June Dairy 2017 by Delta Publications

June is

DAIRY MONTH

A special section of the Tri-County News • Chilton, Kiel and New Holstein • Thursday, June 8, 2017

Brothertown: Dairy goat capital

New dairy goat farms catering to market demands

By Ray Mueller The establishment of a major dairy goat venture along CTH G four miles south of Chilton by a company which had been specializing in large dairy cow operations in Wisconsin and Michigan is proving to be a great benefit for an eastcentral Wisconsin family-run dairy goat production, manufacturing, and marketing business. Since May 2016 the Chilton Dairy goat farm has been a major supplier of milk to LaClare Farms at Pipe in northeast Fond du Lac County. The two facilities are about 10 miles apart. Chilton Dairy is owned by Milk Source Inc., which is based at rural Kaukauna in Outagamie County. In late 2015 it purchased the facilities on the former dairy cow farm owned by Todd Meyer just to the east of the unincorporated village of Charlesburg. Milk Source’s new dairy sector venture at Chilton Dairy started with extensive renovations and the construction of new facilities by contractors from the local area. Alpine, Toggenburg, Saanen, Nubian, and La Mancha dairy breed goats were then assembled from sources in Wisconsin, California, and Iowa. Among Milk Source’s dairy cow operations in Wisconsin are Tidy View, Rosendale, New Chester, and Omro. Veterinarians help operation To organize what was a new enterprise for Milk Source, it relied on professional guidance from local veterinarians, the University of Wisconsin-Extension’s veterinary team, and consulting veterinarians, according to the company’s director of public affairs Bill Harke. At the end of its first year, the milking herd of 4,000 goats at Chilton Dairy supplied about 20,000 pounds of milk per day to LaClare Farms. Harke indicates that the goal is to build the milking herd to 6,500 head. The milking parlor is set up for 128 goats per rotation on twice per day milking. The goats average just over five pounds of milk per day, Harke said. Chilton Dairy has about 25 employees, headed by herd manager Jacob Dueppengiesser, a recent college graduate who came with a lot of background experience with dairy cows and some with dairy goats, Harke points out. Operations manager Luis Ramirez transferred from one of Milk Source’s dairy cow farms. Relying on local sources Tom Young, a veterinarian with the High Cliff firm at rural Hilbert, serves as the staff nutritionist. Chilton Dairy relies mainly on locally sourced forages and purchases pellet feeds from Hub-

Goat milk from Chilton Dairy near Charlesburg is loaded and delivered by Ottery Trucking of Armstrong for processing at LaClare Farms (below) near Pipe in northeast Fond du Lac County. Ray Mueller photo

bard Feeds, a Minnesota-based company whose only animal feeds outlet in Wisconsin is at the northern edge of Appleton. Kidding (the birth of baby goats) occurs at the Chilton Dairy site. The kids are then raised at a kid specialty farm in Wisconsin. Manure is stacked on pads and then spread on fields within a few miles of the site. For LaClare Farms, the opening of a major nearby milk supplier is a blessing, according to business manager Greg Hedrich, whose parents Larry and Clara fashioned the farm title from a combination of their names. Three of the couple’s four daughters are also involved with the business. Although the Hedrich family had been raising dairy goats on their home farm near Chilton since 1978, a new era began with the opening of its multi-functional facility in 2012. In addition to the 700 to 750 goats being milked there, the facility includes a manufacturing center, cheese storage rooms (including cave aging), a retail store, a cafe that is open seven days a week, and accommodations for group activities. Solving goat milk shortage Until recently, LaClare Farms was “struggling to find enough milk” and many customers were being limited on the volume of product that could be supplied, Greg Hedrich points out. That scenario “has changed a lot,” thanks to the milk being provided by Chilton Dairy and 10 other dairy goat herds in Wisconsin, he notes. As a result, LaClare Farms had been able to put yogurt in its product lineup, meet market demand for fluid milk, add new cheese varieties, and engage in research and development projects,

some of which involve combinations of dairy cow and dairy goat milk, Hedrich explains. The family business is nearing a total of 40 full- and part-time employees and has posted several openings on its Web site. Having an adequate milk supply from other sources has also enabled LaClare Farms to put any plans for expansion of its own milk goat herd on hold, Hedrich points out. He says the facility was designed to allow a herd size increase at the site. LaClare Farms gained national attention in 2011 when the Hedrichs’ daughter Katie Fuhrmann’s Evalon goat cheese was the winner among the 1,604 entries in that year’s U.S. Cheese Championship Contest. The cheese had placed second in its class in the 2009 contest. LaClare Farms’ cheeses also have won numerous high placings in national and international cheese contests in recent years. Where to find LaClare products Products from LaClare Farms are available at Vern’s Cheese in Chilton, Al Corso in Collins, Trust Local Foods and the Festival Foods stores in Appleton, Wal-Mart in Plymouth, and the American Club in Kohler. Other retail outlets are provided on the LaClare Farms Web site.

With the opening of both Chilton Dairy and the Drumlin Dairy dairy goat facility, both in the town of Brothertown in Calumet County, the township has probably established itself as the dairy goat capital of not only Wisconsin but also the U.S. From the late 1910s to the early 1980s, the county touted itself as “The Milk Vein of the World” on the basis of its population of Guernsey, Holstein, and other breeds of dairy cows. Drumlin Dairy, which plans to have approximately the same number of dairy goats as Chilton Dairy does, is owned by county native Kenn Buelow. He is also the part-owner of the Holsum Irish and Elm dairy cow facilities, which have a total of more than 7,000 Holstein cows in Calumet County. The goat milk from Drumlin Dairy is processed at Montchevre Goat Cheese in Belmont. The company indicates that it obtains milk from more than 360 dairy goat farms in Wisconsin, Illinois, Iowa, Missouri, and Minnesota. As of Jan. 1, Wisconsin had an estimated total of 44,000 dairy goats—more than any other state. That number is up by 70 percent since 2002. Statistics indicate that Wisconsin has 267 dairy goat farms which are licensed to sell milk into the commercial market.

Tri-County news • June is Dairy Month • Thursday, June 8, 2017

Cheese production volumes still rising By Ray Mueller Wisconsin’s claim on being the nation’s cheese capital continues to stand, according to production data for 2016 released in late April by the state’s field office of the National Agricultural Statistics Service. For the second consecutive year, Wisconsin’s cheese production topped 3 billion pounds. With a bit of help from the Feb. 29, 2016 Leap Day, the state’s total of just over 3.239 billion pounds of cheese for the year was an increase of 2 percent or 235 million pounds from 2015. The state’s production accounted for nearly 27 percent of the nation’s record high of 12.074 billion pounds in 2016. Cheese production in the U.S. has hit new record highs during each of the past 25 years. The total has doubled from the just over 6 billion pounds in both 1990 and 1991. Since 1999, the volume of Italian type cheeses produced in Wisconsin has exceeded that of American types. The gap between them has increased nearly every year, culminating in 2016 with totals of nearly 1.642 billion pounds of Italian type cheeses and of 964.615 million pounds of American types—both of which are record annual highs.

A billion pounds of mozzarella Mozzarella cheese, most of which is used to make pizzas, accounted for more than 1.092 billion pounds or 66.5 percent of the Italian type cheese production in Wisconsin during 2016. The hard Italian types, which include Provolone, Parmesan, Romano, and Asiago, made up all but 6.1 percent of the other production in the Italian type category in the state. American type cheeses include Cheddar, Monterey Jack, Colby, and both stirred and washed curds. In those categories, Wisconsin’s totals in 2016 were 524.5 million pounds of Cheddar in either 640 or 40-pound blocks, 218.3 million pounds of Monterey Jack, 83.8 million pounds of Colby, and nearly 128 million pounds of other types such as cream cheese but not cottage cheese. Breakout numbers were also reported for other types of cheese made in the state. The 2016 totals were 85.4 million pounds of Hispanic type cheeses, 60.232 million pounds of Muenster, and 18.2 million pounds of Swiss cheese.

Thank y ou Dairy , Farmers !

The report indicated that 128 plants in Wisconsin made cheese in 2016—41 of which had a production of more than 25 million pounds while 34 made less than 1 million pounds during the year. However, the plants with a production of more than 25 million pounds accounted for 2.8 billion or 86 percent of the year’s total of 3.239 billion pounds. Of the 66 plants making Cheddar cheese, 36 made less than 1 million pounds in 2016 while 16 made at least 10 million pounds. With 58 plants making Italian type cheeses, 28 produced more than 10 million pounds while 21 made less than 1 million pounds in 2016. For mozzarella cheese, 17 of the 38 manufacturing plants made more than 10 million pounds and 14 produced less than 1 million pounds during the year. Record dry whey production The production of dry whey also hit record highs during 2016 in Wisconsin. The year’s totals were nearly 313 million pounds of human food grade and 4.39 million pounds for animal food. Other production totals in 2016 were more than 259 million pounds of lactose and 104 million pounds of human food grade whey protein concentrate. Processed cheese and cheese food totals were also reported for 2016. The processed cheese foods and spreads and cold pack cheese and cheese food categories were down significantly from 2015 with respective totals of 184 million and nearly 22 million pounds in 2016 but the processed cheese volume hit a record high of more than 703 million pounds in 2016. The report did not address butter production in Wisconsin, which has 14 butter making plants, but the total production for the U.S. in 2016 was at a record high of 1.889 billion pounds. This broke the butter production record which existed since 1941. Production of those dairy commodities was supported by record high milk volumes of 212.436 billion pounds in the U.S. and 30.123 billion pounds in Wisconsin during 2016. Other states in the top five for milk production were California with 40.5 billion pounds, New York with 14.8 billion, Idaho with 14.7 billion, and Michigan with 10.9 billion pounds.

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• Array of cheese samplings from various Artisan Cheese Makers • Life-size “Addie” The Cow, kids can milk her and much more • Calumet County Fairest of the Fair Ashley Pagel, Junior Fairest of the Fair Gabrielle Bures & the 2017 Farm Bureau Princess Macey Pingel will all be on hand to meet with visitors • Tractor-Wagon Rides

• Live Music by Neil & Jed Acoustic Duo • Butter churning by two of our own! • Kiddie Tractor Pull - Register at 11:30 am. Pull at 12:30 pm. • Kid’s Zone Area: Various Games & Craft Projects; Tattoos/Face Painting all by local Calumet County 4-H Clubs • Many Booths on hand and Educational Dairy Displays

Tri-County news • June is Dairy Month • Thursday, June 8, 2017

Dairy Month events set around state This June Dairy Month, the Wisconsin Milk Marketing Board (WMMB) is challenging all Wisconsinites to celebrate the state’s great dairy industry by attending breakfast or other events on a dairy farm. “There is no better way to learn about the Wisconsin dairy industry than to actually visit a dairy farm,” said Chad Vincent, CEO of WMMB. “Wisconsin dairy farm families host more than 72 farm breakfasts in honor of June Dairy Month, with numerous opportunities to see firsthand what happens on a farm, enjoy a homemade breakfast with Wisconsin’s dairy products, and of course meet the hardworking farm families of our great state.” Finding a farm breakfast is easy with the help of WMMB’s recently redesigned Dairy Days of Summer Web site. The site offers an interactive, statewide farm breakfast map, as well as details about what attendees can expect when visiting a dairy farm. To enhance the farm breakfast experience, WMMB team members will be present at several events this year, offering breakfast attendees a chance to learn more about dairy through interactive exhibits, win prizes, and meet June, a life-size dairy cow mascot and official ambassador of June Dairy Month. Remaining events included in the team’s list of stops are as follows: n June 10—Washington County Breakfast on the Farm and Tri County Dairy Breakfast n June 11—Grant County Dairy Breakfast and Taylor County’s Town and Country Dairy Breakfast

n June 17—Sheboygan County Breakfast on the Farm and Kenosha County Dairy Breakfast n June 18—Brown County Breakfast on the Farm n June 25—Shawano County Brunch on the Farm and Calumet County Sundae on a Dairy Farm For people hoping to get a taste of June Dairy Month closer to home, the Dairy

Days of Summer Web site also offers a collection of 60 dairy-filled recipes, including a Chocolate Covered Strawberry Smoothie, Berry Ricotta Parfaits, Apple French Toast, Southwest Muffin Omelets, Strawberry Shortcake Ice Cream Cake and Banana Cream Pie. “Wisconsin is synonymous in most peoples’ minds with the dairy industry,” Vincent said. “And that’s a good thing.

With nearly 80,000 jobs directly tied to the dairy industry, it’s an invaluable resource to our state’s economy and an integral part of the lives of so many people in our state. That fact alone is something to celebrate. And what better time and place to honor the rich heritage and prosperity of America’s Dairyland than during June Dairy Month on a dairy farm.”

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Tri-County news • June is Dairy Month • Thursday, June 8, 2017

Specialty cheese

Wisconsin sets national pace for unusual varieties By Ray Mueller Specialty cheeses accounted for 24 percent of Wisconsin’s cheese production during 2016, according to a recent report by the state’s field office of the National Agricultural Statistics Service. The year’s total of 774 million pounds was an increase of 51.8 million pounds or 7 percent compared to 2015. Specialty cheeses are defined as a value-added product which commands a premium price. Those which qualify have one or more unique qualities such as an exotic origin, limited supply, particular processing or design trait, unusual application or use, and extraordinary packaging or channel of sale. Among the 13 identified specialty cheeses for which production was reported, Hispanic types led the increase in 2016 with an 11 percent gain for a total of 85.4 million pounds. Following with 10 percent increases each were specialty Cheddars with 30.424 million pounds and Romano wheels with 10.794 million pounds. The “all other” category consisting of 35 other specialty types also posted a 10 percent increase for a total of 377.312 million pounds in 2016. Their production volumes are not published in order to avoid disclosing data from individual plants. Other specialty cheese types which had increases in 2016 were Gouda at 9 percent to 12.93 million pounds, Parmesan wheels at 7 percent to 61.358 million pounds, Feta at 5 percent to 91.271 million pounds, Limburger at 2 percent to 491,000 pounds, and Italian Fontina at 1 percent to 9.306 million pounds. There were also a number of production decreases in 2016, including 32 percent for Farmer’s cheese to 1.008 million pounds, 8 percent for Asiago to 29.269 million pounds, 4 percent for Gorgonzola to 18.385 million pounds, 3 percent for Havarti to 37.883 million pounds, and 1 percent for specialty Colby to 7.891 million pounds. Cheese plant data The report indicated that Wisconsin had 128 cheese plants in 2016, of which 93 manufactured at least one type of specialty cheese during the year. Although their production volumes were not indi-

vidually listed, the report noted that blue and specialty mozzarella were among the six most popular varieties. There were minimal changes on the total number of manufacturers of particular types of specialty cheeses from 2015 to 2016. The total number of producers for 2016 were 36 for specialty Cheddar, 20 for Gouda, 13 for Hispanic types, 12 for Havarti and Asiago, 11 for Farmer’s, 10 each for specialty Colby, Italian Fontina, and Gorgonzola, 9 for Feta, 6 each for Parmesan and Romano wheels, and 1 for Limburger. Fifty-seven plants were engaged in making one or more of the specialty cheeses placed in the “all other” category. During 2016, Wisconsin accounted for 27 percent of the nation’s overall cheese production. Those totals were 3.239 billion and 12.074 billion pounds, respectively. March a record month A separate report indicated that cheese production records for any single month were set in both the U.S. and Wisconsin for March 2017. The month’s production of more than 1.062 billion pounds edged the previous record of 1.0615 billion pounds in December 2016. Wisconsin’s share of the March production was 288.379 million pounds—an increase of 5.6 percent from March 2016. Totals for the month in other leading cheese production states were 216.542 million pounds for California, 83.192 million for Idaho, 69.015 million for New York, and 66.703 million pounds for New Mexico. For the first quarter of 2017, the nation’s cheese production was a record high of 3.05 billion pounds. This was an increase of 1.6 percent from the first quarter of 2016, which had an extra day for the February Leap Day. Cheese categories For all types of Italian cheeses, of which mozzarella was 77 percent, the U.S. total for March was 468.507 million pounds—up by 2.2 percent from a year earlier. Of the Italian cheeses, the March production was 145.681 million pounds (up 4.9 percent) in Wisconsin and

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Tri-County news â&#x20AC;˘ June is Dairy Month â&#x20AC;˘ Thursday, June 8, 2017

Special

141.332 million pounds (up .6 percent) in California. With Cheddar accounting for 74 percent of the volume, the production of American type cheeses in March totaled 415.543 million pounds (up 3.5 percent) in the U.S. during March. Wisconsinâ&#x20AC;&#x2122;s portion of the 309.25 million pounds of Cheddar (up 8 percent) produced in the

29.416 million in California. Notable changes in the March comparisons were 2017 increases of 13.5 percent for Brick and Muenster to 15.971 million pounds, 12.6 percent for Parmesan to 37.561 million pounds, 12.6 percent for Hispanic types to 25.69 million pounds, 5.2 percent for Gouda to 5.98 million pounds, and 4.4 percent for Provolone

continued from page 4

nation during March was 59.7 million pounds (up 8.2 percent). Other Cheddar volumes were 45.641 million pounds in Minnesota, 41.659 million in Idaho, and

to 34.632 million pounds. Decreases in March production compared to a year earlier were 5.3 percent to 12.566 million pounds for Swiss, 4.5 percent to 10.676 million pounds for Feta, 2.3 percent to 23.218 million pounds for Ricotta, 1.1 percent to 4.38 million pounds for Romano, and .9 percent to 7.972 million pounds for blue and Gorgonzola cheese.

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Tri-County news • June is Dairy Month • Thursday, June 8, 2017

Easy-to-make recipes still taste dairy good In this hectic, fast-paced world, who doesn’t like to find something which makes life a little easier—especially in the summertime? That describes the following recipes provided by the Wisconsin Milk Marketing Board. They all seem to be relatively simple with short lists of common ingredients, yet they obviously share one other commonality—dairy ingredients to make them both tasty and nutritious.

Apple French Toast Servings: 4 Ingredients: 1 stick (1/2 cup) butter, plus 1 tablespoon, divided 1/2 cup brown sugar 4 tablespoons cream, divided 1 Gala apple, sliced Kosher salt 1 cup blueberries 4 eggs 1/2 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 8 slices thick-sliced bread

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Directions: In medium sauté pan, melt 1 stick butter and add brown sugar. Stir to combine and cook 1 minute. Add 2 tablespoons cream, stir, and cook an additional minute. Add apple and sprinkle of salt, cover with lid and cook 4 to 5 minutes. Remove from heat and add blueberries and cover with lid again to keep warm and soften blueberries. Heat fry pan over medium-high heat and add 1 tablespoon butter to melt. In large bowl, whisk eggs, remaining 2 tablespoons cream, nutmeg and vanilla extract together until mixed well and frothy. Dredge bread in egg mixture on both sides and fry one or two pieces of bread at a time, flipping after 2 to 3 minutes each side. Top French toast slices with apple and blueberry mixture.

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Banana Cream Pie Servings: 6-8 Turn to dairy/page 7

We salute the Dairy Indu stry!

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Tri-County news • June is Dairy Month • Thursday, June 8, 2017

Dairy continued from page 6

Ingredients: 1 homemade or store-bought unbaked pie crust* 8 tablespoons Wisconsin cream cheese, softened 1-1/2 cups cold milk, plus 2 tablespoons, divided 1 package (3.4 ounces) instant vanilla pudding and pie filling 2 bananas 1 cup whipping cream Directions: Bake pastry shell according to crust recipe or package directions; cool. Set aside. With electric mixer, beat cream cheese until light and fluffy, 1 to 2 minutes. Add 2 tablespoons milk and mix, scraping sides of the bowl, until cream cheese is creamy and lump-free. Add remaining milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 minutes. Meanwhile, slice bananas and place in single layer on bottom of cooled pastry shell. Pour pudding mixture over bananas. Refrigerate 1 hour. Whip cream until stiff peaks form. Pipe or spread whipped cream onto pie. Refrigerate 1 or more hours before serving. * For no-bake version of this pie, use store-bought graham cracker or chocolate crumb crust.

Wisconsin dairy contributes more than

$43.4 BILLION to our state’s economy.

The average Wisconsin dairy cow

$34,000

generates more than a year in economic activity.

HALF of our state’s 54,158 square miles is Almost

dedicated to agriculture.

That’s why it’s so pretty to drive from town to town.

25%

of the country’s dairy farms are right here in Wisconsin.

Berry Ricotta Parfaits Servings: 4 Ingredients: 1-1/2 cups fresh raspberries

In all, that’s 9,000 farms

Turn to recipes/page 8

The industry employs nearly

80,000 residents.

96%

of Wisconsin farms are family owned. Many of them have been handed down from generation to generation.

1.28

million dairy cows call our state home. That’s more dairy cows per square mile than any other state. No wonder they call us America’s Dairyland.

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Ice Cream

for June Dairy Month!

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June is Dairy Month

�ank you farmers!

www.braunelectricinc.com 209 N. 4th Ave., St. Nazianz 920.773.2143 800.876.2234

435 E. Main St. | PO Box 150 | Chilton, WI 53014 | milkproductsinc.com

Tri-County news • June is Dairy Month • Thursday, June 8, 2017

Recipes

1/4 cup plus 1 tablespoon sugar, divided 1 tablespoon Grand Marnier liqueur, optional 1 cup graham cracker crumbs 3 tablespoons unsalted butter, melted 2 cups (16 ounces) Wisconsin ricotta cheese 1/2 cup heavy whipping cream 1/2 teaspoon vanilla extract Directions: In medium bowl, gently stir raspberries with 1 tablespoon sugar and Grand Marnier, if using. Let mixture sit 30 minutes, stirring occasionally, until berries have darkened in color and released some liquid. In separate small bowl, stir together graham cracker crumbs and melted butter. In stand mixer fitted with paddle attachment, or with an electric hand mixer, beat ricotta, whipping cream, vanilla extract and remaining 1/4 cup sugar 30 to 60 seconds until evenly combined and fluffy, scraping sides of bowl as needed. Set out 4 short drinking glasses. Layer 2 tablespoons graham cracker mixture into bottom of each glass, followed by 2 to 3 tablespoons of ricotta mixture. Top with 2 tablespoons berries. Repeat with second layer, finishing with thicker layer of ricotta, berries, and liquid.

Chocolate Covered Strawberry Smoothie Servings: 1 large or 2 small Ingredients: 3/4 cup low-fat chocolate milk 2 cups fresh strawberries, stemmed 1 cup fresh baby spinach leaves, packed 1 tablespoon dark chocolate chips Directions: Add ingredients to blender jar in order listed. Cover and blend 40 seconds, or until everything is well incor-

continued from page 7

porated and creamy. Enjoy immediately.

Celebrating 85 Years in Kiel!

Walsdorf Roofing Co., Inc. W325 Cty. HH, Kiel, WI 53042 • (920) 894-2286 Strawberry Shortcake Ice Cream Cake Servings: 10-12 Ingredients: 1 quart strawberry ice cream 20 vanilla sandwich cookies 1/4 cup unsalted butter, melted 1 pound cake (10.75-ounces), cut into 1/2-inch slices 16 ounces fresh strawberries, stemmed and sliced 1/3 cup granulated sugar 2 tablespoons orange juice 1 quart vanilla ice cream Directions: Let strawberry ice cream sit 15 minutes at room temperature. Lightly grease 10-inch nonstick springform pan and wrap bottom with aluminum foil. Add cookies to food processor and pulse until coarse crumbs form. Add melted butter and pulse until well blended. Press mixture into bottom and slightly up sides of prepared springform pan. Spread strawberry ice cream evenly over crust. Cover ice cream with pound cake, cutting pieces to cover as much as possible. Freeze 1 hour. Meanwhile, combine strawberries, sugar and orange juice in heavy-bottomed 2-quart saucepan. Simmer 15 minutes, stirring often. Transfer to heatproof container; cover; refrigerate to cool completely. Let vanilla ice cream sit 15 minutes at room temperature. Remove cake from freezer and spread cooled strawberry sauce over pound cake, leaving a 1-inch edge all the way around. Top with softened vanilla ice cream and spread to cover evenly. Return to freezer for 4 hours. Remove from freezer and let sit 10 minutes; transfer cake to serving plate. If desired, garnish with fresh whipped cream and sliced strawberries.

We Salute the Hard Working Dairy Farmers

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for June Dairy Month FUHRMANN PLUMBING, HEATING & COOLING INC. 304 E. Water St. • Brillion • 756-3277

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Member FDIC

Tri-County news • June is Dairy Month • Thursday, June 8, 2017

Dairy community relies heavily on Latino workers have six children. He said there can be a disconnect between dairy owners and their Spanish-speaking employees. “A farmer will tell me he’s having trouble, and I talk with the workers and they feel like they are not being respected,” Escamilla said. “I tell them respect goes both ways. Coming to America, the biggest challenge is learning English, especially if you are working. Learning English is hard work, but worth it.” Dairy owners also need to realize the cultural differences between their Latino employees and themselves, Escamilla said. For example, the Mexican Mother’s Day holiday on May 10 is very important as is the holy day for Our Lady of Guadalupe on Dec. 12. Employees may prefer to work Thanksgiving or another holiday and instead have those two holidays off. “Americans think Cinco de Mayo is a big day for us. It’s not,” Escamilla laughed. Escamilla said most immigrants want to be legal residents and eventually citizens, but that the paperwork and process can be daunting. “And you need to know English well since it’s all in English. I studied very hard for my citizenship test and it was very wonderful to get it,” he said.

By Jamie Mara Just as Western European immigrants came to the U.S. during the 19th and 20th centuries, today’s Latino immigrants come from a variety of backgrounds and for many different reasons. What unites them is the goal of a better life—a message shared during a panel discussion with Latino farm employees at Dairy Strong 2017: The Journey Forward. The dairy community relies heavily on Latino employees so it is vital that farmers understand their perspective and recognize their differences, said Cody Heller of Central Wisconsin Ag Services, who moderated the discussion. The three panel members were Ignacio “Nacho” Escamilla, who provides translation services for Central Wisconsin Ag Services and works at Heller Farms in Alma Center as a herdsman; Joaquin Vazquez, herd manager at Vir-Clar Farms in Fond du Lac; and Ricardo Jaime, a student at the University of Wisconsin-La Crosse who also works at Heller Farms. They shared their stories and provided feedback on a variety of issues, including assimilation, acceptance, and establishing good working relationships with their employers.

Joaquin Vazquez Vazquez came to the U.S. in 2002 at 13 after his father was kidnapped and killed by a drug cartel. “I am too afraid to go back,” he said. “It’s a beautiful country, but it is very violent.”

“Nacho”Escamilla Escamilla came to the U.S. in the early 1990s, first as an illegal immigrant, later receiving legal status and eventually becoming a U.S. citizen. Escamilla and his wife

e… t u l a S We

the hard working folks in the dairy industry!

1108 E. Chestnut St., Chilton 920.849.9521

boss is understanding and patient,” Jaime said. A few of Jaime’s older siblings have started their own businesses and found success in the U.S. “Even in our small town, people have been open and accepting,” he said.

Religion is important to many Latinos—most are Catholic—and Jaime said that helps them feel welcomed in the community. (Mara is the director of public relations for the Dairy Business Association.)

s ' n r e V CHEESE

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Three generation family owned business. Proudly serving the bu Chilton community along with the Chilt surrounding areas since 1964. sur

Ricardo Jaime Jaime was born in Black River Falls into a family of immigrants—his parents and nine older sisters all were born in Mexico. His parents came to the U.S. seeking a better life

Twohig Rietbrock Schneider & Halbach “Attorneys for Agriculture” ™

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We Salute the Area Dairy Farmers • Farm • Residential

When Vazquez started school in the U.S., he knew little English but improved his skills through high school. Since his father owned cows and grew pineapples, Vazquez felt home on a dairy farm, getting his first job on one at 17. Now, 11 years later, he is a herd manager and he and his wife have four children. Latinos living in the U.S. still want to enjoy their favorite foods and cultural differences, Vazquez said. “It’s great when you can go into any grocery market and see your favorite foods on the shelves,” he said. “In some places, there’s no longer a ‘Hispanic aisle’ but the foods are incorporated throughout the store.” For the most par t, Vazquez feels that community members have welcomed him and other Latinos. Vazquez said building a relationship with an employer is important to an immigrant’s success. “Once you build that solid relationship, everything falls into place. Speaking English is very important since that helps with the communication.”

for their family. Jaime started working at Heller Farms at 14 and began at UW-La Crosse last fall. “I still work on the farm when I can. My 64-yearold father works there, too. He still doesn’t speak English very well, but his

• Commercial • Industrial Wiring

Mike’s Electric, Inc. Chilton • 849-9401

We are fortunate to serve as attorneys for many outstanding farm and agri-business clients throughout the Lakeshore and the State of Wisconsin. By focusing in agricultural law we have gained the experience and skills necessary to provide solutions to the unique legal and planning issues faced by today’s successful farms and agri-businesses. We are proud to be considered “agricultural attorneys.” 102 N. Madison Street, Chilton, WI 53014 (920) 849-4999

Tri-County news • June is Dairy Month • Thursday, June 8, 2017

Wisconsin… America's Dairyland These businesses salute those who help make Wisconsin America's Dairyland. Aspen Tree Service Baus, Michael D.D.S. Briess Industries, Inc. Burkhardt EyeCare Center Dr. Gary Burkhardt

Chilton Chamber of Commerce Chilton Furniture Cruise In Car Wash Fox Valley Technical College Great Midwest Bank Hickory Hills Country Club Horst Distributing Jannette Trucking & Excavating, Inc. Just for You Flowers & Gifts, LLC Karls Mechanical Contractors, Inc. Kaytee Products, Inc. Central Garden & Pet Avian & Small Animal

Premier Financial Credit Union Roepke's Village Inn Schmidts Clothing State Bank of Chilton

Twohig Rietbrock Schneider & Halbach Law Offices, S.C. Tri-County News Vande Hey Brantmeier Automotive Group Vern's Cheese Weber's Well Drilling Weber's Self Serve Advanced Custom Geothermal, Kiel American ADV Gene Drumm Insurance Agency, Inc.

American Family Insurance, Kiel Bank First National-Kiel Cleveland State Bank Law Offices of Darrow & Dietrich, S.C. Dhein Appraisal Service Diamond Doors & Buildings, Inc. Fromm Accounting Giebler Chiropractic, LLC Header In CF Heckman Henning’s Cheese

Jan’s Self Serve Lee Karls Construction Kiel Dairy Queen Kiel Electric Utilities Kiel Foundry Co., Inc. Kraus Construction, Inc. Meiselwitz-Vollstedt Funeral Home

Mueller’s Barber & Styling Muermann Engineering, Inc. New York Life - Todd Olig Dr. David Pieper, D.D.S. ParkerJohn’s BBQ & Pizza Premier Financial Credit Union Reindl Plumbing & Heating Riesterer Financial Services, Inc. Riverview Family Restaurant Roeck’s Bakery Sargento We’re Real Cheese People

TMV Feeds & Supply Tri-County News James Ungrodt, Attorney Vogel Chevrolet Walsdorf Roofing Co., Inc.

H.G. Weber Blattner's Piggly Wiggly BMO, New Holstein Calumet Equity Mutual Insurance Company CRW Insurance Services Agency Feldner Chevrolet, Inc. G&H Trucking & Excavating, Inc. Golden Shear Gueller's Photography Halbach Excavating, LLC Marytown Garage MB Company MT Glass Bar & Grill New Holstein True Value New Holstein Utilities Premier Financial Credit Union Steffes Builders Inc., St. Cloud Tri-County News Weber BP

Tri-County news • June is Dairy Month • Thursday, June 8, 2017

Online magazine showcases farmers The latest issue of Grate. Pair. Share., an online magazine from the Wisconsin Milk Marketing Board (WMMB), showcases Wisconsin’s farm to table traditions in a whole new way. In addition to the fresh and flavorful recipes that the cheese-loving readers of the publication have enjoyed for years, this new issue takes a closer look at the farmers and cheesemakers of America’s Dairyland. Learn how to build a seasonal cheese board inspired by the beloved Dane County Farmers’ Market on Madison’s Capitol Square where visitors can buy cheese directly from award-winning cheesemakers and pair them with the freshest local produce. Take a cheese tour of Door County and visit Wisconsin’s newest creamery, Door Artisan Cheese, where visitors can watch cheese being made and even interact with cheesemakers as they work. “Grate. Pair. Share. has always showcased delicious ways to enjoy awardwinning Wisconsin cheese through innovative recipes, pairings and tips,” said Suzanne Fanning, WMMB vice president, National Product Communications. “With this issue, we are excited to bring the faces and stories of the people behind those wonderful cheeses to life in the pages of the magazine.”

As always, recipes and easy pairing tips will help readers bring the flavors of Wisconsin home. Find healthy bowl recipes like the Blueberry Ricotta Smoothie Bowl topped with fresh fruit and nuts, the Wisconsin Bowl made with local ingredients like wild rice and fresh, squeaky cheese curds, and the Funny Face Taco Bowl, which encourages kids and adults alike to play with their food. See the recipes in action with WMMB’s new online video series Wisconsin to Table: We Always Bring the Cheese. Master the ultimate homemade cheeseburger with expert tips on grilling and choosing the right cheeses. Whether it is stuffed with Wisconsin blue cheese, topped with a spicy Wisconsin gouda, generously spread with Wisconsin aged brick spread, or all of the above, this summer’s burgers are bound to be the best ever. Follow those up with cool homemade treats like Cheddar Apple Pie Ice Cream and Chocolate-Raspberry Swirled Popsicles made extra creamy with Wisconsin mascarpone and ricotta. View or download the digital magazine at GratePairShare.com. See more at www.eatwisconsincheese.com/media/ news-releases/90/kick-off-a-wisconsincheese-filled-summer-with-new-issueof-grate-pair-share#sthash.Nyzk6IEz. dpuf.

Weather webinar planned The next webinar in the Professional Dairy Producers® (PDPW) World Class Webinars Series, “Weather: More Than a Guess” will take place Wednesday, June 14 from noon to 1 p.m. This webinar series is facilitated by weather expert Eric Snodgrass, director of Undergraduate Studies for the Department of Atmospheric Sciences at the University of Illinois at UrbanaChampaign and co-founder of Global Weather and Climate Logistics, LLC. The June webinar, titled “Weather Outlook for Summer and Fall,” will

discuss the volatile summer months of July and August. The first two webinars in this series and past PDPW World Class Webinars are available on the PDPW Webinar Library. To access this library of resources visit www.pdpw.org/ programs_and_events.php#event_ link_235 and click on the “Webinar Library” link. To learn more about this PDPW World Class Webinar series exploring weather’s impact on grain markets and herd health and to register, visit www.pdpw.org or contact PDPW at 1-800-947-7379.

Celebrate

Thank You to all the Hardworking Dairy Farmers and Employees!

FOR ALL YOUR WORKFORCE NEEDS. Employee Placement Human Resource Management Translations 301 Fremont St. • Kiel • 920-286-6106

www.agristaffusa.com

Thanks for making the Tri-County News your favorite community news source! Subscribe for just $35 per year. Call 894-2828 to get started on getting the News!

35 E. Main Street Chilton • 920-849-2351 1820 Wisconsin Avenue New Holstein • 920-898-4284

June is Dairy Month – Thankful… for the farmers, for what you provide and for what you do! AGRONOMY • GRAIN • BULK FUEL • PROPANE • C-STORES • COUNTRY STORES

www.countryvisionscoop.com I 800-236-4047

12 Tri-County news • June is Dairy Month • Thursday, June 8, 2017

CALUMET MEDICAL CENTER’S PROGRESSIVE AGRICULTURE

SAFETY DAY

Tuesday, July 18 • 8 a.m. – 4:30 p.m. Calumet County Fairgrounds • Chilton, WI Become a Superhero of Summer Safety

edical Center and . M et m lu a C y b ed This event is fund rant from the Chilton United Fund us g through a genero

This program is the largest rural & health education program in the nation for children ages 8 to 12 filled with hands-on activities and exciting presentations designed to prevent injuries at home, at school and on the farm. Join us for a fun-filled day of learning!

SAFETY STATIONS INCLUDE: ANIMAL SAFETY GOOD DECISIONS PTO & FARM EQUIPMENT SAFETY FIRST AID ARCHERY SAFETY MEDICATION SAFETY PATROL BE BURN AWARE HAND TOOL SAFETY

Cost: $15 per child

(Includes lunch, snacks, T-shirt & goodie bag)

To register, please contact Affinity NurseDirect

1-800-362-9900 or online http://affinityhealth.org/safetyday