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On this episode of the Progressive Dairy Podcast, Peggy Coffeen sits down with Jared Yousey of Sunnyside Farms in Scipio Center, New York, to hear what actions he takes as the manager of a 5,000-cow dairy and 40-person team to establish a culture of loyal and reliable employees in a competitive labor market.
Megan Burley grew up on her family’s farm in Jefferson County, Pennsylvania, where they grew about 160 acres of fresh market produce for Seigworth Farm Market. As a senior in high school, she was managing some of the buying and selling of the product, as well as helping to manage staff and employees. She was set on one day partnering with her family, but little did she know this was not the plan in store for her.
When most people think of high-quality flavorful beef, meat derived from cull cows is not what first comes to mind. However, Jill Gould, owner of Butter Meat Co., a beef supply chain startup in western New York, is changing misconceptions and proving that the value of dairy cows doesn’t end even after retiring from the milking herd.
In rural western New York, just south of Buffalo, Isaac Folts rises each day before school to head out to the barn to do chores. Unlike most youth, Isaac, who is 15, heads out to his own barn.
“It was an unwritten rule in our famliy that you had to work away from the farm after college, and you had to bring something back that added value to the farm when you did return,” says Emilie Mulligan, owner and herd manager of Mulligan Farm in Avon, New York.
Comparison of selected measures and costs by quartile of earnings 155 dairy farms, New York state, 2019
The 2019 year was a rebound in earnings from 2018 for farms that participate in the Dairy Farm Business Summary and Analysis Program.
Forty percent of food in this country is wasted. At the same time, nearly 2.8 million New Yorkers struggle to have enough to eat. Food also makes up 18% of New York state’s solid waste stream and is filling up landfills.
Finding a sense of normalcy is a sought-after concept as events are canceled or modified to adhere to the restrictions and guidelines brought on by the COVID-19 pandemic.
Twin Birch participates in the FARM environmental modules. The farm’s last environmental assessment revealed a farm-wide greenhouse gas footprint of 0.79 pound of carbon dioxide equivalent per pound of fat- and protein-corrected milk –considerably less than regional and national averages.
Garrett Miller has worked as the dairy manager at Oakwood Dairy LLC in Auburn, New York, since 2009. Miller has been surrounded by dairy cows all his life. He grew up on his family’s small dairy farm and pursued his interest in dairy at Cornell University, graduating from their dairy management program in 2007.
