Posts Tagged ‘Jennifer Bice’
We’ve come to the end of another successful goat show season at Redwood Hill Farm, with championship wins at the California State Fair, the Sonoma County Fair, and others under our belt. Have you ever wondered what it takes to raise an award-winning dairy goat? Here, we’ll take you on a visual tour of our herd, and explore some of the qualities that make our goats champions.
Since the beginning, the goal of Redwood Hill Farm’s dairy goat breeding program has been to achieve “the winning combination of milkability and showability,” a term coined by the late Steven Schack, who started Redwood Hill Farm & Creamery with Jennifer Bice in 1978. Jennifer’s passion for dairy goats began at a young age, when she and her nine younger siblings raised dairy goats as 4-H projects on their parents’ small farm in Sebastopol, CA. For Jennifer and the other Bice children, attachment to these smart and personable animals came naturally.
While expanding Redwood Hill Farm’s line of goat milk products and growing their business, Jennifer and Steven’s herd continued to evolve and improve. Together, they won their first Premier Breeder of Show award at the ADGA (American Dairy Goat Association) National Show in 1982; then again in 1984 and 1986. Sadly, Steven passed away in 1999. Jennifer kept his herd name—“Companeros”—to honor his memory and love for the Saanen breed. His Companeros herd of Saanens continues to impact the dairy goat world to this day, and Redwood Hill Farm has been awarded National Champion multiple times in the Saanen, Alpine and Nubian breeds.
So, what makes a winning dairy goat? When judging, the ADGA licensed judge is required to evaluate the dairy goat based on four major categories: General Appearance, Dairy Strength, Body Capacity, and Mammary System. This is not a beauty contest; the scorecard, which consists of 100 points total, is based on traits that will ensure a long and productive life.
1. General Appearance is the structure of the dairy goat: including head, back, shoulders, feet and legs. Overall, the judge looks for an attractive framework. A Lamancha doe,“Kastdemur’s Evian” in the photo below, is a good example of a doe with fine general appearance.
2. Dairy Strength covers attributes that indicate good milk production, such as angularity and openness of the rib and flatness of bone. “Amicale” in the photo below excels in dairy strength, and has been awarded National Champion Alpine.
3. Body Capacity correlates the width and depth of the body, ensuring ample capacity, strength and vigor. “Vineyard View Foxy Traveler” below is a Saanen with great body capacity.
4. The Mammary System category evaluates areas of the udder that will be important for a long, productive life. Although capacity in the mammary is significant, teat size, teat placement, udder shape and attachment are also very important. “Redwood Hills Rainbow,” our Alpine shown below, has an excellent overall mammary system.
We’re continually improving our herd at Redwood Hill Farm. Jennifer is still actively involved in the breeding program and handling goats at shows. Her lifetime with goats began in 4-H, and she’s been a licensed ADGA judge for 42 years. She still likes to call our farm “a 4-H project that went out of control.” Her brother Scott Bice, Farm Manager at Redwood Hill Farm, is also a licensed dairy goat judge and keeps his own herd of “Vineyard View” dairy goats within our herd at Redwood Hill Farm. Scott and the farm crew are busy all year long at our Certified Humane Raised & Handled® farm, keeping the herd healthy and in tip-top shape for goat show season.
Of course, good breeding is just the beginning. When goats are happy, healthy and well-bred, you can really taste the difference; the best dairy always comes from the freshest, cleanest milk. Redwood Hill Farm’s yogurt, kefir and cheese are minimally processed, with a mild and uniquely delicious flavor. Our products have received top prizes from the American Cheese Society, the American Dairy Goat Association, and the California State Fair, to name a few. From award-winning dairy goats come award-winning products. A winning combination.
By David Bice
At Redwood Hill Farm & Creamery, we have long been known for making healthful and delicious goat milk yogurt, kefir and artisan cheeses – but did you know we are also a mini solar power plant? We make all of our dairy in our solar-powered creamery, where the sum of all electricity needs is covered by renewable energy.
Quality and sustainability are guiding principles for Jennifer Bice, Founder and Managing Director of Redwood Hill Farm & Creamery.
Not all goat milk is the same – there are variations in volume, components, water content and butterfat depending on the time of year and on the type of goat breed. Of all breeds, Alpine and Saanen dairy goats are the top producers by volume. Milk from the Nubian dairy goat breed on the other hand, tends to be a bit higher in butterfat. To make our yogurt, kefir and cheeses consistent and delicious in flavor, we combine goat milk from Redwood Hill Farm and seven other family farms, sourcing milk from La Mancha, Nubian, Alpine, Oberhasli, and Saanen goats.
We are thrilled to be in Issue 3 of Conscious Company Magazine as a handful of the nations top sustainable cheese producers! Redwood Hill Farm Owner and CEO Jennifer Bice was interviewed about her woman-owned company and her 45+ year commitment to sustainability and the environment.
You can pick up a copy at Whole Foods Market, Sprouts, Barnes & Noble, Books-A-Million, and other local retailers—you’ll be supporting sustainable businesses.
CLICK HERE to read the full article.
This bread was developed as a request from Jennifer Bice and Steven Schack of Redwood Hill Farm for the annual Goat Milk Producers Convention which was held in Santa Rosa in 1990 at the Landmark Winery. It first appeared in print in Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor by Peter Reinhart. At that time we made a goat milk ricotta, or as we liked to call it “rigoatta”, and the original recipe was developed using that ricotta goat cheese.
by David Bice
Redwood Hill Farm has been a family farm for over 45 years. It began in 1968 when our parents, Cynthia and Kenneth Bice (with then seven kids), moved from Los Angeles to Sonoma County and bought their very first goat named “Flopsy”. As a family and later under the leadership of oldest sister, Jennifer Bice, we have been making our cultured yogurt, kefir and artisan cheese for our goat milk loving customers since the early 1970’s. We invite you on a journey to follow our fresh goat milk as it travels from our Certified Humane® goat farm in Sebastopol, CA, to your neighborhood store.
“Goat people” love to collect all kinds of goaty items. Enjoy this collection of some of Jennifer’s favorite art pieces collected over her 45+ years of owning and loving dairy goats.
This is a classic lemon cake recipe that owner Jennifer Bice has been making with her award-winning chèvre for years. Arrange your tiny lemon cakes on a pretty serving platter, dust with powdered sugar and garnish with slices of lemon. Based on a recipe from Judith Maguire, pastry chef at Lalime’s Restaurant in Berkeley, CA, this simple recipe is sure to become one of your favorites, too.
Redwood Hill Farm & Creamery’s Bucheret Goat Cheese and Plain Goat Milk Kefir Win at 2014 American Cheese Society Competition
We are honored to announce that our Bucheret Goat Milk Cheese and our Plain Goat Milk Kefir won second place at this year’s prestigious American Cheese Society’s Judging and Competition in Sacramento. Bucheret placed second in the Goat’s Milk Cheese Aged 31-60 Days category and the Plain Goat Milk Kefir placed second in the “All Milks” Kefir, Drinkable Yogurt, Buttermilk and Other Drinkable Cultured Products category, amid nearly 1,700 entries from 248 companies in the overall competition.
Jennifer will be honored at the 42nd Annual Ag-BBQ
We’re so happy to share that the Santa Rosa Chamber of Commerce recently announced Redwood Hill Farm owner and CEO Jennifer Bice will receive the Leadership in Agriculture award at this year’s Agri-Business BBQ on July 29th! The 42nd Annual Agri-Business BBQ honoring the diverse and pivotal role of the agriculture community in shaping the quality of life here in Sonoma County, will take place at Shone Farm, Santa Rosa Junior College’s 365-acre outdoor learning laboratory. Select HERE for more details on the awards event in July.
In 1978, Jennifer Lynn Bice assumed ownership of Redwood Hill Farm & Creamery, Inc., the family farm and Grade A goat dairy the Bice family started in Sonoma County in 1968, and never looked back. Along with her late husband, Steven Schack, Jennifer expanded the business to produce a greater variety of goat milk products, and diversified the dairy goat-breeding program.
Today Redwood Hill Farm is owned and operated by Jennifer, along with five of her siblings that worked to establish Redwood Hill Farm in the 1960’s. In addition, more than 50 dedicated employees now run the day-to-day operations at the Certified Humane® farm and state-of-the-art organic creamery in Sebastopol. Promoting the benefits of goat milk products and developing a genetics program of excellence for the Redwood Hill Farm herd remain her top priorities, and this commitment has positioned Redwood Hill Farm at the forefront of the dairy goat industry.