The cheese craftsman in Okayama, who takes care of everything, from cattle breeding, milking to cheese making, with his family, says that he feels like comrades sharing fate toward cows. He wants to milk cows as long as their milk comes out and hopes that they will spend the rest of their lives here even if they stop giving milk. It's not efficient, but that kind of relationship between cows and people will enrich people's lives more. From “Yoshida Farm 25 Years Of Beef, Earth, And Cheese.”
"November 2 2019
from “Oriori no Kotoba” by Kiyokazu Washida, The Asahi Shimbun"