The Innovation Center for U.S. Dairy, established under the leadership of dairy farmers, announced the winners of the 4th annual U.S. Dairy Sustainability Awards on May 7, 2015, at a special ceremony in Washington, D.C. The program recognizes outstanding dairy farms, businesses and partnerships for practices large and small that not only focus on the environment, but add up to promote the health and well-being of consumers, communities, cows, employees, the planet and business. [Read more…]
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…]
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…]
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…]
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…]
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…]
Haute couture in Paris has met its match and more at the 41st annual Mass Sheep and Woolcraft Fair, as women and children and a few young men, dressed in their woolen finery, lead their sheep during the Lead Line competition. [Read more…]
The last Saturday in April has long been the date for the Connecticut Sheep, Wool and Fiber Show and so it was again this year. The show was held on the grounds of the Tolland Agricultural Center located in Vernon, CT on April 25 on a near perfect spring day. [Read more…]