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For farmers who came from nothing to build something impressive, praise is something they don’t comprehend. They never realize what it’s like to walk in the footsteps of a successful father.
Like something from a science fiction movie, cows are now bringing themselves to the barn and being milked, with no farmer needed. Thanks to robotic milking machines, today's dairy farmer is no longer tied to the parlor.
Dr. Andres Contreras of Michigan State’s Department of Large Animal Clinical Sciences believes there’s an important management area of the dairy being overlooked. He presented the idea of building a transition cow management team at the 2015 National Mastitis Council Annual Meeting, held in Memphis, Tennessee, earlier this year.
In LaPorte, Indiana, the Minichs operate a 1,000-cow dairy at two locations – a transition facility with dry cows, fresh cows and cull cows at the family farm, and another milking and breeding facility at the dairy they purchased in 2009, which is approximately 15 minutes away. Check out more of their dairy in the slideshow below.
Ray Kroc, the founder of McDonald’s, said: “McDonald’s is not in the hamburger business but the real estate business.” There have been several books written on Mr. Kroc’s life and the founding and establishing of McDonald’s I find fascinating.
Have you ever come across a word that means something different to almost everyone that you might ask to define it? Have you ever tried to get a definitive answer to a question that doesn’t have just one?
I just saw an episode of the popular Today Show on NBC that introduced viewers to some eight new cool devices to “upgrade your kitchen” and conceivably (somehow) “improve your life and make you more productive.”
Several research studies say that for every extra hour our lactating cows lie down in a 24-hour cycle, they produce about 3 extra pounds of milk with similar dry matter intakes. This milk is basically free or at least results in mostly income with very little expense.
People naturally put a lot of weight in a first impression. The orientation program (or lack thereof) will leave a lasting mark on your new employee and the time they are with your dairy.
You may have heard the grim statistics. Family firms comprise 80 percent to 90 percent of all business enterprises. More than 30 percent of these family-owned businesses survive into the second generation. Twelve percent will still be viable into the third generation, with 3 percent of all family businesses operating at the fourth-generation level and beyond.
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