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DAIRY ST R
February 26, 2022
“All dairy, all the time”™
Volume 24, No. 1
Herschleb named World Dairy Expo general manager Washington County native set to lead industry’s largest show By Stacey Smart
stacey.s@dairystar.com
MADISON, Wis. – On Feb. 28, a new dairy professional will step into the role of general manager at World Dairy Expo. Growing up on a dairy farm in Germantown, Laura Herschleb went on to build a career in agriculture and the dairy industry, which included holding positions within WDE. She is now ready to take the reins of leadership in producing the world’s largest dairy event. Herschleb begins her duties following the retirement of Scott Bentley. “I’m really looking forward to working with the incredible team at World Dairy Expo and hosting the very best event we can,” Herschleb said. “Pursuing this opportunity has been
a lifetime goal of mine, and I am so grateful for what lies ahead.” From a college student in the Badger Dairy Club to ve years spent as the Dairy Cattle Show manager in the late 2000s to her return in 2018 as the marketing manager, Herschleb has spent many hours on the WDE grounds. She most recently assisted with projects related to education initiatives, attendee services and the trade show. “I got my rst taste of expo with the Badger Dairy Club, which does a lot of work behind the scenes,” Herschleb said. “My prior roles at World Dairy Expo gave me a greater appreciation for all the work folks have put in over the years and what the event has grown into. Expo is built on so many great traditions, and it is very special to have experienced many of them rsthand.” Herschleb’s most memorable WDE was the year she served as the Wisconsin Holstein Association princess attendant in 1998. “I had the opportunity to be down on the colored shavings during the International Holstein Show, and it was
PHOTO SUBMITTED
Laura Herschleb will serve as the new World Dairy Expo general Manager beginning Feb. 28. Herschleb has held previous posiƟons within the organizaƟon.
incredible being right there,” Herschleb said. “It was the year we had the Statue of Liberty display, and the whole experience was breathtaking.” Herschleb graduated from the University of Wisconsin-Madison with a degree in dairy science and life science communication. She has held various positions in the industry, including marketing roles at Compeer Financial and Alltech. During her time with Alltech, Herschleb helped plan and execute the company’s booth at WDE. As a trade show exhibitor, Herschleb learned the ropes rsthand and continued building on this knowledge throughout her career. Proud to have roots entrenched in the dairy industry and agriculture, Herschleb said she had a unique upbringing in that she was the only person in her high school with any experience or knowledge of growing up on a farm. “It was interesting and fun to bring my friends to the county and state fairs and share that experience with them,” Turn to HERSCHLEB | Page 6
Keeping the legacy alive Schmitz brothers come home to farm after dad’s passing By Kati Kindschuh kati.k@dairystar.com
KATI KINDSCHUH/DAIRY STAR
Aaron (leŌ) and Tony Schmitz stand in their 200-cow freestall barn at their farm near Fond du Lac, Wisconsin. The brothers came back to the farm full Ɵme aŌer the passing of their father, Dave, in the spring of 2019.
FOND DU LAC, Wis. – Two years ago, Dave Schmitz was ghting for his life as he battled cancer. The dire situation drew his oldest son, Tony, back to the dairy farm. “It wasn’t even an option,” Tony said. “I was coming home when Dad got sick.” Tony, 26, and his younger brother, Aaron, 23, are the fth generation on their family’s farm, Schmitz’s East Branch Dairy, near Fond du Lac. The brothers now operate the farm. “We take a lot of pride in knowing the farm has been in the family for ve generations, and we didn’t want to be the ones to let that fall,” Aaron said. Since their father’s passing in spring 2019, Tony and Aaron have banded together to keep
their dad’s legacy alive. “He tried to keep things pretty simple and focused on doing the little things right,” Tony said. The Schmitz family milks 200 cows in a double-8 parlor three times a day and manages 700 acres of corn and soybean elds. When the brothers came home, Tony said an emphasis was placed on improving feed quality. “We’ve jumped 5 pounds in milk per cow since really focusing on making better feed,” he said. “We make sure our cut and harvest time on the hay really allows us to maintain a good quality and high yielding crop which leads to high milk production.” The Schmitzes’ dad and Turn to SCHMITZ | Page 7