Touring Marisa’s family farm made me think about how valuable smaller farms are for communities and sustainable production systems. Her clear passion for the animals and the work was a refreshing perspective compared to industrial dairy farming. They work to ensure the cows are treated as living beings rather than as a means to an end.

The whole farm system is sustainable, as other animals can consume leftovers like hay or the cheese we made. Using the milk in a local cheese shop reduces the effects of transportation, and the relationship between the farm and the cheese shop helps the farm stay open.

I enjoyed spending time with the animals and being able to see how the animals are kept when they don’t go to the mountain pastures. Seeing this farm helped me better understand the whole production system for alpine pastoralism and made me want to learn more about how modern and traditional practices can be used together.