Corse family using grazing to maintain 152-year legacy
By Martha Hoffman
Whitingham, Vermont — For the past 152 years the Corse family has milked cows in south central Vermont.
Today, Leon Corse, his wife, Linda, and their adult daughter, Abbie, are doing their best to continue that legacy with organic-certified management tailored to their farm. And they’re helping others begin their own legacies through participation in the Dairy Grazing Apprenticeship, a program aiming to bring new dairy farmers into the industry. Continue reading “Keeping a farm in the family”
North Country Creamery succeeding in rural area
By Martha Hoffman
Keeseville, New York — Small-scale dairy processing and marketing usually requires access to nearby urban markets.
However, in northeastern New York, far from large cities, North Country Creamery is finding success selling dairy products throughout the rural region. Continue reading “Milking and processing at micro scale”
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 won’t be running his grass-based dairy forever. The 400-acre farm is a great place to grow grass and milk cows, and the steep slopes are better kept in forages than corn and soybeans. Continue reading “Passing a life’s work to a new generation”
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 accordingly. They’re trying to match the herd’s genetics with their farm to ensure optimum productivity and profitability. Continue reading “Conventional tactics, unconventional dairy”
Langmeiers do the job with great forage and well-hydrated calves
Prairie du Chien, Wisconsin — Jim Langmeier and his sons — Joe, Mike and Keith — are humble people who don’t pretend to be doing everything right. Spend some time visiting with these guys, and talk turns to concerns about disappointing milk solids tests, mistakes made with hay crops, and yearling heifers that aren’t up to par. The Langmeiers acknowledge they have a lot to learn about grazing and overall management of permanent pastures.
Says Jim, “We aren’t doing anything special.” Continue reading “No grain, but 15,000 pounds of milk”
Moores: it’s all about energy and keeping flesh on cows
Nichols, New York— Rob Moore, who has not fed grain to his milking cows for the past 10 years, has mixed feelings toward the subject.
Rob is happy with his choice, saying “this is the way I want to farm.” Over the years he learned how to keep his cows in good body condition while getting enough organic milk out of them to provide family living and make payments on two farm mortgages. Today that organic check is usually above $28/cwt., but a decade ago it was closer to $11. Rob and his wife, Pam, believe no-grain offers opportunities for others, and Rob has said so at grazing conferences and other venues. Continue reading “Advice from 10 years of no-grain dairy”