The Brand - January 2017

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Volume 1 Issue 3

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January 2017

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The Brand s January 2017 Volume 1 - Issue 3

IN THIS ISSUE

6

Featured Spotlights Whiteboard Wisdom

10

Winter Conference

2 4 12 14

With her junior career coming to an end, a veteran showman offers inspiration to a new era of exhibitors.

The Wisconsin Cattlemen’s Association announces the schedule for its annual February convention.

Additional Contents Contact Us 16 Cultivate Your Mind 18 Writing for The Brand 20 Livestock Living 20

The Other Side of the Fence Advertising Rates & Policies Index of Advertisers Schedule of Events

About the Cover A bull poses in the Huth Polled Herefords picture pen s Oakfield, Wisconsin Photo by Chance Ujazdowski Subscription and Publishing Information

The Brand is published bimonthly from September through May.

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Cultivate Your Mind Ready or Not, Here We Calve!

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by LuAnne Ujazdowski

As a cow/calf producer, you have tried to do everything right.

You’ve shortened your calving interval to make the best use of your time and resources, and you know when to have all of your supplies on hand. Your girls are separated into groups, with the ones due first closest to the barn. The next group is near enough to monitor a few times daily and has a bedding pack with adequate windbreak, hay and water. Your child’s show heifer, the one that is due in four weeks, is in the calving pen – because you already know that she’s going to be plenty dramatic about the whole deal.

You are prepared.

That is, until you walk out to the second group, the one you don’t watch quite as vigilantly – and there lies a new little angel, right in the snow. Or that heifer you checked no more than three hours ago must have started calving the very minute you walked out of the barn, because she is now lying flat and unwilling to push. We have been in this boat and realize that, no matter how prepared you are, difficulties arise and extra care will be required.

For the success of the calf and the cow, the first 24 hours are critical.

The calf ’s first job is to breathe. If it is presented frontwards at birth or assisted correctly if needed, the calf will take its first breath within a few minutes of separation of the umbilical cord.

However, if there is a difficult birth or a prolonged assist, the calf may be at risk of suffocation and need assistance with oxygen intake. Clear the airway of any obstruction over the nostrils and clear the back of the mouth by pushing your fingers deep into the mouth and wiping fluid out. Next, use a piece of straw or other clean substance as a probe, placing it into one nostril and moving it in and out to stimulate a sneeze or gag reflex. The common myth that hanging a calf upside-down will prompt breathing has been discouraged: Research shows most of the fluid expelled this way is stomach fluid, and the additional pressure placed on the diaphragm actually impedes the intake of air. Talk to your veterinarian about other methods that could be used, if necessary.

A DIY polar fleece blanket provides extra warmth during the Wisconsin winter.

With a healthy calf on the ground, the next step is to get it warm and dry. This is especially critical in a winter climate, where frosty outside temperatures can be combined with wind chill, rain, snow or mud.

An unattended newborn loses its warmth in this environment very quickly, losing the strength to stand and/or nurse. An attentive cow can save her baby’s life by both cleaning the calf and stimulating Every calf is worth the effort it takes to muscle movement and keep it happy and healthy. circulation. For the first-calf heifer who does not know what this is all about, put a handful or two or feed or some molasses on the calf to entice her to lick and clean. If all else fails, have towels and a heat lamp or heater ready to dry off calves on those frigid nights.

Do not wait until a calf is lethargic to warm it. To give your little angels an extra layer of warmth, there are several calf blanket options, with a range of prices and insulation levels. They are also easily made at home, using polar fleece or windbreaker material and a pattern.

A newborn calf should have colostrum within its first four hours of life. Colostrum provides antibody protections as well as a critical energy supply, but calves lose 50% of their ability to absorb the antibodies in the colostrum within 12 hours after birth. If you have a problem calf that won’t or can’t nurse, it’s time to take action. You can milk about a quart of colostrum out of the cow or use a high quality freeze-dried colostrum substitute. If the calf will take it from a bottle, consider yourself lucky. When that doesn’t work, an esophageal feeder is an effective tool to get liquids into the calf ’s stomach. Just be sure you are confident with its use.

In all calving situations, there may be a few things you need to do – but do them quickly. At our farm, we administer First Defense and spray, then later re-spray, the umbilical cord with an iodine solution. These preventative practices are two of the most important steps to keeping our youngsters healthy. If several calves are being born in a short time frame, we quickly tag. Then, we give the cow and calf some bonding time. The bonding process takes place within the first few hours and days, and is crucial for the survival of the calf. Most mature cows can handle bonding in a small group or even the whole herd, but younger cows and firsttime calvers may need a little extra seclusion to keep attention on their calves. For a producer, this is a great opportunity to make sure the calf is off to the right start.

Calving season is near. You’ve made all the right preparations.

Sometimes, though, you’ll need a little extra. When this happens, keep calm and remember what is important. Best of luck and happy calving to all! s

LuAnne is the co-owner and operator of Wishing Well Simmentals, a family-run cow/calf operation located near Hortonville, Wisconsin. She has been raising Simmental and Sim-Influenced cattle since high school and has handled countless calving challenges. She believes in keeping every calf alive, no matter what it takes.

During the day, she handles the special needs of youngsters of a different species as the Elementary School Counselor for the Manawa School District.

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5

Whiteboard Wisdom

by Chance Ujazdowski With her years as a junior exhibitor winding to an end, Cami Figlinski knows it’s time to share some of the countless life lessons she has learned in the livestock industry.

While Cami Figlinski was growing up on her family’s farm in Northeast Wisconsin, her dad often left inspirational messages for her on the whiteboard in their sheep barn.

Now an 18-year-old freshman at UW-River Falls, Cami has continually learned from those messages and has a lifetime of experience and advice to share with the next generation of livestock exhibitors.

Always Be Improving Cami has been involved in the sheep industry for her entire life. Her dad, Mike, started Figlinski Show Lambs in 1988, and has welcomed in the involvement of both of his daughters – Cami and older sister, Heather – in the business.

Some of Cami’s earliest memories are of traveling to lamb shows and sales, and she’s had a hand in their lambing season since age six. When it was her turn to hit the show ring, an eight-year-old Cami was ready for the opportunity. That year, in the midst of a thunderstorm, she won both the market wether and breeding ewe divisions at the Outagamie County Fair, and her enthusiasm for the project blossomed.

Even then, Cami knew there was room for improvement.

“My first couple of years, I was not a good showman. I was middle of the class, at best,” she remembers. Her greatest physical challenge as a sheep showperson has always been her height. So, since her third year as an exhibitor, Cami has put in the extra hours each summer, training her lambs to work for her, to set up their back legs on their own. She won her first showmanship title in that third year and has followed it up with many more, including five consecutive wins and counting at Northeast District Livestock Show.

She continues to polish her showmanship skills, learning from more seasoned handlers and sharing her expertise with younger exhibitors. She encourages all of them, regardless of experience level, to overcome their individual obstacles: “Whatever your faults were this year, change them into your best qualities next year.” That has certainly been a recipe for success for Cami.

Build A Brand Figlinski Show Lambs currently runs a 40-head flock, consisting of crossbreds and naturals. Having a diverse flock allows them to best suit their county fair club lamb market, while maintaining the longevity of their ewes. This January will mark the beginning of the second lambing season at a new location in Luxemburg, Wisconsin. After many years at a farm near Black Creek, where Mike and Cami had perfected their lambing routine, the relocation was a challenge. Cami recalls the added chores – cleaning pens daily from the snow that had blown into the barn, for example – and looks forward to future lambing seasons, after the buildings have been customized for the animals’ needs.

When the time to market the lambs arrives each spring, the Figlinskis follow a proven method. “We don’t just sell you a lamb,” says Cami. “We sell you me and dad, too. If you need help of any

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Cami celebrates her Grand Champion Southdown and 5th Overall Market Lamb at the 2012 Wisconsin State Fair with Billy Johnson (left), Kerry and Mike.

kind – with feeding questions, treating a sick lamb, or simply shearing your lamb for the fair – we’re always available to come to your farm.” They follow that up by attending the county fairs of nearly all of their buyers. For Cami, it’s an opportunity to provide some show-day guidance and to see their customers’ successes in person. With countless champions and class winners raised and sold, those successes have been plentiful.

This approach has helped Figlinski Show Lambs build an exceptional repeat customer base. Several families have been buying from them throughout the show careers of multiple siblings. This allows Mike and Cami to tailor the lamb-selling process to each buyer, based on what he or she has been successful with in the past. It also means that Cami has been working with some of the same families and individuals for ten-plus years, something she considers one of the best parts of the business. “A lot of these kids have come to watch me show since they were young. Now I get to watch them, and it’s incredible to see how much they’ve improved.”

Though their first lambs of 2017 are not yet born, potential buyers – both old and new – are already calling to make appointments. With a marketing model that emphasizes customer service, one-on-one learning, and a true concern for buyer satisfaction, the Figlinski brand name grows each year.

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Challenge Yourself Each spring, Figlinski Show Lambs sells twenty to thirty market lamb prospects, depending primarily on how many wethers they have available. With Mike’s true nothing-held-back approach to sales, Cami is often ‘stuck’ with the leftovers – lambs that were sick, injured, or too green during sale season. Though she makes an annual case to her dad to keep at least one of her favorite lambs, Cami welcomes her normal situation. As someone who has transformed a baby lamb with a broken leg into a Grand Champion Market Wether, she knows how to handle a challenge.

Perhaps an even bigger test for her was getting started in the beef project. Convinced by Mike’s longtime girlfriend, Kerry, to show a steer, Cami began a new venture at age eleven. With little experience in the beef industry and a slight fear of an animal that large, she has leaned on Kerry to teach and guide her, especially the first few years. Cami is long over being afraid of her steers and now laughs about training college classmates how to evaluate cattle in online sales, but admits most don’t see past a cute face and a fluffy hair coat. More importantly, Making a true connection to her show animals allows Cami to be a more responsive showman.

Here, she readies her steer for the show ring at a past Badger Kickoff Classic. she understands what it’s like to get started at Square One and remembers that when helping fellow Add Color exhibitors.

Shortly before leaving for college, Cami went through her Sometimes, though, a challenge comes from pushing yourself family’s trophy case. She counted over fifty champion awards, towards a limit. “My sheep and my calves become my closest another forty reserve ribbons, and more than one hundred blues. friends during the summer,” says Cami, who long ago adopted Amongst those memories, though, are a number of ribbons of a strenuous show-season schedule. In the summer, it’s common seemingly less desirable colors: Whites, pinks, even a few greens. to find her in the barn from early morning until late at night.

“Winning is great,” Cami says with a smile, “but that’s not why we She proudly recalls when a judge selected her steer as Grand do it.” After earning her very first award, for a rabbit at age seven, Champion and commented about the time that steer had spent in she was interviewed for a local newspaper article. “I told them that the cooler. As Mike informed that judge while shaking his hand, I want more trophies. They put that in the paper!” More than a “Her cooler consisted of three Turbo fans, a 200-foot garden hose, decade later, she now believes a show career is better summarized a blower and her own hands.” Cami knows that achieving goals is by memories than medals. often about working harder than ever before: “If you want to be Cami reflects on some of her favorite memories along the on top, you need to work to be on top.” way: A five-gallon pail that served as a front-row seat to seeing lambs born for the first time, laughing as her dad was asked to leave a show ring for coaching loudly from the sidelines, a steer that took his halter off only to turn around in the stall to have the fan on his face.

She remembers the victories too, of course. But even when she fulfilled a lifelong goal of showing a lamb in the Coliseum at Wisconsin State Fair, where her Grand Champion Southdown was selected 5th Overall and made the Governor’s Blue Ribbon Auction, it wasn’t about a trophy, a premium, or beating anyone else. That big, purple check hung over her doorway for years, but it has never symbolized a win for Cami. Instead, it stands for the effort she put in, the lessons she learned along the way, and the sheer joy of achieving a dream.

Those colorful ribbons have been saved for a reason.

“Don’t be afraid to add some color,” Cami suggests. “It isn’t about where you place as much as it is about what you’ve done to get there.”

After more than a decade in this show ring, Cami will take one last turn in 2017 before handing the reins to her younger counterparts.

thebrandlivestock.com

continued on page 8

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Be You “I like things done my way,” Cami confesses. Her thorough show season routine generates optimal results and allows her to connect with her animals so closely that she can predict their reactions to different situations. She still knows each of her past show animals by name and personality, including those she and Kerry have cried over on sale day. She also realizes that she couldn’t do it alone and relies on her family for support and direction. Even when they disagree, they understand one another’s strengths and make a good team, from lambing season through show day. This setting has transformed Cami into who she is today, and she hopes others can create the same opportunities to develop their passion and to find themselves.

For Cami, being herself is easy. It means keeping snow boots at the ready near the foot of her bed during lambing, taking deep pride in exhibiting homegrown lambs, prioritizing showmanship over any other contest, and always shaking the hand of a judge or competitor who beats her. It means that she would rather establish her own identity in the industry than operate under a bigger name.

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It means enjoying her newfound college freedoms while missing the farm life. And perhaps above all, it means working hard, appreciating her achievements, and striving for more.

She has accepted that having her own flock may be in the distant future. “Go big or go home, that’s how I see it,” Cami insists. “When I have a flock of my own, I want mine to be the name on the banners that say ‘Bred By, Raised By, and Sold By.’” To make this happen, Cami will first focus on her education and her career. She is currently studying Pre-Pharmacy with plans to pursue a career in the veterinary pharmaceutical field.

With two heifers in the barn and a new lamb crop on the way, Cami will take one more turn as a county fair exhibitor.

For at least one more summer, she’ll read her dad’s inspirational whiteboard messages and expand the knowledge that she shares with younger exhibitors. “This year is going to be bittersweet,” Cami concludes. “It’s great to know that I have a new generation to follow in my footsteps. I’ve worked with them since Day One, watching them grow and learn. But no matter what, I still want to be in that show ring.” s Photographs contributed by Cami Figlinski

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ASSOCIATION

2017 Winter Conference February 17-18 :: Wisconsin Dells

The Wisconsin Cattlemen’s Association is proud to announce information on its 2017 Winter Conference.

This year’s conference will be held February 17-18 at Wilderness Resort in Wisconsin Dells and will focus on sustainability.

The Wisconsin Cattlemen’s Association (WCA) is a leader in the Wisconsin beef industry and gives a voice to the state’s beef producers on a local, regional, and national level. In legislature, the WCA focuses extensively on topics that impact producers, ensuring that their interests and needs are heard. The WCA works diligently with industry partners, utilizing education and leadership to maintain a positive environment for cattlemen.

The association also works with youth organizations to develop the next generation of beef industry leaders. The mission of the Wisconsin Cattlemen’s Association is simple but strong: To promote the Wisconsin beef business through advocacy, leadership, and education.

The WCA is visible at many events throughout the year, engaging with members and consumers, as well as advocating for beef producers with legislators and decision-makers. You will see WCA members working the Steak Trailer at many events, including annual stops at the Midwest Horse Fair, Wisconsin State Fair, World Beef Expo, and World Dairy Expo. These members have direct contact with event-goers, addressing questions from beef consumers and providing firsthand knowledge about beef production. Additionally, the WCA coordinates the beef tent at Wisconsin Farm Technology Days, promoting different breeds and production practices to attendees of the event. The upcoming Winter Conference is an annual event that has become a cornerstone for the members, affiliates and supporters of the Wisconsin Cattlemen’s Association.

This year, the two-day event will feature a wide array of speakers and meetings focusing on how broad and extensive the definition of sustainability can be. Dr. Amy Radunz and Mackenzie Cash are the conference co-chairs. “At this time, when commodity prices are trending lower and input costs remain high, what does the future hold for Wisconsin beef producers?” inquires Radunz. “Sessions held during the conference will try to answer that and more,” says Cash.

“Sustainability must be economically, environmentally, and socially accepted.”

The Winter Conference opens with two topics that will directly impact the sustainability of the Wisconsin beef producer. The first session of the conference will be on livestock 10

transportation. Steve Denzer of Fox Valley Technical College will discuss the laws and regulations of interstate and intrastate livestock transportation and their effects on how producers get the product to market. Following lunch, Jordan Lamb, WCA Legal Counsel, will provide a Wisconsin legislative update.

Attendees will receive information on current and future legislation that affects their operations. They should expect to hear information on such topics as having the Grey Wolf delisted, high capacity well applications, and important details on manure management legislation, NR 151.

This year’s keynote sessions begin with Jeff Bonner and Greg Schneider, COO and Vice President of Supply Chain at Culver’s, respectively. Bonner and Schneider will address

Greg Peterson of the Peterson Farm Brothers addresses the audience at a previous WCA Winter Conference.

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The Wisconsin Cattlemen’s Association coordinates the Beef Tent at Farm Tech Days, where producers can connect with companies directly related to the beef industry.

Dave Koning (right) and the Steak Trailer crew get a visit from Governor Scott Walker.

conference attendees on Friday afternoon to speak about beef, sustainability, and sharing the beef story. They will tackle consumer perspective and why Culver’s has chosen its current marketing path. With consumers three generations removed from the farm on average, Bonner and Schneider believe that it’s time to regain consumer confidence at all levels of the supply chain.

Glen Davis of Linz Heritage Angus will continue the keynote presentations on Friday afternoon, speaking about the sustainability of a vertically integrated supply chain. Linz Heritage Angus, located in Crown Point, Indiana, saw a need for consistently marbled beef and began developing the genetics to supply this high-quality product. Since 2012, they have been marketing their beef and offering their genetics to fellow like-minded beef producers. Davis will speak utilizing first-hand experience and will offer a wide array of knowledge on their special lineup of genetics.

Following Davis, Lance Miller of Purina will moderate a beef producer panel that features a diverse set of producers from around the state. Each of these producers has found his or her niche within the industry, and they will describe their own definitions of sustainability, how it applies to each of their operations, and the challenges and opportunities within the industry in Wisconsin.

Prior to awards presentations and back by popular demand is the Beef and Brews Reception. The WCA will feature recipes from the Wisconsin Beef Council and paired brews by Port Huron Brewery. Representatives of Port Huron will be in attendance to speak to those at the reception about beer pairing and the brewing process. Following this unique event, the WCA will present several awards, and NCBA President Craig Uden will update the audience on NCBA topics and provide insight into issues on the national level.

On Saturday, annual meetings will commence, including the Wisconsin Cattlemen’s Association annual membership meeting. This meeting can be the first step in becoming actively involved in the organization by learning more about what WCA does. The Wisconsin Angus, Wisconsin Junior Angus, Wisconsin Shorthorn, and Wisconsin Junior Shorthorn Associations will also be hosting their annual meetings on the second day of the Winter Conference.

Saturday’s lunch hour will include Marcus Brix, CattleFax Analyst, to provide an outlook on beef markets. CattleFax has assembled leading research analysts to provide market insight.

This company has been providing industry insight for nearly fifty years and focuses not only on beef markets, but grains, poultry, and energy sectors as well.

Other highlights of the conference include a tradeshow featuring a passport incentive program, networking opportunities for producers, and a silent auction.

“Wisconsin beef production is a tradition where passion and family meet,” Cash concludes. “The goal is to pass down a successful, sustainable farm for the next generation to flourish with. If a farm is not sustainable financially, environmentally, and socially it may not make it into the hands of the next generation.

Attending the conference sessions on sustainability may be the first steps for a producer in doing sustainability planning and management.”

The registration form and additional information for the 2017 WCA Winter Conference are available online at www.wisconsincattlemen.com under the Winter Conference section. s

Article and photos contributed by Mackenzie Cash, WCA Winter Conference Co-Chair

Registration information and a complete schedule of events available online at

www.wisconsincattlemen.com

Registration information also available by request.

Call or email the WCA at 608-228-1457 or info@wisconsincattlemen.com.

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Lodging available on site.

Contact Wilderness Hotel & Golf Resort to reserve your room at 800-867-9453.

ASSOC

Conference rates available until January 17.

11

Brand The

Writing for The Brand A Forum

What preparations do you make for the birthing season?

Duch Cattle Company

Eaststar Livestock

A successful calving season at our farm means starting with healthy cattle, working equipment, and a well-trained staff (our family, that is!).

Our cows are housed off-site for winter and return home three to four weeks before they are ready to calve. They come home healthy and in good body condition. Upon their arrival, we pour them for lice and feed a vitamin/mineral pack, along with good quality forages. We calve our cows in an open-sided barn that is kept clean and bedded with deep straw, which gets replaced weekly depending on the calving load. We also have a few indoor calving pens that are used when weather necessitates, for pairing up cows with their newborn calves if multiple are born, or if a calf needs additional assistance. We try to keep similar aged calves together until they are 30 days old, in effort to redues exposure of pathogens from the older groups to the younger ones.

We also make sure that all supplies and equipment are on hand and in working order. With more cows calving than ever, one piece of equipment we can’t do without is our camera system. The addition of that has more than paid for itself in terms of saved labor and live calves. Being able to monitor cows from a distance ensures that the calving process is not interrupted, resulting in fewer dystocias and stillborn calves. We can also observe the start of a calving and assist when needed.

When it comes to calving, everyone in the family has a role on our farm. Some are willing, some are not - depending on the weather and time of day. Each person does what he or she can do to help this busy season go smoothly. Our veterinarian is helpful and cheerful, regardless of when he is called out to an emergency.

Our herd manager is always prepared and ready to handle any calving. And the cowhands are there to dry a newborn calf or to hold a uterus during the occasional c-section. And, of course, there is always a grandma ready with a meal or cookies to get us through the long nights.

Despite all we do to prepare for the calving season, inevitably things will not always go right. We stick with it as a staff and as a family, and we take each day - and long night - as it comes. s

My family and I run a fullblood flock of white Dorper ewes and Boer goats in western Ohio. Birthing season sets the tone for the entire year. Successes or failures there are what can make or break your crop of livestock to market for the year. While there are many different practices and ways of doing things, perhaps the most important components are patience and animal welfare.

One key success factor at lambing and kidding time can be attributed to my wife, Holly. I truly believe that every operation should have one key person to tend to newborns. Holly’s true mothering instinct and patience with the lambs and kids have helped us to have a very minimal amount of mortality over the years. We also strive to keep things as sanitary as possible around the barn. Waterers and feed troughs are cleaned daily, in addition to fresh bedding and hay being provided.

Have your barn and facility set up to monitor animals easily and handle them calmly. One of the biggest things we do differently from most is utilize a large drop pen. We don’t lamb or kid in jug pens. Close ewes are penned in the drop pen where they will give birth. They are then moved to a jug pen, where singles will spend eight hours and multiples will spend twelve to twentyfour hours. From the jug pens, the newborns will go to a small mixing pen for a few days and then back with the herd.

One of the best management decisions we have made to make our nights more full of sleep and less full of worry is to feed the majority of their ration at the morning feeding. This in turn leads most of our females to give birth during the day.

Another critical element to success is being prepared. We have all the processing (shots and hoof trimming) of our ewes done at least three weeks prior to lambing so as not to stress them close to their due dates. We keep a large supply of fresh towels on hand to clean and dry newborns. All navels are dipped in Vetericyn to sanitize them and prevent illness. An aspirator and piece of plastic hose are kept close by in case of a breech birth and are used to clear the airway in that instance. Additionally, we keep a large jug of obstetrical lubricant on hand for dystocia births and lubricate the birth canal using a drench gun. We never take a cold or slow newborn to the house to warm up.

Instead, we use a hair dryer and towels to warm them. A wellinsulated barn that can be opened and closed for air flow has prevented any need for heat lamps in our Ohio winters. s

Eric, Jill, Claire and Nick Duch New London, Wisconsin

Ron Waldron St. Paris, Ohio

Everyone has something to learn about our industry.

There are always questions to be asked, ideas to be gathered, and decisions to be made. Often, our best resources are other producers.

The Brand would like to hear and share those discussions.

Send your answers to thebrandlivestock@gmail.com with the subject ‘Writing for The Brand’.

Or fill out the discussion form at www.thebrandlivestock.com Please respond by February 6th.

Limit responses to 400 words.

We would also like suggestions for future forum questions.

Let us know what’s on your mind!

This Issue’s Question

How do you set your budget when buying show animals?

12

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February 12 - 2:30 PM Ranches IowaConnecting State Fairgrounds Watch on your iPhone, iPad and Android Device

SALE CATTLE ON DISPLAY 11:30 AM - IN THE STALLS

LiveAuctions TV LIVE ON THE INTERNET. LIVE AUDIO. LIVE VIDEO. BIDDING

LOT 8 :: MODERATOR

To register and follow the auction in real time on the internet, log on to Website: http://www.liveauctions.tv For More Information, call Brad Fahrmeier at (816) 392-9241 If you wish to follow the sale on the computer and bid by telephone, please call the sale day phone numbers or one of the consultants listed in our catalog.

“We appreciate your attendance”

LOT 2 :: PUREBRED

VIEW/BID LIVE ON THE INTERNET:

LiveAuctions TV LIVE ON THE INTERNET. LIVE AUDIO. LIVE VIDEO. BIDDING

http://www.LiveAuctions.tv call Brad Fahrmeier for details: 816.392.9241

LiveAuctions TV LIVE ON THE INTERNET. LIVE AUDIO. LIVE VIDEO. BIDDING

LOT 5 :: MODERATOR

Join Us! Lowline Social

Download these logos at http://www.liveauctions.tv/lo

February 11th at 6 pm Hosted by the Midwest Lowline Association

FRAME DOWN

Sale Managed By

Brand The

Shea Esser 608.778.2913 shea.esser@gmail.com

with

& POWER UP

Lowline Genetics

Contact sale management to request a catalog.

Brand The

Livestock Living Simple Winter Comfort

by Madeline Bode Today is New Year’s Day, and I am sure happy to finally have a chance to sit back and enjoy a quiet day at home. Apart from having to drive all over the county to get to our holiday parties, there is nothing I love more than seeing my family and enjoying some delicious food during the holiday season! But to ring in the New Year, I am going to enjoy a peaceful day with the show cows, and maybe even clean out the show box before we pack up and head to the National Western Stock Show.

Even though the weatherman says it’ll be a balmy 34 degrees today, it’s still winter in Wisconsin. I can guarantee that, by the time I return to the house, I will need something to thaw my frozen fingers. One of my most recent discoveries in the family recipe book is Grandma Klossing’s hot chocolate. And though my hands aren’t icy yet, I can hardly wait to wrap them around a piping hot mugful. Her classic recipe has three wonderful things working in its favor: It will warm you up after a long day in the barn, it contains chocolate, and it’s simple to remember.

1 part Sugar 1 part Cocoa add Milk to taste

Really, that’s all there is to it! Make one cup for yourself or a whole pot to share with the family. Simply use the same ratio of cocoa to sugar, whisk together, and add the milk. Add more milk or less, depending on how rich you like your hot chocolate. Then turn your stovetop on low and stir until hot. Because you’re working with milk, be sure to keep it below a boil.

To add some pizzazz to your cup, you’ll just need some leftover candy canes. They make great stir sticks for the kids. Or you can crush one and put some around the lip of your mug for a pepperminty kick. Of course, you could just tip in a little peppermint or vanilla schnapps too. Happy New Year, everyone! Stay warm! s

This beautiful coffee mug was made by Rippley Pottery of Waumandee, Wisconsin.

See more of Ella’s incredible work at ‘Rippley Pottery’ on Facebook.

Rippley Pottery 715-495-1053 milkhousepottery@gmail.com

Irish Acres Registered Simmental Cattle

The

Wishing Well Simmentals The Ujazdowski Family

LuAnne (920) 740-2749 Chance (920) 740-7536 Valerie (920) 740-9554 l l l

Farm Location

N6515 State Hwy 55 Hilbert, Wisconsin

Garret Carnahan 920-572-0968

14

Brand

Visit Us Online

wishingwellsimmentals.com

N2362 Ledge Hill Road

Hortonville, Wisconsin

Every Issue for One Low Price Be seen in

Business Card Ads Single Double $210/Year $400/Year Be Seen. Every Time.

The Brand

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Brand The

The Other Side of the Fence What A Drag

by Garret Carnahan It’s hard to tell some kids anything and have them listen to you. They think they know everything, right? Yeah, right. I may have been one of those kids once upon a time. So, what words of wisdom do you give to a cattle showing kid that he or she might actually listen to? For me, there was one piece of advice my dad gave me that I paid close attention to. He said: “Never let go!”

Boy, did I listen well to that. I can’t tell you how many times I’ve been dragged, tossed, and thumped while keeping a tight grip on that halter. I know a lot of you are surprised: How could a former high school nose tackle that weighs 150 pounds soaking wet get hauled around by a heifer? But yes, it has even happened to me.

Scene One: I was walking a half-trained show heifer around the yard when something spooked her. I wanted to blame my mom’s three-and-a-half pound lap dogs, but they’re no match for a shadow much less a show heifer. Whatever was so scary, my next memory is a back foot flying past my head as I lay on the ground.

I thought to myself, “Now would be a good time to probably let go.” But that is not what my dad taught me!

Scene Two: County Fair. Yes, we made it that far without incident. I led a heifer out to water just as the local cover band

started playing Thunderstruck a few buildings away. “I looked ‘round, and I knew there was no turning back.” You sang it, Mike.

That diva must’ve wanted a front-row seat, because she took me for quite a ride through that beef barn. Man, did I feel like a Freddy 4-Her that day. The scrapes and bumps I had didn’t hurt nearly as much as my bruised ego.

Until recently, I never considered why my dad gave me that advice. Did he know I’d get dragged, and that was his way of giving my defiant self a butt-kicking? If so, I can’t say that I didn’t have it coming. More likely, though, he knew it would make me stronger and able to see that no injury could defeat a sense of achievement. It doesn’t matter how many times I get dragged, I’ll always be excited to tackle the next challenging heifer. It’s a tremendous feeling of accomplishment when you change an unruly beast into a show ring star!

It’s true, some kids don’t hear much of what we say. So the next time you give advice, make sure it’s worth remembering - in case it’s one of the only things they hear. Secretly, the time we spend on the show string each year is teaching us a lot of the things we heard - or didn’t hear - when we were kids. And, my friends, I guess you’re going to have that in a small farming community! s

Garret Carnahan is a professional baby-maker, has more pasture than his cows can handle, and owns multiple pig-catching trophies.

His friends say he’s kind of a Big Deal, but he’s really just a regular guy. Don’t take him too seriously, or you might get offended.

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OSHKOSH

WEST SALEM

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BOSCOBEL

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16

Gary Pharo Mauston

Todd Perry

Black River Falls

DEFOREST MADISON

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CASSVILLE

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The Brand

MARCH 20

CW CATTLE SALES

A SimGenetics offering of opens, breds and bulls

The Ujazdowski Family Hortonville, Wisconsin LuAnne l 920-740-2749 Chance l 920-740-7536 Valerie l 920-740-9554 www.wishingwellsimmentals.com

Check out our consignments to the 44th Annual Minnesota Simmental Assocation Sale.

February 25 :: Cannon Falls, Minnesota

thebrandlivestock.com

17

Brand The

Advertising Information

Advertising Rates

Business Card Ads

Ad Size Full Page 2∕3 Page 1∕2 Page 1∕3 Page 1∕4 Page 1∕6 Page

1x $580 $440 $350 $245 $195 $140

3x $535 $405 $325 $225 $180 $130

5x $490 $370 $295 $205 $165 $120

Contracted business card ads will be placed in every issue for a calendar year (5x). The annual rate will be billed in full upon placement of the first ad. Business card ad content cannot be changed until the end of the paid duration, excepting updates to contact information.

Business Cards

Single

Double

$50 $95

$46 $90

$210/year $400/year

corresponding products, sales, etc.) electronically - on its website and/or social media outlets - at no additional charge.

• Listed rates are for four-color (CMYK) ads.

• Rates are for ad space only. In-house design fees separate.

• Island ads will be billed an additional 10% surcharge

beyond the listed rates.

Special Placement Ads The following ad locations can be reserved by request for an additional rate, as listed:

Inside Front Cover Inside Back Cover Back Cover Center Spread Inside Front Spread Inside Back Spread

$150 $125 $200 $250 $300 $175

The Brand maintains the right to finalize ad placement within each issue.

Advertising Discounts Discounts will be awarded to non-contract advertisers upon placement of the third (3x) and fifth (5x) ad within a single calendar year, provided the ad spaces are of the same size, or equal total size. Rates will be billed in full until the third ad is placed. Discounted rates will be reflected in the prices of the third ad and beyond.

To illustrate: An advertiser who places five full-page ads within a

year will be charged: $580 for the first page; $580 for the second page; $445 for the third page (3 pages average $535); $535 for the fourth page (3x rate); and $310 for the fifth page (5 pages average $490).

Any pages beyond this will be given the 5x rate.

No agency commissions are permitted.

Advertising Contracts Contracted ads are available at an additional discount beyond the above rates. Agreement requires that at least one ad of the contracted size be placed in each issue and allows you to choose your ad location(s). Call for details and pricing.

Applies only to 1/3-Page ads and larger.

The Brand

Electronic Advertising

The Brand promotes printed advertising materials (or the Supplemental electronic advertising is available.

Call for details and pricing.

Classified Ads Classified ads are available at a rate of $.60/word with a $15 minimum. Classifieds must be prepaid and will print exactly as submitted. Photos may be included at an additional charge.

Advertising Content

The Brand reserves the right to refuse any advertising at its sole discretion. The Brand assumes no responsibility for the accuracy or validity of submitted advertisements. The Brand

may mark ‘Advertisement’ on any material that readers might confuse with editorial content.

Advertising Accounts Advertisers will be billed following the printing and distribution of the issue containing their content.

All payments are due within fifteen (15) days of invoice date. No advertising will be accepted on accounts that are ninety (90) or more days past due. After 90 days, all past due accounts will be charged two percent (2%) interest for every thirty (30) days overdue.

Ad Design

The Brand offers ad design services at a price of $125 per

full-page ad. Materials and information for ads designed in-house must be received no less than twenty (20) days prior to the camera-ready deadlines listed here. Excessively detailed advertisements will be charged at an hourly rate.

Proofs and Corrections An electronic proof of any ad designed in-house will be provided via email. The advertiser is responsible for prompt review of the proof and for notification of any changes.

The Brand is not responsible for inaccuracies in proofed documents. No changes can be made to any ad after the current issue has been submitted to print.

DISCOUNTED RATES AVAILABLE FOR OUR INTRODUCTORY ISSUES. CONTACT US TO RESERVE YOUR SPACE TODAY!

Ad Dimensions

Full Page

2/3 Page Vertical

1/2 Page Vertical

Trim Size 8.25” x 10.75” 49p6 x 64p6

5” x 10” 30p x 60p

3.69” x 10” 22p2 x 60p

Bleed 8.5” x 11” 51p x 66p 1/8” (0p9) on all sides

7.5” x 6.5” 45p x 39p

Live Area 7.5” x 10” 45p x 60p

1/3 Page Island 5” x 4.875” 30p x 29p3

2/3 Page Horizontal 1/2 Page Horizontal 7.5” x 4.94” 45p x 29p8

1/3 Page Vertical

1/4 Page Vertical

1/2 Page Island

1/6 Page

3.69” x 4.94” 22p2 x 29p8

5” x 7.375” 30p x 44p3

2.375” x 4.94”

2.375” x 10”

14p3 x 60p

14p3 x 29p8

1/4 Page Horizontal

1/3 Page Horizontal

Double Business Card

5” x 3.625” 30p x 21p9

7.5” x 3.25” 45p x 19p6

Business Card

2.375” x 3.125” 14p3 x 18p9

2.375” x 1.5” 14p3 x 9p

Production Schedule

Issue March 2017

May 2017 September 2017 November 2017 January 2018

Camera Ready Ads Due February 8 April 12 August 9 October 11 December 19

Advertising Specifications

Mail Date February 28 May 2 August 29 October 31 January 9

Other Accepted Files: High Resolution TIFF (300+ dpi) High Resolution JPEG (300+ dpi) Adobe Photoshop PSD

Materials and information for ads designed by The Brand must be received no less than 20 days prior to Camera Ready deadline.

Chance Ujazdowski

Editing Manager 920-740-7536 thebrandlivestock@gmail.com

Preferred File Type: Adobe PDF - Press Quality

• Press quality graphics - no less than 300 dpi • CMYK color format • Adhere to size guidelines listed above

Contact Us Shea Esser

Sales Manager 608-778-2913 shea.esser@gmail.com

www.thebrandlivestock.com

Scott Doyle

Advertising Sales 715-347-4541 scottd@bigironequipment.com

Find us on Facebook @thebrandlivestock

Advertising Guide

Brand The

Advertiser Index

Bad Water Cattle Company . . . . . . . . . . . 1 Badger State Hoof Care . . . . . . . . . . . . . 8 Beck’s Pine Hills Ranch . . . . . . . . . . . . . . 8 The Brand . . . . . . . . . . . . . . . . . . . 2, 13, 14 Cattle Visions . . . . . . . . . . . . . . . . . . IBC Eberspacher Enterprises Inc. . . . . . . . . . . . 5 Esser Lowlines . . . . . . . . . . . . . . . . . . 8 Geiser Insurance Service, LLC . . . . . . . . . . 8 Grass Lunning Simmentals . . . . . . . . . . . . 5 Homefront Cattle Company . . . . . . . . . . . 15 Iowa Beef Expo . . . . . . . . . . . . . . . . 8, 13, BC

Iowa Beef Expo Lowline Sale . . . . . . . . . . 13 Irish Acres . . . . . . . . . . . . . . . . . . . . 14 Johnson Family Cattle . . . . . . . . . . . . . . 3 Larry Martin Cattle Sales . . . . . . . . . . . . BC Mark of Genetic Excellence Simmental Sale . . . BC Sigel Sunset Ranch . . . . . . . . . . . . . . . . 8 Springer Simmental . . . . . . . . . . . . . . . IFC TRICOR Insurance . . . . . . . . . . . . . . . 16 Wishing Well Simmentals . . . . . . . . . . . 14, 17 World Beef Expo . . . . . . . . . . . . . . . . . 9

IFC :: Inside Front Cover IBC :: Inside Back Cover BC :: Back Cover

Schedule of Events

January

National Western Stock Show

January 7-22

NWSS Grounds - Denver, CO

February

Springer Simmental Value Based Genetics Sale February 4 Decorah Sale Barn - Decorah, IA Black Hills Stock Show Simmental Sale February 4 Central States Fairgounds - Rapid City, SD Grass Lunning Simmentals’ Bulls-Eye Bonanza February 11 Grass Lunning Simmentals - LeRoy, MN Iowa Beef Expo February 12-19 Iowa State Fair Park - Des Moines, IA Lowline Sale February 12 Mark of Genetic Excellence Simmental Sale February 13 Visit www.iowabeefexpo.com for a full schedule of events.

Wisconsin Cattlemen’s Association February 17-18 Wilderness Resort - Wisconsin Dells, WI Winter Conference Visit www.wisconsincattlemen.com for a full schedule of events.

Wisconsin Shorthorn Association Annual Meeting February 18 Wilderness Resort - Wisconsin Dells, WI Wisconsin Junior Shorthorn Annual Meeting February 18 Wilderness Resort - Wisconsin Dells, WI Minnesota Simmental Association Sale February 25 Haas Livestock - Cannon Falls, MN

March / April

The Wish List - presented by Wishing Well Simmentals St. Croix Valley Bull Test Sale

Send your

March 20 April 15

Caldwell Willoughby Sales UW River Falls - River Falls, WI

RESULTS to The Brand!

Your news is our news. If you have recent updates or results to share, we want to print them.

Annual Meetings Field Days

Shows Sales

Special Awards Industry Events

Email information and photos to thebrandlivestock@gmail.com.

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The Brand

L ASSN.

IOWA SIMMENTA

f o k r a M 47th e c n e l l e c x Genetic E 11:30 AM T A H T 3 1 Y R A U MONDAY, FEBR UNDS, DES MOINES, IA GRO IOWA STATE FAIR talog! a c r o f il a m e Call or

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LiveAuctions LiveAuctions

IBE

IBE

Lot 40

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LiveAuctions LiveAuctionsLot 76

Iowa Bull Buyers Hotline

IBE

Larry Martin Cattle Sales

(217) 433-0242 www.larrymartinlivestock.com IBE

IBE

LiveAuctions LiveAuctions IBE

Greg Miller ............................................................. 608.778.8785 Marshall Ruble....................................................... 515.231.3198 Jeremie Ruble ....................................................... 406.581.7940 Roger Allen ............................................................ 715.684.9222 Frank Kaehler ........................................................ 507.269.6148 Bob Dwyer ............................................................. 309.337.1404 Nick Dwyer ............................................................ 309.337.6404 Nick Fitzsimmons .................................................. 712.790.0731