The Dairy Mom

Test Your Milk IQ

2012-02-07T08:30:00.000-05:00

Do you know all the benefits of drinking milk? Test your knowledge of dairy by taking these interactive, fun quizzes:

California Dairy Council Bone Up on Milk Quiz

Ohio Dairy Producers Dairy Quiz

Milk does a body and mind good. My top 5 reasons to love milk:

1. It’s a healthy beverage. This nutrient-dense drink contains calcium, potassium, phosphorus, protein, vitamin A, vitamin D, vitamin B12, riboflavin and niacin. All that in one glass!

2. It’s available in chocolate and strawberry. Anything chocolate that is good for you is a winner in my book. See what Pediatrician Dr. Robert Murray and Registered Dietitian Sally Kuzemchak are saying about flavored milk.

3. It boosts your brain power. A recent study found that milk drinkers were five times more likely to succeed in tasks testing memory and brain function compared to non-milk drinkers.

4. It’s a great sports drink. According to a new study, skim milk does a better job of replacing lost nutrients than water or traditional sports drinks. “Milk is a good source of protein, carbohydrates, calcium, and electrolytes,” says Brian Timmons, research director of the Child Health and Exercise Medicine Program at McMaster.

5. Leading health and nutrition organizations encourage drinking milk. The American Dietetic Association, American Academy of Family Physicians, American Academy of Pediatrics, Action for Healthy Kids, National Medical Association and the School Nutrition Association are a few of the well-known organizations that recognize the importance of milk at meeting nutrient needs.

Interested in reading more? Check out the other blogs I’ve written about the benefits of drinking milk:
Got Dairy? It’s Good For You!
Do You Drink Milk?
Chocolate Milk – The Hero Not The Villain
Top 10 Reasons to Drink Chocolate Milk

Forks Over Knives Claims Eat Vegan or Die

2012-01-31T08:30:00.000-05:00

I recently heard Dr. Esselstyn speak about his vegan-is-best food theory featured in the movie Forks Over Knives. The claims he made were hard to believe and I debated about watching the film because I’m not a fan of vegan propaganda. But curiosity got the best of me, so I bit the bullet and watched the entire movie.

Forks Over Knives starts with news clips about how Americans are overweight and have medical problems such as heart disease, diabetes, and obesity. Then asks the questions; 1) could food be causing these health issues? and 2) is there a single solution to all these problems? The solution . . . . eliminate all animal-based foods and adopt a plant-based diet. The film claims if people do this, all chronic diseases would be eliminated and/or reversed. This is quite a revelation. If it were true, wouldn’t it be widely publicized and promoted by the majority of doctors and health professionals in the nation?

According to Dr. Esselstyn and Dr. Campbell, people have two options; 1) eat a vegan/plant-based diet, or 2) die of cancer, heart disease, diabetes or other health complications. What frustrates me as a food-consuming American is that they present these options as if there is nothing in between. It’s either a plant-based diet or death. Many Americans manage to live a healthy lifestyle by consuming a balance diet, including animal proteins, and getting adequate physical activity.

The carefully crafted script and images are aimed at convincing you their theory is correct. The people featured in the movie don’t use the word vegan instead substituting it with the term plant-based. When speaking of “traditional” dietary guidelines and the American diet, the film displays black and white commercials and public service announcements from the 1950’s and 60’s. I believe this is done in an attempt to discredit today’s dietary guidelines, which include meat, milk and eggs, by trying to make them look outdated. When the movie references the “western diet”, images of fast food restaurants appeared, not grocery stores or families eating at home, only fast food restaurants.

According to Dr. Doug Lisle, an evolutionary psychologist and author who speaks in the film, being fat is not linked to laziness. He believes fattening and fast foods are “drugs” that have control over us. With these statements, he takes the responsibility away from people making food choices.

Certainly diet plays a role in our overall health. The vast majority of science, doctors, and dieticians recommend a balanced diet which includes dairy, meat and eggs. However, if you don’t agree with the doctors in this film, they say it’s because you’re part of the “big ag”, “big government” or “big medicine” conspiracy. As if the entire American food and medicine system is conspiring against them.

These two doctors life’s work is proving a vegan diet is best. If you choose to eat a vegan diet, that’s certainly your right. But it’s wrong to scare people into believing if they eat even the smallest amount of animal protein, they will be unhealthy and die. It’s irresponsible for the film to spread misinformation about the environmental impact of cattle and how animals are treated only to strengthen their message.

This film offers many of the same anti-animal agriculture messages featured in Food Inc., Fast Food Nation, King Corn and Supersize Me. I reviewed these films in my blog Food Inc. or Black Sheep.

For another review, check out The Center for Consumer Freedom’s Taking a Scalpel to Forks Over Knives and the website An Epidemic of Obesity Myths.

One of the experts in the film is from the Physicians Committee for Responsible Medicine (PCRM). This is an animal rights group, click here to learn more about PCRM.

People have the right to make food choices that work for them and their family. I hope you’ll trust your common sense and look at both sides of the story.

Checking Out The Ladies

2012-01-24T08:00:00.000-05:00

Everyday my husband works with over 500 other ladies. But I don’t mind sharing him with these girls. Many of our cows are friendly, however one is particularly fond of Lad and the feelings are mutual.

The cows are lined up and ready for vet check

Every Monday Lad and Taylor check the cows for pregnancy status. The headlocks contain the cows so they’ll stay in place which makes it easier to check them. During the check, the cows enjoy some food.

Lad with his special cow following him

Lad’s admirer, Cow #5570, follows him through the barn as he checked the cows.

#5570 watches Lad closely

Taylor operates the clip board using a computer-generated list to advise Lad which cows need to be checked. Lad pregnancy checks the cows to determine how many days pregnant they are or if they are open and need the be bred. He uses paint sticks to mark cows according to their status – pregnant, open, or need to be bred.

Taylor advises Lad which cows to check

These cows relax on their sand beds while the others are checked. If one of them is on the list to be checked, Taylor will identify her and Lad can check her in the stall so she doesn’t have to move.

Cow #5851 relaxes on her sand bed

Comfortable in their freestall beds filled with sand

The freestall beds are just the right length so cows don’t poop inside the bed, but instead in the alley. The alley way is scraped several times each day to remove manure.

The environment in the barn is calm and relaxed

Lad's special girl loves attention!

After checking the cows, it is determined that five cows need to be bred in that barn. So Lad takes five straws of frozen semen out of the tank, quickly thaws them and heads back to the barn.

The white tank stores semen

His favorite cow is waiting for him.

Lad breeds the cows. All the cows on our farm are bred via artificial insemination.

Breeding the cow

When vet check and the breeding are done, the headlocks are released so the cows can wander around. Some will continue eating, others will relax on the sand beds and some will get a drink of water. The headlocks are open all day so cows can wander back to eat whenever they get hungry.

#5625 is another favorite

Taylor and Lad are done with vet check for the week. These girls are lucky to have such good men looking after them!

Taylor and Lad heading out of the barn

Ending the Ethanol Debacle

2012-01-17T08:00:00.000-05:00

After providing billions of dollars in ethanol subsidies over 30 years, federal lawmakers decided to halt the gravy train on December 31, 2011. It’s about time! The tax credit cost U.S. taxpayers $6 billion in 2011 alone. Congress ended the $.45/gallon blender’s tax credit and dropped the $.54/gallon tariff on ethanol imports. However, policy makers kept the Renewable Fuel Standard (RFS) , which mandates the use of bio-fuels, including ethanol.

Currently, 40% of the U.S. corn crop is used to produce ethanol, up from 5%-6% six years ago. The increased demand created by ethanol has pushed the corn price from $2-$3/bushel to $6-$7/bushel. This price hike is good for grain farmers, but devastating for livestock farmers and food consumers. In 2011, dairy farmers faced the highest feed costs in history and more corn was used to produce ethanol than cattle feed.

Cows at our farm eating

Ethanol was touted as the answer to ending U.S. reliance on foreign oil. I’m curious why the U.S. is exporting millions of gallons of ethanol annually. Should the resources of this country, including taxpayer dollars, be spent to produce ethanol for foreign countries?

I’ve read several articles and readers comments over the last few weeks and found that I’m not the only opponent of U.S. ethanol policy.

“Ethanol is the only industry that benefits from such a triple crown of government intervention: its use is mandated by law, oil companies are paid by the federal government to use it and it is protected by tariffs. The costs of ethanol subsidies and tariffs far outweigh the benefits.” U.S. Senator Diane Feinstein (D-CA).

“The increasing demand for corn for ethanol production has contributed to higher corn prices. Which has created additional income for corn producers but also appears to have increased costs to meat and poultry producers, big food companies, grocery shoppers and federal food programs.” The Government Accountability Office

See my earlier blog Al Gore Confirms what Dairy Farmers Know - U.S. Corn Ethanol is Not Good Policy.

It seems the support for U.S. ethanol policy and subsidies has diminished greatly over the last few years. The few backers appear to be grain farmers, companies who sell products and services to grain farmers, the corn industry, ethanol processors and the Congressman and Senators who voted for it – all who reap financial gain.

My family dairy farm is competing with well-funded and heavily subsidized ethanol plants to purchase corn to feed our cows. Dairy, livestock and poultry farmers are disadvantaged because we can’t compete. The high price of corn has driven up the price of soybeans, hay and other feedstuffs. As a result, many farms have suffered financially and some have gone out of business. I wonder if Congress considered how ethanol policy would impact livestock and poultry farmers?

I do all the grocery shopping for our family and see the increased price of many food items. Ethanol has contributed to the escalating cost of human food as well. It’s not the only cause, but has played a significant role. Did Congress think about how ethanol policy would affect food prices?

This graph illustrates the uses of U.S. corn from 2001 to 2011. Exports have been consistent and corn used for feed has decreased. The glaring change over the last 10 years is the increase in corn used for fuel/ethanol.

The government should eliminate ALL ethanol mandates too. If ethanol is such a great product, certainly it should be able to stand on its own.

Organic Milk Shortage? Try Traditional Milk

2012-01-10T08:30:00.000-05:00

I’ve seen several news stories lately about the shortage of organic milk. It appears that soaring organic feed costs have decreased the supply of organic milk. People in some regions are not able to find organic milk on the store shelves and if it is available, the price has increased due to the shortfall.

As I read a post by a fellow dairy blogger Emily Zweber, Zweber Family Farm News, Organic Milk Shortage, Why is it Happening? I could relate to what the organic farmers are going through; high feed costs make it difficult to be profitable. Traditional dairy farmers are facing the same feed cost issues. “2011 is the highest for dairy feed costs since we began keeping records,” says Jim Dunn, professor of agricultural economics at Pennsylvania State University.

I wish all dairy farmers, organic and traditional, were paid more for the milk they produce. We are all dealing with purchasing very expensive corn, hay, soybean meal and other feedstuffs (the result of increased demand for corn for ethanol). As traditional milk producers, we face many of the same challenges organic producers deal with. We are all dairy farmers who care for our cows with the goal of producing a quality product.

If there's no organic milk available at your grocery store or you don't want to pay $8/gallon for milk, I hope you'll purchase traditional milk. I can assure you traditionally produced milk is healthy, nutritious and comes from well cared for cows that live on family farms. I would rather you choose cow's milk than a non-dairy beverage like soy or almond. Check out my blog It's Not Milk.

Our cows walking from the barn to the milking parlor

I understand you want to feed your family quality food because I want the same for my family. I recognize you want to know the animals that produced your milk are well cared for. As a dairy producer, I’m confident to tell you traditional and organic dairy producers give excellent care to their animals. Both provide quality feed, fresh water, comfortable housing, and medical care as necessary. Both traditional and organic milk must go through the same tests for quality and safety before reaching the store shelf.

Here’s what fellow dairy bloggers say about organic and traditional milk:

Liz and Amy, Two Maids a Milking, So, what kind of milk do you drink?

Nancy Grossi, The Wife of a Dairyman, Organic vs Conventional Dairy Farms

Dino Giacomazzi, Dairy farmer, What's the difference between organic and regular milk?

I’ve also written a few blogs on the topic:
Milk is Milk - The Comparison
What’s the Difference between Traditional “Regular” Milk and Organic Milk?

It’s important to remember milk is milk. When you purchase milk, you support family dairy farmers. Thank you!

2011 “The Dairy Mom” Blog Highlights

2012-01-03T09:00:00.000-05:00

Happy New Year! For my first blog of 2012, I would like to share some highlights of 2011.

Top 10 Most Popular Blogs

The blog with the most comments this year was Hey Oprah – You Don’t Have to Go Vegan to Be Healthy and Compassionate. It received 20 comments and posted 5 responses.

Audience
Eighty-one percent of my blog audience is from the United States. People in other countries also read my blog; 5% from Canada, 5% from India, 4% from the United Kingdom, 2% from Australia, 2% from Germany and less than 1% from the Netherlands, Ireland, South Korea and Russia.

My Favorites
This year we opened our farm to visitors which was a neat experience for our family. It was fun looking back on the two blogs I wrote about our Open Farm events; Reflections About Opening Our Farm in 2011 and Celebrating June Dairy Month by Opening our Farm.

Summer is a wonderful time of year with long days of sunlight. In 2011, it was the only time the farm wasn’t muddy from our record rainfall year! I took pleasure in reviewing my Summer Scenes blog. Every summer, the boys and I go to California to visit my family. This is always a wonderful trip and the blog about Visiting Grandpa’s California Dairy brought back memories of the fun we had during our visit.

One spring day, I took photos and shared them in The Future of Our Herd: Calves and Boys. We had such fun with the calves that afternoon!

I hope you’ve enjoyed reading my blog posts as much as I’ve enjoyed writing them! Thank you for your interest in our farm and for supporting America’s dairy farmers!

Animals for Life Foundation

2011-12-27T08:30:00.000-05:00

Humans and animals are important to each other. Both addvalue and quality to the other’s life.

Animals serve a variety of important purposes; providing nutrient-richfood, companionship, protection, medical research and assistance for peoplewith mobility issues. What would our lives be like without animals?

Animals also benefit from humans; we supply them with food& water, a comfortable place to live, keep them healthy, protect them from predators and offercompanionship.

I’m excited to tell you about an Ohio organization thatcelebrates the human-animal bond; the Animals for Life Foundation. The purpose ofthis Foundation is to provide information to the public about the value animalsbring to human life and the care humans give their animals in return. Thevision of the Foundation is to increase public acceptance and understanding ofhuman-animal interdependency. As a dairy farmer, I like the common-sensemission of this organization.

The Animals for Life Foundation provides grants for projectsthat implement their vision. Some 2011 grants included funds to pay theveterinary bills of a therapy dog who interacts with children in an Alliance,OH classroom, funding to train therapy dogs for children with autism, andtraining for first responders regarding handling farm animals. Check out theGrants section of the Foundation website to learn more about the projects thatreceived funding in 2011. You can also learn how to apply for a 2012 grant ifyou are in Ohio and have a project that aligns with the mission of theFoundation.

Follow the work of the Animals for Life Foundation on Facebook.

Dairy Delicious Holiday Food

2011-12-20T08:30:00.000-05:00

One of my favorite holiday activities is eating! My familyhas some food traditions we look forward to each year. I love making and eatingcheese fondue during the Christmas season. Here’s my easy Swiss cheese fonduerecipe:

Cheese Fondue

1 pound Swiss cheese (I use Middlefield Swiss cheese whichis made from our cow’s milk)

1 tablespoon flour

1 clove garlic, minced

1 cup white wine

Dash of pepper

Loaf of French bread, cut into bite-size cubes

Place the cheese and flour in a large pan on the stove over medium heat.As the cheese melts, add the minced garlic, wine and pepper. Stir constantly.The fondue is done when it starts bubbling. Then transfer the fondue to afondue cooker or chafing dish to keep it warm while serving. Place a cube ofbread on a long-handled fork and dip it into the fondue. Delicious!

Cut the bread into cubes and let is sit out a few hours to get firm

The ingredients: Swiss cheese, pepper, garlic, wine and flour

Swiss cheese and flour ready to melt

All the ingredients in the pan

Me stirring the fondue

Jack, Lad and Garrett eat the fondue

Dipping the bread into the fondue

Another favorite activity is baking cookies with my sons. Wealways use real butter because it makes the cookies taste so good! This yearwe’re making;

Mint Chip cookies

Sugar cookies

Snickerdoodles

Peanut Butter Cup cookies

Brown Sugar Shortbreads

Pretzel rods dipped in chocolate

There’s nothing better than a warm cookie with a glass ofmilk!

To help you get in the Christmas spirit, check out this greatsong by Wil Gilmer, an Alabama dairy farmer, about how Santa helps him milkcows on Christmas day!

Hope you and your family have a great Christmas and HappyNew Year!

Food, Hunger and Technology

2011-12-13T08:30:00.000-05:00

The holiday season is a time we gather around the table toenjoy a meal with family. Most of you reading this probably don’t have to worryabout how you will feed your family this week. Hunger and food insecurity aregrowing problems in America and around the world. The U.S. Department ofAgriculture (USDA) reports 1 in 4 children have an uncertain food supply andwill experience hunger. How can we successfully feed a growing population usingfewer resources?

As food producers, we in agriculture play a role in making quality,reasonably priced and plentiful food a global reality. We must supportsolutions that will fight hunger, make food affordable and protect theenvironment. According to the United Nations, technology is 70% of the solutionin producing the 100% more food (based on 2000 levels) that will be required tofeed 9 billion people by 2050.

This 4-minute video examinesthe growing problem of hunger, what matters most to consumers around the worldwhen they purchase food, and the solutions technology can provide.

I agree with the statement shared on the video, “Food is ahuman right and choice is a consumer right.” The video also pointed out that 95% of us consumers purchase food basedon taste, cost and nutrition while 4% are “lifestyle buyers” who value specialtyor organic foods.

It will take a variety of farms to produce food; small,large, traditional, and organic. Farmers must be able to utilize a diverserange of management methods based on what works best for their farm and animals.One size doesn’t fit all. We should embrace those who make a commitment to workin production agriculture, not celebrate one style of farming while demonizinganother. We need all of these farms to feed a growing population and givepeople choices in the grocery store. Let’s honor all types of agriculture andrespect the differences in production methods and farm sizes. After all, thisdiversity is what provides us with a bounty of wonderful choices!

Healthy Cows = Quality Milk

2011-12-06T09:00:00.000-05:00

Healthy cows produce high quality milk. So it’s important tokeep our cows, heifers and calves healthy. This starts with a balanced diet ofgood feed, access to fresh water and comfortable housing.

I take my sons to the pediatrician for vaccinations to keepthem healthy. We do the same for our animals. We follow a vaccination protocolto protect our cattle from disease and illness. Calves are vaccinated twiceduring their first year of life. Heifers and cows are vaccinated duringspecific stages of production. For example, when they’re getting ready to have acalf or when they are endingtheir annual milk production cycle and will be dry (not produce milk) forapproximately two months.

The vaccines we administer to calves

Our vaccination protocol was developed with our veterinarianfor the purpose of optimal animal health. Even with a healthy diet, comfortablehousing and an effective vaccination program, cows sometimes get sick. It’s upto us as dairy producers to monitor herd health in order to recognize and treatillness. Signs of illness may include change in hair coat, decreased milkproduction, droopy ears, dull eyes, decrease in appetite or high temperature.

Lad checking the cows

The most common milk cow illness is mastitis. Mastitisoccurs when the udder becomes inflamed because white blood cells are releasedinto the mammary gland in response to bacteria in the teat canal. These cowsare placed in the hospital pen and treated. The second most common reason forcows to visit the hospital is retained placenta which is a failure of the cowto expel fetal membranes (afterbirth) within 12 hours after giving birth to acalf. Other less common herd health issues include pneumonia, a sore foot, orupset stomach.

When a milk cow goes to the hospital pen, she continues tobe milked each day however her milk is dumped. When cows are being treated withan antibiotic, their milk can’t be sold for human consumption. We must followthe withhold instructions of each medication to insure milk from a treated cowdoesn’t enter the bulk tank with healthy cow’s milk.

Milk is stored in this tank until the milk truck arrives to pick it up

If we make a mistake and the milk of one treated cow goesinto our 4,000 gallon milk tank, that entire load will test positive forantibiotics and will be rejected by the milk processing plant. We would be responsible for disposing of themilk and not be paid for our milk that day. Every load of milk from every dairyacross the country is tested for antibiotic residue and disposed of if it testspositive.

It’s a common misconception that only milk in cartons labeled“antibiotic-free” don’t contain antibiotics. The fact is ALL milk must betested free of antibiotics before it can be sold for human consumption.

Our goal is to keep our cows healthy and comfortable whileproducing a quality product you can feel good about serving your family.

Got Dairy? It's Good for You!

2011-11-29T08:30:00.000-05:00

As a dairy producer, consumer and mom I liketo stay current on food trends and how dairy products fit in. Some recenttrends receiving attention include. . . .

Vitamin D Deficiency

Vitamin D isan important part of a healthy diet because it helps control calcium andphosphorus levels in the body, and it plays a role in cell growth, immunity andreducing inflammation. The National Center for Health Statistics says more thanone-third of Americans are vitamin D deficient, and other research suggeststhat figure could be as high as 50%. The sun is an excellent source of vitaminD. Dairy is also a great source.

We Eat More

Over thepast 30 years, average daily calorie intake increased from 1,803 in 1977-78 to2,374 in 2003-2006. With a third of U.S. adults now classified as obese, thefindings suggest efforts to prevent obesity should focus on reducing foodintake; decreasing the number of meals and snacks people consume daily andreducing portion size. Source: University of North Carolina at Chapel Hill

Body Weight Issues

Seventypercent of Americans are now considered overweight or obese and type 2 diabetesis on the rise. Dairy has proven effective in weight management and decreasingrisk for diabetes. Research continues to show a relationship between milkintake and successful weight loss and improved body composition. Higher dairyintakes are linked to lower risk of diabetes in both adolescents and adults.Adolescent girls who consume diets rich in low-fat milk products, fruits,vegetables and whole grains have an easier time maintaining a stable weightthroughout early adulthood. Good milk-drinking habits are generally linked tobetter nutrient intakes in childhood, as well as later in life.

Local Foods

Consumerresearch shows people are interested in local, fresh, and high-quality foods.They are interested in learning about the food they eat; its history, whoproduced it, what makes it unique, and what they can do with it. Dairy fitswell with this trend as there are numerous dairy products produced nearconsumers such as milk, cheese, and yogurt.

Reformulation of Food Products

Consumersare demanding healthier products with a focus on reducing calories, sugar,sodium and fat. The dairy industry is responding to this trend makingsignificant progress towards reducing sodium in certain cheese by up to 25%without sacrificing flavor and reducing sugar in flavored milks.

Convenience

Consumersare looking for tasty, convenient, inexpensive and healthy products. There is afocus on purchasing quick and easy snacks, pre-prepared foods, and meals thatcan be assembled at home. Dairy offers easy, kid-friendly healthy snack foodssuch as yogurt tubes, cheese sticks and smoothie mixes. Products likepre-sliced or shredded cheese make it easy to add delicious dairy to your meal.I look for more product and packaging innovation from dairy processors in thisarea.

There aremany positive attributes of dairy. Research supports disease prevention andhealth promotion from vitamin D, calcium, protein, probiotics, whey and theoverall package of nutrients that milk provides. I hope you'll join me in consuming dairy daily!

Farmer & Neighbor Living in Harmony

2011-11-22T08:30:00.000-05:00

Our dairy farm is located in rural Geauga County (40 miles east of Cleveland). The community consists of a mix of grain farms, livestock farms, vegetable farms, industry and parks. Nestled among the farms are homes. It’s in the best interest of the entire community that we all exist in harmony. This doesn’t just happen on its own, it requires an effort by everyone.

We feel very fortunate to have good neighbors and live in a community that values production agriculture. We do our best to be respectful neighbors and responsible members of the community.

Our neighbor, George, with Lad

One of our neighbors, George Huge, is a real asset to our farm. His property borders ours and we live in perfect harmony with a mutual trust. George and his dog, Thunder, are frequent visitors on our farm. George helps with a variety of tasks from digging culverts to manage water flow, bringing clay from the back of our property to build up the freestall barn beds, leveling fields, mowing around our pond, running the skid steer and the list goes on. We’re grateful for his help and how he treats our farm with the same pride he takes care of his own beautifully maintained property. George enjoys hunting and trapping on our property. We’re glad to have him as our neighbor.

Thunder and George at our farm

George helping pick rocks with Lad and the boys

We understand there are some aspects of farm life that people may not like. Land applying manure can produce an odor, please remember this is a valuable, natural nutrient that is good for the soil. Sometimes we hold up traffic due to driving large equipment on the road, we ask that you be patient with us. At times, we get mud on the road, we’ll do our best to keep this to a minimum.

Our farm benefits the community economically by providing jobs, purchasing goods and services, and selling our milk to a local processing company. We open our farm to visitors so people can learn about cows, dairy farming and milk. We’re active, participating members of the community. We maintain a nice property with beautiful cows, quality crops and lots of open space.

We’re pleased to live in this special community and appreciate our neighbors!

Your Steak or Hamburger might be Dairy Beef

2011-11-15T08:30:00.000-05:00

This week I attended the Ohio Dairy Producers Association Fall Meeting which featured four speakers addressing topics of interest to dairy farmers. One of the speakers was from the National Beef Check-Off. This program is funded by a $1/head investment from dairy and beef cattle farmers. The money is used for programs such as beef promotion, research, developing international markets, and providing consumer information.

Everyone knows dairy cows produce milk, but they are also utilized for beef production. See my blog Bessie Provides Milk and Beef. In fact, 20% of the U.S. beef supply is dairy beef. Of the dairy cattle harvested, 50% of the meat is made into ground beef and 50% are beef cuts such as steak or roast.

The speaker shared another interesting fact. The concept of dark cutting and how dairy and beef producers impact meat coloring. Dark cutting beef refers to muscle tissue that fails to turn the typical cherry red when exposed to air. Dark cutting beef is most often associated with pre-harvest stress. The darker meat has the same nutritional quality, but consumers are not willing to buy dark beef therefore the product value is reduced. As a consumer, I’m glad to know it’s in the best interest of dairy and beef producers, and the cattle’s well-being, to minimize the stress of the animal.

One of my family’s favorite meals is cheeseburgers with french-fried potatoes. I like burgers, but am always looking for new recipes to serve my beef-loving family. The speaker shared that the flat iron steak is rising in popularity. Once thought of as a lesser-quality cut of meat, this flavorful and relatively inexpensive steak is now a hot commodity due to an innovative cutting method. I plan on purchasing a package next time I go to the grocery store. Looking for a tasty beef recipe? Check out Beef It’s What’s for Dinner.

Flat Iron Steak

These websites provide a variety of beef information:
Beef Nutrition Resources
My Beef Check Off Consumer Information
Ohio Beef Council

Enjoy nutrient-rich dairy and beef as part of a well-balanced and healthy diet!

Reflections About Opening Our Farm in 2011

2011-11-08T08:00:00.000-05:00

This year we opened our farm to the public for group and school tours, birthday parties and ten Open Days. Since this was our first year, we didn’t know exactly what to expect. It ended up being a terrific experience with about 550 people visiting our dairy. With one year of agritourism under our belt, we’re already planning events, displays and activities that will enhance visitors experience next year!

One of our visitors makes a friend in the milking parlor

Duane Hastings, and his 1957 Farmall 450, take visitors on a hayride tour

The hayride was a highlight - Thanks to Duane Hastings and my Dad for driving!

Our 2012 event calendar is posted on the Hastings Dairy website. We have some new events next year such as Cow Tales Adventure & Storytime for children 5 years and under, Cow Camp for children 10 years and under and Dawgs at the Dairy which is a nighttime event where we’ll serve dinner. In addition to these new events, we have some themed open days throughout the season.

The Junior Dairyman play area is lots of fun!

The dairy products display with the cows being milked in the background

The Dairy Facts display

Our family really enjoyed hosting visitors this year. It was a neat experience to share our farm with others. The visitors seemed to have fun getting up close and personal with our cows and calves and had lots of good questions. We’re located in northeast Ohio, so we had a variety of weather at our events; everything from hot to cold to wet to windy. But even on rainy and cold days, we had a few brave visitors.

Garrett, Becky Emmons and Jack at the Admissions tent

Our original admissions tent was distroyed by a strong wind after the first open day, so it was replaced by an admissions table. . . .

Jackie Profera, Joe Profera, Jack and Garrett play cards while waiting for visitors

The swing set was made by Taylor Emmons and Lad put it in the ground

My sons tested all the creations on our farm-themed playground

The original corn box was on the outdoor playground, but it was such a wet year, we had to replace the corn twice because it was getting soaked. So the cornbox was moved to the porch so it would stay dry.....

The cornbox and corn play area on the front porch

My dreams of opening our farm would not have been a reality without the help of many people. Lad’s parents, Duane & Pat Hastings, his brother, Lane, and sister-in-law, Diana, helped build the playground and on our open days. My parents, Tony & Carolyn Souza, Becky Emmons, Jackie Profera and Joe Profera all helped on our open days throughout June, September and October. A special thanks to Taylor Emmons for building a fun playground complete with a water trough slide, tire swings and bridges! My husband, Lad, and everyone who works at our dairy contributed to preparing our farm to host visitors. Thank you!

My Mom and Garrett handling the admissions area

My Dad talks to visitors about the freestall barn during the tour

Last week I received a nice surprise at the dairy. It was a box filled with toy tractors, a skid steer, wagons, and more! This generous gift came from Fred Shohayda owner of Cortland Tractor . He was recently at our dairy and Lad shared with him that we’re opening our farm to visitors. So he sent a box of beautiful new farm toys for children to play with in our indoor Junior Dairyman play area. What a wonderful display of support!

The boys of toys donated by Cortland Tractor

Thank you to all our visitors in 2011. We hope you had a great time and will come back again. We look forward to being open in 2012!

See you next year!

Milk’s Journey From Cow To Table

2011-11-01T08:00:00.000-04:00

The milk from our cows takes a journey that brings it from our farm to your table. Along the way, steps are taken to ensure milk quality which will result in the delicious dairy products you enjoy consuming. Each of our cows comes to the milking parlor three times each day to be milked. To produce quality milk, cows must eat a well balanced diet, drink lots of water and be healthy and comfortable.

Come with me on the journey of our milk.

Milking claws milk the cows. . .

Milk travels down the tubes connected to the milking claws. The blue box is a milk meter which measures the number of pounds each cow produces during one milking (8.6 lbs = 1 gallon). This is one of our higher producing cows. . .

Milk travels to the milk meter which is located in the basement. There is a milk meter for each milking claw in the milking parlor. We milk 24 cows at one time, so there are 24 milk meters in the basement. . .

Milk flows from the meters to the stainless steel pipe located under the meters. . .

The pipeline delivers milk into this small tank called a receiving jar. . .

The long tube is a milk filter which is located between the receiving jar and the plate cooler. This filter is changed after each milking – 3 times every day. . .

After going through the filter, milk enters the plate cooler where is cools from 100 degrees (its temperature when it leaves to cow) to approximately 50 degrees. . .

Lad checks the temperature gage on the plate cooler to make sure milk is being cooled to the correct temperature. . .

All of this milking equipment is washed after each milking - 3 times in a 24 hour period. It goes through a 3-cycle cleansing process that takes about 40 minutes.

The milk travels up though pipes into one of our two stainless steel bulk tanks. Milk is stored at 38 degrees in these tanks until the milk truck arrives each day. . .

Milk is pumped through a hose from our bulk tank onto the milk truck. . .

The hose is attached to the milk truck which will transport our milk to the processor.

The bulk tanks must be cleaned each time they are unloaded. On our farm, one tank is unloaded and cleaned daily and the other is every other day. This involves a 5-step wash cycle which takes about 40 minutes.

The milk truck travels to the processing plant where milk is tested for quality before being unloaded. . .

Our milk travels six miles to Middlefield Cheese where it is made into Swiss cheese.

After being pasteurized and processed, the end product is Swiss cheese. This is cheese made with milk from our cows at a local grocery store. . .

The milking parlor at our farm is operating 24 hours a day; milking cows 22 hours and cleansing equipment two hours.

Hope you enjoyed going on the journey of our milk!

Food Day – Celebration of Food or Assault on Modern Agriculture?

2011-10-25T08:30:00.000-04:00

Yesterday was national Food Day. I read several blogs, tweets and Facebook posts from farmers sharing their thoughts. Comments ranged from every day is Food Day on the farm to posts about being proud to produce quality products that feed the world. Some wrote about how today’s modern farming practices allow us to produce more food using less land and natural resources or why it’s important to sustain the productivity of the land. Some explained the reasons they love their animals, being farmers and living in rural America. All great stories to tell.

Jack and Lad talk while a cow licks her newborn twins

I also saw articles associated with Food Day promoting a plant-based diet and “reforming” the modern food system. Statements on the Food Day website revealed an anti-agriculture agenda claiming farmers are growing unhealthy food which is causing a variety of health problems, treat their animals and workers inhumanely and are polluting the environment. It seems to me the sponsors would like Americans to believe “big ag” and so-called “factory farms” are the enemy and the solution is “reforming” all farms that are not “small or mid-size”.

Are we all celebrating the same Food Day?

I think we can agree on some basic ideas; we all want safe & healthy food, sustainable farms, to alleviate hunger, protect land and animals, and support fair working conditions.

Jack and Garrett love visiting the calves

It’s important to remember 98% of U.S. farms are owned by individuals and families. These are family farms of all shapes, sizes and production methods. We should celebrate the diversity of U.S. agriculture by embracing all types of farms that employ a variety of farming practices, including conventional and organic. Not tearing down one production method and putting another on a pedestal. The diversity we enjoy gives consumers a multitude of choices in the grocery store. That’s a good thing.

What I ask of you as a consumer is to use common sense. Have a mind of our own. Don’t allow groups to make you feel guilty for purchasing products you enjoy that are a part of your family’s healthy diet. When I read or hear something, I seek the motivation of the person or group behind the message. Many groups aim to stir up controversy to further their agenda. Their true goals are often hidden behind neatly packaged sound bites.

It’s important to have conversations about food and farming. Here are some great resources to find information and dialogue about food:

Lad driving a hayride tour of our farm - visitors can see where milk is produced

Here are links to blogs I’ve written in the past that pertain to topics featured on the Food Day website:

My wish is to see farms and farmers embraced and supported today as they were in the past. The same values of caring for land and animals still exist, but the look of the family farm and the production methods have changed for the better.

At the end of the day, you must make your own choices and take responsibility for them. Join me in celebrating the variety of food choices we are so fortunate to enjoy in our nation.

Beautiful Fall Season at the Farm

2011-10-18T09:00:00.000-04:00

Fall is a wonderful time of year; colorful trees, crisp air and, when were lucky, sunshine. Here are some of my favorite scenes from our farm this fall.

The colorful trees welcome people up the driveway of our farm. . . .

Up the hill to our farm. . . .

It's milking time: a group of cows walking from their freestall barn to the milking parlor. . . .

Headed down the lane. . . .

Some of the cows stop to examine me. . . .

She wants a closer look. . . .

They've reached their destination. . . .

We hope to chop this field of corn in the next few days. . . .

Lad hauling manure - he's coming back to load his tank and then out to the fields to apply it. . . .

Visitors attending our "Open Farm Days" enjoy a hayride. . . .

The hayride takes guests to the freestall barn to see where the cows live. . . .

Visitors watching the cows being milked. . . .

Two young visitors make a friend. . . .

Garrett and Jack show these curious boys our bulk milk tanks. . . .

Playing in the Junior Dairyman Play Area. . . .

My boys do some artwork while waiting for more visitors to arrive at our farm. . . .

Jack with two cozy cats. . . .

A lively hayride. . . .

My strong working man takes a break for a little fun. . . .

It was great having my parents visit from California - they helped with three Open Farm Days. . . .

The view from the balcony of our farm . . .

The trees in front of our house. . .

We're fortunate to live in Ohio where the fall scenery is beautiful. It's a gift we appreciate because we know what's coming next - snow!

Milk Price – How Dairy Farmers Are Paid For Milk

2011-10-11T08:30:00.000-04:00

The pricing structure for milk is different than many other products. Most businesses price their product or service by examining the cost of providing that product and service and then mark it up enough so they can make a profit. Milk pricing is not so simple. We as dairy producers do not set the price of our product and the cost of production is not considered in the milk pricing formula. We are price takers. We’ll learn the price of our milk 13 days after the end of the month in which that milk was produced. So how is the price of milk determined?

Our cows in the milking parlor

Dairy producers are paid per 100 lbs of milk - called a hundred weight (cwt). The amount a producer is paid per cwt varies depending on which part of the nation they are in and how milk is used in that region. There are four classes of milk; Class I is fluid/drinking milk, Class II is soft products like yogurt/ice cream, Class III is hard cheese and Class IV is butter and milk powder. Each class has a different dollar value which changes monthly based on a variety of factors such as supply, demand, export market, and the amount of each product in storage waiting to be sold.

The milk price paid to dairy farmers is based on the Chicago Mercantile Exchange (CME) price for Class III milk. In Ohio, dairy farmers are part of Federal Milk Marketing Order 33 (FO 33). On the 13th of each month, FO 33 will announce the price for milk produced in the previous month. That is the minimum price milk processors must pay dairy farmers.

In addition to this minimum price, producers will receive more or less money based on the Producer Price Differential (PPD) and percentage of fat and protein components in the milk. The PPD is determined by how milk in our federal order is utilized - what percentage of the milk is used for Class I, II, III and IV. Each use has a different dollar value. For example, milk used for drinking commands a higher price than milk used to make cheese. So if a higher percentage of milk is used for drinking vs. cheese or butter, then the PPD will be higher.

Producers might also receive a premium from their processor depending on the supply and demand in that region. For example, Ohio is a milk deficit state, so dairy producers receive a bonus from their processor because milk demand is higher than supply.

The Federal Order 33 milk price formula looks like this:
CME Class III price +/ - PPD +/- components (fat & protein) + premium = final price

Over the last three years, the FO 33 milk price has ranged between $10.73/cwt to $22.29/cwt. As you can see, there is extreme volatility in the milk price. Add to that the severe swings in feed price (corn, soybean meal and hay) and you’ve got a challenging business setting.

Bessie Provides Milk and Beef

2011-10-04T08:00:00.000-04:00

Visitors to our farm frequently ask what happens to cows when they are no longer productive members of the herd. The answer is they leave our herd and are sent to a livestock auction where someone purchases them for meat production.

Our goal is to keep cows as long as possible and everything we do is centered around keeping cows healthy, comfortable and productive. Sometimes it’s necessary for animals to depart our herd - reason for this are; 1) she is unable to get pregnant and/or a low milk producer, 2) she is sick or injured - the most common sickness is mastitis which causes inflammation of the udder or 3) she dies of natural causes. The average age of a cow on our farm is about 4½ years old. The oldest cow on our farm is over 9 years old.

Our cows coming out of the milking parlor

As a dairy farm, we’re in the business of taking care of animals and producing milk. Dairy animals are food animals, with a different purpose then companion animals or wild animals. They have the significant purpose of providing food for people. Female dairy cows produce milk and when their productive life is over they are utilized for meat production. Bulls (males) are raised for beef production from the time they are born.

Cows relaxing on their sand beds

Our animals deserve and receive excellent care. They live a good life and we meet their needs by providing quality food, fresh water, comfortable housing and health care. I realize it’s difficult for some to understand how we can care for an animal and then send her to the auction to be sold for beef production. These choices are not always easy.

Why not keep all the cows even if they are no longer productive? It’s not economically feasible. Cows eat about 100 lbs of feed every day. If you feed a high quality diet recommended by a nutritionist, like we do, it costs about $8/cow/day. Feed is only one of the many expenses we incur each month for the health and comfort of our animals. In turn, they produce milk which we sell in order to provide them with feed, bedding, veterinary care, comfortable housing, electricity, etc. These expenses add up to approximately $7/cow/day. So it costs roughly $15/cow/day to own dairy cows. We can’t afford to keep cows that are not productive, we don’t have that luxury.

Our cows spend many hours each day consuming feed

We love our cows and understand they serve a very important purpose – providing nutrient rich food for people.

Participate in the Food Dialogue

2011-09-27T08:00:00.000-04:00

In an effort to engage farmers and consumers in a dialogue about the future of farming and food, U.S. Farmers & Ranchers Alliance (USFRA) hosted a national town hall meeting called Food Dialogues on September 22nd. See Town Hall Highlights for an overview of the meeting.

The event included panel discussions in Washington D.C., New York, Indiana and California. Each location included a diverse panel of experts representing farmers, chefs, government officials, professors, nutritionists, retail store managers, animal welfare groups and consumers.

This event was broadcast online via the Food Dialogues website and Facebook page. Participants watching could comment and ask questions via these outlets and Twitter. I watched the majority of Food Dialogues on the website and found it to be very interesting. I enjoyed interacting with others by reading their comments and posting my own comments.

The presentation included results of a survey that polled 2,417 consumers and 1,002 farmers in August 2011. The study discovered that farmers and ranchers share the same values as consumers. Farmers know a divide exists between consumers and their food and consumers are divided on the direction of modern agriculture.

Click on this graphic to view and print the survey results

The purpose of the consumer survey was to ask Americans what information they want about how food is grown and raised in the U.S. According to the findings;

72% of consumers know nothing or very little about farming or ranching
69% of consumers think about food production at least somewhat often
70% say purchase decisions are affected by how food is grown and raised, with three-quarters (72%) of Americans saying they think about this topic while purchasing groceries
42% Americans say the way that food is grown and raised has improved in the last 10 years, while a slightly smaller group say it has worsened (37%)
Those who say the way that food is grown and raised has improved cite food safety (22%) and food quality (17%), whereas respondents who said the way food is grown and raised has worsened also cite food safety (21%) and food quality (21%)
Of all the aspects of how food is grown and raised, Americans are most satisfied with the availability of healthy foods (73%) and food safety standards (66%)
One in five consumers who say food production has worsened in the last 10 years cite environmental impact as the top area of demise
79% of consumers say producing healthy choices for all consumers is very important for farmers and ranchers to consider when planning farming and ranching practices

Consumers were asked to identify the top 5 topics they want more information about:

How chemicals are used in farming/ranching
How pesticides are used in farming/ranching
Food safety standards
Effect of government regulations on farming/ranching
How antibiotics are used and genetic engineering in crops

The goal of the farmer/rancher survey was to identify topics that farmers and ranchers wished Americans had more information about when it comes to food and how it is grown and raised in the U.S. According to the survey, farmers and ranchers said the top misconception they need to overcome as an industry is that a few "bad actors" are representative of the entire industry. Additionally, farmers and ranchers identified the effect of pesticides, antibiotics and fertilizers on food as the most important priorities they should address when communicating with consumers. Findings included;

86% of farmers/ranchers responded that the average consumer has little to no knowledge about modern farming/ranching
58% of respondents in this survey felt consumers have a completely inaccurate perception of farming and ranching
Nearly all farmers and ranchers say that protecting the environment (99%) and practicing humane animal care (96%) are very or somewhat important goals or practices related to their business
80% of farmers/ranchers say that consumers have little to no knowledge about proper care of livestock or poultry
83% of farmers/ranchers responded that new ways of improving yields with fewer environmental inputs will have a major impact on farming/ranching in the future

Farmers and ranchers were asked which top five topics were most important to educate consumers about:

The effect of pesticides, fertilizers and antibiotics on food
Where food comes from in general
Proper care of livestock and poultry
Effect of government regulations on farming/ranching
Economic value of agriculture

So what does all this data mean? Consumers are hungry for information about farming and how animals are raised. We in agriculture must make it a priority to share information about what we do with consumers.

I encourage consumers to seek out information from farmers. There are groups eager to spread an anti-agriculture message by encouraging you to reject meat, milk and eggs. So it’s important to get information about farming and livestock care from farmers, not groups who have never been to a farm.

Many farmers are making an effort to dialogue with consumers via social media through blogs, Facebook, Twitter and YouTube. These links will take you to blogs written by farmers.

Farmer Bloggers
Dairy Blogs
Ohio Farm Blogs (scroll to the bottom of the page)
Know a California Farmer

If you know of other resources for farmer blogs, please share them in the comments section.

The Food Dialogues town hall started the conversation; let’s continue it in person and online.

What do Milk, Apple Juice and Sponge Bob Have in Common?

2011-09-20T08:00:00.000-04:00

All of these topics received negative media attention last week.

Harvard researchers shared Healthy Eating Plate, their version of the United States Department of Agriculture’s (USDA) MyPlate food guide. Healthy Eating Plate calls for less dairy, limited meat and more whole grain than USDA’s version. Meanwhile, the Centers for Disease Control and Prevention (CDC) reported that children may not be drinking enough low-fat milk which is important for bone health. The CDC advised children aged two and older should consume more low-fat milk and milk products to avoid consuming unnecessary fat and calories. So which is it? More milk or less milk?

It’s a fact that dairy is packed with nutrients. As a result, experts consistently recommended Americans consume three servings of dairy each day as part of a healthy, well-balanced diet. Plus dairy tastes good! I’ll be sticking with USDA’s MyPlate, not Harvard’s version.

Next, Dr. Oz announced a shocker on his show - apple juice contains harmful levels of arsenic! What? The Food and Drug Administration (FDA) quickly responded that Dr. Oz tested for total arsenic amount, which isn't an accurate reading. Arsenic occurs naturally in foods in organic and inorganic forms and only certain levels of inorganic levels are toxic. According to Toxicologist Dr. Gail Charnley, “Arsenic is a naturally occurring element found in the soil, water and air. It can be present in trace amounts in many foods and beverages that are derived from natural sources.” She went on to say, the FDA conducts sampling of juice and juice concentrates and that data indicate no safety concerns.

Food safety is taken seriously by farmers, food processors and the U.S. government. I know the strict testing milk goes through from farm to processor to retail and can imagine the same type of screening is required of juice. In less than an hour, Dr. Oz created a scare which will cause some to stop consuming apple juice, a perfectly safe beverage.

Finally, the University of Virginia reported that a study they conducted, with 60 children, shows SpongeBob is slowing children’s mental function. The study suggests that watching even a small amount of SpongeBob can cause short-term attention and learning problems in 4-year-olds. Really? How can a cartoon character have such a big impact on a child’s brain?

I’m just like many parents, trying my best to raise healthy, smart and well-rounded children. So how do we as parents sift through all the media hype, misinformation and conflicting reports about everything from food safety to child rearing and everything in between? Common sense must prevail. We shouldn’t be so quick to believe everything we hear, read or see on the Internet. When I see reports claiming apple juice is dangerous or SpongeBob will harm my children’s ability to learn, a red flag goes up. This doesn’t seem reasonable and rational to me. I question the Harvard professor who recommends we consume only one serving of dairy daily because it’s contrary to what many other nutrition experts recommend.

As consumers and parents we shouldn’t accept propaganda that uses scare tactics to shock or guilt us into going against our own common sense. I grew up consuming dairy, juice and watching cartoons and I feed my kids dairy and apple juice and let them watch SpongeBob. We all seem to be doing fine.

Visit our Dairy this Fall

2011-09-13T08:00:00.000-04:00

We’re opening our farm to visitors six Saturdays this fall. Come on over for a visit September 17, 24 or October 1, 8, 15, 22. We’re open from 10:00am to 5:00pm. Admission is $5/person (children under 2 are free) and parking is free.

We're advertising our Open Farm Days with this sign at our dairy

Visitors will experience a modern, working dairy farm with the opportunity to;

Take a guided tour of the milking parlor to watch the cows being milked
Pet the calves
Go on a hayride tour of the farm and barns
Play on the farm themed playground with a corn box, straw mountain, tire swings, giant sand box and more!
View educational exhibits such as the “Dairy Diet” feed display
Drinks and snacks for sale or bring your own picnic

Here are some of the attractions you can expect during your visit:

A hayride takes visitors on a tour around the farm

The hayride drives through one of the freestall barns where our cows live

The calf petting area is a favorite with children

Participate in a guided tour of the milking parlor where cows get milked

Have fun on the farm-themed playground or sit back and enjoy the view

If it's chilly, we'll have the bonfire going

The giant sandbox with a converted water trough slide

Take a ride on one of the tire swings

Explore the corn box

Play in the indoor Junior Dairyman area

See the exhibits in the Parlor

After visiting our farm, you can travel six miles to Middlefield Cheese, where our milk goes to be made into Swiss cheese. Middlefield Cheese has a great store that sells a variety of products, including cheese made with milk from our cows.

We're also currently booking fall school tours, group tours and birthday parties. Check out the Hastings Dairy website for more details. We look forward to seeing you on our farm!

What’s the Difference between Homogenization and Pasteurization?

2011-09-06T08:15:00.000-04:00

When visitors tour our farm, I frequently get questions about milk terminology so I thought my blog readers might have the same questions. I enlisted the help of the Dairy Dictionary on the Dairy Farming Today website for definitions of commonly used “milk” terms. I’ve added some details specific to our farm in italics.

Bulk Tank - A refrigerated, stainless steel storage tank located at the dairy, designed to hold milk as soon as it leaves the cow. The milk is cooled immediately in the bulk tank, usually to 35-39 degrees F. The milk is then collected by a bulk tank truck and shipped to a processing plant. We have two 4,000 gallon bulk tanks at our farm where we store milk until the milk truck picks it up once a day.

Me with our two bulk milk tanks

Butterfat - Also known as milkfat, this is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. In the United States, there are federal standards for butterfat content of dairy products. The milk from our Holstein cows averages 3.5% to 3.6% butterfat annually.

Our cows being milked in the milking parlor

Cream - Milk is separated by large machines in bulk. Cream is the high-fat milk product separated from milk. The cream is processed and used to produce various products with varying names, such as “heavy cream” or “whipping cream.” Cream contains at least 18% milk fat. Some cream is dried and powdered and some is condensed by evaporation and canned.

Casein - The dominant protein (80%) in cow’s milk. Casein is vital to cheese making, and has a variety of uses in manufacturing as well.

Curd - The clumps of protein and other milk components that are formed during the cheese making process. Curds are pressed into blocks or barrels for proper aging and curing of the cheese.

Homogenization - A process applied to milk that results in fat globules being reduced in size to allow a smooth consistency. If milk isn’t homogenized, the cream separates and rises to the top of the container. When I was growing up, we would collect milk from the bulk tank then let it sit in our refrigerator until the cream rose to the top then skim the cream off before drinking it.

Processing Plant - A facility that pasteurizes, homogenizes and packages milk that comes directly from dairy farms. Once the milk leaves the processing plant, it is available to the public through a variety of channels, including grocery stores, schools and restaurants. Our milk goes to Middlefield Cheese (about 10 minutes from our farm) to be processed into Swiss cheese.

Pasteurization - Pasteurization is a simple, effective method to kill harmful pathogens through heat treatment without affecting the taste or nutritional value of milk. Since its introduction over a century ago, pasteurization has been recognized around the world as an essential tool for protecting public health. The process was named after its inventor, French scientist Louis Pasteur.

Whey - The watery part of milk that separates from the curds during the cheese-making process. The composition of whey varies considerably, depending on the milk source and the manufacturing process involved. Typically it is rich in lactose, minerals, vitamins and protein. Whey is used as an ingredient in a variety of human foods such as bread, crackers and fitness beverages. It can also used as an ingredient in animal feed.

Check out the Dairy Farming Today website to view the entire Dairy Dictionary and learn interesting facts about dairy farms, cows and milk.

Dehorning Dairy Calves

2011-08-30T05:30:00.000-04:00

In recent years, dehorning cattle has come under fire. Some groups are calling for this practice to be banned. I want people to know there is a reason for every practice done on our farm and that reason is always centered on the comfort, health and safety of our animals. Calves are dehorned for their safety and to reduce risk of injury to the people who work with them. This is a common practice on dairy farms across the nation and has been for decades.

On our farm, we dehorn calves when they are between two and three months old before the horns are visible through the animals hair. This is referred to as “disbudding” because the horns are not developed. At this age, it’s a quick process that takes one or two minutes to perform and doesn’t require anesthesia. Shortly after the procedure, the calves are back to their normal routine of eating, drinking and relaxing.

At this time, we also administer two vaccinations; Bovi-Shield Gold 5L5 and Ultrabac CD. Just like I take my sons to the pediatrician for vaccinations to keep them healthy, we vaccinate our calves to protect them from disease and illness.

Last Saturday, my husband, Lad, one of our employees, Josue, and my sons, Garrett and Jack, dehorned and vaccinated a group of 26 calves at our dairy.

This is a calf prior to being dehorned - her horns are not developed

Lad explains to the boys how to bring the calves up one at a time

They lead one of the calves to the dehorning area

A calf enters the area where she will be dehorned and vaccinated

Lad places a halter on her head to restrain her during the process

Lad uses an electric calf dehorner

The process takes about one minute

Garrett draws a mark on her back with chalk when she's done

Josue administers the vaccinations

We use Bovi-Shield Gold 5L5 and Ultrabac CD

This is how a calf looks after being dehorned

Jack walks with one of the calves after the procedure

Almost immediately after the procedure, calves are drinking and eating again

Jack has a snack with a recently dehorned calf

All these recently dehorned animals are content and eating

Ohio Livestock Care Standards Implemented

2011-08-23T05:00:00.000-04:00

The Ohio Livestock Care Standards Board has developed Care Standards that will take effective September 29, 2011. Over the last 18 months, the Board has worked as a group, with sub-committees and through a series of public hearings. The result of this process is documented standards that will govern caretakers of dairy, beef, equine, poultry, swine, sheep, goats, alpacas and llamas in Ohio. These standards can be viewed at the Ohio Department of Agriculture website.

As a dairy producer, I’ve read the general care standards which provide an overview of care and handling, housing/facilities and animal health. And the bovine specific standards which cover equipment, animal handling, care of disabled livestock, transporting livestock, euthanasia and enforcement. The standards seem fair and reasonable.

We strive to keep feed in front of our cows so they can eat at any time

Our cows have access to clean, fresh water at all times

Examples of Care Standards include, but are not limited to; providing sufficient feed and water, utilizing facilities designed to minimize injury, providing animals with protection from adverse weather and predators, monitoring animal health and performing medical treatment so as to minimize distress, providing ample space for animals preparing to give birth, feeding colostrum to newborns, and employing acceptable methods of euthanasia. The standards define humane care as the handling of livestock that seeks to minimize distress. You can read the complete set of standards from the link I provided above.

Our barn allows cows to relax in individual beds with sand bedding

The maternity pen at our farm provides a comfortable environment

Lad feeds this newborn calf colostrum while Garrett watches

I appreciate the volunteer time and commitment the Care Standards Board and sub-committees demonstrated and understand it’s necessary to have these standards in writing as a guideline and a tool for enforcement. I realize consumers what tangible evidence that farmers care for their animals.

I hope people know the majority of farmers provide excellent care to their animals because it’s the right thing to do not because a set of written standards were created to govern us. Everything we do on our farm is done for a reason and that reason is always centered on the comfort, health and wellbeing of our animals.

I’m curious to hear from you. As an Ohio consumer, are you satisfied with the Livestock Care Standards that were developed? If you don’t live in Ohio, do you think it’s necessary to develop written animal care standards in your state or on a national level?

Summer Scenes

2011-08-16T08:00:00.000-04:00

Some scenes from our farm this summer.

Coming up the driveway....

The Parlor building which houses our event room and where the cows are milked....

The balcony off the Parlor....

My view from the balcony....

Cows walking out of the milking parlor back to their barn....

Strolling down the lane after being milked....

They stop to watch me....

Jack and Lad on the tractor with the feed wagon....

The cows having a meal....

The girls relaxing near the fan....

They're comfortable on the sand....

Lad with his ladies....

Moseying up to get a drink....

The boys and I have a chat on the straw....

The boys found a friend....

The calves in their hutches....

Relaxing in the shade of her hutch....

This cow will be calving soon, she's in the maternity pen....

Jack and his buddy Momma Kitty....

The corn we planted in June and early July is looking good....

This is our sudan grass - we'll get three cuttings from this crop to feed our cows....

Me and Garrett....

All work and no play make Jack a dull boy....

My family....

Thanks for visiting!

Content Cows Chew Cud

2011-08-09T08:00:00.000-04:00

Recently a group was visiting our farm and one of the tour participants asked, “Do cows really have four stomachs?” The answer is sort of.

Cows are ruminants, which means their stomach contains four compartments: the rumen, reticulum, omasum and abomasum. Ruminants digest their food in two steps. First they eat the feed, than they regurgitate the partially digested food and chew it again in the form of cud.

The four stomach compartments work together;

The rumen has the capacity to store and process up to 50 gallons of food at a time. The feed material remains here until it has been broken down. Good bacteria in the rumen help the cow digest her food and provide her with protein. This is where cud comes from.

The reticulum works with the rumen to mix and circulate the undigested feed preventing the rumen from becoming clogged.

The omasum is where the food goes after it has been broken down. The omasum serves as a pump to move the food from the rumen/reticulum area to the abomasum.

The abomasum is like a human stomach and is where digestion occurs.

Ruminants eat rapidly and do not chew their food completely before swallowing it. The liquid part of their food enters the reticulum first, while the solid part of their food enters the rumen where it softens. Bacteria in the rumen break it down as a first step in digestion. Ruminants later regurgitate it into the mouth where they chew their cud. The chewed cud goes directly into the other chambers of the stomach, where various microorganisms assist in further digestion.

These stomach chambers allow cows to efficiently turn feed into milk. Ruminants chew their cud approximately 8 hours each day. Research shows that cud chewing is a sign of cow comfort and health. A comfortable, healthy, happy cow chews her cud. That’s why it pleases us to observe our cows chewing.

The rumen’s function is essential for optimal digestion and absorption of nutrients from the feed. This results in healthy cows and good milk production.

Other ruminants include goats, sheep, alpacas, llamas, deer, bison, water buffalo and giraffes.

The Dreaded “P” Word - Profitability

2011-08-02T08:00:00.000-04:00

Garrett, me, Lad and Jack in the freestall barn

Each day millions of Americans work to earn money to provide for themselves and their family. Businesses across the nation record annual profits and are labeled successful. Hard work is usually rewarded with financial success.

So why are farmers portrayed as villains if they make money raising animals for food production? Why is being profitable equated with poor animal care and irresponsible environmental stewardship? The perception seems to be if farmers are profitable they must be doing it at the expense of their animals, the environment or the consumer.

The opposite is true. As a dairy producer, my business will be more profitable if my animals are comfortable, healthy and well fed. If my animals are content, they will produce more milk. Since 96% of my income is derived from selling milk, it’s extremely important to me that my cows perform. If I take care of them, they will take care of me.

Dairy farming is not a hobby or a non-profit venture. Sustaining the economic viability of our farm is a necessity. This business must be profitable or it can’t exist. If our farm isn’t financially stable, then we can’t produce milk, employ people, buy products and services, support our community and provide for our family.

The dairy business, like many other businesses, has its economic ups and downs. We depend on many variables to be profitable including the price we are paid for our milk and expenses such as feed, labor, interest rates, fuel, veterinary service, maintenance/repairs, taxes, utilities and custom services. When prioritizing expenses, the comfort, health and well-being of the cows come first. We must be consistent with the quality of feed, fresh water, bedding and care our animals receive.

Some will claim “farmers only care about making a profit”. Our goal is to make money each year so we can maintain, improve and potentially grow our business. The idea that we would sacrifice animal care for financial gain is simply false and doesn’t make sense. We know good management practices lead to healthy, productive land and animals.

We enjoy the work we do and the lifestyle living on a farm affords us. I want to provide the same things for my family that you provide yours; a comfortable home, a college education and a family vacation to name a few. As dairy producers, we work hard and are committed to what we do. We deserve to be profitable without being criticized for it. If we are successful, our family, employees, community and cows will benefit.

Visiting Grandpa's California Dairy

2011-07-26T08:00:00.028-04:00

Each summer my sons and I take a trip to California to visit my parents, family and friends. Lad stays in Ohio to take care of the farm. I enjoy coming "home" and sharing the place I grew up with my boys.

Garrett and Jack in the corn field next to my parents home

A highlight of our trip is frequent visits to Grandpa Souza's dairy.


Jack likes to sit on every tractor he can find!

The cows see Jack and come for a closer look

Garrett plays on the hay wagon

Jack checks the heifer calves

Garrett and Jack take a break on the fence

Garrett will be driving a tractor soon!

Garrett pets a newborn bull calf

The cows stay cool with water misters spraying them while they eat

Jack is excited to examine the new tractor

Grandpa Tony and Jack check the maternity pen

Jack, Grandpa Tony and Garrett at the dairy

We're having a great time!

Do You Drink Milk?

2011-07-19T08:00:00.013-04:00

Milk does a body good. So why do Americans drink less milk each year? Over the past decade, per capita U.S. milk consumption decreased nearly two gallons. According to the USDA, milk consumption fell 21.5% from 1975 to 2009.

Top 5: 1) Water 26.5%, 2) Soda 20.9%, 3) Beer 9.5%, 4) Milk 9.3%, 5) Coffee 8.5%

Approximately 75% of milk consumption occurs at home. Breakfast is the meal we’re most likely to drink milk. Nearly 50% of milk consumption occurs in the morning, 20% at noon/afternoon and 30% in the evening. American’s busy, on-the-go lifestyle has us eating more meals away from home so less milk is being consumed.

Milk is packaged in a variety of sizes from gallon jugs to half gallon cartons to single serve. Currently, 70% to 75% of the drinking milk sold is in gallon containers which are consumed at home.

Jack enjoying some milk at home

“On average, 50% of people over the age of 18 don’t drink milk. Half of the people who don’t drink milk say they don’t because they believe they are lactose intolerant. Scientific studies show lactose-intolerance isn’t that prevalent. So a lot of people are not drinking milk who could be drinking it,” according to Tom Gallagher, CEO of Dairy Management Inc.

Milk has been an important part of a healthy diet for generations. Research supports disease prevention and health promotion from vitamin D, calcium, protein, probiotics, whey and the overall package of nutrients that milk provides. The 2010 Dietary Guidelines recommends consuming 3 servings of dairy daily and increasing our vitamin D intake.

The Dairy Research Institute, a non-profit organization affiliated with the Innovation Center for U.S. Dairy, published its top 2010-11 dairy research insights. Included on the list:

Adequate dairy intake may help reduce incidence of Type 2 diabetes.
Adequate dairy intake can improve key metabolic risk factors associated with obesity.
Dairy consumption may help reduce the risk of heart disease.
Establishing good milk drinking habits early in life can lead to improved nutrient intake into teen and later years.
Among beverages, milk has the highest nutrient density scores in relation to greenhouse gas emissions.
Dairy protein excels for nutrition and product value for food/beverage manufactures.

Studies show we’re consuming more dairy products, but less milk. With all the research pointing to the health benefits of milk, why the decrease in consumption? Is it cost, convenience, calories, taste, packaging, availability, marketing, beverage alternatives or a combination of all of these factors?

As dairy farmers, we produce a raw product that is shipped to a processing plant where it is pasteurized and made into a finished product like milk, cheese, butter, ice cream or yogurt. We dairy producers don’t control product packaging, labeling or marketing. We depend on milk processors to make products that meet consumer’s needs. Is the dairy industry succeeding at providing products consumers want? Are we packaging, labeling and marketing our products to reach their full potential? The numbers show milk consumption declining so I think we could do better. What do you think?

My Husband the Dairyman

2011-07-12T08:00:00.024-04:00

If you follow my blog, you know my husband Lad. In this post, I’ll tell you more about this wonderful man who loves cows, his family and farm life.

Lad was raised on his family’s dairy farm in Redhaw, Ohio. He developed a love for cows at an early age that is still with him today.

Lad playing with his tractors as a little boy

Young Lad driving his tractor

A happy boy with his Dad

As a boy, Lad considered it a treat to go with his Dad to the farm. He grew up like most Midwest farm boys, spending many hours working with cows and crops. His family sold the cows when he was in high school, but Lad always maintained his dream of having a dairy farm of his own someday.

Lad and his brother, Lane, on a JD 4020

Lad with his cow, Gloria

After graduating from Northwestern High School, Lad headed to Columbus to study animal science at The Ohio State University. During his college years and after graduating in 1994, he worked at Carmony Dairy in Wooster.

At work on the farm during college

In 1995, Lad got a job at a dairy cattle genetics company in central California so he headed west for a new adventure. I’m glad he did. His work brought him to World Dairy Expo in Madison, Wisconsin where we met in 1995. We married in 1997.

In the late 1990’s, Lad went to work for a large dairy farm in California where he served as the herd manager for five years. In 2002, we had our first son, Garrett, which motivated us to start looking to buy a dairy farm of our own. In preparation for this venture, Lad went back to school at The University of Phoenix to obtain an MBA. For two years, he worked full-time at the dairy while attending school at night.

Garrett (4), Jack (1) and Lad at our dairy in 2006

Lad with one of his favorite cows in 2007


Feeding cows with a JD 4020 just like he drove as a boy

Lad and the boys walk the barn

Checking the cows

Taking a lunch break from manure hauling

Repairing our CAT 920 Loader

In 2004, we purchased the dairy we're currently on in Ohio. Starting a new business and being in the dairy industry the last seven years has had many ups and downs. Through it all, Lad maintains a positive outlook and enthusiastically greets each day. Lad has a great spirit and energy, which I love about him.

He wears many hats at our farm including personnel manager, cow and calf feeder, manure hauler, mechanic, veterinarian, public relations representative, grain farmer, and generally takes on any task that needs to get done.

On a cold, winter day

Jack and Lad water the calves

A joyful setting with this group of heifers

Jack and Lad chat in the maternity are

Lad and I are partners in our business and family. He has an infectious sense of humor and is the master at keeping things in perspective. Lad makes each day interesting and keeps the boys and me laughing with his ornery side. We make a good team.

Lad and I in the milk house

Is Our Corn Knee High by 4th of July?

2011-07-05T08:00:00.006-04:00

As the saying goes, corn should be “knee high by 4th of July”. If we’re measuring it on my 5-year-old son, Jack, then that statement would be accurate for some of our corn. We planted our first field of corn on June 15th and our last field on July 2nd.

This is corn we planted June 15th

This is a field of corn planted July 2nd

Here in Northeast Ohio, we experienced the wettest spring on record in 2011. This caused a challenge because the fields were so wet, farmers could not get in them to plow, disk, spread manure and plant seeds. As a result, the planting of crops was delayed.

Lad disking to prepare the field for planting

Our “plan” is to haul manure onto the fields in April, prepare them for planting in May, plant in May and early June and harvest haylage in June. But all these tasks had to be done in 15-20 days in June (when it wasn’t raining) this year due to the extremely wet weather.

Most farmers in our region plant corn, soybeans and/or hay. We plant corn to be used for corn silage and sudan grass – both commodities we feed our cows.

This field of Sudan grass was planted in early June

Our Sudan is looking good

Lad works very long hours during the spring to get the farming done in addition to the work that must be done on the dairy. So it’s a great feeling of accomplishment when the crops are in the ground.

Now we’re hoping for a good growing season with enough rain and heat to produce high yielding crops we’ll harvest this fall.

Celebrating June Dairy Month by Opening our Farm

2011-06-28T08:00:00.042-04:00

Here I am by our farm sign ready for visitors

This year we opened our farm to the public every Saturday in June in celebration of Dairy Month. We’ve never done this before so didn’t know exactly what to expect. We spent the spring planning the logistics, building a farm-themed playground, promoting our event and sprucing up the farm.

Garrett and I set up pans of feed for the Dairy Diet Display

Jack prepares the giant sand box by building a road for the trucks

The first Saturday we had 17 visitors. The number of visitors grew each week and the last Saturday we had 96. Overall, 229 people came to visit our farm during our Open Farm Days in June. We had a variety of visitors with ages ranging from one-years-old to 90-years-old.

Jack (in the brown sweatshirt) tells visitors about these calves . . .

People enjoyed petting the calves . . .

Visitors watched the cows being milked in the parlor . . .

I talked with people about our milking routine, milk quality and answered questions . . .

Most people liked touching the cows and letting them lick their hands, but this boy was not so sure . . .

The cows can be viewed in the parlor from upstairs or downstairs . . .

Our visitors toured the dairy on a hayride which showed them were our cows live . . .

Jack loved playing with our younger visitors and showing them around, here he is with three new friends . . .

Lad in the maternity pen showing visitors a newborn calf . . .

Me and Duane, my father-in-law, make a good team. Duane lead the hayride tours . . .

Jackie, Joe, Jack and Garrett greet visitors, collect admission and play cards, . . .

The Calf Corral Playground was a hit with the younger visitors.
Having fun in the straw . . .

Swinging on the horse tire swings . . .

Jack and Garrett play in the corn box . . .

Children also enjoyed playing inside in the Junior Dairymen Play Area . . .

Lad, Jack, Garrett and Grandpa Duane have a chat at the end of the day . . .

Lad and I appreciate the visitors who came to our dairy. We enjoyed showing people around and answering questions about what we do on our farm . . .

We look forward to hosting more visitors in the future! We’ll open our farm again this fall; every Saturday from September 17th to October 22nd. In addition, we also offer group tours, school tours and birthday parties by appointment. For more details, check out our website.

Got Questions about Milk and Dairy Farms?

2011-06-21T08:00:00.010-04:00

I know where you can find answers. The Ohio Dairy Farmers YouTube channel is dedicated to providing accurate information about dairy topics. Consumers want to know how their milk is produced so Ohio dairy farmers are making an effort to share information about what happens on their farms.

The videos feature Ohio dairy farmers on their own farms, veterinarians, and other experts talking about a variety of dairy topics. Here are some of my favorites, just click on the title to link to the video;

Milk Safety: Are there Antibiotics in Milk?

Hormones in Milk: The Truth (and myth)

Organic and Regular Milk: What’s the Difference?

Calf Care: Where a Lifetime of Caring for Cows Begin

Environmental Practices: A Daily Job for Dairy Farmers

Dehorning: A Humane Practice Focused on Cow Safety

I’m proud my family had an opportunity to participate in making some of these videos. I blogged about it a few months ago in Lights, Camera, Action!

In addition to the videos addressing specific topics, there is the Meet Ohio Dairy Farmers series featuring videos and information showcasing real Ohio dairy families. Farmers share information about their farm, their families, cow and calf care, environmental stewardship and other topics near and dear to them.

If you live in Ohio, you might have seen some of these videos on television. They are currently running as commercials on local television stations.

The YouTube channel and television commercials aim to connect farmer to consumer. As dairy producers we take pride in what we do and want to share information with consumers. I hope you’ll check out the Ohio Dairy Farmers YouTube channel.

Our Cows Diet – Part 2

2011-06-14T08:00:00.007-04:00

Last week, my post focused on what our cows eat. This week I’ll provide more details about our cow’s diet because nutrition is such an important aspect of our animal’s well-being.

Feed is "pushed up" to the cows several times each day

Our goal is to make feed available to cows at all times

Currently, there are three different rations (recipes) fed to cows at our farm:

Milk Cow Ration #1 for milk cows from the time they calve to 150 days in milk. Cows that have just calved, also called “fresh cows”, have extremely high energy demands therefore require a diet high in energy. They receive this energy by consuming ground corn, distillers grain, fruit and fat in their diet along with haylage, corn silage, soybean meal, and a mineral & vitamin mix. The first 60 days after a cow calves, her body is focused on heavy milk production so she requires more energy and feed than can be provided which may cause her to lose weight. But over time, her energy needs decrease and she will maintain body weight on this high energy diet.

Milk Cow Ration #2 for milk cows from 150 days in milk until they are “dry” which is usually about 305 days in milk (or days after they have a calf). The cows diet changes to a ration with less energy and more forage such as haylage and corn silage. They still eat the same ingredients they did the previous 150 days, just in different quantities.

Dry Cow Ration for cows that are not producing milk. At this stage, the cow’s diet is forage-based aimed at maintaining the cow’s weight. Since dry cows are not producing milk, they don’t have the high energy requirement of a milk cow. This ration includes corn silage, grass haylage or grass hay, soybean meal and distillers grain.

Last week, we harvested rye grass haylage

The first load of haylage is placed on the pad near other ingredients

Each ration is carefully formulated to manage the health, well-being and productivity of our animals from calf to heifer to milk cow to dry cow. Each group of animals receives the exact nutrients they need to thrive.

The feed ingredients are tested by a laboratory for nutrient levels of protein, fibers, fat, and minerals. We also receive weekly test results regarding the component levels in our cow’s milk. These components include butterfat, protein, and MUN (milk urea nitrogen). The correct MUN levels ensure cows are optimizing the protein in their diet.

Our nutritionist evaluates the feed ingredients and milk composition tests to develop a balanced ration that will meet the needs of each group of animals. It’s important that cows receive the correct amount of energy, protein, fat, starch and other nutrients – not too much and not too little. We manage the herd for optimal health and well-being in the lives of our animals.

Dairy Diet – What do Cows Eat?

2011-06-07T08:30:00.006-04:00

Cows must eat nutritious feed to produce quality milk. Our cows are given a combination of ingredients that provide the nutrients they need to be healthy, content and productive. We work with a dairy cattle nutritionist who creates a feed ration (recipe) for our cows. This recipe is modified as the cow’s needs change based on age, stage of lactation (where they are in their milk cycle), gestation (pregnancy status), feed availability and other factors.

The cows enjoying a meal

Currently, our feed ingredients include haylage (chopped up hay), corn silage (the entire corn plant from ear to stalk), soybean meal, wet distillers grain, fruit, ground corn and a mineral & vitamin mix.

Feed is stored in this commodity barn

Some of these ingredients are byproducts considered as waste but they provide a good source of nutrients. For example, we recently started feeding fruit products sourced from Giant Eagle grocery store. This fruit mixture primarily consists of pineapple, watermelon and cantaloupe rinds that people don’t eat but cows love. Cows are able to thrive on a variety of ingredients. Dairy producers in other regions of the country might feed different ingredients depending on what’s available near their farm. Some dairy producers feed citrus, cottonseed, or even bakery products.

These are the feed ingredients we currently use

Each cow consumes about 100 lbs of feed every day. We grow corn silage and hay which represents about 50% of our feed needs. The rest is purchased. We use a computer program called TMR Tracker, to track feed recipes, the quantity cows consume and ingredient costs. Feed costs have a huge impact on our business because they represent approximately half of our monthly expenses.

The feed is mixed in this wagon then delivered to the cows

We do our best to make sure the cows have feed in front of them all the time. It’s a priority to provide a consistent diet of quality feed so our cows produce high quality milk.