Mason Dixon Farms stands today as both a working dairy and a living record of American agricultural history, with its roots stretching back to the earliest years of the nation. Located on both sides of the Pennsylvania-Maryland line, the farm encompasses roughly 2,900 acres and milks 1,700 Holstein cows in a double-24 parallel parlor.  

A block of butter, plastic cutlery and just 10 minutes on the clock may not sound like the recipe for a crowd-pleaser, but at the Washburn County Fairgrounds in Spooner, Wisconsin, it proved to be the perfect dairy activity for June Dairy Month.

An open mind to listen to others’ advice may steer you in the direction of a lifetime. Taking others’ advice led Nicole Morris to become a dairy science instructor at Modesto Junior College (MJC) as well as grow her social media platform beyond Instagram and into Tik Tok. Morris juggles those passions along with running J&M Dairy with her husband, Johnny. 

Time stood still for the Hebgen family that late October day in 2021. In fact, Nicki Hebgen remembers every detail of the day their second daughter Ela died in a tragic UTV accident at the family farm.

When Zachary Damrow first moved to Idaho, youth involvement in the dairy show industry was very minimal – and over the years, it continued to decline. After he and his wife had their two children, Callen and Dawson, Damrow felt inspired to ensure there would be something meaningful for them to be a part of.

Throughout June Dairy Month, dairy organizations and companies across the U.S. launched impactful initiatives to support local communities, food-insecure families and the next generation of dairy professionals.

At Penn State Extension’s Women in Dairy Conference held on Nov. 19, Joanna Shipp, a seventh-generation dairy farmer from Virginia and chair of the National Dairy Promotion and Research Board, reflected on what the next 20 years of dairy could look like in the U.S.

The high prices of camel milk may make operating a camel dairy seem like a great way to make money. However, the business has challenges beyond those experienced by cattle dairy owners.

At Jer-Lindy Farms, crops are grown, cows are cared for and milk is produced, much like many dairy farms across the nation. In addition to the conventional way of dairying, the Jennissen and Sjostrom families also turn their milk into cheese at the on-farm Redhead Creamery and make whey-based spirits, all while telling their story through public and private on-farm gatherings.