Over the previous three blog posts, we have shared with you the story of how we got to where we are today! I think you will agree it has been quite an adventure and, indeed, continues to be so. So today, we thought it made sense to take you on a virtual tour of our mini-farm. We would much rather be able to share the tour in person however, unless you are already in Laos (in which case come and say Hi!), then this is definitely the next best thing :0)
This week’s blog post is a continuation of chef Rachel sharing our story as we tell it on the farm tour. For part 1 click here. For part 2 click here.
Three days before our six-week trial was due to end, we managed to bring in a single cow milking machine from China. This machine ran on either electricity or petrol, which is important to note, as Mr. Eh didn’t have electricity near the field at the time. The machine arrived flat packed in the early evening, and Steven and Mr. Thon, our trusty tuk tuk driver, boldly took on the chore of trying to set it up in the failing light. With the instructions translated from Chinese, loosely into English, this was no easy task. Luckily, the instructions also kind of looked like IKEA instructions with lots of pictures to guide them.
Here at the Dairy, we love nothing better than to be involved in innovative ideas that help us meet our aim to improve the rural prosperity, welfare, nutrition, and health of the local population, with a focus on buffalo farming, and childhood nutrition. So, today we welcome you to the wonderful world of AgCoTech, https://www.agcotechglobal.com/ and their unique medicated mineral block technology. The technology was developed and tested in partnership with the Australian Government Department of Foreign Affairs & Trade (DFAT), the Business Partnerships Platform (BPP) and The University of Sydney. These mineral blocks for livestock help reduce greenhouse gases and reduce poverty in smallholder farms in countries such as Laos.
Singapore volunteers help teach English at Laos Buffalo Dairy over Zoom during the pandemic.
For about 8 weeks in January - February, Laos Buffalo Dairy was the lucky recipient of some wonderful volunteers from Singapore that had been with us to help teach English online. That’s right! They helped teach English online to our team and to the local school children.
We had 7 team members, 5 youth teachers and 10 school children join the classes.
“In Vietnam they plant the rice, in Cambodia they tend to the rice, but in Laos they listen to the rice grow.”
Peter “driving” a tuk tuk.
This quote is attributed to the French colonists of Indochina, and at the time probably wasn’t too complementary. Nonetheless, after independence there still remains a noticeable French influence in the country as well as increasing numbers of recent ex-pats. The once slightly condescending “but in Lao they listen to the rice grow” remains, but it’s meaning - by a modern day, a bit more enlightened developed world - probably serves as more of a reflection of Buddhism in Laos: heightened awareness, and the ability to be in the here and now.
Peter teaching a team class.
I arrived in Luang Prabang on Halloween (October 31st) of 2016. At the time, the Buffalo Dairy was just getting started. As I remember, the site for its existence had recently changed and there was yet to be any permanent buildings. I had been graciously accepted by Susie and Rachel to work as a volunteer at their guesthouse which was located on the left bank of the Nam Kham River just a few kilometers - a good walking distance - not just from the Old Quarter, but to many other not so heavily visited parts of Luang Prabang as well.
More so than I envisioned, work at the guesthouse suited me extremely well. For the most part, I was the only native English speaker there, partnered with a Lao/Khmu/Hmong staff of 4-7 others. My duties included, but were not limited to: cooking and serving breakfast, taking reservations and checking guests in and out, and assisting when needed with housekeeping. By far and away the best part of all was working with the local staff. From the beginning I was amazed with how much patience they had with me. When I would make mistakes I would be corrected with a smile and a “bor bpen yang” (it doesn’t matter). A lot of my complaints about the U.S. (and a big chunk of the rest of the world) - the sometimes gruff mannered I-don’t-have-time-to-be-pleasant-with-you, just doesn’t seem to happen much in Laos.
Just before leaving LPB, Peter went and had lunch with Twee -right - (our maiban from the guesthouse) and her family.
Susie was often around the guesthouse (her office was upstairs) but she was inundated - I should say, beyond well inundated - with what seemed to me to be the completely crazy task of setting up the first of its kind Buffalo Dairy in this third world country! At the time I had a private joke running in my head that went something like this: God had specifically put Susie on earth in case his plans for the Second Coming, or Armageddon, or whatever you want to call it were to go awry, he would then at least be assured of having some on-the-ground reliable backup. I’m glad that hasn’t come to pass...yet.
In February of 2017, Susie, Rachel, and Steven felt that they were well on their way to putting a full time effort into the dairy, so they passed proprietorship of the guesthouse back to the original owner. By this time I was living at Rachel’s house with her family and commuting by tuk-tuk to the farm. My new task there was completely different from my work at the guesthouse. I was now setting up an English class for approximately 8-12 dairy employees. This work I found to be a bit more challenging (the students were not all at the same level) than that of what I was doing at the guesthouse. I also found that the Lao students, with their ever present politeness, were less inclined than their guesthouse counterparts to give me feedback on what was and wasn’t working for them. Even though having 20 years experience teaching high school history and science in California, I found that serving in a somewhat equal role at the guesthouse suited me better than that of being an “expert” (of which I wasn’t) at the new school. Nonetheless, I feel that I did a more than adequate job in setting things up. When it came time for me to return home I was able to have a full week with my replacement volunteer, Alfredo. It was satisfying to see that he was in tune with the program I had set up, and was already incorporating some of his own ideas to make improvements.
All in all, I’m really happy with the experiences I had at the guesthouse and on the farm. It’s great to see online just how far Susie, Rachel, and Steven have progressed in these four past years. Perhaps someday I will return for a second go around!
Peter’s last day at English classes, handing over to Alfredo.
HAVE YOU SEEN OUR SOCIAL MEDIA THIS WEEK?
If not, pop on over to facebook/laosbuffalodairy or instagram/laosbuffalodairy to see what we have been up to!
Over the previous three blog posts, we have shared with you the story of how we got to where we are today! I think you will agree it has been quite an adventure and, indeed, continues to be so. So today, we thought it made sense to take you on a virtual tour of our mini-farm. We would much rather be able to share the tour in person however, unless you are already in Laos (in which case come and say Hi!), then this is definitely the next best thing :0)
Three days before our six-week trial was due to end, we managed to bring in a single cow milking machine from China. This machine ran on either electricity or petrol, which is important to note, as Mr. Eh didn’t have electricity near the field at the time. The machine arrived flat packed in the early evening, and Steven and Mr. Thon, our trusty tuk tuk driver, boldly took on the chore of trying to set it up in the failing light. With the instructions translated from Chinese, loosely into English, this was no easy task. Luckily, the instructions also kind of looked like IKEA instructions with lots of pictures to guide them.
If you have been to the farm or you follow us on social media, you know that we have two cats called Cracker and Lily. Today’s story is all about Lily so, don’t tell Cracker or he will get jealous 😊.
Lily was a rescue(d) cat! It all started back in June 2018, during the rainy season when after some serious rains and flooding, we were on our way home from the farm in the tuk tuk one day when we saw something in the middle of the road. Khamla swerved around “it” and we realized it was a little kitten. We pulled up to a stop, with Susie saying, “No, no no!” the whole time as we already had quite a few cats a home. As the tuk tuk stopped and we got out to go at least move her off the road, she looked at us over her shoulder and turned to come running at us. As I reached down to pick her up, she cuddled up onto my shoulder and purred like crazy.
We walked around the edge of the road and looked to see if we could find a mother cat nearby or other kittens thinking maybe she had just strayed away from them, but we found nothing. She was such a tiny little thing that we couldn’t in good conscious just leave her there. So, we took her with us. I stuffed her inside my coat to keep her warm, as it was quite chilly from the rain, and she cuddled right in. She must have known that her life was about to change for a better that she could never imagine.
Lily came home with us that night and got a bath – she desperately needed it as she was very dirty. She was fed some milk and food, and came to bed with me. From her size, we estimated she was only about 7 weeks old. Way too little to be away from her mother, so I guess we were mum now.
We luckily had Nicola, a vet, who was here in Laos working with Sydney University on a project, coming to the farm in the next few days, so we asked if she could have a look a Lily and make sure she looked ok and also confirm our thoughts on her age. Nicola confirmed her age for us as approximately 7 weeks old and told us that her fat little belly was probably full of worms. Not an issue! A worming tablet was given and all would be right with the world.
At the time, we had another cat at the farm as well – Kiara. Kiara was also a rescue cat, but she had been found in our chicken coop (also at about 7 weeks old). Kiara, now being about a year old, decided to take on the roll of mother cat and started to teach Lily how to act.
Lily flourished under the tutelage of Kiara and became cat extraordinaire. She learned how to hunt and play and be a smooch for affection.
Fast forward to now, and every morning when we arrive at the farm, Lily comes for her morning snuggles and purry cuddles. She helps to keep the mouse, rat and small snake population on the farm down to a minimum. And she walks the farm checking on the other animals to make sure all is good. On occasion you can find Lily following along with the guests on a tour. If we ever leave Laos, she has most certainly earned herself a passport out with us.
As you can see from some of the pictures, Lily’s favorite place to hang out in is in the office. Lately, with the lack of tourists coming to pay attention to her and Cracker, she has taken to “getting in the way”. Lily decides when the work day is done, but placing herself squarely in the file box or across the keyboard as I try and work.
Lily and Cracker are making do with seeking attention from us, but they’d really like to see you come back to play with them.
COVID-19 has badly affected tourism and visits to the farm. In order to mitigate some of the effects of the loss of income this has meant for the dairy, we have teamed up with the Tourism in Need initiative that supports responsible tourism organizations affected by the pandemic. Through this initiative, travelers can support the dairy through the Give Today, Go Tomorrow fundraising scheme. Click here to find out more and to make a contribution to help us to pay farmers and team members, and continue to train farmers and work on our nutrition program.
If not, pop on over to facebook/laosbuffalodairy or instagram/laosbuffalodairy to see what we have been up to!
Coming to Luang Prabang sometime soon? Need suggestions on what to do? Pop on over to our Suggested Itineraries page and make a plan.
On 22nd of September it was World Clean Up Day and some of the Laos Buffalo Dairy Team pitched in.
Millions uniting worldwide to call for a waste-free world!
Whatever image comes to mind when you think of Laos, a beautiful sparsely populated nation in Southeast Asia, delicious cheese probably isn’t one of them. Yet in 2014 when a mid-life crisis propelled Rachel O’Shea, Susie Martin and Steven McWhirter to leave their expat postings in Singapore and settle in beautiful Luang Prabang, cheese was definitely on their minds.
Although buffalo milk is very nutritional—it’s actually higher in calcium and protein than regular cows’ milk and lower in cholesterol too—these cheese-loving aficionados soon realized that in this land chock full of buffalo, a dairy industry was non-existent.
Each day a lot of wonderful people visit us and we are very grateful for all the positive responses we get from you guys!
Sometimes stars from The voice cross our gates, other times vloggers that discover Luang Prabang. Check out this video about our beautiful city. Starting 3:30 you will be taken on a virtual tour around Laos Buffalo Dairy
Enjoy!
Another accomplishment for all of us here at Laos Buffalo Dairy. People from Portfolio magazine covered Luang Prabang in this month's issue and guess who's mentioned in there. Exactly! Your truly, Laos Buffalo Dairy.
This has been very busy few weeks at Laos Buffalo Dairy. Our international veterinarian specialist from Holland, Ronald van Giesson has been here helping us with all of the buffalo and procedures on the farm.
But that isn’t all! We were lucky enough to have a world-renowned buffalo specialist from Thailand, Dr. Ohm, come and visit us as well to help with an Artificial Insemination program for the buffalo
So... Rachel started making burrata and when she proudly told us we had no clue what that was.
But do not upset the chef, seems like she knows what she is doing. After a short google search we all were: aaaa, burata, sounds absolutely delicios! Now we can talk about it. Yes please, make some more.
You might still be asking. Basicaly mozzarella, but creamy and runny when you cut into it. The recipe goes something like this:
Everyone had to taste the delicious burrata and we all were really pleased with it. It's great for breakfast, in salads and milion other combinations.
We drooled on this recipes and hope that our dear Rachel will test them all!
And also, if you are in Luang Prabang on the 15th of July, we plan to participate in the market in the gardens at Sofitel. We will be selling what we have that night.
Have you ever try burrata before?
Life at the farm has some nice perks! One of them is having so many cute animals around us all the time!
Since July lots of selfies were taken so we decided this should be a trend. So many types of selfies out there, none of them with a buffalo?
The initiator was definitely Stephen, who took the 1st buffalo selfie on our first milking day!
So what happens when you want to start a dairy but have very limited experience? You try and find as many people as you can, to help you get off the ground!
We were extremely lucky to find a buffalo dairy just outside of Bangkok, Thailand with a wonderful owner by the name of Runchuan, who owns Murrah Buffalo Dairy, to take us around her farm and answer any and all questions that we had. Our trip was set up by Somsak, from Dairyinterline in Bangkok and he played tour guide and translator for us. This was actually Somsak’s first time meeting Runchuan as well.
The phone rings and Lathsavong, Dairy Manager announces that the government would like to come and visit the Dairy tomorrow. In Laos there can be a fair amount of government bureaucracy to satisfy with any business let alone a new industry, so not quite understanding the harassed quality to Lathsavong voice I ask what time they’re due to arrive, thankfully it’s tomorrow afternoon. We have the career fair at the Northern College of Agriculture starting at 8 am tomorrow but if we leave at lunchtime we should be able to make it the 90 mins over to the farm in time for their arrival. So unconcerned am I, that Steven, the Dairy General Manager is having a well earnt day off the next day and asks if he should attend. No, No that won’t be necessary!
It all started innocently enough, a visit to the Northern Agriculture & Forestry College about 45 mins north of Luang Prabang to discuss partnering with the College for research & training purposes with their students. For an Agricultural College surely 200 buffalo being used for the 1 st dairy in Laos must be of interest!
It has been just over two weeks since our first buffalo arrived. This was the beginning of our “mini farm”. The idea of our mini farm was to start our first few months with 5 buffalo so that we could train our staff, perfect our recipes, and get the word out about our business while our main farm gets built.
After all the excitement of getting our business started and getting our first buffalo, we still could not have imagined what we were in for once we got going.
