2019 June Dairy Month

JUNE DAIRY MONTH 2019

GRAPHICS COURTESY OF DAIRY FARMERS OF WISCONSIN

Agri-View special section | MAY 16, 2019

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Thursday, May 16, 2019

1901 Fish Hatchery Road Madison, Wisconsin 53713

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JUNE DAIRY MONTH 2019

Delicious Dairy: Fun Facts and Figures

Toll-Free: 1-888-AGRI-VIEW Madison Phone: 608-250-4162 Madison Fax: 608-250-4155 agriview@madison.com www.agriview.com

Dairy Delivers

Group Publisher Lee Agri-Media Matt Meyers

SM

The Economic Impact of Dairy Products in Wisconsin

608-252-6235 mmeyers@madison.com

Editorial Managing Editor Julie Belschner 608-219-8316 jbelschner@madison.com

Southern Wisconsin Reporter Lynn Grooms 608-982-6165 lgrooms@madison.com

News Assistant Samantha Loomis 608-250-4330 sloomis@madison.com

Advertising Sales Manager Tammy Strauss 608-250-4157 tstrauss@madison.com

Direct Jobs:

The total economic impact of dairy products produced and sold specifically in Wisconsin

Wages:

The amount dairy companies contribute to Wisconsin's GDP

7.54%

The amount dairy companies contribute to the U.S. GDP in 2017

1.09%

41,241

$2.14 billion Economic Impact:

$23.68 billion Federal Tax:

$62.09 billion

A further 173,887 jobs

$3.84 billion

were indirectly supported by the dairy industry through suppliers and the indirect impact of the industry’s expenditures.

State Tax Revenues:

$2.01 billion

Northeast Wisconsin

DAIRY MATTERS

Steve Scharf, Brownsville 608-576-3035 sscharf@madison.com

North Central Leon Knaak, Marshfield 715-305-8721 lknaak@madison.com

Northwest & Southwest WI

Dairy foods deliver a unique combination of nine essential nutrients including protein, vitamin D and potassium.

The Dietary Guidelines for Americans recommend three servings of low-fat and fat-free dairy foods per day.

Consuming dairy products provides health benefits, especially improved bone health.

Dairy foods provide about 67 percent of the calcium available in the U.S. food supply.

International Dairy Foods Association | (202) 737-4332 | info@idfa.org | www.idfa.org

Daryl Wermedal, West Salem 608-212-4113 Fax 608-486-4611 dwermedal@madison.com

Southern Wisconsin Ashley Johnson 608-250-4169 ajohnson@madison.com

Auctions Wendy Kummer 608-250-4163 wkummer@madison.com Tom Litscher 608-250-4162 tlitscher@madison.com

DAIRY FARMERS OF WISCONSIN

DAIRY MONTH 2019 JUNE

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Doumo arigatou for dairy TOM VILSACK For Agri-View‌

Doumo arigatou is Japanese for “thank you very much.” Appreciation for America’s dairy industry reverberates around the world.

Each June since 1937, Americans have thankfully celebrated our dairy farmers and industry. They appreciate the wholesome sustainably produced milk and dairy products that are such a Tom Vilsack central part of our diet – and our diverse American culture and celebrations.

But as someone who travels the world to expand export markets for U.S. dairy, I can say the celebration of U.S. dairy extends beyond our borders and well beyond June.

It’s nowhere more so than in emerging markets where consumption of dairy products

grows faster than their domestic production. Those are nations with which we have become partners in supplementing their production. Those nations will continue to desire in the future even more U.S. dry milk, cheese, whey, lactose and other dairy ingredients.

The United States continues to be the most reliable and responsible supplier of milk and milk products around the world.

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Hence the U.S. dairy industry has a tremendously important role as a supplier with more capacity, at a time when several of our key competitors have almost maxed out their production.

In Japan, for instance, milk production has declined 14 percent since 2000. Several societal and demographic trends help explain why Japan is a key focal point in the U.S. Dairy Export Council’s work to expand

dairy exports.

Japan is a nation of 126 million people.

But agriculture comprises only 1 percent of Japan’s Gross Domestic Product. Japan cannot achieve self-sufficiency in dairy.

It’s the 10th-most populous nation in the world – just ahead of Mexico, U.S. dairy’s No. 1 market in sales. But only 8 percent of Japan’s population lives in rural areas.

Although the population in Japan is shrinking by 0.4 percent per annum, the strong per capita consumption growth of 4 percent per annum is more than making up for the depopulation. The Japanese now spend 25 percent of their income on food.

And those trends are borne out in our increasingly positive Japan export data.

Japan is a growing market for U.S. dairy exports — valued at $270 million in 2018, a 31 percent increase as compared to 2016.

Japan in 2018 accounted for 10 percent of Please JAPAN, Page 4

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Japan Continued from Page 3

total U.S. cheese-export value – about $150 million – along with 7 percent of whey exports and 10 percent of lactose exports.

Total volume of U.S. cheese shipments to Japan increased 20 percent from 2016 to 2018 – from 27,798 metric tons to 33,239 metric tons.

And even that growth is limited compared to all the potential opportunities U.S. dairy could act upon if we have better terms of trade with Japan that don’t put us at a competitive disadvantage.

At this writing I’m delighted that the United States and Japan have started to negotiate new terms for a free-trade agreement. I hope the parties can quickly reach a new agreement, which will allow U.S. dairy to have more access to the Japanese market and the same tariff treatment of our competitors.

Looking into the next decade, research the U.S. Dairy Export Council commissioned from Tokyo-based Meros Consulting offers an eye-opening look at how much more fully U.S. dairy could be satisfying Japan’s growing need for dairy.

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JUNE DAIRY MONTH 2019

During the next 10 years there is an opportunity to more than triple U.S. dairy exports to Japan. That would increase America’s share of the Japanese dairy market from the 13 percent held in 2017 to 24 percent by 2027.

Japan is the second-largest net importer of cheese in the world, after the United Kingdom. Japan imported $1.163 billion in cheese in 2017. Because Japan’s two largest dairy suppliers, Australia and New Zealand, have limited capacity to increase their supply, Japan has expanded imports – especially from the United States and the European Union.

The combination of more need, more demand and less being produced domestically in Japan creates a real opportunity for U.S. dairy.

Let’s all hope as a result of the U.S. dairy industry’s hard work in developing the Japanese market we can begin Dairy Month in June with a celebratory shout of Doumo arigatou!

Tom Vilsack is the president and CEO of the U.S. Dairy Export Council.

He previously served eight years as Secretary of Agriculture in the Obama administration, and eight years as the governor of Iowa. Visit www.usdec.org for more information.

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Japanese per capita cheese consumption is about 5.5 pounds per year, compared to 36 pounds per year in the United States. A study commissioned by the U.S. Dairy Export Council from Tokyo-based Meros Consulting predicts U.S. dairy exports to Japan could more than triple in the next 10 years – if a new U.S.-Japan free-trade agreement offers tariff parity to what the European Union, New Zealand and Australia enjoy in their trade agreements with Japan.

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JUNE DAIRY MONTH 2019

Dairy co-products advance in market UW-Center for Dairy Research

T

UW-CENTER FOR DAIRY RESEARCH

he food and beverage industry is continually changing as consumer tastes and preferences shift.

That’s good news for dairy co-products like milk, and whey permeate and whey protein phospholipid c o n c e n t ra te .

The demand for those coproducts is increasing as t h e fo o d a n d beverage industry is discovering the value of those versatile and nutritious ingredients.

Whey perm ea te m o re popular than milk permeate The UW-Center for Dairy Research has been researching and developing food applications for permeates, specifically whey and milk permeate,

to provide browning and flavor development since 2000. When reducing sodium became popular in 2010 the UW-Center for Dairy Research started

more development to use permeate in foods as a sodium replacer. Currently permeate is being recognized for its other characteristics.

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“Now the focus for permeate is on flavor enhancement,” said KJ Burrington, a dairy-ingredient and cultured-products coordinator at the

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UW-Center for Dairy Research. “The focus is also on all of the minerals and nutrition that permeate adds.”

A growing spectrum of products and uses of permeate has pervaded the food industry. It can now be found in baked goods, beverages, drinkable yogurts, dry mixes and many other applications. Permeate is being widely utilized because it is so versatile. It can be used to enhance flavor in sweet or savory products.

Permeate is especially effective at improving macaroni-and-cheese products.

“It really enhances the cheesy notes,” Burrington said.

Perhaps the most exciting characteristic of perKJ Burrington meate is its potential to add sweetness to products. That’s especially important in the current market because consumers are becoming more aware of sugar consumption. Adding permeate to a beverage or yogurt application adds sweetness if the lactose is hydrolyzed through the addition of lactase, which breaks down the lactose into glucose and galactose.

By hydrolyzing the lactose, a lactosefree product is produced that has a lot of natural sweetness.

Burrington said the UW-Center for Dairy Research recently used that method when they worked with a company to develop a drinkable yogurt. By using milk permeate, they were able to give enough natural sweetness to the product that they didn’t need to add any sugar. Burrington said that’s a useful tool if the target is a “no added sugar” claim.

“This year there’s going to be even more emphasis on ‘no added sugar’ as companies are gradually adding this to their nutritional panels,” Burrington said. “It’s already starting. And yogurt manufacturers are just one product category trying to reduce their sugar content.”

Permeate’s versatility is starting to be recognized by the food industry. In the early 2010s, it was primarily used in dry mixes. Recent numbers from the American Dairy Products Institute show that permeate is now being used by the dairy industry, hot cocoa and for a large percentage of other uses.

It’s important to note that whey permeate is much more available than milk permeate. According to numbers from the American Dairy Products Institute, in 2017 about 10 million pounds Please CO-PRODUCTS, Page 8

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UW-CENTER FOR DAIRY RESEARCH

Co-products Continued from Page 7

of milk permeate was produced, compared to more than 1 billion pounds of whey permeate. Given that number, the

UW-Center for Dairy Research encourages the food industry to look to whey permeate.

Whey protein phospholipid concentrate gains traction An emerging dairy co-product is whey protein phospholipid concentrate. But

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some research is still needed to help the food industry tap into the benefits and potential that exists with whey protein phospholipid concentrate.

“This ingredient is really underutilized,” Burrington said. “If you ask some of the manufacturers, they’re going to say that most whey protein phospholipid concentrate goes into a lot of animal feed because they don’t have a lot of other ways to use it.”

Currently, due to its high fat content, whey protein phospholipid concentrate is most commonly used in weight-gain products primarily targeted at athletes or others who want to add weight.

While that’s a useful attribute, whey protein phospholipid concentrate has much more potential because of what it contains. Among other things, whey protein phospholipid concentrate contains phospholipids. Phospholipids are quickly becoming valuable in the global marketplace. New research is highlighting the crucial role that phospholipids play in brain development and health.

“The infant formula companies have recognized the benefit of phospholipids,” Burrington said. “So they’re the first ones within the food industry to really utilize whey protein phospholipid concentrates, and this just happened within the last couple of years.”

The potential for the ingredient doesn’t end with infant formula. Given

the focus on brain health, the potential uses are endless. The ingredient could also be used in products to benefit seniors and others concerned with brain health and well-being.

The UW-Center for Dairy Research is currently collaborating with two research projects focused on whey protein phospholipid concentrate. One of the projects, which is being funded by the National Dairy Council, is being conducted by two graduate students.

One of the students is focused on developing an efficient method to extract the phospholipids from whey protein phospholipid concentrate. The second student is researching the functionality of phospholipids and how they can be best used in food applications.

A second research project on whey protein phospholipid concentrate is being funded by the UW-Center for Dairy Research Industry Team. That project is being led by graduate students in conjunction with a manufacturing plant. The student is working to develop methods to use whey protein phospholipid concentrate in process cheese.

Visit ThinkUSdairy.org or contact burrington@cdr.wisc.edu or 608-2659297 for more information.

KJ Burrington of the UW-Center for Dairy Research was a technical contributor to this article.

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Colostrum can make, break calf health DAVE COOK

Milk Products‌

A

healthy heifer calf is born. The dam was milked, her colostrum was tested and the calf was fed an execellentquality meal all within an hour of birth.

But delivering colostrum to newborn calves doesn’t always go that s m o o t h ly. Da i ry a s Dave Cook an industry has done a great job focusing on calving ease and ensuring calves are in good shape. But a management

area to focus improvement efforts on is day-one calf care to help ensure calves achieve passive transfer. There are many common day-one missteps, which leaves room for improvement.

Consider some real-life colostrumfeeding scenarios.

Scenario 1: Quality -- A fresh cow was milked within an hour of calving. Her colostrum visually looks good; it’s fed to the calf.

Too often producers are focused on providing colostrum for the calf

as quickly as possible. They overlook testing colostrum quality. The true measure of colostrum quality is the concentration of immunoglobulins, which can only be determined by testing.

Colostrum quality varies significantly from cow to cow and farm to farm. Studies have shown immunoglobulins can vary from 14.5 grams to 132.7 grams of immunoglobulins per liter of colostrum. Without testing some calves will receive colostrum outside of the acceptable range.

To m e a s u re c o l o s t r u m q u a l ity and ensure calves are receiving colostrum with acceptable levels of

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D

airy as an industry has done a great job focusing on calving ease and ensuring calves are in good shape. But a management area to focus improvement efforts on is day-one calf care to help ensure calves achieve passive transfer. There are many common dayone missteps, which leaves room for improvement. immunoglobulin, use a Brix refractometer or colostrum tester. Target a Brix reading of at least 22 and a colostrum tester reading of at least 50.

Those readings indicate the colostrum contains 50 grams of immunoglobulins per liter.

If there isn’t enough quality colost r u m fo r n ewb o r n ca lve s, fe e d a colostrum replacer with guaranteed levels of immunoglobulin. Look for a bovine-derived colostrum replacer with 150 grams of immunoglobulins per feeding.

Re s o l u t i o n - - T h e c o l o s t r u m should have been tested before feeding it to the calf. If it tested outside the acceptable range, a colostrum replacer should have been fed to guarantee adequate levels of immunoglobulin are delivered to the calf.

Scenario 2: Quickness -- A cow calved just after midnight. It’s 5 a.m. now. She won’t be milked and her calf won’t be fed colostrum until 6 a.m. at the earliest.

There’s a lot to accomplish on a dairy farm every day. Milking fresh cows shortly after calving isn’t always easy.

But the immunoglobulin concentration for maternal colostrum is greatest at calving. It decreases with every passing hour due to resorption of proteins and dilution from milk letdown.

Cows milked six hours or more after calving have significantly less immunoglobulin concentration. A fresh cow’s immunoglobulin concentration can easily decrease by 20 percent to 40 percent, leaving the calf shortchanged.

The gold standard is to collect colostrum within four hours of calving and feed it to the calf within 30 minutes of collection. With every passing hour a calf’s ability to absorb immunoglobulins decreases. That standard puts a timer on colostrum protocols.

If colostrum can’t be harvested within four hours of calving — or harvested colostrum isn’t of a goodenough quality — a colostrum replacer can be fed quickly. Open the bag, mix and feed.

Resolution -- At least six hours will have passed by the time the cow is milked; her colostrum’s immunoglobulins will have decreased. A colostrum replacer should have been fed to guarantee adequate levels of immunoglobulin are delivered and absorbed by the calf sooner.

Scenario 3: Cleanliness -- A fresh cow was milked within an hour of calving. But before there’s a chance to feed the colostrum to the calf, an emergency happens and the colostrum sits out for two hours.

If colostrum sits at room temperature for any length of time, bacteria in the colostrum will grow quickly. If colostrum with a increased bacterial load is fed to the newborn calf, there’s a risk of introducing the calf to disease and interfering with immunoglobulin absorption.

C o n s i d e r fe e d i n g a c o l o s t r u m replacer when the risk of bacterial contamination in maternal colostrum is great. Lots of bacteria are likely when colostrum is dirty, bloody or the fresh cow is sick.

The feeding process for a colostrum replacer includes fewer steps where contamination can occur. It also provides biosecurity benefits by reducing the risk of colostrum-transmitted diseases such as Johne’s, bovine leukosis virus, mycoplasma and salmonella.

Resolution -- Feeding the colostrum that sat out for two hours poses a disease risk to the calf and interferes with immunoglobulin absorption. A colostrum replacer should have been fed to eliminate the disease risk and ensure optimal immunoglobulin absorption.

Real-life scenarios don’t need to stand in the way of calves achieving passive transfer. Keep a quality bovine-derived colostrum replacer on hand to help calves to a healthy start.

Dave Cook is a technical calf consultant for Milk Products.

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A Brief History of Wisconsin Dairy Heritage

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JUNE DAIRY MONTH 2019

2019 Wisconsin Dairy Breakfasts May 18 Jefferson County Dairy Breakfast The breakfast will be held from 6 to 11 a.m.

May 18 at Jefferson County Fair Park, 503 N. Jackson Ave., Jefferson, Wisconsin. Cost is $6 for adults in advance and $7 at door, $3 for ages 4-12 and free for ages 3 and younger.

Visit www.jeffersoncountydairybreakfast. com for more information.

May 25 Green County Breakfast on the Farm The breakfast will be held from 6 to 10 a.m. May 25 at Minder Farm, N2428 Allen Road, Browntown, Wisconsin. Cost is $6 for adults, $4 for ages 5 through 10, free for ages 5 and younger. Visit www.greencounty.org for more information.

Adams County Dairy Breakfast The breakfast will be held from 7 to 11 a.m.

May 25 at Adams-Friendship High School, 1109 E. North St., Adams, Wisconsin. Cost is $5 for adults, $3 for ages kindergarten to fifth grade and free for anyone younger.

May 29 Breakfast at the Barn with Alice in Dairyland The breakfast will begin at 7:15 a.m.

May 29 at the Farm Wisconsin Discovery Center, 7001 Gass Lake Road, Manitowoc, Wisconsin. Cost is $10 for members of Farm Wisconsin Discovery Center, and $15 for non-members. Contact 920-7266004 or angel@farmwisconsin.org for more information.

May 31 Mayor’s Dairyfest Breakfast The breakfast will be held from 5:30 to 9:30 a.m. May 31 at Central Wisconsin Fairgrounds, Expo Building, 513 E. 17th St., Marshfield, Wisconsin. Cost is $7 for adults, and free for ages 6 and younger.

June 1

CHRIS HARDIE/FOR AGRI-VIEW

For anyone who has never eaten breakfast on a farm before, this is the month to do it. The tradition of Wisconsin dairy breakfasts is in full swing as part of June Dairy Month.

Crawford County Dairy Breakfast The breakfast will be held from 6 to 10 a.m.

June 1 at Riley Family Farm, 44477 County Road W, Gays Mills, Wisconsin. Visit www. facebook.com/events/519378358554791 for more information.

J a c k s o n C o u n t y O n - t h e - fa r m Breakfast The breakfast will be held from 6

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to 11 a.m. June 1 at Eachibon Swiss & Mahoney-East Holsteins Farm, N1399 South Road, Melrose, Wisconsin. Cost is $8 for adults, and $3 for ages 12 and younger.

Visit www.facebook.com and search for “Eachibon Swiss & Mahoney-East Holsteins” for more information.

Iowa County Dairy Breakfast The breakfast will be held from 6:30 to 10:30 a.m. June 1 at the Iowa County Fairgrounds, 815 Fair St., Mineral Point, Wisconsin. Visit facebook.com/iowacountydairypromotion for more information.

Monroe County Dairy Breakfast The breakfast will be held from 7 to 11 a.m. June 1 at Hall Dairy Farm, 10317 County E, Tomah, Wisconsin. Cost is $5 for adults, $3 for ages 6-10, and free for ages 5 and younger. Email cen36181@centurytel. net for more information.

Polk County Dairy Breakfast The breakfast will be held from 8 to 11 a.m. June 1 at Milltown Community Center, 301 2nd Ave. SW, Milltown, Wisconsin.

Visit www.co.polk.wi.us/tourism for more

information.

Chippewa County Dairy Breakfast The breakfast will be held from 8 a.m. to noon June 1 at Cadott High School Commons, 426 Myrtle St., Cadott, Wisconsin.

Free with donations welcome. Visit www. travelwisconsin.com for more information.

June 2 Abbotsford Dairy Breakfast The breakfast will be held from 7 a.m. to noon June 2 at Dean and Sue Benders’ farm, 5769 Reynolds Ave., Dorchester, Wisconsin. Cost is $6 for adults, $4 for ages 6-10 and free for ages 5 and younger. Visit clark. uwex.edu for more information.

Granton Dairy Breakfast The breakfast will be held from 7 a.m. to 12:30 p.m. June 2 at Gary, Margie and Bryan Dahl’s farm, N3870 Pelsdorf Ave., Granton, Wisconsin. Cost is $7 for adults, $3.50 for ages kindergarten to 5 and free for preschoolers. Visit clark.uwex.edu for more information.

Please BREAKFASTS, Page 16

DAIRY MONTH 2019 JUNE

Thursday, May 16, 2019

www.agriview.com

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Thursday, May 16, 2019

Breakfasts Continued from Page 14

Stratford FFA Alumni Dairy Breakfast and Farm Tour The breakfast will be held from 7 a.m. to 12:30 p.m. June 2 at Country Aire Ballroom, F1312 County Road P, Stratford, Wisconsin.

Cost is $6 for adults, $3 for ages 6-11, and free for ages 5 and younger. Email shirley. hein55@gmail.com for more information.

Marathon County Dairy Breakfast The breakfast will be held from 8 a.m. to 12:30 p.m. June 2 at Northcentral Technical College’s Agriculture Center of Excellence, 6625 County Road K, Wausau, Wisconsin.

Cost is $8 for adults, $3 for ages 6-12, and free for ages 5 and younger. Visit www.marathonppa.org for more information.

Dodge County Dairy Brunch The brunch will be held from 9 a.m. to 12:30 p.m. June 2 at the Schwandt Family Farm, W5660 County Road S, Juneau, Wisconsin. Cost is $7 for adults, $3 for ages 5-11 and free for ages 4 and younger. Visit www. facebook.com/dodgecountydairy for more information.

June 8 Trempealeau County Dairy Breakfast

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JUNE DAIRY MONTH 2019

The breakfast will be held from 6 to 11 a.m.

June 8 at Gierok Farm, W26747 Bugby Lane, Independence, Wisconsin. Cost is $7 for adults, $3 for ages 6-12, and free for ages 6 and younger. Visit trempealeau-countytourism.com for more information.

Lafayette County Dairy Breakfast The breakfast will be held from 6:30 to 10:30 a.m. June 8 at Cottonwood Dairy, 9600 County Road D, South Wayne, Wisconsin. Cost is $5 for adults, $3 for ages 10 and younger and free for preschool age.

Visit www.facebook.com/lafayettecountydairypromotioncommittee/ for more information.

Tri-County Dairy Breakfast The breakfast will be held from 6:30 to 10:30 a.m. June 8 at Washburn County Fairgrounds, 8000 W. Beaverbrook Ave., Spooner, Wisconsin. Visit www.travelwisconsin.com for more information.

Rock County Dairy Breakfast The breakfast will be held from 6:30 to 11 a.m. June 8 at the Kersten Farm, 4522 West Mineral Point Road, Janesville, Wisconsin. Visit travelwisconsin.com/events/animals-agriculture/ rock-county-dairy-breakfast-43921 or call 608-290-4921 for more information.

AUTUMN LUEDKE/SAUK PRAIRIE EAGLE

Please BREAKFASTS, Page 19

Sophia O’Connor, 2 1/2, of Madison, enjoys a drink of milk during the 2017 Sauk County Breakfast on the Dairy Farm held at the Elsing family farm in Sauk City.

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Thursday, May 16, 2019

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JUNE DAIRY MONTH 2019

Dairy Recipes Berry and Cream Muffins

Apple Coleslaw with Lemon Ginger Yogurt Dressing Servings: 8 — about 12 cups Ingredients: • 1 large apple, cored and • 1 teaspoon pepper julienned • 6 cups green cabbage, • Juice and zest of 1 shredded lemon* • 6 cups purple cabbage, • 1 1/2 cups plain yogurt shredded • 1/2 cup mayonnaise • 1 cup carrots, peeled • 1 clove garlic, minced and julienned • 1 cup Wisconsin queso • 1 tablespoon fresh ginger, grated blanco cheese, cubed • 1 teaspoon salt Cooking Directions: In medium bowl, toss apple, lemon juice and zest; set aside. In large bowl, whisk together yogurt, mayonnaise, garlic, ginger, salt and pepper. Stir in green and purple cabbages, carrots, cheese and lemon-apple mixture. Season to taste with additional salt and pepper. Cover and refrigerate until ready to serve. *About 4 tablespoons juice and 1 teaspoon zest

Berry Oat Breakfast Smoothie

Servings: three 1-cup smoothies Ingredients: • 1 1/2 cups frozen mixed berries • 3/4 cup low-fat vanilla yogurt • 1 cup reduced fat or skim milk • 1/4 cup quick cooking oats Cooking Directions: Place all ingredients in blender. Cover and blend until smooth.

Add additional milk, if needed, to achieve desired consistency.

Transfer to thermos or cup. Shake or stir well before serving.

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Breakfasts

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V59

Continued from Page 16

Washington County Dairy Breakfast The breakfast will be held from 6:30 to 11:30 a.m. June 8 at Highland Dairy, 1207 Highland Drive, Kewaskum, Wisconsin.

Cost is $6 for adults in advance and $7 at the door, and free for ages 3 and younger. Call 262-644-0015 for more information.

Sauk County Dairy Breakfast The breakfast will be held from 7 to 11 a.m.

June 8 at the Lohr Farm, S9591 Church Road, Prairie du Sac, Wisconsin. Call 608524-2684 for more information.

Dunn County Dairy Breakfast The breakfast will be held from 7 to 11 a.m.

June 8 at Alfalawn Farm, E2850 Wisconsin Highway 72, Menomonie, Wisconsin. Call 715-505-8161 for more information.

Dane County Dairy Breakfast The breakfast will be held from 7 to 11:30 a.m. June 8 at Klondike Farms, 4592 Highway 92, Brooklyn, Wisconsin. Visit danecountydairy.com/breakfast-onthe-farm or call 920-979-7611 for more information.

Winnebago County Dairy Breakfast The breakfast will be held from 8 a.m. to noon June 8 at Knigge Farms, 4577 Poygan Ave., Omro, Wisconsin. Cost is $7 for adults, $3 for ages 4-11, and free for ages 3 and younger. Call 920-376-0371 for more information.

June 9 Taylor County’s Town & Country Dairy Breakfast The breakfast will be held from 6:30 a.m. to 12:30 p.m. June 9 at Taylor County Fairgrounds, Wisconsin Highways 13-64, Medford, Wisconsin. Call 715-748-2506 for more information.

Grant County Dairy Breakfast The breakfast will be held from 7 to 11:30 a.m. June 9 at Kieler Farms, 5404 Stanton Road, Platteville, Wisconsin.

Marquette County Dairy Breakfast The breakfast will be held from 7 a.m. to noon June 9 at Marquette County Fairgrounds, 757 Main St., Westfield, Wisconsin. Cost is $7 for adults, $2 for ages 6-10 and free for ages 5 and younger.

Edgar FFA Alumni Dairy Breakfast The breakfast will be held from 7 a.m. to noon June 9 at Baeseman Family Farm, 1547 County Road S, Marathon, Wisconsin. Cost is $7 for adults, and free for ages 8 and younger. Call 715-302-2919 for more information.

Neillsville Dairy Breakfast The breakfast will be held from 7 a.m. to noon June 9 at Mathis Dairy, W5325 Please BREAKFASTS, Page 20

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Thursday, May 16, 2019

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Breakfasts Continued from Page 19

Wisconsin Highway 73, Neillsville, Wisconsin. Cost is $7 for adults, $3.50 for ages kindergarten to 5 and free for preschoolers.

Visit clark.uwex.edu for more information.

Richland County Dairy Breakfast The breakfast will be held 7 a.m. to 1 p.m.

June 9 at Junction View Dairy, 29404 County Highway OO, Richland Center, Wisconsin. Visit www.facebook.com/pg/ RichlandCountyDairyBreakfastWI for more information.

Stanley-Boyd FFA Dairy Breakfast The breakfast will be held from 7 a.m. to 1 p.m. June 9 at Riverview Dairy, 16140 322nd St., Boyd, Wisconsin. Cost is $7 for adults, $3 for ages 6-10, and free for ages 5 and younger. Email cgreen@s-bschools.org for more information.

Lincoln County Dairy Breakfast The breakfast will be held from 8 a.m. to noon June 9 at MARC, 1100 MARC Drive, Merrill, Wisconsin. Cost is $8 for adults, $4 for ages 6-11, and free for ages 5 and younger. Visit www.merrillchamber.org or call 715-873-4090 or 715-539-8263 for more information.

Manitowoc County Breakfast on the Farm The breakfast will be held from 8 a.m. to noon June 9 at Haelfrisch Dairy, 23728 U.S. Highway 10, Brillion, Wisconsin. Cost is $7 for adults, $4 for ages 5-10, and free for ages 4 and younger. Visit www.facebook.com and search for “Manitowoc County Breakfast on the Farm” for more information.

Oconto County Breakfast on the Farm The breakfast will be held from 8 a.m. to 1 p.m. June 9 at Peterson’s Dairy, 6370 Goatsville Road, Lena, Wisconsin. Cost is $8 for adults, $4 for ages 4-10 and free for ages 3 and younger. Visit www.travelwisconsin. com for more information.

June 14 Eau Claire County Dairy Breakfast The breakfast will be held from 5 to 10 a.m.

June 14 at the Eau Claire Expo Center, 5530 Fairview Drive, Eau Claire, Wisconsin.

June 15 Walworth County Dairy Breakfast The breakfast will be held from 6 to 10:30 a.m. June 15 at Walworth County Fairgrounds, 411 E. Court St., Elkhorn, Wisconsin. Cost is $7 in advance or $8 at the gate, and free for ages 5 and younger. Call 262723-2613 for more information.

Kenosha County Dairy Breakfast The breakfast will be held from 6:30 to

10:30 a.m. June 15 at Mighty Grand Dairy Farm, 22811 18th St., Brighton, Wisconsin.

Cost is $6 for adults, and free for ages 6 and younger. Email kenoshacountydairypromo@gmail.com for more information.

Pepin County Dairy Breakfast The breakfast will be held from 7 to 11 a.m.

June 15 at R Green Acres, W8667 Raethke Lane, Pepin, Wisconsin. Visit www.facebook.com/RGreenAcresInc for more information.

Sheboygan County Breakfast on the Dairy Farm The breakfast will be held from 7 a.m. to noon June 15 at Hanke Farms Inc., N6368 Willow Road, Sheboygan Falls, Wisconsin.

Portage County Dairy Brunch and Open Farm The brunch will be held from 8 a.m. to noon June 15 at Front Page Holsteins, 1499 County Road A, Amherst Junction, Wisconsin. Cost is $7 for adults, $2 for ages 6-10 and free for ages 5 and younger.

Pierce County Dairy Breakfast The breakfast will be held from 8 a.m. to noon June 15 at the Peterson Farm, W10322 Wisconsin Highway 29, River Falls, Wisconsin. Visit www.facebook.com/PierceCountyDairyBreakfast for more information.

Columbia County Moo-Day Brunch The brunch will be held from 9 a.m.

JUNE DAIRY MONTH 2019

to 1 p.m. June 15 at Kessenich Dairy, W6008 County Road K, Arlington, Wisc o n s i n . V i s i t w w w. fa c e b o o k .c o m / events/2381694838516081 for more information.

Vernon County Dairy Breakfast The breakfast will be held June 15 at Dale and Brenda Torgerson’s farm, E8003 Upper Maple Dale Road, Viroqua, Wisconsin.

La Crosse County Dairy Breakfast The breakfast will be held June 15 at Creamery Creek Holsteins, W1250 County Road U, Bangor, Wisconsin.

June 15-16 Watertown Agribusiness Dairy Breakfast The breakfast will be held from 7 a.m. to 12:30 p.m. June 15-16 at McFarlandale Dairy, N302 County Road K, Watertown, Wisconsin. Cost is $7 for adults in advance and $8 at door, $3 for children in advance and $4 at door. Visit travelwisconsin.com or call 920988-9734 for more information.

June 16 Loyal Dairy Breakfast The breakfast will be held from 7 a.m. to 12:30 p.m. June 16 at RZ Builders, 204 E. Mill St., Loyal, Wisconsin. Cost is $7 for adults, $3 for ages 6-12 and free for ages 5 and younger. Visit clark.uwex.edu for more information.

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DAIRY MONTH 2019 JUNE

Thursday, May 16, 2019

21

Kewaunee County Breakfast on the Farm The breakfast will be held from 8 a.m. to noon June 16 at Kinnard Farms, N8200 Tamarack Road, Casco, Wisconsin. Cost is $7 for adults, $3 for ages 4-12, and free for ages 3 and younger. Visit dairypromo.com/ kewaunee-county-breakfast-on-the-farm for more information.

Waupaca County Dairy Breakfast The breakfast will be held from 8 a.m. to noon June 16 at Waupaca County Fairgrounds, 602 E. South St., Weyauwega, Wisconsin. Call 920-867-8150 for more information.

June 21 June Dairy Berry Breakfast The breakfast will be held from 6 to 10 a.m.

June 21 at Lincoln High School, 1801 16th St. S., Wisconsin Rapids, Wisconsin. Cost is $7 for adults, $5 for ages 5-12, and free for ages 4 and younger. Visit www.wisconsinrapidschamber.com for more information.

June 22 Sawyer County Dairy Breakfast The breakfast will be held from 6 to 11 a.m.

June 22 at Sawyer County Fairgrounds, 10172 N. Bender Road, Hayward, Wisconsin. Call 715-266-3414 for more information.

Racine County Breakfast on the Farm The breakfast will be held from 7 to 11 a.m.

June 22 at Jasperson Sod Farm, 22901 Burmeister Road, Union Grove, Wisconsin. Cost is $6, or free for children 3 and younger. Visit www.facebook.com/Racine-County-Breakfast-on-the-Farm-1568834660014672/ for more information.

June 23 Colby Dairy Breakfast The breakfast will be held from 7 a.m. to noon June 23 at Heeg Brothers Dairy, F2181 County Road N, Colby, Wisconsin. Cost is $6 for adults, $4 for ages 6-12 and free for ages 5 and younger. Visit clark.uwex.edu for more information.

Fond du Lac County Breakfast on the Farm The breakfast will be held from 8 a.m. to noon June 23 at Loehr Farms, W1851 Mushroom Road, Eden, Wisconsin. Call 920-9219500 for more information.

Shawano County Brunch on the Farm The brunch will be held from 8:30 a.m. to noon June 23 at Goers Family Dairy Farm, W10248 Winkle Road, Shawano, Wisconsin.

Visit www.facebook.com/ShawanoCountyFarmBureau/ for more information.

June 29 Langlade County Dairy Promotion Cheese Fest The fest will be held from 8 a.m. to noon June 29 at Antigo Farmers Market, 420 Field St., Antigo, Wisconsin. Event is free. Call 715-623-5251 for more information.

Please BREAKFASTS, Page 22

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22

Thursday, May 16, 2019

Breakfasts Continued from Page 21

June 30 Juneau County Dairy Breakfast The breakfast will be held from 7 to 11 a.m. June 30 at Elroy Fair, N2435 Wisconsin Highway 82, Elroy, Wisconsin. Cost is $5 for adults and $3 for children.

Marinette County Breakfast on the Farm The breakfast will be held from 7:30 a.m. to noon June 30 at the Dan, Sue, Jamie and Eric Van de Walle Farm, W5467 Red School Road, Peshtigo, Wisconsin. Visit www. facebook.com and search for “Marinette County Breakfast on the Farm” for more information.

www.agriview.com

JUNE DAIRY MONTH 2019

Waushara County Dairy Breakfast The breakfast will be held from 7:30 a.m. to noon June 30 at Waushara County Fairgrounds, 513 S. Fair St., Wautoma, Wisconsin. Cost is $7 for adults and $4 for ages 4-10. Call 920-765-2195 for more information.

Greenwood Dairy Breakfast The breakfast will be held June 30 at Stieglitz Dairy, N8280 River Ave., Greenwood, Wisconsin. Visit clark.uwex.edu for more information.

August 18 Ozaukee County Sundae on the Farm The event will be held from 11 a.m. to 3 p.m. Aug. 18 at Roden Barnyard Adventures, 5545 County Road Y, West Bend, Wisconsin. Event is free. Email ozcodairy@gmail.com for more information.

MARY HOOKHAM/FOR AGRI-VIEW

Patrick Rebout, front left in green shirt, pushes Jamie Brown from Belleville, Wisconsin, in a wheelbarrow for a game played at the 2016 Rock County Dairy Farm Breakfast held at Roger Rebout and Sons Farm outside of Janesville, Wisconsin.

A Holstein calf is ready to celebrate June Dairy Month; she invites all to come to county dairy breakfasts.

We support Wisconsin’s dairy farmers!

FARM WIRING GRANTS AVAILABLE— GET UP TO $10,000 TO HELP UPDATE YOUR FARM’S ELECTRICAL SYSTEM. Call the Business Solutions Center for details 800.481.4700.

© 2017 Xcel Energy Inc.

SERVING NORTHWEST WISCONSIN 1-800-559-1717 WWW.SYNERGYCOOP.COM SYNERGY COOPERATIVE WANTS TO THANK EVERYONE A PART OF THE DAIRY INDUSTRY, ESPECIALLY THE HARD WORKING DAIRY FARMERS

Dairy Barn Specialists it’s Better By design!

Joel Harper 715-505-7475 Menomonie Jimmie Harper Chippewa Falls

DAIRY MONTH 2019 JUNE

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CONTRIBUTED

As the first Alice, Margaret McGuire toured the nation inviting people to the Centennial Exposition and promoting Wisconsin dairy. She visited places like New York and Philadelphia, giving speeches on Wisconsin cheese and inviting people to experience our great state. She even had her own Alice in Dairyland plane, which is featured in some of the photos she has contributed to the historical society.‌

Thursday, May 16, 2019

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NATIONAL HISTORIC CHEESEMAKING CENTER

Wisconsin’s cheesemaking history spans more than 180 years. It has become an integral part of the state’s economy; the rich heritage and time-honored traditions have resulted in the development of more than 600 varieties and types of high-quality American, internationalstyle and Artisan cheese that have won more awards than any other state or country. Currently Wisconsin produces more than a quarter of all domestic cheese in the United States.

Once upon a time, Wisconsin was the Wheatland H.H. Flynt

Editor’s note: Wisconsin didn’t begin as dairy country. If not for men like the Mr. Morley mentioned in this article, Wisconsinites might all be wearing “wheathead” hats.

The author describes the transformation of the ‌ state’s agricultural industry.

Baraboo ‌ Daily News May 5, 1914 n November 1851, father packed his household goods at Girard, Erie County, Pa., and with mother and four boys, a team of horses and a wagon, boarded a steamboat at Erie and went by the lakes to Milwaukee, Wis., and from there overland about one hundred miles to Sauk County and located on a farm about four miles northwest of Baraboo, the county seat.

Wisconsin was then a wilderness and away out on the frontier. Father had traded some Erie County property for some land in Sauk County, where he located thinking to better his condition, and where his four growing boys could have a chance to develop their latent talents. This country was then undeveloped, and no one knew its possibilities. Everybody was poor, and of course had to do the best they could.

Some farmers thought the soil better adapted to wheat than anything else, and as fast as they got their land broke up, put it to wheat. This venture proved well as far as yield is concerned, for the yield was twenty,

I

thirty, and sometimes forty bushels to the acre. But where was the market? Baraboo was a place of only about three hundred people. Madison, the capital of the state, was the next nearest place of any consequence, forty miles distant, and that not large enough to afford any market for our wheat, and there was no railroad there then.

Milwaukee was the nearest place, one hundred miles, that provided a market for our wheat; therefore the only alternative was to haul our wheat to Milwaukee and sell it for thirty, forty, fifty, and sometimes as high as sixty cents per bushel. This was pioneering and making money with a vengeance.

Thus farmers kept growing wheat until about 1858 or 1860, when the chintz bug put in an appearance and reduced the farmers’ yields down to three bushels from ten bushels per acre. … We had in our midst at that time one very progressive farmer, Mr. N.W. Morley, who is known in the state over as one of the pioneer and successful dairymen of the state. Mr. Morley came from Mentor, Lake County, Ohio, in the early (18)50s and located in our midst … Mr. Morley was a man of large views, a thorough business man, and a successful dairyman. When he first located in Sauk County, he entered into wheat, growing the same as the rest. It was unsatisfactory to him … (I remember) him saying one day, “If the farmers of this section are ever to make their business pan out, they will have to change their tactics.

I know the farmers in Lake County that have entered the dairy business have made money, and I believe we have every opportunity, every facility, and every condition just as favorable here for the dairy business as in Lake County.”‌ Thus he talked and thus he worked. He began to buy cows as fast as he could, and he kept at it until he had gathered up about forty head. He commenced by making butter, but later added the manufacture of cheese. His original quarters became too small for his expanding business and he decided to build a large stone cheese factory. He had a fine stone quarry on his farm, and out of this quarry he took the rock and erected the cheese factory on the same spot.

We had the pleasure of helping dig the rock and attending the masons that built this cheese factory, and also became a patron.‌ After he had the cheese factory built and in operation, the surrounding farmers began to gather about them a few cows and took their milk to his cheese factory to be manufactured into cheese. It was but a few years until the appearance of that community was completed transformed. The farm mortgages were soon lifted. The old log house was replaced by a large and imposing dwelling.

The old straw sheds and stables gave place to large frame barns, stables and outbuildings. Now and then a farmer would stick to grain growing, but he remained in the same old rut – no enterprise, no improvements.‌

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Thursday, May 16, 2019

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