“Organic meetings, conventions, seminars, pasture walks, books, magazines, newspapers, and other organic farmers are all valuable resources for us,” shared dairyman Dan Flood
Pay attention to equipment abilities and the milking routine because overmilking means under performing in the parlor. Use this quick test to discover if overmilking is an issue in your barn.
Light-emitting diode (LED) light options have been touted as game changers in efficiency and energy savings. The well-approved option for the environment also may carry benefits for milk flavor
When I called central Pennsylvania, dairyman Sam Kauffman requesting a tour, his response was the same as many dairy producers. “I guess you can come, but there’s not much to see.”
California producers accounted for 33 percent of directly marketed food sales in 2015 and made up 9 percent of all operations that use direct marketing. These results came from the inaugural USDA Loca
My workday now starts at 8:00 a.m., but when I’m on vacation visiting my family’s dairy in Kansas, it’s a 4:00 a.m. rise time. That’s not because my parents demand or even ask me...
Cows in the transition period have a target placed squarely on their backs when it comes to vulnerability to disease. Research indicates we are closer than ever to helping cows before health
Fall lasted particularly long throughout the country this year, but as temperatures drop and snow joins the party, winter seems to have finally arrived
If 2015 was a nightmare for Western dairy farmers’ checkbooks, certainly the beginning of 2016 was even worse, according to numbers provided by Frazer, LLP
I received one of my favorite types of texts from my dad this weekend. It was a photo of a pitch black, newly born Holstein heifer out of one of my cows. Just the way I like them!
It’s always dangerous to call a food or dietary additive a silver bullet, but recent research suggests that a component of some aged cheeses could be part of a diet that improves life longevity
Out with the old and in with the new. That’s the nature of food fads. Perhaps one of the best examples of this truth is the explosion in popularity of Greek yogurt
Likened to a sieve, the digestive tract of a newborn calf is a catch-22 for everything in its environment. Immunoglobulins, nutrients, and bacteria alike have free rein in the digestive tract
Feeding management in robotic dairies is all about meeting the goals of the dairy. Although this is true on all dairies, the University of Minnesota’s Jim Salfer described it as especially noteworthy
One meat, two meat, “green” meat, no meat. Dr. Seuss could have written a fantastic book about the wild ride that is the development of meat alternatives
