Farming: It’s Not a Job, It’s a Way of Life
Part 1 - Robin’s Journey
An ironic pose in the early days at the farm. Little did I know how familiar I would become with a pitchfork!
September /October 2025 - edition 10
The title for this edition is a quote from This Farming Life, an amazing BBC documentary series that follows the lives of farming families in Scotland, Northern Ireland and the north of England. We love this series because it shows the realities of farming, when there can be a tendency and a temptation to romanticize it in our culture. We are guilty of that ourselves—capturing a gorgeous sunset while gathering picture-perfect eggs and sharing it on Instagram or posting cute sheep and duck stories. Farming has been so much more than a career choice for us, and we certainly didn’t choose it for glamour, fame or money! Farming truly is a way of life—one that brings you closer to the natural world in new and meaningful ways but one that also holds you in a tenuous relationship with conditions that remain beyond your control. It necessitates a willingness to take risks, embrace the unknown and keep optimism as your guiding principle. It challenges long-held assumptions and can impact the foods you eat, the clothes you wear and the friends you make. Your work hours are not commensurate with your paycheck, overtime is not paid, and true vacations or trips to visit distant family will be hard to come by. But if you’re lucky, a transformation and a deeper understanding of your place in the natural landscape will occur—a rewilding of sorts. And that is the biggest reward of this farming life.
The first part of our His & Hers edition will feature Robin’s personal journey towards farming—her transformation from a city-dwelling social butterfly to a rural resident, tending to an ark of animals. Next, Kevin takes the wheel. Thanks for joining us for this double-header fall feature!
From Wine Bag to Egg Cartons
I had been struggling with an in-between, back-and-forth lifestyle for a period of several years in which I was still living and working in Manhattan and Kevin and the kids were up at the farm permanently. I was a commissioned wine sales rep, which afforded me some flexibility in my scheduling, so I would take the train up for extended weekends, building in my office days on either side of the weekend, soaking up as much family and farm time as possible. I began experiencing an increasingly heavier heart with each Amtrak I boarded going in the direction of NYC. There was an uneasiness within me that I had never experienced before, as someone who reveled in my identity as a world traveler. Having lived, worked and traveled internationally for a good portion of my life, I had come to believe that I was probably not someone who would ever feel the tug to build a nest and put down roots.
This “hybrid” living between NYC and the Hudson Valley went on for about six years (from when we closed on the farm in January 2014 until I moved up full-time in January 2020), but it was really only during the last two years that it started to feel untenable. During the week, I was wine rep Robin, polishing up on appellations and vintages between subway stops during jam-packed days of appointments, joining the city’s pulsing hustle that I had found exhilarating in my earlier years in the city but was starting to feel drained by in these later years. Evenings found me dining in the city’s top restaurants on an expense account when often I just wanted to be locked inside my apartment with sushi takeout, in my PJs with a bingeworthy show and my diabetic cat. I tried adapting the “make the best of both worlds” mentality because in theory it is really amazing to have one foot in the city and the other in the country, but in truth I felt I was living in neither place fully. It was hard to maintain my city friendships and interests when I was only there for half the week, and I wasn’t really making new ones up north because my time there was centered around family time and farmwork.
I knew my next chapter would be with Kevin and the kids in the Hudson Valley, building a business and a life together, but I still needed a paycheck and there wasn’t a clear path forward for me professionally if I left Manhattan and the job I really loved. Kevin had started up Schatzi Wines, his import company the same year we married and embarked on a vision for Branchwater, and we were still very much in the “figuring it all out” stage. I was in an uncomfortable limbo and it had started to wear on my mental health. This is when I decided it might be a good idea to see a therapist. Oddly, it took me almost ten years of living in Manhattan before going to a therapist!
Luckily, I found a great therapist – the right one for me. Susan and I did a lot of walk therapy in Central Park, where I had always sought refuge while living in the city, as it was close to our apartment on the Upper West Side. I couldn’t have imagined at the time how instrumental these walks and her probing inquiries would be in helping me reconnect with a source of deep fulfillment, and that I would ultimately be drawn to animal husbandry.
It wasn’t exactly a lightning bolt “aha” moment, but on one of our walks through the park, a dramatic shift occurred in me and a window opened in my mind. Susan had asked me about my summers growing up, and I became emotional talking about visiting my father’s family and his childhood farm in Louisiana. I told her about my attachment to my paternal grandfather and how some of my fondest childhood memories were on his farm, relentlessly chasing him and the farm animals around--how free and wild and happy I had felt in those moments.
We’d already identified that forest walks up at the farm were one of the things I most looked forward to during my Hudson Valley time. Being outdoors and turning on the observation side of my brain rarely failed to reset my mood, and Susan had encouraged me to make outdoor time a regular fixture in my days. Putting two and two together, a vision started coming into focus for my role at Branchwater—why not oversee a livestock program? Kevin and I had already discussed the importance of incorporating animals into our farming rotation, but I didn’t have direct experience with any of the animals that traditionally fill those roles–chickens, sheep, or cows.
I know I’m not alone in letting self-doubt sabotage some of my dreams and ambitions. The doubt circus started creeping into my head and I wrestled a lot with how to get started with my new idea. I am someone who learns by doing, not by reading manuals, so I knew I needed an internship or mentorship program and with Susan’s encouragement and the support of Kevin and friends I began looking into different opportunities. I was still based in Manhattan though, where farm animals are not aplenty! We were coming up on the summer of 2019 and summers are a little slower in the wine business so I decided I would take advantage of that and reach out to some farms near ours about volunteer work in exchange for hand-on learning. I met with several local farms and ultimately came to an arrangement with Kinderhook Farm, a reference point farm in the area for grass-fed beef and lamb and pasture-raised pork and chicken. I was granted flexibility in the hours I could offer them in exchange for access to a working farm.
I rose before the crack of dawn on the days I went up to Kinderhook, an adjustment for someone used to late nights in the city. I partnered with the different farmers there, learning various aspects of farming and animal husbandry. I put up and took down a lot of electric net fencing, got nipped in the butt by a livestock guardian dog I hadn’t been properly introduced to, helped castrate pigs, vaccinate cattle, sort sheep and process chickens, ducks and geese, got covered in every possible animal secretion, and loved almost every minute of it! I worked until lunchtime, then shifted into responsible customer service wine rep mode until evening rolled around, when I would enjoy family meal with Kevin and the kids, then go to bed early to wake up and do it all again the next day.
I also reached out to several local large animal veterinarians, and Dr. Angell (now of Bentley Veterinary Practice) allowed me to join him for a day’s ride along. We visited a local dairy operation and an animal rescue, trimmed a woman’s potbelly pig’s hooves, and ended the day on an exciting note with Dr. Angell treating a very upset, very enormous bull’s infected back hoof, which involved me holding onto a rope for dear life – said rope connected to a metal panel that separated Dr. Angell from the bull and what felt like almost certain death. He ultimately had to anesthetize the bull in order to treat him, and I realized that farmers and vets are constantly navigating and negotiating the cost of care for large animals.
Small animal vets earn more money while typically working out of one location with fixed hours, while large animal vets earn less doing work that is physically demanding and sometimes dangerous, typically covering large territories, traveling to their clients and working outside in all conditions. Large animal vets work long, unpredictable hours, especially during the busier birthing seasons, and around fairs and livestock shows. On the other side of the equation are the livestock farmers, already working with razor thin profit margins, who are tasked with assigning a ”value” to their animals’ health and wellbeing. In my limited experience, I have learned that livestock farming is definitely a way of life, but a way of life that does not look remotely easy from the inside.
If you’ve been following along with our newsletters, you are already familiar with all the creatures that call Branchwater home. We started with ducks, then added chickens, then some project goats, then a pair of geese, then a Maremma sheepdog and then--most recently--a small flock of sheep. My experience with Kinderhook Farm and with Dr. Angell actually helped me solidify which species were of interest to me and--perhaps more importantly--which species were of less interest. I didn’t want dairy animals because that means you absolutely never get a day off, and the size of cattle and pigs intimidate me, especially as a smaller-statured middle-aged woman who wants to be able do this for another 10-20 years. Cattle require infrastructure and water systems that are a big investment. Pigs would be a great addition to our farm, as they would provide a solution for the spent mash produced in our distillery, and pork is the most popular meat at our farm store, but the addition of each new species is a learning curve and requires additional work and for now, it’s just two of us doing what needs to be done here.
Ideally, it would be great to enter into a relationship with a younger farmer who may lack the land to farm but is experienced in animal husbandry. In exchange for some help with our workload here, they would be free to pursue their own farming ventures alongside ours. We have the perfect wooded area for pastured pigs and once we can secure access to our larger back field, it would be ideal for a small herd of cattle or additional sheep.
I officially retired my wine bag at the end of 2022, when Kevin and I decided it made more sense for me to dedicate myself full-time to growing our farm business. We had launched our farm store, Branchwater Provisions that spring and hoped to become a more regular fixture for our community. Production in the distillery was ramping up, requiring more bottling and labeling and promoting and selling. It had also become a challenge to be out on the road selling wine far from home, with the fear of receiving a call from a neighbor informing me that our goats were in the middle of the road (which will inevitably happen if you have goats). Wine sales are certainly more lucrative than selling eggs but luckily, we still have Kevin’s “real job” income from Schatzi to lean on. When it comes to farming, lots of people will tell you not to quit your day job, and sadly there’s truth in that advice.
I’ve often joked that I have progressively taken pay cuts towards my own professional happiness. I couldn’t see myself doing anything else now, even though I have enjoyed a wide range of jobs and careers over the course of my life – starting at the age of 14 scooping ice cream, then waiting tables in college, tutoring refugees and immigrants in Oregon after graduation, teaching English in Italy, managing procurement projects for international development projects around the globe, organizing international wine trade events, and then selling wine in New York. I realize this has been my own journey and that we’re all the culminations of opportunities we have been provided as well as the choices we have made. I’m proud of who I am today. I like her. I feel my work is valuable, meaningful and fulfilling. I am my own boss and my own employee. I am accountable, but not to someone wearing a suit (well…bankers…I am definitely accountable to them!) My days are spent cultivating—land, relationships, opportunities for collaborations. The farming aspects can be isolating (has there ever been a better time to hunker down on a farm though?!), but then there is the communication side of this work as well—promoting and selling our products, and that provides just enough socializing for two introverts!
Lest I sound like it’s all rainbows and unicorns, let me be clear: this work ain’t for sissies and it breaks your heart on a regular basis. Your favorite chicken might die unexpectedly, an animal that was fine in the morning might be showing signs of injury or illness at bedtime. One of our beloved sheep is currently in ICU after getting tangled up in the electric net fencing. The effects of the shock caused her pain and loss of vision. We are hopeful for a full recovery but we would be lost without the help and care from our sheep whisperer farmer friend Franki and our vet Dr. Ferguson of Bluestone Veterinary Services.
And we work HARD--really hard. We have zero days off for months at a time. Kevin and I recently returned from a rare travel-together opportunity which we piggy-backed onto one of his work trips. It included 2 whole days of vacation time in a remote cabin in the Oregon woods. We looked at each other at one point-while Kevin was enjoying a book and I was knitting-and we acknowledged that this is normal for most working people, who enjoy a day off or a weekend every week. Shout out to our generous friends Lisbeth, Ralf and Juliette who farmsit for us when we want to get away together, allowing both mind and body to leave the farm, knowing it’s in good hands. We have started dreaming about a trip to Scotland (sheep + distilleries = perfect vacation), because we know it’s important to get away and because we are people who have benefitted greatly from travel. We are always happy to be back home when we do get away though.
Hard work doesn’t always seem so hard when you’re building your dream, but some of the other challenges have been more difficult to navigate. Making the call to euthanize an animal. Drawing boundaries when your home and business share a backyard. Getting to your kids’ concerts and plays when they overlap with evening chores. Visiting aging parents or family and friends with newborns. Self-doubt and imposter syndrome. There are so many trials in this farming life, but I’m dug in deep and I’m putting my roots down firmly here.
Branchwater hot sauce
an ode to robin’s cajun roots
My dad comes from Cecilia, Louisiana a small town deep in Cajun-country. He didn’t learn English until he went to school at the age of 5 and he still carries a marked accent when he speaks. His love for Tabasco is legendary, and my childhood home is still scattered with bottles of the hot stuff. As a kid, I would be mortified when we would go out to dinner at the Golden Dragon, our favorite Chinese restaurant, and my dad would pull his personal bottle of Tabasco out of his shirt pocket and douse his meal in it. He refers to most other hot sauces on the market as “ketchup.” Our hot sauce recipe is not quite as vinegar-forward as Tabasco but it gets the job done with the heat.
Laissez les bons temps rouler I say!
Branchwater Hot Sauce
1 lb Fresh Hot Peppers (we grow a variety of peppers in our garden so each year’s recipe will vary slightly but for the red (hot) version we typically use Thai Chiles, Habanero, and Fresno as the base, and Jalapeno and Serrano when we make the milder green one.)
2 tbsp kosher salt
1 1/2 cups distilled white vinegar
Remove stems from chiles, add salt and pulse in a food processor until you have a rough puree consistency. Transfer to a glass jar, cover with cheesecloth or paper towel and let stand overnight at room temp.
Add vinegar, stir and loosely cover again. Leave sitting at room temperature for 1 week. If you want deeper flavors to develop you can forget about it for a few additional days.
Use a food processor, blender, or immersion blender to puree until smooth. Separation will occur. All good, give it a shake. Store in refrigerator for as long as you find it comfortable to do so - we have some vintage bottles in ours and they’re still kickin’!
Looking ahead…
Field + Supply - We are excited to participate in our first Field + Supply this fall! Field + Supply MRKTs are modern interpretations of traditional arts and crafts fairs. The events showcase an elevated selection of carefully-curated makers highlighting goods, old and new, from a wide variety of studios and workshops. Their Spring & Fall MRKTs feature over 275 vendors, live music, local eats, and other unique experiences. The events draw thousands of attendees each season creating a festival-like atmosphere that the entire family can enjoy. Friday, October 10th-Sunday, October 12th (10am-6pm) at Hutton Brickyards (200 North St Kingston, NY) Visit their website for all the deets!
Knit & Sip - On the eve of the Rhinebeck Sheep & Wool Festival, gather with friends and fellow fiber enthusiasts to relax, create, sip and snack - all against a backdrop of natural beauty. Sit around the fire pit while savoring a craft cocktail made from spirits grown in the surrounding fields. Enjoy one of our specialty food boards while watching our flock of ducks take their evening stroll. Shop our farm store and stock up on provisions and gifts from local farms and artisans. Explore the farm at your leisure, drawing inspiration for your next creative project from the colors of the season. Knit & Sip at Branchwater Farms will run from 4-7pm on Friday, October 17th. Information and tickets here
Navy Strength Gin Release Party - Please join us for our latest spirit release - Branchwater Navy Strength Gin! For those of you new to the term, it originated in the 18th century when the British Royal Navy required its spirits to be of a certain strength to ensure they would still ignite gunpowder in case of a spill. Turns out that’s around 57%. We find our Navy Strength Gin adds a little more heft and makes for a great cooler weather version of a Negroni, Martini or Bijou.
As with all of our release parties, we will be joined by other makers in a collaborative event that highlights the abundance of this valley! Brian Spaeth will pour an exciting lineup of spirits from Tenmile Distillery, Mimi Beaven (of former Made in Ghent fame) will be here with her irresistible jams and baked goods, and Maria Clarke will have some of her ceramic treasures available for purchase as well. Please come out and support local artisans and have a lot of fun while doing so! Saturday, November 8th (12-3pm)
Branchwater Holiday Craft Fair - We’re back for our 4th annual holiday craft fair! Give hand-made, thoughtful gifts for the holiday season and support local artisans in the process. Enjoy a hot dog and craft cocktail while you’re at it! Saturday, December 6th (12-3pm)