Sometimes it seems as if beef producers are faced with a million details to attend to in order to make a ranch successful and cattle happy and healthy. Selenium is one of those details.

The final piece of their 10-year goal was to sell milk from their farm in a value-added format. Cheese, ice cream, fluid milk – each was researched and on the table. A 2021 trip to Ireland introduced Dave and Kat Mageean to the European design of milk vending machine that they are now using, where customers fill and cap glass bottles themselves using the same concept as a convenience store fountain drink dispenser.

Cows are scheduled to start moving into new facilities at the Michigan State University (MSU) Dairy Cattle Teaching and Research Center on south campus in East Lansing, Michigan, by Aug. 1, with the entire project expected to be completed by the end of 2025. At capacity, the dairy herd will expand from the previous herd size of 220 up to 550.

Jackie Sanford, Heather Lifsey and Becky Heim found that balancing these roles with their responsibilities on the farm and careers required creativity, resilience and a willingness to lean on others. Their journeys reveal not only the struggles of caregiving but also the profound strength it takes to navigate this path.

Motivated by their journey as Belgium immigrants turned American citizens, De Saegher Dairies launched Project FULL – Fuel Up Little Learners, a weekend nutrition program feeding hundreds of local schoolchildren. What began as a desire to give back has evolved into a movement aimed at ending childhood hunger – one backpack at a time.

When Ryzebol Dairy purchased a feed efficiency service from Afimilk, its goal was to identify cows not only producing more milk but also converting feed into milk well. The service determines each animal’s feed consumption efficiency based on data that represents the relationship between daily average milk yield and daily average feed consumption. It indicates whether increasing the feed yields more milk.