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DAIRY ST R
October 24, 2020
“All dairy, all the time”™
Volume 22, No. 17
Conservation central to family farm Halversons focus on doing right by the land By Stacey Smart
stacey.s@dairystar.com
MANITOWOC, Wis. – For the better part of his dairy farming career, conservationminded practices have been a part of Dick Halverson’s life. From chisel plowing and no tilling to cover crops and contour strips, Halverson puts his best foot forward in preserving the land he calls home. “All of these practices build up the soil and create good soil health, which in turn produces healthier crops,” said Halverson, who farms with his son, Jacob. The Halversons milk 115 cows and run 400 acres near Manitowoc. Jacob is the
STACEY SMART/DAIRY STAR
Dick Halverson (leŌ) and his son, Jacob, milk 115 cows and farm 400 acres near Manitowoc, Wisconsin.
fourth generation at Divided Acres, which celebrated its 100-year anniversary in 2019. Halverson took over the farm from his parents in 1988 and continued to farm alongside his father. “It’s been an honor to be able to work with both my dad and my son,” Halverson said. “I got along great with my dad, and Jacob and I also get along great. My dad was 81 when he passed away, and he worked on the farm until the day he died.” Now Halverson and his son operate the farm with help from some part-time milkers, while Halverson’s wife, Sandy, runs a cupcake business – Country Cabin Cupcakes – out of their home. Halverson’s two kids, four grandkids, and his siblings all live within a half-mile of the farm. And Turn to HALVORSON | Page 5
Dairy product consumption grows throughout pandemic New eating trends spark doubledigit growth for butter, cheese By Stacey Smart
stacey.s@dairystar.com
MADISON, Wis. – Despite the many challenges of 2020 brought on by the novel coronavirus pandemic, this year has seen dramatic growth in dairy product consumption. From specialty cheeses and single-serve snack size options to butter and milk, dairy categories are faring well at the supermarket. Consumer eating habits changed as a result of shutdowns. People began cooking more and eating the majority of their meals at home. Thus, more dairy found its way into shoppers’ carts, leading to a spike in butter, cheese, milk and other dairy products. On Oct. 7, the Dairy Signal, hosted by the Professional Dairy Producers of Wisconsin, welcomed Chad Vincent, CEO of Dairy Farmers of Wisconsin, and Brandon Scholz, president and CEO of the Wisconsin Grocers Association, to discuss product trends and challenges faced by grocery stores trying to meet the change in consumer preferences and demand. “The transition of families having meals together as well as cooking at home has really changed the dynamic of the shopping experience,” Scholz said. “But it also challenges grocers to rethink their stocking and how they’re merchandising to their Turn to CONSUMPTION | Page 7
A Day in the Life of a Dairy Farmer, see Second Section
KRISTA KUZMA/DAIRY STAR
Jim Pfeifer unloads corn from a gravity box at 2:30 p.m. Oct. 16 on his farm where he and his wife, Jan, milk 50 cows near Owatonna, Minnesota. Pfeifer planned to nish his harvest that day.