Are robotic milkers in your dairy’s future? What are your options for installing low-cost milking parlors on your farm? How can you economically transition from a tie stall to a free stall with a low-cost milking parlor? Can you make your dairy more profitable? These were questions that speakers, including Cornell’s ProDairy program financial analyst Jason Karszes, ProDairy’s Kathy Barrett and University of Wisconsin, Professor of Biological Systems Engineering David Kammel, addressed at Central New York’s 2014 Dairy Day. Continue reading
“I love it out here. It is just perfect to me,” stated Gieselle as she was reflecting on the fullness of her summer experiences at Dreamroad dairy farm in Johnstown, NY. Giselle’s excitement for farm chores was not because she is a member of the Ferry family farm, she was a summer work-study student from John Bowne High School in New York City. After finishing her junior year of school, Gisselle had reached the placement phase and working at a dairy farm was her goal. After years of commitment and demonstrated proficiency in her school’s Ag program experience, Gieselle had the privilege of working closely with animals in preparation to study animal science when she goes to college. Continue reading
Loading the truck and heading to the market with full awareness of who will being buying your product. That is not the usual expectations of a crew as they head to what could be a day long farmer’s market subject to limited attendance if the weather doesn’t cooperate. But the nearly 40 farms from Schoharie County that market at Schoharie Fresh instead experience a smooth, less time consuming event each week thanks to their unique marketing system. Continue reading
by Laura Rodley
Organizers of the 40th Massachusetts Sheep and Woolcraft Fair that occurs on Memorial Day weekend in Cummington, MA are recognizing the anniversary in a unique way. Co-chairs Lisa Bertoldi of Williamsburg, Shawn Thayer, who has attended every fair since its inception, and Aaron Loux, both of Cummington, are currently in the final stages of formalizing a scholarship in the amount of $500 that will go towards a young student studying sheep culture and production related studies at the college level. Application procedures are being fine-tuned.
“We’re not gentrified, not fancy, very much to its roots. We’re still very ‘sheepy’,” said Bertoldi, “offering sheep shows, two full days of dog trials featuring border collies, a myriad of fiber arts and vendors selling anything related to fiber from yarn to spinning wheels, as well as fleece, woolcraft and photography exhibits judged on Saturday and spinning contests.”
The fair has retained, “All the wonderful things that we do that have been lost at other fairs.”
These include a potluck supper at the close of the Saturday at 6 p.m. to 8 p.m. attended by shearers, farmers, exhibitors, vendors and fiber people and whoever would like to join in. “It’s a potluck, then it’s a business meeting, then it’s an ice cream social. In classic farmer approach, not a minute is wasted,” said Bertoldi, co-chair since June.
During the day, the 4-H food booth sells their landmark lamb bits. Continue reading