HD Notebook

Take a cue from the French

Date: 
Tue, 04/21/2015

Cheese and other fermented dairy products may play an active role in a heart-healthy diet.

By Abby Bauer, Hoard’s Dairyman Associate Editor

cheese
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Keeping legacies alive and strong

Date: 
Mon, 04/20/2015

Legacy event honoring late DATCP secretary shines a light on businesses in transition.

By Brittany Statz, 2015 Hoard’s Dairyman Editorial Intern

Genomics workshop in Tulare on April 30

Date: 
Fri, 04/17/2015

Free event will discuss strategies to improve fertility and profitability of dairy herds.

by Dennis Halladay, Hoard’s Dairyman Western Editor

Holstein calfMilk producers in the most highly concentrated dairy area in the U.S. are invited to attend a free one-day workshop on genomics in Tulare, Calif.

The workshop will be held April 30 from 10 a.m. to 2:30 p.m. at the U.C. Davis Veterinary Medicine Teaching and Research Center (VMTRC), just south of the International AgriCenter. A complementary lunch will be provided. Read more

My piece of the Empire State

Date: 
Thu, 04/16/2015

It was a difficult decision to leave my family and our farm in 2011. On the most recent return trip, I brought home a small piece of the herd.

By Amanda Smith, Hoard’s Dairyman Associate Editor

Most days it is hard to believe that nearly four years have passed since I made the decision to uproot and move nearly halfway across the country. While it’s a decision I have yet to regret, leaving behind my family, friends and farm was one of the hardest things I had done up to that point. Read more

Make 2015’s corn silage the best ever

Date: 
Wed, 04/15/2015

Little things add up to quality feed and increased production.

By Patti Hurtgen, Hoard’s Dairyman Online Media Manager

April webinar slide
To best prepare for 2015, we should examine 2014’s corn silage and look at ways to make it better.

Mike Hutjens, University of Illinois, presented the monthly Hoard’s Dairyman webinar, “Storing and preserving next year’s silage.” Read more

Build a bridge to your consumers

Date: 
Tue, 04/14/2015

One California dairy had the opportunity of a lifetime to connect with customers through the television show, “Undercover Boss.”

Abby Bauer, Hoard’s Dairyman Associate Editor

Brad ScottWith each passing generation, we as agriculturalists find ourselves more and more distanced from our consumers. Read more

Headed back to the farm

Date: 
Mon, 04/13/2015

Producer panel offers college students a gaze into dairying as a young person.

By Maggie Seiler, 2014 Editorial Intern

NAIDC panel
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Sick calves? Check your water

Date: 
Fri, 04/10/2015

A constant source of problems can sometimes be a faucet or hose.

by Dennis Halladay, Hoard’s Dairyman Western Editor

calf

Tracking down the source of constantly sick calves can be maddening, so before your search goes too deeply into frustration territory be sure to check one of the constants in every dairy animal’s life: the water source. Read more

Is your feed accounted for?

Date: 
Thu, 04/09/2015

Shrink is hard to define, but committing to best management practices during harvest, ensiling and feedout can reduce its impact.

by Amanda Smith, Hoard’s Dairyman Associate Editor

Over the past few years, sustainability has earned its status as a dairy industry buzzword. It’s become rare to attend a meeting where the concept of producing milk and meat sustainably isn’t mentioned or alluded to. In much the same vein, shrink has become the nutrition community’s focus for sustainability.

Corn silage shrink, or the loss of weight between ensiling and feedout, is economically important, yet hard to quantify. And, unless there is buy-in on-farm, practices that minimize or mitigate these losses are less likely to be adopted. Read more

Hormone hype

Date: 
Wed, 04/08/2015

Understanding science takes away the scare tactics

by Patti Hurtgen, Hoard’s Dairyman Online Media Manager

A few of us liked science class. Others catnapped during the detailed and technical presentations. However, some of those very concepts are now playing a role in consumer perceptions.

Hormones are needed for survival and for the cycle of life. Unfortunately, certain foods, like milk, get incorrectly tagged as villains. To measure anything, we need to know the baseline or normal levels before we can make judgments.

Review the chart and pay careful attention to milk, both whole and skim — less than 2 nanograms of estrogen in one serving, while soy beverage is at 30,000 nanograms. Compare the others, too.

Source Estrogen
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