Multiplying by three Gaetzke family welcomes triplet heifer calves
By Dan Wacker dan.w@dairystar.com
NORTH FREEDOM, Wis. — On the morning of Oct. 12, Nathan Gaetzke checked his pre-fresh cows the same way he does every morning. This time, however, the rst-generation farmer found three calves in the pen, but only one cow which had shown signs of calving. The triplets were the rst of their kind at Wild Rose Dairy. The three heifer calves are healthy and the dam is back in the milking string.
“I got a little nervous after I started telling people about our triplets,” Gaetzke said. “A lot of people were telling me that my cow was going to have some issues, but she’s doing great.”
The dam is producing at the same levels she was in her previous lactation.
“She’s a great cow, an ideal cow you want in your herd,” Gaetzke said. “She’s not any trouble, does her thing, and doesn’t have any issues. But she made sure we’ll notice her more now.”
Gaetzke, his wife, Naomi, seven children and hired help milk 210 cows in a double-7 parlor. The herd at Wild Rose Dairy produces milk with 4.7%
Turn to TRIPLETS | Page 4
DAN WACKER/DAIRY STAR
Nathan and Naomi Gaetzke corral the triplets, Stella, Bella and Della, Dec. 4 on their farm near North Freedom, Wisconsin. Wild Rose Dairy welcomed the triplets Oct. 12.
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The multiples were the rst for the sixth lactation cow. Two are marked similarly, mostly white with black spots, while the third is mostly black with white spots.
“It’s really nice to have these in our herd,” Gaetzke said. “We take note of all of our animals, but these three numbers will hold a little more meaning to us.”
Gaetzke established Wild Rose Dairy the day after Thanksgiving in 2009. Prior to starting his dairy, Gaetzke was working in the construction and demolition industry. He started farming milking 18 cows in a swing-6 parlor.
“The rst time I did a whole milking on my own was the day I had my own herd,” Gaetzke said.
Dairying had been part of his family, but access to cows and milking was not readily available.
“My grandparents owned a farm when I was growing up, and that’s what got my interest,” Gaetzke said.
Gaetzke wanted to work for himself and provide a different way of life.
“It was always something I wanted to try,” Gaetzke said. “Like any new business, you’re always going to have bad days and hard times and unexpected trials.”
Along with the dairy, the Gaetzke family has grown as well. Nathan and Naomi’s children — Gabriel, Tim, Adelaide, Lydia, Jim, Jenessa and Henry — will be joined by an eighth child soon. Wild Rose Dairy helps Nathan and Naomi provide the lifestyle they want for their growing family.
“I’m denitely not working less than I was when I was working construction,” Gaetzke said. “But the benet of being home with my family every day evens that out. If I was still in construction, we could have projects across the state and I wouldn’t be home every night. That part is important to us.”
Gaetzke’s oldest child is 12 years old, so it is a little early to think of a transition plan, but Gaetzke does appreciate the opportunities the farm can provide.
“As they get older, it might be a little tough to nd a job at 14 years old,” Gaetzke said, “But I can have them work on the farm, pay them a decent wage and they’ll have a nice little nest egg after high school when they decide what they want to do.”
The farm, caring for the triplets and the rest of the herd, provides the family with ample time working together.
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He established the dairy with one barn and a dirt oor. In the years since, Gaetzke has built up his business. He expanded the freestall barn from 48 stalls to its current size of 225 and built two sheds and a shop.
“I want my kids to have good experiences growing up on our family farm,” Gaetzke said. “When they get older, they can go on and do whatever they want to do, but I want them to think of our farm positively. Yeah, maybe it’s a lot of work, but it was a good life. And these triplets are one of the many good memories I hope they have along the way.”
DAN WACKER/DAIRY STAR
The Gaetzke family — Adeline (from le ), Lydia holding Henry, Tim, Jenessa, Naomi, Nathan, Jim and Gabrielle — gather for a photo with their triplets Dec. 4 on their farm near North Freedom, Wisconsin. The family milks 210 cows.
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The “Mielke” Market Weekly By Lee
National Milk Testing Strategy unveiled
The U.S. Department of Agriculture sees more milk ahead and raised its milk production forecasts in the latest World Agriculture Supply and Demand Estimates report. The 2024 forecast was raised, based on higher expected milk cow numbers, said USDA. Ditto for 2025, as additional cows are expected to partially offset slower growth in milk per cow.
2024 production and marketings were projected at 226.3 and 225.3 billion pounds, respectively, up 300 million pounds on both from last month’s estimate. If realized, both would be down 100 million pounds, or 0.04%, from 2023.
2025 production and marketings were projected at 228 and 227 billion pounds, respectively, up 300 million on both. If realized, both would be up 1.7 billion pounds, or 0.75%, from 2024.
Cheese and butter price forecasts for 2024 were lowered, nonfat dry milk was unchanged and whey was higher, based on recent prices. The Class III milk price average forecast was lowered, as lower expected cheese prices more than offset the higher expected whey price.
The Class III average for 2024 was estimated at $18.90 per hundredweight, down 15 cents from last month’s WASDE, and compares to $17.02 in 2023 and $21.96 in 2022. The 2025 average was projected at $18.80, down 50 cents from a month ago, due to lower cheese price forecasts.
The 2024 Class IV milk price was unchanged at $20.75 and compares to $19.12 in 2023 and $24.47 in 2022. The 2025 average was raised a dime to $20.40, with the higher nonfat dry milk price more than offsetting expected lower butter prices.
The lower prices for cheese and butter are expected to continue into 2025, according to the WASDE. The price forecast for nonfat dry milk and whey was increased on higher-than-previously expected demand.
This month’s U.S. corn outlook calls for greater use of ethanol, larger exports and lower ending stocks. Corn for ethanol was raised 50 million bushels to 5.5 billion. Ethanol corn use during the September to November quarter was the highest since 2017 according to USDA. Corn exports were raised 150 million bushels to 2.5 billion. Ending stocks were reduced 200 million bushels to 1.7 billion. The season-average corn price was unchanged at $4.10 per bushel.
U.S. corn is the cheapest in the world, according to the Daily Dairy Report, and has caused foreign buyers to stock up ahead of any increases in tariffs. “Demand has increased”, said the DDR, “but grains remain plentiful and cheap.”
The WASDE soybean projection was unchanged. Exports were raised 500 million pounds to 1.1 billion.
The price forecast was $10.20 per bushel, down 60 cents from last month. Soybean meal was reduced $20, to $300 per ton.
Speaking in the Dec. 16 “Dairy Radio Now” broadcast, StoneX broker Dave Kurzawski said the WASDE had few surprises but cautioned that predicting milk production in 2025 might be a fool’s errand, as bird u is still very much in the picture, especially in California.
The USDA Animal and Plant Health Inspection Service announced a National Milk Testing Strategy which builds on measures taken by USDA and federal and state partners since the outbreak of the highly pathogenic avian inuenza (HPAI) H5N1 in dairy cattle was rst detected in March.
USDA issued a new federal order, as well as accompanying guidance, requiring that raw, unpasteurized milk samples nationwide be collected and tested. Testing will begin in processing plants in California, Oregon, Michigan, Mississippi, Colorado and Pennsylvania.
“The guidance was developed with input from state, veterinary and public health ofcials and will give farmers and farmworkers better condence in the safety of their animals and ability to protect themselves, and will put us on a path to quickly controlling and stopping the virus’ spread nationwide,” said Agriculture Secretary Tom Vilsack.
“While pasteurization kills the virus in milk and dairy products, a high viral load in raw milk can spread within a milking parlor via birds, mammals, farm equipment and people carrying infectious material on their clothing. States regulate the sale of raw milk for human consumption, but the Food and Drug Administration prohibits the interstate sale of raw milk because it can contain illness-causing bacteria. No one has contracted bird u through consuming pasteurized milk,” the DDR said.
All U.S. milk is already tested for antibiotics before it is even unloaded at the processor as part of the Pasteurized Milk Ordinance, and has been so for many years. This directive gives more transparency, according to Kurzawski, but the bottom line is that pasteurization protects the U.S. milk supply.
Dairy cow culling remains well below that of a year ago. The USDA’s latest data shows 43,900 cows were culled the week ending Nov. 30, down 11,300, or 20.5%, from a year ago. Year to date, 2,502,400 dairy cows had been retired from the dairy industry, down 360,700, or 12.6%, from a year ago.
Cash dairy prices were mixed in the second week of December. The Cheddar blocks closed Friday the 13th at $1.80 per pound, up a dime on the week, highest since Nov. 4, and 28 cents above a year ago.
The barrels climbed to $1.73 Thursday, highest since Nov. 18, but nished Friday at $1.7275, 3.75
cents higher, 27.75 cents above a year ago, and 7.25 cents below the blocks. There were 14 sales of block on the week and 18 of barrel.
U.S. cheese is the cheapest in the world, said HighGround Dairy’s Dec. 9 Morning Huddle. “When that occurs, exports tend to increase, pushing prices higher. That may be part of what is providing support to the market presently.
However, new cheese production has started in the Plains States, with more slated to begin in 2025. The increased supplies could offset the supply-demand balance and weigh down prices in the New Year as well, or at least prevent a material rally. European cheese prices are in decline and domestic demand has also been fairly soft into the end of the calendar year,” HGD said.
Midwest cheesemakers had positive demand notes this week, said Dairy Market News, although some said demand has been somewhat sluggish the past few weeks. Cheese is readily available. Barrel makers in the region say they have had some extra loads for sale on the spot market, but not at a concerning level. Milk availability has begun to tick higher in the region. Some sub-class spot milk prices were reported due to unexpected plant downtime, but other cheesemakers say they’re not getting many offers. Milk, in their location, is somewhat snug.
Cheese production is generally steady in the West. Milk demand from cheese makers is mixed. Class III spot loads remain tighter in the southwest part of the region than elsewhere. Domestic cheese demand from spot load buyers is mixed but steady from contractual buyers, said DMN, while export demand is steady.
Butter fell to $2.4650 per pound Friday, the lowest Chicago Mercantile Exchange price since Dec. 14, 2023, down 8 cents on the week and 2.50 cents below a year ago on 30 sales.
Central butter makers said demand is less than robust but steady or slightly down compared to a year ago. Inventories are in good shape. Cream remains abundant. Churning is busy, but butter makers are paring schedules to alleviate stock overgrowth, said DMN. Most contacts expect cream to remain readily accessible for the rest of the year, and perhaps deep into the rst quarter of 2025.
Western retail butter production is steady to stronger, while bulk output is lighter. Some manufacturers indicate lower milk production and/or stronger retail butter demand in some parts of the region have been contributing factors for lighter bulk production in recent weeks. Some sellers convey stronger butter demand. Cream is widely available for the most part, but a few stakeholders said that nding homes for excess cream is not an easy task, according to DMN.
Turn to MIELKE
Grade A nonfat dry milk saw its Friday nish at $1.3775 per pound, down 1.25 cents on the week but 21.75 cents above a year ago, with 20 sales on the week.
Dry whey had a great week, soaring to a Friday close of 79.25 cents per pound, up 8.25 cents on the week, highest CME price since Feb. 23, 2022, and 39.75 cents above a year ago. There were seven CME sales on the week.
“Record prices in the whey protein isolate market have provided lift across the complex, pushing all markets higher,” said High Ground Dairy. “More people are taking weight-loss drugs, and the prescribed diet is one of low calories, but nutrient-dense foods, like high-protein dairy. Industry contacts believe that the increased use of these medications is driving the rise in demand. In addition, small, short-term supply hiccups on dry whey production side have also provided an immediate boost to spot and futures prices,” said HGD.
Checking demand, the USDA’s latest dairy supply and utilization report shows October total cheese disappearance hit 1.3 billion pounds, up 0.9% from October 2023. Domestic demand was up just 0.2%, while exports were up 12.4%, up for the 10th month in a row, according to HGD.
Butter utilization, at 222.8 million pounds, was up 11.5%, sixth largest since 2019 said HGD. “Domestic usage surged by double-digits, up 11.3% versus a year ago for the second consecutive month. Exports were up 23.3% but only totaled 5.3 million pounds. Year-to-date exports are down 1.6% from a year ago.”
Nonfat-skim milk powder disappearance fell to 183.8 million pounds, down 9.9% from a year ago, down for the 13th time in 15 months according to HGD, and the lowest value for the month since 2018. Exports dropped 4.3% in October.
Tuesday’s Global Dairy Trade Pulse saw 4.86 million pounds of product sold, mirroring the previous Pulse quantity. HGD reported that 98% of the total offered was sold, with less regular whole milk powder and more instant whole milk powder versus the last Pulse. The price on skim milk powder was down slightly from the previous Pulse, while the price
on whole milk powder was up slightly.
In politics, the International Dairy Foods Association shared its federal policy priorities Monday with President-elect Trump’s transition team. IDFA President and CEO Michael Dykes, DVM, said, “IDFA and its more than 300 members are looking to the new administration to help U.S. dairy drive innovation, reduce barriers to business efciency, and open new market access for healthy, nutritious U.S. dairy products around the world.”
Dykes said, “U.S. dairy is the most productive in the world, but workforce challenges, dwindling export market opportunities, and burdensome regulations are creating uncertainty for our industry. By presenting these policy priorities, we are looking for areas of collaboration with the Trump administration so U.S. dairy farmers and processors can usher in a new golden age in healthy, high-quality, U.S. dairy nutrition.”
Meanwhile, the National Milk Producers Federation thanked the Dietary Guidelines Advisory Committee this week for recognizing dairy’s important role in a healthy diet and its continued recommendation of three servings of dairy for Americans two years and older.
“Throughout this process, the committee looked carefully at the nutrition dairy products provide,” said an NMPF press release. “The committee’s scientic review showed that reducing or eliminating dairy from the diet leads to undernourishment in key nutrients for millions of Americans.”
“The review also made clear that expanding the food group to include additional plant-based alternative beverages outside of fortied soy is not supported by scientic evidence. Specically, the committee said, “The direct substitution of plant-based milk alternatives for cow’s milk within the patterns may introduce unintended consequences for meeting other nutrient recommendations and may vary by product selected. This is especially important, as the dietary guidelines greatly affect the food options available to children through school meals and other nutrition programs.”
“NMPF also thanks the committee for acknowledging that dairy is an equitable option that provides accessible and affordable sources of essential nutrients to everyone, and that lactose-free and lactosereduced dairy foods can provide those same nutrients for people who may not be able to tolerate regular dairy.”
“We are disappointed that the committee only recommends consumption of unavored milk, especially as they acknowledged that avored milk contains benecial nutrients and did not explicitly conclude any connection between avored milk consumption and obesity risk.”
NMPF said, “It is reassuring that the committee came to multiple conclusions supporting dairy that are backed by decades of scientic evidence. We encourage the agencies to look further into recent science supporting the benets of whole milk in the diet
“The committee found evidence that substituting higher-fat dairy with lower-fat dairy showed no association with cardiovascular disease morbidity, and it also found evidence of positive benets for growth and bone health specically related to whole milk consumption by young children. We see these conclusions as positive steps. We will continue to advocate for consideration of full-fat dairy in the nal dietary guidelines expected to be released next year.”
Closing on a happy note, “Class I milk activity has been busy this fall. Demand for bottled milk has been strong the past few months. Demand for other Class I bottling has also picked up in recent weeks Demand for milk for Class III also continues to be strong. Midwest spot milk prices were anywhere from $3.00 under Class III to at Class,” said DMN.
Dairy market predictions for 2025
Buckner offers optimistic outlook
By Meghan Kropp meghan.k@dairystar.com
JUNEAU, Wis. — The year is coming to a close and market trends are looking up for some during the nal weeks of 2024 and into 2025.
Ben Buckner, chief grains and dairy analyst at AgResource Company, updated viewers and listeners of Professional Dairy Producers of Wisconsin’s show, “The Dairy Signal,” during his segment Dec. 12.
“For the last meeting of the year, we’ve got good news, at least if you’re a milk producer,” he said. “There’s been volatility within these specic markets but the weighted average of all products traded last week was $1.90 per pound. That’s the highest it’s been since the early part of 2022. I think dairy is going to be one of the bright spots in the U.S. ag economy for the foreseeable future, even probably in 2025.”
Buckner said consumption of dairy products has increased in the United States
and he sees nothing to curtail this change.
“Everything we see is going really well,” he said. “Dairy consumption is growing pretty substantially in the U.S. and, I think, worldwide. U.S. milk yields are incredibly high. I don’t think we’ve reached peak yields by any means.”
For the rst time in three years, Buckner said the U.S. Department of Agriculture predicts milk production will be up 0.7%, following a 0.04% growth in 2022, no growth in 2023, and a predicted decline of 0.04% to round out 2024.
The world’s dairy market is not decreasing, Buckner said, so he believes it can withstand the different trends. However, he said outcomes will come down to actual yields.
“This year will be different,” he said. “I think U.S. production growth will occur.”
When looking at Class III milk and cheese, Buckner said the world markets look elevated with Class III milk sitting around $19 to $20 per hundredweight, and roughly $1.80 per pound on cheese.
“We’re going to nd that global demand is what’s going to give us this pop,” he said.
“I don’t think you’ll have the real fear of supply issues driving markets much higher.”
Buckner said a lot of work needs to be done to rebuild cheese inventories, with the best timeframes potentially being in spring 2025.
“U.S. cheese is cheap and will probably be exported quickly,” he said. “There’s still a lot of work that needs to be done to get cheese stocks where they were a year ago but also to build them year after year.”
That said, Buckner believes Class III milk and cheese will continue to lead recovery in the dairy market, and 2025 has potential to nd newer record cheese exports.
To start out the new year, Buckner said butter prices may stay roughly the same.
“Two years of butter being more or less $3 per pound has solved some issues,” he said. “We’re importing lots of butter. We did nd enough milk to produce a lot more butter than we have the last two years, so we’ve seen production growth pretty steadily since last winter. There’s no price, we have found, that rations butter consumption in the U.S. or worldwide.”
New Zealand is the world’s largest exporter of
butter, Buckner said, and recently saw prices at approximately $3.10 per pound, while the U.S. saw prices at $2.50 per pound.
“The discount we are seeing in the U.S. butter market is 60 cents per pound,” he said. “It’s something we really haven’t seen many times in history.”
Not all markets are looking as positive, however.
“Cheap whey really got rid of a lot of stocks and discouraged production growth,” Buckner said.
A lack of milk production growth forced whey production lower, he said.
Another market that is not predicted to have a positive 2025 is the beef market.
Buckner said the beef market is currently trending downward and has witnessed a long-lasting supply issue.
“It’s not seemingly getting better,” he said. “We import a lot of feeder cows from Mexico. If (trade issues) continue, it may kick that can down the road 3-6 months.”
Buckner said he does not see beef prices relaxing in 2025, but has hopes that 2026 will be the year to loosen up supply and demand in that market.
Feed prices also are down,
Buckner said.
“Meal is irting with the lowest prices we have seen since 2016,” he said. “We can’t identify what gets meal out of this hole.”
While Buckner wanted to highlight that the meal market needed a break in his segment of “The Dairy Signal,” he also said he does not think the U.S. will be getting back to $3.50 meal any time soon.
Corn prices also will not be getting down to roughly $3.50, Buckner said.
“Corn is going to be a more volatile market,” he said.
Since May, the market has dropped 370 million bushels in stocks. Buckner said this is similar to what was lost in the same time period last year.
“We’re kind of stuck here; corn is going to be about $4.30 to $4.80 for stock prices, I think, until we get new information,” he said.
Looking into 2025, Buckner said he believes the markets could see a 1%-2% increase above trends for corn and soybeans out of South America, providing ample competition for the U.S.
“I think we have some export growth ahead; certainly in late winter and spring,” he said. “It gives a lot of opportunities moving forward.”
Nutritional value of small grain cover crops
Luiz Ferraretto
University of Wisconsin-Madison
Small grain forages like wheat, rye, triticale, barley and oats continue to rise in popularity for multiple reasons. Many farmers plant these primarily as cover crops to improve soil health and nutrient management while reducing erosion and nutrient losses. Planting small grain cover crops between fall harvest and spring planting adds versatility and allows dairies to produce extra forage, stretching forage inventories. Although a small grain harvest requires additional labor, equipment and seed, the extra silage can restore forage inventories when less-than-ideal weather patterns decrease primary forage crop yields.
Several years ago, a University of Wisconsin-Madison Division of Extension project focused on understanding motivations, challenges and successes for farms considering or already planting cover crops after corn silage for spring forage harvest. The study was supported by the North Central Region SARE program, and data was collected during focus group interview sessions. From a nutritional value perspective, farmers worried that if the forage quality is too high, heifers may become over-conditioned. If the farm did not raise heifers on-site, they worried there may be no use for the cover crop forage if it is not of adequate nutritional quality for lactating dairy cows. High potassium content of cereal grain forages causing postpartum metabolic disorders when feeding dry cows was a concern.
Another concern was the high ber content, as high forage ber and low digestibility promotes rumen ll, restricts consumption and reduces milk production. Nutrient composition of common small grain silages is in Table 1. Even though neutral detergent ber concentration of small grain forages is greater than corn silage, NDF digestibility was also greater for triticale and rye. Silage particles with greater ber digestibility are more fragile and undergo greater and faster reduction in particle size during digestion and chewing, meaning they also leave the rumen faster. A greater ow of particles leaving the rumen can allow greater intake by dairy cows. More digestible ber also bal-
ances the higher ber content and allows for small grain forages to be incorporated at greater levels in the diet. Table 2 summarizes a recent study conducted in Wisconsin with the assistance of multiple agricultural educators. It is important to note average ber digestibility values are even higher than in Table 1. Results underscore that high quality cover crops can be a valuable forage in the Upper Midwest.
Like other forages, proper maturity stage at harvest inuences nutritive value of small grain forages. This is particularly important for rye, which has a very narrow harvest window where forage quality and yield are optimized. Dening the ideal harvest maturity of small grains is not an easy task and is usually determined by the unique challenge and needs of each dairy farm. Harvest times may overlap and interfere with the rst-crop hay harvest due to timing, labor and equipment constraints. It may also delay planting of the subsequent crop, a major concern for farmers. Proper planning with brainstorming sessions among dairy farmers, nutritionists, agronomists and crop consultants is imperative to achieve adequate forage quality and ensure sufcient forage inventory, time for planting the next crop and good cover crop establishment.
Harvest moisture concentration is another key factor associated with forage quality since it affects fermentation patterns and the ability of undesirable microorganisms to thrive during silage fermentation. Greater concentration of dry matter may inhibit the fermentation process and make it more difcult to properly pack the silo. This increases yeast and mold growth risk, which can be detrimental to silage quality. Silage put up too wet may result in nutrient leaching and could inhibit silage acidication. Therefore, it is recommended small grain silage is harvested at 65-70% moisture and 30-35% DM. Silage greater than 70% moisture will most likely require wilting before it can be packed. Also worth considering is whether to utilize silage inoculants when putting up small grain silage. Author bias alert — always consider using a research-proven microbial inoculant to protect your investment. Delaware researchers evaluated the efcacy of inoculating direct cut or wilted triticale silage with lactic-acid-producing bacteria. This bacterial inoculant speeds
up the fermentation process, reducing the chance of clostridial fermentation, a common occurrence in high-moisture forages. Direct-cut triticale had approximately 74% moisture whereas the wilted forage was ensiled at 66% moisture. Inoculating triticale silage increased lactic acid concentration while reducing ammonia accumulation and preventing butyric acid production. Inoculation also decreased enterobacteria counts, but this response was faster in wilted than direct-cut silage.
Small grain silages like wheat, rye, triticale, barley and oats may provide an
opportunity to improve soil quality and fertility while also producing more forage. But to obtain high-quality silage, you must account for many logistic and agronomic factors beyond the scope of this article. Selecting good varieties, dening the proper harvest maturity, and implementing proper silo management, such as the use of a research-proven microbial inoculant, can go a long way.
Reprinted with permission from the Midwest Forage Association’s Forage Focus.
Table 1. Nutrient composi on of corn and small grain silage. 1,2,3,4 . 1Data from NASEM (2021); 2Mid-maturity barley, oat, rye and tri cale; Header wheat; 3NDFD48 — ruminal in vitro NDF diges bility at 48 hours; 4Data presented as average (standard devia on).
Table 2. Nutrient composi on of tri cale, rye and ryegrass forage. 1,2,3. 1Material based upon work supported by North Central Region SARE program; 2NDFD30 — ruminal in vitro NDF diges bility at 30 hours; uNDFom — undigested NDF a er 240 hours of incuba on and corrected for ash; 3Data presented as average (standard devia on).
New
technology at Buffalo Ridge Organic boosts cow comfort
By Dan Wacker dan.w@dairystar.com
FOUNTAIN CITY, Wis. — Perched on top of the steepest hill in Buffalo County sits a fth-generation dairy farm that recently installed new technology to improve cow comfort.
Buffalo Ridge Organic, owned by Nathan and Jenny Brandt, milks 66 cows. Since installing robotic technology in October, they milk with a Lely robotic milking unit, care for their feet with a Hoofcount automated footbath, and clean the freestall barn with a Lely Discovery Collector.
Nathan Brandt returned to the farm he grew up on in 2012 and took over the operation from his parents in December 2016. But, the biggest transition at Buffalo Ridge took place 24 years before Brandt took over when his parents, John and Therese, began the transition to organic.
“The last time we sprayed was in 1988,” Brandt said. “We sprayed three or four times that year, but it never rained, so it never worked.
Evolving the future
My parents gured if they would have cultivated it, we would have gotten more corn than with spray.”
The couple took this lesson and put it into practice. Though they rst applied organic principles to their farm in 1988, they shared rented land with another farm, so did not become certied until this arrangement was discontinued in 2005.
Being a certied organic farm helps Nathan and Jenny and their family accomplish their goal of being stewards of the land.
“We’ve been working on the conservation side over the last few years,” Brandt said. “We’ve reduced our tillage and incorporated more cover crops.”
The Brandts have added rye in the fall and forage peas in the spring.
“Last year we decided to not cultivate our corn and inter-seeded cover crop to prevent weeds from coming through,” Brandt said.
Buffalo Ridge Organic put up two silos last year to also improve conservation efforts. Now they are lling six silos, which Brandt said is reducing waste.
“The less waste we have, the less feed we have to make in the long run,” Brandt said. “It also helps protect us in case of a drought year. We’ll have more on hand.”
The Brandts farm 416
has been cer�ed organic since 2005 but has prac�ced organic principles since
acres, feeding a mix of clover, alfalfa, grass and corn to their herd of Fleckvieh, Brown Swiss and Holstein cattle.
Brandt said cow comfort has improved with the new technology.
“(Before) at our peak, we’d have some cows standing in the holding area for two hours during milking,”
Brandt said. “We’d have some who were tender on their feet, but since adding the robot and foot bath, we’re not seeing that as much.”
The Brandts’ new foot bath is installed at the exit of the robotic milking unit. The footbath operates three days a week. After 100 cows, it drains, ushes and adds the
water and copper sulfate on its own.
Transitioning from their old double-4 parlor to a robotic milking unit has adjusted the Brandts’ breeding strategy. In past years, Buffalo Ridge
DAN WACKER/DAIRY STAR
The Brandt family — Freya (front, from le�) and Adalynn; (back, from le�) Beau, Riley, Naomi and Nathan — stands in their freestall barn Dec. 6 near Fountain City, Wisconsin. Buffalo Ridge Organic
1988.
Organic seasonally bred, expanding the herd to as many as 85. With the addition of the robotic milking unit, they have taken a year-round breeding approach.
Their new manure collector has cut down on the amount of labor and disruptions to the cows’ schedule. The collector runs every hour, taking 2-3 passes to clean the now 70-stall barn. With the addition of the robot, the Brandts took out 26 stalls to make room for a bedding pack pre-fresh area in the freestall barn.
“The oor is denitely cleaner,” Brandt said. “It’s less labor for us. We don’t have to go in and disturb the cows. It keeps them nice and comfortable.”
A month after installation, the improvements have already made a difference in milk quality as the Brandts have seen a reduction in somatic cell count. They have also had increased milk, butterfat and protein production and improved cow demeanor.
“The cows were already pretty friendly, but now they’re even more so,” Brandt said. “It’s nice to see them just be cows out there. They can go walk around whenever they want. They don’t have to stand at a gate or wait in a holding area to get milked. They can just go be cows.”
DAN WACKER/DAIRY STAR
A cow leaves the newly installed milking robot through the new footbath Dec. 6 near Fountain City, Wisconsin. Nathan and Naomi Brandt installed the technology on their farm to help improve cow comfort.
Van Gundys host holiday market on farm
By Tiffany Klaphake tiffany.k@dairystar.com
RADNOR, Ohio — Dairy farmers, Kelly Van Gundy and her husband, John, wanted to spread the message of dairy and Christmas. To do so, they started hosting a Christmas market at their dairy farm.
Cows, Christmas, crafts
“(The Christmas market) had always been something we were interested in,” Van Gundy said. “This is the one idea that all the kids were in agreement with.”
The couple and their six children milk 60 cows in a single-5 parlor at their farm near Radnor. The herd of Jersey cows and a few crossbreds is grazed most of the year. The family grows alfalfa, timothy and sorghum-Sudan grass in addition to corn. The Van Gundys also have a 2,500-sow nursery.
“John and I try to diversify as much as possible because we are small,” Van Gundy said.
The family thought about hosting the Christmas market for a few years before trying it out.
“Our daughter got married in 2020 and we cleaned out the barn for the wedding,” Van Gundy said. “That’s when we decided ‘OK let’s do this.’”
Van Gundy reached out
to a tree grower to bring in Christmas trees to sell as well as bringing in local vendors.
From there, Christmas on the Creek was born.
“It really gave us an opportunity to connect with the community,” Van Gundy said. “As a dairy farmer, it’s important to network and have conversations with people so they know where we are coming from. The urban sprawl here is
growing so fast, we want our community to have a face to the farmer.”
The following year, the Van Gundys hosted monthly open-air markets to help showcase many of the local vendors.
“Since then, our Christmas on the Creek has taken off,” Van Gundy said.
PHOTO SUBMITTED
The Van Gundy family — Kelly holding Meredith (front, from le ) and Titus; (middle, from le ) Lauren Moore, Jack, Eli, and Jonah; (back, from le ) Jordan Moore and John — gather together at their farm near Radnor, Ohio. The Van Gundys milk 60 cows and host a Christmas market at their farm.
PHOTO SUBMITTED
Christmas trees are set out for sale in the Van Gundy machine shed at their farm near Radnor, Ohio. The Van Gundy family purchases the trees to sell at the Christmas market hosted at their farm.
Now, Christmas on the Creek has hot chocolate, vendors, a nativity, Christmas trees, music, visits from Santa and children’s activities.
“Christmas has always been special for us,” Van Gundy said. “We get a different aspect of the season. We get to share in everybody’s joy, those holiday moments.”
Each year, the Van Gundys try something new with their Christmas on the Creek and have something for the whole family to participate in.
“That rst year, we did it outside and it was beautiful, but then we got a big snowfall and we had to move all the trees,” Van Gundy said. “Then we learned the trees do
better inside than outside. So, we cleaned out John’s machine shed.”
The Van Gundys have also held story time in the barn and this year’s event will feature live animals for a nativity. Kids can dress up in costumes to ll in as characters for the nativity.
“We also offer wreaths and porch pots that I set up in the old milkhouse that I made a little shop with and have coffee and gifts,” Van Gundy said. “All the kids still help out. It’s all hands on deck. The big kids are good for their muscles and the littles just add to the excitement.”
Growing up on a dairy farm, Van Gundy developed an interest in cows, but her family
sold the herd when she was in high school. However, her passion for cows did not go away.
“I knew from the beginning that I loved agriculture and even though my dad sold the cows, I still had a heart for farming,” Van Gundy said. “I knew that (dairy farming) is what we were going to do at some point.”
Van Gundy kept two cows from her family’s herd and housed them at a neighbor’s farm in hopes of bringing them to her own farm someday.
John did not grow up on a farm but worked for farmers in the area and was active in 4-H and FFA. When the couple wed, they began looking for a farm.
One day on his way home from work, John saw a small 25-cow dairy farm. He stopped in and asked if they could milk
cows there. Farm owner Sylvia Zimmermann said yes, and a partnership and friendship were launched. John did relief milking for her while maintaining a full-time job in town.
After many years of milking together, Sylvia was ready to step back from the dairy and John took the reins to milk full time.
“We combined our herd and her herd,” Van Gundy said. “When she was ready to step back, we bought the cows from her, then John started milking on his own.”
For the past 22 years, the Van Gundys have leased the parlor and pack barn, while raising replacements at a farm site the family purchased three miles down the road, where the family resides. The Van Gundys named the farm The Dairy on Fulton Creek.
“Not coming from a farm, it is really hard to break into agriculture on your own,” Van Gundy said. “We have wanted to farm for quite some time.”
All the Van Gundy children — Lauren, Eli, Jonah, Jack, Titus and Meredith — help on the farm. Jonah is farming full time with his dad, and Jack, who is still in high school, has expressed interest in returning to the farm as well.
“John puts it best when he says, ‘I don’t know if we could have offered our children a better quality of life than the life we have here on the farm,’” Van Gundy said. “They get to touch animals every day, they get to learn to work hard, they have to have faith, a strong faith in the Lord. … We are very happy even though there are a lot of battles that go along with dairy farming.”
PHOTO SUBMITTED
Eli (top) and John Van Gundy unload Christmas trees Nov. 25 at their farm near Radnor, Ohio. The Van Gundy family has been hos ng a Christmas market at their farm as well as monthly markets in the summer for the past four years.
PHOTO SUBMITTED
John Van Gundy gives a thumbs up while unloading silage this summer at his farm near Radnor, Ohio. Van Gundy is a rstgenera on farmer.
Decades of service
Kuelbs retires after 45 years as A.I. technician
By Tiffany Klaphake tiffany.k@dairystar.com
Flex Stalls
GREY EAGLE, Minn. — Growing up, Kyle Kuelbs lived in town but took every chance he could to work on farms.
to spend more time with their children who live in Minnesota, South Dakota and North Dakota, as well as with his parents who are still alive.
“I missed a lot of family time when the kids were younger,” he said.
Kuelbs did not have a traditional start to his long-standing career. After graduating from high school, he attended Canby Area Vocational School — which is now Minnesota West Community & Technical College — and got a job at a factory.
“I couldn’t stand it, being inside all day and not seeing the sun,” Kuelbs said.
“I have always been into livestock,” Kuelbs said. “I was in FFA and in the summer I spent most of my time on the farms of friends and family. All my dad’s relatives had farms and I showed pigs and beef at the fair with a friend who had a farm.”
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Kuelbs retired in November after breeding dairy cows across central Minnesota for 45 years. Kuelbs and his wife, Maria, own 25 head of registered Hereford cattle near Grey Eagle. They have three children and six grandchildren, all involved in the beef cattle industry.
Kuelbs said now they will be able
Later that year, while at the Minnesota State Fair showing beef cattle with a friend, Kuelbs visited with representatives from semen companies that had booths at the fair.
Midwest Breeders Cooperative was the only one that he did not have to buy his own tank, semen and supplies, Kuelbs said.
“At 19 years old, I didn’t have (money) to start up with like all the other companies asked for,” Kuelbs said.
Turn to KUELBS | Page 19
As another year comes to a close, we’re taking this opportunity to express our sincere appreciation to you for your support throughout the past months. Our continued goal is to provide the prompt service you need to keep your operation in motion! Thanks from all of us:
Jim, Larry, Randal, Lester H., Andrew, Nolan, Ethan, Philip, Joseph, Matthew, Austin, Lester B., Dave and Nelson
always, if we don’t answer, leave
and we leave a message and we will return your call will return your call.
& Repairs
Brian, Eric, Joel, Jim Larry Randal, Lester H Andrew, Nolan, Ethan Philip, Joseph,
Brian, Eric Joel Jim, Larry, Randal, Lester H , Andrew Nolan Ethan, Philip Joseph, Matthew, Austin, Lester B , Dave and Nelson
Brian, Eric, Joel,
TIFFANY KLAPHAKE/DAIRY STAR
Kyle Kuelbs stands beside his herd of Hereford ca le Dec. 13 at his farm near Grey Eagle, Minnesota. Kuelbs worked for 45 years as an A.I. technician.
A few weeks later, Kuelbs went to Shawano, Wisconsin, to attend a 2-week breeding school. On Oct. 2, 1979, Kuelbs was hired full time with Midwest Breeders Cooperative, which has subsequently merged with other entities and is now GENEX Cooperative.
“That rst year I put 80,000 miles on my vehicle,” Kuelbs said. “I thought that was crazy and asked myself if I really wanted to do this.”
In 1981, Kuelbs was assigned a new territory near his hometown of Chaska.
“I worked three townships and typically put on 50 miles a day and I could make a living on those three townships,” Kuelbs said. “I couldn’t tell you how many herds there were but there was one every half mile.”
Kuelbs met and married his wife, Maria, and when their three children — Brian, Todd and Dana — were old enough to start school, the couple decided they wanted to raise their family in the country. Kuelbs also wanted to have a farm of his own.
An opening within GENEX became available in central Minnesota covering Todd and parts of Morrison, Stearns and Douglas counties.
“Those rst couple of years were a challenge,” Kuelbs said. “When I rst got up here, it was like pulling teeth to get guys to switch to let me breed their cows.”
Now, Kuelbs’ customers are like family.
“One Thanksgiving, I was at this guy’s place, and he comes out with a plate of turkey, mashed potatoes, and dressing and I was like, ‘Seriously?’,” Kuelbs said. “He said, ‘Since you have
to work, you might as well have a proper Thanksgiving.’”
Kuelbs said many of his customers text him about their kids’ sports games or hunting stories.
“I will miss the customers,” Kuelbs said. “I enjoyed seeing their kids grow up and some of them are now farming with kids of their own.”
Kuelbs has seen changes in his time breeding cows.
“The size of farms is the biggest difference, going from 30 to 40-cow dairies to 1,000-cow dairies,” Kuelbs said. “Now, I have to put on a lot more miles to breed a cow.”
Farming practices and setups have changed too, Kuelbs said.
“Back when I rst started, everyone let their cows out on pasture during the day,” Kuelbs said. “I couldn’t breed cows until 4 or 5 o’clock. I had to cover two territories for a while when another guy got injured and that was tough because I couldn’t do anything until 4 p.m.”
Kuelbs estimates he has put on nearly two million miles during his career.
“When I retired (my last vehicle), it had 516,000 miles,” Kuelbs said. “I went through eight vehicles for work. The only day I didn’t work was Christmas; I worked 364 days a year.”
Over the course of the last 45 years, Kuelbs said he has made a lot of memories.
“To me the job was fun,” Kuelbs said. “It had its challenges but meeting and talking with the farmers made it all worth it.”
TIFFANY KLAPHAKE/DAIRY STAR
A plaque signifying Kyle Kuelbs’ 45 years of service as an A.I. technician is displayed Dec. 13 in his home near Grey Eagle, Minnesota. Kuelbs re red in November.
Mistake leads to sweet success
The U.G.L.Y. Cheesecake Co. offers products across Minnesota
By Tiffany Klaphake tiffany.k@dairystar.com
PINE RIVER, Minn.
The U.G.L.Y. Cheesecake Co.’s founding story stands as proof that every mistake is an opportunity to learn and be creative.
It started when Jason Marcum and his business partner, Ryan Nelson, who owned and operated a barbecue restaurant that served customers in-house and catered, ordered one case of cream cheese rather than one pound. They received 30 pounds of product — 29 pounds more than they needed for the event.
“Ryan is a genius when it comes to food,” Marcum
said. “He said he would think of something later (for the extra cream cheese) after we did (that) catering job.”
Both men had experience with restaurants and barbecue, but little with baking.
“A couple of days later, Ryan said, ‘I got it — I’m going to make cheesecake,’ to which I said, ‘OK, do you have a recipe?’” Marcum said. “He said, ‘No, but I know what’s in a cheesecake, so I can gure it out.’”
Ryan made that rst cheesecake with the one and only springform pan they had.
“We thought we did everything right,” Marcum said. “We took it out of the oven and then immediately took it out of the springform pan. It slowly just melted all over the table. We said, ‘Oh no. But we have to go to this catering event, so we will worry about it later.’”
Turn to CHEESECAKE Page 22
TIFFANY KLAPHAKE/DAIRY STAR
Ryan Nelson (le ) and Jason Marcum stand by The U.G.L.Y. Cheesecake Co. sign Dec. 11 at their store in Pine River, Minnesota. The two friends started the company in 2018.
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The two friends left for the catering event, and when they got back, they immediately went to investigate the cheesecake situation, only to nd the cheesecake gone. Ryan asked the manager what happened to the cheesecake — the manager had eaten it.
“She said ‘Sorry, I had a spoonful here and there throughout my shift, and before I knew it, the cheesecake was gone,’” Marcum said. “We asked her how it was and she said, ‘It was really ugly, but if you can get it to set, you really got something there.’”
Cheesecake Co., which stands for Uncommonly Good, Light, Yet Cheesecake.
The U.G.L.Y. Cheesecake Co. offers 17 regular avors on their menu. Some of the most popular avors on the menu are turtle, white chocolate raspberry, salted caramel as well as the plain original. Seasonal avors such as pumpkin swirl and peppermin t swirl are also popular.
“At one time, we had 50 avors. Now, we keep the list shorter for simplicity’s sake. Everything starts with the same base but then gets different add-ins.”
JASON MARCUM,
After a few attempts, Ryan was able to perfect his recipe, and the duo started selling cheesecake at their barbecue restaurant.
“We ended up selling more cheesecake than food,” Marcum said. “So, we ipped our license to become a full-time bakery.”
Marcum and Ryan started experimenting with different avors, and, in 2018, the duo sold the restaurant and founded The U.G.L.Y.
“At one time, we had 50 avors,” Marcum said.
“Now, we keep the list shorter for simplicity’s sake. Everything starts with the same base but then gets different add-ins.”
CO.
Earlier this year, Marcum and Ryan renovated their facility in Pine River to make room for more ovens to keep up with demand. Currently, they produce 60-90 cheesecakes per day. When renovations are complete they will be able to make 360 cheesecakes per day.
TIFFANY KLAPHAKE/DAIRY STAR
Three cheesecakes sit in the freezer Dec. 11 at The U.G.L.Y. Cheesecake Co. in Pine River, Minnesota. The owners of The U.G.L.Y. Cheesecake Co. started making cheesecake a er accidentally ordering too much cream cheese for their barbecue restaurant.
THE U.G.L.Y. CHEESECAKE
Ryan said they are using 25,000 pounds of cream cheese per year, but once their new ovens are operating, production will be ramped up to 125,000 pounds of cream cheese per year.
Customers do not need to drive to Pine River to taste one of the duo’s creations. The business sells wholesale, with deliveries to restaurants and shops across Minnesota.
Though The U.G.L.Y. Cheesecake Co. has a large presence in central Minnesota, it is operated by Marcum, Ryan and just three additional
employees — one for deliveries and two for prepping, cooking and clean up.
Marcum and Ryan still hang onto their barbecue roots by making sandwiches at their shop. They offer one type of sandwich per day, selling about 40-60.
“We make our own bread for the sandwiches,” Marcum said. “We sell out almost every day. But the majority of our time is spent making cheesecake.”
The U.G.L.Y. Cheesecake Co. recycles egg shells by grinding them down and
PHOTO SUBMITTED
Chocolate covered strawberry cheesecake is showcased Feb. 2 at The U.G.L.Y. Cheesecake Co. in Pine River, Minnesota. This is one of the seasonal op�ons from The U.G.L.Y. Cheesecake Co.
selling them as calcium carbonate for garden use. Marcum and Ryan are also experimenting with aluminum recycling, melting down the foil used to wrap the cheesecakes while they bake.
Behind their cheesecake shop, Marcum and Ryan have hydroponics and raised bed gardens, a re pit, a seating area and workout equipment for customers to enjoy.
“We haven’t done any savory avors, but that is something I am looking at for the future,” Marcum said.
Even with all Marcum and Ryan have going on, cheesecake is always on their minds.
TIFFANY KLAPHAKE/DAIRY STAR
Misato Marcum wraps a cheesecake in aluminum foil Dec. 11 at The U.G.L.Y. Cheesecake Co. in Pine River, Minnesota. The U.G.L.Y. Cheesecake Co. offers 17 avors plus seasonal special�es.
AUCTION
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World Dairy Expo announces ofcial judges for 2025
The eight individuals who will serve as ofcial judges during World Dairy Expo 2025 have been conrmed. Nominated and selected by Expo’s 2024 Dairy Cattle Show Exhibitors, these individuals will evaluate North America’s nest dairy cattle on the colored shavings, Sept. 28 through Oct. 3.
The group of ofcial judges for the 58th annual World Dairy Expo is as follows:
International Ayrshire Show Ofcial: Gregory Evans, Georgetown, N.Y.
International Brown Swiss Show Ofcial: Allyn “Spud” Paulson, Rockford, Ill.
International Guernsey Show Ofcial: Mark Rueth, Oxford, Wis.
International Holstein Show Ofcial: Aaron Eaton, Marietta, N.Y.
International Junior Holstein Show Ofcial: Pierre Boulet, Montmagny, Quebec, Canada
International Jersey Show Ofcial: Kelly Barbee, Concord, N.C.
International Milking Shorthorn Show Ofcial: Mike Maier, Stitzer, Wis.
International Red & White Show
Of cial: Adam Hodgins, Kincardine, Ontario, Canada
Serving as the meeting place of the global dairy industry, World Dairy Expo is the premier forum for the global dairy community to learn, share, create commerce and showcase competition. The annual event will return to Madison, Wisconsin, Sept. 30 – Oct. 3, where dairy producers near and far can experience the world’s largest dairy-focused trade show, a world-class dairy cattle show, attend seminars, meetings and presentations highlighting the latest and greatest in the industry and connect with other producers. Download the World Dairy Expo mobile app, visit worlddairyexpo.com or follow WDE on Facebook, Instagram, LinkedIn, Spotify or YouTube for more information.
Top individuals selected in WFBF’s 35 Under 35 program
Five individuals have been selected to receive top honors in Wisconsin Farm Bureau’s 35 Under 35 Award program. The award is presented by WFBF’s Young Farmer and Agriculturist program in partnership with Insight FS.
The 35 Under 35 program recognizes the creativity and innovation of young farmers and agriculturists who are preserving agriculture through leadership in environmental, social and economic activities. This is the third year of the program.
Thirty-ve nalists were recognized at WFBF’s Annual Meeting and YFA Conference in Wisconsin Dells Dec. 7. Each nalist received a $100 cash prize and an apparel item. The top individual in each category received a $500 cash prize.
“This year’s cohort exemplies the diverse meanings of sustainability—encompassing personal growth, community service and environmental stewardship,” said WFBF YFA Chair Kat Peper. “Their commitment to advancing agriculture while promoting sustainable practices is a testament to the bright future of our industry.”
The Sustainable Environment category recognizes individuals who are good stewards of the land and their resources. The top individual in the Sustainable Environment category was William Walleser from Vernon County. William dairy farms with his family near De Soto.
The Sustainable Future category recognizes individuals who are preserving generational success on the farm. The top individual in the Sustainable Future category was Sawyer and Jillian Tietz from Polk-Burnett Farm Bureau. Sawyer and Jillian dairy farm with their family near Comstock.
The Sustainable Self category recognizes individuals that are serving their community through leadership, mentorship and mental health advocacy. The top individual in the Sustainable Self category was Tess Zettle from Green County. Tess works for Kuhn North America, Inc. and volunteers as a coach for the Green County 4-H dairy judging team.
The Sustainable Service category recognizes individuals who are serving agriculture through trade skills or advisory roles. The top individual in the Sustainable
Service category was Lily Schuster from Dodge County Lily is a dairy hygiene specialist with Central Ag Supply Minnesota environmental leaders gather for annual convention
The Minnesota Association of Soil and Water Conservation Districts brought together more than 700 conservation leaders from across the state during its 88th Annual Convention Dec. 3-4. The two-day event provided a platform for state leaders and environmental professionals to discuss conservation policies, implementation strategies and the latest technologies in natural resource management.
Each year at this convention, participants engage in meaningful discussions and educational sessions aimed at advancing environmental conservation efforts throughout Minnesota. The convention attracts a diverse group of attendees, including Soil and Water Conservation District ofcials from counties across the state, resource professionals, landowners, conservation leaders, industry professionals and agency representatives.
During the event, MASWCD recognized exemplary achievements in conservation practices though its annual awards program.
The East Otter Tail SWCD was named SWCD of the Year for their inspiring work in local conservation efforts throughout their county.
The Udermann family of Stearns County received the prestigious 2024 Outstanding Conservationist of the Year award, acknowledging their environmental efforts and commitment to sustainable practices that they implement on their family farm, Meadowbrook Farms Sen. Grant Hauschild was honored as Legislator of the Year for his support of environmental initiatives in the state Legislature.
“This year’s convention was truly exceptional. The level of engagement and the quality of discussions we continue to witness is a testament to our state’s unwavering commitment to conservation,” said Chuck Rau, president of the MASWCD board of directors and a Benton County SWCD supervisor. “It’s inspiring to see so many dedicated individuals come together to share knowledge and work toward a more sustainable future for all of us who call Minnesota home.”
The convention provides attendees with opportunities to learn about cutting-edge technologies and best practices in natural resource management, ensuring Minnesota remains at the forefront of environmental conservation.
Grants available to improve safety on Minnesota farms
Minnesota farmers looking to add safety equipment to their on-farm grain storage facilities can now apply for the Minnesota Department of Agriculture’s Grain Storage Facility Safety Grant program.
The program reimburses up to 75% of the cost to purchase and install eligible safety equipment for onfarm grain bins or silos. Applicants are eligible to receive up to $400 per bin or silo, with a limit of $2,400 per farm per year. Grant funding comes from a legislative appropriation of $75,000 for both the Grain Storage Facility Safety Grant and the Rollover Protective Structure Rebate programs.
“Handling grain comes with a high level of risk, and workers should take every precaution possible to prevent potential tragedies,” said MDA Commissioner Thom Petersen. “I encourage farmers to make use of this grant opportunity to help themselves, their families and their employees stay safe around their silos and bins.”
Examples of eligible safety equipment include, but are not limited to:
Fall protection systems.
Engineering controls that prevent contact with an auger or other moving parts.
Dust collection systems that minimize explosion hazards.
Personal protective equipment that increases the likelihood of surviving a grain-bin-related emergency.
Grain silo air quality monitoring equipment.
Other grain storage facility safety equipment with prior approval from the MDA.
The MDA is accepting grant applications through May 15, 2025, or until all funds are exhausted. Funds will be awarded on a rst-come, rst-served basis.
Mid-American Hay Auction results for Dec. 5
Mooving Cows with ease
Educational video game trains in animal handling
By Stacey Smart stacey.s@dairystar.com
MADISON, Wis. — Before stepping foot in the barn, new employees at Rosy-Lane Holsteins LLC are tasked with playing a video game as part of their training process. The game downloaded on their cell phone is designed to teach the basics of cow handling through an interactive format.
“Most populations know what a phone is, they know how to play on a phone, they’re distracted by a phone, so let’s give them a tool on their phone to train and do something worthwhile for the dairy,” said Jordan Matthews, a partner at Rosy-Lane Holsteins.
At the fth annual Dairy Summit held by the Dairy Innovation Hub Nov. 20 on the University of Wisconsin–Madison campus, Matthews
and Jennifer Van Os, assistant professor and extension specialist with the department of animal and dairy sciences, talked about the development of Mooving Cows, an educational video game for helping farm workers improve animal handling skills.
The product is a result of collaboration between the dairy industry and the university. Van Os and her team created the game with input from Matthews and other dairy farmers.
Rosy-Lane Holsteins is a multi-family-owned farm milking 850 cows near Watertown. In addition, they milk 700 cows at a satellite facility near Paoli. Rosy-
Lane Holsteins has 30 fulltime employees between the two sites, including 23 from Mexico, Nicaragua and Guatemala.
“They are Spanish-speaking and have a lot of different dialects,” Matthews said.
Matthews is uent in Spanish and a total of three people on the management team are bilingual.
“We feel it’s pretty important to speak in their language,” he said.
Previously, training techniques on their farm included watching a video before go-
ing into the barn to interact with cows.
“We realized quickly that someone might have been sleeping during that video, and we need to try something different,” Matthews said. “In the video game, you quickly
see if a team member understands the concept.”
Mooving Cows is a simulation experience allowing players to operate in various scenarios throughout a dairy farm. Players practice moving cows around by using their body language. Throughout the game, players learn about cow behavior and practice cow-handling skills that keep animals calm and people safe. The Turn to MOOVING COWS | Page 28
PHOTO SUBMITTED
Jordan Ma hews and Jennifer Van Os discuss the development of Mooving Cows — a video game designed to train farm workers in cow-handling skills — Nov. 20 at the 2024 Dairy Summit held in Madison, Wisconsin. Ma hews, a partner at Rosy-Lane Holsteins LLC near Watertown, uses the game to train new employees.
game contains eight levels, and Van Os said it takes an average of 30 minutes to complete.
The rst four levels take place in a pasture paddock, where basic cow moving principles are practiced in an open space. Here, players learn about ight zone and point of balance to recognize different types of cow behavior. The next two levels occur in a double parallel milking parlor in which the player loads both sides of the parlor. The nal two levels are conducted in a freestall pen. Once all levels are completed, the player earns a certicate of completion.
Mooving Cows can be played in English and Spanish and is approved by the National Dairy Farmers Assuring Responsible Management Program for continuing education on stockmanship. Version 1.1 was released January 2024 and has 14,000 downloads in more than 100 countries. The game is completely free with no ads and can be downloaded for Apple and Android mobile devices from Apple and Google Play app stores.
In conversations with Matthews and other partners at Rosy-Lane Holsteins, Van Os gained insights into cow-handling expectations for employees. She wanted to know how employees were trained and what could be a better way to train people, especially given language barriers and time constraints.
“That’s how the idea for Mooving Cows was born,” Van Os said. “Working with people from real dairy farms to develop the game was the key.” Matthews said safety is taken seriously at Rosy-Lane Holsteins.
“We’re dealing with animals that can be up to 2,000 pounds, and most of our team members are 120-150
pounds, so if there’s a bad interaction, it can go south very fast,” he said. “Cows are unpredictable, and they
PHOTO SUBMITTED
Marvin Herrera uses the Mooving Cows game app last summer to learn safe techniques to move cows from the barn to the milking parlor at Rosy-Lane Holsteins LLC near Watertown, Wisconsin. The game contains eight
basics of cow handling through an interac ve format.
the ght usually, so it’s important that people understand how cows can move and how to predict their behavior.”
Van Os said the video game is a safe place to learn from mistakes.
“We make people deliberately do things they shouldn’t, so they learn those consequences,” she said. “The game allows them to practice things you can’t practice in real life.”
Matthews said learning certain types of cow handling is important for the cows as well.
“The less stress we can put on her on a daily, hourly, down-to-the-minute basis, the more productive that animal is,” he said. “Everything we do is done to try to take stress off that cow.”
The university partnered with Filament Games to create Mooving Cows. After making a prototype, Van Os and her team invited Matthews and other dairy farmers to campus along with professional bilingual trainers and veterinarians to play the game and provide input.
“The product wasn’t perfect, so we gave some good comments,” Matthews said. “We were excited that (Jennifer) listened to our concerns, and once we saw the nal product, we could tell a lot of those were taken into account.”
Version 1.0 was not released to the public because Van Os and her team wanted to rene the game and returned to several farms to assess people’s knowledge change, both before and after playing it.
“It’s important that we, as farmers, continue to integrate with the university to develop some of these things,” Matthews said. “When we bounce ideas back and forth, we get a unique and quality end product.”
When Mooving Cows was released, all staff at Rosy-Lane Holsteins downloaded the game and began playing it. The game created competitions in the barn, which Matthews said was fun.
“People would play it again to try to beat their friend’s score,” he said. “The game got our team members excited about training.”
Matthews said some of the people they onboard have zero experience with cattle, and some have never even seen a cow before.
“The game might get the lightbulb to click a little faster because rarely do people get it on the rst time,” he said. “But maybe they’ll get it on the third time instead of the fth time. It’s getting the basics in there sooner and getting the brain thinking a little more than just watching a video. We think this is a superior tool.”
BUNKER SILOS
IMAGE SUBMITTED
The Mooving Cows game app can be downloaded for free and played in English and Spanish. Users select their avatar and language and begin playing through various scenarios on a dairy farm.
Easy cheesy potatoes
3 pounds potatoes or 30 ounces country style hash browns, thawed
1
4 cup melted butter
1 cup sour cream
chicken soup or cheddar cheese soup, 1 can
10.5 ounces condensed cream of
14 cup sliced green onions or 1 teaspoon onion powder
2 cups shredded cheddar cheese, divided
Preheat oven to 375 and grease a 9- by 13- inch baking dish. If using baking potatoes or russets, peel the potatoes. Cut into 12-inch pieces. Add the potatoes to a medium saucepan and ll with cold salted water 1 inch above the potatoes. Bring to a boil and gently boil 12-14 minutes or until fork tender. Drain and cool slightly.
In a medium bowl, whisk together melted butter, sour cream, condensed soup and green onion. Add 1 12 cups cheese and the slightly cooled potatoes. Transfer the warm potato mixture to the prepared baking dish. Top with the remaining 12 cup of cheese and bake 28-30 minutes or until browned and bubbly.
Chocolate milk shakes
From the kitchen of
or chocolate ice cream 1 cup milk 1/2 cup chocolate malt mix Chocolate syrup
Fill a blender 3/4 full of vanilla and/or chocolate ice cream. Add about a cup of milk, 1/2 cup chocolate malt mix and chocolate syrup to get the chocolate avor you want. Blend and enjoy.
1 (9-inch) prepared graham cracker crust
16 ounces cream cheese
2 eggs
34 cup white sugar
2 teaspoons vanilla extract
12 teaspoon grated lemon zest or 1 teaspoon lemon extract for avoring
Preheat oven to 350 degrees. Beat softened cream cheese slightly. Add eggs, sugar, vanilla and lemon zest. Beat until light and uffy. Pour mixture into crust. Bake until rm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie lling, or any other toppings you want, if desired. Refrigerate for at least eight hours before serving.
SOCIAL MEDIA!
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