This post from Eva Sollberger orginally appeared on Seven Days Vermont.
Butterworks Farm is a beloved Vermont institution, a small-farm success story in the Northeast Kingdom. Many recognize the Jersey cow on the label for Butterworks’ yogurt, kefir and cream but do you know the family behind the brand?
In the 1970s, Jack and Anne Lazor carved out a niche for themselves in Vermont’s rural farming community, building their herd and selling their wares to their neighbors as the NEK began to experience the back-to-the-land migration.
Volatile milk prices drove many farmers out of business, but the Lazors went organic and thrived for decades. Butterworks recently transitioned their herd to 100% grass-fed to keep up with the increasingly competitive organic dairy business. It’s learning this new grazing style even as Jack and Anne are slowing down a bit and their daughter Christine and her husband Collin Mahoney take on more responsibility.
Eva and James Buck drove down dirt roads to visit the farmstead dairy and get the full scoop, fresh from the farm.
Read Hannah Palmer Egan’s Seven Days cover story about Butterworks Farm here.
