When I stop at a farm for an assessment of the heifer program, the first thing I usually do is ask three questions

Over the past three years, expenses on dairy farms have surged significantly with feed, wages, energy, and supplies all experiencing dramatic jumps

Many aspects of dairy farming in the U.S. have changed over the past 50 years

Can we assume that cows within a pen use all their resources uniformly?

Corky, yeasty, oxidized, malty, and scorched might not be words the average person thinks of when describing dairy products, but for food science students who have learned to identify the slightest discrepancy...

When I was about 9 years old, we rented 40 acres of a reclaimed strip mine for dry cow pasture

Recently, while gearing up for a soccer match, I was deeply immersed in how to measure consistency in dairy cattle performance

One of the most significant improvements in corn breeding over the past half century has been the plant’s tolerance of higher populations

When dairy farmers are away, they typically leave the farm in the hands of current employees or they call on neighbors or family to cover the workload

The reproductive performance of lactating dairy cattle has improved over the past decade due to better health and transition management strategies, genetic selection, and the adoption of programs such...

When I started in dairy practice nearly 40 years ago, vaccination strategies and schedules seemed rather straight forward

From 2023 to 2025, there is expected to be over $6 billion in new milk processing capacity under construction in the U.S

Are you snowed in or are you snowed out? If you are a dairy farmer, the odds are high that you are more likely to be snowed out

Controlling mastitis and producing high-quality milk are only realized when teats are clean and dry prior to milking

A local tragedy involving farm equipment provided the spark for an event in Canada to help farm women feel more confident about operating farm machinery, especially in emergency situations

Not long ago I opened a cupboard to grab a coffee mug and noticed a blue-green tint to a bread loaf on the middle shelf above the mugs

Changes are happening at the farm and we are playing musical chairs with our houses

Forages are the key to improving profitability and reducing feed costs

The first thing you notice is that the parlor and building are spotless. It was built five years ago, and I first visited just as they swapped the old herringbone parlor for the rotary

In 2022, I was diagnosed with a disease called chronic Q fever, which is caused by the organism Coxiella burnetii