack is a back-to-the-land homesteader in Westfield, VT. Since 1976, Jack and his family have farmed 400 acres. Today, in addition to producing most of their own food, they produce a variety of flours and cultured dairy products.
About Jack Lazor:
Jack Lazor graduated from Tufts University in 1973 with a self-created major in Human Geography and the History of Agriculture. He started working on a small dairy farm in Barnet, Vermont that summer. In 1976, he and his wife Anne bought the beginnings of their present-day farm.
They homesteaded for a number of years, eventually settling on growing grains and producing cultured dairy products from their small herd of cows. They still produce most of their own food and have a rather sizeable yogurt production with the milk from their 45 Jersey cows. They farm about 400 acres, half in grains and half in hay. In addition to dairy products, they produce a number of grain products for human consumption including flour from wheat, spelt and rye, corn meal, dry beans and oil from sunflowers and flax.
This event is presented by the Undergraduate Program at Goddard College.