November 26, 2022 Dairy Star - 2nd section

Growing as a family

Ru-Be Dairy invests in rotary parlor

By Grace Jeurissen grace.j@star-pub.com

GROVE CITY, Minn. – When Joseph and Karen Becker saw the future of the farm in their daughter’s eyes, both knew they wanted to be there every step of the way.

In 2010, the farm site was purchased by Joseph, and his brother, Vern Becker. In 2016, Becker Dairy split its two dairies to accommodate to the needs of each individual family. Joseph and his daughter, Rachael Rusch, and her husband, Patrick, became Ru-Be Dairy.

Ru-Be dairy is home to 700 cows, and the family farms 1,000 owned and rented acres for feed. They ship their milk to First District Association in Litcheld. Construction of their 40-stall rotary parlor started in May and is intended to be complete by Dec. 3 when they host an open house.

For the last 12 years, it has taken a team to manage Ru-Be Dairy.

A team of eight employees milked while one mixed feed. Liz Krienke, herdsman, and Arnulfo Castellon worked alongside the Beckers and Rusches as well.

They have been milking three times per day in a double-9 parabone parlor. With 700 cows going through the parlor, the equipment and the facility have worn down.

“The parlor has been tired for quite some time,” Joseph said. “The welds are giving, so something had to be done.”

With the future of the farm in mind, the family brainstormed to nd a solution to their aging parlor.

Rachael said it was time for a change.

“We are running the parlor around the clock right now, and it’s just not

efcient enough anymore,” she said.

Because they were running around the clock, the shift changes were stressful for employees. If the team was ve minutes behind schedule, they would often try to nd a way to speed up the milking process. Consistency and time in the parlor was a factor in their decision to invest in the rotary parlor.

In 2020, the family ran numbers

TIFFANY KLAPHAKE/DAIRY STAR

The Ru-Be Dairy management team – Arnulfo Castellon (from le ), Liz Krienke, Karen and Joseph Becker, and Rachael and Patrick Rusch – stand in the soon-to-be completed 40-stall rotary parlor Nov. 15 near Grove City, Minnesota. Ru-Be Dairy built a freestall barn and rotary parlor.

to justify the cost of putting in either a larger parlor or a rotary.

The initial sticker shock shied them away from a rotary at rst, but something weighed in the back of their minds as this could be a solution to their ongoing concern with protocol and consistency in the parlor.

Once the rotary parlor is put to work, the current parlor will be used to milk hospital cows rather than needing to divert the milk.

Maintaining a regular protocol in the barn has been challenging because of the number of cows switching through the parlor each day, Rachael said. The rotary will not only speed up milking but allow more time between groups for cleaning equipment.

“Our employees have been asking when the new parlor will be ready to go,”

Rachael said. “They are equally as excited about the addition and ready for the change.”

The 40-stall rotary at RuBe Dairy is equipped with GEA technology to accommodate the already exist-

ing technology on the farm. When the cows step onto the rotary, their collars will touch the breast plate and data will be sent to the farm’s software.

Protocol on the farm will be consistent with the rotary. Pre- and post-dipping will be done by a robotic arm.

The milking employees will switch between groups. One will manage work in the freestall barn and another will milk. Each group of cows will be milked three times a day.

Joseph said the engineers

four, most of the herd will adjust.

“This will be the most efcient way for us to milk double the cows,” Joseph said.

This investment has taken time and effort. Once the papers were signed, the family began looking at ways to grow the herd to make the new facility feasible.

“I was hesitant to sign the papers,” Rachael said. “That is a lot of money to put down, and this is a longtime investment.”

said the rst few milkings will be painful, likely taking 10-12 hours to get all of the cows through. But by day

Joseph agreed.

“This is a risk,” he said. “We have to do that every once in while, or we’ll never

®

TIFFANY KLAPHAKE/DAIRY STAR

Cows rest in the freestall barn Nov. 14 at Ru-Be Dairy near Grove City, Minnesota. The dairy milks 700 cows and farms 1,000 owned and rented acres for feed.

TIFFANY KLAPHAKE/DAIRY STAR

The center part of the rotary parlor is accessible through an underground tunnel and stairway. From the center, electrical sensors and milk lines are accessible for maintenance and repair.

“This will be the most efficient way for us to milk double the cows.”

JOSEPH BECKER, DAIRY FARMER

grow and improve.”

Along with building a new freestall barn and rotary parlor, Joseph purchased a chicken barn and renovated it into a 500-stall heifer barn.

“We could milk our 700 cows in this facility, but it would take longer to pay off,” Joseph said.

Rachael agreed.

“I purchased a group of bred heifers to ll the new freestall barn, most of which will start calving in January,” she said.

The Rusches and Beckers have been working nearly two years on this project, and they can nally see the nishing touches being made on the parlor. Most of the construction that is yet to be done is electrical.

Joseph said they are amazed by the amount of parts required to build the rotary system. Hundreds of boxes shipped across country made their way to the Ru-Be Dairy doorstep. Each piece ts together like a puzzle, Joseph said.

“We are really lucky to be working with family, some great people on our management team and a great crew for this project,” Rachael said. “This has been a long project.”

The “Mielke” Market Weekly

By Lee Mielke

Midwestern cheesemakers running near capacity

Americans chewed through a lot of cheese in September, according to the U.S. Department of Agriculture’s latest Dairy Supply and Utilization report. Total consumption hit 1.18 billion pounds, up 3.6% from September 2021, second consecutive month to top year ago levels and the strongest year-over-year gain since March, according to HighGround Dairy.

Domestic consumption hit 1.1 billion pounds, up 3.5%. Exports totaled 78.8 million, up 5.1% and up 12.5% year to date thanks to low U.S. prices.

Butter usage totaled 162 million pounds, 151.3 million of that in domestic use, down 18.4% from a year ago and the lowest volume since June due to the high prices no doubt. Exports totaled 10.7 million, up a whopping 48.6% and up 40.9% YTD.

Nonfat-skim milk powder totaled 219 million pounds, down 6.2%, with exports down 7.1%. Total utilization remained below prior year levels for the fourth consecutive month, says HGD, negatively impacted by both domestic and export demand.

Dry whey utilization totaled 79.5 million pounds, off 0.3% from 2021, and while domestic usage was down 23.8%, exports were up 22.4%, much of that thanks to China’s increased purchases for its rebounding hog herd.

It was powder that reversed the Nov. 8 global dairy trade. The weighted average climbed 2.4%, biggest gain since Sept. 6, and followed a 3.9% decline Nov. 1, 4.6% decline Oct. 18 and 3.5% drop Oct. 4. Traders brought 63.9 million pounds of product to market, up from 63.6 million Nov. 1. The average metric ton price crept to $3,623, up from $3,537 last time.

Powders led the gains after leading the declines Nov. 1. Skim milk and whole milk powder were both up 3.1%, following an 8.5% plunge on SMP and a 3.4% decline on WMP last time. Anhydrous milkfat was up 2.7%, after falling 1.7%, but butter was down 0.8%, following a 0.2% rise last time. GDT cheddar was down 1.3%, after a 0.9% gain, and lactose was down 4.6%, after dropping 1%.

StoneX Dairy Group said the GDT 80% butterfat butter price equates to $2.1371 per pound, down 1.7 cents after dropping 5.8 cents in the last event, and compares to CME butter which closed Friday at $2.81. GDT cheddar, at $2.1527, was down 2.5 cents

after losing 9 cents last time, and compares to Friday’s CME block cheddar at $2.2325. GDT skim milk powder averaged $1.3864 per pound, up from $1.3479. Whole milk powder averaged $1.5410 per pound, up from $1.4875. CME Grade A nonfat dry milk closed Friday at $1.4275 per pound.

European purchases more than doubled from the last event, said analyst Dustin Winston, as buyers tripled their market share. North Asia purchases, which includes China, decreased from the last event and last year, said Winston.

Broker Dave Kurzawski stated in the Nov. 21 Dairy Radio Now broadcast that dairy demand is typically strong this time of the year, but the question becomes if it is sustainable. He said the economy appears strong and the labor market is tight, but the inationary environment is yet to be slowed by the Fed increasing interest rates. Government spending needs to be cut, he said, but he warned that holiday demand will dry up, orders will drop off and speculators will take their ball and go home.

Regarding the GDT, Kurzawski said China will be back, but it’s going to take time. Americans were chomping at the bit to get out from under COVID-19, he explained, but people are more fearful in China. It’s a different culture, plus China seems to change its tune week to week on this matter. He said the GDT was up because the prior three events were down; the lower prices attracted buyers. Is that a sustainable change in trend? Not yet, he concluded.

The Wall Street Journal reported China’s economy sank into a deeper funk last month as the weight of strict zero-COVID-19 measures, a real-estate downturn and sinking export demand underscored the difculties of rekindling growth. I believe the take-away here is that the GDT won’t be bailed out by China any time soon.

CME prices were mixed the week before Thanksgiving. After jumping 19 cents the previous week, the cheddar blocks closed Friday at $2.2325 per pound, up 3.25 cents on the week, highest since June 10, and 3.75 cents above a year ago.

The barrels nished at $1.9275, 13.50 cents lower on the week, 40.75 cents above a year ago and a whopping 30.50 cents below the blocks. There were no sales of block on the week, the gains were on unlled bids, with eight sales of barrel.

Midwestern cheesemakers are running full or close to full production, according to Dairy Market News, alongside steady demand. Milk availability has stayed in a similar range to previous weeks, not straying far from Class in either direction. Some cheese producers already locked in milk pricing for Thanksgiving Week.

Demand for cheese is mixed in the West. Contacts reported strengthening food service demand while retail is softening. International purchasers continue to buy cheese, thanks to U.S. competitive prices. Milk production is trending higher in the region, and cheesemakers are utilizing the milk to run busy schedules. Labor shortages and delayed deliveries of supplies continues to prevent operating full schedules, according to DMN.

CME butter, with one exception, saw six consecutive sessions of gain until losing 1.25 cents Thursday and then suffered a 13 cent meltdown Friday, closing at $2.81 per pound, down 9.50 cents on the week. That’s still 76.25 cents above a year ago when it topped $2 per pound for the rst time since June 4, 2020. There were seven sales reported at the CME this week, ve on Friday.

Butter producers said demand has not shifted much the past two weeks. Sales are meeting or beating expectations and on par with pre-COVID-19 years. Churning is at the max, and butter inventories are available but are newer production. As cream access continues to grow, butter makers are taking more of it, but expectations are that cream will tighten following the holiday.

Western cream volumes are available amid strengthening milk output and cream demand is steady. Butter makers ran busier schedules this week, though some are below capacity due to continued labor shortages. Retail butter demand is steady to higher as some grocers are looking past Thanksgiving to stock butter for end-of-year holidays. Food service and bulk demands are unchanged.

Grade A nonfat dry milk climbed to $1.4650 per pound Tuesday, highest since Oct. 18, then gave back 2.50 cents Wednesday and closed Friday at $1.4275, down 0.25 cents on the week and 12.75 cents below a year ago, on 16 sales.

Whey held all week 44 cents per pound, 26 cents below a year ago, on two trades.

Dairy margins strengthened the rst half of November on a recovery in milk prices while feed costs moved lower, according to the latest Margin Watch from Chicago-based Commodity and Ingredient Hedging LLC.

Continued strong demand for cheese in both the U.S. domestic and export markets is helping to support Class III prices, the MW said, and detailed U.S. September dairy exports and dairy product production. The MW also expressed concern over the health of the Chinese economy and uncertainty about the extent to which the government will relax its zero-COVID-19 policy.

The USDA’s latest Crop Progress report shows the U.S. corn harvest is 93% completed, as of the week ending Nov. 13, up from 87% the previous week, 3% ahead of a year ago and 8% ahead of the ve-year average. Soybeans were at 96%, up from 94% the previous week, 5% ahead of a year ago and 5% ahead of the ve-year average.

Russia agreed to extend the Black Sea grain export agreement, an extension that came under question this week when stray missiles, thought to be from Russia, hit Poland. It appears they were an accident from Ukraine.

Culling in the week ending Nov. 5 totaled 60,000 dairy cows, up 600 from the previous week and 100, or 0.17%, above a year ago. Year-to-date culling is up 2.5%.

USDA’s monthly Livestock, Dairy and Poultry Outlook, issued Nov. 16, mirrored milk price and production projections in the Nov. 9 World Agricultural Supply and Demand Estimates.

The outlook also said based on recent milk production data for third quarter, the dairy herd size forecast for fourth quarter was adjusted downward, but output per cow was raised. Milk cows for 2022 are projected to average 9.405 million head, 5,000 cows fewer. The average milk output per cow was projected at 24,130 pounds per head, up 20 pounds from a month ago.

The herd was projected 10,000 cows fewer in 2023 at 9.415 million. Output per cow was 24,350 pounds, up 30 pounds from last month’s report.

In politics, the USDA’s Food and Nutrition Service announced proposed changes to the foods prescribed to participants in the Special Supplemental Nutrition Program for Women, Infants and Children. The revisions incorporated recommendations from the National Academies of Science, Engineering and Medicine and the Dietary Guidelines for Americans 2020-25.

The announcement drew re from the National Milk Producers Federation and the International Dairy Foods Association. A joint press release stated; “It is unfortunate for WIC participants that the proposed rule would decrease access to dairy products and the unique nutrient prole they provide, especially considering the current Dietary Guidelines for Americans note that a staggering nearly 90% of the U.S. population does not consume enough dairy to meet dietary recommendations. At a time of rising food costs and high food insecurity, we should focus on increasing access to a wide variety of healthful, nutrient-dense and affordable foods, including both fresh produce and dairy products. It’s disappointing that the proposed rule would limit WIC family purchasing power for nutritious dairy foods, particularly at a time like this.”

Meanwhile, NMPF also called on the U.S. Food and Drug Administration this week to use existing legal authority to modernize its regulations allowing faster approval of animal-feed additives that reduce greenhouse gas emissions, enhancing dairy’s role as a climate solution.

Innovative and voluntary solutions are needed to reduce greenhouse gas emissions, including methane, said Dr. Jamie Jonker, NMPF’s chief science ofcer. Enteric emissions directly from cows currently account for roughly one-third of all GHG emissions from dairy farms and present an important area of opportunity for methane reductions. Feed composition changes can directly or indirectly reduce enteric emissions resulting from livestock, said Jonker.

The October CPI for all food was 315.3, up 10.9% from 2021. The dairy products index was 269.4, up 15.5% from a year ago. Fresh whole milk was up 13.2%; cheese, up 12.4%; and butter was up 26.7%.

U.S. milk production is mostly steady throughout the country, according to the USDA’s weekly update, as pockets of higher output show up in some areas. Class I milk sales are steady to higher with the addition of seasonal eggnog purchases. The Florida market was preparing for another hurricane.

European milk output is at or near its low point for the typical milk production season, said DMN. But as the continental milk output approaches the low point, typically in mid-November, farmers are pushing their cows to produce more milk. Milk buyers have kept pay prices at high levels in efforts to keep their farmers under contract. Ination is taking a bite of dairy and food sales. Food and beverage prices in the UK jumped 14.6% in September compared to September 2021.

Eastern European milk output is nearing its low point for the year, said DMN, but has maintained a year-over-year increase for much of the year. So far, Ukraine has been able to export approximately 14.3 million tons of grain, down 30.7% from the amount exported at this point in the last grain season.

DMN reports that Australia’s farmers continue to wrestle with extensive ooding in the midst of labor issues and production costs. Market analysts see these as signicant obstacles that affect increases in Australia’s near-term milk production and dairy export volumes. The recent milk production report shows output fell 5.9% in August, compared to 2021. Sources report that cheese production, currently Australia’s primary export focus, is pressured by low milk output. Meanwhile, butter, skim milk and whole milk powder are expected to suffer reductions in the country’s 2023 export market, according to DMN.

New Zealand’s dairy industry has sprinted into November, according to DMN, and indications are for an optimistic trend. Warmer than average conditions

and periods of dry spells are forecasted for the month across the country, which some say could be another La Nina weather pattern in development. Meanwhile, market demand is a growing concern with the declines in dairy commodity spot prices, warned DMN. Sources note the reductions in China’s imports drives the lower prices, but the least uptick in demand may sway the current bearish sentiment.

Last but not least of all, a happy Thanksgiving to one and all. We indeed have much to be thankful for, and praise and thank God who has given it.

this week on top milk cows!

Marlin Horst, Curtiss. $2,700 Jolan Zimmerman, Neillsville. $2600 Steve Zimmerman, Platteville. Many good cows $1,400-2,200.

Springing Holstein heifers $1,300-1,700. Opens $85-115. Single birth Holstein heifer calves $10-65.

Strong demand for Holstein breeding bulls. $1,150-1,950. Market Bulls $75-112.

Choice and Prime Holstein steers in Thorp and Loyal $135-143. Top beef cross in Thorp sale $149 Greg Pratt, Bancroft. Holstein feeder steers $90-120. Beef up to $170. Holstein bull calves $75-160. Beef cross bull and heifer calves $150-350. Top $365 Harvey Hoover, Colby.

Butchers $70-85. Sows $54-68. Boars $26-44

Market cows higher early this week. 20% sold $72-88. 50% sold $55-70. 8% sold under $44.

grass

Sanborn, MN

Meadowlands Farmers Co-op 6.6814.18

Almena, WI

Synergy Cooperative 5.9913.48

St. Cloud, MN

ADM 6.3714.08

Westby, WI

Premier Co-op 6.3513.68

Cadott, WI

Cadott Grain Service 6.0513.53

Pipestone, MN Cargill 6.7714.28

Muscoda, WI Riverdale Ag Service 6.2713.48 Wheat 7.45

Gar eld

Pro-Ag Farmer’s Co-op 6.3814.13 Wheat 9.31

Monona, IA

Innovative Ag 6.3113.68

Watertown, SD Watertown Co-op Elevator 6.3313.66 S. Wheat 9.07 W. Wheat 8.87

Whitewater, WI Landmark Services Co-op 6.3313.66 Wheat 6.90

Dennison, MN

Central Farm Service 6.4714.08

Belleville, WI Countryside Co-op 6.3113.63 Wheat 6.90

Glenwood, MN CHS Prairie Lakes 6.5214.20 S. Wheat

As I get older, I find myself moving through the paces of a holiday not really reflecting on what it is about. I have always enjoyed Thanksgiving because of the time spent with family and good food. This year I am trying to be thankful for the blessings this country has to offer in freedom and security. My thoughts and prayers go out to the citizens of Ukraine as they do not have the safety that we enjoy, and at times take for granted.

Class III futures have improved by a dollar over the past several weeks. Most of this strength has come from increased spot cheddar block prices. Some regions of the country have seen cheese inventories tighten up, while others are in much better balance. Block cheddar has seen the biggest improvement trading up 30 cents since early November to the mid $2.20’s. Barrel cheddar has not seen much improvement which has allowed the block/barrel spread to go from near even in early November, to blocks trading 25 cent premium to barrels.

Whey cash markets remain flat with spot trading taking place mostly in the mid 40’s for the past several months. China is a big buyer of U.S. whey. It is likely that with the Covid lockdowns in this region that demand may not be functioning at the full value potential needed to

positively impact U.S. whey markets.

Powder markets remain under pressure, but U.S. nonfat dry milk did see a small 4 cent improvement trading to the mid $1.40’s in the spot session. EU and NZ skim powder is trading $1.33 and $1.36 respectively. This has U.S. values trading at a 10-cent premium to those markets.

U.S. butter prices have seen significant volatility in the spot market. In late October butter was trading $3.15, sold off to $2.62 in early November, and have recently traded back to near $2.94. That represents a $2.22/cwt swing in Class IV value just from butter price changes. EU butter is trading in the $2.60’s. This is where U.S. values found buyer support before rallying. International buyers should find good value out of NZ with their butter trading in the low $2.20’s.

The U.S. dollar index has softened to 106 since early November after trading near 112. This is somewhat surprising given the Fed raised rates 3/4% in this period. Look for more volatility from uncertainty in future Fed actions.

Small Squares

Large Squares

1st

1st crop

Nov. 17, 87 loads

Large Squares

$245-250/ton

2nd crop $215-275/ton

3rd crop $265/ton Grass $215-250/ton Mixed $170/ton Straw $137.50-162.50/ton

Large Rounds

1st crop $197.50-257.50/ton

2nd crop $245-265/ton

3rd crop $225.50-270/ton 4th crop $245-265/ton Grass $187.50-260/ton Mixed $207.50-247.50/ton Straw $152.50-162.50/ton Corn stalks $67.50-90/ton

Success in Sweden

Nilssons excel using genetics, lean manufacturing concepts

By Stacey Smart stacey.s@dairystar.com

MADISON, Wis. – Farming efciently is a skill the Nilsson family has mastered. Getting the most out of their cattle, their land and their workday is helping to ensure the farm’s longevity for future generations. During a virtual tour of their farm Oct. 7 at World Dairy Expo in Madison, the Nilsson family shared the secrets to their success.

Anders and Katarina Nilsson farm with their sons, Oskar and Filip, who are the fourth generation at their dairy known as Skramered in southern Sweden. In 1996, Anders and Katarina took over the farm which has been in the family for 100 years. At that time, it was home to 25 cows, 100 pigs, 800 layer hens and 100 acres. Today, the Nilssons milk 350 cows and farm about 1,000 acres. Katarina also works part time off the farm as a pre-school teacher, and the Nilssons’ oldest son, John, works off the farm as well.

Utilizing ProCROSS genetics, the Nilssons began transitioning away from Holsteins 12 years ago – a decision Anders said he wishes they would have made sooner. Starting with 90% Holstein and 10% Swedish Red, they began the switch to ProCROSS – a strategy that crosses Holstein, Swedish Red and Montbéliarde.

“The three breeds are high producing and well suited for grazing,” Anders

said. “The high yield and low mortality we have today would not have been possible without ProCROSS.”

Filip agreed.

“We’re really happy with the ProCROSS system,” he said. “Our cows are starting to get older, and an older cow equals higher production. Before ProCROSS, all heifers were recruited back to the herd; whereas now, we sell

about 100 heifers each year. We’re also satised with the health of the animal and get more milk on less feed.”

Cows are milked three times a day in a double-7 tandem parlor, achieving a rolling herd average of 29,762 pounds of milk with 4% fat and 3.5% protein. The farm was recognized as a top-three production herd in 2020. The Nilssons

are currently paid $23.92 per hundredweight for their milk. The family is considering expanding to 400 cows in the next ve years.

The average lifespan for a cow on the dairy is 5.4 years, and age at rst calving is 24 months. Cows are insemi-

PHOTO SUBMITTED

The Nilsson family – John (from le ), Filip, Katarina, Anders and Oskar – milk 350 cows and farm about 1,000 acres in southern Sweden. The Nilssons provided a virtual tour of their farm Oct. 7 during World Dairy Expo in Madison, Wisconsin.

nated 100 days after calving, and the calving interval is 13.4 months with a conception rate of 65%. Their average number of inseminations per animal is 1.7. No hormones are used for breeding. Instead, the Nilssons use technology for aiding in heat detection and monitoring health.

“Every cow has a collar, and it’s really helped us nd cows that are getting sick or are in heat,” Filip said.

The Nilssons built a new freestall barn and milking parlor in 2011 after a re claimed a new barn they had milked in for three years with robots. Stalls contain rubber mats bedded two to three times per week with a mixture of ground straw and peat. Sand is not allowed as bedding in Sweden. Calves stay with their dam for up to three days after birth before moving to hutches. A

one-day minimum is the government rule in Sweden before cow-calf separation is allowed. Cows are milked in the parlor during this time.

The family grows grass, corn, barley and wheat on their farm which also includes 138 acres of forest. The farm feeds four rations containing grass silage with legumes, corn silage, corn husks and two concentrates. One concentrate is based on starch and energy, while the other is protein-based. Feed is delivered through an automatic feeding system.

“We have small elds that are spread out because a lot of forest surrounds our farm, which is a pain,” Filip said. “We also rent some bigger elds

PHOTO SUBMITTED

Maja Olsen, an employee at Skramered, milks cows in the farm’s double-7 tandem milking parlor. Cows are milked three mes a day and have a rolling herd average of 29,762 pounds of milk with 4% fat and 3.5% protein.

One of many ways to farm

age

Klings see benets of organic grazing

By Abby Wiedmeyer abby.w@dairystar.com

TAYLOR, Wis. – Nathan and Karen Kling operate two dairy farms.

One is a conventional dairy with a robotic milking system, the other an organic pasture-based dairy.

“There’s a million ways to do this on a farm, and this is just one of them,” Nathan Kling said. “I like the health of the organic herd a lot better than the connement dairy myself.”

The Klings hosted a pasture walk Oct. 20 on their farm near Taylor. Kling discussed the benets he

reaps from an organic pasture-based system.

The Klings milk 270 crossbred cows at the home farm site, which is comprised of 290 acres. The land is certied organic and is split into paddocks.

The cows are housed in a freestall barn with waterbeds and milked in double-12 parabone parlor. The cows are also fed a total mixed ration year-round. Depending on the weather, the TMR is either a supplement to grazing or a full ration if the pastures suffer due to weather.

Kling has been grazing since 2001 and certied organic since 2015.

The conventional dairy was purchased in 2018because of its proximity to the home farm. The Klings purchased cows in addition to moving a portion of their organic herd to ll the freestall barn with 260 head.

ABBY WIEDMEYER/DAIRY STAR

Nathan and Karen Kling stand in a pasture Oct. 27 on their farm near Taylor, Wisconsin. The Klings man-

two farm sites, a 260-cow organic pasture-based dairy and a conven onal dairy with a robo c milking system.

Without any availability to graze the cows at the conventional farm site, Kling said he has seen the benets of grazing.

Because both herds are fed organic feed, Kling credits the health of the organic herd to their time spent on grass.

“I could write all my herd treatments for the organic herd in one paragraph, and over there, it’s a notebook full,” Kling said. “I think the exercise and pasture has a lot to do with it.”

Kling began with Holstein cows and added Holstein-Jersey crossbred cows to expand the herd. Those cows have since been crossed with Swedish Red, Montbéliarde and Fleckvieh, with a trace of Normandy throughout. Kling has also focused on polled genetics. Kling monitors heat detection and herd health with the help of activity collars.

At the home farm, cows are fed a TMR in the barn after milking and given access to pasture thereafter. Animals are rotated through the paddocks on a three-week basis. Kling said he clips the pasture every spring.

“They can graze it a lot more uniform in my opinion, and it takes care of most of the weeds,” Kling said. “The orchard grass is what heads out. That’s my big nemesis here so it gets some of those under control.”

Some of the paddocks are harvested for hay and then grazed after the growth reappears. The hay is round baled and wrapped for feed.

By mid-August, certain pastures are left alone for approximately six weeks in preparation for winter. The Klings have an 80-acre paddock that is saved for wintering pregnant heifers. Once conrmed pregnant, heifers are moved to the pasture. With water available, the animals are able to graze until

ABBY WIEDMEYER/DAIRY STAR

December without any supplemented feed. Once the grass is gone or the snow covers the ground, round bales are fed.

“If I can keep them on pasture and not have to feed those dry cows and heifers until the rst of December, I call it a win,” Kling said.

Close-up dry cows are kept in pastures close to the parlor with access to loose housing and headlocks. Once a week, animals are added to the group and vaccinations are given.

“It works out pretty well,” Kling said. “It saves a lot of issues with calves it seems like.”

The Klings have experimented with three lanes throughout their pastured acres. One lane is comprised of black dirt and 2 inches of lime screenings on top. Another is a 4-foot concrete lane. The last lane was installed through a cost-share program and is made up of fabric, rock, 3 inches of gravel and then lime screenings.

Poly wire is used throughout the paddocks with solar fencers. After a learning curve at the beginning of his grazing experience, Kling said poly wires are the most effective way to keep cattle in.

A discussion point among the participants of the pasture walk included the importance of keeping the soil healthy and productive. Kling uses soil testing and said his soil remains fertile with a pH of up to 8.

Although Kling said the milk production is higher at the conventional dairy, he is partial to the organic herd because of the health benets.

“I had my rst milk fever in seven months over here the other day,” Kling said. “Out of 260 cows, I guess I can’t complain about that.”

Cows graze Oct. 27 at Nathan and Karen Kling’s farm near Taylor, Wisconsin. The Klings hosted a pasture walk to discuss the benets of grazing.

ABBY WIEDMEYER/DAIRY STAR

Cows eat in the freestall barn Oct. 27 at Nathan and Karen Kling’s farm near Taylor, Wisconsin. The cows are fed a total mixed ra on and have access to pasture year round.

closer to the sea that have fewer stones and rocks. We plow everything with an old-school plow, but GPS on tractors helped our farm take the next step.”

Fifteen years ago, the Nilssons created a farm council consisting of Anders, Katarina, Filip, Oskar and two external advisers. The council holds quarterly meetings to discuss new projects.

“As our business has developed, turnover has increased a lot,” Oskar said. “Therefore, we felt we needed input and ideas about the farm from other people. This makes us more condent in our decisions and has led to a great relationship with our bank too.”

Oskar said one of the most important decisions to come from the council was to start applying lean manufacturing concepts to the farm 10 years ago.

“Lean is a management concept and philosophy that optimizes the use of resources and makes a business more efcient while eliminating waste,” Oskar said.

For example, the farm has checklists to ensure no task is forgotten, and they make sure every tool is in the right place to save time.

“Everyone was always looking for things, and that was a problem,” Anders said. “It could waste one hour each day.”

With the daily routine on paper, the farm continues to run smoothly even when one of the family members is not present. To help achieve lean-focused goals, the farm holds meetings twice a week with participation from all nine employees.

Last year, Anders and Katarina received Sweden’s national Dairy Business Award from the royal highness of Sweden. The farm’s work with lean and the ProCROSS breeding strategy

coupled with a high-yielding, healthy herd and the family’s openness toward consumers and community were the reasons they won the award.

The prize is awarded each year to a dairy entrepreneur who has developed his or her company in an exemplary manner, is a role model for other dairy farmers and thus develops the dairy sector. The recipient must also coordinate protability, efciency, leadership and animal welfare.

The family is also working on a

project that will enable their self-sufciency in electricity production. They are in the process of building a methane digester scheduled for completion at the end of this year. The digester will also help with manure management as manure cannot be put on elds in Sweden after October.

“We must make our own electricity because electrical costs are very high in Sweden and all of Europe right now,” Anders said. “The electric price has more than doubled since the conict in

Russia and Ukraine started. Fertilizer comes from the east and that’s gone up in price too.”

Skramered is a recognizable xture in the community. The Nilssons love sharing their farm with others and educating the public about the dairy industry.

“We have an open farm and welcome everyone to visit,” Katarina said.

PHOTO SUBMITTED

The Nilssons’ ProCROSS herd eats in the freestall barn at Skramered dairy farm in southern Sweden. The cows are a cross of three breeds – Holstein, Swedish Red and Montbéliarde – which the Nilsson family has found to be higher producing and healthier than their previous all-Holstein herd.

Skramered – a dairy farm in southern Sweden – is owned and operated by the Nilsson family and includes 138 acres of forest. The Nilssons built a new freestall barn and milking parlor in 2011.

“When we let our cows out for the rst time in spring, we invite the public to watch, and it’s a very popular event. We invite students to the farm too. Lots of people come to our farm.”

The Nilssons do not believe in all work and no play. The farm is located several miles from the coast, and the family likes to relax by taking trips to the beach. They also enjoy hunting and playing volleyball.

When he was 16, Filip left the farm to study carpentry.

“It was not for me at all,” he said. “But it was really good to get away from the farm and from agriculture and gure out that farming was for me. I see the future in this farm.”

PHOTO SUBMITTED

Moving ahead on the farm, football eld

Warring relishes busy athletic, farm schedule

By Mark Klaphake mark.k@dairystar.com

SAUK CENTRE, Minn. – Matthew Warring loves to move things forward.

On the football eld, Warring loves nothing more than executing a drive as his team marches down the eld toward the end zone; likewise, when he is at his job milking cows, he gets gratication as he progresses down the barn prepping cows until he reaches the end and everything is milked.

Warring, the starting quarterback for the Sauk Centre High School football team, also has a part-time job helping milk 120 cows in a stanchion barn for Jarrett Borgerding and Chuck Klaphake on their farm near Sauk Centre.

“I get bored sitting around; it’s always busy on the farm,” Warring said. “I like that there are a lot of different things to do. Jarrett doesn’t like to poke around.”

Warring recently guided the Sauk Centre football team to their rst state tournament appearance in 39 years. The state quarternal game was on a Thursday night. Earlier the same week, on Sunday, Monday and Tuesday night, he was in the barn doing chores while some of his friends on the team were working for a gas station or delivering

pizzas.

“I don’t have to look presentable,” Warring said. “You don’t have a boss looking over your shoulder. There’s a lot of trust and freedom. I can see why people farm – the freedom, being your own boss.”

Warring, who grew up in town, admittingly did not know a lot of the inner workings of a dairy farm. But, because of his part-time job, he has a newfound admiration for dairy farmers.

“I always knew farmers worked a lot of hours,” Warring said. “I didn’t

know the extent of the work they were doing. It’s not easy work either. They are always moving.”

On a typical busy night for this teenager, Warring nishes up football

MARK KLAPHAKE/DAIRY STAR

Jarre Borgerding (from le ), Ma hew Warring and Chuck Klaphake stand in the milkhouse a er milking Nov. 16 at Borgerding/Klaphake Dairy near Sauk Centre, Minnesota. Warring has been working part me on the farm since his sophomore year. Warring was the quarterback for the Sauk Centre High School football team that recently advanced to the state tournament.

practice shortly before 6, stops at home to put on his farming apparel and starts chores around 6:30 p.m. Before milking, he feeds the dry cows in a nearby shed, feeds calves and pushes up feed for the milking herd. Then, he brings in the switch cows and is ready to milk. During milking, he preps, wipes and dips each cow while Borgerding follows closely with the milking units. All the while, Warring has conversations with Borgerding about school, football and topics at random.

“I try to bring some energy, a positive attitude and obviously a helping hand,” Warring said. “I keep Jarrett young.”

During milking, Warring also feeds the milking herd a total mixed ration and keeps the mats as clean as possible. When he reaches the end of the barn and the milking is complete, he spreads feed out and then scrapes the mats one last time before leaving around 11 p.m.

“My dad (Charlie) and mom (Kari) like that I am out there learning different stuff,” Warring said.

Warring was introduced to farm work in fth grade when he started picking rock. Since then, the duties have multiplied. He still walks the eld for rock picking. He also has the unen-

viable task of working in the hot sun unloading small square bales of hay or straw and then does miscellaneous work around the farm.

“I like to drive around in the (allterrain vehicle) and bring grain to the pasture lot,” Warring said. “I would like to drive a tractor or plow some elds, maybe climb a silo. It would be an experience.”

The vastness of duties along with the adversity farmers face has been eye-opening for the high school senior, some of which have benetted Warring on the football eld.

“When I rst started, I would get all mad if something would break,” Warring said. “After time, I got a different mentality, and now, I just keep moving and solve the problem.”

Experiences on the farm can leave unforgettable memories, and for Warring, it is no different.

“I’ve gotten kicked a few times,” Warring said. “One cow got me square in the thigh. I got (shocked) by fence. I watched a cow give birth and helped.”

Warring’s three nights a week schedule ts perfect with his athletic prowess. He also plays basketball and baseball.

MARK KLAPHAKE/DAIRY STAR

Ma hew Warring nds a hole in the defense and carries the ball into the endzone Nov. 4 at the Fargodome in Fargo, North Dakota. Warring helped the team advance to the Minnesota state tournament.

Attainable, approachable sustainability

Panel presents at Dairy Girl Network’s national conference

By Taylor Jerde taylor.j@star-pub.com

PRIOR LAKE, Minn. – Four guest speakers discussed sustainable management practices and manure management Nov. 1-3 at this year’s Dairy Girl Network national conference in Prior Lake.

The discussion was led by panelists Amber Radatz, an agriculture water quality program manager at the University of Wisconsin-Madison; Amanda Freund, a creator of CowPots; Dr. Melissa Wilson, an associate professor at the University of Minnesota; and LuAnn Troxel, a farmer and dairy enthusiast.

“Everyone knows sustainability is an important word,” Troxel said.

Radatz works closely with Discovery Farms, a program of UW-Madison Division of Extension. Discovery Farms is farmer-led research aimed toward agriculture and water quality that is carried out on private farms.

“My job is to provide science to support continuous improvement and tools to help farmers address issues,” Radatz said.

Radatz said the producer’s job is to learn how to adapt the tools she provides to manage their farm and unique situations, especially as it applies to manure management. Radatz also works closely with water quality issues and oversees water quality research and outreach programs.

When it comes to manure, Freund works with

the sales and marketing of CowPots, a company that manufactures biodegradable, natural and plastic-free seed pots made of manure.

Freund wanted to use a dairy cow byproduct to create something unique.

The company offers various sizes of pots and is working on using the material for packaging the corners of picture frames. The company is also open to working with manufacturers who are looking to build custom prototypes from the CowPot product for their own use.

Although Freund said they sold their cows, they adapted to sustainable practices on their farm. They have a methane digester, which produces biogas from manure, and solar panels. They also recycle water, manage soil health and practice no-till farming on their corn elds in addition to creating the biodegradable CowPots.

Wilson presented on manure management and the importance of manure.

“Manure is the gift that keeps on giving,” Wilson said.

Manure provides to the ecosystem, feeds the microbes and provides nutrients, Wilson said. Providing manure to the soil can also improve soil health. Wilson said manure does so by becoming less erodible and increasing the water holding capacity of the soil.

Manure can also be managed. Injecting the manure into the soil can potentially reduce the odor, Wilson said.

Wilson, Radatz, Freund and Troxel said producers need to understand the science behind sustainability efforts so they can share their efforts with consumers.

The football team lost 14-7 to Eden Valley-Watkins High School to put an end to a terric season for Warring and the Mainstreeters. The team nished with a 7-4 record, and Warring’s contributions were immense. He threw for 11 touchdowns, ran for nine touchdowns and made countless tackles as a starting defensive end.

“A long touchdown pass is one of the best feelings,” Warring said. “When

we won the section, that was awesome. The cherry on top was my dad was the coach.”

Warring is uncertain about his future but concedes his time on the dairy has been advantageous for him.

“On the farm, sometimes things will go wrong; instead of giving up and saying, ‘This stinks,’ I move forward and keep trying,” Warring said.

MARK KLAPHAKE/DAIRY STAR

Ma hew Warring feeds a total mixed ra on Nov. 16 to the cows at Borgerding/ Klaphake Dairy near Sauk Centre, Minnesota. He helps on the dairy three nights a week.

MARK KLAPHAKE/DAIRY STAR

Ma hew Warring stands in the estall barn before milking Nov. 16 at Borgerding/Klaphake Dairy near Sauk Centre, Minnesota. Warring’s main duty is helping milk 120 cows.

Urban farming

Kroenings honored as Washington County Farm Family of the Year

By Taylor Jerde taylor.j@star-pub.com

STILLWATER, Minn. – Robert and Beth Kroening hop on their tractor well before sunrise knowing they need to wrap up before the sun sets for the day so they do not disrupt their neighbors in housing developments that border their land.

They begin the day planning when it might be best to move equipment.

“We like to be good neighbors,” Beth said.

The Kroenings’ 45-cow dairy farm is located just a few miles from interstates and cities like Stillwater and Lake Elmo. Not only are they cognizant of their neighbors in the urban community but are also active in the community.

The Kroenings were named the 2022 Washington County Farm Family of the Year.

“We’re honored to have been selected,” Beth said. “We couldn’t have done any of this without the support of both of our parents.”

Although being near town has its conveniences, the Kroenings also experience challenges. They are mindful when they move machinery and try not to drive on the roads during rush hour, even if it may delay their plans. They also keep in mind how the environment of their farm may affect others nearby.

While the area where their farm is located has changed, their roles on the farm have remained the same. Robert enjoys milking cows while Beth is fond of feeding calves.

Beth also has a full-time off the farm job at a local greenhouse.

The Kroenings volunteer with Washington County 4-H and help youth with their projects.

“We’re always open to helping out,” Beth said.

Robert and Beth are active members of their church. Beth served on the Washington County American Dairy Association board, and Robert served two

terms on the Baytown Township board. Beth said staying active in their community helps keep strong relationships with their neighbors and peers. She said they value these relationships because

“Skills that you have learned on the farm help ow into skills off the farm,” she said. Turn to KROENINGS | Page 25

PHOTO BY TAYLOR JERDE/DAIRY STAR

Robert and Beth Kroening relax at their farm Nov. 1 near S llwater, Minnesota. They were named the Washington County Farm Family of the Year.

they are located in an urbanized area.

Baytown Township has not always looked like it does today. Like many other towns, there used to be many dairy farms. Robert and Beth’s farm is the last one that is currently milking.

Robert’s family moved to the area 145 years ago from Niagara, New York, and settled at the farm’s current location.

“My family liked it here because it looked like and reminded them of home in New York,” Robert said.

Robert and his grandfather began farming on the homestead in 1984 when they purchased heifers. When Robert and Beth married, they added Beth’s 4-H show heifers to the farm. The couple then began milking in 1986. The farm has evolved, and the Kroening family has learned to adapt. When Robert and Beth rst began milking, they used Robert’s grandfather’s Surge milker. Their milkhouse was also yards away from the barn. Beth had to carry the milk up the hill to the bulk tank. The old barn also had no barn cleaner, which forced Robert and Beth to pitch the gutter each day.

In 1989, three years after beginning to milk, they made their rst investment, a barn cleaner. In that same year, they also added tie stalls.

In the following year, 1990, they invested in a step-saver system to help pump the milk to the milkhouse.

Once again, the Kroenings knew they wanted more upgrades. In 1991, they built a milkhouse attached to the barn, and a few years later, they added a pipeline.

Just nine years ago, they re-did their silo, and in 2016, they added an unloader.

Many improvements have been made on the farm, but Beth said they would not have been possible without the help and support of their friends and family. These improvements have helped them build up to what they cur-

rently have.

The Kroening family manages 375 owned and rented acres including pasture. They grow corn, soybean, alfalfa, oat and Sudan grass.

The Kroenings’ herd consists of Holsteins and a few Jerseys. They also raise their heifers and youngstock. They rotationally graze their herd during the summer and feed grain, corn silage, haylage and dry hay year-round.

The Kroenings sell their milk to Ellsworth Creamery.

“We like to tell people that we ship our milk to Ellsworth, because most people know where that’s at and say they like the cheese curds there,” Beth said. “It brings me so much joy knowing the products we’re producing puts a smile on the consumer’s face.”

As for the future, Beth hopes their family farm can continue.

“It’s a good place for kids to grow up,” she said.

Robert said they do not think of dairy farming as work.

“It’s fun,” he said. “I like working with cows, and there’s always something different.”

Their cows know how to keep the farm interesting; Beth was surprised when they had a 17-year-old cow freshen with twins this year.

Beth said they enjoy the surprises of dairy farming.

“It’s very calming and centering in the barn,” Beth said. “There’s just something about hearing the milk pump and chains click that brings us joy.”

Robert and Beth said they feel fortunate to be part of such a welcoming community. They enjoy sharing their passion with others around them and are humbled to have won such an honor.

“Dairy farming is in our blood and an extension of who we are,” Beth said. “We’re lucky to continue farming and be a part of this legacy.”

PHOTO SUBMITTED

Robert and Beth Kroening’s cows line up Nov. 1 on their farm near S llwater, Minnesota. The herd consists of Holsteins and a few Jerseys.

PHOTO BY TAYLOR JERDE/DAIRY STAR

Robert and Beth Kroening milk their herd in a estall barn near S llwater, Minnesota. The farm has been in the family for 145 years.

Dairying one day at a time

Leuer works to build farm’s future

By Danielle Nauman danielle.n@dairystar.com

OCONTO, Wis. – Kenny Leuer has always had the will to pursue a career as a dairy farmer.

As the fourth generation of his family to farm, all Leuer needed to do was nd the best way to chase that dream.

It was through the Dairy Grazing Apprenticeship program that Leuer found what would become his pathway into dairy farming.

“I eventually connected with Daniel Olson through the grazing program,” Leuer said. “I worked with him on milk shares until I was eventually able to purchase his share.”

Leuer said operating a farm on shares with Olson gave him the opportunity to build equity to prepare for purchasing the operation outright, after using a Farm Service Agency loan to purchase cattle.

“I moved to the farm in northeastern Wisconsin on April 13, 2018,” Leuer said. “We got 3 feet of snow the next day; it was not the easiest start.”

While leaving his hometown and starting from scratch was challenging, it is a decision Leuer does not regret.

“This is such a strong dairy area,” he said. “I don’t think I would want to farm anywhere else. Everyone I work with – my vet, the nutritionist,

equipment dealers, custom operators, consultants and sales reps – they have helped me to surround myself with a great team of people that all care about my farm and how I can succeed.”

Now, with his wife, Brianna, and two children, Kinsley and Kaenen, Leuer is milking 300 cows in a double-6 parlor. The herd is about onethird Jersey, which Leuer grazes, and about two-thirds Holstein, which are not grazed. The Leuers operate their farm with the help of four employees.

Leuer farms about 260 acres, putting up haylage for the herd, and he purchases his corn silage and other feed from a neighboring farmer.

Four and a half years into his dairy venture, Leuer is keeping his eye on what he wants the future to hold.

“I’d eventually like to be shipping a semi-load of milk a day,” Leuer said.

Leuer works to keep protability at the focus of his farm and makes decisions that help him toward the goals he hopes to reach.

In 2020, the Leuers remodeled their calf barn and installed automatic calf feeders.

“The automated calf feeders have been working out very well for us,” Leuer said. “Right now, we are transitioning to feeding whole milk rather than milk replacer.”

Robotic milking is an area Leuer is interested in exploring to allow him to expand his herd without the added

PHOTO SUBMITTED

Kenny, Kinsley (front) and Brianna Leuer milk 300 cows on their dairy farm near Oconto, Wisconsin. Kenny le his home in Minnesota nearly ve years ago to seek out an opportunity to begin his dairy career. Not pictured is their son, Kaenen.

strain of sourcing additional labor.

“I am lucky to have a great team of employees,” Leuer said. “I feel like robotic milking would work well to expand the herd and (continue) to be able to utilize my current employees’ time more efciently.”

Leuer implemented the practice of milking three times per day this fall to help achieve greater efciency and reach production goals.

“My goal is to get to that 80-pound per cow average,” Leuer said. “I put a lot of focus on high components as well, since we ship to a cheese factory. Ideally, I’d like to reach that level of a 4.5% average butterfat and a 3.5% average protein.”

To reap the most bang for his buck when it comes to replacement animals, Leuer has looked outside of the box.

“To maximize my efciency, I started breeding for black beef calves as opposed to raising replacements,” Leuer said. “That allowed me to purchase cattle and build more equity.”

Leuer said for the cost of raising his replacements, he could purchase replacement animals while reaping the benets of producing black beef calves that have a higher value.

After following that plan for a while, Leuer has reached the point where he is ready to delve into the task of bettering his herd. He purchased embryos from Semex and has been putting them in on a monthly basis to begin having dairy calves born on the farm this spring.

“With those embryos, I will be able to improve both the production and genomic base of the herd,” Leuer

said. “I have been shooting for the highest genetic net merit I can. I know the genetic merit that these calves will have based on their parent averages.”

Besides selecting the embryos based on production and genetic traits, Leuer looks at the udder conrmation traits, particularly traits that are considered suitable for a robotic milking system.

Promotion and sharing the story of agriculture and his own farm is another area Leuer is passionate about.

“I want for anyone to be able to come at any time and see how our farm operates; the things we do to care for our animals and for our land,” Leuer said. “I want to become an integral part of the dairy community and tell that story.”

While Leuer has experienced success with building his farm, his journey has not been without its arduous days.

“Some days, the mental stress of farming can wear on you,” Leuer said. “I try hard to nd other outlets. I wrestled in high school myself, and now I enjoy coaching wrestling as an outlet away from the farm.”

Despite those difcult days, Leuer is satised with his decision to pursue his dream of dairying.

“Dairy farming is the life I want to lead, and it is the best way to raise a family,” Leuer said. “I love the cattle, and it gives me purpose for every day. I love the challenges that come with dairy farming and all of the opportunities to explore different ideas in terms of management.”

DANIELLE NAUMAN/DAIRY STAR

Kenny Leuer watches his Jerseys graze Sept. 20 at his farm near Oconto, Wisconsin. The herd is about one-third Jersey, which are grazed, and about two-thirds Holstein, which are not grazed.

Impact of Ination Reduction Act on dairy farmers

By Tiffany Klaphake tiffany.k@dairystar.com

The Ination Reduction Act was signed into law Aug. 16 after more than a year of back-and-forth negotiations. The IRA is a budget reconciliation bill and includes revisions from both the House and Senate agricultural committees.

The bill comes with a $739 billion spending package. Of that $739 billion, $40 billion was allocated to agriculture, according to Mike Zahrt.

Zahrt is a business and estate planning lawyer in Grand Rapids, Michigan.

The main way dairy farmers can take advantage the IRA is to sign up for a conservation program.

Within the bill, $20 billion is allocated to existing conservation programs such as the Agricultural Conservation Easement Program, Conservation Stewardship Program, Environmental Quality Incentives Program and the Regional Conservation Partnership Program. The funds are intended to bolster incentive payments to encourage farmers to increase conservation practices

Another $19.5 billion went toward the U.S. Department of Agriculture Natural Resources Conservation Service.

The IRA allocated $14 billion to rural electric cooperatives to encourage renewable energy sources, such as on-farm wind turbines or solar panels. The IRA also set aside $500 million for the development of infrastructure to support higher blends of biofuels.

Drought relief was also included in the IRA at $4 billion, which is primarily designated toward southern and western states.

Debt relief and nancial assistance programs were included for socially disadvantaged farms; that amount was $5 billion.

Along with the IRA comes tax implications.

A tax increase will affect corporations who have prots over $1 billion.

There are tax credits for farmers investing in renewable forms of energy including wind turbines, solar panels or buying electric vehicles. But there are certain stipulations, such as electric cars must be American made, and the household income cannot exceed $300,000.

Investment tax credit now includes the production of biogas, such as methane digesters. The biogas system must be set up no later than 2025. There are additional tax credits if the methane digester is built with U.S. steel and is located near an area where another energy source is produced.

Another focus of the IRA is health care. To increase negotiations between Medicare and pharmaceutical companies, $98 billion was set aside to lower the cost of prescription medications. The IRA also extended the Affordable Care Act to 2025 rather than expiring at year-end.

The IRA will run through the 2031 federal scal year, but many of the incentives mentioned in the bill will accept contracts through 2026. Additionally, there will be a new farm bill in 2023. It is not known how the two bills will affect one another.

751

Large Rounds 14.95 16.93 100.23 1 25.28 $165.00

752 Large Rounds 15.8 18.37 123.67 1 25.46 $135.00

753 Large Rounds 12.22 12.47 85.57 1 21.34 $120.00

754 Large Rounds 16.24 19.04 109.43 1 20.06 $135.00

756 Large Rounds 19.72 6.56 76.21 1 18.29 $65.00

757 Large Rounds 19.72 6.56 76.21 1 19.67 $60.00

758 Large Rounds 91.09 14.83 100.01 1 14 $60.00

759 Large Rounds NO TEST 1 1 $40.00

760 Large Rounds 13.33 15.27 102.71 2 21.6 $130.00

761 Large Rounds 15.31 17.43 126.3 2 20.61 $150.00

762 Large Rounds 14.15 18.56 118.53 2 25.65 $175.00

763 Large Rounds 16.87 15.39 118.2 2 19.84 $155.00

764

765

766

767

Large Rounds 15.84 23.25 162.68 2 21.89 $155.00

Large Rounds 14.62 7.59 81.86 2 27.13 $132.50

Large Rounds 17.37 22.5 128.9 2 19.42 $155.00

Large Rounds 19.09 18.42 137.13 2 20.33 $135.00

768 Large Rounds 16.68 18.28 132.6 2 20.17 $145.00

769

Large Rounds 14.62 7.59 81.86 2 16.02 $135.00

770 Large Rounds 16.87 15.39 118.2 2 19.52 $135.00

771

772

773

Large Rounds 15.31 17.43 126.3 2 19.33 $160.00

Large Rounds 16.24 19.04 109.43 2 20.96 $130.00

Large Rounds 16.68 18.28 132.6 2 19.47 $140.00

774 Large Rounds 19.09 18.42 137.13 2 19.3 $140.00

775 Large Rounds 14.62 7.59 81.86 2 26.33 $140.00

776 Large Rounds 15 16.56 104.49 2 20.67 $155.00

777 Large Rounds 9.96 17.25 102.85 2 20.74 $180.00

778

779

Large Rounds 10.25 18.75 117.38 2 7.81 $210.00

Large Rounds 15.36 22.66 154.46 3 23.39 $185.00

780 Large Rounds 14.39 22.64 185.78 3 22.09 $230.00

781 Large Rounds 14.39 22.64 185.78 3 9.22 $185.00

782 Large Rounds 15.81 20.31 124.3 3 17.02 $165.00

783 Large Rounds 15.91 18.33 133.11 3&4 2.28 $120.00

789

Large Squares 16.2 14.67 73.47 1 26.99 $100.00

790 Large Squares 16.2 14.67 73.47 1 27.14 $100.00

791 Large Squares 12.92 13.24 96.21 1 29.56 $130.00

792 Large Squares 12.86 22.21 169.22 1 27 $255.00

793 Large Squares 14.24 19.22 112.82 2 26.32 $170.00

794 Large Squares 15.11 18.97 110.9 2 26.19 $160.00

795 Large Squares 15.62 19.78 104.79 2 23.01 $170.00

796 Large Squares 15.22 19.12 106.49 2 23.48 $165.00

797 Large Squares 15.62 19.78 104.79 2 23.19 $165.00

798 Large Squares 15.22 19.12 106.49 2 21.83 $165.00

799 Large Squares 12.05 21.26 125.72 2 26.08 $170.00

800 Large Squares 12.24 6.99 89.9 2 29.22 $125.00

801 Large Squares 17.49 21.58 117.83 2 21.63 $135.00

802 Large Squares 13.01 19.12 116.65 2 23.62 $165.00

803 Large Squares 10.19 22.28 149.39 2 25.63 $180.00

804 Large Squares 14.64 20.74 144.44 3 25.58 $180.00

805 Large Squares 13.32 21.24 133.42 3 24.69 $180.00

806 Large Squares 10.69 21.23 130 3 24.39 $180.00

807 Large Squares 15.78 18.71 156.75 3 20.03 $190.00

808 Large Squares 11.99 18.23 119.38 3 28.26 $175.00

809 Large Squares 11.97 24.04 178.97 4 24.33 $325.00

810

Large Squares 15.91 18.33 133.11 3&4 27.39 $180.00

818 Medium Squres 15.58 16.38 107.65 1 24.84 $165.00

819 Medium Squres 15.62 16.94 111.54 1 25.01 $165.00

820 Medium Squres 12.06 18.17 115.01 1 25.3 $170.00

821 Medium Squres 12.06 18.17 115.01 1 24.64 $180.00

822 Medium Squres 9.94 16.61 113 1 26.09 $200.00

823 Medium Squres 12.79 19.04 130.14 1 25.02 $200.00

824 Medium Squres 16.93 20.3 135.8 2 20.7 $170.00

825 Medium Squres 14.37 20.43 124.53 2 26.18 $180.00

826 Medium Squres 13.59 20.5 121.67 2 24.78 $170.00

827

Medium Squres 14.79 19.94 124.09 2 27.35 $170.00

828 Medium Squres 15.41 19.6 116.27 2 27.02 $170.00

829 Medium Squres 15.52 18.55 116.93 2 26.16 $160.00

830 Medium Squres 13.52 20.51 129.57 2 26.02 $180.00

831 Medium Squres 14.78 19.25 116.55 2 26.35 $170.00

832 Medium Squres 13.16 23.37 112.92 2 23.37 $170.00

833

Medium Squres 13.98 23.47 141.14 3 10.74 $200.00 834 Medium Squres 14.03 23.13 151.05 3 24.32 $190.00 835 Medium Squres 10.52 22.04 167.41 3 25.08 $230.00 836 Medium Squres 13.06 22.27 193.09 4 27.41 $220.00 837 Medium Squres 16.58 24.46 215.47 4 26.65 $265.00 838 Medium Squres 15.54 24.36 166.72 4 21.45 $215.00 839 Medium Squres 14.85 24.16 171.63 27.37 $185.00 784 Large Rounds STRAW 26 $40.00 785 Large Rounds STRAW 38 $40.00 786 Large Rounds STRAW 20 $32.50 787 Large Rounds STRAW 26 $35.00 811 Large Squares STRAW 23.87 $115.00 812 Large Squares STRAW 24.02 $115.00 813 Large Squares STRAW 24.54 $120.00 814 Large Squares STRAW 24.78 $110.00 815 Large Squares STRAW 5.56 $125.00 816 Large Squares STRAW 23.76 $115.00 817 Large Squares STRAW 23.12 $125.00 840 Medium Squres STRAW 78 $52.00 842 STRAW 34 $42.50 841 Medium Squres OAT STRAW 72 $45.00 788 Large Rounds CORN STALKS 20 $35.00

Fill large cooler with ice. Place large plastic bag in center of cooler, and put turkey in bag. Boil ingredients in pot; let cool. Poor cooled brine of turkey in bag and seal the bag. Let turkey set in brine for 24-48 hours, pull out and cook like normal. Tastes good smoked or in the oven. Double the batch for an 18-20 pound turkey.

Chili baked brie bowl

1 round loaf sourdough bread, whole

1 tablespoon butter, softened

1 teaspoon chili powder

1/2 teaspoon sugar

1/2 teaspoon garlic powder

1/2 teaspoon ground mustard

1 round (8 ounces) brie cheese, rind removed

Preheat oven to 350 degrees. Cut top third off loaf of bread; hollow out enough bread from bottom to make room for cheese. Cube removed bread; set aside. Using a knife, make 2-inch cuts into loaf around edge of bread at 1-inch intervals. Spread inside of bread with butter. Combine chili powder, sugar, garlic powder and mustard; sprinkle 2 teaspoons into loaf. Top with cheese; sprinkle with remaining spice mixture. Replace bread top. Transfer to an ungreased baking sheet. Bake 25-30 minutes or until cheese is melted. Let stand 10 minutes. Serve with bread cubes.

Chocolate-covered cherries

1/2 cup butter, softened 2 cups marshmallow crème

Pinch of salt

1 teaspoon almond extract

4 cups confectioners’ sugar

16 ounces maraschino cherries, well drained

2 cups semisweet chocolate chips

2 tablespoons shortening

In a mixing bowl, cream butter. Add marshmallow crème, salt, extract and sugar; mix well. Knead into a large ball; chill for one hour. Roll into 1-inch balls and flatten to 2-inch circles. Wrap circles around cherries and carefully shape into balls. Place on a waxed paper-lined baking sheet. Cover loosely, and refrigerate for four hours or overnight. Melt chocolate chips and shortening in a double boiler or microwave-safe bowl. Dip cherries into chocolate; place on waxed paper to harden. Refrigerate in a covered container 1-2 weeks before serving.

From the kitchen of Grace Jeurissen of Lester Prairie, Minnesota

From the kitchen of Juliann Doucette of Fort Ripley, Minnesota