John Shutske, professor and agricultural safety & health specialist at the University of Wisconsin-Madison, said from the beginning, Wisconsin’s age minimum has been much younger than other farm states who have similar requirements. National best practices for farm safety recommend youth be at least 14 years old before being allowed to operate equipment.
Scientists at the University of Wisconsin-Madison and the state’s Veterinary Diagnostic Laboratory used milk samples collected from infected cows on farms in New Mexico and Kansas.
“These claims — I’m a chemist by trade — just make no sense whatsoever on any kind of science or chemistry basis,” University of Wisconsin–Madison food science professor John Lucey told The Hill. “I’ve been doing research on dairy products and milk for 20-plus years,” Lucey added. “In my field, nobody gives credence to these fantastic claims.”
University of Wisconsin–Madison Department of Atmospheric and Oceanic Sciences professor Ankur Desai and his lab conduct ecometeorological research, a cross-pollination of meteorology and ecology. At Seven Seeds Farm, they investigate how cattle farming on silvopastures impacts climate.
Jackie McCarville is a regional dairy educator for the University of Wisconsin-Madison’s Division of Extension in southwestern Wisconsin. She also feels like concern around avian flu has died down, especially as many farms begin work in their fields this spring.
“But I think it’s still in the back of a lot of minds: what happens if it does get into Wisconsin?” McCarville said. “What considerations should we be looking at? It’s a great time to look at your biosecurity plan to see what you can do to protect your farm.”
Keith Poulsen, director of the Wisconsin Veterinary Diagnostic Laboratory, said much of the national dairy industry has been opposed to doing more testing for the virus on farms. He said the number of avian flu tests in cattle across the country has actually declined since the federal order requiring them went into place.
Dr. Keith Poulsen, director of the UW-Madison Wisconsin Veterinary Diagnostic Laboratory, has been monitoring a strain of avian influenza called H5N1 that has so far been identified in dairy cows in nine states. It has not been found in Wisconsin, but Poulsen said researchers are testing cows that are transported across state lines.
Do pollinators actually benefit from an unmowed lawn? Sometimes. It depends on the lawn, according to experts from the University of Wisconsin in Madison. Lawns with turfgrass don’t provide as many resources for pollinators compared with a yard containing an abundance of low-growing flowering plants. Adding more flowering plants, shrubs and trees to your yard can increase benefits to pollinators.
Trees often send out new growth later in the spring. Heat and drought stress can also kill trees, especially new plantings with a limited root system. Serviceberries are susceptible to fireblight that can quickly kill a plant. The University of Wisconsin Madison has a helpful factsheet on this disease.
With Colorado becoming the ninth state to confirm bird flu in dairy cattle last Friday, Wisconsin farmers are becoming increasingly concerned about the spread of the highly contagious H5N1 avian influenza virus.
Susan Carpenter, native plant garden curator and gardener at the University of Wisconsin-Madison Arboretum, told WPR’s “Central Time” that Wisconsin’s native bees have different ecological functions and needs than domesticated honey bees.
Authored by Matt Lippert, the dairy educator for Wood and Clark County with the UW-Madison Division of Extension.
The University of Wisconsin Division of Extension Dairy Program Area educators have created an HPAI factsheet with pertinent information and helpful resources outlining key action steps to help dairy farmers protect their animals from Highly Pathogenic Avian Influenza (HPAI).
Avian flu remains prevalent in Wisconsin’s wild bird populations and the risk to farms this year is about the same as recent years, said Ron Kean, a poultry specialist with the University of Wisconsin-Extension. Kean said lasers are a great option to reduce spread of the disease.
“Keeping the wild birds away from our domestic birds seems to be a big part of biosecurity,” he said.
This spring Alliant Energy and the University of Wisconsin-Madison will break ground on a 2.25 megawatt, roughly 15-acre solar array that will be used to study agrivoltaics at the university’s Kegonsa Research Campus 10 miles southeast of Madison.
Researchers will study the soil and water quality of the solar site, its effect on wildlife, and the feasibility of grazing animals and growing crops among the array, said Josh Arnold, UW-Madison campus energy adviser.
Keith Poulsen, director of the Wisconsin Veterinary Diagnostic Laboratory, said the case highlights the importance of immediate action by dairy farmers if they see disease symptoms in their animals, which can include decreased lactation and low appetite. He said the people working on a farm with sick animals should be monitored closely.
“We don’t think that it’s a significant public health threat at this point,” Poulsen said. “But just like in our farms with poultry (highly pathogenic) avian influenza, they’re getting a large challenge, so we need to watch them very closely, and make sure that everyone is provided with the best public health care that we have available.”
For the members of Ohe·láku, a co-op of Oneida Nation families growing their traditional white corn together, what started as an experiment has become a success story.
A few years ago, they partnered with the University of Wisconsin-Madison to test different cover crop mixes to restore soil they grow on, which had been depleted under prior ownership. Cover crops are left in the soil after the primary crop is harvested. The idea is to make sure the fields are never bare, increasing soil fertility, limiting runoff and keeping the soil moist.
“The need for sheep shearers is at an all-time high around the country and globally,” said Todd Taylor, a manager of the sheep research unit for the University of Wisconsin-Madison.
Taylor said the physical demands of the job, mixed with experienced shearers retiring, is contributing to the shortage.
During a strangely warm winter that made maple trees ready to share their sap earlier than usual, a Wisconsin forestry outreach specialist found a constant: The state still has a lot of trees ripe for tapping.
While Wisconsin trails Vermont, New York and Massachusetts for maple syrup production, Wisconsin has more untapped maple trees than any other state, according to Tony Johnson, a natural resources educator for the University of Wisconsin-Extension.
“There is a lot of room for growth,” Johnson said recently on WPR’s “Central Time.”
“For the staff here, it’s tracking these events over time, and seeing how they differ between different years,” said UW-Madison Arboretum ecologist Brad Herrick.
He’s worked there for 17 years, so he’s able to compare each season. He said this year is a weird one.
“We’ve had really sharp temperature swings from February on,” he said.
It’s quiet as a group of eight people stand bent at the waist, intently staring at a pizza sitting on a gleaming stainless-steel counter.
It’s an early March Wednesday morning, and they are in the Hilmar Cheese Dairy Applications Lab of the University of Wisconsin-Madison’s Center for Dairy Research.
Soil can even be submitted for fertility analysis to estimate the economic impact of erosion. The Agriculture Water Quality Program within UW-Madison Extension has mats available for interested participants.
Our early spring is one more reminder that our climate is changing. We look at how to still get good results in your garden despite changing temperatures and precipitation levels. We also look at how to correctly prune fruit trees. Interview with Vijai Pandian from University of Wisconsin-Extension.
Arnoldo Lopez-Hernandez grew up in Mexico and has a chemical engineering background. He became involved in cheese after he started teaching food science at the University of Wisconsin-Madison. He started judging at the world championships a decade ago.
Also from UW-Madison is John Jaeggi, whose grandfather immigrated from Switzerland in the 1920s and started a Swiss cheese plant in Monroe County. Jeaggi remembers sitting under a table as a 7-year-old “mesmerized” by the process and sneaking samples.
Isolated from other odors in Exhibition Hall and near power supplies, Richard Weiss and John Jaeggi (of the Center for Dairy Research at UW-Madison) sniffed and probed the blocks and wheels of raclette.
Paul Mitchell, director of the Renk Agribusiness Institute at the University of Wisconsin-Madison, said tight margins are the norm in agriculture.
“You’ve got to keep your costs under control, and hope for good yields and that the market prices for your crops or your livestock are still good,” he said.
My future was cloudy at best until I remembered a scholarship given to me at graduation by the local Legion that paid my University of Wisconsin semester fees for two years. True, I had never considered the U.W. before but my future choices seemed limited – so off to college I went.
Slightly more Wisconsin farmers reported taking steps to protect soil and water quality in 2022. They planted nearly 754,000 acres of cover crops — plants that protect the soil and keep it in place during the offseason — about a 23% increase from 2017. The number of acres that were not tilled also increased, from about 2.2 million in 2017 to about 2.4 million in 2022. No-till practices reduce soil disturbance.
Those acres are still just a small portion of Wisconsin’s total farmed acres. “I would have hoped to see that pick up a bit faster,” said Erin Silva, a professor of organic and sustainable agriculture at the University of Wisconsin-Madison.
Some cheese varieties naturally have a moldy appearance, explained Mark Johnson, assistant director at the Center for Dairy Research at the University of Wisconsin-Madison. The blue veins in a wedge of gorgonzola or the white rind on a wheel of brie are examples of mold.
Whether you love beets or hate them, you probably haven’t given them as much thought as Irwin Goldman.
A professor at the University of Wisconsin-Madison, Goldman is also former chair of the department of horticulture. The Goldman Lab there is even named after him. He and colleague Nick Breitbach spent decades trying to breed a better beet. Now the Badger Flame Beet is getting attention nationwide from growers and chefs as it becomes increasingly available.
What happened? Lauren Asprooth is a research scientist with the Center for Integrated Agricultural Systems at UW-Madison. As corn and soybeans shot up, she said, “every other row crop has gone down or stayed stagnant.”
“We have decoupled livestock production and crop production, so there’s not as much of a need for small grains in terms of forage,” Asprooth said. “We put a lot of funding into the markets for byproducts and R&D for corn, and therefore made other crops relatively less easy to grow.
Dairy’s storyline for 2023 in Wisconsin and across the United States “was not the best storyline we could imagine,” said Chuck Nicholson, associate professor of economics, however he is seeing signs that point to milk price improvement in the coming year.
Nicholson, an associate professor of dairy economics at the UW-Madison spoke about dairy’s economics at the Renk Agribusiness Agricultural Outlook Forum in late January on the campus of the University of Wisconsin-Madison.
Meet Grace Girard. Maybe you’ve seen her cheering on Wisconsin sports teams, posting up at Wolski’s, dining in the Third Ward — oh, or in previews for the upcoming season of “Farmer Wants a Wife.”
Developed at the University of Wisconsin-Madison in 1939, a corn known as W335A sat overlooked in a seed bank for decades. Today, that red heirloom corn is what sets apart J. Henry & Sons whiskey and bourbon. They’re the only ones in the world using it.
Grown for three generations at the Henry family farm in Dane County, W335A fell out of favor in the 1970s when higher-producing options became more available. It sat untouched at UW-Madison until 2006, when the Henry family began propagating the seed again. They began turning it into whiskey in 2009, and in 2015 J. Henry & Sons sold its first bottles.
“If we’re thinking about how we want to manage or protect groundwater resources in the future, we really need to be thinking about what’s happening on the land surface. And if you look at Wisconsin, greater than 90% of the land is, really, rural land,” said Michael Cardiff, a professor in the department of geoscience at UW-Madison. “Rural water users are probably most connected to the largest area of land in Wisconsin, and could probably tell us about what sort of concerns they’re seeing.”
No longer tied to milking cows herself twice a day, Hinchley says both she and her dairy cows are happier with the robotic milkers operating 24 hours a day.
“It’s not necessarily something that you would have to do in order to stay in the dairy business,” said Chuck Nicholson, a UW-Madison professor of animal and dairy sciences. He noted only about 8% of Wisconsin’s dairy farmers have implemented the new technology, typically family farms that want to save on labor costs. “The labor shortage is definitely a key motivating factor.”
This fall, UW-River Falls took over UW-Madison’s Farm and Industry Short Course. We learn why the agricultural program shifted to another university as well as what the program means for the future of dairy farming.
UW-Madison College of Agricultural and Life Sciences Dean Glenda Gillaspy reflects on her first three semesters on campus. She says the two most common issues that come to her desk from stakeholders are decreasing enrollment trends and the status of production agriculture education on campus.
This is the first year the short course is being held at UW-River Falls. But the program is nothing new.
The short course is actually the UW system’s oldest training program in the agricultural sector, originating in 1886 at UW-Madison.
Earlier this year, the U.S. Department of Agriculture approved the first lab-grown chicken meat for commercial sale. It’s the first cell-cultivated meat to be approved in the country, and it’s grown from stem cells in a bioreactor—no slaughter required. We talk to Jeff Sindelar, a professor and extension meat specialist in the department of Animal Sciences at the University of Wisconsin-Madison, about whether lab-grown meat could eventually compete with the factory-farmed meat that dominates the industry.
How farmers handle their cows can have a big impact on their health and safety. We talk to Jennifer Van Os, an animal welfare extension specialist at UW-Madison who developed a new tool to help farmer’s practice better methods.
“Farmers would welcome warm and dry (conditions) to get out and have things planted in a timely fashion, but they need moisture in the soil for germination and early growth,” said Chris Kucharik, a plant and agrosystem sciences professor at the University of Wisconsin-Madison.
The map is meant for horticulture, not agriculture, said Chris Kucharik, a plant and agrosystem sciences professor at the University of Wisconsin-Madison, because farmers in the Midwest have largely been planting the same crops for decades.
Since the last map was released in 2012, all of Wisconsin’s hardiness zones have shifted about half a zone warmer, said Laura Jull, associate professor in the plant and agrosystem sciences department at UW-Madison.
“These are issues that have festered for a quarter of a century or more,” says Peter Carstensen, an emeritus professor at the University of Wisconsin law school who focuses on antitrust issues in agriculture. “So we’ve finally got an administration that says: ‘We get it, there are some problems here. Maybe we should do something.’”
Column by Carolyn Ihde, Small Ruminant Outreach Specialist for UW-Madison Extension and Iowa State University Extension & Outreach
In a poorly ventilated room in a dairy lab on ninth floor of UW-Madison’s Animal and Dairy Sciences building, more than $1 million of research equipment sits on decades-old desks. An average-looking air purifier on the floor nearby keeps the machines running.
When the University of Wisconsin’s Center for Dairy Research publicized it was looking for a new crew of cheese tasters, the response was exuberant, as you might expect in a state known as the country’s cheese capital.
Dane County is home to more than 170 dairy farms, according to state records. It’s unknown how many provide housing to workers, but a recent statewide study on immigrant dairy workers by the University of Wisconsin-Madison’s School for Workers found that close to three-quarters of surveyed workers lived in employer-provided housing, typically on the farm
With support from the agriculture industry, UW-River Falls agreed the program was a good fit for the university, given its strong ag programs. Faculty in the university’s College of Agriculture, Food and Environmental Sciences (CAFES) designed a program and worked to recruit students. They sought funding, some of which could come through a proposed bill currently before the state Legislature.
Lola Loustaunau, an assistant professor at the University of Wisconsin-Madison School for Workers, said that “it would really open the door for a lot of protections for workers” if OSHA consistently inspected small dairy farms that provide housing to immigrant workers.
“If they are politically interested in doing something,” she added, “it looks like they have all the basis to do it.”
A new cow pen created by a UW-Madison researcher includes a feed bunk, salt blocks and and beds of straw on which the animals can lounge between milkings. Only the pen isn’t on a plot of prime Dane County farmland or nestled in the rolling hills of Green County.
Instead the pen is part of a new game on an app designed to help dairy farmers better understand and learn more about how to interact safely with their cows.
Ron Kean, poultry specialist for the University of Wisconsin-Madison’s Division of Extension, said prices are still elevated compared to before last year thanks to the broad impact of inflation.
“We’ve seen transportation costs increase and feed costs increase and labor costs and things like that,” Kean said. “I don’t know if we’ll ever get back to the prices we saw pre-COVID, but they’re certainly down from what they’ve been in the last year.”
Sandra Stuttgen, a former veterinarian and current agriculture educator for the University of Wisconsin-Madison’s Division of Extension, said the new requirements are a part of the federal agency’s efforts to address how animal use of common drugs is contributing to the global problem of antibiotic resistance.
“As humans, if we have a condition where we need antibiotics, we want them to work,” she said. “They’re trying to protect the antibiotics that are of human significance, so it’s the drugs that humans and animals share.”
Amanda Gevens, potato and vegetable pathologist for the University of Wisconsin-Madison’s Division of Extension, said potatoes are already generating heat heading into harvest through a process called respiration. If weather conditions raise the temperature of the tubers even further, that can make it difficult for farmers to properly cool them down for storage.
“There may not be adequate cooling air available to get control of this heat load,” Gevens said in an email. “Refrigeration is a great option to cool potatoes at harvest, although the system must have the capacity to handle the high heat load and fresh air also must be provided to purge carbon dioxide.”
Some of the early results over the weekend included the Intercollegiate Dairy Cattle Judging Contest won by the University of Minnesota, with three Wisconsin schools, UW-Platteville, UW-Madison and UW-River Falls, finishing fifth, seventh and eighth, respectively.
“As a physician, I believe that these deaths are almost completely preventable,” said Bill Kinsey, a physician and professor at the University of Wisconsin-Madison. “Until we determine as a society the importance of a human right for people to work in healthy situations, we are going to see continued illness and death in this population.”
The nonprofit National Young Farmers Coalition surveyed more than 4,300 farmers ages 40 and younger in 2022, with the help of the University of Wisconsin Survey Center. The biggest challenge faced by current, former and aspiring young farmers: finding land.
The Farming and Industry Short Course is moving to UW-River Falls after over a century at UW-Madison.
Rains like Monday’s downpour will help catch up on lost rain and relieve crop stress from the drought earlier this summer despite rainfall being “fairly normal” during the corn pollination period from July 15 to Aug. 4 compared to the past 30 years, said Joe Lauer, an agronomist at UW-Madison and expert in corn research.
A conservative estimate from a recent University of Wisconsin-Madison study puts the number of undocumented Hispanic workers on medium-to-large farms at roughly 6,200. That figure excludes the many immigrant workers on smaller farms, those with fewer than 500 cows.
Dairy farmer Sarah Lloyd says consolidation in the industry has allowed processors, distributors, and retailers to keep consumer prices high even as farmers are paid less. “There’s been reduced competition in the marketplace,” said Lloyd, who’s worked as a food systems scientist for the University of Wisconsin-Madison Center for Integrated Agricultural Systems.
“Farmers don’t have the power to push back…and consumers are also getting a raw deal,” she said.
