States, local fairs, shows take precautions
By Danielle Nauman danielle.n@dairystar.com
In just over three months since it was rst conrmed March 25, highly pathogenic avian inuenza H5N1 has continued to impact the dairy industry, in both incidents and precautions to reduce its spread.
As of July 10, the virus has been conrmed on 145 different dairy farm premises in 12 states — Idaho (28), Colorado (30), Michigan (26), Texas (22), Iowa (12), New Mexico (8), Minnesota (7), South Dakota (5), Kansas (4), Ohio (1), North Carolina (1) and Wyoming (1).
In the past 30 days, 53 newlydetected cases have been conrmed. They are limited to six states — Minnesota (July 2), Colorado (July 8), Iowa (June 28), Idaho (June 20), Texas (July 8) and Michigan (July 8).
In a July 3 press release, the Centers for Disease Control and Prevention announced that a farm worker, this time in Colorado, became the fourth conrmed human case associated with the ongoing H5N1 outbreak affecting dairy cattle, along with one dairy farm worker in Texas and two in Michigan. The worker, who had been exposed to infected cows, suffered from conjunctivitis symptoms, and according to the CDC has since recovered from his infection. Two of the three other affected workers also suffered symptoms of conjunctivitis, while the third presented with ulike respiratory symptoms.
While there have been four conrmed cases of cow-to-human transmission of H5N1, the CDC continues to rate the risk of infection to the general public as low. The CDC emphasizes that pasteurization of milk and cooking meat to proper recommended temperatures kills the virus, assuring the public that the food supply continues to be safe.
Paynes transition to robots through barn addition
By Stacey Smart stacey.s@dairystar.com
SULLIVAN, Wis. — When switching to a robotic milking system, the Payne family made sure it could be done with minimal disruption to current facilities. They had built their freestall barn in 2016, so they wanted to maintain the integrity of a setup that was relatively new. By creating an addition to the barn, the Paynes made room for four DeLaval VMS V300 robotic milking units.
By Abby Wiedmeyer abby.w@dairystar.com
ETTRICK, Wis. — From the time he was an eighth grader attending his rst state FFA convention, Jescey Thompson has been enamored with the organization. He knew he wanted to further his FFA involvement, and, after suffering a sports-related injury, decided to devote his energy in pursuit of the organization’s blue jacket. Thompson served as the state reporter last year and was elected as president at this year’s state convention which took place June 10-13 at the Alliant Energy Center in Madison.
STACEY SMART/DAIRY STAR
The Payne family — Brent (from le ), Tammy and Daryl — take a break June 26 on their farm near Sullivan, Wisconsin. The Paynes, who milk around 200 cows, began milking their herd with robo c milking units in November 2023.
ABBY WIEDMEYER/DAIRY STAR
Jescey Thompson stands by one of his show cows June 30 at his family’s farm near E rick, Wisconsin. Thompson grew up showing dairy ca le.
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Based on the epidemiological data collected by the U.S. Department of Agriculture’s Animal and Plant Health Inspection Service, transmission appears to be most common through contact with raw milk, prompting the agency to caution dairy farmers to use care and caution in the milking parlor and when disposing of raw milk from infected animals, urging producers to heat-treat milk prior to discarding.
In addition to heat-treatment, ofcials encourage people exposed to infected animals to be vigilant in their use of appropriate personal protective equipment while taking care to practice good hygiene.
The USDA announced as of July 1, producers who have incurred milk losses due to a positive conrmation of H5N1 will be able to apply through their local Farm Service Agency ofce for Emergency Assistance for Livestock, Honey Bees, and Farm-Raised Fish funds to help recover lost income.
To be eligible, dairy farmers will need to submit proof of a conrmed positive H5N1 based on the APHIS case denition, certifying the number of eligible adult dairy cows and the month those cows were removed
from production.
The per-cow milk loss payment will be determined based on an expected 21-day period of no milk production, while the cow is removed from the milking herd, followed by seven additional days when the cow has returned to milk, but estimated to produce 50% of normal production. Payments will be calculated using the monthly all-milk price and national milk price. The deadline to apply will be January 30, 2025.
Since the USDA enacted a Federal Order April 29 requiring testing of all lactating dairy cows prior to crossing state lines, several states have taken action to require testing of those cows when moving within state, particularly when they will be exhibited at dairy cattle shows and other rules regarding livestock exhibitions.
To curb the spread of HPAI in Iowa, the Iowa Department of Agriculture and Land Stewardship issued an order effective July 1 that will require testing for in-state movement for exhibition purposes and will prohibit dairy cattle originating in HPAIaffected herds from being exhibited.
According to the IDALS order, any dairy cattle intended for exhibi-
tion must have a certicate of veterinary inspection issued within seven days of arrival at the exhibition. Included with the CVI, any dairy cattle must undergo individual and bulk tank testing prior to issuance of the CVI for exhibition.
Throughout the upper Midwest, as the summer fair and show season kicks into full gear, there are unanswered questions and uncertainties surrounding the potential ramications of exhibiting milking cows.
The Wisconsin Holstein Association had begun holding its series of nine district shows when the order was put in place. Two shows took place prior to the implementation of the order, while the remaining seven shows took place after testing was required.
Wisconsin Holstein breeders continued to support the activities of their association, despite the challenges presented by the testing requirements.
In total, 281 head of milking females were exhibited at the WHA district shows in 2024, down from 322 head exhibited in 2023 and 358 head exhibited in 2022.
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Ventilation Expertise
In response to the testing orders and concern for reducing the spread of the disease, many local fairs across the upper Midwest are making the decision to exclude lactating dairy cattle from their shows this year.
Northwestern Wisconsin’s Barron County Fair traditionally has a large contingent of milking cows exhibited at their fair in both the junior and open divisions. The fair’s management made a decision to hold a virtual class for milking cows in response to the Wisconsin Department of Agriculture, Trade and Consumer Protection order put in place June 19 requiring testing prior to in-state movement for exhibition.
“We wanted to be proactive, so we had long discussions with all the dairymen in our county that show,” said Kevin Roske, the manager of the Barron County Fair. “There are so many unknowns in this equation that no one wanted to take the risk of testing or exposing themselves to a situation that might impact their livelihoods.”
Roske said, the ones who lose out on the decision are the junior
exhibitors who take pride in exhibiting their projects, particularly the milking cows they have usually been working with for years. That led to the development of an alternative plan.
“Last Saturday, someone went around to the farms, took photos of all the milking cows that would have been exhibited at the fair,” Roske said. “We will have our judge place them in a Hoard’s Dairyman-style contest, so that our youth still have the opportunity to showcase the cows they have put so much effort into.”
The main objective for Roske and his fellow Barron County fair board members, 4-H leaders and FFA advisors is to try give the youth the best experience they can, despite the limitations.
“The county fairs are all about the kids and they are the ones that suffer,” Roske said. “A lot of these kids missed out on showing at the fair four years ago because of COVID, and now they are facing this. These are years and experiences these kids can never get back.”
in the robots.
They added two matching buildings onto the ends of their freestall barn — one on the left side and one on the right side — to house the robots.
“We made it t into our barn that was there, and by adding robots on the end, we only lost two stalls on each side of the barn to make our fetch pens,” Daryl Payne said. “Removing the alley that led to the parlor was the only other modication we needed to make.”
than other robots might.”
Within each pen, cows enter the robots from the same direction. The entrance for the robots in one pen is on the right side, while cows in the other pen enter robots on the left side.
Daryl and his wife, Tammy, farm with their son, Brent, at Payne Farms near Sullivan. The Paynes, who milk around 200 cows and farm 650 acres, began milking with robots in November 2023.
“It takes time for some cows to adjust, but things are going fairly smooth,” Daryl said. “We’re starting to see more of an increase in milk production now.”
Cows are averaging 2.6 milkings per day in the robots. The barn contains two groups of cows, with older cows on one side and younger cows on the other. Each pen has two robots, and each robot serves about 50 cows in a free-ow system. The robots sit side by side on the end of each freestall group.
“The way in which cows enter the robot makes it easier to do this kind of side-by-side setup,” Daryl said. “This type of robot ts into the space better
“Everything is located on one end closest to the front of the barn,” Daryl said. “We don’t have to walk through the barn to get to the robots. We like this layout better as the robots are easily accessible versus being in the middle of the barn. The cows don’t seem to mind the walk. It’s a lot shorter walk than going to the parlor.”
The family previously milked twice a day in their double-8 parlor, which has been retired.
“We make everyone go through the robot,” Daryl said.
Lack of labor and unreliable labor were motivating factors for installing robots.
“It’s only the three of us here, and it was very hard to nd help,” Daryl said. “When we did have help, they didn’t always show up.”
The Paynes initially looked at building a new parlor, but Daryl said there was not much difference in cost between a parlor and robots.
PHOTO SUBMITTED
A cow waits her turn to use the robot as another cow gets milked at Payne Farms near Sullivan, Wisconsin. Cows are averaging 2.6 milkings per day
Con nued from PAYNES | Page 6
“We had always talked about robots, and with the difference in price, we decided we might as well go with robots and cut the labor,” he said.
The Paynes put in a two-feed system to feed two different pellets in the robot — a standard robot pellet and a corn gluten pellet.
“Corn gluten was in the total mixed ration, but we pulled that out and cows now get it in the robot instead,” Daryl said.
The amount of pellets fed depends on a cow’s stage of lactation. When at peak production, the robot pellet kicks in more, Daryl said.
The Paynes use gates that swing out to create a fetch pen in the corner near the robots.
“With having a free-ow system, we need that space for training cows and helping them adapt to the robots,” Daryl said. “The fetch pen is very helpful — it would be difcult without it.”
Brent said that looking at data generated by the robots is useful in managing their operation.
“Robots keep track of a lot of information,” Brent said. “It tells you anytime there is some sort of deviation, which helps me identify any problems with a cow. In the parlor, it was harder to remember every single cow, but now the info is automatically reported and is all right there to see.”
In addition to data collected by the robots, the Paynes use the smaXtec system for heat detection and monitoring cow health. The technology measures feed and water intake, body temperature, rumination and activity through a bolus that is placed in the cow’s stomach.
“I think it’s far more accurate than ear tags or collars,” Daryl said. “It picks up changes a lot faster and is better than
our previous system. You know something is wrong at least a day before you physically see it.”
Last year, the system detected a dry cow with mastitis, so the Paynes treated her.
“She would have lost a quarter if the system hadn’t picked that up,” Daryl said.
Every cow and breeding-age heifer on the farm gets a bolus and is tracked by the system.
“We were using CIDRs on our heifers before, but we quit using them and now rely only on smaXtec,” Daryl said. “Heifers are getting bred faster and earlier.”
The Paynes used to be on a double ovsynch program but now give few synchronization shots.
“Taking away the shots and relying on our monitoring system is a lot less work,” Daryl said. “We’re not going around giving shots a couple times a week.”
Brent said they are using the system in conjunction with robot data for optimal results.
“Between the robots and smaXtec, we’re able to pinpoint any issues,” he said.
As tasks shifted from milking to managing, the Paynes said they have found that the amount of time spent in the barn remains the same, but work has become cleaner and easier, and their schedules are more exible.
“We’re still clean at night because we’re not under the cows milking them,” Daryl said. “It’s easier to sit and look at a computer screen, and the robots also free up time for eldwork. We can stay out and get things done in the elds without having to worry about coming back for milking.”
Con nued from THOMPSON | Page 1
“I’ve looked up to every single state ofcer that was before me,” Thompson said. “That was incredible to be looking up to them and what they were doing for the association. And now to be a state ofcer, it’s still kind of crazy to me.”
Last year as the section three state ofcer and state reporter, Thompson represented all the schools in his section and also led the association in many social media and marketing efforts. He put 40,000 miles on his car visiting chapters, attending events and banquets and supporting his team members throughout the year.
Thompson said he is excited to bring his experience to the new team and to guide fellow ofcers in facilitating workshops or providing support on chapter visits as needed.
“I’ve already experienced that role as sectional ofcer so I’m looking at what I can bring to the table to help my teammates and the association to expand upon the progress that the last team made,” Thompson said. “It’s about seeing opportunities for potential and being there for guidance when needed.”
Thompson grew up showing dairy cattle and still owns a show string which he houses at his home farm and a nearby dairy farm. He has been showing Brown Swiss dairy cattle since middle school and discovered his love of advocacy while showing at the state fair. He said the disconnect he saw between the people living in the city and where their food comes from ignited a passion for educating consumers about agriculture.
This year as president he will return to the state fair to work in the Compeer Financial Discovery Barnyard. There are model farm animals the attendees can reference while learning from discussions with Thompson and the other state ofcers. They will get to teach the public about everything from dairy products to pollination.
“I love it,” Thompson said. “It’s one of the highlights from when I was younger,
getting to show at state fair. But also now as a state ofcer, it is so fun just to get to talk to people and share knowledge and advocate for agriculture. ... The days get long but it’s such a blessing to be able to talk to people.”
Thompson has just nished his freshman year as an online student at the University of Wisconsin-River Falls. He is pursuing a degree in agriculture communications and political science. He plans to pursue a career in policy and dreams of someday working on the farm bill. He said his experience in FFA has expanded his leadership and speaking abilities.
“I really enjoy talking to people and gauging opinions and advocating for agriculture,” Thompson said. “I’ve had the opportunity to focus on leadership skills and speaking skills and learning more about agriculture to help inform people.”
Thompson said it was a challenge at times to balance his involvement with FFA and remain a good student. With each opportunity came a responsibility to manage his time and prioritize duties. Thompson said the beauty of FFA is that participants can be as involved as they want with the many opportunities FFA has.
Thompson credits his high school advisors, Mr. Haake and Mr. Nelson, for providing opportunities and support. He competed in various leadership development events like creed speaking and extemporaneous public speaking as well as continuing his showing career with his Brown Swiss cattle.
The opportunity to serve a second year only happens for those that are voted as president and the rarity of the role is not lost on Thompson.
“Last year was just incredible and lled with great experiences connecting with thousands of members and watching them receive awards or visiting their chapters was just an honor,” Thompson said. “To take a step forward and serve another year is an even greater honor. It’s been such a beautiful journey.”
Rethinking ventilation
Akdeniz offers strategies for best cow environment
By Danielle Nauman danielle.n@dairystar.com
Nothing is certain in the world except for change. With changes in cows, management styles and the climate, dairy barn ventilation needs to change as well.
Dr. Nesli Akdeniz, an associate professor and extension specialist in biological systems engineering at the University of WisconsinMadison, shared her thoughts on the changing ventilation needs of dairy farms during a June 13 webinar hosted by the I-29 Moo University.
According to Akdeniz, the ventilation standard in the Midwest Plan Service 32 from the 1990s was 469 cubic feet per minute per cow. That recommendation increased to 1,000-1,500 cubic feet per minute in the UW-Madison Dairyland Initiative published in 2020.
Several factors prompted that increase, Akdeniz said, including advancements in genetics that have created larger, higher-producing cows, as well as changing en-
vironmental and climate factors.
“More is not always better — with higher ventilation rate, energy consumption increases,” Akdeniz said. “The more we ventilate, the more greenhouse gas emissions we have. We need to keep that in mind. The more GHG emissions we have, the more we will need to ventilate in the future. It is an endless cycle.”
According to Akdeniz, the average temperature in the Midwest rose as much as 1.7 degrees Fahrenheit over the past 20 years. The region is experiencing more rainfall as well, leading to increased humidity and warmer nights. These factors make dairy cows susceptible to heat stress.
“Heat stress is not just the temperature,” Akdeniz said. “We are talking about temperature plus the humidity, the temperature-humidity index.”
At THI levels of 68-71 degrees, Akdeniz said cows are at a mild risk of heat stress. When THI rises to 72-79 degrees cows are at a
�la�on
moderate risk of suffering the effects of heat stress. Over 80 degrees, the risk of heat stress reaches severe levels, according to Akdeniz.
Increased daytime tem-
peratures coupled with warmer nighttime temperatures can also be problematic for dairy cows, Akdeniz said.
“If we have higher daytime temperatures but it cools
down at nighttime, cows can take a break and recover from the heat stress they experience,” Akdeniz said. “If the nighttime temperatures are high, they may be able to recover from one or two days. If it continues for a couple of days in a row, then it makes it difcult for animals to recover from heat stress. They cannot continue to produce.”
While dairy farmers need to keep projected temperature changes in mind when considering ventilation styles for both new constructions and retrots, Akdeniz also advises them to factor projected future changes in wind speeds and direction in their plans.
“Temperature gradients, ocean-atmospheric interactions and land use changes all play a role in wind patterns,” Akdeniz said. “The Intergovernmental Panel on Climate Change predicts there will be a 10% decrease in wind speeds by 2100, while some studies suggest that wind speeds will actually increase in the Midwest.”
In the Midwest, dairy buildings are typically designed assuming the winds will blow from west to east to take advantage of prevailing winds, Akdeniz said.
DANIELLE NAUMAN/DAIRY STAR
Dr. Nesli Akdeniz speaks about ven�la�on April 9 in Abbotsford, Wisconsin. Akdeniz is looking for ways to ensure proper ven
in dairy barns is as efficient as possible.
“If there will be a shift, if it starts blowing from north to south, it will affect all our ventilation designs, especially naturally ventilated designs,” Akdeniz said.
Because of the inuence climate has on cows, creating a positive housing environment is crucial, according to Akdeniz.
“We want all our cows to be outside, on the ground in the fresh air, and enjoying the sunshine, but there are reasons we cannot put most animals outside,” Akdeniz said. “One reason is the climate. It sometimes helps to have a roof on the animals. Sometimes, like last year with severe drought, all our pastures shut down early. This is why we put maybe 90% of our animals indoors.”
In the upper Midwest, Akdeniz said many types of barns and ventilation systems — both natural and mechanical — can work well for providing housing on dairy farms.
“Most of the dairy buildings in Wisconsin are naturally ventilated,” Akdeniz said. “The only concerns are on those extreme heat days. Sprinklers and circulation fans can help mitigate heat stress during times of extreme heat.”
For natural ventilation to work well, Akdeniz said to ensure that parallel buildings are no closer than 100 feet, noting that adjacent buildings can cause downwind effects up to 10 times their height.
“Naturally ventilated buildings need to be able to capture all the prevailing winds,” Akdeniz said. “If there are many buildings around, they block the airow and natural ventilation does not work anymore.”
Sidewall height and inlets, along with roof pitch and ridge design are all crucial pieces of a well-designed, naturally-ventilated barn that allows for adequate air movement, Akdeniz said.
“Lower pitch means slower air movement,” Akdeniz said. “Moist air
is trapped (and) it has a harder time exiting the ridge vents. A higher pitch works like a chimney, drawing it out. Winter might be an exception since there is less heat. But in summer it works well.”
According to Akdeniz, if natural ventilation does not work, the next best option is tunnel ventilation.
“In tunnel-ventilated buildings, the air moves perpendicular to the stalls,” Akdeniz said. “The ventilation fans are placed on the end wall. We want the air to come in from one side and leave the other side.”
In addition to the tunnel fans, Akdeniz said circulation fans are needed throughout the animal area to circulate the fresh air where cows are housed.
“If you don’t have the circulation fans, only the feed alley is ventilated,” Akdeniz said.
Another option for mechanical ventilation is cross-ventilated barns, Akdeniz said. Cross-ventilation uses exhaust fans to pull air that comes in through bafes across the barn and directly over the stalls.
As more producers are utilizing automated milking systems on their farms, Akdeniz urges them to consider ventilation, including dead spots created by automated milking systems and high-trafc areas in their plans.
“Added ventilation and cooling are crucial for the success of AMS facilities,” said Akdeniz.
While increased ventilation is necessary for optimum cow health, Akdeniz said research projects are underway looking at the use of microclimate ventilation as a way of decreasing overall ventilation needs.
“In a calf barn, we can use positive-pressure tubes to ventilate only the area where the calf is living,” Akdeniz said. “We are looking at ways to do the same with larger animals — to ventilate only the areas where the milking cows are living, rather than ventilating the entire barn.”
Good and bad in Federal Order reform proposal
Dairy Star!
The U.S. Department of Agriculture has issued its draft decision of Federal Milk Marketing Orders. American Farm Bureau Federation chief economist Roger Cryan says important changes were made. “It increases the value returned to farmers for bottling milk through increases in the location values and some formula adjustments, but most importantly, it restores the higher of the cheese or butter powder values in the bottling milk price instead of the average plus price formula that was used since 2019,” Cryan said. “And there’s not-so-good stuff. The biggest issue is there are substantial reductions in all the class prices to allow for higher processing costs.” USDA’s FMMO plan does not include all of the Farm Bureau reform proposals. “We thought it was important to add 640-pound blocks of cheddar cheese to the product price list survey that sets the cheese milk price because in ve or 10 years, there won’t be enough 40-pound blocks to set a fair price and USDA disagreed with that.”
Bill seeks to reverse WIC milk limits
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ments because it was determined that meat and egg operations have no signicant environmental impact. The activist groups want that exemption repealed.
By Don Wick Columnist Ag Insider
A bill has been introduced in Congress to increase the maximum monthly allowance of milk available through the Special Supplemental Nutrition Program for Women, Infants and Children program to its previous levels. This proposal would reverse a WIC rule that went into effect in mid-June. This bill was introduced by Republicans Elise Stefanik of New York and Derrick Van Orden of Wisconsin and Democrat Josh Harder of California.
Moderna to produce H5N1 vaccine
The federal government has awarded Moderna $176 million to produce a vaccine to address the H5N1 avian inuenza. Moderna will be using the same messenger RNA technology used for its COVID vaccine. Since March, the H5N1 virus has affected 130 dairy herds in 12 states including Minnesota and South Dakota. This vaccine would potentially be used for farm workers and others at risk of exposure to the virus.
H5N1 relief available for affected dairy herds
Dairy farmers who suffer milk losses due to the H5N1 virus in their herds are being made eligible for the Emergency Assistance for Livestock, Honey Bees and Farm-raised Fish Program. Agriculture Secretary Tom Vilsack said this assistance will offset a portion of the nancial losses for the reduced milk production when cows are removed from the herd. “When you’re dealing with roughly 120-130 herds out of 24,000 herds the impact on milk volume is relatively very, very small; that’s the good news,” Vilsack said. “Obviously, to the individual producer, it’s difcult and devastating. That’s the reason why we put the ELAP program together as an indication we want to be partners with them as they deal and cope with this disease.” To be eligible, milk cows must be conrmed positive for the virus and initially removed from milk production. Payments will be calculated based on the monthly all-milk price and a standard number of days with reduced or no production. The nal day to le a notice of loss with the Farm Service Agency is January 30, 2025.
Another human case of H5N1 conrmed
A dairy worker in Colorado is reporting mild symptoms, including pink eye. This is the fourth human case of bird u in the United States.
Activist groups petition for environmental transparency
The Humane Society of the United States and the Center for Biological Diversity are taking legal steps to tighten the inspection and regulation of the meat and egg processing industry. Since 1983, the USDA Food Safety and Inspection Service has been excluded from environmental disclosure require-
Testing required for show season
To prevent the spread of H5N1 in dairy cattle, the Wisconsin Department of Agriculture, Trade and Consumer Protection is requiring testing before the movement of lactating dairy cattle to fairs or expositions. Exhibitors must receive a negative test for Inuenza A virus with samples collected no more than a week before movement to the event.
Vilsack: farm bill needs a practical point of view
The farm bill seems to be in limbo. Agriculture Secretary Tom Vilsack said everyone wants to get the legislation wrapped up, but that won’t happen until everyone involved adopts a practical point of view. “I think what we saw from the House Agriculture Committee is more of a political point of view.” The House Republican bill limits future increases to the so-called Thrifty Food Plan which calculates the amount of money SNAP recipients receive. Vilsack said that plan takes resources away from families in need and transfers a portion of the funding to increase farm reference prices that benet only 22 out of the 100 commodities grown in the U.S. “The top 10% of those receiving the benets receive 60% of the benet; it creates a serious issue in terms of the fairness and equity of what we’re talking about.”
Department of Justice ramps up its ag anti-trust division in the Midwest
The DOJ is working with USDA to boost competition in the livestock industry. Assistant Attorney General for Antitrust Jonathan Kanter said it is time to enforce the Packers and Stockyards Act beyond poultry and focus on beef and other parts of the food supply chain. “That’s one reason why we are putting our money where our mouth is and hiring more lawyers and more experts related to agriculture,” Kanter said. “The lawyers I’m pleased to announce will be based in the Midwest and will focus on both civil and criminal ag enforcement at the anti-trust division.”
Court rules on Emergency Relief Program for ‘socially disadvantaged’ farmers
A federal court in Amarillo, Texas, has granted part of a motion to prevent the USDA from providing additional assistance to socially disadvantaged farmers. This case centers on payments for ERP which based the assistance on farmers’ gender and race. The court said a progressive payment system can be used in future assistance programs if it is not based on race or sex.
Nunez moves to Edge
Sammi Nunez has joined Edge Dairy Farmer Cooperative as a member of its communications staff. Nunez will oversee social media and digital marketing. Previously, Nunez had a similar role with Chick-l-A.
Trivia challenge
Hot fudge is the most popular ice cream topping. That answers our last trivia question. For this week’s trivia, what was the largest cheeseburger ever made? We’ll have the answer in our next edition of the Dairy Star.
Don Wick is owner/broadcaster for the Red River Farm Network of Grand Forks, North Dakota. Wick has been recognized as the National Farm Broadcaster of the Year and served as president of the National Association of Farm Broadcasting. Don and his wife, Kolleen, have two sons, Tony and Sam, and ve grandchildren, Aiden, Piper, Adrienne, Aurora and Sterling.
Cows are her choice
Mata
near
STAR
favorite cow June 25 at Miltrim Farms Inc. near
saving money to purchase the cow from the
Mata embraces dairy career with no background
By Danielle Nauman danielle.n@dairystar.com
ATHENS, Wis. — Savana Mata is not the average dairy farm worker, and she was not the average student in her program at Northcentral Technical College.
“I have always loved cows,” Mata
“We
said. “Not just the animal, I was really curious about the dairy industry, but I have zero background. The closest I had ever been to agriculture was the dairy section of the grocery store. I have no idea where that interest came from.”
Mata is a native of Los Angeles, California, where she began her postsecondary education studying biology and philosophy at Loyola Marymount University, with plans to pursue a career in neuroscience.
Turn to MATA | Page 12
herd is doing...”
What tests do you use and what do you like about those tests? So far we have only had the milk tested for somatic cell count, butterfat, and protein. We use these tests as an overall guide of how our herd is doing, and it helps us to see if our nutrition is in check. It helps us to decide if we need to make changes on our farm and assists us when making culling decisions. We have not utilized the pregnancy test yet but are considering it in the future.
Which is your favorite and why? We like all the tests we’ve used so far, but the somatic cell test helps to pinpoint the cows that are high in somatic cell.
How does testing with DHIA bene t your dairy operation? Overall, DHIA is a good tool to help manage our dairy.
Tell us about your farm. We have a registered dairy herd near Sebeka, Minnesota. We milk 170 cows. We raise our own replacements and grow our own alfalfa and corn for feed for our animals.
DANIELLE NAUMAN/DAIRY
Savana
pauses
her
Athens, Wisconsin. Mata has been
Trimner family.
“While I was in school, I always had dairy in the back of my mind, but I never thought I’d actually do anything with it,” Mata said. “Then during my junior (year) I met someone that came from a dairy farm, and after asking few questions, I realized it wasn’t just something in the back of my mind. I was fascinated by what I heard. I decided then after I graduated from Loyola, I was going into dairy.”
A Google search led Mata to visit the campus at Northcentral Technical College, where she saw her rst cow at the school’s robotic dairy. Mata was sold on the school and enrolled. She obtained her associate’s degree in dairy science and agricultural business in May.
“When I started, I was embarrassed about having no experience,” Mata said. “I knew everyone else in my classes would have that background knowledge.”
Addressing both Mata’s concerns about her experience and her need for employment, the school facilitated a job for her in August 2022 working at Miltrim Farms Inc., in Athens. There she experienced dairy industry in the farm’s robotic milking facility, home to 1,800 cows, working under the barn manager, Jessica Pralle-Trimner.
“I was so overwhelmed coming in here my rst day,” Mata said. “I had never even touched a cow. I was so scared — they were so big! I didn’t know how I would react being in a dairy with all the smells. I had never been around manure or anything, and I would get queasy sometimes during my internships in hospitals around blood and needles.”
Mata said the support of those around her helped her forge ahead.
“I didn’t know how to do anything; I didn’t know any of the vocabulary,” Mata said. “I had to ask so many questions, but I learned so quickly because they made me feel so comfortable. They put me under a cow pretty much right
away working with Mary Phillips, the herdsperson.”
Mata said her fears began to be allayed as she learned new skills.
“They taught me how to IV a cow and that didn’t bother me; it’s so different from a person,” Mata said. “I feel much better in this industry, it’s so hands-on. I didn’t have to go to school for eight years
before I could come in and do something. I was helping cows right away because of what Jessica and Mary taught me.”
Mata said not every skill came quickly to her.
“I really struggled learning how to strip a cow to take samples; I couldn’t get the hang of it,” Mata said. “I had to keep asking Mary how exactly I should hold the teat, where I should squeeze. I felt like it had never had to be explained to anyone before. To IV a cow, I understood the science, but I had a hard time at rst hitting the vein. When it came to breeding, it took me forever to nd the cervix and be able to hold on to it.”
After a couple of months of learning in the robotic barn, Mata began working in the maternity area at Miltrim, a job she said she loved.
“It was just a whole new area, a whole new set of skills,” Mata said. “I had never touched a calf or pulled a calf, and I was doing that on my own by my second or third day.”
After nearly a year of working at Miltrim, Mata secured another part-time job working at Duane Blaubach’s Athens dairy farm in July
pinecountrybank.com
DANIELLE NAUMAN/DAIRY STAR
Duane Blaubach and Savana Mata smile June 25 at Blaubach’s dairy farm near Athens, Wisconsin. Mata began working on the Blaubach’s 160-cow estall dairy in July 2023 to gain more dairy industry experience.
“I learned about milking cows backwards — rst with the robots, then with the tie-stall barn,” Mata said. “I just love every aspect about dairy farming I have learned.”
In addition to working at Miltrim and Blaubachs, Mata works at Merrill Equipment Company, where she is learning about the design work involved with building livestock housing. Later this summer, she will begin working full-time at Merrill Equipment Company, while continuing to work every other weekend at Miltrim as well as milking evenings and weekends at the Blaubachs.
“I love that everyone has been so supportive of me and everything I want to learn,” Mata said. “Everyone is willing to work with my crazy schedule. They all understand I’m trying to catch up on a lifetime of learning in the dairy industry.”
Mata has also taken the position of executive coordinator for the Marathon County Partnership for Progressive Agriculture, spearheading agri-
cultural promotion efforts throughout Marathon County, including coordinating the annual dairy breakfast, the Ag Adventures Tent at the Wisconsin Valley Fair, the Farm City Dinner and planning a golf scramble.
“I love talking to farmers and hearing their stories,” Mata said.
Mata has embraced advocating for her new-found passion, sharing her experiences with students at Loyola Marymount each semester.
“I try to explain things from my experiences, to bridge that gap between the farm and consumers in a safe way,” Mata said. “I have come to love this industry. Nothing I’ve experienced has turned me away.”
With nearly two years of experience in the dairy industry, Mata said she knows she still has a lot to learn, and despite some tough days, her desire to learn has not wavered.
“Everyone has had so much faith in me, telling me that one day I’ll get it, that it just takes time,” Mata said.
“That has kept me going. If I didn’t have that support, I don’t know if I’d still be in dairy today. I want to have an impact on the dairy industry.”
DANIELLE NAUMAN/DAIRY STAR
Savana Mata feeds grain June 25 at Blaubach Dairy near Athens, Wisconsin. Mata grew up in California with no dairy experience but felt a calling to join the industry.
from our side our side OF THE
How has your first/second crop hay harvest been?
Rob Gunderson
Shannon, Illinois
Ogle County 220 cows
Tell us about your rst-crop hay harvest. We have 120 acres of hay and bale everything as bailage and wrap it. We mowed rst-crop hay May 13. We made 384 bales that weighed 2,200 pounds each. The moisture was around 60%.
What are your hay making goals? We try to mow every 24-26 days, getting 5-6 cuttings per season. My ideal moisture for baleage is about 55%.
Who is all involved with harvesting hay on your farm and what are their roles? I harvest hay with help from my wife, my kids, my dad and my fatherin-law. Some of them haul bales back and forth while someone is running the wrapper, another person is baling and someone is raking. We try to mow all the hay in one day and bale it the next day. It takes about 12 hours to harvest rst-crop hay and about eight hours for most of the other crops of hay.
Have you started on second crop? If so, what was the yield on it? Yes, we mowed second crop June 8 and baled it June 10. The yield wasn’t quite as good as rst crop as we were down to 212 bales that weighed about 2,200 pounds each. Moisture was about 50%. On July 3, we mowed third crop and baled it July 4. We made 310 bales at 2,200 pounds each. This crop was a little wetter, so our moisture was probably closer to 61%-62%. We’re about a week ahead of schedule with our hay compared to other years. We’ve had good growing weather, and our corn is already tasseling.
What has been the biggest challenge with making hay this summer? The weather has been a bit of a challenge because we’ve been a little wet. However, we’ve basically been pretty lucky and had good windows for making hay.
What’s your favorite part of making hay? My favorite part is getting it all done.
Tell us about your farm. We milk 220 cows with four Lely robots and farm 1,000 acres. We ship our milk to Brewster Cheese Company. I farm with my wife, Kelli, and our three kids — Ella, Owen and Ethan — who are all still in school. I started working here in high school and took over for the previous owner in 2010, buying the cows and machinery and renting some of the facilities. In 2014, I bought ve acres and started building my own facilities, and, in 2019, I installed a robotic milking system.
Isaac and Caleb Sigg Hollandale, Wisconsin Iowa County 120 cows
Tell us about your rst-crop hay harvest. We started at the end of May and nished in two weeks, around June 5. We chopped half and big squared baled the rest. We run a total of approximately 200 acres.
What are your hay-making goals? We aim for 30-35 days between cuttings. We watch the forecast, the number of days since the last cutting and blooms to determine when to go for the next crop. Bugs also play a role in timing. If bugs are rampant, we might start the next crop sooner.
Who is all involved with harvesting hay on your farm and what are their roles? Everyone works together and nobody has a specic job. Usually, it takes three of us at a time.
Have you started on second crop? If so, what was the yield on it? Not yet.
What has been the biggest challenge with making hay this summer? Rain. We prefer to make our hay on the dry side and the rain has been preventing that. We are working on contoured land which drains well, but it is still difcult to farm when it is too wet.
What’s your favorite part of making hay? Baling, because it's a slower-paced job than chopping. There is less machinery and manpower than chopping. It is easier to nd a nice rhythm when baling and hauling loads of bales versus chopping, hauling wagons and loading the silos.
Tell us about your farm. We milk 120 cows. They are housed in the loang shed, and barn, and in summer they have pasture. We milk in a stanchion barn and ship to Klondike. We raise replacements on site. We run the farm with our mother, Cathy, and our siblings, Trisha, Alyssa and Valerie.
Russ Brandt Postville, Iowa Clayton
County 100 cows
Tell us about your rst-crop hay harvest. We took rst cutting the week of June 8-15. Most of it was chopped and put in an upright stave silo, but we did manage to get some dry enough to make 53 round bales. Despite the wet weather, the silage got ahead of us and was a little drier than we’d like. Tonnage was great and quality was decent for being two weeks late.
What are your hay making goals? We are using conventional alfalfa and aim for a 28-30-day cutting schedule. Most years we try to big square bale one cutting and chop the remainder of cuttings. If a cutting gets too mature or rained on, we will round bale that for heifer rations. Last year we were able to take ve cuttings, but we’ll be lucky to make four this year the way this season is going.
Who is all involved with harvesting hay on your farm and what are their roles? My wife grew up in the city but has learned to mow and rake hay and enjoys helping with that. Most of the chopping and hauling is done by my brother and me, with occasional help from a neighbor.
Have you started on second crop? If so, what was the yield on it? We are still waiting on a better forecast to start on second cutting.
What has been the biggest challenge with making hay this summer? Like everyone else in the upper Midwest, it seems that a line of rain comes through every three or four days, which isn’t long enough if the ground needs one or two days before you can drive on it.
What’s your favorite part of making hay? Aside from weather challenges, I enjoy haying. The elds are picturesque between the corn strips, and, unlike corn, you get three, four or even ve chances a year to grow a great crop.
Tell us about your farm. My wife, Hannah, and I farm with my brother, Nathan, and our parents, Bob and Beth. The dairy herd is roughly 50% purebred Brown Swiss and 50% purebred Holsteins. The farm has been in the family for 132 years and we have had registered Brown Swiss for 95 years and Holsteins for 50 years. The cows are milked in a 50-stall tie-stall barn built in 1957. The remaining cows are housed in a pole shed on bedded pack. We farm 260 acres on contour strips and this year it is almost equally divided between alfalfa and corn, with 20 acres of oats.
Mike Gudenkauf pictured with Maryann (front, from left) and Greg; (back, from left) Anna Watertown, Wisconsin Jefferson County 140 cows
Tell us about your rst-crop hay harvest. We lucked out and cut rstcrop hay May 17-18. The hay was ready to go, and thank goodness we cut it when we did because the rain kicked in after that. We chopped all of it, bagging some and putting the rest up in the Harvestore. We have around 100 acres of hay. It was really good hay for the 17th of May. I’m not sure on the tons per acre, but it was a good crop of hay. We had very good stands of alfalfa with no winter kill whatsoever. We were probably around 65%-70% moisture for the haylage we bagged and about 50% moisture for the haylage in the Harvestore.
What are your hay-making goals? We try to go 30-day intervals for cuttings on four crops. I don’t like cutting ve crops. I was a little leery cutting so early in May that we might end up cutting ve crops of hay now. We shoot for 65%70% moisture.
Who is all involved with harvesting hay on your farm and what are their roles? We run it as a family. My wife, Anna, runs the chopper. My daughter,
Melissa Hanke pictured with Marvin (front); (back, from left) Michael, Madison, Maverick and Manning Marsheld, Wisconsin Wood County 75 cows
Tell us about your rst-crop hay harvest. We have not gotten our rst crop nished. We cut three or four rounds around one eld in early June because we green chop. We gave that to the cows but they did not eat it. Late June we got in and cut about 20 acres. That hay got rained on enough that the beef cows will not even eat it. I still have about 20 round bales still sitting in the eld because I was getting stuck bringing bales off. We still have about 120 acres to get off yet. I would guess, if we have the opportunity to get out there, we will just chop it back onto the eld, because it is not any good any more. In a normal year we ll our cow silo with rst crop haylage that we feed during the winter, so currently all three silos are empty.
What are your hay making goals? This year our hay making goal would just be to make hay, to get it off. We usually put rst crop in the silos and round bale and wrap the rest to feed to our beef cattle and heifers during the winter. We usually are able to make some good quality to hay, but this year has been awful.
Maryann, runs the merger. My son, Greg, and I do the unloading, and either Greg or I do the cutting.
Have you started on second crop? If so, what was the yield on it? Yes, we started cutting on June 24 and had about 40 acres to bale the afternoon of June 27 with 15 acres left to cut. We got all our new seeding cut and chopped June 26. We took advantage of a window in the weather. We had some really nice, dry hay to bale on the 27th. We round bale all our dry hay. Depending on the weather, we do about 50/50 chopping and baling for second and third crops. The second crop was really good hay, too. We are not hurting for feed this year.
What has been the biggest challenge with making hay this summer? Weather has been a challenge in that we’ve had to dodge the rain. However, rst crop went really smoothly, and second crop went smoothly, too.
What’s your favorite part of making hay? Running the chopper was always my favorite part, but I got kicked out a few years ago because my wife likes running that. As long as it gets done, that’s all that matters. It’s enjoyable cutting when there is a nice crop out there. It makes it feel like I’m doing something right.
Tell us about your farm. Our cows are housed in a freestall barn, and we milk twice a day in a double-8 herringbone parlor. We ship our milk to Family Dairies. We farm around 800 acres and also do custom work on another 1,5001,800 acres between planting, combining, and round baling hay. My son and I are on the farm full time. My wife works a full-time job off the farm but helps us when she is around. My daughter is going to be a junior at the University of Wisconsin-Madison and wants to come back to the farm after she graduates. I am the third generation on the farm and took over from my dad in 1999.
Who is all involved with harvesting hay on your farm and what are their roles? My dad and I do most of it, and sometimes my husband is able to help out. My dad and I run the farm. My husband works off the farm, but he does help with hay when he can — especially with picking up and wrapping bales.
Have you started on second crop? If so, what was the yield on it? We have not started second crop. Even if we had all of the rst crop off, we currently would not be able to get in the elds.
What has been the biggest challenge with making hay this summer? The weather has been the biggest challenge this year. I do not think we have gone more than two days without rain since the middle of April. Just this weekend on July 5-8 we had ve inches of rain. Without green chopping for the cows right now, they are not milking as well because they are getting round bales and corn silage. We did get our corn and beans planted, but they are not doing well. They essentially have not grown in the last four weeks. The corn is only about six inches high and is all yellow.
What’s your favorite part of making hay? This year, nothing. Typically I enjoy the feeling of having it done, knowing that we have feed put away for our animals for the winter. It’s always a challenge, because with it only being the two of us, between green chopping and making hay, we are pretty much doing it all summer long.
Tell us about your farm. My dad, Eric Gerlach, and I farm together. We farm about 450 acres — owned and rented — setting aside 160 acres of corn, 60 acres of beans and the rest in hay. We milk 75 cows in a stall barn. We sell our milk to Nasonville Dairy.
David, Angie,
and
Tauers value consistent, fresh feed with timely delivery
Describe your farm and facilities. We milk in a double-6 herringbone parlor. Our cows are housed in a freestall barn and our fresh cows are on a bedded pack. Fresh cows are milked four times a day for the rst three weeks. Our regular herd is milked twice a day. We raise all our own replacements. On the farm, our family is assisted by our herdsperson, Emily Ludewig, as well as three interns who do most of the milking. My brother and some neighbors help as needed on the farm.
What forages do you harvest? We do a lot of rye. We harvest that rst in the spring. This year we harvested it in mid-May. We usually harvest alfalfa as 50% haylage and 50% dry hay. All of our corn goes into silage. This year we are trying sorghum after rye. Usually, we would put corn after rye, but this year we have enough corn silage.
How many acres of crops do you raise? We have 450 acres that are all farmed for feed for the cows.
Describe the rations for your livestock. Our milk cows receive 10 pounds of ground dry corn, 8 pounds of protein, 3 pounds of soybean meal, 5 pounds of dry hay, 20 pounds
of haylage and 75 pounds of corn silage. Our dry cows receive 12 pounds of grass hay and 30 pounds of corn silage. Close-up dry cows also get 3 pounds of grain and 3 pounds
of protein mix. Heifers 8-20 months of age get 40 pounds of oatlage or ryelage, 4 pounds of dry hay and 10-15 pounds of corn silage.
What quality and quantity do you harvest of each crop?
This year’s rye crop was exceptional. We harvested about 600 tons off 80 acres. The protein was 17%, which was almost as good as our alfalfa. We harvested 35 acres of rst crop alfalfa as haylage. We got about 110 feet of bag length on a 12-foot-diameter bag. We baled about 90 acres of dry hay and harvested just over ve big square bales per acre. That was an exceptional yield for dry hay; the average is about four bales an acre. I don’t shoot for the highest quality possible. First crop seems to feed exceptionally well. If it’s over 140 relative feed value and doesn’t get rained on, I am happy. It seems like the rst crop has better ber and the cows really milk well on it. A 140 RFV rst crop is as good as a 160 RVF second or third crop. Because of the rain, we cut about a week later than ideal on rst crop dry hay. The RFV was 125-135, so not quite what I wanted.
Ruby
Adam Tauer. Emily Ludewig Hanska, Minnesota | Brown County | 250 cows
AMY KYLLO/DAIRY STAR
Emily Ludewig, Angie Tauer and David Tauer pause June 24 on the Tauer family’s dairy farm near Hanska, Minnesota. The Tauers milk 250 cows.
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“Soft, comfortable udders that milk out quickly and completely have a big impact on milk quality and performance,” says Erik Hagedoorn, managing one of two Bos Dairies locations near Lovington, N.M., milking 5400 Jersey cross cattle, calving over 30 a day.
“We rely on Udder Comfort for routine use in our hospital groups and for our fresh cows at the start of lactation.
“When outdoor conditions decline, we increase our preventive use. It works like a charm,” Erik adds.
At Beer Cattle Co., Berne, Ind., 250 heifers calve-in monthly.
“We use Udder Comfort after each milking for 5 to 7 days after calving to remove swelling. This gets udders softer, faster, for more milk,” says Keith Beer. “We saw better first-lactation performance in our 2-year-olds with a 3 to 4 pound production increase at 14 DIM, and a reduced SCC for the group. We love how easy it is to do this in the parlor,” he adds.
Describe your harvesting techniques for alfalfa and corn silage. We use a selfpropelled chopper. We cut and windrow it and then merge two windrows together. We cut on day one and then chop late on day two or wait a full day between. For dry hay, we put it in windrows, rake it on day three and try to bale it on day four. Regardless of moisture, I add a preservative, even if it is 15% or less moisture. It just seems like it is good insurance. For corn silage, we like to harvest it at 66%-67% moisture with a 3/4 inch cut length, process it and put it in bags. All our forage is in bags. I love them, I think you can’t get better feed. We’re at the point where we almost need a bigger bagger, but the feed is always fresh.
What techniques do you use to store, manage and feed your forages? We have a 12foot bagger and a concrete pad for most of the bags. The bags that are not on the cement we usually put corn silage in instead of hay because they are easier to manage. We use them in the winter when it’s supposed to be frozen. We clean up the bag every other day. We cut off the plastic and keep it fresh that way. We use about 1.5 feet of haylage and 4-5 feet of corn silage per day. We use a total mixed ration mixer and use a nutritionist through Hubbard Feeds. We raise 100% our own feed except for some dry corn.
How do quality forages play in the production goals for your herd? My philosophy on forage quality is that the most important thing for getting milk out of cows is consistent, fresh feed delivered daily at the same time. I think that is more important than quality. Right now, our cows are averaging 85 pounds of milk per day and I’m happy with that. Once we get into the 90s, we see more mastitis are-ups and other health issues. I’ll take less milk with healthier cows than more milk with more issues. We don’t push our cows as hard as we could, but I’m OK with where they’re at.
What are management or harvesting techniques you have changed that has made a notable difference in forage quality? The self-propelled forage harvester we bought two years ago. We are able to make things in a timely fashion, so on those days when it is drying really quickly, we can get ahead of it before it gets too dry. When you get better moisture, the feed sticks together better and isn’t as sortable.
Describe a challenge you overcame in reaching your forage quality goals. We do double cropping with the rye. We tried this about 20 years
AMY KYLLO/DAIRY
(Le ) Angie and David Tauer visit June 24 in the hay shed on their farm near Hanska, Minnesota. The Tauers harvest 50% of their alfalfa for dry hay.
(Below) David Tauer holds total mixed ra on June 24 on his farm near Hanska, Minnesota. Tauer said his philosophy on forage quality is that the most important thing for ge ng milk out of cows is consistent, fresh feed delivered daily at the same me.
ago, but I wasn’t satised with the crop after the rye. Getting a good seedbed was a big issue. Now, we have been doing
vertical tillage after the rye is harvested and roll it. It makes a much nicer seed bed and the crops do better afterwards.
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Judging teaches valuable life skills
Traynor’s coaching earns 4-H Hall of Fame honors
By Danielle Nauman danielle.n@dairystar.com
SPRING VALLEY, Wis.
Bob Traynor is a believer in the role dairy judging plays in turning young people into critical thinkers and procient communicators. He is such a rm believer that he has devoted 39 years to coaching the Pierce County 4-H dairy judging team.
A lifelong Holstein breeder and enthusiast, Traynor spent his life developing Honeycrest Holsteins on his Spring Valley farm, which was dispersed in 2015.
Traynor was inducted as a member of the class of 2024 Wisconsin 4-H Hall of Fame laureates in April during a recognition program in Wisconsin Dells. He was nominated by long-time Pierce County 4-H agent Frank Ginther and former Wisconsin 4-H Youth Development Specialist Melanie Miller.
“I was always a really shy kid when I was younger, and 4-H really helped me get past
that,” Traynor said. “I was fairly self-condent, but 4-H helped bring out my personality. With 4-H, a kid can pick something they really like and they can excel at that.”
He said 4-H allows them to shine when they might not have had the opportunity to do so elsewhere.
4-H has been a part of Traynor’s life for as long as he can remember. He witnessed his father serve as the leader of his 4-H club for 16 years and his older brother, Jim, serve as a leader for 10 years.
“We just grew up that 4-H was a part of life and judging, in particular, was phenomenal for me,” Traynor said. “When I heard they needed a 4-H judging coach here in the county I thought, ‘Yeah, I could do that.’”
Since that time, Traynor has not looked back, having stewarded an estimated 350 youth through the program, instilling what he considers important life lessons along the way.
“There is the reason, and then there is the real reason,”
Traynor said. “Evaluating the cows is really the smallest part of what kids get out of judging.”
Traynor said the development of critical thinking skills and the ability to communicate are the most important skills learned through dairy judging. Those skills
will take a person far in life, he said.
“You’re looking at a problem — the four cows,” Traynor said. “You have to gure out in about 10-12 minutes how you’re going to place those cows and come up with reasons to defend your placings and give that
to a stranger. The ability to speak in public, being able to defend your reasons, eye contact, the whole deal, those are life skills that are huge whether you’re any good at judging or not.”
PHOTO COURTESY OF MARYBETH WOHLRABE, OUTAGAMIE COUNTY POSITIVE YOUTH DEVELOPMENT EXTENSION EDUCATOR
Jessica Jens (from le ), Bob Traynor and Juniper Rydberg gather as Traynor is inducted into the Wisconsin 4-H Hall of Fame April 28 in Wisconsin Dells, Wisconsin. Traynor has been a 4-H leader for 39 years.
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Traynor works primarily with the senior-level dairy judging teams in Pierce County, while Peter Coyne begins developing the younger members.
“What is really cool for me is when a kid gets it, the switch ips,” Traynor said. “These kids come in at 13 years old, they’re shy, scared and don’t want to give reasons. You work with them, coax them along, then suddenly there it is, they give you a set of reasons that knocks your socks off. ... As they’re leaving, you’re about to explode with excitement. It’s the most satisfying thing.”
For Traynor, not every teaching moment happens in the presence of dairy cattle. He said he tries to get his kids to march with the El Paso Marching Band, which is a local group that participates in area parades.
“It’s all drums, we dress up in pretty loud clothes, and in general just act crazy and have fun,” Traynor said. “Teenagers are usually pretty selfconscious about everything, especially what other people think. If I can get them to march, act goofy and not worry about what anyone thinks, let go of their inhibitions, it helps them open up and become more condent.”
That tutelage and dedication has paid off for Traynor and his evaluators. His teams won the Wisconsin state 4-H judging contest in 2007, earning the right to represent Wisconsin at the National 4-H Dairy Judging Contest at World Dairy Expo. In
2012, Pierce County placed third in the state contest, going on to compete at the All-American Dairy Show Invitational Youth Dairy Cattle Judging Contest held in Harrisburg, Pennsylvania. That same team went on to place second in the 2013 state contest.
The judges Traynor has worked with have gone on to succeed beyond the 4-H competitions as well.
“I’m proud of the fact that four of our kids have gone on to place in the top four at the collegiate level at World Dairy Expo,” Traynor said. “There might be other places that have had more, but I think that is remarkable for our county.”
Traynor said he continues to enjoy teaching young people the skills that can be gleaned from placing a class of four cows. His senior team recently placed second at the Area Animal Science Days contest held in June in Shawano, earning the chance to compete at the state contest that will be held in Madison in August.
Traynor said the real victory comes when 4-H students come back as adults, enrolling their own children in the program and bringing them to judging practices and becoming the next generation of 4-H leaders.
“We have quite a few second-generation kids we are working with in the judging program,” Traynor said. “That is really satisfying, to see these kids grow up, placing value in the role 4-H played in their lives, and wanting to share that with their own children.
DAIRY ST R Full-time Writing Position Available
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The Dairy Star has an opening for a full-time writer/photographer for southwest Wisconsin/ Northeast Iowa. Candidates should have writing experience or possess a journalism degree. Preferred candidates will also have a strong interest for dairy. Duties include, but are not limited to, writing human interest stories, hard news and taking photos. Send resume and three writing samples to: mark.k@dairystar.com or mail to Dairy Star, Attn. Mark. 522 Sinclair Lewis Ave.
Making the best better
Dado inducted into Wisconsin 4-H Hall of Fame
By Danielle Nauman danielle.n@dairystar.com
AMERY, Wis. — Watching young people blossom as they nd and develop their passion is one of the things Gwen Dado loves most about her nearly 23 years serving as a 4-H leader in Polk County.
Dado was named a member of the class of 2023 laureates in the Wisconsin 4-H Hall of Fame at a recognition program April 28 in Wisconsin Dells. With her husband, Rick, their children and employees, they operate Four Hands Holsteins, milking 500 cows near Amery.
“I can’t say enough good things about 4-H and what it does for a young person’s selfcondence and understanding why we are put here on earth to serve others,” Dado said. “The growth and knowledge they gain when they get in their project area, (and) they can nd their people, the ones who have the same passions. The chance for a young person to grow in 4-H is unlimited.”
Dado was nominated by her fellow dairy bowl coach, Patti Hurtgen, and her son,
Ethan.
“I didn’t know anything about it until I received an email saying I had been selected,” Dado said. “I was so excited. I didn’t even know such a thing existed. It was so sweet, and what an honor.”
Dado said the honor was made even more special because of the 4-H families from Polk County that ventured to Wisconsin Dells to be present for the recognition along with her family.
“I do a lot of volunteer work, but so do a lot of people,” Dado said. “Between 4-H and FFA, volunteering is my hobby. My husband says I’ll need to give it up some time, but I love it. Even on days I might not feel like meeting with the kids, once I’m there, I just love it.”
Dado’s dedication to volunteering is buried within the 4-H and FFA dairy projects, serving as the dairy leader in her family’s Beaver Brook Badgers 4-H club, coaching dairy bowl for the county 4-H dairy project and assisting with the county 4-H dairy judging team.
Encouraging involvement in the dairy project is the foundation of Dado’s work she
said. This year, 11 4-H members will be showing animals from the Dados’ farm.
“We’ve had as many as 17 members in one year exhibit
our animals at the Polk County Fair,” Dado said. “I would guess there have been over 50 different members show with us over the years. It started
with friends of our kids asking to show, and then other members in our 4-H club asked, and then it sort of exploded on us.”
PHOTO COURTESY OF MARYBETH WOHLRABE, OUTAGAMIE COUNTY POSITIVE YOUTH DEVELOPMENT EXT. EDUCATOR
The Dado family — Meikah Dado (front, from le ), Bethany Dado-Senn holding Campbell Senn, Gwen Dado and Mykayla Dado; (back, from le ) Travis Senn holding Savannah Senn, Rick Dado, Trent Dado, Chris Danner and Ethan Dado — celebrate Gwen Dado’s induc on into the Wisconsin 4-H Hall of Fame April 28 in Wisconsin Dells, Wisconsin. Dado has served as a 4-H leader for 23 years.
Turn to DADO | Page 27
A passion for working with youth led Dado to undertake the role of chaperoning the Polk County junior dairy exhibitors at the Wisconsin State Fair for 10 years. Dado said taking groups of as many as 28 exhibitors and 32 animals over 300 miles across the state was something she enjoyed.
“When I accepted my award, I mentioned chaperoning junior state fair for 10 years,” Dado said. “You should have heard the crowd gasp. I didn’t think it was that big of a deal, but I guess some people wouldn’t want to chaperone that many kids for that many years, but I loved every year. I can’t tell you enough good things about all the Polk County exhibitors over the years.”
The activity Dado said is closest to her heart is her work with the various dairy quiz bowl teams Polk County has elded over the years, producing two national 4-H championship teams and two runners-up. Another team took the national championship honors in the 4-H dairy management contest.
Dado is excited to take what she considers a uniquely talented dairy bowl team back to this year’s national contest in Louisville, Kentucky, in November.
“None of the four young ladies on our dairy bowl team this year have a farm background,” Dado said. “It takes a lot more studying for them to accomplish what they’ve accomplished, but they are amazing, with their interest and dedication. Aside from an occasional illness, they have 100% attendance at practices. How many coaches can say that?”
A hallmark of that dedication is the practice time chosen by the four team-
mates — 6:30-8:30 a.m. every Sunday — a time Dado said is unlikely to be encroached on by other sports and activities.
“Our 4-H and FFA dairy members have had some pretty substantial accomplishments, not only in dairy bowl but in judging too,” Dado said. “We have had three members win the National 4-H Dairy Judging Contest and have had FFA teams go to Scotland to judge.”
For Dado, sharing her appreciation for dairy farming is all about education.
“We are teaching future possible agriculturists,” Dado said. “But even more important, we are teaching future consumers about what we do on a farm, that we take excellent care of our animals. It opens their eyes to what production agriculture is, and the cool thing is that these young people become huge agricultural advocates.”
While Dado was honored with the accolades, she gives credit to the youth who have been a part of her journey.
“We only receive these awards because we work with some pretty phenomenal young people,” Dado said. “It’s about what they accomplish. I’m just the steering wheel, getting them headed in the right direction.”
Her appreciation of what 4-H gives its members keeps Dado coming back for more.
“The 4-H motto is to make the best better,” Dado said. “It’s true, as leaders our goal needs to be to take these amazing kids to the next level, to expose them to so many more things, to see them achieve goals ... and earn the chance to travel.”
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IN DAIRY women
Family: My parents, Daryl and Amy, own Woldt Farms. My sisters — Kayla, Kristen, Karly and Kortney — and I are the fth generation on the farm. Kortney manages our farm store and my other sisters help out during the harvest season.
Tell us about your farm. My parents took over Woldt Farms in 1990 from my dad’s parents, Hugo and Jeanette Woldt. At that time, they had 80 milking cows. As the years went on, they doubled the herd size about every ve years, and now we are at 1,650 milking cows. These girls get milked three times a day in our double-16 parallel parlor. We run 4,000 acres in which we primarily grow haylage, grass, corn silage, winter wheat, winter rye and triticale. Roughly 95 percent of our ground is no-till and cover cropped, which is something we are very proud of. Our farm employs 35 full-time people, and we also have a lot of part-time and seasonal help, which we are grateful for. During eld work times, my mom feeds all the employees. Sometimes, she serves dinner to 25 people in one evening. In 2022, we added Woldt’s Farm Store, where we sell our homegrown beef and other local Wisconsin products.
What is a typical day like for you on the dairy? There is no typical day for me on the farm. Every day brings something different. I do anything from herd checks with the dairy manager, billing for the trucking we do, ofce work and a variety of eld work. I cut hay, merge, ted, pack pile, run dump cart and help with manure irrigation, just to name a few things. Sometimes, I am only working 35 hours a week, and other times I am working 85 hours a week. Every week is a new challenge, which I really enjoy.
What decision have you made in the last year that has beneted your farm? This past year, we started mixing sawdust and sand in with our paper bedding. This has not only helped to create a more comfortable bed for the cows but has created more traction on the oors. Before we put the new bedding in, we dug the old bedding out, which was a project. Now, we are able to till the beds six inches deep. Since we have started doing this, we have seen an increase in milk produc-
Kelsey Woldt
Brillion, Wisconsin
Calumet County
1,650 cows milking
tion. I have also taken a more hands-on approach with our human resources and spent a lot of time this past winter making an employee handbook and a newhire onboarding folder. We have found this helps new hires be in a better mindset when they start here because they have a clearer idea of what our farm is all about. We have a really fun team that works well together, and it makes a huge difference. Instead of dreading going to work, we look forward to it.
Tell us about your most memorable experience working on the farm. Oh my, there are so many memories to choose from. I think my most memorable experience, while not too fun, is the fall of 2019. The elds were just drenched from September to November, but we still had to get our crops off. Dump carts were constantly getting stuck. Empty carts were having to push full carts, and we even had a bulldozer in the eld to help push tractors. We had to dump into semis on the road, so someone had to be in a skid steer full time cleaning mud off the roads. This made the corn silage season twice as long as it normally is. While it was not fun at all, it really made me realize how we all have to work together in order to make our farm successful. Whenever we are having a hard time in the elds, we can look back and think, at least it isn’t as bad as the fall of 2019.
For happier memories, I loved showing at the state and county fairs while growing up. I would spend all summer getting my animals ready, and it was such a reward when I actually got to show them. We also had a lot of pets, like a fainting goat, sheep, bunnies, a Shetland pony and dogs. It was so fun being able to play with our animals, and it taught us a lot about being responsible for a living creature. Getting to hang out with my grandparents on the farm is something I will always remember as well.
What have you enjoyed most about dairy farming or your tie to the dairy industry? What I really enjoy about dairy farming is the sense of accomplishment it brings. I was in California this past spring for my friend’s wedding, and I visited Yosemite National Park. While there, I went into a convenience store and
saw Belgioioso Mozzarella, which is primarily what our milk is made into. It was such a cool feeling knowing that a product my family helped make has made it across the United States and is helping to feed other people. I also really enjoy getting to know the different cows and their personalities.
What is your biggest accomplishment in your dairy career? My biggest accomplishment in my dairy career is working alongside my parents. I am in a position that most people don’t nd themselves in, and it has been very rewarding to work on my family’s farm. I would like to take over Woldt Farms and am working every day towards that goal. A few years ago, I was able to buy my own farmland. It was my great-uncle’s estate, and it has been a learning experience. It is so hard to get into owning land and starting a dairy farm these days, so I am grateful I had an opportunity to get my foot in the door and for parents who are very willing to help me out.
What are things you do to promote your farm or the dairy industry? We love giving tours to everyone of all ages. Whether it’s people who stop in just to visit the store, people from out of state who want to see a Wisconsin farm, or school kids — everyone is welcome. It’s fun answering everyone’s questions about where their food really comes from, and we feel that people get a lot out of the ex-
perience. We also have a good following on our Facebook page. We really try to explain what we are doing so not only our neighbors know, but hopefully we will help give ideas to other people as well by sharing what we do.
What advice would you give another woman in the dairy industry? Advice I would give to other women in the dairy industry is don’t forget that you are important. Being a dairy farmer is hard, and it’s easy to forget how important we are when we are working endless hours. Not only do our animals rely on us, but friends and family do too, so it is vital that we take care of our bodies/minds and make time for ourselves. I try to take a small trip once a winter, and I always come back with a better mindset. It’s hard stepping away from the farm for a few days, but we need to do it to be our best selves. I have also found that having small weekly goals and making lists has really helped manage my stress level.
When you get a spare moment what do you do? When I have a spare moment, I love to check out new places to hike, go to local wineries with my friends, visit small shops and try out new recipes. Reading is also a passion of mine, and I try to make a little time for it each day. I have two mini donkeys (Momma and Jack) and a dog, Kash, that I really enjoy spending my free time with as well.
What’s in a genetic index?
There are more than 50 traits currently evaluated by the Council on Dairy Cattle Breeding, the organization that is responsible for ofcial dairy cattle genetic evaluations in the United States. A fun fact: they also conduct genetic evaluations for dairy goats in the U.S. That is a lot of individual traits to consider, and these individual traits fall under categories such as yield, reproduction, conrmation, health and longevity.
there is very little weight on uid milk yield in Net Merit. This is because farms are paid for fat and protein yield, not water. Other indices are available and were developed to cater to different milk markets or production systems.
By Isaac Haagen University of Minnesota
To help producers make genetic selection decisions, the U.S. Department of Agriculture, which conducted ofcial genetic evaluations prior to the formation of CDCB, created Lifetime Net Merit Dollars. Net merit is an economic index. This means that individual traits are weighted by their expected economic value and combined into a single value of lifetime prot, in this case, Net Merit. A trait that has a high economic value to farms such as fat yield will receive more weight, or have more impact on the index value, than a trait with a relatively lower economic value, such as feet and leg composite. Contrary to what some might believe,
The CDCB publishes three other indices: Cheese Merit, Fluid Merit, and Grazing Merit. These indices recognize that different production systems have different needs and may have different cost structures. For instance, Grazing Merit was developed to cater to operations that graze animals. Compared to Net Merit, Grazing Merit places greater emphasis on fertility, recognizing that grazing operations are more likely to practice seasonal calving, with less emphasis on productive life, since grazing animals tend to have longer lifespans in the dairy herd. It is important to note that these indices are highly correlated with each other. The correlation between Net Merit, Cheese Merit, Fluid Merit and Grazing Merit are estimated wellabove 0.90. This means that only minor reranking will occur for bulls
Orange Spectacular®
when you compare one index to another.
Of course, there are other organizations and businesses that publish their own indices. For instance, breed associations in the U.S. have published indices which are meant to further breed goals. These indices often place slightly greater emphasis on conrmation traits compared to Net Merit. Examples include Type Production Index by Holstein Association USA or Jersey Performance Index by the American Jersey Cattle Association. Another popular index used in the U.S. is Dairy Wellness Prot Index by Zoetis which places greater emphasis on health or disease resistance traits when compared to Net Merit. In addition, there are many other indices published by bull studs. Importantly, all the index examples named combine economically relevant traits into a single number that can be used for genetic selection. An index that combines economi-
Dana Adams adam1744@umn.edu 320-204-2968
Joe Armstrong armst225@umn.edu 612.624.3610
Luciano Caixeta lcaixeta@umn.edu 612-625-3130
Gerard Cramer gcramer@umn.edu 612-625-8184
Marcia Endres miendres@umn.edu 612-624-5391
Les Hansen hanse009@umn.edu 612-624-2277
Brad Heins hein0106@umn.edu 320-589-1711
Nathan Hulinsky huli0013@umn.edu 320-203-6104
Karen Johnson ande9495@umn.edu 320-484-4334
Emily Krekelberg krek0033@umn.edu 507-280-2863
cally important traits is preferred over single trait selection. This allows us to make favorable progress in many traits relative to their value to the dairy producer. This is because traits can be negatively correlated with other traits, as is the case with yield and reproduction traits. When you only evaluate one of these traits, progress for the other can suffer substantially. The general recommendation is to choose the index that aligns most closely with the goals of your operation. It is important to consider all sources of income and expenses when considering which index is best for you.
In conclusion, you should consider utilizing a genetic selection index, such as Net Merit, when selecting bulls for your herd. Regardless of the index you choose, it should closely align with your goals and your unique sources of income and expenses.
Claire LaCanne lacanne@umn.edu 507-332-6109
Brenda Miller nels4220@umn.edu 320-732-4435
Isaac Salfer ijsalfer@umn.edu 320-296-1357
Jim Salfer salfe001@umn.edu 320-203-6093
Mike Schutz mschutz@umn.edu 612-624-1205
Melissa Wilson mlw@umn.edu 612-625-4276
Isaac Haagen hagge041@umn.edu 612-624-7455
Michael Boland boland@umn.edu 612-625-3013
Sabrina Florentino slpore@umn.edu 507-441-1765
Biosecurity for cattle operations
Biosecurity practices and procedures reduce transmission of disease-causing organisms (pathogens) between and within farms. A biosecurity plan can protect your farm from external pathogens and minimize the transmission of diseases within your system.
External biosecurity refers to procedures and practices that reduce the transmission of pathogens from sources off your farm. This includes the management of routine visitors such as the milk truck, feed deliveries, custom harvesters, borrowed equipment, etc. External biosecurity also includes the management of bought or leased animals.
By Joe Armstrong University of Minnesota
Internal biosecurity refers to procedures and practices on the farm to prevent transmission of pathogens between areas of your farm. Most harmful diseases within a farm transfer from older animals to younger animals. An example of an internal biosecurity practice is to wash boots before entering the calf barn or to have an entirely different set of clothes for working with calves. Washing boots or having separate clothes helps prevent potentially harmful organisms from being transferred from the cowherd to the calf population.
Using biosecurity practices decreases the chance of harmful diseases affecting your animals. Protecting your farm from outside pathogens helps your business to continue unaffected with productive, healthy cows.
If a foreign animal disease outbreak occurred, having a day-to-day biosecurity plan could protect your farm from becoming infected before a disease is contained. Having an additional plan to increase biosecurity will help you acquire permits when animal movement is restricted and keep your business running as usual during an outbreak. Whether producing milk or meat, you are providing food. Having proper biosecurity will help to ensure you continue to produce food that is safe for the public.
To start biosecurity on your farm, determine the goal of your biosecurity. Is there a specic disease that you are looking to target that you already have? Is there a particular disease you are worried about acquiring? These are good questions to start with and can determine how rigorous your biosecurity protocols need to be. If you don’t have a specific goal, that is OK too. Talk with your veterinarian and get them involved. Your veterinarian is one of the only people you work with who can comment on your entire system and how everything works together. They have specic biosecurity training that can help you develop a plan that targets your most signicant transmission risks.
Writing down a specic protocol and set of practices is essential. You, your employees, and everyone else that visits your farm need to have something that can be referenced.
Even if the protocol is simple, write it down. Consider making materials that are visual reminders to you and your staff, such as signs and posters. Your plan should include a way to measure whether it is having an effect once put into place.
Biosecurity only works if everyone follows the protocols. One person that isn’t on board can derail the whole thing. Make sure everyone understands what to do and make sure everyone understands why it is important. When an employee knows why we are asking for something to be done and what impact it has, they are more likely to continue the practice.
When the plan is ready to go, do not procrastinate, put it into practice. The sooner it is in place, the sooner
you can rene the protocols and identify problem areas that need to be resolved. The only way to know the plan is being followed is to check. Often, actual practices tend to drift away from the original protocol. You need to continually check to make sure things are on track.
You should have a way to measure whether your plan is working or not. Do you see less of a specic disease than before the plan was put into place? Many times, when specic diseases are targeted, we can objectively measure how many animals are affected. If your plan has been given enough time to work, you can decide if you need to change your plan based on your evaluation. Ask your veterinarian for help with this step.
Awards celebrate culmination of youth activities
Wisconsin, Illinois juniors garner Holstein Association USA’s top honors
By Danielle Nauman danielle.n@dairystar.com
SALT LAKE CITY, Utah — Six young registered Holstein enthusiasts became the newest members of an elite club within Holstein Association USA Inc. when they were selected as Distinguished Junior Member award nalists. The youth were recognized June 27 at the organization’s national convention in Salt Lake City.
Finalists from Wisconsin included Courtney Glenna of Amery, Wisconsin; Samuel Mess of Rosendale, Wisconsin; and Jacob Harbaugh of Marion, Wisconsin. Lila Sloan of Davis, Illinois, was also recognized.
In addition to the DJM nalists, Young Distinguished
Six junior Holstein members — Courtney Glenna (from le ), Lila Sloan,
Harbaugh, Kennan Thygesen and Gabriella Taylor — smile June 27 at the Na onal Holstein Convenon in Salt Lake City, Utah. The group was selected as Na onal Dis nguished Junior Members which is the highest honor the Holstein Associa on USA Inc. bestows on its junior members.
Junior Members were honored as well, including Midwestern juniors Katie Brandel of Lake Mills, Wisconsin; Ella Raatz of Colby, Wisconsin; Cameron Ryan of Fond du Lac, Wisconsin; and Ethan Palmer of Waukon, Iowa.
The National DJM award is the highest honor bestowed upon junior Holstein members. It culminates their work with the Holstein breed.
The process includes a written application book and video responses to questions that are submitted to the national ofce. Twelve seminalists are selected to be interviewed at the National Holstein Convention, where the six nalists are determined.
Sloan began competing in dairy bowl as soon as she was old enough and said she has dreamed of being named a DJM.
“I have always enjoyed listening to Kelli (Dunklee, Holstein Association event and program lead) reading off the bios of the DJMs each year before she announces their names,” Sloan said. “When she started reading mine, I knew it was me. I denitely had some tears in my eyes. It’s something that has always been a goal of mine — to walk up there and get my pin and plaque. It was a big achievement for me.”
A recent graduate of the University of WisconsinPlatteville, Sloan is taking her junior experience fullcircle, having started a job with Holstein Association USA as a regional sales representative covering Indiana, northern Illinois, northeast Iowa and southern Wisconsin.
The four Midwestern DJMs all agreed that dairy bowl served as the gateway of their involvement in their state junior organizations.
• Zero Maintenance, zero electricity, no chemicals
• Observations have shown greater resistance and reduced losses due to salmonella and avian influenza.
• Reduction and in many cases elimination of bacteria load in water.
• Improves medication performance in water, when used.
• Helping to improve profitability in these narrow margins
“Our
“Water tank was clean in just a week, didn’t lose any measurable milk in last year’s heat.”
PHOTO COURTESY OF HOLSTEIN ASSOCIATION USA
Samuel Mess, Jacob
Glenna, who will be a junior at the University of Wisconsin-River Falls this year, did not grow up with registered Holsteins. Her introduction into the association came through her FFA quiz bowl coach, who encouraged her to continue to compete as a member of the Polk County junior Holstein dairy bowl team.
“I had always loved cows, but once I got involved through dairy bowl, I realized how fun being a junior Holstein member was,” Glenna said. “From there I started doing any contest that was offered. You meet so many people, people who will be a part of your life for a long time to come as friends and future colleagues.”
Sloan said she took a moment at the recent convention to take stock of how her years as a junior have impacted the person she has become.
“I look at how much I have grown, both as a person and professionally, and I think much of that can be credited to my junior Holstein involvement,” Sloan said. “The competitions I have taken part in have built condence; and I have had so many opportunities for networking and making those important connections that will impact me for a long time.”
From showing cattle to studying for dairy bowl competitions, Harbaugh said his passion for the registered Holstein industry has continued to grow as he has become more involved and embraced leadership roles. Harbaugh will be a sophomore at the University of Minnesota-Twin
Cities this fall.
“I’m in the second year of my two-year term on the Wisconsin Junior Activities Committee, serving as the secretary of the current team,” Harbaugh said. “I grew up looking up to the kids on the JAC. Now I can give back, being a role model for the younger members.”
Mess, who milks 120 cows with his parents on their Fond du Lac County dairy farm, said mentorship from role models is valuable to youth.
“I was fortunate to have an advisor who pushed me to become involved in dairy bowl, show at state fair and ll out the award forms,” Mess said. “All through my time as a junior, my advisor probably believed in me more than I believed in myself. Without that support, I’m not sure my junior experience would have been the same.”
As their junior years are ending, each DJM reected on those who supported them and considered how they might encourage the next generation.
“Never be afraid to take chances and create opportunities for yourself — use those to showcase who you are, what you do,” Harbaugh said. “You never know what doors might be opened for you, unexpectedly.”
Glenna agreed, urging juniors to invest the time in themselves to pursue the DJM application process.
“It is an intense application, but it is really nice to reect on your time as a junior,” Glenna said. “It’s a great culmination of your time as a
junior, a way to look back on the accomplishments that have gotten you to this point.”
Mess recalled hearing his name announced at the awards luncheon in Salt Lake City.
“I was the last of the six announced,” Mess said. “It was overwhelming, to have gone through the whole process, being at the convention — everything. But the feeling of receiving that reward for the chance you took, putting yourself out there, that really means a lot.”
Glenna advises juniors to seek out mentors.
“There are a lot of people involved in this industry who are will-
ing to help those that show they have the drive and passion to succeed,” Glenna said. “Start seeing people you feel comfortable with, show them your passion. Chase every opportunity that comes your way, even if it’s scary.”
Taking every opportunity has been a key to their success, each DJM agreed.
“Get as involved as you can, always say yes to new opportunities, go outside your comfort zone,” Sloan said. “You never know who you’ll be sitting next to or what that connection might lead to down the road. The only person that can limit what you can do is yourself.”
The rst column I ever wrote for Dairy Star described my journey of becoming a farmer. From watching a neighboring dairy farm make hay in the eld across the road when I was 12, to attending Short Course in Madison, to an internship learning to milk and then nally raising my family on a dairy farm.
Since that rst column, I’ve written about my family’s exit from milking cows. I have also shared some highlights from visiting farms and memories of my days in the barn. This is slated to be my last column for Dairy Star, since I will be moving on in my career to serve the dairy industry in a different way. For the last column, I wanted to say thank you to each farm who allowed me to tell their story in the past (almost) three years.
By Abby Wiedmeyer Staff Writer
Since that is over 600 interviews, I don’t have the space to thank you all individually. But rest assured, I remember you all.
The rst interview I ever conducted was a Dairy Prole in Tomah, just minutes from my home. The people were practically my neighbors, but my role as a journalist allowed me to connect with them. Since then, I have traveled from my home in Monroe County all the way up to Pierce County, as far east as Juneau County, and more recently expanded into Iowa.
I will denitely never forget the time the Secretary of Agriculture, Tom Vilsack, held a press conference at a farm in Pierce County and I got to attend and report on the event. When the media invite came through my email, I initially wanted to chicken out. I thought I was out of my league. A quick pep talk from a friend made me realize that I’m in this league and I better gure out how to act like it. I was grateful that some fellow media professionals were also in attendance and we could stick together.
There were several other times that the media credentials got me in to meet some inuential folks, but what really warms my heart is all the times I was welcomed into a farm kitchen or a milk house to hear the stories of the dairy farmers who were still making a go of this life.
After we sold our cows, sometimes it was hard to visit a farm that had multiple generations working together on a beautiful site. It felt like they were living my dream. I always hoped that they realized how lucky they were.
I was recently at such a farm. A lot of times I record the interviews to ensure accuracy and when I listened back to this particular interview, there was a point where the grandpa was talking about how his dad had helped him get started and now he was helping his son. The whole time he was talking, the youngest grandchild was making gurgly baby noises. It was a beautiful 75-degree sunny day as we sat on the picnic table in their yard. How could I be anything but happy for them as the sixth generation was successfully raising his family there?
There were also a lot of times when I felt like my path crossed with just the right person, at exactly the right time. Last year, when we were making the decision to sell our cows, I was at a farm whose family had been shipping milk for 118 years. After the interview we were casually chatting, and the farmer was asking me about my family and farm. I shared with him that we were rst generation and having a hard time, and strongly considering selling out.
I felt so vulnerable when I shared that, because here was this guy on a farm that was over a century into its success. Instead of judging me or pufng up his chest, however, he just told me that farming has changed a lot in the last 15 years and he wouldn’t blame us one bit if we were to quit milking. It felt like permission from the universe and I will never forget how impactful that was for me. It helped me work through the emotions of making the hard decision.
I have kept a list of everyone I interviewed in my time here at Dairy Star and when I look at it, I feel like I have a list of friends. I hope that if I’ve been to your farm in the last three years you feel the same. And I hope you never hesitate to keep in touch and tell me your stories.
Keeping tread on your boots
Comfortable shoes and boots are a necessity in all professions. I realize different jobs require different looks and protections for our feet. I am not sitting at a desk. I don’t need to have a fancy look or style while I am out fetching cows or feeding calves. I do put on other shoes that are manure free when hosting a farm tour. My boots of choice are these super light Tingley boots. They are made out of the same material that Crocs shoes are made of. I have two pairs: one is a little snug on my feet for the summer, and the other, looser tting so I can wear two pairs of socks in the winter.
By Tina Hinchley Farmer & Columnist
Tingley boots and Udder Tech overalls are something I always get for my interns who will be working with us during the summer. Many times, their luggage is full of items purchased here like blue jeans, cowboy boots and other items that are treasures to take home. The Tingley boots usually get very stinky, so they leave them here. I have many pairs of leftover Tingley boots from my past interns that usually t anyone who needs a pair to go out to work in the barn with us.
Often my high school employees have boots that they have purchased before, whether they worked on a different farm or just picked up new boots to stay here in their locker. Most of these boots have deep treads and the rule is to spray off the manure before entering the ofce from the barn. Many times, I see they haven’t been able to get the manure out of the treads and there are chunks of poop on the oor. I do make suggestions to them to buy this brand, but why would they buy another pair when they already have the ones they are using.
I wear these boots so much that, over time, the lower treads wear off, and this can make them slippery. Sometimes, when fetching cows, I will slip and slide around, and I usually catch myself before landing on the oor. Our oors in the barn are not clean enough to make this fall not noticeable. Usually, I have myself slicked up on my knees or even all the way down my side. Clearly these boots are ones that should be thrown away, but I have a hard time tossing them because they are so comfortable. And a little manure never hurt anyone, right?
However, this decision to wear worn out boots has cost me some pain and agony. In April, as the cool nights are followed with high humidity days, the oor in our calf barn began to sweat. I opened a sliding door and stepped onto a slick oor. My left foot slid out as fast as lightning and my right foot and leg twisted like some amazing Micheal Jackson move. I was instantly smacked down, laying sideways, feeling a searing pain go from my hip to my knee. I remember thinking, “Can I move my feet?” I slowly uncrinkled myself, and carefully assessed my situation. “The oor needed lime, and I need to throw away these boots before I kill myself.”
Very slowly I walked to the porch and took off my boots and put them behind my other pair. This was to help me remember not to wear them, with the intention of tossing them in the dumpster next time going out to fetch cows, or feed calves. I didn’t realize my other pair was also thin on tread.
Less than a month later, in the same barn, at a different spot there was a splash of milk on the concrete oor. I did it again, but a little more like a cheerleader opping down from a high pyramid. My left leg went forward, and my right leg slipped and twisted in the gutter. This situation had me yelling out in pain. The words I screamed am sure you can imagine. This did get the attention of our intern who was in the old milk house mixing up more milk for the bottle babies. She ran over to help peel me off the oor. Instantly I began to sweat, knowing and saying again, “I need to throw these boots into the dumpster before I kill myself!” I could not move my knee and it was not a good situation to hobble up to the house. I couldn’t climb up the stairs on the porch. I sat down and scooted backwards. My daughter, Anna, came running up, knowing that I did it again, but this time much worse. She said what I already knew. “You need to throw out both pairs of these Tingley boots before you kill yourself!”
Anna helped me get into the shower because I was all slimy and covered in lime and milk. My knee blew up. It started turning black and blue after I got into bed with a bag of frozen corn to ice it. Anna and I would head to urgent care in the morning. Come to nd out after you pay the $600 co-pay the on-call doctor cannot order an MRI. He gave me a prescription for painkillers, gave me some crutches, and told me to get a hold of my primary doctor. I had to wait to do a Video Chat with my primary doctor the following morning. He informed me that I would not be able to get an MRI with all the inammation, so I got another prescription of anti-inammatory medication, and scheduled an MRI for the following Wednesday. After a few days with the new prescrip-
tion, I put the crutches away and I canceled the MRI. I feel like an old cow. I am still uncrinkling myself getting up from a chair or out of the car. I am limping around but am being more observant of slippery areas on the farm. I have put new Tingley boots on my list to purchase and am wearing a different brand that has deep treads. All in all, a very good learning experience on what inammation can do. It helps me have more sympathy for the cows that have injuries with swollen knees and hips.
Tina Hinchley, her husband Duane and daughter Anna milk 240 registered Holsteins with robots. They also farm 2,300 acres near Cambridge, Wisconsin. The Hinchleys have been hosting farm tours for over 25 years.
Editorial disclaimer: The views expressed by our columnists are the opinions and thoughts of the author and do not reect the opinions and views of Dairy Star staff and ownership.
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A fair ending to June Dairy Month
No doubt many of you reading this are seasoned fairgoers and veteran animal exhibitors. We are still in the rookie stage of this — kids and most of the adults that are involved. If you recall me writing last fall about how we took cattle to the Hillsboro Labor Day Fair, that was us all dipping our toes in the waters of showing cattle. A trial run. Could we do this? Would the kids work as hard as the adults (or harder)? The answer to both questions was an emphatic, “Yes.” That doesn’t mean I didn’t shake my head repeatedly as we registered 11 head of colorful cattle and six stout pigs for the Elroy Fair. Nine giggly girls. One organized boy.
Ira was our chief trailer driver. I think he was born with the skill set to back a gooseneck up smooth as silk. John, one of the dads, hauled the pigs with our small trailer. We also lled the back of his truck as full as possible with the extra supplies we needed. Decorating our areas fell to two of the moms and the kids. The nal results were great — the kids gave their input and helped make it happen. Jen, a new show mom, made sure we all ate decent meals during the weekend, not just fried fair food. The
card table that Dane had wanted so badly to play cards around became our meal area. As far as four days at the fair is concerned, cards and food are of equal importance. The pig show is always a test of your pig’s patience, as the trips back and forth to the barn get more frustrating each time. The rst jaunt up the hill is one of nerves and excitement for both. The pig has new things to smell, and the jean and button-up shirt clad showman (or woman) is all jittery. By the time they are on their third trip to the ring and back to the pens, they are aggravated, ornery, hot, bothered, and done. Kids and pigs. Yet, the kids did well with the pig posse. We had a reserve gilt, reserve barrow and third place barrow. Olive Oyl, Popeye, Bluto, Sweet Pea, Blossom and Oreo have now all found new purposes, but they made an impression on three rst-time, show-pig girls. Stella and Dane were the only ones who had trained pigs before and did their best to help the others. We even had ve little girls take them back in the ring for the pee wee showmanship class, all full of smiles and wishes to show their own pigs someday soon. Our young exhibitors already know that next year more walking will be bene-
cial to not having pooped out pigs on show day. After the pig show, it was back to put our attention on the cattle. We had some clipping that needed to be nished up, and, of course, never-ending poop patrol. Our ages ranged from two calves a month old up to two spring yearlings. We had a Jersey calf, Rosie, and her Swiss friend, Wisp, that were small but full of spunk, until Wisp wasn’t. After observing her for a while, it was decided that I would take the crabby children who needed a nap back to the farm, along with Wisp. The trailer was not necessary; I have a farm-mom van that has hauled many things that would not shock any of you. With ve kids and a sick calf shoved in the van, we headed back. Then I remembered that we needed to stop to get a butter donation for the Hillsboro Dairy Breakfast. Could it be more tting that a van load of kids and a calf are now hauling two cases of butter during June Dairy
Month? This humored the plant manager greatly as he carried the butter out for me and peeked in the van. Then came the rain. The rest of that Friday afternoon, it poured on and off. By show time Saturday morning, the route to the ring was lled with puddles that every child wanted to stomp in, and some animals wanted to lay in. All the girls were in their show whites, with their hair looking as nice and neat as the show cattle. Braids. Hairspray. Blow dryers. Wet wiping any smudges. There was much primping in the dairy barn that morning. Dane was our moral support. He may show a cow next year but did not want to show a calf. Stella and Gizzardgulper took rst in the winter calf class, followed by Kendyll and Bean. Kailyn showed Kailyn the calf (this name thing led to endless confusion in conversations) and Sedona, her giant Holstein puppy from last fall. Kendyll also had Mrs. Robinson on a halter again looking mighty ne. Brynn, with her love of colored cattle, had Wisp’s yearling aunt, Waverly, all sleek and gorgeous, taking the reserve spot for any other breed. She also showed Rosie. Lila had Leonard; it was the rst time in the ring for both of them and they did a fabulous job. The pee wee girls had their calves as well. Cora had her beloved Daylily, Tassia had Roger and Gemma shared Leonard with Lila. We threw Macy, Lila’s sister, on the rope with Brynn and Rosie in pee wee. Trophies in hand, they were all smiles.
The farm girls had great support from their brothers, parents, friends and extended family in the stands. Mackenzie, their “show coach” got there just in time to help out and they soaked up every word she said. They were pleased with how the show went and are already looking forward to leading the trio of yearlings after they calve next year.
Within 15 minutes of the dairy show being over, the littlest of the ladies was barefoot and mud covered from playing in the sandbox turned mud puddle. The calves were cleaner than the kids by the end of the day. It was too hot to cuddle cattle, so the kids retreated to the hammocks strung above the pigpens for the afternoon. As the fair wrapped up Sunday afternoon, all pitched in to clean up and haul supplies and animals home. Exhausted, but happy, I believe we will be doing this for years to come.
Thank you to all of you who work so diligently to make the Elroy Fair such a wonderful place for children to exhibit animals. You have made some children, especially Cora, who wrote on her summer bucket, “Show Daylily,” very, very happy.
Jacqui Davison and her family milk 800 cows and farm 1,200 acres in northeastern Vernon County, Wisconsin. Her children, Ira, Dane, Henry and Cora, help 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.
By Jacqui Davison Columnist
Ramblings from the Ridge
Well, that was fun
I was cleaning up while standing at the back of my SUV after my regular scheduled 7 a.m. Monday herd visit, when unknowingly I said, “Well, that was fun.”
By Jim Bennett
It was fun because I worked with great, goal minded people on the dairy. It was fun because the farm had beautiful, clean, well-cared for and productive Holsteins. That morning, I had performed my usual reproductive exams, while improving my Spanish speaking skills. While doing this I made observations about all sorts of seemingly small things that might affect the health and productivity of those beautiful animals: bedding ll in the stalls, cow cleanliness, manure consistency and quality, air quality, feed bunk management and more.
I polled the herdsman for information regarding adverse fresh cow events in the last seven days, including milk fever, metritis, retained placenta, and ketosis. After nishing palpating, we tallied up the results to see what percentage of animals examined for pregnancy were pregnant, the number of CIDRs used, and any abortions. Then I took a short walk through the calf area and spoke briey with Manuel, the calf manager.
Next, I sat down at the computer, and since it was at the beginning of a new month, I entered
monthly data into the herd spreadsheet containing important key performance indicators that I keep current on my iPad. I then created several lists based on somatic cell count data from the most recent Dairy Herd Improvement Association test. One list was of cows with multiple, consecutive high SCC tests. I coded those cows as “true chronics”, meaning that they should not be treated during this lactation should they develop clinical mastitis, unless they were systematically ill. Another list was of recently fresh animals that dried up clean, or were heifers that calved in with high SCCs. The animals on that list would receive a California Mastitis Test, and based on results, might have a sample taken for on-farm culture. Then I lled out a brief report of what I saw and what I did that day. Finally, before walking out to the car, I emailed the report, including the spreadsheet to multiple members of the farm management staff, the nutritionist, the AI technician, the hoof trimmer, and all our clinic’s veterinarians. This is why I caught myself telling nobody in particular how much fun the day had been. This is dairy veterinary medicine today. It was not that way when I started practice 43 years ago, but we worked hard to make it so, and now yes, it really is a lot of fun.
As of July rst, I am ofcially retired from active veterinary practice. I will miss it terribly, but I will still be available for any sort of consulting activity should the need arise. I love working with cows, and I love working with cow people even more, so I doubt I will be able to stay away from you all entirely.
After today, I will ofcially be retired from writing articles for this ne publication as well. By
my count, I have submitted over 200 articles since the rst one in January of 2008. In that article I wrote “These remarkable beasts produce tremendous amounts of quality milk, meat, cheese, and other foods for our tables. They pay for our Christmas presents and put our kids through school. Yet they rely on us for nearly all their needs… On every dairy, of any style, it is always about the cows… Like the Kemps sign says, “It’s the cows.” Whatever the topic of this monthly column will be, remember, it will always really be about the cows.” I believe I have accomplished that, though perhaps I sometimes wrote about cow people too. When Dairy Star Editor Mark Klaphake rst contacted me regarding writing for this publication back in 2007, I recall asking him about just what I should write. His response was, “Whatever you want.” He allowed me to do just that for the next 16 years. In addition, I saw very few edits made to my articles when they appeared in print compared to the copies I had submitted. While I do not know for sure, I suspect allowing this degree of latitude is not typical of all editors. Thank you, Mark, for all of that, and for the great opportunity to share my thoughts with all of you. I enjoyed the entire experience immensely. So, I think my writing career at the Dairy Star can be summed up as such: Well, that was fun. It really is about the cows. Thank you all so much for reading and may you all have a great future.
Jim Bennett is one of four dairy veterinarians at Northern Valley Dairy Production Medicine Center in Plainview, Minnesota. He consults on dairy farms in other states. He and his wife, Pam, have four children. Jim can be reached at bennettnvac@gmail.com.
Rain rain go away
Three years of rain, then three years of drought, and now back to nonstop rain. If there is such a thing as a “normal” year, we haven’t even had anything close to the middle of the climate bell curve lately. Minnesota may be considered a land of extremes but this is getting a bit too extreme for my liking.
We got almost all our rst crop of hay put up with the exception of ve acres a neighbor lets us cut twice a year that never was dry enough to cut. It took from the 25th of May to mid-June to get it up with all the rain delays. There was also a record amount of hay out in the elds, which adds time to harvesting. The quality of the feed was not stellar. Had we been able to put it up when we wanted to, not over a week past its prime, I think the quality would have been pretty good based on how the cows were milking from what they were eating out in the pastures.
Every spring it’s so fun to watch the pounds of milk in the tank climb and climb as the pastures increase in quantity and quality. It’s not so much fun when the day arrives that the pastures have hit their peak and start to drop off in quality due to maturity. This year they really dropped off thanks to seeing so few days of sun and constantly saturated soils. We started cutting rst crop a few days after the pasture milk yield had hit the peak but only managed to get 25% or so done before an extended rain delay. The rest was put up as the milk in the tank was sliding quickly back down to the average and then below average.
Last week I temporarily fenced in part of a hay eld to graze because we are missing a number of days’ worth of pasture rotation thanks to ooding and stunted growth due to saturated soils even on sidehills. The cows responded well to grazing the
hay eld and went up a couple pounds per cow. I’m hopeful that means there will be some quality feed when we get a chance to cut second crop this week. There is the prediction of rain for the next three days but I think I’ll just take the chance and go knock down 30 acres today. The eld I plan to start with is on sandy ground by Lakeville so even if it does downpour again, we should be able to bale and wrap the hay shortly afterwards.
We’ll see if the opportunity presents itself to make some dry hay, but I won’t be surprised if that doesn’t happen. We usually try to put up a couple thousand small squares for feeding calves and it gets hard to do later in the year as the days get shorter.
By
Many of our neighbors have small horse farms and put up two crops of grassy dry hay per year. I don’t think any of them have gotten a chance to do even their rst cutting yet. There’s going to be some unhappy horses around our area this winter if it doesn’t quit raining for a bit so they can get that stuff put up.
I’m no longer concerned about how dry the subsoil is anymore. It can quit raining for a couple weeks. I don’t see that happening with the current weather pattern, but a person can dream, can’t they? Best of luck to everyone on getting second crop put away with the minimum number of times you have to break out chains or a strap because that spot that looked OK wasn’t. Until next time, keep living the dream and make sure you know when to stop spinning the tires before being a little stuck turns into really, really stuck.
Tim Zweber farms with his wife, Emily, their three children and his parents, Jon and Lisa, near Elko, Minnesota.
Tim Zweber Farmer & Columnist
From the Zweber Farm
More than just milk
In a few weeks from now, the 2024 Summer Olympic Games will commence in Paris, France. Among the delegates representing the United States is none other than Elle Purrier St. Pierre. A Vermont dairy farmer, mother, wife, and record-holder elite athlete, Elle inspires multitudes. Elle broke the 3,000-meter indoor race record in Glasgow, Scotland, just after breaking her own record for the U.S. women’s indoor mile several weeks prior. Throughout her running career, Elle said that milk has been a critical component of her training and racing regime, enabling her to refuel and maintain her elite performance level.
Refueling with milk, white or chocolate is no secret among athletes. There was even a promotional campaign launched years ago by MilkPEP called Team Chocolate Milk. The program aimed to increase awareness of milk’s benets when it comes to nutrition and health. Team Chocolate Milk has since been discontinued as the organization decided to pivot. They intend to now focus specically on women. Their campaigns, Gonna Need Milk and #TeamMilk, are now aiming to share dairy’s superiority in quality nutrition when it comes to balanced nutrition, strength, health and sleep.
As a former ultrarunner, chocolate milk and dairy protein are things that Megan is very familiar with and has utilized in her running. In the journey to running long distances, especially when the length extends to 26.2 miles and beyond, nutrition becomes extremely critical. An unbalanced plan of caloric and electrolyte intake throughout can quickly derail the best race. Electrolytes, lost in perspiration, exhalation, and urination, are critical for things such as nerve conduction, muscle contraction and proper uid balance. Milk’s natural ratios of calcium, potassium, sodium, and magnesium are perfect for facilitating hydration.
During races, glycogen (glucose that the body has previously stored) is called upon for energy for muscle contraction. The trained human body usually stores about two hours’ worth of energy during hard exercise. Beyond that, the body will switch to using fat for energy, just as a cow with ketosis will burn fat for energy. Chocolate milk has simple natural milk sugars, such as lactose, along with added sugars that can be used to replace these lost glycogen stores.
Unbalanced post-race nutrition and rehydration can wreak havoc on the body and extend recovery times. The International Journal of Sport Nutrition and Exercise Metabolism noted that drinking chocolate milk within 30 minutes of intensive exercise was better at recovery and replacing glycogen storage levels than other “high-tech, expensive supplements.” Milk’s high-quality, complete protein (meaning it provides the amino acids that our bodies require) helps rebuild and repair muscles after intense exercise. During this exercise, microtears occur in muscles. Drinking milk protein regularly after these rigorous workouts has led to decreased muscle damage and soreness, according to the Journal of Applied Physiology, Nutrition & Metabolism.
Yes, this is all great news for milk, which has been steadily decreasing in consumption over the past several decades. However, many of us may be thinking, “Why should we care?” Not all of us are athletes. Remember, though, that there is a lot of physical labor that occurs, often in the summer heat, on our farms or in our yards. At NexGen we now stock our fridge and coolers with FairLife Core Power Chocolate Milk rather than sugary drinks. These developments in regard to the benets of refueling with milk are no longer just for elite athletes. They’re for all of us, including our young athletes here in our communities. Many high school athletic programs are now also offering chocolate milk rather than sports drinks for post-athletic recovery programs. Midwest Dairy Association has funded grants across the state that aim to provide young student-athletes with chocolate milk. Dairy West, representing Idaho and Utah dairy farmers, is also funding a Replenish with Chocolate Milk Program for high school athletes this coming year. Students and our communities consuming quality nutrition in their daily lives, building strong bodies and habits, and learning about dairy is a win for us all.
Megan Schrupp and Ellen Stenger are sisters and co-owners of both NexGen Dairy and NexGen Market in Eden Valley, Minnesota. They can be reached at Nexgendairy@gmail.com.
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By Megan Schrupp & Ellen Stenger Columnists
The NexGen: Adventures of two dairy daughters
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