From apprenticeship to ownership

Young farmers thrilled to be launching a business

By Martha Hoffman Kerestes

Leeds, Maine — A 350-acre former dairy farm will have cows again, thanks to Haden Gooch and Katie Gualtieri. Just owning the land is something they find hard to wrap their minds around.

“I never thought we could have our own farm,” Haden says.

The road to farm ownership and dairying has been a long one, with years of working on different farms and learning the many facets of raising livestock.

Neither of them grew up on a farm. Haden’s grandfather had a beef operation that he visited but never really worked on. Both Haden and Katie were interested in agriculture, though.

August 1, 2021October 19, 2021

Cooperative meat venture growing

Grass Roots Co-op connects farmers, processors and markets

By Martha Hoffman Kerestes

Clinton, Arkansas — About a decade ago, a group of graziers producing and marketing meat in Arkansas started trying to address a problem. Demand for their production was growing, but delivering products, hauling animals to processing, and soliciting sales were taking a large part of their time.

“We started looking for a different model,” says Cody Hopkins, one of those graziers. “We were all experiencing the same problems.”

They wondered if there would be a way to share some of the marketing logistics, thus enabling the farmers to do what they do best: managing livestock and poultry.

April 1, 2020July 26, 2020

Keeping a farm in the family

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.

November 1, 2019July 24, 2020

Milking and processing at micro scale

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.

January 1, 2016April 18, 2020

Conventional tactics, unconventional dairy

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”

February 1, 2012April 18, 2020

No grain, but 15,000 pounds of milk

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”