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DAIRY ST R “All dairy, all the time”™
Volume 24, No. 4
Creating a lasting legacy McConkey discusses emotions in farm transitions By Danielle Nauman danielle.n@dairystar.com
Transitioning a family farm from one generation to the next can be a stressful endeavor, full of questions that need to be answered and decisions that need to be made. Often times, those involved are so Marcia Kramer wrapped McConkey up in the w h a t , when, why and how that they can lose sight of the who. Taking into consideration the feelings and emotions of both the older and younger generations was the focus of the Rural Resiliency Project’s March 23 webinar featuring Marcia Kramer McConkey’s presentation, “The Human Side of Farm Transitions.” McConkey encouraged families to use the ICR model – important, condent and ready – when beginning to look at the changes forthcoming during a farm transition. “Does the person think the change is important? Are they condent in their ability to make the change? Are they ready to make the change?” McConkey said. “When those stars align, we’ll see change happen. When one of the elements is not present, it will often look like resistance.” McConkey said that sometimes what might be construed by the younger generation in the transition as reluctance or unwillingTurn to TRANSITION | Page 7
April 9, 2022
Stepping up to the challenge Griep is father’s right-hand man for more than 15 years By Stacey Smart
stacey.s@dairystar.com
HARTFORD, Wis. – From xing the barn cleaner to chopping hay, Tina Griep can do most any job on the farm that her dad, Curt Becker, does. However, dairy farming was not the career she once pictured for herself. And taking on a lead role operating the farm alongside her dad was a position she never thought she would be in when she returned to the farm in 1997. She simply wanted a job that would allow her to work without sending her son to daycare. But Griep’s world was turned upside down Aug. 16, 2006, when her mom, Sandra, died unexpectedly at the age of 56 from a brain aneurysm during morning milking. “From that day forward, my life changed forever,” Griep said. “Mom passed away, and somehow my siblings and I needed to step up and support Dad, plan a funeral and nish getting my younger brother married two days later.” Becker and Griep milk 65 cows in a tiestall barn and farm 300 acres near Hartford. After her mom died, Griep’s role on the farm grew. And in the absence of his wife, Becker found a new business partner in his
Turn to GRIEP | Page 6
STACEY SMART/DAIRY STAR
Curt Becker and Tina Griep milk 65 cows and farm 300 acres near Harƞord, Wisconsin. This father-daughter duo has been farming together since Griep’s mom passed away in 2006.
Stabilizing the roller coaster
Dairy groups promote growth management plan By Danielle Nauman danielle.n@dairystar.com
CHIPPEWA FALLS, Wis. – Some may enjoy a good amusement park ride but most dairy farmers would probably agree the roller coaster ride the dairy industry has been in the last decade has not been a whole lot of fun. Stabilizing milk supply and prices has been a lingering question with a bevy of ideas bandied about from coast to coast. Finding a one-size-tsall approach that is palatable to all industry stakeholders is a proposition that makes winning at a carnival game look like a sure bet. A collaborative effort between Wisconsin Farmers Union, Wisconsin Farm Bu-
reau Federation and the University of Wisconsin called the Dairy Revitalization Plan is underway to nd that solution to bring stability to the industry. The framework of that plan was presented to dairy farmers in a series of three meetings held in western Wisconsin in March, including one in Chippewa Falls March 25. “Over the last decade, we’ve lost over 17,000 U.S. dairy herds, which is about one-third of the total,” said Bobbi Wilson, WFU Dairy Together coordinator. “This most recent downturn was particularly problematic here in WisTurn to GROWTH MANAGEMENT | Page 8
DANIELLE NAUMAN/DAIRY STAR
Bobbi Wilson, Wisconsin Farmers Union Dairy Together coordinator, explains how the current Dairy RevitalizaƟon Plan came to be at a meeƟng March 25 in Chippewa Falls, Wisconsin.
Page 2 • Dairy Star • Saturday, April 9, 2022
DAIRY ST R www.dairystar.com
ISSN 020355 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: (320) 352-6303 Fax: (320) 352-5647 Published by Dairy Star LLC General Manager/Editor Mark Klaphake - mark.k@dairystar.com 320-352-6303 (ofce) 320-248-3196 (cell) 320-352-0062 (home) Ad Composition Nancy Powell 320-352-6303 nancy.p@dairystar.com Editorial Staff Jennifer Coyne - Assistant Editor (320) 352-6303 • jenn@dairystar.com Danielle Nauman - Staff Writer (608) 487-1101 • danielle.n@dairystar.com Stacey Smart - Staff Writer (262) 442-6666 • stacey.s@dairystar.com Abby Wiedmeyer - Staff Writer 608-487-4812 • abby.w@dairystar.com Kate Rechtzigel - Staff Writer 507-696-9213 • kate.r@dairystar.com Maria Bichler - Copy Editor 320-352-6303 Consultant Jerry Jennissen 320-346-2292 Advertising Sales Main Ofce: 320-352-6303 Fax: 320-352-5647 Deadline is 5 p.m. of the Friday the week before publication Sales Manager - Joyce Frericks 320-352-6303 • joyce@dairystar.com Bob Leukam (Northern MN, East Central MN) 320-260-1248 (cell) bob.l@star-pub.com Mark Klaphake (Western MN) 320-352-6303 (ofce) 320-248-3196 (cell) Laura Seljan (National Advertising, SE MN) 507-250-2217 fax: 507-634-4413 laura.s@dairystar.com Jerry Nelson (SW MN, NW Iowa, South Dakota) 605-690-6260 jerry.n@dairystar.com Mike Schafer (Central, South Central MN) 320-894-7825 mike.s@dairystar.com Amanda Hoeer (Eastern Iowa) 320-250-2884 • amanda.h@dairystar.com Megan Stuessel (Western Wisconsin) 608-387-1202 • megan.s@dairystar.com Kati Kindschuh (Northeast WI and Upper MI) 920-979-5284 • kati.k@dairystar.com Deadlines The deadline for news and advertising in the Dairy Star is 5 p.m. Friday the week before publication. Subscriptions One year subscription $40.00, outside the U.S. $200.00. Send check along with mailing address to Dairy Star, 522 Sinclair Lewis Ave., Sauk Centre, MN 56378. Advertising Our ad takers have no authority to bind this newspaper and only publication of an advertisement shall constitute nal acceptance of the advertiser's order. Letters Letters and articles of opinion are welcomed. Letters must be signed and include address and phone number. We reserve the right to edit lengthy letters. The views and opinions expressed by Dairy Star columnists and writers are not necessarily those of the Dairy Star / Star Publications LLC.
The Dairy Star is published semi-monthly by Star Publications LLC, 522 Sinclair Lewis Ave., Sauk Centre, MN 56378-1246. Periodicals Postage Paid at Sauk Centre, MN and additional mailing ofces. POSTMASTER: Send address changes to Dairy Star, 522 Sinclair Lewis Ave., Sauk Centre, MN 56378-1246.
America dealers. Margins tight despite high milk North prices
Dairy Prole brought to you by your Class III milk prices are trading in the $23 to $25 per hundredweight range. “The dairy markets continue to see all-time strength,” said John Heinberg, market advisor, Total Farm Marketing. “The demand underneath these markets has some good support as we move into the summer months. With warmer weather, we can expect cheese demand to pick up.” Margins are still a concern for dairy producers. “There’s great opportunity with these historical price levels, but the biggest problem we’re dealing with is the margin side of it,” Heinberg said. “Prices are good, but are they where they need to be in terms of maintaining some prot?”
Redo cash ows With production expenses increasing, Gary Sipiorski, of Gary Sipiorski Consulting, said dairy farmers need a clear look at the year ahead. “I’m cautioning dairy producers to redo their cash ows and their projections,” Sipiorski said. “We’re probably looking at anywhere from a 10% to 20% bump in those expenses.” Dairy prices are good, but costs are also higher. “We could probably see that cost of production bumped by $2 to $3 per hundredweight so that’s going to melt away some of that milk price,” he said. Alfalfa hay production is trending lower Livestock Marketing Information Center director Katelyn McCullock said the hay market has been shaped by the drought and declining acres. Compared to one year ago, alfalfa hay prices are running about 20% higher this marketing year. McCullock said the forecast is for another 18% to 20% increase in the fall. Organic dairy rule released The United States Department of Agriculture released
the details of the Origin of Livestock rule for organic dairies. This nal rule changes USAg Insider DA’s organic regulations that are meant to promote a fairer and more competitive market for dairy farmers. This new rule allows new organic operations to transition non-organic animals one time and stops organic dairies from sourcing any transitioned animals.
Trevino no longer nominee for U.S. Chief Ag Negotiator President Biden’s nominee By Don Wick for Chief Agriculture NegotiaColumnist tor, Elaine Trevino, decided to not move forward with the conrmation process. Trevino was nominated six months ago but had not gone through the Senate conrmation process. Trevino sent Biden a letter that said it now seems clear there is no timely path forward to gain Senate conrmation, and that she was excited to join the administration in another capacity working on ag supply chain issues. Trevino may still be appointed to a non-Senate conrmed post. Hold trade partners accountable U.S. Trade Representative Katherine Tai faced the House Ways and Means Committee and the Senate Finance Committee to discuss trade agreements. Tai emphasized the importance of holding trade partners accountable for implementing trade agreements. This includes the way Canada handled dairy market access in the U.S.-MexicoTurn to AG INSIDER | Page 5
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Dairy Star • Saturday, April 9, 2022 • Page 3
Westby, WI
Nordic Creamery moves store site, adds petting zoo First Section: Pages 10 - 11
Barron, WI
Dairy Prole: Ben Kraft First Section: Page 31
Marathon, WI
Elizabeth, IL
Kauffman, van Langen share grazing experiences
Rolling S Farms updates parlor, evolves with the times
First Section: Pages 12 - 13
First Section: Page 29
Greenleaf, WI
Richland Center, WI
Farm ownership the answer for Websters
Hornby retires after driving for 50 years
First Section: Pages 23, 25
Stratford, WI
Breeding Prole: Martine Bredl-Lueck
First Section: Pages 26 - 27
Marshall, WI
Muscoda, WI
Brattlies move to different farm, buy herd of goats
First Section: Pages 18, 20
Dairy’s Working Youth: Emma Bieri
Second Section: Pages 6 - 7
Third Section: Page 9
FROM OUR SIDE OF THE FENCE:
For additional stories from our other zone, log on to www.dairystar.com
What do you consider when contracting milk? First Section: Pages 15 - 16
Zone 1
Zone 2
Columnists Ag Insider Pages Pa 2, 5 First Fi s Section Fir
Farmer and Columnist Page 35 First Section
Ram Ramblings fro from the R Ridge Page Pa 36 First Section n
Vet Veterinary V ry W m Wisdom P Pa a 37 7 Page Firs Fir s Section ion First
From the F Zwe Z Zweber Farm P Page 38 Fir Section First
This is the front. We have what you need for what comes out the back.
Come Full Co Da Dairy Circle P Page 39 F Section Fir First
Country C C Cooking P Page 30 S Second Section
The “Mielke” ke” e Market Weekly ekl ky Pages 8 - 9 Second Section ction n
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Page 4 • Dairy Star • Saturday, April 9, 2022
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Dairy Star • Saturday, April 9, 2022 • Page 5
ConƟnued from AG INSIDER| Page 2 Canada Agreement. “I think there was a clear understanding on our side that dairy market access would be improved under the USMCA,” Tai said. “We haven’t seen that.” Tai said the U.S. will not give up and will continue to work with its stakeholders on this trade dispute. Supporting Wisconsin dairy exports Gov. Tony Evers has signed into law a bill that provides additional funding to support Wisconsin dairy exports. Dairy Business Association President Amy Penterman praised this action. “These efforts by our lawmakers are important steps to preserving Wisconsin’s place as America’s Dairyland,” Penterman said. Dairy product production on the rise According to the latest USDA Dairy Products Report, American cheese production increased over 18 million pounds from the previous year. The other-than-American cheese category increased 48 million pounds, a 7% improvement from one year ago. Butter production was down 4.6%, or 2.7 million pounds. Nonfat dry milk production declined 12.6 million pounds, and dry whey production dropped 325,000 pounds. Dietary guidelines should include avored milk The International Dairy Foods Association and the National Milk Producers Federation have submitted joint comments to USDA regarding the 2020-2025 Dietary Guidelines for Americans report. In 2020, a USDA advisory group found nearly 80% of 9- to 13-year-olds are not getting the recommended amount of dairy foods. IDFA and NMPF praised USDA’s decision to implement transitional school meal nutrition standards that allow schools to serve low-fat avored milk. The dairy groups also encourage the availability of avored yogurt in school meals. Dairy Checkoff partners with Taco Bell With the help of the Dairy Checkoff program, Taco Bell has rolled out a dairy-based coffee creamer and coffee drink. The vanilla creamer replaces a non-dairy product and is being made available at more than 7,500 Taco Bell locations nationwide. This creamer is
also being used in the Pineapple Whip Freeze and Island Berry Freeze beverages, which were created by the checkoff.
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Activist investor targets supermarket chain Activist investor Carl Icahn has nominated two directors for the Kroger supermarket chain’s board of directors. A similar move was made a month ago with McDonald’s. Icahn is using his nancial inuence to have an impact on corporate policies on animal welfare, the environment and other social issues. Thompson-Weeman gets promoted to CEO of Animal Ag Alliance Animal Agriculture Alliance Vice President Hannah Thompson-Weeman is getting a promotion to President and CEO. Thompson-Weeman will begin the role May 1. She succeeds longtime president and CEO Kay Johnson Smith, who left to become the new Chief Operating Ofcer of Dairy MAX, a regional dairy council. Dairyland sells agronomy services Dairyland Laboratories has sold its agronomy services division to AgSource Cooperative Services. This includes soil testing, plant tissue sampling and agronomy manure testing. Dairyland Labs will continue its feed and forage testing.
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Page 6 • Dairy Star • Saturday, April 9, 2022
ConƟnued from GRIEP | Page 1
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Tina Griep gives cows feed on the aŌernoon of March 29 on their farm near Harƞord, Wisconsin. Griep farms with her father, Curt Becker. daughter. “We all pitched in to keep the farm going, but I felt it was up to me to step in and ll the huge shoes my mom left empty,” Griep said. “She did a lot, and I had to learn everything. She was Dad’s right-hand person. Then I became his right-hand person.” The learning curve was steep as Griep learned the ins and outs of bookwork, registration papers, cooking, helping her dad operate the farm and keep up a meticulous house that her mom was well known for. She took on everything her mom did while also being a wife and mother for her own family. “It was a huge commitment to help Dad and keep my parents’ dream going, but it did not seem right to have him get rid of the cows and sell the farm,” Griep said. “They worked very hard to get the homestead to where it was and where it is now.” Learning how to take care of the books was the biggest challenge for Griep, who said she feels like she still doesn’t have it mastered. “Even though I’ve had my share of challenges, I love working with my dad,” she said. “He patiently taught me how to do eldwork and so many other things. He is the best boss, father, teacher, storyteller and an ear to listen to my problems. We have the best time milking cows and bonding in the barn.” Griep was a quick study and adopted many responsibilities, even some that were her dad’s. Becker said his daughter drives the tractor. “She took it over and now does all the chopping and tillage and most of the planting,” Becker said. “Tina can do basically everything on the farm. She is good at xing the barn cleaner and pretty much anything that breaks. She’s had to go up in the silo a couple times too. She wants to learn how to weld, so I have to teach her that yet.” Started in 1916, Beckerdale Farms is a fourth-generation dairy farm and home to a herd of registered Holsteins. Becker has three other grown children and two grandsons who help as needed as well as a part-time milker, Mariah Reklau. Farming has been Griep’s full-time gig for 25 years. After high school, she took a job off the farm, and when she got married, Griep had a full-time ofce job. But when she had her rst son, Griep asked her mom and dad if she could come back to the farm for the opportunity to give her children the type of upbringing she enjoyed. “When I came back, I had to relearn everything,” Griep said. “I didn’t remember much about the milking part, and Mom and Dad had changed things, like the way they prepped cows.” Now the mother of two grown boys, Derek and Michael, who worked on the farm in high school, Griep could not imagine working anywhere else. Farming is in her blood, and Griep said she could never go back to working in an ofce or factory. “I thought I would work on the farm just until my kids got older, but I couldn’t imagine being enclosed by four walls ever again,” she said. “Farming is a dif-
ferent challenge every day. It’s not repetitious like working in a factory line where you do the same thing every day. I get to see the sun rise and set, and I love listening to my dad tell stories during milking.” Griep enjoys new challenges and is not afraid to step out of her comfort zone. “I try to problem solve and gure out how to x things,” she said. “I always think, ‘What would Dad do?’ When you accomplish the task at hand, it’s a pretty good feeling. You’re sometimes thrown into it, but I learned from the best. My dad and I work together as a team. We sometimes think the same thing and have the same ideas and even nish each other’s sentences.” When Becker had knee surgery four years ago on both knees, Griep had to run the farm by herself. “That’s when we cut back on cows,” she said. “We had been milking more than 100, but it was hard to get help.” At one point, Becker, who took over the farm in 1976, wanted to milk three times a day, but his kids talked him out of it. “I like cows more than eldwork, so I don’t mind spending my time in the barn,” he said. Becker and Griep bed their 58 stalls with sand, which Becker said has helped with somatic cell count and eliminated swollen hocks and leg injuries. The farm’s cell count has been below 50,000 for the last 20 years. Griep loves driving skid loader and likes the personal touch of working with the cows and calves. “I know their personalities, and they’re each unique in their own way,” she said. Over time, Becker and Griep have made improvements to make their workload lighter and more efcient. They added a mixer about 10 years ago and no longer have to haul feed carts out by the heifers. They also hired custom harvesters to put up corn silage. “That helped quite a bit,” Becker said. “Now we can get it done in a day’s time. I do miss seeing the yield up close coming off the elds though. We also went to big square bales which saved a lot of labor, and three years ago, we put up a feed pad for bags which made a big difference.” Grateful for his daughter’s help, Becker said he loves her cooking but more than anything, just enjoys being with her. “It’s very rewarding,” he said. “We make a lot of decisions together, and I’m glad she’s interested in farming. Not many people are.” Griep and her father are not only family members but also the closest of friends. Being with her dad every day is Griep’s favorite thing about farming. “I think my dad is the greatest,” Griep said. “He’s been through a lot of hardships in his life and still nds the strength to get up every morning with all his aches and pains, put on his work shoes and go outside and do the job he loves the most. Who would not want to work side by side with their dad and have that same feeling of pride and joy?”
Dairy Star • Saturday, April 9, 2022 • Page 7
ConƟnued from TRANSITION | Page 1
ness from the older generation actually goes much deeper. “Something that is often underestimated in terms of impact for the older generation is that their identity, purpose and really all of their feelings of youthfulness and belonging are often wrapped up in that farming operation,” McConkey said. “So they don’t necessarily see themselves and identify themselves apart from that.” McConkey said the feelings that might be wrapped up in a farm transition and departure from day-to-day management decisions can create what is called an existential crisis in the behavioral health eld. “That basically means they are left wondering, ‘Who am I if I am not farming? Who am I if I don’t maintain my relationships with the seed guy, the loan guy, the implement guy? That is my area of expertise and my comfort zone; it is all I know,’” McConkey said. “When faced with that change, it can really cause some emotions. What that might look like is an unwillingness to move forward, or that they are being resistant or controlling. But what is behind that is often just that unknown and an increasing reality of their own mortality.” McConkey said another consideration that can factor into a farm transition is that the older generation is typically facing both physical and cognitive decline. “Some of the farmers I work with are very aware of that,” McConkey said. “They realize they cannot do what they used to do physically with manual labor, and that they maybe cannot continue to make the decisions they used to make because of changes in their memory and processing. However, many are not aware of it, because it is not like we just wake up one day unable to do the things we used to do.” Financial concerns also tend to weigh on the minds of the outgoing generation, as they wonder how the farm can not only support them in retirement but also support the younger generation as well. “Sometimes the older generation sometimes even just holds on as they try to gure out how
to not place the negative nancial impact onto the younger generation,” McConkey said. “That can lead to what might start as a two- or three-year plan stretch out into ve years or more, which leads to a lot of frustration on the part of the younger generation.” Situations like that make the need for open and honest communication all the more important, McConkey said. On the other side of the equation, while the outgoing generation is struggling with a loss of identity, the incoming generation is eager to take over and begin making their mark on the farm. That manifests with a desire to make changes, such as increasing efciency, expanding or looking into new commodities. “The younger generation cites studies and research to support their ideas, and mom and dad just don’t want to hear it,” McConkey said. “Mom and dad don’t want to hear it because they are in a stage of life that is all about stability and consistency. They aren’t in a stage of life that is about risk and change.” Opening up the communication to facilitate that discussion might look like bringing parents back to remembering what their feelings were when they took over the farm, McConkey said. Having the older generation try to recall what their hopes and dreams were at the time, what the changes they wanted to make and how those discussions went might help to bring some understanding to the table. “Sometimes that discussion can be really eyeopening for both generations,” McConkey said. “It’s an understanding that you have both experienced similar things. It’s all communication.” Another difcult area to traverse in family farm transitions is sibling conict, which McConkey said is one of the toughest things a farm family might face during a transition. “There might be more (than one) child that is making up the incoming generation, with questions about roles and who has decision-making power, who has been working on the farm longer, who has the most investment, and on and on,” McConkey
said. “Another level of sibling conict is with offfarm siblings. How much, if any, say do they have? When do we communicate with them?” McConkey said people directly involved in the transition should have meetings and discussions. A separate meeting should be held to involve the offfarm children, focusing on things like wills, estates and potential inheritance. “Off-farm siblings sometimes don’t realize or acknowledge the changes that take place on a farm after a transition,” McConkey said. “Lots of conversations around roles and boundaries need to happen.” Open discussion of roles and expectations during the transition, and after, can help ease concerns of the incoming and outgoing stakeholders as well as potentially alleviating misunderstandings with non-stakeholder family members. “Post-transition roles on the farm need to be discussed and dened,” McConkey said. “The older generation often feels the need to have some type of involvement that gives them the feeling of identity, purpose and usefulness.” McConkey said communication is the key to allow all those involved to understand the point of view of others in the transition. “In agriculture, it is not like you are just leaving a job; this is all about the legacy, pouring your life into something and seeing it grow and thrive,” McConkey said.
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Page 8 • Dairy Star • Saturday, April 9, 2022
ConƟnued from GROWTH MANAGMENT | Page 1 consin, losing an average of one or two dairy farms a day. That really got our attention.” While there has been resistance to the implementation of a strict quota system, or any program that would severely impact a farmer’s ability to grow their farm, Wilson said there has been wide-spread support for the idea of managing that growth. “We heard from large and small farmers, from California to Vermont, that there was interest in a national program that coordinates milk production growth, so that one farmer’s decision to expand doesn’t put somebody else out of business,” Wilson said. To make the proposal palatable to dairy farmers nationwide, the core principles allow for both growth opportunities and reduced price volatility and to slow the loss of farms as well as allowing for the entry of new farmers. The proposal has its roots in the Holstein Association USA’s Dairy Price Stabilization Act that was
“It really makes you plan to be strategic with how you might choose to grow your business.” JOE BRAGGER, WISCONSIN FARM BUREAU FEDERATION
proposed for the 2014 farm bill but was not included in the nal legislation. Chuck Nicholson, an associate professor at the UW-Madison, shared how the suggested Dairy Revitalization Plan is being formatted and the affects growth management could have. The Dairy Revitalization Plan has two main parts: allowable growth and a market access fee. One potential parameter for establishing allowable growth would be to establish a base using an average of three years of production and allowing a percentage of growth. A dairy farm that stays within the specied allowable growth for the year will pay no market access
fee, instead garnering an incentive payment from a pool of dollars created by farms that chose to grow in excess of the specied allowable growth. That fee is paid only for the year that the farm’s production growth exceeds the allowable growth parameters. The program is broken into two tiers, one allowing for a more modest level of increased growth and one for farms choosing to grow more rapidly. “The market access fee would vary based on the amount you exceed the allowed growth to reect the potential for a bigger impact in the marketplace you would have by increasing your supply,” Nicholson said. “You have to think about how much growth is allowed before you pay a market access fee, and then how much growth is allowed before you go from tier one to tier two. It can be thought of as a percentage of your production from the year before, or you can think of it in terms of pounds. The good news is there is a lot of exibility on how you might do that.” Nicholson said that evaluations, using several different parameters, showed that allowing new producers to enter the market would not appear to have the ability to undermine the program as a whole. “It really makes you plan to be strategic with how you might choose to grow your business,” said Joe Bragger, WFBF District 4 representative. Besides stabilizing prices and managing production growth, the plan takes into consideration other areas that play a role in the dairy landscape, such as domestic markets and consumer prices; trade and exports; and the money paid out through government programs such as Dairy Margin Coverage. “We took all those into account, simultaneously, to see how all the different moving pieces that are part of dairy markets interact when we have a program like this,” Nicholson said. When the data was analyzed, comparing what actually took place in the dairy industry versus what could have taken place if growth management had been implemented with the 2014 farm bill, Nicholson said all of the variations of growth management programs that were studied reduced the average price variation and enhanced the average milk price for each size of farm. The overall impact showed an increase in the net
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farm operating income for all types of farms studied. The programs studied increased both wholesale and retail dairy prices. While dairy exports continued to grow under the models, the rate of growth was slowed to a more even level. “We found that over the past seven-year time period, there was an average all-milk price of about $16.30 per hundredweight, including that really great year of 2014 and all the years that happened after that,” Nicholson said. “With one version of a growth management plan, we would have an average increase in the all-milk price of about $1.41 per hundredweight over that same time period. What the growth management plan does is basically take out the troughs of the big price cycles, creating greater stability over time.” More information on the proposed Dairy Revitalization Plan can be found at dairymarkets.org.
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Page 10 • Dairy Star • Saturday, April 9, 2022
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By Abby Wiedmeyer abby.w@dairystar.com
WESTBY, Wis. – The many avors of Nordic Creamery’s cheese and butter can now be found in a more convenient location. After operating for 14 years in the store adjoining the production facility next to their home, Al and Sarah Bekkum have opened a store front in the old Accelerated Genetics building in Westby. They also plan to add a petting zoo to the site. “We moved the store to town a year ago just because we were kind of in the middle of nowhere, and we hope to get more trafc there right in town,” Sarah Bekkum said. “We are working on building the petting zoo which we hope PHOTO SUBMITTED to open by May 1.” Al Bekkum makes cheese curds at his produc�on plant near WestThe Bekkums have four local pa- by, Wisconsin. Bekkum has been a cheesemaker for 35 years. trons, all who milk 30 cows or less. Bekkum said the cheese is made the old-fashioned way, with open vats and a hands-on ar- couple began by purchasing milk and renting plant tisan style process. Production is four days per week, space. A refrigerator truck in their driveway served as with each day yielding about 1,000 pounds of nished a storage facility. “It was an out of the house business at rst,” product. All of the cheese is pressed into the forms by Bekkum said. “We started our brand that way. After hand and nothing is automated. two or three years, we started building the processing “A lot of the big dairy plants these days are great, plant.” but they are all computerized; the vats are computerThe plant was built outside their home in 2011 ized,” Bekkum said. and has the original store attached. After building They also take in goat and sheep milk which adds their own creamery, the couple continued to purchase variety to the cheese they offer. The main varieties of cheese are cheddar, muen- milk and produce cheese. One year later, they started ster and feta. Bekkum said there are eight varieties of milking cows to avoid having to purchase so much goat cheese, with the Grumpy Goat cheese being the milk. “We milked 30 cows, … but it was too much bemost popular of the goat cheeses. tween the store and milking and the kids,” Bekkum “It’s aged a little bit so the aged avor with the said. “We were just burning the candle at both ends. goat tanginess just mixes together really well,” BekWe decided to sell our cows and bring on patrons. kum said. “Then we’ve got a really good Blazin’ Billy Now, we let them do what they love to do, and we’ll which has jalapeno peppers in it.” People can also nd raw sheep cheddar and a do what we want to do.” Bekkum said the dairy industry and its producers sheep feta cheese as well. are vital for their business, and the connection is vital “I almost like sheep cheese better than goat cheese for their local economy. nowadays because I’ve grown to love it more,” Bek“It’s all linked together,” Bekkum said. “People kum said. “It kind of nishes a little sweeter at the end don’t realize that most of these local dollars stay lowhere goat cheese is a little more tangy.” cal.” In the last couple years, Nordic Creamery has Bekkum said consumers’ dairy purchasing trends started to offer A2A2 cheese as well. have evolved since the start of their business. Although they began by producing cheese exclu“I think people are more adventurous these days sively, the Nordic Creamery started producing butter and more willing to try new things,” Bekkum said. a few years ago, and Bekkum said their butter has “They also see more of the value of local food rathevolved into a favorite among customers. er than just buying the commodity cheddar. Online “I would say butter is our top selling item these shopping has become a huge thing too. People love to days,” Bekkum said. “People are really embracing have things delivered to their door.” butter and it’s delicious; it’s probably my favorite Bekkum uses coolers and ice packs to ship dairy dairy product.” products to customers. She said shipping can be Leaning toward the appeal of variety, Nordic Creamery offers avored butter such as garlic and Turn to NORDIC CREAMERY | Page 11 basil, cinnamon sugar and red pepper. Their newest product is a cultured butter, which involves adding a live culture to the cream which incubates for a day while developing avor. The butter is then nished with sea salt. “People really love the avored butters,” Bekkum said. “They are really great for cooking something at home and adding to something delicious. We are working on adding more avors.” Bekkum said the dairy industry has always been a part of her and Al’s life. “I grew up with the dairy industry, and it’s been a part of our adult life,” Bekkum said. “Al has been a cheesemaker for 35 years, and there are not many butter makers in this state.” After working for different dairy ABBY WIEDMEYER/DAIRY STAR plants for a few years, the Bekkums Nordic Creamery offers many varie�es of cheese made from cow, branched out on their own in 2007. The goat and sheep milk near Westby, Wisconsin.
Dairy Star • Saturday, April 9, 2022 • Page 11
LETTER TO THE EDITOR
ConƟnued from NORDIC CREAMERY | Page 10
Thank you, elves
We, Steve, Lori and Tyler Dockendorf, Farm together on a 170-cow dairy that sits 2 miles north of Watkins, Minnesota on County Road 2. Many people travel on County Road 2 every day. Some are people we have never met and some are friends, neighbors or relatives. One day, about two weeks after Christmas, a stranger put a pretty gray and green bag with a green ribbon in our mailbox. We could tell it hadn’t been mailed and that someone had set it in there. We opened the bag to nd a wonderful heartfelt note from a young family of six. The note explained how grateful they are for the hard work we do to feed the world and how each gift came from every member in the family. We have no idea who did such a wonderful gesture and we have no way of letting them know how much we appreciate their thank you to us and all the agricultural community. The best we could do was a “thank you” sign at the end of our driveway. Please read their note below. To the farmers who live here, This letter is coming to you from a Mom of 4. My children are 15, 10, 7, and 5. We drive by your place every now and then and my kids have named your farm “the big barn farm”, since we can see the large dairy at the edge of your property from the road. You may be wondering why I’m telling you this, and I’m about to answer. A little before Thanksgiving we were explaining to my youngest where turkeys come from. This led us into a conversation about where all food comes from. Since then, he’s been obsessed with farming and farmers and wants to grow things. We got him a house plant that he has to keep alive for the whole winter before we let him try and have a garden (which is what he wanted for Christmas by the way). So one day maybe 2 weeks before Christmas we were driving past your place again. I had 3 of my 4 kids with me and the 5-year-old goes, “Thank you big farm for our turkey!”, which we then explained didn’t come from your farm, but things like milk and cheese do. When the conversation ended, I turned my eyes back to the road. It was quiet in the car for maybe 5 seconds, when my 10-year-old said, “We should say thank you though. They didn’t make our turkey but they make a lot of other food.” My other kids quickly agreed and immediately started brainstorming. I sat quietly for a few minutes and absorbed the moment, because they were right, we should say thank you, and it took a 10-year-old to show me that. We decided to be “elves” and bring you a special Christmas treat. However, the elves who can drive were very busy before the holidays and only managed to get away from the workshop once Christmas was over! So our “’elves” have brought you a belated Christmas present with a little something from everyone. The peanut butter M&Ms are from my 10-year-old. They’re his favorite treat, (Don’t ask me why the store had red, white, and blue ones, but my 10-year-old thinks it’s hilarious, so we went for it.) The magnet was my husband’s idea. He had a good laugh when we picked it out. The scratch offs were my 5- and 7-year old’s idea. They get to scratch them off with their grandpa whenever we go to grandpa’s house, so they’re special to them. They occasionally get to pick out their own scratch offs with grandpa at the gas station, and they had a blast picking out these ones. (Seriously, it was a tough decision for them! I was giggling over their attempted strategizing to pick a winner.) My 15-year-old picked out the trufes as they’re her favorite stocking stuffer at Christmas. And last but not least, the ornament is from me. My hope is that each year at Christmas you will hang it on your tree and be reminded of the gratitude this family of 6 has for you and the agriculture industry everywhere. There is no way we could do what you do, and I am so grateful that someone can. I’m sure I can’t even begin to comprehend the sacrice, time, and energy spent trying to make a farm functional, and sitting down right now thinking about it makes my head spin. I can hardly keep my 4 kids and husband in order, how on earth do you manage a whole farm?! Thank you again for everything you do. You are appreciated more than we can say. May the new year be lled with blessings to your family. We wish you good health, a happy home, and many smiles. The Elves
PHOTO SUBMITTED
Sarah Bekkum visits with customers at her producƟon plant near Westby, Wisconsin. Bekkum and her husband, Al, have been making cheese and buƩer for 15 years. tricky in the summer but so far has not had problems. The couple offers a large variety of gift boxes and other buying options on their website. Besides online purchasing, people can also nd Bekkum and the Nordic Creamery products at the Viroqua farmers market on Saturday mornings. They also promote their products by entering into contests when possible. “This year, we entered the World Champion Cheese Contest with our
butter and won a silver medal,” Bekkum said. “It’s really exciting.” Going forward, the couple will try to expand on their varieties and avors. One thing that will not change, however, is their tie to the dairy industry. “I guess it’s kind of in our blood,” Bekkum said. “I grew up on a dairy farm and was always really in to agriculture, and he was the cheesemaker so it was just a good t for us. Now, it’s just what we do.”
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Page 12 • Dairy Star • Saturday, April 9, 2022
Keeping it simple with forage-based diets Kauffman, van Langen share grazing experiences By Danielle Nauman danielle.n@dairystar.com
MARATHON, Wis. – As input costs continue to increase, many dairy farmers are looking at ways to keep those costs down and maintain their prot margins. Increased grazing is one avenue to consider as an alternative route. Two dairy producers shared their experiences in managing their herds while utilizing diets high in forages at the Heart of Wisconsin Winter Grazing Conference March 30 in Marathon. Ron van Langen milks 140 cows with robots on his Edgar farm where he feeds a silagebased diet during the winter with some additional corn and soybean supplements. “In the summer, we are grazing. … Every 12 hours they get a fresh piece of paddock,” van Langen said. “In the evenings, they go to the west of the barn, and in the mornings, they go to the east of the barn. They have to come into the barn to go to the other paddocks.” In the summer, cows are fed green chop in the barn with
no silage. “The green chopping is the most efcient way of feeding the cows,” van Langen said. “Feeding it green has a 25% higher feed value and 25% more dry matter because the drying and fermentation takes a lot of feed value and dry matter. Why would you put it all in bales and store it in bunkers and then feed it to the cows? Of course grazing is more efcient, but this way I can steer the cows with it a bit.” Feed analyses of van Langen’s green chop has been between 16% to 24% protein, while his silage tends to be between 12% to 20%. “You can see you lose a lot of feed value from the drying and fermentation,” van Langen said. Economically, relying on forages makes sense to van Langen too. He estimates this year it will cost him approximately $525 to grow 1 acre of corn, while he estimates grazing will cost about $122 per acre. Incorporating the practice of green chopping brings the cost to $322 per acre, he said. Feeding the green chop in the barn during the grazing
DANIELLE NAUMAN/DAIRY STAR
Ron van Langen tells how he grazes his 140-cow herd on his roboƟc dairy farm during the Heart of Wisconsin Winter Grazing Conference March 30 in Marathon, Wisconsin. season is how van Langen said he facilitates the movement of the cows. “The cows really like it; they come running back to the barn for the green chop,” van
Langen said. “Then, they have to be milked before they can go out to the pasture on the other side of the barn. For me, it was the only way to get them back to the barn.”
Van Langen said relying on a high-forage diet to feed his dairy herd requires him to have good grasses. Each year, he spreads 5 to 10 pounds of seed, typically a perennial ryegrass, in the pastures. “When you are doing all grass, you don’t need all the planting and tillage equipment,” van Langen said. Jennifer Kauffman is a rst-generation dairy farmer in Stratford who milks about 60 Jersey and Jersey crossbred cows and uses intensive rotational grazing. She operates her dairy primarily by herself. The cows are housed in a pack barn and milked in a single-8 parlor. During the grazing season, the cows are rotated through a series of paddocks, moving to a new paddock daily. The cows are supplemented with a grain and mineral mix in the barn. Kauffman worked with grazing specialists to construct a lane for the cows to utilize for traveling between the various paddocks and the barn. Kauffman said little to no maintenance of the lanes has been done in the 10 years since they were established. “My goal is to make everything as simple and efcient as possible,” Kauffman said. “All Turn to GRAZING | Page 13
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Dairy Star • Saturday, April 9, 2022 • Page 13
Con�nued from GRAZING | Page 12 of my land is in pasture. We have some rst crop hay made off the pastures each year, and then, I purchase the rest of the hay needed. I buy enough corn silage off the eld from a neighboring farmer to put up a 10-by-250-foot bag, which is enough to cover my needs throughout the winter.” Like the lane going to the pasture, Kauffman said the pastures are low maintenance as well. She said no additional fertilizer is applied beyond manure, and she has not done any interseeding since the pastures were seeded in. Kauffman has experienced few health issues with the cows with her management system. “I have almost no milk fever, which Jerseys are sometimes known DANIELLE NAUMAN/DAIRY STAR for,” Kauffman said. “I Jennifer Kauffman explains how she operates her typically don’t see any 60-cow dairy farm as simply and efficiently as posfoot problems either. sible using rota�onal grazing, during the Heart of Overall, the cows are just Wisconsin Winter Grazing Conference March 30 in very healthy.” Marathon, Wisconsin. The cows are not pushed for volume of milk; rather, Kauffman said she relies on the high component milk Jerseys are of equipment or the extra labor required known for producing. to crop and to perform the necessary “I manage the pasture, and I man- equipment maintenance. It works well age the cows,” Kauffman said. “By for me and allows me to run the farm grazing, I don’t need an extensive line pretty much on my own.”
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Matt and Steve (not pictured) Achenbach Eastman, Wisconsin Crawford County 250 cows
Dairyy Star • Saturday, April 9, 2022 • Page 15
What do you consider when contracting milk?
Charlie Jones Richeld, Wisconsin Washington County 150 cows
Describe your milk contract. I’ve never contracted more than 50% of my milk at a time. I am in charge of watching it. When did you begin contracting milk? We have contracted for many years when it was protable to do so, and we are just about to get back into it now because of the high price of milk. It is a delicate situation right now with input costs so high, and we just do not know where it is going to settle out. I rst started contracting a long time ago when I was at Southwest Wisconsin Technical College. The instructors worked with us on how to contract. I have probably contracted a total of 25% of my milk. What tools do you use or have used? I have been in the Dairy Margin Coverage program since its inception. Typically, anything the government offers is a no-brainer to be in. I rst got in it because they offered it. There have been years I had to pay the premium out of pocket, but I’m way ahead of that now. I might do some puts too because that will help to cover my bottom price. What do you consider when contracting milk? I consider the cost of production and if it is within a comfortable prot margin. What have been the greatest challenges you have had to work through? Making the decision to contract is the biggest challenge. The DMC is a no brainer, and there is no challenge in that decision. But with puts, there is more to consider. Under the current market conditions, what has been the most important reason to contract milk? The high price of milk today is a main reason to contract. Tell us about your farm. I have been farming since I got out of high school so it’s been a long time. Now my son, Matt, is here to take over. We milk Holstein cows and raise our replacements and some steers. We crop roughly 600 acres owned and rented.
Describe your milk contract. We have 20% contracted with our milk cooperative through the end of the year. We also do quite a bit of insurance with Dairy Revenue Protection, with the rst half of this year fully insured and the third and fourth quarters partially insured. I work closely with an advisor because I don’t have the time nor the knowledge to keep up with market trends and all the different contracting possibilities. When did you begin contracting milk? I had tried using DRP on my own in 2018 but admittedly didn’t know what I was doing; it was a disaster. When the economy into a tailspin with COVID-19, I knew I had to do something to protect myself so that’s when I hired a marketing advisor and started a milk marketing plan. What tools do you use or have you used? I have used quite a bit of DRP in the last few years which hasn’t paid out much but has offered a nice oor. I’ve had a handful of puts in the past. This is the rst year I’ve forward contracted through my dairy co-op. So far, it’s been mostly a wash, but it gives me peace of mind knowing I have at least some protection at a fairly nominal cost.
Matt Redetzke Stratford, Wisconsin Marathon County 240 cows Describe your milk contract. We have 50% to 100% of this year’s milk contracted through either forward contract or sold positions in futures. We stick to full size 200,000-pound Class III contracts with forward contracts because you can give an ask price and wait for it to ll. We also have Dairy Margin Coverage at the $9.50 level. When did you begin contracting milk? We started shipping milk in May 2015 and started contract-
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What do you consider when contracting milk? My main objective is to avoid the lowest of low prices. I don’t much care if I miss out on a little bit of the topside if I can avoid a majority of the downside. The old saying goes, “You never go broke making a prot.” Even if that prot is somewhat eroded by marketing costs. What have been the greatest challenges you have had to work through? Not having a clue in the world what I was doing when it came to milk marketing. I always had the mindset that I could outwork my problems. Unfortunately, I learned the hard way that isn’t exactly true. It’s a little ridiculous that you should have to go through all this rigmarole just to squeeze out a prot, but that’s the way the industry is, so you either have to embrace it or struggle. Under the current market conditions, what has been the most important reason to contract milk? To make sure I can sleep at night knowing I’m not going to lose the family farm because of market conditions outside of my control. Tell us about your farm. I am the sixth generation to run this farm. I farm with my wife, Kristin, and my mother, Michelle, along with our full-time employee, Dakota. We also have 4-5 part-time milkers who do the night milking. We don’t have any kids, but we do have a dog, Rosie, and two fat house cats, Link and Patty. ing in January 2016. We knew we wanted to expand, and it was difcult to get the bank to bite on some new farmers wanting to expand. This was a way to show set margins. What tools do you use or have used? We have used DMC, Dairy Revenue Protection, put options, put spreads, forward contracts and futures to cover milk. DMC is cheap insurance, and we have had that starting in 2019. Each one has their place and cost. Turn to OUR SIDE | Page 16
Page 16 • Dairy Star • Saturday, April 9, 2022
ConƟnued from OUR SIDE | Page 15
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What do you consider when contracting milk? The thing most considered when contracting or hedging is managing the risk and locking in some prot. When we set a sell price on milk, we are usually also covering other input costs various ways, such as soybean meal, canola and fuel. What have been the greatest challenges you have had to work through? The greatest challenge of contracting is that it is literally a 50/50 shot. It is a gamble if you do, and a gamble if you don’t. You have to be condent in your projections and your cost of operation. If you can guarantee some prot, lock it in, but don’t beat yourself up over potential money left on the table. Under the current market conditions, what has been the most important reason to contract milk? Under current market conditions, we are seeing the highest-ever Class III milk futures being traded, and that is exciting. Inputs are also high if not covered, but overall there is prot to be made. Tell us about your farm. My brother, Sam, and I started buying heifer calves in 2013 and raised them to start milking where we grew up on our family farm, forming Redetzkes’ No Joke Dairy LLC. We have continued expanding while focusing on cow comfort and genetics instead of a lot of equipment. We have some great custom operators that get our eldwork done and allow us to focus on the cows. We have what seems like huge dreams now, but where we are now also seemed like huge dreams in 2015.
Neal Burken Galesville, Wisconsin Trempealeau County 450 cows
and things of that nature. What have been the greatest challenges you have had to work through? Understanding that when you lose money on a contract but are still protable, it makes good business.
Describe your milk contract. I am in charge of watching markets. I contract anywhere from zero to 60% of our milk. I do forward contracting through the creamery.
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When did you begin contracting milk? I have contracted off and on for 15 years to remain protable.
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What tools do you use or have used? I do direct milk contracts and Dairy Margin Coverage. I feel DMC is a low-cost advantage above catastrophic pricing. What do you consider when contracting milk? I nd a price that I feel is above breakeven for our operation. I watch above break-even, and I try to understand outlying things such as milk production reports, feed costs
Under the current market conditions, what has been the most important reason to contract milk? These are never before seen prices. Take advantage of high prices. I locked in milk last week for $24.05 for the next three months. I don’t think I’ve ever sold milk for $24. Tell us about your farm. We milk 450 Holsteins and Jerseys in a double-8 herringbone parlor three times a day. We crop about 1,000 acres. I have been farming for 19 years. We have all youngstock on the farm except for 150 calves that are off-site.
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Page 18 • Dairy Star • Saturday, April 9, 2022
Breeding Prole
Bredl-Lueck breeds for well-balanced cows Martine Bredl-Lueck of Harmony Ho Dairy Stratford, Wisconsin Marathon County 600 cows Describe your facilities and list your breeding management team. We milk 500 registered Holsteins which are housed in a 4-row freestall barn with sand bedding. They are milked in a newly installed double-12 parallel parlor, updating our original parlor from 1997. The breeding management team consists of myself (Martine), Genex technician Jamie Weisenberger and Jill Colloton, our reproductive veterinarian, who provides us with ultrasound pregnancy detection biweekly.
breed). Heat detection is done with timed articial insemination or pedometers. Any cows that show heat after rst breeding are bred; all others will be presynchronized with GnRH as we do pregnancy checks every other week. Ultrasound is utilized for pregnancy detection, calf sexing, identifying twins or other abnormalities. The voluntary waiting period is 75 DIM. All cows are bred rst service with sexed semen, rst lactation will be bred with sexed semen on second service and all other cows second service are bred using conventional or beef semen at my discretion.
What is your current pregnancy rate? Our pregnancy rate is 32%.
Describe your breeding philosophy. Our breeding goals are to breed well-balanced cows with well-attached udders and correct feet and legs that will produce milk without any healthy issues.
What is your reproduction program? Do you use a synchronization program? How do you get animals pregnant? All cows enroll in a presynch program at 36 days in milk. We ultrasound before breeding to ensure proper stage of cycle at which time they are enrolled in an Ovsynch program (day 1 GnRH; day 7 Lutalyse; day 8 Lutalyse; day 9 GnRH; day 10
What guidelines do you follow to reach the goals for your breeding program? It is an interesting time in bull selection. The genetic level available in all young bulls is so extreme that you can select any bull in a company’s line up and still make genetic gains in your own herd. I try to select bulls that meet my criteria and are within a reasonable price range.
DANIELLE NAUMAN/DAIRY STAR
MarƟne Bredel-Lueck milks 600 cows with her family on their Harmony-Ho Dairy in Straƞord, Wisconsin. The family has a 32% pregnancy rate. What are the top traits you look for in breeding your dairy herd, and how has this changed since you started farming? The goals have remained the same throughout time. The goal has always been
to breed a well-balanced cow that can produce milk efciently. The major difference has happened with the onset of genomics and the information this has provided us. I like to focus on several key areas to create
my ideal cow: GPTI and Net Merit both as high as I can nd within a reasonable price range, PTAT greater than 1.5, Pounds
Turn to BREEDING | Page 20
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Dairy Star • Saturday, April 9, 2022 • Page 19
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Page 20 • Dairy Star • Saturday, April 9, 2022
ConƟnued from BREEDING | Page 18 of Fat and Protein, DPR and Legs Side View (as an industry, legs have become extremely posty, and I am hoping to correct this). Sire stack is also important as many bulls are related. I am trying hard to minimize inbreeding as much as possible. Of all bulls we use, 90% are genomic youngsires with a small handful being proven bulls or beef. What are certain traits you try to avoid? No specic traits are avoided; all traits are evaluated at the time of bull selection and bulls are eliminated from the list based on the above criteria. Describe the ideal cow for your herd. My cows must be functional, productive, healthy and eye appealing. I prefer a cow who is angular, silky-hided, with correct feet and legs, high and wide rear udder, snug fore udder, correct teat placement, wide rump, sweeping ribs and moderate stature. I enjoy watching the 2-year-olds calve and mature to see the results of our bull selection in milking form. What role does genetics have in reaching the goals of your farm? Part of our farms business plan has always been to sell high-quality dairy replacements. We have always been able to generate a surplus of females. The genetics side of the business is important because we can utilize all the tools to breed high-quality cattle with
great genetic potentional.
What percentage of your herd is bred to sexed, conventional and beef semen? Most of the milking herd is bred to sexed semen on the rst service, rst lactation will be bred with sexed semen on second service, and all other cows will be bred with either conventional or beef semen. All mating decisions are done by myself. I utilize a sire mating program which aligns specic bulls to specic cows based on a few parameters (i.e. herd genetic goals and percent inbreeding). We do dabble with embryo transfer work if we have an animal that merits the expense. Our heifers have been utilized as recipients for other dairies who do a lot of in vitro fertilization and embryo transfer work which has been a nice addition to our program. What is the greatest lesson you have learned through your breeding program? To decide what is important to you, set goals, follow a plan, be patient, and have skilled and knowledgeable people on your team to help you make the best decisions for your farm. What is the age of your heifers at rst service? Heifers enter the breeding group at 13 months of age with a target breeding by 14 months and calving at 22.523 months of age. How does your heifer inventory affect your breeding program? We try to generate
DANIELLE NAUMAN/DAIRY STAR
Close-up cows wait for their calves to arrive in the maternity pen at Harmony-Ho Dairy near Straƞord, Wisconsin. a consistent heifer inventory throughout the year, but by nature we have ebbs and ows in the inventory. Theoretically, the heifer population is genetically superior to the mature cow population, so we have always bred the best bulls to the heifers. We also try to generate the largest percentage of heifer calves from the heifer population. The greatest herd inventory controls happen with the mature cows not the heifers.
Tell us about your farm. Harmony-Ho Holsteins was established near Stratford Wisconsin, the heart of Marathon County, in 1989 by fourth-generation dairy producers Ralph and Sharon Bredl and daughter Martine Bredl-Lueck. Today, HarmonyHo Holsteins is home to 600 high genetic merit registered Holsteins whose milk is processed into cheese at the family-owned Harmony Specialty Dairy Foods located in Athens, Wisconsin. Duties on the farm
have shifted as Ralph and Sharon approached the retirement years allowing Martine to move into a roll of more ownership along with daily responsibilities to keep the farm plugging along. The farm employs 10 key full-time employees with four part-time employees, two of which are local high school students.
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Equipment and pictures added daily • Go to www.mmcjd.com DISKS Summers DIAMOND DISK, 1996, 28’, 3-Section Folding, #532112 ..........................$13,000 JD 637, 2006, 29’, 3-Section Folding, #532550 ..........................................................$15,500 JD 650, 1997, 32’, 3-Section Folding, #185256 ..........................................................$18,000 Krause 8200-28W, 2010, 28 ft, 3-Section Folding, #275204....................................$22,900 JD 637, 2004, 23’, 3-Section Folding, #532542 .........................................................$23,500 JD 637, 2010, 37’, 3-Section Folding, #191801 .........................................................$25,900 JD 637, 2011, 35’, 3-Section Folding, #532530 ..........................................................$26,000 Case IH RMX340, 2009, 35’, 3-Section Folding, #181151..........................................$29,400 JD 637, 2011, 42’ 5-Section Folding, #523980 ..........................................................$29,500 Landoll 6230-26, 2012, 26’, 3-Section Folding, #532374 .........................................$32,500 JD 2680H, 2021, 10’, Rigid, #532352 .........................................................................$39,900 JD 2625, 2013, 33’, 3-Section Folding, #275921 ........................................................$39,900 Wishek 862nt, 2014, 26’, #276355 ...........................................................................$39,900 JD 2625, 2014, 40’, 5-Section Folding, #532507 ........................................................$44,000 JD 2623, 2012, 4’, 5-Section Folding, #523876 ..........................................................$49,900 Degelman PRO-TILL 40, 2016, #191161 .................................................................$95,995 FIELD CULTIVATORS JD 980, 1998, 36’, 3-Section Folding, #532504 ..........................................................$11,500 Wil-Rich Quad 5, 47’, 5-Section Folding, #532076....................................................$11,500 Case IH 4300, 2001, 38’, 3-Section Folding, #186653 ...............................................$11,995 Wil-Rich Excel 42’, 1999, 42’, #276243 .....................................................................$14,900 JD 2200, 2002, 34’, 3-Section Folding, #185898 ........................................................$19,000 Case IH TIGERMATE II, 2003, 50.5’, 5-Section Folding, #186586 ..............................$19,000 Case IH TIGERMATE II, 60’, 5-Section Folding, #532083...........................................$21,900 Case IH TM14, 2005, 50.5’, 5-Section Folding, #187546 ...........................................$26,900 Wil-Rich QUAD 5, 2012, 36’, 3-Section Folding, #531719 .........................................$33,900 JD 2210, 2004, 35’, 3-Section Folding, #532437 ........................................................$34,900 JD 2210, 2008, 42’, 5-Section Folding, #531703 ........................................................$39,900 JD 2210, 2014, 38’, 3-Section Folding, #532138 ........................................................$43,900 JD 2230, 2018, 60.5 ft, 5-Section Folding, #532409 ................................................$144,900 HAY MERGERS Kuhn 1300, 2021, #524031 ....................................................................................$135,000 MOWER CONDITIONERS KUHN FC4000RG, 2012, #273847............................................................................$12,900 NH 1432, 2007, #531654 ..........................................................................................$14,000 JD 535, 2006, #531226 .............................................................................................$14,900 JD 946, 2001, #531949 .............................................................................................$17,500 CASE IH DCX131, 2008, #275006.............................................................................$17,900 NH 512, 2012, #272184 ............................................................................................$17,900 NH H7230, 2015, #176984......................................................................................$22,400 JD 946, 2016, #532531 .............................................................................................$24,999 JD 956, 2016, #177925 .............................................................................................$28,900 JD 956, 2015, #180948 .............................................................................................$35,900 JD C400, 2021, #531334 ...........................................................................................$41,500
LARGE SQUARE BALERS KRONE BP890, 2008, 38000 Bales, #185784 ...........................................................$41,900 NH BB940PT, 45000 Bales, #189397......................................................................$39,000 NH 330, 2013, 18741 Bales, #524006......................................................................$64,900 ROUND BALERS KRONE BP890, 2008, 38000 Bales., #185784 ..........................................................$41,900 JD 566, 1998, Reg. PU, 540 PTO, 5’ Bale, 14000 Bales, #181621..................................$9,400 JD 567, 2001, Mega Tooth PU, Twine Wr., 540 PTO, 5’ Bale, 15000 Bales, #191170 ......$9,500 JD 435, 1991, Reg. PU, Twine & Surface Wr., 1000 PTO, 4’ Bale, #532055 ....................$9,950 JD 466, 1997, Reg. PU, Twine Wr., 540 PTO, 4’ Bale, 20000 Bales, #531378..................$9,950 JD 567, 2002, Mega Tooth PU, Twine Wr., 540 PTO, 5’ Bale, 8486 Bales, #189795 ......$10,250 JD 568, 2009, Mega Tooth PU, Surface Wr., 540 PTO, 5’ Bale, 21016 Bales, #276166..$10,900 NH BR780, 2003, Mega Wide PU, Twine & Surface Wr., 540 PTO, 5’ Bale, 5979 Bales, #189190 ..................................................................................................$13,500 JD 566, 2000, Mega Tooth PU, Twine& Surface Wr. 540 PTO, 5’ Bale, 9000 Bales, #185847 ..................................................................................................$14,900 NH BR7060, 2012, Mega Wide PU, Twine Wr., 540 PTO, 4’ Bale, #191972..................$15,500 JD 468, 2007, Mega Wide PU, Twine Wr., 1000 PTO, 4’ Bale, 14630 Bales, #532080 ...$16,900 NH BR7090, 2008, Reg. PU, Twine Wr., 540 PTO, 5’ Bale, 4500 Bales, #187234 .........$17,500 JD 568, 2010, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, 22500 Bales, #185782 ................................................................................................$19,950 JD 568, 2010, Mega Wide PU, Twin & Surface Wr., 540 PTO, 5’ Bale, 17000 Bales, #191921 ................................................................................................$20,500 JD 459, 2015, Mega Wide PU, Twine Wr., 1000 PTO, 4’ Bale, 12000 Bales, #185719 ...$20,900 JD 568, 2011, Mega Wide PU, Twine & Surface Wr., 540 PTO, 5’ Bale, 17869 Bales, #273365 ................................................................................................$20,900 JD 568, 2012, Mega Wide PU, Surface Wr., 1000 PTO, 5’ Bale, 16000 Bales, #190535 $21,500 NH Rollbelt 460, 2016, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 4’ Bale, 12800 Bales, #185645 ....................................................................................$23,900 JD 568, 2011, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, 12814 Bales, #532159 ................................................................................................$24,500 JD 569 Silage Special, 2016, Mega Wide PU, Twine & Surface Wr., 540 PTO, 5’ Bale, 13738 Bales, #189642 .....................................................................$24,500 JD 568, 2012, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, 11000 Bales, #532300 ................................................................................................$25,500 JD 569, 2014, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, 15560 Bales, #179194 ................................................................................................$25,900 JD 569, 2014, Mega Wide PU, Surface Wr., 1000 PTO, 5’ Bale, 16639 Bales, #275377 $25,900 JD 568, 2011, Mega Wide PU, Surface Wr., 1000 PTO, 5’ Bale, 6804 Bales, #531240 ..$27,900 JD 450E, 2021, Reg. PU, Twine & Surface Wr., 540 PTO, 4’ Bale, 1600 Bales, #190086$27,900 JD 568, 2008, Mega Wide PU, Twine & Surface Wr., 540 PTO, 5’ Bale, 11500 Bales, #274734 ................................................................................................$27,900 JD 854 Silage Special, 2011, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 4’ Bale, Precut Knives, 10500 Bales, #191935 .............................................................$28,000
JD 568, 2012, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, 9000 Bales, #275245 ..................................................................................................$29,900 JD 459 Silage Special, 2014, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 4’ Bale, 5775 Bales, #531345 .....................................................................$30,500 JD 569 Premium, 2016, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, 11000 Bales, #531225 ....................................................................................$30,900 Claas 480RC, 2017, Mega Wide PU, Surface Wra, 540 PTO, 4’ Bale, Precut Knives, 5165 Bales, #179187 ...........................................................................$31,500 JD 569, 2014, Mega Wide PU, Twine & Surface Wr., 540 PTO, 5’ Bale, 10866 Bales, #185783 ................................................................................................$31,900 JD 569, 2014, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, 12950 Bales, #274282 ................................................................................................$31,900 JD 459 Silage Special, 2017, Mega Wide PU, Twine & Surface Wr., 540 PTO, 4’ Bale, 5355 Bales, #532355 ......................................................................................$34,500 JD 569, 2015, Mega Wide PU, Surface Wr., 1000 PTO, 5’ Bale, 8000 Bales, #275564 ..$34,775 JD 459 Silage Special, 2016, Mega Wide PU, Twine & Surface Wr., 540 PTO, 4’ Bale, 4700 Bales, #531823 ......................................................................................$35,500 JD 460M, 2018, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 4’ Bale, 9694 Bales, #185644 ..................................................................................................$35,900 JD 569, 2017, Mega Wide PU, Surface Wr., 1000 PTO, 5’ Bale, 7400 Bales, #531256 ..$36,500 JD 560M, 2019, Mega Wide PU, Surface Wr., 1000 PTO, 5’ Bale, 12500 Bales, #191873 ................................................................................................$36,900 JD 569, 2014, Mega Wide PU, Surface Wr., 1000 PTO, 5’ Bale, 7500 Bales, #275820 ..$37,900 JD 569, 2015, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, 5720 Bales, #531335 ..................................................................................................$40,000 JD 460M, 2018, Mega Wide PU, Surface Wr., 1000 PTO, 4’ Bale, 7000 Bales, #187682$40,000 JD 560M, 2018, Mega Wide PU, Surface Wr., 1000 PTO, 5’ Bale, 7600 Bales, #181057$41,500 Krone Comprima V180XC T, 2016, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 4’ Bale, Precut Knives, 7450 Bales, #182694...............................................$41,900 JD 560M, 2018, Mega Wide PU, Surface Wr., 1000 PTO, 5’ Bale, 4000 Bales, #531241$45,900 NH Rollbelt 460, 2020, Mega Wide PU, Surface Wr., 1000 PTO, 4’ Bale, 173 Bales, #531262 ....................................................................................................$46,000 JD 560M, 2019, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, 3576 Bales, #531213 ..................................................................................................$46,900 JD 450M, 2018, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 4’ Bale, Precut Knives, 5200 Bales, #191843 ...........................................................................$47,000 JD 560M, 2019, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, 5430 Bales, #276358 ..................................................................................................$47,900 JD 450M, 2019, Mega Wide PU, Surface Wr., 540 PTO, 4’ Bale, Precut Knives, 1000 Bales, #531693 ..................................................................................................$48,500 JD 560M, 2021, Mega Wide PU, Surface Wr., 1000 PTO, 5’ Bale, 5900 Bales, #531233$49,500 JD 560M, 2019, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, 4174 Bales, #275819 ..................................................................................................$49,900 JD460M, 2020, Mega Wide PU, Twine & Surface Wr., 1000 PTO, 5’ Bale, Precut Knives, 3277 Bales, #275937 ...........................................................................$59,900
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Page 22 • Dairy Star • Saturday, April 9, 2022
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DeLaval Dairy Service Kaukauna, WI 866-335-2825 Joe’s Refrigeration Inc. Withee, WI 715-229-2321 Mlsna Dairy Supply Inc. Cashton, WI 608-654-5106 Professional Dairy Services Arlington, WI 608-635-0267 Redeker Dairy Equipment Brandon, WI 920-346-5579 The Scharine Group Inc. Whitewater, WI 800 472-2880 Mt Horeb, WI 800-872-3470
MINNESOTA & SOUTH DAKOTA Advanced Dairy of Mora Mora, MN 320-679-1029 Farm Systems Melrose, MN 320-256-3276 Brookings, SD 800-636-5581 S&S Dairy System LLC St. Charles, MN 507-932-4288 Professional Dairy Systems Wadena, MN 218-632-5416
is a registered trademark of Tetra Laval Holdings & Finance S.A. and “DeLaval” is a registered trade/servicemark of DeLaval Holding AB © 2022 DeLaval Inc. DeLaval, 11100 North Congress Avenue, Kansas City, Missouri 64153-1296. All facts and figures are the result of data collected on test farms. Results may vary and are not guaranteed. Nothing in this document shall constitute a warranty or guaranty of performance. www.delaval.com
Hooray for farm cats
I love cats. My favorite animal second only to cows, I’ve known hundreds of cats in my lifetime. Growing up, our farm was home to countless cats of every color and personality. The feline was a big part of my childhood, and most of our cats offered as much unconditional love as any dog. There was a time when I thought that playing with cats was actually one of my jobs on the farm. When I was too young to pick rocks with the rest of the family, my dad gave me kittens to play with in the truck that he parked at the edge of the eld. When I was little, I also had picnics with the kittens on our front lawn, wrapping them in diapers I By Stacey Smart made out of paper towels. Staff Writer Farm cats do not always get enough credit, but I feel they are an important xture on any dairy. They work behind the scenes, keeping those pesky rodent and bird populations in check. They drink up extra milk so it does not go to waste. They eat the leftover turkey from Thanksgiving, cleaning up every last bone. Cats know how to cheer a person up with their entertaining antics. And, what could possibly be cuter than a kitten? Our cats lived all over the farm – in the tiestall barn, the pig barn, the machine shed, the granary and the old milkhouse. At one point, my mom fed cats in ve different places. She sometimes pretended to be annoyed, but she really had a soft spot in her heart for these furry felines. We had the great mousers who could live independently to the mediocre hunters to those cats who said they’d take their nine lives with a big helping of table scraps on the side. Oh, and please don’t forget a serving of warm milk. Cats on the farm have a way of multiplying faster than rabbits. There were times we had up to 30 cats roaming the farm. There always seemed to be a cat that was pregnant, and we also welcomed a lot of strays. Some found our farm on their own; others were dropped off when no one was looking. When a bundle of black and white came bounding across the eld behind our house one afternoon, my mom told us to get inside because she thought it was a skunk. However, it was a cat we eventually named Barbara who is remembered as being one of our best hunters. This long-haired beauty would line up rat heads outside the barn door to earn my dad’s approval. Ginger was another top-notch hunter. She and Barbara had more offspring than we could count but both could have won mother of the year awards for their strong maternal instincts. Mr. Cuddles was a big, black tomcat that was allowed to come into the house to play and take naps with me on my bed. Thomas – a stunning white and orange cat – was given to us by our priest after someone dropped him off on the church doorstep. He was a big ball of friendliness that easily stole our hearts. Another favorite cat was Stacey. Yes, I had to name one after myself. She was a beautiful Calico with a charming personality to match. She unfortunately met her fate in the barn cleaner one dreadfully sad day. Then there was Janet, a three-and-a-half-legged cat who survived being hit by a car. She hobbled around the farm but did not let the loss of part of one limb slow her down much. The cats’ favorite holiday was Christmas. We always had a tree in the barn but soon realized ornaments had no place on a tree cats could climb in. The cats thought the little red balls hanging from the branches were toys put there just for them. Each morning, we would nd ornaments all over the oor or in the gutter. Over the years, I have loved and lost many a farm cat. But, they all live on in my memories, and I’m reminded of all the great times we had together when I walk in a barn to do a story interview and nd a cat, or many cats, waiting to greet me. I nd that most farm cats are friendlier than the average house cat. They love to be pet by anyone and do not disappear when a stranger rings the barn doorbell. They say that dogs come when they are called, but cats take a message and get back to you. I’ve known this to be true, but I thought no less of the cat who preferred to do things on her own timetable. Although sometimes viewed as unimportant farm creatures, cats often provide a lot of joy and happiness to the farms they inhabit. If you’re a cat lover like myself, I’m sure you can relate.
Dairy Star • Saturday, April 9, 2022 • Page 23
Finding their t
Farm ownership the answer for Websters By Stacey Smart
stacey.s@dairystar.com
GREENLEAF, Wis. – After renting a farm site for a little more than four years, Austin and Ellie Webster became owners last fall. The young couple worked their way through a re, rebuilding, moving cows back and forth, making updates and working for other farmers to get to where they are today. The Websters milk between around 300 cows at Way-Mor Dairy near Greenleaf and share the farm with their four children – Sean, 9, Meridith, 7, Heidi, 4, and Veronica, 3. Farming a mile down the road from Ellie’s parents who milk 1,300 cows, the Websters like their independence but appreciate having family support nearby. “We worked on and off for my parents for several years, but we really wanted to nd a farm to call our own,” Ellie said. On June 1, 2017, the Websters began renting their farm from Ellie’s parents. Making a living on her mom’s childhood farm, Ellie is the fourth generation to continue at the farm in Greeleaf which was established in the early 1900s. The Websters purchased the farm last Septem-
ber on a land contract, which included the buildings and 82 acres. They also bought a tractor and mixer and are now able to feed cows themselves instead of having feed delivered. “When starting from scratch like we did, I recommend focusing on cows rst,” Ellie said. “That strategy worked well for us.” Austin agreed. “We farmed for four years with no tractor,” he said. “Not a lot of people can do that, but it’s all about having a network and connections. We’re now working on building equity. That’s how we try to approach our nancial goals – by earning a return on investment and building equity.” Austin, a Kentucky native, does not come from a farm but worked on a neighbor’s dairy while growing up. He came to Wisconsin to attend Lakeshore Technical College for dairy herd management, and it was there he became friends with Ellie’s cousin who would later introduce him to his future wife. After graduation, Austin became a herdsman on a 1,200-cow dairy. Ellie went to the University of Wisconsin-Madison Farm and Industry Short Course, and she and Austin married in 2011. In
STACEY SMART/DAIRY STAR
AusƟn and Ellie Webster and their children – (front) Heidi; (back, from leŌ) Meridith, Veronica and Sean – milk 300 cows near Greenleaf, Wisconsin. The Websters bought the farm from Ellie’s parents last September on a land contract aŌer renƟng since June 2017. addition to working on her parents’ farm, Austin also did custom eld work as well as maintenance on another dairy. “Austin has a lot of experience and can x a lot of things, which helps save money,” Ellie said. The Websters spent their rst month on the farm buying cows and got up to 200 milking.
They also bought two skid loaders. It was a busy time as their third child also arrived that June. But they had no youngstock to worry about as calves go to a custom calf ranch down the road and at 5 months of age are sent to Kansas until they return as springing heifers. “We’ve had no youngstock here ever,” Austin said. “When
the calves come back from Kansas, they look amazing. I wouldn’t change that.” The Websters were making good headway on their farm, and then in November 2018, a re put a screeching halt to their progress and pushed these dairy Turn to WEBSTERS | Page 25
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Dairy Star • Saturday, April 9, 2022 • Page 25
ConƟnued from WEBSTERS| Page 23 producers a few steps backward. They lost their milking parlor, holding area and part of the attached barn – including 60 stalls, a calving area and warming room. The cause of the re was electrical. “Thankfully, we didn’t lose many cows,” Ellie said. A dairy 15 minutes away in Brillion had stopped milking and became the temporary home for the Websters’ herd for the next nine months. “The re happened at 1 p.m., and we had the cows moved, fed and milked by 7 p.m.,” Ellie said. “We received so much help from our family and the community. It was amazing.” The double-10 herringbone parlor was located in the farm’s old stanchion barn. It was the oldest parlor in Brown County, according to Austin. “A lot of things go through your head when something like this happens,” he said. “We didn’t own the farm, and the milk price was bad. But we decided to rebuild here with the intent we would eventually buy the place.” Ellie’s parents built the new parlor and holding area with their insurance money. Austin served as the general manager on the project which helped keep costs down. Ellie said the new space was built according to their specications while keeping the project as economical as possible. “We were only 1.5 years in when we incurred such a tragedy,” she said. “We did a lot of work here before that to bring the farm up to date, such as adding better lighting and better ventilation and updating the calving area.” The new building was completed in ve months, and on Sept. 1, 2019, the Websters were milking in their new Boumatic double-10 parallel rapid release parlor. The Websters prefer this style over what they had previously and said every-
STACEY SMART/DAIRY STAR
The Websters built this BoumaƟc double-10 parallel rapid release parlor in 2019 on their farm near Greenleaf, Wisconsin. The parlor is expandable to a double-20 to meet future growth if the Websters desire. thing stays cleaner and nicer in their basement-style parlor. They like the parlor’s high ceilings, and according to Austin, the cows relaxed into the space once they returned home. “Cows went through a lot of stress from the time of the re until they returned home,” Austin said. “For example, we bed with sand, but they were on sawdust and mattresses in Brillion which is something they weren’t used to. Cows went back up 20 pounds of milk per animal when we moved them back home.” The herd is mainly Holstein, but about 15% are Jersey along with a few Brown Swiss and Milking Shorthorn. Cows are milked twice a day. “We have pretty good components which is important because we ship our milk to Arla, a small cheese plant,” Ellie said.
The Websters built with expansion in mind and are trying to increase cow numbers as the milk plant allows. The parlor is expandable to a double-20 to accommodate growth. “We can get cows through the parlor pretty fast and have capacity to t 500 cows twice a day,” Ellie said. “We have a lot better ventilation and heat in the new parlor as well. It never freezes up. I wish we had in-oor heat in the return lane though because that does freeze on cold days.” The Websters will soon be putting in a new automatic takeoff system that will record weights and more. “We have a basic takeoff system right now because we didn’t need the fanciest gadgets at the time we built the parlor,” Ellie said.
The farm’s three barns can house up to 650 cows, and all barns are connected via a walkway. The Websters are working on updating building exteriors – painting the barns green to match the parlor and also adding curtains. Since the re, the Websters created a new calving area in the part of the barn that burned, transitioning a section into a maternity area which is close to the parlor. With 55 acres of crop land to their name, the Websters buy feed and do not farm any acres. Ellie said there are a lot of big farms in the area, so land is limited. “We’re lucky we can buy feed from my parents,” she said. “There’s no feed storage here currently so the next step is to build a feed pad, and then maybe we could buy crops off the eld. It would give us more exibility and allow us to buy feed from other farms too.” Austin and Ellie like being able to call the shots and are happy to be farming on their own terms. “We didn’t want to wait until we were 50 years old to farm on our own,” Austin said. “We wanted to have our own farm and be in control, and we’re happy with how it’s turned out.” Ellie agreed. “Our personal life is better this way,” she said. “We all get along, and there’s a good relationship between our two farms.” The Websters are making steppingstones of improvement as they grow better and bigger and continue to modernize. This June will mark the ve-year anniversary of when they began farming solo. As they continue to grow to the farm’s capacity, Austin and Ellie are putting their own stamp on Way-Mor Dairy and creating a special place to raise their family. “We’re always thinking about what we could improve,” Ellie said.
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Page 26 • Dairy Star • Saturday, April 9, 2022
Bidding farewell to a career of hauling milk Hornby retires after driving for 50 years By Abby Wiedmeyer abby.w@dairystar.com
RICHLAND CENTER, Wis. – Marlyn Hornby parked the milk truck for the last time at the end of March 2022 after driving for the last 50 years in the Richland Center area. Hornby has worked in dairy processing plants, milked cows on his family’s farm and raised three children with his wife, Deb, all while hauling milk. “The part I liked the best was interacting with the farmers,” Hornby said. “At the end, I was picking up farms that I had picked up when I started. Most of them are kids or grandkids of the parents who were farming when I rst picked up milk in the ‘70s, and that really shows you how long some of these people have been farming.” During his career, Hornby hauled for the former businesses Wisconsin Dairies, Hillisheim’s, Dustin’s, Associated Milk Producers Inc., Kinches, Alcam Creamery, Tri County Transport and KDS Trucking. Hornby grew up on a dairy farm and watched his dad haul milk as a side job. He began working the second shift in a milk processing plant after technical school. When the plant he was working for acquired their own milk route, they asked Hornby to drive the truck before his
PHOTO SUBMITTED
Marlyn Hornby (leŌ) stands by his milk truck with his son-in-law, Harry Young, who has also hauled milk alongside Hornby near Richland Center, Wisconsin. Hornby has reƟred aŌer driving milk truck for 50 years.
second shift duties. As the hauling duties increased, so did Hornby’s responsibilities. “All of a sudden the driving got to be more than what I could do and still work at the plant,” Hornby said. “I had to decide whether I would work in the plant or haul milk. I decided to haul milk.”
It was in the rst year of his hauling career that Hornby had his only accident with the milk truck. He met a car on a corner who was over the centerline and ended up ipping the milk truck. “I ran off in the ditch and when I came back on the road the milk just carried me across and over the
bank,” Hornby said. The milk truck was driven off the scene, and Hornby was unhurt. It may have been his only accident, but it was not the only excitement he took part in. While unloading milk at the former Wisconsin Turn to HORNBY | Page 27
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Dairy Star • Saturday, April 9, 2022 • Page 27
ConƟnued from HORNBY | Page 26
Dairies plant in 1977, there was a gas leak in the plant’s boiler room which caused an explosion. The building caught re with Hornby’s milk truck parked inside the intake area. “Everybody was just leaving the building, and I took and drove my truck out,” Hornby said. “Then, I went back in and drove two other semis out that were sitting there. About that time, the re department got there.” Hornby said everyone was grateful their trucks were saved. For a period of time in the 1980s, Hornby milked cows and drove milk truck. In order to get everything done, Hornby sometimes started
either have to quit farming or wear a mask every time he went into the barn. If he ignored the situation, the doctor said he would be on oxygen support by the time he was 50 years old. Hornby’s children were in school at the time and were not ready to farm themselves. The family decided to sell the farm and move to town. Hornby resumed hauling milk and was as dedicated as ever. It was 2015 when the early mornings caught up with him, and Hornby suffered a heart attack one day after driving. He said he had felt ne all day and was watching the weather before bed when the symptoms began. “I love being outside. “I started getting pains in my then all of the sudAnd when you go around shoulder den it felt like somebody took a and ran it down my arm,” picking milk up, you see knife Hornby said. “It stayed in my ela little bit then suddenly it what everybody else is bow went down to my hand and went doing and you see what numb. So, Deb took me to Richland Center, and they said I was things are changing.” having a heart attack.” Hornby underwent quadruple MARLYN HORNBY, MILK HAULER bypass surgery and made a full recovery. Federal Department of Transportation standards rehis day at 1 a.m. by hauling a load quired him to take a 90-day hiatus of milk. He would then stop and do from driving trucks, but once he was chores, then deliver milk to the dair- medically cleared, he was back on ies and haul milk for the rest of the the road for another seven years. day. He would nish chores around 7 “It’s been interesting,” Hornby p.m. and rest for a few hours. said. “I love being outside. And when Hornby dairy farmed full time you go around picking milk up, you from 1987 until 1997, during which see what everybody else is doing and time he did not haul milk. you see what things are changing.” Finally, a health condition led Even though Hornby is retired Hornby to sell the cows. from driving, he will be seeing some “It was a mess,” Hornby said. windshield time. Besides helping “The reason we left the farm was be- two of his children who farm, he will cause I got farmer’s lung, which is be relief driving his son-in-law’s basically mold that leads to lung is- grain truck. He also has a camper in sues and breathing problems just like his driveway that he said he hopes to pneumonia.” get behind the wheel of more often When he was diagnosed, Hornby now that he will have more time. said the doctor told him he would
Dairy promotion board seeking help for state fair
The Wisconsin State Fair Dairy Promotion Board is seeking staff to work at the Real Wisconsin Cheese Grill and the Dairyland Shake Shop during the 2022 Wisconsin State Fair, Aug. 4-14. The Real Wisconsin Cheese Grill is located in the Wisconsin Products Pavilion. Grilled cheese sandwiches are the featured item, but specialty cheese products such as fresh cheese curds, cheese sticks and cheese whips are also sold from the grill. Staff would be responsible for assisting with all aspects of making grilled cheese sandwiches and supporting sales of all cheese products. The Dairyland Shake Shop is located adjacent to the Real Wisconsin Cheese Grill. Staff will be responsible for assisting with all aspects of pouring and selling shakes. Interested applicants must be at least 16 years old, able to lift 50 pounds and stand for extended periods. Two different shifts are available each day, and preference will be given to applicants that can commit to working a minimum of six shifts during the fair. A job description and application are available at wsfdairypromo.org/dairy-fair/ real-wisconsin-cheese-grill, or by emailing executivedirector@wsfdairypromo. org. The Wisconsin State Fair Dairy Promotion Board is made up of individuals passionate about promoting Wisconsin’s $45.6 billion dairy industry during the Wisconsin State Fair. Providing educational opportunities for attendees with its interactive Dairy Lane exhibit and cow and goat milking demonstrations while also managing the Real Wisconsin Cheese Grill, Dairyland Shake Shop and Blue Ribbon Dairy Products Auction, the board helps fund scholarships for students pursuing careers in the dairy industry, and offers volunteer opportunities for dairy youth to get involved. For more information, email executivedirector@ wsfdairypromo.org; visit wsfdairypromo.org or follow Wisconsin State Fair Dairy Promotion Board on Facebook.
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Page 28 • Dairy Star • Saturday, April 9, 2022
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Dairy Star • Saturday, April 9, 2022 • Page 29
Women In Dairy Kayla Mensendike Elizabeth, Illinois Jo Daviess County 45 cows Family: My husband and I reside in Elizabeth, Illinois. I milk cows with my parents, Greg and Kim Moret, who reside in Prairie du Chien, Wisconsin. Richard is a dairy nutritionist for Purina. Tell us about your farm. My personal farm is 40 acres located right outside the small town of Elizabeth. My husband and I crop hay and house beef and some dairy including my new venture of Jerseys. We also occasionally custom raise dairy show heifers for others. The majority of my dairy herd resides in Prairie du Chien at my parents’ farm, GBM Holsteins. The farm is 160 acres with some additional crop and pasture ground rented. We milk 45 Holsteins. What is a typical day like for you on the dairy? My situation can be quite stressful at times. I drive up to the Prairie du Chien farm about four days per week. When I am there, I typically do all the milking by myself and am in charge of taking care of youngstock and milking cows. I do most of the feeding, bedding and cleaning pens. Most of my days are spent in the skid loader. My time in Prairie du Chien allows my dad to get caught up with eld work, manure hauling, errands and small projects that need to get done around the farm. My mom works off the farm. So, the days I am not there, Dad is doing chores by himself. It gets to be stressful during the busy times of the year to coordinate getting crops done between both farms. What decision have you made in the last year that has beneted your farm? On my personal farm in Elizabeth, my husband and I were able to purchase the ground and buildings we had been renting from his family. It’s a nice feeling to say we own that now. A decision I made on my parent’s farm was the downsizing of the herd. My parents are nearing the end of their dairy career, and milking fewer cows has eased the stress on people and the animals. It has also eased the stress of me needing to be there as often, and I can be home, staying caught up at my own place. Tell us about your most memorable experience working on the farm. I can’t narrow it down to one, but denitely the last few years some of the success in the show ring with junior champions, top-end nishers at national shows and a premier breeder banner have been memorable. In the barn, I would say it’s the fact we have bred more than 150 Excellent cows. That has been something we have been very proud of. What have you enjoyed most about dairy farming or your tie to the dairy industry? The network of people I have met and the overall opportunities. When I was younger, I spent a lot of time traveling the United States and Canada working shows and elite cattle sales. Those opportunities led to me meeting some of my closest friends. Four of my bridesmaids were ladies I met through the dairy industry. These ladies have been great at motivating me to stay involved and keep the re going. What is your biggest accomplishment in your dairy career? Being married for 10 years (in August) and going strong. I have been doing this commute between farms for more than eight years, and it denitely hasn’t been easy on my marriage. Without the support and patience of my husband, I denitely wouldn’t have seen any success in this industry. What are things you do to promote your farm or the dairy industry? Like a lot of dairy producers, the use of social media has been helpful in the sale of cattle. Getting youth involved in the dairy industry is crucial. I am always open to allowing youth to show calves from our farm for summer projects. I also want these kids to have the same opportunities I had at their age and either hire them to go to other shows with me or get them employed with other show strings. On the dairy promotion side, keeping an open dialog with consumers is important. Many of my friends and family in Illinois are not
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Page 30 • Dairy Star • Saturday, April 9, 2022
Dairy will be part of renewable energy solution Panelists explain how to lead the discussion By Abby Wiedmeyer abby.w@dairystar.com
WISCONSIN DELLS, Wis. – Public discussion regarding global warming has focused on the dairy industry and the greenhouse gas that livestock produce. While this discussion has targeted methane produced on farms, Dr. Frank Mitloehner believes this gas is energy that can be used as part of a solution to the global warming concern. According to the United States Environmental Protection Agency, all livestock in the United States contribute 4% of all greenhouse gasses produced. Methane is not only produced by cows but is also naturally destroyed by a process called hydroxide
oxidation. “Roughly the same amount of greenhouse gasses that are being produced by cattle are also being naturally destroyed every year,” Mitloehner said. “If we can reduce methane, then we can reduce warming.” Mitloehner, a professor and air quality extension specialist with the Department of Animal Science at the University of California-Davis, spoke at the Professional Dairy Producers annual business conference March 16 in Wisconsin Dells. He was joined by Bruce Vincent, a third-generation logger; Dr. Richard Kyte, the director of the D.B. Reinhart Institute for Ethics in Leadership; and Tom Thibodeau, the director of the Viterbo University Master of Arts in Servant Leadership program. Greenhouse gases from different industries linger in the atmosphere differently. Gasses from power plants stay in the atmosphere for 1,000 years, whereas methane has a lifespan of only 10 years, according to Mitloehner. If power plants were to reduce their
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emissions by shutting down, there would be a large amount of carbon in the air due to its long lifespan. If farms were to reduce their methane emissions by covering lagoons, carbon dioxide would also reduce and have a cooling effect on the atmosphere. “If we manage enough methane reduction, we have a cooling effect which offset other greenhouse gasses, leading us to a point where our industry can reach climate neutrality,” Mitloehner said. Mitloehner has calculated that both the beef and the dairy sector can reach climate neutrality approximately by the year 2040 if both industries reduce their greenhouse gasses by about 0.05% per year. California law states that methane must be reduced by 40% by 2030. The state is achieving that reduction by incentivizing farmers to cover their lagoons. These covered lagoons, known as digesters, trap the biogas underneath. By trapping the biogas, 60% of which is methane, that biogas is converted into a vehicle fuel called renewable natural gas. “Several dozen dairies have done that with incredible success associated with it,” Mitloehner said. “Our dairy industry’s methane footprint has been reduced by 25% over the last few years simply with the use of these covered lagoons and some additional manure management practices. There is really a future.” This process has been incentivized with low carbon fuel stamp credits, which amounts to half of what a farmer will make from the sale of milk. “We feel if we start aggressively reducing methane we become part of the climate solution,” Mitloehner said. “If you learn to manage it, you can turn that liability into an asset and even make money with it.” Although the dairy industry only contributes 2% of greenhouse gasses, Mitloehner said it is important to acknowledge to the public that the dairy industry is part of the problem but can also be part of the solution. As a logger, Vincent was in the same position 25 years ago as the dairy industry is now, with the public outraged with loggers cutting trees down. Vincent said the logging industry was doing good things by managing forests, but they were not doing a good job of communicating their truths to the public. “This is really important for all of us in rural commodity industries to understand because the public’s truth and public policy is not dened by our reality,” Vincent said. “It’s dened by the public’s perception of our reality.” Vincent said when the logging industry engaged the public on forestry, they were actually discussing their ability to operate at all. “We need to put ourselves in the public’s shoes for a minute because they’re the ones we need to have this dialogue with,” Vincent said. “They’re the ones that give us the social license to operate.” Engaging in, owning and showcasing environmental initiatives are what Vincent suggested doing to work with the public’s requests. He also stressed the importance of working locally to gain trust and participate in solutions. “Focus on leading locally,” Vincent said. “Don’t lose your county and then expect Madison to act for you or Washington, D.C. The most important democratic policy discussion is … your county commission ofce.” In order to lead appropriately, Kyte spoke on cultivating relationships to build trust. He said psychologists call this social capital. There are two forms of social capital. The rst is bridging capital where common expertise is brought together from people who do not necessarily know each other but want to work together toward shared answers. Bridging capital depends on bonding capital, which is collaboration. “It turns out that the key to feeling better about the world is to be active in our community and form really good relationships with friends,” Kyte said. “And that turns out to be the mortar that really holds the bricks together.” The dairy industry can offer solutions to the global warming issue through a collaborative effort with the public and the right leadership. “Ever since the enlightenment we’ve been getting better and better at bringing scientic organizations into a free society so we can prove it,” Kyte said. “As a result, just about every measurable area we chose to improve, we’ve been having improvement every decade.”
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Dairy Star • Saturday, April 9, 2022 • Page 31
Ben Kraft (pictured with his son, Wesley) Barron, Wisconsin Barron County 54 cows How did you get into farming? I’ve always had an interest in dairy farming. Being born and raised on a dairy farm, it was in my blood. When I was in high school in the late 1990s, I worked off the farm for other farmers, and I would take heifer calves as payment for my labor. That worked out well for me. It was a cheap and easy way to start adding onto Dad’s small herd. I chose to stay home and help keep the family farm going full time when I was in high school. In 2000, my parents and I entered into a partnership, with me receiving a percentage of milk for my wages. My parents thought it was a good teaching moment about the volatility of the milk market. I had a second job off the farm as a school bus driver for 15 years. I hated it, but it helped me get where I’m at today. On Jan. 2, 2017, I signed the papers taking over ownership of my family dairy farm that my parents bought in 1982. What are your thoughts and concerns about the dairy industry for the next year? The price of everything concerns me. Prices go up, and prices go down. I hope everything follows with it when prices change. What is a recent change you made on your farm and the reason for it? I started chopping hay and bagging it instead of round baling wet and wrapping bales or dry hay. It is easier to chop and bag everything, and I’m able to keep up with feeding it. Tell us about a skill you possess that makes dairy farming easier for you. I keep things simple. I’m kind of old school with my farming practices. I don’t like
to be done, and then, I have to walk away. I’ve learned that is the best way. As long as the job gets done, it gets done. I’m set in my ways, so it’s best I don’t see how it’s done. There’s a reason you never see my wife in the barn. We’ve done that a couple of time in our 16 years of marriage. What do you enjoy most about dairy farming? I enjoy the challenges of the job. You never know what is going to happen from one day to the next. I do a lot of my thinking while I’m milking cows or doing eldwork. It’s not just manual labor; there’s a lot of thinking and planning that goes into it.
PHOTO SUBMITTED
The KraŌs – (from leŌ) Wesley and Ben – milk 54 cows near Barron, Wisconsin. anything too complicated, so that if I had to leave and be gone for a milking or two, someone can come in and gure everything out quite easily. I like the pen and paper method over computers any day. What is the best decision you have made on your farm? One of the best was going to bagging haylage. The next best thing was putting plastic liners in the feed mangers. That is the best money I ever spent. It allows for easy cleanup and increased feed intake right away. What are three things on the farm that you cannot live without? The skid loader is the big one. It goes every day. From feeding, cleaning up manure or moving equipment around, I can’t imagine farming without it. Battery-operated tools are becoming
a favorite now too. I started with a grease gun and now have impact wrenches too. They are nice. A side-by-side has to be the last thing. My wife and I bought one last spring, and we are starting to nd many uses for it. What strategies do you use to withstand the volatile milk prices? I work to keep the debt load as low as possible. When things are good, pay up bills or save. When things go the other way, you are not completely lost trying to make ends meet. How do you maintain family relationships while also working together? I don’t have any employees. I’m small enough that one man can do it. My boys help me a lot, and I’ve got a brother who comes over to help with eldwork. I tell them what needs
What advice would you give other dairy farmers? Keep your debt load as low as you can, and don’t get too big unless you like dealing with hired help and the problems that go along with that. Look at diversication also; having money coming from different areas helps a lot, whether it’s from cash crops, meat, milk or off-farm income. It all helps. What are your plans for your dairy in the next year and ve years? I would like a new barn cleaner. I started nding out this winter how bad my chain is. A new feed room or bulk bin for ground feed and protein would be nice as well. Other than those, I wouldn’t change too much. How do you or your family like to spend time when you are not doing chores? My wife and I like to travel some now that the boys are old enough to take care of chores when we are gone. I like Vegas and tractor shows. Sandee and I like trail riding on our side-by-side. We like going out to eat and going to the mall. In the nice weather, Sandee and I enjoy going for drives and seeing what we see.
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Page 32 • Dairy Star • Saturday, April 9, 2022
WPS Farm Show brings a crowd to Oshkosh
STACEY SMART/DAIRY STAR
Creed Blasczyk (from leŌ), Cole Cowling and Jack Vanderloop check out farm equipment at the WPS Farm Show March 31 in Oshkosh, Wisconsin. The boys are all from Neenah, Wisconsin.
STACEY SMART/DAIRY STAR
AƩendees visit booths in Hangar C March 30 at the 60th WPS Farm Show in Oshkosh, Wisconsin.
DANIELLE NAUMAN/DAIRY STAR R
(Above, from leŌ) Kyle Lerch, Rick Marthaler, John Baum and MaƩ Schultz discuss automated milking systems at the WPS Farm Show March 29 in Oshkosh, Wisconsin. STACEY SMART/DAIRY STAR
(Right) Josh Ristow and his 3-year-old son, Maddox, have a good Ɵme exploring the WPS Farm Show March 31 in Oshkosh, Wisconsin. Ristow works for Do-Da Dairy in Oshkosh.
DANIELLE NAUMAN/DAIRY STAR
Sarah (leŌ) and Hailey Niemuth take a break from visiƟng booths at the WPS Farm Show March 29 in Oshkosh, Wisconsin. The Niemuths are from Ripon, Wisconsin.
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Managing ventilating rates as seasons change By Kevin Janni
University of Minnesota
Warm weather is on the horizon. As the weather goes from mild to warm to hot, ventilating rates need to be adjusted for lactating cows. Cold weather ventilating rates are managed to avoid manure freezing, high humidity levels and condensation on cold surfaces. This article is about ventilating rates for mild to hot weather when rates are adjusted to manage barn temperatures and avoid heat stress. Minimum recommended ventilating rates for lactating cows in the Dairy Freestall Housing Equipment Handbook (MWPS-7), in cubic feet per minute per 1,400-pound cow, are 50 CFM/cow in cold weather, 170 CFM/cow in mild weather and 470 CFM/cow in hot weather. These recommended ventilating rates give a sense of how rates change with weather. But with only three rates (i.e., cold, mild and hot), there are gaps in our understanding of how ventilating rates need to be adjusted to manage barn temperatures with changing outside temperatures. Figure 1 shows ventilating rates (CFM per 1,450-pound cow) for a dairy barn housing lactating cows as outside temperatures go from 30 degrees below zero to 100 degrees. The triangles show ventilating rates needed to manage barn moisture levels. The dots are ventilating rates selected to manage the indoor barn temperatures as shown in Figure 2. Figure 1 is an example. All barns will perform differently. Ventilation may be at other rates and successfully manage barn moisture and temperatures. Ventilation rates may move more or less than 750 CFM per cow in hot weather. The results in Figure 1 show that when the outside temperature is zero degrees or colder, the ventilating rate needs to be based on moisture because the triangles are above the dots. When the outside temperature is 10 degrees to 100 degrees, the ventilating rate needs to be based on temperature control because the dots are higher than the triangles. Figure 2 shows the indoor barn temperature at the ventilating rates given by the dots in Figure 1. Barn temperatures go from 23 degrees to 103 degrees as outside temperatures go from 30 degrees below zero to 100 degrees. As discussed in a previous Dairy Star article, the cold ventilating rates used were selected to keep the barn temperature around 23 degrees to avoid noticeable milk yield declines due to cold temperatures. Manure freezing is also avoided. The ventilating rates used ranged from 41 CFM/cow at 30 degrees below zero to 160 CFM/cow at zero degrees. These rates include the 50 CFM/ cow cold weather rate recommended in
MWPS-7. During this cold weather, high humidity and condensation would be expected in the barn. As the average outside temperature increased from 10 degrees to 50 degrees, the ventilating rate increased from 170 to 250 CFM/cow, and the barn temperature increased from 32 degrees to 60 degrees. This range includes the recommended 170 CFM/cow mild weather rate in MWPS-7. The temperature difference between outside and inside decreased from roughly 22 degrees to 10 degrees. You may manage your barn differently. If you ventilate at a lower rate, your barn temperature will be higher. During this mild outdoor temperature range, cow ventilating rates between 150 to 300 CFM/cow can be used to manage the barn temperature between 30 degrees and 60 degrees. As outside temperatures increase from 50 degrees to 65 degrees, ventilating rates needed to increase from 250 CFM/cow to the hot weather rate of 470 CFM/cow or higher. This ventilating rate jump is needed to avoid barn temperatures above 68 degrees when high-producing cows can begin to experience heat stress. If the maximum ventilating rate is 470 CFM/cow, which is the recommended hot weather rate in MWPS-7, the indoor barn temperature will be about 5 degrees higher than the outside temperature (not shown). Using 750 CFM/cow, as used in Figure 1, the barn temperature is roughly 3 degrees higher than outside. If a 1,100 CFM/cow rate is used, the indoor barn temperature will be around 2.5 degrees higher than the outside temperature (not shown). To keep barn temperature rises as low as possible, without any cooling, the maximum ventilating rate needs to be used when outside temperatures are above 65 degrees. The take-home messages are: – Ventilating rates need to change rapidly as the outside temperatures approach 65 degrees to avoid barn temperatures reaching heat stress levels for highproducing cows. – The maximum ventilating rate needs to be used when outside temperatures are 65 degrees or higher to avoid heat-stressful barn temperatures. – The maximum ventilating rate available impacts the barn temperature rise when evaporative or other cooling is not used. – Ventilating rates need to increase as outside temperatures increase from 10 degrees to 50 degrees to manage barn temperatures. The ventilating rate increase needed will depend on each barn’s temperature goals. Ventilating rates needed vary with barn, animal and weather conditions. Be prepared to manage a barn’s ventilating system to manage barn temperatures as outside temperatures warm up this year.
Dairy Star • Saturday, April 9, 2022 • Page 33
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Page 34 • Dairy Star • Saturday, April 9, 2022
Think hoppy thoughts
This past month has own by, and before we know it Easter, planting and, of course, summer will be here so soon. But, until then, we can focus on what is in the present and how we can all be intentional with our families as the next holiday approaches. I am happy to share what I’ve been doing this past month. I started the month with some exuberant fourth graders at Glen Lake Elementary in Minnetonka. They have On the Road with been studying regions of agPrincess Kay riculture in the Midwest and were happy to learn about the dairy side of agriculture with me. They all had wonderful questions and were so excited to meet a real princess that day. They went on a virtual tour of a dairy farm and learned about a day in the life of a dairy cow: what they eat, where they are milked and, the fan favorite, where the calves are. By Anna Euerle Next, I attended the 68th Princess Kay of the Minnesota All Breeds ConMilky Way vention and spoke about the importance of having a good mentor. I was overjoyed to be surrounded with so many familiar faces that were excited to talk about the future of the dairy community. We honored some of the instrumental members of the dairy community who have passed and the impact they left, and continue to leave, on us today. The foundation of my speech was having a good mentor, and the individuals honored that afternoon were just that for so many across our state and beyond. I also spent time with the Meeker County (my home county) dairy royalty at their annual banquet. My butter sculpture and I tagged along for an evening full of passion in speaking and bumping elbows with the new royalty for the year. I was able to share some words about the impact of Minnesota’s Dairy Princess Program, what I’ve done so far throughout my reign and the gratitude I have for some of the very people who got me to where I am today. My last appearance of the month was at the Minnesota Farm Bureau Foundation’s inaugural Ag Day Gala. We shared stories about agriculture, read the state proclamation declaring Agriculture Day a holiday in Minnesota and recognized some of the key individuals who are able to make the Farm Bureau organization what it is today. Our meal was entirely sourced from farms in Minnesota, all the way down to the caramel sauce on the cheesecake. As Easter is coming in the next few weeks, ideally with a warm up in the forecast as well, we are slowly inching toward spring planting. Whether you choose to celebrate Easter or not, I encourage you all to take one day to spend around loved ones and those who are important in your life. As farmers, our busy season is rapidly approaching, if it isn’t already here. To kick off into warm weather eldwork and all that comes with being a part of agriculture, it’s important we do so on the right foot. There will be trials and tribulations in every aspect of our lives, inside and out of farming. But, conding in those around you, making an effort to spend time with them before your time is spent on the farm or in a tractor seat, can make a huge difference in the mindset you have as we embark into the next season of our lives. I hope you all have a safe and enjoyable Easter, and may you soon spend time with those you value and love. Princess Kay of the Milky Way Anna Euerle serves as the Minnesota dairy community’s goodwill ambassador. Princess Kay is very active doing school visits, representing dairy farmers at the Fuel Up To Play 60 activities in conjunction with the Minnesota Vikings, and sharing the importance of dairy farming and dairy foods at appearances across Minnesota. Euerle grew up in Litcheld, Minnesota, working on her family’s dairy farm. She will soon graduate from Ridgewater College in Agribusiness with a dairy emphasis. In her free time she enjoys cooking, baking and being outdoors.
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With cameras on our calving pen, we can see a calf being born if we are expecting the cow to give birth. Many times, we can move the cow from the pre-fresh pen and know today is the day or night to calve. Every day when I wake up, the rst thing I do is look to see if we have a new baby. The other day, however, I looked for a calf and didn’t see it hiding behind the cow. I was moving the sorted pen of fresh cows into the fetch pen in front of the robot when the cow got up, and I saw the placenta hanging. I closed the gates and went over to investigate if calving had just By Tina Hinchley started. The bright-eyed, Farmer & Columnist dry calf stood up not long after the cow began moving. I checked the calf to see if it was a heifer and went to the ofce to enter the cow and heifer into the computer. By the time I nished, Anna, my daughter, had the calf in the cart and was giving the cow a calcium bolus. When we rst milk a fresh cow with a robot, we need to reprogram the cow back into the computer with the new lactation. The last time the cow was milked, milk volume was low, the udder was not full, and the teats were close together. Now as a fresh cow, the udder is big, and the teats are wide apart and rm. Once the cow walks into the robot box, the robot beeps to alarm us to prepare for milking. We check the udder and teats, strip the teats out, observe to see if the colostrum is good, check that the quarters are OK, dip with iodine, singe the
Dairy Star • Saturday, April 9, 2022 • Page 35
prised they had many in stock. Anna and I were drove to Madison to pick up another freezer, and in just over an hour, we were back home with the new freezer. This time the freezer is upright, so I can see what is in the front and back versus what is in the bottom of the pile of meat. I always seem to forget what meat is way down in there. Duane and Seth moved the new freezer in after they hauled the old one out. Anna and I got to cooking 30 pounds of ground beef, two big meatloaves, eight chickens and even a couple pies because I couldn’t throw away my apple pie lling that I froze last fall. After cooking all that we could manage, we put it into bags, and it went into the new freezer. I will be able to grab pre-cooked chicken or ground beef that is in one-pound packages. It will be like pre-packaged meals waiting to be assembled.
We were so tired after cooking and repackaging, I wanted to be done with the day. But, I just couldn’t waste the last cooler of meat. I was planning on cooking more the next day, but Anna said it will be OK to refreeze some of the meat that was thawed. “If we die, we die together,” she said. “May the best immune system win.” After that thought, we carried the cooler down to the basement, opened the new freezer and refroze it all. Thank goodness I needed to get colostrum or else our outcome would have been very different. Tina Hinchley, and her husband, Duane, daughter Anna, milk 240 registered Holsteins with robots. They also farm 2300 acres of crops near Cambridge, Wisconsin. The Hinchley’s have been hosting farm tour for over 25 years.
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So, when we went to feed the other calves, I went into the house to get some frozen colostrum from the freezer in the basement. That was when I knew our freezer wasn’t working. udder, apply udder mint and then dry the quarters. The robot will work its way around looking at all of the cow’s teats, and then it attaches the rear quarters rst. The colostrum is automatically diverted into pails in the robot room. We are used to a cow milking 8 to 20 pounds of colostrum the rst milking, giving 1 gallon to the newborn calf and freezing any extra. Well, this morning it looked like the cow had been nursed on, and she didn’t have any colostrum. I always want to give some colostrum to the calf just in case it didn’t get enough from the cow. So, when we went to feed the other calves, I went into the house to get some frozen colostrum from the freezer in the basement. That was when I knew our freezer wasn’t working. I picked up the gallon jug and noticed it wasn’t frozen. I looked to see if the freezer light was on. It was. I turned the dial up as cold as it could go and started sorting through the freezer to see what was frozen and what was thawed. Oh my, so much food was thawed. I went into panic mode. I grabbed coolers and started moving pound after pound of ground beef, steaks, pork roasts, brats and chickens into the coolers and carried them outside where it was 38 degrees. I took the thawed turkey and put that right into a roasting pan and in the oven. Anything frozen was moved to the other freezer. Yes, we have two freezers. But, there was room for the chickens and packages of meat. I called Anna, and she said, “Save the meat.” When I called Duane, my husband, he had to remind me that we have way too much meat. I will admit, I have a hard time cooking for just two of us. Our kids are all out of the house, and we have two chest freezers with more meat than we can eat. My solution is to have Anna and Kevin over to eat several times a week and keep trying recipes so it doesn’t feel like just meatloaf, beef roast or roasted chicken. All of us were concerned there wouldn’t be any freezers available, because we heard about shortages in appliances. We called around and were sur-
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Jell-O with bananas Page 36 • Dairy Star • Saturday, April 9, 2022
When I plan Easter dinner, I know I must include JellO with bananas on the menu. A spring movie in my head begins playing on repeat and keeps adding more and more forgotten memories as the season goes on. One memory will trigger another. A smell may take me back or a sound, a song, a food. Being the oldest of the ve, I have memories they don’t, which seems funny. But, I forget how much older than them I was when certain things occurred. I also seem to have a memory for odd things, likened to that of an elephant’s memory by my siblings. Jell-O with bananas. In our family, it is a long-standing joke that if the meal doesn’t contain this simple side dish, it is not a real meal. Strawberry-banana Jell-O in an antique milk glass bowl with scalloped edges, bananas sliced on top and a layer of whipped cream on top. It’s placed on the table alongside a perfectly glazed ham on top of a pristine white tablecloth Mom saved for special meals. Mom would be in her white button-down shirt with the sleeves rolled for kitchen tasks at hand and a long, owery skirt she probably made herself. To complete her Sunday outt, a simple waist apron was tied over the top. The vase holding the lilac branches with our blown and painted eggs dangling from the branches sat as the
special Easter centerpiece. The fruit salad was there as well. Not just any fruit salad but my dad’s favorite recipe. Chopped apples, oranges, grapes and bananas mixed together with Cool Whip. The special cutter, used to cut slices of cheese into circles, star and owers for Sunday dinners or when celebrating special events, is on the counter waiting for the lucky child to press it neatly into the cheese. The inside porch is cleaned of its customary spring mud and set with an extra table. Mom always made sure we had room for extra guests at meals. The Rev. James Ennis, the gentle priest in town, was a mainstay at meals celebrating First Holy Communion and Easter for years. Our table was usually lled with the likes of Grandpa and Grandma Ike, Grandma Monroe and an assortment of godparents, cousins and friends. This ashback movie includes the purple crocuses Mom would point out to every child as a sure sign spring was coming. These owers are at least 40 years old and will likely outlive us all, greeting the spring snow yearly. There are brightly colored Easter eggs hidden among stumps and bushes in the yard before it was so lovingly landscaped by my master gardener Mother. Eggs stuck out underneath the cement cow and calf placed on a bed of
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white rock. The Easter Bunny preferred years when the weather per- Ramblings from the Ridge mitted outside egg hiding on account of the year one hard-boiled egg was forgotten until it began to smell funny from some unknown location within the house. I can see Stacy and I walking, cold and proud, to church on Easter morning wearing our new Easter outts. There By Jacqui Davison we are in our new lacy Columnist pink and yellow dresses, with white strappy shoes. To really complete the ensemble, we donned dainty white gloves and plastic-type white broad-brimmed hats with ribbons to match our dresses. The boys would be dressed in little man outts: white shirts and handsome bow ties. Then, there are the animals. You know it is spring when the lambs arrive and start bouncing around the yard. When we were young, Mom gave in to her longtime desire to have sheep and invested in a few Jacob ewes. Jacob sheep are native to England, which is undoubtedly where she rst fell in love with the creatures. The Jacob rams typically have four horns, two go up and two curve around the ears, and their wool is spotted black and white. The females have horns as well but usually only two that curve around the ears. As she began her little ock, she also took up spinning the wool and creating knitted treasures. Mom named her lambs according to the year they were born, each year having a different letter to spell our last name: Mlsna. I can’t remember them all, only a few popular ones along the way. There was Muriel (one of the original ewes and a namesake of a dear friend in Wales); Lambchop and Lilac (twins born on Easter morning); Samantha (with two perfectly curved horns); Nellie (very spunky); and Armella (named for her grandmother). The sight of those bouncing lambs is one of my siblings’ favorite memories. We also had Tubby and Fritz, two Karakul sheep known for their large size and the ability to hold Peter and Thomas’ weight as they were the original mutton busters on our farm. In addition to this crew, Mom had Vanna White, the elderly Angora goat, that consistently got her head stuck in the woven wire fence. Rosie and Willie were the two donkeys we would parade around for friends and served the purpose of protecting the sheep from coyotes. As I start planning Easter brunch this year, I don’t have many ideas beyond cheesy potatoes and ham, a bright spring punch and a French toast bake. Well, and Jell-O with bananas so we can call it a fancy meal. Jacqui and her family milk 800 cows and run 1,200 acres of crops in the northeastern corner of Vernon County, Wisconsin. Her children, Ira (14), Dane (12), Henry (7) and Cora (4), help her on the farm while her husband, Keith, works on a grain farm. If she’s not in the barn, she’s probably in the kitchen, trailing after little ones, or sharing her passion of reading with someone. Her life is best described as organized chaos – and if it wasn’t, she’d be bored.
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Straight is not always good One of my father’s colloquiums was describing something, or occasionally someone, that was not straight as “crooked as a dog’s hind leg.” I am not sure why he chose the dog as the example spebeVeterinary Wisdom cies, cause many other species stand with exion in their stie and hock joints, like the bovine, for example. But, I suspect he learned it By Jim Bennett from someColumnist one else. Cows do stand with considerable set in the stie and somewhat less of an angle in the hock. When I rst started practice years ago, more cows had too much hock angle, making them subject to lameness and mobility problems that often led to early culling. Dairy genetics and farmers have done a great job correcting that problem and I almost never see it anymore. However, starting 10 or 15 years ago, I started seeing something else that is now common and an even more serious problem: legs that are too straight. Typically, the picture is like this: The farm has beautiful, sound cows and does a great job raising heifers, typically calving in well-grown animals that are more than 85% of their adult weight at 22 or 23 months of age. Heifer calves look great, and there is no evidence of straight hocks. However, around the time of rst breeding, some animals begin to show lack of angle in their hocks, and usually a month of two later, the straight legs become obvious. Often, the animals eventually stand with one leg off the ground and held backward. Many will make it through rst calving, but often get culled early in their rst lactation. Some get culled before they calve because they have so much difculty walking. Occasionally, there seems to be problems with the stie joint; these animals push their knees outward and have a very stiff-legged walk. We used to see just an occasional animal, but now we see herd outbreaks where a signicant number of animals,
perhaps 10% or more of the annual replacements, are culled due to straight rear legs. This is a signicant problem because raising heifers is expensive and farmers now typically try to raise only about as many as they need. What causes this? I asked just about everyone I know who might have some knowledge, and the consensus was genetics. Apparently, there is nothing in genetic evaluations that penalize a cow for having legs that are too straight, only too soft. I do not doubt this to be true, but I do not believe this is the ultimate cause. In other species, including dogs, horses and humans, rapid growth is thought to result in abnormalities of bone that can result in limb deformities. For example, in pigs and horses there is a condition called osteochondrosis, or osteochondrosis dissecans. According to the American College of Veterinary Surgeons, it is a “relatively common developmental disease that affects the cartilage and bones in the joints of horses” and is caused by: rapid growth and large body size; nutrition: diets very high in energy or with low copper levels; genetics: risk may be partially inherited; hormonal imbalances: insulin and thyroid hormones; and trauma and (normal) exercise. In a recent conversation with Dr. Nigel Cook, of the University of Wisconsin College of Veterinary Medicine, he indicated that he too has seen a signicant increase in straight-legged dairy heifers, and he is convinced that while “we should not let the geneticists completely off the hook yet,” the major cause is probably rapid growth rate. He suggested that the mechanism may be premature growth plate closure in the long bones of affected animals. His theory bears merit because dairy producers have been successful and growing heifers to adequate calving weights much faster than in the past. Rapid growth is thought to be a primary cause of similar problems in other species. The actual mechanism is unknown in those species but probably involves failure of cartilage to grow correctly and eventually to ossify or become bone. Sometimes loose aps of cartilage appear in the joints. So, most likely, rapid growth is involved in the condition we observe in dairy heifers. Unfortunately, this condition has received little attention in the dairy industry, so no research is being done. As
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Dairy Star • Saturday, April 9, 2022 • Page 37
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Joyous mediocrity Page 38 • Dairy Star • Saturday, April 9, 2022
I was half listening to a podcast not long ago while mixing cow chow and thinking of something else. I was not really paying attention to what the interviewee was talking about until the words joyous mediocrity caught my attention. There are times when I’m a perfectionist, or at least much of the time. I operate on the idea that if a job is worth doing, it’s worth doing correctly the rst time. That said, my favorite advice to give students headed to college is that the difference between getting As or Bs is putting in a lot more effort for very little additional return. Sometimes in life you have to draw a line at good enough. Life is full of things a person could be doing or striving to acquire while there is only so much time to do so. I doubt I need to tell anyone in the dairy business that it’s full of tradeoffs. Seems like every day we must make decisions of what thing to let slide for now to take care of some other thing needing immediate attention. You can’t tell a cow down with milk fever to wait an hour while we nish hauling a pile of manure out of the heifer lot. There’s
also the juggling of personal relationships and responsibilities beyond the farm in addition to that endless list of farm tasks. No one could get all the things they expect of themselves much less what others expect of them done in 10 lifetimes or more. If we were cats and lived nine lives, we’d just up the expectations of how much we should accomplish. Although, looking at how my barn cats spend their day, maybe not. They seem to have life gured out. Laying around with friends in a sunny patch of straw then going out for a hunt before taking another nap doesn’t seem like a bad way of living. Society is full of pressure to be the best and exceed all expectations. No one gives rewards for doing an adequate job at everything even though that’s probably the ultimate win in life. It’s good to be motivated to try hard. Often, in the process, I’ve found new ways of doing things that both make the job easier and yield better results but not always. Sometimes I just nd myself putting in a lot of extra effort to gain very little extra return.
I’m no expert in telling you how to spend your time. Sometimes being the very best you know at something can be worth the time and effort. Respect of others and a sense of pride in a job well done are things that are hard to place a value on. Often the value of those things diminishes with time, unfortunately. Ask a star athlete. They can spend years working toward a goal, and when they nally accomplish it, the question that often follows From the Zweber Farm the congratulations is, “What next?” Some folks thrive on the ever-higher bar, achieving even more over and over while others are crushed by the pressure to exceed expectations and nd themselves performing ever more poorly despite trying harder and harder. If you nd yourself By Tim Zweber being crushed by expectations, try nding some joy Farmer & Columnist in mediocrity. I looked up the meaning of mediocre, and it means of moderate quality. Not good, not bad. To nd joy in moderation is to be pleased with a job adequately done. Sometimes adequate is all there is time for with all the other things going on. It took me a while to learn this, but it’s better to have a thing done adequately than not done at all while waiting for perfection. In fact, I am probably doing a mediocre job on this article because I’m also nishing up our organic paperwork to start the yearly certication process, and I still need to clean and bed heifers before milking. Sorry if there are a few sentences that could have been worded better, but today I’m embracing mediocrity to get it all done. Until next time, keep living the dream. But, maybe dial back your expectations if you nd yourself stressing too much. There’s also procrastination if joyous mediocrity isn’t your style. Tim Zweber farms with his wife Emily, their three children and his parents Jon and Lisa by Elko, Minnesota.
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Mentors make life easier
Cheese is my cow, and I am her person. She and her twin sister, Cream, (from Bagel, of course) were standouts from day one. They were alert little calves, good eaters and always around each other during heiferhood and in the lactating cow pen. Then, Cream got sick after calving last lactation and didn’t make it. Cheese acted lost as she seemed to be without a lot of other cow buddies. That’s when she started looking for me in the holding pen and parlor. Cheese usually tries to get into the rst parlor stall and moos until I come out from the calf feeding room to give her a pat or a neck scratch. She Come Full Dairy Circle wants the extra attention. If I am milking, she waits in the holding pen until I go up the steps and give her some words of encouragement. So in a way, I mentor Cheese, giving her that little spark she needs to go on her bovine way. Likewise, the people in our lives can mentor us and make life easier to gure out, showing us direction. From our earliest days, parents, grandparents, siblings and other relatives and friends are our mentors who show, tell and put useful ideas in front of us for our consideration. As we go through our childhood, we have faith leaders, teachers, coaches and volunteers in By Jean Annexstad 4-H and FFA who will guide our ways and help us nd Columnist our skills, talents and passions in life. As we reect back on how we got to where we are now, it is interesting to think about those who have mentored us. In my case, there were so many people within the dairy industry who helped me, guided me and took an interest in my path. I was reecting on this when Minnesota dairy icon Larry Tande passed away in late March. I did not grow up in Tande’s Steele County to be actively mentored by him, but many of the 4-H kids who were the leaders I admired were, and they in turn mentored me. Much of his work as an extension agent, and later as he took on the role of state livestock coordinator and regional specialist, touched my years in 4-H. The judging term sheets, the letters of what to expect at the Minnesota State Fair with my dairy trips and the shows I participated in had Tande’s excellence in leadership and dedication intact. He led by example and was a special light in many people’s lives. Many others had a hand at shaping my interest and pursuit of the dairy industry as a 4-H’er, college student, writer for dairy publications and dairy farmer. These days, as I dairy farm and volunteer, I am surprisingly in the role of mentoring others. When some of the kids who lease dairy animals from our farm call me their mentor, it gives me a pause. “Who, me?” I think to myself. I just tell them what I think is best or might be helpful and then let them learn for themselves. Sure, maybe I try to educate a little bit about animal care, why we do things a certain way and point out the nutritional qualities of milk when I can, but it is not really making a difference. Or, maybe it is. I recently watched a Dairy Girl Network seminar on being a mentor, sponsor or ally to others. Some of a mentor’s functions are listed: – Shares wisdom and perspective with the mentee who has less experience. – Imparts knowledge and shares insight and experience. – Serves as a role model. – Helps to expand network. – Increases mentees sense of competence and self-worth. – Provides support and feedback on how to improve. For another way to look at mentoring, here is a recent Facebook post to think about: “When a ashlight grows dim or quits working, you don’t throw it away. You change the batteries. When a person messes up and nds themselves in a dark place, do you cast them aside? Of course not. You help them change their batteries. Some need AA – attention and affection. Some need AAA – attention, affection and acceptance. Some need C – compassion. Some need D – direction. And if they still don’t seem to shine, simply sit with them quietly and share your light.” I really like these helpful ideas. Not every way of mentoring works for every person (or in Cheese’s case, for every cow). You need to adapt to meet the needs of the person and where they are in their journey. Serve as a mentor when you can and seek out those who can mentor you. When someone is willing to give you this kind of encouragement and support in your life, be sure to say thank you. Jean dairy farms with her husband, Rolf, and brother-in-law, Mike, and children Emily, Matthias and Leif. They farm near Get your concrete scabbled St. Peter, Minnesota, in Norseland, where she is and prevent an accident! still trying to t in with Scabbling makes grooves in your the Norwegians and concrete 2” wide and 3/16” deep so your cows ALWAYS have traction. Swedes. They milk 200 cows and farm 650 acres. Smith’s of Wisconsin She can be reached at ES NC RE FE RE Serving the Midwest over 30 yrs. jeanannexstad@gmail. AVAILABLE T ES com. QU RE ON UP 1-800-525-9364
Dairy Star • Saturday, April 9, 2022 • Page 39
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