Where do the rivers of milk flow? Farm Museum Fair Oaks

Citizens are traveling far from agriculture, farmers are traveling, young, old and small are traveling. They go with children, go with their families, go to school classes, student groups, church parishes, singles, as I do with my granddaughter, milk cows, drink fresh milk, watch a calf, drink water from newborn calf bottles, overstock with natural milk, cottage cheese, cheese, sour cream and picnic on the grass in special recreation areas until the evening. And you know what is interesting: everyone leaves so enlightened as if they had been to church. (I myself had to cool down a couple of weeks after my visit, in order not to write this article with some exclamation marks. I got cold, and the signs still bristled).

The dairy farm today has 32,000 cows housed in 10 barns. Each barn is a huge industrial complex with its own internal fleet of vehicles. The annual farm yield is 2.5 million gallons of milk per year. (Gallon equals 3.7854 liters). And do not bother to count - I will say in other words - this milk is enough for a year for each of the 8 million inhabitants of the city of Chicago. Another feature of this farm is the full natural feeding of cows. They receive neither penicillin nor other supplements.

To do this, on 25 thousand acres of land, the farm grows completely natural forage on its own natural fertilizers. What is 25 thousand acres? And imagine 56 thousand football fields! Each cow receives 20 kg per day in addition to natural feed. clean grain and drinks 30 pounds of pure artesian water. Silo, hay - all his and all natural. Everything is mechanized and environmentally friendly. Nowhere is there a drop, no speck or smell. Unless only in the tasting room it smells like a pectoral child.

Sown areas are contained in the “green” nature management code. Experienced agronomists comply with all the "green" technology. A whole army of veterinary workers monitors the health of livestock. The eye is glad to look at the well-fed barrel of cows, bracers and calves, at shiny black and white skins of healthy cows. Therefore, the calving level is very high on the farm - 80 calves will be born here every day.

On the “delivery room” it is worth mentioning: several pregnant cows are simultaneously calving behind clear glass on clean straw. Amphitheater placed benches for spectators. Silence is like in a temple - the spectators are fascinated to see how a calf appears in the world, how a mother licks her newborn, how awkwardly and gracefully she gets on her weak little legs. (I could not resist and burst into tears, than my big-eyed granddaughter burst into tears. And then I looked - everyone was screaming all around, we were not the only ones. Step by step, panenko Sophia! Shut up dinner in FIG, shitless pantie!).

But then what kind of laughter is in the calf house when we are allowed to feed older calves from a bottle. They are so funny, funny, affectionate, that children should be taken away from the calf bury. Yes that children - he would have stood and looked at their games. (That's where the "choking wave" comes to thoughts about vegetarianism). But there is so much more interesting ahead - milking! On average, in 24 hours of non-stop work of the farm, 80,000 milkings pass. They occur on huge merry-go-rounds. And what is interesting: in a strictly established manner, the cows themselves march to the roundabouts, they themselves get up in their boxes. At the same time, 72 cows are issued on a circle - they leave their compartments after milking and go to the stalls - the next cows are connected to the milking units, and the new ones come up and take the vacant places.

Milking takes about 5 minutes. For a minute - udder treatment. (And the cows already know - they strive to submerge the udder more comfortably under warm water. It's nice to see). Each ladybug has a blue tag with a barcode on the ear. With a scanning device, a cow is recognized by a common computer, and its output is also taken into account. On average, each cow gives 10 gallons of milk per day. In addition, a special device (pedometer) takes into account the number of steps of each cow. Each cow in a certain part of its path falls on the scales, and all this is recorded in the database of the general computer.

The refined milk immediately enters a special sector, where fresh milk is cooled, bottled and bottled. The presence of a person is practically not observed here - everything is automated, sterile, clearly. Visitors can watch the work of the bottling plant only through glass walls. Part of the milk is left to farm guests - rarely anyone leaves without a gallon-another fresh milk. Children drink it with pleasure from the cash register. Boast each other with milky mustache above the lip - the beauty is one to look at the children!

At the farm there is a cheese factory. What kind of cheese they do not cook! Their specialty Fair Oaks - neutral soft-flavored cheese - is especially good with a freshly baked roll. And cream, and sour cream, cottage cheese - eyes run up. Immediately at the farm and its restaurant - open from 7 am to 11 pm. Dairy necks, all kinds of smoothies, ice-cream of its own manufacture, yogurt, ryazhenka, cheese curds, yogurts, curd mass of an unimaginable range, souvenir cheese assorted ... Some omelets from the freshest eggs from neighboring farms are the sea! There is a souvenir shop - well, who would not buy a T-shirt to commemorate such a wonderful day. We did not have to persuade twice!

In the room of laughter, you can manually milk the mock of a cow - for the city dweller the fun is special. And milk is given fresh, natural. In the hall-museum there is an interesting animated exposition called “From grass to glass”: you can follow the whole way of converting grass into milk, interesting anatomical animations on cow themes.

Yes, on a cow theme: with such an enhanced diet, imagine how much these cows secrete natural waste! This question is solved easily and gracefully - there is a constant automated cleaning, around the clock, 24/7! You do not catch the slightest smell characteristic of the barn. All waste is automatically transferred to special units, processed in a special way and pumped to special towers, where they are converted to methane gas. Then the waste products of cows are also environmentally friendly recycled. Part of the manure goes to fertilize the farmland, part is sold to other farms.

The farm has acquired many sculptures from the Chicago Cow Parade - it was nice to see the familiar cow faces that left the streets of our city and acquired permanent registration on this wonderful farm - this is where they should stand! And they look wonderful against the background of gigantic cowsheds.

In general, everything is wonderful and wonderful on this farm, but what struck me most was the three, in my opinion, miracles from miracles: firstly, with such a scope, there is absolutely no sensation of a cow conveyor, a cow factory. The collective farm value belongs to the nurse-cow. In every little thing, just sticking and screaming is a show of respect for the cow and for milk as a product. And secondly, my granddaughter, who earlier was drinking milk, began to drink it with great pleasure. Just went to cheer and cottage cheese with sour cream and sour milk and other cow gifts. For this it was worth going for three seas of milk to eat.

And thirdly ...

Remember the old joke, in which a veterinary artificial inseminator came to the farm, did his job and was away at the exit blocked by a herd of cows. “Well, what's the matter, cows, let me pass,” asks the seedman. And the cows are standing by the wall and mockingly offended: “And kiss?”. So, thirdly: the signboard in the tasting room of fresh milk “How is my milk?” (How do you like my milk?) Is equipped with a bell (botal) on a chain. If you like milk, you have to pull the chain - say thanks to the cow. This, of course, is not “A kiss?”, But a kind word and a nice cow. And most importantly - teaches us and our little ones to be grateful to the living bread animals for our daily bread.

Thank you, farmers, and thank you, cows, for your milk rivers poured.

Watch the video: Stellar Connections: Explorations in Cultural Astronomy - Pt. 1, Gary Urton (September 2019).

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