The gateway disease

2021-04-01T15:44:59-05:00March 26, 2021|Mid Atlantic, New England Farm Weekly|

by Sally Colby

Dr. Jesse Goff began a presentation about subclinical hypocalcemia (SCH), the milk fever a dairy farmer might miss, with a take-home message: it’s controllable. Goff, senior researcher and professor emeritus at Iowa State University Veterinary College, said as many as 50% of older cows in the national herd are affected by SCH. (more…)

Getting the best soybean and wheat yield

2021-03-26T17:04:44-05:00March 12, 2021|Eastern Edition, Mid Atlantic, New England Farm Weekly, Western Edition|

by Deborah Jeanne Sergeant

Want greater soybean and wheat yields? Dr. Shawn Conley, University of Wisconsin-Madison soybean and wheat specialist, presented “Getting Your Best Soybean and Wheat Yield” as part of the New York Soybean & Small Grains Congress hosted by Cornell Cooperative Extension Northwest New York Dairy, Livestock and Field Crop Program. Team leader Mike Stanyard, Cornell Extension specialist, emceed. (more…)

Beef and Bira Buta pigs at Shaw Road

2021-03-05T18:22:12-05:00March 5, 2021|New England Farm Weekly|

by Sonja Heyck-Merlin

In 1995, Fred and Karen Cookson purchased 200-acre Shaw Road Farm in Dover-Foxcroft, Maine, as a retirement project. In 2013, a fire destroyed their house and 150-by-55-foot renovated dairy barn where they raised a small number of beef cattle. Both buildings were on the National Register of Historic Places. Fred and Karen briefly searched for a different farm after the fire but realized there were no comparable properties as ideal for raising and pasturing beeves. (more…)

Ensure youth are aware of all ag hazards

2021-04-09T14:41:04-05:00March 5, 2021|Eastern Edition, Mid Atlantic, New England Farm Weekly, Western Edition|

by Courtney Llewellyn

The top three industries that see worker fatalities are construction, transportation and then agriculture. But why is farming so dangerous? Machinery with aggressive parts, isolated workplaces, working alone, unpredictable animals, use of toxic chemicals and adverse weather are all reasons. (more…)

A cow’s second career

2021-03-05T19:22:15-05:00March 5, 2021|Eastern Edition, Mid Atlantic, New England Farm Weekly, Western Edition|

by Sally Colby

When dairy cows leave the herd, they’re often referred to as cull cows. Culling is typically done to reduce the herd size or eliminate animals that are weak or sick. Aerica Bjurstrom, University of Wisconsin dairy Extension specialist, would like dairy producers to think of cull cows as market animals – and more importantly, as beef. (more…)

Building a local beef market

2021-04-09T14:33:10-05:00March 5, 2021|Eastern Edition, Mid Atlantic, New England Farm Weekly, Western Edition|

by Stephen Wagner

Dr. Scott Barao is executive director of the Maryland Beef Council and spoke at the Penn State Extension 2021 Lancaster Cattle Feeders Day virtual seminar, addressing challenges and opportunities. “What I’ve noticed because of the disruptions in the supply chain, which you’re well aware of, is that there’s been a renewed voice of those who think ‘local’ as the savior of the beef business. They like to claim that our food supply chain has become too centralized and that we need more niche opportunities, more small packers, more local food, and that may or may not be the case. At the same time, I’ve also heard many folks who are interested in trying to build a local meat business, specifically a local beef business, to try to address the new demand that was created.” (more…)