May 13, 2023 Dairy Star - 2nd section

Growing to lead, living to serve

Ketchum is Minnesota FFA president

By Tiffany Klaphake tiffany.k@dairystar.com

ALTURA, Minn. – Katelyn Ketchum admits when she joined FFA in seventh grade she never imagined that one day she would be the Minnesota FFA president.

“It’s denitely super exciting,” Ketchum said. “I’m still going through the emotions yet. I’m really thankful that I have the opportunity to do this.”

Ketchum was named the president April 25 during the nal session of the 94th Minnesota FFA Convention. The freshman at University of Wisconsin-River Falls is majoring in agricultural education and hopes to teach and use her knowledge and experience to be an FFA advisor.

To apply for a state ofce with Minnesota FFA, candidates must ll out an application, go through multiple rounds of interviews, write essays and give speeches. The nal rounds of interviews and speeches are the Sunday of the state convention. The results are not announced until Tuesday during the closing ceremony of the convention.

“They called secretary, and it wasn’t my name,” Ketchum said. “I remember thinking, ‘OK, this is getting a little scary.’ Then, they called vice president, and it wasn’t

my name.”

There are six ofces within the state organization; ve names had already been called, leaving only one spot vacant.

“I remember sitting there and it felt like the longest ve seconds of my life,” Ketchum said. “Then, they called my name. It was the craziest feeling ever.”

Ketchum is the daughter of Mike and Mary Ketchum who

Dairy-related results from the 94th Minnesota FFA Convention

– Buck Oeltjenbruns of the Kenyon-Wanamingo FFA Chapter won the dairy production entrepreneurship prociency.

– Afton Nelson of the Glencoe-Silver Lake FFA Chapter won the dairy production placement prociency.

– Emily Brogan of the St. Charles FFA Chapter won the dairy cattle evaluation career development event.

– Eliana Cole of the Battle Lake FFA Chapter won the milk quality CDE.

– Tyler Ratka of the Rocori FFA Chapter won the dairy handler CDE.

milk 100 cows near Altura. She grew up milking cows and feeding calves, fueling her passion for the dairy industry, which led her to join FFA.

“I’m glad I took that leap as a seventh grader,” Ketchum said. “Starting out, I was very shy and not open to a lot of new things. FFA broke me out of my shell and helped me become who I am today.”

Cheering Ketchum on the day of the announcement were her parents, sister Kyli, her FFA advisor as well as fellow FFA members.

“All my grandparents were watching from home, because someone had to stay home and do chores,” Ketchum said.

Throughout her time in FFA, Ketchum has been involved with an array of events and projects. One of the highlights was creating and chairing the dairy bag sale with her local FFA chapter.

“It was a scary situation for dairy farmers in 2020 when milk prices were not great, and there were a lot of farms that were selling out,” Ketchum said. “Seeing all of that rst hand was scary and knowing that my family’s dairy farm could be one of them. So, I created the dairy bag sale project to bring awareness to the dairy industry and June Dairy Month.”

For the project, the FFA members bought dairy products from local creameries. They bagged up the products as a package and resold them to raise money for the Lewiston-Altura FFA Chapter. The fundraiser not only raised money for the FFA chapter, but also raised awareness for the local dairy industry.

Most of Ketchum’s FFA activities were centered around the dairy industry. Her Supervised Agricultural Experience was in dairy cattle production placement and dairy cattle production entrepreneurship, where Ketchum and her sister started their own dairy herd on the family’s dairy farm.

Ketchum has learned life skills from growing up on a dairy farm such as patience, perseverance and problem solving. She said these traits will help her in

her new role and for future roles.

“Whether it is trying to teach a new heifer to lead on a halter for a show or trying to get a calf to drink from a bottle,” Ketchum said. “Coming from a dairy farm, you learn that things don’t always go the way you think they are supposed to go and just being able to relax and work through those situations.”

Having served on ofcer teams and working with family on the farm, Ketchum knows everyone is different and has something to offer to this year’s ofcer team.

“Working with family is great but can be a challenge at the same time,” Ketchum said. “Being on an ofcer team, you become so much closer than just friends. You really do become family. … We all bring different ideas and ways of doing things and have to work together.”

Ketchum is looking ahead to the upcoming year.

“I am very much looking forward to meeting members from across the state, making connections and giving back to an organization that has given me so much,” Ketchum said.

PHOTO SUBMITTED

Katelyn Ketchum is the 2023-24 Minnesota FFA president. Ketchum parents, Mike and Mary, milk 100 cows near Altura, Minnesota.

PHOTO SUBMITTED

The newly elected Minnesota FFA officers include secretary Alison Murrell (front, from le�), reporter Miriana Eiden and sen�nel Mackenzie Kuschel; (back, from le�) president Katelyn Ketchum, vice president Tyler Ratka and treasurer Mason Grams.

ST R25

A look back at 5, 10 and 20 years ago

Dairy Star brings you top stories from past issues

5 years ago

Finally home

After searching for seven years, Steve and Jessie Brotherton nally found a farm to call home. Steve grew up on a dairy in Massachusetts and always wanted to dairy himself, but his parents sold the cows. After restarting the family dairy with his brother in Massachusetts, Steve, along with Jessie, decided to move to the Midwest for its stronger dairy industry. After looking at different farms in Wisconsin and Minnesota, the couple found a farm where they could raise their two children and milk 85 cows near Winthrop, Minnesota.

Innovation kickstarts dairy

Joel and Shelby Wendorff converted a garage into a barn, and they did it all themselves. The couple milked 20 cows in their 13-stall tiestall barn near Puposky, Minnesota. The Wendorffs bought all used equipment to create the new dairy barn. Both Joel and Shelby grew up on dairy farms and wanted to raise their family on one. Joel was a milk hauler by day, and Shelby worked off the farm at Driver and Vehicle Services in Bemidji. In the years ahead, the couple said they wanted to continue developing their dairy operation.

The Kieler village

Ann Kieler and her daughter, Renee Clark, and daughter-in-law, Ann Kieler, all farmed together with their husbands and milked 1,600 cows near Platteville, Wisconsin. They each had an area of the operation to manage. Leah was the parlor manager and led the human resources side of things. Clark fed the milking herd and some of the heifers. Ann did the accounting, childcare and errand running as needed. The women said working so closely made their family and their farm stronger.

Honoring the past, embracing the future

Fourth-generation dairy farmers, Jim Leick and his cousins Chris and Steve Leick, milked cows near Stratford, Wisconsin, where their families farmed since the 1870s. After many years of operating as two dairy operations, the cousins decided to merge their herds and continue as one. Night Hawk Dairy was born and had grown

to milk 950 cows in a double-12 parallel parlor.

10 years ago

Hay prices soar

Lance Haase was just one of hundreds of farmers who were dealing with the effects of the drought of 2012. Haase milked 380 cows with his family near Parker, South Dakota. The Parkers were usually able to get four, if not ve, cuttings of hay during a growing season but barely got anything for a third cutting the previous year. They were forced to use more dry hay in their ration, causing milk production to decline. Because of the shortage, the price of quality alfalfa hay had soared to more than $300 per ton.

An extraordinary milkmaid

Alan, Dave, Leon and Mike Kolb dairy farmed in partnership with their mom, Theresa, on their 370-cow farm near St. Martin, Minnesota. Each of the brothers and their mom had a distinct and essential role in their dairy’s operation. Theresa’s husband, John, passed away in 2012, but instead of slowing down or retiring at the age of 66, Theresa chose to stay involved in the family’s dairy on a regular basis.

20 years ago

Dairymen fight winter kill

A wet fall and dry winter left many dairy farmers with damaged alfalfa elds. Dennis Traut, a Benton County dairy farmer in Minnesota, was no exception. He had to plow up and replant 100 acres of alfalfa. Dave Marten, a Benton County Extension agent, estimated three-fourths of the hay crops in Benton County had been destroyed because of winter kill.

Attention to detail brings low SCC, milk check bonus for Nathes

The Nathes milked 200 cows on their 260-acre farm near Meire Grove, Minnesota. John and his wife, Ginny, their son, Jeron, and his wife, Brenda, along with John and Ginny’s daughter, Jana, all helped on the farm. They also had three part-time employees. Together, they were striving to keep their cows comfortable and stress-free. Their cows laid on rubber-lled mattresses and were bedded with wood shavings and sunower hulls. The Nathes milking procedure consisted of dipping and rubbing the teats, especially the teat ends, stripping and dipping again. Their efforts paid off with a lowering of their herd’s SCC count and a bonus on their milk check.

Caprine Farming From the fair to the farm

Sophomore Nigon milks goat herd of his own

By Amy Kyllo amy.k@star-pub.com

EYOTA, Minn. – Excited goats dash behind their owner, Mitchel Nigon, as he runs through the alleyway of a clean old barn toward his milking setup. Within a minute, the goats have scrambled up a wooden ramp onto the milking platform, and Nigon directs them into headlocks where they are soon munching their awaited grain mixture.

Below the milking platform, a collection of sleepy, well-fed barn cats lounge, enjoying the late afternoon. Behind the platform, Nigon is giving each goat its turn to milk using his portable milking unit powered off of a drive belt.

Having a milking machine is a new luxury for the 16-yearold, as Nigon and his family milked his goats by hand for the rst two years.

Nigon bought his rst three nannies as a sixth grader from Tienter Farms. Nigon houses the animals at his grandparents’ farm near Eyota because he does not have facilities for them

where he lives. Chicken Wing, one of the rst three goats purchased, is a family favorite. Her name derives from the fact her small ears look like chicken wings.

The goat journey began when Nigon showed goats at the fair through 4-H as a third grader. Now, the sophomore has 10 milking goats. The goats are his project, but his family pitches in to help as well.

Through many hours spent with the goats, Nigon has gotten to know the animals better.

“You get to realize they have such a personality,” Nigon said. “Each and every one of them are different in their ways.”

As a student at Dover-Eyota High School, Nigon gets up around 5 a.m. and goes to his grandparents’ farm with his older brother, Mason, to do the chores and milk the goats. After school, he is back to the farm by late afternoon to milk the goats again.

Nigon’s goat chores provide an opportunity for a mental reset.

“I kind of look forward to it to a certain point,” Nigon said. “Coming out and kind of forgetting about all the stuff that’s going on. Especially when I’m by myself, (I can) think about stuff that you don’t normally

think about.”

One of Nigon’s management focuses is cleanliness. Nigon deep beds his goats with straw, and their udders are clean and pristine at milking time. He does not use teat dip or strip the nannies to prep for milking; in-

Bunker Silos & Feed Bunks

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145 Bushel Steer Stuffer

stead, he wipes the teats with his hands to rid any debris and places the milker on. Nigon said they have not had any problems with this system. The milk produced is used for the kids and the extra goes to ve bottle calves.

This winter, Nigon’s 10 nannies gave birth to 24 kids. To assist with kidding this year, the Nigon family set up a security camera in the barn that allowed them to check on the

Turn to NIGON | Page 7

AMY KYLLO/DAIRY STAR

Mitchel Nigon holds a goat kid May 3 in his grandparents’ barn near Eyota, Minnesota. Nigon, who is a sophomore in high school, owns 10 milking nannies.

goats from anywhere. Nigon’s mother, Krista, said it lowered the mortality rate by allowing them to monitor their nannies and respond to births.

When a nanny gives birth, the kids are quickly dried off with a towel before being taken to the milkhouse to be blow dried with a hair dryer and fed. The mother is also milked immediately. The Nigons then take the new kids to their house for the rst few days. There, the kids are fed every four hours until they return to the barn where they spend a few more days in the milkhouse before being placed in group pens with a heat lamp.

Nigon kids in January and February so the kids will have grown by fair time. Last year, he bred his yearlings to an Oberhasli buck to increase dairy production. He bred his milking nannies to a rented Nubian buck in an effort to improve show quality. The teen dries his nannies off in July and breeds them in late August.

Besides goat farming, Nigon also works a few hours a week for a local dairy farm, S & D Dairy. Nigon also works on his dad and uncle’s farm, Reinecke Farms, where they raise dairy steers and farm 1,000 acres of land, to help pay off the hay he gets for the goats. This year, Nigon hopes to downsize his herd from 10 to seven milking nannies to make the labor more manageable. Kidding this past season put a strain on the entire family.

Though Nigon does not plan to have goats forever, he will not be trading them in for a white-collar job. After high school, Nigon plans to take his love for playing in the dirt and become a large equipment operator.

AMY KYLLO/DAIRY STAR

Mitchel Nigon milks a goat May 3 in his grandparents’ barn near Eyota, Minnesota. Nigon’s rst experience with goats was showing them in 4-H as a third grader.

AMY KYLLO/DAIRY STAR

Mitchel Nigon gets set up with his milker May 3 in his grandparents’ barn near Eyota, Minnesota. Nigon and his family milked the goats by hand for two years before ge ng a milker.

The “Mielke” Market Weekly

By Lee Mielke

Beef, dairy cull price continues to climb

Farm milk prices are climbing but have a way to go to hit protability for most U.S. dairy farms.

The U.S. Department of Agriculture announced the April federal order Class III benchmark at $18.52 per hundredweight, up 42 cents from March but $5.90 below April 2022. The four-month average stands at $18.46, down from $22.04 a year ago, and compares to $16.40 in 2021.

Late Friday morning Class III futures portended a May price at $16.56; June, $17.03; July, $17.79; and August, $18.52, with a peak of $19.40 in November.

The April Class IV price is $17.95, down 43 cents from March, $7.36 below a year ago and the lowest Class IV since October 2021. Its four-month average is at $18.80, down from $24.31 a year ago, and compares to $14.14 in 2021.

Feed prices showed relief in March, according to the USDA’s latest agricultural prices report, but another drop in the all-milk price pulled the milk feed ratio to 1.56, down from 1.58 in February, lowest since August 2021, and compares to 2.02 in March 2022. The index is based on the current milk price in relationship to feed prices for a ration consisting of 51% corn, 8% soybeans and 41% alfalfa hay. In this case, 1 pound of milk would only purchase 1.56 pounds of dairy feed of that blend.

The all-milk price average fell for the fth month in a row, slipping to $21.10 per hundredweight, down 50 cents from February, after losing $1.50 the month before, and is $4.50 below March 2022.

California’s average, at $21.20, was down $1 from February, and $3.70 below a year ago. Wisconsin’s, at $20.50, was up a dime from February but $4.80 below a year ago.

Corn averaged $6.67 per bushel, down 13 cents from February, after jumping 16 cents the month before, but is still 11 cents per bushel above March 2022.

Soybeans fell to $14.90 per bushel, down 20 cents, after jumping 60 cents to a record $15.10 the previous month, but were still 50 cents above a year ago.

Alfalfa hay averaged $267 per ton, up $1 from February and $39 per ton above a year ago.

The March cull price for beef and dairy combined continued to climb, averaging $95.70 per cwt, up $6.20 from February, after gaining $7.80 the month

before. It’s $11 above March 2022 and $24.10 above the 2011 base average.

Quarterly milk cow replacements averaged $1,720 per head in April, unchanged from January but $150 above April 2022. Cows averaged $1,655 per head in California, down $165 from January, but $215 above a year ago. Wisconsin’s average, at $1,840, was up $30 from January and $130 above April 2022.

The lower feed costs are partly due to China. The April 28 Daily Dairy Report points out that China has canceled orders to buy U.S. corn. “Through April 20, before the cancellations, Chinese commitments to buy U.S. corn were 39% lower than at this point last year and 63% less than in April 2021,” DDR said. Corn exports to other destinations are also down, according to DDR.

“With on-farm expenses at all-time highs, many dairy producers are bracing for their worst losses since the 2009 dairy crisis,” DDR said. “Eventually, pain on the farm will result in weaker milk production and rising prices. But today, by all accounts, milk is abundant, and prices remain low.”

Dairy economist Bill Brooks, of Stoneheart Consulting in Dearborn, Missouri, said, “Income over feed costs in March were below the $8 per cwt level needed for steady to increasing milk production for the second month in a row. Input prices backed away from alltime record high prices in March, but all three commodities were in the top two for March all time. Feed costs were the highest ever for the month of March and the eighth highest all time. The all-milk price was just outside the top 40 at the 43rd highest recorded.”

Looking at 2023, milk income over feed costs, using April 28 Chicago Mercantile Exchange settling futures prices for Class III milk, corn and soybeans plus the Stoneheart forecast for alfalfa hay, are expected to be $8.03 per cwt, a loss of 46 cents versus last month’s estimate. “2023 income over feed would be close to the level needed to maintain or grow milk output, but down $3.96 per cwt from 2022,” Brooks said.

Dairy margins improved modestly the second half of April as a sharp decline in projected feed costs more than offset weaker milk prices, according to the latest Margin Watch from Chicago-based Commodity and Ingredient Hedging LLC.

“The milk market continues to be pressured by abundant cheese inventories combined with lower

cash trade in the spot market,” the MW said. It detailed the large quantity of cheese sold at the CME, the March Milk Production and Cold Storage reports and concluded, “Feed prices declined sharply as increasing corn export cancellations by China and a large second corn crop out of Brazil pressure the market.”

CME cheese prices started May hesitating. The blocks fell to $1.6625 per pound Tuesday, then climbed to $1.69 Wednesday but closed Friday at $1.6125. That’s down 7.50 cents on the week, sixth consecutive week of decline, the lowest they’ve been since Nov. 5, 2021, and 73.75 cents below a year ago.

The barrels fell to $1.5575 Tuesday, hit $1.5850 Wednesday but closed Friday at $1.53, 6 cents lower on the week, 85 cents below a year ago and 8.25 cents below the blocks. The week’s CME sales totaled 34 of block and 31 of barrel.

Midwestern cheesemakers report mixed demand to Dairy Market News. Milk availability remains wide open with mid-week spot milk prices ranging $11 to $4 under Class and offers reportedly growing. Plant downtime continues to play its part in keeping milk available, according to DMN.

Cheese demand from western food service and retail is strong to steady, with reports of tight inventories. Some report stronger export sentiment with recent spot price decreases. Demand from Mexico and South America is strong to steady, while an uptick in interest for additional fourth quarter bookings from Asian purchasers is indicated. Cheese vats are running strong with plentiful milk.

Cash butter climbed to a Friday nish at $2.4450 per pound, up 9.25 cents on the week, but 19.50 cents below a year ago with 14 sales reported on the week.

In what may be a rst-time occurrence, USDA released a revised March cold storage report Monday, after it made no revisions to the February data in its April 25 report. February 28 total cheese stocks were reduced 9 million pounds and the butter inventory was lowered 1 million. March estimates were left unchanged.

Midwest butter demand and churning were busy this week, said DMN. Demand has not ebbed despite some expectation of bearish pressure on markets due

to reported supply increases. Plants are still working through readily available cream at similar prices to previous weeks. Milk fat component levels from the farm are “keeping cream supplies somewhat hearty,” DMN said.

Cream demand is strong in the west, and some butter manufacturers report plants are more balanced with regional cream supplies compared to Class IV needs. Cream multiples moved higher this week. Churns are operating at strong schedules with some at max capacity. Contract sales are steady, and retail demand is strong to steady with some upticks reported. Upticks from Canada is indicated, DMN said, but “demand is on the steady to light end of the spectrum.”

Grade A nonfat dry milk lost 1.75 cents Monday, but Tuesday’s Global Dairy Trade jump started a recovery that climbed to $1.1975 per pound Friday, up 2.25 cents on the week, highest since Feb. 27, but still 54.25 cents below a year ago. There were 13 sales on the week.

Dry whey closed Friday at 32.75 cents per pound, down 2.50 cents on the week and 25.75 cents below a year ago, with 54 sales put on the board for the week.

The USDA’s latest crop progress report shows corn plantings at 26%, as of the week ending April 30, up from 14% the previous week, 13% ahead of a year ago and dead even with the ve-year average. Six percent was emerged, up 3% from the previous week and previous year, and 1% ahead of the ve-year average.

The report shows 19% of the soybeans are in the ground, up from 9% the week before, 12% ahead of a year ago and 8% ahead of the ve-year average. Cotton plantings were at 15%, same as a year ago and 1% ahead of the ve-year average.

The week ending April 22 saw 60,800 dairy cows head to slaughter, up 500 from the previous week and 4,400 head, or 7.8%, above a year ago. Year-to-date, 1.05 million head have been culled, up 43,300 head, or 4.3%, above a year ago.

The international dairy market saw more good news Tuesday as the GDT weighted average rose 2.5%, following the 3.2% jump April 18. Traders brought 51.3 million pounds of product to market, up from 50.1 million April 18, and the average metric ton price climbed to $3,506, up from $3,362.

The gains were led by whole milk powder, up 5%, following a 1% advance April 18. Skim milk powder was up 1.5%, after jumping 7% last time. Buttermilk powder inched 0.8% higher. GDT cheddar was up 4.5%, after jumping 5.7% last time, and butter was up 2.4% following a 4.9% advance. The one decline was on anhydrous milk fat, down 2.4%, after advancing 4.7% in the last event.

StoneX Dairy Group said the GDT 80% butterfat butter price equates to $2.1893 per pound, up 5.6 cents after gaining 10 cents April 18, and compares to CME butter which closed Friday at a pricey $2.4450. GDT cheddar, at $2.0690, was up 6.8 cents, and compares to Friday’s CME block cheddar at a bargain $1.6125. GDT skim milk powder averaged $1.2641 per pound, up from $1.2590, and whole milk powder averaged $1.4650 per pound, up from $1.4012. CME Grade A nonfat dry milk closed Friday at $1.1975 per pound.

Dustin Winston said, “Quantity offered in this

auction fell by roughly 500 metric tons while purchase quantity grew by roughly the same level. North Asian purchases grew from the last event’s levels but were down from a year ago.”

Betty Berning, contributing dairy economist with HighGround Dairy, reported in the May 8 Dairy Radio Now broadcast that she’s a bit skeptical of the rise in powder. Demand is weak globally, she said, and the buying came primarily from Asia, particularly on whole milk powder, as perhaps there isn’t as much available.

When asked about the U.S. breakeven milk price, Berning said it depends a lot on whether you are buying feed. The range is $18 on the low end to the mid$20s if purchasing feed. Last year, farmers were able to pay down some debt or defer some income, she said. “Bankers seem willing to work with farmers despite milk prices being below breakeven, but it’s not fun when you feel squeezed,” Berning said.

Cooperatives Working Together member cooperatives accepted 15 offers of export assistance this week that helped them capture sales of 783,000 pounds of American-type cheese, 55,000 pounds of butter, 6.6 million pounds of whole milk powder and 714,000 pounds of cream cheese. The product is going to customers in Asia and South America through September and raised CWT’s 2023 exports to 15.6 million pounds of American-type cheeses, 495,000 pounds of butter, 2,000 pounds of anhydrous milk fat, 24.5 million pounds of whole milk powder and 3.4 million pounds of cream cheese. The products are going to 18 countries and the equivalent of 361.4 million pounds of milk on a milk fat basis.

U.S. dairy exports fell in March from a year ago on a volume basis; however, HighGround Dairy said historically speaking, exports were in the top three, just behind 2022. I’ll have more details next week.

In politics, the National Milk Producers Federation submitted its proposal for modernizing the Federal Milk Marketing Order system to the USDA this week. NMPF President and CEO Jim Mulhern said, “Dairy farmers and their cooperatives need a modernized Federal Milk Marketing Order system that works better for producers. By updating the pricing formulas to better reect the value of the high-quality products made from farmers’ milk, by rebalancing pricing risks that have shifted unfairly onto farmers, and by creating a pathway to better reect processing costs going forward, we are excited to submit this plan as a path toward a brighter future for dairy.”

Upon ofcial acceptance, USDA will have 30 days to review the plan and decide whether and how to move forward with a hearing to review the plan, according to NMPF.

The plan calls for updating dairy product manufacturing allowances contained in USDA milk price formulas, discontinuing the use of barrel cheese in

the protein component price formula, returning to the “higher of” Class I mover, updating milk component factors for protein, other solids and nonfat solids in the Class III and Class IV skim milk price formulas, and updating the Class I differential price system to reect changes in the cost of delivering bulk milk to uid plants.

NMPF will also pursue two other components outside of the hearing process that don’t involve changing federal order regulations. They would extend the current 30-day reporting limit to 45 days on forward priced sales on nonfat dry milk and dry whey to capture more exports sales in USDA product price reporting. NMPF also seeks to develop legislative language for the farm bill to ensure the make allowance is regularly reviewed by directing the USDA to conduct mandatory plant-cost studies every two years.

OBERHOLTZER AUCTIONS

Special Dairy Sale

FRIDAY, May 19th

Hay 10:00 a.m. • Cattle 11:00 a.m. CLOSED THURSDAY MAY 18TH FOR ASCENSION DAY

Partial Herd Dispersal (40) Holstein parlor free stall cows. A very nice set handpicked out of a 65 cow herd. Herd is averaging 80 lbs milk, 4.3F, 3.3P, 110 scc with individuals milking up to 130 lbs!! Herd is currently all bred to an EXTREME good Holstein bull that is also selling! Bull is a 22 month old Rex PP son that is double polled, A2/ A2, Red Carrier, and out of a high production dam. This bull is absolutely good enough to suit anybody!!

OBERHOLTZER AUCTIONS - THORP

Formerly Turenne Livestock

SALE EVERY MONDAY AND WEDNESDAY 5:00 PM

Selling Baby Calves, Hogs, Sheep, Goats, Feeder Cattle, Fat Cattle, Market Cows and Bulls VERY COMPETITIVE MARKET PRICES Call 712-432-5500 for daily market report

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

The first rule in business is, “treat the customer right.” Recently a man brought hay to sell. He informed us our commission is too high. And his hay didn’t fetch enough. And we didn’t run our auction the way we should. And last weeks market report is a lie! Perhaps “right” for this one is to hope he goes elsewhere next time.

Overall dairy cow quality not quite as attractive as last week. Prices reflected accordingly. Top $2,300 Tom Hale, Holmen. $2,200, $2,125 Jacob Glick, Stitzer. $2,100 Jersey, Debbie Ashmore, Boscobel. $2,000 Andy Hershberger, Westby. Many cows $1,300-1,900 with 10% going to slaughter. Jerseys $850-2,100. Springing Holstein heifers $1,350-2,100 with plain or heavier heifers going to slaughter. Opens $95-120. Jersey springing heifers $850-1,400. Open Jersey hfrs up to $1.85/lb. Single birth Holstein heifer calves $120-210. 3 week old Jersey hfr calf $250.

Breeding Bulls $900-1,725. Market Bulls $103-120. Top, 2,100 lb Sim cross @ $125.50. Choice Holstein steers $138-147. Beef cross up to $156. Holstein feeder steers $110-145. Crossbreds $138-210. 3 BWF strs 550 lbs @ $2.10. 3 BWF hfrs 500 lbs @ $195. Holstein bull calves mostly $140-310. Beef cross bull and heifer calves $420- 550. 20% of Market cows sold $97-107, top $109. 50% sold $80-96.

3x4x8 Alfalfa $180-220. 3x3x8 Alfalfa $85-115. Rounds andgood squares grass mix $45-70, several lots to $100. Cornstalks $30-47.50. Small squares grass $3.50. 3x4x8 wheat straw $75-85. Small squares straw $2.50.

Once again, thanks for your business!!

Dairy & Hay sale EVERY Thursday starting with hay @ 10:00 followed by Dairy Cows @ 11:00 sharp, then bred heifers, open heifers and feeders followed by calves, market bulls, fat cattle and cull cows. Special feeder sale 2nd & 4th Thursday.

SALE CONDUCTED BY:

Grain Markets

April 19, 2023

Other Oats Soybeans Corn

Over the weekend I had a chance to put some miles on the truck to see the progress farmers are making planting. It is very likely that many readers will throw this publication on the stack to be read on a rainy day when activities slow. For those of you reading this for the first time in early June, job well done on planting the crop that will feed the world for another season!

This morning, I saw a study that showed all of the major world economies and the “real interest rate” each of them have adjusted to inflation. Today, the U.S. has a real interest rate of .36%. The Fed rate is now at 5.25% with banks loaning money at 2-4% spreads to this. With U.S. inflation still running over 5%, the net borrowing cost of money is actually at the .36% even though most of these loans are charging 6-9%.

Even though interest rates are increasing, money is still essentially free to borrow. Everyone is being rewarded for leveraging up to buy assets at no real debt leverage cost. The problem is the U.S. is inflating its cost of living for the average consumer and making a huge debt leverage bubble. The federal government has been caught up in this free debt lust also. The first signs of the trouble this will create is being seen in bank collapses.

Ag markets in general seem to feel heavy. It looks as though U.S. exports are being impacted by the pain foreign buyers are feeling from U.S. Fed activity. It is a catch 22. Interest rates need to go up to slow inflation in the U.S., but as the Fed increases rates, foreign countries struggle to service their U.S. dollar denominated debt and essentially have a monetary tax on their imports from a strong dollar. This situation basically creates extreme inflation in foreign economies. So as the Fed fights U.S. inflation, the balance of the world exposed to U.S. dollar issues is being impacted by increasing inflation in their economies.

Milk markets haven’t changed much. Spot CME Group cheese prices remain under pressure in the $1.50’s to low $1.60’s to keep demand active. Spot milk loads continue to trade at $5-11 under Class to keep them cleaned up. This is being exacerbated by the spring milk flush. Plants are full, with little room for more milk. Powder markets remain under pressure as price needs to keep incentivizing buyers to step up. Profit margins are once again going to struggle.

*Futures and options trading involve significant risk of loss and may not be suitable for everyone. Therefore, carefully consider whether such trading is suitable for you in light of your financial condition. Past performance is not indicative of future results. DVi is an equal opportunity employer.

Milk, Feed & Grain Market Support

Joe Spader

Area Hay Auction Results

Fort

Supporting the future of dairy Crystal Farms uses Midwest Farms Forever program to sponsor youth

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

EDINA, Minn. – Since 1928, FFA youth have worn their blue and gold corduroy jackets, symbolizing pride in agriculture. Crystal Farms Dairy Company has raised its effort to support these youth in both obtaining that jacket and in other ways that help their schools have successful FFA programs. It is all part of Crystal Farms’ Midwest Farms Forever program, launched in the summer of 2022 to support, educate and elevate the farmers of today and tomorrow.

Amanda Sommers, program coordinator for the Minnesota FFA Foundation, has been involved in the partnership with Crystal Farms.

“We had conversations with them last summer about a variety of ways they would support us, and that also included the jacket program sponsor-

ship,” Sommers said. “They sponsored about 27 jackets for our Blue Jackets Bright Futures program. It was incredible.”

The sponsorship with FFA ofcially began at the beginning of the 2022-23 school year. Crystal Farms is considered a star sponsor by the Minnesota FFA Association along with other businesses that give continued support. The jacket program is popular with these businesses.

“People love to support it,” Sommers said. “Nothing is more rewarding than giving a kid their very rst blue jacket.”

This year, out of 1,100 applications for the program, sponsors were able to award 592 jackets, which Sommers said is the highest number the foundation has ever been able to award. One jacket sponsorship is $90.

“Crystal Farms wanted to support students who had a connection to dairy, whether they were students from a dairy

farm or students who work on a dairy farm or participate in dairy contests through FFA such as dairy foods (career development events), milk quality – those types of contests that we offer,” Sommers said. “All of Crystal Farms’ 27 applicants that were selected were students who had a tie to dairy in some way.”

The selection process involves board members and a review team going through all the applications and selecting the top students based on the criteria set for them.

Lucia Martinez, of the Sleepy Eye FFA Chapter, was a recipient of a jacket sponsored by Crystal Farms.

“It means a lot to me to have a jacket with my name on it,” Martinez said. “I plan to wear it with pride to many FFA events as I pursue my dreams of region, state and national ofce. I even got to wear it to the state FFA convention this year as I participated in the dairy CDE and the state FFA band.”

Martinez said she was grateful Crystal Farms was willing to lend support.

Ayla Young, an FFA member from Holdingford, also praised the sponsorship.

“Receiving an FFA jacket from Crystal Farms means that larger companies still believe in the future of FFA,” Young said.

Young also said she was grateful Crystal Farms recog-

nized the value of investing in young people, thereby investing in the future.

Crystal Farms has also supported other FFA programs such as the Legacy Club, which sponsors school programs through grants applied for by specic FFA chapters. These go

to a variety of needs such as agriculture eld trips, equipment for agriculture classrooms or building of greenhouses. Crys-

Tim Bratland Crystal Farms Dairy Company president

PHOTO SUBMITTED

Lucia Mar nez, an FFA member from Sleepy Eye, Minnesota, wears her FFA jacket as a member of the state FFA band. Marnez received her jacket through a Crystal Farms sponsorship program Turn

tal Farms also contributes to programming that helps new teachers of agriculture through seminars and supplies. Since the start of the school year, Crystal Farms has donated over $38,000 to Minnesota FFA Foundation programs.

Tim Bratland, president of Crystal Farms, said he sees the partnership growing.

“Right now, we’re helping support Wisconsin and Minnesota (FFA chapters), but we’re looking at how we can extend that into the Dakotas and Iowa,” Bratland said. “We’re looking for ways to grow and improve the program.”

The goal of Crystal Farms’ Midwest Farms Forever program, under which FFA sponsorship developed, came from meetings to assess the company’s focus.

“About two and a half years ago, we were looking at the brand and the business and putting together a new

strategic plan for growth, and one thing we asked ourselves was, ‘What is our secret sauce or super power?’” Bratland said.

“We’ve been here since 1926, and we’re a strong brand in the Upper Midwest, especially in Minnesota, Wisconsin, Iowa and the Dakotas, and we said we needed to be focused on the Midwest –our customers – and also just being part of that community.”

With that focus, Bratland said, the company made adjustments.

“We changed our sourcing arrangements to buy all our cheese from Upper Midwest dairy farmers so we weren’t going out to California, Texas or Upstate New York and buying cheese,” Bratland said. “Almost 99% of our cheese is now sourced from the Upper Midwest. We just wanted to reestablish ourselves as a Midwest company.”

Bratland said supporting the future of dairy in the Midwest is part of that focus, and FFA students like Martinez and Young are experiencing the support the company is offering.

Sommers said she sees the partnership as positive and benecial to both FFA and Crystal Farms.

“I am fully condent that (Crystal Farms) is looking to grow that partnership, so that’s really exciting,” Sommers said. “We have nearly 16,000 FFA members in Minnesota right now, so that’s a huge reach for them while they are able to grow and promote FFA programs as well.”

Bratland said the partnership is a good t for Crystal Farms.

“You’ve got to walk the talk if you say you are part of a Midwest company and community, so we look at how we can support agriculture and the farmers in the Midwest,” Bratland said. “One of the most established and reputable organizations out there that is doing that is FFA.”

712-722-3626

PHOTO SUBMITTED

Ayla Young holds the FFA jacket she received from a Crystal Farms’ sponsorship of Minnesota FFA’s Blue Jackets Bright Futures program. Young is a member of the FFA chapter in Holdingford, Minnesota.

Q-Catch 8500V Vet Squeeze Chute

Cowpower 1050 hyd. chute

JERRY

Tim Larson lls a eld May 4 that would soon be planted to corn on his family’s farm near Beresford, South Dakota. This year, the Larsons will grow 140 acres of corn, 30 acres of oats and will double-crop about 90 acres of rye followed by sorghum.

A Day in the Life of the Larsons A Day in the Life of the Larsons

By Jerry Nelson | jerry.n@dairystar.com

BERESFORD, S.D.– The Larsons juggled life on a dairy farm with spring eldwork May 4. And, the family would have it no other way.

Tim Larson and his wife, Julie, dairy farm near Beresford with their sons, Andy and Aaron, along with Tim and Julie’s nephew, Ben. Tim and Julie’s daughter, Rachael Kral, works for Agropur and lives in New Ulm, Minnesota, with her husband, Kevin. Andy is in charge of eldwork while Ben is the herdsman. Aaron, who just graduated from high school, helps wherever he is needed. The Larsons, who milk 200 cows in a double-5 parlor, are in planting season after a winter of high snow totals.

The Larson family, which includes Andy (from le ), Aaron, Tim and Ben, milks 200 cows at their farm near Beresford, South Dakota. Standing with the Larsons is Wobbly, a 10-year-old Holstein show cow who is also somewhat of a pet.

JERRY NELSON/DAIRY STAR

Andy Larson (from le ) chats with Eric Lewno and Michael Pester of Dakota Silo Systems. Larson Dairy has three Harvestore silos, the oldest of which was built in 1971. A er years of disuse, the Larsons have decided to refurbish the silos.

NELSON/DAIRY STAR

JERRY NELSON/DAIRY STAR

JERRY NELSON/DAIRY STAR

Andy Larson checks seed placement on the headland of a eld he has just started plan ng to corn May 4 on his family’s farm near Beresford, South Dakota. The Larsons will some mes interseed their corn with sorghum as a way to boost silage yields and add sweetness to the nal product.

JERRY NELSON/DAIRY STAR

Jose Ibarra (le ), the chief milker at Larson Dairy, pauses for a moment with Tim Larson in the double-5 parlor the Larson family built in 1968. Ibarra has worked full me at Larson Dairy since 2005. His daughter, Alondra, will be gradua ng from Beresford High School this spring.

JERRY NELSON/DAIRY STAR

Aaron Larson feeds calves May 4 on his family’s farm. He helps with chores, milking and eldwork and lls in wherever he is needed at Larson Dairy. Aaron, a standout athlete, will be gradua ng from Beresford High School this spring. His future plans include joining the military.

“I hadn’t planted oats for many years, and I had almost forgotten how to do it.”

TIM LARSON

JERRY NELSON/DAIRY STAR

Tim Larson uses an aged excavator May 4 to reclaim sand from his farm’s sand lane. The excavator, which Larson purchased for just $9,000 in 2009, has helped make it possible for the Larsons to remove their manure pump and instead use gravity to move manure to their lagoon.

JERRY NELSON/DAIRY STAR

Ben Larson, herdsman at Larson Dairy, checks the farm’s computerized dairy herd records May 4. Ben operates his family’s 200-cow dairy along with his uncle, Tim, and his cousin, Andy.

“We had a lot of snow last winter, but the soil worked up beautifully this spring. We just need some rain now to get the crops going.”

ANDY LARSON

Making chapter members heard

Dairy farmer Schmitt is new Iowa FFA president

By Amy Kyllo amy.k@star-pub.com

ST. LUCAS, Iowa – It was a moment of déjà vu.

Holly Schmitt’s heart beat fast as the Chicago Bulls’ theme song pulsed through the air at the 95th Iowa FFA Leadership Conference in mid-April in Ames. In what Schmitt described as one of the coolest moments of her life, she realized she was once again named a state FFA ofcer, this time as president.

Being elected was a surreal moment for Schmitt, who said it was only after she began getting emails with work to be done that the role began to settle in.

Schmitt grew up as a dairy farmer in northeast Iowa. Her parents, Greg and Sara, milk Holstein cows on their farm near St. Lucas alongside Schmitt’s uncle, cousins and extended family.

As FFA president, Schmitt will be lead the state ofcer team, help plan the an-

nual leadership conference, attend leadership training and make chapter visits.

Schmitt is currently nishing her freshman year at Iowa State University where she double majors in agriculture education and event management. Because she has another busy year of FFA work ahead, Schmitt will be pushing her graduation date back. With her desire to build connections, she is OK with slowing down.

“If you can just make one student feel heard and feel wanted, that makes all the sacrices you put in over the year worth it,” she said.

Schmitt, who was a member of the South Winneshiek FFA Chapter, plans to focus on keeping the Iowa FFA Association driven by its chapters.

“Something I really want to focus on this year is just making sure that we stay member focused,” Schmitt said. “Really the heart of FFA is at the chapter level. That’s where most memories are

made. That’s where members learn skills, where they gain that passion for agriculture and learn about whatever aspects they want to.”

Schmitt said part of what makes FFA members special is their ability to communicate and have conversations. Little things such as knowing names of students at chapter events is something she wants to do to make sure students feel recognized for their accomplishments.

With a focus on members, two of Schmitt’s goals for this year include conducting chapter visits and connecting chapters together to facilitate idea sharing.

Schmitt recognizes that growing up on a dairy farm gives her a unique background as a state ofcer. Last year as state secretary, she said many of her ofcer teammates knew very little about the dairy community.

“I’m really proud to come from a dairy farm because there’s not a lot of people who can say that anymore,” Schmitt said.

On her family’s dairy farm, one of Schmitt’s favor-

Turn to

PHOTO SUBMITTED

Holly Schmi feeds a calf on her family’s dairy farm near St. Lucas, Iowa. Schmi ’s parents, Greg and Sara, milk Holstein cows with her uncle, cousins and extended family.

ite memories comes from bedding calves. She and her siblings worked together, and soon, the family would gather in their calf barn with portions of straw bales getting the calves comfortable.

Schmitt’s parents have been supportive of her state ofcer journey. Schmitt is the rst generation in her family to be part of FFA.

Schmitt said FFA helps keep farm kids involved in the agricultural community.

“FFA is doing a good job of informing members and giving them the tools to inform others and keep producing good products for our country,” she said.

Schmitt said she has grown through her time with FFA in condence, public speaking and time man-

agement. This year as president, she is looking to grow in her team leadership and delegation skills. She also is excited to build relationships within her ofcer team.

“That connection you have with your teammates is irreplaceable,” Schmitt said. “I’m excited … to get eight new best friends.”

Several other dairy farm youth received honors, including:

– Justin Nierling, a dairy farm youth from the Decorah area, was awarded Star Over Iowa in Agribusiness for his custom baling and wrapping service, Nierling Custom Farming.

– Natalie Byrnes was awarded Star Over Iowa in Ag Placement for over 2,100 hours of work on Prairie Star Farms, a dairy farm near Waukon.

– Dillion Sparrgrove, who dairy farms near West Union with his family, won the dairy production-entrepreneurship prociency award.

– Kiersten Gibbs, who is active on her family’s dairy farm in northeast Iowa, won the dairy productionplacement prociency award.

– Danielle Rawson, who helps milk 1,000 dairy goats in east central Iowa, won the goat production prociency.

MARKET REPORT FOR MONDAY, APRIL 24TH SALE

FOUR BACK PHOTOGRAPHY

Holly Schmi holds her hand to her heart in mid-April at the 95th Iowa FFA Leadership Conference in Ames, Iowa. Schmi was recently elected as the Iowa FFA president a er having served as Iowa FFA secretary last year.

“I’m really proud to come from a dairy farm because there’s not a lot of people who can say that anymore.”

HOLLY SCHMITT, IOWA FFA PRESIDENT

Delivering on dairy Innovation brings new products to the market

By Stacey Smart stacey.s@dairystar.com

Editor’s note: Dairy Star aims to provide our readers with a closer look into relevant topics to today’s dairy industry. Through this series, we intend to examine and educate on a variety of topics. If you have an idea for a topic to explore in a future issue, send Stacey an email.

Consumers want variety, and the dairy industry is giving it to them. From value-added milk products to specialty cheeses, innovation is occurring in every category to keep dairy on the cutting edge.

Paul Ziemnisky, executive vice president of Dairy Management Inc., is particularly excited about the potential of yogurt innovations and corresponding growth opportunities.

“This is great news for farmers because each percent increase in yogurt category sales has the potential to move approximately 43 million milk equivalent pounds,” he said.

Ziemnisky said dairy checkoff is partnering with one of the world’s top yogurt companies, General Mills. Sales of their yogurt brands, which include Yoplait, Yoplait Go-Gurt, Oui and :ratio, are second only to the company’s cereal business. However,

Ziemnisky said the day may come when yogurt is No. 1. For example, :ratio is rapidly increasing market share as consumers seek products that are high in protein and low in sugar.

Innovations in uid milk are ramping up as value-added products nd their way to store shelves. These products feature the addition or subtraction of certain ingredients that consumers seek concerning performance and health.

Milks containing more protein or calcium or prebiotics or probiotics are examples of value-added products as well as sugar-free and lactose-free options.

“The dairy industry continues to look at allergy issues and lactose intolerance,” said Scott A. Rankin, professor and chair in the department of food science at the University of Wisconsin-Madison.

“Making lactose-free products more accessible and for a better value could help broaden the market for dairy.”

Products such as Darigold FIT, Shamrock Rockin’ Protein Energy and Kroger’s Simple Truth have helped the value-added segment grow more than $1 billion in sales higher than non-dairy alternatives during the last ve years, Ziemnisky said. In addition, fairlife – a value-added success story

due to its high-protein content – became a billion-dollar retail brand in 2021 and is now reaching a quarter of U.S. households.

Research on qualities of milk related to immunity, calm, energy and digestive health is leading to new products like Good Culture Probiotic Milk – a beverage recently launched by Dairy Farmers of America in partnership with the Good Culture brand.

“This product combines the taste and nutrition of lactose-free milk with a patented probiotic shown to help support digestion and a healthy immune system,” Ziemnisky said.

As consumers seek benets such as hydration and sustained energy, Ziemnisky said kombucha, iced coffees, energy drinks and fruit juices are on the rise.

“To meet these everchanging demands, categories must innovate every year or risk losing relevancy, and we feel dairy can have a place in these beverage offerings,” Ziemnisky said. “There also are opportunities for drinkable yogurt and creamers.”

Rankin, an advisory council member of the Dairy Innovation Hub and member of the Hub’s steering committee at UW-Madison, said the level of thought going into new dairy prod-

ucts is profound and is supported by a strong, fundamental grounding in science.

“It’s much more than, here’s a new vanilla ice cream avor,” he said. “We’re establishing a foundation to develop transformative research and discovery. It’s less about the unique novelty we make and more about a thoughtful approach to developing concepts that will last forever. These discoveries will inuence everything from milk to cheese to sour cream and beyond.”

The industry is examining lesserknown components of milk proteins, lipids and carbohydrates that include bioactive peptides, α-lactalbumin, immunoglobulins, lactoferrin, growth factors, glycomacropeptide, milk fat globule membrane and milk oligosaccharides.

“Milk’s proteins, peptides and biological function are under-explored,” Rankin said. “Cows are miraculous converters, and we have yet to discover all of the biological benets of milk.”

Amid innovation, Rankin also believes in celebrating milk for what it is and appreciating its natural value.

“Milk generates avors and textures that make us happy and cannot be duplicated,” he said. “There is nothing like it.”

The Center for Dairy Research located at the UW-Madison has a large hand in product development and product renement within the industry.

Turn

Scott Rankin Dairy Innovation Hub

Dr. John Lucey, CDR director and professor of food science

Paul Ziemnisky Dairy Management Inc.

“The CDR helps all types of companies with product development –from large, national brands to small, niche artisans,” said Dr. John Lucey, CDR director and professor of food science.

GoodSport is an example of one such product. This new dairy-based recovery beverage made with milk permeate can be found in over 1,000 Walmart stores competing with sports drinks like Gatorade. Slate, an ultraltered milk beverage loaded with protein, is another example and one that won a national award for innovation last year, Lucey said.

The CDR worked with 150 dairy companies across the U.S. in 2022 to develop new cheese products or to solve technical issues, and according to Lucey, that number is expected to increase in the future.

“We’re pushing these companies to try new things,” Lucey said. “For example, we’re working on developing a 100% dairy-based, shelf-stable, puffable cheese snack. Currently, cheese puffs are basically all starch with cheese powder for avor on the surface. We have the technology to make expandable, puffable, shelf-stable snacks to compete with junk food. We want to move cheese out of the refrigerated dairy case into all kinds of spaces.”

Lucey said they are also trying to understand squeaky fresh cheese curds and how this feature can be prolonged to last more than several days.

“We are researching how and what is involved in the squeak and trying to extend its lifetime so we can ship squeaky cheese curds all over the country,” Lucey said.

The CDR is also working with several companies on creating shelfstable milk that would not require refrigeration.

“Non-refrigerated dairy beverages are another opportunity for the U.S. dairy industry,” Lucey said. “This type of product is very limited in the U.S., but it’s very popular overseas. Shelfstable milk could last for up to a year, which makes it practical to export. And it’s also popular from a sustainability and convenience angle.”

Within this category, Lucey said avors for different markets could be offered.

“We’ve very actively involved in that space,” he said. “We just put in a pilot facility to shortly make small batches of these products.”

The CDR is also using its expertise and technologies to help a number of companies develop lactose-free products, along with high-protein and high-calcium products and interesting textures for cultured products. In addition, the CDR is working with a number of entrepreneurs selling and marketing A2 milk, and the center will be conducting its rst A2 research project this summer.

Developing new products is a constant task for dairy cooperatives like Associated Milk Producers Inc., which produces cheese, butter and powdered dairy products from milk produced on

member farms.

“We are in regular conversation with customers to consider and develop new products to meet consumer demand,” said Marshall Reece, senior vice president of sales and marketing at AMPI.

Cheese leads the co-op’s annual sales and is the primary product where innovation efforts are focused. AMPI is bringing the heat with offerings like Habanero Jack, Roasted Red Pepper Jack and Chipotle Cheddar. Carolina Reaper Jack and Ghost Pepper Jack are some of the newest avors to join the co-op’s offering of premium-style cheeses.

“While pepper-style cheeses aren’t new to the industry, these avors are new at the scale we are able to produce – 700-pound blocks that can be cut and packaged as slices, shreds or chunks,” Reece said. “Consumers are wanting to try bolder-tasting cheeses, and our customers are looking to us to develop those varieties.”

These cheeses are popular as a topping for menu items such as burgers, sandwiches and pizzas billed as hot or spicy, Reece said.

Lucey said cheese continues to see tremendous innovation.

“There has been a vast explosion in specialty cheeses for different avors and consistencies,” Lucey said. “Aging is where the magic happens, and UW-Madison’s new $72 million Babcock facility has 10 different aging rooms for doing all the specialty cheeses you can think of.”

As the future unfolds, new product ideas in dairy will unfold.

“Shelf-stable cheese would be a tremendous opportunity,” Lucey said. “People are in a hurry, and consuming healthy snacks versus sugary foods and drinks is very attractive to a lot of people.”

Modifying cheese to enhance health attributes is another area of innovation.

“A great deal of the U.S. population struggles with hypertension, but there are bioactive peptides in cheese that are released during the ripening process that can help the body reduce blood pressure,” Lucey said. “Cheese, such as aged cheddars, are full of these peptides and have a positive effect on our bodies and to help ght hypertension.”

The CDR is trying to gure out how to ramp up the concentration of these positive peptides in cheese.

“Our long-term goal is to be able to make the claim that cheese can help lower blood pressure,” Lucey said.

Introducing new dairy products that push the boundaries of avor, fun and health continues to be a priority for the dairy industry.

“We have to think about how consumers are changing,” Lucey said. “The consumers of today are not the consumers of the 1970s. Today’s consumers have different expectations and are interested in lots of experiences, and if we don’t provide that, they will go somewhere else.”

“The consumers of today are not the consumers of the 1970s. Today’s consumers have different expectations and are interested in lots of experiences, and if we don’t provide that, they will go somewhere else.”

DR. JOHN LUCEY, CDR DIRECTOR AND PROFESSOR OF FOOD SCIENCE

for May 4

Hay sales starts at 12:30 p.m. and are the 1st and 3rd Thursdays of the months of September through May.

May 18, 2023

For more information, contact Kevin Winter 320-352-3803, (c) 320-760-1593 or Al Wessel at 320-547-2206, (c) 320-760-2979

Crop & Weather REPORTS

New England, ND Hettinger County

ARIANN DOE

Salem, SD McCook County

DENISE KURTH

CROP AND WEATHER CONDITIONS IN DAIRY STAR COUNTRY

Raywick, KY | Marion County

JOE PAUL MATTINGLY 600 acres

We just recently harvested our cover stand of wheat, which was standing about 30 inches tall. We are planning on planting our corn (100 acres) and soybeans (200 acres) next. A few farms in our area have corn emerged, and it’s standing about 1-2 inches tall. It rains all of the time down here in Kentucky, which has resulted in a pretty cool and wet spring. We had had frost even up until last week. Many of our acres that we farm have Crider soil or Tilsit soil, which are two silt loam soils.

Frazee, MN Becker County

ANDREW INGVALSON

175 cows, 600 acres

We seeded our new seeding May 4 right before the rain. Between me and my brothers-in-law, we did 100 acres. The existing alfalfa fields are greening up and look good. We are hauling our pack manure and waiting for our pit pumper to come. There is not a lot of corn being planted in the area, but everybody is in the field. As soon as we can, we plan to start planting corn, hopefully by the end of the week.

Rice, MN Benton County

ALAN VANNURDEN

600 cows, 1,400 acres

We started working the fields May 5 and have around 1,000 acres of land worked. I haven’t had a place where I got stuck yet. We are starting to plant corn today (May 9). I suppose by the end of the week everybody will be going with the planters. We are going to seed some alfalfa tomorrow. We plowed one field of alfalfa. The hay has been really coming around the last three days.

250 cows, 5,530 acres

We have been in the field for 10 days. The 160 acres of barley is planted and 500 acres of durum are planted. We have over 1,500 acres of durum to plant. My dad, Warren, does spray before we plant on all the durum acres. We will start on oats May 9 or May 10. The pastures are greening up. There is planting going on in the area, but nobody has started corn. We had a dusting of snow 2.5 weeks ago.

Sleepy Eye, MN Brown County

BENJAMIN SEIFERT

350 cows, 450 acres

We have finished hauling pack manure and are setting up hoses for our liquid manure. We drag line it on the field ourselves. It takes us 2-3 days to do 3 million gallons. After we get the manure hauled, we plan to work the fields and get planting. The neighbors started planting corn and soybeans May 2-5. The alfalfa is growing like crazy and stands 6 inches tall. We were thinking we would do first-crop hay around June 1 but that might get moved up.

40 cows, 250 acres

The grass is coming along nicely, and our pastures are looking great. It looks like our alfalfa made it through the winter without any winterkill. Our oats are up, and it appears that we have gotten a good stand. A lot of the corn and the soybeans in this area have been planted. We could sure use some rain.

Goodhue, MN Goodhue County

CHARLIE DICKE

200 cows, 850 acres

We have had rain for eight days out of the last three weeks. Hard rain has caused some washouts, but the cover crops and rye really thrived in the heavy rain situations. In the field, we have about 65% of our corn planted. In our area, approximately 25% of the soybeans are planted and 65% of the corn. Planting conditions have been superior. Pastures started to green up last week. Alfalfa looks good, and with the warmth, I estimate first crop will be ready at the end of the month.

Orange City, IA Sioux County

LANE HETTINGA

130 cows, 75 acres

Our fields are still a little wet after our farm received some beneficial rains last week. We hope to finish planting our corn sometime this week. The alfalfa is looking good although it’s still a couple of weeks away from being ready to cut. Rainfall in our area has been very spotty. Temperature-wise, it seems as if we went straight from winter into summer.

Anamosa, IA Jones County

DOUG FAIRBANKS

380 cows, 600 acres

We have completed our spring planting except for the crops we plan to plant after our cover crops. Our cover crops are at 20 inches, so we plan to harvest them in the next week for dairy feed. Other farms in the area who have beef will probably wait a week to a week and a half before harvesting their cover crops. In my area, most people have completed planting, or have a good start on it, and animals are getting turned out to pasture.

Elroy, WI Juneau County

RICH HOUZNER

54 cows, 600 acres

Half an inch of the rain came over the last week, mostly drizzly. It was a nice settling rain for the new seeding. We have a fair amount of our triticale and peas done, 75%. We have 30 acres of oats to plant yet. There is some corn in the ground around here, but we have not planted any yet. People never used to plant corn on the 10th of April, but now they have to start earlier because they have so many more acres. We are working on vaccinating and moving cattle around pastures and getting that out of the way so that when we can plant, it’s done. Also, we are getting the hay equipment ready.

Chilton, WI

MITCHELL

230 cows, 400 acres

We planted 50 acres of new alfalfa seeding April 27. We’re hoping to plant corn the week of May 8 once the fields are dry. All of our cover crops are sprayed, including all rye grass ahead of corn planting.

I’ve seen a couple farms with soybeans planted, but as of May 9, there was no corn going in yet that I know of in the area. Our hay looks good and so does our winter wheat. We started rotational grazing our heifers May 9.

WI

MATT REDETZKE

250 cows, 450 acres

We have had about 2.5 inches of rain and just a bit of snow in the last two weeks. We haven’t gotten anything planted, but we are ready to go as soon as the weather permits. We haven’t gotten any manure hauled either. Our established grassclover mix hay is looking pretty nice. We didn’t get any fertilizer on it, but it is really starting to green up.

Cuba City, WI Grant County

TIM VOSBERG

140 cows, 380 acres

It’s been cool and dry. We also had a couple inches of snow on April 22. The hay finally took off last week. We had a couple of 80-degree days and the hay jumped about 8 inches on those days. There was a lot of corn put in over the weekend. We’re at a standstill now, but as soon as the sun comes out, things are going to take off. The ground is still too cool for organic, but maybe next week. Normally, we plant this week by the calendar, but it’s still too cool. On a normal year, we do our first crop of hay before corn planting, but this year we’ll do corn and beans before the hay. We’re about 50% organic in this area, so the conventional guys have all been rolling but organic has been waiting.

RON & COLIN WUSSOW

100 cows.

1,400 acres

At my farm near Cecil, Wisconsin, we have had about 7 inches of rain in the last three weeks, so we aren’t able to start anything there. We are planting now closer to the Antigo and Mattoon areas, where they only had about 0.8 inches of rain. We are running there just about non-stop. It is good to be able to be working somewhere. The hay around our farm is looking pretty good, and we look on target for starting that during that May 20-25. But when you get north of Highway 29, they lost the majority of it to winter kill. There was just too much ice. We are doing a lot of interseeding with rye and planting new seeding to try and make up for that.

Harvard, IL McHenry County

ALAN AINGER

300 cows, 1,100 acres

We had close to 2 inches of rain. We have 550 acres of corn planted. We started planting April 26-28 and continued May 4-7. We planned to go back in the field May 10 to finish up the last 50 acres and to start planting beans. The weather has been good, and planting conditions have been excellent. Everybody is making pretty good progress in the area. We’re looking at cutting hay the end of the week of May 15.

Cecil, WI Shawano County

SCHAEFER

Calumet County

Stratford,

Marathon County

55” Panel Fans

Rolling herd averages above DHIA average

dollar value in 2022

This list of herds by county includes dairies who have production above state average based on dollar value. They also have given permission to publish their data. Thank you to all DHIA dairies who choose to submit data to the Genetic Evaluation System that has served the industry so well over the years, beginning with sire summaries and cow genetic evaluations, and then resulting in the development and continuing calibration of genomics.

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Stearns DHIA representatives

Todd DHIA representatives

THURSDAY,

DAIRY

215

Wabasha DHIA representatives

Shaw

Prairie, MN 11 years 320-533-0045

Becky Bitzen Gareld, MN 6 years 320-815-1426

Yellow Medicine DHIA

Garden fresh

Who would have thought three weeks ago that I would be pulling fresh rhubarb out of the garden? Mark is so excited. I didn’t take the time to put any rhubarb up last year. I thought Mark wouldn’t notice. Every once in a while, he would casually mention how he was craving rhubarb jam. I would brush it off, hoping he would forget. Austin brought over a couple of bowls of jam he made to satisfy his dad’s cravings. I didn’t think spring would get here soon enough to start whipping up rhubarb treats and jam. Here are some recipes I am excited about eating in the next few weeks.

Of course, if the rhubarb is ready, that only means asparagus is right around the corner. I found my rst two spears poking through the ground as I pulled away the residuals of last year’s crop.

I didn’t always like asparagus when I was growing up. My dad didn’t push us to eat it because that meant he would have less to eat. He was so sad the spring when we discovered how good asparagus tasted. My mom would serve creamed asparagus on toast for a meal. I brought that meal up north with me, and it has become one of Mark’s favorite spring meals as well.

A few years back, I was a dairy producer speak out volunteer. I was assigned to help cook-

book author John Michael Lerma demonstrate recipes at the Minneapolis Convention Center. I was there to offer insight into the dairy industry and how to incorporate dairy products into diets. It was a blast. He even gave me an autographed cookbook.

I’m sharing one that combines two of my favorite things to eat: asparagus and beef. Enjoy!

Rhubarb crumble

3 cups sliced rhubarb, fresh or frozen

1 cup cubed apple

1/2 to 1 cup sliced strawberries

1/3 cup sugar

1/2 teaspoon cinnamon

1/2 cup our

1 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons butter

2/3 cup brown sugar

2/3 cup quick cooking oats

Vanilla ice cream, optional

Combine rhubarb, apples and strawberries; spoon into a greased 8-inch baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. In a bowl, combine

our, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. Bake at 350 degrees for 40-50 minutes or until lightly browned. Serve warm or cold with a scoop of ice cream.

Rhubarb cherry pie

3 cups sliced fresh or frozen rhubarb

16 ounces pitted tart red cherries, drained

1 1/4 cups sugar

1/4 cup quick-cooking tapioca

4-5 drops red food coloring, optional

9-inch pastry for double-crust

pie

In a mixing bowl, combine rhubarb, cherries, sugar, tapioca and food coloring; let stand 15 minutes. Line 9-inch pie plate with pastry; add lling. Top with lattice crust; ute edges. Bake at 400 degrees for 40-50 minutes or until the crust is golden and lling is bubbling.

Pie crust

2 cups our, sifted

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 cup Crisco

1/2 cup cold butter, cut into cubes

1/3 cup cold milk

1 teaspoon vinegar

Add vinegar to cold milk and place in refrigerator until ready to use. Mix our, sugar and salt together. Cut in Crisco then cut in cubed butter until crumbly. Add cold milk/vinegar and mix until absorbed. Divide into half. Makes two crusts. Roll out between sheets of wax paper. Make sure to dust with extra our so it doesn’t stick.

Rhubarb dumplings

Sauce:

2 cups rhubarb, diced

1/2 teaspoon cinnamon

2 tablespoons butter

1/2 cup sugar

Dash of salt

3 cups water

Dumplings:

1 cup our

1 1/2 teaspoons baking powder

1/2 teaspoon vanilla

1/3 cup milk

2 tablespoons butter

Mix the sauce ingredients together and bring them to a boil. Combine the dumpling ingredients in a bowl and drop dumplings onto the top of the rhubarb sauce. Continue boiling the mixture for ve minutes uncovered; then cover and continue cooking for another 15 minutes.

Beef asparagus John Michael

Lerma’s “Garden County”

1 tablespoon soy sauce

1 tablespoon corn starch

1/4 teaspoon sugar

2/3 cup beef broth or water, divided

4 tablespoons vegetable oil, divided

1 large garlic clove, minced

1 pound top round steak, cut into bite-size cubes

1 pound asparagus, cut into 1/2inch slanting slices

1 large onion, cut into quarters and separated

In a small bowl, or measuring cup, mix cooking sauce by combining soy sauce, cornstarch, sugar and 1/2 cup beef broth or water. Set aside. Stir well before adding to meat and vegetables. Heat wok or deep frying pan over medium-high heat. Add 2 tablespoons oil. When oil begins to heat, add garlic. Stir immediately and do not let garlic burn or brown as it will become bitter, about 3060 seconds. Add beef and stirfry until cooked through, about 8 minutes. Remove beef from pan. Add 2 tablespoons oil and heat. Add asparagus and onion and stir-fry for about 2 minutes. Add remaining beef broth or water, cover and cook for 3 minutes. This will steam the vegetables until crisp but tender. Return beef to pan. Add cooking sauce after you stir it one last time. Stir-fry all ingredients until sauce begins to bubble and thicken. Serve over rice.

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IH 1466 restored, new 20.4x38 Firestones$38,000

IH 1456, cab ..............................................$22,000

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MISCELLANEOUS

New Red Devil & Agro Trend Snowblowers

GREENWALD FARM CENTER FARM

Food columnist, Natalie Schmitt

Better-than-Olive-Garden fettuccine alfredo

8 ounces fettuccine noodles

4 tablespoons unsalted butter

2-3 cloves garlic, minced

2 tablespoons all-purpose flour

1 1/2 cups heavy cream

3/4 cup whole milk

1 teaspoon Italian seasoning

3/4 cup freshly grated

Parmesan cheese

Salt and pepper to taste

Fresh parsley for garnish

Boil fettuccine noodles in a large pot of salted water until cooked to desired tenderness. Drain pasta, reserving 1 to 2 cups of the pasta water, if needed for the sauce. To make the sauce, melt butter in a skillet over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Sprinkle the flour over the butter and garlic and sauté an additional one minute until combined and bubbly. Slowly whisk the cream and milk into the flour mixture, until a smooth sauce forms. Bring to a low simmer. Add remaining teaspoon of Italian seasoning and then the Parmesan cheese, one handful at a time, and stir until smooth. Remove from heat. Season with salt and pepper if desired. Toss cooked fettuccine with the sauce, using the reserved pasta water to loosen the mixture and thin the sauce as needed. Serve with fresh Parmesan cheese and a garnish of chopped parsley.

Copycat Wendy’s frosty

4 cups chocolate milk, very cold 3/4 cup sweetened condensed milk

4 ounces frozen Cool Whip

Combine the ingredients into a blender. Pulse until smooth. Pour into a prepared ice cream maker and follow the manufacturer’s instructions for freezing, checking frequently for your desired consistency.

Easy cheesy potatoes

3 pounds diced potatoes or 30 ounces country-style hash browns

1/4 cup butter, melted

1 cup sour cream

1 cup cream of chicken or cream of cheddar soup

1/4 cup green onion, chopped

2 cups cheddar cheese, divided

Preheat oven to 375 degrees and grease a 9-by-13 baking dish. If using fresh potatoes, place in a saucepan with cold water and simmer 12-14 minutes or until fork-tender. Drain and allow to cool slightly. Melt butter, add sour cream, soup, onion and 1 1/2 cups cheese. Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into prepared baking dish. Top with remaining cheese and bake 28-30 minutes or until browned and bubbly. For a crunchy topping, combine 1 1/2 cups corn flakes, slightly crushed, with 4 tablespoons melted butter and top casserole before baking.

SPECIAL FEEDER CATTLE BRED BEEF COW & BEEF BREEDING BULL AUCTION

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SELLING OVER 2500 HEAD EACH WEEK, AND OVER 1000 CALVES! Scan the

From the kitchen of Hannah Hensel of Rudolph, Wisconsin

From the kitchen of Hannah Hensel of Rudolph, Wisconsin

From the kitchen of Hannah Hensel of Rudolph, Wisconsin