PINE PLAINS — Most mornings, you can find farmer Sarah Chase in the same place you could find her at the ages of 14, 10 and 6 — in the dairy barn her grandfather built.
Chaseholm Farm has weathered the immense challenges pitted against modern dairies to become the sibling partnership, local food presence and ecosystem steward that it is today. Chase and her crew maintain the organic, grass-fed dairy while her brother, Rory, turns the milk into Chaseholm Creamery’s line of award-winning artisan cheeses.
When Ken Chase bought three farms in the 1930s and combined them to start his business, there were over 40 dairy farms in Pine Plains. Today, Chaseholm is one of four.
Consolidation in the industry, price fluctuation and real estate development pressure have made business untenable for most family dairies in the region over the decades.
“Not everyone appreciates that the rolling, grassy hills people are drawn to in this region have been maintained by livestock farmers,” Chase shared last week, standing between two orderly rows of cows during morning milking. “As farms are sold off to development, a lot of brush is moving in.”
Chaseholm’s longevity is thanks to a combination of farmer ingenuity, vision, community support and luck.
When Chase returned to the farm after college, it was out of a longing to reconnect with the land and animals she had grown up with while her father, Barry Chase, was managing Chaseholm.
It was also with a new understanding that there was a potential market within local food economies.
“I had friends who were experimenting with small vegetable farms that sold directly to customers through CSAs [community supported agriculture] and markets,” said Chase. “I wondered if something similar might be possible with dairy.”
Ever since Chase took over the farm in 2013, connecting directly with customers has been central to the business.
Chaseholm now operates a small, on-site store mere feet from the barn where the cows march into their stanchions every morning. The store stocks raw milk as well as the farm’s yogurt, beef and pork, and other locally sourced groceries. The cheese Rory makes down the road out of Sarah’s milk is featured as well.
The farm also delivers to CSA pickup sites around the region and the cheeses are available at many local stores and farmers markets.
Most dairy farmers sell their milk to regional cooperatives that pick it up and bring it swiftly to be processed. While the co-ops play an important role in getting fresh milk to market on a large scale, farmers are at the whim of set prices.
“We used to sell that way, but prices are so low and volatile, we couldn’t make it work. There is just constant pressure that reduces the value of milk,” Chase explained while each of the cows waited patiently for a turn to be milked. “There is a saying that when prices are high, you buy more cows to reap the benefits, and when prices are low, you buy more cows to increase production enough to make any money.”
Sarah Chase, owner of Chaseholm Farm in Pine Plains, in the barn her grandfather built.Janna Siller
Getting bigger and bigger felt like a losing battle to Chase, especially with the grass-based practices she had in mind:
“I’m just like my dad — the reason I’m here is because I love the cows. The more I learned about the potential of grass-based grazing systems to regenerate land, it was like discovering that my favorite animal was a superhero.”
To explain why, Chase took a journey to the deep, carbon-sequestering soils of grasslands the world over where herbivores graze concentrated areas in short bursts before moving along to stay safe from predators. The animals stimulate root growth and microbial life by pruning the grasses and by dropping fertilizer in the form of manure.
“We intend to replicate the impact of the great migratory herds, but in miniature, on Chaseholm’s pastures,” Chase said. “We use electric fencing and some brain power to coordinate which plot of land the cows will graze that day and when and where hay will be cut to carry the herd through the winter.”
Rory sees the benefits of grazing on the flavor profile of his cheeses and Sarah sees it on the resilience of the land. “Moisture is being held better in soil. In drought years, we are able to continue grazing.”
Breeding is also a key component of the system. Dutchess County has long been known for its productive, high-quality Holsteins. Chase is adding compatibility with grazing systems to the mix of traits she breeds for in her Holstein-Jersey mixes.
The Chase family, with the support of local land trusts, state funds and local fundraising, has sold the development rights to almost 300 acres of their land, 100 of which are forested, and put it all into permanent conservancy. Chase leases an additional 500 acres of land for producing hay and baleage (think: pickled hay that is extra nutritious to cows).
While Chase is passionate about inviting customers to experience the nutrition, flavor and connection to land that the farm has to offer, she also wants to create access to the unique kind of good time that is only possible on farms. Chaseholm hosts events from June through November with bands playing in the pasture, burgers for sale on the lawn, and drag shows in the barn.
As for the future, Chase hopes to keep anomalously being able to employ farmers in the dairy industry — Chaseholm currently supports a combined two full-time, year-round positions. She also hopes to invest in the farm’s infrastructure with a new barn:
“I want to modernize our facilities so that we can spend more time doing the fun/creative/enterprising stuff and less time just doing chores. It will be a big morale booster around here to move away from our very manual 1930s-style winter feeding methods, and I think our cows will like the new system, too.”
Sarah Chase, owner of Chaseholm Farm in Pine Plains, in front of the farm store and the barn her grandfather built.Janna Siller
Karina Powers teaches traditional dances from Mexico in Millbrook.
Powers received a master’s degree in Mexican folklore dance from Escuela de la Danza in Baja California, Mexico. Since moving to the United States, she has built a career in performance and teaching. She has not only served as a dance director and performed as a professional vernacular music singer in California, but she has also worked towards her Doctorate, which she will receive in October.
As the founder of her company, Powers works tirelessly to make sure her dancers have everything they need, including costumes, proper flooring, music and a space to practice. Her husband built wooden panels, called tarimas, for students to dance on with their folklórico shoes. Millbrook Mayor Peter F. Doro allows Powers and her group to practice in Millbrook Hall, where she brings the tarimas to every practice along with costumes and proper footwear.
Powers dreams of owning her own studio where she can practice with her group, offer more classes, store costumes and create a space for her dancers to do their hair and makeup before performances. She said she hopes people learn about her classes so her company can grow and she can teach dances from a wider range of Mexican states while having greater access to traditional dress.
As a single mother and professor, Powers’ mother, Carmen Méndez, put her children in dance classes and signed them up for track and field, always keeping them goal- and career-oriented. She helped Powers with her company by creating all of the costumes her dancers wear in their performances. After her mother’s death in 2021, Powers said she has dedicated herself to carrying forward the passion, work ethic and love of dance her mother instilled in her.
“I miss her terribly, and I’m here because of her,” Powers said. “That’s why I want to do this, because of her. She gave me a lot, with the costumes, with her support. I do it for my mom.”
Karina Powers and her students practice in Millbrook Hall.Lucia Iandolo
Dancers in Powers’ group are dedicated to learning the art of dance from different states in Mexico on Tuesday and Friday nights at Millbrook Hall. They travel from many different places in New York to participate, with some dancers traveling more than an hour to make it to rehearsal each week.
“It’s a lot of work, but they learn it. I believe they love it, and it’s a way to come together, to do something good, to do something healthy, and to have people around you who appreciate this kind of art,“ Powers said.
Powers has studied with professor Eloy Jiménez Figueroa since childhood and said his mentorship inspired her to become the teacher she is today. She added that while she may not be the best teacher, she learned from the best.
While living in California, Powers taught elementary, high school and college students, as well as adults. She was recruited to teach traditional Mexican folkloric dance because of the region’s large Mexican community. Today, she encourages people of all backgrounds to explore the rich traditions of Mexican dance.
“This type of dance is not only for people from Mexico,” Powers said. “This is an art and the arts unite nations.”
Powers hopes to continue sharing that art in Millbrook and one day teach in the Millbrook Central School District. Powers and her group will perform at the Millbrook Library on Nov. 21, presenting traditional Mexican dances and inviting audience members to participate.
As a professor, dancer and singer, Powers stays grounded by believing in something greater than herself. She says that praying and putting herself in the hands of God has helped anchor her. She hopes to teach and dance for as long as her body allows.
“My mom, for me, is an angel. I put myself in her hands, and I have faith,” Powers said. “I have faith that God, or something good, is going to be there for the group and for myself.”
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