Category Archives: on the farm

Ten Oregon Dairy Farms to Follow on Facebook

Did you know there are more than 2 billion active users on Facebook, and the average person follows 338? You can follow your hairdresser, your kid’s school teachers and even your post office on social media – but are you following your local dairy farmer? You should.

By following farmers on Facebook, you can get to know the families who help deliver nutritious and delicious food to your table. Just like no two farms are exactly alike, their Facebook pages are unique, representing conventional and organic farms ranging from 20 cows to more than 20,000. Some include stories, behind the scenes videos, humor, answers to your questions, beautiful photography and even invitations to visit.

Here are ten Oregon dairy farmers you should be following on Facebook (in alphabetical order):

RELATED LINKS

New Adopt a Farmer Video Features Oregon Dairy

Thanks to Oregon dairy farmers like Bobbi Frost from Harrold’s Dairy, local students have the opportunity to experience a dairy farm and better understand agriculture. She is featured in a new video for Oregon Aglink’s Adopt a Farmer program.

“The majority of people in our country don’t have any experience with agriculture,” said Frost. “So really you’re bringing in your expertise, you’re teaching the teacher and giving her the skills to teach more kids and you’re giving the kids the opportunity to learn, too.”

The Adopt a Farmer program is an innovative program connecting sixth, seventh and eighth grade students to the sources of their food and fiber. Started in 2011, the program has grown from 300 students in the first year to more than 5,000 in six years. So far, the program has partnered with 48 Oregon schools, including interaction and experiences both in the classroom and on the farm.

“When they have a chance to get out and actually go to a dairy farm and see the cows and see the whole process, I think it makes it more real for them and they have an appreciation,” said Mindy Hayner, a parent from Coburg Community Charter School who is featured in the video.

Various other Oregon dairy farms have been included in the Adopt a Farmer program in recent years. In addition to Harrold’s Dairy, this year’s farms included Cloud Cap Farms, Mayfield Dairy and Veeman’s Dairy. Bobbi Frost is a strong supporter of the program and encourages other farmers to get involved.

“By being a farmer and telling your story, you’re debunking the myths, you’re giving the answers that you want kids to know, you’re giving them a shot at what actually happens on a farm,” said Frost. “You are telling your story, and nobody can tell it better than the actual farmer can tell it.”

RELATED LINKS:

Dairy Meets Classroom: Melissa Collman of Cloud Cap Farms

Adopt a Farmer, Oregon AgLink

Oregon’s Newest Creamery Invites You to the Farm

A new farm-to-table experience is coming soon, where you’ll be able to meet the cows that make the milk for your artisan cheese and watch skilled cheesemakers in action.

TMK Farm and Creamery is located about a half hour from Portland in Canby, Oregon. It is a small family farm that began 30 years ago when owner Todd Koch purchased his first Holstein cow. “It all started with a 4-H project that went too far,” he said. “I was supposed to sell that cow, but I kept her and the rest is history.”

By 1997, the milking herd had grown, so the Koch family built TMK Dairy. This year, they built a commercial creamery where Koch’s sister Shauna and brother-in-law Bert Garza began making farmstead cheeses.

As described on the farm’s website, the new state-of-the-art creamery on the dairy property “allows for an immersive experience for their guests that provides a transparent look at farmstead cheese-making, lets you meet the cows [and] explore the farm.”

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While the herd of 20 cows is relatively small by comparison to other Oregon dairies, like dairy farms of all sizes, TMK demonstrates great care and stewardship for their animals, natural resources, employees and their community.

The creamery is already operating, selling mostly to local stores and restaurants/wineries, with plans to open a boutique tasting room, store and patio on the site of the creamery where you can sample artisan cheese while watching the cheesemakers through large observation windows.

Currently, farm tours are offered any day of the week by appointment. You can check out more from TMK by visiting their Facebook page @TMKfarms, web page www.tmkfarms.com or by calling 503-705-2550.

Stacy Foster Selected to Manage Oregon Dairy Industry Relations

With more than a decade of experience leading farm tours for thousands of students, teachers and parents at a nationally recognized Oregon dairy, Stacy Foster knows a thing or two about dairy farming. That background will serve her well as the new Industry Relations and Communications Manager for the Oregon Dairy and Nutrition Council.

In this position, Foster will serve as the primary liaison with Oregon’s dairy industry and affiliated agricultural organizations. Working with Oregon’s dairy farm families, industry leaders and others, she will promote the growth and advancement of the dairy industry in the state and surrounding region. Foster succeeds Melinda Petersen, who joined Dairy West in Meridian, Idaho, as Producer and Community Relations Manager.

Foster was selected through a competitive recruitment process. In addition to possessing a strong dairy background, she has a degree in communications from Corban University and is an experienced homeschool instructor. She created the tour program for Rickreall Dairy from the ground up and recently began offering fall tours in addition to her spring visits.

“After leading farm tours for the past 10 years, I have discovered a passion for Oregon’s dairy industry and the families that make this community thrive,” said Foster. “I look forward to working together to continue building on positive messages about dairy farming and its products.”

Foster was recently honored by the Oregon Department of Agriculture as a recipient of the Farm to School Award. The award recognizes individuals and organizations that go ‘above and beyond to strengthen the relationship between kids, schools and food that’s being locally produced.’ Amy Gilroy, Farm to School Manager, presented the award to Foster on the steps of the Oregon State Capitol at a public event called Oregon’s Bounty in October. Earlier this year, Rickreall Dairy also won the U.S. Dairy Sustainability Award.

“We are very excited to have Stacy working for dairy in Oregon,” said Pete Kent, Executive Director for the Oregon Dairy and Nutrition Council. “She brings a strong skill set to the table and possesses a vision and commitment to serve Oregon’s dairy farm families.”

Dairy Princess Ambassador Goes International

Linn and Benton Counties Dairy Princess Ambassador Stephanie Breazile recaps her travels to dairies abroad, noting similarities and differences.

My name is Stephanie Breazile, and I am the 2017 Linn and Benton Counties Dairy Princess Ambassador. I am currently attending Oregon State University majoring in Agricultural Sciences with a minor in Leadership to become a high school agricultural education instructor.

At the beginning of the summer, I attended a two-week study abroad program in England through the College of Agricultural Sciences. We spent one week in Nottingham and the last week in and around Cheltenham. One on the main things that we focused on throughout the two weeks was the dairy industry.

I was able to visit the University of Nottingham – Sutton Bonington Campus Dairy. This is a commercial dairy that is also used for research for the school. There were four robotic milking machines, one of which was used for the research cattle. The main research that was being done was feed trials, which Oregon State University does as well. One thing that surprised me at the dairy was that they still manually push the feed for the cows, when it seems that many dairies in Oregon are getting automatic feed pushers.

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I also was able to go to Westcomb Dairy, which also has their own creamery. We were able to go into their cheese cellar where their cheddar cheese aged. Their cheese ranged from 12 months to 24 months. They also had a machine that automatically flipped the cheese blocks so employees did not have to do that.

England is adding more technology to their dairy industry to become more efficient and have less human input because there isn’t enough people that want to work on dairy farms, much like here.

Being able to attend this study abroad program was very rewarding, and I learned so much more about the dairy industry as a whole. I will now be able to use the knowledge I gained as I share the story of milk as a Dairy Princess Ambassador and to future students as a high school agricultural education instructor.

The Oregon Dairy and Nutrition Council is a proud sponsor of the Oregon Dairy Princess Ambassador program. Learn more about the program at oregondairywomen.com/dairy-princess.

For This Nurse, Dairy Farming Provides the Perfect Antidote

Jennifer-Evers_Wismer_s-Dairy

When she isn’t caring for her patients, she’s caring for her cows.

For Jennifer Evers, a critical care nurse at Tuality Community Hospital in Hillsboro, Oregon, spending her days off working on a dairy farm is the perfect antidote to a stressful work week. And it’s something she wouldn’t miss for the world.

“I really appreciate the farm as my outlet from nursing,” Evers said. “I really enjoy just going out there and relaxing, enjoying the environment, the peace, and just being with my family.”

Jennifer-Evers_farm-and-family-time Evers, who grew up on her family’s Wismer’s Dairy in Gaston, Oregon, married a fellow dairy farmer, Zack Evers, who now helps run his family’s operation, Ever May Farms in Forest Grove.

These days, Evers works three 12-hour shifts at the hospital each week, 4 to 8 hours a month at a nearby cardiologist’s office, and splits her time “off” between the two farms, pitching in where she’s most needed.

“I’m just a set of helping hands,” she said. “They’ll call me when they need a driver, or a milker, or someone to feed calves, or to move cows around. I’m just an eager helper, because it is not my everyday routine. I am refreshed and recharged, and it is a way for me to de-stress from my full-time job.”

For many young adults who were raised on a farm, it was never a doubt as to whether they would stay and work the family farm. For others, staying on the family farm was not their calling. Evers is sort of a hybrid.

“When I was in high school, my dad used to ask me why I wanted to leave him and leave the farm,” Evers remembered. “I told him [it was] so I could make a career for myself and because I wanted to help people in their worst of times and their best of times. And I still can’t think of anything else that I would rather do than nursing.”

jennifer-evers_critical-care-nurse It was when she was fresh out of college and still living on the family farm that Evers came to realize just how much farming meant to her.

“I really started to value my lifestyle and what I grew up with,” she said. “I could see how lucky I was compared to my co-workers. None of them had this outlet that I had. It was a place to go to be with family.”

During an intensive regimen of college courses, Evers continued to work the farm on most weekends and during college vacations. Her senior year, she started a two-year stint as a Dairy Princess Ambassador, advocating for the industry at events around the state and in classroom settings.

To this day, in fact, her fellow nurses call her the Dairy Princess.

“They tell all my patients, ‘You have the Dairy Princess taking care of you today,’” she shared.

Evers doesn’t mind the teasing and, in fact, uses it to advocate for the industry.

“I get very passionate when I talk with my patients and their families and staff about dairying,” she said. “My co-workers know I’m a farmer, and when they have questions, they come talk to me. About once a week we’re in a discussion in the middle of the nursing station, talking about a particular farming practice, or about how a farmer takes care of their land, about how they treat their cows if they are sick, and just kind of correcting misunderstandings that they may have from misinformation.”

Her interest in representing the dairy industry led her to join the Oregon Dairy Products Commission as one of its newest board members. Looking ahead, Evers said she has no plans to choose between her full-time profession and her passion for dairy, preferring to leave things as they are for the foreseeable future.

“For me, it is the best of both worlds, to be able to work thirty-six hours a week as a nurse, and spend four days a week on the dairies,” she said.

It might not be your normal weekend activity, but it’s one that works just fine for Jennifer Evers.

 

This story also appears on the DairyGood website.

Brews to Moos: Cows Savor Brewery Byproduct

As an estimated 80,000 locals and tourists taste samples at the 30th annual Oregon Brewers Festival in downtown Portland this week, cows in Astoria will be enjoying the spent grains from one of the participating brewers.

This story began more than 10 years ago, when dairy feed costs started soaring in the wake of the U.S. ethanol mandate. Dirk Rohne of Brownsmead Island Farm near Astoria, Oregon, had one of those “what if” moments.

What if he could use a byproduct generated by the beer brewing process at nearby Fort George Brewery as feed for his 170 cow dairy?

“I had this conversation with the owners of Fort George, and it came out that Fort George had a problem,” Rohne said. “They had to get rid of all this grain, and, intuitively, I thought it could be a resource for my dairy.”

Rohne and Fort George began an arrangement that today is providing Rohne a valuable feed source and helping Fort George dispose of its byproduct in an environmentally friendly manner.

The arrangement is one of dozens in place today between Oregon dairies and Oregon microbreweries, arrangements that Rohne characterized as “a winning scenario for everyone involved.”

“This (arrangement) is way better than sending it to a landfill, because it is a valuable feed commodity for Dirk,” said Fort George founder Jack Harris. “And if we had to landfill it, it would be very expensive, because we make a lot of it.”

Use of spent grains as dairy feed, although a practice dating back decades, had a slow start among Oregon microbreweries, primarily because the smaller breweries weren’t making enough beer for dairies to justify hauling it to their farms.

“Initially, it was really difficult for a lot of these microbreweries to get rid of their spent brewers grains,” said dairy nutrition consultant Mary Swearingen. “I remember when I was younger, there were producers that used to get it for free, because the distillers needed to get rid of it. Today is has become an up-and-coming trend, and a hot commodity for producers to get their hands on.”

“Originally, it was very challenging time wise, driving back and forth with a flatbed carrying four fish totes,” Rohne said. “Then Fort George got larger, and I bought twenty fish totes. They would fill up the totes, and I would use their forklift to load the totes onto my truck and trailer in the middle of the road outside their brewery.”

Today the dairy hauls between forty and fifty tons of spent grain a month from the downtown Astoria brewery to the dairy in a one-ton truck with a triple-axle dump trailer that Rohne purchased solely for hauling the spent grain.

“Now it is a well-oiled machine,” Rohne said, “and because I was willing to do that in the beginning, a level of trust developed that allowed me to invest more into the hauling.”

Spent grains bring several positives to a dairy cow’s diet, Swearingen said. “Their number one characteristic is they are relatively high in energy, and they are very digestible,” she said.

“We feed alfalfa hay and corn silage and grain during the winter months when we are unable to pasture our cows,” Rohne said. “Those are very dry, so when you have that spent grain, which is very wet, it makes the consistency more palatable for the cows.

“The cows do very well on it,” Rohne added. “When I have a lot of spent grain on hand, everything seems to go a little bit better. The cows seem to eat more and do better, and I cut back on my feed costs.”

Dairy consultant and nutritionist John Rosecrans said he’s been using spent brewers grain in his practice for decades. Before Oregon became a leader in the microbrewery industry, dairies would purchase the feed from Henry Weinhard’s Brewery in Portland and from Olympia Brewing Company in Tumwater, Washington, among others brewers, he said.

“There were several brewers here back thirty, thirty-five years ago, and it doesn’t matter if a brewer is big or small, livestock is far and away the best use for that brewer’s grain,” Rosecrans said.

In most cases, spent grains make up only a small part of a dairy cow’s diet, Rosecrans said. “It might make up just five to ten percent of a dairy cow’s total intake,” Rosecrans said, “but it is a valuable part of their diet. And we’re turning what would be a waste product into a feed product. That should be good for everybody.”

Rohne even takes this environmentally friendly use of spent grains to another level, turning his dairy’s manure solids into compost and selling it back to the local community as fertilizer.

“In Dirk’s case, we send the spent grains out to him, he runs it through his cows, and we scoop it back up and put it on our garden,” Fort George’s Harris said. “It is a true cycle of life we’ve got going on between us and Dirk.”

Farming with Innovation and Heart Earns National Award for Rickreall Dairy

rickreall dairy_louies-portrait

A dedication to protecting the environment, maintaining good employee relations and preserving herd health has earned Louie Kazemier of Rickreall Dairy an Outstanding Dairy Farm Sustainability Award from the Innovation Center for U.S. Dairy.

The award, now in its sixth year, is awarded for a dairy’s use of sustainable practices in areas of cow care, energy conservation, water conservation, nutrient management, and business and employee relations.

Rickreall is the first dairy from Oregon to win the award. It was one of only three such awards in the country this year, and the only one west of the Mississippi River.

Kazemier, who has managed Rickreall Dairy since 1991, summed up his commitment to sustainability as a constant effort “to do the right thing.”

“I believe that if we know a better way to do stuff and don’t do it, I don’t think we are honoring our purpose here in life,” he said.

His work on the dairy, more than defining him, he said is an extension of his philosophy on life.

Among reasons cited by the U.S. Dairy Innovation Center for Kazemier’s award are his philanthropic efforts to help others.

Kazemier travels regularly to Uganda to instruct dairy farmers, build housing and mentor young men. In Oregon, Kazemier built Camp Attitude, a camp for families with special-needs children.

In Rickreall, residents know him for his open-door policy, and the steps he takes to be a good neighbor.

“We are ultra-sensitive to the public,” Kazemier said. “We only irrigate certain fields, certain times of the day, because of wind direction and concerns with odor. And we have an open door policy, where anybody who wants to see the dairy can come in. We bring in a minimum of 2,000 school children a year at no cost to the schools.”

Rickreall-Dairy-signWhen it comes to the environmental improvements, Kazemier worked with Energy Trust of Oregon and the U.S. Department of Agriculture to upgrade his barn lighting and parlor laundry systems, steps that have reduced his energy use by hundreds of thousands of kilowatts per year.

Kazemier’s nutrient management plan involves applying only the amount of nutrients plants take up, so nutrients don’t leave the soil profile. He conducts water-quality tests in a nearby creek on a quarterly basis, and takes soils tests on the farm’s cropland on an annual basis, just to be sure.

Additionally, Kazemier provides neighboring farmer Scott Zeigler excess manure nutrients from Rickreall Dairy in exchange for feed, an arrangement that has proved beneficial to both parties.

Kazemier’s father-in-law, Gus Wybenga, a third-generation dairy farmer who expanded and redesigned Rickreall Dairy when he purchased it in 1990, designed it with water conservation in mind. Kazemier has refined the system to capture and conserve water, and ensure that tap water is recycled at least three times before being used for irrigation.

And Kazemier has arranged with a local food processor to take excess waste water off the processor’s hands, an arrangement that, again, benefits both parties.

When it comes to his 3,500 cows, Kazemier works closely with a nutritionist, a veterinarian and a herd manager to regulate and monitor herd health. And he uses computer software to track daily milk production and maintain health and treatment records.

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Rickreall Dairy meets most of its feed needs through double-cropping ryegrass silage and corn silage and on the dairy’s 1,100 acres of cropland. Kazemier supplements that with high-quality alfalfa hay, along with two byproducts from a local biofuel production plant, plus mineral supplements, beet pulp, cottonseed, hominy and corn grain, and the feed he gets from Zeigler Farms.

Kazemier uses composted manure solids for cow bedding, a practice that, in addition to providing a comfortable and sanitary bedding, also provides another beneficial use for dairy waste, and he has removed exterior walls to improve air circulation in the dairy’s five free-stall barns.

According to John Rosecrans, the dairy’s nutritionist, Rickreall Dairy cows consistently rank as an “A” herd, exhibiting high milk-production-to-feed rates, low cull rates and high pregnancy rates – all key elements in a dairy’s success.
“This is one of those dairies where you can walk through the cow pens and they don’t run from you, they follow you,” Rosecrans said. “That tells you a lot about a farm.”

Then there are the dairy’s twenty-five year-round employees, workers with an average a tenure of twenty years.

“People don’t quit very quickly here,” Kazemier said, “and I take a lot of pride in that, because agriculture is a tough business, and my guys, they know that I’ve got their back if they put one-hundred percent into this job.”

Indeed, cows, people, the community and the environment all seem to benefit from their association with Louie Kazemier and Rickreall Dairy.

 


 


RELATED LINKS

Oregon Dairy Farm Receives National Sustainability Award
NEWS RELEASE | June 29, 2017
Rickreall Dairy Lauded for Farming with Innovation and Heart

Dairy Farms and Businesses are Advancing Sustainable Practices, from Farm to Table
NEWS RELEASE | June 29, 2017
Winners announced for sixth annual U.S. Dairy Sustainability Awards, progress report released

Louie Kazemier: Dairy Farmer, Humanitarian, Heart of Gold

Adopt a Farmer Program Includes Oregon Dairies

Each year, Oregon dairy farmers participate in a program called Adopt a Farmer through Oregon Aglink to help promote agriculture through educating middle school students. Five Oregon dairy farm families are currently participating in this year’s program giving students the opportunity to experience a dairy farm firsthand.

The five dairies include:

  • Harrold’s Dairy in Creswell
  • Cloud Cap Farms in Boring
  • Mayfield Dairy in Aurora
  • Veeman’s Dairy in St. Paul
  • Willamette Valley Cheese in Salem

In addition to offering tours of their farms, these dairy farmers visit their adoptive classroom two to three times throughout the school year to engage students in the science behind farming. They participate in activities related to soil, water, conservation, irrigation, genetics, the farm-to-table continuum and economics.

Learn more about one of Oregon’s dairy farmers, Melissa Collman of Cloud Cap Farms and her participation in the program.

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RELATED LINKS:

Adopt a Farmer

Dairy Meets Classroom: Melissa Collman of Cloud Cap Farms

Cloud Cap Dairy, Boring, OR

Cloud Cap Dairy on Facebook

Cloud Cap Dairy on Twitter

Cloud Cap Dairy on Instagram

Eight Questions for an Oregon Dairy Mom

Mary Chamberlain is a dairy farmer alongside her husband, Jason, and in-laws Warren and Lori, at Dairylain Farms in Vale, Oregon. Mary and Jason have three boys between the ages of one and seven, and she coaches a cross country running team at the local high school. We asked Mary eight questions about her life as a farmer, community volunteer, and a mother.

Why do you farm?

It’s a family tradition that goes back to our great-grandparents. I was raised on a dairy farm, and I married a dairy boy. It only made sense to work on his parent’s dairy and raise our kids to love dairy cows as much as we do. Raising calves, fostering them to cows, and giving them what they need to produce wonderful milk — that is the pretty basic description of what we do. But in reality it’s so much more.

When our first born arrived, I tried to stay home, but the farm needed an extra set of hands. I found myself pushing a stroller along as I fed calves, vaccinated cows, or checked heifers. Now on our third child, we start our mornings by heading to the barn to get milk to feed the calves, and end our day checking on the robots (we added robotic milkers last July). I’m very proud to have my boys working with us every day.

What’s life like for your kids on the farm?

They all have different levels of love for the farm and our way of life. My one-year-old just loves to watch the cows, and of course, sample their food.

Dairylain_2017_2048My four-year-old plays for hours with his farm toys in the sandbox. Every once in a while we catch bits of his make-believe land, where he is the ‘dad’ and he drives his loader and feeds the cows. We even get hints of a girl he likes as she makes an appearance in this pretend world to feed baby calves. When he isn’t in the sandbox, he loves to follow his dad around or ride along while I check on the heifers.

Our seven-year-old is starting to connect the dots that feeding animals and taking care of them is essential for them to not just survive but to helps us survive. When an animal is born, he is one of the first to let us know, and then help his dad move her to the barn. He helps with every task on the dairy. Some he hates (he thinks feeding calves is too boring) and others he loves (like picking out animals to train for fair).

And you’re also involved in your local schools?

Yes, I’m the local cross country head coach, and I substitute teach when I can (which is a bit rare these days with a one year old). Before my boys, I ran marathons and did triathlons all over the country. These days, it’s important for me to stay fit for my sanity and my health. Coaching running is great way to give back to the community and teach kids a way to deal with their own stress and worries.

With a master’s degree in dairy science and a love for running, I’m a bit of a quirky sub. I encourage getting outside to do work. I believe there is this huge connection to moving and learning that we don’t utilize in the classroom.

How important is nutrition to your family and your cows?

Dairylain Farms Chamberlain jerseyAs a three time mom in her 30s who still runs and bikes when she can, what’s in my food and my boys’ food is a concern. We all burn a lot of calories. I don’t want any food around that is just going to give a quick energy high and then leave me with a headache and cranky kids. Protein, carbohydrates, digestible and usable sugars, vitamins and minerals: that’s what I look for in all my food, and I try to balance the levels based on what we need and when we need it.

Good nutrition is also important to our cows. They are sort of like a pro-athlete; they will burnout if they don’t train and eat right. We feed the cows to increase milk supply naturally by giving them the correct amount of energy, protein, vitamins, and minerals (and plenty of water). We have to make sure their nutrition allows them to milk plenty but doesn’t deplete their bones and body.

Do you use antibiotics or hormones?

Out of 375 milking animals, we have only one that’s getting antibiotics right now. We use antibiotics on our dairy according to the label, and no antibiotics are allowed to enter the food supply. If she gets an antibiotic shot, her milk gets dumped.

I think there is a misconception that as dairy farmers we are constantly giving shots for sickness. Really we give very few. My one year old has received more doses of antibiotics for ear infections this winter than we gave the entire milking herd for the same four months. We all work hard to give our animals the best chance to fight colds and viruses on their own. When they can’t, we call the vet and get the medication they need.

As for hormones, cows don’t need additional hormones to make them give more milk, they have enough natural ones.

How do you take care of your cows and calves?

Dairylain calf feedingWe feed them, ensure they are safe, healthy and comfortable, and we provide clean homes and bedding. We give the calves blankets and warm water in the winter and cold water in the summer. Sometimes when my kids are sick, it’s hard to leave the house to work at the dairy. But the cows and calves need us too.

Cows are not humans, and sometimes they can hurt or neglect their calves. So to the calves, we are their foster parents. They depend on us to understand their language, like a wagging tail and licking tongue means ‘I’m good!’ — droopy eyes and not getting up right away means something doesn’t feel right.

How do you care for the environment?

Improving the land around us is a big priority. Since we grow our own crops for the cows to eat, there is always plenty of land that could use more nutrients. We sample the soil to decide where nutrients are needed and that’s where we spread manure from our pens and barns. It’s natural, organic fertilizer.

We ensure that the water used in our barns for cooling milk is recycled, so the cows can have plenty to drink. We are constantly looking for ways to reduce waste in all forms and recycle what we can. We use solar powered electric fences to keep the heifers in, and solar powered pumps to run our pivots to keep the fields watered and the grass growing.

Are there any parting thoughts that you’d like people to know?

Dairylain_2017_1972Just as none of us are perfect parents, there are no perfect farmers. But we honestly do the best we can do on this day, and hope for the same or better tomorrow. Every day is another chance to do even better. I trust what we do, what my neighbors do, and what our fellow friends and dairy farmers across the country do. We are proud of the quality foods that we help bring to your table and ours!

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