{"id":319,"date":"2010-06-16T16:23:49","date_gmt":"2010-06-16T16:23:49","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=319"},"modified":"2010-06-16T16:23:49","modified_gmt":"2010-06-16T16:23:49","slug":"douglas-ginn-cheesemaker-pampered-cow-creamery-at-twin-maple-farm","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/douglas-ginn-cheesemaker-pampered-cow-creamery-at-twin-maple-farm\/","title":{"rendered":"Douglas Ginn \/ Cheesemaker \/ Pampered Cow Creamery at Twin Maple Farm"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2010\/06\/IMG_1746.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-320\" style=\"border: 0pt none;\" title=\"IMG_1746\" src=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2010\/06\/IMG_1746-1024x768.jpg\" alt=\"\" width=\"420\" height=\"315\" \/><\/a><\/p>\n<p><em>Doug&#8217;s broad shoulders and big muscles would fit right in on an athletic field, but you&#8217;re more likely to find\u00a0 him bicep-deep in a vat of cheese curds.\u00a0 Apparently, cheesemaking is not always as romantic or easy as it sounds.\u00a0 Since <a title=\"Twin Maple Farm\" href=\"http:\/\/www.pamperedcow.com\/twinmaplefarm.html\" target=\"_blank\">Twin Maple Farm&#8217;s<\/a> official opening in March 2009, he&#8217;s run into issues of sourcing (i.e. who can supply enough good milk to make cheese), land conservation (he lives and makes cheese on the farm), and &#8211; most obviously &#8211; product quality (how do I replicate that perfect batch from three Tuesdays ago?). \u00a0 But through it all, you&#8217;ll find Doug searching for solutions with a smile.\u00a0 He&#8217;s making a difference in American artisan cheese, one wheel of <a title=\"Hudson Red\" href=\"http:\/\/www.baldorfood.com\/store\/Twin-Maple-Farms-Hudson-Red-642-5878-prod.htm\" target=\"_blank\">Hudson Red <\/a>at a time.<\/em><\/p>\n<p><em><!--more--><br \/>\n<\/em><\/p>\n<p><em><strong>What attracted you to a good food job? <\/strong><br \/>\n<\/em><\/p>\n<div>Cheesemaking\u00a0is bizarre.\u00a0 I was attracted to it because it requires an exotic blend of intuition and muscle.\u00a0 It feels like being a really strong, yet graceful, dancer.\u00a0 Dancers have these enourmous calf and thigh\u00a0muscles, but they twinkle into the air and land like a feather.\u00a0 I respond to cheese like I respond to music.\u00a0 Restaurant kitchens don&#8217;t\u00a0sing to me.<\/div>\n<div>\n<div><strong><em>How did your previous work or life experience prepare you for a good food job?<\/em><\/strong><\/div>\n<div><strong><em><br \/>\n<\/em><\/strong><\/div>\n<\/div>\n<div>I worked as a farm hand\u00a0and a cook during high school and college, but neither profession\u00a0seemed like a good career path at the time.\u00a0 After college, my passion for film pushed me away from the countryside towards New York City, where I freelanced for\u00a0four years.\u00a0\u00a0When I\u00a0got burnt out on the\u00a0freelancing lifestyle, I sat behind a desk for three years doing secretarial work.<\/div>\n<div>The most important thing that I learned during\u00a0these\u00a0pre-cheese years was the meaning of the word, &#8220;livelihood.&#8221;\u00a0\u00a0Passions are grand, but they don&#8217;t necessarily make good careers.\u00a0\u00a0So, I try to\u00a0be an interdisciplinary.<\/div>\n<div>And when I&#8217;m approaching an organizational\u00a0challenge in cheesemaking, I often look back to my administrative experience for guidance.\u00a0 Or say I&#8217;m having a complex problem in the ripening room, I might try to use an analogy from filmmaking\u00a0to simplify the relationship between cause and effect.<\/div>\n<div>\n<div><strong><em>What advice do you have for others in search of a good food job?<\/em><\/strong><\/div>\n<\/div>\n<div>\n<div>\n<div>\n<div>\n<p>Unless you are rich or extraordinarily organized in your planning, there isn&#8217;t much of a safety net.\u00a0 Be prepared to take a leap of faith and to suffer.\u00a0 (I&#8217;m a Catholic, can you tell?)<\/p>\n<div>\n<p><strong><em>If you could be compensated for your work with something other than money, what would it be?<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>Whey-fed pork.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Doug&#8217;s broad shoulders and big muscles would fit right in on an athletic field, but you&#8217;re more likely to find\u00a0 him bicep-deep in a vat of cheese curds.\u00a0 Apparently, cheesemaking is not always as romantic or easy as it sounds.\u00a0 Since Twin Maple Farm&#8217;s official opening in March 2009, he&#8217;s run into issues of sourcing [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[6,7,11,12],"class_list":["post-319","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-agriculture","tag-business","tag-culinary","tag-production"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Douglas Ginn \/ Cheesemaker \/ Pampered Cow Creamery at Twin Maple Farm - Good Food Jobs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.goodfoodjobs.com\/blog\/douglas-ginn-cheesemaker-pampered-cow-creamery-at-twin-maple-farm\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" 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