A Voice for Wisconsin’s Beef Industry

A Voice for Wisconsin’s Beef Industry

Wisconsin’s cattle producers are facing a myriad of challenges, from the persistent wolf issue to unpredictable weather patterns, while also navigating regulatory landscapes at both the state and federal levels. The Wisconsin Cattlemen’s Association (WCA) is actively engaged in addressing these challenges and seizing opportunities to bolster the state’s beef industry.

Despite these challenges, the WCA is fostering discussions around grazing management plans and exploring job options to support cattle producers in preparing for the year ahead.

Market access and trade have also been focal points for the association. With an increasing demand for local beef, the WCA has concentrated efforts on enhancing access to market avenues and adding value to feeder cattle.

“We’ve seen a shift in the market with a growing emphasis on local beef,” explains Zuck. “We’re working to maximize the value of our cattle, ensuring they meet market demands and preparing for potential market fluctuations in the future.”

Animal health and welfare remain paramount concerns for the WCA. The association has made strides in promoting the Beef Quality Assurance program, with over 80% of Wisconsin producers certified. Discussions around animal disease traceability have also been underway, aiming to safeguard against potential threats to export markets and industry pricing.

Zuck says WCA serves as a voice for beef cattle producers in Wisconsin. Through advocacy efforts at the state and federal levels, the association has influenced policy decisions to create a more favorable operating environment for producers.

“Membership support is crucial in amplifying our voice and driving positive change for our industry. We encourage all beef cattle producers to join our association and stay engaged in the political process at both the state and local levels.”


Telling the Story of Wisconsin Agriculture

Telling the Story of Wisconsin Agriculture

The following is a commentary by Department of Agriculture, Trade and Consumer Protection Secretary Randy Romanski.

Ahead of National Ag Day on March 19, I have had the opportunity to share the story of Wisconsin agriculture with industry groups, legislators, as well as consumers. Telling the story of Wisconsin agriculture is important for each of us as the impacts of this industry are far-reaching. Even those who are unfamiliar with how a cheese curd is made or how cranberries are grown are impacted by the food, fuel, and fiber produced by people in Wisconsin agriculture.

In Wisconsin, agriculture is engrained in our way of life. Most notably, we must all eat to survive. Our farmers produce delicious and nutritious vegetables, fruit, and dairy and meat products. While the food produced here is enjoyed within the state’s borders, Wisconsin products are also shipped to other states and countries. Wisconsin’s food, fuel, and fiber products shine a spotlight on our state as they are exported around the world with the help of the state’s Wisconsin Initiative for Agricultural Exports.

Part of the story of Wisconsin agriculture is also how farmers interact with our natural resources. As part of their agricultural practices, farmers are stewards of the land. They work throughout the state to protect the soil and water. By utilizing programs such as the producer-led watershed protection program, Nitrogen Optimization Pilot Program, and also cover crop program, producers take care of the land that takes care of them. Producers have shared with me that enrolling in these programs makes sense.

About one in nine jobs in our state are related to the agriculture industry. Our farms support communities across the state. Governor Evers announced that 2024 is the Year of the Worker. Agriculture is committed to its current and future workers. To continue to prepare our workforce, DATCP is recruiting for the next Wisconsin Agriculture Youth Council. We are actively engaged in agriculture education discussions with industry and also state agencies.

DATCP is also continuing our work on the Meat Talent Development program. This includes curriculum and processing kits for high schools in the state. It also includes tuition reimbursement for Wisconsin technical colleges and humane handling and food safety trainings for those already employed in the meat industry. This program is just one of the ways we are working to support and also build the agriculture workforce for years to come.

Our lives are positively impacted by agriculture on a daily basis. Our communities, dinner tables, and clothes would be much different were it not for hardworking farmers. This National Ag Day, I encourage you to talk to your friends, family, and neighbors about the importance of agriculture. It’s an important story that impacts each of us.


8 Receive Farm to School Grants

8 Receive Farm to School Grants

The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) announced that eight organizations will receive grants through the Wisconsin Farm to School Program Grant Program. A total of $250,000 will be awarded.

These grants were awarded through a competitive review process, with amounts ranging from $10,000 to $40,000. This one-time funding is provided by the USDA Food and Nutrition Service’s (USDA-FNS) Patrick Leahy Farm to School Grant Program. It will be used to improve access to local foods in eligible schools through comprehensive farm to school programming. This includes local procurement and agricultural education efforts.

“The Farm to School program gets more locally grown food into our schools and it helps strengthen ties within local communities,” said DATCP Secretary Randy Romanski. “With these grant funds, the awarded organizations can foster new partnerships and implement procurement efforts that will last far beyond the grant cycle.”

The goal of the Wisconsin Farm to School Grant Program is to enable communities to develop farm to school partnerships, implement farm to school initiatives, and strengthen Wisconsin’s statewide farm to school network. Projects will gather impact and outcome data, measure demand for this grant program, and also capture success stories to leverage ongoing support.

DATCP received 31 funding requests totaling more than $685,000 dollars. The eight grant recipients are:

Hayward Community School District

The Northern Waters Environmental School (NWES): Digging into Local Food Systems project in Hayward will instruct students through field (on-farm) and lab (school). Students will learn about ecosystem nutrient cycling and the critical importance of living soil to produce nutrient dense food. Pastured raised meats from farms participating in soil analysis will be procured and served to students.

Kids Forward

Comida Buena; Supporting Spanish Speaking and Tribal Early Childhood Education (ECE) Providers’ Access to Culturally Relevant Local Foods’ project goals are to increase understanding of and access to fresh, local, culturally relevant, Wisconsin-grown foods. The project also aims to maintain and expand statewide farm to early care coordination. This will help to increase equitable access to the benefits of farm to school by supporting the piloting and expansion of farm to ECE community teams across Milwaukee and the Tribal Nations.

Mad Local Food Group, LLC (Pasture and Plenty)

Through two four-week afterschool classes, the Youth Black Excellence Life Readiness Cooking Class & Local Meal Kit Program (Youth BE Program) will provide meal kits containing locally sourced ingredients that highlight Wisconsin’s harvest seasons. This will allow students to explore, connect, learn, and create food culture. Each week, participants will join a virtual class led by diverse instructors in the Madison food community. Classes include a kitchen science lesson and also a virtual field trip that introduces students to places and careers in local food systems. 

Nourish Farms, Inc.

The Expanding Farm to School Learning in Sheboygan County project will increase food literacy for 600 additional students in three public school districts. These include Sheboygan Falls, Sheboygan, and Plymouth. Grant funds will grow capacity at Nourish Farms, Inc. to host additional field trips and deliver lessons to 22 more classes. It will also allow them to increase equitable access to field trips and programs for three area low-income schools; repair garden infrastructure at partner schools; and also deepen school stakeholder engagement.

School District of Eleva-Strum

The Eleva-Strum Sow & Grow Education Project will expand and improve garden space. They will have more planting areas, a greenhouse, and hydroponic tower to enrich the educational experiences of students. Enhancement of the existing curriculum will provide an interactive environment and foster community involvement. Harvested, fresh produce will be implemented into school meals, the weekend meal program, and be provided to the local community.

School District of Mauston

The School District of Mauston Farm to School Project is designed to increase student and family access to local food. It will expand student-grown produce, and increase procurement of local foods used in school meals and culinary classes. Farm visits, farm to school-based activities for staff and students, and newsletters to engage district families and the community will create strong connections between Wisconsin farmers and those who eat the food they grow.

Wisconsin Early Childhood Association, Inc.

The Farm to ECE: Racine County Edible Gardens project will increase the capacity to procure, prepare, and serve local foods in 10 regulated underserved childcare programs in Racine County. This will be achieved through installing edible gardens, providing technical assistance, and improving local foods infrastructure. Agricultural education and resources will also be made available to all regulated childcare programs in the county.

Wisconsin Food Hub Cooperative

Building Farm to School and ECE Networks and Procurement Systems in Waupaca County will build the collaborative network of farm to school and early childhood programs on a local level. The work will support nutrition and know-your-farmer education programming; help food service staff develop recipes and menus; build logistics, pricing models, and templates which support production costs for farmers; help with the cost of aggregation and distribution; and fit within the parameters of school and early childhood provider budgets.


Consider ‘Healthy Grown’

Consider ‘Healthy Grown’

Consumers are becoming increasingly interested in protecting the soil, the water, and the farm for generations to come. And it’s what Wisconsin potato and vegetable growers are actively doing. The Healthy Grown program supports these growers in meeting their on-farm goals.

Healthy Grown is a partnership between the Wisconsin Potato and Vegetable Growers Association and UW-Madison to advance the industry’s conservation and sustainability standards. 

Deana Knuteson, Division of Extension, has been with this program since it started over two decades ago. She says there’s still room to recruit new growers. The sign-up window is open.

“It’s a high-bar program. They’re certified with a variety of practices,” Knuteson explains.

Healthy Grown farmers work with ecologists, conservationists, and researchers to:

  • Find better ways to manage pests and weeds
  • Restore natural ecosystems
  • Prevent erosion
  • Support native plants and animals
  • Conserve quality water
  • Improve potato/veggie production

In exchange, growers can use the Healthy Grown logo or bag for marketing purposes.

Knuteson says several commodities are active in Healthy Grown. Program leaders are looking to expand involvement.

“Right now we’re anywhere from about 10,000-12,000 acres a year,” she says.

She says that includes about half of Wisconsin’s fresh market potato growers and some carrot and onion producers. About a quarter of Wisconsin’s veggie growers are in the Healthy Grown program.

“One of the things that we’re working on now is really what are our next steps — what’s our vision for how to expand that and to keep that going… whether it’s more crops involved, more growers involved, more systems involved.”

For example, Knuteson says they’re considering how to get veggie processors involved.

If you’re interested in being a part of Healthy Grown or want to see where you can find these products in the grocery store, visit https://wisconsinpotatoes.com/


Forrest Receives Dean Strauss Leadership Award

Forrest Receives Dean Strauss Leadership Award

Brian Forrest, owner and manager of Maple Ridge Dairy near Stratford, Wis., was honored as the fourth recipient of the Dean Strauss Leadership Award on Thur., March 14, at the Professional Dairy Producers® (PDP) Business Conference in Wisconsin Dells, Wis.

Forrest’s primary focuses at Maple Ridge are sustaining the farm, making each employee’s life better and also establishing an effective succession plan. Together with his team, staying true to these main objectives has earned the dairy recognition on state and national level. This includes Focus on Energy’s 2022 Energy Efficiency Excellence Award as well as platinum-level recognition in 2020 from the National Mastitis Council for the dairy’s consistently low Somatic Cell Count. Forrest was also named a 2021 Wisconsin Agriculturist Master Agriculturist.

Forrest serves as Board Chair of Dairy’s Foundation. He served on the Professional Dairy Producers® board of directors for six years, acting as treasurer for three years. He’s an FFA alumnus and regularly supports the FFA and also serves his community in a number of other roles. A former collegiate wrestler, Forrest has been an anchor in youth wrestling. He helps on the sidelines and has been known to spend entire Saturdays at wrestling meets. He and his wife Elaine decorate a Stratford, Wis., park for the city’s annual Christmas in the Park.

Outside the typical attributes that identify Forrest as a selfless leader, he’s found himself in several circumstances most people never do. In July 2019, he served as a living liver donor for his cousin Richard Gillete. Some time after that, he served as a living donor again by donating a kidney to an anonymous recipient. He also rescued a dog out of a burning barn that he just happened to drive past. Though he didn’t know the owners he spent the entire day assisting. He further displayed his true character by helping a little boy at a county park who was swept under by the waves. Upon learning the boy’s father couldn’t swim, Forrest went in after the boy to help him back to shore.

“Ask anyone who knows Brian and they’ll tell you he’d give you the shirt off his back without blinking,” said Shelly Mayer, Executive Director of PDP. “I’ve had the opportunity to work directly with Brian for several years. I can say firsthand that he is one of the most thoughtful, compassionate people one could ever hope to work with.”

Forrest and his wife Elaine have 5 children. Daughter Kylie lives in Milwaukee and is engaged to be married to her fiancé Aidan. Their son Max attends UW-LaCrosse, and sons Brooks and Lucas are sophomores in high school. Their six-year-old daughter Violet is in kindergarten. The special love of Forrest’s life is his mother Virginia (“Ginny”). Because she has Alzheimer’s, the Forrests have agreed the best place for Ginny to reside is with them.

The Dean Strauss Leadership Award was established by the PDP Board of Directors in 2021 in honor of Dean Strauss. Strauss was a Wisconsin dairy farmer and industry leader who unexpectedly passed away in 2019 at the age of 48. The owner of Majestic Meadows Dairy, LLC, Strauss was active in a number of dairy organizations and leadership boards. This includes PDP’s board, on which he served as president.


Spring Turkey Season To Have Bonus Harvest Authorizations

Spring Turkey Season To Have Bonus Harvest Authorizations

The Wisconsin Department of Natural Resources (DNR) will begin selling bonus harvest authorizations for the 2024 spring turkey season on Monday, March 18, with a designated sale date for each zone. 

Previously known as leftover permits, bonus harvest authorizations will be available online through the Go Wild license portal and at all license sales agents. Sales begin at 10 a.m. and run through midnight each day. Both hunters who missed the spring turkey drawing deadline last December and those seeking additional harvest authorizations may purchase bonus authorizations at this time. 

Bonus harvest authorizations are $10 for residents and $15 for non-residents. Both residents and non-residents have equal opportunities to purchase authorizations. Each zone will have a designated sale date. Hunters can purchase bonus authorizations at a rate of one per day until the zone and time period are sold out or until the season closes. Bonus harvest authorization purchases will not affect preference point status for future spring drawings.

Hunters are encouraged to check the turkey zone map and spring turkey bonus harvest authorization availability to see if harvest authorizations are available for the time period and zone they intend to hunt.

Additionally, the DNR recommends turkey hunters interested in purchasing a Conservation Patron license for the 2024 – 2025 season do so before March 18 to make the bonus harvest authorization process as quick and easy as possible.

The scheduled sale dates are:

  • Zone 1: Monday, March 18
  • Zone 2: Tuesday, March 19
  • Zone 3: Wednesday, March 20
  • Zone 4: Thursday, March 21
  • Zone 5: Friday, March 22
  • Zone 6: No bonus harvest authorizations available
  • Zone 7: Friday, March 22

Any remaining bonus authorizations will go on sale on Saturday, March 23, at 10 a.m.

The Go Wild system will use an online queue to randomly assign numbers to customers who enter the site between 9:45 a.m. and 10 a.m. each day. There is no advantage to entering the site before 9:45 a.m. Customers who join after 10 a.m. will enter the queue in the order of arrival. 

All spring turkey hunters must have a valid spring turkey license, a 2024 wild turkey stamp and a valid turkey harvest authorization. If they have not already done so, hunters must purchase their spring turkey license and stamp authorization when purchasing a bonus harvest authorization.

2024 Spring Turkey Season

The spring turkey season is comprised of six distinct periods, each seven days long and running Wednesday through the following Tuesday. A total of seven zones will be open for turkey hunting in 2024. The 2024 spring turkey season dates are as follows:

  • Youth Hunt: April 13 – 14
  • Period A: April 17 – 23
  • Period B: April 24 – 30
  • Period C: May 1 – 7
  • Period D: May 8 – 14
  • Period E: May 15 – 21
  • Period F: May 22 – 28

For more information regarding turkey hunting in Wisconsin, visit the DNR’s Turkey Hunting and Management webpage.


New Projects Coming To Rural Wisconsin

New Projects Coming To Rural Wisconsin

Two new projects focused on responding to natural disasters and protecting water quality in rural Wisconsin received funding through the Wisconsin Rural Partnerships Institute at UW–Madison. Each project fosters collaborations between interdisciplinary teams of university scientists, local non-profit organizations, elected officials, farmers, business owners and other neighbor groups.

This is the second round of projects funded by the Wisconsin Rural Partnerships Institute, which receives funding from the U.S. Department of Agriculture. Four earlier projects focused on rural livability, student mental health, Indigenous food systems and rural community health services were announced in 2023.

“These projects exemplify the Wisconsin Idea,” says Doug Reinemann, associate dean for extension and outreach in the College of Agricultural and Life Sciences at UW–Madison, “Internationally recognized experts in climate science, environmental protection, agricultural practices and other disciplines will join forces with local experts to collaboratively develop solutions that will benefit rural communities.”

Patrick Robinson, associate dean for agriculture, natural resources, and community development with the UW–Madison Division of Extension, says, “Extension has a long history of being present in Wisconsin towns and cities and working alongside local officials and volunteers to identify innovative solutions that make communities safer, healthier and more prosperous. We look forward to the positive outcomes from these new Rural Partnerships Institute projects.”

Preparing Wisconsin’s Rural Communities For Amplified Weather Extremes

Working with farmers, local government officials and students in rural schools, this project aims to increase climate resiliency in three rural Wisconsin regions by improving identification of and preparation for impacts from extreme variations in temperature and precipitation. Billion-dollar weather disasters reached a record high nationally last year, and Wisconsin communities need plans to effectively address a natural disaster before it reaches them. The project aims to strengthen rural Wisconsin’s capacity for proactive planning and management of amplified extreme weather events.

Project leaders: Ken Genskow, professor and extension specialist, Department of Planning and Landscape Architecture; Steve Vavrus, Wisconsin State Climatologist and assistant director, Center for Climatic Research, Nelson Institute for Environmental Studies; Paul Block, associate professor, Department of Civil and Environmental Engineering

Improving Central Sands groundwater quality to ensure a vibrant future for agriculture, rural living and surrounding ecosystems

This project focuses on improving groundwater quality in Wisconsin’s Central Sands. The region, in the middle of the state, includes 2 million acres with deep sandy soil and a mostly rural population of about 300,000. Potatoes and processing vegetables grow particularly well in sandy soil. These crops generate more than $5.8 billion in total economic activity in the region. The deep sandy soil is more susceptible than other soil types to groundwater leaching of nutrients and pesticides used to grow the crops, resulting in higher concentrations of nitrate in groundwater than other parts of the state. The project includes conducting field research to assess impacts from solutions that are both feasible for growers to adopt and economically viable, as well as providing area communities with research-based information on improving and protecting water quality.

Project leader: Jed Colquhoun, professor and extension specialist, Department of Plant and Agroecosystem Sciences.


Thinking About Farm Succession?

Thinking About Farm Succession?

You know you should make plans for the future of the farm, but maybe you’re not sure where to start. Or maybe you’ve had a few conversations with your family or farming partners, but that conversation drifts to other more pressing matters about the operation.

It is common for farmers to push farm succession planning to the back of their minds. It isn’t something that farms do every year, so finding the time and knowing where to start can be hurdles that seem too high to cross.

UW-Madison Division of Extension has a 3-hour farm succession planning program to help you learn more. Joy Kirkpatrick and Kelly Wilfert, both Extension Farm Management Outreach Specialists, will provide a framework to help farms identify risk and begin those first conversations around succession planning.

Dates and Locations

These workshops will be offered in four locations in late March/early April:

Thursday, March 21, 2024, 9:00 am – Noon in Dodgeville at the Iowa County Law Enforcement Center, 109 E. Leffler Street, Dodgeville, WI

Wednesday, March 27, 2024, 6:00 – 9:00 pm in Montello at the Marquette County Services Center, 480 Underwood Avenue, Montello, WI

Thursday, March 28, 2024, 9:00 am – Noon in Abbotsford at the Public Learning Center, Abbotsford City Hall, 203 N 1st St, Abbotsford, WI

Tuesday, April 2, 2024, 1:00 – 4:00 pm in Green Bay, at the Weyers-Hilliard Branch of the Brown County Library, 2680 Riverview Dr., Green Bay, WI.

These workshops are free, but you need to register in advance. Extension will try to accommodate walk-ins on the day of the workshops where possible. To register online use this form: https://bit.ly/SuccessionSpring2024

If you prefer to register by phone:

Dodgeville location: Iowa County Extension Office 608-930-9850
Montello location: Marquette County Extension Office 608-297-3141
Abbotsford location: Taylor County Extension Office 715-748-3327 ext. 3
Green Bay location: Kewaunee County Extension Office 920-388-7141

For more information, contact joy.kirkpatrick@wisc.edu 608-263-3485 or kelly.wilfert@wisc.edu 608-263-5798.


Crave Brothers Earns World Accolades

Crave Brothers Earns World Accolades

Crave Brothers Farmstead Cheese took home four Top Five accolades at the 2024 World Championship Cheese Contest for their Fresh Mozzarella, Farmer’s Rope String Cheese, Mascarpone, and Chocolate Mascarpone. The Wisconsin-based farmstead cheese company took home eight total awards across seven classes.

The World Championship Cheese Contest, sponsored by the Wisconsin Cheese Makers Association, judges dairy products worldwide, including cheese, butter, yogurt, and dry dairy ingredients. This year’s contest saw 3,302 entries from 25 countries and 32 American states.

Outside of the four Top Five accolades, Crave Brothers took home awards across seven classes. Total awards by class and place are as follows:

  • Fresh Mozzarella: Fresh Mozzarella (2nd)
  • Latin American Style Melting Cheese: Oaxaca (8th)
  • Open class, Cheese Curds: Yellow Cheddar Cheese Curds (26th)
  • Soft Cheese: Mascarpone (4th)
  • Soft Cheese, Flavored: Chocolate Mascarpone (4th)
  • Soft Cheese, Flavored: Marinated Fresh Mozzarella (11th)
  • String Cheese: Farmer’s Rope String Cheese (5th)
  • String Cheese: String Cheese Skinny Sticks (22nd)

“In a global competition with more than 3,000 entries, it’s an honor to be recognized,” says Roseanne Crave, sales and marketing manager. “Any win at a high-level competition like the World Championship Cheese Contest is a testament to our commitment to producing consistent, high-quality cheeses.”


Transforming Agriculture Through Grazing

Transforming Agriculture Through Grazing

Just a few generations ago nearly all heifers spent part of the year on pasture. Today, most farmers choose not to implement grazing. But there’s good reason for farms to consider going back to their roots with grazing heifers. And for one farmer in Reedsburg, it’s really paying off. 

Connor Laukant is making waves in the agricultural community with his innovative approaches to sustainable farming and grazing. With a focus on rotational grazing, Laukant is on track to graze approximately 900 acres in southwest Wisconsin this summer.

Laukant’s operation encompasses a range of enterprises. These include a cow herd, a bred heifer enterprise, custom grazing services, and a portable livestock shade company. Each of these ventures plays a key role in his farming approach, which prioritizes soil health, animal welfare, and environmental sustainability.

“I believe in giving the land and the livestock the best possible care,” Laukant explains. “That’s why rotational grazing and diversified enterprises are at the heart of what we do.”

One of Laukant’s key initiatives is his bred heifer enterprise. He established this to optimize the productivity of his cow herd while catering to the needs of fellow farmers. By marketing bred heifers to those interested in grazing, Laukant has expanded his network and also contributed to the broader agricultural community’s sustainability efforts.

Another innovative venture is Serrated Shade LLC, Laukant’s portable livestock shade company. Recognizing the importance of mitigating heat stress for grazing livestock, Laukant and his brother developed portable shade units equipped with mineral feeders. This initiative not only benefits Laukant’s own operation but also offers a solution for other farmers seeking to enhance animal welfare and productivity.

When it comes to grazing management practices, Laukant emphasizes the importance of daily rotation systems. This helps to promote grass recovery and provide high-quality forage for his livestock. His pastures boast a diverse mix of clovers, grasses, and alfalfa, with a focus on orchard grass and red and white clover. By carefully managing stocking densities and grazing periods, Laukant ensures optimal pasture health while maximizing cattle performance.

“If you aren’t rotationally grazing or managing your pastures at this point, I don’t know what you’re doing,” he says. “It just doesn’t make sense to do it any other way.”