1. Lynn Waldron
    Lynn Waldron March 15, 2023 at 12:43 pm | | Reply

    I’m so moved by the respect Mary shows for the sheep. I wanna buy her lamb meat! How do I do that?

  2. Stuart Osha
    Stuart Osha March 15, 2023 at 12:55 pm | | Reply

    So happy to have found your site! We once had a small farm until it became too much work for us. We sold raw milk, eggs, meat birds that we slaughtered, veal, lamb, many items that Margaret created in her kitchen along with her cooking classes.
    The last year or so we processed, marketed and delivered our own yogurt, this was my big mistake, we couldn’t compete price wise and by this time I was 70 years old, we were so tired!
    We tried Florida for two winters but missed our native state so much, we are not going back!

    Thank you!

  3. Jayne Stearns
    Jayne Stearns March 15, 2023 at 6:44 pm | | Reply

    What a wonderful interview! You both did a great job telling this story. I wish that I knew Mary when I was raising sheep. Such a fantastic philosophy and work ethic.

  4. E. Rachel Hochman
    E. Rachel Hochman March 15, 2023 at 7:06 pm | | Reply

    If it wasn’t for Mary, we wouldn’t raise sheep. I wouldn’t trust anyone else to do right by them when it’s time to transition them to feeding my family and others.

  5. Mark Knott
    Mark Knott March 15, 2023 at 7:18 pm | | Reply

    Having the privilege of working with Mary over the last 10 years has been absolutely invaluable to our small sheep (and vegetable) farm. (It’s a hobby not a business). She has helped us slaughter and skin many lambs (and a few ewes). She works with palpable kindness, skill, and mindfulness. And her clear eyed approach to what it means to feed ourselves by taking the lives of animals that were bred, born, and raised on our little patch of Vermont grass has given us the courage to continue with this project of honoring the resources that we are so fortunate to have. I think that if we all knew of the sacrifices and costs required to live in modern society then we collectively would make much better choices for ourselves, our families, and our world. Keep up the good work, Mary!

  6. grace Forrest
    grace Forrest March 16, 2023 at 1:22 pm | | Reply

    this is going to make not much sense. but i guess Rumble Strip is my church. and this podcast in particular
    is holy and sacred space.
    i am 77 yrs old, live now on a hill in california with a small herd…15, dairy goats that began many years ago
    in New Mexico. began with goals and dreams that due to circumstance didn’t happen. But here we are.
    All of us, eldering together. There is a 5 year old great granddaughter learning Goats, it feeling like
    she was “born for it”. the moral dilemma. how do we imagine a future as species living with and among
    species on this planet.
    i have listened 5 times since last night. Thank you Erica and Thank YOU Mary Lake.

  7. Mae
    Mae March 16, 2023 at 6:05 pm | | Reply

    I loved listening to this, I resonate so much with pretty much everything Mary had to say. I’m 10 years into raising goats and processing our own wethers, plus pigs, chickens, etc. The anxiety about money and if this is the right thing for my human children, and obviously I’m trying to be part of saving the world. I felt seen. Similarly with the huge love for the animals and the sort of confusion around why the vegans and I end up in such different places when we both love animals and want to be part of protecting the environment. Oh, I also just loved to hear the competence and joy in doing the work. Erica, I appreciate your decisions to keep the sounds and the experience rooted in reality without sensationalism.
    Cheers from a fellow farmer,

  8. John Pimental
    John Pimental March 20, 2023 at 2:37 pm | | Reply

    Mary is what we wish and hope all meat growers strive for. She is so respectful and gentle of the sheep she has raised and is processing.

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Extras, chatter, and other observations (and show notices, of course):


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