Award winning goat cheese makers Carol and Julian Pearce spent their lives caring for animals. Carol’s career was focused on veterinary medicine and Julian was a sought after pre-ruminant specialist. Julian’s professional focus was on building optimized dairy production through better lifestyle techniques for cattle. Their own 800 goat operation was the best they could envision in terms of the trade-offs needed for animal food production. Since the day the two of them met while rescuing sick calves, it has always been about the welfare of the animals for them. Deciding to go vegan and give up the goat cheese operation was not something that happened overnight. They had been rescuing the most vulnerable animals they found from euthanasia for years. They believed in rescuing the animals with the toughest health cases, the ones that even other sanctuaries couldn’t take.
Carol and Julian realized that they would have more room for rescued animals if they were to give up their dairy operation to make room. Additionally, it was clear to them that although they only sold their male goats to brush clearing operations in an attempt to create more humane lifestyles for the farm offspring, they couldn’t be sure of the goats welfare or eventual treatment at the hands of others. Additionally, they found that providing the level of animal welfare they believed in was not conducive with labor practices in dairy operations overall. Their decision to become a sanctuary and focus on their rescue animals was finally made once and for all after they they rescued a 1 day old baby goat whose mother had died during birth. The baby goat was left blind from the experience and they named her Hope as they spent many hours and days hoping she would live.