Archives: Milk Messenger

Combine chocolate with milk and you have one of the best recipes ever created. Add it as a chaser to your workout and now you’re repairing your muscles, building stamina and replacing electrolytes all while enjoying a cold, creamy glass of nature’s most perfect food.

The research has proven that chocolate milk beats sugary sports drinks to a pulp in the arena of recovery. According to the Built with Chocolate Milk website, studies suggest drinking lowfat chocolate milk post workout could help athletes boost power and improve training times in their next bout of exercise later that same day, compared to when they drink a carbohydrate sports drink.

For example, in one study, after an initial exercise and recovery, cyclists were able to cycle 51 percent longer during a second bout of exercise after drinking chocolate milk post workout than after drinking a carbohydrate replacement drink with the same number of calories. As a bonus for the body conformation crowd, milk and milk’s protein has been shown to help athletes gain more lean muscle and lose fat when compared to drinking a carb-only beverage, as part of a regular workout and recovery routine.

In a study of healthy, untrained men, those who consumed fat free milk after exercise gained more muscle and lost more body fat at the end of a 12-week training program than those who drank a soy protein beverage or a carb-only beverage. All three beverages had the same amount of calories.

Armed with this evidence and their own experience, members of United Dairy Industry of Michigan’s Team Chocolate Milk (TCM) couldn’t agree more. Athlete, blogger, dairy farmer, mom and a member of TCM, Ashley Messing-Kennedy is a believer. While she gets plenty of exercise working with her husband on their farm in Ubly, Michigan, she is also passionate about running and chocolate milk is key in her workout regime.

“As an athlete, chocolate milk is an extremely important part of my recovery diet,” she said. “When you finish with a hard workout it is really important to give your body the nutrients it needs within 60 minutes. If you do that your body will recover more efficiently.”

Dairy farmer, blogger, mom and runner from St. Johns, Michigan, Carla Wardin joined in unison, “There is no team I’d rather run for than Team Chocolate Milk! I truly love it as a recovery drink, and it’s the first thing I have after a long run or race. I enjoy how it’s marketed as nature’s sports drink since it has the perfect combination of carbohydrates and protein. Just as importantly, I love the taste.”

Sheryl Lozicki is a Registered Dietitian Nutritionist with extensive experience in management, wellness and clinical nutrition. She explained her passion for chocolate milk, “I run for Team Chocolate Milk because I truly believe in the recovery power of cow’s milk. I love the fact that it’s the perfect 3:1 carbohydrate: protein ratio, no mixing or measuring powders or buying from specialty stores. It’s refreshing, highly cost effective, tastes great anytime but especially after a long run and it reserves a special status in our family refrigerator.”

Lozicki confessed she was a late bloomer when it came to running. “I was a ‘just-in-time runner’ during my youth. Just in time for prom, just in time for spring break, just in time for the start of swim suit season,” she said. “As I aged, the just-in-time didn’t cut it anymore and I needed to create a healthy habit that kept me fit year-round. As a Registered Dietitian Nutritionist, I need to walk the talk and that means balancing a healthy diet with exercise most days of the week, adequate rest and smart stress management. Honestly, running helps me fulfill 3 out of the 4: moving more, a better night’s sleep and a way to detox either going into or after the work day.”

While Kennedy has a financial stake in chocolate milk, her passion for the nutritional benefits exceed her livelihood. “I would definitely use chocolate milk even if I wasn’t a dairy farmer. Like many runners and athletes, I am often fitting in a run before going out to the barn, during lunch or late after I get my daughter in bed. Which means that I need some quick, delicious and complete recovery fuel. Chocolate milk quenches my thirst and hunger quickly and pairs great with whatever I’m grabbing to head back out in the barn.”

Running for TCM is a natural promotional platform for the nutrient packed punch of milk. Kennedy commented, “I love getting to represent my industry, but my favorite part is how much people love you. Since there isn’t a Team Wine or Team Beer you are always a race favorite. It’s a great conversation starter and I have had a lot of discussions about farming and consuming dairy.”

After a race, Kennedy tosses chocolate milk in the spotlight, “I obviously always have my milk after I’m done racing. Combining that with my uniform people usually notice.” She continued, “My big promotion and where I have the best impact comes after the race where I try to post [on social media] about my recovery combination of chocolate milk and electrolytes. I have a really broad range of followers and I think that is where I have the most impact. I practice what I preach and then I share about the farm too!”

Wardin grabs her promotional opportunities during the race, “Other runners love to talk to me about it. They usually start by commenting on my shirt and saying chocolate milk sounds good about right now. If it’s a long race, I talk to them about the team and how I’m a farmer. If it’s a short race, I manage to say, ‘Go dairy!’”

“Part of the agreement to be on the team is that you run four races a year and promote it on social media. So not only do I talk to people about it before, during, and after races, but people ask me about it in real life.” Wardin concluded, “I like to tout the benefits of chocolate milk for all athletes, not just recreational ones like me. I also no longer wonder what to wear to races, ever…Team Chocolate Milk shirt it is!”

–Melissa Hart

This article was originally published in the August 2018 issue of the Michigan Milk Messenger. 

Two Die in Separate Tractor Accidents. Farm Accident Kills West Michigan Man. Six-Year-Old Killed in Farming Accident. Tractor Rolls Over and Kills Driver. Man Consumed by Methane Gas and Dies on Dairy Farm. PTO Shaft Causes Fatality on Local Dairy Farm.

These are the horrific headlines that title gut wrenching stories about the loss of human life on the run of the mill dairy farm. The stories that ensue are absent of the days and weeks of healing from a loss of limb, grieving over a loss of life or the rehabilitation from a freak accident like Danielle Nauman of Sparta, Wisconsin has faced.

“On the afternoon of March 26th, I walked up along the skidsteer and stopped next to the pallet forks to read a text about a cow being in heat. Somehow the skidsteer, operated by my neighbor, jumped out of neutral, and swung towards me, with the pallet forks hitting me right in the knee, fracturing my tibia plateau.” She continued, “I spent a week in the hospital before I could have surgery. They used what basically looks like an “L”-shaped bracket and nine screws, along with a cadaver bone, to fix the knee. Then I spent a month in a nursing home having daily physical and occupational therapy.”

Danielle is home now and continues to have physical therapy twice a week. Originally, she was told she would be 90 days non-weight bearing on that leg and now they are telling her she may be walking unassisted by the end of July. However, she won’t be back to “normal” for a full year.

Add in the financial hardship for someone without health insurance and the perfect storm is brewing for bankruptcy. Danielle explained, “At this point in time, my bill from just the hospital and my two ortho appointments are over $78,000 before insurance. That’s not counting the $2,200 ambulance ride, the month in the nursing home or my outpatient therapy. I’m lucky that everything should be covered by my health insurance, besides my $3,600 deductible.” She gained health insurance when she recently changed jobs, she explained, “If this had happened a year ago, I’d be completely ruined financially. I’m not sure what I would have done then. I’d probably still be laying in the weeds.”

In the most recent ag census taken by the USDA in 2012, there were 52,194 farms in Michigan that utilize approximately 215,000 workers (owner/operators, hired workers and family members). The National Agricultural Statistics Service (NASS) information from 2013 states there are, on average, nine injuries for every 1,000 adults involved in farming operations. This would equate to 1,935 farm related injuries every year.

Familiarity can be detrimental to any farm. Being in your work environment day in and day out makes it difficult to see hazards that may be present. In addition, farm accidents are no respecter of people and while some can never be avoided, safety on the farm can be increased by paying attention to precautions.

The National Ag Safety Database (NASD) website raises compelling reasons for accident preparedness and safety precautions. If you are unable to work because of an accident, who will do the work? How will being short-handed affect your business? If people who work for you are injured, how does that affect your workers’ compensation insurance rates? Who covers for workers while they are gone?

If that’s not enough, consider agriculture’s most valuable natural resource: the youth. While the family farm has long been known as a wholesome place to raise a family with far reaching benefits of character and work ethic, it can also be a dangerous place for young children that can have devastating repercussions. According to the Cultivate Safety website, one child dies in an ag related incident every three days and 33 children are injured in an ag related incident each day. Sixty percent of ag related fatalities happen to children who are not working. And it appears the trend is not going in the right direction as the number of ag related injuries among youth ages 10-19 is increasing.

According to the NASD, once you know what the hazards are you can install safeguards to eliminate the dangerous aspects of the equipment, modify behaviors and work practices and wear personal protective gear to lower the likelihood of an accident. A complete checklist covering emergency preparedness can be found on the NASD website at nasdonline.org. This comprehensive checklist includes everything from what is needed in case of a fire, safe areas for children and chemical handling and storage to the use of personal protective equipment, the proper safety precautions of large equipment and the precautions of working with livestock.

A safety checklist specific to children and youth is also available at the Cultivate Safety website. This checklist can be used to perform safety checks on the farm, enhancing the safety of children who live, work and visit the farm. The National Farm Medicine Center and National Children’s Center for Rural and Agricultural Health and Safety designed the Cultivate Safety website to provide easy access to agricultural safety information and resources for farmers, ranchers and supervisors.

“While this has been a very painful experience and difficult few months for me, I can be thankful this didn’t happen to my son.” Danielle concluded, “This has made me more aware of safety precautions needed for our farm and if it makes someone else scrutinize their safety practices on their farm, I’m happy to share my story.”

Visit NASDonline.org for the comprehensive checklist for safety preparedness and for more information specific to youth, visit CultivateSafety.org or contact the National Children’s Center for Rural & Agricultural Health & Safety Phone: 800-662-6900 Email: nccrahs@nullmarshfieldresearch.org.

–Melissa Hart

This article was originally published in the July 2018 issue of the Michigan Milk Messenger.

The information age has ushered the world into a place where instant knowledge is delivered with a simple search. But getting the correct information to the influencers at the right levels to generate positive results for Michigan agriculture still requires a special focus.The Agricultural Leaders of Michigan (ALM) coalition was formed to take on that challenge. The organization, founded seven years ago, is a coalition of agricultural, commodity and agri-business leaders committed to promoting Michigan agriculture, participating in the ongoing dialogue about issues affecting the state, and harnessing agriculture’s power and potential to further grow Michigan’s economy.

Today ALM focuses on many issues, from trade, to the upcoming Farm Bill and the future of the rural economy.

As an integral part of Michigan’s agricultural sector, the Michigan Milk Producers Association has been a member from the beginning. Other members of the coalition include GreenStone Farm Credit Services; the Michigan Agri-Business Association; Michigan Soybean Promotion Committee and Michigan Soybean Association; and the Michigan Pork Producers Association.

Because legislators represent a diverse constituency, ALM hosts many different events throughout the year, including “Lunch and Learn” events to provide a chance for lawmakers, their staff and executive branch officials from the Michigan Department of Agriculture and Rural Development to zero in on key issues in the industry.

MMPA hosted a Lunch and Learn on May 21 to provide education about MMPA and Michigan’s dairy industry.

“The Agricultural Leaders of Michigan are an excellent resource for elected officials and their staff members in Lansing because ALM’s many activities keep them up to date and informed on key issues affecting the agriculture industry,” said Travis Howell, who has served in multiple staff roles for Lansing policymakers.

“Legislative staff are often handling many different issues, so events like the Lunch and Learns hosted by ALM provide a focus on Michigan agriculture to ensure agricultural issues remain top of mind,” he continued. “It’s a great way for those who may not have a background in agriculture to learn more about the issues facing farmers and rural business owners statewide.”

ALM has not let any grass grow under their feet as they have hosted several informational activities in the first few months of 2018.

Trade has been in the headlines, with a renewed focus on the future of North American Free Trade Agreement (NAFTA) and partnership with China. ALM has frequently discussed the importance of trade with members of the Michigan media, emphasizing the “Mend it, don’t end it” message on NAFTA and the importance of expanding markets in Asia through new trade partnerships. The coalition has issued many press releases and hosted a March media conference that resulted in statewide press coverage.

In March, MMPA leaders and board members had an opportunity to meet for breakfast with several members of Michigan’s Congressional delegation, as part of a regular breakfast hosted by ALM in Washington, DC. Following coffee with the members of Congress, ALM members also received policy update briefings from staff of the U.S. Senate Agriculture Committee.

This spring, ALM conducted briefings across Michigan to help candidates for office learn more about the industry and the work of MMPA. President Ken Nobis provided an overview of the cooperative at the briefings and answered questions from candidates – an important way to build relationships with those who will shape policy in Michigan in the years to come.

A wide range of topics are highlighted at ALM events – from updates on crop progress to challenges from disease and weather events to nutrition guidelines and opportunities to increase exports from Michigan. MMPA provided an update for these staff members in December 2017 and will meet again in 2018.

In addition, on a weekly basis, ALM members have an opportunity to record a short radio interview on key topics facing the ag industry. Multiple MMPA leaders have discussed trade, market issues and the importance of the cooperative model in interviews that are distributed to radio stations throughout Michigan

ALM continues to press on to promote Michigan agriculture and share important information on the industry with policymakers, the media and the public. You can follow ALM on Facebook by visiting www.facebook.com/AgLeadersMI and on Twitter by visiting www.twitter.com/AgLeader_MI.

You can learn more about the Agricultural Leaders of Michigan by visiting www.agleadersmi.com.

–Melissa Hart

This article originally appeared in the June 2018 issue of the Michigan Milk Messenger. 

Americans love pizza. I know it. You know it. The cheesemakers of the world know it. Even the USDA reports one in eight Americans will open that familiar cardboard box and devour a slice of pizza every day.

It doesn’t stop at the U.S. border. Global demand for pizza is growing, with brands like Michigan-based Domino’s selling more than 500 million pizzas worldwide each year.

But where would pizza be without cheese? Some may say the perfect cheese makes the perfect pizza. And, of course, the best milk makes the best cheese. Behind some of the most well-known pizza makers in the world, stands an innovative company that has made itself the largest pizza cheese manufacturer in the world: Leprino Foods Company.

Better yet, the Michigan Milk Producers Association (MMPA) teams up with Leprino Foods to supply some of the milk to make all that great cheese for your pizzas.

After over 30 years of being “Partners in Progress,” MMPA honored Leprino Foods at its 102^nd Annual State Delegate Meeting with the Valued Partner award on March 15. The award program, now in its second year, recognizes an organization that shares values with MMPA and demonstrates a steadfast commitment to working together with MMPA.

“We are grateful for our mutually-beneficial relationship with Leprino Foods. Together, our quality milk and Leprino Foods’ innovative technology create value for the industry and MMPA dairy farmers. Our work with Leprino Foods showcases the lasting power of collaboration,” says Joe Diglio, MMPA General Manager.

A pizza cheesemaker is born

The road to pizza cheese prominence for Leprino Foods was paved with product expertise, innovation and a “relentless pursuit of quality.” The starting point was in Denver, Colorado in a small corner grocery store.

“Leprino Foods has a very special history,” says Mike Durkin, president of Leprino Foods.

The company’s founder, Mike Leprino, Sr., began making Italian cheese in the store in 1950, under the “Gina Marie” brand. “The name symbolized the highest quality and standards of Leprino Foods’ products,” Durkin explained.

Current chairman of Leprino Foods, Jim Leprino, joined the family business in 1956 with an eye on a growing demand for pizza. Eating habits were undergoing a shift during this time as dinner habits changed and soldiers returning home from World War II had developed a taste for pizza. Neighborhood pizzerias were popping up across the country and today’s pizza chain giants were first opening their doors. America’s love for pizza was budding.

Jim Leprino envisioned a way to capitalize on this trend. He wanted his family’s cheese on top of the ever-increasing number of pizzas in America, beginning the company’s drive to innovate.

“We have an innovation mindset that has been at the heart of our success since we started,” Durkin stated. “Over the last 65 years, we’ve perfected the traditional mozzarella cheese making process, using patented technology to create outstanding products for pizzerias and and people at home.”

Moving to Michigan

By the 1980s, Leprino Foods was continuing its growth through innovation to become the company it is today. The company had entered the international market for the first time with exports to Japan, added plants in New York, Pennsylvania and California, and launched the company’s game-changer: “Quality Locked” ® Cheese (QLC®), which is quick frozen shredded or diced cheese, ideal for meeting the needs of pizza chains. With more forecasted development, the company turned its attention to the Midwest and, specifically,  Michigan.

“Michigan’s healthy milk shed, its dedicated dairy farmers, its good location and strong local government support made it an excellent location for us to produce the highest quality cheese and dairy ingredients for our customers and consumers throughout the world,” Durkin explained. “And with its significant role in the Michigan milk supply picture, MMPA was a perfect partner.”

Then, on a mild spring day in 1988, ceremonial gold painted shovels punctured the earth in Allendale, Michigan. They were marking the construction of a new mozzarella cheese plant, owned by a farmer’s cooperative and managed by a rapidly growing cheese company. Wielding those shovels were MMPA’s own Elwood Kirkpatrick, alongside then Governor of Michigan, Jim Blanchard, and then president of Leprino Foods, Wes Allen.

The ceremony came about after extended negotiations between Leprino Foods and MMPA to form a 20-year, two-plant agreement. MMPA and Leprino Foods together built the plant in Allendale and converted MMPA’s plant in Remus, Michigan to mozzarella cheese production.

“It was a complicated arrangement that required vision and faith in each other’s abilities,” reflected Carl Rasch, MMPA’s former director of milk sales.

The two plants in Michigan, now fully owned and operated by Leprino Foods, initially processed 2.2 million pounds of milk per day, but have since grown by 60 percent. With continued growth of mozzarella cheese and pizza anticipated, the agreement positioned both MMPA and Leprino Foods well for the future.

“[The MMPA-Leprino agreement means] MMPA members’ milk will be used to an even greater extent in the fastest growing segment of the dairy business: mozzarella cheese,” Walt Wosje, former MMPA general manager, said at the onset of the partnership.

And today, the relationship has proved fruitful. “The mutually beneficial partnership we have with MMPA is a great example of collaboration and cooperation that has been a key element in our growth over the past 30 years,” says Durkin. “The relationship we’ve had with MMPA, and its dairy farmer members, has enabled us to expand our business and customer base, while supporting growth for Michigan’s dairy industry, which is vital to our future success as well.”

More pizza, more cheese innovation

Leprino Foods’ predictions of more growth in pizza—and its cheese—came true. In 1987, American per capita consumption of mozzarella cheese was 5.6 pounds, after a few years of steady growth. Fast forward 30 years and mozzarella cheese consumption has more than doubled to almost 12 pounds per person per year.

In the mid-2000s, mozzarella beat out cheddar as the most popular cheese variety and has remained number one ever since. Mozzarella can thank the $128 billion global pizza industry for its acceleration to the top.

Quality, delicious cheese propels the value of those pizzas. As Durkin puts it, “Our obsession with quality, taste and innovation has made more than just our customers happy—their customers love our cheese too.”

Leprino Foods is a prominent contributor to the pizza cheese market as the world’s largest mozzarella cheese manufacturer, but also has a strong presence in nutrition products used in infant formula and sports nutrition. The company employs more than 4,000 people and has nine manufacturing plants in the United States. Their global reach includes sales in 40 countries, offices in Asia and joint ventures in the United Kingdom and Brazil.

“Our success is tied to our customers’ success. That’s why we challenge ourselves to think like our customers and create products that perform optimally for each individual application and end use,” says Durkin.

Leprino Foods focuses on research and development to create technological advances in their products, according to Durkin. Patented products like QLC, which is made in Allendale, are developed specifically with customers’ needs in mind.

“Another great example with a Michigan connection is our collaboration with a major customer to pioneer a string cheese product, made in our Remus plant for cheese stuffed pizza crust,” he elaborates. “Not only has stuffed crust been enduringly popular, but it continues to be produced at our Remus facility.”

According to Durkin, Leprino Foods’ future involves sticking to what’s worked. Continued innovation in cheese and nutrition, while focusing on quality, service, competitive price and ethics, he hopes will guide continued success.

But one thing is certain—you need great milk to make great cheese.

“Michigan dairy farmers are passionate, hard-working and committed to producing day in and day out, the high-quality milk that is the number one ingredient in our cheese and dairy ingredients,” he concludes. “On behalf of all the people at Leprino Foods, thank you for your extraordinary dedication and support over the last 30 years.”

–Allison Stuby Miller

This article was originally published in the June 2018 issue of the Michigan Milk Messenger. 

BEEP! BEEP! BEEP!  The blaring alarm clocks jars the Gilde family awake to start the morning chores. Worn, soft clothes are slipped on quickly after fumbling around the floor, so the chores can begin on time. Hot, bitter coffee sweetened with a little dairy cream is gulped down as they trudge out to the barn with the smell of fresh morning air helping clear the sleep from their heads. The sight of a multigenerational family gathering in the barn to work together is the perfect example of an all-American image.

Established in 1978, Gilde Brothers Farm began when Randy and his brother Steve with their wives, started milking around 100 cows. Since then, Steve and his wife were bought out in 1991 as the next generation began to take ownership. Randy and Mary’s sons, Nathan and Nick, along with their families were officially brought into the business in 2011 under the name Gilde Farms LLC.

Named Top Quality Award winner at the 102nd Annual State Delegate Meeting, Gilde Farm LLC was unsurpassed by the nearly 50 percent of MMPA’s farms who received quality awards. While milking 220 cows and farming almost 1,100 acres of corn and alfalfa, this Lake City, Michigan farm maintained an average somatic cell count (SCC) of 47,167 cells per milliliter, pre-incubated (PI) bacteria count of 1,333 cells per milliliter and raw bacteria count of 1,083 cells per milliliter in the 2017 fiscal year.

Excellent quality takes dedication and consistency. It also takes hard work to achieve. Although it was a shock to the Gildes to receive the award, they shared some of their management style that helps maintain their low counts. For the Gildes, it is truly a family effort to achieve such high milk quality goals. Each family member and six part-time employees has a part to play in giving the cows the VIP treatment all day every day.

“Great quality and healthy cows is a standard we’ve come to expect from ourselves. We have received quality awards ever since we’ve been with MMPA,” said Mary. “Milk quality effects everything. It’s not just a premium on your milk check and it starts in the parlor.”

“There are two things we focus on for parlor management. We look at the milk filters after every shift for signs of inadequate udder prep and mastitis. Even though it is very low tech, it is the most effective way to monitor what happens in the parlor for us. I also watch flow rates and milking curves using the Afimilk system,” explained Nathan.

The Afimilk system is an electronic milk meter that gathers information about each animal, stores, and analyzes the data in reports. “These reports give farmers real-time information about their herd’s health and fertility, milk quality and productivity. It shows if the milking routine is being followed,” continued Nathan. “I have found it helps to have something to show employees the importance of following our udder prep procedure if something is off.”

The farm milks twice a day in a double six herringbone parlor using a strict milking procedure. As Nathan describes, they prep three cows at a time starting with dry wiping any loose debris, fore stripping to inspect the milk and pre-dipping in the first visit. They return to wipe the dip off and attach the milking unit within 60 to 90 seconds to capture the ideal milk letdown window. Hitting this letdown window helps minimize the time it takes to milk the cow and to get her back in the barn. After the milking machine is removed with automatic take-offs that are carefully calibrated to insure no overmilking occurs, each teat is post dipped with a barrier iodine dip before being released to go back to the freestall barn.

Mastitis protocols include DHI or dairy herd improvement testing every three months, utilizing the cow-side CMT (California mastitis test) as needed and selective treating following milk culture results. In 2010, the farm invested in the equipment and training to conduct on-farm milk culturing to better treat cases of mastitis. “The main reason for the investment was to prevent overtreatment of cows. It has changed the way we look at mastitis and has even changed our management style focusing more on prevention and animal housing to keep them cleaner rather than dealing with the infections after the fact,” explained Nathan.

The Gildes also have extra tank samples pulled twice a week to monitor bacteria counts closer and prevent problems before they occur. Quarterly, the milking equipment dealer does routine maintenance, checking the pulsators and vacuum levels to ensure proper working order and liners are changed every five weeks.

“Equipment maintenance was always a big emphasis from my dad,” Nathan explained. “He always told us ‘we need to have the best equipment we can, and it needs to be working well. We can do everything right, but if we aren’t milking the cows correctly, it doesn’t do us much good.’”

Part of doing everything right for the Gildes includes doing their best to put family first. Making sure there is a place for the next generation is important to them as it is for many farms throughout the countryside. Even though Nick and Nathan’s children are still in school, they play a part in the family business. Hard work ethics and the high standards set for the farm are instilled so going forward the tradition of high quality will continue.

“The Gilde family are detail-orientated farmers who strive to produce the best quality milk possible,” shared Deb Gingrich, MMPA member representative. “They carefully manage their quality to ensure potential problems are addressed early and prevention is one of the forefront factors in their decision-making process. It
is wonderful to work with farms like Gilde Farm LLC who love what they are doing and take such pride in selling a high-quality product.”

In describing her sentiments toward dealing with elevated SCC and low milk prices, Mary simply said, “Never give up.”

“Times have been tough for us before and we buckled down, worked hard paying close attention to details and did our best to make it through. There is always something good about the present and looking forward to better times puts a little hope on the horizon,” continued Mary. “With farming, things don’t always go to plan, but if we want there to be something for the kids and grandkids, we need to work at it and move forward.”

As the sun sets at dusk over Gilde Farms LLC, the picturesque scene of calves bedded down in thick straw beds, cows comfortably getting a drink at the water fountain or eating at the feed bunk and the skid loader being parked for the night can be seen around the farm. Although the work of a dairy farmer is never complete, working with family is a tradition and a blessing at Gilde Farm LLC.

–Krista Schrock

This article was originally published in the May 2018 issue of the Michigan Milk Messenger. 

MMPA is transforming to prepare for the realities of today and the unknown possibilities of tomorrow, said Joe Diglio, general manager of the Michigan Milk Producers Association.

“When an industry is changing as rapidly as ours is, adaptability is critical. We can no longer rely on our past practices or suggest that yesterday’s solutions are today’s answers,” Diglio explained during his speech to approximately 400 members and guests during the 102nd Annual State Delegate Meeting on March 15.

“Transformation is part of our strategy,” he continued. “Aligning with others within the industry through people, initiatives and processes will better position us in the changing environment. We compete in a global market and while we have localized challenges, working together can result in benefits for us all on a much larger scale.”

The meeting theme of “Focus on Cooperation” came out in many parts of Diglio’s address as he pointed to MMPA’s long-standing and successful partnerships like with Leprino Foods Company. The cheese manufacturer was later honored during the meeting with the MMPA Valued Partner award.

Further collaboration among the industry included the announcement of a signed memorandum of understanding between MMPA and Foremost Farms USA to expand the cooperative’s current strategic alliance. The co-investment into each other’s assets in Middlebury, Indiana and Greenville, Michigan will further diversify both cooperatives product mix and avoid redundancies, Diglio explained.

The collaborative approach, Diglio noted, is a turn from MMPA’s past which was prided on independent investments to tackle an increase in MMPA’s production. “While I applaud the direction that was taken back then, some of the challenges we see today aren’t specific to our own growth,” he said. “There are many influences that we simply don’t control. Working together can solve a larger challenge that alone no one can.”

However, investing effectively and efficiently in MMPA’s own assets is still a component of the strategy. MMPA’s plants have been able to handle increased throughput during the growth period of the last few years. Recognizing forecasted growth in the region, MMPA has more than doubled total internal processing capacity since 2008, now accommodating an additional 4.4 million pounds of milk per day.

“These facilities continue to handle increased throughput which has been a critical reason for our success during this growth period,” Diglio said. “In combination with teamwork and market intelligence, many sound decisions are made that provides a benefit that often goes unrecognized.”

“As we prepare for new market trends, we will continue to reinvest in our facilities. Whether it is through a collaborative approach or a self-initiated project, we will continue to look for opportunities that will create value added returns,” he continued.

MMPA’s transformation is also noticeable in evolving customer relationships. Diglio pointed out MMPA’s customer base has expanded in recent years and more customers are looking for partnerships and strategic solutions. Transformation is aligned with customers’ needs as MMPA’s team works closer with customers to find mutually beneficial solutions.

“We are effectively reintroducing ourselves to many new and well-established customers that are interested in being partners now and into the future. This is where people make a difference,” he said. “Getting the right people, at the right time, in the right roles promotes success.”

Diglio demonstrated his pride in the team of employees working on behalf of MMPA members. Recent organizational changes in MMPA have facilitated the business’ transformation through a balance of industry experience and new perspectives. Moving forward, this emphasis will continue to encourage success and new opportunities.

“We are committed to doing all we can to help support you during these challenging times,” he asserted. “And while it might be difficult to see the progress we are making be assured we are. There are many opportunities we see as we move forward and you have the right team in place today to help us in transforming our business to capture them. While we support the notion of cooperation and collaboration, we will not lose sight of who we represent. We understand, we stand committed to helping in every way possible.”

–Allison Stuby Miller

This article was originally published in the May 2018 issue of the Michigan Milk Messenger. 

Pre-dip. Massage for ten seconds. Move to the next cow in the set of four. Hurry back to the beginning to wipe the dip off and attach the milking unit within ninety seconds of starting.  Wait until cows are done milking and remove the unit. Don’t forget to post dip the teats. Repeat.

Following this routine step-by-step takes place every day on many MMPA member farms, as over 5,400 Milker Training School alum put into practice an MMPA recommended milking procedure. Milker Training School, a day-long training program that teaches participants how to milk a cow, demonstrates this procedure with practice on fake, but realistic udders in an infamous PVC pipe parlor.

The milker training school staff, including mastitis management specialist, Christy Dinsmoore, strive to reinforce proper procedures and prevent procedural drift from lowering quality on member farms.

“We focus on practical learning and hands on approaches to help make the information stick,” Dinsmoore said. “Our intent is trying to place the best tools in the milker’s hands to implement and improve.”

The one-day training starts with a classroom style presentation in the morning followed by hands-on learning in the afternoon. The schools have evolved over the years, but the mission has stayed the same. The schools provide training to members and their employees to help improve the marketability of their milk. The trainings are designed for all skill levels, with topics including learning the basics of milking cows, getting a more in-depth look at mastitis—an infection in the udder—and a refresher for more experienced milkers.

“It is important for our employees to attend a milker training school because it is easy to get in the habit of cutting corners in the parlor over time,” Katelyn Packard, MMPA member in Manchester, Michigan, described about maintaining consistency in milking procedure. “The schools also offer good information on what mastitis is and why prevention is so important.”

Milker training school can trace its roots back to 1997, when now retired member representatives, Tom Herremans and Gill Johnson, were challenged by the board of directors to offer a new service to members with a class on how to properly milk cows. Their goals were to teach farmers tools to lower SCC, understand the concepts behind mastitis management and achieve their milk quality goals.

“With high employee turnover, there is always a need for retraining on farms. I loved seeing the willingness to learn and dispelling the misconceptions people had about milking cows,” recalled Herremans.

Some members find the training beneficial to managing employees. “Our farm appreciates the depth of information given throughout the day and touching on other topics such as animal care and what tools are available through the co-op merchandise program,” Packard added.

“It is very helpful, especially for our new employees, to hear what mastitis is and tips on how to prevent and detect it from someone other than their boss. They are able to ask questions as they think of them in the small group setting without the intimidation that may come from large classrooms,” explained producer Jeremy Beebe of Whittmore, Michigan.

“Having a refresher for our long time milkers is vital to reminding everyone the importance of our procedure to make quality milk. Practicing in the PVC parlor with the ceramic udders is a great teaching tool for people who will be tweaking their routine before milking real cows,” Beebe continued.

In addition to the knowledge gained and the practice in the PVC parlor, students go home with a copy of the presentation and a better understanding of what mastitis management services are available through MMPA. Basic standard operating procedures for tasks like using a California Mastitis Test (CMT) and sending a cow milk sample into the lab for SCC and culture results are available to attendees as well.

Many of the handouts and protocols accessible through the training schools are translated into Spanish for convenience. These can be obtained through a farm’s member representative or by attending a school. Also, Spanish translated classes are available upon request.

While having the same objectives, on-farm schools have a different format. The presentation is shorter and more focused toward the farm’s needs. They are geared for larger farms with employees in charge of milking. Milkers practice the routine in the parlor during milking time instead on the practice udders used at the formal schools.

“With this type of training, we can focus more on the individual farm’s milking routine so everyone receives the same message,” said Lyndsay Earl, a member representative and milker training school team member. “The dedication to the follow up and enforcement of farm’s milking routine from the farm manager is key to a successful training process and consistent experience for the cows.”

Farms can meet their quality goals with the knowledge and tools provided at milker training school. Using the MMPA recommended procedure helps make sure the cows have the same experience at every milking. “Timing and consistency can make or break a milking routine,” asserts Dinsmoore.

–Krista Schrock

This article was originally published in the February 2018 issue of the Michigan Milk Messenger. 

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As the NCAA Men’s Basketball season begins with courts across the country filled with athletes who have been awarded thousands of dollars in scholarship money to play basketball, dairy industry minded students are gearing up to compete for scholarships offered by one of the largest scholarship programs in the MSU College of Agriculture and Natural Resources. The Michigan Dairy Memorial and Scholarship Foundation (MDMSF) was founded by a group of visionaries who wanted to provide scholarship funds to students interested in dairy science. Now marking its 60th anniversary, the program continues to award deserving students who are planning on pursuing a career in the dairy industry after graduation.

Dr. Miriam Weber Nielson, MSU Department of Animal Science and Secretary of MDMSF Board of Directors, explained that the Foundation has awarded more than $1.5 million in scholarships to young people aspiring to careers in the dairy industry. She commented, “With more than 1,000 donors, the foundation has provided a visible way for individuals and organizations to recognize with monetary gifts the work of their colleagues and friends in the industry, while strengthening the future of the industry.”

“Gifts to the MDMSF are used to grow the endowment fund with interest from the principal used to create scholarships and support learning experiences for our students in dairy science,” Nielson commented.

When donations are made to the foundation they are recognized in one of two ways: Foundation honorees and named scholarships. Foundation honorees are named when $1,000 or more is given to recognize a dairy leader, that individual will become a MDMSF Honoree and is recognized by a plaque with the Honoree’s picture permanently installed in the MSU Livestock Pavilion and the Honoree’s name permanently inscribed on a plaque in Anthony Hall.

Named scholarships may be named for an individual or organization with a minimum gift of $50,000. A named scholarship is awarded as part of the MDMSF program and carries the name of the individual or organization that provides the funds.

Nielson feels it’s the best of both worlds, “What a great way to recognize deserving individuals in the industry, and at the same time support and encourage the young people who are the future of the industry!”

Sheila Burkhardt, MMPA Sr. Director of Member and Government Relations, was a young agriculture communications student at MSU when she was awarded a MDMSF scholarship.

“I greatly appreciated receiving the scholarship when I was a student at MSU,” she said. “The scholarship meant a lot to me not only financially but knowing the Foundation made the commitment to me and my education influenced my decision to be involved in the dairy industry after college.”

Burkhardt continued, “It is pretty amazing the number of students who have benefited from the MDMSF scholarships over the years and the many different career paths those students have pursued.”

Growing up on a dairy farm, Brian Troyer found his way to MSU and found a vast array of career choices when he chose dairy science as his area of interest. As the President of the MDMSF Board of Directors and recipient of the scholarship in the early 1980s, Troyer knows the value of these scholarships, “That scholarship helped me pay the bills while I was in college. I was able to reap the full benefit of what college had to offer as an undergrad at MSU and today I feel it’s vitally important to invest in the youth of our industry if we are going to thrive.”

The MDMSF is more than just a vehicle for funds for students at MSU, Nielson commented, “The Foundation, and the people and organizations who contribute to it, have encouraged and supported the education of several generations of members of our Michigan dairy industry.”

She continued, “Through generous contributions, donors have recognized the accomplishments of over 200 individuals, outstanding in various professions in the dairy industry, as Foundation Honorees. The Foundation is a great way to celebrate the accomplishments of people from all segments of our industry, something that we usually don’t do often enough! There are so many great stories to tell right here in Michigan.”

The future of the dairy industry is under constant scrutiny and youth are a vital resource for future success. According to Nielson, MSU students interested in dairy are exceptional, “They stand out as being passionate, hard-working and willing to put in extra effort when needed to help others. More so than our average student in the Animal Science department, they seem resilient, focused and determined to find their niche.”

Nielson is proud of the outstanding team work and generous support of time and money from the industry that has fueled the growth in the dairy program at MSU. She concluded, “In addition to the Foundation’s scholarships, the industry support of our programs, even in very difficult times, distinguishes MSU from many other universities in what we can offer our students. With that type of leadership, teamwork and can-do attitude in our industry as well as our young people, I’m confident that the future of our Michigan dairy industry is bright and full of new opportunities.”

–Melissa Hart

This article originally appeared in the December issue of the Michigan Milk Messenger. 

As a combat engineer in Iraq, Mike O’Farrell spent his days scanning the roads looking for Improvised Explosive Devices (IED) serving the United States military to keep his fellow soldiers safe. Today, instead of hearing bombs explode, O’Farrell listens to noisy calves at feeding time and monitors calm cows meandering through the barn to be milked by robots.

MMPA members, O’Farrell and his wife Abbie, manage their family farm in West Branch, Michigan, where they milk 115 cows with two robotic milking units. O’Farrell also serves as the Vice President of the Michigan Chapter of the Farmer Veteran Coalition (FVC), a national organization whose mission is to mobilize military veterans to feed America.

FVC strives to cultivate a new generation of farmers and food leaders and developing viable employment and meaningful careers through the collaboration of farming and military communities. They believe that veterans possess the unique skills and character needed to strengthen rural communities and create sustainable food systems. The FVC also believes that agriculture offers purpose, opportunity and physical and psychological benefits to the veterans as well.

“As a veteran, I’ve learned that farming gives you your space and gives you the chance to be out in the open and it’s a slower lifestyle but it also keeps you busy, there is always something to do,” O’Farrell commented.

One of the ways he processed his experiences in Iraq was facing the challenges of a dairy farm and being able to stay busy, not dwelling on the past. “Being on the farm has helped me to move on. I believe in hitting challenges head on,” he revealed.

O’Farrell joined the FVC after being asked to serve on the board of directors and commented that the Michigan chapter is a fairly new organization and they are now developing educational programs to help the farmer/veterans get started in their businesses. “It’s quite a diverse group of farmers, they aren’t just dairy farmers, but we have sheep farmers and vegetable growers. It’s a huge array of people involved,” O’Farrell said.

In November 2006, William O’Hare and Bill Bishop of the University of New Hampshire’s Carsey Institute published a report showing that “rural families are paying a disproportionately high price for the wars in Iraq and Afghanistan.” A study confirmed for the first time what many already knew—ever increasing numbers of those enlisted in the US military had their roots in rural America.

The FVC was formed in 2007 when a California farmer, Michael O’Gorman, organized a meeting for farmers in California’s Central Coast to talk about creating jobs on their farms for returning veterans. The idea of opening up their farms to veterans appealed to those in attendance and the Farmer Veteran Coalition was born.

According to the Farmer Veteran Coalition’s website, over the next year, the small group of volunteers searched the country for other organizations with similar missions. Of 40,000 groups organized to help veterans nationwide, they could not find one with the mission of introducing veterans to agriculture and none that addressed the new dynamic that the military would be returning, in large numbers, to small towns across the country, far from the services available to veterans in more populous areas, and just as far, sometimes, from the type of career and lifestyle the veterans they worked with were wanting to pursue.

FVC provides educational programming and fellowship funding for veterans in the beginning years of farming or ranching.

Another program offered is the Homegrown By Heroes (HBH) program. HBH is the official farmer veteran branding program of America. The HBH logo serves to inform consumers that products donning the logo were produced by military veterans. The program is available to farmers, ranchers, fishermen, and value-added producers of all branches and eras of military service.

“One of the things we would like to see with FVC is partnering retired farmers with younger veterans who want to get into farming. I believe this kind of mentoring would be very valuable,” O’Farrell explained.

“I stumbled upon farming to help me cope and work through basic challenges and I believe if we teach people about this organization, we can help a lot of people who can benefit from being in agriculture,” O’Farrell concluded.

–Melissa Hart

 

Membership to the FVC is open to everyone, not just veterans. To find out more about the Farmer Veteran Coalition and their annual meeting in December please visit www.farmvetco.org. Details can be found at facebook.com/farmvetcoMI/ or by emailing Michigan@nullfarmvetco.org.

This article originally appeared in the November issue of the Michigan Milk Messenger.