The Egg and I

by George Looby, DVM

To East Coast readers, some of the issues that surface on the other coast are occasionally viewed with a mixture of amusement and concern and so it is with the housing requirements that California voters mandated for the laying hens living in their state and beyond. [Read more…]

SafeTalk suicide prevention training hosted by NY FarmNet

CEW-MR-1-Suicide-prevention1a1by Elizabeth A. Tomlin

Due to the long winter — and low price cycle — NY FarmNet hosted a SafeTalk suicide prevention training workshop for agri-service people.

The training session, held at Albany County’s Cornell Cooperative Extension and led by Sean Gerow, President of Access: Supports for Living, Inc., taught attendees signs to recognize and ways to respond to people who are at risk. [Read more…]

4-H helps keep the Joy in Joyce Farm

CE-MR-3-Joyce-Farm31by Elizabeth A. Tomlin

At Joyce Farm, third generation 4-H’ers, Katie and Shellie Joyce, of Glen, NY, are continuing with an agricultural legacy begun by their paternal grandparents in Dutchess County in 1967.

Katie, 14, and Shellie, 12, have an agriculture breeding program that experienced adult farmers would envy — thanks to their mom Dorraine and dad Gus’s support and background in the 4-H. [Read more…]

Conway Farms: a quiet model of manure management

CE-MR-3-Conway-Farms11by Pat Malin

TURIN, NY — John (Jack) Conway ran a modest dairy farm operation for two decades and seldom considered manure management. Around 1980, he constructed an earthen manure pit and it fit his needs for another 20 years.

When the next generation came along and expanded dairy operations, the strategy of manure management not only became more complicated, it needed to conform to newer state regulations. [Read more…]

Diversity and success at raw milk micro dairy

CN-MR-3-WOTTON-FARM_02221by Tamara Scully

At Wotton Farm, in Ossipee, NH farmers Joel and Kathey Wotton operate a raw milk micro dairy. They milk twice each day, bottling the raw milk and separating the cream to make butter, aged cheeses and yogurt. These products are sold directly to the consumer, either from their farm stand, or at the farmers’ market. “I usually make cheese one or two times per week, butter one or two times per week and yogurt once per week. Then we have a market one day a week,” Kathey Wotton said, “we also make time to help customers, so when a customer arrives we go out to the farm stand.” [Read more…]