Sense of Community
Skilled Labor
Clip | 2m 20sVideo has Closed Captions
The art and science involved in mastering farming in the Ozarks.
Farmers push back on the idea that their work is unskilled, and reveal the art and science involved in mastering the intricacies of farming in the Ozarks.
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Sense of Community is a local public television program presented by OPT
Sense of Community
Skilled Labor
Clip | 2m 20sVideo has Closed Captions
Farmers push back on the idea that their work is unskilled, and reveal the art and science involved in mastering the intricacies of farming in the Ozarks.
Problems playing video? | Closed Captioning Feedback
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[music playing] There is this perception in agriculture that it's unskilled labor.
It's grunt labor.
How much brains does it take to shovel the manure from point A to point B?
No, actually, what I'm asking people to do is evaluate every bloom on a ranunculus patch and decide whether it's ready to be picked or not.
That is absolutely the opposite of a brainless job.
That's like, you got to be sharp.
You've got to be willing to learn.
To learn to trellis tomatoes takes about a season.
So that first year, there's a lot of instruction.
There's a lot of coaching.
There's a lot of, oops.
That's not what we wanted to do.
Let's try this differently.
And then that second year, you're starting to get it.
You think, oh, I think I've about got this figured out.
And then the third, you'll probably make a big mistake, and you'll pay a high price.
So just to say that the old adage is, I think, 10,000 hours to mastery.
It takes a while to learn to do what we're doing.
The nice thing about farming is that ultimately, it is about putting a seed in the ground and letting it grow, or having a cow have a calf and raising that calf, because they used to say, there's an art and a science to farming.
And you kind of have to have a little bit of both to be able to do it well.
Cheesemaking is a combination-- a lot of art and a lot of science, which is my background.
The precision, as far as the science part of it, it's got to be pretty much on point-- temperatures, amounts of culture, amounts of rennet.
There's a lot to that.
And with us being artisan cheesemakers, it's a lot more hands-on.
A lot of the cheese that I make is by sight and by touch.
Yes, I'm watching the time.
Yes, I'm watching the pH.
But a lot of it is visualizing.
This is how this curd should look at this point during the make.
So that would be my pushback against the farming is a low-skill thing.
It is highly skilled.
It's something that does reward speed, quality, quantity, in addition to knowledge.
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