"Our agricultural roots run deep. It is our commitment to those roots that allows our farm to strike a balance between old traditions and newer and sustainable practices." Kate Stillman
I met Kate Stillman several years ago at my farmer’s market. Once I learned about her work, I became a customer. In 2013 I invited her to speak to my students in a Sustainability and Food course, and she came back several times since.
I am still a satisfied customer who understands her work better (with all the pluses and minuses). It is often said that we vote with our wallets. I am a believer in this. As a result I chose to support Kate and her farm, and local farming as an industry.
Kate grew up in the business of farming - helping on her parents vegetable and her grandparents dairy farms. She learned early to embrace her farming roots and hone her skills as an entrepreneur, caretaker, manager, vet, sales person - even undertaker - she has managed to leave no stone unturned.
Kate attended the University of Massachusetts. Today she farms her two properties with her sons (although they have a little ways to go before they approach helpful!).
Kate is an industry leader, who has successfully brought Stillman’s at the Turkey Farm to Stillman Quality Meats - developing an extensive CSA network and a vibrant farmers market system.
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Ghee is a healthy, shelf-stable alternative to butter or other cooking oils that Leslie Cerier mentioned in her interview. Since it has a high smoke point, ghee is one of the best fats you can try for baking and high heat cooking.
The product I usually have on hand in my kitchen is this 100% organic grass-fed ghee.
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I'm a college professor, drug information pharmacist and herbalist. I teach young professionals and students how to be less stressed and more focused with the right herbs and food.
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