Talking about Dairy Farming & Irish Butter with Peter Hynes (Episode 211 Podcast Transcript — Grounded by the Farm)

July 21, 2021

Get the audio, see photos, show notes, etc on this episode at

34:33

SUMMARY KEYWORDS

milk, dairy, people, family, produce, ireland, tested, herd, farm, farming, guess, world, kenya, feed, farmers, cows, butter, ultimately, dairy herd, pedigree

SPEAKERS

Peter Hynes, Grounded by the Farm

Grounded by the Farm  00:01

Food is more than just what’s on our plate. It’s the places where it’s grown. It’s the people who grow it and so much more. Join me, Janice person, your host on Grounded by the Farm every other week as we talk about the foods we love. Hello, everybody, this generous person. And today I am talking to Peter Heinz. And I have got to tell you on the front end, I really appreciate that Peter came back, we’ve done this interview with Peter and his wife, Paula, they run this dairy in Ireland together. It’s a total team affair, but we had some technical problems and we were hearing SOME ECHOES and things. So what we’ve decided to do is I’m going to interview Peter now about the dairy and he’ll kind of speak for Paula a little bit, but she’ll clarify it later as I’m going to interview her over some work she’s done in Kenya. So if Peter goes off the beaten path too much power will help us straighten it out later. Is that the the way we’re gonna do theater?

Peter Hynes  01:02

Yeah, basically tennis you’re just gonna rein me back in. You know what I’m gonna say I’m ready.

Grounded by the Farm  01:08

Well, I really appreciate it. You know, technical problems come up with podcast and so I appreciate your understanding. But I really wanted to get your story together. First off, I told you part of the reason I wanted to talk with you guys is I realized that’s an opening my frigerator and I got out some kerrygold butter and it’s Irish butter and then I remembered I know Irish dairy farmers. I was so excited.

Peter Hynes  01:35

Yeah, it’s a carry gold is it’s one of the real success stories over bone and it’s one of the first brands to break a billion turnover is I think it’s a second or third tops over the US No, and I suppose it’s it’s nice to see that tariffs have been removed from dairy purchase going to the Western EU so I mean, that’s a big benefit across prices dairy farms decide upon but likewise to you, it reduces the price of all the product on us supermarket shelves so it’s something we’re hugely proud of is the kerrygold butter. It is really the best tasting butter and

02:12

for people who don’t know carry gold How would you explain the kind of the difference in carry gold versus others.

Peter Hynes  02:20

Essentially a debit to milk we would produce on the farm here costs into producing chemicals bada we run a 100 ac Cole dairy herd grazing grass for over 300 days a year, we actually took the personal decision here cannot create any sire to coast. So the only supplementation they get outside of grass is 12% cereal ration which is fed in the parallel there to make sure that we get minerals investments into the course on a daily basis to spring camping hard. We have 90% of the heart within six weeks starting probably late January. springtime is extremely busy to this coast, big numbers a cup of coffee everyday weren’t big numbers to us anyway, on the scale of things. And I guess you know the story of our franchise, I started farming 2010 my wife joined in 2014 she’d never met the co op for that. And I suppose it just stemmed from both of us having a huge passion for animals and enjoying working together. So when he when many quarters were removed in 2015, we expand the herd from 50 calls up to 180. And since we have we’ve done everything possible to chase genetic gain, improve efficiencies on the farm, but also look up welfare standards and sustainability from a climate perspective and how we can do things as best as possible.

03:40

You’re getting so far ahead of my outline. You’re gonna get me too far. I’ll be finished. I started it

Peter Hynes  03:48

I’m gonna take a step back because I just want to say you had Leslie Kelly on last week and this is one of those he Kelly’s coffee

Grounded by the Farm  03:57

and you have your coffee cow Yeah, yeah, your your cows are a little different. She doesn’t have cows on her farm but you have an it’s a mixture of breeds. Is it?

Peter Hynes  04:10

Yes sir. We’re predominantly pedigree horsey. Then we have also have pedigree jerseys, which were just they have higher percentages of fat and protein in the middle and low quiz. Our kids are hugely passionate about family and they wanted to show calves and embryo score. So the joystick calves were nice and small when when the kids were very small. And we’ve also since got to pedigree, fleck free heifers, which are Austrian bred and Austrian breed justice was a bit of color to the herd and likewise to see what where they fit into our system, which we recall connection with the National cattle breeding center and we work very closely with them on the breeding program. So it’s predominantly pedigree Holstein much grass base Holsteins So we’re chasing fertility, longevity, but also kilos of made salads produced because on a low input system, it’s about maximizing the kilos moves others produce or CO and then comparing that again to the live weight of the coal and trying to get the most efficient code possible.

Grounded by the Farm  05:19

Yeah, it’s a really interesting kind of proposition of how do you decide efficiency. So people know how they decide whether their car is running efficiently, and they’re getting the right miles per gallon. And maybe you need to tune up or something with cattle, you’re looking at the amount of feed that they take, and some of the different things, what I’ll do, they need to produce a certain amount of milk. And you compare that to each other. And you can kind of understand Holsteins, I understand are really big Milk Producers, they’re, they’re like, serious about the job that Yeah,

Peter Hynes  05:56

and I guess a lot of the honor students in the US and Canada and there’d be a bigger a lot bigger course. And we would have here we’ve targeted a smaller posting co so the average live weight of CO we would have on the families 522 kilos, but then again, they suit the grass based system liquido row grazing grass in February when the ground conditions are a lot wetter, a heavy coal was gonna do a lot more damage. But likewise, a heavier tautoko is going to require a lot more feed on grass based system to maintain condition. First we find these holes would be they would have higher fertility, and we would be getting an average of five lactations or co on the heart here and we would have a lot of CCOs that would be running 10 to 40 lactations. So it’s about keeping them in the herd as long as possible. And ultimately, I suppose from a climate perspective, the longer you can keep calling the herders the more she efficiencies and caribou perspective and from the Litem perspective.

Grounded by the Farm  07:00

Yeah, keep them producing. And I think Holsteins are really good at just turning out milk, like the amount of feed they take in, they typically have a high productivity rate of milk.

Peter Hynes  07:11

Yeah, that would be probably the most efficient theory breed out there. I think looking at how the cows work on the farm here, we would find pedigree Josie would be they wouldn’t have the same fertility that the Holsteins would have so it’s harder to get them back in calf. And likewise with the like bees, more of a beef your breed I guess what they can do you try to milk the damage from two factories we have we do up to 11,000 litres a year. The whole thing first lactation is our way of performing the factories because this is interesting to see but liquids shot as you’re stressed it’s very much a team effort here and we’re very very much a family fan with three daughters growing up and being involved in the place and I think it’s about trying to balance a business with letting the kids enjoy low stock and enjoy farming and grow up with good animal welfare standards and guess ultimately, if we want to encourage young people into the industry, you have to let them enjoy and grow gain a passion for it because it is a tough job and it’s it can be long hours and lesser breaks it’s far from the nine to five office job where you don’t get to hang up the cord Well yeah,

Grounded by the Farm  08:24

we joke in the US there’s there was a commercial with a company that makes donuts you know breakfast sweet and it’s like he was wake up in the middle of the night got to make the donuts got to make the donuts but for dairy, dairy men and dairy women, it’s like got to milk the cows got to knock the cows and and it’s twice a day right

Peter Hynes  08:45

every day. All it is just says twice a day and we do dry the herd off because we’re solely spring calving we do dry the herd off for 30 days in on Christmas. So we don’t make codes for that just lead to Christmas in early January. Project. I mean the springtime there, I do the the bulk of the nighttime carving and so I have to walk through this so it can be long, long days and nights. But thankfully our middle daughter Becky, was extremely good photos and only 14 years old with this this calving season 2021 she gave me two notes off which was a huge treat to eat during calving season. She actually kept our first set of twins, which was reducing our because sometimes tweens can be a little bit trickier to have.

Grounded by the Farm  09:33

Yeah, and everybody was healthy and happy. She was delighted to be able to do so everything was good for them and

Peter Hynes  09:40

she actually ended up on many of the news in Ireland because female farmers are very scarce in Ireland and to see a young gardener 14 years of age having confidence to go down at nighttime and, and take on a cold that’s giving birth to twins and deliver both of them. So It was not usual thing to say, a young girl. She’s a phenomenal young woman COVID really key that she should travel and see different areas systems around the world in the next few years before she goes to college and learn how she what she wants to do in the dairy industry.

Grounded by the Farm  10:20

Yeah, very cool. Well, there’s a lot of different things to do besides dairy farming. You and your wife, neither one grew up in dairy farms. Is that right? You came into it a little bit later through your step, father?

Peter Hynes  10:33

Yeah, I didn’t. I didn’t start farming until I was 36 years of age. JOHN actually returned. I went to agricultural college. At 36 years of age, I was older than most of the teachers. It was in GI bill you and I think when I did start farming, I kind of just felt right. I need to educate myself as fast as possible and as best as possible, and how to run an efficient system and what’s new on the dairy front in Ireland, and see rotators and equisite joined a few discussion groups. My wife, Pilar was working in the retail sector. And when she had our youngest daughter know, Georgina, when she worked her in 2014. With the cost of child care, it wasn’t going to be financially viable for her to return to work. And her favorite co Val, as you grew up connection with her and I convinced her eventually to milk Valley one evening.

Grounded by the Farm  11:23

The way I saw bond from there and the way I heard the story, it’s kind of like that cow picked Paula. That count just

Peter Hynes  11:32

for some reason. Yeah. The two of them have a huge connection. Valley came out of a very, very good pedigree herd and saving caucus city and every being one party has come down and Chatwin is making coas Valley we’d be standing at the back door waiting for a scratch and the chat and Carla Julie gave her the attention she required and I think the two of them became such good friends that made my job easier have convinced the pilots actually tried many things. Yeah, Val is still in the heartburn that she was inseminated 16 this year. So there’s a 90% chance she will ever dairy heifer calf expert.

Grounded by the Farm  12:12

And I’m sure Paula remembers all of her calves out of that cow as well.

Peter Hynes  12:17

Oh, she doesn’t cause the pilot she goes on the farm they literally have every cow herd name and a lot of those codes actually do know their names. I really tried to keep up with this I would not I would have a real good handle on the heart somebody would know by the numbers and the led the because they don’t even call numbers or Daisy has this so we need to get the best out to jumbo or whatever and which one is that I get? Get Just give me the tag number and

12:48

we joke about it the the women in your family having names for the cows and you go by the tag numbers and stuff at something like that. It may not be a real big deal but I think you you explain your partnership really does a great job of filling the holes the other one doesn’t have you really complementing each other.

Peter Hynes  13:07

Yeah, no, it definitely it’s, I guess, you know, we both have the same passion. But then we run different parts of the firm and I often joke does this premise solely managed on pillow talk and you’d be amazed like management decisions happen at night. stayed in bed, but I guess it’s a case of It’s September through get to stuff and there’s no kids. There’s no dog barking at you and the foreigners and bringing and one of us who say or did you see such and such or what would you think about doing this though the other other family now. It’s a great way to live life it’s it’s so much easier to do it with your best friend. And this is a bonus of their marriage totally.

Grounded by the Farm  13:51

It sounds like the perfect partnerships. I wanted to ask a couple of questions about you produce food or dairy gold which becomes part of the carry gold is used for butter, but that’s like a cooperative. So you’re a member of this cooperative.

Peter Hynes  14:07

Yeah, so we’re shareholders in dairy gold cooperative. They are Ireland’s largest family owned Co Op Trevor Trina have 1000 suppliers and in order to supply move to them, we have to be shareholders. But likewise we buy the majority of our inputs are forgotten so that all stems back into the post that gets paid to us. Every load of milk that is collected on farm is tested sampling before interest Laurie and that is tested before it interests the facility. So the carry gold facility then is built right beside that one of the dairy gold production facilities in mitchelstown County karke which is about an hour’s drive from her We are here to cream from our MC gets pumped right across over the fence through a stained steam pipe right into the carry gold facility and there’s his charm on a large scale, and shipped all over the world, when any Irish farmer goes on holidays, the first thing they do is go into the supermarket and check the bridge to see if that country stacks kerrygold butter. But I think it Look, it’s it’s extremely important that we do we are shareholders in a federal court. In many respects it gives us somebody control over our destiny in the dairy world and in the dairy industry. And I suppose likewise, with the traceability that Ireland has, we actually produced 10% of the world’s baby formula in Ireland, I think is a huge achievement of my country with a population of 5 million people that we can take our dairy production to that level and we actually produce enough to feed in the region of 55 million people here. If Ludlow alone and disappears, this 55 million people are going to go hungry.

Grounded by the Farm  15:49

Yeah, we don’t want to have that happen. What are your favorite dairy foods I’ve already told you I love boozy butters. I like like different kinds of butter, I have several that I buy carry gold is one it’s got a it’s got a big creamy, it’s more yellow than some of the others in terms of spreadability even out of the refrigerator. It’s pretty amazing. Also ice cream. I mean, there’s so many things to pick from. So what are your favorite theory products?

Peter Hynes  16:15

Yeah, it’s, I think there’s nothing better than a one, I guess I would carry around a few. And you get that real rich, creamy, salty taste. But likewise, a huge fan of cheddar. And 60% of the chapter that we do have produced here costs the UK, even without Brexit really like different phrases, chatter. But ultimately, I think there’s nothing better than a nice point of cold milk. And even better, if you can get it straight from the time before it ever goes processing. You know, it’s on a real one day when you’re working hard. It’s so refreshing. And ultimately, it is classed as the number one recovery drink for athletes. And I think there’s something very important for people to come keep in the back of their mind, so many different products out in the market these days. And people are so big into fitness and different diets, and diet fads. And everyone’s free to use what they want. I think for anyone that wants to stay healthy, it’s it’s an important message, keep in the back of their mind that when you do come back from a run, or a jog or a walk or training session, have a good glass of cold milk is really going to help the body recover and give you all the added benefits. And I guess to you know, it’s with osteoporosis and young girls, it’s a key message to get across to them. But it’s, it’s a far easier way to get essential minerals and vitamins into the body on a daily basis.

Grounded by the Farm  17:46

Yeah, I think a lot of people know calcium and vitamin D from milk. But the protein content in milk is is very unique. And then there is a long list of other vitamins and minerals that are in it, which you know, you don’t just get that from coffee or tea or something you know you you get caffeine and some other things from those pieces, but the vitamins and protein and calcium and all those great things and they’ll really do a body good.

Peter Hynes  18:14

And you know what to say it’s interesting Genesis, you know, I think the dairy industry globally clap cups a lot of flack for climate change perspective. But ultimately, what a lot of people fail to discuss is a cabin efficiency versus nutrient density. And dairy is streets ahead of anything else that you can get. So by all means, if people want to change to their or juice or their almond juice, or any one of those products and who might stand in their way. But if you’re doing it from a client perspective, I think first thing you need to do is look at the nutrient density versus kilos of co2 output. Ultimately, dairy purchase is still one of the most efficient ways to go.

Grounded by the Farm  19:02

Yeah, and one of the things I found out in working with some people in the dairy industry, including my good friend Jude Kapur, who’s back in the UK, after a stint in the US for a while is that there’s been these gains and efficiency on the farm. Year after year you get I mean, like dairy farmers have made incredible gains like we wish we had made such significant gains in cars being more efficient.

Peter Hynes  19:27

I guess we’ve had a lot of US and Canadian tour groups and found here too. And I think they’re always amazed in the different things that we do versus what maybe the media tells them on from an admissions perspective. So and I know you’re going to post photos to go along with this. This is far from a barren landscape that we found is lush green grass. In order to grow that grass we’re extracting cabanel to the atmosphere, and likewise are found as 1000s of trees which are likewise doing the same thing over and over the atmosphere from a management perspective. Have, we use protected Yuria to reduce our emissions from fertilizer and all our slurry is spread using low emission slurry spreading. So essentially we’re injecting it right onto the top of the ground and so blasting into the air like I said, we don’t feed sire to our dairy herd because soy is not grown in Ireland. And likewise, I have no issue with any family because saya sustainably with the there is a big issue. And so with America with rain forest, we’re here to make agriculture land. And I guess, also, in how we breed the code, we’re looking to breed the most efficient how we genotype every female, that is fine found by taking a hair sample and having the hair follicle and those in the lab, which gives us the genetic potential of that female two years before she hits milking parlor. So we keep the most efficient codes, we’re also reducing our emissions and then any code that we do as required placement gets spread to beef. So you’re feeding beef calves into the beef industry, which is again making the beef very capital efficient coming out of the dairy herd. So I think, look, we as farmers are used to being challenged, we always rise to the challenges. And I think climate change is nothing that we can’t overcome. We have every intention of being efficient. And every way we do ultimately, if we’re not efficient, we’re not making money. And farming is not the most financially rewarding job on the planet. So you have to be good at what you do to make money and to survive. And ultimately, if we do not look after the climate, and look after the planet that we live on, we as farmers, we won’t have land for famine. So you know, as much as I love producing food, I love working with livestock more, I love working the land more. So ultimately, I want to do those two things. And I want to see my daughters do those two things. And the other benefit is that we get to produce great food and feed people all over the world. And let’s just keep in the back of our minds. The global population is growing at a rapid pace. And we need quality food to feed those people. And if you go to third world countries, and you’ll be talking to Paul about Kenya, and her experiences out there, but I’ve seen firsthand the dairy industry in Kenya, their dairy consumption at the moment would be unpowered, which is about 120 litres per capita per year dairy product day forecast that raised 300 litres per capita per person by 2030. You travel on a road in Kenya, as huge billboards advertising area and a goodness of Darien. And it gets it’s an invaluable source of proteins and minerals and vitamins. So when you see third world, countries, really embracing products like dairy you, you know, the importance of the importance of is there to feed people and I guess like we’re all used to going for a pint of beer. If you go to Kenya, you’re going to a bear for a pint and

Grounded by the Farm  22:53

I love it. I have never thought about that I have gone for lots of pints of ice cream in various countries around the world and know that you know you can you can really enjoy some ice cream in various places. I know in Turkey It comes with a show in Istanbul and and in Japan, you know, frequently there are like cartoonish kind of characters and stuff along with you. So I may have to check out the the world of dairy but the impact it has on nutrition and stuff in the developing world. People are really interested in how to improve their health and their, you know, their life expectancy and all those kinds of things. And better diet is a major component of that so I can understand why that’s the premier item and some of these places. Hopefully it becomes easier to get to.

Peter Hynes  23:45

Yeah. I’ve Overmyer for Mike Mears and Kenny actually, he’s he lives three hours north of Nairobi in just outside the town called embu. They’ve got five codes, Parliament finian more on the story. Peter Peters, this goes to them. So he recently started, you opened up a little shop in the town selling his milk direct to the consumer to maximize his profit margin. They’ve got a couple of bear stores inside the shop. Walk in throw your few Kenyan shillings up on the counter and sit down enjoy a nice desk called Luke. So a very very, that’s the world Check. Check out Peter karaoke in Edinburgh is an absolute legend of a guy.

Grounded by the Farm  24:33

So the last thing before we go, I want to talk about the process for milking. And I’ve got some great video of you guys in your milking parlor so people can get a feel for how it works on your farm, sort of what is the process from the moment you start milking cows to when it gets to consumers? How does that work?

Peter Hynes  24:51

Yeah, so I suppose just quickly on the milking parlor 2017 we spent a half a million years building a state of the art milking pattern shed for the code. To ensure the best cow comfort coach come in twice a day, and that milk is stored on at a temperature of 2.9 degrees for 48 hours. So the mid side collects collection from us every 48 hours, as the milk has been removed from our tank correct sample taken from us. And actually within the cooling process on our farm, we extract the heat and heat and heat water to wash the milk in parallel. So that’s another efficiency we use that Laurie carries 29,000 litres of milk and he will go to predominantly mitchelstown or maybe the dairy goat facility in Milan, which is an hour away from us as well, both state of the art facilities and a security system for the lorry to enter the facility. So essentially, the the move that we produce, the milk sample is tested for antibiotics. If the sample tests positive for antibiotics, the security system will not leave that already into the facility. So that is how rigorous it is. Once the sample has passed, a test for antibiotics is then pumped into silos and the military is washed. And then depending on what they’re producing at the time it cheddar butter or milk powder. Milk will move on to different parts of the facility. The sample is further analyze our batch protein, lactose, thermal Eurex, which is bacteria. It doesn’t kill TBC, which has total bacteria called the guidelines says we must pass is our TVC compound cannot be any more than 75,000. Or we fail the test. Currently ultrasensitive 3000 creatures pretty much not too far off of surgical standards. And it is also tested for Somatic Cell Count which is quite long story short mastitis and the coal. Again, this figures that we have to be under it was also tested for chlorine TCM levels. And essentially we do not use join to wash any of our production facility. unfair. We were previously when we were using chlorine to wash the plan. Back in 2016, we were still four times lower than the EU limits CCN levels in America, which actually affects cheddar production greatly if there was strong intent in there. So it’s rigorously tested, I think that’s probably an important message to get across to the public and the consumer to like is it just doesn’t fall over the coal and lands in a bottle like this. It goes through a serious serious prototype process and and even if you go as far as when there’s powder being produced for baby powder, does metal detectors are true, the plank, render powder has been bagged up, even if there is a false alarm on the metal detectors mmediately all batch is sent directly for animal feed to 100% guarantee there’s absolutely no risk to a young child that would be drinking beer, Big Pharma. And I guess you know, that’s it’s a complex process. But in some ways, it’s a simple process for us. But likewise, it stems a lot farther than that to when the traceability that we have our families audited every 18 months, we roast record, every bar every death, every animal has a unique identification number unfound, which goes with it from birth, right through to slaughter all medicines that that animal receives a treatment and it testing that that animal receives is a record that honors so we know what happens each animal from the start to the finish of their life. And that also, I suppose helps us stand over the product that we will ultimately produce. And I guess just to maybe stress to the consumer to like this myth is tested for antibiotics. Should we fail that test before the low interest the facility? We have to pay for the entire lowdermilk? Yeah. And further to that we are flying for the entire month. So yeah, huge country. And if we were to have antibiotics in America, and it certainly never would enter the food Profit System.

Grounded by the Farm  29:09

Yeah. Well, the food safety going on at the farm level is intense in the milking parlor and everything in the system, as you get it cooled down. And part of that that is all structured to make sure you have no bacteria, and then all the transfers every step along the way. There’s so much testing. And it’s the same in the US that the there’s this real commitment around the quality of the product is just as important. You know, it’s kind of like you’re trying to do all the things you’ve got animals that you have to take really great care of. You have land you need to take really good care of. And you have kids, whether they’re yours or somebody else’s and other members of your community that are all being part of your cycle. So you’re looking after all of us.

Peter Hynes  29:54

Yeah, and I suppose we adopt technology on time. So I’m a huge believer in technology. And I guess when I’m on social media, the phone is probably always in my pocket or my hand or something. But every fall every call on our phones connected to my phone. So they’re the they were callers that are constantly sending me data. Likewise, tanks where we store milk on farms, they’re connected to my phone, if they fail to wash their Luckily, if they’re not cooling up properly, they’re not straightaway and then all the milk results from the cooperative there, I have an app on my phone. So I see up to date data, within 10 minutes of the military leaving my family know exactly how many liters and they want to keep the link on to the app. And I can see the fat and protein very quickly even have other financial informations. Family is a lovely Lodestone. But it is a business and really think the public has no, there’s no idea how advanced technologically that has gone. And yeah, how much control we actually have over over our business right at the end of our fingertips, which is a huge testament to the developing world because

Grounded by the Farm  31:00

Well, I appreciate your help and share that story. That’s that’s part of what I’m trying to do with Grounded by the Farm is help others learn some of the coolest stuff I learned from farmers on a regular basis and pass some of that interest along. You know, a lot of times I feel like you’re discovering new things. When you talk to a farmer, it’s things you may not have ever thought about. Or it may be things that you read about or you didn’t really understand, or maybe it just validates what you’ve read somewhere. So I appreciate your being here. We’re gonna put a few things in the show notes and on the website. So one, I know you know how much I love the parade that you guys did for St. Patrick’s Day in COVID. Because usually it’s a great time to celebrate and it was a little more private.

Peter Hynes  31:44

Last year was that was a reach out. It’s just something moved on we wanted to do on St. Patrick’s Day is such a huge dinoland and all around the world. And I guess you guys in the in the US you’d St. Patrick’s Day parades are so big down. We actually had a Canadian referee student until us bedri students were studying in your CDI in 2020 unfirm when Finn COVID broke here, and we just wanted to show them a little bit of sandpaper to extend a little bit of Ireland and that we put a few fun things together and did a video person. Next thing went viral on social media and ended up on cable news. TV in the US made the two main news channels in Ireland, we also made the US and Germany.

Grounded by the Farm  32:29

Well, it’s fun to see, it’s fun to see that you’re able to take that time to celebrate with your family, even though there was a little bit of health going around you were you were doing it in a really safe way by doing it like the people already in your pod and taking care of things and having fun at the same time. And I think that part of what a lot of us did. But I will put how they can reach you on Twitter and all of those kinds of things. We’ll put Paul as information there. We’re going to have the conversation with Paula soon about Kenya and dairy farming and the incredible Masai people that she was able to live with it for a few weeks and really get to know and it’s changed your family’s lives. So we’re going to get this podcast up and then we’re gonna get that next one going. I thank you so much, Peter, for being with us today. I’m sure you’re going to have people interested in getting in touch.

Peter Hynes  It’s been an absolute pleasure to chat with. Jen. Thank you so much. I’m one of the lucky ones from a technology field. I got to check your choice.

Grounded by the FarmI appreciate your taking it that way. You have a great evening and tell the cows I say good morning when you get back out there by theater. Check us out on Facebook, Instagram, Twitter, and I’m even not clubhouse so feel free to look us up. Also on our website GroundedbytheFarm.com wherever you want to get in touch we’re trying to be there. Shoot us a message about questions you have about farming and food. I hope you enjoy these episodes enough that you’ll share them with friends, whether that’s via social media or in a conversation. Love to think some of that is while you’re having dinner with friends and family. This is a production of Grounded Communications. Editing is by two guys talking. Thank you

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