Kurt Timmermeister does not start off as a farmer, so as you read the book, you see him grow into one through trial, error, and luck. As Kurt transitions from being a chef/restaurateur to a farmer, we learn about making cheese, raising cows, growing vegetables, killing pigs, and an overall understanding about the food we consume. He had to do the same thing from the ground up because he transitioned from a businessman into a farmer. There are a lot of good life lessons in this book that are very inspiring and encouraging. Kurt takes huge risks right from the start to begin something he has very little knowledge about and succeeds because he doesn’t give up. He sets his mind on making the farm work, which inspires the reader to follow their passion and work hard towards what they truly believe in. The book describes the production of the farm over an extended period of time, so this is not an overnight success story. Success takes time and consistency; Kurt had drive, passion, and a vision. I like how from the book we can actually learn a lot about growing our own farm and find ways to live a healthier life without sacrificing too much of our old habits.
We learn that there is more to farming then we might think. Besides actually growing food and milking cows, Kurt had to learn the business side of it, in order to gain consumers and find a firm place in the market. There is a lot of technique and equipment involved that we don’t think about because we often think about farming as a hobby. But from this book we see Kurt make a business out of his farm, which required years of effort, planning, experience, and consistency. Overall I liked the organization of the book and how it flows from the city life into the farmer life. It really did help me understand parts of nature that I never took time to think about, like where my food comes from, how honey is actually made, and an overall appreciate for the simpler things in life.
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