DAIRY ST R “All dairy, all the time”™
Second Section
January 15, 2022
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Page 2 • Dairy Star • Second Section • Saturday, January 15, 2022
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Dairy Star • Second Section • Saturday, January 15, 2022 • Page 3
Creating opportunities Fieber Dairy expands in order to create opportunities for the next generation By Jerry Nelson
jeery.n@dairystar.com
GOODWIN, S.D. – Creating opportunities for the next generation is a goal for many dairy farmers. The Fieber family, who are milking 1,100 head, recently took a big step toward achieving this goal. “Dad and Mom moved here from Madison, Minnesota, in 1956,” said Mike Fieber. “At rst, they just had hogs and beef cattle, but a county extension agent convinced them to get some dairy cows so that they could have a steady income from milk checks.” Don and Orma Fieber got into dairy farming by purchasing a dozen cows that they milked in a tie-stall barn. The Fieber family and its dairy operation
both grew over the years. Don and Orma would eventually have 11 children. Don passed away in 2015. Orma, who now has 104 greatgrandchildren, continues to live on the farm and hone her painting skills. Four of Don and Orma’s sons are involved with Fieber Dairy. Mike is the general manager, while Tom is the dairy’s herdsman. Pete and Rick handle the cropping side of the operation and are in charge of feeding. Fieber Dairy farms some 2,300 acres. For the Fiebers, creating opportunities for the next generation meant expanding their facilities. Last fall, they put the nishing touches on two freestall barns that will enable them to grow their herd from 750 to
JERRY NELSON/DAIRY STAR
The double-16 milking parlor at Fieber Dairy was built in 1996. Last fall, as part of their expansion project, the parlor was completely overhauled and expanded to a double-20 at the dairy near Goodwin, South Dakota.
JERRY NELSON/DAIRY STAR
Tom and Mike Fieber stand in one of the two new freestall barns that Fieber Dairy completed last fall at the farm near Goodwin, South Daktoa. The barns feature natural venƟlaƟon, a manure ume system and a manure solids separator. 1,200 head. The smaller of the new barns measures 428-feet-by-104-feet, has four rows of free stalls and can house 372 head. The larger barn measures 452-feet-by120-feet, has 483 free stalls, a veterinary supply room and six maternity pens. Both barns feature side curtains and an open ridge for natural ventilation. “We began the planning process two-and-a-half years ago,” Mike said. “The original idea was to build one large crossventilated facility. But then we got to thinking that our cows were averaging 90 to 95 pounds of milk per head per day, so why not keep using our current design? We did our research by visiting other dairy farms. In the end, we saved over $2 million in construction costs by building two smaller barns that have natural ventilation.” The Fiebers’ choice for bedding the free stalls was a decision that was informed by many years of experience. “We have used chopped crop
residue for bedding in our free stalls, and we have used sand,” he said. “Sand is good, but it’s a pain to handle. It’s also tough on equipment.” Some years ago, Fieber Dairy began to bed their stalls with manure solids. “We were buying manure solids from some neighboring dairy farms,” Tom said. “You can’t beat manure solids for cow comfort. The cows really like manure solids bedding, and their (somatic cell count) has remained low.” It should come as no surprise that the new facilities at Fieber Dairy include a ume system, Mike said, that carries manure to a solids separator. “We now make our own bedding,” he said. “And we can make as much of it as we want.” Another change at Fieber Dairy had to do with the milking parlor. “Our milking parlor was a double-16 that was built in 1996,” he said. “After all those years, its metal parts were com-
pletely worn out. Last fall, as part of our expansion project, the milking parlor was totally reconstructed and expanded to a double-20. The new freestall barn and the upgraded parlor have enabled us to milk more cows with the same amount of labor.” For the past 15 years, Fieber Dairy has been crossbreeding their Holstein cows with Jersey sires, creating what Tom calls HoJo cattle. This was tweaked two years ago when they began to introduce Brown Swiss genetics into the rotation. “We call the three-way crossbreds a BoHoJo,” he said. “Some of the rst three-way heifers have calved, and we like what we see so far. They are giving anywhere from 85 to 90 pounds of milk per day. Our goal with our three-way crossbreeding program is to get better feet and legs, higher components, calving ease and all of the advantages that come with heterosis.” Turn to FIEBER | Page 4
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Page 4 • Dairy Star • Second Section • Saturday, January 15, 2022
ConƟnued from FIEBER | Page 3
Tues
k c o A t s uction Com e v i L e i r i a r P pany 43 Riverside Drive oL ng Long Prairie, MN 56347
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JERRY NELSON/DAIRY STAR
Two new freestall barns are a part of Fieber Dairy near Goodwin, South Dakota. The addiƟonal room will enable the Fiebers to expand their milking herd from 750 head to 1,200 head.
DAIRY SALES are held every Friday. Dairy cattle sell at noon
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Construction delays and material they should. shortages resulted in some unplanned “Nothing froze inside the barns even changes to the Fiebers’ new facilities, though they aren’t yet fully populated,” according to Mike. he said. “We are very pleased with how “We had planned on building them out the barns have been working. There isn’t of wood,” he said. “But lumber became anything that we would change.” scarce, and its price began to skyrocket, The freestall barns have enabled the so we switched to a steel structure. That Fiebers to rearrange the way they house actually turned out to be a plus. The steel some of the other animals. version of our barns is much more open “We were housing some of our cows because it has fewer columns.” in barns that were built in the 1950s,” The calving pens in the new barn have Mike said. “The new freestall barns have proven to be a bonus. Thanks to an alley helped make our operation more efcient. that is located in front of them, the pens They also freed up some space where we can be bedded with a tractor and a bale can keep our calves during cold weather.” processor. The pen’s gates, Tom said, are Additional changes are being concustom designed; each one has its own sidered at Fieber Dairy. built-in head gate. “We might build a new heifer barn or “Before we built the new barns, we a calf (barn) next year,” Mike said. “Our would calve our cattle in some of our older goal is to continue to create opportunities barns,” he said. “This meant loading up for the next generation.” the fresh animals and hauling them back to the freestall barn. Now, we keep the close-up animals in a freestall pen located right across from the calving pens. When we see that a cow is going into labor, all we have to do is walk her over to the calving pens. After she has given birth, it’s just a short walk to the general population free stalls.” The new facilities were put to the JERRY NELSON/DAIRY STAR test when a recent A Brown Swiss-Holstein-Jersey crossbred stands in a cold snap plunged the barn at Fieber Dairy near Goodwin, South Dakota. The mercury to 20 degrees Fiebers have bred their Holstein caƩle to Jersey sires for below zero and Mike 15 years. Two years ago, they began to add Brown Swiss said things worked as sires to the rotaƟon.
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Dairy Star • Second Section • Saturday, January 15, 2022 • Page 5
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Page 6 • Dairy Star • Second Section • Saturday, January 15, 2022
A positive reection on farming
Mallerys named conservationists of the year By Sarah Colburn Contributing writer
This article is supplemented with information originally published by Dairy Star in November 2020. SHAFER, Minn. – The Mallery family of Mallery Jerseys has been named Minnesota’s Conservationist of the Year. The family’s efforts earned them the title this year from the Minnesota Association of Soil and Water Conservation Districts. Their work has also been honored by Chisago County, where they
PHOTO SUBMITTED
Jeff and Karla Mallery and their children – (from le�) Eddie, Libby and Tommy – milk 250 cows with Jeff ’s mom, Nancy, near Shafer, Minnesota. The Mallerys were named Minnesota’s Conserva�onist of the Year.
were named county conservationists of the year in 2020 and 2021. “I was honored,” said Jeff Mallery, a third-generation dairy farmer from Shafer. “Farmers often get blamed for making the environment worse; therefore, to be recognized for conserving the environment felt like an accomplishment for all farmers changing from old ways to new, regenerative farming.” Mallery leads the farm along with his mom, Nancy, and his wife, Karla, and their three children – Eddie, Tommy and Libbie. Mallery Jerseys is home to 250 milking cows plus replacements. Mallery’s grandfather bought the farm in the late 1950s. His father, Joe, and his uncle, Bill, farmed until Joe’s passing and Bill’s retirement. Joe established Turn to MALLERYS | Page 7
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Dairy Star • Second Section • Saturday, January 15, 2022 • Page 7
Con�nued from MALLERYS | Page 6
Chores taking too long? Livestock chores take long enough h without ith t h having i tto wait it for f the water tank to fill up for cows to drink. Low water pressure may indicate that your pump requires service or possibly replacement. Improve your water pressure. Contact Kyle, Residential Service Manager, at 320-251-5090 or kylem@trautcompanie es.co com m kylem@trautcompanies.com
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Jeff Mallery stands next to a corn eld at his farm near Shafer, Minnesota. some of the rst conversation practices on the farm. Those practices have continued and grown since. The family was honored at the Minnesota Association of Soil and Water Conservation Districts awards banquet in December 2021. The banquet highlighted 57 conservationists from across Minnesota. Through the years, the Mallerys have incorporated a multitude of farm practices that better the environment. Mallery Jerseys sits atop the bluffs that border the St. Croix River, and the farm is in close proximity to the tourist town of Taylors Falls. The location puts the farm adjacent to federal- and state-owned land. There were washouts on the federal- and stateowned land so the family was contacted by the Chisago County Natural Resources Conservation Service and SWCD ofce. The project was driven by the designation of the St. Croix River as a National Scenic Riverway under the protection of the National Park Service. The more the Mallerys learned about their land, the more projects for improvement they planned. The farm now includes large buffers and diversions, water and sediment control basins, and grade stabilizations to x gullies and reduce erosion. Overall, the improvements also led to changes in the way the Mallerys managed the farm. They instituted cover crop and no-till drilling across the 700 acres of corn, alfalfa and small grains. “These practices build up organic matter, maintain carbon in the soil and support microorganisms,” Mallery said. “Soil with high organic matter can hold a lot more water.” The Mallerys’ investments and changes paid off this summer when only 2 inches of rain fell from May to August, and they were able to grow over 200 bushels of corn. The improvements have also led to a focus on nutrient management. “Reducing runoff traps any nutrients that could possibly harm water quality,” Mallery said. The Mallerys took things a step further in 2020 and became Minnesota Agricultural Water Quality certied. “This helps protect water ways in our area,” Mallery said. In order to be certied, the farm had to have a nutrient management plan, something Mallery said he has always done but not to the specications to be certied. The Mallerys are working with Chisago County SWCD to control runoff and soil erosion. Mallery credits the partnership with allowing the family to expand its conservation practices through the years. “Extensive work was completed that required time and money; two things farmers don’t have extra of,” Mallery said. Mallery said he was not initially aware there were grant dollars available to landowners who want to improve the soil and waterways in their area. “We encourage land owners to reach out to their local district to see how they can help with ideas and funding for different conservation practices,” he said.
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Page 8 • Dairy Star • Second Section • Saturday, January 15, 2022
Caprine
Farming
A love for goats Mother, daughter raise caprines, start business By Kate Rechtzigel kate.r@dairystar.com
CANNON FALLS, Minn. − For Kelly Hovel, goats have been a way of bringing her closer to her daughter, Lily. “I never imagined myself with goats,” Hovel said. “We got them on a whim, but then they were kind of like an addiction. We fell in love.” Hovel and her family − husband Brad and children Lily, 10, and Riggin, 6 − milk seven dairy goats near Cannon Falls. They have 12 Nigerian Dwarf does, one Saanen doe, one Nubian doe and ve bucks on their farm in Goodhue County. The family began milking last year. “We started with three Nigerian Dwarf wethers and it grew from there,” Hovel said. “By luck, we got a Nubian doe, and my son just fell in love with the long ears.” From there, the family grew their small farm with another Nubian doe and buck and a Saanen doe. They also have chickens and ducks. “This summer, we are going to have Nubian babies,” Hovel said.
KATE RECHTZIGEL/DAIRY STAR
Brad Hovel gives the goats fresh hay Jan. 5 at their farm near Cannon Falls, Minnesota. In addiƟon to helping out on the family farm, Brad is also a fullƟme hog, beef and crop farmer.
KATE RECHTZIGEL/DAIRY STAR
The Hovels – (from leŌ) Brad, Kelly and Lily – milk seven goats near Cannon Falls, Minnesota. The Hovels also make and sell goat milk soap. Every morning, Hovel gives the goats fresh water and hay, and Lily and Riggin take care of their rabbits, ducks and chickens. At night, Hovel gives the goats fresh hay, grain and water, and Lily and Riggin make sure the ducks and chickens have fresh feed and water. Working from home as a registered nurse allows Hovel to take care of her goats and other farm animals. “I don’t make the kids go out when it’s really cold,” Hovel said. “But the kids want to show in 4-H so they understand that part of 4-H is making sure their animals are fed daily.” Hovel milks her goats twice a day on milk test. They kid in late spring or early summer and milk through mid-September. Her longest milking goat this year was on a 229-day milk test. “This year, I want to continue to milk through December on a 305-day test so the goats can earn their milk stars,” Hovel said. “That is where the does milk volume, butterfat and protein weights are calculated and averaged to determine if the goat has enough points to receive a star.” Hovel milks in a small shed. In the shed, she also stores hay and animal feed. “I have two milk stands,” Hovel said. “I bring them in two at a time and milk one as the other one waits. Then, I get the other one set up and milk her as I put the other one back and then bring in another one. I hope to
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one day have a nice pole barn to milk them in.” Hovel stored the milk in a freezer for about six months before deciding what to do with it. “I joined a bunch of different goat groups on Facebook and saw what others were doing,” Hovel said. “I hadn’t learned how to make cheese yet so I decided to learn how to make soap.” Hovel and her family watched many videos, bought soap making books and eventually determined a recipe that works for them. “My husband told me to make a recipe, perfect it and use that,” Hovel said. “That’s what we did, but there’s so many different options you can use.” Hovel starts her soap making process by melting oils together and mixing frozen milk with a lye solution. “I use frozen milk so that it doesn’t scourge when lye is added to it,” Hovel said. “This part takes the longest because you have to mix the lye into the milk slowly.” From there, she mixes her oils and milk solution together with an immersion blender and adds any colors or fragrances. “It’s fun making soap with Lily,” Hovel said. “She tells me what kind of designs and colors she likes and we go from there. It’s fun to see Lily’s excitement.” After the soap is mixed, the soap sits in a mold for Turn to HOVELS | Page 9
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Dairy Star • Second Section • Saturday, January 15, 2022 • Page 9
ConƟnued from HOVELS | Page 8
Every Dairy deserves Better.
KATE RECHTZIGEL/DAIRY STAR
The Hovels – (from leŌ) Lily, Riggin and Kelly – make their own goat milk soap near Cannon Falls, Minnesota. The Hovels started milking goats in 2021. 24 hours. Hovel then cuts the soap and ages it for over six weeks. “We do it for fun,” Hovel said. “It’s rewarding to come up with our soap designs after milking the goats all summer, and I like getting Lily, my family and friends involved.” Even Hovel’s husband, who is a full-time hog, beef and crop farmer, takes time to show off Hovel’s soaps for various vendor events and on the farm’s social media page. “He’s my soap model,” Hovel said. “I’ll take a picture of him posing with a new bar of soap and people get really excited about it. Some even say I should make a calendar of him and my soap.” Besides being active on social media and at vendor events in 2021, Hovel’s main customers are her family and friends. “My mom, Lori, keeps my soap for decoration in her bathroom,” Hovel said. “She says it’s too pretty too use. But it’s really cool after many trials that I actually made a product that we can use and enjoy.” Hovel also enjoys teaching others about her goat milk soap.
“Brad’s aunt, Sue Franklin, and her friend came over six weeks before Christmas, and I taught them how to make soap,” Hovel said. “I still have a lot to learn, but it’s fun teaching others about our soap. And, knowing that it comes from my goat herd is really rewarding.” The family has also dealt with learning curves over the past couple years. “I’m not a perfectionist by any means,” Hovel said. “Occasionally, we will have one batch that won’t work out because we added the lye too fast or something, and we’ll get bummed. It really helps to have a community of soap makers who encourages us to try a different recipe, make sure we are weighing out our ingredients correctly and having accurate measurements.” Hovel plans to continue making goat milk soap as a hobby. “As long as we still have goats and I’m on milk test, I plan to keep making soap,” Hovel said. “I’d like to have a better facility to keep all the goats and hay in but that’s more of a dream. For now, I hope the kids like showing goats in 4-H.”
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The “Mielke” Market Weekly
Page 10 • Dairy Star • Second Section • Saturday, January 15, 2022
By Lee Mielke
Milk futures trending the right way
The Agriculture Department announced the December Federal order Class III milk price at $18.36 per hundredweight, up 33 cents from November, $2.64 above December 2020, and the highest Class III since May. That put the year’s average at $17.08, down from $18.16 in 2020, and compares to $16.96 in 2019. Late Friday morning Class III futures portended a January price at $20.29; February, $21.61, and March at $21.18 per cwt. The December Class IV price is $19.88, up $1.09 from November, $6.52 above a year ago, and the highest Class IV price since October 2014. The 2021 Class IV average is $16.09, up from $13.49 in 2020, and compares to $16.30 in 2019. Meanwhile, cash cheese and butter started 2022 skyrocketing and saw some expanded trading limits, but then reversed gears as traders absorbed the November Dairy Products report. After jumping 10.75 cents the previous week, the Cheddar blocks marched to $2.0650 per pound Wednesday, highest since Nov. 12, 2020, but were offered lower Thursday, rst slippage since Dec. 20, dropped 5.50 cents Friday, and closed at $1.9950, up 1.50 cents on the week and 7.75 cents above a year ago when they jumped 26.75 cents to $1.9175. The barrels climbed to $1.8725 Wednesday, highest since Nov. 12, 2020, but nished the rst Friday of 2022 at $1.8650, 15.50 cents higher on the week and 21.25 cents above a year ago. They also narrowed the spread to 13 cents. Sales for the week totaled 5 cars of block and 4 of barrel at the CME. Dairy Market News says cheese demand requests have already met contacts’ recent expectations, as customers return to the fold. Midwestern cheesemakers say orders are strengthening but production rates vary from plant to plant as employee numbers range from adequate to short. Spot milk was still priced at holiday level accessibility, and similar to previous week discounts, although a number of contacts expect those discounts to dissipate after this week. Cheese demand is steady in western retail markets, while food service demand is, reportedly, increasing. Educational institutions’ purchasing is picking up as schools reconvene. International demand is unchanged. Port congestion and a shortage of truck drivers continues to cause delays. Severe weather in parts of the West was causing further delays, both to loads of cheese and supplies. Milk availability is increasing in the region, though some cheese makers report that snow was slowing delivery of production supplies.
Cheese output is steady to lower as delays to those supplies and ongoing stafng shortages are preventing plants from running full schedules. After gaining 36 cents the previous two weeks, CME butter soared to the highest price it has seen since Dec. 9, 2015, closing Friday at $2.7425 per pound, up 29 cents on the week and $1.3625 above a year ago. 26 cars sold on the week. The highest CME price ever was $3.1350 per pound set on Sept. 25, 2015. Butter churners tell DMN that cream availability has slimmed down and quickly. Multiples have climbed roughly 10 points week to week in some cases, and haulers are tight as well. Butter churning is expected to slow if this trend continues, which is likely while cream cheese producers and other cream end users play catchup and siphon cream from the pool. Bulk butter is very tight, says DMN, and domestic butterfat values are increasing rapidly. Cream has become more available in the West in recent weeks however some processors are having difculty getting it due to severe weather and a shortage of truck drivers. Demand for cream is increasing in the region. Butter demand is unchanged in retail and food service and international demand remains steady, despite port congestion delays. Spot availability is limited; unsalted butter is more difcult to obtain than salted. Contacts cite strong demand and tight inventories for the higher prices. Butter output is steady, though some butter makers say that delayed deliveries of production supplies are limiting their production. Grade A nonfat dry milk closed Friday at $1.71 per pound, up 5.50 cents on the week and 52 cents above a year ago, with 21 sales reported. CME dry whey closed Friday at 75.75 cents per pound, another new record high, up 0.75 cents on the week and 25.75 cents above a year ago, on 1 sale. Speaking in the Jan. 10 Dairy Radio Now broadcast, HighGround Dairy’s Lucas Fuess said concern remains among traders regarding weaker milk production here in the U.S. and key areas around the world. He added that, when we see the strength in Class IV products like nonfat dry milk, it lends support to cheese as well. Hopefully, with Class IV prices being as strong as they are, the higher Class III milk prices will nd their way to dairy farmer pocketbooks. Checking production, November Cheese output totaled 1.119 billion pounds, according to the USDA’s latest Dairy Products report, down 2.9% from October but 1.6% above November 2020 and the highest
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November ever. Year to date (YTD) output hit 12.5 billion pounds, up 3.0% from the same period in 2020. Wisconsin produced 278.8 million pounds of the November total, down 3.7% from October but 1.1% above a year ago. California output, at 202.3 million, was down 1.7% from October but 0.8% above a year ago. Idaho contributed 77.4 million pounds, down 9.9% from October and 6.9% below a year ago. Italian style cheese totaled 482.9 million pounds, down 1.3% from October but 6.2% above a year ago. YTD Italian cheese is at 5.3 billion pounds, up 3.0%. American type cheese, at 437.8 million pounds, was down 4.6% from October and 2.7% below a year ago. YTD American was at 5.1 billion pounds, up 3.9%. Mozzarella totaled 373.7 million pounds, up 4.1% from a year ago, with YTD at 4.1 billion pounds, up 1.3% from 2020. Cheddar, the cheese traded daily at the CME, totaled 307.4 million pounds, down 13 million pounds or 4.1% from October and 14.2 million pounds or 4.4% below a year ago. YTD Cheddar stands at 3.6 billion pounds, up 2.6% from 2020. Butter churns produced 156.3 million pounds, down 4.7 million pounds or 2.9% from October, and 16.6 million pounds or 9.6% below a year ago. YTD butter output stands at 1.9 billion pounds, down 2.8% from 2020. Yogurt output totaled 349.5 million pounds, up 7.0% from a year ago, with YTD at 4.3 billion pounds, up 4.1%. Dry whey production totaled 74.6 million pounds, down 6.9 million pounds or 8.4% from October, but 5.9 million pounds or 8.7% above a year ago. YTD dry whey output was at 846.8 million pounds, down 2.6% from a year ago. Dry whey stocks inched up to 61.6 million pounds, up 3.5 million or 6.0% from October but were 5.9 million pounds or 8.7% below those a year ago. Nonfat dry milk output totaled 132.2 million pounds, up 9 million pounds or 7.3% from October but down 23.2 million or 14.9% below a year ago. Powder YTD totaled 1.8 billion pounds, up 2.2%. Stocks fell to 196.5 million pounds, down 29.2 million pounds or 12.9% from October and were down 52.4 million pounds or 21.0% below those a year ago. Skim milk powder production amounted to 49.1million pounds, down 19.6 million pounds or 28.5% from October’s level which was revised up 10.4 million pounds, and was down 15.9 million pounds or 24.5% below a year ago. YTD SMP, at 527.1 million pounds, is down 18.2% from 2020. The rst Global Dairy Trade auction of 2022 inched higher with the weighted average rising 0.3%, after slipping 1.5% on Dec. 21, rst decline since August 3. Traders brought 67.6 million pounds of product to market, up from 67 million pounds in the last event. Cheddar did the heavy lifting, jumping 4.9%, after inching 0.5% higher on Dec. 21, biggest gain since Nov. 2. Buttermilk powder and skim milk powder were both up 1.0%, after skim milk powder inched 0.6% higher last time. Whole milk powder was unchanged, after dropping 3.3%. Butter was up 0.3%, after a 1% gain last time, while anhydrous milkfat was off 0.7% following a gain of 0.9%. StoneX Dairy Group says the GDT 80% butterfat butter price equates to $2.5969 per pound U.S., up just under a penny, and compares to CME butter which closed Friday at $2.7425. GDT Cheddar, at Turn to MIELKE | Page 11
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Dairy Star • Second Section • Saturday, January 15, 2022 • Page 11
ConƟnued from MIELKE | Page 10 $2.4891 per pound, was up 11.2 cents and compares to Friday’s CME block Cheddar at $1.9950. GDT skim milk powder averaged $1.7114 per pound, up from $1.6986. Whole milk powder averaged $1.7536 per pound, down from $1.7540. CME Grade A nonfat dry milk closed Friday at $1.71 per pound. StoneX’s Dustin Winston reported that “North Asia (which includes China) buyers continue to seem hesitant, market share increased just slightly from the last event, but dropped a fair amount from last year.” In other trade news; U.S. dairy exports saw large gains in November. Cheese totaled 73.9 million pounds, up 39.9% from November 2020, strongest November on record, according to HighGround Dairy, driven by cheese moving to a variety of countries, but product to Mexico was especially impressive, up 65%. Butter exports totaled 7.3 million pounds, up 142.8%. Nonfat dry milk-skim milk powder totaled 168.5 million pounds, a record high for November, up 24.7%, with Mexico maintaining the number one destination, up 6%, though Mexico’s market share fell to 35.5% versus 41% last year, says HGD. Dry whey exports totaled 39.6 million pounds, up 7.7%. A judicial ruling this week has determined that “gruyere” is a generic style of cheese that can come from anywhere. The decision reafrms that all cheesemakers, not just those in France or Switzerland, can continue to create and market cheese under this common name. The decision drew praise from the Consortium for Common Food Names (CCFN), U.S. Dairy Export Council (USDEC), National Milk Producers Federation (NMPF), and others seeking to preserve the use of generic terms. Senior Judge T. S. Ellis III of the United States District Court for the Eastern District of Virginia upheld the August 5, 2020, precedential decision of the U.S. Patent and Trademark Ofce’s (USPTO) Trademark Trial and Appeal Board. “Not only is this a landmark victory for American dairy farmers and cheese producers who offer gruyere, this win sets a vital precedent in the much larger, ongoing battle over food names in the United States,” said Jaime Castaneda, executive director for CCFN. “The European Union has tried for years to monopolize common names such as gruyere, parmesan, bologna or chateau. This verdict validates that we’re on the right path in our ght on behalf of American food and wine producers to preserve their ability to use long-established generic names.” In politics, the U.S. prevailed in the rst dispute settlement panel proceeding under the U.S. MexicoCanada trade agreement (USMCA). The USMCA was developed by the Trump Administration and replaced NAFTA. The panel agreed with the U.S. that Canada is “unfairly restricting access to its market for U.S. dairy products by breaching its USMCA commitments regarding allocation of dairy tariff rate quotas (TRQs),” according to a USDA press release. Agriculture Secretary Tom Vilsack said; “This ruling is a big step for the U.S. dairy sector towards realizing the full benets of the USMCA and securing real access to the Canadian market for additional high-quality American dairy products such as milk, cheese and skim milk powder.”
The announcement drew praise from the NMPF and USDEC. NMPF’s Jim Mulhern stated; “The United States and Canada negotiated specic market access terms covering a wide variety of dairy products, but instead of playing by those mutually agreed upon rules, Canada ignored its commitments. As a result, U.S. dairy farmers and exporters have been unable to make full use of USMCA’s benets. Today’s decision is an important victory for U.S. dairy farmers and the millions of Americans whose jobs are tied to the U.S. dairy industry.” The International Dairy Foods Association, the International Cheese Council of Canada, the Dairy Companies Association of New Zealand, and Eucolait also applauded the ndings, according to a joint press release. Ending on a good note; dairy margins continued to strengthen over the second half of December with surging milk prices in both Class III and Class IV more than offsetting higher projected feed costs, according to the latest Margin Watch (MW) from Chicago-based Commodity & Ingredient Hedging LLC.
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“The milk market continues to draw support from slowing production and robust demand,” the MW stated, and cited the lower milk output of the November data, as well as the falling cow numbers, reporting that the dairy herd is now down 47,000 cows from November 2020 at a 15-month low. “Much of this loss has occurred in the Southwest and Pacic Northwest where poor weather, scarce feedstuffs, and more weight on the Class IV price in producer milk checks have combined to encourage herd liquidation.” The MW cited data from the USDA’s latest Cold Storage report showing November 30 butter stocks were down 67 million pounds from October and near the average drawdown over the previous ve years, though larger than both 2020 and 2019. Total cheese stocks were down 27 million or 1.9% from October, the MW concluded, “the largest drawdown between the two months since 2016 with most of that decline accounted for by other cheese varieties which dropped 18.2 million pounds from October to November.”
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Page 12 • Dairy Star • Second Section • Saturday, January 15, 2022
Grain Markets r Ot he
Oa ts
Soy bea ns
Co
rn
January 12, 2022 Sanborn, MN Meadowlands Farmers Co-op
5.99
13.91
Almena, WI Synergy Cooperative
5.34
13.19
St. Cloud, MN ADM
5.89
13.64
Westby, WI Premier Co-op
5.60
13.24
Cadott, WI Cadott Grain Service
5.47
13.39
Pipestone, MN Cargill
5.93
13.79
Muscoda, WI Riverdale Ag Service
5.69
13.31
Wheat 6.78
GarÀeld Pro-Ag Farmer’s Co-op
5.91
13.66
Wheat 9.10
Monona, IA Innovative Ag
5.77
13.25
Watertown, SD Watertown Co-op Elevator
5.82
13.62
Whitewater, WI Landmark Services Co-op
5.79
13.28
Dennison, MN Central Farm Service
5.67
13.38
Belleville, WI Countryside Co-op
5.79
13.28
Glenwood, MN CHS Prairie Lakes
5.94
13.61
S. Wheat 8.75 W. Wheat 7.68
Wheat 8.37
HELPING GOOD MANAGERS MAKE BETTER TRADING DECISIONS The first week of 2021 started out on a positive note for the dairy market with February Class III futures trading over $22/cwt. Spot cheese prices were not keeping up with futures to support this value leading to a quick selloff. The forward curve is anticipating that the spot cheese market will eventually catch up. Look for increasing volatility as cheese markets work at finding fair value. Cash settled butter futures are trading in the $2.402.50 range in the front months. Butter futures should continue to move higher as the spot cash session has seen spot loads trading into the $2.70’s per pound. It is likely that butter prices will remain firm for a while as EU butter has pushed over $3. This is a significant turnaround from the summer $1.60-1.70 dead in the water U.S. butter market. The powder markets appear to have a lot of price support with whey futures pushing into the 70-cent range, and spot whey trading mid 70’s. Nonfat dry milk futures have moved into the mid $1.60’s, with spot values trading over $1.70.
NZ pay prices have pushed to record levels paid to coop members. Pay prices in that region are being supported by a strong GDT cheese trade with the average price in the last auction near $2.49. The GDT auction index is approaching all time high levels with individual dairy products offered reaching or exceeding all time high values. How high can U.S. dairy prices go? Over the past 10 years spot block cheddar has traded between $1.25 and $2.80 with highs moving higher during each rally. Current prices of $2/lb don’t seem that high when looking the 10year range. A full test of the top end of this rising trading range sets the stage for the next strong move projecting as high as $3/lb. Is that price possible in 2022? I could put together a convincing argument that it is possible based on evolving fundamentals. I could also argue a lot of reasons to be concerned for all Ag markets. Rising interest rates, stronger dollar, macro risk, trade issues, growing political unrest, and continued Covid issues. Welcome to 2022!
*Futures and options trading involve significant risk of loss and may not be suitable for everyone. Therefore, carefully consider whether such trading is suitable for you in light of your financial condition. Past performance is not indicative of future results. DVi is an equal opportunity employer.
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Dairy Star • Second Section • Saturday, January 15, 2022 • Page 13
Area Hay Auction Results Fort Atkinson Hay
Ft. Atkinson, Iowa • 563-534-7513
Jan. 5th, 56 loads
3rd crop Straw
Small Squares $250/ton $85/ton
1 load 2 loads
1st crop 2nd crop 3rd crop 4th crop Straw New seeding
Large Squares $110-130/ton $145-175/ton $130-195/ton $100-200/ton $75/ton $85/ton
2 3 3 2 1 1
1st crop 2nd crop 3rd crop 4th crop Grass New seeding
I F A
Rounds $85-110/ton $75-110/ton $40-135/ton $95-120/ton $30-110/ton $40-70/ton
loads loads loads loads load load
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Rock Valley, Iowa • 712-476-5541
Jan. 6, 54 loads
1st crop 2nd crop Grass Straw
Large Squares $175/ton $195/ton $187.50/ton $112.50-135/ton
1st crop 2nd crop 3rd crop 4th crop Grass Mixed Corn stalks
Large Rounds $145-190/ton $155-185/ton $167.50-190/ton $177.50-187.50/ton $127.50-197.50/ton $177.50/ton $50-57.50/tons
LOG ON TO: www.dairystarbusinessdirectory.com
TO BE INCLUDED IN THE DAIRY STAR BUSINESS DIRECTORY CALL 320-352-6303
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Page 14 • Dairy Star • Second Section • Saturday, January 15, 2022
DAIRYING AROUND THE WORLD
Bacons have long history in Down Under Brookbora Jerseys strive for consistent cows in Australia
in 1963 by his parents, Norm and Margaret. Robert and Sandra purchased the farm in 2001. Brookbora is located in northern Victoria, a very at area located approximately 125 miles north of Melbourne. On average, the area receives 13 inches By Danielle Nauman of rainfall a year. Farms traditionally use danielle.n@dairystar.com irrigation for cropping. Temperatures TENNYSON, Victoria, Australia – frequently exceed more than 100 deWhile the Upper Midwest shivers through grees Fahrenheit in the summer months. the dark and cold month of January, Winter temperatures are mild, overnight southern Australia is experiencing the temperatures dipping down as low as 32 degrees. heat of summer. The farm consists of around 700 Brookbora Jerseys is operated by acres, both owned and leased. The acreRobert and Sandra Bacon and their son, age is used for the combination of grazing, Daniel, in Tennyson. The farm was purcereal cropping and producing silage and chased by Robert’s grandparents in 1950, hay to feed both the milking herd and and the Brookbora herd was established youngstock. The Bacons milk 260 cows, with approximately 450 total head on the farm. They calve half the herd during autumn (midMarch to late May) and the other half in the spring (late July through early October). Milking is done in a double-20 herringbone parlor with meters, automatic take-offs and an integrated feeding system. The cows have access to a covered yard with sprinklers for cooling and an adjoining feed pad. Cows are roPHOTO SUBMITTED tationally grazed Jersey cows at Brookbora are supplemented with silage from late autumn and hay during the hot Australian summer months. through late spring
PHOTO SUBMITTED
The Bacons – (from leŌ) Robert, Sandra and Daniel – operate Brookbora Jerseys in Tennyson, Victoria, Australia where they milk 260 cows. They are pictured with Brookbora ValenƟno Fair Mavis EX-93 who was named the Intermediate Champion at the 2017 InternaƟonal Dairy Week. and are moved to new paddocks every 12 hours. Cows are supplemented with grain. In the hot, dry months of summer and early autumn, cows are offered silage and hay between the paddock and feed pad. Sustainability and environmental impact are paramount concerns for Australian dairy farmers such as the Bacons, and with increasing political and social pressures, they have been nding ways to reduce the farm’s consumption of resources. In Victoria, water for irrigation is available to farmers from Aug. 15 to May 15. Farms must have on-farm storage for their winter water requirements for livestock and domestic needs. “Water is stored in dams built in the state’s hills and is distributed across the state from there,” said Robert Bacon. “Political environmental policy has changed the landscape with cost pressures as ownership of irrigation water is open to anyone. That means in dry years the water price is exorbitant. This has altered farming practices within the area
for continued survival of the industry.” Balancing the needs of their herd with the inputs required to grow the necessary crops to feed them has made the Bacons reevaluate how they farm. To help maximize their irrigation dollars, they have been focusing on soil health to extend the length of their growing season and increase the quality of forage they produce. “In recent years, we have signicantly reduced the amount of irrigation water we use each season, changing the management practices, moving from permanent pastures to annual pastures, crops and (alfalfa),” Bacon said. The Bacons were concerned with the volatility of milk prices and the affect the markets have on their farm’s protability so they have now secured a long-term contract. Another area of concern is the global rise of input costs that has occurred and now with the advent of the coronavirus pandemic contributing, including extreme fertilizer prices. Bacon Turn to AUSTRALIA | Page 15
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ConƟnued from AUSTRALIA | Page 14
NEW TO THE PHOTO SUBMITTED
The Brookbora herd is rotaƟonally grazed during the spring and autumn months. Cows are moved to a new paddock every 12 hours. said that after a few turbulent years, milk prices have been stabilizing recently but the concern is prices will not keep pace with rising costs. “The dairy industry within Australia has become signicantly smaller in the last 20 years, primarily driven by drought and milk prices,” Bacon said. “In the past 20 years, the number of dairy farms here has been reduced by over 60%.” The motivation that keeps the Bacons pushing forward is their globallyrecognized herd of Jerseys. Brookbora has received Jersey Australia’s highest production award since 1995 and for the past few years have been the organization’s highest production herd with a lactation average of 16,477 pounds of milk, 813 pounds of butterfat and 632 pounds of protein. Besides topping production rankings, the Brookbora Jersey herd is at the top of several genomic rankings, including being the top Balanced Production Index herd. With these high rankings, a number of individual animals are found in the top 100 genomic lists. The entire herd is genomically tested in the Australian system and many are also tested in the U.S. system. Brookbora Jerseys look good while performing well too. More than 490 Excellent cows have carried the Brookbora prex. The farm was named the Premier Breeder and Exhibitor at the 2020 International Dairy Week, the largest dairy show held in the Southern Hemisphere. They also claimed the Premier Breeder banner at the 2019 show. “Our ongoing goal is to achieve and maintain a consistent herd of functional type, high production and healthy girls that are good to work with,” Bacon said. “The goal never changes, and the challenge to achieve this is always there.” To achieve this goal, Bacon said
they try to breed consistent cows that are deep pedigreed and have good type and solid production. They also place an emphasis on breeding for temperament and likability. “We aim to breed a cow that we want to stay in the herd for a long time, one that is a pleasure to milk,” Bacon said. “We take everything into consideration when making matings and selecting sires: individual type traits, production, (somatic) cell count, fertility, temperament, genomics, classication of the dam and pedigrees. We match bulls to cows on an individual basis using the knowledge we have of our cows.” The Bacons’ breeding philosophy has resulted in two of their primary cow families: the Love Lies family and the Standard Lady family, both which can be traced back to animals imported from the Isle of Jersey. A signicant portion of the herd descends from the Love Lies family. In 2020, members of the Love Lies family sold in public auction for record-breaking prices. Several bulls from the family have been placed in stud, and the family has produced numerous show ring champions. The Standard Lady family is smaller but not lesser in quality. Popular sire Brookbora Valentino Askn hails from that family and is in use in seven countries. Show ring performance is not the Bacons’ primary focus; they have found that show ring success has had positive benets in the arenas of marketing and promotion and developing recognition of their breeding program. In a typical year, they exhibit at two to three major shows. “Showing and the camaraderie it brings has opened up many friendships over the years for all of us,” Bacon said. “Nevertheless, we still have a keen focus on production as what goes out of the gate in the milk tanker pays most of the bills.”
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Page 16 • Dairy Star • Second Section • Saturday, January 15, 2022
Growing a better crossbred
Foresight Farms breeds, feeds for success By Stacey Smart
stacey.s@dairystar.com
DECORAH, Iowa – More than half of the calves at Foresight Farms are Holstein-Angus crossbreds. For nearly two years, about 60% of the farm’s cows and the bottom 5% of the farm’s heifers have been bred with beef semen. The Wise family calved in around 600 head of crossbreds since last January, nishing out nearly half until they reach 12.5 to 13 months of age. “Finishing crossbreeds is another revenue stream for our farm,” said Dave Wise. Wise farms with his wife, Jean, and their sons, Ethan and Jared, who represent the fth generation at Foresight Farms. Ethan’s wife, Allie, a full-time agronomist for Corteva Agriscience/Pioneer, also adds value to the operation with her farming background and agronomy knowledge. The Wise family milks 925 cows and farms 2,800 acres near Decorah on the border between Minnesota and Iowa. Like Foresight Farms, many dairies across the country have diversied into breeding a portion of their herd to beef. If choosing to raise the animals that result from these matings, one must ask, should crossbred calves be fed the same as their Holstein peers? “Crossbred calves have different needs than Holstein calves,” said Dr. Tom Earleywine, director of nutritional services at Land O’Lakes Animal Milk
PHOTO SUBMITTED
The Wise family – (from leŌ) Ethan, Allie holding Della, Dave, Jared and Jean – milk 925 cows and farm 2,800 acres near Decorah, Iowa. For the past two years, the Wises have raised crossbreds and calved in about 600 head in 2021. Solutions. “Although there are similarities in how they’re grown, there are differences pre-weaning and huge differences postweaning. You should go for gusto or best performance when feeding crossbreeds. You might even want to feed them more than a Holstein to get these animals through the feedlot sooner.” Feeding a reasonable level of nutrition, and providing a proper environment, helps ensure the crossbred calf reaches its full potential. But there are myths connected to the raising of crossbred animals that impact potential success. “One myth out there is that if I feed my crossbreeds too much, they’re going to get tall and big like a Holstein, but that is not true,” Earleywine said. “They’re never going to look like a Holstein because
genetically these cattle are programmed to be a beef animal, and the composition of their gain is different. Beef take additional feed and put it to muscle, while Holsteins put it to frame growth.” Another myth is that a crossbred calf can be fed the same as a Holstein steer. “Crossbreeds are a different animal altogether,” Earleywine said. “They are more valuable and should not be treated the same as a dairy steer. Most people tend to underfeed calves in the rst place, but if you feed a crossbreed like a Holstein, you might be disappointed. If you’re feeding Holsteins poorly, then beef will do poorly also even though they’re more resilient.” All calves at Foresight Farms receive 10 quarts of milk per day – 4 quarts both morning and night and 2 quarts at noon.
Holsteins receive a milk replacer containing 26% protein while crossbreds receive milk replacer with 22% protein. Both types of calves consume 2.8 pounds of dry matter, or 13.5% solids, per day from milk. The Wise family started feeding milk replacer to crossbreds twice a day but felt they had a better calf at the end of the wet period if it was fed three times a day. “We had less trouble with scours and everything just went better feeding a higher plane of nutrition,” Wise said. “Even though it’s a terminal animal, the extra money you spend those rst few weeks setting them on that plane of growth and production is well worth the extra step and cost.” All calves also get water three times a day. “Water is very important,” Wise said. “No matter what kind of calf it is, they need water.” In a perfect world, Earleywine advises feeding calves at least 2.5 pounds of dry matter from milk replacer or whole milk containing at least 22% protein at a rate of 3 quarts three times a day, delivering about 12% solids – guidelines which Wise exceeds. Earleywine said the general recommendation is to feed 3 quarts twice a day, equaling 1.8 pounds of dry matter or 13.6% solids. “If you want lean tissue growth, you have to feed more protein,” Earleywine said. “Crossbreeds tend to be more feed efcient than dairy animals and can put on a lot of weight. But if you take away some of that energy, they do not do as well. The more energy you provide in dry matter, the more they’re going to grow. However, the more energy you feed, the more protein they need in order to allow
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Turn to FORESIGHT | Page 17
ConƟnued from FORESIGHT | Page 16 for proper muscle growth.” Each farm must assess its goals and feed accordingly. Is the goal to get the crossbred calf to 300 pounds before selling? Or, is it to produce the best feedlot animal possible? “Crossbreds tolerate deciencies better than Holsteins, but they still need a fair amount of energy as it gets colder in order to reach 300 pounds,” Earleywine said. “Two or 3 quarts twice a day is borderline nutrition when it’s cold. At Land O’Lakes and Purina, we saw as much as 44 more days to get to 300 pounds when feeding a low plane of nutrition. Instead, feed three times a day or 4 quarts twice a day once the animal reaches (1) week old.” Calves start on grain by day 4 or 5 at Foresight Farms and receive a 22% protein starter. Once the crossbred calves start eating, they are switched to an 18% bulk mix starter. “It’s a little less expensive than a bag feed, and they seem to do well on it,” Wise said. The Wise family raises all calves outdoors in individual hutches. “It’s a little challenging at times, but we have very few problems with respiratory issues,” Wise said. Calves are kept well bedded and wear jackets. “Jackets are a must,” Wise said. “We thought we might get by without putting jackets on the crossbreeds, but we saw a signicant difference when we started using jackets on them as well. They’re growing better and healthier.”
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Dairy Star • Second Section • Saturday, January 15, 2022 • Page 17
The average daily gain on their crossbred calves is 2.5 pounds. Weaning starts by day 50, and the goal is to have calves weaned completely by day 63. “If we have a smaller Holstein or a set of twins, we’ll keep them on milk about one week longer to give them an extra boost and chance to catch up,” Wise said. “But we don’t do that with crossbreeds. They’re weaned by days not size.” Pre-weaning, Earleywine encourages feeding crossbred calves the highest quality, highest protein grain in the range of 20%-22% protein. After 12 weeks of age, more economical options can be offered. “The last thing you want to do with a nice crossbred is not give it the groceries it needs,” Earleywine said. “Feeding crossbreeds well is an investment in the future.” Highly palatable feed is a must to support the crossbred calf’s appetite. Earleywine cautions about introducing wet forages like corn silage and haylage too soon. “This feed is bulky relative to its nutrient content because of the moisture,” Earleywine said. “Wait to feed it to crossbreeds until 5 to 6 months of age minimum.” In addition to proper nutrition, Wise stressed the
importance of picking the right bull in a crossbreeding program. “You need the right bull with the right genetics, especially when you’re nishing them out,” he said. “When we rst started crossbreeding, we were using eight or 10 bulls. Now, we’re down to just two and are seeing a real consistent product at the end. It’s made quite a difference having the right bull. You can’t pick the cheapest ones.” Wise sells crossbreds on grade yield and keeps track of which bull is coming back with better grades. “We get carcass printouts and are getting good returns on each animal,” he said. “They’re grading very well.” Recognizing the value a crossbred calf adds to the herd, Wise is committed to breeding and growing animals that deliver optimum performance and protability. “There are a lot of similarities between Holsteins and crossbreeds, but there’s denitely a difference in the aggressiveness of the crossbred animal and how vigorous they are,” Wise said. “We keep learning more as we go and continue ne-tuning their diets to get the best results.”
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A year ago today there was an uproar in Washington and even now I see signs that say, “Trump won you know.” Definitely some slow learners out there. Continued strength in the dairy cattle market. Top cows $2,400, $2,300 Royal-Vista Holsteins, Pickett, WI. $2,000 Martin Nigon, Greenwood. Many good cows $1,200-1,650. Quality springing Holstein heifers sharply higher $1,400-1,550. Opens 80‐1.00NT. Single birth Holstein heifer calves $10-25. Breeding Bulls $900-1,300. Choice and Prime Holstein steers $114-120, 6 head 1656 lbs @ $126. Top 1710 lbs @ $128. Low Choice and Select $106113.50. Holstein feeder steers $80-110NT. Holstein bull calves $85-125. Crossbred Bull and heifer calves $145-200. 20% of Market cows sold $58-63.50. 50% sold $48-57.50. 3x3x8 grass mix $60-70. 3x3x5 Dairy quality baleage $55. Rounds 1st crop grass 60. Rounds corn stalks $27.50-32.50. Small squares grass $3-4.50. Had a nice crowd considering wind chill was way below zero! Thanks for your business!
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Page 18 • Dairy Star • Second Section • Saturday, January 15, 2022
Join University of Wisconsin-Madison Extension’s Livestock Program monthly on the second Tuesday of the month from 7:30 to 8:30 pm CST for the Small Ruminant Webinar (SRW) series. There is no charge to participate in the sessions, but pre-registration is required to allow access to the session. Register online at http://go.wisc.edu/FarmReadyResearch. • Jan. 11, 2022: A new year, a new ewe perspective. • Feb. 8, 2022: Strategic and cost-effective mineral nutrition in sheep. Dairy farmers and supporters will connect with state lawmakers and hear about key agricultural policy issues and programs Jan. 18 at the Dairy Business Association’s annual Dairy Day at the Capitol. If you go, the day begins at 9 a.m. until noon at the Wisconsin Capitol, Room 412 East. To register, contact Jamie Mara at DBA, jmara@dairyforward. com. Mike Pompeo, former director of the Central Intelligence Agency and secretary of state, will be among featured speakers at Dairy Strong, one of the Midwest’s premiere conferences for the dairy community. The Dairy Business Association (DBA) announced today the dates, speakers and programs for its largest annual event, which will be held Jan. 19-20 at the Monona Terrace in Madison, Wisconsin. A virtual option will also be available. Annie’s Project brings women together to gain valuable insights into important matters affecting their lives, all while building a network of supportive peers. We will cover ve specic risk management topics and facilitate discussions relevant to their farm business and community. Course topics will include nancial reporting, human resources, legal, market risk, and production metrics. Each class of the course will be held on Thursday evenings for six weeks. Registrants should plan to attend all six sessions. Classes are from 6:00pm-9:00pm with a meal served at 5:30pm. Dates are Jan. 20 and 27, and Feb. 3, 10, 17 and 24. All classes will be held at the Warner Lake Park Nature Center, 143 County Road, Clearwater, MN 55320. To register, visit z.umn.edu/CMNAnnies or call 320-255-6169 ext. 1. Register early; space is limited. To learn more, visit anniesproject.org. If you have questions or need assistance with registration, please contact Katie Drewitz or Dana Adams at 320-255-6169. Starting in January 2022 through March 2020, join University of Wisconsin-Madison Division of Extension’s Dairy Program bi-weekly on Tuesdays from 1 to 2:30 pm CST for the Badger Dairy Insight webinar series. Take the opportunity to learn from and discuss with local Extension Dairy Program Educators and UW Specialists current dairy topics. Pre-registration is required to allow access to the session. Register online at http:// go.wisc.edu/FarmReadyResearch. • Jan. 25, 2022: Diving Into Dairy Data Projects. Midwest Forage Association’s Tour de Forage is set for Jan. 25-27 across Minnesota. Kris Ringwall, former director of the Livestock & Forage Centre of Excellence in Saskatoon; Brad Heins, Associate Professor at UM’s West Central Research & Outreach
Center; and Rick Grant, President of the Miner Agricultural Research Institute in Chazy, NY, are the keynote speakers at Floodwood, Melrose, and Rochester, respectively. Tour de Forage meetings: – Tuesday, Jan. 25, Floodwood, MN (The Event Center) – Wednesday, Jan. 26, Melrose, MN (Melrose City Hall) – Thursday, Jan.27, Rochester, MN (Eagles Club) To take advantage of discounted pre-registration, which ends Jan. 17, visit midwestforage.org. On-site register is available. There will be three Focus on Forage webinars in 2022. They will be held Jan. 26, Feb. 2, and Feb. 9. All webinars run from 12:30-1:30 PM. All the information can be found on the Focus on Forage yer. They are part of the Farm Ready Research Webinar Series. Registration Information, as well as all the other webinars, can be found at Farm Ready Research Webinar Series – Extension (wisc.edu) Come and explore “Future Frontiers” at the 61st National Mastitis Council (NMC) Annual Meeting, Feb. 1-3, 2022, at the Town and Country Resort, San Diego. This event will help the global dairy industry capitalize on available strategies to prevent, treat and control mastitis, enhance udder health and foster animal welfare. Given the persistence of the COVID-19 pandemic and related travel restrictions, NMC is providing a “hybrid meeting” – with in-person and virtual attendance options. The 2022 NMC Annual Meeting theme revolves around “Future Frontiers.” To view the meeting agenda and/or to register, go to: http://meeting.nmconline.org. Farm Couple Retreats will focus on communication with your partner, communication with family, relationship building, handling stress, managing personalities, problem solving, action planning, and learning about additional resources. The retreat will also include opportunities to network with other farming couples, short lecture, group activities, and partner exercises. Monica Kramer McConkey, Rural Mental Health Specialist with MDA will be presenting and facilitating the retreat. Emily Krekelberg, University of Minnesota Farm Safety and Health Extension Educator, Jim Salfer, University of Minnesota Extension Educator - Dairy, and Leah Bischof, Minnesota Dairy Initiative will also be presenting. Farm couple retreats are limited to the rst 10 couples that sign up per location. All lodging, meals, refreshments, and materials are included in registration. Farm couple retreats are being supported by the Farm and Ranch Stress Assistance Program award no. 202170035-35461 from the USDA National Institute of Food and Agriculture. For couples interesting in learning more information or would like to register for a farm couple retreat, please contact Leah Bischof, MDI State Director, at (320) 429-0611 or leahbischof@gmail.com or visit www.mn-dairy-initiative.org/events. – Thief River Falls, Minnesota Jan. 21-22, 2022 – St. Cloud, Minnesota Feb. 4-5, 2022 – Faribault, Minnesota Feb. 11-12, 2022
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Dairy Star • Second Section • Saturday, January 15, 2022 • Page 21
Lot no. 466 482 484 486 488 492 493 602 498 523 497 467 480 481 505 491 494 501 521 524 471 473 474 475 479 487 495 499 513 599 517 465 500 509 515 600 468 469 470 472 476 478 503 504
Mid-American Hay Auction results for January 6, 2022 Desc. Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares
moisture protein RFV 11.26 5.79 61.46 14.29 18.38 161.38 13.89 17.21 138.98 11.11 8.11 94.32 12.34 9.78 100.13 12.13 23.56 179.25 14.51 17.92 140.69 14.19 17.29 152.9 19.18 20.67 126.19 40.31 22.23 171.01 13.64 21.58 154.56 66.76 9.51 83.52 11.49 20.03 207.92 10.85 18.31 159.21 12.8 23.39 235.36 10.64 16.07 119.25 29.22 13.77 108.96 7.79 19.72 223.67 10.44 20.47 207.97 8.86 16.1 115.74 11.71 19.42 181.43 11.35 21.75 197.74 12 20.23 203.5 11.87 20.24 208.98 11.62 19.81 198.68 9.8 17.22 159.92 11.04 23.28 209.34 11.51 21.29 161.47 15.05 23.21 175.38 12.89 22.96 173.78 16.48 22.14 195.57 11.25 23.29 176.15 12.15 9.96 86.36 14.32 18.76 145.42 NO TEST 10.14 13.56 96.75 9.94 19.41 195.78 7.79 19.72 223.67 13.11 23.3 189.54 17.65 23.36 110.2 15.49 20.79 142.23 13.34 20.11 155.67 13.85 22.74 228.79 12.22 22.13 170.81
cut. 1 2 2 2 2 2 2 2 4 4 2&3 1 1 1 2 2 2 2 2 3 3 3 3 3 3 3 3 3 3 4 1 1 1 1 1 2 2 2 2 2 2 2 2
Ld. size 9.82 19.92 18.48 23.26 23.87 24.5 25.7 25.64 17.44 13.97 26.39 11.99 22.31 23.64 24.73 22.42 16.91 8.21 28.48 24.16 23.78 26.99 24.69 23.58 27.14 23.59 11.93 26.47 27.02 11.88 25.71 26.74 6.8 10.86 19.41 18 23.68 25.11 25.78 21.84 25.87 26.31 27.54 28.06
price $155.00 $200.00 $175.00 $175.00 $170.00 $200.00 $185.00 $205.00 $175.00 $110.00 $190.00 $100.00 $225.00 $185.00 $260.00 $210.00 $120.00 $230.00 $210.00 $210.00 $210.00 $200.00 $215.00 $210.00 $190.00 $200.00 $195.00 $200.00 $230.00 $185.00 $265.00 $200.00 $130.00 $230.00 $120.00 $70.00 $210.00 $210.00 $220.00 $180.00 $200.00 $215.00 $260.00 $235.00
Lot no.
506 507 510 519 520 596 601 514 516 522 511 489 490 496 598 603 604 605 606 607 477 483 485 502 508 512 518 525 597
Desc.
moisture protein
Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares
11.72 13.13 11.84 11.94 11.02 11.21 9.54 10.63 12.3 10.92 14.62
21.41 16.3 21.12 18.05 19.36 22.16 21.22 21.41 23.2 17.45 22.21 STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW
RFV
193.55 162.92 190.29 136.67 197.96 194.06 185.76 223.77 187.4 127.93 127.67
cut.
2 2 2 2 2 2 2 3 3 3 4
Ld. size
27.18 23.43 24.55 25.16 26.62 10.22 9.18 26.26 26.84 23.06 20.97 24.83 24.12 27.76 22.84 28.15 27.38 29.17 28.87 28.87 54 72 70 54 24 78 72 36 72
price
$225.00 $210.00 $230.00 $230.00 $235.00 $250.00 $240.00 $250.00 $240.00 $235.00 $195.00 $110.00 $110.00 $90.00 $75.00 $85.00 $80.00 $80.00 $80.00 $100.00 $35.00 $37.00 $25.00 $35.00 $35.00 $40.00 $39.00 $42.50 $20.00
Hay sales starts at 12:30 p.m. and are the 1st and 3rd Thursdays of the months of September thru May.
January 20, 2021 February 3, 2021
For more information, contact Kevin Winter 320-352-3803, (c) 320-760-1593 or Al Wessel at 320-547-2206, (c) 320-760-2979
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MINNESOTA A & C Farm Service, Inc. (TMR Mixer Dealer) Paynesville, MN Fluegge’s Ag, Inc. Mora, MN
Gorter’s Clay & Dairy Equip. Pipestone, MN
Improved drive system and rough terrain package.
Meyer Manufacturing Corp.
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Hammell Equipment Inc. ChatÀeld, MN Eitzen, MN Harmony, MN Rushford, MN
Midwest Machinery Co. (Full Line) Glencoe, MN Glenwood, MN Howard Lake, MN Princeton, MN
Midwest Machinery Co. (Forage Boxes Only) Alexandria, MN Sauk Centre, MN Schlauderaff Implement Co. LitchÀeld, MN Werner Implement Co., Inc. Vermillion, MN Wingert Sales & Service Plainview, MN
IOWA Engel Agri Sales Sac City, IA SOUTH DAKOTA Pfeifer Implement Co. Sioux Falls, SD WISCONSIN Hupf’s Repair Center Beaver Dam, WI
Johnson Tractor, Inc. Janesville, WI
Luxemburg Moter Company Luxemburg, WI Price Equipment Sales, Inc. Bloomington, WI Scenic Bluffs Equipment Union Center, WI
Tractor Central Arcadia, WI Cameron, WI Chippewa Falls, WI Durand, WI Granton, WI Menomonie, WI Mondovi, WI Sheldon, WI West Salem, WI Westby, WI
Cleaning out the refrigerator Page 22 • Dairy Star • Second Section • Saturday, January 15, 2022
I can be an impulse buyer when I’m cruising through the grocery store. I try to remember special ingredients in dishes I think I might want to make soon. The holiday season is the worst for me. My cupboards and refrigerator are lled with supplies of things I didn’t get around to making for the holidays. So, time to nd new ways to use up my supplies. One thing I bought was mascarpone. Katie brought some home a couple of years ago and it was delicious. Mascarpone is spreadable, fresh cream cheese with a slightly sweet taste. The rich, buttery texture comes from the high butterfat content (up to 75%). It originated in the Lombardy region of northern Italy during the Renaissance period. Although considered a cheese, mascarpone isn’t technically one. It is made from heavy cream that is gently heated and curdled. The whey is drained off leaving a creamy, slightly sweet and tangy mascarpone. It can be interchanged with cream cheese in many recipes. I’ve shared a couple of recipes and suggestions of how I use mascarpone. In my shopping, I’ve also noticed that cauliower is relatively inexpensive right now. I discovered a way to use it in one of my favorite meals, stuffed peppers, as a substitute for rice. Then I learned I can use cauliower rice in about any recipe calling for rice. It is easy to make and one way to sneak a few more vegetables into the diet. Mascarpone honey dip 8 ounces mascarpone 2 to 3 tablespoons honey 1/8 to 1/4 teaspoon ground cinnamon teaspoon lemon zest Mix together and pour in a bowl. Chill for at least three hours for a rmer texture or serve right away at room temperature
for a creamier dip. Use on cupcakes for frosting; in a dessert glass with leftover cake, cover with honey mascarpone and add extra honey and crushed vanilla cookies for crunch; make parfaits by layering dip with chopped fruit and granola; spread on vanilla cookies or graham crackers; dollop on a bowl of fruit.
Mascarpone-lled French toast topped with berry sauce 1/2 cup sugar 3 tablespoons corn starch 1/4 teaspoon salt 1/2 cup cold water 1 package frozen mixed berries 2 cups strawberries or blueberries (fresh or frozen) 1 loaf Texas toast Mascarpone cheese, about 1 tablespoon per sandwich 6 eggs 3/4 cup milk 1 cup whipping cream 3 teaspoons cinnamon 1 tablespoon vanilla Butter Combine sugar, corn starch and salt. Whisk in cold water. Add frozen mixed berries. Cook over medium heat until thickened. Add sliced strawberries or blueberries. Set aside. Whisk together eggs, milk, whipping cream, cinnamon and vanilla. Butter griddle. Dip slices of bread in egg mixture for 1-2 minutes per side. Place on griddle to cook. When one side is done, ip and spread mascarpone cheese on the toasted side. Top off with the baked side of another piece of toast to make a sandwich. Flip one nal time to bake top slice. Serve with berry sauce. Another idea is to add chopped, dried cherries and chocolate chips to mascarpone and use this as the lling to the French toast.
Food columnist, Natalie Schmitt 30-minute Italian dinner with mascarpone by Taste of Home 20 ounces cheese tortellini 8 ounces bulk Italian sausage 24 ounces pasta sauce with mushrooms 1/2 cup shredded Parmesan cheese 8 ounces mascarpone cheese Prepare tortellini according to package directions. Meanwhile, in a large, heavy skillet, cook sausage over medium heat until no longer pink, 6-8 minutes; drain. Stir in pasta sauce; heat through. Drain tortellini, saving 1 cup of the cooking water. Add tortellini to sauce with enough reserved cooking water to reach desired consistency; toss to coat. Stir in Parmesan cheese; dollop mascarpone cheese across the dish.
Stuffed pepper skillet dinner 1 pound ground beef 2-3 cups cauliower rice 1 tablespoon dried, minced onion 1 teaspoon minced garlic 3/4 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons Worcestershire 15 ounces tomato sauce 2 large green peppers, seeded and chopped Cook ground beef in large skillet over medium heat until cooked through; drain. Add remaining ingredients and stir to combine. Bring mixture to a boil and then reduce to a simmer on low. Cover and cook 13-15 minutes, stirring occasionally until peppers are cooked through. If it seems to have too much liquid, remove lid and allow to cook for several more minutes to reduce moisture. Cauliower rice 1 head of cauliower, washed, dried and greens removed Break into chunks. Place in blender or food processor. Pulsate till chopped to the size of rice. Place on paper towels to absorb any extra moisture. Use right away in stir fry, as fried rice or other recipes calling for rice. Freeze any unused raw cauliower rice for up to one month. Cooked cauliower rice can be stored in refrigerator for up to four days. Raw cauliower rice does not keep well in the refrigerator. Use or freeze. As their four children pursue dairy careers off the family farm, Natalie and Mark are starting a new adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.
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Dairy Recipes
Dairy Star • Second Section • Saturday, January 15, 2022 • Page 23
From the kitchen of Kathy Willie of Detroit Lakes, Minnesota
BUNKER SILOS
Cowboy caviar 2 cans Mexican corn 1 can RoTel diced tomatoes and green chilis 2 cups shredded cheddar cheese 6 green onions, chopped 1 cup mayonnaise 1 cup sour cream
AVAILABLE IN ONE OR MULTIPLE BAY DESIGN Height Available: 5’, 8.6’ & 12’ ALSO AVAILABLE:
Mix all together and refrigerate at least 1 hour. Serve with corn chips.
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Potluck hamburger rice hotdish 1 pound hamburger 1 can cream of mushroom soup 1 can chicken and rice soup 1 soup can of water 1/2 onion chopped 1 cup Minute Rice
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Brown hamburger and onion. Put in casserole dish. Add soups, water, rice and 6 shakes of soy sauce. Bake at 350° for 30 minutes.
Email maria.b@dairystar.com
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N13438 STATE HWY 73 WITHEE, WI 54498 Office: 715-229-2500 Ken Stauffer 715-559-8232 Rocky Olsen 715-721-0079 Travis Parr 715-828-2454 Steve Strey 715-721-0434 Riley Nolt 715-507-1900
Livestock & Auctions LLC
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3/4 cup shortening 1 cup sugar 1/4 cup molasses 1 egg 2 teaspoon baking soda 2 cups sifted flour 1/2 teaspoon cloves 1/2 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon salt
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Every Wednesday at 9:30!
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Dana Berreau
507-879-3593 / 800-821-7092 Box 116, Lake Wilson, MN 56151
Hay & Straw sold by the bale!
SPECIAL FEEDER & BRED BEEF COW AUCTION Tuesday, January 18, 2022 at 11 am EXPECTING 600-800 HEAD
DAIRY CATTLE AUCTION Wednesday, January 19, 2022 at 11:00 am
Melt shortening over low heat, let cool. Add sugar, molasses and egg. Beat well. Sift together flour, baking soda, salt, cloves, ginger and cinnamon. Add to first mixture and mix well. Chill dough. Form 1-inch balls and roll in sugar. Bake at 350° for 8 minutes. Do not overbake.
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CONSIGNMENTS 100 JERSEY Dairy Cows. Parlor, freestall, and headlock adapted. Majority are 1st & 2nd calf. Components of 4.6BF 3.5P scc 200. Many years AI sired and AI bred through ABS. Bulk of the herd is pregnant w/90% bred Angus. Extensive vaccination program, regular herd health, and recently hoof trimmed. Coming from Sequin Farms 20 FANCY young Jersey/Holstein Cross fresh cows, all fresh 50 days or less! Parlor/freestall, cows are averaging 90# milking up to 110#!!! BF 4.6 Pro 3.4 scc under 100. Includes FCM up to 135# RHA 26,273#. Coming from Scholze Family Farm, Humbird, WI 12 ProCross just fresh Heifers and Springing Heifers! Freestall, parlor and headlock adapted. Extensive vaccination program. Out of an exceptional long time AI herd. Owners sold their high quality herd of cows at Premier. Coming from Schmitz Farm 9 FANCY! FANCY! FANCY! Holstein Springing Heifers, out of a 3rd Generation Family Farm w/28,855# RHA and high components of 4.2BF 3.3P. Freestall/headlock adapted, extensive vaccination program. These heifers are coming off of one of the best herd of cows Premier sold last year! Coming from J.M. Peterson Farms, Jeff, Marianne and Jacob Peterson, Pine City, MN EXPECTING 250 HEAD OF DAIRY CATTLE NOW ACCEPTING CONSIGNMENTS
2022 SPRING MACHINERY AUCTION Friday, March 25, 2022
9:30 am OfÁine Small Items • 10:30 am Online Machinery Accepting your full or partial line of machinery! (SEVERAL LINES OF MACHINERY CONSIGNED!)
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Page 24 • Dairy Star • Second Section • Saturday, January 15, 2022
2015 DEERE 329E
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