The transition from heifer to lactating cow is a big change for fresh heifers

It has been two weeks since a new state was added to the list of those with dairy cattle testing positive for highly pathogenic avian influenza (HPAI)

Nearly six months after the 2018 Farm Bill was extended for one year, we are seeing some movement on the next version of the bill

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Starting today, Monday, April 29, new restrictions are in place for the movement of lactating dairy cattle across state lines

ADA North East created the Virtual Farm Tour program to bring the farm to the classroom to help build trust in dairy

A recent rural tragedy inspired students to promote farm road safety using skills learned at the National FFA’s Washington Leadership Conference

Two of the biggest televised events in the nation — the Grammys and the Oscars — featured hosts who quipped at Americans’ usage of Ozempic for weight loss

The April 1 deadline for interested parties to submit posthearing briefs summing up their arguments for changes to the Federal Milk Marketing Orders (FMMO) has passed

Now that the strange symptoms observed in small pockets of U.S. dairy cattle that first gained widespread attention last month have been attributed to avian influenza, the question turns to how the disease...

Jumping on current social media trends is a fun and relevant way for us to promote dairy products and farming in general

Mannheimia haemolytica is one of the leading causes of respiratory disease in cattle

The long-term consequences of heat stress in dairy cattle was presented by Geoff Dahl, University of Florida

This young bull calf gave us quite a scare at just hours old

Exports are critical to America’s dairy farmers and processors

Young people who are looking to learn have been great fits for our farm team

New genetic evaluations will be available April 2, 2024, with the Council on Dairy Cattle Breeding (CDCB) publishing updates for 50 traits and four selection indices on 82 million dairy animals

As a full-time dairy farmer, it remains an important way for me to get inspired, learn new tools and skills, and meet others who are working toward similar goals

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...