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Diane St. Clair has been making her artisanal butter for Chef Thomas Keller’s restaurants for over a decade, starting with two cows and now milking eight. She also supplies Chef Barbara Lynch’s No. 9 Park restaurant in Boston. Diane has been bottling her buttermilk for three years, and it is sold throughout New England by Provisions International and sold in New York City through Saxelby Cheesemongers. In addition to making butter and buttermilk, Diane raises veal, pork, and chicken, as well as eggs. Prior to coming to Vermont 25 years ago, Diane worked in public health in New York City, and she has a master’s degree in public health from Columbia University. Diane has two adult children, and now lives with her husband, a large-animal veterinarian, on Animal Farm, in Orwell, Vermont.