pottery showroom on her property near Lanesboro. Pariseau makes many mugs, which she said are an entry point item for those who have not owned handmade items before.
Two bud vases rest in a bowl Feb. 20 at Sue Pariseau’s pottery showroom on her property near Lanesboro. Much of Pariseau’s pottery is utilitarian, but she also branches into decorative pieces like vases. Sue Pariseau works on attaching a bottom to a vase Feb. 20 at her studio near Lanesboro. Pariseau has been doing pottery since 1999 when she took a community education class.
Pariseau creates distinctive, wood-fired pottery
BY AMY KYLLO STAFF WRITER
LANESBORO
— For Sue Pariseau, it is her wood-fired kiln named Gertie that creates the distinctive effects on her pottery. Her unpredictable, earthy-toned, one-of-akind creations include the rare “kiln booger” and fire-induced, colored-changed clay and glaze.
rural Lanesboro studio of today.
Most of Pariseau’s pieces are utilitarian such as mugs, bowls and trays, but she also makes vases, trinket holders, pendants and decor.
“Pottery is different,” Pariseau said. “It doesn’t just hang on your wall where you can look at it, but it’s something that you can use and experience.”
“(Each piece) tells the story,” Pariseau said. “It shows the path of that fire going through the kiln.”
Pariseau has been doing pottery since about 1999 when she took her first community ed class. Her craft has grown from participating in community studios to making pottery inside a pink foam insulation box with a space heater, and now to her full-time
Regular utilization of her pieces is important to her.
“My hope is that (customers) do use it — that you have your hands on it, and that it brings a greater joy to whatever that experience is,” Pariseau said.
What makes Pariseau’s pottery different is the use of a woodfired kiln. The fire travels through the kiln and pulls out oxygen, which changes the color
of the clay and applied glaze and deposits an additional partial glass glaze of shiny ash. This means each piece shows through its color and texture which side was closest to the fire. Pariseau cannot predict how a piece will look. This is different from pottery fired in gas or electric kilns, which deliver consistent pieces that look exactly the same.
“It’s a different aesthetic,” Pariseau said. “It’s very earthy. Most of it is brown in some way.”
With a wood-fired kiln, a few pieces also get what she calls “kiln boogers.” These are drops of ash from a shelf above that melts and hardens on a piece.
Pariseau page 2
PHOTOS BY AMY KYLLO
Pariseau’s
SOUTH
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Pariseau
from front
She said she likes these markings — though, for some people, they might remind them of bird poop.
countless small trinkets.
Pariseau fires four times a year, twice in the spring and twice in the fall. Each firing is a week-long process.
Feb.
(Below) Bisque-fired pottery awaits glazing and final firing Feb. 20 at Sue Pariseau’s pottery studio near Lanesboro. The pottery will be heated to 2,350 degrees over a 24-hour period then cooled down for five days.
ST R
Publications bli ti
“The newspaper of today is the history of tomorrow.”
“I know what it is, I know how it got there,” Pariseau said. “I know that it’s not that common, that it’s more of a rarity.”
Built specifically for her by a friend, Pariseau’s wood-fired kiln holds about 150-175 regular-sized pieces plus
Pariseau spends the months leading up to a firing making pieces. She uses throwing, slab work and thrown and altered techniques. Her pieces are bisque-fired in a top-load electric kiln. Before final firing, she spends a week or more glazing. She always has more pieces glazed than space in the kiln. Sometimes, a piece can sit for a year or more before final firing.
Once the kiln is started, it must be fed wood for 24 hours. Initially, the kiln needs an armload of wood every 15 minutes, but, by the end of the time, it must be fed every five min-
utes. Pariseau takes the first 16-hour shift. Then, her husband, Kevin, takes a four-hour shift before she comes back for the final hours.
Pariseau page 3
PHOTOS BY AMY KYLLO
(Left) Sue Pariseau’s kiln, named Gertie, stands empty
20 at Pariseau’s property near Lanesboro. The kiln can hold 150-175 regularsized items as well as countless small trinkets.
Calving season
I do not remember the first time I fed a calf any more than I remember the first time I ate food. Growing up on my family’s dairy farm, spring and fall meant calving season.
I was one of the main calf feeders alongside my older sisters. That looked like two to three hours both morning and evening preparing milk, feeding, scrubbing buckets and bottles, consulting Mom for advice on treatment protocols, and bedding pens.
Feeding calves and heifers was honest, hands-on work with a “spa effect,” as my mom liked to call it. I never had to worry about working out because the 5-gallon pails filled with milk, water or grain hauled around the yard was strength training, and lots of walking around the farm took care of cardio. Now, I sit in my little apartment eating chocolate and wonder why I look chunky.
Newborn calves are time consuming to work with, expensive to feed and face lots of immune dangers. Research has shown this time in a cow’s life defines her later ability to produce milk and be healthy. Mess up, and the cow will show it later.
Our cows calved on pasture, and, depending on how far away the pasture was, it was often an hour-long task to get the cow walked home and the calf picked up. You always hoped the calf’s mother had licked it off and that it had not gotten that sticky newborn poop on itself when you got it into the cart.
We started our calves on bottles for their first week or two. Calves are born without active immune systems, so they must get immunity through the immunoglobins present in colostrum, which is the first milk the cows give. The calf’s ability to absorb said immunoglobins ends at about 12 hours of life, meaning getting a good meal into them quickly is vital.
Feeding newborns was a lengthy process. Sometimes, the calves would be shy or feisty, so rubbing their whole body helped them to know I was there for them and made them feel hungry and happy. Convincing them to drink their milk was the next hurdle. For some, this was simple, and the gallon was sucked away in five to 10 minutes. For others, endless squeezing of milk into
their mouths accompanied by persuasive tummy rubs would eventually result in a majority of the milk being drank after 20 minutes or more. I hated the unpredictability.
As the calves got older, we transitioned them into groups of five to seven with bulk nipple feeders. These group pens were moveable and on pasture. Each day while the calves were distracted drinking from their group feeder, we hooked the tractor up to the group pen and pulled it forward to a new section of grass.
Later in high school, we started feeding our calves 100% kefir to support immune health. It was one of many of my family’s good but crazy ideas. During the peak of calving, we would have as many as 30 gallons of kefir fermenting.
Feeding calves on pasture meant becoming acquainted with nature. Rainy days came with getting soaked. My family’s farm is set in rolling hills, and one of my favorite things is looking into the undulations of the hillside and seeing mist rising up through the verdure on rainy days. I would see the cars rush past on the road and think about how it was only me in my wet jeans, damp shirt and water dripping off the brim of my ball cap who was enjoying the pure beauty of the day.
At night, I got used to being in the soft darkness, listening to the frogs and crickets make evening music or taking in the joys of the sputtering lights of fireflies.
One of the big jobs of calf feeding was cleaning. There was endless washing, rinsing and sanitizing. I could scrub all sides of a bottle in a scalding hot bucket of suds without burning myself. When friends came over, they would wash the bottles and tell me how much fun it was. For me, the luster had scrubbed off. Bio security mattered. Once, when I was probably 10 years old, I used the scrub brush used for the dirty bottles and utensils to stir together the milk replacer formula because I could not find our usual whisk. You can imagine my sister’s justified and abject horror when I told her. Now, I understand that I had just exposed all the calves to every germ possible. It was like mixing lemonade with a toothbrush. At the time, I thought she was just being overdramatic.
Have a good spring.
MONDAY
8:00 am Overnight market cows/bulls
10:00 am Fed cattle, followed by day-delivered market cows & bulls
1:00 pm Dairy cattle, stock cows & breeding bulls followed by feeder cattle
4:00 pm Baby calves, arena 2
TUESDAY
8:00 am Sheep and goats
11:00 am Feeder pigs
WEDNESDAY
10:00 am Hog/Sow/Boar Auction
2:00 pm Fed cattle, followed by market cows and bulls
THURSDAY
10:00 am Special feeder cattle auctions, September - April
FRIDAY
Closed Office open 8:00 am – Noon
YARD HOURS
Sunday Noon – 9 pm
Monday 6am – 9 pm
Tuesday 6 am – 9 pm
Wednesday 6 am – 4 pm
(Wednesday before Special Sales, open until 8:00 pm)
Thursday 6 am – 4 pm
Friday 6 am – Noon
Saturday By Appointment
Sunshine & Flowers by Amy Kyllo
Erdmann
from page 10
Erdmann offers 15 dried mixes in her gift shop. She also carries other local vendors offering homemade candles, home decor, jewelry and more. The majority of the featured creators live within a 15-mile radius of her.
Erdmann said the business gives her an outlet to succeed at something outside of being a stay-at-home mom. Erdmann’s role as a mom has been especially challenging because of the health challenges in her family.
“Being a mom is the most selfless thing,” Erdmann said. “Being a mom to a special kiddo, it takes a lot. … (You can) lose your identity; your sole purpose now is your children.”
causing lifetime health challenges they continue to deal with almost 18 years later.
“I figured I’d be raising kids in a tractor,”
Billie said. “Then, Blake came along and changed all the plans. … I’m a stay-at-home mom that’s never home.”
Erdmann launched her business in 2021 after a friend encouraged her
Erdmann grew up in Winona County and married an area farmer. When their oldest son, Blake, was born, he went without oxygen for several minutes,
to make dried soup for an upcoming vendor event three weeks away.
Erdmann said she had always enjoyed making soup but had never followed a recipe. With launching a business in several weeks, the challenge was to recreate her recipes consistently using dry ingredients.
Erdmann page 12
PHOTOS BY AMY KYLLO
Spinach dehydrates March 10 at Billie’s Kitchen near Dakota.
Billie Erdmann dehydrates some of her own ingredients as well as buying in bulk.
One of Billie Erdmann’s most popular soups stands March 10 at her gift shop near Dakota. Erdmann takes her own recipes and recipes for popular meals and converts them to dry mixes.
For her inspiration, Erdmann finds recipes for popular meals and then converts them using dry, high-quality ingredients. One of her customer favorites is the “Zuppa Toscana” soup made popular at Olive Garden. Featuring potatoes, kale and more, it is meant to be served with ground sausage.
Though the business is predominantly operated by Erdmann, Blake is able to help with decorating the bags, as are her daughters, Shelby and Riley, who also help with other small tasks.
Erdmann said her goal for her mixes is to allow families to be present together. She said that, recently, a moment she wants to create for others in their homes happened in her own.
Eleven-year-old Riley was wearing a chef hat and making a meal from one of the mixes while Erdmann sat by the kitchen counter working on something else and chatting.
“Even when you’re busy, you can still have those intimate moments while cooking,” Erdmann said. “It doesn’t have to be a four-hour prepared situation to have quality family time.”
About a year ago in March, Erdmann soft launched the gift shop at
Thompson
her farm. Before, she had sold the mixes at events and vendor fairs. From concept to reality, Erdmann started the gift shop in about three weeks.
“I have a weird brain,” Erdmann said. “When I have an idea, it’s just like ‘We’re going.’ If I stop and … question myself, I’ll talk myself out of it.”
A few months after launch, on June 17, 2024, Erdmann’s husband was severely injured while cutting a tree. Willie was hospitalized for a month before coming home to bed rest for three months. He continues to heal nine months later.
With extra care duties, little time to go to vendor fairs and bills to pay, the new gift shop came at the perfect time.
“It was sustainable even without me,” Erdmann said. “It still provided an income, … it was still an outlet for me to take a break from life.”
As a person of faith,
jacob.thompson@thrivent.com
Erdmann said she knows God has been carrying her and her family through the hard times.
“There’s a sense of peace when I’m in these tragic or devastating times when you feel like you should be crumbling,” Erdmann said. “I can always feel God’s presence because I feel like that’s when I … (know) I’m not in control.”
Despite the hard times, Erdmann said she has made an effort in her family for gratefulness to win over grumbling.
“My faith is what makes me strong,” Erdmann said. “I can’t imagine my life if I was bitter or blaming.”
Looking to the future, Erdmann hopes to work in her test kitchen this summer to develop more soups and skillets. She also has been learning how to make sour dough products to eventually offer baked goods in the shop.
As far as growth, Erdmann said she wants to grow within the bounds of what she can do without stretching herself thin.
“It’s been a huge blessing to see it grow,” Erdmann said. “But also, (I’m) reminding myself that my family is still my purpose. … I still need to be present.”
Jake
Thrivent
PHOTO BY AMY KYLLO Items await sale March 10 at Billie’s Kitchen near Dakota. The gift shop is selfserve.
Josie Sauder
Family farm name or farm where you work: Pine Shelter Farms
Tell us about yourself, the farm you live or work on and your future plans. I live and work on my family’s
Natalie Clemenson
Family farm name or farm where you work: Clemenson Farms
Tell us about yourself, the farm you live or work on and your future plans. I am currently a sophomore at the University of Wisconsin-River Falls majoring in dairy science and double minoring in ag business and Spanish. I have grown up on and work on my family’s dairy farm outside of Zumbrota. We milk around 85 cows, primarily Holsteins and Red and Whites, with a few Brown Swiss and Jerseys. I plan to remain directly involved in the dairy community following graduation, with aspirations to pursue a career within nutrition.
What has been your favorite experience being involved in the dairy industry? Representing Minnesota
Family farm name or farm where you work: Green Acres Organic Dairy
Tell us about yourself, the farm you live or work on and your future plans. I am involved in FFA, 4-H, trapshooting and was previously a wrestling manager. I am also a fifth-generation dairy farmer on my family’s 160-cow organic dairy. I farm alongside my dad; my uncle, Tony;
AGE: 18 | PARENTS: STAN AND AMY SAUDER | PINE ISLAND
seventh-generation dairy. We milk nearly 600 registered Holsteins three times a day in a double-9 parlor, plus a tiestall barn for older cows. I hope to work in construction along with being involved at the farm.
What has been your favorite experience being involved in the dairy industry? Things that have driven my interest and excitement for the industry have been attending conferences where I have met people from across the U.S., and I have to mention driving tractors for seasonal harvest, field work and hauling things in general.
What do you think is one of the most important messages to share with consumers? Our pure milk is wholesome, healthy and safe.
How would you reassure consumers that dairy producers are committed to being environmentally sustainable? The health of our animals and the land has been our mission for generations. New technologies are being developed and used, such as cover crops for healthier soils, fewer chemicals and crop rotation from year to year. What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? Efficiency has been the drive of dairy farmers for decades. Additionally, consumers are looking for various products such as A2 milk. Things are always going to change, and with the partners in marketing, we will meet demand creatively.
Goodhue
DAIRY PRINCESSES
AGE: 20 | PARENTS: BRIAN AND TIFFANY CLEMENSON | ZUMBROTA
at World Dairy Expo in the National 4-H Dairy Cattle Judging Contest. We competed in 2023, earning the honor of high team overall, and I was the high individual overall. This is one of my favorites because of the amazing support we received from our community and the dairy industry. It was truly unforgettable and a reminder of how supportive the industry is.
What do you think is one of the most important messages to share with consumers? Right now, I think one of the most important messages to share with consumers is the actual impact that avian influenza is having on dairy. I believe it is important to share the impacts while also addressing concerns. Informing consumers that pasteurized dairy products are still safe for consumption and promoting the measures/protocols in place to keep everyone safe. Another message I want to share is the benefit of dairy in our diets and lives.
How would you reassure consumers that dairy producers are committed
to being environmentally sustainable? By sharing some of the current practices that farmers use to improve their sustainability. There are many new practices and technologies that are being developed every year that need to be shared with our communities. By having conversations with consumers, I can share and reassure them that farmers are aware of the environment and are constantly working to be more sustainable.
What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? The future of dairy is very bright and full of innovation, passion and cooperation. I see those in dairy finding innovative ways to improve sustainability, production and cow comfort. I see the passion of those involved in the industry continuing to grow. I see those in dairy working together for a strong future. I see myself in this future by using my furthered education to contribute to the innovations and continuing my passion for the industry.
and my brother, JJ. In the future, I will be heading to Fort Leonard Wood in Missouri to complete my basic combat training as a part of the Minnesota National Guard.
What has been your favorite experience being involved in the dairy industry? My favorite experience would be the skills that I learn on the farm. Some of them can be applied to everyday life and have taught me to be the best version of myself. I have been raised to work hard, be respectful and find joy in all situations.
What do you think is one of the most important messages to share with consumers? That cows are completely comfortable during their life. They have constant access to food, clean water and a nice place to lay down whenever they please.
How would you reassure consumers that dairy producers are committed
to being environmentally sustainable? Producers are committed to sustainability for a multitude of reasons, but two of the biggest ones are cost and land preservation. On our farm, we do a few things to keep costs lower, but the main one is having reusable towels to wipe teats. Also, since we are organic, we do not use any herbicides or pesticides on our land but rather use crop rotations and cultivating practices. What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? I do not see the dairy industry going anywhere anytime soon. As long as there continues to be a demand, there will always be a supply. I do believe that more sustainable practices will be used in the future to adapt with our constantly changing world. I hope I am still a part of it in some way. While I do not plan to farm full time, I will always be around to help.
AGE: 17 | PARENTS: CHRIS O’REILLY AND ABBEY O’REILLY | GOODHUE
Jenna O’Reilly
Chloe Sjoquist
Family farm name or farm where you work: White Rock Dairy
Tell us about yourself, the farm you live or work on and your future plans.
My name is Chloe, and I am 17 years old and a graduating senior at Cannon Falls High School. My family owns White Rock Dairy, where I come in and help with calf chores before school in the mornings and on weekends in the mornings and
Chloe Jane Bulman
Family farm name or farm where you work: Minnigan Hills Farm
Tell us about yourself, the farm you live or work on and your future plans. Since the age of 15, I have had the blessing to work for my neighbors on their dairy farm,where I am milking cows or feeding calves nearly every morning of the week. When notin the dairy barn, I am teaching kids ballet or wandering the rolling hills of my family’sbeef farm — usually with a book in hand. I am enjoying my time working a multitude ofjobs that align with my many differing interests, and though a funny combination, I hopeto always be involved in agriculture and the arts.
afternoons. Since I am graduating high school in May, I plan to attend the University of Wisconsin-La Crosse for diagnostic medical sonography starting this fall. What has been your favorite experience being involved in the dairy industry? Being able to make all kinds of memories with my family on the farm, whether it’s helping with calves one day or accompanying my dad in the tractor another day. What do you think is one of the most important messages to share with consumers? Dairy farmers deeply care about their animals, land and the quality of the products they provide. Dairy is a nutrient-rich food/drink that plays a vital role in a healthy diet. Supporting a local dairy means you’re supporting hardworking families who are committed to their jobs as well.
How would you reassure consumers that dairy producers are committed to being environmentally sustainable? I would reassure consumers by highlighting the sustainable practices dairy farmers use every day, like using manure as a natural fertilizer and incorporating renewable energy sources. Farmers understand the importance of protecting the environment because their livelihoods depend on healthy land and animals. What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? The future of the dairy industry looks innovative and sustainable. With improvements in technology, improved animal care and growing environmental responsibility, dairy will continue to adapt and thrive. As of right now, I see myself helping to advocate for the dairy industry through being a dairy princess and continuing to help on my family farm.
DAIRY PRINCESSES
county Houston
AGE: 20 | PARENTS: SCOTT AND ELLEN BULMAN | CALEDONIA
What has been your favorite experience being involved in the dairy industry? I absolutely love getting to work with and teach the generation younger than me.Whether it be teaching kiddos information about cows or helping them learn how to care for calves, I love getting to be hands-on with dairy education. What do you think is one of the most important messages to share with consumers? That dairyfarming is humane and ethical. Right now, I see a lot of people wondering about the humaneness of dairy farms. I believe it is important to show consumers the many stepswe take to care for our dairy cattle. We know the importance of a properly cared-for andhealthy cow, and farmers are doing their best to put their animals first.
How would you reassure consumers that dairy producers are committed to being environmentally sustainable? Dairy farmers are always looking for new ways to limit our environmental footprint —recycling water, manure, food waste etc.; caring for our land with cover crops androtational grazing; and so much more. Dairy farmers are committed to caring for ourearth and animals, as they are the most important part of what we do.
What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? After getting to work with our younger dairy royalty court, I can’t wait to see what futures they have in the dairy industry. I know that these young ladies will be wonderfulleaders and trailblazers for the industry. I, myself, hope to always be educating peopleabout farming, whether that be in a classroom or my day-to-day life.
Raigen Cleven
Family farm name or farm where you work: Gerard Dairy LLC
Tell us about yourself, the farm you live or work on and your future plans. I live on my family farm, Gerard Dairy. It gave me the opportunity to develop a good work ethic that I’ll utilize in the future. Ever since I was little, I have always enjoyed feeding the calves and milking the cows. Being raised on a dairy farm gave me a strong sense of determination and responsibility. I have
also developed a strong connection with animals that I’m forever grateful for.
What has been your favorite experience being involved in the dairy industry? Showing in 4-H or at other shows. This has always been a hobby of mine, showing at Houston County Fair; Minnesota State Fair; Fond du Lac, Wisconsin; Youth Show; and the World Dairy Expo. My favorite part of showing is being able to represent my family farm at all different shows and areas. Another thing is being a role model for the younger generations, showing them that this does take a lot of hard work and dedication and is not an easy task.
What do you think is one of the most important messages to share with consumers? The nutritional value of dairy products and the care and responsibility it takes to get the right outcome. Behind every glass of milk is a hardworking farmer, a healthy cow and a story of care, nutrition and community.
How would you reassure consumers that dairy producers are committed to being environmentally sustainable? Dairy farmers are committed to environmental sustainability because the land, water and animals that they care for are central to their way of life. To this day, dairy farmers are using technologies and different sorts of practices to help cut down environmental impacts, including water recycling systems, manure management and advanced farming techniques to use supplies more efficiently. What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? The dairy industry will continue to grow and strengthen with new technologies and practices, with the animals’ health at utmost top priority. We will see more positive outcomes with higher rates of efficiency and care. I see myself going to push for more technological and scientific research to create a better dairy industry for the future generations.
AGE: 17 | PARENT: DARCI GERARD | SPRING GROVE
Addison Turner
Family
AGE: 17 | PARENTS: TRENT AND HOPE TURNER | SPRING GROVE
live or work on and your future plans. I lease from Hendel Farms, and they milk about 320 animals with a mixture of Holsteins and Brown Swiss. My future plans are to go into the medical field and specialize in cardiology.
What has been your favorite experience being involved in the dairy industry? My favorite experience being involved in the dairy industry has been getting supreme junior champion at our county fair with my little spring calf.
What do you think is one of the most important messages to share with consumers? One of the most import-
Abigail Sorgatz
Family farm name or farm where you work: Associated with Smith Family Farms
Tell us about yourself, the farm you live or work on and your future plans. I am a senior at Southland High School, and I’ll be attending Winona State University next year to major in exercise science. I enjoy playing volleyball and softball, watching football, participating in 4-H, helping out the community and showing cattle. I lease cattle from Smith Family Farms for the summer to take care of and prepare for showing at the Mower County fair.
What has been your favorite experience being involved in the dairy industry? My favorite experience dealing with the dairy industry is seeing the growth from calf to heifer to cow.
DAIRY PRINCESS
ant messages to spread to the consumers is that dairy products are good for you. There is a reason it is its own food group; it is essential.
How would you reassure consumers that dairy producers are committed to being environmentally sustainable? Currently, the U.S. is producing more milk than ever with less cows and less dairy farms due to their efficiency. What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? I see the future of dairy being very technologically advanced, leading to reduced labor and spending costs.
county Mower
AGE: 18 | PARENTS: KURT AND CARRIE SORGATZ | ROSE CREEK
Over a small amount of time, you are able to see various stages of their life and how they grow and adapt as well. It’s interesting to see how the cattle interact and build connections with one another, too. As they grow older, they learn the social structure within the herd, but they also keep their own personality.
What do you think is one of the most important messages to share with consumers? The dairy industry’s effort to always improve animal welfare is an important message to consumers. Many dairy farmers are ensuring that their animals have ideal living conditions, access to food and water, and are healthy. Different regulations and standards have been put into place over the years protect the animals, too. Choosing products from dairy industries that prioritize animal welfare can maximize your support and appreciation for the work they are doing.
How would you reassure consumers that dairy producers are committed to being environmentally sustainable? I would highlight the various practices or methods that dairy producers are utilizing to be environmentally sustainable. I would mention that many of them are using new technology and innovations that optimize their use of resources and minimize waste of feed and water. I would also bring up that some producers are exploring renewable energy resources like solar power.
What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? I believe more technological advances will be made in the dairy industry. These advances may help farmers to better monitor herd health, optimize milk production and improve animal welfare. In the future, I see myself supporting the new innovations as well as the dairy farmers who continue to take good care of their animals and products.
at 10 am.
Sunday, May 11th (online only) Collector Car, Parts and Tool Auction for the Doug Pedersen Estate; Bidding starts opening Saturday, May 3rd at 8 am and bidding starts closing Sunday, May 11th at 3 pm.
Sunday, May 18th (online only) Complete Inventory
Liquidation for Mapleton Farm and Home Store; Bidding starts opening Saturday, May 10th at 8 am and bidding starts closing Sunday, May 18th at 3 pm.
Tuesday, May 20th (online only) Construction Auction for the Jim Gramse Plaster and Stucco Company; Bidding starts opening Monday, May 12th at 8 am and bidding starts closing Tuesday, May 20th at 4 pm.
Thursday, May 22nd (online only) RD Mechanical Ron DeVries Estate Auction; Bidding starts opening Monday, May 12th at 10 am and bidding starts closing Thursday, May 22nd at 9:30 am.
Wednesday, May 28th (online only) Care Facility Architectural Salvage and Reclaimed Materials Auction; Bidding starts opening Saturday, May 17th at 8 am and bidding starts closing Wednesday, May 28th at 4 pm.
Monday, June 9th (online only) Early Summer Area
Farmers Consignment Auction in Kenyon; Call now to consign your clean farm and construction equipment. Accepting consignments at lot Monday, May 19th through Thursday, May 29th. Bidding starts opening Saturday, May 31st at 8 am and bidding starts closing Monday, June 9th at 10 am.
Tuesday, June 10th (online only) Early Summer Area Farmers Consignment Auction in Dexter; Call now to consign your clean farm and construction equipment. Bidding starts opening Friday, May 30th at 10 am and bidding starts closing Tuesday, June 10th at 10 am.
Tuesday, June 17th (online only) Liquidation Auction for Assets Located on Faribault MN for Vetrotech Manufacturing USA; Bidding starts closing Tuesday, June 17th at 10 am.
Sunday, June 22nd (online only) Moving Auction for Joe and Monica Boehmer; Bidding starts opening Saturday, June 14th at 8 am and bidding starts closing Sunday, June 22nd at 3 pm.
DAIRY PRINCESSES
Tatum Brookman
AUCTION SCHEDULE
Tuesday, June 24th (online only) Inventory Realignment Auction for B&R Dairy Supply and Midwest Refrigeration and Heating; Bidding starts opening Monday, June 16th at 8 am and bidding starts closing Tuesday, June 24th at 10 am.
Wednesday, June 25th (online only) Small Hobby Farm Retirement Auction for Jaynard and Phyllis Johnson; Bidding starts opening Monday, June 16th at 10 am and bidding starts closing Wednesday, June 25th at 9:30 am.
Tuesday, July 15th (online only) Clean Farm Retirement Auction for Michael and Dana Timmers; Bidding starts opening Saturday, July 5th at 8 am and bidding starts closing Tuesday, July 15th at 10am.
Friday, August 1st (live and online) Exceptionally Clean Farm Retirement Auction for Terry and Cindy Vaith and Bob and Karen Vaith of Ellendale; Live auction begins Friday, August 1st at 10 am.
Saturday, August 9th (live and online) Pre-Harvest Area Farmers Consignment Auction in Kenyon; Call now to consign your clean farm and construction equipment.; Accepting consignments at lot Wednesday, July 30th through Wednesday, August 6th. Live auction begins Saturday, August 9th at 8:30 am.
Friday, August 15th (live and online) Farm Retirement Auction for Dwayne and Judy Hensrud at Medford; Live auction begins Friday, August 15th at 10 am.
Friday, August 22nd (live and online) Clean Farm Retirement Auction for Ted and Shirley Hinrichs at Albert Lea; Bidding starts opening Wednesday, August 13th at 10 am and live auction begins Friday, August 22nd at 9 am.
Saturday, August 23rd (live and online) Clean Farm Retirement Auction for Michael Wojahn at Windom; Live auction begins Saturday, August 23rd at 9:30 am.
Sunday, August 31st (online only) Annual Labor Day Consignment Auction Day 1; Advertising deadline Tuesday, August 5th. Bidding starts opening Friday, August 22nd at 10 am and bidding starts closing Sunday, August 31st at 9 am.
Monday, September 1st (live and online) Annual Labor Day Consignment Auction Day 2 at Dexter; Advertising deadline Tuesday, August 5th. Live auction begins Monday, September 1st at 9 am.
Monday, October 20th (online only) Semi-Annual Sportsman and Recreational Auction; Call now to consign your firearms, hunting and fishing gear and all types of recreational vehicles and equipment. Advertising deadline Friday, September 26th. Bidding starts opening Saturday, October 11th at 8 am and bidding starts closing Monday, October 20th at 4 pm.
Saturday, November 15th (live and online) Farm Retirement Auction for Mark and Debbie Gillen at Faribault; Live auction begins Saturday, November 15th at 10 am. *More
Family farm name or farm where you work: Twohey Dairy
Tell us about yourself, the farm you live or work on and your future plans. I plan to study dairy and beef science at Northeast Iowa Community College. With my degree, I hope to become a livestock nutritionist or work as something similar to nutrition.
What has been your favorite experience being involved in the dairy industry? I love
AGE: 18 | PARENTS: BEN AND BROOKE BROOKMAN | BYRON
everything about cows. I love working with all cows and calves. My favorite experience was when I was able to assist with a surgery performed by Northern Valley Animal Clinic. I assisted on a displaced abomasum — a twisted stomach. Being able to ask questions with the vet while she performed the procedure was beyond incredible.
What do you think is one of the most important messages to share with consumers? Dairy farmers love what they do. We love our dairy cows more than we love pets. We are the ones working for them, making sure they are comfortable all hours of the day; making sure they always have access to robots is also very important to the stock.
Lauren Rott
Family farm name or farm where you work: Badger Bluff Farm
Tell us about yourself, the farm you live or work on and your future plans. I grew up on my family’s dairy farm, where we raise Holstein heifers. I showed dairy cattle in Olmsted County 4-H and participated in dairy judging in 4-H and FFA at Plainview-Elgin-Millville. I am currently a sophomore student-athlete at the University of St. Thomas, studying business, finance, economics and philosophy and competing as a Division I track and field thrower.
How would you reassure consumers that dairy producers are committed to being environmentally sustainable? Farmers have lots of care for the land they live on or take care of. Dairy products are one of the most nutrient-dense foods, giving people lots of nutrients for low environmental conditions. Dairy farms are performing well when it comes to carbon footprint or any environmental footprints. What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? I’m going to school to study dairy science. I want to be able to help younger generation farms continue to grow. Dairy farms disappear every day. Being able to better feed and grow herd health is something I am passionate about.
AGE: 20 | PARENTS: BRUCE AND MELISSA ROTT| ELGIN
What has been your favorite experience being involved in the dairy industry? My favorite experience within the dairy industry has been showing dairy cattle in 4-H at the Olmsted County Fair and the Minnesota State Fair. I created so many meaningful relationships with fellow 4-H students and was able to connect with the public by answering any questions about the dairy industry.
What do you think is one of the most important messages to share with consumers? As a dairy princess and DI athlete, I want to highlight all the health benefits of dairy products. One of my favorite parts of the day is when I finish a difficult workout and go grab a chocolate milk from the fueling station. I would like to
share this message about the importance of dairy products in a nutritious and balanced diet.
How would you reassure consumers that dairy producers are committed to being environmentally sustainable? As a supply chain management major, I recognize the prominence that environmental sustainability holds in the eyes of consumers in all industries. And as someone who has grown up within the dairy community, I’ve seen firsthand the commitment dairy farmers have for environmental sustainability, responsible animal welfare and the production of nutritious products. What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? The future of the dairy industry will be different than the one I grew up in. But, as a future business professional, I hope to combine my passion and background in agriculture with my business education at St. Thomas to make a positive impact within the dairy industry. This summer, I am excited to make this first step as a finance
Anna Cox
Family farm name or farm where you work: Nelsonway
Tell us about yourself, the farm you live or work on and your future plans. I am finishing up my freshman year at Harding University, where I am pursuing a degree in business management. This will be my second year serving as a dairy princess. Some of my responsibilities on the farm include calf chores, milking and assisting with other animal upkeep such as hoof trimming and vet checks.
What has been your favorite experience being involved in the dairy
Samantha Fredin
Family farm name or farm where you work: Stranshome
Tell us about yourself, the farm you live or work on and your future plans. I’m currently wrapping up my first year as a master’s student at the University of Minnesota-Twin Cities studying animal science. For my master’s thesis, I will collaborate with organic dairyproducers in the Midwest to study the prevalence of flies and explore potential geneticcorrelations between animals that exhibit similar levels of fly infestation. What has been your favorite experience being involved in the dairy industry? During my time in the
Steele
DAIRY PRINCESSES county
AGE: 18 | PARENTS: ANDY AND LINDSAY COX | OWATONNA
industry? I have had the opportunity to be involved with many amazing opportunities from different angles of the dairy industry. One of my favorite experiences was showing at the Minnesota State Fair and participating in the dairy judging competition. I was able to meet new people, and it was a really fun new experience.
What do you think is one of the most important messages to share with consumers? Dairy farming is sustainable, ethical and rooted in a tradition of hard work and care for animals and the land. It’s easy to forget that when you’re simply buying milk at the store, but those values are embedded in every product that reaches consumers.
How would you reassure consumers
that dairy producers are committed to being environmentally sustainable? Dairy producers are committed to being environmentally sustainable and promoting transparency through implementing practices that conserve resources and reduce emissions.
What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? The future of dairy is striving towards ensuring that the public understands where their food is coming from, creating trust between the farmers and the consumers. I am committed to continuing to serve as the connection, striving to ensure that the community understands how the products are produced and why our practices are sustainable, ethical and beneficial to everyone involved — from the cows to the consumers.
AGE: 23 | PARENTS: JULIE EVERS; SCOTT FREDIN | OWATONNA
dairy industry, I have found that engaging with farmers, industry professionals and the public has been my favorite experience. Everyone has a differentjourney in the dairy industry, and I enjoy hearing the unique stories from varyingperspectives. Interacting and educating the public about an industry that you’re passionateabout is something not everyone has the honor of being involved in. I’m lucky enough tohave that honor. What do you think is one of the most important messages to share with consumers? The most important message for our consumers currently is that dairy products are safefor their families to enjoy. As the news has continued to discuss the H5N1 virus, there hasbeen concern about the safety of dairy products, specifically milk. Pasteurization is aprocess that uses heat to kill harmful pathogens (including H5N1) which is used during the processing of milk that
you find in your local grocery stores.
How would you reassure consumers that dairy producers are committed to being environmentally sustainable? Dairy producers are committed to being sustainable because it ensures a future for theirproduction. For dairy producers, there is not a bright future if sustainability/efficiencyisn’t an important topic on your production. However, sustainability could take different shapes on different farms. For example, sustainability could focus on manuremanagement, succession planning or animal welfare, among many other topics. Dairyproducers
think about sustainability daily whether they know it or not.
What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? The future of the dairy industry looks exciting, as there is continuous research beingconducted to ensure a bright future for our dairy producers. Research discovering how tolower our methane output via feed additives or genetics and new technologies calledvirtual fencing for grazing cattle that assist with moving cattle. These two areas are justscratching the surface of what the future of our dairy industry has in store.
Ali Slater
Family farm name or farm where you work: Schmity Holsteins
messages to share with consumers? Every choice you make has an impact, whether it’s what you buy, how you dispose of products or which companies you support. Your purchasing power can shape industries, communities and the environment. The more we empower consumers to understand that they can drive change through mindful purchasing decisions, the more businesses will be motivated to align with those values.
Tell us about yourself, the farm you live or work on and your future plans.
My family’s dairy farm is a century farm. It has been in the family since 1884, it was started by Caroline and Hermann Schmidt, and it is currently operated by my uncle, Jon Schmidt, who is the fifth generation. He currently is milking 220 cows. The freestall barn was built in 2012 and the existing tiestall barn was converted into the milking parlor. My uncle, Jon, manages the farm; my father, Chris, does all the feeding, mechanical work and field work; my grandpa, Myron, feeds the calves; and my brothers also milk
the cows. My future plans are to finish college and become a vet tech, I plan on getting a job at a vet clinic and possibly furthering my education to become a veterinarian. What has been your favorite experience being involved in the dairy industry? Getting to do all the fun events and advocate the dairy industry for those who can’t. Also, getting to see the smile on kids’ faces when they see the cows or when we are dressed up as princesses.
What do you think is one of the most important
How would you reassure consumers that dairy producers are committed to being environmentally sustainable? To assure consumers that dairy producers are committed to being environmentally sustainable,
its essential to focus on transparency, action and innovation. By showing that the dairy industry is already taking meaningful steps and is committed to further progress, we can help consumers feel more confident in their choice to support sustainable dairy products. What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? The future of the dairy industry, to me, looks like a dynamic mix of innovation, sustainability and consumer empowerment. As for fitting into that future, I see myself contributing by advocating in pushing forward ideas that balance both tradition and new methods.
Wabasha
DAIRY PRINCESSES
Monica Evers
Family farm name or farm where you work: Evers Family Farms
AGE: 22 | PARENTS: JERRY AND TAMMY EVERS | KELLOGG
a teaching degree and plan on farming while teaching and potentially will attend graduate school in either a dairy genetics or nutrition program.
What has been your favorite experience being involved in the dairy industry?
isn’t just an “industry,” but more so a community and livelihood. Dairy farmers are humble people who are proud to feed the world and are always striving to give their cows the best care possible. We use ethical and sustainable practices to ensure the dairy community thrives for generations to come and to provide the best products for consumers.
Tell us about yourself, the farm you live or work on and your future plans. I have lived and worked on my family farm my entire life. I work alongside my dad, his three brothers, about 20 other family members and a number of hired help. We milk about 2,600 cows and my main job is feeding cows with our total mixed ration mixers. I just graduated college with
Bringing people who have never been to a dairy to our farm. In doing so, I get to show them calves raised all the way to cows, the milking process and a possible calving (a favorite) all while letting them be as handson as they’d like. Teaching consumers about how the dairy community works is one of the most rewarding experiences ever.
What do you think is one of the most important messages to share with consumers? Dairy farming
How would you reassure consumers that dairy producers are committed to being environmentally sustainable? By explaining the practices that farmers are using to protect the soil, water and air. I would not only talk about tillage practices, manure and water management, and methane level regulation but the results farmers and the U.S. Department of Agriculture have already been seeing.
What does the future of the dairy industry look like to you, and how do you see yourself fitting into that future? The future of the dairy industry will be successfully feeding the world while protecting the animals and soil it uses in sustainable ways. It will still be centered around family farms that pass on their livelihoods to their children who love dairy farming as much as their parents. I see myself fitting into this future by either still working on my family farm or helping
or
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