by Allen Williams, Ph.D. Meat and milk consumers are becoming increasingly interested in fatty acids and are asking lots of questions about what they are and why they are important. With that in mind, I’ll offer a relatively straightforward explanation that might help your understanding of fatty acids and better enable you to answer such […]
Tim Pauli’s traditional farming methods still working Belleville, Wisconsin—Change comes even to seemingly timeless farms. For instance, come February Tim Pauli’s milk will be on an organic truck. One of the more popular interview subjects in the history of Graze, Tim has made a very good living for the past three decades on the income […]
Apprentice program offers an opportunity Colfax, Wisconsin — “I’ve enjoyed farming all my life.” With that statement, Chuck Flodquist may be speaking for quite a few veteran dairy graziers who would love to keep living the life. But reality eventually comes calling. At retirement age, and three years past a back injury, Chuck recognizes he […]
Tafels combine cow comfort with no-grain feeding Laurens, New York — Adam and Margaret Tafel do a lot of things that are considered good practices in the conventional dairy world. They work hard at harvesting quality forages. They try to keep their cows comfortable in freestalls and tunnel ventilation. They watch body condition and feed […]
By Allen Williams, Ph.D. The grassfed beef sector has expanded rapidly over the past decade, ballooning from less than $40 million in domestic retail sales value in 2005 to $550 million in 2015. Annual sales growth of grassfed beef averaged 25-30% over the period. Interest in “100% grassfed” dairy is also taking off, with the […]
By Paul and Phyllis Van Amburgh Sharon Springs, New York — We like to say we don’t suffer from an agricultural education. Paul was a builder and Phyllis an occupational therapist prior to our farming lives. We mean no disrespect to agricultural degree programs or the folks who complete them, but we like to make […]
