Showdown

While most of us are eating our way through the stalls at the fair (funnel cakes, corn dogs, ears of corn dripping with butter —  oh yes!) or losing our money trying to win a giant stuffed teddy bear, dairy farm families like the Haases in Parker, S.D., are showing their cows for competition.

The busy livestock showing season kicks off at the local county fair in August and wraps up with World Dairy Expo, one of the best-known dairy cattle shows in the world, in October. The Haase family owns DaBru Dairy, and third-generation dairy farmers and brothers Bruce and Dustin, who both showed cows as kids, are now proud to watch Dustin’s kids, Natalie, Paige and Neil, follow in their footsteps.

“Showing livestock teaches my kids valuable lessons, like the importance of good sportsmanship, responsibility for animal care and an appreciation for the effort that goes into producing and raising quality livestock,” Dustin says.

The Haase siblings compete in livestock shows at the local, state and national level — an opportunity that allows them to display their knowledge of dairy cows while networking with new mentors and friends from across the country.

In October 2021, Neil was nominated for the Red and White Dairy Cattle Association Junior All-American Award for his red heifer at World Dairy Expo, placing 12th out of 43 in his calf class. His sister, Natalie, had been nominated for the same Red and White Dairy Cattle Association Junior All-American and All-American awards with her red yearling in 2019. The past few years, Natalie and Paige have received junior herdsmanship awards and interest-free, five-year loans through a local bank to purchase and raise their own heifers (young female cows that haven’t had any calves). “These awards are teaching the kids financial responsibility,” Dustin says.

Fit for show

The Haase family milks 600 Holstein cows and farms 7,000 acres in South Dakota. Natalie, Paige and Neil are each integrated into the daily responsibilities on the farm, including genetic biology, which allows the Haases to improve their herd's genetic makeup faster between generations.

“Showing livestock teaches my kids valuable lessons, like the importance of good sportsmanship, responsibility for animal care and an appreciation for the effort that goes into producing and raising quality livestock.”

— Dustin Haase

“Raising our kids on the farm has been a great opportunity for them to learn more about running a business and how the world works,” Dustin says. “Our kids eat up data and technology, and it’s intriguing for them to see how we use both on the dairy.”

The Haase family is invested deeply in the genetics of their herd, focusing on the genetic build of their cows and calves to continuously improve their herd’s capabilities to produce milk and reproduce. The Haases take their expertise on genomics a step further, selling well-built, healthy cows to other dairy farmers as part of their business.

“With genomic testing, we’re always climbing the DNA ladder with our herd to ensure the cows are well-built for prosperous lives,” Dustin says.

With great focus and precision in crafting the genetics of their herd, the opportunity to show off their lovely ladies with others in the industry at competitions is an opportunity the Haases can’t pass up.

If you can tear yourself away from the fried oreos, the Haases encourage everyone to come watch the cattle shows at their local fairs.

“It’s not just for dairy farmers,” Dustin says. “We love to show our way of life with anyone and everyone.”

Love at First Sight

When Mike and Emily Van Winkle briefly met in March 2018 as delegates at a yearly meeting of their milk marketing cooperative, Dairy Farmers of America, in Kansas City, Mo., the pair knew instantly that it wasn’t the last they’d see of each other. 

They had a lot in common. Both grew up on Midwestern dairy farms, and both continue to run the daily activities of their families’ farms.

“It was love at first sight,” Mike says. “Even though we didn’t talk a whole lot at the event, there was just
something special about meeting Emily. We started to text and call afterward, and we had similar experiences growing up on dairy farms. It seemed like we both had an understanding — dairy farming requires a lot of patience, and being married to someone requires patience to make it work. It needs to be a strong connection.”

Mike and Emily recall their first meeting vividly — they sat beside each other during a presentation, and Emily asked Mike to text her a photo of one of the presenter’s slides.

“I mean, she had a camera on her phone, too,” Mike says. “She was a whole lot smoother than I was to get my phone number.”

Emily and Mike flew back to Michigan and Ohio the next morning, but the two continued to communicate electronically. Emily recalls realizing she and Mike had similar experiences around this time, and their conversations reflected that. In fact, one of their early phone calls lasted 10 hours — all the way through the night. The conversation only ended so Mike could head out on the farm and start his morning chores. After this call, Mike and Emily knew they had found something special, and they needed to set up time to spend together in person.

“A lot of our texting back and forth was about our life experiences with farming and our families,” Emily says. “We talked about the weather, challenges in the dairy industry or a new calf being born on our farm. About a month later, we were kind of joking about Mike coming up to visit me in Michigan, or me coming to see him in Ohio. I ended up driving down to Ohio.”

Mike planned the perfect first date spot for him and Emily, and it couldn’t be more fitting for a couple that bonded over their shared love of dairy farming. 

“I took her to Young’s Jersey Dairy, which was a small, Jersey dairy farm that added an event center with a restaurant, shops and outdoor games” Mike says, laughing. “So, we went to a dairy farm for our first date. That shows you about how ‘off the farm’ we get.”

Mike and Emily knew after their first date that they wanted to marry each other — so quickly, they acknowledge, that they decided to keep that conversation under the radar for several months. Mike later asked Emily’s father for his blessing to propose in June 2018, three months after their first meeting,
and the pair married June 29, 2019. 

Mike and Emily welcomed their first child together, Vivienne Winter, May 12, 2021. Together, the Van Winkles travel back and forth from Ohio and Michigan to operate their families’ dairy farms and to see Emily’s three other daughters, Chelsea, Kaila and Tarrah. 

Dairy farming laid the foundation for Mike and Emily’s love story — one told through patience, dedication and shared values.

Where the Herd Is

Photography: HOLSTEIN ASSOCIATION USA, INC.

At Buessing Dairy in Axtell, Kan., it takes a herd to be successful — and we’re not just talking about the cows. From the early light of morning to the waning hours of evening, Roy and Patty Buessing and their six kids each have a part to play to care for their farm and their cows. And now that their two oldest sons, Christian (25) and Colton (23), are investing in the farm themselves, it’s time to take the dairy to the next level.

Where it started

In 1968, Richard Buessing, Roy’s father, established his own dairy farm after learning about the industry from his father growing up. When Richard’s two oldest sons, Roy and Roger, were ready to take over the farm in 1994, he sold his herd of 80 Holsteins, the barn and the equipment to his boys. Over the years, Roy and Roger grew their herd to 100 cows, added more acreage for farming crops and rooted their families in the values and work ethic their parents had modeled for them.

“Raising your kids on a dairy farm teaches responsibility and how to appreciate hard work and the results that come from it,” Roy says. “They learn about life and death when calves are born and, occasionally, when favorite cows are lost.”

Where it’s going

Twenty-seven years later, the third generation of Buessing Dairy, Christian and Colton, have decided to plant their roots like their dad, uncle and grandpa did before them. Since joining Roy and Roger full time on the farm, Christian and Colton have helped to nearly triple their herd size, now milking 280 Holsteins; built a new barn for their 50 calves; and have taken on more farming, in which they raise their own hay, silage and grain for the cows.

As kids, the boys and their siblings, Maryna (21), Quinn (19), Aspen (17) and Blaise (14), all pitched in to feed calves and do chores before and after school. Per Buessing tradition, each kid was gifted their own Holstein calf on their seventh birthday by their dad and uncle, bringing them along in the business and the responsibility of caring for animals. 

Since their childhood days bottle-feeding the calves before school and playing in feed piles with their cousins, Christian and Colton have known the dairy is where they wanted to be.

“I grew up seeing my family getting to work together,” Colton says. “Working on the weekends and waking up early, it’s all we know. I’ve loved growing up in the country with space to grow and family to be with. I couldn’t see myself being anywhere else.”

As time goes by, the cows, technology and farming practices may change, but there’s nothing like growing up and caring for a dairy farm with your family — where home, and the herd, is.

Merry and Bright

In the fall of 2020, communities across the United States found themselves more disconnected and disheartened than ever before. As the days grew darker, so did the COVID-19 pandemic, and we all hoped for an uplifting holiday season, even if it looked different than in years past. One dairy farm family wanted to do just that: lift their community’s spirits and bring their friends and neighbors together in a time when everyone needed it most — to find the perfect Christmas tree.

Kelly and John VanGundy had thought about opening their home and farm — VanGundy Family Farms — to their rural community in Radnor, Ohio, for years. As farmers and entrepreneurs, thinking of ways to diversify their operation comes naturally to the VanGundys — and sets their farm up for success in the future as their six children grow and become more involved. 

The journey here

When John and Kelly were married, Kelly wanted to keep two of her favorite dairy cows from her father’s herd. Farming wasn’t either of their full-time jobs at first (John worked for a swine operation and Kelly at the local hospital in addition to being a full-time mom), and John was a generation removed from his family farm. But John and Kelly slowly realized they wanted their children to grow up with the values and responsibility farming brings to a family. 

About 20 years ago, as John drove home from work, he came across a small dairy farm, milking 25 cows on a grazing operation, and stopped to talk to the owner, Sylvia. John and Kelly developed a partnership with Sylvia to lease space for milking and housing their growing herd. After a few years, Sylvia was ready to retire, and the VanGundys purchased her herd and farm to grow their own herd to 65 cows.

“People have asked us why we choose to dairy when we have the ability to do other things for a living,” Kelly says. “We always tell them, there is no other industry or area of life that can offer the same values and lessons that this small dairy farm can offer our family.” “We always tell them, there is no other industry or area of life that can offer the same values and lessons that this small dairy farm can offer our family.”

As a first-generation dairy family, the VanGundys found themselves in a world of opportunity while finding success in Sylvia’s setup. Their herd of 65 Jerseys and crossbred cows continue to graze throughout the year, just like Sylvia had done in the past, with a freestall barn available for shelter and warmth in the winter months. They run a single-six milking parlor with milking taking place in the morning and early evening each day.

When John decided to dairy full time, he also found value in diversifying their operation — planting and harvesting a variety of custom forages and managing a swine operation and nursery. 

Bringing the community together

As business owners, John and Kelly experienced firsthand the impact COVID-19 shutdowns had on small, local businesses. With a spacious barn on their homestead, Kelly had the idea to start an open market where vendors could set up shop, safely distanced outdoors, while interacting with customers and selling their products once a month. After their first open market in August 2020, the VanGundys were sold — it was the right time to try out their Christmas tree idea.

“I was at a point in my life, and with the farm, where I wanted to host more than just a farm tour,” Kelly says. “As producers, it’s very important to connect with your community on a regular basis, and here was our chance.”

Soon after, John called a Christmas tree wholesaler in northern Ohio and ordered an assortment of firs and spruces, and the VanGundys got to work preparing for the trees — and people — to arrive.

From Nov. 29 to Dec. 12, people from all around the community came to the VanGundys’ market and tree lot — dubbed The Dairy on Fulton Creek — to pick out the perfect Christmas tree and support their local small businesses. In addition to selling Christmas trees, the VanGundys hosted a holiday open house one weekend, featuring a visit from Santa Claus, hayrack rides, hot chocolate (made with real milk, of course) and Christmas cookies, and held a story time in the barn the next weekend featuring a live Nativity scene, including dairy cows.

All is dairy and bright

With such success in 2020, the VanGundys are looking forward to a holly, jolly Christmas tree season this year as well. Over the past year, they’ve continued their monthly open market, allowing local vendors to continue growing and expanding their businesses.

While the open market and Christmas trees were a fun way to get through a difficult economic time and dark winter, the VanGundys know the true meaning of the holiday season — and are grateful for the time it allowed them to spend together.

“The ability to allow our community to come in and see what we do on our farm was a big gain for us,” Kelly says. “But more than anything, everyone in our family was on board for the Christmas trees and open house from the beginning, and getting to spend the holiday season together as a family, creating a fun experience for others, made Christmas extra special.”

Embracing the Cold

Every living being prepares for the onset of winter differently. Some animals hibernate; others migrate; still others learn to adapt. We humans do too. Some of us prefer to escape, others to snuggle in. When you choose to embrace the cold, the unexpected can happen. Instead of suffering through, we welcome the good the cold can bring — from extra time to cuddle our loved ones to enjoying the comforts of hot, filling dishes and drinks made even more delicious by chilly temperatures. We slow down, recharge and await the new life being breathed into the Earth. 

Winter is a time of anticipation, for excitement. We surrender some control, knowing Mother Nature will do as she pleases. But it’s during harsher weather when true memories are made. Winter is for the wonder and nostalgia of waking up to a bright, tranquil world covered in snow and icicles, only to stay home and make snowmen and enjoy the comforts only a steaming mug of hot chocolate can bring. 

Winter is also a time of gathering. When the outside air starts to bite, we naturally take shelter, turning to our homes for warmth and company. Often, gravitating toward our kitchens to find more than just sustenance, but
comfort and entertainment as well. Whether it’s an easy weeknight dinner with our families, a romantic dinner for two or a long, weekend baking project just for you, winter is the time to adopt a slower pace and indulge
in all things delicious.

We must not forget the beauty present in those peaceful, frigid days and nights, or the people who make them possible. Dairy farmers work tirelessly — no matter the temperatures — to supply our families with the nourishing dairy that make our favorite dishes come to life. Next time you indulge in a creamy dessert, buttery pasta or cheesy soup, take a moment to appreciate the hardworking families who have nobly made it their life’s mission to feed the world — all while embracing the cold. 

The Next Generation

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With a calling to feed the world, dairy farmers don’t take this mission lightly, and just as the industry continues to grow and evolve, so do the hands that make it.

In their little boots, jeans, hats and jackets, the next generation of dairy farmers and agriculture advocates are learning values and life lessons that can only be taught on the farm. They’re growing up alongside the calves that also represent the farm’s future, and absorbing family traditions of care, passion, hard work and responsibility passed down from the moment they can toddle around the farm.

A bright future

Meet the Folkemas and Windemullers, two dairy farm families invested in their family farms — and their children’s futures.

For Paul and Brittany Windemuller of Dream Winds Dairy in Coopersville, Mich., providing a home to their five children (and one on the way!) rooted in love for their land, animals and one another has been the dream.

“I always wanted my kids to learn how to work, handle and care for animals and the land,” Paul says. “It’s a great opportunity for them to understand a cause and industry bigger than themselves.”

From leading cows out to the pasture to helping feed calves to equipment cleaning and farm upkeep, Paul and Brittany’s two oldest sons, Paxton, 9, and Judah, 7, are learning each day what it takes to be responsible stewards of the land and their animals. Home-schooled by their parents, Paxton and Judah have a front-row seat to life’s greatest lessons. In fact, one of their most recent math projects was to create a budget for raising a calf.

“We don’t expect our kids to take over the farm, but we do want to instill in them the principles of what it takes to be a good farmer,” Paul says. “These farm-taught values shape good citizens, business owners and professionals, and provide qualities and skills that will be useful in every aspect of their lives.”

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Values that matter

For Kyle and Jessica Folkema of Country Folk Dairy in Fremont, Mich., it’s important to empower their children to follow their passions and take educated risks, just like they see their parents doing on the farm every day. Their three children, Anders, 7; Ellis, 4; and Henning, 2, love to visit the farm, where they make connections with the employees and build relationships with the cows.

“Our kids know that on a farm, you work until the job is done,” Jessica says. “They see that our cows depend on us for their health and well-being, and that we always put animal care first.” 

As the dairy and agriculture industries continue to grow and evolve, the Folkemas recognize the responsibility of sharing their passion for agriculture with their children — and the world.

“It’s a powerful thing for kids to understand agriculture and know where their food comes from,” Jessica says. “I hope that kids like ours help carry a positive message into the world about what our industry is and why what we do is so important.”

Cool for the Summer

Models aren’t the only ladies who value a big fan blowing their hair in the wind. When the days get warmer, cows appreciate cooling down, too, thanks to their farmers, who make sure they stay comfortable.

We can all agree that ice cream is synonymous with a long, hot summer day. A cold scoop of vanilla bean or a dish of mint chocolate chip can cool us down after the heat beats down all day long. So just as ice cream keeps us cool, cows, too, need to cool down when the days become hotter and the evenings become longer. Dairy farmers achieve this in a variety of ways, many of which are similar to the way we cool ourselves and our living spaces: fans, ventilation systems and providing plenty of water, to name a few. 

Unlike humans, whose bodies sweat regularly to maintain a comfortable temperature, cows don’t sweat as much, causing them to utilize other methods to keep cool in the warm weather. In fact, cows are most comfortable when outdoor temperatures range from 25 to 65 degrees. But when the heat is here to stay, specifically during the summer months of June, July and August when the national average temperature reaches 72 degrees and even warmer in many areas, dairy farmers keep a keen eye on their herd, and the weather forecast, to make sure they don’t get too warm. Levels of humidity are also taken into account when deciding how to keep cows cool. The stress induced by warm, humid temperatures causes the girls to produce less milk and is one of the reasons farmers plan ahead. 

When the heat amps up, fans and misters are among many ways to keep the temperatures low and the air flowing to make cows comfortable. Built into barns or placed in common areas during the summer months, fans are an easy way farmers can accommodate their cows and keep the air moving. (Or should we say moo-ving?) Misters, or sprinklers, are also a quick way for cows to be cooled down when they make their way to the parlor to be milked. 

Besides ice cream, you’re probably accustomed to drinking plenty of ice-cold water in the summer. Cows drink up too. In fact, high-producing cows can drink up to 30 gallons of water a day. A chilled water source, paired with adequate shade, can keep farmers’ herds feeling comfortable and refreshed throughout  warm days. A cow’s diet in between milkings can also affect their body temperature. Changes to nutrient levels in their feed can assist in keeping the girls cool. 

All year long, day in and day out, the top priority for dairy farmers is the comfort of their cows. During the summer months, dairy farmers pay close attention to making sure their herd is comfortable and cool so we can continue enjoying the dairy products they produce, like that ice cream cone on a warm, summer day.

Her Royal Highness

When then 16-year-old Shelby Benjamin showed her first heifer at the Chenango County fair in Norwich, N.Y., she had no idea the effect her newfound love for the dairy industry would have on her community and state in the six years to come. And, she definitely didn’t know she would soon become New York’s first Black dairy princess. 

Shelby’s path to New York dairy princess is far from traditional. She didn’t grow up on a farm, and she didn’t study agriculture as an undergraduate college student at The State University of New York (SUNY) at Oneonta, like most dairy princesses. As a young girl, Shelby had two main interests: riding horses and playing sports. In college, she studied sports management while also playing Division III basketball for SUNY Oneonta. While Shelby had been introduced to the importance of dairy and the dairy community at livestock shows in high school, it wasn’t until her junior year of college when she discovered the nutritious value of milk, specifically chocolate milk, and became more interested in promoting dairy. 

“While playing basketball in college, I began to notice how tired I was after practices,” Shelby says. “I thought about what I could do to improve my energy level and began reading articles about the nutritious value of chocolate milk for athletes.”

Rita Garringar, Shelby Benjamin and Janet Sites

As her time as a college athlete came to an end, her desire to tell others about the goodness of dairy grew. Through the county 4-H club, Shelby connected with Sheila Marshman of Marshman Farms, a seventh-generation dairy farm owned by Sheila’s husband, John, and his brother, David, in Oxford, N.Y. With Sheila’s encouragement, Shelby decided to run for Chenango County Dairy Princess. 

Dairy princesses, ranging from 16 to 24 years old, serve as liaisons between dairy farmers and consumers at the county, state and national levels across the United States. The New York State Dairy Princess program is coordinated by American Dairy Association North East, with participation from dairy advocates throughout the state.

At age 22, Shelby thought it may be too late for her to serve in such a role, but Sheila reassured Shelby her passion and love for dairy would shine through to the youth, community members and consumers in which she would have the opportunity to interact. With the guidance and support of the Marshmans, Shelby became the Chenango County Dairy Princess, and in February 2021, competed for New York state dairy princess and won. 

“Here in the dairy industry, we have to do more to tell our story,” Sheila says. “Shelby really has a unique story to tell the consumer, and we’re looking forward to spending the year promoting the industry throughout New York state with her.” 

As New York dairy princess, Shelby attends many virtual events advocating for dairy and agriculture. As COVID-19 restrictions evolve, Shelby hopes to have more opportunities to interact with dairy’s youngest consumers — elementary students. Her favorite memories as dairy princess so far are of spending time with local third graders, engaging in activities to dispel dairy myths and educating the students about where their milk comes from. 

“The consumer is diverse in ethnicity and background; thus it is important to have spokespeople and influencers that are equally as diverse,” Shelby says. “I didn’t grow up on a farm, and I am proud to be a part of the dairy industry!”

With a different background and perspective on dairy than most, this princess is paving the way for young girls and consumers to learn more about dairy and advocate for the farm families who make it.

A Legacy of Caring

For the Roth family, producing high-quality milk starts with their family and carries over to their long-standing employees who have helped shape their family farm. 

The eight Roth siblings who partner to make their dairy a success focus on fostering a collaborative spirit with their employees — some who have been at Si-Ellen Farms since they built their dairy in Jerome, Idaho, nearly
27 years ago. 

This family philosophy is a legacy the Roth kids learned at a young age from their parents, Simon and Mary-Ellen, who founded Si-Ellen Farms with 100 cows in Vancouver, Wash., near the Columbia River. 

“I think it goes back to this great childhood we had,” Mike Roth, who serves as chief executive officer of the farm, says of the family staying together and continuing their dairy family legacy. “We just had a great mom and dad. We worked hard, but we had fun doing it.” 

Mike recalls growing up in a little house. With seven brothers and sisters, his parents and friends going in and out, space was tight. “It was not a big house, but there was always food on the table,” he says. He remembers mornings starting at 4 a.m., before heading out to the pasture with a flashlight and his dog. “In the spring and summer, I would walk out in the pasture, get the cows up and bring them into the barn,” he says. “We had about 15 minutes to have a cup of coffee, a piece of Swiss cheese and a piece of bread with honey on it, and out the door we went.” 

It was a work ethic he learned from his parents. “My dad wouldn’t get in the house until 8 p.m. at night, and he was so tired that he would sit in the wintertime by this oil stove in a chair, and the next morning, he was in that chair with his clothes and boots on. That’s how tired he was. We’ll never work as hard as our parents or our grandparents did,” he says.

Mike Roth, Bruce Whitmire and Eginio Cordova | Si-Ellen Farms | Jerome, Idaho

A new beginning

The family pulled up their roots in Washington state and journeyed to Idaho in the 1990s, and it all started with an advertisement in a dairy magazine recruiting dairies to come to Idaho. “Because of the economies of scale and because we were a large family, we started growing, and I think part of the reason we made the move was to keep everybody involved,” Mike says. 

Five of the eight siblings moved with their parents to Idaho and three stayed in Washington, with one transplanting to Idaho later. “It was a leap of faith,” Mike says. “We wanted to grow, and Idaho was the opportunity we were looking for. My mom and dad were in their 60s, and lock, stock, and barrel, moved to Idaho, and it became our new home.” 

A culture of caring

As the farm grew over the years, Mike credits his sister Judy with nurturing the relationship with employees, many of whom are Hispanic. 

“She worked with the Hispanic population, having never studied Spanish in school, and became fluent. It’s just amazing how she did it,” he says. “She really became the conduit for the family with the Hispanic community, and she became involved with the employees. She’s just a real giving person. So, she created that culture in the beginning. Plus, my mom and dad were real caring people, too.” 

Now, with roughly 8,000 cows, Mike values the family’s tradition of providing helpful resources, comfortable breakrooms and a comprehensive benefits package for their employees. To ensure staff members understand expectations, have the resources and training to care for their cows and are committed to their operational values, employees are required to regularly attend trainings on cow comfort, worker safety and continuing their on-farm practices. 

In addition, once a month, Fridays at Si-Ellen Farms turn into pizza Friday. With 150 employees on their operation, that’s a lot of pizza to provide, but Mike and the rest of the Roth family value the collaboration it builds within their workforce. 

“The employees know they don’t have to bring lunch on that day, and food is a good equalizer,” Mike says. “They just love it.” 

Like any business, he says they have some employee turnover, but many of the employees have worked on the dairy for years. “Creating the right culture helps to retain employees, obviously, and it helps to attract new employees,” he says.

Keeping employees safe

The COVID-19 pandemic didn’t leave the farm and its employees untouched. “We’ve had quite a few cases despite taking precautions,” Mike says. 

Once vaccines started becoming more widely available, the farm hosted a COVID-19 vaccine clinic on-site in April of this year and again for the second dose in May. Partnering with a local pharmacy, the clinic administered more than 50 vaccines to employees. Si-Ellen Farms has about 150 employees, and many of them had already received the vaccine. 

But for those who didn’t, the clinic provided an easy way for employees to get the vaccine — without needing to figure out where to go or how to make an appointment. Mikes says he and his wife struggled to figure out how to get their own vaccines when they became available, and their daughter ended up helping get them signed up. He says the clinic on the farm took the stress of it away for employees and he commends his office staff for coordinating it. 

The farm even provided an additional bonus to employees who got the vaccine — a case of Chobani® yogurt.

Giving back to the community

For the Roths, it is important to show their appreciation for their employees’ passion, so they continue a tradition their parents helped create by hosting regular events for their employees and their families, such as a holiday party featuring Santa Claus handing out presents to each child. 

“We’re proud of what we’ve done and are doing,” Mike says. 

In addition to caring for the farm’s employees, Mike and his family care about their community too — because their employees are part of the local community. One way the farm has helped give back to the community is through fundraisers for Voices Against Violence, a shelter in Twin Falls, Idaho, that helps survivors of violence, including domestic violence. Mike’s son Evan led the charge for these fundraisers. 

“We have helped raise hundreds of thousands of dollars for this shelter,” Mike says. “It is very gratifying, and I think it helped them tremendously.” 

By caring for their loyal employees and community, Mike and his siblings can be sure their dairy farm continues to operate as a family — by everyone who calls Si-Ellen Farms home. 

Following Their Dreams

A destination for travelers from Amarillo to Lubbock, Milk House Market — a boutique store offering carefully curated home decor, furniture, lighting, clothing and more — is nestled in a small town in the Panhandle of Texas. As its name alludes, the store started with a dairy, and a mother-daughter duo with a passion for decorating and collecting.

When Rocky and Liz Gingg started Del Rio Dairy in 1982 together, they milked around 100 cows west of Phoenix, Arizona, they never expected to leave the area. But as the Phoenix city lights crept closer to their dairy, they knew they needed to explore other options. By 2004, Del Rio Dairy found itself surrounded by housing developments — and offers for the property were coming in.

The Gingg family had to make a decision: move the dairy to another location in Arizona, or somewhere else entirely. High land costs in Arizona and lengthy milk transport time led the Ginggs to build a new dairy in Friona, Texas, doubling the size of the dairy in the process. Now, Del Rio Dairy milks around 7,000 cows and recently expanded the operation with a new milk barn in September 2020. 

While Rocky and Liz decided to relocate the dairy, their daughter, Crystal Moroney, was studying fashion merchandising at Northern Arizona University with the goal to become a buyer. Weekends spent thrifting with her mother to discover unique pieces helped fuel her interest in fashion and merchandising. Crystal married her high school sweetheart, Nathan Moroney, graduated from college and started working in corporate retail. And while the experience was unforgettable, Crystal learned that working in the corporate retail industry wasn’t right for her.

“Because it was commission-based, the clothes were a lot prettier than the people,” Crystal says.

Returning to the family farm to help with the dairy’s construction business and manage the farm’s books during the transition to Texas was an easy decision for Crystal. After managing the books for five years, Rocky told Crystal and Nathan, “If you’d ever want to come to Texas, and be closer to the farm, you’re more than welcome.”

Nathan was working for his father’s residential and commercial roofing business when the economy crashed in 2010, and he found himself looking for a new opportunity. Little did he know that he wouldn’t need to look very far. Even though he had little dairying experience, Nathan was up for the challenge of becoming a dairy manager for Del Rio Dairy.

Next stop: Friona, Texas

One month later, the Moroneys, and their two sons, Nathan Jr. and Max, found themselves in Friona.

“I look back and think ‘God knew what he was doing because if I didn’t start working for my dad, it would never have led me to where I am today and us moving to Texas,’” Crystal says.

For Crystal, moving to small-town Friona felt like coming home. 

“It was easy for me to adjust because I’ve always lived in the country — I never had neighbors until college,” Crystal says.

For Nathan, he had to quickly learn not only about cows, but also about his role, the life of a dairy farmer and the industry. And when Crystal and her mother, Liz, weren’t busy assisting with the dairy barns, they found other barns to spend their time in.

Pick, pick, pick

Unlike Arizona, where the mother-daughter duo would head to antique stores, Texas had barns everywhere — barns filled with dusty antiques ready to be repurposed. All they had to do was ask permission to dig through them, often heading home with special pieces. Before too long, the pair realized they had far too many things to use themselves, and so the idea for creating their own store was kindled.

“My mom has inspired me to accomplish anything — to her, there are no boundaries,” Crystal says. “And even though we live in a small town, we can still do anything.”

Crystal knew she wanted two elements to go into the name of the store, the word ‘market’ and dairying. “I wanted to incorporate dairy into the name because that’s the root of everything in my life, and it’s so important to me. The milk house is where milk is stored, adjacent to the milking barn. Pretty soon, the name Milk House Market stuck.”

Before purchasing the building Milk House Market currently occupies, the original store was housed in a 1,000-square-foot building across the street from their current location. In July 2014, Milk House Market was founded, showcasing the treasures the two found during their adventures meandering down two-lane roads in Texas. In addition to their timeless finds with modern trends, Crystal and Liz brought in repurposed furniture, candles, tea towels (designed and handsewn by Crystal’s mother-in-law) and home goods to their inventory.

Soon enough, word spread to the surrounding big cities and Milk House Market had the opportunity to grow into a larger building.

Hardware store turned decor store

Across the street from their original location sat an old hardware store. The building is nostalgic to Friona residents because of the memories in the building. The old hardware store was a place where locals would register for wedding gifts or visit for do-it-yourself project supplies.

“I was hesitant at first, but my mom wasn’t,” Crystal says. “I knew this would be a drastic change, and I had three children and was still working full time at the dairy. But we decided to go for it, and in the process, we convinced my dad that we needed a creative outlet besides the dairy.”

To Have and to Hold

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A dairy farming couple shares their love story and how they lived through “for better or for worse.”

Nestled on the San Joaquin River in California’s Central Valley lies Stockton, Calif., a small town south of Sacramento. It’s here that Ron and Sherri Prins went to the same high school, but they didn’t really know each other until after graduation. Then, they caught each other’s eye at a friend’s wedding. Sherri was 19 and Ron was 21. Shortly after, they began dating.

“I pretty much knew she was the one,” Ron says. The pair married one year later, and together they started building a life they had only dreamed about as individuals; but now, as a married couple, they could start a family and create a future. Like most love stories, the pair had big aspirations starting out as a young couple. They faced some challenges along the way, but two things remained steady: They were going to raise a family and they were going run a dairy together.

From this day forward

The Prins have now celebrated more than 30 years of marriage. They have four children who are all grown and raising families of their own. Together, they milk about 1,100 cows and focus on a family atmosphere through all aspects of their operation.

“There’s your health and your family’s health, and taking care of your family is number one,” Ron says. “To this day, Sherri and I are a team. Dairy farming is just a way of life that we live. We’re not punching a clock day to day.”

Sherri married into the farming family, and with Ron, took over his parents’ dairy. Ron oversees the farm and employees while Sherri cares for the calves with help from their many grandchildren — 13 to be exact.

“The grandkids come and help in the calf barn, and they all really love being a part of the dairy,” Sherri says. Caring for cows is part of their success, but caring for one another has created a strong bond that keeps the third-generation family operation running smoothly.

“The grandkids kind of lighten the air pretty quick. Having them come around the dairy, they can always put a smile on your face,” Ron says. “The interaction with animals and being able to take care of our cows, learning the work ethic, all those things are very important to us, and that’s something we passed on to our kids and now our grandchildren.”

With a wonderful marriage, their children raised and out of the house and loving grandparents to more than a handful of grandchildren, Ron and Sherri seem to have it all.

But things didn’t always go according to plan.

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In sickness and in health

In 2000, Sherri started to experience a lot of headaches. They started off as a daily annoyance, but gradually continued to get worse.

“I found her curled up in bed one day with severe headaches, and thought, ‘OK, that’s it, I’m taking her to the doctor,’” Ron says.

The doctors found a mass and diagnosed Sherri with a brain tumor. The shocking news stopped the couple in their tracks. 

“Thoughts start going through your head,” Ron says. “How am I going to raise our four kids and do everything else that goes along with being a dairy farmer?”

Their lives were established, their farm was on the right track and their kids were growing. “We weren’t sure what the future would hold,” Sherri says. “There were some pretty tough times for a while, but Ron was my rock. He was very stable and made sure the kids were taken care of, that we had food and that all the chores on the dairy were checked off.” With Ron by her side, Sherri could focus on healing. “I didn’t feel like I had anything to worry about because Ron was taking care of everything.”

As with most marriages, Ron and Sherri had to work hard for their love story. They had to fight, not only to continue their relationship, but for their family. “What’s going to happen to my family if something happens to me? These are the kinds of conversations we had to start having. We weren’t sure what the future would hold,” Sherri says.

As they do on the dairy, Ron and Sherri worked as a team to find the right doctor, determine the next steps and create a successful path toward a positive future and a cure. After a hard-fought battle and numerous trips to different hospitals and doctors, Sherri had surgery and was given good news — she was healthy and tumor-free. The tumor was benign and did not spread to other parts of her body. The couple could start thinking about their future again — together.

“Our faith got us through a lot of that. There were a lot of prayers prayed for me,” Sherri says. “I think our marriage definitely grew closer, and now, I’m healthy, and I’ve been able to see my grandkids be born. It’s pretty amazing.”

To love and to cherish

Today, Sherri’s back on the family farm, using their operation and herd as therapy to help redevelop her brain. “My brain healed, but it was a long process, so feeding calves was a part of that process — remembering numbers, who the mom was,” Sherri says.

“I do think Ron knew that it would be good therapy for me, but he didn’t tell me that was the reason,” Sherri says of his encouragement for her to work with the calves. “But it’s all been so good.” For those at Prins Dairy, caring for their cows has always been part of their success, but now, it has also helped keep their family legacy alive and well.

“I think sometimes when you have little kids, you get very caught up in just the daily chores — bath time, homework, meals — and you kind of forget the value of their life and what that means and that you’re raising adults, and their lives are very important, more important than all the other stuff that we do,” Sherri says.

For the Prins, their love story on the dairy continues to live on. Their lives have slowed down some, but as long as they’re together, Ron and Sherri wouldn’t have it any other way.

Warm and Cozy

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It may be cold outside, but dairy farmers — like the Korn family — keep their herd comfortable, no matter the weather. 

With snow falling more than four months of the year, and some mountainous areas receiving even more winter weather, Idahoans like husband and wife Richard and Kim Korn, who operate Korn Dairy, are well accustomed to donning their snow boots and winter coats. The Korn family has weathered through their share of Idaho winters on their third-generation family dairy in Terreton, Idaho. They work hard to provide comfortable conditions for their herd of 90 Holstein and Brown Swiss dairy cattle 365 days a year, including the chilly ones.

Their responsibility to take care of their cows is an everyday endeavor, so nothing, including cold winters, will stop them from maintaining a high level of care. That starts with caring for each cow as if she was the only one.

The Korns use trackers that the cows wear around their necks to monitor their health. If a cow’s temperature or exercise levels are off, the Korns are able to quickly identify the cow, so they can check on her and provide any necessary care.

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But, while the Korns may have to bundle up in their winter gear to go check on their herd, the cows are right at home in the cold weather. Their thick skin, coarse hair and natural insultation help them stay warm. In fact, all year long, cows have an internal body temperature of around 101 degrees, and they prefer temperatures between 40 and 65 degrees. They don’t typically get stressed due to cold temperatures until they reach nearly 20 degrees below zero for a long period of time — and dedicated dairy farmers make sure that doesn’t happen.

When temperatures dip below or near freezing, cows have their barn mates to thank for helping keep them warm. Cozied up, cows can produce enough heat to warm the barn and stay nice and comfortable. And to keep it even more toasty, farmers may put up curtains or plastic to mitigate snow or drafty winds getting in the barn. Some barns in areas with cold winters are even equipped with built-in wind protectors that can be manually raised or lowered, depending on the weather that day. The Korns ensure their girls have extra dry bedding on cold days to help insulate the barn and keep the cows dry.

“Another thing we have to prepare for is something breaking, such as our stock tank heaters,” Kim says. “Since we’re 50 miles from the closest store for parts, we’re sure to have spare parts on hand.”

A cow’s diet also plays a factor in keeping her warm during the winter. Dairy farmers may alter their cows’ feed rations to accommodate for their bodies using energy to keep them warm. And they don’t let up on their drinking habits, either. Cows can drink upwards of five gallons of water in a single minute, so farmers ensure their water tanks are always full to keep up with demand. In the winter, it’s especially important that the water source is checked, too, to make sure pipes don’t freeze or water gets too cold to drink (cows prefer a water temperature anywhere between 40 to 65 degrees).

The little ones are cared for in much the same manner. But because calves are smaller, they require a little extra warmth, including more straw, a separate barn with space heaters or an enclosed hutch away from the elements. In some conditions, calves also wear warm, quilted jackets. At Korn Dairy, the calves in hutches get dried milk fat added to their milk bottles during the winter. The extra calories give them more energy against the cold temperatures.

Cows are tough animals and are well-equipped to face the many seasons and temperature fluctuations the environment gives us. It takes dedicated family farmers, like the Korns, to ensure that they are cared for despite the cold winds of winter or heat of summer. “We love the dairy lifestyle, working with family, caring for our cows throughout the seasons and being productive and involved members of our community,” Richard says.

Back to the Farm

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Two dairy farmers’ daughters carry on their families’ legacies.

As the next generation of farmers step up to feed the world, dairy farmers are relying on their sons and daughters to take over the family farm. While many children who grow up on the family dairy choose to leave and pursue other passions, two young ladies, Emily Bourdeau, 20, and Emily Mikel, 21, are returning to their roots.

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Emily Bordeau

“As I grow up, I see how many people my parents and grandfather have helped out, and how much they have done for the agriculture industry,” Emily Bourdeau says. “As my grandfather gets older, I think ‘I only have sisters, so what’s going to happen?’ Normally, the sons would take over, but I love dairy and I work just as hard as any guy.”

The oldest of three daughters, Emily Bourdeau recognized the responsibility of being a dairy farmer’s daughter at a young age. She cherished the longstanding tradition of her family’s farm, Pleasant Acre Farms in Swanton, Vt., that her great-grandfather started in 1946. Her earliest memories include carrying buckets to feed the calves and sweeping barn floors with her mother. Now, as a junior studying animal science at the University of Vermont and a first-generation college student, Emily Bordeau’s responsibilities look a little different. She has an active hand in caring for the cows alongside her mother and father, in areas including cow care and health, partnering with veterinarians to doctor sick cows and helping in the fields during hay season and harvest.

Emily Mikel

For Emily Mikel, dairying has been a life she’s loved since 2008 when she joined her parents in building Mikelholm Holsteins in Stafford, N.Y., from the ground up. Now going into her last semester before graduating with a degree in dairy management from The State University of New York Morrisville, she has big plans for her dairy. As an only child, she’s the future of her family farm and she’s ready to step up. Adding more fans and switching to energy-efficient LED lightbulbs in the barn are just two examples of the ways she has already begun to advance and expand her dairy.

As the next generation on their respective family farms, both women have chosen to carry on the legacies of their parents and the dairy industry as a whole.

For Emily Bourdeau, that means caring for her cows and her community. “Dairy farmers want to share about what we do and help others understand that their food comes from people who respect the land, passionately care for their cows and are good neighbors that invest in their communities for the long haul”, she says.

Emily Mikel envisions an industry moved forward by young people. “I’d like to see more young people in the industry because the average age of the dairy farmer is rising,” she says, “and younger people need to step up and into the roles the older generation has held.”

For the Emilys, returning to their roots was never a question, but a way of life.

Wild White. Moo-Moo. Valentine.

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It’s very common for people to have a favorite animal — a cuddly dog, a mischievous cat or even a rambunctious rabbit, but what about dairy farmers? They spend their days tending to their cows, running a 24/7/365 operation and ensuring milk makes it to tables around the world. With a herd to care for, you wouldn’t think they’d have time to name their cows. But many do, and this farm family in particular has the naming game down.

Nestled between the bustling city of San Francisco and the beautiful Sierra Nevada mountains is a third-generation family of dairy farmers focused on raising happy, healthy cows. At S&S Dairy in Ceres, Calif., Darin Bylsma milks 1,300 cows alongside his wife, Tanya, and his parents, Sam and Sherri, while striving to provide a wholesome childhood experience of growing up on a dairy for the three youngest Bylsmas: Danika, 8; Sadie, 5; and Tarren, 1.

Like many dairy farms, S&S Dairy focuses on keeping their cows as comfortable as possible, so they produce quality milk for people everywhere to enjoy. From 72-inch fans hanging from the top of the barn with variable speeds to adjust the temperature, to sprinklers that turn on at 80 degrees to blow cool water on their cows’ backs on hot days, S&S Dairy ensures their cows are well taken care of. “It will be over 100 degrees out here, and you’ll touch a cow’s back, and it will be perfectly cool,” Darin says.

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But for the Bylsma family, their commitment to their herd goes beyond producing milk — they love their cows and treat them like part of the family. It’s the same mentality that’s been around since the dairy’s founding in 1968. “My grandpa originally bought the dairy, and for 25 years now, I’ve been working with him and my dad and taking care of our cows,” Darin says. “If you take care of your cows, they’ll take care of you. I’ve been around it my whole life and it just comes naturally.”

Like other dairy farms, cows at S&S Dairy sport an ear tag with a unique number to identify each cow individually, which ensures accurate records. Many dairy farmers memorize these numbers and can provide information on each individual cow when needed. For the Bylsma family, it goes beyond numbers. They know their herd personally and care for each cow because they love their animals. To show this caretaking mentality, the Bylsmas and their three young daughters took it one step further.

They named their cows. From Een and Twee (Dutch for one and two) to Candy, Valentine and Moo-Moo, certain cows along the way stole their hearts. These cows represent special moments to the Bylsma family. Valentine was born on Valentine’s Day and Candy enjoys eating Hershey’s Kisses. For the Bylsmas, they just enjoy their animals and treat them with the utmost care, attention and love.

Today, their favorite is a heifer named Wild White. “I like Wild White because she’s wild and I’m wild,” Sadie says. With a unique identification tag and number 3061, the Bylsmas make it a point to go search for Wild White when checking on their herd, creating a fun family outing everyone enjoys. “I like that Wild White is a scaredy-cat like Sadie,” Danika says.

The family usually easily spots Wild White mixing in with the others thanks to her identifiable features. “What I like about Wild White is that she has black around her eyes, a black nose and white spots, and that makes her special. She’s different and unique,” Sadie says. With Darin and Tanya by their side, the Bylsma girls can be heard on the farm calling out, “Wild White, Wild White, come say hi to us.”

For Darin and Tanya, naming their herd isn’t just for their daughters to have fun. They want to teach the next generation about truly caring for their herd and each individual cow. And, that continued commitment is starting to pay off. “My favorite part on the dairy is putting straw down for the cows to lay on,” Sadie says. Her favorite chore aligns perfectly with advice from the operation’s nutritionist — well-rested cows produce more milk. So by providing a soft, welcoming area for them to lay down throughout the day, they’re ensuring their herd has enough energy and, in return, produces more milk.

By naming their cows, educating their daughters and creating a wholesome environment on their dairy operation, the Bylsmas practice cow comfort and reveal an unconditional love that many dairy farmers have for their herd.

For the Bylsma girls, they can’t wait for their next outing to spot Wild White.

Good Deeds

As Ken DeVries and his wife, Sherrie, owners of Hinkley Dairy in Hinkley, Calif., drove hours through the winding roads of the San Bernardino Mountains in southern California, they carried precious — and familiar — cargo: Milk. But, this was no ordinary day for the pair, who milk 1,200 cows on their family dairy farm, and no ordinary milk. Loaded up in a borrowed refrigerated truck, the 726 gallons of donated milk were bound for two area food banks — and wouldn’t have made it to these particular food banks if it weren’t for the DeVries and a lot of serendipity.

This journey started with a conversation the day before. During an hour and a half roundtrip drive (long drives are a common occurrence for the couple) hauling their calves, they talked about the unprecedented time in the world due to COVID-19 and the people hurting from its effects.

“We knew some really good food banks that were just exploding right now because many people who had a paycheck coming in, who had a job, were laid off because of COVID-19,” Ken says. “These people needed help right away. Right now.”

The DeVries wanted to assist but weren’t sure how. Ken started by calling an acquaintance at Alta Dena Dairy, a dairy processor in City of Industry, Calif., who he works with to get half pint cartons of chocolate milk donated for his milk demonstration at the county fair every year.

He learned a tanker load of raw milk had just come in, donated by Dairy Farmers of America (DFA). Alta Dena Dairy planned to process the milk, paying for the bottling and processing costs, but hadn’t identified food banks to receive it.

“I said I know of three of them right off the bat that would gladly take it. But I don’t know the logistics,” Ken says. He didn’t know if the food banks could store it. The other caveat: Alta Dena Dairy wasn’t able to deliver it.

Beg, borrow and … ask

The logistics of delivering donated milk is complicated. Not all food banks are setup to store milk, which is both bulky and perishable. Plus, many food banks don’t have the transportation needed to pick up milk donations themselves, as milk has to be refrigerated from start to finish.

Ken coordinated with two food banks he knew. Both wanted the milk — if someone could get it to them. After another few phone calls, a local butcher shop and wholesaler, Morgan Meat Co., agreed to let Ken borrow and drive one of their trucks — thanks to the commercial driver’s license he still had. It was a homecoming of sorts for Ken, who drove trucks before he began dairying.

“It was like God kept opening doors for us,” he says. “I normally wouldn’t call on people who are running their own businesses to ask for help, but I thought, ‘You know what, everyone is involved with this COVID-19. I’m just going to ask.’”

Across the country in Masontown, Pa., another dairy farmer, Louie Diamond, owner of Diamond Farms, also discovered the power of asking. He coordinated a donation of 4,860 gallons of milk to local residents in need. “When I called up to see if there was anything available, I never guessed that we were going to get a tractor-trailer of milk,” Louie says. “If you don’t ask, you’re never going to get it. You’re not going to get a ‘yes’ or a ‘no’.”

It started weeks before with a drive-thru style food distribution event put on by Fayette County Community Action Agency and Salvation Army. “They had traffic backed up way into town, with people waiting to get boxes of food,” Louie says. He asked one of the recipients what they received in their box. Dried food. Fresh vegetables. No dairy. That stuck with him and he called a representative at Salvation Army to see if they would take dairy. “She said, ‘We would love to have dairy. We just can’t get it’,” he says of the call. “And I said, ‘Well let me see what I can do’.”

Many phone calls later, Louie had put all the pieces together to ensure those precious half gallons of whole and 2% milk reached his local Salvation Army — from finding the milk to ensuring there was a place to unload and store it so it could be provided in food distribution drives across Fayette County in the coming days.

In the humble way of the dairy farmer, he says, “A lot of people think I donated the milk. All I did was link it up.

The fourth-generation farmer and second-generation dairyman milks 130 cows in partnership with his brother, Paul, and says, as a dairy farmer, if the milk couldn’t be sold, he wanted it to go to people who need it. “On a personal point, there are people that are in need right now, and as a Christian I just feel like the thing to do is to help other people,” Louie says.

Making a difference

Where able, dairy farmers from coast to coast are giving back through cash donations or by purchasing dairy products to go to food banks lacking those staples.

One such dairy farmer, Adrian Diepersloot, owner of Wolf Creek Dairy in Severance, Colo., donated $10,000 worth of cheese (that’s 3,325 pounds) from The Creamery, a retail store in Beaver, Utah, to his local food bank in Greeley, Colo. He, several employees and his family — wife, Jaclyn, and his kids, Brooklyn, Cade, Mina and Tyce — spent Good Friday loading and unloading the family-size blocks of baby cheddar at their local food bank, hauled using their own pickups.

After seeing businesses shut down and friends struggling, the family decided they wanted to help in some way. Originally, they thought about giving back to first responders, but saw a real need from food banks.

“The food banks were short of food, and at a time that is critical for food banks (given that people were all of a sudden unemployed) they were having a hard time getting food,” Adrian says. “People were hoarding food at the same time, so it was kind of a double whammy for them.”

Why cheese? “Cheese was the first thing we thought of because most of our milk goes to making cheese,” he says. “It made it really special for us, and for my kids especially. They spend a lot of time on the dairy; they don’t know the logistics of it, but they know our milk gets made into cheese.” While the Diepersloots didn’t hand out the cheese directly to recipients, clad in face masks and rubber gloves, they unloaded and loaded each block, ensuring the cheese made it to the food bank — and they did it as a family.

“This is something that is near and dear to our hearts and we were so glad to be able to help people with it,” Adrian says.

Doing essential work

Across the nation, family dairy farms continue to show up and work hard to ensure we all have access to fresh, wholesome, dairy products to feed our families. Whether they make a donation or not, dairy farmers are there for their communities during times of need.

At the same time, as COVID-19 makes accessing reliable, nutritious food more challenging for many people, family dairy farms are struggling too. Consumers stocked up on goods at grocery stores in preparation for stay-at-home orders and demand for staples like milk surged But, that demand quickly plummeted as restaurants, hotels and schools closed. Some dairy farmers had to do the unthinkable — dispose of excess raw milk on their farms.

No dairy farmer wants to see their livelihood on the ground. “You see all over the internet people saying, ‘Well, why don’t the farmers just give this to food banks?’” Louie says. “The problem is: Who’s going to pay for the processing, the pasteurization, the transportation? That costs a lot.” Raw milk has to be processed before it can be donated, and processing plants were at capacity. But, both hardworking dairy farmers and the industry pulled together to ensure as much milk as possible was being processed, whether for sale or donation.

“I feel like dairymen in general have a big heart for people and for society,” Adrian says. “We’re not just making a product to sell; we believe in the cause behind what we’re making. I know it’s a hard time for many to be giving. We all can only do what we can. We just have to remember, we’re all in this together.”

Leave it to fate

Ken and Sherrie delivered their truckload of milk to two area food banks that day, and even helped hand it out to people who needed it.

“It was really just a blessing from the Lord just how everything came together,” Sherrie says. “Everything clicked and we got the milk there, and we were able to keep it cold the whole time.”

Just days after their delivery, they got some surprising news. In a twist of fate, the milk they delivered had turned out to originally come from their farm. Clearly it was meant to be.

Top it

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The most delightful dip in the Upper Midwest

Make room in your fridge for Top the Tater®, a savory sour cream dip with a bold personality. Introduced as a baked potato topping in 1962, the brand has developed a loyal, cult following in the Upper Midwest over the years. Depending on who you talk to, it’s perfect for dipping, as a favorite topping or as a secret ingredient.

With a variety of flavors, including “The Original” Chive Onion, Zesty Buffalo, Taco Fiesta and the recent additions, Classic Ranch and Nacho Cheese, Top the Tater® has more to offer than your typical chip dip.

Josh Brock, senior brand manager, explained that, Kemps®, which manufactures and distributes the 100% farmer-owned brand, saw opportunity in marketing to millennials when a fan created a Top the Tater® Facebook page that garnered 13,000 likes.

“We’re able to show up in ways traditional dairy brands probably wouldn’t,” says Josh. “When people message a sour cream dip on social media, they usually aren’t looking for a serious conversation. Top the Tater is undeniably quirky and can engage with a funny, jester personality.”

The Kemps® team is finding new ways to appeal to consumers who have a good sense of humor and a taste for delicious sour cream dip. You’ll find Tater-themed shirts, hats and other merchandise on the website, and the team is finding new opportunities to break out the Tater, including the development of a custom van dubbed, “The TaterWagon.”  With a giant foam chip mounted on top, the neon green van will travel to college campuses to spread the good word to the next generation.

Top the Tater® is a staple dip in Minnesota and Wisconsin, and despite its limited availability outside the Upper Midwest, it was the fastest growing sour cream dip in the country in 2019. The goal is to continue to grow awareness of the brand and expand to new geographies.

One thing is for certain: Top the Tater® fans are all part of a cult following that truly appreciates this delightful dip.

Spread the love

From the pad melting on your morning toast to that extra dollop to finish off your creamiest mashed potatoes, butter can elevate a dish from just alright to award worthy. But, for many home cooks, picking the right butter from the grocery store aisle can be trickier than just stick or tub.

If you’ve ever wondered what the difference between salted and unsalted butter is, and if it really matters, you’re not alone. In short, the difference is, you guessed it, salt. Salted butter simply has salt added to it, whereas unsalted butter doesn’t.

Simple, right? It is. But, here’s the scoop on why it matters.

Because different brands use different salt to cream ratios in their butters, with salted butter, you won’t have exact control over the amount of salt being added to your dishes. Salted butter can also include a variety of salt types — from standard table salt, to sea salt and everything in between.

When in doubt, the experts, like Mihira Rami, marketing director for regional and national butter brands like Plugra®, Keller’s® Creamery and Hotel Bar® Butter, says to go for unsalted, especially when baking. A great option is Plugra’s® Premium Unsalted Butter, sometimes referred to as European-style butter, because it uses a ratio of 82% butterfat for the right balance of moisture and fat, perfect for those cookies and cakes. Salted butter is best for spreading, sauces, sautées or other dishes that benefit from an added pop of flavor.

Mix it up

Can you swap unsalted for salted and vice versa? Sort of, say the pros. While it’s best to stick with the type of butter your recipe calls for, you can make the switch in a pinch. But, bakers beware. Because salted butter contains more water than unsalted, it may be more difficult to get that flaky texture you’re after.

As a general rule of thumb, one stick of butter (about 4 ounces) contains ¼ teaspoon of salt. If a recipe calls for salted butter, but all you have is sans salt, add ¼ teaspoon of salt for every half cup (a stick’s worth) of butter. If salted is what you have on hand, reduce your salt by ¼ teaspoon for every half cup of butter.

Give it a shake

Don’t be afraid to get creative in the kitchen. According to Mihira, it’s a-okay to add your own salt to a recipe that calls for unsalted butter, just make sure to give your dish a taste test before serving. At the end of the day, it all comes down to flavor and personal preference.

Tag, you’re it

Stories from our dairies are often tales of hard work, dedication and tradition. This one is about love.

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Brent Hemmi is a fourth-generation dairy farmer on Hemmi Family Dairy in Scotland, Texas. His great-grandfather started the dairy close to 100 years ago, and for Brent, it’s all he’s ever known. “I grew up on it,” the 24-year-old says. “Been here all my life.”

It’s an important part of who he is. This is why he wanted to make it the place he chose to ask a very important question — for the love of his life, Heather, to marry him.

It was Saturday, Feb. 22. Heather Skinner woke up with a horrible headache — she didn’t want to move or get out of bed, but church was on the to-do list for the day. “Brent came in and said come on, we have to go to church,” she says. “We have about 15 minutes to get ready.” Heather slowly got out of bed, put on jeans and a comfy sweater and got ready to head to church. Brent was wearing a dairyman’s T-shirt and a hat (his usual).

The couple had been dating for about two years, and good friends for nearly five. They ran around in the same group of people and frequently saw each other out. Brent says he knew he was going to marry Heather pretty early on.

“We left the house and got to the edge of the road and he said, ‘Oh, I left the cows locked up, we have to go check on them’,” says Heather. Visiting the dairy with Brent wasn’t uncommon for her, as he often takes her to the farm to help out.

When they got to the dairy, Brent told Heather to walk down the right-side row of cows, he would walk down the left side, and she needed to find the cow with ear tag 2021. As she was walking along, she saw it: An ear tag, attached to a cow with a little white spot in the shape of a heart on its fur, with the words “Will you marry me?” written across it. When she turned around, there stood both of their families, and a nervous Brent, down on one knee, holding the ring box upside down, asking for her hand in front of all the people they love most, in the place they love most.

About one year ago, the Hemmis built a freestall barn to house their 350 cows. Brent says walking through that barn every day was where he came up with the idea of how to propose to Heather. “Now, I get to walk through it every day and know that’s where it happened — that’s where I proposed to her,” he says.

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Heather said she was hopeful Brent would pop the question soon, but 100% was not expecting it to happen that day. “He’s lucky he even got me up to go to church,” she laughed. “But he did really good at keeping it a secret and made it really special.” Certainly, a moment she will never forget.

The pair plans to wed at St. Mary’s Catholic Church in Windthorst, Texas — a place almost as important to them as the dairy. “There was no question that was where we were going to get married,” Heather says.

As for the future, the couple has no plans to leave the farm anytime soon. “We don’t really ever plan on leaving,” Heather says. “It’s a part of our lives every day.”

And now, it’s home to a very special memory the two will forever hold.

A few clicks, a big collection

Helping dairy stay relevant in the evolving world of online shopping.

From clothes and jewelry to toys and electronics, almost everything you need nowadays can be purchased with the click of a button. Add groceries, fresh produce and your dairy favorites to that list, and there’s almost no reason to ever leave the house again. Well, maybe.

Online grocery shopping, also known as click and collect, is increasingly replacing many people’s weekly trips to the grocery store. Greg Czernik, senior director of consumer insights, analytics and trade at Dairy Farmers of America (DFA), wants to know what makes consumers tick, what their motivations are around shopping and how they make decisions. He explains that e-commerce has been around for many years, starting with the retail-giant Amazon, but buying food online, especially fresh foods like dairy and produce, is just now gaining popularity.

“Online grocery shopping continues to be just a small part of total grocery shopping, but it’s growing very fast,” Greg says.

According to the sales and marketing company Acosta, only 3% of grocery dollars are being spent online. However, over the next three years, those sales are expected to triple, reaching 74 billion dollars by 2023. Retailers such as Kroger, Walmart and Target have jumped on board in the last few years, so they don’t miss out on the action. They’ve also invested in redesign and organization to feature pickup locations near the front entrance for shoppers, giving them the VIP grocery shopping treatment.

The idea behind click and collect is that you can sit in the comfort of your home, or plan out dinners during the workday, and build a virtual shopping cart without having to roam through the store. Then, you have two options: Have your groceries delivered to you or go to the store and pick them up. Shoppers can also save their virtual cart and refer back to it if they want to purchase those groceries again. It’s easy, convenient and fast. From young adults to baby boomers, people of all ages are jumping on board the bandwagon — especially parents. Households with kids are taking the most advantage of click and collect because of its convenience. “Parents don’t have to worry about having someone watch the kids or taking the kids with them to the store,” Greg says.

When it comes to dairy, Greg says this trend is helping it remain a shopping cart staple. The refrigerated items category is the fastest growing click and collect category for stores that allow in-store pickup or delivery. Originally with Amazon, shoppers didn’t have the option to order fresh dairy products because those items had to be shipped. Even now, Amazon primarily sells shelf-stable milk or packaged cheese. When other retailers decided to join the movement, it opened a new door for delicious dairy. Now, fresh milk, ice cream, cheese and butter can be purchased in a matter of minutes and delivered straight to your door. It can’t get much easier than that.

“I can ask them to select bananas for me, or a gallon of milk, or ice cream, and I trust what they are going to collect for me. And as a shopper, I don’t have to worry that it’ll be sitting in transit overnight or arrive melted because it will either be waiting for me at the store at a set time for me to pick up or they’re going to bag it and deliver to me within a few hours,” Greg says.

According to Acosta, here’s what some shoppers have to say is their favorite part about the online grocery shopping experience:

“It saves me time walking around the store to find what I need, especially on busy weekdays.”

— Millennial

“It’s easy and I can track what I buy and have a list at my command to refer back to.”

— Baby Boomer

“The convenience cannot be overstated. As I am getting older, it is hard for me to pull heavy carts and load them in my car.”

— Baby Boomer

“The ease of it. Someone else does my shopping for me.”

— Generation X

Only time will tell, but click and collect looks like it’s here to stay.