DAIRY ST R “All dairy, all the time”™
Second Section
November 11, 2023
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Page 2 • Dairy Star • Second Section • Saturday, November 11, 2023
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Dairy Star • Second Section • Saturday, November 11, 2023 • Page 3
Robot or rotary?
Two farmers share tems.Josi and Moorlag were part of a Nook producer panel sponideas on large-herd Knowledge sored by DeLaval, “Robots or Rotary: Considerations When Choosing Large automation Herd Automation,” Oct. 6 at World By Stacey Smart
stacey.s@dairystar.com
TILLAMOOK, Ore. — Derrick Josi had blueprints for a new milking facility on his refrigerator for over 10 years before building a rotary parlor in 2022. This fourth-generation farmer wished to relocate facilities to higher, drier ground after the farm spent more than a century in a ood plain. “The rotary has been an amazing experience,” Josi said. “It is by far the best decision I ever made in my life.” Josi milks 720 cows twice a day in a 50-stall DeLaval rotary parlor at Wilsonview Dairy near Tillamook. When starting anew, cow comfort was a top consideration for parlor design. Josi also wanted to see an increase in milk production and hoped to improve cow ow, data availability and employee comfort. He expanded his herd of Jerseys, which are now averaging 55 pounds of milk, 5.17% butterfat and nearly 4% protein. The rotary milks 190 cows per hour — a drastic improvement in speed from the double-12 herringbone he previously milked in. “The last cow to get on that rotary is back in the barn in less than an hour,” Josi said. Mitch Moorlag, of Edaleen Dairy near Lynden, Washington, also built new facilities and milks 1,100 cows with 20 DeLaval robotic milking sys-
Dairy Expo in Madison, Wisconsin. Both dairymen shared details of their decision-making process and the successes they have experienced with their respective milking systems. Competing for labor with other agricultural sectors as well as the landscaping and construction industries made it difcult for Moorlag to nd workers. And when the state put in overtime laws for agricultural workers in 2021, Moorlag said he could not afford to pay his employees time and a half for 20 extra hours a week. “Labor was the No. 1 reason we went with robots,” Moorlag said. “Labor retention and cost were huge factors. To have a full milking crew, we needed 11 to 12 people. It was a fairly simple decision.” Up and running for 16 months, Moorlag has seen a 4% increase in milk production since switching to robots and is expecting to grow that number over time. Cows average 3.2 milkings per day and are sustaining peak milk longer. In addition, Moorlag has seen a noticeable drop in injuries and lameness, which he attributes to eliminating trips to and from the parlor. Prior, Moorlag milked three times a day in a double-41 parallel installed in 1996. The parlor was starting to show its age, and in 2017, Moorlag began looking for options. He viewed rotary and parallel parlors as well as robots, but in the end, robots won out. Edaleen Dairy is a producer-handler, and anoth-
STACEY SMART/DAIRY STAR
Mitch Moorlag (leŌ) and Derrick Josi pose for a photo together aŌer their Knowledge Nook presentaƟon on robots and rotary parlors Oct. 6 at World Dairy Expo in Madison, Wisconsin. Moorlag, of Edaleen Dairy near Lynden, Washington, milks 1,100 cows with 20 DeLaval robots, and Josi milks 720 cows in a 50-stall DeLaval rotary parlor at Wilsonview Dairy near Tillamook, Oregon.
er benet of robots was that it allowed cows to be on their own time cycle, which Moorlag’s wholesale customers found attractive. Josi also considered robots, but he found the rotary to be a better match. “I didn’t want a midnight phone call from a robot saying my cows aren’t being milked,” Josi said. “I would’ve had to scale back on employees too and
didn’t want to do that to people who had been working for me for 10 or 15 years.” At Moorlag’s farm, a person is onsite 24 hours a day to handle maternity and other issues, but Moorlag said that midnight phone calls from the robot are few and far between. Turn to JOSI/MOORLAG | Page 4
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Page 4 • Dairy Star • Second Section • Saturday, November 11, 2023
ConƟnued from JOSI/MOORLAG | Page 3
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Cows at Derrick Josi’s farm are milked on the farm’s 50-stall DeLaval rotary parlor in July near Tillamook, Oregon. Cows are milked twice a day and average 55 pounds of milk, 5.17% buƩerfat and nearly 4% protein.
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Moorlag’s herd is 70% Holstein and 30% Jersey, and he plans to increase to 1,300 head milking in the next year. “That will max us out on robots and stall space,” he said. Moorlag has a mix of both guidedow and free-ow robotic systems that animals move between depending on where a cow is at in her lactation. Once conrmed pregnant, cows go through a free-ow robot. “The number of cows we have to go and fetch is lowering every week,” Moorlag said. Moorlag’s nephew came on board and is handling operations and maintenance of the robots. “He is a hands-on mechanic type who is very interested in electronics and ts in perfectly there even though he didn’t know anything about robots before,” Moorlag said. On the cow side, Moorlag retained his four milkers who still milk fresh animals but are able to spend more time with cows and attend to matters quicker. “Employees love the robots,” Moorlag said. An automatic feed pusher can be found in each of Moorlag’s three barns. He also has an automatic sort gate and is planning to take lockups out of his barns. Josi’s setup also features an automatic sort gate. “I love it because I don’t have lockups in any of my freestall barns,” Josi said. Moorlag wanted to see more turns through and lower labor costs and has achieved both goals with robots. Josi’s facilities helped him accom-
plish his goals as well, including boosting employee morale. As a result, he is seeing higher retention of better-quality employees. “Employees are much happier, especially the milkers,” Josi said. “The parlor is so much easier on them. They’re not doing all the walking, and everything is right there.” Josi has eight employees. Three people work in the parlor, and Josi runs an eight-hour split-shift milking with employees working a ve-day, 40-hour workweek. “I gave a pay raise to make up for lost hours,” Josi said. “I didn’t want their quality of life to go down. I wanted to make it a better quality of life. I can pay comparable to what other industries are paying, and we found that we don’t have any problems nding employees now.” Josi’s parlor features post-dip automation, and he is thinking about putting in pre-dip automation as well. He continues to ll his parlor to capacity and has plans to build a visitor center to capitalize on agritourism. “Robots are cool, but watching cows go onto a rotary is great for tourism,” Josi said. “People just love it.” Moorlag is also looking to tap into tourism possibilities and added an educational room with a viewing window in one of his barns. From the milking independence cows enjoy at Moorlag’s dairy to riding the rotary at Josi’s operation, both farmers are condent they chose the right type of milking system for their farm and herd.
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A cow gets milked Nov. 3 by one of the 20 DeLaval robots at Mitch Moorlag’s dairy near Lynden, Washington. Cows average 3.2 milkings per day, and Moorlag has seen a 4% increase in milk producƟon with cows sustaining peak milk longer.
Dairy Star • Second Section • Saturday, November 11, 2023 • Page 5
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Page 6 • Dairy Star • Second Section • Saturday, November 11, 2023
Caprine
Farming
Teen manages herd of the Minnesota Goat Ladies, Carlson cares for, members live 10 minutes away from Carlson. Some of the happiest memories, shows dairy goats Carlson said, come from the funny By Amy Kyllo
amy.k@star-pub.com
HOUSTON, Minn. — Dairy goats are woven into the fabric of 16-year-old William Carlson’s life, whether it is doing chores at midnight after a basketball game or singing the goats an opera piece he is preparing. Carlson manages a herd of 20 dairy goats on his family’s farm near Houston. His parents, Bob and Mimi, have given him full control of the herd, from making breeding decisions to the buying and selling. “It’s different from a lot of other farms,” Carlson said. “I may not be the most educated on genetics, but ... I get to learn a lot more because I make ... all the decisions.” For Carlson, his favorite part of having goats is the group of people involved. “You’re a part of such a tight community,” Carlson said. “You say you have dairy goats, and somebody else has dairy goats, and you’re automatically ... part of a community.” Members of this community have become mentors for Carlson. Marge Kitchen and Karyl Dronen, who are
things that happen together with Kitchen and Dronen. Both women are senior citizens, so when he goes to shows with them, he does the loading, driving them and their truck to the show and unloading again once there. Carlson goes to about eight shows and fairs each year. His favorite show is the Bluff Country Dairy Goat Show in Caledonia. Carlson and his family help with the show. Carlson obtained his rst milk goat in 2015 at 8 years old. His dad had closed on a house with the Thompson family of Kara-Kahl Farm who have dairy goats, and as a part of the closing costs, he received a goat. By 2022, Carlson’s herd rose to 40 before he ramped down numbers this year. Carlson nds peace in working with his goat herd. Turn to CARLSON | Page 7
AMY KYLLO/DAIRY STAR
William Carlson leads a goat up the driveway Oct. 30 on his family’s farm near Houston, Minnesota. Carlson aƩends about eight shows and fairs with his goats each year.
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Dairy Star • Second Section • Saturday, November 11, 2023 • Page 7
ConƟnued from CARLSON | Page 6
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“I come home to my goats and do tive in extracurriculars at school. He is chores — and it kind of just makes part of robotics, basketball, choir, band, the day better,” Carlson said. “You get knowledge bowl, musical theater and in that rhythm of doing chores every the Honors Choirs of Southeast Minnight, and it’s kind of soothing. ... You nesota. Carlson is a member of 4-H and is a walk out from the barn and it’s silent, and the goats are just eating and every- Minnesota 4-H agriculture ambassador. body’s happy. ... It’s a hard feeling to Through all these activities, Carlson nds time to be the primary caretaker explain, but it just makes you happy.” One of Carlson’s best memories of the herd. Carlson is a junior in high school. with the goats, he said, started when a goat went missing. He looked for it for When he goes to college, he will either 15 minutes in the dark. Eventually, he sell the goat herd or his parents will searched a place where the family had downsize the herd and have one of his parked a 1970s convertible that needed younger siblings take care of it. To stay involved in the dairy goat repairs. “I look over and all I see is a goat industry during college, Carlson hopes head sticking out of the canvas roof,” to become an American Dairy Goat Association judge for shows. Carlson said. After college, Carlson hopes to Carlson has registered and recorded grade goats with a mix of Toggenburg eventually have a farm and raise goats and Alpines. For breeding, he usually as a hobby. buys a buck from the Thompsons, who bring in varied genetics. Any doe that needs to be bred to Alpine is sent to the Thompsons. Carlson’s current buck is a Toggenburg. Carlson breeds for dairy strength, level toplines and wide rumps. The does kid in March and April to be ready for the show season. In the summer, Carlson decides which lactating does he wants for the show ring, and the rest are dried off. Generally, he milks four to ve does throughout the summer until he dries them off after showing at the Minnesota State Fair and before school begins. Carlson milks the does by hand on a stand. Some of the most important management practices for Carlson are fecal checks as well as using the FAMACHA system to check on eyelids for the level of barber’s pole worms. PHOTO SUBMITTED “Worms are the most important thing that you Marge Kitchen (from leŌ), William Carlson and Karyl need to take care of,” Dronen smile at the 2021 American Dairy Goat AsCarlson said. “They will sociaƟon NaƟonal Goat Show in Louisville, Kentucky. just tear your herd apart. Kitchen and Dronen have been mentors for Carlson, and Carlson said some of his happiest memories They’re terrible.” Besides managing from showing goats come from the funny things that goats, Carlson is also ac- happen when he is with Kitchen and Dronen.
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William Carlson grabs a bale of hay Oct. 30 to feed the goats on his family’s farm near Houston, Minnesota. Carlson is the primary caretaker of the herd, nding Ɵme between his extracurricular school acƟviƟes and being acƟve in 4-H, including serving as a Minnesota 4-H agriculture ambassador.
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The “Mielke” Market Weekly By Lee Mielke Class III milk price drops in October
Page 8 • Dairy Star • Second Section • Saturday, November 11, 2023
The Federal Reserve will hold interest rates steady for another month, a good sign of the economy, but dairy farmers aren’t out of their nancial woes yet. The U.D. Department of Agriculture announced the October Federal Milk Marketing Order Class III milk price at $16.84 per hundredweight, down $1.55 from September, driven primarily by a sharp drop in cheese prices. The benchmark is a woeful $4.97 below October 2022 and the lowest October Class III since 2018. The year has seen a high of $19.43 in January and a low of $13.77 in July. The 10-month Class III average stands at $17.10, down from $22.20 at this time a year ago, and compares to $16.86 in 2021. Late Friday morning Class III futures portend a turnaround in November but not much. The November contract was trading at $17.26 per cwt; December $17.26; January 2024 $17.40; February $17.83; and March was at $18.22, all in the right direction but still short of protability for most dairy producers. The October Class IV price is $21.49, up $2.40 from September, thanks primarily to the recordbreaking butter price, but is $3.47 below a year ago, yet the highest Class IV price since December 2022. Its 10-month average is at $18.93, down from $24.82 a year ago and $15.44 in 2021. Speaking in the Nov. 6 “Dairy Radio Now” broadcast, StoneX broker Dave Kurzawski said few, if any, dairy farmers can make milk at this price, but “at the moment, we haven’t seen a typical seasonal demand in cheese.” He said that cheese is “not at a terrible price historically but denitely lower than we thought it would be, namely closer to $1.80 to $1.85 per pound.” “We could yet see a seasonal push in demand in November for cheese,” he said. “We produced a lot of cheese this year relative to demand, but exports have been off. Maybe we have enough cheese going into the holidays, but at some point, there’s a pipeline rell that has to happen, and milk production is still at. A lot of people are projecting that milk output will come back, but it hasn’t as of yet. Given on-farm economics, I don’t expect it’s going to get much better even in the rst part of the year. When demand is slow or people have enough the price can come down, he concluded, but he believes we are underestimating the impact of a questionable milk supply.” That lack of demand appeared in cheese as November got underway. CME block cheddar closed the rst Friday of the month at $1.6650 per pound, down 6.50 cents on the week and 34.50 cents below a year ago as traders anticipated the afternoon’s September dairy products report. The barrels nished at $1.64, 4.25 cents lower, 33.50 cents below a year ago and 2.50 cents below the blocks.
Sales totaled 16 loads of block on the week and 69 for the month of October, up from 24 in September. Barrel sales totaled 22 for the week and 66 for the month, down from 75 in September. Midwest processors said milk suppliers are working to lock in extra milk loads for the end-of-year holidays, according to Dairy Market News. Current spot milk supplies are slowly edging higher week to week and mid-week spot prices ranged from Class to $1-over. Cheese inventories remain “somewhat balanced.” Western cheese demand is mostly steady from retail and food service, DMN said, and inventories are “comfortable.” A few manufacturers indicate inventories are decreasing slightly. Demand from international buyers is moderate to light. Domestic prices and near-term futures pricing compared to European Union-Oceania prices are not encouraging stronger export activity. Demand for Class III milk is strong to steady, but extra spot loads are somewhat limited in some parts of the West, DMN said, and holding production steady. After dropping almost 17 cents the previous week, CME butter shot up almost 11 cents Monday to $3.30 per pound, but closed Friday at $3.1075, down 8.50 cents on the week, down 39.50 cents from its Oct. 6 peak, but still 33.50 cents above a year ago when it plunged 36.75 cents. There were six loads traded on the week and 36 for the month, down from 124 in September. Butter market tones teetered between market signals this week, DMN said, but marketers expected it. Holiday orders have been made and a number of contacts say the record price points are unlikely to return the rest of this year. Bulk butter is available but far from abundant, according to buyers in the region. Cream is tight in the West despite some handlers noting improved fat component levels in milk. Spot cream loads have tightened compared to the previous week in some parts of the region while loosening in others. Butter manufacturers say extra cream buying is limited by current prices. Domestic butter demand is strong to steady and current inventories are in good shape for holiday demand. Fourth quarter demand from Canadian purchasers has picked up again and closer to the rst three quarters while export demand is light elsewhere, DMN said. Grade A nonfat dry milk closed Friday at $1.1850 per pound, 1.25 cents lower on the week and 21.50 cents below a year ago. There were only two sales posted on the week and 52 for the month, down from 61 in September. Dry whey saw its Friday nish at 38.75 cents per pound, down 1.25 cents on the week and 8 cents below a year ago. Sales totaled 47 loads on the week and 195 for the month of October, up from 109 in September.
The U.S. corn harvest was 71% complete as of the week ending Oct. 29, according to the USDA’s latest crop progress report, up from 59% the previous week, and 3% behind a year ago though 5% ahead of the ve-year average. Soybeans were 85% harvested, up from 76% the previous week, 2% behind a year ago, but 7% ahead of the ve-year average. Falling feed prices and a rising all milk price resulted in a third consecutive rise in the monthly milk feed price ratio. The USDA’s latest ag prices report put the September ratio at 1.89, up from 1.67 in August and 1.71 in September 2022, rst month to be above the previous year since November 2022. The ratio was below the ve-year average for the 16th month running, however, as the average ratio for September is 2.03. The index is based on the current milk price in relationship to feed prices for a ration consisting of 51% corn, 8% soybeans and 41% alfalfa hay. One pound of milk would purchase 1.89 pounds of dairy feed of that blend. The all milk price average increased for the second month in a row, hitting $21 per hunredweight, highest since March, up $1.30 from August but still $3.10 below September 2022. California’s average at $21.30 per cwt was up $1.80 from August, but $2.50 below a year ago. Wisconsin’s, at $19.80, was up 60 cents from August but $2.50 below a year ago. The national corn price averaged $5.73 per bushel, down 52 cents from August, after falling 49 cents the previous month, and $1.88 per below September 2022. Soybeans averaged $13.20 per bushel, down 90 cents, after falling 60 cents the previous month, and were $1 per bushel below a year ago. Alfalfa hay slipped to $224 per ton, down $6 per ton from August and $56 per ton below a year ago. Looking at the cow side of the ledger, the September cull price for beef and dairy combined climbed to an average $114 per cwt, down $1 from August, $22.80 above September 2022 and $42.40 above the 2011 base average. Quarterly milk cow replacements averaged $1,850 per head in October, up $90 from July and $120 above October 2022. Cows averaged $1,800 per head in California, up $135 from July but $50 below a year ago. Wisconsin’s average, at $1,990 per head, was up $80 from July and $150 per head above October 2022. September milk production margins were the highest of 2023 by 18 cents over January, according to dairy economist Bill Brooks, of Stoneheart Consulting in Dearborn, Missouri. “Income over feed Turn to MIELKE | Page 9
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Dairy Star • Second Section • Saturday, November 11, 2023 • Page 9
ConƟnued from MIELKE | Page 8 costs in September were above the $8 per cwt level needed for steady to higher milk production for the rst time since January,” Brooks said. “Input prices were lower, but all three commodities were in the top 10 for September all time. Feed costs were the fourth highest ever for the month of September and the 50th highest of all time.” “Dairy producer protability for 2022 in the form of milk income over feed costs, was $11.91 per cwt,” Brooks said. “The protability was $4.12 above 2021 and $2.50 higher than the 2017-21 average. The increase in 2022 milk income over feed costs was a result of the milk price increasing more than feed. Income over feed in 2022 was above the level needed to maintain or grow milk production.” “Milk income over feed costs for 2023 (using Oct. 31 CME settling futures prices for Class III milk, corn and soybeans plus the Stoneheart forecast for alfalfa hay) are expected to be $7.90 per cwt, a gain of 4 cents per cwt versus last month’s estimate,” Brooks said. “2023 income over feed would be below the level needed to maintain or grow milk production, and down $4.01 per cwt from 2022’s level.” “Looking at 2024, milk income over feed costs are expected to be $12.43 per cwt, a gain of $4.53 per cwt versus the 2023 estimate,” Brooks said. “Income over feed in 2024 is 82 cents per cwt higher than last month and would be above the level needed to maintain or grow milk production.” The latest Margin Watch from Chicago-based Commodity and Ingredient Hedging LLC reports, “Dairy margins deteriorated over the second half of October as Class III Milk futures sank to new contract lows in nearby expirations following a surge in price earlier in the month while feed trends were mixed with corn weakening while soybean meal continued its sharp advance.”
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“USDA revised milk production lower for the past several months in their latest monthly report following adjustments to the milking cow herd which better align now with recent slaughter trends,” MW said. The MW also detailed the September milk production report, which I previously reported on. “Through the rst eight months of 2023, U.S. dairies sent 121,700 more cows to slaughter than during the same period in 2022, although the culling pace has slowed recently as feed costs have retreated,” MW said. “September dairy cow slaughter was 20,000 head lower than last year and the lowest September gure since 2014.” The MW concluded with highlights from the September cold storage report. The week ending Oct. 21 saw 54,700 cows go to slaughter, down 900 from the previous week, and 6,200, or 10.2%, below a year ago, largest year-overyear decline since February 2022, according to HighGround Dairy. Year-to-date 2,545,500 head have been culled, up 83,900, or 3.4%, from a year ago. The Oct. 30 “Daily Dairy Report” points out that there are fewer dairy heifers available to replace cows sent to slaughter. The DDR said, “There were just 3.65 million dairy heifers on hand July 1, the lowest mid-year tally since 2004. Through August, dairy producers were able to cull hard and keep their barns full of heifers and milk cows purchased from dairies exiting the industry. But more recently, fewer operations have been closing down, and the supply of heifers for sale has begun to dry up.” The U.S. herd may stop contracting, the DDR concludes, “but tight heifer supplies will limit rapid growth in the milk-cow herd throughout the next year.” Checking things globally, this week’s GDT Pulse, No. 36, saw prices continue to weaken on Fonterra skim milk and whole milk powder. Sales totaled 4.97 million pounds, up from 4.9 million Oct. 24. HighGround Dairy reports 2,254 metric tons, or 100.2% of the total 2,250 MT on offer, was sold. 135 MT more of instant whole milk powder was sold and 83 MT less of regular whole milk powder was sold versus the last Pulse auction. 100% of the 1,000 MT of skimmed milk powder on offer was sold this auction. “The volume represented in GDT Pulse is a fraction of what trades on a regular GDT event, particularly on SMP,” StoneX said. “It will be interesting to see if next week’s GDT event conrms this downtrend in the past two weeks on Pulse or if prices nish roughly at to where current Pulse prices are.” Cooperatives Working Together member cooperatives accepted 26 offers of export assistance from CWT this week that helped them capture sales contracts for 2.5 million pounds of American-type cheese and 256,000 pounds of whole milk. The product is going to customers in Asia, Central America, the Caribbean and South America, and will be delivered through January 2024. CWT’s 2023 sales now total 41.3 million pounds of American-type cheeses, 908,000 pounds of butter, 39 million pounds of anhydrous milkfat, 38.8 million pounds of whole milk powder and 7.3 million pounds of cream cheese. The products are going to 25 countries in ve regions and are the equivalent of 744.3 million pounds of milk on a milkfat basis. In politics, the National Federal Milk Marketing Order Pricing Formula Hearing was recessed Oct. 11 and will reconvene Nov. 27 at the 502 Event Center, in Carmel, Indiana. If the hearing is not completed by Dec. 1, the hearing will reconvene at the Palomino Ballroom, in Zionsville, Indiana.
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ADVANCE NOTICE
Thursday, November 30
24 registered dairy cattle. 11 Milking Shorthorn cows, 1 Blue Roan, 2 Jerseys, 1 Brown Swiss & 1 Holstein cow. 3 bred & 2 open Shorthorn heifers, 3 milking Shorthorn calves 3-4 months old. Tiestall herd averaging 85 lbs, 4.0F, 3.2P, 101 scc. Top Shorthorn cow is milking 120 lbs, projected over 30K!! Cows are fed TMR outside, dewormed, vac 2x and hoof trimming done. COWS TO WATCH FOR: Amanda (Shorthorn) due 6/3/24, sexed, still milking 120 lbs, 9 scc. This cow is flat out amazing plus scored EX90!! She will have a daughter and granddaughter selling right behind her in the auction. Daisy (Shorthorn) due 5/5/24, sexed, 77 lbs and just won at MN state fair!! Did I mention she’s only a 2 yr old?! Coming from Tom & Debbie Mahoney, Glenwood City.
OBERHOLTZER AUCTIONS - THORP Formerly Turenne Livestock SALE EVERY MONDAY AND WEDNESDAY 5:00 PM Selling Baby Calves, Hogs, Sheep, Goats, Feeder Cattle, Fat Cattle, Market Cows and Bulls VERY COMPETITIVE MARKET PRICES Call 712-432-5500 for daily market report JWO NOTES & MARKET REPORT: Big enough to make a difference, small enough to care!
“Good health and good sense are two of life’s greatest blessings.” Sold 536 head with more than 300 dairy. Overall not quite the quality dairy cows we had last week. Top cows $2,400, $2,000 Thomas Hamus, Auburndale. $2,400, $2,250, $2,200, $2,150, $2,100, $2,050, $2,000, $2,000 Chris Malovrh, Medford. $2,200 Kenneth Martin, Colby. Swiss $2,100, $2,050 Gerald Vesbach, Viroqua. $2,000 Milking Shorthorn, Jonathan Horst, Loyal. $2,000 Matthew Horst, Owen. Springing holstein heifers $1,600-2,000. Opens $1.30-1.75 with 5 head 202 lbs @ $400/head. Holstein hfr calves $100-160. Few Red & White herd calves $350-400. Breeding bulls $900-1,600. Market bulls $106-115. Choice Holstein steers $155-162. Crossbreds up to $173 in Thorp Monday. Holstein feeder steers $110-160. Crossbreds $140-207.50. Holstein bull calves mostly $200370. Beef cross $400-620. Butcher hogs $58-68. 20% of Market cows sold $96-109. 2 head $114. 50% sold $76-95. 3x4x8 alfalfa $215-225. 3x3x8 grass $100-150. Grass rounds $80-115. Older first crop $45-65. Baleage $50-80. Rounds soybean stalks $45. 3x3x8 corn stalks $45. 3x4x8 western wheat straw $80-90. Small squares grass $5.00/bale. Thank you for your business, we really appreciate it!!
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Page 10 • Dairy Star • Second Section • Saturday, November 11, 2023
Grain Markets r
4.56
13.11
Almena, WI Synergy Cooperative
4.10
12.80
St. Cloud, MN ADM
4.33
13.05
Westby, WI Premier Co-op
4.37
12.85
Cadott, WI Cadott Grain Service
4.16
12.75
Pipestone, MN Cargill
4.50
13.24
Muscoda, WI Riverdale Ag Service
4.39
12.94
Wheat 4.90
GarÀeld Pro-Ag Farmer’s Co-op
4.20
12.67
Wheat 6.90
Monona, IA Innovative Ag
4.51
13.07
Watertown, SD Watertown Co-op Elevator
4.32
Oa
Ot he
S oy
Sanborn, MN Meadowlands Farmers Co-op
ts
Co rn
bea
ns
November 8, 2023
12.82
S. Wheat 6.81 W. Wheat 5.98
Wheat 5.15
Whitewater, WI Landmark Services Co-op
4.55
12.74
Dennison, MN Central Farm Service
4.29
13.06
Belleville, WI Countryside Co-op
4.45
12.74
Glenwood, MN CHS Prairie Lakes
4.25
12.72
Wheat 5.16 S. Wheat 6.70
HELPING GOOD MANAGERS MAKE BETTER TRADING DECISIONS Based on my life experiences most jobs/careers have their good days and bad. Commodity trading definitely has days where you feel disappointed, have to be patient and wait for a situation to play out, will pat yourself on the back for making a good decision, or thank God for a little luck in a circumstance that turned out to your benefit. Over the past several months one or all three of these scenarios were needed for commodity trading to feel satisfying and rewarding. Some of the most concerning times for expectations in commodity markets tend to be late in the year as old crop grain and feedstuff pricing is transitioning into the new fundamental supply and demand year. This can have significant impacts on livestock margins as feed cost inputs and commodity values for sales need to realign to the profitability level that best manages supply and demand. This is also the time of year that macroeconomic drivers start to bring more uncertainty into the picture. Next year may become one of those years where extreme volatility is seen in commodities from macro influences. The past several weeks the U.S. dollar saw significant weakness trading as high as 106.88 before declining
to 105. Although this wasn’t a significant move, it sent shock waves across the commodity complex as well as the bond markets. It felt like the macro side of the market fired a shot over the bow to wake everyone up to what may be coming. Interest rate spreads and inflation between the top economies of the world have different battles to fight for the individual countries. This is what the trade is fearing could start to cause some real challenges globally in all financial sectors. The milk market has definitely been underperforming. U.S. butter is struggling to maintain record high prices against cheaper EU offerings, with U.S. cheese prices being forced to stay economically viable against foreign cheese in the $1.80’s. As of this writing U.S. blocks are trading $1.70 and barrels $1.58. This is a great concern given cheese prices typically trade at a 20-cent premium in the fall to values in the first half of the next year. If this trend holds true, early 2024 U.S. cheese prices may be trading between $1.38-1.50. That would price Class III values at $13.50-14.80 using today’s whey values. This is definitely be a tough pill to swallow for dairy production profitability for the coming year.
*Futures and options trading involve significant risk of loss and may not be suitable for everyone. Therefore, carefully consider whether such trading is suitable for you in light of your financial condition. Past performance is not indicative of future results. DVi is an equal opportunity employer.
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DairyVisor Inc. is a private corporation based in Glenwood, MN. DVi provides a full range of commodity trading products and consulting services to large scale grain and dairy operations.
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Dairy Star • Second Section • Saturday, November 11, 2023 • Page 11
Area Hay Auction Results Fort Atkinson Hay
Rock Valley Hay Auction Co.
Nov. 1, 20 loads
Nov. 6, 20 loads
Ft. Atkinson, Iowa • 563-534-7513 2nd crop
Small Squares $240/ton
1 load
1st crop 3rd crop
Large Squares $215-145/ton $220/ton
2 loads 1 load
1st crop 2nd crop 3rd crop 4th crop Grass CRP
Rounds $155-205/ton $185-205/ton $180-200/ton $180/ton $125/ton $130/ton
4 loads 6 loads 3 loads 1 load 1 load 1 load
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Large Squares $197.50/ton $180/ton $150/ton
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Page 12 • Dairy Star • Second Section • Saturday, November 11, 2023
AND THEN THERE WAS ONE
In the family since 1732 Oake Knoll Farms expands as last dairy in Norfolk County By Jan Lefebvre jan.l@star-pub.com
FOXBOROUGH, Mass. — Terri Lawton owns the last dairy farm to survive in Norfolk County, Massachusetts. Her ancestors have farmed the land since 1732, making her the 11th generation on her farm, and she has no plans to quit the family tradition. In fact, she, along with her husband Nevin and their four young sons — Austin, Angus, Atticus and Asher — plan to expand their operations. “What it really comes down to is tenacity and passion,” Lawton said. “An acre of land within a mile of our farm sold for $18 million within the past year. We don’t farm because we have to; we farm because we love it.” That love is leading to an expansion of their onsite creamery business that will also allow them to better advocate for dairy farmers. “We’re building a 2,400-square-foot processing facility,” Lawton said. “We’ll now also be taking in milk from other farms that are highly likely to be the last dairy farms in their county. We have more demand than we can meet with the current space we have.” Oake Knoll Farms is in Foxborough, a suburb around 20 miles southwest of Boston. Lawton said the 25 acres of land on her farm’s site has 6 inches of topsoil that is rocky and not good for crop farming. More tillable land does exist in the western part of the state but is used for growing higher-prot vegetables. The Lawtons frostseed and notill seed grass on their pastureland. “There’s no prairie here,” Lawton said. “Here it’s little clearings in the woods.” Besides the creamery, the Lawtons have a farm store on-site. They also rent 65 acres for hay in vari-
PHOTO SUBMITTED
Terri Lawton gathers with her husband, Nevin Wenger, and sons — AusƟn (from leŌ), Aƫcus, Angus and Asher — at their farm in Foxborough, MassachuseƩs. The building behind them, where they operate their creamery and farm store, was built as a dairy barn by Lawton’s ancestor in 1832 on land that had already been in the family since 1732, the year George Washington was born. ous areas around town. Twenty-seven Ayrshires make up the herd. They milk in what Lawton calls a California at barn, with stanchions that have mounted milking equipment in each. “It’s an old World War II military barracks that they gave away after the war, and my dad converted it to a milking barn in the 1980s,” Lawton said.
“The cows stay in a freestall barn, then come in to be milked in the barn 12 at a time with their heads in the headlocks.” When not being milked, cows choose between eating in the freestall barn or an outside lot during the winter, and they graze during warmer months. Turn to LAWTON | Page 13
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ConƟnued from LAWTON | Page 12 retail area, and then if you look to the left, you’ll be able to see where the milk is being bottled and the cheese is being made,” Lawton said. “If you look to the right, you’ll be able to see the cow being milked in the robot. It’s all right there.” The new building will have a feed alley, a composting bedded pack and one robotic milking system. The bedded pack will incorporate sawdust and wood chips, which is the material currently being used on the farm for bedding. “We use a lot of wood chips and sawdust,” Lawton said. “There was a law that was passed four years ago that wood chips could not go into landlls. They have to be utilized now in the community. I could PHOTO SUBMITTED almost just about Nevin Wenger makes cheese in his family’s creamery charge money to take at Oake Knoll Farms, a dairy farm in Foxborough, Mas- them.” sachuseƩs. The family recently received a grant and is A goal for the fain the process of building a 2,400-square-foot, on-site cility is to bring in facility that will house their roboƟc milking system, community members creamery and farm store under one roof. to observe the farm’s various processes, The Lawtons feed their cows baleage Lawton said, because most people have and alfalfa pellets. Calves are kept for become separated from agriculture and four months, then raised by a friend in a where their food comes from. This in neighboring county until they are about turn, she said, leads to misconceptions. Recently, for instance, a neighbor asked ready to calve. “With our new facility, I’m hoping about “the horses” in the Lawton pasture, mistaking bovines for equines. to keep them here,” Lawton said. “If we have an opportunity for peoThe family also raises about 15 head of veal each year and sells the ple to see how those cows are treated meat. Oake Knoll Farms has seven em- and how they’re milked and how their ployees and is looking to ll two more milk is turned into cheese and wholepositions. Although Lawton’s mother, some products, then those customers Nancy, is mostly retired, her father, Ed, are going to be more wary when someone tries to tell them a story just to pass helps. “My dad comes to the farm every a particular legislation or push through day, feeds the calves, tells me what I’m some agenda that might not necessardoing wrong — you know, the usual ily be best for the community,” Lawton dad thing,” Lawton said. “He likes to said. Lawton credits her grandfather’s drive the tractor, and he’ll help spread relationships he forged in the area for manure and make hay.” Lawton said before the barracks helping her receive approval for their building was converted, cows were expansion. “When we went to the planning milked in a timber-frame barn built in board, we were not sure what was go1832 that was part of the original part ing to happen — that’s when the town of the farmstead. The family name change came really gets to vote,” Lawton said. Two men on the planning board when Lawton’s great-grandfather married into the Morse family and took brought up how they had worked for over their current farm. From then on, her grandfather on the farm when they were young. it was in the Lawton name. “They said, ‘We want you in this The old barn still stands and is town,’” Lawton said. “If my grandfawhere the Lawtons’ creamery and farm ther wasn’t who he was and hadn’t built store exist. “We use 300 square feet of that those relationships, maybe I wouldn’t 1832 barn to make cheese in,” Law- have had as easy of a time with the ton said. “We started making cheese in town because people don’t know ag law anymore.” 2009.” With their expansion plans being The Lawtons craft and sell from given the green light, the Lawtons are age blanc, Asiago, feta and cloumage looking to the future — not for their cheeses as well as yogurt. Building a new facility has been generation, but for the next. “If we want our young people to go made possible in part due to a $500,000 Food Security Infrastructure Grant into farming, we need to set them up to from the Commonwealth of Massa- succeed, and we need to prepare our fachusetts. The Lawtons hope to have the cilities to be utilized for that next genbuilding up and running by early 2025. eration in a way that is appropriate for They aim to make it serve in other ways the times,” Lawton said. “We’re looking ahead with this facility. We’re not besides just the making of cheese. “When you rst come in (the new building it for us; we’re building it for facility), there will be a timber-framed the kids.”
Dairy Star • Second Section • Saturday, November 11, 2023 • Page 13
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Page 14 • Dairy Star • Second Section • Saturday, November 11, 2023
ADVERTISMENT
Earning trust one bag at a time S & K Packaging expands solutions from feed mills to producers By Abby Wiedmeyer EAST DUBUQUE, Ill. — Shawn Stackis and his team at S & K Packaging have been in the agriculture industry for over 20 years, providing packaging solutions to feed mills and other agriculture-related businesses. Now, they are directly serving farmers with their offering of silage bags. Stackis said he knew it would be hard to break into the market in the area. There was an established competitor, so he had to earn the trust of his customers with a no-risk trial. “I told them to try our bag, and once they feed out of it, I would come back and get paid,” Stackis said. “Now we have farmers talking to farmers, and that word of mouth is going down the road.” The addition of silage bag sales came when one of their manufacturers began producing the product. Being in the heart of silage country in East Dubuque, Stackis agreed to provide the product to the farmers in the area. Their ¿rst year, they sold 85 bags by allowing their customers to use the product before paying. With unanimous positive feedback, they sold 250 bags the second year.
With the help of referrals and some experience behind them, they sold over 1,100 bags in 2023. “Our quality and our prices are excellent,” Stackis said. “Our plastic is easily equal to or better than the other bags on the market right now, and last year, we were able to save farmers $100 per bag on average.” Andrew Able, a sales representative, said it is satisfying to see producers saving money. “We’re trying to get a good product out there and at the same time saving them money, and in turn that affects the farmer’s bottom dollar,” Able said. “Some of these milk prices are down and every penny helps, and that’s what in turn keeps more milk coming into the stores.” While 90% of S & K Packaging’s business revolves around agriculture-related businesses, Stackis and his team have found a lot of wisdom when getting to know their customers personally. Without the ¿rst-hand knowledge of running a farm or growing feed, the team leaned on a few local farmers to learn the practical tactics of utilizing a silage bag and the importance of putting up good feed. “There are farmers that we can rely on now who took us out and showed us how their farm works and what they look for,” Stackis said. “When you don’t come from that world, you don’t automatically see it.” As Stackis and his team learned about the needs of farmers, they realized that they needed to expand their product line even further. After doing research, they designed their own plastic bale wrap, which is now
on the market. A line of net wrap is in the testing phase, and they hope to have bunker covers ready by spring 2024. In an effort to provide more options to a wider range of farmers, the team’s next goal is to set up distributors throughout Wisconsin. Jason Faust, another sales representative, said it is important for them to be available to more customers. “We’re willing to think outside the box because everyone requires something different,” Faust said.
“We want to work with (customers) and be able to tap into another resource in order to go above and beyond.” Stackis agreed and added that it has been good to see acceptance among the customers who were willing to try the S & K Bag in the ¿rst place. “It’s rewarding when farmers like it and tell their neighbors,” Stackis said. “So far, we’ve had nothing but positive.”
FARM PLASTICS
Dairy Star • Second Section • Saturday, November 11, 2023 • Page 15
A day in the life of the Burkles
Winding down the harvest
said. “I went off to college and missed the cows. I ended up coming back, and one thing led to another. I started buying cows, and now, here I am.” Dennis and Mindy work together to manage the cows. Dennis’s wife, Sherry takes care of the bookwork and helps as needed. The Burkles milk 140 cows and farm 450 acres near Earlville. Mindy does all the A.I., and Dennis is in charge of the crops. Most of the cattle are Holstein or Holstein-Brown Swiss crossbreds, and Mindy owns a small herd of 15 registered Brown Swiss. “We had a Brown Swiss
breeding bull when I was growing up, and I fell in love with the crossbreds,” Mindy said. “When I came back to the farm, I wanted some full-bred Brown Swiss of my own.” By Tiffany Klaphake Similar to many other artiffany.k@dairystar.com eas across the U.S., the number of farms in the Burkles’ area is consistently decreasing. “I worked with a lot of my EARLVILLE, Iowa — previous dairy farming neighDennis Burkle did not know if bors in the area on harvest,” his daughter Mindy would reDennis said. “There is just a turn to the farm after college, fraction of dairy farms left. If but she knew she would. Now this job was easy, everyone they share the duties of dairy would do it.” farming every day. The remaining dairy farm“It’s in my blood,” Mindy ers in Delaware County try to help each other whenever they can. “We have pretty good neighbors around here,” Dennis said “Usually, if someone has a piece of equipment, you can rent it or trade pieces of equipment to help each other get things done. It works out well.” Fall is a busy time of year for all farmers with harvesting crops, hauling manure and tillage on top of the daily chores of milking and feeding cows. On Nov. 1, Dennis and Mindy started their day at 5 PHOTO COURTESY OF DANIELLE BURKLE Dennis Burkle applies a new lter Nov. 1 at the Burkle farm a.m. with milking their cows in near Earlville, Iowa. The Burkles milk 140 cows in a double-11 their double-11 parallel parlor. parlor.
®
PHOTO COURTESY OF DANIELLE BURKLE
Dennis Burkle (from leŌ), Mindy Burkle and Adrian Spores take a break Nov. 1 in their parlor at their farm near Earlville, Iowa. Spores is Mindy’s boyfriend and helped with morning milking before heading to his full-Ɵme job.
“I will be in the parlor milking, and Dad will be in the freestall scraping up,” Mindy said. “I will breed any cows that need to be bred after morning or evening milking.” Dennis used the skid loader to scrape in the sawdust-bed-
ded freestall barn. Then he fed the calves, which are housed in pens holding eight to 10 calves each and fed by mob feeders. Turn to DAY IN THE LIFE | Page 16
Page 16 • Dairy Star • Second Section • Saturday, November 11, 2023
ConƟnued from DAY IN THE LIFE | Page 15
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Mindy Burkle scoops up manure with a skid loader Nov. 1 at the Burkle family farm near Earlville, Iowa. Burkle returned home aŌer college to farm full Ɵme with her dad.
Next, Dennis made his way to the compost barn and turned the compost. The barn houses cows under 100 days in milk, Mindy’s Brown Swiss and a few cows that do not like the freestall barn. “I have a little tiller on the back of a little tractor that turns the sawdust over in the compost barn,” Dennis said. From there, Dennis went to mix his total mixed ration to be fed in the next 24 hours. The ration for the lactating cows consists of ground high-moisture corn, roasted soybeans, dry hay, and a custom supplement mix with cottonseed, corn silage and haylage. Once the daily chores were nished, the Burkles headed to the eld. They had completed most of the harvest and were putting the last of their corn in the dryer bin to dry down completely before being transferred into a regular grain bin for storage. “We only did 10 acres that day,” Dennis said. “With our drying capacity, 13 or 14 acres is all we can take in at a time; then the bin is full. We have to wait for it to dry down and then transfer it to another bin.” They had taken in all they needed for corn silage and had another 40 acres left to ll their grain bins and eventually sell. “The cash crop corn we are taking in now is just extra income, which makes up less than 10% of our income but still comes in handy,” Dennis said. The corn on average yielded from 205 to 235 bushels per acre for the Burkles this year. “I don’t know what the corn survived on this summer because we didn’t get much for rain,” Dennis said.
PHOTO COURTESY OF DANIELLE BURKLE
Dennis Burkle opens a gate to the freestall barn Nov. 1 at his farm near Earlville, Iowa. While Dennis was cleaning the freestall barn, his daughter Mindy was prepping the parlor for the evening milking.
Turn to DAY IN THE LIFE | Page 17
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PHOTO COURTESY OF DANIELLE BURKLE
Dennis Burkle unloads corn Nov. 1 near Earlville, Iowa. His daughter Danielle was hauling wagons that day.
Dairy Star • Second Section • Saturday, November 11, 2023 • Page 17
ConƟnued from DAY IN THE LIFE | Page 16 The Burkles already harvested all 50 acres of soybeans that they planted and will have it roasted to add to the ration for their lactating cows. Dennis said their soybeans also did well — on average yielding 65 bushels per acre — considering the lack of rain. While Dennis was combining corn, Mindy scraped up the pens and hauled manure. “We haul most of our own liquid manure,” Dennis said. “Two sites are right next to each other, and the third is 3.5 miles away. That one we haul to in the fall because it takes 30 minutes to get there.” Dennis and Mindy dairy farm, they said, because they enjoy it. “My favorite part is going
to the store and seeing someone go to the cooler and take a couple gallons of milk with your creamery’s name on it,” Dennis said. “Seeing the calves go from their rst feeding to their rst calf in 24 months — it’s almost the same feeling seeing your kids growing up. Mindy agreed. “I enjoy watching my own little herd grow,” she said. “I am working to improve my genetics.”
PHOTO COURTESY OF DANIELLE BURKLE
Dennis Burkle hauls a cornstalk bale to bed heifers Nov. 1 at the Burkle farm near Earlville, Iowa. Burkle beds the heifers while the total mixed raƟon is mixing.
PHOTO COURTESY OF DANIELLE BURKLE
Dennis Burkle feeds milk to a group of young calves Nov. 1 at the Burkle farm near Earlville, Iowa. The Burkles uses mob feeders for their calf pens.
PHOTO COURTESY OF DANIELLE BURKLE
Dennis Burkle checks the corn dryer Nov. 1 at the Burkle farm near Earlville, Iowa. The Burkles harvested 10 acres of corn that day.
Page 18 • Dairy Star • Second Section • Saturday, November 11, 2023
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Dairy Star • Second Section • Saturday, November 11, 2023 • Page 19
Growing season comes to an end JERRY NELSON/DAIRY STAR
Annie Bos bales cornstalks on the aŌernoon of Nov. 3 near Elkton, South Dakota. Bos, a student at South Dakota State University, works for the family of Don and JusƟn Bauman, who operates a 110-cow dairy.
ABBY WIEDMEYER/DAIRY STAR
The harvesƟng crew for Summit Valley Farms combines soybeans Oct. 11 near Norwalk, Wisconsin. The farm is owned by Greg Larson, who milks 450 cows with the help of his employees.
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Page 20 • Dairy Star • Second Section • Saturday, November 11, 2023
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A passion for pizza Cheese at center of Palermo’s frozen market success By Stacey Smart
stacey.s@dairystar.com
MILWAUKEE, Wis. — Selling more than 100 million pizzas annually under ve brands, Palermo’s is a big name in the frozen pizza aisle. “We have multiple product lines sold nationwide through most retailers people would recognize today,” said Nicholas Fallucca, who is the third generation in his family to run Palermo’s. Palermo’s makes well over 100 varieties of pizza, and every Palermo’s brand contains different sauces, meats and crust styles. Palermo’s is the fourth largest frozen pizza brand in the U.S., Fallucca said, but the third biggest pizza producer due to its work with private brands. Palermo’s also makes private-label pizzas on an international basis. At the core of Palermo’s creations are our, tomatoes and dairy. With cheese as the foundation of every pizza, the company is a massive consumer of this dairy product. Palermo’s uses approximately 50 million pounds of cheese per year. “Who wants a pizza without cheese?” Fallucca said. “Every single one of our pizzas uses cheese. We wouldn’t be where we are without the dairy industry — the farmers making milk and the processors making cheese for us. I tip my hat to them.” From parmesan to mozzarella and ricotta, white cheddar provolone to feta and goat cheese, Palermo’s uses a combination of hard and soft cheeses. “We like soft cheeses for their avor and meltability, while hard cheeses like parmesan and Romano provide nice salt,” Fallucca said. “Provolone is great for sharpness. We use different blends of cheeses to achieve what we want.” Palermo’s likes to experiment with cheese and go where no pizza brand has gone before. “We were one of the rst companies to use fresh mozzarella on a frozen pizza,” Fallucca said. Palermo’s expertise in pizza making traces back to Fallucca’s grandfa-
PHOTO SUBMITTED
Nicholas Fallucca is the third generaƟon in his family to run Palermo’s, a frozen pizza business in Milwaukee, Wisconsin. Fallucca’s grandparents, Jack and Zina, started Palermo’s in 1964 aŌer emigraƟng from Italy.
ther, Jack Fallucca. Jack and his wife, Zina, started Palermo’s in 1964 after emigrating from Italy in the 1950s. Palermo’s was named after the town where they grew up in Sicily. In 1964, the couple opened a bakery, and in 1969, they opened a restaurant serving traditional handmade favorites like chicken parmesan and lasagna. The Falluccas also served French bread pizza at the bar while customers waited for a table. When Jack entered the frozen pizza market in 1979, he left all other food behind to pursue a new passion — a 12-inch thin-crust pizza made from scratch. “Everything was made by hand,” Fallucca said. “He cut his own vegetables and made his own sauces. We still make a lot of our own crust and dough today.” By the late 1980s, Palermo’s had grown through private-label pizza. “Safeway took a chance on us,” Fallucca said. “Since then, we’ve been focusing on our core values of making a great product, treating our employees well and providing great customer service. Those three things are who we are today.” In 2003, Palermo’s Primo Thin pizza received nationwide distribution through Costco. Turn to PALERMO’S| Page 22
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Dairy Star • Second Section • Saturday, November 11, 2023 • Page 21
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PRO-CHOP 150 Round Bale Processor
The PRO-CHOP 150 is a bale feeder and chopper that provide an ideal bedding or feeding solution for bales of hay, straw, silage. The Anderson improved model is now the only model on the market able to process different material in different lengths:
• Haylage – full length down to 5’’ • Hay – full length down to 3’’ • Straw – full length down to 2’’ Perfect for processing round and square bales.
Contact your local dealer for more information: Mid-Central Equipment, Inc.
Schlauderaff Implement Litchfield, MN • 20-693-7277
Arcadia, WI • 608-323-7001
Northland Farm Systems
Woller Equipment
Reiser Implement
Henning, MN • 218-583-2931
D & D Farm Supply
Owatonna, MN • 507-451-3131
Swanville, MN • 320-573-2341
Waukon, IA • 563-568-4526
Olson’s Custom Farm Service
Cloverdale Equipment
Roeder Implement
Sebeka, MN • 218-837-5749
Curtiss, WI • 715-223-3361
Dubuque, IA • 563-557-1184
Page 22 • Dairy Star • Second Section • Saturday, November 11, 2023
Con�nued from PALERMO’S | Page 20
“That was the rst big deal for us,” Fallucca said. Palermo’s expanded into other brands of pizza when they launched Screamin’ Sicilian in 2014. “This craft pizza is different from everything else,” Fallucca said. “It’s avor-forward, bold and has lots of ingredients. Screamin’ Sicilian is our most popular brand. Every Palermo’s brand stands for something different and has a unique message, tone and voice.” Attempting to reach a different audience, Screamin’ Sicilian is sold at a higher price point and features attention-grabbing names like Mother of Meat, Supremus Maximus, Bessie’s Revenge and Holy Pepperoni. “We put years into developing and marketing this brand,” Fallucca said. “It’s a long-term, sustainable brand to grow and invest in and push the envelope of what’s possible.” Other brands under Palermo’s include Urban Pie, Connie’s Pizza and Surfer Boy Pizza. Inspired by the pizzeria featured in the television show, “Stranger Things,” Surfer Boy Pizza is a partnership with Netix and Walmart. “We couldn’t even keep it on the shelf when it rst came out,” Fallucca said. “This was an amazing project that allowed us to showcase our abilities to develop and commercialize a new item.” Fallucca described Urban Pie as a culinary experience featuring all-natural, spicy avors that attract sophisticated foodie types. Loaded with mozzarella, provolone, gouda, parmesan, Romano, Asiago, white cheddar and fontina, Fallucca said it is one of their most unique pizzas. “We use a lot of Wisconsin cheese and are also working with a local dairy farmer who makes cheese for us,” Fallucca said. “Cheese is a very important part of pizza, and we have to have different sources.” As a result, Palermo’s goes through a request for proposal process on cheese every few years. “Cheese has to be a certain quality,” Fallucca
PHOTO SUBMITTED
Palermo’s pizza is made in this building that includes four manufacturing lines and three bakeries in Milwaukee, Wisconsin. Palermo’s also makes pizza in a facility in Jefferson, Wisconsin, and has 1,200 employees between their two loca�ons.
said. “If it doesn’t meet our expectations, we’re not even going to consider it. Also, with the amount of cheese we use, we need a good source. We can’t run out.” Selecting the right cheeses for frozen pizza production is anything but easy. “There are so many aspects of a good cheese, such as how it manufactures, its age, and fat and salt content,” Fallucca said. “It might be a great cheese for a pizzeria but not for pizza production.”
Factors like these are crucial to how a cheese performs and how it tastes when it is fresh versus baked. “There’s a sweet spot between manufacturing and eatability, and that’s why having a great cheese is so important to us,” Fallucca said. “We’re very nicky and work with our cheese suppliers to make sure we have the right cheese for manufacturing.” Turn to PALERMO’S| Page 23
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Dairy Star • Second Section • Saturday, November 11, 2023 • Page 23
ConƟnued from PALERMO’S | Page 22 Palermo’s makes its sauces in-house, and meats like pepperoni and salami are sliced fresh. Palermo’s shreds most of its cheese from blocks. After they are topped, pizzas enter a blast freezer before being packaged. Palermo’s pizzas have a nine-month shelf life. “Our process is highly automated,” Fallucca said. “But we do have different crust styles, and those are done manually.” Serving as a reection of the Fallucca family’s Italian PHOTO SUBMITTED heritage, the pizza is The Supremus Maximus pizza is part of the Screamade in a building min’ Sicilian brand of Palmero’s. Screamin’ Sicilian resembling an Italis a craŌ pizza known for its bold avors and plenian villa — complete Ɵful ingredients and is the most popular Palmero’s with a courtyard and brand. waterfalls. The facility includes four manufacturing lines and three bakeries. Palermo’s also has a out in stores selling it. They’re the manufacturing facility in Jefferson culture.” Committed to craftsmanship and with two topping lines. The company has nearly 1,200 ingredients, Palermo’s offers an atemployees between the two loca- tractive alternative to ordering in or tions, and Fallucca said it is their em- going out for pizza. “Our mission is to deliver a great ployees that make Palermo’s unique. “Our employees are second to pizza experience,” Fallucca said. none,” he said. “We couldn’t do any- “We want to make sure we’re always thing we do without them. They come evolving.” here every day to make pizza and are
920-853-3516 Potter, WI
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1 For commercial use only. Customer participation subject to credit qualification and approval by CNH Industrial Capital America LLC. See your participating New Holland dealer for details and eligibility requirements. Eligible equipment limited to dealer inventory in stock. Previous retail sales are not eligible. Down payment may be required. Offer ends December 31, 2023. Not all customers or applicants may qualify for this rate or term. CNH Industrial Capital America LLC standard terms and conditions will apply. This transaction will be unconditionally interest free. 2Cash back amounts vary and are applied at time of sale. Taxes, freight, setup, delivery, additional options or attachments not included in suggested retail price. Offer subject to change or cancellation without notice. ©2023 CNH Industrial America LLC. All rights reserved. CNH Industrial Capital and New Holland are trademarks registered in the United States and many other countries, owned by or licensed to CNH Industrial N.V., its subsidiaries or affiliates.
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As we celebrate A l b t th the 25th year off D Dairy i St Star,
we’re giving away $100 every issue for a year! Find the logo for your chance to win! There will be a new winner every issue for 24 issues! +++
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Look for this logo elsewhere in this paper and take note of the page and section it is located. Actual Size to look for
The winner for each issue will be announced in the publication that follows.
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Congratulations to the October 28th issue winner:
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Page 24 • Dairy Star • Second Section • Saturday, November 11, 2023
Crop & Weather
REPORTS
CROP AND WEATHER CONDITIONS IN DAIRY STAR COUNTRY
New England, ND
Salem, SD
Hettinger County
ARIANN DOE
250 cows, 5,530 acres
0.15”
1.35”
0.1” 1”
0.4”
2.7”
0.6”
0”
4”
0.3”
0.75”
1” 0”
Frazee, MN Becker County
0.3”
Rice, MN
Benton County ALAN VANNURDEN
ANDREW INGVALSON
We are done with corn, and we are doing a little plowing and hauling manure, both pack and pit. RAINFALL We would like to do TOTALS Last 2 Weeks another 1,000 bales of cornstalks. There is just a little bit of corn in the fields 0.1” in this area. In our area this year, it was Since April 1 12.7” too dry and too hot, but at least we got something. We had some snow a couple weeks ago.
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2546 Hours, Cab Heat Air, 2 Speed, Hyd Quick Tach, Radio, Air Ride Seat, ISO Controls, Backup Camera, New Bucket, Good Tracks, Nice Clean Machine for Age and Hours
Martin Ag Supply LLC 3128 Mitchell Line St. Orchard, IA 50460
40 cows, 250 acres
We got 13.5 inches of snow last week; it pounded us pretty good. The snow has melted, but it’s a RAINFALL mudhole out here. We TOTALS have less than 200 Last 2 Weeks acres of corn left. We haven’t done anything in the field because of the snow. We brought 1.35” heifers home from pasture, and we’ve been trying to clean Since April 1 pens to move heifers 21.25” around. There is quite a bit of corn and sunflowers in the field yet. We had a very good year. Everything did better than we expected. It made for more work, but it was a good crop.
We are getting ready for winter. We have finished all of our fall tillage and have mowed the ditches. RAINFALL We made some TOTALS cornstalk bales and Last 2 Weeks got them, along with our alfalfa bales, hauled onto 0.4” the farmyard. This summer, we didn’t get all the rain that we Since April 1 needed but managed 15.95” to receive just enough moisture to make decent corn and alfalfa crops. I feel fortunate that we didn’t have to endure any tornados or derechos. God has blessed us.
Sleepy Eye, MN
Goodhue, MN Goodhue County
Brown County
CHARLIE DICKE
350 cows, 450 acres
We are done in the field. We finished tillage a couple weeks ago. There is still RAINFALL quite a bit of corn TOTALS standing, but most Last 2 Weeks of the dairy farmers are done. I would have never expected 0.15” the crops to do what they did this year. There were places Since April 1 that really got hurt 13.08” from the drought. What was out there surprised a lot of people. We had snow last week, but it’s gone now.
3165 Hrs., MFWD, Full Suspension Front and Cab, 50K CVX Trans (32mph), Exhaust Brake, Air Brakes, Electric Mirrors, 540 54E & 1000RPM PTO, 4 Remotes, LED Work Lights
DENISE KURTH
BENJAMIN SEIFERT
600 cows, 1,400 acres
175 cows, 600 acres
McCook County
641-982-4845
$47,500
We just finished with liquid manure yesterday (Nov. 6); we started last Thursday. We knife it in with a dragline. We have 75 acres of RAINFALL TOTALS corn to combine yet. Last 2 Weeks We haven’t done any more cornstalk bales because it is too wet. We plan to make 75 1” acres at our place and do another 20 acres at a neighbor’s site. We also Since April 1 have tillage we want to 23.52” get done. Hopefully, it stays nice. It was definitely a dry and tough summer because we didn’t get any rain in July and August. The crops turned out better than we thought, all things considered. We had 1.5 inches of snow.
200 cows, 850 acres
This year, with how little rain we have gotten, we have been surprised by how good the yields have been. Some high- RAINFALL lights from this growing TOTALS season included getting Last 2 Weeks good peas from our first time no tilling into rye stubble. We also had 2.7” some big rain events in May that led to washouts in the area. This Since April 1 26” helped to justify some of the work we are doing with no till and cover crops that helped protect our ground from washing. Next year, I want to dig into grid sampling and trying to fine tune our fertility and micronutrients.
Purchasing Holstein open and bred heifers Age from weaned calves up. Special-purchasing newborn Holstein calves within 150 miles from Barron, WI. Prefer: 1) DHIA record 2) AI Sire—Bull Code # 3) Dairy Comp Record
Call Gary Lintvedt 608-770-7805
Dairy Star • Second Section • Saturday, November 11, 2023 • Page 25
Orange City, IA
Anamosa, IA
Sioux County
Jones County
LANE HETTINGA
DOUG FAIRBANKS
130 cows, 75 acres
380 cows, 600 acres
About 4.5 inches of heavy, wet snow fell last week. It melted in a couple of days, but it really slowed down RAINFALL TOTALS cornstalk baling. We Last 2 Weeks have almost finished hauling our manure and are getting ready for winter. This past 0.6 ” summer was dry, but we always received Since April 1 19.9” some timely rain. Everybody in our area seems pretty happy with their crop yields. We definitely could not complain about this year’s growing season.
Elroy, WI
Juneau County
RON & COLIN WUSSOW
250 cows, 450 acres
Chilton, WI
Cuba City, WI
230 cows, 400 acres
We got a few tenths of rain and then a little snow. That spurred production a bit because the first RAINFALL snowfall is always hard TOTALS to get used to. We got Last 2 Weeks our Harvestore silo full of grain. We have another 80 acres of corn to harvest and 0.3” will probably grind it and store it in another Since April 1 silo. The moisture is finally coming down 14.54” on the corn. A lot of crops were disappointing, but some were better than we expected earlier in the year. We were preparing for the worst, and the hay was disappointing, but the corn has been better than we hoped, so we’ve made progress. Another stretch of good weather is coming, so we plan to get as much bedding made as we can.
MATT REDETZKE We haven’t really had any rain in the past two weeks, just some sprinkles or light showers, not enough RAINFALL to measure. We TOTALS finished up our beans, Last 2 Weeks and they did really well. They averaged about 55 bushels per acre after shrink. We 0” still have our highmoisture corn left to do, but that will be a Since April 1 while. It is still in the 23.6” mid-30s for moisture. Overall, I would say the year has gone really well, much better than we expected with the dry weather. The yields haven’t been affected too much by the dry weather, other than the grass hay. First crop was really down.
MITCHELL SCHAEFER
54 cows, 600 acres
Shawano County
Marathon County
This year was definitely too dry. However, all things considered, the alfalfa did okay. The RAINFALL TOTALS grass hay and pasture Last 2 Weeks this year was poor. Weed control was a challenge because 0” of the lack of rain to take the chemicals down. Also because Since April 1 10.5” of the lack of rain, the crops were variable. One good thing is that at least I still have a job because I am selfemployed.
Calumet County
RICH HOUZNER
Cecil, WI
Stratford, WI
Everything is wrapped up with crops for the year. We’re still grazing and normally graze heifers into the first RAINFALL week of December. TOTALS This was the driest Last 2 Weeks year we’ve had in my farming career, and pastures suffered most. We did four cuttings of 0.75” hay, with similar yields as last year. Because it was dry and we needed Since April 1 more tonnage, I let it go 15.05” longer between cuttings but still had decent quality at 165 relative feed value. Last year, we had 190 RFV but less yield. Our corn silage averaged 24 tons per acre, slightly below to normal compared to other years. Our winter wheat yields were above average. Some people in the neighborhood are getting 70 bushels per acre for soybeans, which is higher than normal.
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100 cows. 1,400 acres
We had four inches of rain about two weeks RAINFALL ago and it is raining TOTALS now (Nov. 8), so we Last 2 Weeks will be down for today. Some of the guys are working on cleaning up 4” some of the equipment for winter, and the rest of us are busy sitting in Since April 1 line. We finished all the 21.60” corn silage we had to do, but we still have about 400 acres of beans and 2,000 acres of corn to combine. I figure we have about another month’s worth of work. My goal every year is to be done by deer hunting, but we won’t make that again this year.
Harvard, IL
Grant County
McHenry County
TIM VOSBERG
ALAN AINGER
140 cows, 380 acres
300 cows, 1,100 acres
The last couple of weeks have been wet, but this last week was dry, so people are going like crazy RAINFALL right now. I think I’m TOTALS Last 2 Weeks the only one who has beans left to harvest. So far, they have 1” averaged 65 bushels to the acre on the first field we have Since April 1 gotten done. We are 19.4” planning to do the rest of the beans tomorrow and the corn hopefully next week. I am amazed at how good the crops are, considering the lack of rain we had this year. We had timely rains, and it must have been just enough.
We finished soybeans Nov. 5 and averaged in the mid-50s for bushels per acre, which is similar to RAINFALL years past. We baled TOTALS 600 bales of bedding Last 2 Weeks the last couple days, and we were about two-thirds done as of Nov. 7. We’re finishing 0.3” grinding dry corn in the silo with 150 Since April 1 acres left to do. With 19.25” how dry the summer was, I didn’t know what to expect in the fall, but I’m happy with how yields ended up. Corn was exceptional. It was a lot better than I ever dreamed it would be. In the middle of summer, we had a few disappointing crop yields. We had five cuttings of hay this year with varying yields.
Hay AUCTION 59%0-8= 8)78)(
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Tuesday, November 14 Tuesday, November 28 Tuesday, December 12 Tuesday, December 2 Tuesday, January 9 Tuesday, January 23 0SSOMRK JSV RI[ GSRWMKRSVW XS Ƽ PP SYV expanding market!
For more info, contact Randy Kath, Auctioneer, 701.429.8894 •
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Page 26 • Dairy Star • Second Section • Saturday, November 11, 2023
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Let’s cut to the chase. Providing optimal material size helps increase feed eɉciency in cattle. And that’s what the Vermeer Final CutTM FPX9000 bale processor is built for. Sending bales through multiple cutting points provides true Äne-cut capability to deliver an average cut length of 1¼ in to 4 in (3.2 cm to 10.2 cm.) Plus, an optional automatic bale feed system varies the speed of the bale rotation for eɉcient processing, allowing you to process feed on your own time. Finally, a bale processor built for true feed eɉciency. Vermeer Corporation reserves the right to make changes in engineering, design and speciÄcations; add improvements; or discontinue manufacturing or distribution at any time without notice or obligation. Equipment shown is for illustrative purposes only and may display optional accessories or components speciÄc to their global region. Please contact your local Vermeer dealer for more information on machine speciÄcations. Vermeer, the Vermeer logo and Final Cut are trademarks of Vermeer Manufacturing Company in the U.S. and/or other countries. © 2023 Vermeer Corporation. All Rights Reserved.
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Dairy Star • Second Section • Saturday, November 11, 2023 • Page 27
Mid-American Hay Auction results for Nov. 2 Lot no. 426 438 440 446 452 458 464 475 476 445 448 457 465 469 480 481 433 434 436 439 460 461 467 478 479 431 474 429 442 471 472 443 473 424 427 451 477 425
Desc. Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares
moisture protein RFV 12.61 15.18 106.39 12.85 10.09 86.41 17.74 5.09 73.58 13.92 12.74 88.35 14.45 9.48 80.3 17.74 5.6 88.32 17.93 3.74 71.51 14 18.86 116.49 15.08 19.24 144.33 16.75 8.29 78.43 14.31 22.62 174.17 13.28 11.11 93.53 16.5 18.54 106.27 16.55 17.9 127.1 16.4 16.48 115.52 15.39 15.8 102.26 15.85 20.86 151.17 16.43 21.06 148.7 15.31 22.74 157.64 22.08 22.08 154.48 18.5 16.39 140.18 13.39 22.98 177.92 15.01 20 109.28 11.84 22.67 184.63 12.18 21.54 190.29 14.87 19.36 107.16 11.25 18.1 101.86 14.18 20.74 149.01 12.32 22.05 176.38 14.44 21.99 139.3 10.08 25.44 214.75 NO TEST 11.71 19.1 109.25 14.84 18.84 123.88 13.63 21.33 155.83 25.2 12.26 94.91 13.18 16.93 120.24 16.14 21.42 182.01
cut. 1 1 1 1 1 1 1 1 1 2 2 2 2 2 2 2 3 3 3 3 3 3 5 1 1 2 2 3 3 3 3 1 1 2 2 2 2 3
Ld. size 21.27 26.47 22.63 15.98 25.36 25.75 20.82 7.57 14 26.24 20.34 26.7 25.56 26.33 26.23 7.83 27.25 26.25 26.19 29.25 20.66 20.29 18.01 22.14 23.58 25.59 25.61 26.76 23.42 27.49 28.36 26.4 24.23 25.22 25.72 22.7 8.73 26.85
price $170.00 $160.00 $120.00 $195.00 $165.00 $100.00 $110.00 $160.00 $60.00 $165.00 $220.00 $175.00 $175.00 $220.00 $170.00 $140.00 $230.00 $235.00 $220.00 $210.00 $140.00 $200.00 $160.00 $210.00 $220.00 $170.00 $180.00 $200.00 $230.00 $200.00 $265.00 $185.00 $190.00 $175.00 $215.00 $170.00 $220.00 $230.00
Lot no.
428 423 470 444 447 456 459 430 432 441 449 453 454 462 463 466 468 435 437 450 455 482
Desc.
moisture protein
Medium Squares 16.19 Medium Squares 16.04 Medium Squares 17.7 Large Rounds Large Rounds Large Rounds Large Rounds Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Medium Squares Medium Squares Medium Squares Medium Squares Large Rounds
RFV
21.75 166.6 22.05 195.5 19.34 122.57 STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW WHEAT STRAW
cut.
3 4 5
Ld. size
25.7 20.76 23.88 21.84 18.75 17.99 15 23.36 22.83 24.97 24.4 27.03 28.09 24.97 25.14 3 25.35 72 72 23 72 23.24
Hay sales starts at 12:30 p.m. and are the 1st and 3rd Thursdays of the months of September through May.
November 16, 2023 December 7, 2023
For more information, contact Kevin Winter 320-352-3803, (c) 320-760-1593 or Al Wessel at 320-547-2206, (c) 320-760-2979
DO YOU HAVE AN UPCOMING AUCTION? Advertise It In
DAIRY ST R
Midwest Livestock Systems LLC
Zumbrota, MN, Menomonie, WI, Renner, SD
KBS Inc.
Plainview, MN
Anibas Silo & Equipment Inc. Arkansaw, WI
Brubacker Ag Equipment
Curtiss, WI, Edgar, WI, Boscobel, WI
Call (320) 352-630 for more informatio 3 n.
Steinhart’s Farm Service Inc.
Brunkan Equipment Inc.
Platteville, WI
Worthington, IA
Chippewa Farm Service LLC
Ruf’s Farm Service Inc.
Chippewa Falls, WI
Darlington, WI
price
$195.00 $250.00 $180.00 $120.00 $120.00 $125.00 $50.00 $120.00 $115.00 $125.00 $120.00 $115.00 $105.00 $80.00 $70.00 $55.00 $120.00 $42.50 $42.00 $40.00 $50.00 $120.00
Page 28 • Dairy Star • Second Section • Saturday, November 11, 2023
THE DAY THAT WENT AWRY
Broken leg causes stop in streak Becker missed second World Dairy Expo in 28 years By Danielle Nauman danielle.n@dairystar.com
AUBURNDALE, Wis. — A day away from the farm is one that many farmers may view with both anticipation and apprehension. Alongside the excitement of whatever adventure lies ahead comes the looming questions of what might go wrong to derail the day. Will the heifers get out? Will the barn cleaner break? Last fall, Steve Becker learned that he could not even imagine the things that might keep him from enjoying a day away. Becker and his wife, Shelly, and their family milk 75 cows on their Auburndale farm, where they have been farming for nearly 20 years. The morning of Oct. 6, 2022, the Beckers were nishing chores and doing a quick herd health check. They planned to travel to Madison to attend World Dairy Expo. “We had let the cows out after herd health and were chatting with the vet for a few minutes,” Becker said. “My youngest daughter had stayed home from school to go along because she had never been to Expo before. I realized I had left my coffee mug down at
DANIELLE NAUMAN/DAIRY STAR
Steve Becker stands by his cows Oct. 16 on his dairy farm near Auburndale, Wisconsin. Becker broke his leg last fall on the morning he planned to take a day to aƩend World Dairy Expo in Madison, Wisconsin. the other end of the barn, so I took off running down the walk to grab it.” From that moment on, the day took
a different trajectory and caused Becker to miss attending WDE for the second time in 28 years.
“I’m not sure why I was running,” Becker said. “It’s not like my coffee Turn to BECKER | Page 29
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Dairy Star • Second Section • Saturday, November 11, 2023 • Page 29
ConƟnued from BECKER | Page 28 was that big of a deal. I slipped on the cross plate over the gutter, and when my leg hit the plate, I felt and heard it snap.” Becker said he suffered a compound fracture and that the plate had cut through the skin, creating an open wound. “I knew right away it was pretty bad and that we weren’t going to Expo anymore, just to the hospital,” Becker said. “My dog, Bocephus, was right there licking me. I told my wife to bring the truck around to the closest point and asked the vet to take my boot off because I could feel my foot starting to swell really badly.” Shelly and the vet helped Becker to the truck, and they headed toward the local hospital to seek treatment. Becker said he began to think of the consequences of his accident while waiting to see the doctor. “It wasn’t just the trip to Expo; that wasn’t a big deal,” Becker said. “But I sat there thinking about crops. We were planning on doing corn silage that weekend, and I was going to be laid up in a cast.” Much to Becker’s relief, when the doctor came in, he learned that he would not be casted, because of the wound where the plate had cut his leg when he fell. “They told me that with the broken skin, infection was a concern,” Becker said. “The environment inside a cast was prime breeding ground for bacteria.” Instead, Becker underwent surgery where a rod was placed through the bone and held in place by screws at each end. The rod will remain in place throughout Becker’s lifetime. By 3:30 p.m., Becker was in the operating room, and he was back in his room, coming out of anesthesia by 5:30 p.m. He spent the night in the hospital but was released the next day. “They told me they wouldn’t remove the rod unless it eventually caused me problems,” Becker said. “Then somewhere I saw a video of a surgery removing the rod and I said no way was I going through that no matter how much trouble it might ever cause.” Becker did question the doctor about how the rod might affect the potential knee replacement. “The doctor told me the rod was all set up for a knee replacement, made to attach to a replacement knee,” Becker said. “It was like the farmer’s special.” The rod allowed Becker to bear weight on the leg immediately, and the leg was wrapped with a bandage to keep the incision and wound clean. “They actually told me that activity would help speed healing,” Becker said. “I used a crutch to help with balance and support for a while, but I didn’t have to rely on it.” Becker scoffed at the idea of taking it easy and
found himself back at work following his release from the hospital. “They knew I was unlikely to take it easy, so the only thing they asked of me was to stay out of the barn because of the infection risk,” Becker said. “I didn’t milk, and I mostly stayed out of the barn, just quick visits to check on things.” Friends, family and neighbors showed up to the Beckers’ farm to ensure the corn silage was chopped that weekend as planned. Becker was able to get into the tractors and take part in the process as well. “I could do most everything in the tractors, but some things were just too much jostling,” Becker said. “I would be sore and swelled up by the end of the day, but that was manageable with elevation and
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“It wasn’t just the trip to Expo; that wasn’t a big deal, but I sat there thinking about crops. We were planning on doing corn silage that weekend, and I was going to be laid up in a cast.” STEVE BECKER
ice in the evenings.” Becker even managed to make it to the homecoming dance to watch his daughter participate as a member of the homecoming court. Attending World Dairy Expo has become something of a tradition for Becker. “I started going to Expo with my school’s FFA when I was in seventh or eighth grade,” Becker said. “Last year was only the second time I’ve missed since then, so I’ve missed two times in maybe the last 28 or so years.” Becker went to Expo this year, making the trip to Madison to take in the nal day of the show. “I just made sure there was no coffee around this year,” Becker said. Despite the aggravation caused by the injury, Becker said his family came through and the farm never missed a beat. “I couldn’t be more proud of my wife and the kids,” Becker said. “They lled in for me and took care of the things I couldn’t do. That was a huge weight off my shoulders, knowing that the farm could function at full capacity even if I couldn’t.”
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Page 30 • Dairy Star • Second Section • Saturday, November 11, 2023
Easy desserts and such With the holi3 8-ounce packdays just around ages cream cheese, the corner, I’ve softened been searching for 2 packages instant banew desserts to put nana cream pudding on the table. I was Extra whip cream and craving traditional sliced bananas for avors yet wanted garnish to nd something Crush Nilla wathe grandkids fers. Mix with melted would like to make butter. Press in bottom with me. I found a of 8-by-8 pan lined few that will do just Food columnist, with parchment pane. per. In a chilled bowl, The banana Natalie Schmitt beat whip cream and cream cheesecake sugar until stiff peaks bars will have the kids pounding form. Set aside. In a different a box of wafers into crumbs while bowl, beat three packages of I cream the cream cheese and cream cheese until smooth. Add whip cream lling. It is a very two packages of instant pudquick and easy recipe for short ding. Mix well. Fold in whipped attention spans. cream. Scoop over Nilla wafers The holiday carrot cran- and evenly spread out. Refrigerberry cake recipe will have the ate 8 hours or overnight. Lift out kids learning to measure, dump of pan by paper. Cut into nine and mix. They will be surprised squares. Garnish with dollop of to learn carrots can be served as whipped cream and slice of badessert. Of course, the turkey and nana. Dip banana slices in lemon citrus salad will be a quick way juice to prevent from browning. to use up the leftover turkey from Thanksgiving dinner. Holiday carrot cranberry cake I’m probably most excited to 2 1/2 cups our get the kids started with their own 1 teaspoon baking soda Amish friendship bread project. 1 teaspoon baking powder Instant pudding was on sale in the 1 1/2 teaspoons pumpkin pie grocery store the other day, and I spice (cinnamon, ginger, allspice, stocked up for the holidays with cloves, nutmeg) this recipe in mind. It is the gift 1/2 teaspoon salt that keeps giving as you spread 1 cup sugar the joy to others. Enjoy! 3/4 cup packed light brown sugar 1 1/2 cups vegetable oil Banana cream cheesecake bars 4 eggs 3 cups Nilla wafer crumbs 2 teaspoons vanilla extract 1/2 cup butter, melted 3 medium size carrots, peeled 1 pint heavy whipping cream and shredded (about 2 cups) 3/4 cup sugar 3/4 cup walnuts, chopped
1/2 cup dried cranberries or Craisins Frosting: 2 packages cream cheese at room temperature 1/2 cup unsalted butter, softened 1 teaspoon vanilla 3 cups powdered sugar Cranberries and walnuts, for garnish Heat oven to 350 degrees. Coat two 9-by-2 round cake pans with cooking spray. Line with parchment paper. Coat paper with spray. In medium size bowl, whisk our, baking soda, baking powder, pumpkin pie spice and salt. In large bowl, beat sugars, oil, eggs and vanilla on medium speed until blended. On low, beat in our mixture until smooth. Stir in carrots, nuts and cranberries. Divide batter between pans, spreading evenly. Bake at 350 degrees for 42-44 minutes or until toothpick comes out clean. Cool on wire rack 10 minutes. Turn out and cool completely. Frosting: In large bowl, beat cream cheese, butter and vanilla until creamy. Gradually beat in powdered sugar until smooth. With serrated knife or dental oss, cut each cake horizontally in half. Place one layer on cake plate and spread with 1 cup frosting. Repeat two more times with layers and frosting. Place remaining layer, cut side down, on top and spread with remaining frostings. Garnish with berries and nuts. Turkey and citrus salad 4 cups baby spinach leaves 4 cups mixed salad greens, torn 2 cups fresh, sliced strawberries
or 1 cup Craisins/dried cranberries 11 ounces mandarin oranges, drained 1 cup cooked turkey, chopped 1/2 cup pecan halves, roughly chopped 1/2 cup raspberry vinaigrette dressing Combine all ingredients and serve immediately. Amish friendship bread Do not use any type of metal spoons or bowls for mixing. Do not refrigerate. If air forms in the bag, let it out. It is normal for the batter to rise, bubble and ferment. 1 package yeast 1/4 cup warm water 1 cup our 1 cup sugar 1 cup milk Dissolve yeast in warm water and let stand 10 minutes. Mix our and sugar together. Slowly add milk and yeast mixture. Cover loosely and let stand till bubbly at room temperature. Write the date on a gallon bag and pour mixture into bag. Day 1: Do nothing. Use the date on the bag as day 1. Day 2: Mush the bag. Day 3: Mush the bag. Day 4: Mush the bag. Day 5: Mush the bag. Day 6: Mix 1 cup our, 1 cup sugar and 1 cup milk into the bag. Mush the bag. Day 7: Mush the bag. Day 8: Mush the bag. Day 9: Mush the bag. Day 10: Follow the instructions below. Pour the entire contents of the bag into a non-metal bowl. Add 1 1/2 cups our, 1 1/2 cups sugar and 1 1/2 cups milk. Mix. Measure out four separate bat-
ters of 1 cup each into four 1-gallon bags and mark with the next day’s date. Keep one starter bag for yourself and give the other three bags to friends with a copy of these instructions. If you want to make extra bread, make two bags and save 2 cups of batter for an extra batch for yourself. Preheat oven to 325 degrees. To the remaining batter in the bowl, add: 3 eggs 1 cup oil 1/2 cup milk 2 cups our 1 cup sugar 2 teaspoons cinnamon 1 1/2 teaspoons baking powder 2 small packages instant pudding 1/2 teaspoon vanilla 1/2 teaspoon salt 1/2 teaspoon baking soda You can use any avor of instant puddings. Chocolate, vanilla, banana cream, butterscotch or lemon. You can add baking chips, marshmallows, poppy seeds. Mix well. Grease two large loaf pans. Dust greased pans with cinnamon/sugar mix (1/2 cup sugar with 1 1/2 teaspoons cinnamon). Pour batter evenly into two pans. Sprinkle remaining sugar/cinnamon mixture on top. Bake 1 hour. Cool until loosens from pan, about 10 minutes. Turn onto cooling rack or serving dish. As their four children pursue dairy careers off the family farm, Natalie and Mark are starting a new adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.
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Dairy Star • Second Section • Saturday, November 11, 2023 • Page 31 Cleaning Drain Tiles & Manure Systems
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N13438 STATE HWY 73 • WITHEE, WI 54498
Turkey soak
From the kitchen of Pat Schilling of Fort Ripley, Minnesota 1/2 cup Tender Quick
1 cup sugar
1/2 cup pickling salt
Water
Dissolve Tender Quick, pickling salt and sugar in water. Place raw turkey in large container, pour soak over turkey and add enough water to cover turkey. Leave in refrigerator for seven days. Cook turkey according to package directors. Comes out moist and delicious every time.
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Deep fried turkey breast
From the kitchen of Pat Schilling of Fort Ripley, Minnesota 3 pounds turkey breast
Garlic powder
1/4 cup Worcestershire sauce
Seasoning salt
Fry magic
Oil
DAIRY CATTLE AUCTION Wednesday, November 15, 2023 at 11:00 am
Jellied whole cranberry sauce From the kitchen of Pat Schilling of Fort Ripley, Minnesota
2 bags cranberries 3 cups sugar Water Wash cranberries. Add cranberries and just enough water to just see it in cooking kettle. Add sugar and boil for 10 minutes so it gets good and thick. Allow to cool a little and put in blender and blend until smooth. Pour in a bowl to serve and enjoy.
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Tuesday, November 14, 2023
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Slice turkey breast into ‘fingers’ and leave in Worcestershire sauce overnight. Shake fingers in fry magic with garlic powder and seasoning salt to taste. Heat up oil in fry pan and deep fry.
5301 West 12th St., Sioux Falls, SD 5
SPECIAL FEEDER CATTLE, BRED BEEF COW & BEEF BREEDING BULL AUCTION
Dana Berreau
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COMPLETE HERD DISPERSAL 60 Holstein Dairy Cows. Tie stall milked, outside everyday, bunk fed. Cows not pushed, averaging 60# 3.87BF 3.25P scc200. Cows are bred to registered Holstein Bulls. Coming from Shawano County PENDING AT AD DEADLINE 100 Holstein Dairy Cows, parlor/freestall, 65# 4.0BF 3.0P 90 ssc. AI bred and AI sired. Watch our website for more information! REPUTATION CONSIGNMENTS 12 FANCY Registered Holstein Dairy Cows. Parlor/freestall, all fresh 2 & 3 year olds averaging over 100# and scc under 50! Cows sell on test, out of a 34,000# RHA, 122 avg. scc, extensive vaccination program. From one of the most elite herds in MN! Reputation consignor. Coming from Stelling Farms, Millville MN CALL WITH YOUR CONSIGNMENTS Always a great selection of dairy cattle at Premier Livestock and Auctions! DRIVE-INS ARE ALWAYS WELCOME! PLEASE HAVE IN BY 10:30 AM
DAIRY CATTLE AUCTION Wednesday, November 22, 2023 at 11:00 am
REPUTATION CONSIGNMENTS 20 Fresh Holstein Dairy Cows, parlor/freestall. Current tank avg, 97# 4.3BF 3.4P 79scc. 30+ years AI breeding. Reputation consignor. Extensive vaccination program. This load includes fresh cows and a few bred back cows. Coming from an overstocked dairy! 100% guaranteed sound. Reputation consignor, out of one the top herds of MN! Coming from Shadycrest Holstein, Utica, MN
SPECIAL MONTHLY DAIRY HEIFER AUCTION Tuesday November 28, 2023 at 11:00 am
Register to Bid & Buy Online at cattleUSA Selling Bred and Open Heifers • Expecting 300-400 head! Call with your consignments. Expecting a great run of drive-ins for the dairy heifer auction! Always a great selection of dairy heifers cattle at Premier Livestock & Auctions! DRIVE-INS ARE ALWAYS WELCOME! PLEASE HAVE IN BY 10:30 AM or EARLIER!
***NEW*** Now selling 1st round of calves on MONDAYS at 10:00 am. 11:00 am Market Cattle • 1:00 pm 2nd round of calves Weekly Highlights at Premier Another busy week at Premier Livestock and Auctions with over 3,000 head sold! On Wednesday we sold over 200 head of dairy cattle, with 3 herd dispersals. Top Quality Holstein Scan the code Dairy Cows $1,900-2,550. Good Quality Holstein Dairy Cows $1,400-1,875. Lower Quality Holstein for a direct link Dairy Cows $1,375 and down. Top Quality Holstein to our website! Springing Heifers $1,500-2,400. Common Springing Heifers $1,425 and Down. Thank you to all of you who support Premier Livestock and Auctions! Through auction and private farm to farm sales we sold over 18,000 head in October! We appreciate all of our livestock truckers, consignors, bidders, and buyers! Thank you for choosing Premier Livestock to sell and buy your cattle!
Page 32 • Dairy Star • Second Section • Saturday, November 11, 2023
A BETTER WAY TO FEED THE WORLD
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