Day 5 - Charlotte

On June 22, the fifth day of the 2019 Summer Ag Tour we had a very exciting day ahead of us. This being the day I was most excited for the whole week, I asked previously if I could write the day we went to the dairy. We woke up at six thirty this morning to eat breakfast and rolled out of the hotel at seven. We started by driving forty five minutes to the border of Canada where we entered and immediately exited. The only way we could get to U.S. Customs and Border Protection was to go this way. We met with agriculture inspector Caroline Tjepkema, a woman who has been working at the border for 12 years. She explained her position, what education was needed, and even some of the weirdest things she has found while on the job. She told us that many people are not aware of the rules and prohibition of items that are not allowed of the border. We asked many questions leading with very simple and complex answers. We took our picture under the sign like we do at every place and soon departed ways to travel three hours.

We stopped for lunch at a small diner called Glenside Café on google but named The Gathering Restaurant, where we had some of the best food this whole trip. After we ate, the Hillcrest Dairy processing facility was only a mile down the road. When we arrived Patty and Crystal Ripley gave us brief history about the store, dairy, and processing. We all went inside and continued to walk straight to the back to walk up some stairs to the second floor. Crystal explained what each of the machines were used for, some used for cheese or milk. Now Ripley Family Farm is very special, many of the Guernsey cows contain the A2A2 gene which is a protein that certain breeds can naturally produce to help digestion of milk in lactose intolerant people. These cows are separated into two groups at their dairy ones that contain the A2A2 gene in one herd with pink ear tags and the ones with A1A1 in a different herd with plain yellow ear tags. All of the A2A2 cows are named and also have a number. Onle some of the Guernsey’s have the gene and can be bred to have offspring with the gene. We soon after left the store and headed to their farm starting in the calf barn, moving to the heifer barn, and then to the cow barn. We saw their many herds and their double 12 parallel milking parlor. They invited us their house where we drank A2 Guernsey milk and ate delicious homemade cookies. I had a really fun time bonding with other people who have a similar passion for the dairy industry as I do.    

Crystal Ripley and Patty Ripley shared the story of the Ripley Family Farm and Hillcrest Dairy. 

We had the opportunity to taste a variety of cheeses made at Hillcrest Dairy with the Guernsey milk.

 

  

     

We visited the dairy to see how they care for their animals. We also had some delicious cookies and milk.

      

We headed back to our hotel where we checked in, took our belongings to our rooms and came to the lobby to finish thank you notes and do a team working activity. Many of us walked across the street to Perkins for dinner, others went to bed after our long day.