In January, the Board of Directors of the Napa Farmers Market did a day-long strategic session to kickoff the 2025 year to establish organizational priorities, conduct fundraising training, had a great lunch (thank you Kitchen Door), and took a tour of one of our community farmers -- Morning Sun Herb Farm (in Vacaville). The day inspired me and energized me. I was particularly impressed with the farm tour given by the farmer Rose Loveall. I knew that my next Register article should be a farmer interview to learn more about the other farmers that make up our community. After all, the first part of our mission statement is to support local farmers!
With that mindset, I wanted to select a farmer whose products I am very familiar with. I chose the Achadinha Cheese Company (Pacheco Family Farms), as I am a regular consumer of their cheese, butter, and delicious farm-fresh eggs. On my next visit to the farmers market, I approached the ever-affable Alex (in his memorable cow sweatshirt) who operates the stand and asked if I could interview the owners of the farm, Jim and Donna Pacheco. When I connected with Donna, I learned a lot about their farm, their family, the cheese business, and some of the challenges they face.
Donna is a very friendly person but also a very busy person. Her passion for farming comes from, and is all about, her family. Her husband Jim (originally from Napa) is a third-generation dairy farmer. Jim's father was originally from Portugal and was born in Achadinha, a small town in Portugal's Azores Islands, which became the namesake of the cheese business. Donna and Jim's four children will be the fourth generation to carry on the family trade, and all of them contribute in some capacity to the farm.
I asked Donna why cheese, why a dairy farm? She replied that it really is one of the only ways to make the farm financially sustainable. She should know, as they have tried other ventures including growing grapes, making wine, running tanker trucks, and more. On their 230 acres near Petaluma, they currently have approximately 1,500 chickens (for eggs), 125 dairy cows, 100 beef cows, and 10 pigs. Seasonally, they also have sheep. She said they are going to try adding meat chickens to the line-up. They continually try a mix of different crops and animals to make the farm financially sustainable.
Speaking of cows, I inquired as to their cow-care practices. Interestingly, they work with breweries to help feed the cows. By feeding the cows fermented spent grain (a byproduct of the beer brewing), they can cut out part of their feed costs. The "girls," as she affectionately calls them, like the fermented grain and it helps their digestion. An added bonus is the dairy they produce is easier for us to digest. Wait, beer and cheese together, now we are talking! The farm also uses whey from other dairies' cheese production, including Cow Girl Creamery and Point Reyes Blue's Petaluma location. The whey diet increases butter fat which is how a dairy farm is paid. Donna tells me that most people believe cows can just pasture and eat grasses, but there is not enough nutrition in grass for them to productively make milk, and their diets need to be supplemented with grains and whey.
With all the recent news on bird flu, I asked Donna how this could affect her farm. She said that they are taking precautionary measures, such as visitors' shows taking a foot bath in chlorinated solution. They also do pro-active regular inspections including dairy samples that are checked regularly. It is important to be educated in how to prevent it, and for the farm staff to be careful and proactive.
Donna's favorite product is their butter. They add kefir to the butter which helps with digestion. She proudly proclaimed that while she is not skinny, she has low cholesterol because of her farm's products. In fact, the farm's number one product is their kefir. Whenever Donna's stomach feels out of whack the kefir resets her. She mentioned they are coming out with a new cheese curd with jalapenos - called "Cow-Liente." I bought it last weekend and it is wonderful, a little spicy but not too hot and very flavorful.
Donna then emphasized her philosophy, that it is essential people know where their food comes from, where and how the food is made, and how the "girls" are treated. What is most important to her is that people are connected with their food. The farm offers tours where visitors can see the farm, animals, and cheese production (visit achadinha.com to learn more). I mentioned that we at the Napa Farmers Market are proud that the average distance the products sold at the market travel is 76 miles and that the average product at the grocery store travels 1,500 miles.
The farm business is challenging, especially financially. Donna credits her upbringing and being around the military growing up for her persistence and ability "to get done what needs to be done that day." Despite this, the farm is extremely rewarding. Donna feels incredibly fortunate to do what she does. "The surroundings are beautiful; I was able to raise four children on the farm. They were raised with this lifestyle. I love what I am doing." Donna and Jim hope they can leave the farm and business setup for their children (now ages 23-32) to take over the family business and continue these traditions while adapting to the future. Cheers to that, Jim and Donna. I will continue to support that dream every week I shop at the Napa Farmers Market.