When two farms form a partnership that closes the circle on operational and marketing needs for each farm on its own, a creative business fusion is formed.

Dairy cows need water to turn feed into milk – a product that is already nearly 90 percent water. Achieving ideal water intake comes down to two criteria: quantity and quality.

Empty barns across America are a ghostly reminder of the dairy industry’s rapid exodus. Hollow and empty, they once housed the lifeblood of a farm, and are now begging a return to useful service for the farm family.

Improved heifer raising and reproduction results in fewer total days on feed, earlier return on investment, improved cash flow by having fewer heifers on feed and more milking cows, increased first-lactation milk and more lifetime milk.

Holstein enthusiasts from across the U.S. gathered in northern Michigan June 30 to July 3 for the National Holstein Convention at the Grand Traverse Resort and Spa in Acme, Michigan.

Lean would be one definition of the financial situation in today’s dairy industry. But the concept of lean represents a mindset of farming that takes stock of every step in the production process to reduce waste.

Controlling energy costs on the farm is one way to reduce input costs. But turning off lights when a space isn’t being used just isn’t enough to make a big change in that monthly power bill.

Configurations of fans and misters or soakers are commonly the cooling systems on dairies, but two universities are trying to find alternative methods to reduce both energy and water use without compromising cow comfort.

John Bennett and Michael O’Farrell, West Branch, Michigan, are dairy farmers on opposite ends of careers – O’Farrell is just beginning while Bennett is closer to the exit sign of semi-retirement.

Quiet and reserved. Observing more than interacting. That’s how Josh Coates, long-time employee for Bosscher Dairy in McBain, Michigan, and U.S. Army 72nd Mobility Augmentation Company veteran, rolls.