DAIRY ST R “All dairy, all the time”™
Second Section
January 13, 2024
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Page 2 • Dairy Star • Second Section • Saturday, January 13, 2024
G033514
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2011 CIH 600 Quad, 2735 hrs $310,000 W032549
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Dairy Star • Second Section • Saturday, January 13, 2024 • Page 3
PEOPLE MOVING PRODUCT
Made with care in small batches
Dirk’s professional career “It’s really awesome,” Dirk launches includes 13 years of experience Dirk said. “It’s cool to have it pastry chef in the Twin Cit- be traceable, right back to the ChunkChunk asies.a Her rst job out of culinary farmers who are helping us do school was to develop an ice all this and do it well.” Ice Cream cream program for a restaurant. Dirk’s grandparents grew “I’ve always loved making up on farms in North Dakota. dessert line ice cream, and so, this is just Dirk said she remembers her By Amy Kyllo
amy.k@star-pub.com
HOPKINS, Minn. — Kristy Dirk has seen a little boy jumping up and down while eating her ice cream. “I’m like, ‘OK, he needs to be our spokesperson,’” Dirk said. “Can we just get him on camera taking a bite?” Dirk, a pastry chef and former restaurant owner, has launched her own frozen dessert business, ChunkChunk Ice Cream. She is assisted by her daughter, Addie Gigerich. ChunkChunk Ice Cream sells individually wrapped ice cream sandwiches and bars made in small batches. “They’re all made with lots of love and care,” Dirk said. “It’s really all about getting the best. They (are) just like what I would want to feed my own family.” ChunkChunk Ice Cream made its rst delivery of ice cream Dec. 2, 2022. It is sold at 10 stores and restaurants as well as at festivals that Dirk and Gigerich attend.
sort of a dream of mine,” Dirk said. “It sort of puts together my love of making ice cream and cake.” Dirk also owned a restaurant for several years. “This is my way of still ... feeding people and feeding people dessert because I love doing that,” Dirk said. ChunkChunk Ice Cream sells ve ice cream sandwiches and four ice cream bars. Its best-seller is the chocolate salted caramel ice cream sandwich. The dessert features chocolate, cake-like cookies textured with chocolate chips and salted caramel ice cream with malted crunch around the edge. Dirk said she likes to make her cookies soft, so they are easy to bite through without the ice cream escaping over the edges. Dirk sources her ingredients locally. Her our comes from Baker’s Field Flour & Bread, which is a Minneapolisbased company. She purchases her eggs from Larry Schultz Organic Farm in Owatonna. Dirk buys milk and heavy cream from Kalona Creamery in Kalona, Iowa.
grandma making some of the best pies and custards with farm-fresh cream. “This feels as close as I can get to that without being my own farm and pasteurizing,” Dirk said. Dirk does not use articial colors or avors. “It’s a delicious, avorful treat,” Dirk said. “People feel good about it, because it’s real. It’s all real.” In a week that Dirk is making ice cream, she uses approximately 12 gallons of milk and 36 quarts of cream. Dirk makes a batch of ice cream and then uses it in the ice cream sandwiches and bars for a few weeks and then makes another batch for the next group of sandwiches and bars. The maximum batch of ice cream Dirk makes is about 4 gallons. When she makes ice cream sandwiches, she makes about 50 sandwiches per batch. Dirk makes her desserts from a kitchen in the Hopkins Activity Center. Freezer space is limited there, which curbs the amount of inventory Dirk can make. Turn to DIRK | Page 4
PHOTO SUBMITTED
Addie Gigerich (leŌ) and Kristy Dirk work at the ChunkChunk Ice Cream booth July 15, 2023, at the Hopkins Raspberry FesƟval in Hopkins, Minnesota. Dirk launched ChunkChunk Ice Cream in late 2022 and is focused on growth and geƫng people to try her desserts.
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Page 4 • Dairy Star • Second Section • Saturday, January 13, 2024
ConƟnued from DIRK | Page 3
PHOTO COURTESY OF BRIAN ANDERSON
Ice cream sandwiches made by ChunkChunk Ice Cream are made in small batches and wrapped individually. ChunkChunk Ice Cream sells ve avors of ice cream sandwiches and four varieƟes of ice cream bars.
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Dirk said she likes that her desserts are more portable than they were when she worked in a restaurant. “I’ve loved the way it’s just this little package of dessert that you can eat with one hand,” Dirk said. “It makes me feel happy.” Dirk’s chocolate caramel pretzel ice cream bars were featured in the Star Tribune food section in July 2023. The bars feature chocolate soufe cake, pretzel crunch, fudge sauce and salted caramel ice cream all rolled up, sliced and dipped in chocolate. Dirk said she likes the salty-sweet avor combination. All the crunches used have at least some salt. “I like a little bit of salty in the crunches because it just a nice balance for your tastebuds,” Dirk said. “You don’t feel that sugar overload when you eat it.”
Dirk said she gets her inspiration to create her desserts from what she likes and what others like and then gives it her own twist. For example, her dad likes maple walnut ice cream, so she created her sea salt maple caramel ice cream sandwich for him. “There’s 100 more ideas in our heads over here, but we have to wait,” Dirk said. “We have to focus on what we’ve got.” Dirk said she is focused on growth and getting people to try her desserts. Next year, she said she hopes to attend more events. Dirk said she has to be careful with growth because they are a small company making small batches; quality is No. 1 for her. “I love doing this,” Dirk said. “I don’t mind working late or working longer. I love it. It’s fun.”
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The “Mielke” Market Weekly By Lee Mielke
Dairy Star • Second Section • Saturday, January 13, 2024 • Page 5
Class III benchmark milk price of 2023 turns south
The nal Class III benchmark milk price of 2023 headed south. The U.S. Department of Agriculture announced the federal order Class III price at $ 16.04 per hundredweight, down $1.11 from November, $4.46 below December 2022 and the lowest Class III since July. That put the 2023 Class III average at $17.02, down from $21.96 in 2022 and compares to $17.08 in 2021. Late Friday morning Class III futures portend a January price of $15.12, February, $15.59; and March at $16.25, with the peak at $18.45 in November. The December Class IV price is $19.23, down $1.64 from November, $2.89 below a year ago and the lowest since September. The 2023 Class IV average is $19.12, down from $24.47 in 2022 but compares to $16.09 in 2021. Blame cheese prices for the Class III fall, said Rabo Bank’s Lucas Fuess. Speaking in the Jan. 8 Dairy Radio Now broadcast, Fuess said cheese prices fell below $1.40 per pound Christ-mas week and remain well below long-term averages. He attributed that to an adequate supply and muted demand. First quarter will be the low point as demand recovers, he said, and the lower milk supply will help as well. Milk output is down in the U.S. and globally, down signicantly in October in Europe, and Fuess expects that to remain the case in the rst half of 2024. New Zealand output may be higher on a solids basis, he said, but not extraordinarily. “We wait for global demand to return,” Fuess said. “There is hope that 2024 will turn out to be a better year than 2023.” Checking Chicago, as traders awaited the November dairy products report Friday afternoon, the cheddar blocks started 2024 with a $1.4350 per pound close the rst Friday of the New Year, down 3.5 cents on the holiday-shortened week and 62 cents below a year ago when they had fallen 8 cents to $2.0550. The barrels, after climbing to $1.44 Tuesday, nished Friday at $1.41, up a penny on the week, 31.50 cents below a year ago and 2.50 cents below the blocks. Sales for the week amounted to four loads of block and 26 of barrel. Dairy Market News reports that cheese demand is somewhat steady in the Midwest. Retail cheddar ordering remains at seasonal levels. There are extra loads but inventories are not “disconcerting.” Milk availability reached seasonal highs into Christmas week and early New Year’s week. Spot prices were
still as low as $8-under Class. This time last year was near the beginning of a long $10-under Class stretch that lasted into the summer months. Contacts do have concerns, but most expect milk prices to move nearer to Class III “as the holidays grow more distant in the rearview mirror,” DMN said. Western retail cheese demand is steady with food service remaining softer than retail. Bottling demand was picking up again, but cheese manufacturers relay that Class III milk is readily available. Cheese demand from international buyers is moderate though U.S. prices are more favorable for better export demand. Cash butter climbed to $2.6850 per pound Tuesday, highest since Nov. 15, 2023, but it closed Friday at $2.5750, down 9 cents on the week and 19.25 cents above a year ago. There were 11 sales logged on the week. Cream availability is near holiday quantities for churning in the Midwest, and Class II and Class III demand for cream remains sluggish. Butter makers are getting offers at multiples around 1-1.10. Plants are running at or near capacity and plan to hold that pace for a while. Some ran into maintenance backups Christmas week which put even more pressure on cream handlers in the region. Butter demand is quiet but meeting seasonal expectations. Contract bulk butter prices for 2024 remain in similar territory to 2023 values, DMN said. Cream supplies remain plentiful in the West, but most churns are running less than full capacity though steady. Butter inventories are tighter compared to last year but at comfortable levels. Demand for retail and bulk butter is steady overall. Some spot buyers are holding off purchases, waiting for lower price movement. Grade A nonfat dry milk closed Friday at $1.1725 per pound, up a quarter-cent on the week but 12.50 cents below a year ago, with 19 sales on the week. Dry whey nished 2.75 cents higher on the week Friday, closing at 41.25 cents per pound, highest since Nov. 15, 2023, 2.25 cents above a year ago, with only two sales on the week. The week ending Dec. 23, 2023, had 55,800 dairy cows go to slaughter, down 900 from the previous week and 1,200, or 2.1%, below a year ago. Year-to-date, 3,033,300 head had been sent to slaughter, up 39,100, or 1.3%, from a year ago. Falling corn and hay prices and another small gain in the all-milk price moved the milk feed price ratio higher for the fth month in a row. The USDA’s latest ag prices report put the October ratio at 2.12, up from 2.03 in October and 1.92 in Novem-
ber 2022, the highest since January 2022. The index is based on the current milk price in relationship to feed prices for a ration consisting of 51% corn, 8% soybeans and 41% alfalfa hay. One pound of milk would purchase 2.12 pounds of dairy feed of that blend. The all-milk price average increased for the fourth month in a row, hitting $21.70 per hundredweight, up 10 cents from October but $3.70 below November 2022. California’s average at $21.80 per cwt was up 20 cents from October but $3 below a year ago. Wisconsin’s, at $19.80, was up 40 cents from October and $4.20 below a year ago. The national corn price averaged $4.66 per bushel, down 27 cents from October, after falling 28 cents the previous month, and $1.83 per below November 2022. Soybeans averaged $13 per bushel, up 30 cents, after dropping 50 cents the previous month, but were $1 per bushel below a year ago. Alfalfa hay fell to $207 per ton, down $10 per ton from October and $60 below a year ago. Looking at the cow side of the ledger, the November cull price for beef and dairy combined slipped to an average $104 per cwt, down $4 from October, $25.60 above November 2022 and $32.40 above the 2011 base average. Milk production margins were the highest of 2023 by 51 cents over October, according to dairy economist Bill Brooks, of Stoneheart Consulting in Dearborn, Missouri. “Income over feed costs in November were above the $8 per cwt level needed for steady to higher milk production for the third time since January,” Brooks said. “Input prices were lower, but all three commodities were in the top ve for November all time. Feed costs were the fth highest ever for the month of November.” “Milk income over feed costs for 2023, using Dec. 29 CME settling futures prices for Class III milk, corn and soybeans plus the Stoneheart forecast for alfalfa hay, are expected to be $8.07 per cwt, up 11 cents per cwt versus last month’s estimate,” Brooks said. “2023 income over feed would be below the level needed to maintain or grow milk production and down $3.84 per cwt from 2022’s level.” Milk income over feed costs for 2024 are expected to be $12.03 per cwt, a gain of $3.96 versus the 2023 estimate. Income over feed in 2024 is 17 cents per cwt higher than last month and would be above the level needed to maintain or grow milk production, according to Brooks. Turn to MIELKE | Page 6
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Page 6 • Dairy Star • Second Section • Saturday, January 13, 2024
ConƟnued from MIELKE | Page 5
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OBERHOLTZER AUCTIONS
Special Breeding Bull & Dairy Cattle Auction Thursday, January 18th
Hay 10:00 a.m. • Cattle 11:00 a.m. Early Consignments COMPLETE HERD DISPERSAL (150) Dairy cows including 15 springing heifers. Cows are fed a forage TMR ration with no added protein. Current bulk tank average is 58 lbs. milk, 4.3F, 3.24P. Cows are housed in sand bedded free stalls as well as bedding pack. Bred to a Holstein & Red & White Holstein bull. Milked in a parallel parlor. Herd is vaccinated 2x a year. Closed herd for many years!! Not pushed for production!! Lots of good young cows!! Thomas Brueggen, Westby Two recently fresh Holstein cows CERTIFIED ORGANIC Another group of 20 bulls coming from Dorchester Holsteins, Ervin Martin. As usual, this group will feature bulls for any kind of breeding program. Registered, high components, aAa mated, A2A2, Red & White, and polled! These bulls sell with a 100% soundness guarantee! Several bulls large enough for cows. Ervin Martin 715-654-5308 18 month old R&W bull. Challenger Red x an 11 year old Redliner dam with 185,000 lbs milk and still going strong!! Very nice bull! Lamar Weaver, Unity.
OBERHOLTZER AUCTIONS - THORP Formerly Turenne Livestock SALE EVERY MONDAY AND WEDNESDAY 5:00 PM Selling Baby Calves, Hogs, Sheep, Goats, Feeder Cattle, Fat Cattle, Market Cows and Bulls VERY COMPETITIVE MARKET PRICES Call 712-432-5500 for daily market report JWO NOTES & MARKET REPORT:
“Dairy margins were at over the last half of December with little feature in either the milk or feed markets that have languished near recent lows,” according to the latest Margin Watch from Chicago-based Commodity and Ingredient Hedging LLC. “Increased cheese production as more plants come online in the U.S. has depressed the cheese market, although there are hopes that exports may become more competitive in the new year,” MW said. “U.S. cheese exports are expected to increase to 465,500 metric ton in 2024 according to USDA, up 8.1% from the prior year as new processing capacity and lower cheese prices will improve U.S. competitiveness, particularly to Asian markets,” MW said. Exports are expected to improve for other dairy products as well, according to MW. “Milk fat exports are expected to increase 12.5% to 41,400 metric ton because of slower exports from Oceania and the European Union, while exports of nonfat dry milk and skim milk powder are expected to rise to a record 837,500 metric ton, up 3.4% from 2023,” MW said. “Milk production has been declining in the EU as rising costs, increased environmental regulations and lower milk prices have led many producers to cease operations,” MW said. “October milk output declined 1.7% year-over-year in the EU and UK, and combined output across the ve main global dairy exporters declined 1.2% which represented the third consecutive month of lower year-overyear declines and the largest drop since May 2022.” The Jan. 2 Global Dairy Trade Auction started 2024 with its weighted average up 1.2%, following a 2.3% advance Dec. 19 and 1.6% gain Dec. 5. Traders brought 57.8 million pounds of product brought to market, down from 60.4 million Dec. 19 and the lowest since July 18, 2023. The average metric ton price slipped to $3,363, down from $3,388 Dec. 19. Whole milk powder led the gains this time, up 2.5%, following a 2.9% gain Dec. 19. Butter was up 2.1%, after leading the gains last time with a 9.9% jump. Anhydrous milkfat inched 0.2% higher, same as Dec. 19. Lactose was down 5%. Cheddar was down 2.4%, after jumping 5.9% last time. Skim milk powder slipped 0.9%, after falling 1.3%, and buttermilk powder was off 0.1%. StoneX said the GDT 80% butterfat butter price equates to $2.4401 per pound, up 2.5 cents from the Dec. 19 event, and compares to CME butter which closed Friday at a pricy $2.5750. GDT cheddar, at $1.8892, was down 4.5 cents and compares to Friday’s CME block cheddar at a bargain $1.4350. GDT skim milk powder averaged $1.1850 per pound, down from $1.1885, and whole milk powder averaged $1.4923 per pound, up from $1.4549.
It makes “cents” to advertise in Dairy Star! Call 320-352-6303
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Top dairy cows today $2,400, $2,200, $2,100 Nathan Fox, Stanley. $2,200, $2,050 Larry Zimmerman, Lancaster. $2,100 John Borntreger. Top springing heifers 5 head @ $2,450 Schmitz Family, Cashton. $2,425, $2,350 Kyle Kunze, Abbotsford. Our first Monday of the month special fed Cattle Sale we had 432 fats. Choice colored cattle $160-172. Holsteins $148-155. Our end of the year Machinery sale was a success. Had just shy of 2 million dollars worth of equipment with the high selling individual being a T8 300 New Holland tractor at $120,000. Our next Machinery sale is Tuesday April 2nd in Thorp. EARLY CONSIGNMENTS APPRECIATED
SALEs SCHEDULE
Dairy & Hay sale EVERY Thursday starting with hay @ 10:00 followed by Dairy Cows @ 11:00 sharp, then bred heifers, open heifers and feeders followed by calves, market bulls, fat cattle and cull cows. Special feeder sale 2nd & 4th Thursday. WATCH OUR SALE ONLINE AT WWW.CATTLEUSA.COM
Sale Location: W1461 State Hwy 98, Loyal, WI 54446 From Spencer, WI take Hwy 98 west 5 miles. From Loyal, 5 miles east on 98
Auctioneer: Mark Oberholtzer, WI license #2882-052 John Oberholtzer 715-216-1897 • Mark Oberholtzer 715-773-2240 John Ivan Oberholtzer 715-219-2781 • Office 715-255-9600 www.oberholtzerauctions.com
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CME Grade A nonfat dry milk closed Friday at $1.1725 per pound. “Fonterra’s contract two benchmark WMP and SMP prices were both up 2.2% from the previous Pulse auction,” StoneX said. “This is the sixth week of continuously higher WMP price while SMP remains in the $2,500-$2,600 range that it has been in since mid-November. We would argue that the higher prices, particularly for WMP, are supportive for dairy prices around the world from a trend perspective, but the range bound (and relatively cheap) SMP won’t spark much strength in U.S./EU prices.” “North Asia purchases, which includes China, were weaker than both year-ago levels and last event,” StoneX said. “Southeast Asian demand fell from last year but was stronger than last event. Total volume available on the auction was down nearly 6,000 metric ton from last year’s level, but volume actually sold was down 7,000 metric ton. Typically smaller purchasing regions like Europe, Africa and the Middle East picked up some of the volume not purchased by Asian regions.” Cooperatives Working Together member cooperatives nished of 2023 accepting eight offers of export assistance that helped them capture sales contracts for 5.2 million pounds of American-type cheese and 340,000 pounds of cream cheese. The product is going to customers in Asia, Middle EastNorth Africa and Oceania through May. CWT’s year-end exports totaled 58.4 million pounds of American-type cheeses, 1.1 million pounds of butter, 46,000 pounds of anhydrous milkfat, 39 million pounds of whole milk powder and 9.1 million pounds of cream cheese. The products went to 24 countries and were the equivalent of 922.1 million pounds of milk on a milkfat basis, according to CWT. The USDA will reconvene the national public hearing to consider proposals seeking to amend uniform milk pricing formulas in all 11 Federal Milk Marketing Orders Jan. 16. If the hearing is not completed by Jan. 19, it will reconvene Jan. 29, and held each weekday. If not completed by Feb. 2, the hearing will reconvene at a later date, the USDA said. The process began Aug. 23, 2023, and is being held in Carmel, Indiana.
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Dairy Star • Second Section • Saturday, January 13, 2024 • Page 7
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Page 8 • Dairy Star • Second Section • Saturday, January 13, 2024
Managing for winter milk
Goat producer panel shares ideas for success By Abby Wiedmeyer abby.w@dairystar.com
FENNIMORE, Wis. — Many dairy goat producers are taking advantage of the premiums offered for milk produced over the winter months. Some creameries offer as much as a $6 per hundredweight premium for milk produced during the cold, dark winter season in the Midwest. A producer panel gathered to share management practices on how to take advantage of such premiums Nov. 4, 2023, at the annual Goat Management Academy at Southwest Wisconsin Technical College in Fennimore. Three panelists participated in the discussion, including Shelby Cox of Almost Forever Farm, Brittany VanNatta of Rocky Bottom Acres and Wayne Greene of Tangled Rose Dairy. While each farm is unique in size, the producers agreed on the use of controlled internal drug release devices as the top management tool for producing winter milk. VanNatta said using CIDRs not only allows her to control when the goats freshen but to also control the number of kids that are born at once. “Both my husband and I work off the farm full time and have four
PHOTO SUBMITTED
Does are milked twice a day at Wayne Greene’s farm near CadoƩ, Wisconsin. Greene has been working for many years to achieve year-round milking with his goat herd so he can earn a premium on his milk check.
young kids,” VanNatta said. “So, anything I can do to control when the babies are dropping is ideal.” VanNatta and her husband were milking 75 goats near Belmont and dispersed their herd over the winter. When they were farming full time, they aimed to milk year-round. The use of CIDRs helped them achieve their goal. VanNatta followed a strict protocol when using CIDRs to achieve pregnancies. She put CIDRs in for 14 days. After the CIDRs were pulled, the goats were given Lutalyse or P.G. 600, depending on what was on hand.
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The bucks were put in with the does the day after the CIDRs were pulled and stayed with the does for 2-4 weeks. After the bucks were removed, VanNatta waited 35-40 days before checking the does for pregnancy with ultrasound. Depending on the results, the does were either moved to a bredpen or a different buck was used. In August 2023, 26 goats were given CIDRs and 20 of them were conrmed pregnant using the CIDR protocol. Out of those that were conrmed pregnant, seven did not receive a hormone dose because VanNatta had run out. Five out of seven does were conrmed pregnant without the additional dose of hormones. “They were kind of my control to see how well this works, and I could see if, when we use a CIDR, we have to use something else as well,” VanNatta said. “So, you don’t necessarily need to use shots, but it is a better alternative.” Two CIDRs had fallen out on their own when VanNatta went to remove them and the does were still pregnant, so VanNatta thought they stayed in long enough to keep the does cycling with the rest of the group. Greene said he achieves a 95%98% conception by using CIDRs in his herd. While he thought they were expensive initially, he found them to be an economical tool when he put pencil to paper. Each unit costs a little more than $10 with the hormone shot.
He gured if a doe averages 7 pounds of milk and produces 840 pounds of milk over the four-month period, with the $6 per hundredweight premium, each doe would earn an extra $50.40 over the winter. “For my 60-doe herd, that’s going to run an extra $2,200 extra income per year, and the only extra thing I did was spend $10 for CIDRs,” Greene said. “This is the rst year since we started farming in 2010 that our entire herd will milk through all winter.” Long-day lighting was another management practice the panel agreed on, and Cox and VanNatta both use the systems year-round. The panel also found benets to extended lactations for getting the winter premiums. Some goats among the panelists’ herds were milking as many as 2,000 days in one lactation, while the average for some was closer to 500. Cox said the Alpines were the best breed for an extended lactation. Greene stressed the importance of nutrition in the entire herd. “One of the big things is your bucks,” Greene said. “They’re not second-class citizens; you’ve got to take care of them accordingly or they won’t breed in the off-season. Keep them fat and keep them healthy. We give them the same grain that the milking goats get, so it’s 17% whole kernel textured feed.” Greene keeps his bucks separated from the does so they do not come into heat before they are ready.
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Dairy Star • Second Section • Saturday, January 13, 2024 • Page 9
Davidson creates household items from farmyard elements By Amy Kyllo
amy.k@star-pub.com
WANAMINGO, Minn. — Dave Davidson may never transport back in time to milk cows, but he can light his house with memories of farming. Davidson has made 25-30 household items, such as lamps, out of upcycled pieces from his stanchion barn, machinery and other old materials. His assemblages are one-of-a-kind art pieces that serve practical purposes. “It’s not supposed to be perfect,” Davidson said. “It never was.” Davidson grew up on a 40cow dairy farm and later dairy farmed himself for 16 years near Wanamingo. Then, he spent the rest of his career working in maintenance for a country school before retiring. One of Davidson’s creative household designs is a lamp made from drinking cups from the stanchion barn. Each lamp is constructed with a drinking cup standing on a wooden base and then topped with a glass lamp globe. His creation won reserve champion at the Goodhue County Fair, placing behind another of his pieces, a lamp made from a tractor air lter. Davidson also recreated a stanchion setup with the stanchion and drinking cup mounted together on a wooden base as well as several other small pieces. “I hope they see that (my
pieces are) different, one of a kind,” Davidson said. “I have a cow stanchion (in the basement) that’s kind of an abstract. It’s missing the cow. … It’s all there except the cow.” The stanchion is Davidson’s way of preserving the past. “That’s important to me, because that’s history,” Davidson said. “There are not very many stanchion barns left.” Davidson has also made lamps from metal pipe. He took piping from the front of the stanchion, assembled it into abstract forms and equipped it with light bulbs. The nished project is at once modern and, at the same time, grounded in the past. To make his art, Davidson begins by bringing in the base piece, such as a drinking cup, and cleaning it. He uses soap and water, sandpaper and differentsized scrapers to get them ready. He uses a bristle attachment on his drill to take off much of the debris. Davidson also goes to thrift stores or auctions to look for pieces that he can use to create his works of art. He said pieces made of brass or another metal can be cleaned to a shine. “Most of the stuff I make stuff out of is junk,” Davidson said. “If I have $5 to $10 in these things, that’s about the extent of it.” Davidson takes the initial pieces of his projects one of two ways. He either chooses to keep them original by cleaning them and painting on a clear coat to seal. Or, he will fully sand them
AMY KYLLO/DAIRY STAR
Dave Davidson holds his rst and favorite crea�on, a tractor air cleaner lamp, Feb. 24, 2023, at his home in Wanamingo, Minnesota. Davidson took the air cleaner off his childhood tractor that he was able to repurchase about 10 years ago. down and repaint them. “It’s always cruddy and dirty and rusty and ugly,” Davidson said. “You start with manure on it and everything and grease. … It’s pretty well used and bent or the bolts are rusted together.” Davidson’s upcycled home pieces started with an old tractor. About 10 years ago, Davidson purchased the Massey-Harris 44 that his father had sold in 1976. “When I got that tractor back, I wanted to do something with it,” Davidson said. “I knew I couldn’t get it to run ever again. The motor is not there. I just had to take what I had.” His rst project was to create a lamp out of the air cleaner. Davidson said the piece is his favorite. “It was my tractor,” he said.
“I drove that thing everywhere.” Davidson created a bookshelf out of the fenders. He has the steering wheel for the tractor, which he said he hopes to use in a project. To decide how to assemble pieces, Davidson begins by laying out the assortment he has to work with. “I think (what) is going to look cool or interesting, and then I start placing things,” Davidson said. Davidson said that even after a project is complete, he will sometimes take it apart again. When Davidson creates, he said he keeps weight in mind. If a piece is too heavy, it is difcult for it to be used. To keep the weight down, he limits the number of pieces included in a single
assemblage. Davidson always makes sure any electrical components are completely hidden except for the actual cord and plug in. “I try not to add anything that would look like, ‘Well, this is how he did it,’” Davidson said. “I want it to look like ‘Oh, how did he do that?’” Davidson has mostly been creating pieces for himself and his immediate family and friends. “I just like looking at it,” Davidson said. “If I got rid of it, then it would be gone. I’ve sold some of my antique tractors, and sometimes you regret it. … All you have is the money, and you can’t look at money.”
AMY KYLLO/DAIRY STAR
Light shines from a drinking cup lamp Feb. 24, 2023, at Dave Davidson’s home in Wanamingo, Minnesota. Davidson is economical with his crea�ons, inves�ng just $5-$10 to each project.
AMY KYLLO/DAIRY STAR
Two of Dave Davidson’s piping lamps are at his home Feb. 24, 2023, in Wanamingo, Minnesota. Davidson used piping from the front of a stanchion in his old barn.
Page 10 • Dairy Star • Second Section • Saturday, January 13, 2024
DAIRY ST25R C E L E B R A T I N G
2 5
Y E A R S
A look back at 5, 10 and 20 years ago 5 years ago
Froehlich saves the day What started out as a normal day for the Felling family of Elrosa, Minnesota, and DHIA tester Darcy Froehlich, Dec. 14, 2019, quickly turned into an eventful morning. Bruce Felling was in the house when he started to have chest pains. During his attempt to get to his daughter-inlaw, Tessie, he collapsed. Luckily, Tessie looked out the barn door and saw Felling. Froehlich was quick to jump into action and assess the situation. Froehlich began chest compressions while Tessie called 911 and her husband, Brandon. Felling was then transported to the hospital and told, when he woke up, he was lucky Froehlich was there. After a steady recovery, Felling said he was going to make sure he was in the barn for the next DHIA testing. Walz names commissioners at Sorg Dairy Minnesota Gov. Tim Walz and Lt. Gov. Peggy Flanagan announced several new commissioners at a press conference held at the Sorg family’s 300-cow dairy farm near Hastings, Minnesota. Thom Petersen was named commissioner of the Department of Agriculture. Sarah Strommen was selected for the Department of Natural Resources. Laura Bishop was chosen for Minnesota Pollution Control Agency. Jan Malcolm was selected for Department of Health. Tony Lourey was chosen for Department of Human Services. Janet Johnson was selected for Bureau of Mediation Services, and Rebecca Lucero was named for the Department of Human Rights.
Cheese plantʼs success based on tradition In 2019, Widmer’s Cheese Cellars could still be found producing cheese from traditional recipes and processes. At Widmer’s Cheese Cellars, they were still using bricks to produce true brick cheese. Joe Widmer, who was the third generation at the plant, made many award-winning cheeses that could be traced to the beginning of the company in 1922. When customers walked into Widmer’s Cheese Cellars, they were able to see the production of the cheese they would be buying. While focused on the same three cheeses his grandfather and father made, the Widmer family also sold a variety of honey and maple syrup for customers to enjoy. Barn restoration leads to agri-tourism Dairy farmers Dwight and Shelly Mayer entered their journey in agri-tourism when they restored a barn on the family’s property near Slinger, Wisconsin, and named the location Folk Song Farm. When the Mayer family started to restore the barn, their only hope was to give it life again. It was not until the barn’s restoration progressed that the idea came to mind. The barn has two stories that were used for different purposes. On the top was a large room where events and crowds could be. In the bottom was the original dairy barn that was restored into proper working order. Through the restoration, Mayers hoped to be able to share the story of how the dairy industry has grown and changed.
10 years ago
Making milk quality count Roger and Laura Primus, of West Union, Minnesota, were awarded milk quality awards for 27 consecutive years. Starting in 1989, the Primuses maintained a somatic cell count of under 100,000. The Primuses said they kept the cows healthy, happy and comfortable. They accomplished this by keeping the cows clean and dry and were constantly checking for mastitis. Roger put in extra work, going to the barn to check the cows every night before going to bed, even after a night out. The Primuses also did not sell cows in order to keep their SCC down. Instead, they did what they needed to do in order to maintain cows that produced quality milk. Iowa producer visits Dubai Dairy farmer Larry Shover, of Deli, Iowa, made the journey to Dubai as part of the U.S. Dairy Export Council along with three other farmers from the U.S., as part of a trade mission. While on the trip, there were many things that Shover found interesting, including tasting camel milk. Shover learned that the price to ship dairy products from the U.S. was actually less than New Zealand at the time, because of being able to have a backhaul. Shover said the trip focused on building relations and trust with the members of the council in Dubai. He also said it was important in order to retain a good trade agreement.
20 years ago
The wild, wild west It is not normal to hear of cattle rustling; neither was it in 2004 when it hap-
pened to three farmers from the Houston County and Renville County area. While some of the farms had calves taken, one producer, Scott Radtke, lost two of his prized cows that had been show cows, which made it easier for the thieves since the cows were used to being on trailers. The farmers who had fallen victim to the theft said the rustlers had to be familiar with the layout of the farm and knew how it operated. However, one of the farmers said he was grateful the thieves did not know much about his herd, because he had a bull that was worth, respectively at the time, over $4,500. The farmers did not expect to see their cattle again, but they took precautions to prevent losing more.
Dairywomen form a sisterhood of friends At the time, it was common for women to be working on dairy farms, but what about a support group for women dairy farmers? Now that was new. In Sioux County, Iowa, a group was started that aimed to be a peer support group for women farmers in the area. Sue Brockshus, of Ocheyedan, Iowa, was one of the members. She said a neighbor, Barb Pedley, who lived a mile away was also part of the group and that was the only time they ever saw each other. Padley said it was a support group she did not know she had. Besides being able to get away from the farm for a while, the group had another purpose. While at the meeting, the women discussed topics and always returned home with a new insight on something to better their farms.
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Dairy Star • Second Section • Saturday, January 13, 2024 • Page 11
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Page 12 • Dairy Star • Second Section • Saturday, January 13, 2024
DAIRYING ACROSS AMERICA
Maine dairy welcomes young visitors Mineral Spring Farm creates symbiotic relationship with child care center By Amy Kyllo
amy.k@star-pub.com
WINDHAM, Maine — Rows of young children walking two-by-two down the road or through the elds across country is a common sight at Mineral Spring Farm near Windham. Chuck Hall, who owns Mineral Spring Farm, has dairy farmed his entire life. He is assisted full time by Emily Buell. They house the cows in a 48-stall tiestall barn. The full herd, including youngstock, numbers about 90 head. The farm is a rolling 100 acres, plus rented land, with woods and housing developments nearby. Hall’s farm neighbors an early childhood education child care center called The School House Learning Center LLC. About three years ago, the two forged a relationship, and now, children and teachers are regular visitors to the farm. “They bring a lot of joy to our lives,” Buell said.
Young children can be found at the farm often, sometimes multiple times a week. Once a year, Buell gives the center a formal tour of the farm, with specic learning points for the children. An example is a recent lesson about cows and chocolate milk. “They left knowing all cows make white milk no matter what color they are,” Buell said. “They’re preschool (age), so you have to keep the big ideas little.” Often, the visits are not formal but allow the children to see and experience the farm, whether it is Buell texting the center to let them know there is a new calf born or that calves are being let out to pasture for the rst time. Buell has begun attending events at the center as well. She has taken a tractor to the center for a touch-a-truck event and brought a calf to the trunk or treat event. The farm also brought wrapped baleage for the center to decorate as a pumpkin in the fall and a snowman in the winter. Kara Wescott, owner of the child care center, said they are grateful for the relationship and the opportunity to explore beyond their property on foot. “We realized quickly that they enjoyed us visiting as much as we enjoyed visiting,” Wescott said. “Sometimes, ...
PHOTO SUBMITTED
A child from The School House Learning Center LLC holds out their hand to a calf at Mineral Spring Farm near Windham, Maine. Mineral Spring Farm is neighbors with The School House Learning Center, and children and teachers are regular visitors to the farm. it is lost on you how much joy children bring.” Buell said the children and teachers know and abide by the farm’s ground rules. Wescott said the school talks about
safety and the need to have a “quiet, calm body” around the animals. “We spend a lot of time outdoors ... in all weather,” Wescott said. “So, we talked
about how the farm doesn’t stop and the animals must be cared for all the time.” Turn to DAA | Page 13
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Dairy Star • Second Section • Saturday, January 13, 2024 • Page 13
ConƟnued from DAA | Page 12
• Multi Species Consulting • Custom Rations and Feed Testing • Commodity Contracting • House and Name Brand Feeds • Calf Feeds, Milk Replacers, and Housing • Show Feeds and Supplies • Covers, Wrap, Bags, Inoculant, and Twine
PHOTO SUBMITTED
Milk cows head toward the barn at Mineral Spring Farm near Windham, Maine. Cows are put on pasture from the spring through the summer and spend winter in the farm’s Ɵestall barn. Mineral Spring Farm is located about 30 minutes from the Atlantic Ocean. Buell said a struggle recently has been extreme storms. “We’re ... the exhaust pipe of the United States,” Buell said. “When you watch the weather, everything moves across, and it always comes out through Maine.” Some of this extreme weather includes 6 inches of rain or 60-70 mph wind gusts. “The (storms are) either a tropical storm or they’re falling apart enough that they’re not considered a tropical storm, but they still pack the rain and the wind,” Buell said. Another challenge, Hall said, is trafc from a main tourist road they need to use. Buell agreed. “To try and get equipment across the road is not pleasant,” Buell said. “Granted, that also is true just in general, but with tourists, it can be kind of rough.” Buell joined Hall full time eight years ago. “There’s just something about farming that once you’re in it, people outside it don’t get it,” Buell said. “You fall in love with the cows.” Hall’s farm has remained similar over the years. He milks in the barn his father built in the 1960s. In the 1970s, a pipeline was added. “I like working with the cows,” Hall said. “I like the eldwork. I just like pretty much everything about it.” The cows stay in the barn during the winter. Spring through fall, the herd is on pasture. Hall feeds hay, baleage, grain and cornmeal. They do not raise any corn
on the farm. They grain the cows twice a day, in the morning and at noon. During the summer, once the pasture is grazed, the cows eat hay and baleage. Hall said an important management practice for the farm is feed. “Just try to put in good feed,” Hall said. “You don’t have to feed as much protein and grain. Just try to save yourself some money.” Hall starts his morning at 3:30 with feeding, cleaning and bedding. At 5:30 a.m., he and Buell milk cows together. A high school student helps with evening milking and on Buell’s two days off. Hall’s daughter also assists on Buell’s off days. Buell said she and Hall do eldwork together. “Basically, it’s just a team because what the left hand isn’t doing the right hand has to pick up,” Buell said. They raise their own forages and most years are also able to sell forage. This year, however, it was too wet to put up enough quality forage. For their calf program, they feed unpasteurized whole milk. Weaning begins at about 5 weeks. At birth, calves receive First Defense calf boluses. Buell said they switched to whole milk several years ago. “We noticed a huge difference in our calves,” Buell said. “They’re shinier. They seem to thrive a lot better. In terms of just nutrition, it’s a little bit more consistent.” Buell plans to continue working with Hall as long as he needs her. Eventually, Hall plans to transition to beef cattle in retirement and is also considering putting in a small sawmill on the farm.
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Page 14 • Dairy Star • Second Section • Saturday, January 13, 2024
THE DAY THAT WENT AWRY
Flooding then re Schultz family dealt stormwater surge, household ames By Jerry Nelson
jerry.n@dairystar.com
FREEMAN, S.D. — John Schultz will never forget July 17, 2019, and not just because that day was his birthday. Schultz and his brother, Jeff, along with their parents, Mike and Vicki, operate a 2,000-cow dairy near Freeman. The Schultz family farms about 4,000 acres, growing corn and alfalfa that are used to feed their herd. Schultz Brothers Dairy also raises their replacement heifers and feeds out their dairy crossbred steers. Schultz Brothers Dairy is a thirdgeneration family dairy operation. Mike helps with the crops and the feeding while Vicki is charged with the operation’s bookkeeping. Schultz is the dairy herdsman and manages farm employees. His wife, Becca, is a physical therapist. The couple has two children: Penny and Harry. “Penny and Harry are starting to help out around the farm a little,” Turn to SCHULTZES | Page 15
PHOTO SUBMITTED
The Schultz family — Ava (front, from le�), Olivia, Penelope and Harrison; (back, from le�) Axle, Yolanda, Jeff, John and Becca — operates Schultz Brothers Farm near Freeman, South Dakota. On July 17, 2019, the Schultz family dealt with ooding from stormwater in addi�on to the loss of a home on their property from re. Not pictured are Mike and Vicki Schultz.
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Dairy Star • Second Section • Saturday, January 13, 2024 • Page 15
ConƟnued from SCHULTZES | Page 14
Schultz said. “We want them to learn how to work, but our top priority is for them to be safe.” Jeff manages the feeding and cropping sides of the operation. His wife, Yolanda, is a senior tax accountant. They have three children: Axle, Olivia and Ava. “We had an extremely wet spring and early summer in 2019,” Schultz said. “Our soil was saturated. There were some low spots where we weren’t able to plant silage corn until July 3. But the growing season turned out pretty good as a whole. We had some great crops.” A line of heavy thunderstorms rolled over the Freeman area during the night of July 17, dumping anywhere from 3-5 inches of rain on soils that were already saturated. “I went down to the barn to start morning chores and saw that the cows were standing in about 6 inches of water,” Schultz said. “Our manure pump wasn’t working because our electricity was out. We have a standby generator, but it didn’t kick on automatically like it was supposed to.” The standby generator was quickly repaired and began to send electricity to the farm’s dairy facilities. “The manure pump still wasn’t working, and the water was getting so high that it was beginning to creep into the cows’ feed,” Schultz said. “I was standing in about a foot of water, not far from a transformer, and trying to gure out what was going on with the breaker panel and thinking about how water and electricity don’t mix.” Schultz soon located a breaker in an adjacent room that had been tripped by an overnight lightning strike. He ipped the switch, and moments later, the manure pump began its duty to remove the stormwater. But that was far from the end of the problems instigated by the nighttime
thunderstorm. “I was just starting to resume my morning chores and was thinking that it couldn’t get any worse when my brother called to tell me that we had a house that was on re,” Schultz said. The house, located about 1.5 miles from the dairy farm, was the residence of three of the farm’s employees. “A local contractor had just nished remodeling the entire house,” Schultz said. “He did a great job. The house was super nice.” The Schultz brothers rushed to the scene of the re. “A couple of our employees were still in the house and were trying to put out the re,” Schultz said. “We told them to get out of there before somebody got hurt. Our local volunteer reghters arrived and started to battle the blaze, but it was no use. The lightning had started a re inside the walls of the house, and it was too far gone by the time the reghters arrived.” It soon became clear that the house would be a total loss. “The remen asked me to come over with our payloader and peel the roof off the house so they could nally extinguish the re,” Schultz said. “It was a sad deal to lose that house, but we were glad that nobody was hurt.” Mike and Vicki happened to be away from the farm and on vacation on that trying day. “It just seemed to make things worse that Dad and Mom weren’t able to be here,” Schultz said. “It would have been nice to have their support and tap into their wisdom.” July 17, 2019, was a difcult day for the Schultzes, but they are grateful for all the support they received from their community. “I certainly had a memorable birthday that year, but all of the excitement took place before noon,” Schultz said. “The afternoon was a lot quieter.”
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Page 16 • Dairy Star • Second Section • Saturday, January 13, 2024
Lot no. 890 899 901 909 910 915 916 918 926 929 932 936 941 947 950 957 972 976 893 908 914 923 934 938 939 940 942 945 948 953 979 898 944 978 977 943 882 958 959 966 968 887 965 970 971 874 875 896 897 949 967 973 969 894 903 904 911
Mid-American Hay Auction results for Jan. 4
Desc. Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Rounds Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Medium Squares Medium Squares Medium Squares Medium Squares
moisture protein 24.75 12.78 16.13 14.84 14.63 10.78 15.29 8.17 18.8 14.64 14.33 12.13 17.33 10.39 19.07 7.91 15.34 15.29 13.42 12.49 16.09 6.07 21.75 15.83 16.28 7.85 13.9 16.26 13.17 12.44 14.39 7.21 16.92 19.27 11.66 19.31 15.39 1701 16.19 17.9 10.41 20.24 31.4 14.03 13.29 13.81 14.72 18.25 16.08 18.84 17.99 17.57 18.07 18.28 15.06 16.82 12.81 17.83 16.86 22.27 21.74 18.46 16.85 19.22 17.93 21.87 29.72 20.89 24.29 24.2 18.62 11.27 14.64 20.98 13.91 13.97 13.86 9.03 13.5 17.72 14.7 19.49 13.23 18.47 14.79 23.95 10.42 19.56 10.52 20.38 20.94 20.08 17.09 20.07 18.2 21.49 12.84 22.56 12.18 21.5 11.24 21.44 12.37 21.51 13.21 19.39 16.69 15 14.79 15.88 14.76 17.96 15.63 23.21
RFV 96.76 108.24 99.69 77.97 104.19 83.42 66.65 68.88 85.52 117.06 69.25 121.71 74.4 122.62 103.05 71.12 113.02 136.61 104.2 156.78 162.84 92.33 104.57 140.74 141.25 124.46 139.03 116.84 116.32 154.43 101.65 139.79 173.99 133.5 140.35 85.48 161.47 98.71 106.81 135.78 140.86 134.92 167.11 123.22 132.66 163.49 147.07 159.52 159.53 106.99 144.97 148.89 146.31 99.95 119.12 118.7 188.07
cut. 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 2 2 2 2 2 2 2 2 2 2 2 2 2 3 3 3 4 2&3 1 1 1 1 1 2 2 2 2 3 3 3 3 3 3 3 4 1 1 1 1
Ld. size 20.99 24.61 23.36 8.77 8.15 9.05 17.89 8.1 19.49 24.05 23.15 23.73 16.26 7.68 18.24 17.73 7.34 20.92 22.97 26.35 24.75 15.03 15.29 21.84 21.28 24.53 27.8 6.67 6.14 26.44 20.88 28.21 27.94 5.83 8 22.27 26.81 25.54 26.65 26.72 27.52 26.38 29.75 25.47 24.81 25.82 24.55 22.09 25.04 10 27.37 24.33 19.07 23.99 23.93 25.07 23.49
price $110.00 $150.00 $130.00 $125.00 $100.00 $100.00 $110.00 $70.00 $120.00 $160.00 $100.00 $135.00 $85.00 $120.00 $130.00 $100.00 $115.00 $135.00 $145.00 $160.00 $185.00 $75.00 $150.00 $145.00 $140.00 $130.00 $188.00 $115.00 $125.00 $160.00 $120.00 $125.00 $190.00 $125.00 $60.00 $140.00 $160.00 $125.00 $135.00 $180.00 $160.00 $150.00 $135.00 $165.00 $160.00 $160.00 $160.00 $135.00 $140.00 $135.00 $160.00 $145.00 $145.00 $135.00 $135.00 $135.00 $155.00
Lot no.
921 922 952 960 980 876 880 891 892 917 955 956 962 963 879 881 883 884 885 888 900 912 920 925 951 961 964 974 877 878 906 933 935 937 886 895 902 905 907 924 927 928 930 931 954 889 913 919 946 975 981
Desc.
Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares Large Rounds Large Rounds Large Rounds Large Rounds Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Large Squares Medium Squares Medium Squares Medium Squares Medium Squares Medium Squares
moisture protein
15.98 13.49 16.18 14.84 11.8 13.49 12.5 13.01 13.93 15.02 13.79 13.74 14.38 15.44 16.03 17.34 14.61 14.86 12.44 15.99 14.8 17.23 13.65 19.96 13.04 13.48 15.96 16.63 15.82 15.75
11.88 17.18 24.72 20.67 15.78 15.16 21.93 21.53 19.06 14.54 20.3 21.09 20.94 21.48 18.69 21.13 20.09 21.54 18.44 22.16 23.01 21.5 21.6 24.41 23.96 23.36 23.48 20.76 22.56 25.12 STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW STRAW
RFV
70.04 131.71 169.39 132.81 79.01 127.78 176.43 150.56 149.57 106.42 160.35 149.62 162.57 131.89 135.88 147.54 161 227.96 144.66 137.83 179.88 150.73 153.37 215.01 176.43 187.63 177.49 141.06 176.83 210.46
cut.
1 1 1 1 1 2 2 2 2 2 2 2 2 2 3 3 3 3 3 3 3 3 3 3 3 3 3 3 4 4
Ld. size
8.95 20.59 24.28 24.59 20.24 20.86 24.42 26.77 26.35 9.04 23.66 11.04 26.87 16.24 25.76 25.76 26.12 24.53 26.53 20.69 26.08 9.42 23.05 27.37 24.87 24.44 26.85 29.37 24.93 15.61 20.55 34 21.35 34 24.43 25.05 25.83 22.4 26.83 25.83 27.16 20.3 4 22.64 31.79 78 74 63 54 60 22.59
price
$115.00 $140.00 $155.00 $155.00 $140.00 $165.00 $175.00 $150.00 $170.00 $140.00 $185.00 $200.00 $190.00 $140.00 $175.00 $200.00 $155.00 $250.00 $150.00 $150.00 $240.00 $145.00 $150.00 $185.00 $240.00 $240.00 $140.00 $220.00 $155.00 $170.00 $120.00 $35.00 $100.00 $35.00 $125.00 $125.00 $115.00 $120.00 $60.00 $125.00 $60.00 $100.00 $55.00 $130.00 $125.00 $37.50 $40.00 $40.00 $40.00 $40.00 $130.00
Hay sales starts at 12:30 p.m. and are the 1st and 3rd Thursdays of the months of September through May.
Jan. 18, 2024 Feb. 1, 2024
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1690 1565 1655 1340 1345 1680 1530 1420 1590 1440 1200 1230 1270 1225
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Dairy Star • Second Section • Saturday, January 13, 2024 • Page 17
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Page 18 • Dairy Star • Second Section • Saturday, January 13, 2024
Party treats
Now that we’ve made it through the holiday baking and cooking season, I’m looking for easy ways to enjoy family favorite treats. I came across this idea for using my Bundt pan to make a nacho ring that is perfect for watching the big football games. Fill the center hole with my niece’s guacamole and serve with Spanish rice or refried beans to make it a Tuesday night supper. It is so easy. Jolly Jack’s Restaurant used to be a supper club in the Pierz, Minnesota, area years ago. They were known for their cheese spread melted on Texas toast or French bread. It is great as a side dish, or mix leftover chicken or turkey and bake for an instant hot sandwich. Of course, there always has to be a dessert or treat of some kind to satisfy a sweet tooth. Twinkie bars are a bit time consuming but can be done in stages or blocks of time to t in between chores. They are guaranteed to disappear quickly. Enjoy. Bundt pan nachos 8 ounces shredded Colby Jack cheese 1/2 cup onion 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 pound ground beef 2 tablespoons taco seasonings 1/4 cup water Small bag tortilla chips, less than 12 ounces Diced tomatoes Sour cream Cilantro Preheat oven to 450 degrees. Cook ground beef, onion, salt and pepper until done (6-7 minutes). Drain. Add taco seasonings and water to pan with
Carly’s guacamole 5 avocados 3/4 cup diced onion 3/4 cup diced tomato 2 jalapenos without the seeds Cilantro, handful of shredded leaves 3 tablespoons lime juice or lemon juice Lots of garlic salt to taste (1-3 teaspoons) Mash avocados. Add lime juice and garlic salt. Mix. Stir in onion, tomato, pepper and cilantro. Serve right away. If you want to make ahead or have leftovers, make sure to press down a piece of plastic directly on top of the guacamole and seal dish with a lid to prevent air from oxidizing and changing the green color to brown. Use within a day or two.
Food columnist, Natalie Schmitt browned meat. Stir and cook until most of the liquid is evaporated (2-3 minutes). Spray Bundt pan with cooking spray. Layer pan with ingredients in this order: half the cheese on bottom of pan, half the seasoned ground beef, and one-third of the chips, but do not pack chips down into pan. Repeat the layers with remaining ingredients. You will have one-third extra chips. Do not overll the pan. Make the top layer even, and bake for 10 minutes or until heated through. Place large plate over top of Bundt pan and ip over. Remove pan. Sprinkle diced tomatoes, cilantro and black olives on top. Drizzle with sour cream. Serve with guacamole in the middle hole of the nacho plate.
Jolly Jack’s garlic cheese spread 1/2 cup butter, softened 1/2 cup shredded cheddar cheese 1/4 cup mayonnaise or Miracle Whip 1 teaspoon garlic, minced 1 tablespoon sour cream Mix together and chill. Spread on French bread or Texas toast bread. Place in 375-degree oven for 10 minutes or until cheese is bubbly and starting to turn brown. Add leftover chopped turkey to cheese spread and bake on bread for an instant hot sandwich. Chocolate Texas Twinkie cake 2 cups our 2 cups sugar 1 cup water 1 cup butter 4 tablespoons cocoa 2 beaten eggs 1/2 cup yogurt 1 teaspoon baking soda
1 teaspoon vanilla Mix our and sugar together. Bring butter, cocoa and water to a rapid boil and pour over dry mixture. Mix well. Add eggs, yogurt, soda and vanilla. Mix well. Bake in a 9-by-13 pan at 350 degrees for 20-25 minutes. Cool. Cut in half horizontally using unavored dental oss to make a top and bottom layer. Cream lling Cook 5 tablespoons of our and 1 cup of milk until thick, whisking the whole time. Remove from heat and stir again before placing plastic wrap directly on the mixture. Cool. Beat 1/2 cup butter and 1/2 cup Crisco with 1 cup sugar until light and uffy. Add 1 teaspoon of vanilla and milk/our mixture. Add slowly and beat well in between additions. Beat this until consistency of frosting. Add 1/4 cup powdered sugar to mix. Put frosting between the two layers of cake. Cover and refrigerate to set. Chocolate icing 1 1/2 cups sugar 1 teaspoon vanilla 6 tablespoons butter 1/2 cup chocolate chips 6 tablespoons milk Bring sugar, butter and milk to a boil. Boil for 1 minute, no longer. Add chocolate chips and vanilla. Beat a little to mix chips. It will go sugary if beaten too much; it sets up fast. It won’t be smooth if you wait too long to put on the cake. As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt started an adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.
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Dairy Star • Second Section • Saturday, January 13, 2024 • Page 19
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Mix together and spread in cake pan or similar pan. Top with black olives, lettuce, tomatoes and shredded cheese. Eat with tortilla chips.
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Office: 715-229-2500 Ken Stauffer 715-559-8232 Rocky Olsen 715-721-0079 Travis Parr 715-828-2454
N13438 STATE HWY 73 • WITHEE, WI 54498
Sugar cookie cut-outs
from the kitchen of Stacy Tauer of Sleepy Eye, Minnesota 1 1/2 cups sugar 1 cup butter 2 eggs 1/4 cup milk
1 teaspoon vanilla 4 cups our 1 teaspoon baking soda
SELLING 3000-3750 HEAD EACH WEEK, AND OVER 1000 CALVES!
HAY & STRAW AUCTIONS Wednesdays at 9:30! Hay & Straw sold by the bale!
Mix the wet ingredients rst. Then, in a separate bowl, combine the dry ingredients. Add the dry mixture to the wet mixture, mixing as you go. Roll on oured surface. Cut with cookie cutter. Bake 8-10 minutes. Decorate as desired.
White Texas sheet cake
from the kitchen of Jade Pinter-Brost of Medford, Wisconsin 2 cups all-purpose our 2 cups sugar 1 cup water 1 cup (2 sticks) unsalted butter, melted 1/2 cup sour cream 2 large eggs, room temperature 1 1/2 teaspoons vanilla extract 1 teaspoon almond extract, optional 1 teaspoon baking soda
SELLING MARKET CATTLE ONLINE BIDDERS AND BUYERS AND CALVES 4 DAYS A REGISTER AT CATTLEUSA.COM WEEK, MON.-THURS! WWW.PREMIERLIVESTOCKANDAUCTIONS.COM COME CHECK OUR STATE OF THE ART FACILITIES!
3/4 teaspoon salt Frosting: 3/4 cup (1 1/2 sticks) unsalted butter, melted 1/3 cup whole milk 4 1/2 to 5 cups powdered sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/2 cup sliced almonds, garnish
Preheat oven to 350 degrees and lightly grease a 13-by-18 cake pan with butter or nonstick spray. In medium bowl, whisk together our, baking soda and salt. In a separate bowl, stir together sugar, water, melted butter, sour cream, eggs, and vanilla and almond extracts until combined. Gradually stir dry ingredients into wet ingredients until just incorporated; then pour mixture into greased cake pan. Place pan in oven and bake for 18-21 minutes or until toothpick inserted in center comes out clean. While cake is baking, whisk together all frosting ingredients except for the sliced almonds until frosting is smooth and desired consistency is reached. Remove cake from oven and let cool 5 minutes; then pour icing over the cake and cover with sliced almonds. Let set; then slice into squares and enjoy.
All special auctions are on CattleUSA. + + + + + STARTING February 6, 2024 + + + + + ALL FEEDER CATTLE AUCTIONS starting at 10:00am! Selling Order: Feeders, Bred Beef Cows, followed by Colored Fed Cattle, Baby Calves, and Market Cattle! Bred Beef cows NEED to be in by 8:30 Tuesday morning for preg check! Recommended to bring them on Monday evening, 5-10pm. No feed charge for overnight cattle.
Note! NOW selling COLORED FED CATTLE, EVERY Tuesday! Fed cattle auction will be online!
SPECIAL FEEDER CATTLE,BRED BEEF COW,AND BEEF BREEDING BULL AUCTION Tuesday, January 16, 2024 • 11 a.m. Expecting 600-800 head!
DAIRY CATTLE AUCTION Wednesday, January 17, 2024 at 11:00 am
Dairy Consignments pending at ad deadline. See our website for updates! CALL WITH YOUR CONSIGNMENTS Always a great selection of dairy cattle at Premier Livestock and Auctions! DRIVE-INS ARE ALWAYS WELCOME! PLEASE HAVE IN BY 10:30 AM
SPECIAL MONTHLY DAIRY HEIFER AUCTION Tuesday, January 23, 2024 at 11:00 am
Call with your consignments. Expecting 300-400 dairy heifers! Always a great selection of dairy heifers at Premier Livestock and Auctions! DRIVE-INS ARE ALWAYS WELCOME!
***ADVANCE NOTICE***
MACHINERY AUCTION Friday, March 15, 2024
NOW ACCEPTING YOUR MACHINERY! Weekly Highlights at Premier A little lighter holiday week at Premier Livestock and Auctions. We sold 2,400 head. Scan the code On Wednesday light run of dairy. Market for a direct link was stronger. Top quality Holstein fresh cows to our website! from $2,200-2,800. Other good decent quality Holstein dairy cows mostly $1,7002,175. Top quality Holstein springing heifers $1,700-2.500. Common and blemished cows & springing heifers $1,675 and down. Feeder cattle auction also lighter. Most new crop beef calves 175-265#. Holstein steers 130180#. Thank you to all of you who support Premier Livestock!!!
Page 20 • Dairy Star • Second Section • Saturday, January 13, 2024
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