Fall Farm 2020

FALL FARM 2020

Steel Mart Presents:

Large Inventory Of ALUMINUM & STAINLESS STEEL Call Ahead & We’ll Have It Ready

Delivery Available!

We Will Cut To Desired Length!

BUILDING CONTRACTOR • Painted Steel Posts For Door Guards • Steel Beams For Buildings • Angles For Brick Lintels • Great Prices On Rebar • Floor Grating For Drains • Highway Guard Rail For Cattle Fences • Cold Rolled Flats & Rounds • Aluminum & Stainless Steel

9th STREET/ 11TH STREET EXIT

12th STREET

61-151

11th STREET

9th/11th Street Exit. Go straight to 12th Street. Take a right on 12th Street. Go across railroad tracks;

• Pipe • Shafting • Angle • I-Beam • Plate • Bucket Edge

9th STREET

Dubuque, Iowa

• Surplus Pipe • Over 500 Shapes & Sizes In Inventory • Cut To Size & Delivery Available • Gutter Covers (Cut To Size) • Square & Rectangular Tubing • Round Bale Stabbers • Flats • Channel

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Bringing new technologies to you!

Advancements in Joint Replacement Surgery ff

Melissa Messer and Dr. Anthony Villare

Making Breast Cancer Surgery Easier for Women Seeking a more compassionate and precise approach to breast cancer tumor localization, Dr. Jared Linebarger, breast surgeon at Upland Hills Health, has adopted the SCOUT® wire-free radar localization system during breast preserving surgeries. (Localization refers to how the tissue that is to be removed is marked in order for the surgeon to locate it.)

“For me as a surgeon, and for our patients, the SCOUT system allows for a better overall experience. We get more precise targeting, convenience in scheduling and better outcomes, surgically and cosmetically,” explained Dr. Linebarger. “This is the best way for me to deliver excellent patient care.”

Dr. Jared Linebarger

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Page 3 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

Custom Designed & Built to Last

SPRING SALE!

Special Discounts on New Doors Stop in and see us or call for details!

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FULTON, IL 815-589-4960

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MONROE, WI 608-325-3188

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CUBA CITY, WI 608-744-2178

MT. HOREB, WI 608-437-5501

MONTFORT, WI 608-943-8888

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Page 4 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

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YOUR HOMETOWN JOHN DEERE DEALER SINCE 1931

FA LL FA RM

Advertisers Index

2020

ADVERTISING

FARM EQUIPMENT

Grant, Iowa, Lafayette

Anamosa Silo Repair, LLC .........19

Shopping News ......................21

is a product of the

11 Means Drive, P.O. Box 500 Platteville, WI 53818 (608) 348-2374 or 1-800-236-2537 General Manager: Kathy Neumeister Advertising Consultants: Pam Heins, Lead Lisa Banfield Kathie Bartels Tiffany Gardner Accounting: Dolores Paulson Cari Fowell View Us Online At:

at Grant, Iowa, Lafayette Shopping News

Dubuque Hose & Hydraulic ........29

AUTOMOTIVE

Fred Blackbourn & Sons, Inc. .......6

BK Diesel..................................21

Fuller’s Milker Center, Inc...........20

Dewey’s Tire Repair. ....................9

Grant Equipment Co. ..................7

Fillback Family of Dealerships ...15

J. Gile Dairy Equipment, Inc. ......25

Grant County Truck Bodies .........23

K&L Bobcat ..............................21

Guy’s Truck & Tractor Service .....13

Scott Implement........................25

Nihles Farm Tire, LLC ................15

Sloan Implement .........................4

Sheehan Auto Electric ...............11

Southwest

Shoey’s Diesel Repair, Inc. .........22

Dairy Systems, Ltd. ................25

Tandem Tire & Auto Service ........7

FARM SERVICES

BUILDERS

Allegiant Oil, LLC ......................10

& SUPPLIES

Baker Iron Works ......................29

Burnham Lumber ......................11

Darlington Dairy

Cedar Cross Overhead Door

Supply Co., Inc. ......................13

Company of Dubuque ...............4

First Capitol Salvage, Inc..............9

Cleary Building Corp....................4

Fred Wells Painting ...................29

Countryside Metals .....................7

Fritz’s Burner Service ..................7

Ivey Construction, Inc. .................9

Scenic Rivers Energy Co-op .......18

Jim’s Building Center ................24

Steinhart’s Farm Service............28

Kieler Service Center .................15 Nodolf Lumber, Inc. ..................15

FEED, SEED & FERILIZER

Reynold’s Lumber Yard, LLC ........8

Nutrien Ag Solutions ..................27

Schueller Concrete, Inc..............11

Premier Co-Op..........................18

Steel Mart ..................................2

Spensley Feed Sales, Inc. ..........28

EDUCATION

Superior Ag Solutions ................28

Southwest Tech College ............32

Vondra Ag Service, LLC .............31

FINANCIAL Benton State Bank ....................24 Clare Bank ...............................10 Community First Bank ...............14 Farmers Savings Bank...............13 First National Bank ......................9 MidwestOne Bank .......................6 Mound City Bank ......................18 Wisconsin Bank & Trust .............23 HEALTH CARE Memorial Hospital of Lafayette County ....................13 Upland Hills Health ......................3 INSURANCE American Family Insurance ........29 H & R Block ..............................27 Jamestown Mutual Insurance Co. ........................19 Marshall Insurance....................23 The Insurance Center ................11 LIVESTOCK River Valley Livestock Service ......8 REAL ESTATE/ AUCTION Dick White Auction, Appraisal & Realty, LLC ............7 Teasdale-Gill Auction Service, LLC ................7 Teasdale Realty & Auction Service, LLC .............7 Tim Slack Auction & Realty, LLC ...............7 PROCESSING Weber Meats, Inc. .....................23

Photo by Lisa Banfield Page 5 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

State Milk Production Rises for First Time in 9 Months We’re pleased to announce that MidWestOne Bank has been recognized by ICBA Independent Banker Magazine as a top producer in agricultural lending for the year 2019.

We‘re proud to serve our communities and strive every day to build lasting banking relationships that help our customers realize their financial goals and dreams—all while helping our local economy prosper. Our success is a testament to the faith of our customers and the hard work and dedication of our talented employees.

Just a few more reasons to see MidWestOne for agricultural banking. Contact us today!

Roger Dammen Market President SW Wisconsin

After eight consecutive months of lower year-toyear output, Wisconsin farmers produced more milk during the month of July compared to the same time in 2019. The USDA reports that production in America’s Dairyland totaled 2.61 billion pounds during the month--up 0.6 percent from last July, and higher than the 2.55 billion made in June 2020 (which had less days on the calendar).

Nationally, 17.8 billion pounds of milk was produced in the 24 major dairy states for the month. That was a 1.5 percent increase from 2019, and higher than the previous month’s 17.8 billion.

California continues to have the highest total production with about 3.4 billion pounds. South Dakota had the greatest percent-increase in output as that state produced 262 million pounds of milk-about 11.5 percent more from the same period last year. Seventeen of the top 24 states had higher yearto-year production last month.

Meanwhile, the number of milk cows on farms in the 24 major states was 8.83 million head, 44,000 head more than July 2019, and 2,000 head more than June 2020. The average number of milk cows on Wisconsin farms for the month was 1.26 million head, unchanged from last month, but down 11,000 from last year. Monthly production per cow averaged 2,080 pounds, which was 30 pounds per cow less than last year’s figures.

FARM EQUIPMENT SALES & PARTS

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Top Ag Loan Producer

Wisconsin Ag Connection - 08/20/2020

Good Luck To All Our Area Athletes Fred Blackbourn & Sons Inc. 240 W. Church St., Shullsburg, WI

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Give us a call! (608) 965-3466 or (608) 965-3755

Page 6 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

“On The Farm’’ “On Farm’’ Tire Service

Complete Pole Building Packages Firestone

A Knowledgeable Staff Serving Southwest Wisconsin

181 East St., Potosi (608) 763-2111 or 1-800-622-0125 tandemtire.com adno=145491

Metal Roofing Service Doors Windows Insulation Custom Metal Trim Manufacturing

E FRE es! at Estim

Leroy and Calvin Sensenig 8421 County Rd. D Platteville, WI 53818 Bus. Phone: (608) 348-3971

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BKT Ag Tires

Area Farmers Fritz’s Burner Service, Inc. Heating & Cooling • Sales & Service Larry & Pam Teasdale • 6660 Hwy. E, Shullsburg, WI (608) 965-3558 adno=1449

GRANT EQUIPMENT CO. (608) 744-3517

Cuba City, WI

Massey Ferguson, New Holland, Krause, Kinze, Gehl, Miller, Meyer & Rhino adno=14 914

(608) 776-2123

180 West Minerva St., Darlington, WI

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Tim Slack Auction & Realty, LLC Auctioneer, Appraiser, Real Estate Broker

10126 Circle Rd. 144 N. Madison St., STE B Hay Sales 525 Lincoln Ave. Lancaster, WI 53813 Lancaster, WI 53813 Every Fennimore, WI 53809 (608) 723-4020 (608) 723-4413 Wednesday (608) 822-3454 slackauc@tds.net www.timslackauctionrealty.com adno=145143

D E AUCTION*APPRAISAL*REALTY,*LLC ICK WHIT www.whiteauctionrealty.net

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DARLINGTON, WI - (608) 776-4185

AUCTION SERVICE, L.L.C.

6660 Hwy. E, Shullsburg, WI (608) 965-3558 (608) 965-3632 FOR COMPLETE LISTING WITH PICTURES GO TO: www.teasdale-gill.com

Photo by Lisa Banfield

The businesses on this page would like to thank our agricultural families for their hard work and dedication. We appreciate you choosing our farming products and services.

Page 7 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

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TEASDALE-GILL

Tomato Basil Turkey Burgers

AGRICULTURAL BUILDINGS • Open Faced Livestock Sheds • Enclosed Calf Buildings • Portable Livestock Shelters • Heated Shops • Machinery Sheds • Commodity Buildings • We Sell Ritchie Parts & Waterers • Full Line of Fencing Supplies • Round Bale & Bunker Feeders • H&W Brand Gates & Corral Panels

Reynolds Lumber Yard, LLC 211 N. Division Street, Cobb, WI Phone & Fax (608) 623-2221

River Valley Livestock Service

1-800-362-5008 (608) 544-4195

Ingredients 12 ounces Brunkow Monterey Jack Tomato Basil cheese, shredded (3 cups) ¾ cup minced fresh basil ¾ cup mayonnaise, divided ½ cup dry bread crumbs 1 teaspoon garlic powder 2 pounds lean ground turkey Salt and pepper 6 ounces Brunkow Monterey Jack Tomato Basil cheese, cut into six slices (1 ounce each) 6 whole wheat buns, split 6 lettuce leaves 1 large tomato, sliced Instructions Grease grill grate. Heat grill to medium. Combine the shredded monterey jack, basil, ¼ cup mayonnaise, bread crumbs and garlic powder in a large bowl.

Crumble turkey over mixture; mix just until combined.

Form into six patties, about 1/3 pound each. Season with salt and pepper. Grill burgers, covered, over medium heat for 5-8 minutes on each side or until a thermometer inserted in patties reads 165°F. Top with monterey jack slices. Cover and cook for 1-3 minutes longer or until cheese is melted. Spread bun bottoms with remaining mayonnaise; top with the lettuce, tomato and burgers. Replace bun tops.

“Live Cattle Only”

• Buying Cull Cows • Also Taking Lame, Injured, Hard Handling & Walking Cows

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Recipe Tip: Any flavored monterey jack cheese can be used.

Cheesemonger Tip: Semi-soft monterey jack tomato basil cheese is mild, creamy and enhanced with the sweet flavor of basil and dried tomatoes. Delicious for snacking and melting in and on burgers, pizzas and more. www.wisconsincheese.com

Page 8 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

$$ We Buy $$

Family owned & operated for over 70 years

Dumpster Services Available

We Buy Scrap Iron & Metals, Car Bodies, Farm Machinery, Aluminum Cans, Copper, Etc. Parting Out Vehicles

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Scrap Metal!

FIRST CAPITOL SALVAGE, INC. State Certified Scales • (608) 762-5308 • 1-800-231-9495 • Email: fcs@yousq.net

Your Partner In Ag Business Loans | Checking Savings | Online Banking Mobile Banking | Credit Cards Your Hometown Independent Bank

Darlington & Gratiot www.fnbdarlington.com 245 Main St., Darlington • (608) 776-4071 5800 Philips St., Gratiot • (608) 922-6422

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First National Bank

• crushed limestone • ready mix concrete • agricultural lime • sewer rock & black dirt • excavating • bedding sand 1020 Bollerud St.

•

Mineral Point, WI

www.ivey-construction.com (608) 987-2967 or (608) 987-2403

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ON THE FARM TIRE Tire sales & service REPAIR Auto • Truck • Farm Implement Tire Repair Shop: (608) 348-5456 • Cell: (608) 778-0625 Duane Schuler, Owner www.deweystirerepair.net Page 9 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

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6934 Hwy. 81 W., Platteville, WI

Grilled Pork on a Stick with Tomato Salad 1 pork tenderloin, cubed and marinated 4 pitas Marinade 1 bottle teriyaki marinating sauce 2 minced garlic cloves Blend and place cubes of pork in marinade for 1 hour turning several times. Discard marinade and place pork pieces on skewers, then refrigerate.

•PREMIUM DIESEL FUEL •GASOLINE •LUBRICANTS •PROPANE

Yogurt Sauce 1 small container Greek yogurt 1 small cucumber, seeded and minced ½ tsp salt Blend and refrigerate.

SHELL

608-723-4139

Tomato Salad In a bowl, add the following: ¼ cup each red, green, and yellow peppers, chopped finely 3 shallots cut into thin rings ¼ cup olive oil 1 Tbs. red wine vinegar 1 cup chopped red tomato Salt to taste

Locally Family Owned & Operated Locations in Lancaster, Platteville, Rewey, Monfort and Janesville

We serve 11 Counties in Southern Wisconsin

Stir ingredients together and let stand for 1 hour, stirring occasionally.

Heat grill. When coals are ready, place pork on grill and cook until internal temperature of the pork is 145 degrees. Remove from grill and cover with tin foil to rest.

Meanwhile, place each pita on an oiled pan and heat. Take one skewered pork kabob and place on pita. Fold in half.

Put yogurt sauce on top of pork and add the tomato salad.

Serve with extra sauce. www.wppa.org

Oil will be Allegiant you need n there whe here you us and w s! need u

Bloomington (608) 994-2741 Boscobel (608) 375-4182

Fennimore (608) 822-3521 Kieler (608) 568-3106

Montfort (608) 943-6304 Muscoda (608) 739-3148

FDIC Insured

Page 10 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

Platteville (608) 348-2727 Shullsburg (608) 965-4401

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Six Fuel Trucks, Five Propane Trucks and a Semi for Transport Loads to handle any size customer!

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Our Insurance Expertise Gets You Back To Living Life!

Specializing in

Farm & Agribusiness Multi-Crop Insurance Commercial Health & Life

Jay Redfern

Whether you are considering a new garage, storage building, free stall barn or cattle shed, now is the time to order at Burnham’s. Burnham Lumber Company of Rewey is ready to work with you for the best deal possible, and Burnham’s can custom design your building or provide you with a standard building plan.

Don Schaefer

Craig Bierman

Darwin Wallace

AUTO • HOME • LIFE HEALTH • BUSINESS FARM

(608) 348-9583 • (800) 236-9683 490 E. Business Hwy. 151, Suite B Platteville, WI 53818 Mon.-Thurs. 7:30 a.m.-4:30 p.m. www.ticinsurance.com Fri. 7:30 a.m.-1:00 p.m. adno=144 54

Schueller Concrete, Inc.

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Page 11 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

National FFA Hits Record Membership of 760,000 USAgNet - 08/20/2020 Agriculture plays a key role in society, and nowhere is that more evident than in the continuing growth of FFA and agricultural education. Today, the National FFA Organization announced a record-high student membership of 760,113, an increase from last year’s 700,170 members.

The top five student membership states are Texas, California, Georgia, Florida and Oklahoma. Interest in FFA and agricultural education continues to grow as membership continues to increase as well as the number of chapters. This year, the organization has more than 115,831 Latino members, more than 40,000 Black members and more than 12,000 members who are American Indian and Alaska Native. Forty-four percent of the membership is female, with 51 percent of the membership being male. FFA chapters can be found in 24 of the 25 largest U.S. cities.

“The relevance of agriculture and the security of our country’s food, fiber and natural resources systems has never been more important,” said National FFA CEO Mark Poeschl. “Our FFA members are the future generation of leaders who will be making an impact in the industry. As we continue to bring agricultural education and FFA to more students, we see the enthusiasm of this generation reflected in the growth of our organization.”

The National FFA Organization provides leadership, personal growth and career success training through agricultural education to more than 760,000 student members who belong to one of the more than 8,700 local FFA chapters throughout the U.S., Puerto Rico and the U.S. Virgin Islands. The organization is also supported by more than 8 million alumni and supporters throughout the U.S.

Page 12 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

Hwy. 81 West, Darlington, WI (608) 776-4064 www.ddcso.com

Co., Inc. — Calf Milk Pasteurizer — Full Route Supplies

Health Care For Your Lifestyle 800 Clay St., Darlington, WI 53530

(608) 776-4466

www.memorialhospitaloflafayettecounty.org

When This Happens... ...“You Need To Call Guy’s” For other photos, look at our website

www.guystruck.com

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— Fully Stocked Store With DeLaval Parts

SERVICE

We have money to lend.

Just ask.

Is it time to take the next step in your business? Need a new tractor for spring planting?

Is How it time to take thehome next step in your Need a new planting? about a new or that piecebusiness? of land you have yourtractor eye on?for Wespring are here to How aboutloans a new home orrelationships that piece of with land you, you have your eye on? We are here to provide and build our neighbors. provide loans and build relationships with you, our neighbors.

Mineral Point 608-987-3321 or 888-443-3226 • Dodgeville 608-935-9988 Mount Horeb 608-437-2265 Hollandale 608-967-2211 Edmund 608-623-2434 • or Ridgeway 608-924-4531 Mineral Point 608-987-3321 888-443-3226 • Dodgeville 608-935-9988 www.farmerssavings.com Mount Horeb 608-437-2265 Hollandale 608-967-2211 Edmund 608-623-2434 • Ridgeway 608-924 4531

Page 13 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

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With competitive rates, local decision-making, creative financing and local servicing,

we competitive will get the job done.

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Wisconsin Beef Council Statement on Status of State Beef Industry www.beeftips.com - April 21, 2020 MADISON, Wisconsin - In uncertain times, it is only natural to question the safety and status of the most important aspects of the world around us. Consumers can rest assured that Wisconsin’s beef industry remains committed to producing safe, high-quality beef; and know that at this time, there is no shortage of beef.

“Wisconsin farmers continue to care for their cattle on a daily basis, and we want to ensure there is beef on the shelves in grocery stores across the state,” stated Val Gaffney, a beef producer from Barneveld, Wisconsin, and current Wisconsin Beef Council President.

“Our work to provide safe, wholesome and plentiful beef is ongoing.”

The empty shelves seen in grocery stores at the beginning of this crisis were caused by both a surge in consumer demand and shifts in the supply chain as restaurants closed their doors to in-person dining. Retail stores are working hard to keep shelves well-stocked in order to meet consumer demand for beef.

“All members of Wisconsin’s beef supply chain, from the farm gate to your plate, are working to balance the safety of the workforce and ensure beef is available at grocery stores and restaurants,” said Tammy Vaassen, executive director of the Wisconsin Beef Council. “Consumers should feel confident that their beef purchases meet the same levels of quality and safety they know and love.”

“Wisconsin is home to several beef processing plants,” Gaffney said.

“As the beef industry copes with the spread of COVID-19, plants are slowing processing speeds to allow for the distancing of workers and the use of additional protective equipment to keep employees healthy.”

Although food processing facilities are essential infrastructure, the spread of COVID-19 has caused some facilities to close for a period of time in order to minimize the spread of the virus within the employee population.

The Wisconsin Beef Council represents the state’s beef and dairy farmers, working to educate consumers about how to purchase, prepare and enjoy beef. An entire ’At Home with Beef’ web page has been created on the Wisconsin Beef Council website (beeftips.com), providing consumers with tips on freezing and thawing ground beef, cooking lessons, kid’s activities and recipe collections featuring kid-friendly recipes, ground beef recipes and meal ideas for under $15.

The Wisconsin Beef Council is dedicated to monitoring the impacts of COVID-19 related to all segments of the Wisconsin beef industry. We remain resolute in our commitment to ensuring a safe and nutritious beef eating experience for consumers on behalf of Wisconsin’s hardworking cattlemen and women.

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Both the United States Department of Agriculture and the Food and Drug Administration are closely monitoring the situation and continue to remind consumers that

the United States food supply is safe. Consumers seeking additional information can find it on FDA’s website at https:// www.fda.gov/food/food-safetyduring-emergencies/food-safetyandcoronavirus-disease-2019covid-19 or on USDA’s website at https://www.usda.gov/coronavirus.

Page 14 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

Family Owned and Operated

• FIRESTONE • BKT TIRES Specializing in Tractor & Combine Car and Light Truck Tires Tires & Wheels Sales & Service 970 EAST MINERAL STREET • PLATTEVILLE, WI 53818 (608) 348-8919 Cell (608) 778-7800 • nihlestire.com “The Little Dealer With The Big Wheels”

NILES DAVIS

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(844) 813-4152 Page 15 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

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local Wisconsin is one of those places that does one thing better than anyone else anywhere. We’ve been making cheese in Wisconsin for over 175 years, which may be one reason we win so many awards for it.

It’s what happens when a whole state dreams in cheese.

17 DS AWAR

Brunkow Cheese of Wisconsin Darlington, WI

Located in the rolling hills of rural Darlington is Brunkow Cheese of Wisconsin. Since 1899, Brunkow Cheese has been creating over 50 varieties of artisanal and specialty cheeses. In addition to crafting cheese by hand in small batches, they also age B re adC he e s e ( J us t ol e i pa) the cheeses on site. From aged cheddars and flavored jacks, to raw milk cheddar spreads, flaming juustos and cellar-aged artisanal cheeses, we love that everything at Brunkow Cheese is handcrafted with pride and dedication.

453 DS AWAR

Carr Valley Cheese Fennimore, WI

Established in 1902, our family-owned and operated business reflects a heritage of four generations of cheesemakers who have continued to practice the art in the traditional way since the late 1880's. We are a local business serving our B l ue C he e s e customers nation-wide with an award winning reputation for quality Cheddar.

We make our Cheddar available in such styles as 37-pound flats, 23-pound daisies, 12 pound midgets, 5 1/2-pound favorites and 3-pound gems. In addition, we make many varieties of American Originals which include cow, goat, sheep and mixed milk cheeses.

Traditional favorites such as Fontina, Gouda, Blue, and Swiss are made by Master Cheesemakers. At Carr Valley, we currently have 3 Master Cheesemakers on staff. We utilize specialized affinage techniques that bring out the unique flavor and diversity our cheeses are known for. These specialties have won over 400 national and international awards. Our on-

site retail store is also home to an ever-growing mail order service, with customers nationwide. Many of those customers have viewed the cheesemaking process and the age-old method of "waxing" from our observation window. We presently manufacture over 90 varieties of cheese that are sold in our own retail stores, as well as national retailers. In addition, our cheese can be enjoyed at fine dining restaurants all over the country. If you would like to taste it for yourself, you can visit one of our 8 stores, order online at www.carrvalleycheese.com Sid Cook - Master Cheesemaker Sid is the owner of Carr Valley Cheese, a company founded in 1883 that continues to innovate in the cheesemaking world. He’s a fourth-generation Wisconsin Master Cheesemaker®, specializing in cheddar, fontina, gran, canaria and mobay. He’s also known for his one-of-a-kind, award-winning American Originals. (Master Cheesemaker Certified in Cheddar, Fontina, Gran Canaria™, Mixed-Milk Cheese) Bob Koenig - Master Cheesemaker Bob doesn’t come from a cheesemaking family, but childhood visits to Carr Valley Cheese sparked his interest in the industry. After landing a job at Carr Valley, Bob became a licensed cheesemaker, which led him to earn his Wisconsin Master Cheesemaker® certification for fontina and gouda. He’s committed to continuous improvement throughout the cheesemaking process–– and that includes his own craft. (Master Cheesemaker Certified in Fontina, Gouda)

Hook’s Cheese 46 DS Company AWAR Mineral Point, WI

G orgonz ol a

Tony and Julie Hook have been making artisan cheddar, blue cheese, world champion colby and many other varieties for over 45 years. Established in 1976, Hook's Cheese Company is a family owned and operated business located in the historic "Shake Rag" district

of scenic Mineral Point, Wisconsin. Their cheese is aged in curing caves at just the right temperature and humidity for a slow-curing process that allows cheeses to age to perfection. Every few months, each batch is taste tested to ensure that only the cheeses of the highest quality are aged as evidenced by their two, three, four, five, six and seven year aged cheddars, as well as their highly acclaimed ten year sharp cheddar, which won an ACS first place in 2006! Hook's also makes a variety of other cow, sheep and goat milk cheeses so don't stop at the cheddar. (One cheese, born in 2014, is called Triple Play and uses all three milks (cow, sheep, goat), and offers flavor notes of baby swiss, gouda and havarti).

63 DS AWAR

Meister Cheese Company Muscoda, WI

Founded three generations ago, Meister Cheese Company remains true to the ideals of founder Joseph Meister, who was committed to making only the finest quality cheeses, and the Kase Meister label honors his legacy. Kase Meister’s C he e s e C ur ds award-winning cheddar is handcrafted, and captures their forefathers’ tradition through their third-generation experience, technology and ingenuity. Meister Cheese manufactures and packages premium colby and colby-jack, as well as unique flavors of award-winning monterey jack and cheddar cheeses. With options like wild morel and leek, chipotle, horseradish, spring onion, salsa, bruschetta and muscada mayhem, you’re bound to have a new and exciting cheese experience – one that’s rooted in only the finest quality.

Larry Harris - Master Cheesemaker Growing up around cheesemaking, Larry Harris naturally gravitated toward the industry. What began as a part-time job at Meister Cheese in Muscoda, Wisconsin, has blossomed into a 30-year career. Larry is now the director of operations at Meister, where his

passion for cheesemaking prevails. Larry was recently bestowed certifications in Monterey jack and cheddar cheese through the Wisconsin Master Cheesemaker® program. (Master Cheesemaker Certified in Cheddar, Monterey Jack)

13 DS AWAR

Roelli Cheese Haus Shullsburg, WI

Roelli Cheese Haus is a small, family-owned cheese factory that has been in the same location for nearly 100 years. Known for awardwinning, specialty cheddarblue cheeses, Dunbarton Blue and Red Rock, Roelli also makes fresh cheddar C he e s e B l ue curds, cellar-aged cheddars and small batch artisan varieties - including the alpine-style cheese Little Mountain which was named the 2016 American Cheese Society Best in Show.

Fourth generation cheesemaker and co-owner Chris Roelli is one of Wisconsin’s distinguished Master Cheesemakers, and a fine craftsman of those awardwinning original recipe cheeses we know you’ll love. If you’re wondering what cheddar-blue is all about, look no further. Roelli will show you all you’ve been missing!

Chris Roelli - Master Cheesemaker Chris’s great-grandfather moved from Switzerland to pursue the craft in Wisconsin, where the family established itself. In 2006, Chris reopened his family’s cheese plant in Shullsburg. Chris is now a Wisconsin Master Cheesemaker® certified in cheddar, blue and his specialty alpine cheese–– products for which he’s won numerous awards. (Master Cheesemaker Certified in Alpine-Style, Blue, Cheddar)

Saputo Cheese USA, Inc.

Milwaukee, WI Saputo Cheese places a high value on developing its

brands, producing a wide assortment of cheeses and providing consistency, value and flavor. And you’ll find quite a few here! Like the Stella® brand cheeses that have been made in northern Wisconsin for more than 85 years. The Treasure Cave® includes cave-aged blue, as well as gorgonzola, feta and parmesan. Black Creek®

128 DS AWAR

cheddars, aged in 9-month, 2-year and 3-year options, are crafted under the supervision of Wisconsin Master Cheesemakers, as are Alto® cheeses, artisan American classics. The company also makes Saputo® Premium Gold mozzarella, Lorraine® and Lugano® mozzarella.

Consistency, value, flavor and F e ta Wisconsin cheese for all!

Kurt Heitmann - Master Cheesemaker Kurt has long been committed to excellence. Since joining Alto Dairy in 1972, he’s kept up with cheesemaking trends by taking courses at the University of WisconsinMadison. His upbringing on a dairy farm taught him to relish a challenge, like trying different ‘make’ processes for his cheeses. As a result, Kurt has his Wisconsin Master Cheesemaker® certifications in cheddar, mozzarella, Colby and Monterey jack. (Master Cheesemaker Certified in Cheddar, Colby, Monterey Jack, Mozzarella) Allan Scott - Master Cheesemaker Allan’s devotion to cheesemaking took a few years to blossom. He didn’t grow up in a cheesemaking family, so it took a high school job to really develop a passion for the craft. Since then, Allan has lived that passion to its fullest, and is now a Wisconsin Master Cheesemaker® certified in mozzarella and provolone. (Master Cheesemaker Certified in Mozzarella, Provolone) Gregg Palubicki - Master Cheesemaker Gregg has been devoted to the art of cheesemaking for more than 30 years. In particular, he’s pursued perfection in cheddar and Colby since the 1970s, and is now certified in both. Gregg’s affinity for cheesemaking is evident in his role as Cheese Technical Services Coordinator at Saputo.

(Master Cheesemaker Certified in Cheddar, Colby) Ken DeMaa - Master Cheesemaker A part-time job during high school at Alto Dairy launched Ken’s cheesemaking career. After graduating, he took on a full-time position and more responsibility, so he went back to school for his cheesemaking license. Ken now works at Saputo Cheese, holding Wisconsin Master Cheesemaker® certifications in cheddar and mozzarella.

(Master Cheesemaker Certified in Cheddar, Mozzarella)

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Page 18 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

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• FARM • HOME • BUSINESS Ingredients 1 package (12 ounces) uncooked bow tie pasta 3 cups shredded cooked chicken 3 cups chopped celery 2 cups shredded carrots ½ cup chopped green onions 2 cups plain Greek yogurt ½ cup Buffalo wing sauce 1 teaspoon garlic powder 1½ cups Roth Original Buttermilk Blue® Cheese Crumbles, divided (9 ounces) Pepper to taste

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Instructions Cook pasta according to package directions; drain and rinse in cold water. Combine the pasta, chicken, celery, carrots and green onions in a large bowl. Whisk the yogurt, wing sauce and garlic powder in a large bowl. Stir in ½ cup blue cheese. Season with pepper to taste. Pour over pasta mixture; gently toss to coat. Cover and refrigerate for at least 1 hour or until serving. Gently fold in remaining blue cheese just before serving.

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Page 20 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

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American Seed Trade Conference & Seed Expo to go Virtual

2016 S570 262 hrs ............$31,900.00

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2014 S570 262 hrs ............$32,500.00

The American Seed Trade Association announced it will cancel the in-person version of ASTA’s CSS & Seed Expo 2020, scheduled to take place at the Hyatt Regency Chicago from December 7-10, 2020.

The event will be moved to a virtual format with the advent of the new CSS & Seed Expo Virtual, to be held over December 7-9.

ASTA has been working to develop a new, robust virtual conference platform, enabled with beyond-virtual experiences for business networking and connections and will continue to work on the roll out of this new CSS & Seed Expo Virtual platform, where innovations and plenty of fresh activity will come online this fall and beyond - including doubling the value of participation for attendees and exhibitors alike by connecting participants with an entire second conference audience after December.

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Page 21 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

RMA to Improve Prevented Planting Coverage USAgNet - 08/20/2020 The USDA’s Risk Management Agency announced it will make several improvements to Federal crop insurance prevented planting coverage. RMA will implement these changes for most spring crops with prevented planting coverage, starting in the 2021 crop year, and for all crops with prevented planting coverage, starting in the 2022 crop year.

to ensure that producers’ prevented planting payments adequately reflect the crops the producer intended to plant. Specific information on the changes can be found here.

“After unprecedented prevented planting in 2019, I thought it was incredibly important to examine how prevented planting policy can be improved,” said RMA Administrator Martin Barbre.

“Over the past few months, RMA has engaged producer groups, insurance agents, and Approved Insurance Providers in discussion through a prevented planting taskforce with the goal to improve prevented planting for producers when they really need it, but not to incentivize it.”

The changes include: - Expansion of the “1 in 4” requirement nationwide. Currently, only producers in the Prairie Pothole National Priority Area are subject to the requirement, which requires producers to plant acreage in at least one of the four most recent crop years to be eligible for prevented planting coverage on those acres.

- Several modifications to existing policy and procedure

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- Allow acreage planted with an uninsured second crop following the failure of a first crop within the same crop year to, nonetheless, be included as prevented planting eligible acreage.

- Provide an exception allowing prevented planting of a different crop than the producer at tempted to plant when a producer does not have a history of producing two crops in the same field if the producer can prove intention.

- Allow the use of an intended acreage report for the first two years, instead of only the first year, for producers in a new county, where they have never produced the crop.

RMA is authorizing additional flexibilities due to coronavirus while continuing to support producers, working through AIPs to deliver services, including processing policies, claims and agreements. RMA staff are working with AIPs and other customers by phone, mail and electronically to continue supporting crop insurance coverage for producers. Farmers with crop insurance questions or needs should continue to contact their insurance agents about conducting business remotely (by telephone or email).

Call: 608-762-5920

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Page 22 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

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Page 23 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

For All Of Your Building & Ag Needs!

JIM’S BUILDING CENTER, INC. Fennimore, WI - (608) 822-3741 www.jimsbuildingcenter.com

Over 3,100 Sign-up for Round II of Farm Support Program Wisconsin Ag Connection - 08/19/2020

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• AG Curtains • Dairy Barns • Calf Barns • Free Stall Barns & Parlor Barns • Beef Cattle Enclosures • Feed Bunks-We build

The link to the DOR’s application is: https://revenue.wi.gov.

Wisconsin’s agriculture secretary says applications have been coming in at a steady pace for the second round of the Wisconsin Farm Support Program. During Tuesday’s episode of the Professional Dairy Producers of Wisconsin Dairy Signal, Randy Romanski told an online audience that 3,152 applications have been submitted to the Department of Revenue website as of August 18.

Unlike the first program in June, farmers who’s gross income ranged between $10,000 to $5 million during the 2019 tax year are eligible to apply.

“We can tell you that out of those who applied, about a third of them fall in that $10,000 to $30,000 bracket of gross sales,” Romanski said. “This shows that there was a need for the expanded eligibility.”

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Agricultural producers of any kind may sign-up for the program, as long as they have not received funding during the first round.

The DOR is taking online applications through August 24 in an effort to disburse the remaining $8.4 million still available to struggling farmers from the federal CARES Act.Agnati doluptatquam quiberro dolut odi ommoluptas

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Page 24 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

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Page 25 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

FDA and OSHA Publish COVID Checklist for Food Industry USAgNet - 08/20/2020

Photo by Lisa Banfield

As part of the national critical infrastructure, the food industry has had to quickly adjust to changes in how it operates to ensure supply-chain continuity during the COVID-19 public health emergency. Not only are these stakeholders working to protect their employees from COVID-19, but they are also working to ensure the safety of the human and animal foods they produce as they experience changes within their operations.

Over the last several months, the Food and Drug Administration, along with the Centers for Disease Control and Prevention (CDC) and the Occupational Safety and Health Administration (OSHA), have developed a number of resources to help food industry employers continue or resume operations safely. These resources complement the FDA’s long-standing requirements for food producers to protect the safety of the food they produce.

To assist the food industry as it navigates changes to operations related to COVID-19, the FDA teamed up with OSHA to develop the “Employee Health and Food Safety Checklist for Human and Animal Food Operations During the COVID-19 Pandemic,” the federal agencies reported Wednesday.

The checklist pulls from existing guidance provided by the FDA, CDC, and OSHA and serves as a quick reference to help the food industry assess employee health, social distancing, and food safety within workplaces as operations may be impacted by COVID-19.

The checklist is broken into two distinct sections. The first section focuses on employee health, screening, and operation configuration for social distancing to prevent or minimize the spread of COVID-19 based on guidelines provided by CDC and OSHA. The second section highlights food safety requirements, found in existing regulations, that can help the food industry assess the potential impact of COVID-19-related operational changes on food safety practices. Some operational changes that could impact food safety include closures, changes among food safety staff, or changes to suppliers or ingredients.

Some or all of this checklist may be useful to establishments that are growing, harvesting, packing, manufacturing, processing, or holding human and animal food regulated

by FDA. These include produce, seafood, milk, eggs, grains, game meat, and other raw materials or ingredients, as well as their resulting human or animal food products.

This checklist also provides useful information for foreign facilities that manufacture, process, pack, or hold food intended for consumption in the United States.

This checklist is not an exhaustive list of all measures human and animal food operations may take to protect employee health and food safety during the COVID-19 pandemic, but it can serve as a quick reference to identify areas where additional attention could be warranted.

Operations should continue to refer to guidelines offered by their state and local government, as well as additional information provided by the FDA, CDC and OSHA.

Page 26 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

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Come see one of our Crop Advisors at Nutrien Ag Solutions to help you with all of your Crop Protection, Seed & Fertilizer needs.

Ask about Special Programs Joel Wilhelmson Manager (608) 965-8511 6750 Cty. Rd. O Shullsburg, WI 53586

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Page 27 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

Avon Meat Locker Tony & Jamie Steinhart

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“The local farmers work really hard to raise high quality animals, and it is our job to continue that care throughout the harvesting process.” Mike said. “Farmers and customers trust us to deliver the highest quality meat possible and that is exactly what we do.”

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The Avon Meat Locker takes the animal from the harvesting process all the way to the meat case. The butchers in the locker are responsible for cutting and packaging retail cuts that are ready to be cooked. It is also important to Avon Meat Locker to add value to the meat case for their customers. Avon Meat Locker keeps stock of easy-to-go weeknight meals as well as holiday dinner staples.

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The Avon Meat Locker contains both a harvesting facility and a retail center where customers may come in and purchase fresh or frozen meats. “The local farmers work really hard to raise high quality animals, and it is our job to continue that care throughout the harvesting process.” Mike said.

“Farmers and customers trust us to deliver the highest quality meat possible and that is exactly what we do.”

Farmers across Southwest Wisconsin spend sleepless nights and long days ensuring the health of each and every animal on their farm. The Avon Meat Locker also spends their time ensuring the quality and safety of the products in the meat case. A USDA inspector over-sees the harvesting process to ensure the facility and animals are held to a very high food safety standard. An inspector is required to inspect the facility for cleanliness and sanitation as well as observe the employees as they work.

• Hefty Seed & Service

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Mike Erickson is the Retail Manager with Avon Meat Locker located in Darlington, Wisconsin. This family owned meat market takes pride in providing high quality meat products to the customer from local farms.

Meat markets like Avon Meat Locker pride themselves on the continuation of excellent animal care from local farmers as well as serving their customers high quality meat products. www.beeftips.com

Page 28 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

Cook’s Tip: For easy clean up, line broiler pan (not rack) with aluminum foil.

Use meatballs to prepare one of the following recipes for pizzas, sandwiches, pasta or soup.

Meatball Pizzas: Heat oven to 450°F. Spread 11/3 cups pizza or marinara sauce evenly over four 8-inch whole wheat pita breads. Carefully cut hot cooked meatballs in half; place 12 halves on each pizza. Top evenly with 1 cup shredded mozzarella cheese or Italian cheese blend. Place on 2 baking sheets. Bake in 450°F oven 8 to 10 minutes or until cheese is melted and crusts are crisp.

Meatball Sandwiches: Heat 1 jar (14½ ounces) marinara sauce according to package directions until hot. Add hot cooked meatballs; stir to coat evenly. Spoon meatballsauce mixture evenly into 4 split French bread rolls.

Top with sautéed onion and bell pepper, and shredded mozzarella cheese or Italian cheese blend, if desired.

Meatballs and Pasta: Cook 8 ounces dry pasta according to package directions; drain. Keep warm. Meanwhile heat 1 jar (26 ounces) pasta sauce according to package directions until hot. Add hot cooked meatballs to pasta sauce; stir to coat evenly. Serve over pasta.

Meatball Soup: Combine 1 can (15 ounces) rinsed and drained Great Northern or pinto beans, 1 can (14½ ounces) undrained seasoned diced tomatoes, 1 can (13¾ to 14½ ounces) ready-to-serve beef broth, 2 cups frozen mixed vegetables and 1 cup water in medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Add hot cooked meatballs; continue simmering 5 minutes to blend flavors.

Serve with shredded Parmesan cheese, if desired. www.beeftips.com

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Instructions Heat oven to 400°F. Combine Ground Beef, spinach, bread crumbs, egg whites, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twenty four 1-inch meatballs. Place on rack in broiler pan sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes.

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Page 29 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

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Four-Way Baked Mini Meatballs

Yager Cattle “As a beef farmer, cattle health is the most important characteristic of our herd.

Not only are healthy animals important to the other farmers who may purchase my calves, but also the consumer who eats the products that were born on our farm.”

Trevor Yager and his fiancé Cheyenne own and operate a 75 head purebred Angus cow/calf beef farm in Mineral Point, Wisconsin. Trevor grew up on a beef farm as a child but decided to start his own herd once he graduated college. Both Trevor and Cheyenne work off of the farm full time as well as dedicating nights and weekends to the well-being of their herd.

Cow/calf farms are the first step in the beef lifecycle. This is where cows (females) give birth to calves. Calves are typically raised on their mother’s milk until they are 6 months old. Throughout this time, calves also graze on pastures beside their mother and learn the ins and outs of being a bovine.

The Yager Family takes their role as dedicated beef farmers very seriously.

Calving season on the farm can be stressful. Long days and sleepless nights are spent in the barn aiding mother cows through the birthing process. Once calves are born, beef farmers ensure they receive their mother’s colostrum. Colostrum is the first milk that comes down in the cow’s udder and is packed full of vitamins and

minerals to help start the calf’s immune system. Many beef farmers will also utilize vaccinations in order to build strong antibodies to fight diseases in the young calf’s very early stages of life.

In addition to being beef farmers, Trevor works for a genetics company whose mission is to provide mating options to improve the world’s beef products for both the producer and the consumer. All beef farmers use genetics to guide their herd to feed the world. Genetic traits can be chosen to influence their mothering ability, carcass traits, frame size and more. By utilizing genetic and reproductive technologies, beef farmers can quickly improve beef products to suit consumer demands.

Cheyenne works for a company who supplies supplements to beef farmers to increase cattle immune systems, digestibility and more. Just as many people take a vitamin in the morning to support their bodies, beef farmers provide health supplements to their cattle in order to improve health and prevent disease on the farm.

Beef farmers like the Yager family also

invest money in new management technologies to be used on the farm. Trevor and Cheyenne use a herd management system called CowManager to help track the heath and activity level for each cow in the herd. CowManager is a monitoring system located in the ear tag of each cow which is most commonly used for identification. This monitoring system can also track when cows have been bred for future calving dates and can catch early signs of a health event based on cow behavior.

“As a beef farmer, cattle health is the most important characteristic of our herd. Not only are healthy animals important to the other farmers who may purchase my calves, but also the consumer who eats the products that were born on our farm,” says Trevor.

The Yager family works closely with their veterinarian to ensure healthy and happy cattle.

As Wisconsin beef farmers, the Yager family prides themselves on providing a powerful protein for the center of your plate. www.beeftips.com

Page 30 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

| Seed Sales

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Page 31 — 2020 Fall Farm published by the Grant, Iowa, Lafayette Shopping News — September 8

ONS & M

A

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Since 1967, Southwest Tech agriculture programs have been the backbone of not only course offerings but to the communities served by the college. Opportunities were recently expanded to serve the increasingly dynamic ag industry. The new program structure allows you to specialize in the ag career of your choice, and will put you on the path to success.

FARM OPERATIONS AND MANAGEMENT PROGRAMS Ag Mechanics Dairy Livestock Dairy Technician Livestock Tech Crops Crop Operations Farm Ag Maintenance Reproduction Technician HANDS-ON LEARNING Expert instructors immersed in today’s ag industry enhance classroom lecture with hands-on training using the latest technology such as drone simulation software and a cow birthing simulator as well as real-time experience using the agricultural demonstration and grow labs.

DIVERSE CAREER OPPORTUNITIES Herd Manager, Calf Manager, Farm Equipment Mechanic, and more!

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Accommodations: Call 608.822.2632 (tdd: 608.822.2072) or email disabilityservices@swtc.edu Southwest Tech is committed to legal afďŹ rmative action, equal opportunity access, and diversity of its campus community. www.swtc.edu/equality

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