Tiny Farm Wants to Change the World One Chef at a Time
Seattle Times, October 16, 2006
By Marc Ramirez

The day dawns on the farm like any other. Roosters have been crowing since 5 a.m. and before long, Lora Lea Misterly is in the parlor, milking the goats to make the cheese that has powered this tiny Eastern Washington farm for 18 years. But on this crisp morning, a lamb will die; and within minutes, 10 chefs and culinary instructors will be outside sipping their morning coffee as Lora Lea’s husband, Rick, transforms it from freshly killed animal to two sides of lamb fit for the walk-in freezer. It’s part of a five-day experience in which these mostly Seattle-based kitchen professionals harvest garden fruit and vegetables, butcher ducks, milk goats and help make cheese — in short, become temporary farmhands. read full article

Quillisascut’s Cheese Stands Out, Thanks to Humans and Goats
Seattle Post Intelligencer, September 29, 2004
By Susan Phinney

Godiva, Muffin, Snickers, Snowball and Myrtle are just a few of the girls who line up. With 31 of their friends they hang around a corner of the corral, waiting for their turns to donate about 19 gallons of goat milk each day this time of year. In spring, they give even more. They know their milking order, gathering in groups of five to enter the milking parlor — a small, U-shape room off the barn with a raised runway around three sides. “They’re just like models on a runway,” says Lora Lea Misterly, of Quillisascut farm, as she and her husband, Rick, prepare to milk them. Udders are brushed and washed. Little red buckets of barley are presented to each doe to enjoy during the milking. read full article