It’s kidding season on Wisconsin dairy goat farms. That means sweet baby goats and increased milk production. But it’s not the only excitement that the goat dairy industry is witnessing in 2024. Anna Thompson Hajdik is the vice president of the Wisconsin Dairy Goat Association and serves as a director of the Upper Midwest Region for the American Dairy Goat Association. She frequently returns to the family dairy goat herd in Minnesota. She says the dairy goat industry is faced with an incredible opportunity as demand is high and the room for product innovation is endless. Hajdik also comments on the news that Saputo is closing two facilities and rerouting that production to its Reedsburg plant. First, she tells us this mild winter is a relief for the critical kidding season. 

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You know that burger you order every time you go out? The one that you just crave throughout the week? Well now's the time to share that hunger with others and  give it and the restaurant the full recognition it deserves. The Wisconsin Beef Council has kicked off their inaugural Wisconsin’s Best Burger Contest.

The contest is designed to seek out and promote 100% beef burgers prepared in Wisconsin restaurants. Everyone has a favorite spot they choose when burger hunger strikes, and this is the opportunity to recognize those restaurants that work hard to create those delicious memories.

Individuals may nominate their favorite beef burger from a Wisconsin restaurant (one nomination per person) on the Wisconsin Beef Council website. Nominations will be accepted through midnight on Sunday, March 24, 2024.

“We've seen firsthand how these events boost business and bring attention to the incredible culinary talent we have here in Wisconsin," said Kaitlyn Kesler, Director of Communications. "Expanding to a statewide competition allows us to celebrate the entire state's burger offerings and foster even more connections between restaurants, farmers, and consumers."

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At the World Championship Cheese Contest happening this week in Madison, you’re bound to come across some cheeses you’ve never seen before. This is part of the excitement for contest judge Cathy Strange. When she’s not scoring cheese, she’s a food ambassador and buyer for Whole Foods Market. She comes across some exotic cheeses across the globe that are meeting the consumer’s desire to eat something different. She tells us about it. 

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The 2024 World Championship Cheese Contest is officially underway. Now through Thursday, more than 3,300 cheese, yogurt, butter, and dry dairy products will be evaluated by a skilled team of internationally renowned judges. But the judges won't be able to eat all those entries! So, the Wisconsin Cheese Makers Association will use the dairy products to give back. Executive Director John Umhoefer has the details.

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The World Championship Cheese Contest -- it's possible thanks to the B-Team, 122 volunteers who sort and serve thousands of dairy products to the judges. These volunteers are people throughout the dairy industry from finance to marketing and from processing to education. Stephanie Hoff introduces us to two B-Teamers who are proud to give back to the industry. 

MaKenzie Skibbie is a junior at UW-River Falls. She's about three-quarters of the way to getting her cheesemaking license.

Hannah Workman of Edelweiss Creamery in Monticello was making cheese at 2 a.m. so she could volunteer for the day.

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Have you ever wondered what its like to be a farmer in a different part of the word? Luke Keulers is a farmer from Beek Netherlands and says while they may have different regulations to follow, you’d be surprised how similar things are. He shares a bit more about what it’s like for him.

"One of the biggest regulations we face is the manure surplus. The abundance of manure in the Netherlands poses challenges for farmers and the government alike, leading to concerns about environmental impact, particularly on groundwater quality."

Keulers has a unique approach to handle this by transporting excess manure to neighboring countries like Germany.

"We've turned the challenge into an opportunity by monetizing the surplus. Transporting manure to Germany not only helps us manage excess production but also generates additional income," he stated.

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The clock is ticking on applying for the first round of state funding available for the Agricultural Road Improvement Program (ARIP).  The Wisconsin Department of Transportation will be accepting the first round of applications until April 1st.

Applications for the first round of grants are now available at DOT’s website

Priority will be given to projects that provide the greatest benefit to agricultural producers using the following criteria:

• It provides the greatest positive economic impact.
• It provides access to the largest number of farmers or volume of agricultural goods.
• It improves the only practicable access to a farm field or facility.
• It will result in the reduction of cost for farmers due to repeated trips at reduced weight, labor, fuel or mileage/wear on agricultural equipment.

A map of potentially eligible roads can be found here.

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While we may be having mild winter weather and seeing some early greening, experts are urging farmers to proceed with caution when it comes to their pasture management. 

According to Jason Cavadini, Grazing Outreach Specialist, there has been a noticeable trend of vegetation greening up earlier than usual, including clover, legumes, and other cool-season plants. This early growth is accompanied by concerns regarding potential winter weather fluctuations and their impact on pasture health.

"Our observations indicate that while certain plants are greening up ahead of schedule, the resilience of these pastures to withstand potential freezing temperatures largely depends on their condition prior to winter," explained Cavadini. "The previous season's dormancy of cool-season grasses, followed by rapid growth due to late-season rain, has set the stage for a challenging spring."

One significant consequence of these conditions is the heightened risk of winter kill, particularly for pastures that have experienced overgrazing or insufficient winter preparation. Additionally, the recent decline in hay stocks by approximately 30 percent is expected to impact pasture management decisions, forcing farmers to strike a delicate balance between stocking rates and market opportunities.

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A farmer's relationship with legal counsel can be critically important to the overall health and function of a farm or agribusiness.  Rachel Armstrong has made this her career - forging those valuable relationships.  Charitee Seebecker dives deeper with the attorney about some of the do's and don'ts for planning success.

Today's the day!  The beginning of the World Champion Cheese event in Madison.  Russell Swenson, Chief of Logistics for the event talks about the challenges no one sees about moving the volume of product around before the event.

Warmer weather may be something we've been enjoying lately - but it also can inspire insects to get active.  Charitee Seebecker talks to PJ Leisch, state extension entomologist, about what he's keeping his eye on for this spring.

Wisconsin soybean producers are expressing their disappointment after Chevron announced it would be closing its Madison biodiesel facility, citing poor market conditions.  The plant began operations in 2007, and produced about 20 million gallons a year.  Kelly Marzak, project manager with MEG Corp, a fueling consulting company in Plymouth, Minnesota, talks with Pam Jahnke about how municipalities have begun to focus a lot of attention and investments toward biodiesel as part of their sustainability plan.

John Heinberg, market advisor with Total Farm Marketing in West Bend joins Pam Jahnke.  Taiwan was back in the U.S. corn market on Monday for the first time in a while.  Heinberg says it was due in part to China's activity in South America.  Taiwan essentially being forced to buy in the U.S. while prices are discounted.  So why is China buying?  Heinberg says news sources report that China's recently passed budget put an emphasis on building stockpiles of edible oils and food related commodities.  A sign they want to counter food insecurity.  Heinberg says they might be getting proactive in anticipation of weather challenges going forward both in their own country and around the globe.

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This is the week a lot of cheesemakers wait for!  The World Champion Cheese event begins in 24 hours.  Bob Bosold talks to Jim Mueller, who oversees all the judges involved in evaluating entries for the competition.

Shelly Mayer talks sustainability and a new opportunity Professional Dairy Producers of Wisconsin is offering its members to track valuable data.

The six Alice in Dairyland finalists were announced on Friday in Door County.  Pam Jahnke introduces each of the candidates, and talks about the bittersweet moment with current Alice in Dairyland, Ashley Hagenow.

Hay prices aren't something routinely reported in Wisconsin.  Stephanie Hoff visits with Josh Callen from the Hoyt Report in California, about how hay's moving and how prices are impacted.

Volunteers are critical for many events.  Pam Hodgson, Master Cheesemaker with Sartori Cheese in Plymouth, is one of the valuable volunteers helping at the World Champion Cheese contest.  She explains more about why she's proud of the standards Wisconsin has in place.

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