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One of the jobs I enjoyed most as I traveled throughout eastern North America was visiting customers. These visits helped me to understand better how they were using their mixers, and on almost every visit I left with new knowledge I could share with others down the road.
I started drinking coffee and milking cows at the age of 12. They probably came hand in hand, if not from the early mornings then as markers of entering an adulthood of sorts. Following the example of my father, I would have the first cup in the house and then bring the second one to the parlor.
Well, it’s the nearly the end of summer. It’s been hot, a little stressful, and you can’t wait for your kids to return to the free babysitting we call school. I’d like to take y’all away from the farm for a couple of minutes and share a couple of stories recently in the news.
If you have not heard of K’iche’ (or Quiché), chances are, you will soon.
No, it’s not a pastry-crusted egg bake. In fact, it’s not even in the Merriam-Webster Dictionary … yet.
Erin Mosley is owner of Mosley Dairy Consulting LLC and lives in Canal Winchester, Ohio. She provides independent dairy nutrition consultation focusing on the utilization of currently available software and technology to aid in the evaluation of feed- and cow-health-related data to help identify key areas of opportunity for production, health and financial improvement.
Back to school ads are everywhere, and it seems the last few weeks of summer are quickly passing us by. Before we know it, Labor Day will have come and gone, and teachers and students will be back in their classrooms, kicking off a new school year.
The Food Animal Initiative, a collaboration between the North Carolina State College of Agriculture and Life Sciences and the North Carolina State College of Veterinary Medicine, is hosting the first International Symposium on Precision Systems and Data Analysis in Animal Agriculture Sept. 9-10.
When asked for several years what I viewed as “normal” in production agriculture, the reply was often something to the effect, “Extreme volatility in dairy and beef margins (per hundredweight) is our normal.”
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