Yak to the Future: And Then There Were Four (Yak Calves)

Christine, our most curious yak, and the infamous Route 100 "wrangled by Dave Hartshorn" runaway, has had a calf.

She's not ready for us to get too close for a "photo opp" yet - here're the two of them cozying up in the corral.

We think our little one is a girl.

Yakking to the future, indeed.

Yakking to the Future: Welcome Baby Yak "Midnight Sun"

Meet "Midnight Sun."

Born on the Solstice - June 21, 2008.

Daughter of Cynthia.

Welcome, "Sunny"!

Yak Chef's Challenge: What Does Yak Taste Like? (Chefs Weigh In)

Here's a video snapshot of our taste test.

Yak Chef's Challenge: What Does Yak Taste Like? (Chefs Weigh In)

We invited four Valley chefs to whip up something wonderful with our yak meat.

Boy, did they deliver.

My favorite was the "Yak Wellington," a tender piece of yak wrapped in a pita-like bread blanket, dipped in a spicy mustard sauce, and served on a bed of fresh local greens and vegetables.

To quote Jerry, the hilarious head chef from Sugarbush Resort's "Timbers" restaurant: "I'd buy yak meat," he concluded. "I wouldn't flinch for a moment."

We then took "American Flatbread" chef Jeremy Silansky over to the farm next door to help us herd. I think he had fun, despite the ninety degree heat and humidity.

Special thanks to John and Trey at the 1824 House Inn, for hosting our very first "Yak Chef's Challenge"!

The Yak Yard: How Much Fun Is a Yak Calf?

Let us count the ways.

Tashi is a milk-guzzling machine - 3 pints a day (that's one gallon of milk, plus). We are keeping our dairy farm neighbors in business, we are.

Check out the newest Vermont Yak videos for fun footage of bottle feeding and "walking" Tashi in the yak yard - and we use the term "walking" very loosely.

Yak on,

Rob