Dairy management
Twice-daily milking is non-negotiable. Dairy goats are the recommended starting point: they produce rich milk for cheese, butter, and yogurt; they are easier to handle than cows; and Nigerian Dwarf or Alpine crosses perform well in cold northern climates. Milk goes directly to Role 06 (Food Prep) for processing into cheese, butter, yogurt, and kefir.
Poultry management
40–60 laying hens, rotated across pasture using moveable electric netting to prevent overgrazing and control parasite loads. Dual-purpose breeds (Plymouth Rock, Rhode Island Red, Sussex) serve as meat birds when laying productivity declines. Broiler chickens for meat should be raised in 8–10 week batches, 25–50 birds per batch, 3–4 batches per year.
Pigs
Pigs are the we-conomy's waste converters. They process kitchen scraps, garden waste, whey from cheesemaking, and spent grain. Heritage breeds (Berkshire, Tamworth, Mangalitsa) produce better fat quality and are more cold-hardy. Finish 2–4 pigs per 6-month cycle. Each finished pig yields 150–200 lbs of freezer pork.
Health and veterinary care
Establish a relationship with a large-animal vet before you have an emergency. Learn to handle: basic wound care, hoof trimming, deworming protocols, vaccinations, birthing assistance, and recognition of common diseases.
Predator protection
Livestock guardian dogs (Great Pyrenees, Anatolian Shepherd) are the most effective long-term solution. Electric fencing is essential for pig and goat containment. Coordinate with Role 11 (Security) for trapping and predator management.
Butchering and processing
On-site butchering reduces costs and is a critical collective skill. Coordinate with Role 06 for meat storage and curing.