PEOPLE MOVING PRODUCT
Cheesecakes, Brown Swiss her Lucky Charms
Heller launches business born from hobby
By Danielle Nauman danielle.n@dairystar.com
CECIL, Wis. — Heidi Heller has always enjoyed baking, sharing her wares and bringing a smile to the faces of friends and family alike. She has turned that passion into a edgling business, Lucky Charms Cheesecakes, to continue to spread joy.
Heller grew up on her family’s dairy farm near Cecil. Although her family’s herd left several years ago, she continues to maintain a small herd of registered Brown Swiss, which she breeds under the Lucky Charms prex.
Heller works full time for PEAK Genetics, processing, documenting and reporting genomic samples and results. In addition, she tends bar at a local establishment on Friday nights.
Heller began experimenting with cheesecakes after a friend requested a cheesecake rather than a traditional birthday cake for a birthday gathering.
“I ordered a cheesecake from a local baker and paid a
pretty good price for a small cheesecake,” Heller said. “I started thinking, ‘I could make this.’”
Heller began looking for cheesecake recipes on the internet, experimenting with different avors, ideas and techniques.
“I would make them and take them into the bar where I bartend for people to try and enjoy,” Heller said. “Eventually people started suggesting that I should consider starting a business.”
The wheels were put in motion a year ago when Heller was asked to donate a whole cheesecake and a gift certicate for a second cheesecake to a fundraiser for a local sportsman’s club.
“That was where it started to take off — people who had bid but didn’t win the cheesecake started asking if I would take orders,” Heller said.
Heller learned that while many people love cheesecake, most do not relish the time and attention to detail required to create one.
“People think they are putsy and hard to make,” Heller said. “I get that. I decided if I was going to make it a business, I would focus on cheesecakes as my niche.”
The average cheesecake takes many hours from start to completion, Heller said. She gures on an hour of prepara-
tion, four hours in the oven, as many as six hours to cool thoroughly and up to an hour to top and decorate.
Heller continues to experiment with different techniques to improve her cheesecakes.
“After baking the crust, I start the actual cheesecake at 325 degrees for 10 minutes, and then reduce the heat to 225 for another hour and 45 minutes,” Heller said. “Then I turn the oven off and let it nish baking for two hours. That helps prevent cracking. It takes longer in the oven, but (I get) a better result.”
Cheesecakes have become an extension of the passion Heller has for the dairy industry.
“I enjoy pushing dairy products, supporting the industry I love,” Heller said. “It made sense to use my prex for the business — if we didn’t have the cows, we wouldn’t have the dairy products, and we wouldn’t be able to enjoy cheesecake.”
Heller is surprised by the quantity of dairy products she has utilized during the last year making and selling cheesecakes. In a typical month, Heller makes 15-20 cheesecakes. She gures in a holiday month that she doubles those numbers.
Turn to HELLER | Page 4
DANIELLE NAUMAN/DAIRY STAR
Heidi Heller displays a mint Oreo cheesecake Dec. 26, 2024, near Cecil, Wisconsin. Heller launched Lucky Charms Cheesecakes in 2024.
Throughout 2024, Heller used 388 pounds of cream cheese, 25 pounds of sour cream, 48.5 pounds of butter, 12.5 gallons of heavy whipping cream and six pounds of Mascarpone cheese.
In addition to offering whole cheesecakes, Heller offers ights, which she said have become very popular. Each month she selects eight cheesecake avors available for ights, and customers can select four different slices.
Heller offered her talents to fellow exhibitors during World Dairy Expo.
“I took 22 cheesecakes to Expo,” Heller said. “It ended up taking a lot of organizing and help from friends.”
It took three different trips from Cecil to Madison to deliver all the cheesecakes, Heller said. She split them up based on when people wanted them. She delivered the rst load, and then a couple of friends brought the rest when they came down later in the week.
Several varieties of cheesecake have become a standard part of Heller’s repertoire. She enjoys searching out new recipes as well as creating original recipes. Her Top 5 requested avors during the past year have been white chocolate raspberry, turtle, tiramisu, red velvet and classic strawberry.
which recipe I would move forward with.”
Like most edgling businesses, the early months required capital investment with little prot in return.
Much like she enjoys competing in the show ring with her Lucky Charms Brown Swiss, Heller enjoys competing in contests with Lucky Charms Cheesecakes. In June she won top honors in a contest held at the Marinette Co. Breakfast on the Farm, which earned her a berth at a contest held at the Wisconsin State Fair. She competed in both contests with an original-recipe Brandy Old Fashioned cheesecake.
At this year’s Shawano County Fair, Heller turned to local culture for her inspiration.
“I got to thinking, what is more Shawano County than Sun Drop?” Heller said. “I personally prefer the cherry Sun Drop. I made that cheesecake two different ways and let my friends choose
“For the rst four or ve months I didn’t actually make anything,” Heller said. “I made more donation cheesecakes than I actually sold to start creating a name. Then as I had more orders coming in, I had to buy more springform pans and more equipment. Once I got established with enough equipment, I was able to start realizing a prot.” Heller is in the process of updating her older farmhouse kitchen, adding slide-out shelving to provide more necessary counter space for her endeavors. Heller said she is content with the volume of her business for the time being but is looking at ways to continue to grow and offer her customers increased options, including shipping.
“I love hearing from customers that my cheesecake helped make their party or event special, or that it just brought joy to their family and friends,” Heller said. “That is why I enjoy making them.”
DANIELLE NAUMAN/DAIRY STAR
Heidi Heller tops a mint Oreo cheesecake Dec. 26, 2024, near Cecil, Wisconsin. Heller offers whole cheesecakes as well as slices in a ight.
The “Mielke” Market
Federal order prices rebound in rst quarter
The U.S. Department of Agriculture announced the nal Federal Order Class III milk price of 2024 at $18.62 per hundredweight, down $1.33 from November, but $2.58 above December 2023. It’s the lowest Class III price since May and put the 2024 average at $18.89, up from $17.02 in 2023, and compares to $21.96 in 2022.
Late Friday morning Class III futures showed the January contract trading at $20.41; February at $20.56; and March at $20.25.
The Class IV price is $20.74, down 38 cents from November, but $1.51 above a year ago. It’s the lowest Class IV price since May and the 2024 Class IV average stands at $20.75, up from $19.12 in 2023, and compares to $24.47 in 2022.
“As we embark on a brand-new year, our attention will generally be on tighter milk and cheese supplies and wonky demand,” said StoneX broker Dave Kurzawski in our rst “Dairy Radio Now” broadcast of 2025.
“We saw periods of really strong demand in 2024 and then periods of very quiet demand,” he said. “And we saw nearly a $1 swing on the price of block cheese, for example, between March and September. The March low was $1.39 per pound, and the September high was just over $2.30 per pound. I don’t think that goes away as we enter 2025.”
When asked about the effect of bird u, Kurzawski said he had no crystal ball, but here at the end of 2024, it had a huge impact on California, worse than other states, and the big question is how quickly will California get back on its feet?
Another question he raised was, “Will we see a resurgence of bird u in Texas, Kansas, Colorado or Idaho, or does it move into other areas entirely?”
China also remains a big unknown for 2025. Will it be in the dairy market in a big way or not? And what will the relationship be between China and the U.S. with President Trump in the White House?
StoneX believes Trump will not want to be super punitive to Mexico or Canada, but be more isolated on China Kurzawski said. “Looking back on the Trump tariffs in 2018, a lot depended on the type of product involved, so it’s pretty hard to make any blanket statement on this, but I suspect that our relationship with Mexico and with Canada will remain on solid footing in 2025.”
Cash dairy prices start 2025 above a year ago except on butter. The Cheddar blocks closed the shortened holiday week at $1.92 per pound, up 4.75 cents on the week and 48.50 cents above a year ago. The block’s Friday closings averaged $1.79 in 2024 and saw a low of $1.3925 per pound to a high of
$2.2750. They averaged $1.73 in 2023 and ranged from $1.3350 to $2.10 per pound.
The Cheddar barrels nished Friday at $1.83, 6.25 cents higher on the week, 42 cents above a year ago, and 9 cents below the blocks.
Chicago Mercantile Exchange sales totaled seven loads of block on the week and 47 for the month of December, up from 38 in November. Barrel sales totaled ve for the week and 49 for the month, up from 27 in November.
Cheese prices were pushing higher in the nal trading days of 2024, according to Dairy Market News, and some Midwest contacts suggested that cheese markets may have reached their near-term basement and are steadying. Demand has been variable over the holiday weeks, as some processors reported continued strong demand while others noted a slowdown. Milk availability has grown in the region, as was expected during the holiday weeks. Milk handlers said the midweek holiday(s) gave them less capacity to work with, as spot milk prices in Christmas week were as low as $7 under Class III. New Year’s Eve saw spot milk loads from $4 under Class to 50 cents under Class, according to DMN.
Cheese production in the West is mixed. Milk production has been strengthening in recent weeks leaving plenty for cheese making. Some plants ran lighter schedules for New Year’s week to accommodate the midweek holiday. Spot loads of some varieties were tight, while others were more widely available, said DMN. Domestic cheese demand is strong, though export interest is lighter.
Cash butter fell to $2.5450 per pound Thursday, but nished Friday at $2.5525, down 2.25 cents on the week, ending two weeks of gain, and was 2.25 cents below a year ago. There were 16 sales on the week and 94 for the month, up from 58 in November.
Butter’s Friday closings averaged $2.86 per pound in 2024, ranging from a low of $2.4650 to a high of $3.1750. It topped $3 per pound for 19 weeks. It averaged $2.59 per pound in 2023, ranging from $2.2725 per pound to its record high $3.5025 and stayed above $3 per pound for six weeks in 2023.
Central butter plant activity steadied following Christmas week, but some plant managers said churning would return to normalcy after New Year’s Day. Cream remains more than sufcient and is expected to remain so in the early weeks of 2025. Contracts for 2025 are reportedly favorable for processors, and spot cream demand may be slower, at least early in the new year. Butter sales have steadied as markets have found stable ground in the middle- to upper-$2.50s per pound.
Cream is plentiful in the West and loads were
reportedly trading at lower multiples, compared to mid-month levels. Butter production has been lighter in recent weeks due to the holidays and plant operators modifying shifts to accommodate the midweek closures. Spot loads of butter were available. Demand has been mixed in recent weeks, though some contacts reported the end of year holidays put a slight damper on sales this week, according to DMN.
Grade A nonfat dry milk closed Friday at $1.3675 per pound, down 2 cents on the week but 19.50 cents above a year ago. Sales totaled 15 loads for the week and 81 for the month, up from 77 in November.
Dry whey saw its Friday nish at 75 cents per pound, unchanged on the short week, but 33.75 cents above a year ago, with only one sale put on the board for the week. There were 29 CME sales for December, compared to 30 in November.
Another drop in the all-milk price and higher corn prices pulled the November milk feed price ratio lower for the second month in a row, but it was above the 5-year average for the ninth month in a row. The latest ag prices report shows the ratio at 2.88, down from 2.96 in October, and compares to 2.10 in November 2023.
The index is based on the current milk price in relationship to feed prices for a ration consisting of 51% corn, 8% soybeans and 41% alfalfa hay. One pound of milk would purchase 2.88 pounds of dairy feed of that blend.
The all-milk price averaged $24.20 per cwt., with a 4.39% butterfat test, down $1 from October, which had a 4.26 test, but was $2.60 above November 2023, which had a 4.31% test.
California’s average, at $23.70 per cwt., was down 20 cents from October but was $2.60 above a year ago. Wisconsin’s, at $22.90, was down $2.50 from October, but $2.70 above a year ago.
The national corn price averaged $4.07 per bushel, up 8 cents from October but 59 cents below a year ago. Soybeans averaged $9.84 per bushel, down 7 cents from October and $3.16 per bushel below a year ago. Alfalfa hay averaged $165 per ton, down $8 from October, and $44 per ton below a year ago.
Looking at the cow side of the ledger, the November average cull price for beef and dairy combined was at $124 per cwt., down $4 from October, but $20 above November 2023, and $52.40 above the 2011 base average.
Milk production margins dropped for the second month in a row but remained at historically high levels and 90 cents per cwt. below October, according to dairy economist Bill Brooks of Stoneheart Consulting in Dearborn, Missouri.
Special Breeding Bull & Dairy Cattle Auction
Early Consignments Dairy Cattle
(14) Tie stall cows milking 61 to 97 lbs. Mostly recently fresh, several already serviced back. (11) Holstein heifers. Bred 5 to 8 months. Housed outside double vaccinated. Fancy!
Breeding Bulls
Registered Holstein 20 Months old and proven, Cash son with aAa code of 435 2nd lactation milk records 27641M 4.5F x 3.3P Bred by Sauders Registered Holsteins of Dorchester WI 16-month-old Polled Holstein bull with aAa code of 234
Approximately 1000 lbs. Easy Off PP x Heavenly Golden Dreams. Semen tested and documents to prove it! 1st lac 365 day 19010 4.5F x 3.6P 2nd lactation 365-day 3.7 F x 3.4P bred and consigned by Solum Holsteins from MN.
We accept unadvertised drive-in cattle on sale morning!! If you call us in advance we’d love to advertise your cattle free of charge.
Machinery Consignment Auction
Wednesday, February 12th in Thorp
Formerly Turenne Livestock
SALE EVERY MONDAY AND WEDNESDAY 5:00 PM
Selling Baby Calves, Hogs, Sheep, Goats, Feeder Cattle, Fat Cattle, Market Cows and Bulls VERY COMPETITIVE MARKET PRICES Call 712-432-5500 for daily market report
1/2/25 (Loyal) Market Report
It’s a new year and we’re still getting to do what we enjoy, marketing your livestock! Top end dairy cows continue to be a hot ticket item with top cows selling from $3,100-3,700, including 3 good Fleckvieh cows $3,300-3,400. Medium quality cows $2,200-3,000. Light weight, dirty, and poor quality cows $750-1,500. We had another nice run of springing heifers selling mostly $2,700-3,500. Open and short bred heifers $1.85-2.10 cwt. Single birth Holstein heifer calves $550-600. Feeder cattle not well tested. Holstein strs 733 lbs. @ $197.50. Choice Holstein strs $1.68-1.70. Beef calves mostly $740-830. Holstein bull calves $570-670. Jersey and light weights $35-300. 50% of market cows sold 92-1.20 with a top of $1.30. Another huge run of hay and straw this week with a little more availability on good quality hay. 3x4 western alfalfa $185-260. 3x3 alfalfa $80-110. 3x4 wheat straw $85. 3x3 wheat and oat straw $37.50-42.50. 2nd and 3rd crop grass rounds $45-65. 1st crop mostly $10-25 with 2 lots very good quality $40-55. Thanks again for all your business folks! 12/30/24 (Thorp) Market Report
Beef cross calves mostly $860-940, top calves $960-980. Holstein bull calves $550-630 with top calves $650-670. Holstein heifer calves $350-590. Choice Holstein fed cattle $1.68-1.76. Angus feeder heifers 883 @ $2.00cwt. Butcher hogs $.80-.83. Bulls $1.19-1.30. Market cows mostly $.88-1.02. Top cows $1.15-1.24. Poor cows $.80 and down. Thank you once again to all the buyers and sellers, truckers and fans we have met and worked with over the last year! We hope to continue to serve you in the new year!
Sale Location: W1461 State Hwy 98, Loyal, WI 54446
From Spencer, WI take Hwy 98 west 5 miles. From Loyal, 5 miles east on 98
SALE CONDUCTED BY: Oberholtzer Dairy Cattle & Auction Co.
Auctioneer: Mark Oberholtzer, WI license #2882-052 Mark Oberholtzer 715-773-2240 • John Ivan Oberholtzer 715-219-2781 Irvin Martin 715-626-0002 • Office 715-255-9600 www.oberholtzerauctions.com
“Income over feed costs in November was above $15 per cwt. for the ninth time in history, at $15.80, and above the $8 per cwt. level needed for steady to higher milk production for the 13th month in a row,” Brooks said. “Input prices were mostly lower in November with all three input commodities remaining in the top 11 for November all-time. Feed costs were the eighth highest ever for the month of November and decreased 10 cents per cwt. from October. The November all-milk price returned to the top 10 alltime, at the second highest recorded,” said Brooks.
“Dairy producer protability for 2023 in the form of milk income over feed costs, was $8.00 per cwt.,” Brooks said. “The protability was $3.91 below 2022 and $1.72 lower than the 2018-2022 average. In 2023, the decrease in milk income over feed costs was a result of the milk price decreasing more than feed prices dropped. Income over feed in 2023 was around the level needed to maintain or grow milk production,” said Brooks.
“Milk income over feed costs for 2024, using Dec. 31 CME settling futures prices for Class III milk, corn, and soybeans plus the Stoneheart forecast for alfalfa hay, are expected to be $13.37 per cwt., a gain of 7 cents per cwt. versus last month’s estimate. Income over feed in 2024 would be above the level needed to maintain or grow milk production and up $5.37 per cwt. from 2023’s level,” Brooks said.
Looking at 2025, Brooks said, “Milk income over feed costs are expected to be $14.09 per cwt., a gain of 72 cents per cwt. versus 2024. Income over feed in 2025 would be above the level needed to maintain or grow milk production, and down 71 cents per cwt. from last month’s estimate.”
Dairy cow culling for the week ending Dec. 21 totaled 54,500, down 900 from the previous week, and 1,300 or 2.3% below a year ago. Year to date, 2,668,600 cows have been slaughtered, down 364,700 head or 12.2% from a year ago.
The last Global Dairy Trade Pulse auction of 2024 took place Tuesday, December 31, and saw 4.93 million pounds of product sold, down from 4.96 million in the Dec. 24 Pulse. Prices on both skim milk powder and whole milk powder were down from the previous Pulse.
Singapore Exchange futures are pointing toward a decline in value in the rst GDT event of 2025, warned StoneX analyst Dustin Winston. “The recent GDT pulse showed weakness for both whole milk powder and particularly for skim milk powder. Anhydrous milkfat futures are also projecting a decline in value,” he said.
StoneX analyst Nate Donnay said in the Dec. 28 Global Dairy Outlook, “We’ve been trending toward stronger production across the major exporters, and the forecast is still calling for good growth through at least the rst half of 2025, but bird u in California dented U.S. production hard in November.
Weather conditions in New Zealand have been deteriorating, which could push their production forecast lower if things don’t improve soon. Farm
gate margins still look good across the major exporters. Components in the milk are still generally growing, and we’re lapping easy comparables, but for the rst time in a while there are some downside risks around the production forecast.”
Donnay cited milk prices and said, “The demand side is nuanced. Clearly Chinese buyers were aggressive in recent months, which helped to push global dairy prices higher, but we’ve now seen whole milk/ skim milk prices trend lower during December on GDT.”
“Anecdotally, it sounds like consumption growth in China is still on the weak side,” Donnay said. “And now that stocks of imported product have been rebuilt a bit, buyers are stepping back from the market again. At the same time, imports by some Middle East/North Africa and Southeast Asia countries were weaker than expected in October and their forecasted imports for the remainder of the year and into 2025 have been shaved a bit.”
“I think we’ve hit a pocket of weak demand with buyers pushing back at the higher price levels,” Donnay said. “China restocked and buyers are feeling more comfortable about future supply and they are willing to hold off on purchases short-term. The market continues to look roughly balanced. Supply is growing but underlying demand doesn’t look bad once we get through the current pocket of weakness.”
Looking at another demand note, the Dec. 30 Daily Dairy Report said 2024 was the “Year of Protein.” “The protein craze, which began years ago, continued to accelerate this year,” the DDR said, “And it shows no signs of abating, according to a report by RaboResearch, the research arm of Rabobank.”
“For protein, it seems, more is always better, with products competing in a protein arms race to have the front-of-pack label vaunting the highest values. Food manufacturers are adding protein to everything from cookies to pasta sauces. Even naturally protein-rich products, such as Greek yogurt, are offering ever higher protein lines. Americans just can’t seem to get enough protein, which is very good news for the dairy industry,” the DDR said.
Area Hay Auction Results
Grain Markets
Caprine Farming
Breeding for success
Three farmers share strategies on sire selection
By Stacey Smart
stacey.s@dairystar.com
LAKE GENEVA, Wis.
Attendees of the American Dairy Goat Association Annual Convention Oct. 19-25 in Lake Geneva had the opportunity to learn from three longtime breeders during a sire selection roundtable. Panelists included Randy Adamson, Craig Koopmann and Stephanie Rovey.
Adamson milks 200-220 goats at Marran Dairy Goats near Milton; Craig Koopmann of Pleasant Grove Dairy Goats milks 300 goats near Epworth, Iowa; and Stephanie Rovey of Grande Ronde Dairy milks 1,100 goats in northeast Oregon.
From a commercial standpoint, what do you look for when selecting a sire?
Rovey: I look for protein and persistency based on my milk market and contract. I get
PHOTO SUBMITTED
Craig Koopmann (le ) and his mentor, Ma Gansemer, pause this summer on Koopmann’s farm near Epworth, Iowa. Koopmann milks 300 goats at Pleasant Grove Dairy.
$12.91 per pound of protein, so I need to cater to that contract. My biggest weakness is I am located 14 hours north of my processor, which means I better be one of their best producers, especially in year-round winter milk supply because winter is when they need my milk.
Koopmann: I come at it from both perspectives with my show herd and commercial
PHOTO SUBMITTED
Stephanie Rovey pauses while holding Laura Chenel fresh goat cheese in January 2024 alongside the head chef at the Eddie V’s Prime Seafood restaurant loca on in San Diego, California. Rovey milks 1,100 goats at Grande Ronde Dairy in northeast Oregon and contracts her milk through Laura Chenel in southern California.
herd. From the commercial side, production is most important. Our milk check is primarily uid based. Therefore, I want high, raw production. I also come at it from the show side. I market a lot of offspring from the commercial herd as
PHOTO SUBMITTED
Randy Adamson takes a break during a goat show in 2022. Adamson milks 200-220 goats near Milton, Wisconsin.
well as a lot of registered animals. I can’t go strictly production and ignore type; and I can’t go strictly type and ignore production. If you focus too much on production, you’re costing yourself in the long run. You’re going to lose longevity, and if you lose longevity, you’re losing long-term prot.
Adamson: My commercial and show herds are two separate herds to me, and I breed accordingly. For the commercial herd, I need milk. I am some-
what careful of udders and legs, but it’s not what I focus on. I’m a hard-core line breeder. In 15 years on the commercial herd, I think I’ve bought three outside bucks. I track sires to see which daughters are doing well. On the show herd, I stay close to home. Whenever I step out, I seldom get what I want. I only go out on the show side if I want to x something or start a new line.
In a commercial setting, what traits are most important to contribute to longevity?
Rovey: I don’t have capacity to trim feet more than twice a year in our commercial herd, but I don’t specically look for bucks with good feet and legs. I don’t like looking at ugly goats. We milk 300 goats per hour in a rotary, and I do not put up with ugly mammary systems. If teats are going the wrong direction, they’re going to squawk, which is a problem for employees. Udders and plumb teats matter.
Koopmann: The most important traits to me for longevity are rear leg set and udders, especially the medial suspensory ligament and teat placement. Feet and legs matter. I have to have does that can walk. The angle of the rear leg is what matters more than feet.
Adamson: Milk is the most important trait to me, and the udder is probably the only thing I look at on the commercial side. I would rather have a doe that milks 3,000 pounds per year for three years than one that lasts a long time and milks 2,000 pounds a year. I like to see two generations of 3,000-pound milk records and also try to pick bucks from does with extended lactations.
Do you tend to look more at other commercial herds when selecting sires or look more at show herds that might t your commercial goals?
Rovey: I like looking at herds with data behind them. I look for protein on bucks. I’m working with imported semen this year, and I use in vitro fertilization on our most productive goats. We’re practicing capturing genetics from those extended lactations and ushing those does. I denitely use sires on the commercial side that I won’t touch on the show side.
Koopmann: When looking for a buck for my show herd, I need to maintain type, but I need production also. I look at herds on test, but I don’t concentrate on raw production. You have to take management into consideration too because not everyone is managing to get milk.
Adamson: For the commercial herd, it’s all about milk, and I breed accordingly. The commercial herd pays for the show herd. On the show side, I’ll watch my weaknesses and pay attention to what I need to x.
What show ring traits would you like to see reduced from the commercial perspective?
Rovey: The Nubian show animal and the Nubian commercial animal are two very different goats. From their depth of chest, brisket extension, mammary shape and teat style, they are not the same creature, and I breed accordingly.
Koopmann: Bigger is not better. In the commercial herd, nine times out of 10, the average-size doe is more protable for me. If I have two does milking 3,000 pounds, but one weighs 200 pounds and the other weighs 150, for a half pound less feed per day, that smaller doe made me more money.
Adamson: I would question the value placed on fore udder and feet and legs as well as a long, lean neck and sharp withers. Milk-wise, I don’t think the fore udder is as important as the rear udder.
How do you use A.I. genetics in your herd?
Rovey: It’s all about timing. I need time to deal with breeding a herd of 1,100 goats. I’m a huge fan of in vitro fertilization, and this year, we put in 192 embryos. The dollar value of those embryos is way higher than a commercial kid.
Koopmann: The majority of the herd is bred naturally with live bucks, which I think are just as good as any A.I. buck. I want a short kidding window. With lower conception rates of A.I., if I breed 20 does, and 50% don’t settle, that’s 10 does I have to breed three weeks later. I articially inseminate 20-30 registered does per year. I experimented with in vitro fertilization for the rst time this year on ve does.
Adamson: I do very little A.I. breeding on the commercial side, and there is only one herd I will use for that. If I do, I’m praying for a buck. I don’t think there’s enough consistency in milk generation after generation. There’s not a lot of semen out there that can get that kind of milk. The show herd is bred via A.I.
When do you decide a buck is worth keeping?
Rovey: In my commercial herd, I’m either creating good sires or taking them in from amazing breeders. I don’t know who a doe’s sire is without DNA typing, but if a problem starts popping out, I will track it. This year, I had a buck throwing double-jointed kids in plethora. I DNA-typed it, and that buck left.
Koopmann: I breed 300 head with 10 bucks. I know who everything is bred to and who all the kids are sired by. I typically keep four new bucks each year to breed my youngstock. I know by his third birthday if a buck is going to be a “lifer.” I try to keep at least ve daughters each year, especially that rst year.
Adamson: I keep a new buck every year. By the time he gets to breeding the milking herd, I have 20-30 daughters on Dairy Herd Improvement. In three years, I’ll go back and decide to keep a son out of him. I have nine registered bucks and three commercial bucks, and I track their daughters.
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SUPERIOR LOOK, BUILD & PERFORMANCE
Dairy History
Editor’s note: Information for this article was gathered from the Olaf Kjome Retrospective exhibit at the Giants of the Earth Heritage Center in Spring Grove, Minnesota, as well as sources who knew Olaf Kjome. This included writing assistance from dairy historian and author, Ronald Eustice, whose books: “Boulder Bridge Farm & The Dayton Family” and “Boxcar Boys: Riding the Rails with Bovine Beauties;” feature aspects of Olaf Kjome’s life.
From school teacher to Klussendorf recipient
By Amy Kyllo amy.k@star-pub.com
SPRING GROVE, Minn.
In 1926, a young country schoolteacher from Spring Grove started as a herdsman at Boulder Bridge farm in Excelsior. The farm was owned by the
George “Nelson” Dayton family who established Dayton’s department store in Minneapolis, which eventually became Target Brands Inc.
That young teacher was the late Olaf Kjome, a future recipient of the prestigious Klussendorf Trophy and a future ve-time Gold Star Guernsey breeder.
Beyond his successful career, those who knew Olaf describe him as kind, honest, humble and genuine.
Olaf’s son, David, who worked for the University of Minnesota Extension in Olmsted County for 30 years, said his dad was an excellent teacher.
“He was a master leadsman but without dominance,” David said. “He did it in a way, in a manner that people loved him and respected him.”
Norm Nabholz, an Iowa farmer and an author of several historical dairy books, remembers how Olaf interacted with him and his family.
“We were just Iowa farm guys, and he treated us with the same respect that he would treat a multi-millionaire,” Nabholz said.
Olaf’s rst big break into dairy came when he was hired at Boulder Bridge.
Turn to KJOME | Page 11
Olaf started from humble roots as the grandchild of Norwegian immigrants. His dad, John, owned a livery stable and did veterinary work. In 1919, when Olaf was 15, his father passed away from the Spanish u epidemic.
Olaf Kjome was the first recipient of the prestigious Klussendorf award in 1937. Kjome was a mentee of Arthur Klussendorf who passed away at age 44 in 1936. The Klussendorf award continues, with an outstanding show person being chosen yearly.
PHOTO SUBMITTED
Olaf Kjome holds the lead rope of a heifer. Kjome was a master showman and the rst recipient of the pres gious Klussendorf award.
Sources are unsure how the young man — who had no experience with high prole animals — received the job with a premier herd of 200 Guernseys.
The farm had a barn for Belgian horses, two dairy barns, a heated calf barn and a bull barn. Employees wore all-white uniforms laundered professionally.
From 1926-1941, Olaf traveled by railroad boxcar to 44 states across the U.S. from coast to coast and north to south showing dairy cattle for Boulder Bridge. Boulder Bridge was highly successful at shows and was the most inuential Guernsey breed of its time according to Ronald Eustice, dairy historian.
The crew and 17 animals traveled in specially equipped boxcars with electric lights and bunks for staff over the stalls which allowed the bovines to live inside the cars and only move out for arrival at shows. During travel, milking, feeding and sleeping all happened inside the boxcar.
David remembers his dad’s show prowess.
“He was just a master showman for all his talents of putting together a good animal,” he said.
On the road, Olaf was soaking up knowledge from premier cattlemen across the country. David said his dad was successful because of his curiosity and willingness to educate himself.
Nabholz agreed.
“He would be one of the rst to tell you that he had some great breaks,” Nabholz said. “But he also capitalized on those breaks very well, … and it was never on the back of
Olaf Kjome traveled to 44 states and across the entire continental U.S. showing cattle with Boulder Bridge farm. Kjome and other staff traveled with about 17 head of cattle cared for in specially equipped boxcars.
AMY KYLLO/DAIRY STAR
Memorabilia from Olaf Kjome’s show career is displayed Dec. 9, 2024, at the Giants of the Earth Heritage Center in Spring Grove, Minnesota. Kjome showed as a herdsman at Boulder Bridge Farm in 44 states and later exhibited ca le from his own herd at Valleyland Farm.
Young country schoolteacher
Olaf Kjome’s first job in dairy came at Boulder Bridge farm in Excelsior, Minnesota, which was owned and backed by the Dayton family. Their department store eventually became Target Brands Inc. Boulder Bridge farm employees were expected to wear professionally-laundered, all-white uniforms.
somebody else.”
One of Olaf’s mentors was premier farmer and showman, Arthur Klussendorf, who was a dairy cattle breeder and showman from Pewaukee, Wisconsin. When Klussendorf passed away at age 44 in 1936, an award was created in his honor. Olaf was selected as the rst recipient in 1937, and he received a trophy created by Tiffany & Co.
Nabholz said the committee picked a great rst recipient.
“They set that standard pretty high,” he said.
The Klussendorf award is presented annually to an individual who exemplies qualities of leadership, integrity and dairy knowledge.
In 1945, Olaf left Boulder Bridge and moved his family to Spring Grove to a 70-acre property, which he had purchased 10 years earlier. It had a dilapidated barn and no outbuildings or machinery. The family started Valleyland Farm with three cows from Boulder Bridge and 300 laying hens.
Within seven years, in 1952, Olaf and his sons won the Gold Star Guernsey Breeders award from the American Guernsey Cattle Club for their herd of 37, which averaged 10,763 pounds of milk and 510 pounds of butterfat on a 305-day lactation. Olaf would win this award ve total times.
David said his dad was conscientious of herd health and milk quality. The cows were milked twice a day in tie stalls and let out daily.
“He was insistent that things be done right,” David said.
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Jan. 21
PHOTO SUBMITTED
Olaf Kjome leads Boulder Bridge farm’s Langwater Waldorf in 1929 at the Iowa State Fair in Des Moines, Iowa.
bull
champion.
Olaf Kjome developed a herd of outstanding Guernsey cattle. He was the fivetime recipient of the Gold Star Guernsey Breeders award from the American Guernsey Cattle Club. The herd was A.I. bred and Kjome was also the chairman of the Guernsey breed sire selection committee for the cooperative Tri-State Breeders which is now Accelerated Genetics.
The herd was bred using A.I. Olaf was the chairman of the Guernsey sire committee for the cooperative Tri-State Breeders, which is now Accelerated Genetics.
Olaf was called back to Boulder Bridge for ve months in 1950 to prepare for their dispersal.
At the dispersal, 158 animals sold for a combined $142,815. The top dollar animal was herd sire Boulder Bridge Lucero, who sold for $8,000, which is well over $100,000 in today’s dollars when adjusted for ination.
Olaf showed at the Minnesota State Fair, the Southeast Guernsey Breeders Association parish show, and the national Guernsey show at the National Dairy Cattle Congress in Waterloo, Iowa, as well as others. In 1968, he was named the premier breeder and exhibitor at the Guernsey show at the National Dairy Cattle Congress.
Olaf also judged shows and
Harlie Larson, (le ) the Houston County extension agent stands with Olaf Kjome in 1963 at Kjome’s Valleyland Farm near Spring Grove, Minnesota. Kjome’s herd of Guernseys was dispersed in 1969 and was the record Guernsey dispersal in the U.S. that year.
helped farmers and youth learn to better show dairy cattle.
Nabholz remembers exhibiting in shows judged by Olaf.
“He had a terric eye for a cow, but that was second to the fact that he was so fair,” Nabholz said. “Everybody had a chance, whether you were a millionaire or a farmer. He just had a genuine way of judging cattle and making sure that you knew that you were getting a fair shot.”
In 1969, Olaf dispersed his herd. Six hundred people attended, with cattle sold to buyers in eight states and Canada. The 69 females brought $66,480 for an average of $963.47 per animal. It was the highest averaging Guernsey dispersal in the U.S. that year.
Olaf was inducted into the Minnesota Livestock Breeders’ Association Hall of Fame in 1979. He was inducted into National Dairy Shrine’s National Dairy Hall of Fame at World Dairy Expo in 1989. Later that year, Minnesota Gov. Rudy Perpich declared Oct. 27 as Olaf Kjome Day.
Duane Wirt, a dairy farmer from Lewiston, met Olaf while growing up and showing animals. He said Olaf encouraged other dairy enthusiasts and was willing to share knowledge.
“People trusted Olaf,” Wirt said.
David agreed.
“When he spoke, people listened,” David said. “He was so inuential.”
Olaf Kjome not only exhibited at Guernsey shows, he also was a judge and teacher eager to share his knowledge of dairy cattle. Those who knew Kjome speak of his influence, honesty and fairness.
AMY KYLLO/DAIRY STAR (Below) A banner from Boulder Bridge Farm is hung Dec. 9, 2024, at the Giants of the Earth Heritage Center in Spring Grove, Minnesota. Olaf Kjome was inducted into the Minnesota Livestock Breeders’ Associa on Hall of Fame in 1979.
PHOTO COURTESY OF THE FARMER
Alice in Dairyland seeks candidates
The Wisconsin Department of Agriculture, Trade and Consumer Protection invites individuals with a passion for promoting agriculture to apply for the position of 78th Alice in Dairyland through Jan. 31.
As one of the most widely recognized marketing communications professionals in Wisconsin agriculture, Alice in Dairyland travels extensively, promoting Wisconsin’s
agricultural industry and its impact on the state economy. In this highly visible and fast-paced position, Alice in Dairyland serves as a full-time spokesperson; cultivates relationships with television, radio and print media outlets throughout the state; writes and delivers speeches at events; and uses social media to tell the stories of Wisconsin agri-
Of ce (920) 269-4351 | Leo Amend (608) 434-4030
SHEEP & GOATS FEEDER CATTLE SALE
Saturday, January 25th (Sheep & Goats: 8 am | Cattle: 10 am)
Thursday, January 16th
BQA Training at Lomira Market Registration: 11:30 | Class: Noon Pre-Register by Jan. 14 (RSVP Required) Lunch Provided
HAY AUCTION every Friday at noon!
culture. Additional duties include developing and executing marketing plans, delivering classroom presentations and networking with industry professionals. Alice must also learn and retain information about the diversity of Wisconsin agriculture and be able to tailor that information to educate both urban and rural audiences.
“The Alice in Dairyland program may have started as a beauty pageant following World War II, but the role is now about so much more than wearing a tiara—it’s about being a voice for Wisconsin’s agriculture, sharing the stories of our agriculturalists and inspiring the next generation to continue the legacy,” said 77th Alice in Dairyland Halei Heinzel.
Alice in Dairyland applicants should have an interest in Wisconsin agriculture, public speaking experience and at least three years of experience, education or training in communications, marketing, education
or public relations. Applicants must also be female, Wisconsin residents, and at least 21 years old.
This one-year, full-time contractual position starts July 7. The chosen candidate will travel solo extensively throughout the state and be required to have weekly in-person ofce time at DATCP’s Madison ofce. The annual salary for Alice in Dairyland is $45,000 and includes holiday, vacation, and sick leave, and use of a vehicle while on ofcial business. Reimbursement is provided for an individual health insurance premium up to $450 a month and professional travel expenses.
To apply, provide a cover letter, completed application form, resume and contact information for three professional references to DATCPAlice@wisconsin.gov by 4:30 p.m. on Jan. 31. Application materials are available on the Alice in Dairyland website.
On Jan. 14 from 10 a.m. to 1 p.m. the Benton County UMN Extension ofce invites all dairy farmers to join for dairy cow lameness program at Mr. Jim’s in Foley, MN. The Extension ofce will be hosting Dr. Gerard Cramer, DMV, who will address how dairy operations can better manage lameness in the dairy herd. This event is free to attend but registration is encouraged by contacting Dana Adams at adam1744@umn. edu or at 320-204-2968.
Pull up a chair and join in or bring the conversation with you as you go about your day. Whatever works best for you, join us this winter to discuss some of the key issues and questions around commodity crop production facing Minnesota farmers today through the “Strategic Farming: Let’s Talk Crops” webinar series. This live, online program will provide up- to-date, research-based information to help optimize your crop management strategies for 2025. Sessions will be held over Zoom, which can be accessed via computer, phone or other mobile device, and will run from 9-10 a.m. Wednesdays, January through March. Sessions will be very informal and open to all interested. Each session will start with a brief presentation by the discussion leaders for the day, followed by discussion framed around farmer/participant questions on the topic.
Topics and speakers:
— Jan. 15: Targeted Spray Technology, presented by Rodrigo Werle, weed scientist, University of Wisconsin.
— Jan. 22: LIVE at the MN AG EXPO presented by Sustainable Aviation Fuels. Anna Cates, state soil health specialist, and other industry and commodity group representatives. — Jan. 29: Soybean Crop Modeling to Help Farmers Make Successful Decisions presented by Seth Naeve, extension soybean agronomist and Annibal Cerrudo, visiting professor (Argentina).
The Minnesota Dairy Initiative presents Dairy Farm Financial Workshop. The event will be held Jan. 15, Jan. 22 and Feb. 19, from 1-3 p.m. at the Pipestone County Government Center in Pipestone. The purpose of the workshop series is to connect dairy producers with a certied bookkeeping consultant who specializes in farm nances. The series will focus on the basics of good bookkeeping, QuickBooks, assembling cash ows and balance sheets, how to enter in milk checks and other common transactions, what lenders are looking for and year-end tax preparations. The series will be interactive, and questions and topics producers want covered will be discussed. Mary T. Faber of Mary Faber Solutions LLC will be presenting the information and answering questions.
The workshop series is free for dairy producers to attend. An option to join via Zoom is also available. To RSVP, please contact MDI Southwest Coordinator Brittany Moorse at 507530- 4415 or brittany.moorse@pcmn.us.
Registration is now open for the Dairy Business Association’s 2025 Dairy Strong conference, happening in Green Bay Jan. 15-16 at the KI Convention Center.
“The 2025 conference will explore how policies, practices and priorities are inuencing the future of the dairy community,” said Lee Kinnard, DBA board president. “Following the presidential election in November, programming will feature nationally recognized political analysts and timely topics.”
This conference kicks off with the Tailgate at the Tundra Jan. 15 at iconic Lambeau Field and concludes with a special evening commemorating DBA’s 25th anniversary. A reception will be held to celebrate this signicant milestone with the Wisconsin Master Cheese reception, cocktails, networking and more.
Livestock producers across the state are encouraged to attend an upcoming webinar: Weather Impacts on Crude Protein for Livestock Health and Vitality. This online webinar hosted by the University of Minnesota Extension will be held Jan. 16 from 7-8:30 p.m.
We urge livestock producers to tune in to help understand the deciencies that are unfolding in our forages from this year. The spring weather experienced across the state in 2024 has dramatically impacted forage quality for all livestock species (beef, dairy, sheep, goat, and horses) that depend on forage as a feed source. The main nutrient we are concerned about in particular is crude protein. This year’s analysis has ranged two to four points lower than typical, averaging 25-40% lower. This has created concern for nutrient deciencies in all stages of production: maintenance, gestation and lactation. These deciencies will have lasting impacts on the overall health of the animal and on the vigor and health of their offspring.
Join us for this webinar to better understand how this scenario developed, what the impacts will be if we do not correct the deciencies, and what options we have to ensure adequate nutrition is supplied to our herds in the respective stages of production. Please understand the urgency of this topic and join us in developing a plan.
Join Form-A-Feed and your fellow dairy producers for the 2025 Form-A-Feed Dairy Conference in Rochester, Minnesota. Spend two days to refresh, reset, and thrive in your dairy business.
The Form-A-Feed Professional Dairy Conference begins at 10:30 a.m. on Jan. 16 and concludes on Jan. 17 at noon. Registration includes all conference sessions, one hotel room for up to two people, all meals and evening entertainment. If you would like to register additional people for one room, please contact Connie Felton at conniefelton@formafeed.com or call 800.422.3649.
It is common for farmers to push farm succession planning to the back of their minds. It isn’t something that farms do every year, so nding the time and knowing where to start can be hurdles that seem too high to cross.
In this workshop, Joy Kirkpatrick and Kelly Wilfert, both extension farm management outreach specialists, will provide a framework to help farms to identify legal risks in farm succession and estate planning and to begin those rst conversations around succession planning.
This farm succession and estate planning workshop will be offered at the following location: — Jan. 17, 9:30 a.m.-12:30 p.m. in Menomonie at the Dunn County Extension Ofce, 3001 US Highway 12 E, Menomonie, WI 54751.
This workshop is free. However, space is limited, so we would appreciate registration. We will accommodate walk-ins on the day of the workshops when possible. Mukwonago location: Lisa Boyer, Waukesha County Extension Ofce: 262-5477775 Menomonie location: Ryan Sterry, regional agriculture educator: 715-308-6423.
For more information, contact joy.kirkpatrick@wisc.edu 608-263-3485 or kelly.wilfert@wisc.edu 608-263-5798.
Reunite with the agriculture community Jan. 22-23, during MN Ag Expo at the Mayo Clinic Health System Event Center in Mankato. Over the course of two days, Minnesota’s marquee winter agriculture gathering sets our sights on the future by offering networking opportunities; educational sessions; a full trade show oor; dynamic speakers; fundraising events and more.
The Iowa State University Extension and Outreach Dairy Team monthly webinar series continues Jan. 22 from noon to 1 p.m. This program will be presented by Dennis Todey and focus on the climate and weather predictions for the 2025 growing season. Dennis Todey, director of the USDA Climate Hub in Ames will lead the presentation.
Producers, dairy consultants and industry reps are encouraged to attend the free webinar live by registering at least one hour before the webinar at: https://go.iastate. edu/2025SEASON
For more information contact the ISU Extension and Outreach Dairy Field Specialist in your area: in northwest Iowa, Fred M. Hall, 712-737-4230 or fredhall@iastate.edu; in northeast Iowa, Jennifer Bentley, 563-382-2949 or jbentley@ iastate.edu; in east central Iowa, Larry Tranel, 563-583-6496 or tranel@iastate.edu.
Iowa State University Extension and Outreach will host a new Urban Cow program at the extension ofce in Sioux City.
The Urban Cow series is a ve-part educational program providing information about dairy cattle, goats and sheep for the urban producer. All sessions will be hosted from 6:30 to 8 p.m. at the ISU Extension and Outreach Woodbury County Ofce located at 4728 Southern Hills Drive in Sioux City.
The schedule is as follows:
Jan. 23 — Asset Needs: What animal(s) will best t your needs? We will discuss species and breeds, as well as land, housing facilities, milking equipment, and time and labor requirements.
Feb. 13 — Animal Husbandry: The discussion will focus on animal husbandry, nutrition and health.
Registration for the program can be completed online or by contacting the ISU Extension and Outreach Woodbury County ofce at 712-276-2157. For more information about the Urban Cow Program, call Fred M. Hall at 712-737-4230.
Sustainable Farming Association and Minnesota Dairy Initiative are kicking off 2025 with a free lunch and learn workshop on Manure Management & Cover Crops: Practical Strategies for Dairy Success on Jan. 23. Join us at the Pizza Ranch in Alexandria from 11 a.m. to 2 p.m. with fellow producers to learn about maximizing on-farm resources to improve productivity and protability.
Doug Voss and Kent Solberg will provide actionable strategies through two focused sessions:
Cutting the Crap with Manure — Discover where nutrient losses occur in manure management and learn how to retain and maximize the value of what you already have.
Cover Crops for Dairy — Identify the right cover crops to build a forage chain that supports your herd, improves soil health and enhances your bottom line.
No matter your operation’s focus, you will leave with tools to implement better manure management, forage planning and grazing strategies on your farm.
Sauk Centre Hay Auction results for Jan. 2
Game day treats
January 2025 is nally football playoff season for Minnesota Vikings fans. I grew up in Illinois cheering for the Purple People Eaters of the 70s. It seemed like the Vikings were always in the Super Bowl hunt back then. It has been a very long dry spell for the team in purple until this year. I know they closed out the season against the Detroit Lions with a loss. In fact, the only touchdown the Vikings executed was when they landed at the Detroit airport. What an ugly game, but I hope it sets the stage for a long playoff season. Time to start a new winning streak.
Joelle brought over some great football snacks that were the highlight of the game. She shared the recipes with me to share with you. I don’t think they will bring us any bad luck during the playoffs but as a Packers fan, she might have ulterior motives. Enjoy.
Focaccia cheesy garlic bread shared by Joelle Liddane
1 cup warm water
2 tablespoons sugar
1 teaspoon active dry yeast
1/3 cup olive oil
1 tablespoon Italian seasoning
2 teaspoons garlic, minced
1 teaspoon kosher salt
2 1/2 cups our
1/4 cup butter, melted
2 tablespoons Parmesan cheese, grated
2 teaspoons garlic, minced
1 teaspoon fresh parsley, chopped 1/2 teaspoon kosher salt
1 1/2 cups mozzarella cheese, shredded and divided
1 cup cheddar cheese, shredded
In a large bowl, combine water, sugar and yeast. Stir and then rest for 5 minutes. In a small bowl, combine
olive oil, Italian seasoning, garlic and salt. Pour half of the oil mixture into the yeast mixture; set the remaining oil mixture aside. Add our to the oil and yeast mixture; stir to combine. Add dough to a greased bowl and cover. Let the dough rest for 1 hour or until the dough has doubled in size. When ready, preheat the oven to 450 degrees. Pour the remaining oil mixture into a 12” cast iron skillet. Use a pastry brush to coat the skillet. Add half the dough to the skillet and work the dough to the edges. Use your ngers to create dimples in the dough. Top the dough with 1 cup of shredded mozzarella cheese.
Put the rest of the dough onto a sheet of parchment paper. Use your hands to form the dough into a 12inch circle. Invert the parchment paper over the cheese and carefully peel back the paper, leaving the top layer of the dough in the skillet.
In a small bowl, mix together butter, Parmesan, garlic, parsley and salt. Use your ngers to gently dimple the top of the dough. Brush the garlic butter over the top of the dough. Top with the remaining mozzarella cheese and the cheddar cheese.
Bake for 25 minutes or until golden brown and the cheese is bubbling. Serve hot with marinara sauce for dipping.
Baked garlic Parmesan boneless wings shared by Joelle Liddane
2 pounds boneless chicken breasts or thighs, cut into cubes
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper
2 tablespoons our
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
4 tablespoons butter
2 cloves garlic, grated
1 cup heavy cream
3/4 cup grated Parmesan 1/4 teaspoon cayenne pepper parsley to top
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or rub with oil. On a sheet pan, toss together the chicken, paprika, onion powder, garlic powder, salt and pepper. Add the our and 2 tablespoons Parmesan and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken evenly on the baking sheet. Bake 15-20 minutes or until the chicken is cooked through.
Meanwhile, make the serving
sauce. Heat the butter in a large skillet over medium-high heat. Cook until it begins to brown (about 3-5 minutes). Stir in the garlic and then slowly pour in the cream. Whisk in ¾ cup Parmesan and cayenne. Season with salt and pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. Keep warm over low heat.
Pour the Parmesan sauce over the baked chicken nuggets. Serve. (Can serve the sauce on the side instead if you want to offer a couple of different dipping options for the nuggets.)
Spinach artichoke cheesy dip
8 ounces cream cheese, softened 1/4 cup sour cream 1/4 cup mayonnaise (or Miracle Whip) 1 garlic clove, minced (1 teaspoon) 2/3 cup shredded Parmesan cheese 1/2 cup shredded mozzarella cheese pepper to taste
1 14-ounce can quartered artichoke hearts, drained, squeezed and chopped 6 ounces frozen spinach, thawed and squeezed to remove excess moisture
Preheat oven to 350 degrees. Grease a 1-quart baking dish. Mix rst seven ingredients together. Stir in artichokes and spinach. Spread into prepared dish. Bake 20 minutes. Serve with chips or sliced veggies.
Can mix this together the day before. Refrigerate overnight, then remove and let rest at room temperature for 30 minutes before baking as directed above.
As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt started an adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.
pinecountrybank.com
Food columnist, Natalie Schmitt
1 cup milk
2 tablespoons sugar
Pinch of salt
1 egg
3 tablespoons unsalted butter
1 package yeast
1/4 cup water
3 1/2-4 cups our Cornmeal
Scald milk; stir in salt and sugar until dissolved. Stir in melted butter and cool. Dissolve yeast in 1/4 cup water and add egg. Add all liquids to our.
Knead dough. Put in bowl for two hours to rise. Dough should double in size. Punch down and knead for two minutes. Roll out on surface dusted with cornmeal to 1/4- to 1/2-inch thick. Cut into pieces with 3 1/2- to 4-inch cutter. Sprinkle baking sheet with cornmeal and let rise until double. Cook on griddle at 375 degrees for eight minutes per side.
1 bag frozen hashbrowns
1 can cream of mushroom soup
10 ounces cheddar cheese
2 cups sour cream
1 package onion soup mix
1 sleeve Ritz crackers, crushed 1 stick butter, melted
In a bowl, mix all ingredients except the Ritz crackers and butter. Spread mixture into a 9- by 13- inch pan. Crush crackers and put on top of the hashbrown mixture. Pour melted butter over the top. Cover with foil and bake at 350 degrees for 45 minutes. Uncover with 15 minutes remaining to brown the top.
2 tablespoons unsalted butter
3 1/2 cups frozen corn
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup yellow onion, chopped
1/2 cup red bell pepper, chopped
1/4 cup green onions (use the green and white), chopped
1 jalapeno, seeded and minced
2 teaspoons garlic, minced
1 cup mayonnaise
1/4 teaspoon cayenne pepper (optional)
8 ounces Monterey Jack cheese, shredded
Combine all ingredients into a crock pot. Put on low for 2-3 hours.
DAIRY CATTLE AUCTION
30 Registered and High Grade Dairy Cows. Freestall/parlor, load includes Holsteins and a few Red Holstein dairy cows. All recent fresh 2-3 year olds. Cows will sell on test, parlor/freestall, vaccination program. ** Cows will be HPAI/H5N1 Avian In uenza tested *** Coming from Mount Elgin Farms
18 Holstein Dairy Cows, parlor/freestall, milking 75-100# 28,000#RHA, majority are fresh with the balance bred back and milking well, vaccination program, regular hoof trimming, guaranteed sound. Coming from Jon Mar Farms
12 Extremely FANCY high grade and registered JERSEY dairy cows, all fresh 2 yr olds, fresh less than 30 days and milking 70# Parlor/freestall, milking cows will sell on test, herd tank average is 22,146#RHA with 6.0BF 4.0P 120scc. Extensive vaccination program. If you are looking for some of the very best Jersey cows, be sure to take a look at this group! Coming out of an elite herd! Evergreen Dairy, Antigo WI
10 Holstein & Red Holstein Dairy Cows, load includes 2 FANCY BROWN SWISS, fresh 2-3year olds, housed in sand bedded freestalls, milked in at barn parlor, milking heavy, full vaccination program, guaranteed sound. Coming from Double A Dairy
the kitchen of Deb Cota, Tomah, Wisconsin
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