December 10, 2022 - 2nd section

doors for the sixth generation

Welles’ farm dates to 1873

By Tiffany Klaphake tiffany.k@dairystar.com

SPRING HILL, Minn. – The countryside of Stearns County is scattered with barns. From old to new, small to big, each barn carries a story.

On one dairy farm near Spring Hill, Travis Welle milks 85 cows in the family’s old red barn that was built in 1904.

Travis is the sixth generation of Welles to continue the family’s dairy farm. This year, Travis and his wife, Daisha, have stepped in to continue the legacy.

Now, Travis is also readying to raise the seventh generation on the farm as he and Daisha are expecting their rst child, due Dec. 24.

“It is exciting to me, now that we are expecting a child of our own, to raise a family with the same lifestyle that both Travis and I grew up with,” Daisha said.

While the original farm consisted of 220 acres managed with a horse and plow, Travis and his dad, James “Chico,” now farm 620 acres. The tiestall barn has had upgrades throughout its life, including new shingles, siding and remodeling. A shed built by Chico’s grandfather continues to be used today, and a restored Oliver 1555 of Travis’ grandfather’s rests at the farm.

MARK KLAPHAKE/DAIRY STAR

Chico (from le ), Kathy, Daisha and Travis Welle stand in the kitchen Dec. 1 on their farm near Spring Hill, Minnesota. Travis is the sixth genera on of Welles to take over the family farm.

The Welle family can trace their ancestry to the 1870s when Christopher Welle left Germany to settle in the United States. Christopher began the farm in 1873. The farm was then passed to his son, Hubert, who passed the farm to his son, Henry.

From Henry, the farm transferred to his son, James Sr., who in turn handed the farm to his son, Chico.

“(The history) is interesting to know,” Chico said.

Travis and Daisha’s story continues to weave into the Welle family’s farm story.

The couple met in 2016 at a country music festival in Wisconsin and were married in 2021.

Daisha grew up on a dairy farm near Brooten and said she never intended to marry a dairy farmer. She said she understood the long hours and the 365-day work schedule. But then, she met Travis.

The young couple agreed they want to work side by side and raise a family by instilling the same values and work ethic their parents instilled in them.

Travis gets up at 4 every morning to drive half a mile to the farm to start feeding the cows. Daisha comes over at 5 a.m., and together, they take care of milking.

“I feel like we work pretty well together,” Daisha said.

Travis and Daisha agreed their favorite part of dairy farming is seeing the calves being born, watching them grow and seeing them come into the barn to be milked.

Turn to WELLES | Page 5

(Le ) An aerial photograph of the current Welle dairy farm in 2022 near Spring Hill, Minnesota. The red barn is the original barn, which was built in 1904.

(Below) Chico Welle holds a photograph of the Welle farm site Dec. 1 near Spring Hill, Minnesota. The Welle farm was founded in 1873 and will be a sesquicentennial farm in 2023.

PHOTOS BY MARK KLAPHAKE/DAIRY

“I like working with the cattle,” Travis said. “And, I like milking.”

The family has a three-year plan, at which time Travis and Daisha will move into the house on the farm, and Chico and Travis’ mom, Kathy, will move to a house nearby.

Though Travis and Daisha milk the cows and start the morning chores, Chico feeds the cows every morning.

“I can’t sleep in,” Chico said.

Chico grew up milking 58 cows in the barn every day before and after school. He began the task as a teenager, aided by his uncle, after his father fell off a roof and was injured, leaving him unable to continue milking.

James Sr. had remodeled the barn to add 12 stalls to make it a 65-stall barn.

Right before his father retired, he gave Chico words of advice.

“Dad told me it’s OK to buy new equipment, but make sure your bills are paid rst,” Chico said. “Once you fall behind on bills, it is hard to catch back up.”

Chico took the farm over from his parents Oct. 31, 1991, which was the night of the Halloween blizzard.

“We bought it from Dad, then that night, we got 3 feet of snow,” Chico said.

That was not the only hurdle the Welles had to overcome.

Less than one year later, Chico was outside working with his dad when they smelled smoke. Soon after, Chico noticed sparks ying out of the barn

door. He ran to the barn to call 911, but the call would not go through. He sent his 6-year-old son to the house to call

911, and again, the call would not go through. A neighbor saw the smoke, called 911 and headed over with a re

extinguisher. They were able to control the re until the re department showed up and quickly put the re out.

“For some odd reason, I had taken all the hay out of that corner of the barn already,” Chico said.

The cows were on pasture for the day and all survived, but every animal that was pregnant lost its calf due to smoke inhalation.

“We got lucky that day,” Chico said.

All four of Chico and Kathy’s children – Kurt, Chris, Travis and Derek –were involved on the farm when they were growing up.

Out of all the boys, Travis always seemed to understand the cows best, Chico said.

“When he was young, he always knew the cattle,” Chico said.

Daisha said Travis can look at a cow and know who she is.

After high school, Travis was not sure he wanted to return to the farm right away and instead attended Alexandria Technical and Community College to study diesel mechanics. While in college, Travis got a job at Greenwald Farm Center, and after graduating, he decided to return to the home dairy.

“I missed the farm life while I was going to school,” Travis said.

Daisha said they talk often about their future.

“We both have visions for the farm and like to bounce ideas off each other,” she said.

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IOWA Engel Agri Sales Sac City, IA

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Pfeifer Implement Co. Sioux Falls, SD

WISCONSIN Hupf’s Repair Center Beaver Dam, WI

MARK KLAPHAKE/DAIRY STAR

Daisha and Travis take a break in between milking cows Dec. 1 at their dairy farm near Spring Hill, Minnesota. The Welles milk 85 cows and farm 620 acres.

A collaboration of ideas

SWTC hosts Goat Management Academy

By Abby Wiedmeyer abby.w@dairystar.com

FENNIMORE, Wis. –Wisconsin is home to 74,000 dairy goats, making it the leading state in the nation for the dairy goat industry. Southwest Wisconsin Technical College in Fennimore embraces this title and offers goat management courses.

A collection of farmers and industry professionals gathered Nov. 4 at the Fennimore campus for the Goat Management Academy.

A producer panel offered insight into the management practices of three dairy goat farms. Anna Thompson, Becky Mills and Lacey Johnson are all producers with different goals and circumstances.

Mills milks 60 goats near Oshkosh with her husband and

son. At their peak, they milk around 120 goats.

“We’re somewhere in the middle of a full-blown commercial herd and a small show herd because we both work full time off the farm,” Mills said. “The goats pay for themselves, and that’s about what we ask of them.”

Mills and her husband began milking goats in 2009 with two pet goats. When their herd reached 40 animals, they realized they needed to either sell animals or gure out a way to produce a prot. They decided to put up a building and started shipping milk in 2014.

The family milks in a double-9 herringbone parlor with three milking units on each side. Mills said this allows them to efciently do chores before their off-farm jobs and keep a better eye on the goats.

“We prefer the herringbone with fewer milkers because it

gives us a chance to look at the whole animal and kind of analyze them,” Mills said. “Since we both work off the farm, this gives us extra time and gives us a chance to really get a good look at them.”

Feeding grain exclusively in the parlor has worked well for the Millses to incentivize the goats to come inside.

One challenge the Millses faced this year was the high cost of feed. To combat this, they kept fewer does last year than they normally would. Ideally, the Millses keep an average of 30-40 doe kids every year. When the feed prices were projected high for 2022, the family decided to cull heavily last year and also reduce the amount of breeding for kids this year.

Johnson also faced high feed prices on her 350-goat dairy near South Wayne. Johnson took over management of an existing dairy and now works in partnership with the owner at Udder Alternative Dairy. Johnson said she cut back on feed due to high costs. She focuses on feeding for production and believes hay is an

PHOTO SUBMITTED

Anna Thompson shows a dairy goat she and her family bred and raised on their farm near Houston, Minnesota. The Thompson family provides breeding stock for commercial dairies.

important aspect of reaching that goal.

“Hay makes you money,” Johnson said. “We feed 200 relative feed value during their peak lactation. When we drop down from that, you can see it in the bulk tank.”

Johnson’s older does peak at 4,000 pounds of milk a year for production. They strive for their 2-year-old goats to reach 3,000 pounds of milk in 305 days. If that production is not reached, a culling decision is made with other circumstances in mind as well such as how many kids they have produced, their

“We go for bucks that have 4,000 pounds on each side,” Johnson said. “We do have a hard time nding bucks because of what we ask of them.”

Thompson’s family keeps a small herd of dairy goats not to ship milk but rather to produce breeding stock for other dairies. The Thompson family farms near Houston, Minnesota. At their peak, they milk 20 goats.

“Even though we have a small herd, we take our cues frequently from commercial producers,” Thompson said. “In our Alpine herd, we prioritize beautiful mammary systems that are also very productive.”

The Thompsons aim for a yearly average of around 3,000 pounds of milk. They utilize data from the Dairy Herd Improvement Association and have their animals linear appraised.

overall health throughout the year or if there were complications with kidding.

Johnson said she feels strongly that milk testing is important to the management of her dairy.

“It takes an extra hour so everybody hates testing day, but I love it,” Johnson said. “It gives you so much information.”

Johnson considers the data she receives from testing like somatic cell count, butterfat and protein when making breeding and culling decisions.

Johnson breeds for production. When picking a breeding buck, she looks at what the dam and the sire have accomplished.

The Thompson family also enjoys showing goats for sheer joy of the process and also to learn and compare with other breeders. In 2018 and 2021, they bred the national champion for the Alpine and Toggenburg breeds.

The Thompsons’ goals as breeders are derived from the unied scorecard. Along with her father and sister, Thompson is a licensed judge and frequently participates in shows.

“We like to compete, and we have a vision for what we want our herd to look like,” Thompson said. “This vision really goes hand in hand with animals that can also excel in a commercial operation.”

PHOTO SUBMITTED

Goats relax at Becky Mills’ farm near Oshkosh, Wisconsin. The Mills family built a facility for their goats in 2014, taking the goats from a hobby to a protable business.

“We prefer the herringbone with fewer milkers because it gives us a chance to look at the whole animal and kind of analyze them.”

BECKY MILLS, DAIRY GOAT FARMER

The “Mielke” Market Weekly

Holidays increase dairy demand

The U.S. Department of Agriculture announced the November federal order Class III benchmark milk price at $21.01 per hundredweight, down 80 cents from October but $2.98 above November 2021. That put the 11-month average at $22.09, up from $16.96 at this time a year ago and $18.39 in 2020.

Late Friday morning Class III futures had December at $20.20, which would result in a 2022 average of $21.93, up from $17.08 in 2021 and $18.16 in 2020.

Looking ahead, the January contract was at $19.91; February $19.86; and March was at $20, with a peak at $20.42 in September.

The November Class IV price is $23.30 per cwt, down $1.66 from October, $4.51 above a year ago and the lowest Class IV since January. Its average now stands at $24.68, up from $15.74 a year ago and $13.50 in 2020.

The CME cheddar blocks fell to $2.0650 per pound Wednesday but closed the rst Friday in December at $2.10, down a nickel on the week but 24.25 cents above a year ago. They also ended November 10.50 cents higher than where they started the month at.

After dropping 24.50 cents the previous two weeks, the barrels slipped to $1.80 per pound Tuesday, lowest since Aug. 8, but rallied to nished Friday at $1.8975, up 8 cents on the week, 29.50 cents above a year ago and 20.25 cents below the blocks. They ended November 14.25 cents lower than their Nov. 1 perch.

Sales totaled seven cars of block for the week and eight for the month of November, down from 18 in October. Barrel sales totaled nine for the week and 28 for the month, down from 43 in October.

StoneX Nov. 30 Early Morning Update stated that cheese demand is “quiet right now. Buyers seem to, by and large, have what they need. On the ip side, we don’t get the sense that sellers are panicked either.”

Cheesemakers tell Dairy Market News that milk was plentiful after the Thanksgiving holiday. This week’s reported spot milk discounts were not as substantial mid-week as the previous week but most were below Class. Some cheesemakers said current demand slowdowns have kept them from seeking extra milk. Some said it’s the seasonal slowdown, as retailers have lled their holiday pipelines while others sug-

gest market price declines are keeping customers on the sidelines. Cheese production is somewhat steady.

Cheese demand is steady in western retail markets while food service demand is slightly higher following Thanksgiving. Export demand is strong, though lower prices in other countries may soften this demand in the coming weeks, warns DMN. Asian purchasers continue to buy loads for second quarter 2023 and are reportedly paying a healthy premium to secure them. Barrel inventories are more ample than blocks currently. Cheesemakers said milk is available in the region, allowing them to run busy schedules, but they are hindered by labor shortages and delayed deliveries of production supplies.

CME butter fell to $2.88 per pound Thursday but closed Friday at $2.90, down 4.75 cents on the week but 89.75 cents above a year ago. There were six sales on the week and 63 for November, up from 58 in October.

Holiday-related cream access continues to keep Midwest butter churning active, said DMN, and plants were turning away cream offers because they were at capacity. Demand remains despite prices over $2.90 per pound and the late timeframe in regards to the holiday season. Market tones continue to maintain support and contacts view the markets as stable, if not slightly bullish, said DMN.

Western cream is becoming more available as milk production is improving in the region. Cream availability is outpacing strong demand and contributing to lower cream multiples. Some processors said tanker and labor shortages are making it difcult to obtain and process increased volumes of cream. Butter makers said they are actively churning, but labor shortages are preventing some from operating full schedules. Butter demand is strong in the West from both food service and retail. Inventories are available but some tightness persists. Contacts note they are booking loads of butter to ship into rst and second quarter 2023.

Grade A nonfat dry milk fell to $1.3475 per pound Thursday, lowest since Sept. 16, 2021, but nished Friday at $1.36, 3.75 cents lower on the week and 20.25 cents below a year ago. Sales totaled 10 for the week and 41 for the month, up from 29 in October.

Dry whey saw its Friday nish at 45 cents per pound, up a penny on the week but 24.75 cents below a year ago. There were two sales on the week and 16

for the month of November, up from six in October.

The October Dairy Products report was issued Friday afternoon after the markets nished trading for the week. StoneX reminded us that a lot of milkfat went “missing” in August and September and, while it was produced at the farm level, it didn’t show up in the major dairy products.

“We are assuming some of that fat found its way back into the major dairy products in October, but may have continued to move directly into retail and foodservice,” StoneX said. I’ll have details from the Dairy Products report next week.

The Global Dairy Trade’s Pulse auction on Tuesday saw 2.2 million pounds of Fonterra whole milk powder sold, up from 2.1 million in the Nov. 22 Pulse, and at $3,280 per metric ton, down $25, or 0.8%, from the previous Pulse.

HighGround Dairy said, “After whole milk powder found support at the most recent main GDT auction two weeks ago Nov. 15, the two subsequent Pulse events have indicated slight price weakness. However, the two recent Pulse auction settlements remain higher versus the $3,250 per metric ton WMP value at the rst November auction.”

Speaking in the Dec. 5 Dairy Radio Now broadcast, HGD’s Lucas Fuess said demand is pretty weak around the world regarding products from New Zealand despite continuous news that milk output there is weaker this season.

Don’t look for China to come to the rescue any time soon. China’s global dairy purchases will likely remain limited for the foreseeable future as protests mounted across the country due to frustration over the government’s continuing zero-COVID policy of massive lockdowns and quarantine centers.

There are reports the government may back off some. HGD reports the ofcial newspaper of the Communist Party ran a daring opinion piece suggesting that “COVID controls change to be more targeted and effective.”

Back home, USDA announced the uid milk portion of the solicitation of the Special Supplemental Nutrition program for Women, Infants and Children. You’ll recall close to $1 billion will be spent to purchase food for emergency food providers like food banks. Because the spending is administered through

the Emergency Food Assistance program, cheese and uid milk are the only dairy products qualied for purchase.

The solicitation seeks 20.9 million gallons or nearly 180 million pounds of milk for distribution in the seven-month period from March through September. Initial calculations show this volume equates to less than 1% of estimated uid milk sales during the period, according to HGD.

Like the cheese solicitation in mid-November, HGD said, “It is of a disappointing volume and likely have minimal market impact. The small volume, coupled with a several month delivery period, will not pull substantial enough product from estimated supply to be bullish, though it may create plenty of noise and volatility throughout 2023.” Fuess added, however, that USDA did state it would entertain bids on products other than what USDA is requesting.

Congress passed legislation this week to avert a national railroad strike. The president, as expected, signed the measure. Fuess said it was thought this strike was averted a few weeks ago when the unions and railroad workers reached a tentative agreement but that was ultimately rejected.

National Milk President and CEO Jim Mulhern said, “A rail strike would bring chaos to agricultural supply chains, as its ripple effects on trucking and other industries would complicate transport of goods everywhere from grocery stores to export markets, all the while adding another cold blast of ination to consumer expenses this winter as products inevitably become scarce.”

Back on the farm, the October milk feed price ratio climbed higher for the second month in a row, thanks to a higher all-milk price and lower corn and soybean prices. The USDA’s latest Ag Prices report shows the ratio at 1.92, highest since June, up from 1.74 in September and compares to 1.84 in October 2021.

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. In other words, one pound of milk would only purchase 1.92 pounds of dairy feed of that blend.

The all-milk price average advanced to $25.90 per hundredweight, up $1.50 from September, and $6.30 above October 2021.

California’s price climbed to $26.60 per cwt, also up $1.50 from September and $7.30 above a year ago. Wisconsin’s, at $24.40, was up $2.30 from September and $4.70 above a year ago.

The October national average corn price was $6.50 per bushel, down 59 cents from September, after falling 15 cents the previous month, but is still a budget busting $1.48 per bushel above October 2021.

Soybeans fell to $13.50 a bushel, down 60 cents from September, after dropping $1.20 the previous month, but are still $1.60 per bushel above October 2021.

Alfalfa hay jumped $4 per ton, after gaining $2 the previous month, and averaged $281 per ton in October, another record high, and $62 per ton above a year ago.

Looking at the cow side of the ledger, the October cull price for beef and dairy combined averaged $84.10 per cwt, down $7.10 from September, $13.50 above October 2021 and $12.50 above the 2011 base average.

Quarterly milk cow replacements averaged $1,730 per head in October, up $20 from July and $390 above October 2021. Cows averaged $1,850 per head in California, up $100 from July and $550 above a year ago. Wisconsin’s average, at $1,840 per head, was down $30 from July and $390 above October 2021.

Dairy economist Bill Brooks, of Stoneheart Consulting in Dearborn, Missouri, said, “October’s gain in the income over feed calculation moved to the highest level since June. Income over feed costs in October were above the $8 per cwt level needed for steady to increasing milk production for the 13th month.”

Meanwhile, dairy margins weakened over the second half of November as milk prices slumped while feed costs were steady to higher since the middle of the month according to the latest Margin Watch from Chicago-based Commodity and Ingredient Hedging LLC.

“U.S. milk production grew again in October, marking the fourth consecutive month that milk production increased from the prior year,” the MW reported. “USDA reported October milk production at 18.85 billion pounds, up 1.2% from last year with a larger dairy herd and higher yields driving the increase. USDA revised the September dairy herd up by 6,000 head from the initial assessment of a 2,000 head decline to a 4,000 head increase. October’s dairy herd also increased 1,000 head from September to 9.418

million head. This would be 31,000 head higher than last October when producers were aggressively culling cows with margins under pressure. Yields increased in the Midwest last month due to mild weather while they contracted along the West Coast due to unseasonably hot weather and soaring input costs. Milk production in Texas increased 7% in October due to both a larger dairy herd and increased milk yield, eclipsing Idaho to become the third largest milk producing state in the U.S.”

The MW also detailed the October Cold Storage report, pointing out that butter stocks saw the smallest year-over-year shortfall in the past 12 months, and the draw between September and October was well below the ve-year average.

The National Milk Producers Federation reported this week that total domestic consumption of milk in all products returned to positive annual growth during third quarter for the rst time since early this year.

“Strengthened use of all cheese was a key driver while U.S. dairy export volumes backed off a bit in third quarter from their record pace in the prior quarter but kept the industry on an almost certain path to set yet another calendar year record,” NMPF said. “Yearto-date performance through the third quarter was 18% of total U.S. milk solids production, up from the current 17.3% calendar year record set in 2021.

“The U.S. has clearly resumed increasing milk production after many months of below year-ago levels. Despite this greater supply, dairy product prices, which had been falling in recent months, found a oor and rebounded in some cases during October. Retail price ination for all items, the categories of food and beverages, dairy products and for most individual dairy products moderated in October from a month earlier.

“The Dairy Margin Coverage program generated a second payment for 2022, of 88 cents per cwt for tier 1 coverage at the $9.50 per cwt level in September. CME dairy futures and USDA’s dairy outlook currently indicate that milk prices will be about $2.50 to $3 per cwt lower in 2023 than this year.”

Early Consignments

12 Fleckvieh and Holstein parlor freestall cows. Good cattle, all stages of lactation with individuals milking in the 80’s and bred back! 5 young certified organic Holstein cows, parlor, freestall and tiestall adapted, some are A2A2. Recent fresh and milking well! 6 Holstein heifers bred 5-8 months. Holstein Breeding bull. 2 yr old Rex son. Polled, A2A2, proven breeder.

ADVANCE NOTICE:

6th Annual Holiday Select Sale

Thursday, December 29th

As always this sale will feature many high quality and hand picked cows. 25 head already consigned! To consign call Mark at 715-773-2240

JWO NOTES & MARKET REPORT:  Big enough to make a difference, small enough to care!

I don’t understand much about crypto (the whole thing seems like a scam to me) Read where some FTX outfit was supposedly worth 32 Billion but a few days later filed bankruptcy. Maybe they didn’t understand crypto either??

Better dairy cows still selling well. Top $2,400, $2,400 Willard Brubacker, Edgar. $2,350 Mitch Linder, Loyal. $2,200, $2,000 Jonathan Horst, Loyal. $2,000 Andy Hershberger, Westby. Many good cows $1,400-1,950.

Springing Holstein heifers $1,250-1,650. Opens $90-115. Single birth Holstein heifer calves $15-60. Individual $130.

Breeding Bulls $750-1650. Market Bulls $74-98.

Choice Holstein steers $135-143. Top $146.50. Beef cross up to $146. Holstein feeder steers $90-120. Holstein bull calves 85-190. Beef cross bull and heifer calves $150-350. Sows $51-67. Butchers $65-78, Top 95. Boars $22-27

Sold 200 Market cows this week. Prices trending lower later in week. Monday in Thorp top $86. 20% sold $71-84. 50% sold $50-65 Thursday.

3x4x8 Alfalfa $120-165. 3x3x8 Alfalfa $90-110. Rounds grass $40-65. Rounds first crop $25-35. Small squares grass $3.00-5.00. Premium 3x4x8 wheat straw $90-100. Over 200 people chose to do business with us this week and we sure appreciate every one of you!!

Grain Markets

December 7, 2022

Other Oats Soybeans Corn

Sanborn, MN

Meadowlands

Farmers Co-op 6.4614.67

Almena, WI

Synergy Cooperative 5.7113.92

St. Cloud, MN

ADM 6.0614.47

Westby, WI

Premier Co-op 6.0314.12

Cadott, WI

Cadott Grain Service 5.8713.97

Pipestone, MN Cargill 6.4614.72

Muscoda, WI Riverdale Ag Service 6.0113.92 Wheat 6.75

Gar eld

Pro-Ag Farmer’s Co-op 6.1614.47 8.82

Monona, IA

Innovative Ag 6.0114.12

Watertown, SD Watertown Co-op Elevator 6.4314.50 3.58 S. Wheat W.8.77Wheat 8.12

Whitewater, WI

Landmark Services Co-op 6.1914.10 Wheat 6.40

Dennison, MN

Central Farm Service 6.1314.28

Belleville, WI Countryside Co-op 6.1614.10 Wheat 6.40

Glenwood, MN

CHS Prairie Lakes 6.2614.57 S. Wheat 8.62

The Federal Reserve board of governors will be meeting on December 12-13 to discuss policy changes for interest rates. In early 2022 the fed rate was below .50% and after 6 hikes is now at 4%. Most anticipate another half point hike at the upcoming meeting. It appears that more hikes will be in the cards for 2023 as unemployment remains low and labor costs continue to rally.

Historically, high interest rates are supportive to the dollar which is typically deflationary to agriculture. How this trend plays out is directly correlated to currency fluctuations with trading partners. An example of this is the top U.S. dairy product export buyers are seeing less purchasing power for U.S. goods as the U.S. dollar weakened over the past month. That seems counter intuitive to what you would expect, but foreign countries are also caught in a cycle of having to raise interest rates to control their inflation problems. Here is a thought… Maybe individuals and businesses should pay back the free Covid money they received now that we are flush with too much cash. That would probably fix the inflation and labor problems.

After putting in a significant low in early November Class III futures have been trying to work higher. Futures are transitioning into a price range of lower highs as

weaker demand becomes a bigger concern, with most 2023 Class III contracts trading between $19.50-20.50.

Block cheddar traded to $2.24 for a November high but have since softened. The short-term trend seems holiday supported with the longer-term trend more uncertain. The block/barrel spread remains extremely volatile. In early October, blocks were trading 25 cents under barrels. In recent trading sessions blocks traded as high as 39 cents premium to barrels. That is a 64-cent swing in the block/barrel values in two months. That one seems difficult to rationalize.

Class IV prices are fading their optimism as nonfat dry milk values fade away. Since June NFDM has declined 54 cents to $1.35. That represents a $4.60/cwt value change in the price of Class IV. If it weren’t for butter holding a relatively high value at $2.90/lb. Class IV would be in a significant selloff

There are a lot of important fundamental drivers impacting commodity prices and macro cycles. As 2023 approaches one has to wonder what is in store for us in 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.

Joe Spader

Area Hay Auction Results

Fort Atkinson Hay

Ft. Atkinson, Iowa • 563-534-7513

November 30, 58 loads

Small Squares

1st crop $195/ton 1 load

2nd crop $130/ton 1 load New seeding $150/ton 1 load

Large Squares

1st crop $140-165/ton 2 loads

2nd crop $140-150/ton 2 loads

3rd crop $125-165/ton 2 loads

Rounds

1st crop $70-130/ton 8 loads

2nd crop $120-175/ton 16 loads

3rd crop $120-155/ton 15 loads

4th crop $165/ton 1 load Grass $115-160/ton 8 loads

New seeding $120/ton 1 load

Rock Valley Hay Auction Co. Rock Valley, Iowa • 712-476-5541

December 1, 74 loads

Large Squares

1st crop $240/ton 3rd crop $257.50-267.50/ton Grass $172.50-245/ton Straw $162.50-172.50/ton

Large Rounds

1st crop $247.50-255/ton 2nd crop $207.50-275/ton 3rd crop $222.50-280/ton Grass $165-265/ton Mixed $205-245/ton Straw $70-170/ton Corn stalks $70-85/ton

Honoring the past, looking to the future

The Schoen family has deep roots in southeastern Missouri

By Jerry Nelson jerry.n@dairystar.com

her husband, David; and Cathy and David’s son, Kyle.

family.

“My ancestors came to America from Germany as part of the Saxon Lutheran immigration of 1838,” Schoen said. “My great-grandfather Ernst Schoen started milking cows and selling cream in 1900. My grandpa Erhard went out on his own in 1924 and built a new dairy barn. He milked in buckets until 1955, when he purchased a farm that had a three-cow milking parlor.”

The Schoen family farm has grown and includes John and his wife, Teri; their daughter, Melinda Morrison; their sons Matt and Corvin; John’s sister Cathy Hemmann, and

Each family member of the Schoen operation has his or her specialty. Matt is in charge of cropping and feed orders. Melinda handles their herd’s mating and is in charge of training employees. Corvin is the farm’s A.I. specialist and manages the transition animals. Kyle, a professional metalworker, is the farm’s chief mechanic and helps with feeding the animals.

“Everyone is cross trained to each other’s jobs,” Schoen said. “We have two full-time employees who work here ve days a week. We handle the weekend chores and milking ourselves. Our employees are like family to us. We hold a large Fourth of July picnic every year and invite all of our current and former employees. People who worked for us many years ago continue to come to our picnic because of the good memories they have

of their time with us.”

Schoen Farms near Oak Ridge is home to 300 registered Holsteins. They have had registered Holsteins since

1967, which is the same year the family installed a double-4 parlor. An expansion to a double-8 came in 1975 before the Schoens settled on a double-12

parlor in 2019.

The Schoen farm is located 6 miles west of the Mississippi River and about 100 miles south of St. Louis. Stiing lev-

PHOTO SUBMITTED

The Schoen family includes Corvin (from le ), Ma , John and Teri Schoen, Melinda Morrison, and Cathy, David and Kyle Hemmann. The Schoen family has been farming in southeastern Missouri since 1853.

els of heat and humidity are a constant companion from June through October.

“There are many days when the temperature matches the humidity,” Schoen said. “Our freestall barn doesn’t have any walls or doors, just a curtain on the north side. Even though the barn has plenty of fans and sand bedding, our milk production will fall by 10%15% during the hot months. Our conception rate also drops.”

The Schoens farm 800 acres and raise corn, alfalfa and wheat along with some triticale for a cover crop. About one-third of their acres are wooded pasture. They raise heifer calves in barns until they are about 400 pounds. Then, they are turned onto pasture. After the heifers are bred, they are put back onto pasture until about a month before they calve.

“It’s too humid here to make dry hay,” Schoen said. “We have been baling and wrapping high moisture alfalfa for the past 25 years. We chop all of our corn for silage. We have been feeding various commodities to our cows since the early 1970s.”

Some of the commodities have been a bit unusual.

“Once we purchased some out-ofdate fudge that came from a candy factory in Illinois,” Schoen said. “At one time or another, our cows have also been fed such things as Froot Loops, Frosted Flakes, peanut skins and cottage cheese whey. Most of the time, we buy dry corn, gluten or cottonseed, but we will buy any commodity that makes sense for us.”

The area where the Schoen farm is located is hilly and wooded.

“From 1853 through the mid-1930s, my family would purchase land, sell the timber and then either sell the land or clear it and use it for farming,” Schoen said. “Back in the day, one of our family members brought up some cypress logs from 35 miles south of here. He milled the logs into lumber and used the lumber to build a barn. Our family still owns that barn, and we continue to shelter cattle in it during the winter.”

The Schoen dairy farm is located in a small bubble of about a dozen dairy operations in southeastern Missouri.

“It’s 120 miles to our nearest dairy equipment dealer,” Schoen said. “We keep plenty of supplies on hand and have learned how to repair almost

anything around the farm. Being able to x things is especially handy when something breaks down on a Saturday night.”

The Schoen family has a long history of dairy promotion.

“We have participated in the Adopt A Cow program for many years,” Schoen said. “We also give tours of our farm to FFA and 4-H clubs, chambers of commerce and development boards. It’s important to make a good rst impression. It’s all about making a connection with people. I’ve had folks drive up to our farm and say, ‘You’ve sure got a nice place here. Can we look around?’ I’m always happy to show people how a modern dairy farm works.”

The Schoen family hands out milk at the dairy booth at their local county fair. For the past 20 years, they have participated in an annual agricultural fair that is held at a horse arena. The fair is attended by more than 1,100 urban fourth graders.

Schoen serves on the board of directors for Prairie Farms, is a member of the St. Louis Dairy Council and is the dairy superintendent for the Southeast Missouri District Fair. Last January, Missouri Gov. Mike Parson appointed Schoen to the State Milk Board. In 2021, the Missouri Dairy Hall of Honors awarded the Distinguished Dairy Cattle Breeder Award to Schoen Farms in recognition of their high milk production and herd BAA scores.

“It was quite an honor to be picked for the Distinguished Dairy Cattle Breeder Award,” Schoen said. “Serving on boards has broadened my perspective. My philosophy is to let the people do the jobs you hired them to do. You have to learn and listen and think before you speak.”

Even as they honor the past, Schoen Farms is looking toward the future. This can be seen in a new dry cow facility the Schoens completed. The new barn features plenty of fans to cool the cows and a comfy bedding pack in the maternity area.

“We are gradually transitioning our family farm operation over to the next generation,” Schoen said. “Our grandchildren will be the seventh generation of our family on this farm. It will be exciting to see what the future holds for them.”

Everything cover crops

Heins speaks at seminar related to integrating practice

By Jerry Nelson jerry.n@dairystar.com

PIPESTONE, Minn. –

Cover crops may very well be considered a hot topic in the dairy industry and for good reason.

From sustainability to protability, cover crops impact a dairy farm.

This impact was explored when Dr. Brad Heins, of the University of Minnesota, gave a seminar on integrating cover crops into livestock production systems Dec. 1.

Heins is an associate professor of animal science at the West Central research and Outreach Center in Morris. The program was hosted by Minnesota Dairy Initiative and University of Minnesota Extension in Pipestone.

“Cover crops provide a variety of benets,” Heins said. “They reduce soil erosion, improve soil fertility and nutrient cycling and can be a source of grazing or forages on a dairy operation. One of the main benets of cover crops is keeping the soil covered during the winter.”

Heins said one of the rst and biggest questions operators face is which cover crop to plant.

“You have to ask yourself what your objectives are and where you’re going to get the seed,” he said. “You need to have a plan.”

In Minnesota, the two most popular cover crops are winter rye and winter wheat.

“Small grains grow in cool

weather and can be used for autumn grazing,” Heins said. “They protect the soil over the winter and can provide a source of forages in the spring.”

Heins and his crew planted two cover crop plots Aug. 20, 2021. One was seeded to winter rye and the other was planted with winter wheat. Both plots were harvested as silage May 31. The winter rye yielded 11 tons of silage per acre while the winter wheat yielded 9 tons per acre.

“Both crops had good crude protein in the 13% to 14% range on a dry matter basis,” Heins said.

After being harvested for silage, the plot that had been in winter wheat was planted to corn while the winter rye plot was planted to soybean. This fall, the corn yielded 189 bushels per acre, and the soybeans yielded 3645 bushels per acre.

“Like many areas, Morris was a little short on rain this summer,” Heins said. “The only fertilizer we used on the plots was dairy manure. Rye is hardy, but it’s hard to kill. We have found that it’s best to use tillage to kill off the rye.”

Interseeding is an option when planting rye as a cover crop, Heins said.

“We have gone in with a grain drill and planted rye right after we nished planting corn,” Heins said. “The corn grows rapidly and outcompetes the rye, and the rye takes off after the corn is harvested. We tried this with soybeans, but soybeans don’t compete very well. We saw a marked reduc-

tion in soybean yields.”

Farmers have an array of cover crops to choose from. Heins said goals must be kept in mind when making purchasing decisions as cover crop seed can be expensive.

“A combination of oats and turnips seeded in early September is a good choice for those who want to have some late-season grazing,” he said. “We have found that a good seeding rate is 96 pounds per acre of oats and 5 pounds per acre of Barkant forage turnips. The turnips will continue to grow down to 15 degrees. It can be late November and a eld of turnips will still be green.”

The economics of cover crops should not be ignored, Heins said.

“I supervise the dairy at Morris, so I always look at things with an eye toward dairy production,” Heins said. “I can feed dry cows for 20 cents per head per day by grazing them on cover crops.”

Kernza is a relative newcomer to the world of domesticated crops.

Kernza is a perennial that looks similar to crested wheatgrass,” Heins said. “Its grain can be used to make bread or beer, but there currently isn’t much of a market for kernza grain. The plant is very hardy and can withstand extreme conditions.”

Heins planted a plot of kernza six years ago.

“I have tried to kill the kernza but haven’t been able to do it yet,” he said. “When harvested for grain, kernza will generally yield 30-40 bushels per acre. The grain has similar feed qualities as wheat. Under the right conditions, the plant will grow up to 6 feet tall. We have had kernza straw yields as high as 7 tons per acre.”

Because it is so hardy, kernza can be used for both fall and spring grazing.

“We have found that heifers grazed on kernza gained as much as on conventional pasture,” Heins said. “You can graze kernza in the spring, let it re-grow then cut it for silage, put it up as hay or harvest it as grain. Kernza seed can be expensive. It’s also a perennial, so that should be taken into account when making your cover crop choices.”

Cover crops can offer exibility when conditions are too wet to plant traditional crops.

“Warm season annuals are a good option for land that has been too soggy to plant your

regular crops,” Heins said. “Some of the choices include teff grass, sorghum sudan grass, pearl millet, rox cane and grazing corn. These crops can be grazed or, if that isn’t an option for you, harvested as forages.”

While there is not a onesize-ts-all cover crop, Heins reminded producers that there are plenty of options to consider.

“Cover crops are good for the soil, good for the environment and can be good for your bottom line,” he said.

Dr. Brad Heins University of Minnesota

PHOTO COURTESY OF BRAD HEINS

A man holds up a kernza plant to show how deep the perennial’s roots can reach. Kernza is a rela vely new crop that is similar to crested wheatgrass.

When to help or wait during calving

By Danielle Nauman danielle.n@dairystar.com

COLBY, Wis. – Proper calving protocols and training for unexpected complications is key to improving outcomes for calves at birth.

Dr. Ryan Breuer of the University of Wisconsin-Madison’s School of Veterinary Medicine discussed the importance of training in bovine obstetrics at the Professional Dairy Producers Herdsperson Workshop Oct. 19 in Colby.

“A lot of times, if the vet were called earlier, we would see fewer mortalities and fewer fresh cow issues due to calving trauma,” Breuer said.

Proper obstetric training can aid cows during dystocia events; reduce calving trauma and injury to both cows and calves; help avoid poor freshcow performance; and help prevent calving mortalities and fetal death at the time of calving.

Breuer said dystocia occurs in about 10% of cows and 28% of rst-calf heifers.

Breuer said only 60.5% of U.S. dairy operations have some sort of guidelines to di-

Timing is everything

rect assistance protocols during calving. Less than 60% of U.S. farms move animals to a separate location for intervention during calving; restrain animals during calving assistance; or use lubrication during that assistance or intervention. Breuer also said veterinarian assistance is sought during less than 15% of the time when calving issues arise.

Breuer said farmers should aim for a whole-herd stillbirth rate of less than 5%. A herd that approaches a stillbirth rate of 8% or greater should implement obstetric training for those involved in calving as well as evaluating transition cow management.

Knowing when to intervene is key as is understanding the signs of impending parturition.

“Timing is everything for cows as they prepare to calve,” Breuer said. “Moving them at the right time can make all the difference, while moving them at the wrong time can lay the groundwork for issues. It is really important to limit pen moves during the transition period.”

Breuer said to move cows from a pre-fresh group to the pen where they will calve either two to three weeks before their due date or wait to move them to the calving area after stage two of labor has begun.

“It is really important to

avoid moving heifers especially in the rst stage of labor,” Breuer said. “That can result in longer calving times and an increased incidence of dystocia or stillbirth.”

Breuer said as a cow is getting ready to calve, she will go through physical changes such as distention of the abdomen, development of udder, and relaxation of the vulva and pelvic ligaments. Parturition itself is divided into three stages: stage one is the events that lead up to the calf becoming ready to be expelled, while stage two ends with the delivery of the calf. Stage three consists of expulsion of the placenta and involution.

“Moving a cow too soon in stage one can throw off the progression of the entire labor process,” Breuer said. “If you need to move the cow to a calving pen, you are best off waiting to let the animal move into stage two.”

The calving environment should be clean, dry, quiet and comfortable and provide good footing for the cow. A calving cow should have at least 150 square feet of space. The calving area should be conveniently located for observation and assistance if needed.

Once parturition is underway, Breuer said the cow will begin exhibiting obvious be-

Turn to CALVING | Page 18

DANIELLE NAUMAN/DAIRY STAR Dr. Ryan Breuer (right) demonstrates how to properly use obstetric chains Oct. 19 while Mary Phillips watches at the Professional Dairy Producers Herdsperson Workshop in Colby, Wisconsin. The workshop shared calving protocols and training.

havioral signs such as becoming restless, frequently laying down or getting up. She might swish or raise her tail and defecate or urinate frequently. Her vulva will swell and relax, teats will become distended and possibly leak milk. The animal may attempt to isolate themselves, if possible. According to Breuer, during this time, the calf is becoming positioned for birth, and the duration and intensity of stage one can vary greatly, lasting anywhere from one to 24 hours.

“It can be hard sometimes to dene when stage two labor starts,” Breuer said. “About 10% to 20% of the time, animals, particularly heifers, will begin stage two without really showing signs of stage one.”

As stage two progresses, the amnion or fetal hooves will appear, and the cow will begin active expulsive efforts of uterine and abdominal contractions brought on by a release of oxytocin as the calf enters the vagina.

“Stage two labor typically lasts a half hour to an hour and a half in older cows, while heifers might last up to two hours,” Breuer said.

Patience is essential as state two progresses, Breuer said. Time is needed for the cervix and vagina to stretch as well as for the calf to compress and begin to move through the birth canal.

“If you move to quickly to assist, before proper dilation has been reached, you can tear or create trauma to the cervix,” Breuer said. “That can negatively affect the lactation and decrease performance.”

There is a balance between patience for the birthing process to happen naturally and intervening before the risk of complications increase.

“A normal calving takes about 60 to 70 minutes once stage two labor begins,” Breuer said. “I generally recom-

mend to intervene once 90 minutes have passed after the appearance of the amniotic sac or the feet.”

When it comes to pulling, Breuer said to use clean, rust-free obstetric chains and wait at least until the nose or feet are visible.

“If you have to reach inside the cow to place calving chains, you are trying to pull too early in the process,” Breuer said.

Evaluating the presentation, position and posture of the calf is the rst step in determining what type of intervention is needed. Normal presentation is when the calf enters the birth canal front feet rst with its head resting on the front legs with the calf being dorsal to the cow.

If assistance is necessary, Breuer said the cow should be restrained for the safety of all involved. Cleaning the cow using warm soapy water will help keep the birth canal and the calf free from bacterial contamination, and a clean obstetric sleeve should be used to assess the situation and manipulate the calf. Abundant lubrication is necessary during assistance to limit trauma to the cow.

The third stage of parturition consists of uterine contractions that expel the placenta, which is considered to be retained if not expelled within 12 hours after the birth. This stage will last anywhere from seven to 10 days postpartum while the uterus undergoes involution.

Breuer said dairy farmers should assist only when needed rather than simply trying to speed up delivery. Calving assistance often has poor outcomes for both the calf and cow, including reduced calf survival; increased chance of calf injury or disease; decreased milk production in the rst 60 days; reduced reproductive performance and increased risk of metabolic issues.

DANIELLE NAUMAN/DAIRY STAR Dr. Ryan Breuer demonstrates how to expel uid from a calf following birth Oct. 19 while Mary Phillips looks on. Breuer, of the University of WisconsinMadison’s School of Veterinary Medicine, discussed the importance of training in bovine obstetrics.

Workshop explores how individual differences affect farm success

By Jan Lefebvre jan.l@star-pub.com

ALEXANDRIA, Minn. – When a variety of personalities and communication styles come together on a dairy farm, it can foster success if those differences are respected and used effectively within the business model.

This concept was central to a workshop offered Dec. 1 at Pizza Ranch in Alexandria, hosted through a partnership between the University of Minnesota Extension and Minnesota Dairy Initiative.

The two-hour workshop called “Who Is the Boss?” served as an introduction to a four-session program coming in March 2023 called “Planning Your Dairy Farm Future.”

The project is being funded through North Central Extension Risk Management Education and a U.S. Department of Agriculture National Institute of Food and Agriculture Award grant.

The goal is to help farmers be successful by understanding how personal-

Dairy personalities

ities, communication styles and values are important to include in farm planning.

“It’s good to understand the people you are working with,” said Jim Salfer, regional extension educator and the main facilitator during the session. “It’s also important to understand who you are, what your strengths and weaknesses are and how you communicate with people.”

Leah Bischof and Kristen Salzl, both MDI coordinators, assisted Salfer during the session.

“It’s also good to know where you t in on the farm,” Bischof said.

During the session, attendees completed three self-assessments. The rst helped people determine their personality type from a list of four. For instance, someone might enjoy and excel at working on big picture ideas and goal setting while another might be better at and prefer the day-to-day processes and details within the bigger plan. Still another might like to manage the team and build camaraderie.

Salfer said there are no good or bad personality styles.

“It’s about playing to strengths,” he said.

Dana Adams, Brenda Miller and Nathan Hulinsky, all of UMN Extension, were at hand to help with the workshop. Adams said she had seen farms use the personality test with their

teams to gure out which roles best t each person.

“They used it with their whole staff and management team and looked at their personalities, their issues and successes,” Adams said. “They were diving into their personalities because they

found value in doing so.”

The key is to see personality differences as a positive. Salfer said hiring people with diverse personalities and skill sets allows for the best outcomes.

JAN LEFEBVRE/DAIRY STAR

Jim Salfer, regional University of Minnesota Extension educator, facilitated a workshop Dec. 1 at Pizza Ranch in Alexandria, Minnesota. The free session about personali es on the dairy farm is part of a series of workshops hosted by University of Minnesota Extension and Minnesota Dairy Ini a ve.

“People with opposite personalities can have challenging relationships, but they can build the best businesses if they focus on strengths, have the same vision and have respect,” Salfer said.

After completing and discussing the personality assessments, attendees took a communications-style assessment to see which style of communication they tended to use. Some people have a style that allows them to take over and move through ideas quickly while others might be more introspective and analyze longer before speaking. This could lead to frustrations where one person infers the other is taking too long to respond while the latter might feel rushed or unheard.

Salfer said the key is to recognize each other’s style, respect that all styles have value and allow for those differences.

The third and nal self-assessment helped attendees narrow their ve core values from a long list of possibilities such as family, ambition, faith, peacefulness, risk-taking, integrity or adventure.

“Your values are traits and qualities that are worthwhile to you,” Salfer said. “They represent your highest priorities and deeply held convictions.”

Knowing one’s values helps in making farm decisions and planning.

“Your business model should follow your values,” Salfer said. “If all your decisions are unrelated to those values, it will be incongruent. You’ll be ustered and frustrated.”

One of the pitfalls is letting others decide what those values are.

“If robots aren’t right for you, don’t do it,” Salfer said. “We all get caught up in the hype, thinking we have to do certain things because society or the rest of the industry tells us it’s right.”

Taking time to assess individual values can help farmers stay on their own path and receive fulllment.

“If you are going to make changes to your business, it’s important to do an assessment like this,” Salfer said. “If not, sometimes you can be talked into things because someone else thinks those things are good ideas, but they really aren’t for you.”

Farmers who place their own values as their guiding force have a better chance at success, and the denition of success is different for every farm.

“Understand who you are, and build your business around that,” Salfer said. “Ignore what your neighbors are doing. What I like about dairy farmers is that we have a whole wide range of farms. Yes, you have to make a living, but there are many ways to do that.”

JAN LEFEBVRE/DAIRY STAR

Bruce Asfeld, a dairy farmer, chats with Leah Bischof (middle) and Kristen Salzl a er the “Who’s the Boss?” workshop he a ended Dec. 1 in Alexandria, Minnesota. Bischof and Salzl are coordinators for the Minnesota Dairy Ini a ve and helped facilitate the session.

“People with opposite personalities can have challenging relationships, but they can build the best businesses if they focus on strengths, have the same vision and have respect.”

JIM SALFER, UNIVERSITY OF MINNESOTA

Dairy Innovation Hub funds research

Answering the question of dairy consolidation’s effect on social capital

By Abby Wiedmeyer abby.w@dairystar.com

part one of a two-part series

focus on the Dairy Innovation Hub’s annual Dairy Summit, which

held in person and online Nov. 16 at the University of Wisconsin-River Falls.

RIVER FALLS, Wis. – The Dairy Innovation Hub provides $7.8 million in state funding per year for broadly dened dairy research at the University of Wisconsin-Madison, UW-Platteville and UW-River Falls.

This year’s research updates were presented at the annual summit Nov. 16 at UW-River Falls. Topic areas included human health and nutrition, animal health and welfare, stewarding land and water resources, and farm businesses and communities.

With the funding, Christopher Holtkamp, assistant professor in conservation and environmental planning at UW-River Falls, is studying the changing landscape of the dairy industry and its impact on social capital in communities.

Holtkamp is expanding his initial research to look at more years of data and what exactly happens in communities as farms exit the landscape.

“I’ll be looking at small farm versus large farm results directly rather than at the county level to see if that makes a difference,” Holtkamp said.

When Holtkamp began his research, he began

with data from 2019. The data indicated that as farm numbers declined so did the social capital of the communities located near the farms.

Social capital refers to the networks, relationships and behaviors among individuals and across communities.

The data collected from 2017-18 did not show the same decline outside of one particular county, but Holtkamp said since that timeframe, 800 farms have closed.

Holtkamp said there may be broader social impact.

“The state’s economy is largely driven by agriculture and many other things, but agriculture remains an important part of our communities,” Holtkamp said. “What impact is this transition in farming having on the rural communities across Wisconsin?”

Holtkamp dialed in on the top 10 dairy producing counties in Wisconsin to measure the social capital and economic conditions and looked at changes in dairy farm size and number of farms across those counties to see if there was a relationship.

To measure, Holtkamp used a social capital index, created by the U.S. Senate in 2018, which measures things like memberships in organizations and clubs, voter participation and census responses.

“Measuring social capital is a little tricky because it’s things like trust and relationships, and those are things that are hard to measure,” Holtkamp said. “Using proxies like memberships, volunteerism and voting activity, you can get a pretty good idea of how connected people are to their community.”

To measure economic conditions, Holtkamp used a metric that considers the economic health of indi-

viduals or households. The metric considers the county level cost of rent, groceries, gas and the expenses that make up a household budget. He also used data from the U.S. Department of Agriculture census of changes in farm sizes from 2012-17.

Holtkamp said the results did not show a signicant correlation between dairy farm consolidation and social capital; however, Holtkamp’s research did reveal that Brown County had the highest percentage of large farms, with about 18.5% of the farms in Brown County being over 500 head.

At the same time, the county also had the lowest social capital with the second highest percentage of households below the economic threshold, indicating income-constrained households.

The data from Brown County showed the most signicant correlation between consolidation of farms and social capital.

“It’s a nice foundation to build on for future research,” Holtkamp said. “Even though the results were not quite what I was hoping for with this study, it does offer opportunities to do some comparison analysis over time.”

Christopher Holtkamp UW-River Falls

“The state’s economy is largely driven by agriculture and many other things, but agriculture remains an important part of our communities.”

CHRISTOPHER HOLTKAMP, UW RIVER FALLS

Global factors impacting milk checks

Ledman spoke at Dairy Girl Network’s national conference

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

PRIOR LAKE, Minn. – Mary Keough Ledman has nearly 30 years of experience in domestic and international dairy markets and policy. And, Ledman predicts an increase in the global demand for dairy.

“We need to start looking at the future,” Ledman said.

Ledman is the global dairy strategist for Rabobank and spoke Nov. 1-3 at the Dairy Girl Network national conference in Prior Lake.

Ledman predicts the global dairy demand will increase by 3% annually which will be driven by China, South East Asia and Africa.

China is the world’s largest importer of dairy and the largest competitor, Ledman said.

While China’s top dairy import is whole milk powder, Ledman said because China is now 80% self-sufcient in dairy production, they can begin to produce their own milk powder.

China could also create a cheese market, which they do not have, according to Ledman; this would in turn put U.S. whey exports at risk.

Ledman said a $0.01 change in whey price equates to a $0.06 change in the Class III milk price.

There is room, however, for the specialty cheese market in the United States to grow in the global market. Ledman said the United States dairy industry accounts for 15% of all global trade of dairy.

Cheese is a market that continues to grow, Ledman said. Cheese contains butterfat, and when cheese production increases, then the need for

butterfat also increases.

“As long as cheese continues to grow, butterfat is going to be short,” Ledman said.

Ledman also said that while milk prices uctuate, the butterfat component price has been steady.

Ledman said when Europe removed its quota system in 2015, the switch affected milk imports and exports. In the absence of a quota, there was a signicant increase in Europe’s milk production; they now produce 60% more milk than the United States, according to Ledman. The increase in milk production created a glut of skim milk powder, which competes with U.S. non-fat dry milk powder.

With all the extra milk being produced, Ledman said Europe had almost 2 billion pounds of powder in government storage for three years.

“That’s what kept the Class IV milk price, which is the butter powder milk price from 2015 to 2020, about 40% lower than what it was from 2010 to 2014,” Ledman said.

From 2010-14, the average price was $1.40 per pound, but from 201519, it was less than $1 per pound.

“When I look forward, I don’t see us going back to the 2015 to 2019 levels,” Ledman said. “I see our price levels for non-fat dry milk averaging closer to $1.50 per pound.”

Ledman said when margins are tight, more cows go to market, but when margins are good, there will be overcrowding in barns.

In 2023, overcrowding of barns might be more challenging due to rising costs. Ledman said every $1 per bushel of corn increase raises feed costs $1 per hundredweight.

As for the upcoming year, Ledman said she thinks milk prices will be the second highest in history but will not average the $26.50 cwt price seen previously.

The United States also remains a competitive exporter due to being the low-cost producer of cheese around the world, Ledman said.

The Stuhr Transition-Nutrition Solution

Ketosis.

Mid-American Hay Auction results for Dec. 1

Lot no. Desc. moisture protein RFV cut. Ld. size price

858 Large Rounds 16.24 20.89 166.82 1 23.07 $160.00

865 Large Rounds 15 20.34 154.13 1 25.33 $150.00

869 Large Rounds 14.54 9.76 73.35 1 18.99 $105.00

875 Large Rounds 14.86 19.13 150.53 1 27.04 $160.00

876 Large Rounds 12.18 9.25 91.96 1 25.47 $130.00

878 Large Rounds 12.7 9.05 85.43 1 13.23 $100.00

885 Large Rounds 13.93 8.02 97.59 1 19.45 $70.00

888 Large Rounds 8.64 11.76 76.61 1 22.02 $110.00

891 Large Rounds 12.9 8.11 82.86 1 13.51 $85.00

892 Large Rounds 12.9 8.11 82.86 1 16.08 $90.00

898 Large Rounds 11.29 7.66 82.43 1 25.69 $75.00

899 Large Rounds 12.27 18.62 139.3 1 10.88 $135.00

903 Large Rounds 33.43 6.33 92.59 1 25 $70.00

904 Large Rounds 16.7 21.86 134.03 1 21.17 $140.00

909 Large Rounds 15.15 6.16 88.42 1 34 $25.00

912 Large Rounds 13.23 9.58 88.3 1 19.96 $65.00

915 Large Rounds 13.73 14.15 111.2 1 19.83 $125.00

917 Large Rounds 10.33 5.72 71.53 1 15.82 $80.00

918 Large Rounds 14.36 9.22 24.43 1 19.81 $70.00

922 Large Rounds 14.53 15.46 88.92 1 18.91 $80.00

923 Large Rounds 33.43 6.33 92.59 1 23.38 $75.00

925 Large Rounds 13.93 8.02 97.59 1 21.04 $75.00

928 Large Rounds 33.43 6.33 92.59 1 23.9 $70.00

931 Large Rounds 15.26 8.83 81.12 1 19.16 $65.00

932 Large Rounds 15.35 9.13 83.93 1 20.25 $65.00

943 Large Rounds 14.08 9.51 75.98 1 5.75 $85.00

944 Large Rounds 12.33 12.48 95.65 1 6.88 $90.00

948 Large Rounds 14.34 10.58 88.06 1 9.43 $75.00

953 Large Rounds 14.2 14.68 84.66 1 19.61 $85.00

954 Large Rounds 11.53 8.75 79.54 1 18.74 $130.00

958 Large Rounds 13.94 11.44 90.01 1 21.94 $95.00

959 Large Rounds 12.17 13.89 105.41 1 23.16 $105.00

971 Large Rounds 11.29 8.32 71.65 1 19.29 $90.00

973 Large Rounds 10.49 18.98 127.26 1 18.52 $170.00

974 Large Rounds 11.98 14.32 99.66 1 14 $35.00

975 Large Rounds 13.15 9.06 62.74 1 9.7

976 Large Rounds NO TEST 1 9.7 $75.00

977 Large Rounds NO TEST 1 10.02 $75.00

984 Large Rounds 19.21 10.35 102.54 1 27.97 $80.00

867 Large Rounds 13.1 11.26 98.86 2 22.71 $140.00

871 Large Rounds 15.11 19.54 118.74 2 23.08 $170.00

873 Large Rounds 15.13 16.22 100.82 2 18.65 $170.00

880 Large Rounds 12.68 14.14 104.08 2 9.95 $120.00

883 Large Rounds 14.27 16.39 123.43 2 19.69 $120.00

901 Large Rounds 12.18 9.25 91.96 2 24.84 $105.00

902 Large Rounds 12.73 20.98 151.55 2 21.25 $180.00

913 Large Rounds 16.87 18.79 118.66 2 18.8 $150.00

914 Large Rounds 16.87 18.79 118.66 2 18.66 $145.00

919 Large Rounds 15.9 10.57 85.49 2 12.91 $90.00

926 Large Rounds 16.85 17.92 102.52 2 18.65 $140.00

929 Large Rounds 16.81 18.38 23.72 2 20.09 $135.00

930 Large Rounds 14.95 17.11 109.04 2 20.27 $140.00

942 Large Rounds 13.57 8.58 86.24 2 26.92 $125.00

952 Large Rounds 13.33 19.77 123.38 2 24.43 $170.00

970 Large Rounds 11.78 17.07 129.19 2 9.63 $190.00

856 Large Rounds 15.76 22.01 154.83 3 23.89 $175.00

857 Large Rounds 14.69 20.05 123.4 3 18.19 $175.00

861 Large Rounds 14.63 17.32 137.4 3 22.39 $180.00

863 Large Rounds 14.89 21.71 149.08 3 23.81 $170.00

864 Large Rounds 14.75 20.14 123.97 3 18.44 $175.00

874 Large Rounds 14.55 18.3 113.73 3 26.31 $175.00

879 Large Rounds 12.14 18.4 138.08 3 6.95 $150.00

920 Large Rounds 14.59 20.05 129.63 3 23.05 $165.00

947 Large Rounds 16.02 21.96 172.17 3 27.02 $200.00

964 Large Rounds 11.73 17.85 118.63 3 20.16 $160.00

862 Large Squares 15.5 12.87 61.88 1 26.73 $80.00

868 Large Squares 15.5 12.87 61.88 1 26.84 $95.00 887 Large Squares 11.98 9.3 85.95 1 21.38 $130.00 907 Large Squares 15.93 21.44 147.6 1 23.94 $140.00 908 Large Squares 15.93 21.44 147.6 1 23.74 $155.00 916 Large Squares 15.93 21.44 147.6 1 19.88 $155.00 950 Large Squares 12.08 18.41 92.44 1 21.18 $150.00 848 Large Squares 14.4 21.53 131.52 2 26.26 $180.00 851 Large Squares 14.44 18.96 112.55 2 25.95 $160.00 853 Large Squares 15.64 19.32 109.62 2 23.33 $150.00 870 Large Squares 11.91 18.78 137.19 2 26.72 $175.00 881 Large Squares 12.22 20.23 102.23 2 25.42 $170.00 893 Large Squares 16.24 20.27 114.5 2 22.89 $160.00 894 Large Squares 16.24 20.27 114.5 2 23.11 $160.00

895

Large Squares 16.24 20.27 114.5 2 21.91 $160.00

905 Large Squares 12.5 10.9 84.01 2 8.68 $140.00

980 Large Squares 13.61 24.5 152.17 2 25.11 $200.00

981 Large Squares 13.25 24.63 161.38 2 22.54 $235.00

845 Large Squares 13.4 19.92 132.84 3 19.56 $180.00

866 Large Squares 14.76 18.54 138.4 3 19.25 $190.00

940 Large Squares 13.69 22.07 175.84 3 26.95 $280.00

955 Large Squares 11.25 20.48 124.1 3 25.22 $170.00

972

Large Squares 11.47 19.81 149.03 3 21.87 $215.00

949 Large Squares 15.37 24.65 171.88 4 25.94 $225.00

957

859

Large Squares 12.53 24.64 197.91 4 23.57 $260.00

Large Squares 16.98 21.16 133.44 23.77 $165.00

854 Medium Squares 15.69 23.01 168.55 1 21.75 $235.00

939 Medium Squares 10.93 17.62 133.77 1 26.01 $180.00

941 Medium Squares 11.62 18.03 120.5 1 25.92 $175.00

963

Medium Squares 9.7 17.44 115.3 1 25.37 $195.00

965 Medium Squares 13.75 21.51 172.46 1 26.41 $280.00

969

Medium Squares 12.57 18.21 117.13 1 25.28 $225.00

978 Medium Squares 12.72 17.6 113.81 1 47 $55.00

884 Medium Squares 13.52 17 132.58 2 21.64 $160.00

886 Medium Squares 14.92 14.64 92.79 2 21.67 $155.00

889 Medium Squares 14.92 14.64 92.79 2 21.42 $120.00

897 Medium Squares 12.66 19.61 168.29 2 25.54 $200.00

911 Medium Squares 15.48 18.3 120.02 2 26.18 $165.00

935 Medium Squares 14.66 21.11 131.36 2 25.46 $185.00

936 Medium Squares 14.24 17.78 110.31 2 25.47 $170.00

945 Medium Squares 14.57 16.89 118.98 2 19.12 $170.00

946 Medium Squares 13.16 21.75 161.37 2 24.4 $230.00

960 Medium Squares 14.07 14.6 111.05 2 21 $55.00

966 Medium Squares 12.68 19.31 123.74 2 23.62 $160.00

843 Medium Squares 13.97 21.25 151.54 3 25.82 $210.00

844 Medium Squares 15.99 23.07 153.74 3 26.24 $210.00

846 Medium Squares 14.36 20.97 173.28 3 27.23 $230.00

847 Medium Squares 17.32 19.33 114.62 3 24.8 $160.00

852 Medium Squares 16.07 22.06 169.98 3 26.33 $225.00

877 Medium Squares 21.01 21.01 139.18 3 10.41 $170.00

906 Medium Squares 16.15 21.27 143.92 3 10.88 $175.00

934 Medium Squares 12.71 20.77 129.35 3 22.29 $180.00

937 Medium Squares 14.81 19.83 153.26 3 19.12 $190.00

967 Medium Squares 10.52 19.53 145.09 3 25.43 $230.00 938 Medium Squares 16.87 22.61 189.81 4 25.34 $240.00 962 Medium Squares 14.24 24.24 188.96 4 26.57 $260.00 956 Medium Squares 10.04 15.18 94.08 24.64 $125.00

882 Small Rounds NO TEST 1 14 $35.00 900 Small Rounds NO TEST 1 36 $25.00 910 Small Rounds NO TEST 1 34 $25.00 921 Small Rounds NO TEST 1 30 $30.00 933 13.44 23.99 161.61 2 25.42 $210.00 968 Large Rounds STRAW 38 $55.00 849 Large Squares STRAW 25.63 $110.00 850 Large Squares STRAW 25.82 $115.00 855 Large Squares STRAW 25.42 $115.00 982 Large Squares STRAW 24.5 $110.00 860 Medium Squares STRAW 60 $50.00 872 Medium Squares STRAW 21.65 $105.00 890 Medium Squares STRAW 45 $45.00 924 Medium Squares STRAW 72 $35.00 927 Medium Squares STRAW 16 $47.50 951 Medium Squares STRAW 78 $52.50 961 Medium Squares STRAW 54 $40.00 979 Medium Squares STRAW 72 $45.00 985 Medium Squares STRAW 72 $37.50 896 Medium Squares WHEAT STRAW 23.54 $105.00 983 Medium Squares CORN STALKS 72 $20.00

Baked with love

Hinkeldey spreads Christmas cheer from the kitchen

By Tiffany Klaphake tiffany.k@dairystar.com

WINDOM, Minn. – The scent of warm vanilla, fresh sugar cookies and chocolate fudge can often be found coming from Sharon Hinkeldey’s kitchen at Hinkeldey’s Family Farm near Windom.

Hinkeldey started baking at a young age and has perfected her craft in the kitchen.

Hinkeldey and her husband, Willis, 83, live on the dairy farm, which is now run by their two sons, James and Jeff. The brothers milk 130 Holsteins in a double-8 parabone parlor and farm about 375 acres.

Every year for Christmas, Hinkeldey makes three to four dozen of 15 kinds of Christmas cookies and candy. That is more than 600 cookies.

She does it all in four to ve days about two weeks prior to Christmas. Afterall, she has six children, 18 grandchildren and 15 great grandchildren to bake for.

“Everything is from scratch,” Hinkeldey said.

Hinkeldey’s baking is inspired by her mother and continues on to the third generation, as her daughter, Sarah, now helps with the cut-out cookies. Everything else, Hinkeldey makes herself.

“My mom did a lot of baking; she did birthday cakes and wedding cakes,” Hinkeldey said. “I took after her.”

Hinkeldey, 80, was raised on a dairy farm and was involved in 4-H showing cattle.

Hinkeldey said she enjoys passing on the tradition with her youngest

daughter.

“It’s our tradition that Sarah and I do together,” Hinkeldey said. “I bake the cookies, and she decorates them.”

Besides the cut-out cookies, Hinkeldey’s crème de menthe bars, bing bars and chocolate bon bons are always on the menu at the Hinkeldey family

Christmas.

“Those are everybody’s favorites,” Hinkeldey said.

Hinkeldey makes a double or triple batch of the chocolate bon bons, because it is the favorite of two of her sons. When her boys were young, they would often sneak into the freezer when Hinkeldey was not looking and help themselves to a chocolate bon bon. Unless she made a triple batch, the chocolate bon bons seldom made it to Christmas Day.

Hinkeldey also makes fudge, almond bars, peanut brittle and candies.

Hinkeldey makes a tray of her delectable delights for the Hinkeldey family’s Christmas Eve and New Year’s Eve gatherings. She brings desserts to their pastor and to various Christmas parties.

Every year on Christmas Eve, most of Hinkeldey’s children, grandchildren and great-grandchildren come home to the family dairy farm. Hinkeldey makes a ham and all the xings to feed everyone. They all attend church services together, open gifts and then comes the famous tray of Christmas cookies and candy. Hinkeldey makes sure everyone has their favorite.

One of Hinkeldey’s grandchildren lives in Grand Rapids, Michigan, and does not always make it home for Christmas. Because she does not want her grandchildren to miss out, Hinkeldey mails a box of their favorite goodies to them.

“My great-granddaughter has to have her bell cut-out cookie from her great-grandma,” Hinkeldey said.

JERRY NELSON/DAIRY STAR

Sharon Hinkeldey, 80, stands in her kitchen Dec. 2 on the family’s dairy farm near Windom, Minnesota. Hinkeldey makes more than 600 cookies and candies each year for the holidays.

It is also a tradition for the Hinkeldeys to get together on New Year’s Day after the evening chores to indulge in treats.

“Everyone comes home, and I make homemade ice cream and get my goodies out,” Hinkeldey said.

Christmas is not the only time of the year reserved for Hinkeldey to bake.

Hinkeldey said she loves making cakes and enjoys the nished product, whether it is a tractor-shaped birthday cake, a wedding cake or an anniversary cake. Hinkeldey has about 20 shaped cake pans to create birthday cakes.

“This past year, I did ve sheet cakes for graduations,” Hinkeldey said.

Last year, Hinkeldey was asked by a neighbor to do their wedding cake and cupcakes for 450 guests.

“It was a rewarding experience,” she said.

Hinkeldey does not take orders; rather, her creations are intended for family, friends and neighbors.

Her baking certainly has a reputation.

The school in town hosts a basketball tournament each year, and families are asked to donate a pie. Because Hinkeldey’s pies are so popular, she makes eight to donate each year.

“It is requested every year that I have to make my banana cream pie,” she said.

When Hinkeldey is not in the kitchen, she spends time in her ower beds in the summer.

While raising six kids on their farm, Hinkeldey was involved in the day-to-day operations. Hinkeldey could be found in the eld, hauling corn, baling hay and feeding calves.

Now that her and her husband are retired, Hinkeldey has more time to spend in her ower garden and in her kitchen.

“Baking is something I like to do no matter what the occasion,” Hinkeldey said.

Sharon Hinkeldey’s Christmas recipes

Bing bars

2 cups sugar

2/3 cup evaporated milk

Dash of salt

12 large marshmallows

1/2 cup butter

6 ounces cherry chips

1 teaspoon vanilla

1 cup crushed salted peanuts

3/4 cup peanut butter

1 package chocolate chips

Combine sugar, milk, salt, marshmallows and butter in saucepan over medium heat. Boil ve minutes. Remove from heat. Add cherry chips and vanilla. Pour into 9-by-13 buttered pan. Melt chocolate chips in double broiler. Add peanut butter and crushed peanuts. Spread over cherry mixture and chill.

Crème de menthe bars

1 1/4 cup butter

1/2 cup cocoa

3 1/2 cup powdered sugar

1 beaten egg

1 teaspoon vanilla 2 cups graham cracker crumbs

1/3 cup crème de menthe

1 1/2 cup semi-sweet chocolate chips

Bottom layer: In saucepan, combine 1/2 cup butter and cocoa. Heat and stir until well blended. Remove from heat and add 1/2 cup powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into ungreased 9-by-13 pan. Middle layer: Melt 1/2 cup butter. In mixer bowl combine melted butter and the crème de menthe. At low speed, beat in the remaining 3 cups of powdered sugar until smooth. Spread over the chocolate layer. Chill for one hour. Top layer: In small sauce pan, combine the remaining 1/4 cup butter and chocolate chips. Cook over low heat until melted. Spread over mint layer. Chill for 1-2 hours.

Chocolate bon bons

1 cup peanut butter

1 cup ground nuts

1 cup powdered sugar

1 tablespoon butter

1 cup ground dates

Candied cherries (optional)

Chocolate coating 5 ounces chocolate chips 2 squares unsweetened chocolate 1-inch squares of wax paper

Mix all ingredients except cherries together in large bowl. Roll into small balls and chill. Optional: Candied cherries may be put in center of balls. For the chocolate coating, combine all ingredients in double broiler and melt together. Roll balls in chocolate a few at a time. Place on wax paper to dry.

Chocolate chip crunch candy

1/2 cup walnuts

3/4 cup brown sugar 1/2 cup butter

6 ounces chocolate chips

Scatter nuts in the bottom of a lightly buttered 9-by-9-by-2-inch pan. Place sugar and butter in a medium saucepan. Bring to a rolling boil, stirring constantly. Boil for seven minutes or to a temperature of 270 degrees on medium heat. Pour over the nuts in the pan. Sprinkle chocolate chips on and cover with a towel for two minutes. Spread chocolate evenly. Chill until chocolate is rm. Remove from pan and break or cut into small pieces.

Family holiday recipes

From Thanksgiving to New Year’s, I have recipes scattered all over the countertop as I line up family favorites to make for the holidays. The guaranteed staples are my grandma’s fudge and divinity, Mark’s grandma Preusser’s date lled cookies and my mom’s Christmas morning caramel rolls. Then, there are all the new family recipes to incorporate. As new people join our family, we also incorporate their family favorite recipes.

I have discovered that many of the recipes are the same, but it is the memories behind the recipe that make it a family tradition to continue for the next generation. Marilyn Kaschmitter’s chocolate chip pie is a perfect example. Mark came home from picking up roasted soybeans at Kaschmitters’ just beaming. He couldn’t wait to tell me about a pie Marilyn was making for the holidays. He thought it sounded delicious. I reached out to Marilyn to make sure Mark had the correct ingredients as I was going to try making it for his birthday.

The recipe is very simple, but the story makes it a rich recipe. When Marilyn was about 6 years old, during World War II, her aunt wanted this pie served for her wedding. Marilyn remembers watching all the ladies prepare the wedding pies. She licked a lot of spatulas that day. This simple pie has become a family staple for the holidays over the years. Last Christmas, Marilyn gave each family member the recipe in her handwriting. This recipe will continue in her family and now ours. It is so simple, even a bachelor can whip it up.

Chocolate chip pie

by Marilyn Kaschmitter

30 regular marshmallows

1/2 cup milk

1 cup whipping cream 4 ounces unsweetened chocolate

Graham cracker pie crust

Combine marshmallows and milk in saucepan. Heat until marshmallows are melted. Cool. Whip whipping cream. Chop unsweetened chocolate into small pieces. Add to whip cream. Fold marshmallows and whipped cream together. Pour into graham cracker crust. Chill pie for at least an hour or more.

When I made this, I forgot to cool the melted marshmallows before I added the whip cream and chocolate chunks. They melted and turned it into

a chocolate colored pie. Marilyn’s is a white pie with visible chunks of chocolate. Both taste great.

Tricked-out little weenies by

Joelle Liddane

1 tube crescent rolls

1 package smoked sausages

1/2 cup butter, melted 1/2 cup chopped nuts

3 tablespoons honey

3 tablespoons brown sugar

Unroll crescent rolls and separate into triangle sections. Cut lengthwise into three smaller triangles. Place sausage on the long side and roll up tightly. Place in 8-by-8 baking dish. Set aside Mix honey, brown sugar, melted butter and nuts. Pour mixture over sausages in baking dish. Bake uncovered at 400 degrees for 15-20 minutes or until golden brown. Serve with toothpicks.

Cranberry jalapeno dip by Libby Schmitt

8 ounces cream cheese, softened 1/4 cup sour cream

6 ounces cranberries

3 green onions, chopped

1 jalapeno pepper, seeded and chopped 1/2 cup sugar or less 1/4 teaspoon salt

In food processor add cranberries, jalapeno, green onions, sugar and salt. Pulse until nely chopped. Set aside. In mixing bowl, whip softened cream cheese until smooth. Add sour cream to combine. Drain excess liquid from cranberry-jalapeno mixture. Add to cream cheese mixture until blended. Serve with crackers or bread for dipping. Can make a day ahead to allow avors to blend. If any leftovers, spread on bagels for breakfast the next morning.

Cranberry lemon bread

1 cup cranberries

1 2/3 cups our plus 1 tablespoon

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup butter

1 cup sugar

2 eggs

1/2 cup milk

1 tablespoon grated lemon zest Glaze

1/4 cup sugar

1/4 cup lemon juice

Toss cranberries with 1 tablespoon our; set aside. In a medium bowl, whisk together remaining our, baking powder and salt; set aside. In a mixer bowl, cream butter and sugar together until uffy and creamy, about 1-2 minutes. Add eggs and beat an additional minute. Add half the our mixture; mix on low speed just until incorporated. Add milk and mix on low until blended. Add remaining our mixture until no our is visible. Fold in lemon zest and cranberries. Pour batter into greased loaf pan. Bake at 350 degrees for 5060 minutes or until a toothpick comes out clean. Cool on rack for 15 minutes. Before removing bread from pan, pour glaze over bread. Glaze: Mix sugar and lemon juice in small sauce pan. Bring to boil for 30 seconds. Pierce top of warm bread with toothpick or fork. Pour glaze over bread and allow glaze to seep in.

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.

Food columnist, Natalie Schmitt

There’s nothing special about this cow—except everything. She navigates calving, pregnancy, and dry off with ease, producing high-quality milk along the way. She’s a NutriTek cow, leading the pack and built to withstand anything thrown at her— by us or Mother Nature.

From the kitchen of Bethany K. Droessler of Cuba City, Wisconsin

Tres leches cake

1.5 cups all-purpose flour

1 teaspoon baking powder

1/2 cup unsalted butter

2 cups white sugar, divided 1 1/2 teaspoons vanilla extract, divided

2 cups whole milk 14 ounces sweetened condensed milk 12 ounces evaporated milk 1.5 cups heavy whipping cream 5 eggs

Preheat the oven to 350 degrees. Grease and flour a 9-by-13 pan. Sift flour and baking powder together; set aside. Beat 1 cup of sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and 1/2 teaspoon vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature. Mix whole milk, condensed milk and evaporated milk together in a bowl; pour over the top of the cooled cake and allow to soak in. Whip cream, remaining 1 cup of sugar and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick. Spread over the top of the filling. Keep cake refrigerated until serving.

Caramel apple cheesecake

21 ounces apple pie filling

9-inch prepared graham cracker crust

2 8-ounce packages cream cheese, softened 1/2 cup white sugar

1/4 teaspoon vanilla extract 2 eggs

1/4 cup caramel ice cream topping 12 pecan halves 2/3 cup chopped pecans

Preheat oven to 350 degrees. Reserve 3/4 cup of apple pie filling and set aside. Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust. Bake for 35 minutes, or until center is set. Remove from oven and cool to room temperature. Mix reserved apple filling and caramel topping in a small saucepan. Heat for about one minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

Breakfast tater tot casserole

1 pound ground pork breakfast sausage cooked (or cubed ham or bacon, whatever you like best as long as it is cooked)

2-4 cups shredded cheddar cheese 2 cups milk 4 eggs 2 pounds frozen tater tots

Preheat oven to 350 degrees. Spread the sausage, bacon or ham evenly in the bottom of a 9-by-13 pan. Spread cheese over meat. I use 4 cups of cheese, but you can use less if you prefer to reduce the calories. In large bowl, beat together milk and eggs. Pour over cheese (may be refrigerated overnight at this point). Top with frozen tater tots. Bake in preheated oven for 45 minutes. Some ovens may take more or less time. Cool for 5 to 10 minutes before serving.

CONSIGNMENTS