"Is she going to hurt us?"

Vermont Heritage Highlands: The History of Shat Acres Highland Cattle By Janet Steward

The year was 1963. Eddie Richardson had just proposed to his girlfriend, Audrey, as they walked the back pasture at Trout Brook Farm. Turning, Audrey realized they were not alone. As they meandered, they were being followed by a long-haired, long-horned animal. Audrey had grown up north of Boston. "All I ever had was a dog. That cow was pretty spectacular."

Scottie, as she was called, followed Eddie everywhere. But she did not follow just Eddie. As Eddie puts it, "We always had a lot of people kicking around the farm, and Scottie loved people. No one wanted to look at our Herefords or dairy cows. They only wanted to look at Scottie." What Eddie remembers most about Scottie is her friendliness. You could walk right up to her anywhere and put your arms around her neck. She was halter trained, but as Eddie said, "Why would you need a halter? Scottie would come when she was called and follow you wherever you wanted her to go."

"I know you," the man with a distinctive accent said as he approached Ray in the hotel lobby.

It was 2006, in Sheridan, Wyoming. Ray Shatney and I were attending the International Highland Cattle Gathering, which at one time was held every five years in countries throughout the world. This year the United States hosted the event. Enthusiastic Highland owners from Canada, Denmark, Germany, Scotland, Sweden, New Zealand, and Australia joined American breeders. "You do?" Ray questioned, recognizing neither the face nor the accent.

"Tiger Lily!" the man responded excitedly. "Shat-Acres Tiger Lily! Wait here. I'll be right back."

"It's not even close to my birthday, and I don't want a new cow.'

Following a summons from the office, I hurried from my classroom to the secretary's desk. The ever-cheerful Mrs. Campbell smiled as she pointed to the unsaddled receiver and its curly cord on her desk.

"I got you a birthday present!" the excited voice on the other end had shared. "I bought you a Beef Shorthorn heifer at the auction. She is red and white. Her name is Samantha."

“One of your calves was just hit on Route 16. There might have been two of them. I thought you would want to know.”

2,400 vehicles drive past our Greensboro Bend farm on Route 16, a long, straight stretch where cars travel at high rates of speed. It was 9:45 PM in Plainfield when the call came in from one of Ray’s fellow Greensboro volunteer firefighters. Just preparing to go to bed, Ray and I were forty-five minutes away from the reported accident.

Hastily throwing on sweatshirts and grabbing flashlights, we ran full tilt for the pickup. The pitch-dark, rainy ride from Plainfield to Greensboro seemed endless, filled mostly with a sickened silence, occasionally punctuated by anxiety-filled verbalizations.

When it comes to hearty and satisfying comfort food, there's nothing quite like a well-prepared pot roast. The Greenfield Highland Pot Roast with Parsnips, Carrots, and Potatoes is a classic dish that combines the rich flavors of chuck roast with a medley of root vegetables, all slow-cooked to perfection. Whether you're hosting a family dinner, a special occasion, or simply craving a warm and filling meal, this recipe is sure to become a favorite in your culinary repertoire.

From the melt-in-your-mouth Tenderloin, also known as the coveted Filet Mignon, to the robust and well-marbled Chuck Roast, perfect for braising, each cut has its unique charm and brings a distinctive taste to the table.

Get ready to embark on a culinary journey that will tantalize your taste buds and warm your soul. If you're a fan of rich, succulent meat that falls off the bone, this Short Ribs recipe is an absolute must-try. Whether you're planning a cozy family dinner or a special gathering with friends, this dish is sure to impress even the most discerning palates.

Don't miss the chance to create an unforgettable culinary masterpiece that will have everyone asking for seconds. Gather your ingredients, follow our simple steps, and let this roast recipe take you on a delectable journey that's sure to delight and impress. Get ready to savor every moment, one bite at a time!

Our humane method of fence line weaning of calves was featured in the Smithsonian Magazine. Read about how our momma cows and calves are separated when it is time to wean the calves in a way that is less stressful to both momma and baby than conventional methods.

WCAX Features 2009

“I like to call these cattle the teddy bears of the farm.” The reason Janet Steward can’t get enough of Scottish Highlands. Watch FarmHer Friday at 9:30 p.m. ET on RFD-TV.