At a 300-year-old cream-line dairy farm, the American spirit is alive and well. Despite facing adversity, a farmer is determined to not let his milk go to waste. Ben Brown, the owner of Whoa Nellie Dairy farm, faced a difficult decision when his milk processor told him they could no longer buy his milk. Instead of despairing, Brown took matters into his own hands and started bottling the milk himself.

Since the 1700s, Brown’s farm has been known for its high-quality, cream-line milk. While some of it is sold in their on-site farm store, a significant portion was previously sold to a dairy processor who pasteurized and bottled it for local restaurants and markets. But with the sudden loss of his processor, Brown faced the prospect of dumping hundreds of gallons of milk every week. He couldn’t bear the thought of such waste, so he worked tirelessly, pasteurizing the milk in small batches and bottling it up in his 30-gallon vat.

Word spread quickly about Brown’s dilemma and his efforts to salvage his milk. He took to Facebook to inform the community that they would be opening the farm store for additional hours, allowing customers to buy the milk directly from them. The response was overwhelming. News of the initiative spread, and locals showed up in droves to show their support. The line to enter the store stretched at least 20 customers deep for hours on end.

Customers had various motivations for queuing up to buy Brown’s milk. One customer expressed their desire to help the Brown family through this difficult time, saying, “We’re going to buy 10 gallons. I have orders from our whole family.” The support from the community was heartwarming for Brown and his family, who were grateful for the opportunity to keep their farm afloat.

The success of their milk sales was beyond their expectations. They sold out within hours on the first day and have continued to do so almost every day since. And on the days they don’t sell out, they make sure the milk goes to good use by donating it to local charities. Brown’s determination to avoid waste and support his community shines through as he states, “I hate waste, and I don’t want to dump milk. People can use it, and I still have to pay my bills.”

Running the farm has been a challenging endeavor for the Brown family. Ben admitted in a local newspaper interview that they had been “barely scraping by” in recent years and were fearful that the lockdown would be their downfall. However, their resilience and the unwavering support of their community have propelled them forward. Recently, they were able to purchase a second 45-gallon pasteurization vat, easing the workload for Brown, who no longer has to stay up all night processing milk.

In times of uncertainty and difficulty, it is heartening to see communities rally around local businesses and support their neighbors. The story of Brown’s dairy farm serves as a reminder of the importance of embracing the American spirit and coming together to overcome challenges.