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2 DAIRY ST 5R C E L E B R A T I N G
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Y E A R S
October 14, 2023
“All dairy, all the time”™
Volume 25, No. 16
Spotlighted World Dairy Expo dreams Jauquet exhibits two junior-show breed champions By Danielle Nauman danielle.n@dairystar.com
MADISON, Wis. — When Evan Jauquet and his family packed up to head to World Dairy Expo late last month, they never dreamed their return trip would be laden with trophies and banners galore. Jauquet, the 20-year-old son of Jay and Heather Jauquet of Pulaski, lived a reality at Expo that most junioraged exhibitors could only dream of. Not one, but two of Jauquet’s cows claimed the grand champion banner in their respective breed junior shows. Rolling Spring Premier Lucille hit the colored shavings during the International Jersey Show Oct. 3, com-
PHOTO COURTESY OF DAIRY AGENDA TODAY
The Jauquet family — Mason Jauquet (from leŌ), Evan Jauquet holding Rolling Spring Premier Lucille, Carmen Haack holding Synergy Spikes Sequel-Red, Heather Jauquet and Jay Jauquet — celebrate aŌer the World Dairy Expo Supreme Champion Ceremony Oct. 7 in Madison, Wisconsin. Lucille was named reserve supreme champion of the junior show. peting in the lifetime cheese while earning a third-place champion of the junior show. production class. Lucille was medal, on her way to being When the International the top-placing junior entry, named the senior and grand Red & White Show began
Oct. 5, Lucille’s herd mate, Synergy Spikes Sequel-Red, continued the young showman’s string of wins. Sequel was the rst-placed junior entry, while placing fth overall in the 4-year-old cow class. Sequel, too, went on to be selected as the senior and grand champion of the junior show. “I was shocked and thrilled when Lucille won on Tuesday,” Jauquet said. “Then when Sequel won as well on Thursday, it left me speechless. I am still having a hard time comprehending it.” When the afternoon of Oct. 6 rolled around, Jauquet donned a black shirt with a red bowtie and suspenders and headed to the show ring with his two cows. He handed Lucille off to his good friend, Jacob Harbaugh, who used to own Lucille, and he took Sequel in under the spotlight. Turn to JAUQUET | Page 8
Bicycling across Wisconsin After more than 850 miles, WDE is the nal destination for Joneses By Stacey Smart
stacey.s@dairystar.com
RICHFIELD, Wis. — When Charlie and Kristin Jones have an afternoon off from the farm, on the seat of a bicycle is where they can be found. These two-wheeler fanatics love going for bike rides and consider it their favorite mode of transportation for exploring Wisconsin. The couple sees many sites along the way, and observing the state’s varying topography is one of the things Charlie enjoys most. “I love seeing all the different landscapes, geologies and communities,” Charlie said. “It’s a cool little snapshot
of Wisconsin.” The Joneses milk 150 cows and farm 275 acres near Richeld. Charlie and Kristin go for a ride every other week or whenever they have help to cover chores. Bicycling ensures some time away from the farm, Charlie said. “I found that if I stay on the farm with a night off, I end up not having the night off,” he said. “I have to go somewhere. Kristin and I don’t have a lot of common interests, but biking is one of the things we mutually enjoy. It’s also a way to exercise and get healthier.” Charlie and Kristin have ridden 857 miles this year over the course of more than 15 trips, including rides in Ohio, Georgia and Alabama.
“Most trails are pretty rural, and I like riding in agricultural areas,” Charlie said. “We like going to different places and looking at crops and seeing what the farmers are up to. Trails go through back areas and marshes, and it’s kind of neat to see places you wouldn’t see with a car.” Kristin agreed. “It’s really awesome seeing the scenery and nature,” she said. “It’s also neat to get exercise in and see people we don’t see a lot. I enjoy the social aspect.” Their last big ride of the year took them to World Dairy Expo. Charlie and Kristin rolled into Expo at 9:30 on the warm, sunny morning of Oct. 3. Like nearly all their cycling trips, Charlie kept the destination a secret from KrisTurn to JONESES | Page 6
MARK KLAPHAKE/DAIRY STAR
KrisƟn and Charlie Jones take a break Oct. 3 aŌer riding their bicycles to World Dairy Expo in Madison, Wisconsin. The Joneses milk 150 cows near Richeld, Wisconsin.
Page 2 • Dairy Star • Saturday, October 14, 2023
DAIRY ST R www.dairystar.com
ISSN Print: 2834-619X • Online: 2834-6203
522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: 320-352-6303 Fax: 320-352-5647 Published by Star Publications LLC General Manager/Editor Mark Klaphake - mark.k@dairystar.com 320-352-6303 (ofce) 320-248-3196 (cell) 320-352-0062 (home) Ad Composition - 320-352-6303 Nancy Powell • nancy.p@dairystar.com Karen Knoblach • karen.k@star-pub.com Annika Gunderson • annika@star-pub.com Editorial Staff Jan Lefebvre - Assistant Editor 320-290-5980 • jan.l@star-pub.com Maria Bichler - Assistant Editor maria.b@dairystar.com • 320-352-6303 Stacey Smart - Assistant Editor 262-442-6666 • stacey.s@dairystar.com Danielle Nauman - Staff Writer 608-487-1101 • danielle.n@dairystar.com Abby Wiedmeyer - Staff Writer 608-487-4812 • abby.w@dairystar.com Tiffany Klaphake - Staff Writer 320-352-6303 • tiffany.k@dairystar.com Amy Kyllo - Staff Writer amy.k@star-pub.com Consultant Jerry Jennissen 320-346-2292 Advertising Sales Main Ofce: 320-352-6303 Fax: 320-352-5647 Deadline is 5 p.m. of the Friday the week before publication Sales Manager - Joyce Frericks 320-352-6303 • joyce@dairystar.com Mark Klaphake (Western MN) 320-352-6303 (ofce) 320-248-3196 (cell) Laura Seljan (National Advertising, SE MN) 507-250-2217 • fax: 507-634-4413 laura.s@dairystar.com Jerry Nelson (SW MN, NW Iowa, South Dakota) 605-690-6260 • jerry.n@dairystar.com Mike Schafer (Central, South Central MN) 320-894-7825 • mike.s@dairystar.com Amanda Hoeer (Eastern Iowa, Southwest Wisconsin) 320-250-2884 • amanda.h@dairystar.com Megan Stuessel (Western Wisconsin) 608-387-1202 • megan.s@dairystar.com Kati Kindschuh (Northeast WI and Upper MI) 920-979-5284 • kati.k@dairystar.com Julia Mullenbach (Southeast MN and Northeast IA) 507-438-7739 • julia.m@star-pub.com Bob Leukam (Northern MN, East Central MN) 320-260-1248 (cell) bob.l@star-pub.com Deadlines The deadline for news and advertising in the Dairy Star is 5 p.m. Friday the week before publication. Subscriptions One year subscription $40.00, outside the U.S. $200.00. Send check along with mailing address to Dairy Star, 522 Sinclair Lewis Ave., Sauk Centre, MN 56378. Advertising Our ad takers have no authority to bind this newspaper and only publication of an advertisement shall constitute nal acceptance of the advertiser's order. Letters Letters and articles of opinion are welcomed. Letters must be signed and include address and phone number. We reserve the right to edit lengthy letters. The views and opinions expressed by Dairy Star columnists and writers are not necessarily those of the Dairy Star / Star Publications LLC.
The Dairy Star is published semi-monthly by Star Publications LLC, 522 Sinclair Lewis Ave., Sauk Centre, MN 56378-1246. Periodicals Postage Paid at Sauk Centre, MN and additional mailing ofces. POSTMASTER: Send address changes to Dairy Star, 522 Sinclair Lewis Ave., Sauk Centre, MN 56378-1246. © 2023 Star Publications LLC
Congress in limbo
Dairy Prole brought to you by your Policy Solutions President Jay Truitt doesn’t see a quick solution to the changeover in the House speakership and the resulting chaos. “Someone inside the GOP strategy circle has to feel like the people that made the marketing decisions at Bud Lite right now,” Truitt said. “They pulled off a coup and got something done that nobody else could do, but what did they get? All you did was make yourself look silly.” Truitt describes himself as a “hard-core conservative political analyst” and understands the frustration but believes the Freedom Caucus “shot themselves in the foot with this move.” The current uncertainty in Congress will not help the farm bill process. “Everything is on hold from the farm bill to defense spending to anything else the House thought they would get done,” Truitt said.
Dairy policy discussed at World Dairy Expo Dairy Margin Coverage is a voluntary risk management program that was established in the 2018 farm bill. Associated Milk Producers Inc. Vice President of Marketing Sarah Schmidt said DMC works, but changes are needed. “Right now, dairy farmers can only insure the pounds of milk that their farm produced back in 2011, 2012 and 2013; that’s dated production information and we’d love to see that brought up to date,” Schmidt said. On the sidelines of World Dairy Expo, Schmidt said AMPI would also like the volume levels for DMC program to be increased. Plant-based option promoted for school lunch program A bipartisan group of lawmakers have introduced the ADD SOY Act to provide a “nutritionally equivalent” plant-based beverage option in the National School Lunch Program. The ADD SOY Act stands for Addressing Digestive Distress in Stomachs of Our Youth Act. The activist groups behind this measure claim “half of the 30 million kids participating in the NSLP are lactose intolerant.” This proposal would require schools to offer a plantbased option and allow the U.S. Department of Agriculture to reimburse schools for those purchases as it does for dairy milk. Animal rights groups are supporting this measure. “The federal
North America dealers.
government is overreaching by subsidizing and promoting milk beyond its natural appeal to consumers,” said Wayne Pacelle, president, Animal Wellness Action. Previously, Pacelle was the president and CEO of the Humane Ag Insider Society of the United States. He resigned in 2018 after allegations of sexual harassment in the workplace surfaced. Historic $122M settlement over defective robotic milkers A class-action lawsuit has been settled with Lely for allegedly manufacturing defective robotic milkers. Class members have the option to replace their existing Lely A4 robot with the By Don Wick newer A5 model or receive a cash payment. There are nearly 400 Columnist farmers in the class action and the settlement is worth $122 million. This agreement came after three years in the courts. This follows a $55 million settlement with DeLaval last year for a similar issue. Another case is pending in the U.S. District Court for the District of Minnesota with DeLaval facing allegations of similar defects in the VMS V300 robotic milking system. Hastings Creamery sued Valley Acres Dairy, which is located in Lewiston, Minnesota, has led a lawsuit against Hastings Creamery. Hastings Creamery, which closed and was destroyed by re, allegedly failed to pay Valley Acres Dairy more than $800,000 for milk it received.
Turn to AG INSIDER | Page 5
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Stoughton, WI
Wauwatosa, WI
Farmers share composting experiences at eld day First Section: Pages 10 - 11
From calf to cow, Blue Star Dairy Farms on cutting edge of progress First Section: Pages 23, 25
Medford, WI
Viroqua, WI
Emerald, WI
Aziza reaches high production at MacRidge Holsteins First Section: Pages 26 - 27
Women in Dairy: Jade Pinter-Brost First Section: Page 29
Waupun, WI
Dairy Prole: Steven and Linda Schmidt First Section: Page 33
DeForest, WI
Simma’s Bakery famous for cakes, specialty desserts First Section: Pages 12 - 13
Father, daughter stay involved in Vernon County fair First Section: Page 32
Stratford, WI
Franseens nd success in dairy goats Second Section: Pages 18 - 19
FROM OUR SIDE OF THE FENCE: Gardeners: Why do you enjoy growing and preserving your own produce? First Section: Pages 15 -16
Wisconsin Dells, WI
Davis family stands the test of time Third Section: Pages 3 - 5
For additional stories from our other zone, log on to www.dairystar.com
Zone 1
Zone 2
Columnists Ag Insider Pa Pages 2, 5 Fi s Section Fir First
R Ramblings ffrom the Ridge Page 36 First Fi Section
Vet Veterinary V W Wisdom Pa Page 37 Fir rs Section First
F From the Zwe Zweber Farm P Page 38 Fir Section First
The NexGen Page 39 First Section
The “Mielke” Market Weeklyy Pages 7 - 8 Second Sectionn
Country C C Cooking P Page 26 Second Section
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ConƟnued from AG INSIDER | Page 2 Ellsworth Cooperative Creamery settles wastewater allegations Ellsworth Cooperative Creamery will pay a $250,000 penalty and install new pollution control equipment as a settlement with the state of Wisconsin for allegedly violating its wastewater discharge permit rules. ECC CEO and General Manager Paul Bauer said any wastewater efuent discharged over permit limits was “completely unintentional and addressed immediately.” Select Sires, STgen to create new company Select Sires and Inguran, which does business as STgen, have signed a letter of intent to combine their production, research and development programs into a new company. The sales and service network developed by both companies will continue to operate independently. The new company is expected to gain cost efciency with more technological advancements. A sustainability partnership John Deere and DeLaval have formed a strategic partnership to create a digital system to help dairy farmers improve the efciency and sustainability of their businesses. The Milk Sustainability Center will monitor nutrient use efciency and carbon dioxide equivalent for the farm or specic elds. The partnership will be launched at the AGRITECHNICA trade show next month in Germany and released in North America next summer. The cloud-based system is available for mobile or desktop platforms. USDA provides oversight to dairy checkoff program USDA has completed an analysis of the mandatory dairy promotion and research program. The evaluation covered the period from 1995 to 2020. It found per capita consumption of uid milk, cheese and butter rose by 8%, 4% and just over 5%, respectively. The benet-cost ratio for every checkoff dollar invested was $1.91 for uid milk, $3.27 for cheese and $24.11 for butter. Checkoff programs included in ag appropriations debate During the House debate on the agriculture appropriations bill, numerous hotbutton issues surfaced. Indiana Republican Victoria Spartz introduced an amendment demanding more transparency in the mandatory commodity checkoff programs. Kentucky Congressman Thomas Massie said the checkoff programs may have begun with good intentions, “but, it is pretty well known in Washington, D.C., that this program has gone rotten and no longer services farmers.” House Agriculture Committee Chairman Glenn “GT” Thompson is opposed to the amendment. Thompson said this issue should not be addressed in the appro-
priations process. “I’m a strong supporter of research and promotion programs and will wholeheartedly advocate for their continued existence,” Thompson said. “I believe any debate surrounding the integrity of these programs should be reserved for farm bill deliberations.” Dairy-beef cross demands fresh thinking A different mindset is required for dairy farmers who want to feed dairy-beef crossbred calves. Purina Animal Nutrition Director of Nutrition Services Tom Earleywine said these calves need to be handled differently from purebred dairy calves. “There’s been years and years of history on the dairy side of the business where the Holstein bull calf was not a high-value calf, and as a result, we’ve built systems to raise a low-cost calf,” Earleywine said. The dairy-beef cross is now more valuable and deserves more investment. “If you don’t take advantage of that hybrid vigor because you don’t provide enough nutrition, you’re not going to get much of a gain out of that feed efciency, but if you provide enough nutrition to allow them to efciently gain, you can actually reduce your cost per pound by feeding them more,” he said. A traditional dairy calf may be fed 2 quarts of milk replacer twice a day, while the young dairy-beef cross would require 3 quarts. Earleywine was part of World Dairy Expo in Madison, Wisconsin. WDE honors Morris Longtime auctioneer and manager of the World Classic Sale, Tom Morris, was honored as the World Dairy Expo Industry Person of the Year. Morris has also served as the chairman of the WDE Dairy Cattle Exhibitor Committee.
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Beef council elects new president Dr. Amy Radunz is the new president of the Wisconsin Beef Council board of directors. Radunz is a beef cattle technical specialist and is based at Ellsworth, Wisconsin. Radunz succeeds Rosie Lisowe, a dairy farmer from Chilton, Wisconsin. Trivia challenge Head, Heart, Hands and Health are the four Hs referenced in the 4-H pledge. That answers our last trivia question. For this week’s trivia, when was October recognized nationally as Co-op Month? We will have the answer in our next edition of Dairy Star. Don Wick is owner/broadcaster for the Red River Farm Network, based in Grand Forks, North Dakota. Wick has been recognized as the National Farm Broadcaster of the Year and served as president of the National Association of Farm Broadcasting. Don and his wife, Kolleen, have two adult sons, Tony and Sam, and ve grandchildren, Aiden, Piper, Adrienne, Aurora and Sterling.
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KrisƟn and Charlie Jones pause for a photo aŌer riding through this 370-footlong bridge — the third longest covered bridge in the country — July 18 near Brinkhaven, Ohio. The Joneses have biked in six states, and their goal is to eventually ride in all 50 states. tin, who was a little perturbed because she thought they were not attending the event this year. “My birthday and our wedding anniversary are right before World Dairy Expo, and my only request each year is to receive owers and go to Expo,” Kristin said. When she realized their nal stop was WDE after all, Kristin was quite happy. “To say we rode our bikes to World Dairy Expo is pretty awesome,” she said. “I had different hints throughout the year, so I thought this is where we might be heading. But Charlie did a good job of messing with the story to make it sound like we weren’t going.” On Oct. 1, the Joneses took off on the last leg of their trip around Wisconsin, riding 40 miles from Franklin to Sullivan. On Oct. 2, they rode 45 miles from Sullivan to downtown Madison. From there, it was a mere 2.5-mile trip to the Alliant Energy Center. “I always joke that Kristin plans every aspect of my life, and this is the one thing I get to plan,” Charlie said. “She can’t object, and I get a kick of bossing her around for a change. Generally, she doesn’t know where we’re going, even when we’re on the bike trail.” The Joneses attend Expo nearly every year. “We like to walk the trade show and visit with all the different people we know,” Kristin said. Charlie and Kristin took out their bikes this year for the rst time on an 80-degree day in April when they traveled 23 miles from Janesville to Jefferson. Their hoof trimmer picked them up at the end of the ride. “We always try to meet someone at the end for a ride back to our vehicle,
and then we take them out for dinner,” Charlie said. “We like meeting up with people we don’t get to see often.” A couple weeks later, the Joneses rode 27 miles from Jefferson to Clyman. “We always pick up where we left off, more or less,” Charlie said. “We mostly ride on trails and will drive our car to where we ended last time.” That time, their cattle hauler picked them up and the three of them went out to eat before she took Charlie and Kristin back to their car. “The ag people we meet up with along the way are super friendly, and they’re kind of like our family,” Charlie said. “But we don’t really do anything socially with them, so it’s fun to meet them in an environment like this.” In their next outing, the pair pedaled 21 miles from Clyman to Waupun where they were greeted by one of Kristin’s cousins, who Charlie had never met before. After riding 38 miles from Clyman to Fond du Lac, the Joneses met their heifer raiser and ate at the park before being driven back to their car. Then on a cold, 55-degree day in June, they took a 41-mile spin from Fond du Lac to Sheboygan on a hilly pedestrian path. “It was not that much fun actually, but we made it,” Charlie said. The Joneses plan their trips a week or two in advance to ensure they have enough people to do chores while they are gone. “Sometimes, we have to ride in adverse weather because it’s the only time we have help,” Charlie said. Turn to JONESES | Page 7
Dairy Star • Saturday, October 14, 2023 • Page 7
ConƟnued from JONESES | Page 6
Kristin said her biggest and best surprise of the year occurred during a 30-mile trip from Sheboygan to Port Washington when the person who met them at the end of their journey was their former milk man. “He was the best milk man ever,” Kristin said. “He stopped hauling our milk in 2015, and we hadn’t seen him in a long time. It was really nice to catch up.” On a short trip from Port Washington to Mequon, Charlie and Kristin met up with fellow farmer friends. The Joneses also took their bikes 41 miles to the Fond du Lac County Fair. On a sweltering, 98-degree day, Charlie and Kristin rode nearly 40 miles from Mequon to Franklin on a path that took them through downtown Milwaukee. “It was neat to ride along the lakeshore, past the art museum and Summerfest grounds,” Charlie said. Charlie and Kristin traveled 100 miles in two days when they rode from the outskirts of La Crosse to Reedsburg via four trails, including the Elroy-Sparta Trail that takes riders through three old train tunnels. The Joneses also take a week-long vacation every summer in which Charlie always nds a way to incorporate cycling. This year, they went to Ohio and rode 200 miles over ve days. Their expedition took them from Cincinnati to
MARK KLAPHAKE/DAIRY STAR
Charlie and KrisƟn Jones ride into the World Dairy Expo grounds on their bicycles the morning of Oct. 3 in Madison, Wisconsin. Charlie plans all of their bicycling trips, and the nal desƟnaƟon was a surprise to KrisƟn. Cleveland where Charlie surprised Kristin with a baseball game when the Brewers were in town playing the Reds. “In Ohio, we spent almost a whole day going through a city,” Charlie said. “Some areas are a little dicey, but we just keep pedaling.” While in Ohio, Charlie and Kristin also spent three nights attending county fairs. And when riding in Missouri last year, they went to the state fair. “I like looking at maps and planning what we’re going to
do each night and where we’re going to stay,” Charlie said. When he was in high school, Charlie used to ride 1,000 miles each summer, but during his rst 10 years farming, he had no time for biking. “We nally have pretty good help and have more free time than in the past,” Charlie said. Last year, the couple logged 250 miles, having barely ridden prior to that. “It kicked our butts,” Charlie said. “We weren’t in shape for that. This is our rst year of
hard core, regular riding. Pedaling is not so bad, but you get a pretty sore butt from riding on the seat. That’s the worst part — getting used to riding the bike each year.” The Joneses have biked in six states, and their goal is to eventually ride in all 50 states. “Our ultimate goal is to do a cross-country ride on the Great American Rail Trail which runs from Washington, D.C., to Washington state,” Charlie said. “I’m hoping by the time we retire we can take a whole summer and do this
if we’re still in good enough shape.” After their day at Expo, Charlie and Kristin made the 80-mile trip back to their farm by car. Fitting rides in between crops, they rarely ride in May or the beginning of June, and their ride to Expo was the last major one of the year, as Charlie said they have to start chopping corn and combining. “It’s been a pretty good adventure,” Charlie said. “We have a lot of fun.”
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ConƟnued from JAUQUET | Page 1 When the announcer de- and she has continually gotclared that Lucille had been ten better each time she has selected as the reserve su- calved back in.” preme champion of the junior Lucille, scored EX-94, show, Jauquet admitted that, is sired by Hawarden Impuls at rst, he thought he was Premier and is a daughter of Arethusa Deluxe Lyric EXdreaming. “Pure joy, that is the only 92, who was the All-Ameriway I can describe the feel- can and All-Canadian milking I had when I heard them ing yearling in 2009. Lucille herself has garannounce her,” Jauquet said. “She had never looked better, nered two All-American and she put it all together on nominations and has twice the day when it mattered the been named reserve junior All-American. most.” In addition to her own Jauquet grew up on his family’s Synergy Dairy Farm accolades, Lucille is making in Shawano County, where her mark as a brood cow for they milk 600 cows, primar- Jauquet. She has 18 daughters in their herd. Jauquet has ily registered Holsteins. “I was always a smaller merchandised another six kid,” Jauquet said. “We had a daughters, including Synercouple of Jerseys in the herd, gy Lovestruck-ET, who was but they weren’t really show named the supreme junior animals, but I liked showing champion at this year’s Wisthem because of their size. consin Junior State Fair for My dad suggested that maybe Madison Harbaugh. While Lucille has only I should buy a few Jerseys if been a part of Jauquet’s herd that was my interest.” Jauquet took his dad’s ad- for the past four years, Sequel vice to heart and purchased completes 10 generations of a couple of Jerseys. Lucille homebred cows for Jauquet’s was the third of his Jersey family. Sired by Altitude, Sequel, purchases. Jauquet purchased her in 2019 in the Quest for an August-born calf, is the Success sale series, managed only natural daughter of her by the Harbaugh family and dam, Synergy Jordys Spikethe family of Chad and Amy Red-ET VG-85. Coloredshavings showing appeal Ryan. “Lucille was a bred heif- comes naturally to Sequel. er, a winter yearling, when Her mother was selected as I bought her,” Jauquet said. the reserve junior champion “When she calved in, we of both the open and junior had the feeling she would divisions of the 2018 Interbe something pretty special, national Red & White Show,
PHOTO COURTESY OF DAIRY AGENDA TODAY
Associate judge Tanner Schmaling (right) gives Evan Jauquet a high-ve during the InternaƟonal Junior Red & White Show Oct. 5 at World Dairy Expo in Madison, Wisconsin. Jauquet’s cow, Synergy Spikes Sequel-Red, had been selected as senior and grand champion of the show.
going on to be named reserve All-American and reserve junior All-American fall calf that year. In addition, her grandmother was named the 2015 reserve junior AllAmerican milking yearling. Sequel is currently scored EX-92 and had an impressive
show ring resume prior to stepping foot on the brick-red shavings at this year’s Expo. Last year she garnered reserve junior All-American honors as a junior 3-year-old, and in 2021, she was the unanimous selection for junior All-American summer junior
2-year-old and received honorable mention recognition in the open division. “Sequel’s family has been a really successful one for Turn to JAUQUET | Page 9
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ConƟnued from JAUQUET | Page 8
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Evan Jauquet presents Synergy Spikes Sequel-Red during the InternaƟonal Red & White Show Oct. 5 in Madison, Wisconsin. Jauquet is the 20-year-old son of Jay and Heather Jauquet of Pulaski.
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us,” Jauquet said. “They have always performed well in the show ring, and they transmit that high level of type consistently.” Sequel was previously owned in a partnership between the Jauquet family and the Brey family of REDUCING ENERGY WASTE ACROSS WISCONSIN Sturgeon Bay. The Jauquets hosted a sale at their farm earlier this year, where Sequel sold as lot 1. The Betley family, also of Pulaski, purchased the Brey’s ownership stake in Sequel, becoming partners with the Jauquets. Repair vs. Replace Following the sale, both Sequel and Lucille Electronic Dairy moved to Betley Family Farms to begin their prep- Board Repair Service arations for the upcoming show season, under the Specializing in: watchful eyes of Trent and Laura Styczynski. While he is trying to assimilate everything that WestfaliaSurge, BouMatic, he experienced at WDE, Jauquet is preparing to be- & DeLaval pulsators & Takeoffs, come part of the rst class of the Farm and Industry circuit boards, Mueller milk Short Course program that will be held on the Unitank circuit boards. versity of Wisconsin-River Falls campus, when the Call: (c) 406-590-7764 term begins next month. www.circuitÀxer.wixsite.com/ “Short course felt like the right option for me; boumaticboardrepair I’ve always been more of a hands-on learner,” Jauquet said. “I’m looking forward to being a part of something new and exciting.” On the farm, Jauquet is a regular part of the daily management team, working with herd heath, vaccinations, bedding and whatever else needs to be done. He feeds calves twice daily and each weekend takes the night shift watching the maternity pen and handling the midnight calf feeding. Jauquet plans to work off the farm for a while following his graduation before deciding if he wants to return to the family farm full time. “I have been so fortunate growing up on the farm and having the opportunities I have because of it, this year’s Expo being one,” Jauquet said. “Expo truly was a dream come true, nothing I could have expected and everything I ever imagined.”
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Karl Sime turns a compost pile Sept. 12 on his farm near Stoughton, Wisconsin. Karl and his dad, Bruce, began composƟng three years ago when trying to gure out where to keep the manure from their steers housed in pen lot buildings.
Farmers share composting experiences at eld day By Stacey Smart
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STOUGHTON, Wis. — Dan Truttmann has been composting manure for more than a dozen years on his dairy farm near New Glarus. “We initially started composting because we had a lot of pen pack manure from calving pens and calf pens and had no place to go with it depending on the time of year,” Truttmann said. Truttmann milks 450 cows and farms and grazes about 900 acres. He makes windrows of compost with a box spreader and hires out the turning of the piles. “That was a good way to get started, and we didn’t have any upfront input costs,” Truttmann said. “We really like the process.” Ideally, Truttmann likes to turn his compost ve to six times before putting it on the eld. A few months pass between the time he starts the pile until he spreads it. He does at least six turns to achieve an ideal product. “We sell some compost and have considered getting into that more seriously,” Truttmann said. “If I’m selling compost for gardens, I break it down longer so that it’s more soil-like and a true compost. It has an earthy smell, and the evidence of manure is pretty much gone.” For small amounts used for such purposes as vegetable gardening, Truttmann receives $40 to $50 per yard. But for farmers wanting the compost for nutrient purposes, Truttmann said $30 a yard is tough to get. “We would have to track temps more closely and keep really good records to get into selling more of it, especially in a commercial sense,” he said. Truttmann was one of three panelists who spoke at a composting eld day Sept. 12 at Bruce and Karl Sime’s farm near Stoughton. Karl Sime was part of the panel along with Vern Treinen. After selling their milk cows in 2019, the Simes switched to raising steers. They farm 650 acres and rotationally graze 50 beef cows. The Simes started composting three years ago when trying to gure out where to keep the manure from their steers housed in pen lot buildings. Sime said they use a box spreader to make windrows that are 3 feet tall and 7 feet wide. They use a turner on their skid
loader to turn the rows. “We turn once a week right away to keep it heated, and after six to eight weeks, it’s broken down good, and we spread it on pastures,” Sime said. “We keep stacking and piling it up and spread it on crops in the fall. We don’t spread anything in spring.” After spreading compost on pasture in the summer months, the Simes wait about 30 days before putting cattle back on that ground. At his farm near DeForest, Treinen custom raises about 180 heifers and practices rotational grazing. Treinen composts only his bedding pack. He was buying compost before he started making it himself about 10 years ago. “I farm alone, and this is an unbelievable timesaver,” Treinen said. “It also saves on the wear and tear of not hauling bedded pack in winter. I clean out the pens with a skid loader and put it on a pile. When I turn it with my skid loader, it doesn’t take that much time.” Treinen has an acre-sized pad devoted to compost, which he said has paid for itself. Initially, he used a box spreader and aligned his rows east to west. He then received a recommendation to put his piles in a north-south direction to get sunshine on them, and he quit using the box spreader. Treinen strives to turn his compost at least once a month. “I can uff it up in a half hour,” he said. “I break one side of it open so that it gets some air in there. I give it two or three good turns, maybe four.” Treinen adds a composted soil conditioner at the end of October before spreading compost on his elds at a rate of 500 pounds of compost and 500 pounds of soil conditioner per acre with a regular fertilizer spreader. In Truttmann’s case, he said he picked a high and dry spot for his compost and had the site approved by Natural Resources Conservation Service. He does analysis tests and a nutrient management plan to give him a good idea of how many tons per acre he should apply and typically applies 5 tons of compost per acre. In the past, Truttmann spread manure from calf pens directly on the eld. The Truttmanns clean pens every seven to 10 days, and the manure contains a lot of straw. “We were spreading high straw-high carbon manure, and then we would plant corn into it, but we could see exactly where we laid that down because it sucks up nitrogen.” Truttmann said. “When it’s breaking down carbon, it ties up all the nitroTurn to COMPOSTING | Page 11
Dairy Star • Saturday, October 14, 2023 • Page 11
ConƟnued from COMPOSTING | Page 10 gen, and we can see stripes through Larson recommends using a long the eld — sometimes for two years. probe to reach inside the pile to deterIt takes a long time to break down.” mine temperature. Now when cleaning pens, Trutt“If you’re not seeing an increase mann uses a manure solids separator. in temperature, something is wrong In winter, he layers manure solids and with your system,” she said. corn stalks to build a static compostBecause manure has low carbon ing pile that he spreads in summer and and nitrogen, a carbon source must fall. Truttmann makes two windrows typically be added, such as straw, side by side and uses a loader to bring sawdust or even shredded newspathem together in one turn. pers. Larson said the reasonable range Truttmann said it is possible for for carbon to nitrogen ratio in a comthe compost pile to get too dry. post pile is 20:1 to 40:1, but the pre“Starting too high with carbon ferred range is 25:1 to 30:1. content, we’ve had it get moldy and When it comes to compost qualnot work effectively,” he said. “If ity, Larson said stability is important. it’s too dry or too low on nitrogen, it “The correct carbon-nitrogen doesn’t break down as nicely. If the ratio, moisture and oxygen are the temperature is dropping, you know biggest things we need during the there’s still a lot of carbon to break composting process,” she said. “The down.” microbes are already in there. We just Becky Larson, Ph.D., professor need to get conditions right, and then and extension specialist at the Uni- those microorganisms thrive. And versity of Wisconsin-Madison, spoke you need to keep introducing air into at the conclusion of the panel. the system, which helps it break down “Composting improves manure quicker.” handling, especially if you’re on daily Larson said she knows a lot of haul, and affords you to have more people who sell compost. timing and management of your ma“One guy who sells on a small nure,” she said. “You’re going to have scale said he makes as much as he a lot less labor going into the eld as does on milk some years, and in some time spent hauling manure is cut ap- years, more than milk,” Larson said. proximately in half.” “If you want to sell the product, you Temperature is the most impor- have to be on top of the compost protant component of the process, Larson cess more than if you’re just going to said. According to Larson, a reason- use it yourself.” able temperature range is 110 to 150 Through trial and error, Truttdegrees, but the preferred temperature mann, Treinen and Sime have learned is between 130-140. what composting techniques work “Pathogens are destroyed around best for their farms but do not fret 130 degrees,” she said. “You don’t over perfection. want it to get up to 165 or 170 degrees “Don’t let perfect be the enemy of because that kills all the microorgan- good, depending on what your goals isms that are doing the work.” and situation are,” Truttmann said.
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tiered cakes. Simma’s Bakery makes more than 30 kinds of bars, such as caramel oatmeal, chocolate chip brownie, lemon, turtle, pumpkin cheesecake, cookies and cream cheesecake,
and cherry almond cheesecake. “There are so many heavenly choices to choose from,” Carollo said. A signature offering available daily at the bakery is called Simma’s pastry – a sin-
gle-serve genoise cake lled with hazelnut creme and iced with chocolate ganache. Pastries change with the seasons at Simma’s Bakery, and every month a new pastry of the month is featured. October’s
★
★
STACEY SMART/DAIRY STAR
Simma’s Bakery owners Peggy and Mark Carollo hold a fall-themed cheesecake Oct. 4 while standing among all the desserts on display at Simma’s Bakery in Wauwatosa, Wisconsin. The bakery is known for its award-winning cheesecakes and convenƟonal cakes as well as specialty pastries, cupcakes, tortes, cookies and bars.
★★
WAUWATOSA, Wis. — From its award-winning cheesecakes and conventional cakes to specialty pastries, cupcakes, tortes, cookies and bars, Simma’s Bakery is paradise for the sweet tooth. Tempting desserts that resemble works of art line the bakery case of this Milwaukee-area icon where items are baked fresh day and night and decorated to perfection. “We strive to provide quality and supreme product at Simma’s Bakery, which is a landmark and destination in Wauwatosa,” said Peggy Carollo, owner. “We use the best ingredients and bake everything with love, which makes our products extra special.” The bakery’s classic cheesecake is a secret recipe covered in chocolate ganache that features a chocolate cake bottom and a thin layer of raspberry lling. Simma’s Bakery sells 25,000 cheesecakes and 20,000 conventional cakes annually. These gures include approximately 600 wedding or
25 ★★
By Stacey Smart
stacey.s@dairystar.com
★★★
★ ★★★★
Baked with love
★★★★★
★★
★
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★
Page 12 • Dairy Star • Saturday, October 14, 2023
pastry is a spice cake lled with pumpkin chai mousse and topped with French buttercream icing. “It’s a heavenly fall treat,” Carollo said. Mufns and other breakfast pastries, such as morning buns — which resemble a cinnamon roll — are very popular with the bakery’s clientele. Simma’s Bakery is open ve days a week Tuesday through Saturday, and Carollo said they have a lot of long-time, regular customers. Approximately 25 fulltime employees are a part of Simma’s Bakery. “We have an extraordinary team,” Carollo said. Simma’s Bakery packs homemade, baked-fromscratch goodness into every bite and is a signicant consumer of dairy products, such as cream cheese, heavy cream and butter. “Dairy is essential to our business,” Carollo said. In a year’s time, the bakery goes through 65,000 to 90,000 pounds of cream cheese, 3,000 to 4,000 gallons of heavy cream, and 75,000 to 100,000 pounds of butter. The name of the bakery comes from the young Russian immigrant woman named Turn to BAKERY | Page 13
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Dairy Star • Saturday, October 14, 2023 • Page 13
ConƟnued from BAKERY | Page 12
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An employee frosts a cake Oct. 4 at Simma’s Bakery in Wauwatosa, Wisconsin. Items are baked fresh day and night and decorated to perfecƟon. Simma who, with her passion to spread love through her family traditions of ne cheesecakes and pastries, opened Simma’s Bakery in 1982. Carollo and her husband, Mark, purchased Simma’s Bakery in 2011. In addition, they own two wholesale bakeries. Croissant Etc. sells butter croissants to retail and foodservice distributors in the Midwest, and Melody Cookies sells cookies throughout the Midwest. “We felt that Simma’s Bakery and the wholesale bakeries were a good t together and complemented each other,” Carollo said. The Carollos use original recipes from Simma and have also added a few special ones of their own. They also stock a few purchased items, such as gluten-free baked goods from a local bakery and Babcock ice cream. Visitors to the bakery can also nd a large selection of specialty gift items and party wear accessories. “We try to be a one-stop shop, and I’m really price conscious,” Carollo said. Simma’s Bakery has all the qualities of an old-fashioned bakery swirled into a chic environment. The bakery’s bright and welcoming interior gives it a boutique vibe, creating an atmosphere that is nearly as delicious as the baked goods it sells. An expansion and remodel of Simma’s Bakery in 2016 allowed the Carollos to nearly quadruple
the site’s size. “I like old-school, but you have to keep up with the times,” Carollo said. “We still offer that small-town feel you don’t get anymore.” The portion that was the original shop has been transformed into an elegant wedding room perfect for cake tastings. Here, brides-to-be can sample cakes while sitting under a crystal chandelier. Beautiful, tiered cakes of various styles and sizes are on display, allowing customers to have a visual of what their wedding cake could look like. Simma’s Bakery is a winner of numerous awards. In 2017, the business was named the Bakery Operation of the Year by the Wisconsin Bakers Association, and it earned Best of Weddings in Wisconsin recognition from The Knot every year from 2008 through 2022. Simma’s Bakery has also been named one of America’s top 25 bakeries and was voted Best of Greater Milwaukee Cakes & Cheesecakes by Milwaukee Lifestyle. Celebrating 39 years in business, this neighborhood bakery lives on as a xture in the community at a time when standalone bakeries are becoming a thing of the past in some places. “There are fewer bakeries today, which is truly unfortunate, but we feel there will always be a need for a higherquality bakery,” Carollo said. “This is a labor of love.”
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Dairy Star • Saturday, October 14, 2023 • Page 15
from our side OF THE FENCE Gardeners: Why do you enjoy growing and preserving your own produce?
Angela Peirick Watertown, Wisconsin Dodge County 180 cows
Where did you learn your technique for canning? I didn’t pick up canning until I moved in with my then boyfriend, Danny. I had realized that money is not always easy to come by and that there were some changes we needed to make in order to make ends meet better. That was when I realized it wasn’t as difcult as I thought it would be to preserve foods. My best friend, Shelly Grosenick, had gifted me a Ball canning recipe book, and that is where my canning journey really started.
What is the size of your garden and how is it set up? My garden is approximately 60 feet long and consists of 11 different-sized raised beds that are made of old railroad ties. It is set in the backside of the house behind a couple beautiful ower beds. What varieties of produce do you plant? I enjoy growing many varieties of produce, ranging from herbs to multiple kinds of peppers and tomatoes. I like to try and grow something different every year, for multiple reasons — rst, to see if it will actually grow and how well, and second, to see how it will taste and if it will be a good addition to other items that I always preserve. What is your favorite produce to grow? Tomatoes are by far my favorite produce to grow. The plant itself starts out so small. Then, with a little bit of love and nutrients, sunshine and water, it grows into this big, beautiful bush. Pretty soon, you start to see the fruit beginning to form. The fruit grows, and then ripens, and tastes absolutely amazing. I use tomatoes for just about everything. I enjoy eating them fresh with just a little bit of pepper on them or fresh on a BLT or burger. I have also turned them into a sour tomato salad. I enjoy canning my own salsa with tomatoes and other vegetables from the garden, and I have also roasted them for various sauces for winter meals. Tomatoes also freeze extremely well to be used for multiple recipes. When do you typically start processing produce and when do you nish? Processing produce can absolutely be a year-round job, depending on what you grow. My canning and preserving usually starts in June when strawberries come into season and typically ends in October when the growing season starts to wind down. Jacqui Davison Hillsboro, Wisconsin Vernon County 840 cows What is the size of your garden and how is it set up? Our garden is roughly 20 feet by 100 feet. This year we did some experimenting with our layout, incorporating landscape fabric for walking paths, per the wisdom of one of my dear friends. We also based our garden on children's books, and that made for a very unique garden setup. For example, for the book “Tractor Mac Worth the Wait,” we put a pig panel in the ground and planted nasturtiums along it. Behind the panel were watermelon plants mulched with wool from shearing my ock this past spring. In the story, the pigs grow a champion watermelon — hence the pig panel being part of the garden. The wool was an experiment we will repeat. It was a great weed barrier. We also had a sunower house (based on the book, “Sunower House”) that you could sneak into and take a seat at the table and chairs. What varieties of produce do you plant? We like to plant a variety of tomatoes. It is fun to try out the different colors, especially the fun heirloom varieties available nowadays. Sugar snap peas, cherry tomatoes and bush beans are favorites of the kids. Spinach, lettuce, beets and dill. My garden always has to have dill. The smell is so fresh and delightful. We have never had luck growing peppers or cucumbers at our house, so we do not even attempt them anymore. Watermelons, pumpkins, cabbage, broccoli, celery and carrots are staples, and we even tried radishes this year. What is your favorite produce to you grow? Tomatoes — the big, meaty, perfect-to-slicefor-a-sandwich kind. This year we planted lemon basil and regular basil; a batch of pesto with both kinds was incredible. Fresh-made bread with red, ripe tomato slices and homegrown bacon topped with vibrant pesto is sandwich heaven. I salivate as I write this, thinking that I denitely didn't eat enough of these this year. When do you typically start processing produce and when do you nish? The rst thing processed in our house is rhubarb sauce in the late spring. After receiving the recipe years
Tell us about a challenging year you had in growing and preserving produce. This year has by far been the most difcult year for growing vegetables. The lack of rain we had really stunted the growth of most of my plants. I am learning the importance of rotating crops from year to year, as well as trying to involve my three boys in taking on more responsibilities, which include weeding and watering the garden. It didn’t turn out too well this year. So, due to the lack of healthy plants, I did not have a lot of produce to preserve this year. Why do you enjoy gardening and preserving the fruits of your labor? Summer is my absolute favorite season of the year. There is just nothing like waking up to a beautiful sunrise with all of the beautiful colors of the world to look at and admire — the pinks and yellows of the owers, the chirping of the crickets and birds, the smells of grass, and all things country. I love watching everything grow. I enjoy harvesting and preserving. I appreciate the satisfaction people share when they taste the fruits of my labor. It’s not a chore or job, but rather it’s relaxing and very much enjoyable. Tell us about your farm and family. I am a part of T & R Dairy Farm LLC. The farm consists of Tony Peirick and his son, Josh; Ralph and Bev Peirick and their children; Mandy and Nick Peirick; my husband, Daniel, and me and our sons — Bentley, Dakota and Easton. We farm about 1,200 acres of land — owned and rented — and plant crops such as alfalfa, corn, soybeans, winter wheat and rye. We are very self-sufcient by means of growing, harvesting and preserving crops for our cows to eat. We do not have to purchase feed for any of our animals. We milk approximately 180 cows in a double-8 parallel milking parlor twice a day, and all of our milk gets shipped through Dairy Farmers of America.
ago from an Amish neighbor, I try to make a few batches each year. Then comes strawberry freezer jam, black cap jam and then onto pickles. I encourage my dill to have its own place in the garden so that I have it ready as I need it. Due to lacking the pickle production ourselves, we purchase some. Pickles lead to peaches, then fresh pesto, canned green beans, pickled beets, frozen sweet corn, tomato everything, and if I'm lucky, I get apples to preserve as well. Where did you learn your technique for canning? I'm sure my mom canned when we were kids, but I don't even recall helping her enough to have learned the process. My dear friend, Arlene Obert, taught me how to can pickled beets in her kitchen eons ago. I refer to her as my “Betty Crocker” because calling her is better than asking Google how to do something or why something went wrong. Tell us about a challenging year you had in growing and preserving produce. The past two years have been a challenge for me. Last year, I was not in top form, so our garden was much smaller and more overgrown than I prefer. I do remember preserving some things, but if things were ripe when I did not feel great, they did not get taken care of. This year, the lack of rain was a factor for sure, but overall, my life schedule impeded my desire to can as much as I have some years. Why do you enjoy gardening and preserving the fruits of your labor? There is something so fullling about being able to grow and preserve for my family. It makes me feel like I am connecting to all the women that came before me in a special way. Despite years that have passed, preserving food is an important thing to do; it bridges generations and cultures. To see something from start to nish makes me ridiculously happy. Tell us about your farm and family. I farm with my dad, Jim Mlsna, brother, Peter, and some pretty awesome employees outside of Hillsboro, Wisconsin. My sister, Stacy, is involved as the calf guru as we occasionally need to interrupt her teaching to ask her important calf care questions. There are many children who frequent the farm to play, learn, eat and help — including my own: Ira, Dane, Henry and Cora. My husband, Keith, is usually found with grease up to his elbows in our shop at home, toiling with someone’s tractor. On our dairy farm, we grow corn and alfalfa on 1,200 acres. Our milk goes into making fabulous Italian cheeses through the Grande milk company. Our cows are milked in a double-16 parallel parlor. We farm some gorgeous land on the ridges and the valleys of the driftless region of the state and are among those lucky enough to see the sunrise and sunset daily. Turn to OUR SIDE | Page 16
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Page 16 • Dairy Star • Saturday, October 14, 2023
ConƟnued from OUR SIDE | Page 15 Mary Holle Baldwin, Wisconsin St. Croix County 120 cows What is the size of your garden and how is it set up? My biggest one is just shy of one-quarter acre; my medium one is about 45 feet by 25 feet, and my smaller one is 15-by-45. They are all orientated north to south lengthwise, so all my rows are east to west for even sun exposure. I am adding a fourth to grow extra pumpkins and vine plants to sell. What varieties of produce do you plant? I plant many varieties of most of my produce. For beans, Blue Bush Lake is my favorite variety. I can get three to four pickings, but I also plant Bush Early Contender. I plant many sunowers from giant to hobbit, mostly for the pollinators. We have neighbors with bees. I save the seeds to eat and feed the birds. I plant 55 pounds of seed potatoes every year. I plant about 300 onion starts to get about 150 pounds of onions a year. I have Honeycrisp and Zestar apples and also have a strawberry patch. I plant celery, cabbage, broccoli, garlic, watermelon, cauliower, squash, pumpkins, carrots, peppers, cantaloupe, cucumbers, tomatoes, basil, lettuce, spinach, peas, cilantro and dill. Then, I have perennial herbs such as oregano, parsley, chives, mint and thyme. What is your favorite produce to you grow? I love to grow everything. Every year I add something new and try something different. It isn’t so much the plant or the product I like but the cultivation of it. I take a lot of pride in making meals from my produce regardless if it is the potatoes or the strawberries. I have gotten to the point where all my regular recipes are mostly home-grown. When do you typically start processing produce and when do you nish? If you ask my husband, I never stop, but generally, it starts with the strawberries in early June and ends with the squash after the rst frost in October. I do can almost year-round. I like to freeze some tomatoes and process them later. There is such a time crunch when they are ready, so this makes it easier. Depending on the farm’s schedule, planting and rst crop, I have frozen strawberries and processed them in the winter too. Where did you learn your technique for canning? I’m partially self-taught. I was too young to remember all the details when my grandmother was canning, so I knew the basics. I have watched an absurd amount of YouTube videos, and I am in a few
Facebook groups. I use my grandmother’s water bath canner that I remember from my childhood. My grandmother Geraldine was a gardener and could grow anything and loved the gardening but not so much the preserving. I like to think I get my love of the gardening from her. My grandmother Edith gardened solely to preserve. She didn’t grow anything you couldn’t preserve or eat. After she died, I was told that she loved to make pies from everything she had grown except the our and spices. I like to think my love of cooking and preserving came from her. I think about it every time I pull her old granite-ware canner out. Tell us about a challenging year you had in growing and preserving produce. My rst garden was at our rst house. The garden was in a terrible spot. There was a natural spring up the hill from it, and it was perpetually wet. Everything would die from too much water. The following year I did mounded permaculture. It was better but not great. I kept trying until I found something that worked. I didn’t know I would love it like I do until I owned my own house and had the space to experiment with. My third year I made a few mineral lick tubs into raised beds. I then perfected that and grew exponentially from there. Now I do permaculture, conventional tillage and raised beds. I fail at something every year, but I try to gure out why and improve for the next year. Why do you enjoy gardening and preserving the fruits of your labor? Gardening makes me feel grounded, and I get a big sense of accomplishment when I am done. I have been baking and cooking since I was able to help as a child. I also do it for the nancial reasons. Every year I add something else for ease of processing: more jars, second canner or a potato cutter. It has taken me 13 years to amass that amount of equipment and knowledge to do everything I do now. I budget $350 on the garden per year. My goal when this started was to spend less than $5,000 on groceries for the year. In 2022, we spent $2,686 on groceries, toiletries included. It’s been my best year so far. I have a few recipes to add to try to eliminate a few things at the store, but this year, we are adding a pasteurizer for the calves. I’m excited to experiment with dairy products. Tell us about your farm and family. Holle-Oaks Dairy LLC is a family-run dairy. It includes my husband, Joseph, our two boys, Johnathan and Jacob, and my inlaws, Steve and Janet, who started the farm at this location in 1979. Steve grew up 4 miles away on the Holle farm which we now run as part of our 700 acres. We have 120 registered Holstein cows in a 94-stall tiestall barn and a pack barn. We home raise our youngstock and sell many genetic and registered animals. We grow corn for grain and brown midrib silage, alfalfa and mix-grass hay, rye, peas, triticale and soybeans. Our milk goes to Burnett Dairy Co-op of Grantsburg, Wisconsin. It goes directly to their Cady plant 15 miles away and is made into specialty cheese.
John Bigham, pictured with his wife Verna Abbotsford, Wisconsin Marathon County 40 cows
Ryanne Hiner Loganville, Wisconsin Sauk County 250 cows
What is the size of your garden and how is it set up? This year my garden was 40 feet by 20 feet with 10 4-inch raised beds. I was looking to go from a normal tilled garden to a no-till, slightly raised bed system because our heavy soil is so wet in the spring that it is hard to get things planted in time.
What is the size of your garden and how is it set up? About a quarter acre; 100 feet wide and 300 feet long. It’s just in the ground. If we have old hay or straw bales, I use them for mulch so that I don’t have to weed all the time. Then I go through the rows with the rototiller.
What varieties of produce do you plant? I planted many herbs, tomatoes, peppers, cucumbers, melons, potatoes, onions, cabbage, broccoli, beets and carrots.
What varieties of produce do you plant? I grow regular tomatoes that I can for chili. Then I grow Roma tomatoes, which are a little meatier, that I use for pasta sauce. I also do sweet corn, quite a few green beans and potatoes.
What is your favorite produce to you grow? I love potatoes. They are a beautiful plant and very productive. I like to grow some of the more unique varieties of ngerlings as well as the standard reds and yellows.
What is your favorite produce to grow? I have fun doing the green beans with my kids just because a few plants produce a lot of green beans. My kids are young, and they like to snap and pick them. I pressure can those.
When do you typically start processing produce and when do you nish? This year, I had tomatoes in early July and started canning them toward the end of the month. It is now Oct. 7, and I just picked the last of them and will can them later this week. I have apple sauce to make yet this year, but that will go in the freezer. I would say by November I will be done with everything.
When do you typically start processing produce and when do you nish? Starting in July is when most of my stuff starts getting ready. I just nished up tomatoes last weekend — so through September.
Where did you learn your technique for canning? My mom grew a garden and canned as well as her mother before her. It’s a long-standing family tradition. I enjoy learning new techniques through experimentation. Before moving from Ohio to Wisconsin to dairy farm, I grew vegetables for market on nearly 5 acres. It was a lot of work but also enjoyable. However, I will stick with cows for my income and garden just for myself for now. Tell us about a challenging year you had in growing and preserving produce. I had a lot of issues this year with my potatoes. Most of the seed rotted in the ground and never came up. It was because I didn’t have time to sprout the seed before it went in the ground. Why do you enjoy gardening and preserving the fruits of your labor? There is nothing more rewarding than eating what you’ve grown and preserved. The quality and avor can’t be matched. Tell us about your farm and family. I moved to Wisconsin in 2019 to dairy farm. I milk 40 organic cows on a grass-based system. The cows get pasture and grain in the summer and baleage and grain in the winter. In November, my bachelor days will come to an end as I am to be married to Verna Z. Shirk from Pembroke, Kentucky. We look forward to building our lives together on the farm.
Where did you learn your technique for canning? I’m a self-taught person, or I use the Ball canning book for reference. Tell us about a challenging year you had in growing and preserving produce. This was my hardest year probably because of the drought. I watered it a lot, and with the green beans, I started out in June with them and they weren’t coming up. I had a few come up eventually, but then just relied on last year’s crop. Another year I had problems was during the coronavirus pandemic; it seemed like the lids were not made to the standard quality. It seems like they’ve just now been working properly again. Why do you enjoy gardening and preserving the fruits of your labor? I believe it’s a lot healthier for us and it tastes way better. Especially canned corn from the store — it seems like it’s not ripe. When I do canned corn, you open it up and it’s like it was canned yesterday. Tomato sauce from the store typically gives us heartburn, and I don’t have that problem with our homemade tomato sauce. Tell us about your farm and family. We have 250 cows and milk in a double-12 parallel parlor. It’s my grandparents, my dad, my husband and I primarily. We grow hay and corn. My husband and I take care of the youngstock and manage the employees. We also work with the nutritionist and vet. Our two kids are 3 and 2 years old, so they are starting to feed calves. My grandparents are starting to phase out, but they were involved in mixing feed and hauling manure, which my dad is getting into now. My dad does all the paperwork. We ship our milk to Foremost Farms.
Dairy Star • Saturday, October 14, 2023 • Page 17
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Page 18 • Dairy Star • Saturday, October 14, 2023
FORAGE PROFILE Ken, Aaron and Ethan Vogt, Vogt Dairy LLC
Sauk Centre, Minnesota | Stearns County | 300 cows
Describe your farm and facilities. Vogt Dairy LLC is a partnership between Ken, Aaron and Ethan Vogt. Cows are housed in a sand-bedded freestall barn and are milked in a double-10 parallel parlor retrotted in our old tie stall. All replacements are raised on-site. We have eight employees who work with us. We harvest all of our forages in partnership with Meyer Dairy and McAndrews Dairy. Each of us own pieces of forage equipment and trade hours. We started chopping together 10 years ago as a way of affording dependable equipment and the help to put up forages quickly. What forages do you harvest? We raise corn, alfalfa and occasionally double-crop rye and sorghum-sedan grass for heifers. How many acres of crops do you raise? We manage a total of 700 acres of tillable ground on which we raise 400 acres of corn, 300 of which is for silage, 180 acres of alfalfa, and the remainder is in soybeans, rye and sorghum-sedan grass. Describe the rations for your livestock. Lactating cows are fed a one-group total mixed ration. All ingredients are
based on dry matter pounds. Lactating cows receive 26.4 pounds of conventional silage, 11.6 pounds of haylage, 10.3 pounds of our custom mix and 6.5 pounds of corn. Dry cows get 2.8 pounds of straw, 7.2 pounds of canary grass, 18.6 pounds of silage, 3 pounds of soybean meal, and ve avors of vitamins and trace minerals. We feed heifers two rations consisting of the same ingredients of silage, haylage and sorghum-sedan grass at different rates to six months conrmed pregnant and springers. What quality and quantity do you harvest of each crop? Mother Nature usually gets to decide what quality feed you put up. We judge our quality not by nutrients but by how stable the feed is and how it feeds out. For haylage, we chop about 2,000 tons on four crops. For silage, we chop about 5,500 tons. For our rye and sorghum-sedan grass, we aim for as many tons as possible being that it is for heifer feed. Describe your harvesting techniques for alfalfa and corn silage. We make an honest effort to get our rst crop off in late May and early June to allow some exibility to get
MARK KLAPHAKE/DAIRY STAR
Ethan (leŌ) and Aaron Vogt stand in their freestall barn Oct. 9 on their dairy near Sauk Centre, Minnesota. The brothers, alongside their dad, Ken, milk 300 cows four crops off before Sept. 8. For alfalfa, we cut with two windrowers, merge ve 16foot rows together at wilt, and chop shortly after. For silage, we are after starch, so we chop when the cob is ready and not so much based on moisture.
Usually, we can get desired cob maturity and still hang around that 65% moisture, but this year, the cob was in survivor mode and held all the moisture, so silage was all chopped around 60%.
What techniques do you use to store, manage and feed your forages? All our forages get inoculant at the chopper Turn to FORAGE PROFILE | Page 20
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Con�nued from FORAGE PROFILE | Page 18 and are packed to the best of our ability in drive-over piles. They are covered with Silostop barrier, 5 mil plastic, and weighed down generously with tire beads. Both haylage and silage piles run parallel with each other, so as we add new forages, we simply start feeding from the opposite end and continue piling new feed on the opposite end. Other than the three months between rst crop haylage and new crop silage, the faces of each pile are within 50 feet of each other, making for very efcient mixing. Both haylage and silage piles are too big for the amount of cows fed, so we have to manage our face. We do this by facing 12 inches deep on half of each pile, then 12 inches
deep on the other half the next day. The most dry matter loss comes in the rst 24 hours on the face, so this is how try to mitigate some of that. Another way we manage our face is not cutting plastic back before it needs to be. Nothing heats like rained-on forages, so we do our best to not let that happen. The nal technique we use, and by far the most unpopular with our kids, is continuously throwing beads back on the pile instead of taking off as we cut plastic. The amount of continuous down pressure on the top 12 inches of the pile once you get six beads deep is way more than what we can do with a tractor. And, our kids get countless core workouts throwing beads back. MARK KLAPHAKE/DAIRY STAR
Abe and A�on Vogt toss beads back on their haylage pile Oct. 9 near Sauk Centre, Minnesota. Instead of taking the beads off the pile, the Vogts toss them back to keep con�nuous pressure on the top 12 inches of the pile.
MARK KLAPHAKE/DAIRY STAR
The Vogts try to manage the quality of their silage and haylage piles by facing 12 inches at a �me. They harvest around 2,000 tons of haylage and 5,500 tons of silage.
How does quality forages play in the production goals for your herd? Quality forages play a part in our production goal. As mentioned earlier, we are more after quality feed at feed out and not so much on high relative feed value. Fresh feed that is free of molds and toxins entices higher intakes and contributes to overall cow health.
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Dairy Star • Saturday, October 14, 2023 • Page 21
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COMBINES
JD 9400 1992, 2WD, Singles, 4899 hrs., 3267 Sep. hrs., #567134 .............$17,500 JD 9550 2002, PRWD, Singles, 5211 hrs., 3600 Sep. hrs., #570006 ...........$43,500 JD 9600 1990, 2WD, Duals, 6391 hrs., 4206 Sep. hrs., #570559................$15,900 JD 9600 1991, PRWD, Duals, 5313 hrs., 3614 Sep. hrs., #567724 .............$24,900 JD 9600 1995, 2WD, Singles, 4000 hrs., #568110 .....................................$28,900 JD 9560 STS 2004, 2WD, Duals, 4638 hrs., 2982 Sep. hrs., #567094.........$52,500 JD 9570 STS 2009, 2WD, Singles, 2791 hrs., 1812 Sep. hrs., #568965 ......$79,900 JD 9570 STS 2008, PRWD, Duals, 3464 hrs., 2237 Sep. hrs., #568406 ......$99,500 JD 9570 STS 2009, 2WD, Duals, 2367 hrs., 1597 Sep. hrs., #556547.......$104,900 JD 9570 STS 2011, 2WD, Singles, 2019 hrs., 1231 Sep. hrs., #555820 ....$132,500 JD 9650W 2000, 2WD, Duals, 3680 hrs., 2665 Sep. hrs., #568122 ............$45,000 JD 9670 STS 2009, PRWD, Duals, 4075 hrs., 2950 Sep. hrs., #568814 ......$78,400 JD 9750 STS 2003, 2WD, Duals, 5105 hrs., 3367 Sep. hrs., #565004.........$37,500 JD 9770 STS 2008, PRWD, Singles, 3480 hrs., 2448 Sep. hrs., #569958 ....$99,900 JD 9770 STS 2010, PRWD, Duals, 2058 hrs., 1558 Sep. hrs., #567790 ....$120,800 JD 9770 STS 2011, 2WD, Duals, 3289 hrs., 2111 Sep. hrs., #569747.......$144,000 JD 9860 STS 2004, PRWD, Duals, 3924 hrs., 2537 Sep. hrs.#559820 ........$55,000 JD 9870 STS 2009, PRWD, Duals, 3579 hrs., 2579 Sep. hrs., #563914......$94,500 JD 9870 STS 2010, PRWD, Duals, 3450 hrs., 2425 Sep. hrs., #568308 ......$94,500 JD 9870 STS 2008, PRWD, Duals, 3261 hrs., 2494 Sep. hrs., #566621 ......$97,500 JD 9870 STS 2011, 2WD, Duals, 3809 hrs., 1747 Sep. hrs., #567383.......$109,900 Gleaner R52 1992, 2WD, Singles, 4387 hrs., 3275 Sep. hrs., #570629 .....$22,900 JD S660 2014, PRWD, Duals, 1732 hrs., 1317 Sep. hrs., #532082............$189,500 JD S670 2013, 2WD, Duals, 3512 hrs., 2324 Sep. hrs., #567643..............$114,900 JD S670 2012, 2WD, Duals, 3021 hrs., 2019 Sep. hrs., #569358..............$122,500 JD S680 2012, PRWD, Duals, 4022 hrs., 2560 Sep. hrs., #570527..............$99,900 JD S680 2012, 2WD, Duals, 2756 hrs., 2032 Sep. hrs., #552659..............$119,900 JD S680 2013, PRWD, Duals, 2851 hrs., 1892 Sep. hrs., #566617............$147,000 JD S680 2012, 2WD, Duals, 2631 hrs., 1790 Sep. hrs., #548165..............$147,500 JD S680 2013, PRWD, Duals, 2575 hrs., 1906 Sep. hrs., #563909............$160,000
JD S680 2013, PRWD, Duals, 2485 hrs., 1604 Sep. hrs., #551147............$165,000 JD S680 2014, PRWD, Duals, 2331 hrs., 1575 Sep. hrs., #555096............$169,900 JD S680 2014, PRWD, Duals, 2349 hrs., 1668 Sep. hrs., #531966............$195,000 JD S680 2017, PRWD, Duals, 1516 hrs., 1053 Sep. hrs., #273646............$219,900 JD S680 2017, PRWD, Duals, 1961 hrs., 1350 Sep. hrs., #570488............$239,500 JD S690 2014, PRWD, Singles, 3311 hrs., 2352 Sep. hrs., #569897 .........$132,500 JD S690 2014, PRWD, Duals, 2284 hrs., 1440 Sep. hrs., #568112............$139,000 JD S690 2015, PRWD, Tracks, 2400 hrs., 1615 Sep. hrs., #550872 ...........$232,900 JD S690 2017, PRWD, Duals, 2512 hrs., 1605 Sep. hrs., #568113............$239,000 JD S690 2017, PRWD, Duals, 2105 hrs., 1461 Sep. hrs., #552684............$249,900 JD S690 2017, PRWD, Duals, 1433 hrs., 1187 Sep. hrs., #549457............$280,700 JD S760 2019, 2WD, Duals, 1210 hrs., 871 Sep. hrs., #565714................$279,900 JD S770 2018, PRWD, Duals, 2261 hrs., 1652 Sep. hrs., #549678............$259,900 JD S770 2021, PRWD, Duals, 569 hrs., 486 Sep. hrs., #554050................$405,000 JD S770 2022, PRWD, Floaters, 41 hrs., 20 Sep. hrs., #563704 ................$546,000 JD S770 2022, PRWD, Duals, 281 hrs., 195 Sep. hrs., #554014................$560,000 JD S770 2022, PRWD, Duals, 291 hrs., 148 Sep. hrs., #567222................$564,900 JD S770 2022, PRWD, Duals, 150 hrs., 91 Sep. hrs., #567225..................$574,900 JD S780 2018, PRWD, Duals, 2764 hrs., 1901 Sep. hrs., #567178............$234,900 JD S780 2018, PRWD, Duals, 1525 hrs., 1130 Sep. hrs., #551736............$305,000 JD S780 2018, 2WD, Duals, 1223 hrs., 826 Sep. hrs., #555412................$319,000 JD S780 2020, PRWD, Singles, 1551 hrs., 1204 Sep. hrs., #531610 .........$349,000 JD S780 2020, PRWD, Duals, 1495 hrs., 1145 Sep. hrs., #191082............$349,000 JD S780 2020, PRWD, Duals, 1298 hrs., 941 Sep. hrs., #550187..............$369,000 JD S780 2020, PRWD, Duals, 850 hrs., 725 Sep. hrs., #570656................$419,000 JD S780 2021, PRWD, Duals, 596 hrs., #569341 .....................................$515,000 JD S780 2021, PRWD, Duals, 500 hrs., 300 Sep. hrs., #567515................$519,900 JD S780 2022, PRWD, Duals, 602 hrs., 420 Sep. hrs., #569414................$529,000 JD S780 2022, PRWD, Duals, 474 hrs., 347 Sep. hrs., #563635................$549,000 JD S780 2022, PRWD, Duals, 461 hrs., 353 Sep. hrs., #552362................$549,000 JD S780 2022, PRWD, Floaters, 441 hrs., 323 Sep. hrs., #553546 ............$549,900
JD S780 2022, PRWD, Duals, 242 hrs., 183 Sep. hrs., #554094................$565,000 JD S780 2022, PRWD, Floaters, 294 hrs., 170 Sep. hrs., #554623 ............$569,000 JD S780 2022, PRWD, Duals, 421 hrs., 262 Sep. hrs., #568072................$569,900 JD S780 2022, PRWD, Duals, 110 hrs., 73 Sep. hrs., #557141..................$574,900 JD S780 2022, PRWD, Duals, 263 hrs., 165 Sep. hrs., #567271................$585,000 JD S780 2022, PRWD, Tracks, 324 hrs., 231 Sep. hrs., #563619 ...............$619,000 JD S780 2022, PRWD, Tracks, 314 hrs., 238 Sep. hrs., #554013 ...............$619,000 JD S780 2022, PRWD, Tracks, 300 hrs., 280 Sep. hrs., #561020 ...............$623,000 JD S780 2022, PRWD, Floaters, 13 hrs., #565897....................................$629,900 JD S790 2019, PRWD, Duals, 1856 hrs., 1426 Sep. hrs., #532032............$299,000 JD S790 2018, PRWD, Duals, 1655 hrs., 1218 Sep. hrs., #549845............$309,000 JD S790 2018, PRWD, Duals, 1473 hrs., 1055 Sep. hrs., #549846............$329,000 JD S790 2018, PRWD, Duals, 1576 hrs., 1000 Sep. hrs., #552352............$329,000 JD S790 2021, PRWD, Singles, 950 hrs., 770 Sep. hrs., #557277 .............$479,000 JD S790 2020, PRWD, Floaters, 730 hrs., 485 Sep. hrs., #568213 ............$497,000 JD S790 2021, PRWD, Duals, 717 hrs., 526 Sep. hrs., #555189................$499,500 JD S790 2021, PRWD, Duals, 863 hrs., 551 Sep. hrs., #565421................$499,900 JD S790 2020, PRWD, Singles, 664 hrs., 425 Sep. hrs., #568212 .............$501,000 JD S790 2021, PRWD, Tracks, 895 hrs., 530 Sep. hrs., #191075 ...............$549,500 JD S790 2022, PRWD, Singles, 520 hrs., 314 Sep. hrs., #563815 .............$579,500 JD S790 2022, PRWD, Duals, 337 hrs., 269 Sep. hrs., #554381................$579,500 JD S790 2022, PRWD, Duals, 447 hrs., 302 Sep. hrs., #552839................$579,500 JD S790 2022, PRWD, Duals, 471 hrs., 316 Sep. hrs., #566694................$579,900 JD S790 2022, PRWD, Duals, 250 hrs., 155 Sep. hrs., #563325................$599,900 JD S790 2022, PRWD, Duals, 480 hrs., 368 Sep. hrs., #566460................$624,900 JD S790 2022, PRWD, Singles, 154 hrs., 90 Sep. hrs., #557140 ...............$629,900 JD S790 2022, PRWD, Duals, 25 hrs., 20 Sep. hrs., #560618 ...................$639,500 JD S790 2022, PRWD, Singles, 25 hrs., 20 Sep. hrs., #560619 .................$639,500 JD S790 2022, PRWD, Tracks, 66 hrs., 21 Sep. hrs., #553771 ...................$695,000 JD X9 1100 2021, PRWD, Tracks, 947 hrs., 735 Sep. hrs., #552917..........$749,000 JD X9 1100 2021, PRWD, Tracks, 891 hrs., 715 Sep. hrs., #552921..........$769,000
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Page 22 • Dairy Star • Saturday, October 14, 2023
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Dairy Star • Saturday, October 14, 2023 • Page 23
From calf to cow, Blue Star Dairy Farms on cutting edge of progress
Focused on results
By Stacey Smart
stacey.s@dairystar.com
DEFOREST, Wis. — The trademark blue barns and buildings of Blue Star Dairy Farms gives a pleasing pop of color to an operation welcoming in its fourth generation. In the Meinholz family since 1946, the farm has transpired from humble beginnings into a dairy now milking 2,100 cows at two sites. The farm has 45 employees between both locations, including many family members. Currently Blue Star Dairy Farms is a family partnership between two third-generation brothers, Craig and Brian Meinholz, and Jim Hahn, who started working for the farm 22 years ago when he was 14 years old and recently became a partner. The fourth generation is showing interest in the farm as well. One has completed college and returned to the farm, and others are planning to do the same at this point. On Oct. 5, the Meinholz family welcomed guests from Kyrgyzstan, Argentina, Iran and the U.S. as part of
STACEY SMART/DAIRY STAR
Blue Star Dairy Farms near DeForest, Wisconsin, was established in 1946 and is currently a family partnership between two third-generaƟon brothers, Craig and Brian Meinholz, as well as Jim Hahn. Members of the fourth generaƟon are also starƟng to return to the farm. dairy farm tours sponsored by Global Cow and Global Dairy Outreach during World Dairy Expo. During the tour, the farm’s manager, Sherri Meinholz, described the farm’s operations. Cows at Blue Star Dairy Farms are milked three times a day in Germania herringbone parlors. The Meinholz family milks 900 head at their main location in DeForest in a double-16 parlor built in 1994 and 1,200 cows at their Arlington location in a double-18 subway-style parlor built in 2003. The milking parlors incorpo-
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rate the Amilk weighing system which monitors daily milk weights, activity, conductivity and more for each cow. The herd is 100% Holstein, including three Red and Whites. Cows average 100 pounds of milk per day. The farm’s milk is shipped to Grande. “All of our cows calve at the DeForest location, and all youngstock are raised here as well,” Sherri Meinholz said. “The Arlington location is only for milking.” All lactating cows are housed in sand-bedded freestall
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Sherri Meinholz barns that feature thermostatically controlled sprinklers and fans, all of which contribute to cow comfort. During the tour, the group traveled past the maternity pens where a cow was in labor. “We really try to take a hands-off approach to calving,” Meinholz said. “Only specic employees are trained to do this job, and they know what to watch for. They visu-
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ally monitor the calving, and if everything is progressing normally, they do not manually check her unless she has gone over a certain amount of time or is having issues.” Meinholz said they do research studies with the University of Wisconsin-Madison, and different approaches to dealing with calvings was one study done on their farm. Blue Star Dairy Farms prides itself on providing excellent calf care and having success in getting calves off to the best possible start. “Our calf mortality rate is only 0.5%,” Meinholz said. “Some people don’t count deaths until 24 or 48 hours, but we count everything from the time of birth. If it made it to the calf barn, then it’s a death loss in the calf barn regardless of whether or not there was something we could do to x it.” Calves are raised in two 119-stall, naturally ventilated barns that are connected by an enclosed breezeway. The barns feature heated ooring and ventilation tubes. Calves are fed two feedings of pasteurized colostrum with a Brix score of at least 22. Depending on the Brix rating, a balancer is added to the colostrum to ensure adequate total solids. Blood is drawn on all calves at a couple days of age to obtain a total protein score. Turn to BLUE STAR | Page 25
Page 24 • Dairy Star • Saturday, October 14, 2023
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ConƟnued from BLUE STAR | Page 23 “This helps us know how many immunoglobulins that calf absorbed from the colostrum,” Meinholz said. “Our total protein scores have gotten so much better and more consistent since doing a second colostrum feeding and being extra picky about everything related to colostrum.” During their rst three days in the calf barn, calves are fed by bottle before switching to a bucket on day No. 4. Calves receive 4 quarts of milk twice daily. They start weaning at 7 weeks of age and get 2 quarts of milk twice a day during the rst week of weaning and 1 quart twice a day during the second week. Calves are moved to open-front bedding pack barns at 10-11 weeks of age. Performing lung ultrasounds on all calves at three different times has dramatically boosted Blue Star Dairy’s calf program, resulting in healthier, larger calves. “I am a huge believer in the lung The Meinholzes raise crops to ultrasounds, and I contribute our low make feed for their cattle, and they also death loss to this, along with some sell additional crops. They grow corn, other changes we have made over the alfalfa hay, soybeans, wheat, rye, peas past few years,” Meinholz said. “It has and oats. Manure is applied to the elds been so benecial. Our calves don’t get by dragline hose. as sick, if they get sick at all. We can “We weigh everything that comes see lesions in a calf’s lung before they in and out of the eld,” Meinholz said. show clinical symptoms. They may “It helps us have really good records for seem ne, but they are already possi- feed inventory.” bly getting sick, and we can treat them Before installing a sand-separating ahead of time.” system at each farm, the Meinholzes It is a practice the Meinholzes have were using eight to 10 loads of sand per been doing for nearly four years, and week at each location. calf gain has improved substantially “When we put the manure out, it as a result. Prior to doing ultrasounds, would wreak havoc on our pumps, etc., the average move-out weight was 180 because sand is hard on equipment,” to 200 pounds. Now, it is 230 to 240 Meinholz said. pounds. They switched to Mississippi River “We have healthier calves that are bottom sand which has a larger particle gaining much more weight because size, making it easier to reclaim after we are treating proactively,” Meinholz being washed. Now, the Meinholzes use said. about eight to 10 loads per year at each
Dairy Star • Saturday, October 14, 2023 • Page 25 STACEY SMART/DAIRY STAR
Calves are raised in two 119-stall naturally venƟlated barns at Blue Star Dairy Farms near DeForest, Wisconsin. The barns are connected by an enclosed breezeway. A cow is milked at Blue Star Dairy Farms’ DeForest locaƟon Oct. 5 in the farm’s double-16 parlor. The Meinholz family milks 900 head at this locaƟon and 1,200 cows at their Arlington locaƟon.
location. Sand is added to stalls once per week. Once a year, they remove all of the sand and add all new sand. As the Meinholz family continues to advance their operation, they look for opportunities to reduce costs and increase protability. With eyes focused on the future, they are also looking forward to bringing on additional members of the next generation in the coming years. “They have a wonderful opportunity here, but they have to love it,” Mein-
holz said. “We don’t want them to think they’re expected to come back.”
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Page 26 • Dairy Star • Saturday, October 14, 2023
Aziza reaches high production at Breezy Ridge Farm
Still sassy at 17
By Danielle Nauman danielle.n@dairystar.com
EMERALD, Wis. — On Oct. 6, 2006, a calf was born on a small St. Croix County dairy farm. While all calves are born with the promise and hope of being destined for great things, no one who was there to feed her the rst bottle of colostrum could have known what the future would bring for that particular calf. “We bought four embryos at a Mayerlane sale, and we got two pregnancies,” Michelle McNamara said. “Aziza was the only heifer calf.” Seventeen years later, Mayerlane Throne Aziza-ET still lives in a tie stall as a member of the milking herd at Breezy Ridge Farm, and her lifetime production stands at over 382,000 pounds of milk, milking in her ninth heifer calf. Breezy Ridge Farm is owned by Mike McNamara,
PHOTO SUBMITTED
Michelle McNamara, with her niece and nephew Lydia and Roman McNamara-Weidling, poses for a photo with 17-year-old Aziza Oct. 1 in the pasture on their farm near Emerald, Wisconsin.
who operates the Emerald farm with his children Michelle, Jennifer, Mark and Julie. They milk 60 cows on the northwestern Wisconsin farm. Aziza was the rst cow on the McNamaras’ farm to reach the 300,000-pound lifetime milk benchmark. The McNamaras were excited for the future of the calf. As a Timlynn ThroneET daughter from Sildahl Rudolph Allstar-ET EX-92
3E GMD DOM, the genetic potential of the calf was great. However, early in her life, Aziza’s story did not look promising. As a bred heifer, she aborted her rst calf, sired by the popular Braedale Goldwyn, six months into the pregnancy. Not quite ready to write Aziza off because of her genetic potential, the McNamaras brought her in to the barn and started milking her. “She had this tiny little
udder, and she hardly gave any milk at all, but our vet recommended bringing her in to milk so that she didn’t get old and fat,” McNamara said. “Her rst lactation was terrible; she only made just over 14,000 pounds of milk; but we got her bred back and were willing to give her a second chance.” The second lactation went signicantly better for Aziza, and she began to earn a place
in the hearts of the McNamaras as she completed a 365day record just shy of 33,000 pounds of milk at the age of 2 years, 7 months. She would continue making those kinds of records, calving in at fairly regular intervals, but life was not always smooth sailing for Aziza. “When she was almost 6, she somehow nicked a vein in her udder, and she was gushing blood from that,” McNamara said. “The vet was able to stitch her up, and she bounced right back from that.” Not only did Aziza turn into high-producing cow, she is pretty to look at, scoring EX-90 at 6 years of age. Eventually, at the age of 13 years, she would be raised to a classication score of EX-91. While she has not been a particularly prolic producer of daughters for the McNamaras, Aziza has been around long enough to make her presence felt genetically in their herd. There are four generations of Aziza’s family on the farm “As she has gotten older, we have had more trouble getting her bred back,” McNamara said. “I’ve had our Turn to MCNAMARA | Page 27
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Dairy Star • Saturday, October 14, 2023 • Page 27
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Page 28 • Dairy Star • Saturday, October 14, 2023
Warm-Up Calf Jackets by
PS Form 3526
Statement of Ownership, Management, and Circulation (Requester Publications Only)
1. Publication Title STAR PUBLICATIONS, LLC/DAIRY STAR
2. Publication Number 20355
4. Issue Frequency SEMI-MONTHLY
5. Number of Issues Published Annually 6. Annual Subscription Price 24 $ 40.00
ISSN
7. Complete Mailing Address of Known Office of Publication 522 SINCLAIR LEWIS AVE SAUK CENTRE, STEARNS, MN 56378-1246
• 3M Thinsulate™ lining traps and holds heat • Outer shell keeps calves dry • No-VELCRO® design • 2 year warranty
3. Filing Date 09/28/2023
Contact Person JOYCE FRERICKS Telephone (320) 352-6303
8. Complete Mailing Address of Headquarters or General Business Office of Publisher 522 SINCLAIR LEWIS AVE SAUK CENTRE, MN 56378-1246
9. Full Names and Complete Mailing Addresses of Publisher, Editor, and Managing Editor Publisher (Name and complete mailing address) MARK KLAPHAKE 522 SINCLAIR LEWIS AVE SAUK CENTRE, MN 56378-1246 Editor (Name and complete mailing address) MARK KLAPHAKE 522 SINCLAIR LEWIS AVE SAUK CENTRE, MN 56378-1246 Managing Editor (Name and complete mailing address) MARK KLAPHAKE 522 SINCLAIR LEWIS AVE SAUK CENTRE, MN 56378-1246
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Complete Mailing Address
MARK KLAPHAKE
41835 COUNTY ROAD 184, SAUK CENTRE, MN 56378-8183
MELISSA TRAEGER
919 LAKE SHORE DR, SAUK CENTRE, MN 56378-1043
NATASHA BARBER
22 16TH AVE SW UNIT 122, RICE, MN 56367-4630
JOYCE FRERICKS
1208 PARK LN, SAUK CENTRE, MN 56378-1822
NANCY POWELL
701 10TH ST S, SAUK CENTRE, MN 56378-1736
TIMOTHY VOS
35704 STATE HIGHWAY 238, ALBANY, MN 56307-9679
AMANDA THOOFT 11162 251ST AVE, SAUK CENTRE, MN 56378-4826 11. Known Bondholders, Mortgagees, and Other Security Holders Owning or Hoding 1 Percent or More of Total Amount of Bonds. Mortgages, or Other X None Securities. If none, check box Full Name Complete Mailing Address
13. Publication Title
14. Issue Date for Circulation Data Below
STAR PUBLICATIONS, LLC/DAIRY STAR 15. Extend and Nature of Circulation
08/26/2023 Average No. Copies Each Issue No. Copies of Single Issue During Preceding 12 Months Published Nearest to Filing Date
a. Total Numbers of Copies (Net press run)
15252
14928
9592
9268
0
0
0
0
0
0
9592
9268
4409
4545
0
0
0
0
936
836
e. Total Nonrequested Distribution (Sum of 15d (1), (2), (3), (4))
5345
5381
f. Total Distribution (Sum of 15c and 15e)
14937
14649
Outside County Paid/Requested Mail Subscriptions stated on PS Form 3541. (Include direct written request from recipient, telemarketing and Internet requests from (1) recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser's proof copies, and exchange copies.) b. Legitimate In-County Paid/Requested Mail Subscriptions stated on Paid PS Form 3541. (Include direct written request from and/or recipient, telemarketing and Internet requests from Requested (2) recipient, paid subscriptions including nominal rate Distribution subscriptions, employer requests, advertiser's proof (By Mail copies, and exchange copies.) and Sales through Dealers and Carriers, Street Vendors, Outside (3) Counter Sales, and Other Paid or Requested Distribution the Mail) Outside USPS Requested Copies Distributed by Other Mail Classes (4) Through the USPS (e.g. First-Class Mail) c. Total Paid and/or Requested Circulation (Sum of 15b (1), (2), (3), (4)) Outside County Nonrequested Copies stated on PS Form 3541 (include Sample copies, Requests Over 3 years old, Requests induced by a Premium, Bulk (1) Sales and Requests including Association Requests, Names obtained from Business Directories, Lists, and other soruces) d. NonreIn-County Nonrequested Copies stated on PS Form quested 3541 (include Sample copies, Requests Over 3 Distribution years old, Requests induced by a Premium, Bulk (2) (By Mail Sales and Requests including Association Requests, and Names obtained from Business Directories, Lists, Outside the and other soruces) Mail) Nonrequested Copies Distributed Through the USPS (3) by Other Classes of Mail (e.g. First-Class Mail, Nonrequestor Copies mailed in excess of 10% Limit Nonrequested Copies Distributed Outside the Mail (4) (include Pickup Stands, Trade Shows, Showrooms and Other Sources)
g. Copies not Distributed
315
279
h. Total (Sum of 15f and 15g)
15252
14928
64.22 %
63.27 %
0
0
0
0
0
0
0.00 %
0.00 %
i. Percent Paid and/or Requested Circulation ((15c / 15f) times 100) 16. If total circulation includes electronic copies, report that circulation on lines below. a. Requested and Paid Electronic Copies(Sum of 15c and 15e) b.
Total Requested and Paid Print Copies(Line 15c) + Requested/Paid Electronic Copies
Total Requested Copy Distribution(Line 15f)+ Requested/Paid c. Electronic Copies Paid and/or Requested Circulation (Both print and Electronic d. Percent Copies) I Certify that 50% of all my distributed copies (Electronic & Print) are legitimate requests.
17. Publication of Statement of Ownership for a Requester Publication is required and will be printed in the 10/14/2023 issue of this publication. 18. Signature and Title of Editor, Publisher, Business Manager, or Owner Title Joyce Frericks
Date Business Manager
09/28/2023 22:36:24 PM
I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties). PS Form 3526-R, September 2007 (Page 2)
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Do you have an upcoming auction? Advertise it in the Dairy Star - call 320-352-6303 for more information.
Dairy Star • Saturday, October 14, 2023 • Page 29
women
IN DAIRY
Tell us about your farm and family. My husband, Tyler, and son, Carson. I work part time on my husband’s family farm, Brost Farms. We milk three times a day in a double-12 herringbone parlor. We farm about 1,800 acres each year. Mixed with the herd is a small herd of registered high-type Holsteins and Red and White cattle that came from my parents’ dairy farm when they retired in 2021. The herd is averaging about 92 pounds of milk per cow per day. What is a typical day like for you on the dairy? I work part time as relief help on the farm. I work in town as a customer service representative at AgCountry Farm Credit Services. After work and weekends, I help with calf care and the occasional milking. I help manage the registered herd, making breeding decisions for them. What decision have you made in the last year that has beneted your farm? Focusing on the genetics in the registered herd has allowed those cows to thrive in their transition from a tiestall herd to parlor life. They are competitive in herd health and milking with the other cattle. Tell us about your most memorable experience working on the farm. Some of my favorite day-to-day moments include the occasional milking shift with my husband when we ll in for employees. It’s not that often that we get such opportunities to chat and enjoy the cows together. What have you enjoyed most about dairy farming or your tie to the dairy industry? The cattle have been my favorite part about dairy farming. I love the challenge of picking out the right sires and seeing the calves develop into pretty and productive cows. Now I get to bring my son along for the ride, and seeing him begin to interact with the calves has been great.
Jade Pinter-Brost Medford, Wisconsin Taylor County 615 cows
What is your biggest accomplishment in your dairy career? In 2022, we exhibited our rst cow at World Dairy Expo. Lonely-Mile CharismaRed placed 10th in a competitive junior 3-year-old class. It has been such a blast developing a strong cow family with consistent type. What are things you do to promote your farm or the dairy industry? I keep a social media page for LonelyMile Holsteins that is updated with highlights from the farm. In the past, I have been active in the FFA Alumni. Attending local county fairs with my show string each year also gives me plenty of opportunities to interact with the public. What advice would you give another woman in the dairy industry? The dairy industry is a tough space to be a woman in some days. Keep your faith and determination and it will all pay off eventually. My favorite motto is, “Faith, family, farming.” This is something we all live by to keep going day by day. What is a challenge in the dairy industry you have faced and how did you overcome it? I have had the unique opportunity of growing up on a smaller 77-cow farm, milking in a tiestall barn. I had to adjust to a larger milking facility. It has been interesting, changing my mindset and seeing what works for each type of facility. Getting the chance to milk and own cattle in both environments has made me a stronger person and given me the knowledge to develop better cows that excel in all types of herds. When you get a spare moment, what do you do? I am a young millennial; when I have spare time, I binge watch the current show I am on and stare at my dozens of half-nished crafts in my craft room.
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Page 30 • Dairy Star • Saturday, October 14, 2023
www.extension.umn.edu/dairy
Managing ies on the dairy Flies are a consistent issue on many face ies live up to their name, congregatdairy farms. Fly management is important ing around the eyes and nostrils. Horn ies to help minimize behaviors in cattle that are named somewhat counterintuitively; may affect yield such as bunching, tail they do not visit horns, but rather backs, switching or head throwing. Flies also have sides and bellies. the potential to transmit diseases. Winter is In the barn or feedlot, stable ies take a good time to think about your y preven- a blood meal from cattle, and their bites are tion and management plans. quite painful. Cattle often react Different species of ies to stable ies by spending energy bother cattle in different locations on behaviors like tail switching on the farm. The typical culprits and foot stomping. Stable ies in Minnesota are stable ies, may also cause cattle to bunch. houseies, face ies and horn Houseies do not bite but can be ies. Identifying the type of y found feeding on secretions from you are dealing with along with the nose and eyes. In general, understanding their life cycle is houseies are mostly a nuisance key to developing an effective y and cause minimal avoidance bemanagement plan. haviors. To determine which ies are By Claire LaCanne Face ies do not bite, but University of pestering your livestock, you can they do feed on secretions from Minnesota investigate a few factors. First, the nose, eyes and wounds. These think about what kind of housing/ ies actually scrape the eyeball grazing situation you have. Stable ies and to get uid from the surface of conjunctihouseies, sometimes collectively consid- va. This feeding can irritate cattle and can ered lth ies or premise ies, originate in spread pathogens; in fact, the major ecodebris such as spoiled or spilled feed, bed- nomic impact of face ies is the cost assoding, decaying organic matter and manure. ciated with the treatment of pink eye. You They are typically in conned areas such as may notice ear apping and head shaking if barns and feedlots. Face ies and horn ies cattle are being pestered by face ies. are associated with dung pats in pasture. Horn ies are considered the most ecoDifferent species of ies can be found nomically damaging insect pest affecting in different locations on the animal; some pastured cattle. Heavy horn y infestations species visit the face, some visit legs and so can result in substantially reduced weight on. As for the lth ies, stable ies tend to gain and signicant economic losses. visit the legs of cattle. Houseies are less After you have determined what kind of specic about where they visit, though they ies are causing issues, you can be strategic typically spend time around the face, visit- about how to manage them. To manage staing liquid secretions. For the pasture ies, ble ies and houseies, start with sanitation.
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Do your best to remove possible breeding sites, like rotting hay or grain, manure piles and other decaying matter. Premise sprays can help as well, but ear tags, back rubbers, dusters and pour-on insecticides are not particularly effective on these lth ies. Ear tags are effective for managing face ies. Dust bags and back rubbers can also be effective if they are placed low enough to contact the animal’s face. Horn ies should be managed when you see around 200 ies per head of cattle. Options for horn y management include pour-ons, sprays, dust bags, feed additives and insecticide ear tags. Feed additive products contain insecticides that pass through the animal’s digestive system and kill horn y larvae in the manure. These products are effective at reducing the number of larvae, but they do not necessarily mean you will have fewer adult ies because adult ies can easily move to and from neighboring herds. If you use ear tags, be sure to rotate the active ingredient of your tags to help minimize resistance issues. Some animals, even some other insects, are considered natural enemies of ies because they either feed on ies or their larvae (maggots) or parasitize them. Research is not conclusive as to whether predators or Dana Adams, adam1744@umn.edu 320-204-2968
Les Hansen hanse009@umn.edu 612-624-2277
Brenda Miller nels4220@umn.edu 320-732-4435
Joe Armstrong armst225@umn.edu 612.624.3610
Brad Heins hein0106@umn.edu 320-589-1711
Erin Royster royster@umn.edu
Luciano Caixeta lcaixeta@umn.edu 612-625-3130
Nathan Hulinsky huli0013@umn.edu 320-203-6104
Gerard Cramer gcramer@umn.edu 612-625-8184
Karen Johnson ande9495@umn.edu 320-484-4334
Marcia Endres miendres@umn.edu 612-624-5391
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Joleen Hadrich jhadrich@umn.edu 612-626-5620
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parasitoids signicantly suppress y populations. Chickens around the farmyard may provide some amount of help with y management. Chickens could also potentially t in some pasture grazing systems, following cattle to prey on larvae in dung pats. There are predatory beetles that eat y larvae in dung pats on pasture. There are also species of parasitoid wasps that lay their eggs inside y pupae. This ends up killing y pupae and prevents adult ies from emerging. You can attempt to attract these benecial, parasitoid wasps to your farm naturally by providing biodiverse habitat. Some companies also sell these wasps, often named something like y predators or dairy y parasites. Generally, these wasps are most effective in conned areas. If you are hoping to use other insects to help manage your y populations, you will want to choose a more selective insecticide, carefully select the areas in which you use insecticides or forego insecticides to protect your benecial insect populations. You will want to determine what kind of y is pestering your animals to gure out the best way to manage that particular y. Identifying the type of ies that you are dealing with on the dairy is essential to developing an effective y management plan.
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Updates from the nutrition conference
Dairy Star • Saturday, October 14, 2023 • Page 31
The Minnesota Nutrition Confer- duction. ence was held Sept. 20-21 in Mankato, Dr. Isaac Haagen was the last of the Minnesota. The conference welcomed University of Minnesota presenters. an excellent dairy session program He discussed his current work on the covering a wide range of topics from development of genetic traits measurneonatal nutrition, improving protein ing the feed efciency of preweaned utilization of dairy cows and updates dairy calves. He showed promising on forage nutrition of cattle. data demonstrating that feed The session kicked off efciency of calves was modwith research updates from erately heritable, and he sugthe University of Minnesota. gested that selecting for more I presented work from my lab feed efcient calves could comparing cow performance reduce feed costs early in and behavior of cows fed life and potentially select for with conventional total mixed cows that are more efcient. ration mixers versus those Dr. Gail Carpenter, from fed with automated feeding By Isaac Salfer Iowa State University, disrobots. We observed that nucussed several nutritional University of trient composition of the feed strategies for cows during the Minnesota bunk is generally more contransition period and heifers sistent across the day when transitioning from the preautomated feeding robots are used, weaning to the post-weaning period. and cow activity is generally increased She discussed how inammation is a in herds with these feeding systems as natural phenomenon during the tranwell. sition period, but minimizing “bad Dr. Brad Heins also gave a Uni- inammation” is key to preventing versity of Minnesota research update. metabolic disease. She discussed reMuch of his presentation focused on search on treating cows with anti-inongoing and upcoming research cen- ammatory drugs after calving, which tered on genetic and nutritional ap- improves milk production during the proaches to reduce methane in dairy ensuing lactation. She also provided cows. He discussed a current project practical strategies for reducing stress where they are feeding seaweed to in cows and calves, including improvgrazing animals and measuring the ing cleanliness, reducing pen moves impact on methane emissions of cows. and providing access to enough fresh, This presentation led to a lively discus- high-quality feed. sion by the audience about the various Our fth presenter was Leticia opportunities and challenges of using Marra Campos who is a Ph.D. candifeed additives to reduce methane pro- date studying under Dr. Mark Hani-
gan at Virginia Tech. She discussed her novel and exciting research looking at ways to use the feeding systems within milking robots to provide targeted amino acids to animals based on their specic requirements. The majority of her research to this point has been through modeling the impact of including amino acids within a robot pellet. They found that this can reduce feed costs and increase income-overfeed costs. Dr. Jeff Firkins, from Ohio State University, was our sixth presenter. His talk focused on feeding iso-acids to improve microbial efciency. Isoacids are small organic acids that are generated during rumen fermentation. They are used as growth factors for ber-degrading rumen bacteria and also can be used to make other required nutrients for the cow such as branchedchain amino acids. Adding iso-acids to the diet consistently improves microbial growth efciency and ber degradation. Under the right dietary conditions, iso-acids also have a positive impact on milk protein production. Our seventh presenter was Dr. Paul Kononoff, from the University of Nebraska. He discussed the advantages of including high-quality alfalfa in lactating dairy cow diets. They showed data demonstrating that when cows were allowed to choose between three qualities (low, medium and high relative feed value) they were able to differentiate and prefer higher-quality alfalfa. Kononoff also discussed up-
dates on measurement of forage fragility within feeds. Forage fragility is the ability for feed particles to break down and become less buoyant within the rumen. Dr. Luis Ferraretto, from the University of Wisconsin, was our nal presenter. His presentation focused on corn silage, especially examining factors affecting the fatty acid composition of forages. As he discussed, high concentrations of dietary polyunsaturated fatty acids can lead to reduced milk fat via diet-induced milk-fat depression. While not extremely dense in fatty acids, corn silage can have a major impact on the amount of unsaturated fatty acids in the diet because it typically makes up such a large percentage of the total diet and because the fatty acids present within corn silage are primarily polyunsaturated. Some of the factors that Ferraretto mentioned which can increase the polyunsaturated fatty acid concentration of corn silage include increased maturity, increased storage length, higher cut height and hybrid. Conventional corn silage is higher in fatty acids than brown midrib. All of these factors should be considered when formulating lactating cow diets. As evidenced by the diverse and relevant topics highlighted in the dairy program, the Minnesota Nutrition Conference was a great success. We hope to see as many of you as possible at the conference next year.
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Page 32 • Dairy Star • Saturday, October 14, 2023
Keeping dairy traditions alive
Father, daughter stay involved in Vernon County fair abby.w@dairystar.com
VIROQUA, Wis. — There is one time of year that has always been special to John Stoltz: the Vernon County Fair. Throughout his life, the fair has been special for many reasons including visiting as a young child with his family, discovering the love of showing as his kids got involved in dairy clubs and now serving as the dairy superintendent. One longstanding fair tradition has been having breakfast with his daughter. When Stoltz’s daughter, Heather Hiles, was 8 years old, she was showing a calf for the rst time. Stoltz and Hiles brought the calf to the fair the morning of the show, tied it in the barn and fed it. They decided to have breakfast at the Lion’s Club stand while the calf was eating, and a tradition was born. “We had pancakes and sausage, which they always serve at that time,” Stoltz said. “The next year we did the same thing, and we’ve been doing it every year since.” The pair have had breakfast at the fair together every year for the last 43 years. When
the fair was canceled in 2021 due to the pandemic, they were worried about skipping their tradition. They improvised by getting breakfast to-go from McDonald’s and meeting in the parking lot behind the dairy barn. Having breakfast together allows the pair to reminisce about all their fond fair memories and stay involved on the grounds. Stoltz grew up showing dairy cattle from his family farm. He purchased his own farm after serving in the U.S. Navy. He raised his family on the farm and milked cows until 2002, when his youngest daughter, Heidi, went to college. Throughout his farming career, the fair remained an important part of Stoltz’s life. His herd of 40 cows contained every breed at some point. Hiles and her sister both developed a love for showing, and Hiles recalls how much fun the fair was as a child. “It was always a big deal because we got out of school for the fair,” Hiles said. “We spent the whole week doing barn duty, showing or feeding, or riding (the carnival rides).” Heidi always celebrated her birthday at the fair with cake in
PHOTO SUBMITTED
Father and daughter John Stoltz and Heather Hiles stand on the grounds of the Vernon County Fair Sept. 16 in Viroqua, Wisconsin. The tradiƟon of having breakfast at the fair together began when Hiles was 8 years old and showing her rst calf, and it has conƟnued uninterrupted for 43 years. the barn. All their friends from different schools and clubs would participate. “That was back when you could raise feral kids,” Stoltz said. “It was all one big happy family.”
As a dairy club supervisor then, Stoltz said the camaraderie among families was special. All the club leaders looked out for each other’s kids, and all the kids knew they could go to any of the adults for help.
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When Stoltz’s daughters aged out of showing and went to college, Stoltz started showing in the open class. The rst year that Hiles was in college, she came home to help her dad in the open show, and they were able to continue their breakfast tradition. Stoltz showed until he sold his cows in 2001, at which time the fair needed a new superintendent. He lled the vacancy and said he has been happy to remain involved as dairy superintendent. “I enjoy it; I really do,” Stoltz said. “We’ve got a good group we work with.” Stoltz has watched the Vernon County Fair progress and change since his childhood and remembers when dairy families from surrounding counties brought cattle from their farms and the animals were housed in tents. Back then, a show ring was made from a snow fence. The important thing, Stoltz said, was gaining knowledge of the cattle. “You have to compare yours to the best in order to make yours better,” Stoltz said. “How do you know what you have unless you show against the best?” With a lifetime of dairy experience behind them, Stoltz and Hiles plan to keep one tradition the same: breakfast at the fair.
Dairy Star • Saturday, October 14, 2023 • Page 33
DAIRY PROFILE
Steven and Linda Schmidt Waupun, Wisconsin | Dodge County | 75 cows
How did you get into farming? We both were raised on dairy farms. We purchased our own dairy farm together in Waupun in 1998. What are your thoughts and concerns about the dairy industry for the next year? The milk prices that farmers receive is one of our biggest concerns. Non-farm people coming up with rules and regulations for farmers to follow is another concern. Farmers have the knowledge and respect to care for their animals better than city people. How do people expect the young generation to get started in their own dairy operation? What is a recent change you made on your farm and the reason for it? We are breeding our best animals to sexed semen and the rest of the herd to Angus for our highest return on the sale of calves. We are also using sand bedding for cow comfort, and we purchased a second skid loader to help with duties on the farm. Tell us about a skill you possess that makes dairy farming easier for you. Being able to take care of our own repairs and maintenance is helpful on the farm. For example, repairing a at tire will save you $50. We also do all our own record keeping. We’ve been around animals all of our lives and have found that if you take care of them, they’ll take care of you. What is the best decision you have made on your farm? Building our freestall barn in 2012 with milk cows on one side and dry cows and heifers on the other side was the best decision we have made on our farm. Building the freestall barn eliminated the daily manual feeding, cleaning
mangers, cleaning gutters, applying straw bedding and xing broken water pipes in the stanchion barn. The cows are bedded with sand, and animals are fed a total mixed ration, ensuring the feed ration is the same for each mouthful taken. Cattle also have bigger and better water sources in the freestall barn. What are three things on the farm that you cannot live without? 1. Each other — it takes teamwork. 2. Two skid loaders in case one breaks down. Skid loaders elevate a lot of manual labor. 3. Technology of computers and smartphones in order to stay on top of the day-to-day activities to run the farm and stay in touch with family off the farm. What strategies do you use to withstand the volatile milk prices? We take advantage of government and insurance programs and try to be conservative on purchases. How do you maintain family relationships while also working together? Since it’s only the two of us, there can only be one boss. And, we’re not saying who that is. What do you enjoy most about dairy farming? Running our own business as a ma-and-pa operation. Steven also likes improving the ancestry of our red cows that date back to 1972. In addition, we enjoy the challenges that arise unexpectedly which keep life interesting. What advice would you give other dairy farmers? Live within your means. Do as much of the work yourself without hiring it done. Diversify your investments into something other than farming. Don’t let
the hard times get the best of you. What are your plans for your dairy in the next year and ve years? In the next year, we are looking to purchase a power body brush for the cows, do barnyard concrete work and tear down two 20- by 60-foot pouredconcrete silos. In ve years, we hope to retire from the dairy industry and
work in the farm shop restoring tractors. There is also the possibility of renting out our dairy barn to help someone get started in dairy farming. How do you or your family like to spend time when you are not doing chores? We like to spend quality time visiting with family and catching up on the to-do list.
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Page 34 • Dairy Star • Saturday, October 14, 2023
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Farming with family
As dairy farmers, the work is never done. There are always chores that can be done. Nonetheless, we typically try to take it easy on Sundays and dedicate time for family. Most Sundays, we either visit my family or my husband’s family or do something as a family at home. The annual exception to this tradition is harvest season. This past Sunday, we were combining corn. We only worked for a few hours, just to get enough to ll our dryer bin. We asked one hired helper to haul boxes along with my husband, Jason, while my brother-in-law, Dan, drove the combine. Dan had his 6-yearBy Tiffany Klaphake old boy with him, and Staff Writer Jason and I had our two kids with us. Dan’s son and my daughter are best friends and like playing with each other since they see each other often. I was playing with all the kids in the yard while the guys got everything set up and ready to go. It was such a beautiful day outside, after almost two full weeks of gloomy skies and off-and-on rain showers. We nally got a day lled with pure sunshine. We needed the rain, so I am not complaining, but when I don’t see the sun for over a week, I get restless. Dan’s son learned to ride a bicycle on two wheels this summer, and my daughter loves riding the tricycle she recently got for her third birthday. They were riding circles around each other while my 1-year-old played with a toy truck off to the side. Then Dan started up the combine. All eyes turned to watch the ginormous green machine slowly back out of the shed. It turned and went off to the eld directly behind our barn. The kids watched it go then resumed playing. I thought for sure one of them would ask to go with, but I gured the guys would want to try it for a couple rounds before having the kids join. Sure enough, a short time later, Dan came back into the yard to ask his son to go for a ride. A very short time later, my daughter missed Dan’s son and asked to be with him. Thankfully, combine cabs are roomy and have buddy seats, autosteer and row sensors. Now the yard was quiet, so I walked around with my son, and we headed to the other side of the barn to watch the action. We came across Jason, who was hooking up another tractor to boxes. Jason only needs to extend his arms and our son immediately does the same, indicating that yes, indeed, he would like to go with Daddy. After taking care of a couple of tasks in the house, I jumped on our side-by-side and went back out in case any kids or adults needed anything. I snapped a couple of pictures and thought to myself, “We are spending the day as a family together.” Whether we are in different tractors, we are all working together to get the job done. During one of Jason’s breaks in unloading, he and the kids jumped on the side-by-side with me, and we drove up and down the eld alongside the combine to watch it unload on the go with the other tractor and wagon. The task had been done countless times that day but was still considered cool according to the youngsters and the young at heart, like my husband. Jason has always told me some of his fondest memories growing up were riding alongside his dad in the combine. Now, some of his fondest memories are driving combine or tractor with his kids riding alongside. We hope our kids will cherish these memories as much as we do.
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Welcome
October is full of many high-pressure days that are due to fall harvest, family and school farm tours, and World Dairy Expo. We have been harvesting corn silage and the fth cutting of hay, and we are very happy to say that we have the bunkers full and covered. This is a huge undertaking when help is limited to pull tarp and toss tire sidewalls. We welcomed every pair of hands possible, including our herdsman’s children — ages 5-13 — who were very excited to help and exhausted by the end of the project. They were all smiling when they were greeted with cash. They all said “thank you” as they held the money, and I could see their minds were dreaming in anticipation of what they wanted to spend it on. We welcome family and school tours in October; this includes a free pumpkin that is handBy Tina Hinchley harvested by the students Farmer & Columnist or family members in our pumpkin patch. They are small and cute, just right to t into a backpack, and perfect to bake into pumpkin pies, cookies, mufns or any of the other zillion things that are made from pumpkins this time of year. There are usually pumpkins left that will be hauled to the food pantries in the area, just in time for the Thanksgiving dinners when the rest of the corn and soybean harvest is nished, hopefully. The beginning of the month is full of visitors from all over the world, wanting to see what is happening on a Wisconsin dairy farm or how the robots milk the cows, or else just looking at what is growing or ready to harvest in the elds. Welcoming as many visitors as possible, we were arranging a few groups daily this week. We started off welcoming collegiate dairy students Sept. 30 with milk and cookies. After a brief introduction, I explained that they would all be together for only one week, and that these other students were their connections to the dairy industry throughout North America. I wanted them to mingle together, walk around the farm, ask questions and make friends. They came from all over the United States and Canada and thoroughly enjoyed the time to just be together on the farm and relax before another day of judging. The week led into groups from Finland, an agricultural tourism group from Tennessee that had farmers from Puerto Rico, Pennsylvania, Georgia and throughout the southern United States. The next days were lled with groups from Ireland, Thailand, Brazil, Texas and the Netherlands. Smack in the middle of it all, we were able to showcase our farm to other members of the Central Dairy Farmers of America Council with a fall picnic. I tried to plan it all ahead of time to make sure we had everything we needed to go right from a tour that ended at 3 p.m. to the council members showing up at 4 p.m. or so. Darrell, my brother-in-law, has some of Dad’s old Oliver tractors in his collection, and he drove them over throughout the day to have an Oliver display. These rare Olivers are yellow, industrial tractors that helped make great conversation while we were visiting each other during the party. Kevin, my son-in-law, got out of work early and pulled out our old Ford Fairlane, the Ford 150 and his Ford Falcon, and arranged everything to greet the council guests as they pulled into the driveway. Taking them out of the shed also gave us more room for tables at which to eat, relax and share stories. The plan was to have a big cheese board and crackers to snack on while we made some of Wisconsin’s famous brandy old fashioneds and drank Spotted Cow beer. Unfortunately, I forgot to conrm that order, so once again, Kevin picked up a couple cheese plates and crackers just as the food arrived from the local caterer. There was plenty of food, drinks, music, ice cream and wonderful conversations. We gave a tour of the farm and went into the barn, talked cows and robots, and shared more stories about our families, our farms and our love for what we all do. We are all dairy farmers, and our world seems to be getting smaller — until we all gather together. It felt like an enchanted evening in the warm October air as the sun went down. It was hard to say goodbye at the end of the night. We all
Dairy Star • Saturday, October 14, 2023 • Page 35
wished each other a safe harvest and will be looking forward to the next time together at a meeting. Whew, this week was lled with so many dairy farmers. I am so happy to have been able to welcome them to our farm and also Wisconsin. I am certain this was a big week for all of them, and I am lucky to have been able to share our family story with all of them. Many of these farmers have robots and are able to come to World Dairy Expo because robots allow for traveling. I have received many invites to visit these
farmers in their home countries where they would love to welcome us to see and share their stories of their farm. They all commented, “You have robots, so now you can travel too.” My reply was always, “I hope to see you someday soon.” Tina Hinchley, her husband Duane and daughter Anna milk 240 registered Holsteins with robots. They also farm 2,300 acres of crops near Cambridge, Wisconsin. The Hinchleys have been hosting farm tours for over 25 years.
Editorial disclaimer: The views expressed by our columnists are the opinions and thoughts of the author and do not reect the opinions and views of Dairy Star staff and ownership.
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Squash soup weather Page 36 • Dairy Star • Saturday, October 14, 2023
I heard the furnace hum the other night as the wind blew us in the door after chores, and all I could think was how great squash soup would taste. I might have the only 6-year-old who craves squash soup when the air carries that bit of chill with it. “Cora, you know what this weather makes me feel like eating?” “Squash soup,” she replied with a grin and a full body wiggle to simulate the warmth she feels when sipping it. The last time I made a batch, she took it daily for her school lunch. What I wouldn’t give to know how many other rst graders turned up their noses to that meal at their table. As I prepare to put another batch of soup in the slow cooker this evening, I thought, why not share such a unique recipe with you all? It has those essential creamy soup ingredients that we farmers are glad to share: butter, parmesan cheese and whip-
ping cream. For Cora and me, it is our favorite fall weather meal. Thankfully, none of the boys like it as much as we do, so we are able to have it all to ourselves. I planted shallots this spring with this soup in mind. It is a great way to use up garden produce this time of year. Cora was as elated as I was as we dug up potatoes, carrots and onions to use in the soup. We did not plant squash this year, but much like zucchini, it seems someone always has extras to give away. Squash soup 2 medium butternut squash, cooked and mashed slightly 4 tablespoons butter 6 cups of chicken broth, or 6 bouillon cubes and 6 cups of water
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How hot is too hot? The summer of 2023 was hot and dry. However, until the third week in August, most farmers in my area reported little, if any, drop in milk production. Cows did well because dairy producers have invested a lot of money in better cow housing and cooling systems. Another reason cows did well was Veterinary Wisdom the low relative humidity on most of the hot days, which happened because of prolonged, severe drought. It is easy to cool cows when humidity is low because evaporative cooling works so well. However, Aug. 22-24 was different. It was hot and humid. The ofcial high at the La Crosse, Wisconsin, ofce By Jim Bennett of the National Weather Columnist Service was 104 degrees the afternoon of Aug. 23, and the heat index peaked at 114 degrees. What does this mean to a cow? Cows produce a lot of heat from digestion. A cow producing 100 pounds of milk produces about 1300 watts of excess energy. She can get rid of that excess heat through conduction, convection or evaporation. However, when the temperature of the cow’s environment approaches the body temperature of the cow, convection and conduction are not effective. When the relative humidity is very high, evaporative cooling is also not effective. Thus, that short August heat wave was particularly difcult for our cows. Fortunately, it only lasted for about 48 hours. But, what if it hadn’t? Even one more day of that intense heat and humidity could have been devastating for cows on a lot of farms. Summers are getting hotter, more humid and longer. Thus, it is likely that we will see longer and more severe heat
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Dairy Star • Saturday, October 14, 2023 • Page 37
waves in the future. Combining this trend with the trend of increasing milk production over time, we should have concerns about how we are going to cool our cows in the near future. Temperature-humidity index is the parameter most used to measure conditions to predict heat stress in dairy cows. However, THI does not include a measure of time. Most of us know from farm observations that the duration of a heat wave matters. A recent study in the Journal of Dairy Science (Vitali, et. at., 2020) used a different parameter called heat load index that includes time. HLI can be used to calculate a measure of accumulated heat, or accumulated heat load, where a positive value means a period where a cow is accumulating heat. When the AHL is positive, cows are gaining heat. When it is negative, they lose heat. One way to lower the AHI during heat waves is to rapidly cool the cow as soon as the outside temperature and humidity will allow. Think of a magical barn where the entire structure disappears as soon as the sun goes down, giant fans turn on and cow soakers wet the cows. Removing the roof allows cows to cool by conduction to the cooler outside air. The fans cool cows by convection and evaporation, assuming the temperature and humidity are low enough. Now, think of your barns. You cannot remove the roof, but you can cool the barn by removing the warm and humid air if you have sufcient exhaust capability. Correctly designed, naturally ventilated barns will exhaust without fans. You can cool the cows by convection if you have sufcient air speed at the cow level. Another recent study looked at the difference between cooling cows just in the daytime versus daytime and nighttime in a dry-lot dairy in Australia (Gaughan, 2023). Ducted air blowing onto cows was provided over the resting area for the nighttime cooling groups. There were four heat waves during the study: the rst beginning Jan. 20 and the last ending March 26. Cows with nighttime cooling
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produced 4.5 pounds more milk over the course of the study. During the most severe heat wave, milk production of both groups was similar, but over the six days following the heat wave, the nighttimecooled group produced 8 pounds more milk. The cows cooled at night lost accumulated heat more rapidly than the other cows, and thus could spend a greater proportion of each 24-hour period with normal body temperatures than cows that had to cool off only by conductive cooling to the cool night sky. The trends of warmer summers and increasing production mean we have work to do regarding how we cool our cows. In the meantime, some things we can do are as follows: Make sure cooling systems are correctly designed. This requires adequate air exchanges per hour, airow at the cow level in free stalls in the parlor and the holding area, plus appropriate soaker systems in the barns, parlor and parlor exit. Many barns still have poorly designed systems today. Make sure cooling systems are maintained. A fan pointing at an area 5 feet above the back of the cows, for example, is useless. Broken fans, slow fans and plugged soaker nozzles are all summertime emergencies. Do not turn off your cooling systems until the cows have cooled down at night. This may mean running circulating fans all night. It is a real possibility we may need to perfect other cooling systems — stall surface cooling, for example — to protect our cows in the future, but right now, most farms have opportunities to help our cows on those long, hot spells. For help, talk with your veterinarian. Bennett is one of four dairy veterinarians at Northern Valley Dairy Production Medicine Center in Plainview, Minnesota. He also consults on dairy farms in other states. He and his wife, Pam, have four children. Jim can be reached at bennettnvac@gmail. com with comments or questions.
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Not World Dairy Expo bound Page 38 • Dairy Star • Saturday, October 14, 2023
Emily and I used to go to World Dairy Expo every year to wander around, chatting with friends, looking at equipment and admiring beautiful dairy cattle. The road trip to Madison, Wisconsin, was also a fun part of the trip as Wisconsin is beautiful in the fall and there’s lots of harvest action to watch. The longing looks at large row cropping machinery were more my thing than Emily’s, but I’m sure she enjoyed the fall colors. I don’t grow any grain, but I enjoy watching everyone else bring in the harvest. We haven’t been to Expo in a number of years and didn’t make it this year either. Traditions come and go as life changes. I rst attended WDE while on the Minnesota 4-H dairy conference trip. I remember having a great time hanging out with other 4-H kids from dairy farms and, for the rst time, thinking maybe I’d like to
farm. Growing up working on a farm, I’d never really thought about doing it as a career. It was just a thing I did when my parents needed help and to make some money. I went on to become a cabinet maker and auto mechanic rst, but eventually I got there. During college at the University of Minnesota, I went to Expo every year with friends and with Emily if she wasn’t busy. After we were married and started having kids, we would just take them along. Going to Expo for at least a day or two became a tradition. After I accepted a part-time job as a sales representative for Udder Comfort, I worked a booth at Expo, talking to other farmers all day, which was so much fun. Emily would bring the kids to Expo, and we would have fun visiting with friends in the evening and playing in the hotel pool. Eventually, as our kids got older and our farm
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changed, we made the trip to Expo less and less often. We haven’t been to WDE for quite a few years now. Our kids are in a number of activities that take a fair bit of time, and we have more responsibilities on the farm as my parents work toward taking more time off. Perhaps next year we’ll make From the Zweber Farm it there, but we’ve said that a number of times and haven’t made it happen yet. Our oldest son is old enough to attend the 4-H dairy conference, so maybe next year at least one member of our family will be heading there. I wonder if we’d still bump into By Tim Zweber a lot of friends there, or if like us, many of them Farmer & Columnist have other things they need to be doing that week. I do still get to see a bit of Expo through pictures on Facebook. It looks like the same fun time it always was. This weekend we head to Iowa for a rock-climbing competition that has kind of taken the place of our Expo trip the last few years. Des Moines is just far enough away that a hotel stay is necessary because getting up at 3:30 a.m. to drive to a sporting event isn’t very conducive to doing well in that event. I hope we can leave to drive down there early enough in the evening so that I can watch everyone out in the elds combining corn and beans. Until next time, keep living the dream, and stay safe if you’re one of those combine-driving folks out providing the world with grains to eat and me with something interesting to look at on our road trips. Tim Zweber farms with his wife, Emily, their three children and his parents, Jon and Lisa, near Elko, Minnesota.
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Finding faith in the rhythms of farming Farmers’ lives revolve around nature’s rhythms. Planting, growing, harvesting and resting. In this rhythm, we are currently transitioning from a very busy summer season of growing and harvesting to a season of rest. Besides the dairy, our farm also hosts a large garden where we grow vegetables and fresh-cut owers for our small farm market, NexGen Market. This year marks our fourth year on an adventure to share our passion for farming and growing local food with those in our community. In this adventure of farming, there is one common thread that is increasingly
The NexGen: Adventures of two dairy daughters
By Megan Schrupp & Ellen Stenger Columnists important: pausing and appreciating the rhythms of life that farming affords. Farming takes hard work. The upbefore-dawn, back-breaking, sweating, ngers-freezing, still-workingafter-sunset type of work. It has a level of risk and unpredictability, and we mitigate that with our knowledge and what has occurred before. As farmers, we tie ourselves to nature’s rhythms, but it seems that each year it becomes harder and harder. Each summer, it’s hotter, wetter, drier, colder and busier. There is more and more to be done, and it is all less predictable than before. However, through it all, the cycle of the seasons keeps moving forward. This rhythm is a beautiful thing to remember and appreciate. We farmers are especially blessed to witness these rhythms rsthand. The feeling that we are connected to everything and that, through it all, whether we’re faced with immense challenges or small successes, the rhythm continues as it does. Each year, our farm market expands in both the size of our garden on the farm and the support from our customers. This past week marked the end of our season, with our stand closing after another successful year.
As such, we reect on a year of hard work, planting, weeding, harvesting, washing and packing, sharing our bounty each week in the market — a year that seemed to be busier than ever, each year busier than the previous. And so, in a year mocked with busyness, stress, unpredictability and low markets, we ask ourselves, will this year be our last? What did we accomplish? Were we successful? Was the hard work worth it? Earlier this year, in the last breaths of winter, we found excitement in the smell and feel of our hands, once again, in fresh black soil in the greenhouse, cultivating seeds, planning and dreaming of the warm days ahead while the snow swirled outside. In the late spring days, we appreciated the warm sun on our backs while we tended to the newly emerged seedlings, joy springing forth from the earth. In the summer, we gathered as a family around the table, thanking God for the bounty of the garden and pausing as a family with our hands gathered, reecting in gratitude. We watched as kids enthusiastically found and claimed a pumpkin on the vine, their faces in awe at a watermelon growing, hidden under large leaves, and their amazement at the sweetness of a ripe cherry tomato picked fresh from the vine. We read messages left in our cash box from customers about the deliciousness of freshly grown green beans, another inquiring to know more about the variety of one of our tomatoes, and the amazement and joy another received from a bouquet of fresh owers they purchased the week before. We paused in the evening after a hot and stressful summer day to cook with the bounty harvested from the garden in a kitchen adorned with vibrant colors of fresh owers, their fragrance lling our noses. We laughed together this fall as we worked alongside each other, picking and canning tomatoes with no end in sight. These are the moments that answer our questions and remind us of our heritage, our dedication, our work ethic, our faith and our connection to the earth. They remind us why we are farmers and why, through it all, we continue to work and live, moving along with Mother Nature through all seasons. Megan Schrupp and Ellen Stenger are sisters and co-owners of both NexGen Dairy and NexGen Market in Eden Valley, Minnesota. They can be reached at nexgendairy@gmail. com.
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Dairy Star • Saturday, October 14, 2023 • Page 39
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