Creative route works for Long Delite Farm and Deliteful Dairy

L g Delite F m Creative route works for as owners operate byand Deliteful Da y‘doing things the new, old-fashioned way’

written by TRICIA LYNN STRADER

While traditional farms increasingly disappear, there are still some that go back generations.

Long Delite Farm is one of them.

In 1831, the Long family settled on a large piece of property in Williamsport, just north of Downsville. Today, Brooks and Katie Long represent the seventh generation to operate the 160-acre parcel. Brooks, who was raised on the farm and worked alongside his father, Galen, and his grandfather Lawrence, recalled growing crops and raising livestock.

When he graduated from high school in 2001, he decided to stay on the farm. He didn’t go to college for one of the agricultural-based programs, but learned from doing, reading and researching.

“We made the decision to transition to a rotational grazing operation in 2002 to better utilize our facilities and very rocky ground,” Brooks said.

A farmer’s life like his isn’t exciting, he said, but it is ful lling. There’s always something that needs to be done.

“While being your own boss is great, it can also be very stressful, but it’s in my blood, and it’s what I do,” he said.

Family affair Deliteful Dairy at

Living and working on the farm is still Long Delite Farm a family affair. In 2004, Brooks married Katie, who was born and raised on a in Williamsport. COLLEEN MCGRATH/ dairy farm in Smithsburg. They formed HERALD-MAIL a strong friendship while showing cows together in 4-H and married after Katie graduated from Wilson College. Son Kaleb came along in 2006, followed by daughter Brielle in 2007.

In 2009, they purchased the cows and equipment side of the operation from his father, who still works on the farm part time. They purchased the property from his grandparents around 2016.

While the cows are grazing in the pasture, Brooks’ day begins early, before 6 a.m. Cows are milked twice, in early morning and late afternoon. He feeds them non-GMO grain while in the milking parlor.

“I ll the transport tank in early morning before milking. I work in the eld, milk in the afternoon and work in the of ce overseeing the business,” he said. “This time of year, I’m also making hay to feed the cows over the winter. The No. 1 priority is the health and well-being of the cows. Producing high-qual-

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ity forages for grazing and hay production is a key to that. That’s what we focus on, and the girls do the rest.”

The Longs sell milk to the Maryland & Virginia Milk Producers Cooperative, of which they’ve been a member for more than 50 years. They added to the number of cows at one time, milking 75 to 80 daily. But they found that a smaller number of cows was better for the land and settled on 60. They have been awarded the Dairy of Distinction award from the Maryland Dairy Association and the Farm of the Year award.

According to www.washco-md.net, the Washington County Farm of the Year award was created in 2010, and the program’s first winner was recognized in 2011. The Maryland Dairy of Distinction program was created in 2009 by the Maryland Dairy Industry Association. The concept for the program is that well-kept farms enhance consumer confidence in the dairy industry. The program recognizes the hard work and dedication of dairy owners and operators who have attractive farms and provide a good image for the dairy industry. Since 2009, 44 dairy farms have been recognized across the state, with 10 being in Washington County.

Creative route

In Maryland, Washington County is ranked first for inventory of dairy cows and number of dairy farms. Brooks said about 100 farms average 100 to 120 cows. As the world dairy market started to transition away from small, family-type operations, the Longs wondered what to do. The industry was focusing on efficiency rather than quality and taste. They couldn’t expand to a large operation and began to explore the world of direct marketing. They did not want to compromise the taste and nutrition of whole milk.

Brooks Long is the seventh generation of his family to operate the 160 acre Long Delite Farm near Williamsport. Colleen McGrath/ Herald-Mail

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“We had to get big, get out or get creative,” Brooks said. “We went the creative route. We opened the store here about two years ago. It took off and has been doing very well.”

That store is the Deliteful Dairy. Visitors can stop in, check out the cows, and watch much of the operation of making rich-tasting whole milk and avored milk and butters, plus artisan whole-milk cheeses. They can take home some of the farm-to-table products.

The Longs also branched out to selling milk in parts of Pennsylvania, West Virginia and Dover, Del. Brooks is considering starting home delivery in some areas. Their milk is slow-vat pasteurized to keep the rich milk avor. Pasteurization is required by law. He said large operations process it at 162 degrees for 30 seconds or 180 degrees for ultra-pasteurization, to save time. But something’s lost, he said, when doing so quickly at such high temperatures. He pasteurizes their milk at 145 degrees for a half-hour and cools it immediately afterward. However, it’s not homogenized, so the natural cream rises to the top.

Brooks said customers comment that the Longs’ process makes digestion of the milk much easier on the stomach.

“We credit it to the nonhomogenization. That keeps it in its more natural state, so the body can absorb it easier. People who think they’re lactose-intolerant or allergic tell us it’s easier to digest. When they run out and go to the store

Deliteful for a quick milk purchase, they tell us they could really noDairy at Long tice the difference. I don’t have any hard science to back it Delite Farm in Williamsport. up, but it’s what customers tell us.” Colleen

McGrath/

Herald-Mail

Farm visit

When visitors come to Deliteful Dairy and look around the farm, they can talk to Katie or perhaps catch Brooks going between the of ce, milking operation or store. They’ll see a new window in the processing room. They can watch milk bottling and cheese making. A cheesery is coming soon, with gourmet panini grilled cheese and other foods for carryout or outdoor dining. Customers can also nd beef, pork and eggs right from the farm. Long Delite Farm “Obviously, farm- and Deliteful Dairy ing makes us very 16230 Long Delite Lane, proud,” Brooks said. Williamsport “We’re one of only 2% of Americans re- Hours: 10 a.m. to 6 p.m. sponsible for feeding Monday through Friday; the rest of our pop- 9 a.m. to 4 p.m. Saturday ulation, as well as many people in oth- For more information, er countries through call 301-223- 0032, go to exports. We are do- www.delitefuldairy.com or ing things the new, email info@delitefuldairy.com. old-fashioned way.”

A Go For Bold Success Story

Larry Bayer knew it was time to do something about his health, so he started one step at a time. Today he has walked off more than 50 pounds — even during a pandemic.

As a way to encourage more people to lose weight and embrace a healthy lifestyle, Healthy Washington County has launched Go for Bold. This community-wide initiative is aimed to promote healthy lifestyles for residents of Washington County. The goal is for the community to lose 1 million pounds by 2030.

Bayer is on his way to contributing to that goal.

The 70-year-old Hagerstown resident quit smoking 30 years ago but his weight started to slowly creep up.

“I never really noticed it. It was like a gradual build-up. Then it got to the point I was pretty lackadaisical about it,”he said, sitting in Meritus Medical Center’s lobby where he’s been volunteering for three years after retiring from the City of Hagerstown after 30 years,

In November 2019, Bayer had a physical with his primary care provider, Matthew Kearney, PA-C, who told him that the 252 pounds he was carrying were affecting more than his pant’s size.

“My blood pressure was high. My triglycerides were not stellar,” Bayer said.

By journaling what foods he ate and using a fitness tracker, Bayer decided to start walking at Robinwood Professional Center. “At first, I could do one lap of one floor,”he said. “Eventually, I could do several laps of both floors. Then I moved outside.”

As he increased his miles, Bayer’s daughter Julie Bayer-Vile suggested that he join her for an annual 10K in Richmond, Virginia, that she and her husband, DJ Vile, ran every year. The race set for March 2020 had waves for walkers to participate, so Bayer set a goal of 6.2 miles in 90 minutes.

Although COVID-19 forced the run to be postponed, Bayer kept walking.

“It got to the point I was doing 6 to 7 miles six days a week,”he said.

By July 2020, Bayer hit his 50-pound weight loss goal. In September 2020, Bayer, along with his daughter and son-in-law, entered the 10K. It took Bayer the 90 minutes he had hoped for to finish the race.

Today, he continues to walk and sees the benefits. He’s dropped from a 42-inch waist to a 38-inch waist. He went from having to take two high blood pressure medications to one with a lower dose. He’s joined a gym and likes to golf. Through it all, he said, his wife Susan has been his biggest cheerleader. He said he’s proud of himself.

“I have a really deep sense of accomplishment,”he said.

To get involved with Go for Bold, go to https://healthywashingtoncounty. com/go-for-bold and sign a pledge. Then go to the Healthy Washington County Facebook page for updates.

Larry Bayer after completing his first 10K.

Healthy Washington County

Healthywashingtoncounty.com/goforbold