by Gigi Berardi-Allaway, Resilient Farms Nourishing Foods blog
Shaw Island’s Our Lady of the Rock (OLR) Monastery was the first certified raw milk dairy in the State of Washington. Besides fresh, certified raw milk, the monastery produces much, (and delicious I hear) nutrient-dense foods for its personal use. At OLR, everyone takes on considerable farmstead work, which, as labora (Latin for work), is both rule and rubric. It is a yardstick by which the overall monastery health is measured. The prayerful part, the ora (which means prayer in Latin), is, of course, its primary mission.
However, it’s with the farming work, that the nuns need particular assistance. The farming (and in particular, the livestock management) is especially challenging in the winter months.
The monastery offers a land intern program and is currently looking for interns to assist with the land and livestock work. Never was this more critical – according to OLR’s Mother Hildegard, very few Benedictine abbeys and monasteries in the U.S. still farm. Raw milk dairies, creameries, and processors need as much support in Washington state as possible (see http://www.farmtoconsumer.org/).
Lastly, guests are always welcome at Our Lady of the Rock – arguably, one of the most beautiful (and health-ful) places on earth.
Visit the monastery website at ourladyoftherock.com.
For more, contact Mother Hildegard at mhildegard at rockisland.com and also see her new blog, ISLANDLIFE-INAMONASTERY.BLOGSPOT.COM.
Gigi Allaway is a WAPF member who has studied and worked on small-scale farms for almost 40 years (her master’s and PhD at Cornell were on organic farming and low-input farming, respectively and she has been on the editorial board of Biological Agriculture and Horticulture since its inception in 1981). A foodie inspired by Kimberly and other blogging foodies at WAPF meetings, she started a food blog in November, resilientfarmsnourishingfoods blog and, as a professor of Environment and Food Studies at Western Washington University, leads summer study tours in Washington state and in Europe in biodynamic farming and nourishing foods.