Seniors! CELEBRATING OUR
See pages 12 & 13 of the Second Section for our High School Senior Feature!
DAIRY ST R
Federal aid coming for farmers
Dairy producers will receive one-time direct payments from $2.9 billion allocation By Krista Kuzma
krista.k@dairystar.com
On April 17, the United States Department of Agriculture announced the Coronavirus Food Assistance Program, a $19 billion program to provide immediate relief to farmers and keep the supply chain moving. The program has two major goals – provide direct support to farmers and ranchers through $16 million in direct producer payments; and purchase and distribute $3 billion in fresh produce, dairy and meat to move more product from food service entities that are closed to people in need. “The USDA will implement this program as quickly, effectively and efciently as we can to provide as direct quick immediate nancial relief to our farmers and ranchers, but also allow the purchase and distribution of our agricultural surplus to help our fellow Americans in need,” U.S. Secretary of Agriculture Sonny Perdue said. According to a press release from Sen. John Hoeven, chairman of the Senate Agriculture Appropriations Committee, $9.6 billion of the direct payments will be for the livestock industry: $5.1 billion for cattle, $2.9 billion for dairy and $1.6 billion for hogs. Crop producers will receive $3.9 billion, specialty crop producers will be paid $2.1 billion and $500 million will be paid for other crops. Producers could receive up to $125,000 within each commodity with a cap of $250,000 per individual or entity. “This program is open to farmers and ranchers regardless of size or market outlet,” Perdue Turn to FUNDING | Page 5
April 25, 2020
“All dairy, all the time”™
Volume 22, No. 5
Moving forward
Jagiello Dairy Farm prepares for transition to fth generation By Stacey Smart
stacey.s@dairystar.com
LENA, Wis. – Jagiello Dairy Farm is proof that multiple members of two generations can work well together. Seven family members help run this 500-cow dairy near Lena, which is owned by the fourth generation while the fth generation handles day-today operations. Troy Wagner and his wife, Marla, and their son, Tyler, and daughter, Marlena, along with Marla’s brothers, Duane and Bruce Jagiello, and Duane’s son, Donnie, are the nuts and bolts of Jagiello Dairy Farm which has been in the Jagiello family since 1907. In 1996, Troy, Duane and Bruce formed an LLC when they purchased the farm from Don and Marlene Jagiello. That same year, they built a milking parlor and the farm’s rst freestall barn. In 2012, the rst of the fth generation returned to the farm. Donnie attended the University
PHOTO SUBMITTED
Tyler Wagner (leŌ), Marlena Wagner and Donnie Jagiello are the Ōh generaƟon on Jagiello Dairy Farm in Lena, Wisconsin. The brother-sister-cousin team is preparing to take over the 500cow dairy within the next two years and currently handles day-to-day operaƟons. of Wisconsin-Madison Farm and Industry Short Course as well as Northeast Wisconsin Technical College for business management before joining his dad and uncles on the dairy. He was followed by Tyler in 2014 who came back to the farm after earning a degree
in law and justice from Central Washington University. Tyler spent six months working in the criminal justice system at a juvenile detention facility before heading home – an experience that reinforced his desire to farm. In 2017, Marlena also
returned after attending college at California Polytechnic State University where she received a bachelor’s degree in dairy science. Upon their return, she and her brother and cousin took Turn to JAGIELLO | Page 6
Roos recovers from COVID-19
Wisconsin dairy farmer spends several days in isolation ghting the novel coronavirus By Andrea Borgerding andrea.b@dairystar.com
AMERY, Wis. – After a ve-day battle, Josh Roos said having COVID-19 is something he would not wish upon anyone. “I had a high fever and breathing was awful,” Roos said. “My chest burned.” Roos farms together with his father, Richard, on their seventh generation farm, Roos Farms near Amery. They milk 150 cows and run 700 acres of corn, alfalfa and rye. Roos’ illness came on slowly at rst, but within hours his symptoms worsened signicantly. The morning of March 26, Roos began feeling a sore throat and coughing. Not knowing what he was getting sick with, he made sure to wash his hands, not touch his face and kept a distance from others. By 5 p.m., he began running a fever of 99 degrees. Roos rested when his fever started, but by 8 p.m. that same night, his fever shot to 103. Roos visited his doctor later that night. “The doctor ordered my family out of the house before I got
back home,” Roos said. “He did not test me for COVID-19 but said to consider it positive.” Roos and his wife, Cassie, have two sons, Levi, 4, and Everett, 8 months. Cassie took their children to Roos’ parent’s house across the road. Family members and an employee picked up the extra chores while Roos was ill. His usual replacement helper did not come to the farm to avoid contamination. “They denitely took a few extras under their wing for me,” Roos said of his family and employees. But Roos had his work cut out for him to overcome COVID-19. Alone, Roos battled a fever and difculty breathing. Josh Roos “I showered, but it hurt my breathing much Dairy producer more,” Roos said. “I was told to keep moving and do breathing exercises – in for ve seconds, hold breath, then blow out slowly.” Roos practiced the breathing exercises along with the doctor’s orders to keep moving around to avoid the onset of pneumonia. He feels these steps helped keep the illness from taking a worse hold on him. Turn to ROOS | Page 5
Page 2 • Dairy Star • Saturday, April 25, 2020
DAIRY ST R www.dairystar.com
ISSN 020355 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: (320) 352-6303 Fax: (320) 352-5647 Published by Dairy Star LLC General Manager/Editor Mark Klaphake - mark.k@dairystar.com 320-352-6303 (ofce) 320-248-3196 (cell) 320-352-0062 (home) Ad Composition Nancy Powell 320-352-6303 nancy.p@dairystar.com Consultant Jerry Jennissen 320-346-2292 Editorial Staff Krista Kuzma - Editor/Wisconsin (507) 259-8159 • krista.k@dairystar.com Andrea Borgerding - Associate Editor (320) 352-6303 • andrea.b@dairystar.com Jennifer Coyne - Assistant Editor (320) 352-6303 • jenn@dairystar.com Danielle Nauman (608) 487-1101 danielle.n@dairystar.com Stacey Smart - Staff Writer (262) 442-6666 • stacey.s@dairystar.com Maria Bichler - Copy Editor 320-352-6303 Advertising Sales Main Ofce: 320-352-6303 Fax: 320-352-5647 Deadline is 5 p.m. of the Friday the week before publication Sales Manager - Joyce Frericks 320-352-6303 • joyce@dairystar.com Bob Leukam (Northern MN, East Central MN) 320-260-1248 (cell) bob.l@star-pub.com Mark Klaphake (Western MN) 320-352-6303 (ofce) 320-248-3196 (cell) Laura Seljan (National Advertising, SE MN) 507-250-2217 fax: 507-634-4413 laura.s@dairystar.com Jerry Nelson (SW MN, NW Iowa, South Dakota) 605-690-6260 jerry.n@dairystar.com Mike Schafer (Central, South Central MN) 320-894-7825 mike.s@dairystar.com Amanda Hoeer (Eastern Iowa) 320-250-2884 • amanda.h@dairystar.com Julie Barnes (SE WI and Northern IL) julie.b@dairystar.com Megan Stuessel (Western Wisconsin) 608-387-1202 • megan.s@dairystar.com Ashley Curry (Northeast WI and Upper MI) 920-539-7268 • ashley.c@dairystar.com Deadlines The deadline for news and advertising in the Dairy Star is 5 p.m. Friday the week before publication. Subscriptions One year subscription $35.00, outside the U.S. $110.00. Send check along with mailing address to Dairy Star, 522 Sinclair Lewis Ave., Sauk Centre, MN 56378. Advertising Our ad takers have no authority to bind this newspaper and only publication of an advertisement shall constitute nal acceptance of the advertiser's order. Letters Letters and articles of opinion are welcomed. Letters must be signed and include address and phone number. We reserve the right to edit lengthy letters. The views and opinions expressed by Dairy Star columnists and writers are not necessarily those of the Dairy Star LLC.
The Dairy Star is published semi-monthly by Dairy Star, LLC, 522 Sinclair Lewis Ave., Sauk Centre, MN 56378-1246. Periodicals Postage Paid at Sauk Centre, MN and additional mailing ofces. POSTMASTER: Send address changes to Dairy Star, 522 Sinclair Lewis Ave., Sauk Centre, MN 56378-1246.
A glance at the other side
COVID-19 updates As the novel coronavirus continues to impact communities around the world, here at Dairy Star we want to make sure you are informed with the latest updates surrounding the pandemic and our dairy industry. We compiled a list of helpful resources, news and updates on postponed or canceled events on our website. We will update this page daily. Please visit www.dairystar.com for more information. If you have a helpful link or change of event to share with others, please email andrea.b@dairystar.com. Here are a few highlights from stories you will not nd in this paper, but you can nd online in zone 1. Brown County ADA launches Virtual Dairy Days In an effort to move dairy product, bring awareness to the industry and serve a niche group of community members, the Brown County American Dairy Association developed Virtual Dairy Days. The event, which began April 15 and lasts for a month, encourages daycare and senior living facilities to incorporate dairy foods into their daily meals and activities. Those who participate are reimbursed for their dairy purchases and will receive a grab bag at a later date. Picowsa of Dairy Fest art contest is going virtual The novel coronavirus has caused the cancellation of the 2020 Dairy Fest in Brookings, South Dakota. Yet, the Picowsa of Dairy Fest art contest will continue on. Youth, grades third through college, are encouraged to create a picture that depicts beauty in the dairy industry and submit a digital copy of their artwork. Winners will be announced on Facebook during June Dairy Month. The event is open to youth of all backgrounds – rural, towns and cities. What is checkoff doing during the pandemic? As the world is turned upside from the novel coronavirus pandemic, Dairy Management Inc. has been reorganizing efforts to focus on getting as much product out to people as immediately as possible. In an April 10 conference call, checkoff leaders outlined what the national organization has been doing to move more product and how it is done in a time of social distancing.
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Dairy Star • Saturday, April 25, 2020 • Page 3
It’s all inside... Columnists Ag Insider
Tony
Third Section: Pages 1, 6
Third Section: Pages 8 - 9
Roos recovers from COVID-19
Dairy Good Life Page 33 First Section
La Crosse
The “Mielke” Market Weekly
Juneau
Ou
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Lafayette Green
Jo Daviess
on
Walworth go
eba
n Win
Whiteside
Ogle Lee
Brownsville
Crop & Weather Reports Second Section: Pages 20-21
Racine Kenosha
McHenry
DeKalb
Holmesville Dairy LLC records 39% pregnancy rate
First Section: Pages 18, 20
Jefferson Waukesha
Rock
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Carroll
Argyle
Do or
Green Lake Fond Du Lac
Dane
Iowa
Grant
Zone 2
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Columbia Dodge
Sauk
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First Section: Page 39
Zone 1
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Waushara
for
Richland
e mi Brown
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Adams
Monroe
Norwalk
Dairy Prole: Scenic Vale Farms
Oconto
Shawano
Wood
Vernon
Pages 10 - 11 Second Section
Menominee
Portage Waupaca Jackson
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Ke w
Buffalo
et
Langlade
Marathon
Clark
Eau Claire
in
ton S he bo Milwaukee Ozauk M yg ee an anito wo c
Pepin
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Menominee
ing
Pierce
Page 32 First Section
Taylor
Chippewa
Forest
Lincoln
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Just Thinking Out Loud
Dunn
ren
Oneida
Rusk
Barron
St. Croix
Price
on
Page 31 First Section
Polk
Flo
Sawyer
Bo
Second Section: Pages 3 - 4
Burnett
Delta
Dickinson
Vilas
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Miller, Timmerman spur cheese, milk donations
Iron
aun ee
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Ellsworth
Trempealeau
Something to Ruminate On
Ashland
hb
Page 30 First Section
Bayeld
Douglas
Wa s
Ramblings from the Ridge
First Section: Pages 34 - 35
Wa sh
Page 27 First Section
Raymakers family shares love of Polish dance
Kids Corner: The Heath Family
qu
Changes
Polanski
Amery
Ma r
Pages 8-9 First Section
Madison Kane
Hallock shares insurance experience after barn collapses from snow Third Section: Page 6
Rock Island Mercer
Hen de
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For additional stories from our other zone, log on to www.dairystar.com
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Dairy Star • Saturday, April 25, 2020 • Page 5
ConƟnued from FUNDING | Page 1 said. “We know the disruption in the markets and demand is signicant, and these payments will only cover a portion of the impact on farmers and ranchers.” The one-time payment will be based on a two-part calculation. Producers will receive 85% of the price loss that occurred from Jan. 1 through April 15. They will also be paid 30% of the expected losses from April 15 through September. Perdue is hoping the direct payments are in the hands of farmers starting the end of May. “The payments will be a big help and will be immediate cash ow for farmers,” said David Buck, Minnesota Milk Producers Association president and dairy farmer from Goodhue, Minnesota. Minnesota Milk supported a direct payment plan called the Dairy Coronavirus Recovery (CORE) program that had been sent to USDA for consideration. “We were happy to see it go this route,” Buck said. “It does not distort any markets.” Edge Dairy Farmer Cooperative also asked USDA to use the CORE program along with purchasing dairy products and allowing exibility around nutrition regulation. “As we go through these unprecedented times, anything is going to help farmers continue to move ahead and stay in business,” said Brody Stapel, Edge Dairy Farmer Cooperative president and dairy farmer from Cedar Grove, Wisconsin. “For the most part, we got a lot of what we asked for, so we’re pretty excited about that.”
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Both dairy farmers are happy to see excess product will be purchased. The purchases will also be appreciated at food banks and other organizations. “As we see more and more people hit the unemployment line, I think it’s critical that dairy be part of the food bank and grocery cart,” Stapel said. Both dairy farmers know the pandemic and its impacts will change the industry. “We’ve been through a tough four years, and we lost a lot of dairy farms,” Buck said. “I think we’re going to lose more. It’s going to fundamentally change some things.” Stapel had similar thoughts. “It doesn’t matter how many cows you’re milking,” he said. “It’s going to affect everybody. I think risk management needs to be part of business as we continue to move forward.” Processors might also be in trouble, Stapel said. “I think ones that only have food service business will have to rethink whether or not they get into the retail side of things,” he said. Whatever the future holds, Stapel knows the dairy farms in business will continue to work haard to make their milk. “We’re not in business for government handouts,” he said. “We would like to run our businesses and continue to feed our citizens as well as the greater population of the world. Dairy farmers are a pretty resilient population, and we will continue to produce a safe and healthy product at a cheap price.”
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ConƟnued from ROOS | Page 1 By Sunday, Roos’ fever subsided but breathing was still difcult. Roos continued his recovery in isolation for three more days. “The doctor told me I would be contagious for three days after the fever broke so even outside companies didn’t interact with the farm much,” Roos said. During this time, his family continued to visit him every day through a closed window. On Wednesday, Roos ventured outside. He started with driving tractor alone and kept to that one tractor to avoid exposure to anyone else. Roos has been able to keep working on the farm since but feels winded when walking long distances. “That whole time I was trying to keep
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ConĆ&#x;nued from JAGIELLO | Page 1
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the traditional way of doing things and implementing new ideas. Tacking onto the accomplishments of the prior generation, the team has made several key decisions with positive impact on the dairy. One such decision was the switch to three-times-a-day milking in September 2018. The herd average increased by over 5,000 pounds, and milk per cow rose more than 10 pounds per day as a result of the change. The farm’s rolling herd average is 31,877 pounds of milk with 3.97% butterfat and 3.03% protein. The somatic cell count averages 65,000. “They’ve been a lot more successful than we ever were,â€? Troy said of the younger generation. “We’re old school. We did things the way they were always done. Then the kids come in with new ideas that at ďƒžrst we may not agree with. But it makes
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full ownership of their roles. Marlena is in charge of calves and heifers, and also oversees the herd and manages employees. Tyler handles feeding and farm operations along with yard maintenance. Donnie oversees crops and manure management. Marla is the farm’s bookkeeper and cook. Duane pushes manure and takes care of dry cows while Bruce helps with crops and other ďƒželdwork. Troy has handed over feeding responsibilities to Tyler. “I do what they tell me and help wherever needed,â€? Troy said. The older generation has assumed a more relaxed role and is letting the younger generation handle the brunt of the work and make the majority of decisions. However, ďƒželd work and harvest of the farm’s 2,500 acres are an all-hands-on-deck effort. As the farm’s future owners, Marlena, Tyler and Donnie are breaking away from
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Dairy Star • Saturday, April 25, 2020 • Page 7
ConƟnued from JAGIELLO | Page 6 more sense the way they’re doing it. The results show in our milk production and breeding. They’re doing a very good job.” When the older decision-makers recognized the fth generation was going to be the next in command, it was a natural progression to step back. “We saw the ambition in the younger generation and the new technologies they wanted to implement, and we knew the timing was right,” Marla said. Day-to-day decisions do not have to be OK’d by the owners. However, , a bigger project or purchase, such as buying machinery or adding a new building, does require owner approval. “Because there are so many of us, it can be hard at times to balance all the different ideas,” Marlena said. “The older generation has been successful business owners for a long time; therefore, trying to come in and introduce change was hard at rst. It was difcult to convince them of the benets when their way of doing things worked so well for so long. That was our greatest struggle in working together early on.” The younger trio has modied protocols related to breeding and culling and also changed out some of their consultants. Nutrition was another area they worked over, hiring a different nutritionist and experimenting with new crops like BMR corn. “That was another change we had to present to the owners,” Marlena said. “We wanted to try a new type of corn but had always been conventional up until that point. It was scary going to such a meticulous type versus what we knew how to raise. It was a hard decision, but one that denitely paid off.” The Wagners and Jagiellos are 1.5 years into discussing and planning the transition of the farm from the fourth generation to the fth.
PHOTO SUBMITTED
Tyler Wagner, and Donnie and Marlena Jagiello, and their veterinarian, Dr. Jon Garber, parƟcipate in a Zoom meeƟng during COVID-19 quaranƟne April 17 with nutriƟonist Robb Bender, and team coach and consultant Kristy Pagel. “We would like to nalize the transition within the next year or two,” Marla said. “The younger generation is starting families, and we know it’s the appropriate time. We just have to gure out the exact logistics. One thing we’re considering is starting out with a rental, but nothing is set in stone – these are just possibilities. We also need to gure out our retirement plan and how we exit this business. So, it’s a two-step plan.” The fth generation is also developing a business plan that outlines their partnership and vision for the farm. “An important thing we’ve learned is that when starting a business, you should already be thinking about how you plan to exit that business,” Marlena said. “This enables the family business to be passed on from generation to generation without issues. You have to think about how you’re going to preserve what you have so you can pass it on to your kids.”
With many pieces of the puzzle to work through, the families have learned that transitions require patience. “Just when we think we’re getting closer, we hit another snag,” Marlena said. “There are a lot of kids in the Jagiello and Wagner families beyond just those who work on the farm which can also make it complicated.” With the future of the dairy still in the hands of the fourth generation, the fth generation said they focus on doing their best and improving things in their control instead of getting caught up in the details of the transition. The fth generation has invested in various technologies to improve the areas of feeding, genetics and cow comfort. Their EZFeed software system eliminates guesswork and excessive waste, while genomic testing has improved breeding decisions and retention of the farm’s best genetics. Performing IVF and embryo
work on higher-end heifers is a future goal, Marlena said. They have also added heat abatement in the holding area consisting of cyclone fans and an automated temperature-controlled sprinkler system and positive-pressure fans that exchange air in the parlor every 15 minutes. The parlor and holding area were also outtted with rubber ooring. In addition, working with a custom harvest crew equipped with the latest technology, Jagiello Dairy Farm enjoys upto-the-minute details on crops. The fth generation is not afraid to dream big and plan boldly, and talk of future expansion is on the table. “We’d like to see the farm double in size when we take over,” Tyler said. “We’d like to grow so we can support our families and be comfortable.” Marlena, Tyler and Donnie hold team meetings and also work with outside sources on business planning, personal development and team interaction. These business partners are devoted to continuously improving how they manage the farm and operate as a team. “We work together successfully, and we’re all on the same page in understanding what we want for the future of this farm,” Marlena said. “But we’re more than coworkers. We’re also really good friends who genuinely enjoy spending time with each other, even when the workday is done.” From the daily morning coffee hour to after-work parties, this fun-loving family combines work and play on a regular basis. The farm’s motto, “Remembering the past, moo’ving toward the future,” perfectly exemplies the transition between generations that is presently in sight. “We remember the generations before us who built this farm, while we look forward to preserving it for future generations,” Marlena said.
Page 8 • Dairy Star • Saturday, April 25, 2020
USDA announces COVID-19 assistance program The United States Department of Agriculture especially for the U.S. dairy industry. At the beginhas announced the details of a coronavirus aid ning of 2020, there was momentum in dairy expackage for farmers and ranchers. The Coronavirus ports. “Our February numbers showed that dairy Food Assistance Program includes $16 billion in di- was exporting at a rate better than last year, but we rect support to farmers and ranchers and $3 billion fully anticipate because of the virus, there will be to purchase fresh produce, dairy and a decline going forward,â€? Vilsack said. Ag Insider meat for food banks. Direct assistance “I also want to emphasize the fact that for farmers and ranchers includes $9.6 we have products. Cows don’t know billion for the livestock industry, $3.9 there’s a virus, and they’re continuing billion for row crop producers, $2.1 bilto produce milk. Farmers are continulion for specialty crop producers and ing to work 24 hours each day, seven $500 million for other crops. Farmers days a week to produce milk. There are will receive a single payment using two processing plants making the ingredicalculations. For price losses from Jan. ents, cheese, milk and other products. 1 through April 15, producers will be There’s no need for retailers to restrict paid for 85% of the price loss. The secthe amount of milk being purchased by ond part of the payment are expected consumers nor is there any reason for losses from April 15 through the next people on the export side to believe By Don Wick two quarters, covering 30% of expected any order they need can’t be ďƒžlled by Columnist losses. The payment limit is $125,000 the U.S. dairy industry. We’re going to per commodity with an overall limit of look for creative ways to get as much $250,000 per individual or entity. To qualify for the U.S. product to as many people around the world as program, commodities must have experienced a possible.â€? 5% price decrease between January and April. USDA adjustments for dumped milk More dairy assistance needed The Risk Management Agency will not penalThe National Milk Producers Federation is ize dairy farmers if their milk is dumped due to revoicing appreciation to USDA for including dairy cent market disruptions. The milk will count as acin the coronavirus economic stimulus package. tual marketings for the Dairy Revenue Production NMPF President and CEO Jim Mulhern said this program or the Livestock Gross Margin for Dairy plan will provide important relief to dairy farmers. program. The closure of schools and restaurants At the same time, Mulhern said the dairy indus- destroyed demand for milk and dairy products at try will need more help to stop the deep losses in a time many processing plants are operating at full the dairy industry. “After ďƒžve years of poor prices, capacity. many producers faced ďƒžnancial difďƒžculties even before the coronavirus crisis,â€? Mulhern said. “With- Federal COVID-19 resource released out more aid, this crisis could be their demise.â€? USDA released a COVID-19 Federal Rural Resource Guide. This ďƒžrst-of-its-kind resource for ruA decline expected for U.S. dairy exports ral leaders outlines federal funding and partnership U.S. Dairy Export Council President and CEO opportunities to address the pandemic. The guide is Tom Vilsack said the coronavirus pandemic is a available at http://www.usda.gov/coronavrius. gut punch for commodity prices across the board,
Dairy farmers feed the hungry Dairy Farmers of Wisconsin and the Wisconsin Department of Agriculture are partnering with the state’s hunger task force to create the Wisconsin Dairy Recovery Program. This effort will commit up to $1 million to provide milk and dairy products to food banks and food pantries throughout the state.
Temporary adjustments made to H-2A visa requirements The United States Department of Homeland Security is adjusting H-2A visa requirements during the coronavirus. A new, temporary rule will allow an H-2A petitioner with a valid labor certiďƒžcation to employ workers currently in the H-2A status. The United States Citizenship and Immigration Services must receive the H-2A petition before workers are hired. The agency will also allow H-2A workers to stay in the United States beyond a three-year limit. According to the USDA, agricultural employers should use this process if they are concerned with their ability to bring in temporary workers due to travel restrictions. Practicing emotional resilience during COVID-19 The current reality of the coronavirus is impacting everyone differently. Some are moving forward with business as usual and others are feeling overwhelmed. According to Monica McConkey, a rural mental health specialist with Eyes on the Horizon Consulting, emotional resilience is key right now. “We are always experiencing uncertainty, unknowns and uncontrollables. This COVID-19 time has added an aspect to that, but I think we as an agricultural community are pretty darn resilient in getting through times of stress,â€? McConkey said. “The goal is how do we come out stronger? How do we go through it better? How do we grow? How do Turn to AG INSIDER | Page 9
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ConƟnued from AG INSIDER | Page 8
we maintain relationships? It’s about the process.” McConkey said you do not have to come out of this time having accomplished major goals. “Many of us are in situations right now where we are just focusing on feeding our families, taking care of them, running our farms and keeping life going. Other things in our life are on pause right now and that’s OK,” she said. “Sometimes mental resilience is getting through the day and meeting your goals for basic needs.” Cheese auction goes online The Wisconsin Cheese Makers Association 2020 CheeseExpo was canceled due to the coronavirus outbreak, but the championship cheese auction will continue. The annual sale will take place online. Proceeds of the sale go to support scholarships. Wisconsin FFA convention will look different in 2020 The Wisconsin State FFA Convention will be held virtually or at a new location in August. The conven-
tion was originally scheduled for June 15-18 at the Alliant Energy Center in Madison. With the coronavirus pandemic, the decision was made for the safety and health of the FFA members and supporters. Trivia challenge The United States produces the most milk in the world. India is ranked second for milk production. That answers our last trivia question. Up until April 1997, cheese was bought and sold on the National Cheese Exchange. For this week, where was the NCE located? We will have the answer in the next edition of Dairy Star. Don Wick is owner/broadcaster for the Red River Farm Network, based in Grand Forks, North Dakota. Wick has been recognized as the National Farm Broadcaster of the Year and served as president of the National Association of Farm Broadcasting. Don and his wife, Kolleen, have two adult sons, Tony and Sam, and ve grandchildren, Aiden, Piper, Adrienne, Aurora and Sterling.
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Page 10 • Dairy Star • Saturday, April 25, 2020
“It’s going to be Ben’s someday so he might as well start now.” – Steve Verthein
Vertheins take transition with ease
Altura dairy explains how it passes farm on from one generation to the next By Krista Kuzma
krista.k@dairystar.com
ALTURA, Minn. – Steve Verthein tries to go through life and transitioning the farm the same way his dad did. “You have to let a lot of things go,” Steve said. “You can’t let things be a thorn in your back because it just gets sharper. You have to be easy going. I hope I am that way.” The elder Verthein and his son, Ben, farm in partnership, milking 520 cows on their dairy near Altura. They have gone through previous farm transition processes and hope to start again for Ben to become sole owner. Steve’s dad, Kermit, bought their current farmsite when Steve was 5 years old. He got his start working on the farm in sixth grade feeding calves with payment being a 9-by-9 tent. Kermit installed a double-4 parlor in 1968. By 1975, Steve graduated after two years at a vocational technical college and made farming his career. That same year, he formed a partnership with his dad and brother, Dennis, who is 10 years older than him. While they endured some hard times, espe-
PHOTOS BY GRETA VERTHEIN PHOTOGRAPHY
Father and son, Steve (leŌ) and Ben Verthein, stand in the freestall barn on their farm, Verthein Dairy, near Altura, Minnesota. Ben transiƟoned into partnership with his dad in 2007 by purchasing his uncle’s porƟon of the dairy.
cially through the 1980s, they continued to farm, acquiring land when they could. By the early 2000s, the brothers had fully purchased their dad’s share of the farm. The next generation joined the operation in 2000 when Ben became an employee after graduating from
Ridgewater College in Hutchinson. Talks about Ben taking over Dennis’ portion of the farm began in 2005. The family reached out to a third party, Duane Hutton, who is retired from Agra Advisory. He had already worked with the two generations prior.
“A third party is a good idea,” Ben said. “It’s just another set of eyes and ears and ideas. Plus, he does our taxes and advising. He’s the one who suggested I buy out Dennis.” All three of the family members Turn to VERTHEINS | Page 11
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Dairy Star • Saturday, April 25, 2020 • Page 11
ConƟnued from VERTHEINS | Page 10
“We are trying to make it more efcient so I can start buying out his (Steve’s) portion of the farm someday,” Ben said. Along with the communication happening in the team meetings, Ben and Steve talk to each other about plans every day. “There’s not a day we don’t see each other,” Steve said. “Ben’s got the ofce on the farm. If his truck is here, I come out and see him.” If a big farm decision needs to be made, the team will discuss it, and Steve and Ben will make the nal decision after. However, Steve is letting Ben have more control in that area. “If he has a decision he wants to do, he will mention it to me, and I’ll turn him loose on it and let him go,” Steve said. “I don’t say, ‘No, we won’t do that and this is how it’s going to be.’ I let him make the decisions after he talks to me about it.” The current state of the dairy industry has ham-
pered their plans for future transition. “We probably would have liked to have started this process already, but the funds are not there to do it,” Ben said. Until then, they plan to reach 600 cows milking and get the fullest potential from their parlor without adding much expense. Long term, they hope the farm can be protable to potentially take on another generation if they so choose, said Ben. Ben and his wife, Greta, have three kids: Kylie, 15, Tyler, 13, and Trysten, 11. Throughout the process, they will continue to use the attitude modeled by Steve’s dad many years ago. “My dad never told me there was something I couldn’t do, but he always knew about it,” Steve said. “It’s going to be Ben’s someday so he might as well start now. We have to compromise. It can’t be my way all the time.”
PHOTOS BY GRETA VERTHEIN PHOTOGRAPHY
Ben (leŌ) and Steve Verthein farm in partnership on their 520-cow dairy near Altura, Minnesota.
were at different stages in their career, which can sometimes cause a challenge. “When the older generation is looking to slow down or get out, they’re not always willing to spend extra money on things,” Ben said. “My uncle … was looking to save money. He wasn’t in growth mode. … So he didn’t want to add onto the freestall barn or spend extra money.” In 2007, the transition became ofcial with the farm name changing from Verthein Brothers to Verthein Dairy LLC. While Ben and Steve own the cows and machinery through the LLC, Steve and Dennis own the land and rent it to the dairy. “Buying him (Dennis) out allowed us to continue progressing the dairy to what it is today,” Ben said. “He wasn’t holding us back, but he needed more persuading and sometimes had a different opinion about the direction of the farm.” When Ben became a partner, his loan had a stipulation that he and the dairy had to use the as-
“In times like these you have to try to bring a prot because we can’t keep burning up equity.”
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sistance of a farm business management instructor. Since 2007, the Vertheins have worked with Tom Anderson from Riverland Community College. “He looks at our nances and runs the numbers,” Ben said. “The farm keeps evolving. That’s when you try to better the operation and become more efcient.” It is one reason why the dairy has over 500 cows milking. “In times like these you have to try to bring a prot because we can’t keep burning up equity,” Ben said. So, the farm is milking more cows and look at milk pounds per stall rather than milk pounds per cow; while he knows that is not always advised, it is what he and his management team have deemed the best solution. “Ideally we would like to have a 1:1 stall to cow ratio, but it’s not practical for us in today’s market,” Ben said. “If we could make it on 300 cows, that would be ne with me, but it’s just not the way of the dairy industry right now.” The dairy has quarterly meetings with the father-son ownership duo along with Anderson and the dairy’s banker, veterinarian, nutritionist and breeder.
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Page 12 • Dairy Star • Saturday, April 25, 2020
How one farmer braves depression Duden waited too long to seek help, urges others to learn from his experience By Krista Kuzma
krista.k@dairystar.com
PRINCETON, Minn. – When Thomas Duden’s doctor wanted to prescribe him a medication for his anxiety and depression during an annual physical a few years ago, Duden felt shocked at the suggestion and walked out of the room empty handed. “How could I be depressed?” Duden said about how he felt at the time. “I have every little boy’s dream. I get to farm and sell John Deere tractors. I have a smile on my face. Anyone who knows me thinks I’m a happy, fun-tobe-around kind of guy.” But the stresses of farming, especially with the depressed markets the past several years, along with trying to balance family life and an off-farm job made his usual cheery personality slowly turn melancholy and eventually depressed. Although it took years to realize his mental health needed help, Duden put stigmas aside and reached out to professionals at the beginning of 2020 for solutions to assist him in feeling good again. “I wish I would have reached out (for help) sooner,” Duden said. “I wish I could take back all the guilt and shame associated with my feelings and know that everything is perfectly OK to ask for help.” Duden farms together with his
wife, Kristin, and her parents, Richard and Margaret Reiman, on their 40-cow dairy near Princeton. The couple has two children, Madelynn, 6, and Cordell, 2, and one on the way. The stresses started nearly four years ago when dairy margins became tighter and health insurance premiums went up exponentially. Kristin took an off-farm job, and Duden continued his as an equipment salesman. On the farm, they searched for ways to bring in more income and decided on diversication. They started with making, selling and delivering small square bales of hay. When 2019 brought wet weather, their hay enterprise came to a halt. “I could hardly sell any hay, and most of the hay I did sell ended up being returned,” Duden said. So Duden looked to other avenues of nding income. He invested in equipment to plow snow in the winter and rent out to others. “We were just trying to nd another avenue to keep the farm aoat and diversify some more while not changing the structure of the farm with something that didn’t t,” he said. “It’s a more stable market using things we already could use around the farm.” Duden continues to work off the farm while Richard and Kristin farm full time and help with the equipment business. While dabbling in diversication has helped keep their farm aoat, it was drowning Duden mentally. He admits to being in a dark state of mind the past Turn to DUDEN | Page 13
PHOTO SUBMITTED
Thomas Duden, pictured with his wife, KrisƟn, and their children, Madelynn and Cordell, openly shares his struggles with depression in hopes of helping others. The Dudens milk 40 cows on their dairy near Princeton, Minnesota.
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Dairy Star • Saturday, April 25, 2020 • Page 13
ConƟnued from DUDEN | Page 12 2.5 years. “Put your head down and work harder, and you’ll get through it was my mentality,” Duden said. “I just kept trying to do what I could do to keep moving, except my tank was empty. And I was running on fumes, and I didn’t know it.” Duden struggled to nd motivation to go to his off-farm job or to help at the farm. Known to be a talkative person, he stopped communicating to his friends and hid his feelings from his wife. At work, he felt resentment towards customers and started complaining more than he used to. “They (customers) can spend $30,000 on a toy so they can make a food plot for the deer so they can go hunting, and I struggle to pay the bill on a $6,000 piece of machinery that’s needed for my family’s livelihood,” Duden said. While he did not realize it at the time, Duden said other behaviors that indicated the state of his mental health were lashing out, putting blame on others and ignoring family. “I was running around doing everything else I could just to keep my mind off of what was right in front of me and helping everyone else but my family,” Duden said. He would often check in with other farming friends, asking how they were faring. In hindsight, Duden said he asked the question so he could see if they were feeling the same way and justify his own feelings. At one point in January 2018, Duden thought about staging a farm accident that would end his life. “I didn’t know how bad I really was until I broke down crying to my wife one day before work about a thought that went through my head,” he said. While Duden started attending couples therapy with Kristin that year, he still did not fully acknowledge the depressed state of his mental health. “When we rst started going, I was honestly just trying to appease her,” Duden said. “I was thinking to myself we were OK. Let’s hurry up and get this over with. About three months in, I came to the realization that I did have issues that I needed to work through: things stemming from my father’s passing, to a past marriage that ended, to the farm economy as a whole.” Slowly, in 2019, Duden started accepting how he felt. By December,
Duden knew he needed to contact a therapist. “The hardest part was to actually show up and allow myself to say what it was I was feeling out loud, and replay the emotions tied to it,” Duden said. Early this year, the Dudens attended a farm couples retreat put on by Minnesota Dairy Initiatives where Duden met Monica McConkey, rural mental health specialist from the Minnesota Department of Agriculture, and Emily Krekelberg, who focuses on farmer mental health with the University of Minnesota Extension. Although Duden’s rst encounter with them was showing his anger about their marketing of suicide prevention, he now considers both of them friends and another network to rely on to ease his mental stress. Along with seeing a therapist and his new network of support, Duden takes medication consistently. “Don’t quit taking it because you feel good,” he said. “I’ve tested and proven this theory, and it’s not a good idea.” He also tries to spend more quality time with his family rather than rushing through to get on to his next project. “Burn out happens way too easy when your plate is already full,” he said. “Farm life and family life are so intertwined on the everyday operation. I still struggle with trying to keep a clear mind. I struggle with trying to focus on certain things.” Listening to podcasts has also been a good stress reliever for Duden. He has also started to slowly open up to others about his struggles, although there has been hesitation. “It’s taboo to talk about,” Duden said. “Opening up, I was afraid of being judged and looked down on for what I’m going through. But as my wife has told me, ‘If you don’t say something, nobody will.’” Duden encourages anyone who is struggling to seek help – talk to a friend, go to the doctor or reach out to state resources like extension or the department of agriculture. “It’s OK to ask for help,” he said. “That’s been the hardest part.” While Duden has taken many steps to help him cope with his stresses, he knows he needs to continue working on his mental health into the future. “I’m not healed yet,” he said. “But I am still working towards bettering myself.”
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Dairy Star • Saturday, April 25, 2020 • Page 15
High school seniors: What are you plans after graduation?
Phillip Taylor 18 years old Colfax, Wisconsin Dunn County Colfax High School What extracurricular activities were you involved in at your high school? FFA and the ice ďƒžshing team. What are your thoughts about not being in school these past few weeks? I miss not being with my friends, but I enjoy being able to stay home and farm. What events or activities have you missed so far during this time of distance learning? I have missed the FFA sectional speaking contest, FFA banquet and Holstein spring show. What is the most difďƒžcult part of being a senior during this time of COVID-19? The hardest part of being a senior during COVID-19 has been not being able to be with my friends as much. What is a typical day for you now that the pandemic has closed school? My typical day starts with getting up early to milk cows and feed animals. Then, in the middle of the day, I work on getting ready for spring ďƒželd work and try to do some online classes, then evening chores. What are you doing to stay connected to friends and family? In order to stay in contact with my friends, I have been texting them a lot more than normal. What are your plans after high school? After school, I plan on going to Chippewa Valley Techinical College for agronomy and then taking over my parents’ dairy farm with my brother. Tell us about your farm. My father owns and operates a dairy farm with 120 Holstein cows with the fulltime help of my older brother. My parents are Jeff and Nancy Taylor.
Caleb Hinn 18 years old Mount Calvary, Wisconsin Fond du Lac County Campbellsport High School What extracurricular activities were you involved in at your high school? FFA. What are your thoughts about not being in school these past few weeks? Although I miss seeing my friends, I am enjoying being home to help on the farm all day, every day. What events or activities have you missed so far during this time of distance learning? My FFA banquet was postponed along with my all-time favorite activity, Drive Your Tractor to School Day, which I have done for the past six years. I can’t enjoy it in my last year. What is the most difďƒžcult part of being a senior during this time of COVID-19? Not getting to spend the last few months enjoying all the fun times we would have had together. What is a typical day for you now that the pandemic has closed school? I start the day around 5:15 a.m. milking with my dad and mom, then I mix the feed for the cows. After that, we feed our heifers and then we enjoy breakfast together. Then, I help ďƒžx things on the farm. After supper, I either milk at home or help milk on another dairy farm. And when chopping season arrives, I also help a custom harvesting crew. What are you doing to stay connected to friends and family? I stay connected with them through social media and messaging. What are your plans after high school? I plan to help full time on the farm and still work off the farm for Miritz Custom Chopping until I can start to take over the farm. Tell us about your farm. My parents are Kyle and Christina Hinn. We milk around 85 cows in a stanchion barn and raise our own heifers of which we have about 100 from calves to 2 years old. We have 282 acres of land that we own and 24 acres we rent. We have our feed custom done by Miritz Custom Chopping to ensure top-quality feed for our animals. My grandpa comes over every morning to help with odds and ends on the farm, and we have occasional help. Otherwise, it’s just my dad and mom and I that do all the work. We plant corn, alfalfa and wheat.
Alexis Williams 18 years old Mabel, Minnesota Fillmore County Mabel Canton High School What extracurricular activities were you involved in at your high school? I am involved in FFA. What are your thoughts about not being in school these past few weeks? It sucks not seeing my classmates every day. What events or activities have you missed so far during this time of distance learning? The senior class raises money for our class trip with an event called the Turkey Dinner. It is an annual event and everyone comes to it. We also missed out on going on our class trip to Washington, D.C. Prom and graduation will probably be canceled, too, but we are still waiting to hear the ďƒžnal decision. What is the most difďƒžcult part of being a senior during this time of COVID-19? Not being able to have the same experiences other classes have been able to have. What is a typical day for you now that the pandemic has closed school? My dad owns the farm, and I usually stay at my mom’s house during the school year, so I have not done much farm work recently. I typically get up and do chores around the house such as laundry and the dishes. Then, I work on homework for about three hours. When I get sick of school work, I go for a walk or play outdoor games. I have noticed myself being on the phone a lot more, too. What are you doing to stay connected to friends and family? I text, call or video chat my friends and family. What are your plans after high school? I will be attending Wartburg College to pursue biology and teaching. Tell us about your farm. Down-NDirty Cattle company is owned and operated by my dad, Fred Williams, and his ďƒžancĂŠ, Jodi Thoreson, along with my grandparents, Rollis and Bev Williams. We are milking about 40 cows. We own every breed besides Brown Swiss. Guernsey makes up most of the herd. Most of the cows are show cows.
Gavin Smith 18 years old Rushford, Minnesota Winona County Lewiston-Altura High School What extracurricular activities were you involved in at your high school? I was a part of our concert choir and a member of the varsity golf team. What are your thoughts about not being in school these past few weeks? It has its good and bad parts. I miss seeing my friends and having practice after school. What events or activities have you missed so far during this time of distance learning? For choir, a couple events were canceled and golf is suspended until further notice. What is the most difďƒžcult part of being a senior during this time of COVID-19? Knowing I might not be able to walk the hallways as a student again or walk across the stage to receive my diploma. What is a typical day for you now that the pandemic has closed school? I wake up around 7 a.m. and do all my schoolwork until I am done, unless my dad needs help in the morning, then I get my schoolwork done around 1 p.m. Then, I work until 6 p.m., eat supper and go to our shop to work on projects I like to do. These include making signs or presents for my family. After that, I go to the house around 9:30 p.m. to shower and go to bed. What are you doing to stay connected to friends and family? I see a majority of my family every week, otherwise I call them. What are your plans after high school? I plan on working here at the farm until winter. After that, I will go to Arizona with my grandpa to go gold mining. When I come back, I will either work on the farm or work on a different farm. Tell us about your farm. My parents are Lacey Burt and Dean Smith. My mom lives in Lewiston and is not a part of the farm. On our farm, we milk at two sites. At the home farm, we milk around 300 cows, and on the other farm, we milk about 850 cows, so about 1,150 total milking cows total. My uncles, Greg and Randy Smith, farm 7,000 acres of land consisting of traditional corn, soybean and alfalfa, and they raise about 80,000 pigs a year.
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Page 16 • Dairy Star • Saturday, April 25, 2020
ConƟnued from OUR SIDE | Page 15 Gracie Douglas 18 years old Darlington, Wisconsin Lafayette County Darlington High School What extracurricular activities were you involved in at your high school? FFA, National Honor Society, student council, I served as a class ofcer, LEAD (community volunteer club), Spanish club and letterman’s club. This year, I served as the president of National Honor Society, student council and the senior class. I also served as the vice president of my FFA chapter. This year, I was also selected to be a D.A.R.E. role model. Throughout my years at Darlington, I have participated in cross-country and track. What are your thoughts about not being in school these past few weeks? The year of lasts. My classmates and I are missing out on a majority of activities that high school seniors around the nation look forward to every year. A few special activities we are missing out on is our senior banquet, baccalaureate, Senior Awards Day where all of our hard work and dedication from the last 13 years will be recognized, and most importantly we are missing our high school graduation. Granted, most of these activities will be rescheduled for another time, but this is a vital time we are missing out on in our lives. One of the worst things about this whole pandemic is that as high school winds down we say our goodbyes to each other before we all depart for the summer and take bigger steps to fulll our dreams as becoming who we want to be and attend our dream colleges. What events or activities have you missed so far during this time of distance learning? So far, I have missed the annual FFA banquet, going to track meets and getting to serve as a D.A.R.E. role model. I also qualied for the sectional leadership development event for FFA in prepared speaking and was a member of the parliamentary procedure team, but that was also canceled. My prepared speech happened to be about the importance of milk in the dairy industry, and I would have participated in the dairy judging event in Platteville in March. What is the most difcult part of being a senior during this time of COVID-19? Knowing we will not be able to make those last memories with the people we’ve grown up with before going our separate ways and pursuing our dreams. What is a typical day for you now that the pandemic has closed school? Waking up and spending time with my sisters before working on homework and going outside to do chores. After coming back inside from doing chores, I get ready to go to work at the Lafayette County Manor where I work as a Certied Nursing Assistant and assist the elderly with activities of daily living. What are you doing to stay connected to friends and family? Social media platforms including Snapchat, Instagram, Facebook and FaceTime. Since this pandemic has started, I do a lot of video chatting through Zoom and Google Meet with teachers and classmates. What are your plans after high school? I plan to attend Clarke University in Dubuque, Iowa, to pursue a degree in nursing with a minor in psychology. I am looking forward to my clinical to help me nd where I belong. Tell us about your farm. I am the daughter of Tim and Kory Douglas. My dad co-owns Fay-Willow Farms with Al Ruf in Willow Springs and Fayette townships. We milk about 270 Holsteins and raise our heifers. We raise about half of our steers to nish weight and the other half to feeder steers. We have three hired hands that help around the farm with chores, such as milking the cows, scraping the sheds, mixing the feed, and planting and harvesting crops.
Alex Pausma 18 years old Fox Lake, Wisconsin Dodge County Central Wisconsin Christian school What extracurricular activities were you involved in at your high school? Ag club and trap shooting. What are your thoughts about not being in school these past few weeks? I have kind of been pulled in all directions about how I feel about this. I am happy I can be at home and work with my dad and earn extra money, but I am also sad I cannot see my friends and teachers every day. What events or activities have you missed so far during this time of distance learning? I am missing out on ag club trips that would usually be happening this time of year, and I am quite sad I am missing out on trap shooting this year as I look forward to that all year. I also am missing construction and small engines class at school. What is the most difcult part of being a senior during this time of COVID-19? A lot of people have told me that high school is the best time of their lives, and I never believed them until now. Now that I can’t go, I can clearly see all the fun times I am missing. There are a lot of people at school who I will never have the chance to talk to or get to know, and I will likely never see them again. What is a typical day for you now that the pandemic has closed school? School work has been difcult because I have a hard time staying connected, and I never really know what I am supposed to be doing without a teacher telling me face to face what is expected. Farm work has been great. I feed calves morning and night, and my mornings are mostly taken up by feeding haylage in the barn. I also work about 10 hours a week at a local excavating contractor which gives me a little extra cash for school and tools, and keeps me extremely busy. What are you doing to stay connected to friends and family? I am quite blessed I can see and work with most of my family members every day which makes it easy to stay connected with them. I don’t see many of my friends anymore, but I do sometimes invite them to come help me with chores. Other than that, I connect with them through social media. What are your plans after high school? I am planning to attend Fox Valley Technical College and train to become a diesel technician. I also plan to help on the farm quite a bit as I cannot picture a reality where my family’s farm does not exist. Tell us about your farm. My parents are Jeff and Melissa Pausma. We live on a dairy farm where we milk 65 cows and we rotationally graze. My brother, Clay, is a big help on the farm and an inspiration to me. Even though Clay has a job off the farm and works upwards of 60 hours a week, he comes to the farm to help every day. My dad is also an extremely hard worker, and he truly cares about the cows and is dedicated to taking the utmost care of them and doing the job to the best of his ability. He also cares about the environment and all the creatures God has blessed us with. I am amazed at his perseverance and how he does it every day. I hope I can be as dedicated to a job as he is. I am proud we graze our cows during the summer. It is so rewarding as they go out to the pasture for the rst time in the spring, and I am eagerly awaiting that this year. The pastures are the reason our farm is still in business. I hope to implement pastures and grazing more in the future to help our farm and animals thrive. I have a lot of pet cows. One of my favorites is my pet Jersey, Prim. She is named after a character in one of my favorite books, “The Hunger Games.” I took her to Dodge County Fair as a calf, and we have been best of friends ever since. I think it was the summer after fourth grade when we went to the fair and now I am a senior in high school. She is milking and even has a milking daughter.
Kaylee Mess 18 years old Rosendale, Wisconsin Fond du Lac County Laconia High School What extracurricular activities were you involved in at your high school? I am in Laconia FFA (serving as chapter president), on the trap team, in the National Honor Society, student council and marching
band. What are your thoughts about not being in school these past few weeks? I show dairy and swine at the county fair and state fairs. Being out of school has given me the opportunity to work with my animals and prepare for the fair season. I feel as if it could be a lot worse. The only things that I don’t like about this situation is not seeing my friends and missing out on events. What events or activities have you missed so far during this time of distance learning? I have missed out on several FFA activities such as our FFA banquet and Day on the Farm. As an FFA chapter, we are trying to make a virtual Day on the Farm. I run the dairy station, and this is one of my favorite activities in FFA because I can teach kids about the dairy industry. I also turned 18 in April and was forced to postpone celebrating with my friends. It was also disappointing that our band trip to Nashville was canceled. What is the most difcult part of being a senior during this time of COVID-19? The most difcult part of being a senior during this time is not knowing what is going to happen. I don’t know if we are going to have a graduation or if the school will reschedule activities like prom, senior class trip or awards night. What is a typical day for you now that the pandemic has closed school? A typical day for me starts with feeding and watering my fair pigs. I help milk cows at noon and every other night (I switch off night milkings with my brother). In between milking and caring for my pigs, I help with other chores around the farm (feeding heifers, cleaning pens), and I work on my homework and scholarship applications. What are you doing to stay connected to friends and family? I stay connected with my friends through Snapchat and Facebook. Because my fair pigs came from my aunt and uncle, I have been able to see some of my extended family. What are your plans after high school? I will be attending the University of Wisconsin-Platteville this fall to study agricultural education and agribusiness. I would like to be an ag teacher and an FFA advisor. Tell us about your farm. My parents are Austin and Deb Mess. I have a younger brother, Sam, 15, and a younger sister, Leah, 11. My family milks 120 cows 3X per day with no outside help. We have mostly Holsteins with about a quarter of them Red and White. We also have a few Brown Swiss, Jersey and Lineback. I own a few cows and heifers that I enjoy showing at county and state fairs.
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#009442 RC ‘14 CIH 5130 Combine REDUCED $149,985
CLEAN!
#014720 LX ‘95 CIH 2166 COMBINE $39,900
NEW BLADES!
#014969 LX 2016 NH H7230 $19,000
#015288 LX ‘14 NH DB313R Discbine $23,900
#015287 LX ‘15 Kuhn SLC 132 Spreader $34,900
#015767 ‘02 Kinze 3000 6R30 Planter $18,500
#015936 LX ‘15 CIH 1255, 16R30, SUPER CLEAN! $79,985
#014427 RC 2009 CIH 1220 6RN Planter $24,900
#015322 RC CIH 5300 Soybean Special 2X13 Press, Grass, Marker Wheels $7,950
#012578 LX ‘12 Great Plains 3000TT REDUCED $25,000
#015321 RC ‘89 CIH 4800 Field Cult 26’, Walking Tandems $5,750
#011449 EY 2014 Kubota RTV-X1120DWL $10,900
#014912 EY 2018 Kubota SVL75-2HWC Track Loader $48,900
#008064 EY ‘17 Kubota SSV75 Skid Loader $35,900
#015291 RC ‘13 Case SR250 Skid Loader $17,950
#015524 LX 2018 NH L228 Skid Loader $35,985
#014502
#015739 LX JD 260 Skid Loader $15,000
EY ‘17 Cat 226D Skid Loader $31,900
WWW.STJOSEPHEQUIPMENT.COM
Page 18 • Dairy Star • Saturday, April 25, 2020
Repro Leaders
Holmesville Dairy LLC records 39% pregnancy rate Holmesville Dairy LLC Argyle, Wisconsin Lafayette County 415 cows What was your average pregnancy rate last year? 39% What is your voluntary waiting period for cows? For heifers? 88 days in milk for cows, 14 months old for heifers. What is your rst service conception rate? 54% What is your reproduction program? Do you use a synchronization program? Pre-sync and vetsync. How do you observe for heat? Tail paint. How do you conrm pregnant or open cows? Ultrasound at 30 days, recheck at 60 days. What is your breeding philosophy? How do you select bulls? What traits do you focus on? Does fertility play a role in bull selection? Virgin
PHOTO SUBMITTED
Members of the Holmesville Dairy LLC team include (front, from leŌ) Tim Heiring, Cody James, Maureen Thompson, Riley Holmes, Claire Holmes, Hunter Holmes, Stephanie Holmes and Tim Holmes; Mike Van Schyndle, John Wienkes, BJ Jones and Travis Holmes. Holmesville Dairy LLC is home to 415 head of milking cows near Argyle, Wisconsin.
Turn to HOLMESVILLE | Page 20
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Dairy Star • Saturday, April 25, 2020 • Page 19
www. DairyRealty .com Find your next dairy farm here, or list your farm. The Air King M-30 series are extremely versatile and can be used individually in smaller spaces or in multiples for larger areas to establish positive airflow patterns that will enhance the effectiveness of the units. The T-style configuration of these units has inlets on both ends and exhausts the filtered air from the center of this unit.
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She’s doing her part. We’re committed to doing ours.
Commit to 10 to 12 applications pre- and/or post-fresh and find out what these customers already know: Only the best will do! “Udder Comfort™ does an awesome job of softening udders and is gentle to the skin at the same time. That sets it apart from everything else on the market. We use it on every fresh animal.” – Joe and Matt Engel, Luck-E Holsteins 150 cows, Hampshire, Illinois “Udder Comfort is the best product for edema reduction, so fresh cows milk better, faster, easier, with quality milk in the tank sooner, and fewer cows coming back to the hospital.” – Jake Benson, owner of a 12,000-cow West Texas dairy “SCC has never been lower. Udder irritation is gone. Production has come up. And what really impressed me was zero mastitis in groups getting it pre-fresh, I’m sold on Udder Comfort.” – Bob Keefer, Hard Earned Acres 700 cows, Shippensburg, Pennsylvania
Quality Udders Make Quality Milk To locate a dealer, call 1.888.773.7153 Visit our new website at uddercomfort.com @uddercomfort For external application to the udder only, after milking, as an essential component of udder management. Always wash and dry teats thoroughly before milking.
Page 20 • Dairy Star • Saturday, April 25, 2020
ConƟnued from HOLMESVILLE | Page 18
heifers are bred two times to sexed semen then to beef. First lactation cows are bred two times with conventional semen and then beef. Second lactation and higher are bred to beef. Bulls are selected based on net merit, CFP, DWP index and DPR. Focus is more on future daughter fertility rather than the bulls. How are cows and heifers bred? Do you have a different philosophy for breeding both? All are bred using A.I. What do you do to settle hard breeders? Make DNB at 210 DIM for cows and after ve times for heifers. How many times do you try to breed a cow before you sell her? Five times. Is there anything you have done or changed that brought about a signicant improvement in your reproductive program? Moved the voluntary waiting period longer. Tell us about your farm. We are a third-generation dairy farm located in Argyle, Wisconsin. The farm was established in 1958 by C. F. Holmes, milking nine cows and grew to 57 cows. His son, Tim, and wife, Penny, bought the farm in 1980 and went to 80 cows. In 1998, Tim grew to 150 cows. In 2000, he expanded building a double-8 parallel parlor and new freestall barn and milked 300 cows. In 2007, when Travis came back from college, they expanded to 400 cows.
PHOTO SUBMITTED
Integral members of the Holmes’ reproducƟon team include (from leŌ) – herdsman Jim Holmes, Tim Heiring with Genex, farm owner Travis Holmes and veterinarian BJ Jones. The team at Holmesville Dairy LLC has achieved an average pregnancy rate of 39% during the last year, with a 54% concepƟon rate on the rst service.
Travis and his wife, Stephanie, along with Tim and Penny created Holmesville Dairy LLC in 2013. We are milking 415 cows and run 1,400 acres of crop land. We have won multiple
DCRC awards through Hoards Dairyman for our reproductive stats. We continue daily to look for new ways to improve our herd and reproductive numbers. We work with BJ Jones at
CenterHill Vet, Tim Heiring for genetics, and our herdsman Jim Holmes (Tim’s brother).
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Dairy Star • Saturday, April 25, 2020 • Page 21
0.9% Financing for up to 60 Months on QualiÀed Planters & Spring Tillage Financing subject to pre-approval through JD Financial. Some restrictions apply. See dealer for details.
JD 2200, 2002, 47’, 1161487 614487 87 # 16
25,400
$
JD 2623 Disk, 2013, 20’ 9” #168622
30,400
$
JD 8320R, 2014, 3198 hrs. $ #155355
149,500
DB66 Planter, 2012, 36R22” $ #1 166629 296 96 #166296
44,900
JD DB66, 2005, 6R22” #166985
199,900
WARRANTY JD 6120M, 2018, 169 hrs., #141903
92,900
$
JD 6175R, 2015, 5043 hrs., $ #156490
78,900
JD 1765, 2015, 12R30” #155243
$
128,400
$
Over 1200 items with pictures updated daily • Go to www.mmcjd.com 10 1 3 5 7 4 10 11 10 11 4 10 5 5 14 14 14 10 11 15 14 1 5 6 15 15 9 9 10 5 7 8 8 8 4 17 16 4 7 1 1 3 4 16 7 14 8 15
BOX DRILLS Melroe 202 1985, 12’, 6” spacing, #161328 .........................................................................$1,700 JD 455 1996, no till, 35’, 10” spacing, #168762................................................................... $19,900 JD 455 1996, folding, 30’, 10” spacing, #166982 ...................................................................$8,800 Case IH 6200 end wheel, 20’, 6” spacing, #168591..............................................................$4,900 DISKS JD 637 2011, 45’, 5-section folding, 9” spacing, #166177 .................................................. $42,000 JD 637 2005, 32’, 3-section folding, #168729..................................................................... $23,400 Sunflower 1435 2010, 33’, 3-section folding, 9” spacing, #168764 ............................... $27,900 Sunflower 1830 2012, 30’, 3-section folding, 11” spacing, #161784 ............................. $29,400 JD 2620 2016, 26’, 3-section folding, 9” spacing, #165298................................................ $38,500 JD 2623 2013, 20’, 3-section folding, 9” spacing, #168622................................................ $30,400 JD 2623 2013, 33’, #149511 ................................................................................................ $39,500 JD 2623 2013, 23’, 3-section folding, 9” spacing, #167883................................................ $23,900 JD 2625 2013, 42’, 11” spacing, #151841 ........................................................................... $38,500 Kuhn Krause 8300 2014, 28’, 3-section folding, #167353 ............................................. $29,500 Summers 36FTDC 2015, 35’, 3-section folding, #167985 ............................................... $52,400 Lemken Rubin 12 2017, 23’, 3-section folding, 11” spacing, #165159 .......................... $64,900 FIELD CULTIVATORS JD 960 1989, 42’, 5-section folding, C-shank, #165959 ........................................................$9,900 JD 960 1998, 27’, 3-section folding, C-shank, #159473 ........................................................$6,900 JD 960 1989, 32’, 3-section folding, C-shank, #168424 ........................................................$5,900 JD 980 2000, 41’, 3-section folding, C-shank, #168036 ..................................................... $13,500 JD 2200 2002, 47’, 5-section folding, C-shank, #161487................................................... $25,400 JD 2200 2002, 48’, 5-section folding, C-shank, #168467................................................... $22,500 JD 2210 2012, 55.5’, 5-section folding, C-shank, #162453................................................ $51,900 JD 2210 2011, 60’, 5-section folding, C-shank, #168037................................................... $49,400 JD 2210 2008, 65’, 5-section folding, C-shank, #166479................................................... $45,900 JD 2210 2007, 65’, 5-section folding, C-shank, #166478................................................... $43,900 JD 2210 2005, 54’, 5-section folding, C-shank, #167743................................................... $30,900 JD 2230fh 2018, 60.5’, 5-section folding, C-shank, #166421 ........................................... $89,900 MOWER CONDITIONERS JD 635 2017, #166698 ........................................................................................................ $23,500 JD 835 2012, #164224 ......................................................................................................... $18,900 Hesston 3312 2007, #167802 ........................................................................................... $15,500 JD F350R 2019, #166686 .................................................................................................... $27,000 NH H7550 2014, #167351 .................................................................................................. $20,500 JD R990R 2019, #166685.................................................................................................... $65,300 PLANTERS JD 1760 2013, 12R30”, flex fold, vacuum, 3.0 bu. hopper, #156200 $52,500 JD 1765 2015, 12R30”, flex fold, vacuum, 1.6 bu. hopper, Row Command, #155243 ........ $44,900 JD 1780 1999, 12R30”, flex fold, vacuum, 3.0 bu. hopper, #167974 ................................. $18,500 JD 1780 2002, 24R20”, flex fold, vacuum, 3.0 bu. hopper.................................................. $30,000 JD 7000 6R30”, rigid, finger pickup, 1.6 bu. hopper, #168324 .............................................$6,500 JD 7200 1989, 12R30”, flex fold, finger pickup, 1.6 bu. hopper, #168737 ......................... $10,000 JD 7200 1993, 12R30”, wing fold, vacuum, 1.6 bu. hopper, #166682............................... $13,900 JD 1770NT CCS 2012, 24R30”, wing fold, vacuum, central fill system, Row Command, #167881 ....................................................................................................$118,500 JD 1775NT 2018, 16R30”, flex fold, vacuum, central fill system, Row Command, #150736 $169,000 JD 1775NT 2017, 24R30”, wing fold, Exact Emerge, central fill system, #160204 ..........$262,900 JD DB66 2018, 36R22”, flex fold, Exact Emerge, central fill system, Row Command, elect. drive, #161533 ................................................................................$315,400 JD DB66 2012, 36R22”, flex fold, vacuum, central fill system, Row Command, #166296 .$199,900 JD DB66 2005, 36R22”, flex fold, vacuum, central fill system, Row Command, #166985 .$128,400 JD 1710 24R22”, wing fold, vacuum, 3.0 bu. hopper, #168140 ......................................... $19,900
(1) = GLENCOE 4561 Hwy. 212
10 8 6 4 1 2 17 10 4 10 5 11 6 11 6 17 3 6 10 10 14 2 10 4 4 5
SPRAYERS Fast 973PT 2012, #148479 ................................................................................................ $48,500 Blum 750 1979, #158936 ......................................................................................................$4,900 Hardi 4000 2011, #166560 ................................................................................................ $19,500 Hardi NAV1100 #168670 .....................................................................................................$7,500 Hardi NP1100 #168425..................................................................................................... $12,750 Hardi RANGER 2000 2014, #155294............................................................................... $20,500 Hardi RANGER 2000 2014, #163524 .............................................................................. $17,900 Top Air TA1200 2008, #155358......................................................................................... $16,650 Top Air TA1200 2005, #168204........................................................................................ $16,500 ROUND BALERS JD 375 1990, reg. pickup, twine wrapping, 540 PTO, 5’ bale width, #161836 ......................$6,200 JD 430 1984, reg. pickup, twine wrapping, 540 PTO, 4’ bale width, #16738 ........................$3,195 JD 458 2007, mega wide pickup, twine wrapping, 540 PTO, 4’ bale width, 9500 bales, #168847.............................................................................................................. $12,400 JD 469 2017, mega wide pickup, twine & surface wrap wrapping, 1000 PTO, 4’ bale width, 2600 bales, #167879 ..................................................................... $37,400 JD 535 1989, twine & surface wrap wrapping, 540 PTO, 5’ bale width, #151310................$8,325 JD 558 2010, mega wide pickup, twine wrapping, 540 PTO, 5’ bale width, 1153 bales, #163653.............................................................................................................. $19,900 JD 567 2001, mega tooth pickup, twine wrapping, 540 PTO, 5’ bale width, 16500 bales, #161325............................................................................................................ $10,900 JD 854 2011, mega wide pickup, twine & surface wrap wrapping, 1000 PTO, 4’ bale width, precut knives, 8170 bales, #160884.............................................. $29,500 JD 854 2010, mega wide pickup, twine & surface wrap wrapping, 1000 PTO, 5’ bale width, precut knives, 11400 bales, #159849............................................ $20,900 JD 450M 2018, mega wide pickup, twine wrapping, 540 PTO, 4’ bale width, 690 bales, #163947 ................................................................................................................ $33,500 JD 460M 2018, mega wide pickup, twine & surface wrap wrapping, 1000 PTO, 4’ bale width, precut knives, 5985 bales, #164359.............................................. $49,900 NH 460RB 2014, mega wide pickup, twine & surface wrap wrapping, 1000 PTO, 4’ bale width, 7500 bales, #165910 ..................................................................... $24,900 JD 469 Silage Special 2015, mega wide pickup, surface wrap wrapping, 1000 PTO, 4’ bale width, 9500 bales, #166199 ..................................................................... $24,900 Vermeer 555XL 2005, reg. pickup, twine wrapping, 540 PTO, 5’ bale width, #160364 ..........$9,900 JD 560M 2019, mega wide pickup, surface wrap wrapping, 1000 PTO, 5’ bale width, 5500 bales, #166321 ..................................................................... $43,900 JD 560M 2018, mega wide pickup, twine & surface wrap wrapping, 1000 PTO, 5’ bale width, precut knives, 3311 bales, #165961.............................................. $57,900 Vermeer 605F reg. pickup, twine wrapping, 1000 PTO, 5’ bale width, #168368 ..............$3,250 JD 854 Silage Special 2016, mega wide pickup, twine & surface wrap wrapping, 540 PTO, 4’ bale width, precut knives, 6000 bales, #151149 .............................. $31,300 NH BR7060 2012, reg. pickup, twine wrapping, 540 PTO, 4’ bale width, 2900 bales, #166079 ................................................................................................................................. $18,500 NH BR7090 2009, mega wide pickup, twine wrapping, 540 PTO, 5’ bale width, 6484 bales, #167794.............................................................................................................. $14,500 NH BR780A 2007, mega wide pickup, twine & surface wrap wrapping, 1000 PTO, 5’ bale width, 15900 bales, #167206 .................................................................................... $11,900 Case IH RBX561 2002, reg. pickup, twine & surface wrap wrapping, 1000 PTO, 5’ bale width, 9000 bales, #160144..........................................................................................$9,900 UTILITY TRACTORS JD 5065E 2018, Syncro, MFWD, 540 PTO, mid tires, 37 hrs., #140790 ................................ $33,900 JD 6110M 2018, cab, partial p. shift, MFWD, 540/1000 PTO, mid tires, 450 hrs., #149248 . $89,500 JD 6130M 2019, cab, partial p. shift, MFWD, 540/1000 PTO, mid tires, 150 hrs., #152367 . $99,500 JD 6135E 2018, 477 hrs., #143698 ..................................................................................... $84,900
Visit one of our 17 locations in Central Minnesota! (7) = ALEXANDRIA (9) = PRINCETON (4) = ST. CLOUD 1035 35th Ave. NE
(2) = HOWARD LAKE (5) = GLENWOOD 5845 Keats Ave. SW
1710 N. Franklin
(3) = STEWART
(6) = SAUK CENTRE
78412 Co. Rd. 20
3 10 1 15 16 2 15 5 5
1140 Centre St.
320-763-4220 5005 Co. Rd. 82 SE
3708 Baptist Church Rd.
(8) = PAYNESVILLE
16069 Hwy. 27 E.
725 Lake Ave. S.
10 JD 6110M 2018, cab, partial p. shift, MFWD, 540/1000 PTO, narrow tires, 221 hrs., #149246 .................................................................................................................. $94,900 10 JD 5055E 2018, Syncro, MFWD, 540 PTO, mid tires, 98 hrs., #140787 .............................. $32,900 12 JD 6120R 2019, cab, partial p. shift, MFWD, 540/1000 PTO, mid tires, loader, 147 hrs., #153295 ....................................................................................................$119,500 11 JD 6125M 2014, cab, partial p. shift, MFWD, 540/1000 PTO, mid tires, 1907 hrs., #167778 ................................................................................................................ $67,900 10 JD 2840 1979, partial p. shift, 2WD, 540/1000 PTO, mid tires, 5128 hrs., #168454 ...........$9,900 17 JD 3020 Syncro, 2WD, 540/1000 PTO, mid tires, #167795 ..................................................$5,900 7 JD 6110M 2018, cab, partial p. shift, MFWD, 540/1000 PTO, mid tires, loader, 146 hrs., #149250 .................................................................................................................. $89,500 7 Massey Ferguson 5613 Deluxe 2014, cab, p. reverser, MFWD, 540/1000 PTO, mid tires, loader, 945 hrs., #167436 ...................................................................................... $75,900 4 JD 6110M 2017, cab, partial p. shift, MFWD, 540/1000 PTO, mid tires, loader, 178 hrs., #145468 ...................................................................................................... $97,900 8 JD 6130R 2018, narrow, cab, p. shift, MFWD, 540/1000 PTO, wide tires, 180 hrs., #167684 ...............................................................................................................................$112,000 17 JD 6130R 2017, cab, partial p. shift, MFWD, 540/1000 PTO, loader, 401 hrs., #147778 $109,500 13 JD 5075E 2018, Syncro, MFWD, 540 PTO, mid tires, 9 hrs., #140875 ................................ $36,900 6 JD 6130R 2017, cab, partial p. shift, MFWD, 540/1000 PTO, wide tires, 315 hrs., #144503 .................................................................................................................. $99,500 9 Ford 8N Syncro, 2WD, 540 PTO, #165474 ............................................................................$1,700 9 JD 5075E 2018, cab, p. reverser, MFWD, 540 PTO, mid tires, 116 hrs., #147838 ............... $41,900 14 JD 5055E 2018, Syncro, MFWD, 540 PTO, mid tires, 7 hrs., #140896 ................................ $32,900 12 JD 5065E 2018, Syncro, MFWD, 540 PTO, mid tires, 16 hrs., #147837 .............................. $33,900 11 Case IH 585 1985, Syncro, 2WD, 540 PTO, wide tires, loader, 3515 hrs., #162344 ......... $12,995 4 JD 6105E 2018, cab, partial p. shift, MFWD, 540 PTO, mid tires, 101 hrs., #168523......... $59,500 4 JD 5115M 2018, cab, p. reverser, MFWD, 540 PTO, mid tires, loader, 1100 hrs., #143690........ $69,500 6 JD 6120E 2018, 482 hrs., #143694 $79,500 4 JD 6135E 2019, cab, p. reverser, MFWD, 540 PTO, narrow tires, loader, 154 hrs., #152152 ................................................................................................................................. $82,900 6 JD 6130R 2016, cab partial p. shift, MFWD, 540/1000 PTO, mid tires, 426 hrs., #142596. $99,500 6 JD 5090R 2018, cab, partial p. shift, MFWD, 540/1000 PTO, mid tires, 15 hrs., #147006 ....... $71,900 4 JD 5075M 2018, p. reverser, MFWD, 540/1000 PTO, mid tires, 257 hrs., #163843 .......... $42,900 1 JD 6110R 2016, cab, IVT, MFWD, 524 hrs., #144500 ......................................................... $95,900 12 JD 5090E/540M Loader 2019, cab, p. reverser, MFWD, 540 PTO, mid tires, 102 hrs., #153019 ................................................................................................................................. $61,900 4 JD 6105E 2019, cab, p. reverser, MFWD, 540/1000 PTO, mid tires, 44 hrs., #151983 ........ $71,900 10 JD 6110R 2017, cab, partial p. shift, MFWD, 540/1000 PTO, wide tires, 197 hrs., #145477 ................................................................................................................................. $98,900 6 JD 6135E 2016, cab, partial p. shift, MFWD, wide tires, 399 hrs., #142599 ...................... $71,900 3 JD 6430 2008, cab, p. reverser, 2WD, 540 PTO, mid tires, 1061 hrs., #161657 ................. $49,500 3 JD 6430 2008, cab, p. reverser, 2WD, 540 PTO, mid tires, 1061 hrs., #161657 ................. $49,500 15 JD 6105M 2015, cab, partial p. shift, MFWD, 540/1000 PTO, 983 hrs., #168001 ............. $66,900 4 JD 5045E 2018, Syncro, MFWD, 540 PTO, mid tires, 68 hrs., #163844 .............................. $23,900 11 JD 6120M 2018, cab, partial p. shift, MFWD, 540/1000 PTO, mid tires, 170 hrs., #141903 . $92,900 12 JD 5090E/540M Loader 2019, cab, p. reverser, MFWD, 540 PTO, mid tires, 107 hrs., #153273 .................................................................................................................. $61,900 16 JD 6120E 2018, cab, p. reverser, MFWD, 540 PTO, mid tires, loader, 233 hrs., #143692 ......... $79,500 12 JD 6110M 2019, cab, partial p. shift, MFWD, 540/1000 PTO, mid tires, loader, 107 hrs., #153313 ................................................................................................................$109,500 WINDROWER 8 JD W260 2018, platform size: 16, rubber/urethane conditioner, 500 hrs., #163764 $169,500
CALL TODAY! (320)365-1653 (12) = AITKIN 1120 2nd St. NW
(10) = LITTLE FALLS (13) = BAXTER (11) = WADENA 62505 US Hwy. 10
7045 Foley Rd.
(14) = ELBOW LAKE
(16) = BENSON
(15) = MORRIS
(17) = MADISON
110 2nd St. NE
23604 State Hwy. 9
380 Atlantic Ave. 516 1st St. E
SEE OUR COMPLETE INVENTORY WITH PICTURES AND DESCRIPTIONS AT: www.mmcjd.com
Page 22 • Dairy Star • Saturday, April 25, 2020
DeLaval Parlor P500 milking system
96
”
max ceiling height requirement for DeLaval SynchroArc™
Up to
56
%
reduction in exit cycle time with DeLaval SynchroSweep™
3
cow flow control options
ZERO
obstructions at cow exit
www.delaval.com
Contact one of the following dealers to learn more: IOWA Kramer Bros. Monticello, IA 319-465-5931 Prairie Land Ag Supply Inc. Rock Valley, IA 712-476-9290 United-Suckow Dairy Supply West Union, IA 563-422-5355 Postville, IA 563-864-7417
Joe’s Refrigeration Inc. Withee, WI 715-229-2321 Mlsna Dairy Supply Inc. Cashton, WI 608-654-5106 Mondovi Dairy Systems Inc. Mondovi, WI 715-926-5777 West Salem, WI 608-769-2113
WISCONSIN
Professional Dairy Services Arlington, WI 608-635-0267
Advanced Dairy/Bob’s Dairy Supply Spring Valley, WI 715-772-3201
Redeker Dairy Equipment Brandon, WI 920-346-5579
Ederer Dairy Supply Plain, WI 608-546-3713
The Scharine Group Inc. Whitewater, WI 800 472-2880 Mt Horeb, WI 800-872-3470
MINNESOTA & SOUTH DAKOTA D&D Ag Supply Pennock, MN 320-599-4466 East Central Dairy Supply Mora, MN 320-679-1029 Farm Systems Melrose, MN 320-256-3276 Watertown, SD 605-886-7401 Sioux Falls, SD 800-284-0015 S&S Dairy System LLC St. Charles, MN 507-932-4288 Professional Dairy Systems Wadena, MN 218-632-5416
is a registered trademark of Tetra Laval Holdings & Finance S.A. and “DeLaval” is a registered trade/servicemark of DeLaval Holding AB © 2020 DeLaval Inc. DeLaval, 11100 North Congress Avenue, Kansas City, Missouri 64153-1296. All facts and figures are the result of data collected on test farms and pilot farms. Data compared to DeLaval Champion. Results may vary and are not guaranteed. www.delaval.com
$1 million Wisconsin dairy recovery partnership announced
Dairy Farmers of Wisconsin (DFW) and the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) have joined forces with the state’s leading anti-hunger organization, Hunger Task Force, to help provide relief to the growing numbers of underfed and unemployed by connecting milk to emergency food organizations throughout the state. With the substantial support of the local individual donor community during the COVID-19 pandemic, Hunger Task Force will commit up to $1 million to the newly created Wisconsin Dairy Recovery Program. Wisconsin dairy farmers will be paid to supply milk to farmer-owned dairy cooperative Kemps, who will kick off the beginning phase of this week by processing thousands of gallons of milk at its Cedarburg, Wis. facility. Hunger Task Force will distribute milk to Free & Local partner food banks and food pantries through the Hunger Relief Federation of Wisconsin, a statewide association that supports food distribution in local communities. Funds committed to the recovery will be used to purchase, process and distribute milk and dairy products. “We’re proud to organize this new partnership with our friends at Dairy Farmers of Wisconsin and the Wisconsin Department of Agriculture, Trade and Consumer Protection” said Hunger Task Force Executive Director Sherrie Tussler. “The Wisconsin Dairy Recovery Partnership is the current best solution to feed the hungry while supporting Wisconsin dairy farmers and producers in these difcult and uncertain times.” Half of Wisconsin’s dairy production was previously destined for the food service industry. With more than 75% of the nation’s more than 660,000 restaurants closed as a result of the pandemic, family dairy farms and processors statewide have been hit especially hard. Coupled with burgeoning unemployment numbers in the state, a partnership between farmers, the state and Wisconsin’s best food bank network was a necessary move in the right direction. “This is an important partnership for our dairy farmers who, through no fault of their own, are faced with incredible challenges to keep product moving through the system,” says Chad Vincent, CEO of DFW. Hunger Task Force provides a safety net of emergency food to a network of emergency food pantries and homeless shelters. It is the only food bank in Milwaukee that does not charge for food, delivery or network membership and allies itself with community based local hunger relief organizations that do the same. In the past two weeks, more than 725,000 Wisconsinites have become unemployed due to the pandemic, raising state unemployment from 3 percent in January to 27 percent today. The $45.6 billion dairy industry in Wisconsin is dealing with a sudden loss of business in schools and restaurants that account for nearly half the market. Without action, the entire state will feel the consequences and additional losses from a dairy and supply chain perspective. This partnership represents an important effort to align dairy processors with excess milk production to other emergency food organizations in the state. Business and community leaders, as well as donors are encouraged to rise to this challenge and support Wisconsin farmers and food producers. “In order to keep Wisconsin’s food supply chain moving and support our farmers, we have to work together,” said DATCP Interim Secretary Randy Romanski. “That’s why DATCP is joining our partners in agriculture to help nd ways to get milk from our dairy farms to consumers in need. We appreciate the partnership of Dairy Farmers of Wisconsin and Hunger Task Force and their generous contributors as we work to connect the dots between Wisconsin producers, processors and consumers.” Hunger Task Force is Wisconsin’s leading antihunger organization, serving 50,000 people each month, nearly 40 percent of whom are children. Founded in 1974 by a group of parent advocates who were ghting for a school breakfast program in Milwaukee Public Schools, the organization eventually became Milwaukee’s rst food bank. To support the ongoing recovery of Wisconsin’s dairy industry, Hunger Task Force encourages the public to make an online donation at www.HungerTaskForce. org/dairy.
Dairy Star • Saturday, April 25, 2020 • Page 23
Processing plants make staff health, safety top priority
Food production should not be a concern in pandemic By Jennifer Coyne jenn@dairystar.com
LITCHFIELD, Minn. – Dairy manufacturing is a renowned leader in sanitation and safe food processing. Yet, as other food industries have shown, the threat of a compromised workforce is ever present during the novel coronavirus pandemic. “Our No. 1 priority is the safety and health of our employees, our team so that member owners can be sure we’re a viable and reliable source to get their product out to customers,” said Bob Huffman, CEO at First District Association in Litcheld. During these unprecedented times, the processing plant has continued operations as usual with a heightened level of awareness for worker health, sanitized communal areas, and heeding to the Centers for Disease Control and Prevention recommendations. To reduce the risk of exposure, the cooperative initiated an internal crisis management plan and assembled their team with the overarching goal to
maintain employees’ welfare and those who are afliated with the processing plant. While all plant workers wear personal protective gear, such as uniforms, hairnets and gloves, in normal operations, facemasks are also available for all employees as well as implementing strict social distancing guidelines whenever possible and encouraging more frequent hand washing. “Because of the nature of our facilities, there is already a lot of social distancing,” said Dawn Raymond, vice president of human resources and communications for the plant. “Our employees who have traditionally worked closer together, have found ways to stretch themselves out when possible.” Both employees and independent contractors are also evaluated when they arrive on site. They must indicate any symptoms of an illness and are asked to not further engage in their work if they feel ill. Additionally, non-essential
DAIRY STAR FILE PHOTO
First District Associa�on’s CEO, Bob Huffman, stands outside the coopera�ve’s facili�es in Litcheld, Minnesota. Dairy processing plants have taken addi�onal precau�ons to protect their workers from contrac�ng or spreading COVID-19. visitors are not allowed on site. “Our employees have an invested interest to feel safe and continue working,” Ray-
mond said. “Everyone is taking precautions to protect the health and welfare of themselves and their families.”
Huffman agreed. “As this evolves, we’re Turn to PLANT | Page 25
Page 24 • Dairy Star • Saturday, April 25, 2020
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Dairy Star • Saturday, April 25, 2020 • Page 25
ConƟnued from PLANT | Page 23 in place if an individual within the manufacturing of dairy products were to fall ill with COVID-19. These protocols are very similar to guidelines if an employee were to be sick under normal circumstances. Workers who might test positive for COVID-19 are asked to remain at home and in quarantine for two weeks. Additionally, those who John Umhoefer Wisconsin Cheese work nearby that individual are to Makers carefully monitor Association their health for 72 hours. “If a plant or line had to close, it would be detrimental to making sure there’s a home for every farmer’s milk,” Umhoefer said. “A dairy plant will shut down and sanitize everything. Right now it’s very important that, as an industry, we’re being proactive and not just reacting to this threat.” Throughout these times, processors are keeping in close communication with their owner members and farmers to stress the mitigation efforts the plants are following and encouraging those on the farm to implement their own way of ensuring the health and safety of those who assist in harvesting milk. For dairy farmer Megan Schrupp, there are two areas of risk on her family’s dairy farm near Eden Valley – employees and vendors. “We see what is done at the plant and we’re learning from them to do what we need to do to produce milk,” said Schrupp, whose family has been a long-time patron of First District As-
sociation. “The transparency and communication helps calm our fears and anxiety. They have things under control and know what they’re doing.” At the 850-cow farm, NexGen Dairy, Schrupp and her family have provided their employees with personal protective equipment, like facemasks, and visit with them regularly. “We have short meetings to let them know what we expect from them and address any concerns on their end,” Schrupp said. “We have employees working around the clock, but luckily they’re pretty spread out.” For vendors, the farm has asked all business to be conducted over the phone or through webinars when possible. Those, such as milk haulers or maintenance personnel, have been in verbal contact with NexGen Dairy and are aware of the expectations when they
visit the farm. The mitigation efforts in place to safely harvest milk and manufacture dairy products hope to give a sense of security to dairy farmers in such unprecedented times. “These plants are the safest place from a current (Good Manufacturing Practices) standpoint, and frankly, we’re doing everything we can to stay healthy,” Huffman said. “We’re giving our member owners a reliable place to ship milk.” Umhoefer agreed. “It’s crucial people know the process (in processing plants) is in place to keep every employee safe,” he said. “Processors are doing everything they can to keep milk owing to consumers.”
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certainly learning and making changes if we see a gap,” he said. “Luckily, it’s just been further enforcing our current protocols and educating people.” The central Minnesota processing plant is not an anomaly in the industry. Facilities across the Midwest are following similar protocols in order to maintain a healthy workforce and operate at full capacity. In Wisconsin, cooperatives are taking additional measures to monitor the welfare of all involved in processing milk. “Business continues for the industry as usual, but we’re not only focused on producing dairy products,” John Umhoefer said. “Our manufacturers are even more focused on keeping our skilled people safe in order to keep product moving and milk owing to consumers.” Umhoefer is the Wisconsin Cheese Makers Association executive director. Throughout the state, processing plants have ensured there is an ample supply of personal protective equipment on hand for the workforce and having employees sanitize more often as well as implement social distancing strategies on the production line. For some crews, this may mean creating more skeleton shifts throughout the day. “People have split shifts or are working at different times,” Umhoefer said. “This is affecting packaging because that part of processing is typically more labor intensive. Changing the lines can make plants less efcient and productivity may be taking a back seat, but it’s all for the safety of the workers. They are our No. 1 asset.” Processing plants have procedures
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Loan maturity for Marketing Assistance Loans extended By Ryan Brunn, Stearns County FSA Executive Director & Shannon Olson, county operations trainee The United States Department of Agriculture service centers are encouraging visitors to take precautionary measures to help prevent the spread of the novel coronavirus. County USDA centers will continue to be open for business by phone appointment only and eld work will continue with appropriate social distancing. While our program delivery staff will continue to come into the ofce, they will be working with our producers by phone and using online tools whenever possible. All visitors wishing to conduct business with the Farm Service Agency, Natural Resources Conservation Service or any other service center agency are required to call to schedule a phone appointment. For the most current updates on available services and service center status, visit http://www.farmers.gov/ coronavirus. On April 9, USDA announced that agricultural producers have more time to repay Marketing Assistance Loans as part of the USDA’s implementation of the Coronavirus Aid, Relief and Economic Security (CARES) Act of 2020. The loans now mature at 12 months rather than nine, and this exibility is available for most commodities. “Spring is the season when most producers have the biggest need for capital, and many may have or are considering putting commodities under loan. Extending the commodity loan maturity affords farmers more time to market their commodity and repay their loan at a later time,” said U.S. Secretary of Agriculture Sonny Perdue. “We are extremely pleased that USDA can offer these marketing exibilities at this critical time for the agriculture industry and the nation.” Effective immediately, producers of eligible commodities now have up to 12 months to repay their commodity loans. The maturity extension applies to nonrecourse loans for crop years 2018, 2019 and 2020. Eligible open loans must be in good standing with a maturity date of March 31 or later, or new crop year (2019 or 2020) loans requested by Sept. 30. All new loans requested by Sept. 30 will have a maturity date 12 months following the date of approval. The maturity extension for current, active loans will be automatically extended an additional three months. Loans that matured March 31 have already been automatically extended by the FSA. Producers who prefer a nine-month loan will need to contact their FSA county ofce. Loans requested after Sept. 30 will have a term of nine months. Eligible commodities include barley, chickpea (small and large), corn, cotton (upland and extra-long staple), dry pea, grain sorghum, honey, lentil, mohair, oat, peanut, rice (long and medium grain), soybean, unshorn pelt, wheat, wool (graded and nongraded); and other oilseeds, including canola, crambe, axseed, mustard seed, rapeseed, safower, sunower seed and sesame seed. Seed cotton and sugar are not eligible. To learn more about the FSA Farm Storage Facility Loan, visit http://www.fsa.usda.gov/pricesupport or contact a FSA county ofce. To nd your local FSA county ofce, visit http://ofces. usda.gov. Farm Service Agency is an Equal Opportunity Lender. Complaints about discrimination should be sent to: Secretary of Agriculture, Washington, D.C. 20250. Visit the Farm Service Agency Web site at: www.fsa.usda.gov/ for necessary application forms and updates on USDA programs.
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Dairy Star • Saturday, April 25, 2020 • Page 27
Since the novel coronavirus has made its way to the United States, we have been living under the stay-at-home order, trying to avoid contact with others and washing our hands more often. Many journalists have asked about the impact on our lives as dairy farmers. As I’ve tried to make sure the media does not predict the dairy industry is dead, I have been using words carefully in hopes that what they pick from the interview for their stories will not be doom and gloom. The cows must be milked and fed. We still have our vet checks every other Monday. The breeder comes out daily at the same time, doing the same things. The hoof trimmer and our nutritionists have been out, too. They know we rely on them, and it is important to keep these relationships going; we all just stand farther By Tina Hinchley apart. Farmer & Columnist We have always been biosecure. We work in dirt and in dirty situations. We try not to touch our face and wash our hands often, but now, we are washing more than ever. So, these changes for others was not too hard for us to comply with. We have not been hosting any farm tours, schools have closed, and visitors from other places cannot see the cows. We had conversations with the Dane County Dairy Promotion Committee if we will be holding the dairy breakfast in June or postpone until later, or even cancel. I try to bring the conversation to our daughters, Anna and Catherine. They are not attending college and doing online classes instead. Anna was set to graduate this spring, and she will, but will not be able to participate in the commencement ceremony. She has been here working alongside Duane and I, and also planning out areas of the farm she wants to tidy up and organize. This is keeping us busy until eld work starts. Catherine has taken on more hours at her job, working with seniors in an assisted living home. Catherine needs to be careful where she goes and wears a mask my sister sewed. Sandy has made hundreds while she is at home. She is a court reporter, and even the courts have shut down. With the travel bans, the fuel usage is down because people are staying home. We have bins full of corn that we did not sell for ethanol. Duane is switching his planting program to include more soybean. With the input cost of over $800 per acre for corn, soybean will be a better move for us this season. All of these conversations take place during most interviews, but that is not the subject they most want to talk about. They want to talk about the milk. What is happening in the dairy business when farmers have to dump their milk? Do you have to dump your milk? Do you know anyone who does? I have tried to steer the word to dispose instead of dump, and I tell them we have been requested to decrease production. We do know others who have to dispose of their milk, and they tend to be farmers that directly ship their milk in tanker trucks. In Wisconsin, 90% of the milk from dairy farms goes to cheese plants. Of all that cheese and dairy products, 70% was going to restaurants, schools and universities. The products are not able to be switched to be packaged for family use overnight. Wholesale products, such as a 40-pound block of cheese and individual servings of butter, cannot be sold in the retail grocery stores. They do not have the packaging and the labels. The Hinchleys could eat a 40-pound block of cheese, but most families are not going to grab that out of the dairy case at the grocery. It is hard for non-farmers to imagine that cows can produce 10 gallons or more of milk a day, and that there is not any place for this milk to go. I appeared in an NBC “Today” news story about the dairy industry. They showed farms down south that were
tilling their tomatoes and green beans under because the market has disappeared for their products with the cruise lines and restaurants closed. This is a whole food industry disruption, and changes need to be made quickly to help farmers, but also get the food to those who need it. The next morning, I had a woman call me from Louisiana. She was disturbed about what she saw on her TV. She wanted to know why this was happening when she saw the milk being spilled on the milkhouse oor going down the drain. “Can’t that milk go to the needy? There are so many hungry people that need that milk.” I explained to her about the volume of food that farmers grow, and that we all work very hard every day to make sure it is available. But to no fault of our own, we have been hit by this bump in the chain. She wanted to know why people could not come to the farms with their milk jugs. We milk 240 cows, and they make over 2,000 gallons every day. The volume of milk we all produce is too much for the common person to understand. I wanted to tell her that farmers value safety, and our milk from every farm is sampled and tested before it is pasteurized to be certain it is safe. I ended the conversation
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with her on a positive note. She was blessing all of us farmers for working so hard to feed everyone. I assured her that it is going to take some time, and things will change to help get the food to those in need. I wish I had insight to the future, because days later I learned that the Dairy Farmers of Wisconsin and the Wisconsin Department of Agriculture, Trade and Consumer Protection have joined forces with the state’s leading antihunger organization, Hunger Task Force, to help provide relief to the growing numbers of underfed and unemployed by connecting milk to emergency food organizations throughout the state. This is the start of things to come to help get food to those in need. There are many programs beginning to help the farmers through these hard times. I am watching the newspapers, social media and programs on TV to see what direction we need to go to get nancial help on our farm. We are all in this together. Tina Hinchley, her husband, Duane, and their daughters, Anna and Catherine, milk 240 registered Holsteins with robots. They also farm 2,300 acres of crops near Cambridge, Wisconsin. They have been hosting farm tours for over 20 years.
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Page 28 • Dairy Star • Saturday, April 25, 2020 Joe Armstrong armst225@umn.edu 612.624.3610 Luciano Caixeta lcaixeta@umn.edu 612-625-3130 Hugh Chester-Jones chest001@umn.edu 507-835-3622 Gerard Cramer gcramer@umn.edu 612-625-8184 Marcia Endres miendres@umn.edu 612-624-5391 Sandra Godden godde002@umn.edu 612-625-8177 Joleen Hadrich jhadrich@umn.edu 612-626-5620 Les Hansen hanse009@umn.edu 612-624-2277 Brad Heins hein0106@umn.edu 320-589-1711 Nathan Hulinsky huli0013@umn.edu 320-203-6104 Kevin Janni kjanni@umn.edu 612-625-3108 Karen Johnson ande9495@umn.edu 320-484-4334 Claire LaCanne lacanne@umn.edu 507-332-6109 Brenda Miller nels4220@umn.edu 320-732-4435 Kota Minegishi kota@umn.edu 612-624-7455 Erin Royster royster@umn.edu Jim Salfer salfe001@umn.edu 320-203-6093 Mike Schutz mschutz@umn.edu 612-624-1205 M. Scott Wells mswells@umn.edu 612-625-3747 Emily Wilmes krek0033@umn.edu 320-255-6169
www.extension.umn.edu/dairy
Ventilation adjustments amid changing seasons Spring is a highly variable season because the temperature variation from the daily low to the daily high can be quite large. Based on the Minnesota Environment calendar published by the Freshwater Society, the temperature difference on March 1 between the normal minimum and maximum is 16 degrees Fahrenheit (maximum 34 degrees and minimum 18 degrees). By April 1, the difference is up to 19 degrees (maximum 50 degrees and minimum 31 degrees). By May 1, the difference is 21 degrees (maximum 65 degrees and the minimum 44 degrees). Between June 1 and July 30, the daily temperature difBy Kevin Janni ference between the normal maximum and University of MN minimum temperatures is 20 degrees. But, average weather temperatures are not what you use to adjust your ventilating system. You adjust based on current weather conditions and expected weather over the next few hours. In the Upper Midwest, weather can change drastically in a few hours. One spring day can be unseasonably warm with calm winds while the next day can bring a snow storm with high winds followed by unseasonably cold weather. How can you maintain good barn conditions while riding a roller coaster of changing weather conditions? Experienced barn managers understand how their barns respond to changing weather. They know how to make ventilating system adjustments to maintain the best environmental conditions in the barn. They know: – What conditions they want in the barn. – What ventilating equipment adjustments they can make. – Current and expected weather conditions. – How their barn and cows respond to ventilating system adjustments. Good barn managers know that high producing lactating cows are more productive at temperatures between 41 and 68 degrees. At higher temperatures, high producing cows begin to use energy to rid themselves of heat generated by digestion and metabolism; energy that could be used to produce milk or grow a calf, if pregnant. Good managers also know that cows can easily tolerate some heat stress producing conditions for a few hours. Production losses are observed when heat stress conditions are maintained for 16 to 17 hours in a day without any respite.
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Temperature is only one factor considered by good managers. They know that ventilation is used to manage relative humidity, air quality and ammonia levels, and drafts. In spring, during rapid weather changes, some reduction in ventilation that causes an increase in relative humidity and ammonia levels may be acceptable if the ventilating system is adjusted as soon as possible after the inclement weather passes. Regular environmental monitoring and ventilating system adjustment is important for maintaining the target conditions. Spring weather can vary from dry to humid and impact barn relative humidity levels, too. The ventilating equipment adjustment that can be made will depend on whether your barns are naturally ventilated or mechanically ventilated, and whether you have thermostatic controls. If your barn is naturally ventilated, your adjustments will depend on the type and number of curtains you have, the expected wind conditions and the barn’s exposure to the wind. If your barn is mechanically ventilated, you can adjust the thermostat and the number of fans you have running. Inlet settings play an extremely important role in mechanically ventilated barns. Inlets distribute fresh air, and if not set right, they can create drafts. As more fans are used as the weather warms, it is important to check, lubricate and clean fans so they run efciently. Dirty and poorly maintained fans and louvers can reduce their airow rates by as much as 60%. Running dirty fans with sticky louvers is an expensive waste of energy. Good barn managers need to anticipate changing weather conditions when setting the ventilating system and leaving it for several hours. Barns can heat up if under ventilated or cool down if over ventilated. Dairy cows can tolerate some temperature variation fairly well and remain healthy and productive. Dairy barns vary from one to another depending on many factors. Tunnel ventilated barns, cross-ventilated barns, mechanically ventilated stall barns with ceiling inlets and naturally ventilated barns respond differently. Good managers learn over time how their barns respond. A manager learns how their barn behaves by walking throughout the barn among the cows and assessing the environmental conditions and the cows. If the conditions and cows are good, that is great. If the barn is drafty, stuffy, smelly, humid, too hot or too cold, the manager needs to make an adjustment. Make an adjustment, observe the results and make another assessment, and if necessary, make more adjustments and assessments until you get the conditions you want for your cows.
Managing stress via goal setting
Before you read any further, nd two pieces of paper and something to write with. This is a fun exercise so get your thinking cap on, loosen up and read on. We all have stress in our lives. Splitting time between family, farming, extracurricular activities, and taking care of our mental and physical health can be a lot to manage sometimes. Some behavioral signs of stress may include (but not limited to): worrying about things you did not worry about before, loss of interest in things you used to enjoy, poor concentration, confusion and forgetfulness, relationship problems, feeling anxious or sad, change in personality, irritability, and increased smoking or drinking. Physical signs may include: poor or disturbed sleep, weight loss or gain, changes in appetite, stomach or gastrointestinal problems, clenching or grinding teeth, chest pain or poor hygiene. On the rst piece of paper, write down some things that cause you stress. Maybe it is a broken waterer, not being able to get a stain out of a shirt, your kids not listening, paying bills or having the u. When you have those things written down, take your paper and with both hands crumple it up By Brenda Miller into a ball and throw it over your shoulder. You are probably University of MN smiling right now because it felt good to do and maybe it got rid of a bit of stress, too. Sometimes writing things down on a sheet of paper or in a journal helps to free the mind. So, how does that relate to goal setting? Well, it is important to dream and work towards a vision or goal. Dreams do come true, but they usually require a great deal of hard work. And that is OK. However, it is even more important to write those dreams and goals down and post them somewhere you will see them frequently. Goals need to be specic, measurable, achievable, realistic and rewarding, and timely. In other words, they need to have a time limit, be able to be measured, be realistically achievable within that timeframe, rewarding or have a sense of accomplishment, and be the right t for you and your farm at the present time. Short term goals should take a year or less to complete and long term goals would be your ve-, 10- and 20-year visions. With that in mind, take your second piece of paper, write your name on the top and then write the numbers 1-10 starting at the top and go down the left side. Beside each number write your answer for each of these categories: - Short term goal: personal or family - Long term goal: personal or family - Short term goal: farm - Long term goal: farm - Miscellaneous goal: can be personal, family or farm - Favorite non-farming thing to do - Favorite food or treat - Someone you do not see or talk to very often but would like to - Something you would like to do or place to go. Money is not an issue. - If you could build or buy something for your farm, what would it be? Money is not an issue. I realize you may be saying these are not all goals, but I assure you they are intentional and important. For No. 1 and No. 2, it is essential to do and look forward to something for you. Maybe that is a quick weekend getaway for you and your spouse with or without children. Maybe it is a weeklong trip to Hawaii that will take a couple of years to save up and plan for. No. 3 and No. 4 are crucial to the future of your farm. What do you envision your farm looking like next month or ve years from now? You can have more than one answer for No. 5 if you would like. No. 6 represents things like hobbies; something you are passionate about that gets you off the farm either mentally or physically. Maybe you like snowmobiling, sewing, tractor pulls, gardening, showing cows, shing or woodworking. Get a hobby and purposefully set aside time to partake in it every week. No. 7 is just for fun, but it is also important to take yourself out for an ice cream treat once in a while if that is what you like. No. 8 is spending quality time with someone in your life even if it is only a few minutes or an hour at a time. Once a person is gone, you will appreciate the cherished time you were able to spend with them. The last two represent big dreams you have that can be attainable with a little planning and a bit of elbow grease. The next step is to pick one of those numbers, turn your paper over and make a plan of attack. What steps do you need to take in order to accomplish that particular goal? Write it down. The nal step is to take that list and hang it somewhere you will see it often. Having something to look forward to and work towards can reduce stress because you see a reward at the nish line. A dream written down with a date becomes a goal. A goal broken down into steps becomes a plan. A plan backed by action makes your dreams reality. Do not be afraid to dream big.
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Read to relax, connect Page 30 • Dairy Star • Saturday, April 25, 2020
If you are a longtime reader of my column, you know I have as much passion for books as I do for cows. When I am frazzled or ďƒžnd too many things out of my control, I turn to books to get me on the level again. In the past month, as I have done my best to stay away from the over-abundance of news, I turned to books. In addition to the books I am reading for my personal beneďƒžt, I made a wonderful discovery: a delightful bonus of homeschooling has been having more time to read aloud to my students. We may not cover every lesson I have planned every day, but we always ďƒžnd time to read and to listen. Good books have such a power to draw children in and carry them away with the words. The same reasons I read for my personal pleasure are the reasons I strive to read aloud so much daily. I want them to grow to feel the power like I do. “Resistance Womenâ€? by Jennifer Chiaverini is a novel chockfull of real-life details about its incredible cast of characters. The author began her research after learning of Mildred Fish, a Wisconsin woman who was
executed by direct order of Hitler in WWII. How she and her comrades went from being students at UW-Madison to teachers and professors in Germany, and eventually fell under the watchful eye of the Reich are the fascinating parts of the story. I will honestly say that I learned more about WWII and the politics surrounding it, and other countries’ involvement, than any other book I have read. My dad also read it, and his absorption kept the television off for a week. If reading about the very real and terrifying events of WWII is too much for you, the author also has an entire series, “Elm Creek Quilts,â€? which are as cozy as quilts themselves for your reading pleasure. When our real world craziness became too much for me to handle last month, I started to turn the pages of a time traveling love story. “The Rose Gardenâ€? by Susanna Kearsley took me to present-day Cornwall, and then pulled me along as Eva Ward ďƒžnds herself in 1715 at the same manor. Walking through the woods, a new path appeared and upon following it, she met a man that made her question
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in which time she truly belonged. A fast read that made me ponder where I would travel to if I could ďƒžnd the right paths and hidden doors. It had a twisting story, but was a nice escape from everyday life. Last week I read “Carnegie’s Maidâ€? by Marie Benedict. Irish immigrant Clara Kelley steps off the boat and hears her name, though Ramblings from the Ridge no one expects her. She responds and attempts to ďƒžll in the footsteps of the other Clara Kelley, who apparently has not survived the tumultuous journey over. This places her as an experienced lady’s maid in the home of Andrew Carnegie and his demanding mother. She is a very strong woman, By Jacqui Davison and intelligent beyond Columnist what most expected of women at that time. This is a wonderful story built around the theory that a personal relationship changed Andrew Carnegie from a businessfocused man to the world’s ďƒžrst philanthropist. The author has other books, as well: “The Other Einstein,â€? about Albert’s ďƒžrst wife, and “The Only Woman in the Room,â€? about actress and scientist Hedy Lamar. In our daily schooling we are currently reading three chapter books aloud. This may sound like too much for a small brain to handle, but I challenge you to test your children’s limits. They can follow much more than we think. I am not doing this on purpose, but because of the range of ages, I am reading a different book with each group. This past week, I realized the big kids were just as invested in the little kid’s book as the little ones were in theirs. It was a marvelous discovery to me. Our third book is our snack time book. Three plots unraveling each day – their minds are being ďƒžlled to the brim with words. As soon as we heard that our kids would be home for schooling, I went to my bookshelf. I began reading the classic “Little House in the Big Woodsâ€? by Laura Ingalls Wilder aloud to the younger boys on the ďƒžrst day. They and Cora were instantly hooked on Laura’s adventures with her family in the woods of Wisconsin. They can repeat the tales about Pa and the screech owl, Grandpa and the panther, and how they make maple syrup. It has added new words to their vocabularies and brought about new play for Cora, as she is now sure that all of her bulls are oxen and they need yokes to pull things. The older crew and I are reading aloud “Mr. Popper’s Penguinsâ€? by Richard and Florence Atwater – another oldie but goodie. Antarctic fanatic Mr. Popper gets a special delivery in the mail from a renowned explorer whom he admires. As the tuxedo wearing Captain Cook waddles out of the box, their lives become much more interesting. It is a hilarious tale that all of the kids are enjoying. Our snack time treat is the wonderful Roald Dahl book, “Charlie and the Chocolate Factory.â€? It is a fun read aloud, involving many different characters to voice and the terriďƒžc made-up words that Dahl is known for. Poor little Charlie Bucket gets a treasured Golden Ticket that invites him to the famous Willy Wonka’s Chocolate Factory. What happens next? We haven’t gotten that far yet. When you feel like you have done nothing for your children’s education in this crazy time when homeschooling is the norm, pick up a good book and read. It will be a great way to connect with your children in these wild times, and I bet it will relax you a bit, as well. Jacqui and her family milk 800 cows and run 1,200 acres of crops in the northeastern corner of Vernon County, Wis. Her children, Ira (12), Dane (10), Henry (5) and Cora (toddler), help her on the farm while her husband, Keith, works on a grain farm. If she’s not in the barn, she’s probably in the kitchen, trailing after little ones, or sharing her passion of reading with someone. Her life is best described as organized chaos – and if it wasn’t, she’d be bored.
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Corn distiller grain shortage
A multitude of factors are impacting our current dairy situation. I want to focus on one aspect that has forced a lot of recent changes in livestock feeding strategies: a shortage of corn dry distillers grain. Approximately 40% of the corn raised in the United States runs through an ethanol plant. This forecasts expectSomething to Ruminate On year’s ed tremendous ethanol production and corn sales before a trade war between Saudi Arabia and Russia turned oil prices lower in early 2020. Then the novel coronavirus caused signicantly reduced travel volume. In the course of four weeks, gasoline has declined 48%. As a reBy Barry Visser sult, ethanol demand has Nutritionist declined 43%. DDG is a byproduct of the ethanol industry, resulting from the fermentation of grains to alcohol. DDG is a major ingredient in livestock diets with more than 40 million tons of DDG produced in the United States this past year. In markets near ethanol plants, wet and modied distillers can provide additional value and occasionally additional challenges. DDG is a lower-priced protein alternative. It is, however, signicantly lower in overall protein compared to other protein ingredients such as soybean meal, canola meal, bypass soybean products and bloodmeal. DDG is a corn-based protein which renders it to be lower in essential amino acids, primarily lysine. DDG is also higher in phosphorus and fat. Its phosphorus content is often viewed as a positive from a mineral fortication standpoint. Fat provides energy which can be a positive or a negative depending the group of cattle being fed. The fat or oil in DDG is rapidly available and largely unsaturated. This can lead to milk fat depression in lactating cows where a substantial amount of corn or vegetable oil is available in the diet. Like most nutrients in DDG, fat content can signicantly vary from one ethanol plant to another. DDG availability has become very scarce. Several feed mills in the Midwest have either asked nutritionists to dramatically reduce usage or remove it altogether. Where it is still available, DDG has increased about 50% in price or $70 to $80 per ton. With less DDG on the market, other proteins must ll the void. Soybean meal is the most common option. SBM prices spiked quickly with the reduction of DDG but have since softened closer to previous levels. In addition to SBM, other plant- and animal-based proteins can be used to replace the protein contribution of distillers. The energy or fat contribution depends somewhat on the value placed on the fat. The fatty acid prole of the oil in distillers is nearly identical to corn oil. The ethanol production process does not change this. Some folks may choose to bring in alternative byproducts higher in oil such as cottonseed or simply supplement liquid fat. You may try to improve the fatty acid blend with a costlier option of rumen inert fat. DDG also provides approximately 30% neutral detergent ber on a dry matter basis. While this will increase a ration NDF concentration, it is important to note that the ber in DDG does not provide much physically effective ber or stimulate chewing activity. Some nutritionists may look at replacing a portion of DDG with brous byproducts such as soy hulls, beet pulp or corn gluten feed. It is difcult to tell when distillers supplies will return to normal. When travel restrictions are eased, how quickly will gasoline and ethanol demand increase? We are also at the mercy of the global crude oil market. As we go through this time of turmoil in our dairy markets, work closely with your nutritionist to evaluate your best options in the protein market. Barry Visser is a nutritionist for Vita Plus.
Dairy Star • Saturday, April 25, 2020 • Page 31
Back order delivery
Page 32 • Dairy Star • Saturday, April 25, 2020
The other day, our neighbor on the hill of pros- livery of more time has arrived? I have pulled out perity sent me a text asking if I had ordered the April long lost projects and rediscovered why I put them on snow. No, I said, but it might be a back-order delivery the back burner. My biggest project was to go through all the pictures and sort them out for each of the kids. from Christmas time. So much for on time delivery. I have been doing this off With that in mind, who and on over the years, but I put in an order for time to So now what h d do we d do when h forgot how many pictures I slow down? Who asked to S took when they were little. get off the hamster wheel our back-order delivery of Today, the kids take millions of life? Who wanted to stay of pictures with their phones home and not have to go to more time has arrived? but never print them off. town again? Who wanted to just hide away at home and There is something about not have to worry about changing out of their paja- ipping through a photo album or a stack of pictures. mas for the day? Who wanted the kids to be home a It is as if you are holding time in your hands as your little bit longer? We have all put in those requests and mind races back to that captured moment on lm. You prayers over the years, and I guess it was time to make see the images through younger eyes yet with a wiser the delivery. heart. A smile reaches across your face as you feel the So now what do we do when our back-order de- warmth of the moment. Your heart cannot help but
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sing as tears of joy ll the corner of your eyes. You long for the younger days but rejoice in having the memories stored in your soul. As I was going through these piles of memories, I discovered I had clipped articles of friends Just Thinking Out Loud and neighbors to send but never did until now. A back-order delivery of a special moment in their lives to revisit. I grabbed my Bonnie Mohr cards and started writing a short note to go along with the memories I was sending. Some of the clippings were over 10 years ago, but I think By Natalie Schmitt they would appreciate Columnist the thought of knowing we were still thinking of them. I felt I needed to reconnect with these friends. I was talking with my college roommate last night, and we both agreed the best part of having this extra time was the chance to reach out and touch someone (with our voices because we have to keep 6 feet apart). Every couple of months, the Eight Maids a Milking, a group of dairy farm wives, get together in town for lunch to connect, share, laugh and support one another on our life journey. April was our next scheduled event. JoAnn is our coordinator and instigator of this wonderful group of women. She reached out to us and asked for a conversation of highs and lows of this quarantine because we could not get together for lunch as planned. All of us are celebrating having family home working together to keep things moving forward. We cherish the closeness of our family, friends and communities. We all love the fact that we do not have to rush to walk in late for church on Sunday mornings. We are even sitting in the front row. The only low was spending so much time in the kitchen that our pants seem a little bit tighter, and I do not think it is because we tumbled dried them in the drier. I have been baking six to eight loaves of bread a week. Mark is loving it, but my jeans are reaching their stretch limit. It is a good thing rock picking season is just around the corner, and I can work off my extra winter layers. I enjoy connecting with this group of ladies. While we could have only seen the lows of these times, we all choose to focus on the positives – the growth of our faith, family and friends. The memories created by reaching out to others. Denise put it best. This shut down has given us a chance to hit the pause button and then the reset button. While we have been given the chance to get off the hamster wheel for a while and the dust around our busy lives starts to settle, we can take a moment to see what is important and direction we need to take. Bernie passed on a text her sister sent about the current shut down. There are some interesting ideas to think about. Our lockdown started March 25 and is scheduled to end May 3, exactly 40 days. The Latin root word of quarantine is forty. There is something biblical about this number. The ood lasted 40 days. Moses wandered in the wilderness for 40 years (but that is because he would not stop and ask for directions). Jesus fasted for 40 days. Lent is 40 days. A group of theologians think the number 40 represents change. It is a time of preparing a person or people to make a fundamental change in action, heart or mind. Notice how mental is in the word fundamental? We are in the year 2020 and 20 + 20 = 40. Lastly, 2020 is perfect vision. Have you noticed that during this quarantine, rivers are cleaning up, vegetation is growing, the air is becoming cleaner because of less pollution, there is less theft and murder? Healing is happening. The Earth is at rest for the rst time in many years and hearts are truly transforming. May these days of quarantine bring spiritual liberation to our souls, our nation and our world. The best is yet to come with a back-order delivery that was right on time. Natalie, Mark and his brother Al, farm together near Rice, Minn. They milk 100 registered Holsteins under the RALMA prex. Their four children are grown up and all involved in agriculture with hopes of someone returning to the farm. For questions or comments, please e-mail Natalie at mnschmitt@jetup.net.
Cottage cheese revival
I use cooking and baking for everything: mitigating stress, procrastinating, expressing love, etc. Turns out this tendency of mine is actually benecial. Science shows that working with your hands and following step-by-step directions, especially while cooking and baking, helps the human brain self-regulate, much the same way that mindfulness meditation does. If there was ever a time for meditiation, it’s now. This pandemic-induced cycle of threat-fear-anxiety is exhausting. Meditation – or baking – helps reset that cycle. What this looks like in my kitchDairy Good Life en: the longer I remain teacher’s aide and the lower milk futures drop, the more my oven runs. A couple days ago, Dan said to me, “Mom, you’re baking again? You should start a bakery.” Thank goodness I have a family who loves to eat home cooked meals and homemade goodies. And thank goodness they’re all home – all the time – to eat everything I bake. Interestingly, much like spring is the season of revival, my pandemic baking therapy has revived several longlost or forgotten recipes – favorites that somehow fell out of rotation. This recipe revival includes quesadillas (how has it been years?), buttery bars, monkey bread, ovenBy Sadie Frericks roasted asparagus with bell peppers and sweet onions, and Columnist homemade bread, to name a few. There’s been a revival of some ingredients, as well. The most notable of these is the cottage cheese revival. I used to keep cottage cheese in the refrigerator all of the time. We all enjoyed it as a quick, nutritious snack. Then, somehow, it fell out of favor. Our cottage cheese revival actually began kindling last fall at brunch following my goddaughter’s baptism. The egg bake served that morning was so delicious, I had to ask for the recipe. I’ve since made this egg bake multiple times and tweaked the recipe a bit – because very few recipes go un-tweaked in my kitchen. The secret ingredient in this egg bake is cottage cheese. There are no hashbrowns or bread cubes in this recipe for ller; instead, the cottage cheese magically gives the dish great body and texture. Since this egg bake is now a regular in the recipe rotation, I always have cottage cheese on hand again. The return of cottage cheese has led to a return of all the wonderful baked goods in which cottage cheese is used as a magical enhancement. I don’t use the word magical lightly here. In many of these recipes, the cottage cheese is clearly visible during mixing, but after baking the cottage cheese is undetectable. It disappears. Or, more accurately, transforms. Transformation is a popular phenomenon around here right now because we’re currently watching the entire “Harry Potter” series on movie night. Non-lovers of cottage cheese (because I know they exist) won’t know there’s cottage cheese in the dish unless you tell them. Next up, I’m sure, since we’re going through a ton of it and have an abundant supply of fresh milk, will be making homemade cottage cheese. I remember making cottage cheese long ago for a 4-H demonstration. I’ll have to see if I can nd the recipe. Here are some ideas – and a recipe – for a cottage cheese revival in your kitchen: – Make cottage cheese pancakes. (Email me for the recipe or ask Google.) – Pureé cottage cheese in a food processor and use in place of ricotta cheese in lasagna. – Add 1 cup of cottage cheese to your favorite homemade bread recipe for a tender crust and amazing, English-mufn-like texture. If you haven’t tried the Artisan Bread in Five method for making homemade bread, I highly recommend it: https://artisanbreadinve.com. – Make this incredible cheesy egg bake: Cheesy Egg Bake Preheat oven to 350 degrees. Coat a 9- by 13-inch baking dish with butter or cooking spray. Mix together 1 pound of ground pork, 1 teaspoon dried sage, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Brown pork mixture and set aside. (Alternatively, you can use one pound of pre-seasoned breakfast sausage.) In a large bowl, lightly beat 12 eggs. Stir in 16 ounces of cottage cheese (2 cups), 8 ounces shredded mozzarella cheese (2 cups), 8 ounces shredded co-jack cheese (2 cups), 1 teaspoon ground mustard, and 1/2 teaspoon salt until well combined. Fold in browned pork. (A digital scale makes measuring the cheese super easy.) Pour egg mixture into prepared baking dish and smooth top. Bake for 35 minutes or until lightly browned and center of egg bake is puffed. Notes: If your family likes vegetables, this egg bake is even more delicious with the addition of one or two cups of sautéed vegetables. I like sweet onions and bell peppers, but I imagine that mushrooms or spinach would work, as well. You can also swap out the co-jack cheese for pepper jack, cheddar, or any other semi-hard cheese. Don’t make any substitutions for the mozzarella, though; it’s crucial for the texture of the nished egg bake. While writing this, I thought of another cottage cheese recipe I haven’t tasted in a very, very long time. Next spring, for Easter dinner, I’m going to revive my grandmother’s lime jello with cottage cheese. No childhood is complete without at least trying it. Who knows where else this cottage cheese revival will take us. Sadie and her husband, Glen, milk 100 cows near Melrose, Minnesota. They have three children – Dan, 11, Monika, 8, and Daphne, 5. Sadie also writes a blog at www. dairygoodlife.com. She can be reached at sadiefrericks@gmail.com.
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Dairy Star • Saturday, April 25, 2020 • Page 33
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Page 34 • Dairy Star • Saturday, April 25, 2020
A passion for polka
Raymakers family shares love of Polish dance By Stacey Smart
stacey.s@dairystar.com
PULASKI, Wis. – Dancing is Zander and Helaina Raymakers’ favorite thing to do. These polka-loving farm kids from Pulaski can be found
twirling around the dance oor, the living room, the driveway or even the barn. Zander, 8, and Helaina, 7, are often the youngest dancers at the polka festivals they attend with their parents, Ken and Amber. With feet that never stop moving, Zander and
PHOTO SUBMITTED
Helaina, 7, and Zander Raymakers, 8, take a break from chores April 10 to dance the polka in the barn at their family’s farm near Pulaski, Wisconsin. The siblings won the Pulaski Polka Days children’s division dance contest in 2017 and 2018.
PHOTO SUBMITTED
Amber and Ken Raymakers and their children, Zander and Helaina, are avid polka dancers. The Raymakers family milks 55 cows and farms 200 acres near Pulaski, Wisconsin.
Helaina bring smiles to countless faces and put joy in the hearts of many polka enthusiasts. These self-taught dancers mastered the polka by age 2 simply by watching others dance. “We’ve always gone to dances,” said Ken, who met Amber at a dance. “As soon as the kids could walk, they picked it up on their own. Helaina does everything Zander does and learned quickly after he did.”
Zander and Helaina have followed in their parents’ dancing footsteps, as both Ken and Amber are also avid polka dancers. Attending many polka dances and church festivals in their area and throughout Wisconsin, the family has traveled as far as Pennsylvania to polka. “It can be hard for Ken to get away, so we usually go to dances that are a little closer to home,” Amber said. A family that enjoys dancing as much as they enjoy
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Dairy Star • Saturday, April 25, 2020 • Page 35
ConƟnued from RAYMAKERS | Page 34
including scraping manure, pushing up feed, feeding calves, moving calves and helping milk cows. Amber also works off the farm for Schneider truck company. Originating in Czechoslovakia, the polka rst appeared in European ballrooms in 1835 and is the ofcial state dance of Wisconsin. The Raymakerses mostly dance for fun, but the kids have competed in a couple contests at Pulaski Polka Days – an annual four-day festival that draws visitors from all over the world. Zander and Helaina won the children’s division in 2017 and 2018. The Raymakers family also performs with polka sensation, Mollie Busta Lange, more commonly known as Mollie B, and have been a part of her annual Christmas show in Reedsburg for the past three years. “It’s a great family event to attend and participate in,” Amber said. Mollie B started a YouTube channel during the COVID-19 quarantine, posting a video each night of her and her husband, Ted Lange, performing polka music from their home. The Raymakers family has sent videos to Mollie to post on her site, including one of Zander and Helaina dancing the polka in the aisle of their farm’s tiestall barn. Filled with spins and fancy footwork, it was an instant hit shared everywhere. “We’ve received many comments on that video – from our veterinarian to strangers in California,” Amber said. Dancing in the barn is not unusual for Zander and Helaina, who dance all around the farm and can even be seen dancing in a Target store. “They dance everywhere,” Amber said. “They’re always dancing. The cows don’t even inch when they dance in the barn. Neither do the cats. They just sit and watch. In fact, one of the cats never moves for them – the kids have to dance around it.” To keep warm on the rst day of school last year while waiting for the bus, Zander and Helaina danced in the driveway. “If you’re cold, dancing will make you hot,” said Zander, whose third word he ever spoke was polka. Both Zander and Helaina said they like to dance because it is fun. Helaina also enjoys the social aspect of dancing. “You might see some of your friends at the festival,” she said. The polka is their favorite, but Zander and Helaina also do the waltz and the oberek – all in Polish style. The family’s favorite polka bands include FreezeDried, TNT (a band from Pulaski), and Squeezebox with Mollie B. Amber grew up in a musical family in the Twin Cities surrounded by polka music versus cows. Her dad played in a polka band, and her brother plays in a band.
“I’ve danced all my life,” Amber said. “I remember falling asleep behind the stage while my dad played in his band.” Ken, on the other hand, did not begin dancing until after high school. Musically inclined, Zander and Helaina like to dance, sing and play instruments. Zander began playing the concertina last August and both kids have played piano since around age 3. Zander also plays a toy trumpet with some of the local polka bands. “Our living room is full of any instrument you can nd in a polka band and a few you can’t,” Amber said. “Polkas are always playing at our house while the kids either pretend they’re in bands and perform for people or dance around.” Gifted dancers with an ear for music, Zander and Helaina have even been known to make up their own melodies and dance moves. The cow polka is a Zander original. Ever since he was little, Zander has enjoyed singing to the cows. “If they end up writing their own songs someday, I’m sure they will be all about farming,” Amber said. Like his dad, Zander wants to be a farmer when he grows up. Amber and her kids have danced with Mollie B at the Minnesota State Fair, and for the last three years, they have also helped teach elementary school students in Cross Plains how to dance the polka as part of a workshop hosted by Mollie B. Zander, who is in second grade, and Helaina, who is in rst grade, teach the dance to kids of similar ages. “We enjoy performing with the talented Mollie B,” Amber said. “She loves to spread the polka joy, and we like helping her.” People often approach Ken and Amber at dances to tell them how much they love watching Zander and Helaina dance. “The comments and smiles we receive from the public just warms my heart,” Amber said. “That’s why we make so many videos to share. A woman at a festival once told me, ‘Your kids got me through my transplant and health issues because when I was feeling down, I would just pull up a video of them dancing, and that made me smile.’” Sharing their beloved hobby with the rest of the world is a great delight for this farm family. “We love experiencing this with our children,” Amber said. “It’s a lot of fun.” To watch Zander and Helaina dance the polka in the barn, go to YouTube and search “Kids dancing in the barn during chore-time.”
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Page 36 • Dairy Star • Saturday, April 25, 2020
Compeer Financial is proud to sponsor
Women In Dairy Elizabeth Steiner Monroe, Wisconsin Green County 90 cows
Family: My husband, Josh Steiner, and I have a son, Jonathon, 22, and two daughters, Natalie, 14, and Breann, 13. Natalie has a twin sister, Nicole, who passed away before they were born. We named the farm for her. Tell us about your farm. Heaven View Dairy is a small farm with big ideas. We own the farm and pasture and rent 160 acres for crops. We purchased our little piece of heaven two years ago, but we have been on this farm since March 2004. Josh and I are making improvements all the time to make it more efďƒžcient. Last year, we put in 15 sand stalls in our 72 stanchion/tiestall barn. We made those stalls bigger which took six stalls out so now we switch cows. This year, we will be making sand free stalls for our switch cows. They are housed at the left side of the barn. We took out the old bunk for the cows and use half of it for the dry cows. Last year, we also made a little bedding shed for our calf huts and put in headlocks with a cover for the feed for our south side of the grainery to house calves ages 4-6 months. We have 98 head of young stock from calves to bred heifers. We are in the process of tearing down old, outdated, little buildings to make room for a heifer shed and garage on the house and improve the bag lot. With the help of Josh’s younger brother and our girls, the projects are material cost and our time only.
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What is the busiest time of day for you? All day is busy really. I wake up at 4:30 a.m. and milk cows and do chores morning and night. I also help with projects around the farm and do ďƒželd work in addition to cooking, cleaning and bookkeeping. When you get a spare moment what do you do? I enjoy baking, reading, cross stitch and most of all, spending time with my family. Tell us about your most memorable experience working on the farm. When our children were young, it was a blessing every day to watch them grow and learn. Now, with COVID-19 closing schools, our girls are home. They come out every morning to help us with all the chores, and I thank God every day to have them with us. It is truly a blessing for us to spend all of our time together. What have you enjoyed most about dairy farming or your tie to the dairy industry? Being with my children and husband every day is the best blessing. Of course, the cows are my second enjoyment on the farm and our dog, Buster. How do you stay connected with others in the industry? Through a Facebook group called Dairy Moms and Milking under 250 Cows group. Who is someone in the industry who has inspired you? My husband of course. He is the reason we farm and the reason I love it so much. I grew up in Monroe as a city slicker. Farming was not something I even considered. We make a great team. If you could give a tour of your farm to a prominent woman in today’s society, who would it be? I love talking to people about dairy farming and teaching them how important family farms are for the future of the land, animals and people. I want someone to come here who will listen to me – really listen to how dairy farming works and will use their platform as an advocate for small farming. If more people understand how farming is in every aspect of their daily lives whether they know it or not, they might be more prone to helping us little guys exist more instead of less. The door is slowly shutting on a much-needed way of life. I am not sure if there is one prominent female out there who would fall into this category. What is the best vacation you have ever taken? As a dairy farmer, vacations are a rarity and so are days off. In my life, I have been on three vacations. My favorite was my last vacation. In 2018, Josh and I were married for 15 years, so we took three days, two nights to Sundara Spa in Wisconsin Dells. Great food, beautiful room, swimming pools, massages, tranquil and complete relaxation. Worth every penny. We will deďƒžnitely go back sometime. What are some words you like to live by? No matter how angry you may be, always be nice and smile. “Kill them with kindness,â€? is a quote by my mom when I worked at Dick’s Supermarket. She was referring to negative customers. “It is what it is,â€? is a quote by my grandma meaning you can’t change the outcome, so focus on your reaction.
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Disbudding, pain relief topic at DCHA conference Best practices continue to evolve By Danielle Nauman danielle.n@dairystar.com
Removal of horns in dairy cattle is necessary for the safety of both the animals and the people on dairy farms. The way we remove horns has changed over the years, and with continued research, dairy farmers are always learning new and better ways to accomplish the task. Sarah Adcock, a Ph.D. candidate at the University of California-Davis who will be joining the University of Wisconsin-Madison’s departments of animal and dairy science this summer, presented her research on disbudding practices in her presentation during the Dairy Calf and Heifer Association Virtual Conference April 8. Adcock began her presentation by explaining the difference between the practices of disbudding and dehorning, explaining that disbudding takes place before the calf is 8 weeks old, while dehorning is what is done after that time. “Disbudding refers to the procedure that is done before the horn attaches to the skull,â€? Adcock said. “After the horn fuses to the skull, a more invasive procedure is required to remove it, which we refer to as dehorning.â€? Adcock said more than 90% of U.S. dairy farms practice disbudding or dehorning. Based on the most recent United States Department of Agriculture studies, released in 2007 and 2014, 70% of dairy farms utilized a hot iron to disbud. During that same time period, the use of caustic paste nearly doubled, rising from 9% to 16% of farms. Meanwhile, a 15% decrease was reported during that time period in the use of amputation methods such as scoops, saws and wires. “That data is the most recent we have. It is likely that today, six years later, the numbers look quite different,â€? Adcock said. The age of the calf plays a role in what methods can be used. Adcock said that when the calf is less than 1 week of age, caustic paste can be employed. Caustic paste works by killing the horn tissue which prevents the horn from growing. Hot iron disbudding can be done when the calf is less than 2 months of age and as soon as buds are visible. This is done by applying a heated iron to the horn bud. Calves older than 8 weeks of age need to be dehorned. Adcock said that trends are shifting towards performing disbudding practices at younger ages, although she warns of the possibility of disbudding too early could result in an increased risk of horn regrowth or scurs if the bud is not properly identiďƒžed; or the disbudding of a naturally polled animal. “We are seeing a change towards younger ages,â€? Adcock said. “We are also seeing a change in the percentage of farms using pain relief.â€? A 2014 USDA study found that an increasing number of dairy farms are utilizing pain management as part of their disbudding protocols. Adcock said the changes in disbudding practices and pain mitigation are changing due in large part to the attitudes of stakeholders. A 2015 survey found that 83% of producers felt pain relief should be provided for disbudding; that same survey showed that 92%
of veterinarians and 92% of the public agreed with the use of pain mitigation. “Pain management is an important concern for both industry stakeholders and consumers,â€? Adcock said, noting that the American Association of Bovine Practitioners now recommends pain management as a standard of care. On-farm quality assurance programs are changing their standards in relation to disbudding practices to reďƒ&#x;ect those concerns. The newest version of the FARM program, effective in January, requires calves to be disbudded before 8 weeks of age with the expectation that producers will work with their veterinarians to produce appropriate pain mitigation for the disbudding method used on their farm. “Both hot irons and caustic paste work by causing third-degree burns; a hot iron causes a thermal burn and paste causes a chemical burn,â€? Adcock said. “A third-degree burn burns through the epidermis and dermis into the layer of fat beneath the skin. It is the most severe type of burn, and it is very painful.â€? In the hours following both hot iron and caustic paste disbudding, calves experience an increase in stress hormones and heart rate. They also exhibit wound-directed behaviors such as shaking and rubbing their heads and ďƒ&#x;icking their ears. They also have a decreased tendency to play. Adcock said these responses are reduced with the use of painkillers before the procedure. The use of a cornual nerve block used in conjunction with an NSAID results in the greatest reduction of the signs of pain expressed by calves. Adcock said her research has focused on the possibility of long term pain after the disbudding process, both using hot irons and caustic paste. “We have found that on average, it takes the wounds from hot iron disbudding nine weeks to heal and wounds from paste take six to 10 weeks to heal,â€? Adcock said. “We wanted to know if the wounds are painful for the calf during the healing process.â€? She found that when tissue damage is present, the calves have an increased sensitivity to touch and a change in their daily activities, such as a decrease in rumination and an increase in suckling behaviors. Adcock said that caustic paste has a high pH that works to liquefy the horn tissue. She noted that horn paste might be easier to use for producers than a hot iron, but there are important considerations for successful use. “If caustic paste isn’t used properly, it can result in burns to other body parts,â€? Adcock said. “The use of too much paste can lead to excessive tissue damage as well as run-off into the eyes and face.â€? Adcock said that to avoid the transfer of paste to other animals or body parts, only a nickel-size amount of paste should be applied to calves under 1 week of age. She noted the importance of keeping the calf dry and isolated for 24 hours. In addition, she said some producers apply duct tape over the buds to help keep the paste in place. As the practices of disbudding continue to evolve, best practices will change for both the procedures and pain relief as well. Studies have shown that calves experience pain regardless of age, creating the need for pain control at all ages.
Dairy Star • Saturday, April 25, 2020 • Page 37
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Page 38 • Dairy Star • Saturday, April 25, 2020
Feeding for reduced production By Danielle Nauman danielle.n@dairystar.com
Conversations of the new normal have been oating around due in part to the COVID-19 pandemic that has swept across the globe. Unfortunately for dairy farmers, the new normal they are facing seems dismal and includes rapidly tumbling milk prices, and milk cooperatives and processing plants calling for immediate and drastic cuts in production and the dumping of milk. In order to help mitigate their losses, many dairy farmers are working to decrease herd production through their rations, killing two birds with one stone: reducing feed costs and reducing production. While it sounds simple enough in theory, precautions need to be taken to ensure the health of the herd and to protect peak milk so as not to cause future losses. Working with customers to help them navigate these questions has been keeping dairy nutritionist Laurie Winkelman, Ph.D., busy. Winkelman works with the technical services team at VitaPlus, working primarily in northeast Wisconsin. “There are a lot of new discussions I am having with customers, regarding reducing milk output and the possibilities of feeding milk to lactating cows,” Winkelman said. “But I am also still carrying out my farm and herd walkthroughs, evaluating cow health along with production records and forages.”
The new normal
Several farms that Winkelman works with have been requested to reduce milk production. She tries to be the voice of reason for her customers, helping them keep a level head despite the economic and emotional stresses they are facing. Winkelman said processor requests for reduced milk output brings more questions than answers for dairy farmers. “How long are we going to be asked to reduce production? Will the farm be compensated for dumped milk? If so, when and by whom? These questions make the solutions more difcult to come by,” Winkelman said. One place to start when looking at reducing milk output would be for farms that milk three times per day to decrease to twice-a-day milkings. “That could reduce milk production across the herd roughly 10%, but that reduction does not happen overnight,” Winkelman said. Helping keep feed costs in check to reect the decreased income on dairy farms is a concern for Winkelman. “Feed costs are always important, but this crisis is making it even more prudent to evaluate everything in the diet,” Winkelman said. “We need to optimize diets for the best cost and performance based on the farmer’s needs. My customers are in this for the long haul, and the decisions made under duress still need to set them up for success in the long game.” Winkelman said existing forage inventories are going to be a key factor in what cows can be fed to reduce milk production. “It would be rather easy to slow milk volume by feeding more forage and reducing purchased feeds,” Win-
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kelman said. “However many farms production throughout the cow’s entire have tight forage inventories because of lactation and is not something that can alfalfa winterkill and a really wet 2019 be recovered. growing season. So drastically increas“Generally for every pound of peak ing forage in the diet may not be fea- lost, you lose 100 to 200 total pounds sible across the whole herd.” in the lactation,” Winkelman said. “If In addition to short forage invento- broad strategies are enlisted to reduce ries, dairy farmers are feeling the brunt total milk production, with the idea that of the crisis in terms of other feedstuffs it is short term, it would be ideal to keep they may use. fresh cows healthy and peaking well.” “With the crash in fuel prices, Winkelman is also concerned about many ethanol plants have shuttered drastic ration changes in later lactation their doors, making distillers grains un- cows. available for dairy and beef customers “Late lactation or low-production to use,” Winkelman said. “I don’t tend diets can be self-fullling prophecies,” to use much distillers grain in lactat- Winkelman said. “A cow moves to a ing cow diets, but the shortage of one new group, which is a social disruption protein byproduct puts supply pressure for her, and then we put a lower-energy, and increased demand on other commonly used feeds, such as corn gluten, increasing their cost. Thankfully, corn has come back down in price from the fall highs, and soybean meal and canola are still relatively affordable.” Redirecting milk back LAURIE WINKELMAN, NUTRITIONIST to lactating dairy cows is an option that Winkelman higher-forage diet in front of her, not said exists for dairy farmers but is not surprisingly her production will dewithout risks and complications. crease. But it is important not to have “It has seemed to work well so far late lactation or pregnant cow diets that for farms using this option,” Winkel- do not drastically increase body condiman said. “There are a few resources tion, leaving you with fat cows.” out there with recommendations for Drying off cows early is a strategy feeding raw, unpasteurized milk to many dairy farmers are looking at to cows in a TMR mix.” help solve some of their issues, but it Winkelman said the benets of is something Winkelman is reluctant to feeding milk to cows are an immediate advocate wholeheartedly. reduction in ow of milk to the proces“First, these potential early drysor and reduced feed costs. off cows are not likely contributing a “This option also keeps cows milk- lot of milk to the farm’s total output,” ing at their potential, so there is no lag Winkelman said. “Second, cows dry in production when that milk can go longer than 70 days tend to have more back to the processing plant,” Winkel- transition cow issues and metabolic man said. problems. If cows are dried off early, Winkelman also said if the farm is producers need to ensure they are not feeding pasteurized milk to their calves, overfeeding energy to these cows. We more milk could be directed to the don’t want cows to gain weight while calves. they are dry.” “It would account for a small In the end Winkelman said dairy amount of the total milk needing to be farmers and nutritionists need to be diverted away from the processor, but vigilant in keeping their herd healthy calves could be fed larger quantities of and viable for the long term. milk or kept on milk longer,” Winkel“There are lots of options to evaluman said. ate in reducing the amount of milk sold If the duration of milk reduction is by a farm,” Winkelman said. “It will be short, Winkelman said that focus must a combination of strategies implementbe placed on early-lactation cows. ed that will help farms stay aoat during “We need to keep those cows go- this difcult time. There are questions ing and healthy so that when the brakes about how the processor-farm relationcome off we can resume lling the milk ship will change moving forward, and pipeline,” Winkelman said. it is possible that managing and feedWhile the loss of peak milk produc- ing the dairy herd will demand more tion would result in a signicant drop efciency per cow rather than milking in a farm’s output, Winkelman cautions more and more cows.” that the loss of that peak will decrease
“Feed costs are always important, but this crisis is making it even more prudent to evaluate everything in the diet.”
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Dairy Star • Saturday, April 25, 2020 • Page 39
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Timothy and Samantha Ornes of Scenic Vale Farms Norwalk, Wisconsin Monroe County 70 cows
What do you enjoy most about dairy farming? The quality time we are able to spend as a family. We are fortunate to be able to have our kids alongside us every day.
How did you get into farming? I grew up on this farm. In 2009, my brother, Matt, and I took over ownership. In the spring of 2015, Matt left to pursue a different career path. In the spring of 2016, my wife left her off-the-farm job to join me on the farm full time.
What advice would you give other dairy farmers? Learn to take the good with the bad. Develop a good working relationship with your banker. What has been the best purchase you have ever made on your farm? A round baler and bale wrapper. Prior to taking over the farm, all crops were chopped and put in the silos or made into small square bales. Having the baler and wrapper has given us the ability to make better feed and has allowed us to do some custom work on the side.
What are your thoughts and concerns about the dairy industry for the next year? The decrease in milk price due to the coronavirus is concerning. Personally, I feel that nationwide supply management would help the markets.
What has been your biggest accomplishment while dairy farming? Just being able to survive in this industry doing what we love for as long as we have feels like a pretty big accomplishment some days, especially looking back at the markets over the last 11 years.
What is the latest technology you implemented on your farm and the purpose for it? Automatic takeoffs. Being able to see the milk weight, temperature and somatic cell count of every cow, every milking has helped with herd management. The consistency during milking has signicantly improved teat health and somatic cell count. What is a management practice you changed in the past year that has beneted you? Two years ago, we used nurse cows and raised a couple of bull calves to get a feel for how using nurse cows would work for us. Last spring, we started using nurse cows to raise heifer calves. This has had its own unique challenges, but we are more than pleased with the overall health and growth of the calves raised this way.
What cost-saving steps have you implemented during the low milk price? We have stopped using our TMR mixer and have focused more on component feeding. Although it has created more manual labor, it has cut a lot of fuel and maintenance costs. We also work closely with a few neighbors to cost share products or trade work for feed, bedding, etc.
How do you retain a good working relationship with your employees? We have no employees, but we have awesome family, friends and neighbors who are always willing to help. Tell us about a skill you possess that makes dairy farming easier for you. Being handy. Being able to repair just about everything around the farm saves us a lot of money in outside labor.
What are your plans for your dairy in the next year and ve years? In the next year, ride out the uncertain market prices. In the next ve years, we are hoping to build a parlor to become more efcient and build a heifer facility. How do you or your family like to spend time when you are not doing chores? We enjoy spending time with our family and friends, especially our grandson, nieces and nephew.
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Page 40 • Dairy Star • Saturday, April 25, 2020
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