On the rolling hill looking over the Glasbern Inn is a handsome new multi-use structure, built just for the herd of Devon milking cows that owner Al Granger has introduced to the farm. These heritage milkers are renowned for the high butterfat content in their milk and their aesthetically appealing long horns. They’re also known for having stubborn dispositions, which led Granger to acquire an assistant for herdsman Jason Angstadt—a spirited Australian Blue Heeler (also called an Australian cattle dog). Shelby will facilitate moving these beautiful cows from place to place so that they always have access to fresh grass. She has an easy time convincing the herd where they need to go, explains Jason. “Shelby is persistent to say the least and as long as she gets them going the right direction we have a pretty good result.” The Glasbern herd of milking cows will number about a dozen. “Twelve milking cows will give us enough milk produced from grass to fill our needs,” explains Granger.

Diners will soon see yogurt, butter, ice cream, and eventually cheese, all produced in the building up on the hill, on the menus in Glasbern’s dining rooms. This will bring the restaurant and Inn another step closer to being reliant on its own land. Grass-fed products are significantly higher in good Omega-3’s, CLA’s, vitamin A, E, and Beta-carotene, compared to grain-fed. They are simply healthier.