Podcasts about dairying

Garth writes in wanting to know why the prevalence of lactose intolerance is nearly 100% in countries like South Korea, but down in the low single digits in countries like the UK. James Tytko asked Mark Thomas, Professor of Evolutionary Genetics at UCL, for the answer... Like this podcast? Please help us by supporting the Naked Scientists

This time the team, based in the South West of England, are joined by Paul Morris, Chief Executive Officer (CEO) for Oxi-Tech Solutions Limited.As usual we start with a brief overview of our guest's background to get to where they are today.Then we move on to the main topic of today's episode, the Oxi-Tech system that uses pulse oxidation to offer a chemical free solution to cleaning your milking equipment.At the South West Dairy Development Centre (SWDDC) it was attached to the Lely robots on site, but can be fitted to any existing dairy set up and allows the cleaning of the milk plant to be chemical free.No need to use, or handle, potentially dangerous acid or alkali chemicals to keep your system clean.This was recorded in July 2024 and all information was correct at the time of recording.Send us a textFor more information about our podcast visit www.chewinthecud.com/podcast or follow us on Instagram @chewinthecudpodcast or X/Twitter @chewinthecudpod. ChewintheCud Ltd is also on Facebook & LinkedIn. You can also email us at podcast@chewinthecud.com

Alexandre Family Farm is an entirely grass-based dairy farm in Crescent City, California. Their mission is to farm in harmony with nature, and in doing so they produce A2/A2 organic milk that is rich in nutrients and easier for human digestion than your typical milk found in the grocery store. Blake Alexandre, along with Jared and Justin, dives deep into the dairy industry, grass-based dairying, their milk production, and the practices that make their farm, and products, unique. This one's interesting!

This month's episode focuses on a project looking at intensive dairy systems in Inland NSW and Northern Victoria over the last 7 years. This has provided the industry with quality foundational information on the profitability, cost structures and risks of these systems. Claire Waterman from Agriculture Victoria and Sheena Carter (NSW DPI) led the project for their respective regions and were recently interviewed for a Rural Bank podcast called “Beyond the Farm Gate”. A big thank you to Rural Bank who have kindly allowed us to use the recording to share the project findings via this podcast. Links to useful resources related to this podcast:Project Report and Case Studies Intensive Farm Systems Economics | Dairy AustraliaThis podcast is an initiative of the NSW DPI Dairy Business Advisory UnitIt is brought to you in partnership the Hunter Local Land ServicesPlease share this podcast with your fellow farmers and colleagues and feel free to contact us with suggestions or comments via this email address thebusinessofdairy@gmail.comFurther NSW DPI Dairy channels to follow and subscribe to include:NSW DPI Dairy Facebook pageDPI Intensive Livestock Twitter feedNSW DPI Dairy NewsletterTranscript hereProduced by Video LiftThe information discussed in this podcast are for informative and educational purposes only and do not constitute advice. 

To wrap up DGAW we invited Craig Koopman to discuss running his dairy with his brother while having great success in the show ring!  Does he breed differently to win in the ring?  Find out on this episode

Fifth generation dairy farmer Jason Christensen took a break from the family farm to try life as a DOC ranger. His experience in the world of conservation, evident on the Mt Bruce farm in the foothills of the Tararuas, saw him awarded two of this year's Greater Wellington Ballance Farm Environment Awards.

On today's podcast, Dom talks with DCANZ Executive Director Kimberly Crewther about Canada's disregard for the CPTPP rules and its effect on the NZ dairy industry... He talks with James and Debbie Stewart from Dairylands in Manawatu about receiving the 2024 Fonterra Responsible Dairying Award... He catches up with Whitestone Cheese Managing Director Simon Berry about winning big at the NZ Champions of Cheese Awards and the current state of the industry... And he talks with Louise Benns from Ag Assist, a start-up employment platform started by three dairy farmers. Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.See omnystudio.com/listener for privacy information.

Cream Awards entry form Please note: The information provided during this podcast has been prepared for general informational purposes only and does not constitute advice. The information must not be relied upon for any purpose and no representation or warranty is given as to its accuracy, completeness or otherwise. Any reference to other organisations, businesses or products during the podcast are not endorsements or recommendations of Dairy Consulting Ltd or its affiliated companies. The views of the presenter are personal and may not be the views of Dairy Consulting Ltd. The contents of this podcast are the copyright of Dairy Consulting Ltd.

The Farm and Industry Short Course has wrapped up its first year in its new home at UW-River Falls. We're highlighting one of the graduates today. Taylor Kolls has wanted to be a dairy farmer since he was a youngster but had no dairy farm experience until his late 20s when he began working part-time on a dairy farm after his military career. That's when he learned about FISC and decided to enroll. He says the course was invaluable for him, and gave him the tools he needs to pursue his dream of dairy farming.See omnystudio.com/listener for privacy information.

CEO and managing partner of High Plains Ponderosa Dairy, Greg Bethard, joins Matti McBride on the latest episode of the Progressive Dairy Podcast to discuss all things genetics, reproduction and sustainability. Learn how Bethard landed “the best job” he's ever had, what dairying in southwest Kansas looks like, Bethard's “infinite” mentality when it comes to his operation and more.  Here is the episode breakdown: ~00:53 -- Bethard's journey to becoming a dairy producer ~2:08 -- About High Plains Ponderosa Dairy (HPPD) ~5:40 -- Letting a cow be a cow ~7:00 – What Bethard likes about being a dairy producer ~8:20 – Dairying in southwest Kansas ~10:00 -- A herd of Holstein-Jersey crossbreds ~15:16 -- Reproductive management at HPPD ~18:30 – Reproductive goals ~19:45 – Battling heat stress  ~22:50 – Sustainability at HPPD ~25:30 – Looking forward ~26:22 – Rapid-fire questions

Following Chris Walklands milk market report, Will and Ben are joined by Ollie Blackburn; farm manager of Dillington Farms, part of the Dillington Estate in Somerset, and Kites Senior Sustainability Consultant Helen Dent. Helen gives an overview of current sustainable farming incentive schemes that are available now, and any changes over the next few years. They discuss how these have been incorporated into Ollies 300 cow unit and how environmental management has helped the farm both in terms of the natural environment and the overall business.

Country Life visits Pamu's deer milking operation near Taupo, learns about farming by the Maori lunar calendar - maramataka - and hears about the potential for banana-growing on the West Coast.

Stories from the 2023 archive: Leah meets a Northland olive grower, Cosmo's scratching cows with Loulou the Cow Whisperer and Sally's out hunting for a good cause.

Stories plucked from the 2023 archives: Cosmo's with chooks on a cliff edge, Sally's picking apples and Leah meets a dairy farmer who hails from Japan.

Your hosts Andrew Jones & Neil Greggor, based in the South West of England, are this time joined by James Geraghty, dairy farmer and former director QDO (Queensland Dairy Organisation), later eastAUSmilk, retiring from the position after 22 years at the end of 2022. He also happened to be Andrew's neighbour during his six years dairying in FNQ (Far North Queensland).Big thanks to James Geraghty — eastAUSmilkJames talks about how his family moved to the area after it began to be cleared of virgin rainforest at the beginning of the 20th century and at the time Andrew lived there was known as the biggest tropical dairy area in the world.Times have changed with only a quarter of the farms there from when Andrew first arrived there 25 years ago, but things are on the up with a change in owner of the local processor and younger family members returning to the industry.When Atherton Tablelands ran out of milk, families like the Bevans provided hope for the proud dairy region - ABC NewsLandline : ABC iview (This link requires you to login to watch ABS's Landline)James also talks about Cyclones, Tree Kangaroos, Ticks, Snakes, Spiders & Stinging Trees, as well as all the stories about life in Far North Queensland!This was recorded in October 2023 and all information was correct at the time of recording.Send us a Text Message.For more information about our podcast visit www.chewinthecud.com/podcast or follow us on Instagram @chewinthecudpodcast or X/Twitter @chewinthecudpod. ChewintheCud Ltd is also on Facebook & LinkedIn. You can also email us at podcast@chewinthecud.com

A visit to the dairy shed to find out about AI and how to keep cows cool during El Nino.

Dairying in Ireland is definitely different that what we have in Wisconsin.  Bob Bosold finds out about the market, weather and consumer trends from Lorcan McCabe, northern Ireland producer.WI sheep producers are seeing an uptick on activity for their animals.  Charitee Seebecker talks to Eric Meudt, vice president of WI Sheep Breeders Cooperative, about growth the industry's experiencing especially for animals to graze under solar farms.Wisconsin has a laser focus on ag exports.  Chad Vincent is CEO of Dairy Farmers of Wisconsin as well as the current chair of the WI Ag Export Advisory Council.  Vincent visits with Pam Jahnke about the incredible opportunities that have presented themselves in just the first 15 months of the council's existence.  Paid for by Dairy Farmers of Wisconsin.See omnystudio.com/listener for privacy information.

This dairy power couple answers the question, "What do farmers do in summer?" and a whole lot more. Meet Joshua and Emily Reinhardt, who share everything from late night and early morning trips to the barn, robots, milk nutrition, working with family, juggling haying, chopping, mental health and more right from the barn office on their Randolph County, Ill. farm.

The week's podcast is perfectly timed for World Milk Day. After Chris' usual milk market report, Will is joined by Joe Ives, Hampshire based dairy farmer and Maimie Sloan, Kite Consultant, to discuss Kite's 1000Kgs project which examines herds achieving (or very nearly achieving) 1000kg of milk solids per cow per year. Maimie gives some background to the project, why Kite have decided to look at this and what kite hope to achieve. As one of the farmers involved in the project, Joe gives some insight into his business discussing his high standard of KPI's, technical performance and recognising the importance of having a strong and passionate team on farm to achieve these. He explains how robots have had a positive impact on the running of the farm, overall efficiencies and the health and welfare of the herd.

Hinds at Pāmu's Aratiatia deer milking unit are finishing up providing rich creamy milk for the season. Country Life is there at milking time to see how it's done.

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Kent Solberg and Doug Voss of Understanding Ag joined me to discuss the challenges facing the dairy industry on its journey toward more regenerative management. We discuss the specific benefits to the dairy industry of getting cattle on the land as well as different models of accomplishing that goal. Thanks to our Studio Sponsor, Sea-90!...

This week Martin Merrick talks to FBD Young Farmer of the Year Christopher Tuffy, who on his return home from college at age 20 dived in to leasing an ex-beef farm and converting it over to dairying.

Vamos dar uma passada na capacidade de digerir a lactose, o açúcar do leite. Fazemos isso através da lactase, uma enzima que quase não existe na vida adulta. Alguns adultos conseguem manter esta enzima presente. vamos entender o que foi descoberto em um estudo de julho de 2022. Referência: Evershed, R.P., Davey Smith, G., Roffet-Salque, M. et al. Dairying, diseases and the evolution of lactase persistence in Europe. Nature 608, 336–345 (2022). https://doi.org/10.1038/s41586-022-05...

The Centre is planning to amend the Prevention of Cruelty to Animals Act, 1960. It proposes to make more than 60 amendments to this law through an amendment Bill, titled Prevention of Cruelty to Animal Act (Amendment) Bill, 2022. This Bill, prepared by the Ministry of Fisheries, Animal Husbandry and Dairying, is expected to be introduced in Parliament either in the ongoing Winter session or the Budget session. Among the proposed changes is the inclusion of bestiality as a crime, the recognition of ‘five freedoms' for animals, and a new category of ‘gruesome cruelty' which would carry enhanced penalties. What are the various amendments, their implications, and how effective are they? 

Ben heads to Dorset for an afternoon of milking with Tom and Sophie Gregory who milk 360 cows, farming across two tenanted units of 900 acres in total. They sell their milk through Arla.

Three years ago, Quinn Morgan was a self-described city slicker, working as a personal trainer in Perth and spending hours sitting in traffic. But then, after a wedding in NZ, Covid's arrival, and some encouragement from farming family members, Quinn ended up reluctantly taking a job in dairy farming back in NZ. Fast forward to 2022, and he's now leading a team of eight on a Pamu dairy farm in the Taupō area, raising his young family with a rural lifestyle and progressing quickly with his new career. In this episode, Quinn shares his story about how he ended up in dairying, and the challenging but rewarding experiences he's faced since making the move. He also talks about what he's doing to encourage others, particularly young Māori, into the dairy sector – including his involvement in DairyNZ's recently launched Great Futures in Dairying Plan. Quinn reckons we need to be looking in new places for our future staff. He wants others from a similar background to him – urban and/or non-farming – to discover what he has about the dairy sector: the career progression opportunities, the income stability, the supportive culture, and the chance to be a steward of the land.Chapters:1:12 – An unexpected career move 3:25 – Quinn's first farming opportunity4:51 - What Quinn loves about dairy farming6:55 - Winning the Ahuwhenua Young Māori Farmer of the Year in 20217:45 - Are Māori values being reflected in the dairy sector?9:57 – Quinn's involvement in DairyNZ's Great Futures in Dairying plan12:15 - Looking in new places for our staff13:51 - Attracting young Māori to farming15:30 - Future goals, and advice for other new entrants17:43 - Mentoring younger farmers21:39 - Recruiting and retaining staff24:39 - Reflecting on his first few years in the dairy sector 25:33 – Getting more rangatahi to enter awards

I read from dairying to Dallis grass.     3 versions of the song "Daisy Bell": https://youtu.be/PqvuNb8DevE https://youtu.be/41U78QP8nBk https://youtu.be/E7WQ1tdxSqI     The word of the episode is "Dalai Lama". https://en.wikipedia.org/wiki/Succession_of_the_14th_Dalai_Lama     Theme music from Jonah Kraut https://jonahkraut.bandcamp.com/     Merchandising! https://www.teepublic.com/user/spejampar     "The Dictionary - Letter A" on YouTube   "The Dictionary - Letter B" on YouTube   "The Dictionary - Letter C" on YouTube     Featured in a Top 10 Dictionary Podcasts list! https://blog.feedspot.com/dictionary_podcasts/     Backwards Talking on YouTube: https://www.youtube.com/playlist?list=PLmIujMwEDbgZUexyR90jaTEEVmAYcCzuq     dictionarypod@gmail.com https://www.facebook.com/thedictionarypod/ https://twitter.com/dictionarypod https://www.instagram.com/dictionarypod/ https://www.patreon.com/spejampar https://www.tiktok.com/@spejampar 917-727-5757

Mleko jest smaczne, zdrowe i stanowi nasz pierwszy pokarm, ale jak to się stało, że możemy go pić także jako dorośli? Pszczoły są świetnymi zapylaczami na lądzie, ale czy ten proces odbywa się też w morskich głębinach, a jeśli tak to kto pełni funkcję owadów? W dzisiejszym odcinku podkastu Naukowo opowiem też o morderczych komórkach naszego ciała zabijających inne komórki bez wyraźnego powodu oraz o mini robocie zbudowanym z DNA. Przyjrzymy się też długości snu o dzieci i jak wpływa ona na ich długoterminowy rozwój. Zapraszam serdecznie!Jeśli uznasz, że warto wspierać ten projekt to zapraszam do serwisu Patronite, każda dobrowolna wpłata od słuchaczy pozwoli mi na rozwój i doskonalenie tego podkastu, bardzo dziękuję za każde wsparcie!Zapraszam również na Facebooka, Twittera i Instagrama, każdy lajk i udostępnienie pomoże w szerszym dotarciu do słuchaczy, a to jest teraz moim głównym celem :) Na stronie Naukowo.net znajdziesz więcej interesujących artykułów naukowych, zachęcam również do dyskusji na tematy naukowe, dzieleniu się wiedzą i nowościami z naukowego świata na naszym serwerze Discord - https://discord.gg/mqsjM5THXrŹródła użyte przy tworzeniu odcinka:Mills, A., Aissaoui, N., Maurel, D. et al. "A modular spring-loaded actuator for mechanical activation of membrane proteins". Nat Commun 13, 3182 (2022). https://doi.org/10.1038/s41467-022-30745-2E. Lavaut, M.-L. Guillemin, S. Colin, A. Faure, J. Coudret, C. Destombe, M. Valero. "Pollinators of the sea: A discovery of animal-mediated fertilization in seaweed". https://doi.org/10.1126/science.abo6661Evershed, R.P., Davey Smith, G., Roffet-Salque, M. et al. "Dairying, diseases and the evolution of lactase persistence in Europe". Nature (2022). https://doi.org/10.1038/s41586-022-05010-7Maayan Zohar-Fux, Aya Ben-Hamo-Arad, Tal Arad, Marina Volin, Boris Shklyar, Ketty Hakim-Mishnaevski, Lilach Porat-Kuperstein, Estee Kurant, Hila Toledano. "The phagocytic cyst cells in Drosophila testis eliminate germ cell progenitors via phagoptosis". https://doi.org/10.1126/sciadv.abm4937Zalecana ilość snu dla populacji dziecięcej: konsensus Amerykańskiej Akademii Medycyny Snu. Shalini Paruthi, MD, Lee J. Brooks, MD, Carolyn D'Ambrosio, MD, Wendy A. Hall, PhD, RN, Suresh Kotagal, MD, Robin M. Lloyd, MD, Beth A. Malow, MD, MS, Kiran Maski, MD, Cynthia Nichols, PhD, Stuart F. Quan, MD, Carol L. Rosen, MD, Matthew M. Troester, DO, and Merrill S. Wise, MD. "Recommended Amount of Sleep for Pediatric Populations: A Consensus Statement of the American Academy of Sleep Medicine". https://doi.org/10.5664/jcsm.5866University of Maryland School of Medicine. "Children Who Lack Sleep May Experience Detrimental Impact on Brain and Cognitive Development That Persists Over Time, UM School of Medicine Study Finds". https://www.newswise.com/articles/children-who-lack-sleep-may-experience-detrimental-impact-on-brain-and-cognitive-development-that-persists-over-time-um-school-of-medicine-study-finds?sc=rslaFan Nils Yang, PhD, Weizhen Xie, PhD, Ze Wang, PhD, "Effects of sleep duration on neurocognitive development in early adolescents in the USA: a propensity score matched, longitudinal, observational study", https://doi.org/10.1016/S2352-4642(22)00188-2

The cartoon appears to depict the amount of water that a cow needs in order to be able to produce milk. See omnystudio.com/listener for privacy information.

The cartoon appears to depict the amount of water that a cow needs in order to be able to produce milk.See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Louise farms with her dad and has quickly gained a large following on Instagram due to her real portrayal of a dairy farm showing the good the bad and the udderly!

Transition Farmers Rachel and Richard Risdon run a grass-based herd of 300 Friesian cross Jersey  dairy cows at Bramford Speke, near Exeter, Devon.The herd is rotationally grazed and yield about 4,900 litres and 452kg of milk solids from about 650kg of concentrate.Grass is topped up with cake when necessary, focusing on having cows out grazing from calving in February until late November.The couple have three main goals: reducing their carbon footprint, understanding new agri-environment schemes, and recruiting good staff.For more about the Farmers Weekly Transition project, visit www.fwi.co.uk/transition.This episode of the Farmers Weekly Transition Agriculture podcast is hosted by Hugh Broom.

Taranaki sharemilker Kane Brisco has set up an outdoor gym in one of his paddocks to help his mates and neighbours get fit for farming, especially the busy calving season. He says farmers are often too busy and a long way from town gyms to attend regularly so his farm boot camps are helping fill a gap.

One of New Zealand's leading farming academics has a crack at TVNZ's "Milk and Money" on-demand series and says that all-grass is not the answer for the New Zealand dairy industry.

Goats, Goats and more GOATS! Thinking about getting a dairy goat? Or even if you already have one breed, this is the episode for you! We cover the most popular dairy goat breeds- everything from history to milk stats. This week's shout out goes to Mountain Meadow Wool! This mill is one of a kind, with products traced directly back to specific sheep ranches and sustainable practices- you won't want to miss it! Check them out at Mountain Meadow Wool | Buffalo, Wyoming Wool Mill As always, you can reach out to us at milkmaidspodcast@gmail.com Weekly Resources: - "Storey's Guide to Raising Dairy Goats" by Jerry Belanger & Sara Thomson Bredsen Storey's Guide to Raising Dairy Goats, 5th Edition: Breed Selection, Feeding, Fencing, Health Care, Dairying, Marketing: Belanger, Jerry, Bredesen, Sara Thomson: 9781612129327: Amazon.com: Books - American Dairy Goat Association ADGA Breed Standards - American Dairy Goat Association - ADGA Happy Milking! --- Send in a voice message: https://anchor.fm/milkmaids/message

Tom and Emma Acocks are self confessed 'happy dairyfarmers' after drought and water availability forced them to shift their herd away from paddock grazing to a barn-style operation.

Advantages and Limitations of dairying

In this episode, we'll hear from two women in agricultural academia. One, working in dairy production, is starting out on her career, while the other, who is working in agricultural extension and innovation has built up decades of professional experience, at home, and overseas. Firstly you'll hear from Dr Zoe McKay, who completed her PhD in 2018. During her doctorate Dr McKay was based at UCD Lyons Farm. In 2020 was appointed assistant professor of Dairy Production at UCD. Lastly, you'll hear from Dr Monica Gorman, a lecturer in agricultural extension and innovation at UCD, is a Wicklow native who grew up on a family farm. She worked in Tanzania and Sudan with Oxfam and Self Help Africa before returning to academia at UCD in 2013. We'll also have a regular slot with Julie Dowsett. Julie brings us up to date each month with what's going on inside the School. Today, we'll discuss some of the courses and options that are on offer at the UCD School of Agricultural and Food Science.

What's better than goats? Goat kids, most definitely. And lucky for us, kidding season is here! Join us this week to brush up on goat birthing (kidding). We cover everything from what to have in your kidding kit to what to do with improper presentations. Our youngest Women's History Shout Out goes to the badass 23 year old farmer, Cheyenne Sundance of Sundance Harvest Farm in Toronto Ontario Canada! Cheyenne is a self taught farmer, managing two urban farms. She also focuses on farming education- specifically providing free programs to marginalized youth in her community. Go check her out and support her at Sundance Harvest (sundanceharvestfarm.com) and check out the food network article at How Food Injustice Inspired This 23-Year-Old to Start Her Own Farm, Plus Her Advice for You (foodnetwork.ca) This Week's Resources: - Fias Co Farms Fias Co Farm- Kidding: Birthing & post birth information (make sure to check out the presentation illustrations here too) - Extension Service Goat Reproduction Parturition/Kidding – Goats (extension.org) - Storey's Guide to Raising Dairy Goats Storey's Guide to Raising Dairy Goats, 5th Edition: Breed Selection, Feeding, Fencing, Health Care, Dairying, Marketing: Belanger, Jerry, Bredesen, Sara Thomson: 9781612129327: Amazon.com: Books As always, you can email us at milkmaidspodcast@gmail.com Please Rate, Review, Subscribe- it really helps us out Happy Milking! --- Send in a voice message: https://anchor.fm/milkmaids/message

Hello and welcome to Season 3 Episode 2 of Voice of the Wild. Today we will look at certain Myths and Facts regarding the Cow Science Exam. Rashtriya Kamdhenu Aayog (RKA), which comes under the Ministry of Fisheries, Animal Husbandry and Dairying, was set up by the Centre in February 2019 and is aimed at conservation, protection, and development of cows and their progeny. RKA recently announced a first of its kind exam, 'Kamdhenu Gau Vigyan Prachar Prasar Examination' aka, Cow Science Exam. With the announcement of this exam, they have also released its controversial syllabus that talks about gold in cows' milk, the relation between earthquakes and cow slaughter, etc. In this podcast, we will decode this syllabus based on scientific evidence and find out is it really a myth or there some facts in the syllabus of the Cow Science Exam. Host Zeba Madani Get in touch with us! We would love to hear reviews and feedbacks from you! Instagram: https://www.instagram.com/naturalist_foundation/ Facebook: https://www.facebook.com/naturalist.team Make sure you share our videos and subscribe to our YouTube Channel to stay updated! https://www.youtube.com/channel/UCZYn4EV8y6Lq36jR-WC24Sw If you like our content please do support us on Patreon! https://www.patreon.com/naturalistfoundation Thank You!

In light of the recent avian flu issue, the Department of Animal Husbandry and Dairying has asked Himachal Pradesh, Kerala, Madhya Pradesh and Rajasthan to take adequate measures. According to the National Institute of High-Security Animal Diseases, there are currently 12 epicentres of bird flu in these States. These areas include Rajasthan's Kota district, Indore of Madhya Pradesh, Kangra in Himachal and four epicentres in Alappuzha as well as Kottayam districts in Kerala among others. But what is Bird Flu or Avian Flu? Listen to the podcast. --- Send in a voice message: https://anchor.fm/business-line/message

A  Manawatū dairy farming family is enjoying spending more time together after they installed robots in their dairy shed.

This week, we are excited to bring you Katharine's parents, John and Maria Nye. Dairying together for nearly 40 years, John and Maria join us this week to talk about the decision they made five years ago to market their milk in a completely new way than most producers in the United States do. They discuss some of the challenges and opportunities that have arisen from this decision, how life has changed, and why dairying is fun again, in the words of John. They wrap up with some excellent advice for young people in agriculture, and throughout the episode, their passion and love for what they do is evident and inspiring. You don't want to miss this episode of the Millennial Ag Podcast! Follow Millennial Ag online: www.millennialag.com www.facebook.com/millennialag www.instagram.com/millennial_ag www.twitter.com/millennial_ag

New Zealand's General Election is fast approaching this weekend on October 17. We do a quick recap of some of the policies, or lack thereof, that political parties have put out in the run up to the election. And freshwater ecologist Dr. Mike Joy sits down to chat about the disastrous effect New Zealand's dairy industry has had on our environment.

We will speak to Hawke’s Bay/Wairarapa farmers Nick and Nicky Dawson who were named the 2020 Fonterra Responsible Dairying Award winners during the New Zealand Dairy Industry Awards on Saturday night and received the John Wilson Memorial Trophy. To watch to the full-length interviews and to contact the show visit www.sarahperriam.com

Teina McIntyre and Cailtin McRae can't wait to find a job on a dairy farm. They are two of seven students taking part in Dairy NZ's first GoDairy free, training course for people looking at changing careers.

Are dairy farmers crazy? Maybe, but it’s because they always put their cows first. It’s National Agriculture Month and we are bringing you a featured farmer (#featuredfarmer) each week.  Derrick Josi, an Oregon dairy farmer and founder of TDF Honest Farming, encourages farmers to bridge the gap with consumers – and understand the divide goes both ways. He talks about his little brown cows, while Michele jokingly accuses him of being a cow racist, and they discuss beautiful udders while Eliz cringes.  Derrick shares the mental health impact of bullying by activists, how he actually cares for cows, and the work that goes into producing healthy milk. Key points Putting animal welfare and farming documentaries in context by understanding the "why" of farming practices. Generational disconnect between consumers and farmers – the gap works both ways. Differences in breeds of dairy cattle and personal preferences. Why do dairy farmers share pictures of cow’s udders? Why Derrick talks to his cows about hot topics and lets them kiss the camera. Impacts of food bullying on farmers and the extreme messages sent by anti-dairy activists. It can cause mental issues in farming. Cows should be in barns – and why. Staying grounded in spite of online commentary; stop focusing on the minority of people who are not nice and pay attention to the 99% who are nice. How Derrick handles several hundred private messages/day and personally responds. Tips to overcoming food bullying: nobody’s business what you are eating, food is extremely safe, and eat what you enjoy – don’t let anyone take away the foods you enjoy. Fabulous quotes “Some people think I’m crazy when I’m out there lecturing my cows.” “These animals do not fear me, they trust me, and they are definitely not abused.” “Food bullying is when someone tries to force their lifestyle on others. I see it happening more and more online.” “These people (activists) roam the internet in a herd. It is mentally exhausting and you have to step away to take a break.” “I wish people understood how much time it takes out of my day to do what I do online.” “I wish they understood the cow comes first. The cattle are our livelihood. Everything evolves around taking care of the cows 24 hours/day, 7 days/week. I am always on call.” “You kind of have to be crazy to be a dairy farmer.” Links Twitter: @DerrickJosi Instagram, Facebook, YouTube: @TDF Honest Farming Embrace Your Heart with Eliz Greene Food Bullying: How to Avoid Buying BS by Michele Payn Pssst…have you liked the podcast’s page on Facebook?

Kia ora,Welcome to Monday's Economy Watch where we follow the economic events and trends that affect New Zealand.I'm David Chaston and this is the International edition from Interest.co.nz.Today we lead news of a sudden elevation in risk, with events in the Middle East adding to economic, climate and political risks around the world.The downer comes at a bad time for the US. The widely-watched ISM factory PMI fell sharply to its steepest drop in ten years in December and much worse than expected. That is the fifth straight month on decline. New orders fell faster. The data suggests their GDP grew at only +1.3% pa in Q4, 2019, accentuating the economic decline. Given that China's factory PMI is expanding, it is clear that the US is not winning the tariff wars.And a 50-state analysis in the US shows that nine of them are expected to contract into recession in 2020, the most since the GFC. The most 'interesting' thing about those nine is that they are mostly in the Trump heartland.American 2019 vehicle sales look like they will be well under 17 mln and that will be the lowest level since 2014.Meanwhile, the US Fed indicated it is ready to hold its policy settings unchanged for a long time yet.In Canada, factories are slowing there too, but at least they are still expanding. [Advert]And here is a message from our friends at Hatch.Exchange-Traded Funds are a relatively easy and inexpensive way to diversify a portfolio without having to have the expertise required to pick individual shares. Hatch has more than 500 ETFs on hand, so investors looking to invest in their values and interests close to their hearts are spoiled for choice. Visit www.hatch.as/investing to learn more about how you can easily diversify your portfolio. In China, not only are they contending with the ASF virus in their pig herd, a new SARS-like virus is spreading in humans and causing widespread unease.And as the Chinese 'Spring Festival' approaches (starting January 24), monetary authorities are readying a huge cash injection to ensure there are no liquidity issues - up to four times as much as they released last week with their -50 bps reserve ratio cut. That could see another +NZ$650 bln flooding their banking system on top of the NZ$175 bln last week. All up, that is approaching a +NZ$1 tln addition in January alone.China is about to claim that is nominal gross national income per capital exceeded US$10,000 in 2019. a rise of about +6%. For comparison, New Zealand recorded US$40,640 in 2018, Australia recorded US$53,230, and the US recorded US$63,080.In Hong Kong, protests continue, the latest by teachers pushing back at removal threats for participating in the demonstrations. All this is having a severe impact on the City's retail trade which was down by an eye-watering -23% in November year-on-year and similar to the sharp October decline.In Australia, the extreme temperatures and fires are affecting food supplies in Victoria and NSW. The areas of greatest stress are the centres of dairying for both states. Not only are livestock is a bad way on many farms, those that have fodder and water can't get supplies out of the area. Milking cows are under extreme stress. And production factories in the area don't have staff to operate - they are all at home fighting fires or protecting their properties.Perversely, when this fire season crisis is over, there is likely to be a significant rebuilding of much lost infrastructure, and when that occurs it could be positive for Australian economic activity. Until then, the data will be very negative.All the while, global markets are trading at 'extreme greed' levels. Volatility is moderate.The UST 10yr yield will start this week at 1.79% and a -9 bps drop since Friday. And as you would expect, gold is much firmer today, up +US$27 from Friday, now at US$1,552/oz, a reflection of the sudden risks in the Middle East.US oil prices are more than +US$2 higher at just over US$63/bbl and the Brent benchmark is also sharply higher at just over US$68.50/bbl. Not helping is that US crude oil stocks have dropped sharply.The Kiwi dollar will start the week very little changed at 66.7 USc. On the cross rates we are also unchanged at 95.8 AUc. Against the euro we are holding at 59.7 euro cents. That puts our TWI-5 at 71.5 and the same level as just before the holiday break started.But bitcoin is up +1.6% to US$7,450 from where we left it on Saturday.You can find links to the articles mentioned today in our show notes.Get more news affecting the economy in New Zealand from interest.co.nz and subscribe to receive this podcast in your favourite podcast app - we're on Apple Podcasts, Google Podcasts, Spotify or subscribe on our website.Tell your friends and leave us a review - we welcome feedback.

Dairying in Florida for 40 years, Don Bennink of North Florida Holsteins has learned a few things about cow care, working with employees and making a lot of milk. With 6500 cows on 3X milking, he has a staff of 150 workers caring for 12,000 head of all ages. Bennink is also known for his considered opinions about AI and cattle breeding, dairy cooperatives and what it takes to succeed in business, no matter your herd size. In this episode of DairyVoice, Don shares his thoughts with Joel Hastings of DairyBusiness on these topics and more.

This episode of Gippslandscapes focuses on the dairy industry and one family's approach to both making a profit but also farming in a sustainable way. Pete Neaves and Kate Mirams live on and work with a property in Newry in the Macalister Irrigation District. In this podcast I speak to Kate about being a landholder, the desire to improve land, how the internet of things might interact with the industry and a whole lot more.

The Traditional Family Cow is the topic of today’s podcast. She has just about been pushed out of existence. Lots of us are trying to revive this wonderful, quality food source. I want to take a minute and say welcome to all the new listeners and welcome back to you veteran homestead-loving regulars who stop by the FarmCast every week. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates The Traditional Family Cow Crab & Artichoke Dip Recipe Homestead Life Updates The cows are doing great. Every day, twice a day, I walk out there and find them grazing peacefully on the grass. I circle around behind them and start calling out, “let’s go, let’s go” and they all start toward the milking shed. They walk pretty slow. Sometimes inside I’m all raring to go and I want to push them a little faster—as if the milking machine would go any faster—and they never really cooperate. They move pretty much at their own pace no matter now anxious I might be. Scott has Butter already up in the shed hooked up to the portable milker. So these guys are just mozying along at a slow pace on their way to the lounging area. That’s where they will hang out until Scott gets done milking Butter. No need to hurry. I’ll take a lesson from them and endeavor to maintain my inner peace. It’s a nice daily ritual. Lambert does not come running anymore. We weaned him off the bottle about a week ago. I still feel like I’m missing something when I go out to the field. Shouldn’t I be doing something else before bringing in the cows? Oh well, it will pass. And every once in a while, he still comes running up looking for a bottle and I can give him a little petting. The donkeys sure love their petting. All four of them got their hooves trimmed a few days ago. Daisy and Sweet Pea just stand their placidly—for the most part. They do shimmy a little bit every now and then. But Johnny and Cocoa still dance around a lot. They try to lay over all of their weight on Scott while he is holding up one of their hooves. Or they jerk that hoof around while he is trying to hold it. Cocoa had a little mishap when she did that. The grinding tool that Scott uses to file their hooves nicked her. We put some pine tar on it to keep the flies out and it looked to be a small enough scrape to heal in a few days. We weaned the one boy kid from his mom a couple of days ago. He’s merged in with the other boy goats. We have six in there now and four sheep. One ram and 3 lambs that will go to the processor soon. Let us know if you are interested. I know I always talk about Wytheville, but if you are in the Winston-Salem or Greensboro, NC area we can help you there too. Pass this along to anyone you know who might be interested. I still haven’t got the onions out of the garden. Perhaps this week I can get to that. The tomatoes are looking really good as are the black, red, and white beans and the Mississippi Silver crowder peas. Yum, yum. I wonder how the blueberries are doing. The birds are probably having a field day out there. It has been more than 4 or 5 days I think since I picked them last. I canned eight 24-oz jars of blueberry pie filling and froze two quarts of fresh blueberries that will go in pancakes and yogurt. More yum, yum. Let’s get on to the topic of the day. The Traditional Family Cow In a previous podcast I talked about The Tradition of Dairying. I gave a brief history and finished up with the growth of the large dairies in the 20th century. Today I want to follow up on that and talk more specifically about small dairy farms and the family cow. What was happening to the family cow while commercial dairying was being conformed to the 20th century model of food as commodity? Along with small farms of every sort, she was being priced out of existence. If you talk to old-timers you will hear the statement, “it doesn’t pay to keep a cow.” American food is cheap, or at least appears to be. Starting early in the 20th century, an elaborate system of subsidies has kept food prices artificially low, part of a cheap food policy that brands food as a commodity and the cheaper, the better. Quality is an afterthought if it comes up at all. This policy has been continued by every administration. Perhaps you are familiar with farm subsidies, payments to farmers designed to assist them in producing their products at predictable levels. Among the less frequently recognize effects of subsidies is that by covering part of a farmer’s costs, he or she is then able to accept a lower price for the crops or milk, so you pay less for food. Pointed out even less frequently is the government assistance that goes to processors. Everything from special university research projects to tax-deferred production plants may be paid for wholly or in part by tax dollars. Highway costs are shared by all taxpayers but benefit truckers—and the food industry—disproportionately. This is sometimes referred to as corporate welfare. These are some of the hidden costs of cheap food. In reality, you are paying more for your food from the grocery store than you may have realized. It’s just harder to see it because it is in the form of taxes. It is you and I, the taxpayers, that are paying the money in the form of taxes that then goes to the farmer, the processor and the transportation industry all via subsidies. With food costs comparatively low, even the formidable efficiency of the cow is hard put to offer an obvious fiscal advantage. Milk prices are low because dairy farmers, even taking rapidly diminishing subsidies into account, are paid at a rate that barely covers costs and they cannot market their milk freely. They must sell to consortiums under fixed contracts that are government regulated. And processors have certainly made milk conveniently available to markets. If a plot had been hatched to eliminate small farmers, place milk production and distribution in the hands of a few, and permit almost everybody to forget what milk was meant to taste like, a better plan could not have been devised. Consider also that in terms of buying power, American wages were high during the first 60 years of the 20th century and our dollars still buy more food than in any other westernized country. So keeping a cow does indeed cost more than buying milk at the store. Most people considering getting a family cow are no longer motivated by the old-timer view that the object of a cow is to “pay”, reasonable as this may be. Quality dairy products and the desire for a more centered way of life are what people now want. Cost is secondary. Treatment of commercial milk Pasteurization has its detractors and I am among them, but there is no doubt that milk distribution as we know it today would otherwise be impossible. The creation of the current distribution network ensured the destruction of the small, local dairy farm. Pasteurization destroys all bacteria including benign strains and it destroys enzymes, besides physically altering milk protein. In addition, by the 1950s virtually all milk was also homogenized. ‘Pasteurized and homogenized’, which appear on every container of milk, are not really related at all. They came about for different reasons. “Homogenized” means the milk is subjected to pressure and agitation which knocks apart the butterfat globule and stops it from doing what cream would naturally do: rise to the surface. This, too, was presented to you, the consumer, as a great advance but first and foremost it served the distributor. Back in those days everybody wanted cream, but after its pasteurization treatment with heat the cream was lumpy and unimpressive. Homogenization offer the advantage of distributing the cream evenly throughout the milk. The advantage for distributors was less charming. Once pasteurization made it possible to sell milk two or even three weeks after it left the farm there emerged a problem with a sort of sludge settling to the bottom of the bottle. This sludge largely consisted of dead bacteria and the macrophages that consumed them, and the longer the bottled milk sat, the more evident the sludge. With homogenization it becomes invisible along with the cream. Don’t let me put you off store-bought milk all together. Worst things are in ketchup and peanut butter. This might seem reason enough to get a cow herd share with us, but wait. There is more. Now we have BGH, bovine growth hormone, to consider. Consumers have expressed virtually unanimous objection to the fact that milk may now legally contain BGH which is passed into the milk as a result of the cow’s daily injection. The history of milk distribution does not offer much reassurance that your concerns will end the practice. Antibiotics, contrary to widespread belief, are never fed to dairy cattle; nonetheless, they sometimes do find their way into milk following teat treatment. The cow as security Does the future seem uncertain to you? One of the best ways to take charge of your own future that of your family is to raise and grow your own food. This is a life-affirming choice of action and one that may well offer better odds than going about armed to the teeth. Inasmuch as this is hardly a new idea, many schemes for self-sustaining food systems have been devised and revived from traditional methods. One method involves growing algae in vats on the roof. Another promotes earthworms and other insects as ideal basic food. There are systems for backyard fish ponds capable of growing many pounds of fish called tilapia by adding manure and other waste to their water. Some people advocate growing family size patches of soybeans along with other vegetables to provide food security. All of these approaches offer food security of a sort, along with major problems. Algae tastes awful, insects don’t appeal to the Western palette, tilapia are nourishing but boring. An all-vegetable diet is seriously boring and is extremely labor-intensive. I recommend the cow. If the biggest animal you’ve ever known personally was a golden retriever, the cow may seem like a giant step into the unknown. We can help with that. With a herd share we will do all the work and you still get the benefit of raising your own food. Amazing cow magic that most people don’t know about An overarching truth about the traditional family cow is that she drives your small farm economy. By living on a constantly renewing resource, grass, she is able to support herself and her calf and still provide milk for you. And a cow does this on a free resource made of water and sunshine. Through her sovereign ability to convert grass, which otherwise has no value, to milk and meat, which does have value, the cow produces a wealth of nutrition. Crab & Artichoke Dip Recipe Dip into this rich and creamy snack and a favorite bottle of wine. Use your slow cooker to make this recipe—it’s a perfect fit for a relaxed “friends” night. This recipe is keto-friendly if you leave off the crackers and dip your bacon in it. TOTAL TIME:  Prep: 20 min. Cook: 2 hours      YIELD:  3-1/2 cups. What You Need 3 cups fresh baby spinach 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped 1 package (8 ounces) cream cheese, softened 2 cups shredded Peaceful Heart Gold cheese (or substitute Harvarti) 1 can (6 ounces) lump crabmeat, drained 1/2 cup sour cream 1/8 teaspoon salt 1/8 teaspoon pepper Assorted crackers (or bacon if you go keto) What to Do In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain. In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheeses are melted. Serve with crackers—or BACON. Nutrition Facts 1/4 cup (calculated without crackers): 158 calories, 12g fat (8g saturated fat), 50mg cholesterol, 279mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 9g protein. Notes Peaceful Heart Gold matches well with sugary fruits like figs, raisins, walnuts, hearty, rustic bread, Chardonnay, Sauvignon Blanc, and light-bodied Pinot Noir wine. Just as it accommodates spices and other flavors, Peaceful Heart Gold’s creamy-smooth, tangy flavor complements a wide variety of foods. You can shred it on a pizza instead of—or in addition to—mozzarella. It melts beautifully over burgers and in casseroles, and is fabulous in a grilled cheese. Final Thoughts That’s it for today’s farm updates and thoughts on the family cow. If you’re interested in that herd share, get in touch with me via email (give email address). You can also contact me through the website. www.peacefulheartfarm.com and go to the contact page. Call us at the farm at 276-694-4369. We’d love to talk with you in person. And give that recipe a try then go to the recipe page and provide your feedback in the comments. Let others know how you did with it and any modifications you made. If you enjoyed this podcast, please go to Apple Podcasts and write a review. And don’t forget to subscribe. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. Recipe Link Crab and Artichoke Dip To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

LINKS email: redocean112@gmail.com PODCASTING CHECKLISTS CLICK HERE Transcript HERE Facebook Page:  World Organic News Facebook page. WORLD ORGANIC NEWS No Dig Gardening Book: Click here Permaculture Plus http://permacultureplus.com.au/ Topical Talks RegenEarth.net ‘The end is near’: Dairy farmers pushed to the brink https://www.2gb.com/the-end-is-near-dairy-farmers-pushed-to-the-brink/   Dexters Jerseys  Guernseys Brown Swiss.

The tradition of dairying has been around for thousands of years. Today, in the United States, the number of small dairy farms continues to decline. The desire for the fresh and nutritious commodity we call milk remains steady and is mostly fulfilled by gigantic mega-dairies. As with anything else, the bigger it gets, the cheaper it gets. But the other side of the coin is that the bigger it gets, the less concerned the producer is with the nutrition and health of the livestock. They simply need to meet their goals for the bottom line as cheaply as possible. In the United States, have become consumers of cheap goods. Quality that was valued above cheap in the 50’s and 60’s seems to be nearly extinct in this country. Today’s Show Homestead Life Updates The Tradition of Dairying Ghee Recipe Homestead Life Updates Homestead life updates are both happy and sad this week. If you are on our mailing list, you received a newsletter on Wednesday in which I shared the good news of our first calf just 2 days earlier. You can get on our mailing list by going to www.peacefulheartfarm.com and entering your name and email address. I send out a newsletter once per week that highlights this podcast, recent recipes, and some pretty interesting articles that I come across from time-to-time about food, cheese and tradition. Join us, we’d love to have you ride along with us on the homestead journey. The day after the newsletter was published, we had very sad news. The cow who had delivered the calf died. She had a very virulent systemic infection that resulted from her difficult birth. The calf was breech. We thought she was going to be fine the day of the birth and even the next day. But the third day she was despondent, not eating and isolating herself. I had the vet out on the farm and on the phone all three days keeping tabs on what to look for and what to do. However, it was only hours between the despondency in the morning and her ultimate demise. Her name was Dora. It is short for Adorable. She was the most adorable calf. In fact, that is her picture on our home page. She has been there for years, welcoming you all to our website with her adorableness. We miss her so. Her calf missed her so also, but he is doing splendidly now and follows us around like a puppy. We call him Trooper. I still don’t have the strawberries planted. That is on the docket for Monday. I had to replant some of the cabbage due to it getting frosted and stunted so bad that I thought it better to start over with some more well-established plants. Cold weather plants must be planted early, but not too early or they get frosted. And they must mature before it gets too hot. It’s a delicate balance. Creamery walls are still rising. It’s a beautiful site. It’s going to be a beautiful dairy and creamery. Speaking of which, let’s get to the topic of the day. The Tradition of Dairying We love it and can’t imagine doing anything else at this point. Sure it’s a lot of work, but so worth it. So fulfilling. We hope to pass on the tradition of dairying to the next generation, keeping it alive far into the future. The tradition of dairying in its most reductionist form, merely swiping some milk from a cooperative grazing animal, goes so many thousands of years back into prehistory that we can’t get a fix on it. It is known that Laplanders herded and milked reindeer 11,000 years ago. 30,000 years ago, people in the High Sinai were confining and breeding antelope with the aid of fences, a human invention arguably as important as the spear. Wherever antelope, reindeer, sheep, camels, goats or cattle have been brought under human control, they have been milked. Among the very earliest human artifacts are vessels containing milky residues. Even horses have been milked. The hordes of Genghis Khan swept out of Asia eight centuries ago on tough, speedy horses. They triumphed everywhere because of two important military advantages: they used stirrups, thus freeing both hands to use weapons. And they had a lightweight, high protein food source always handy: mare’s milk, ingeniously dried by their wives prior to their raids. Each day a horseman put about half a pound of dried milk into a leather pouch, added water, and by dinnertime he had a tasty fermented yogurt-like food. No army travels far nor fights well without provisions. Because he didn’t have to wait for the quartermaster to catch up with the speedy horses, Genghis Khan always maintained the advantage of surprise. On the other hand, more peaceable folks milked goats and sheep. Sheep and goats had the advantage of being able to thrive on steep, rocky land and they reproduced rapidly. Gestation takes only five months. It’s nine months in cows and a full year for donkeys. Goats and sheep often have twins and are old enough to breed by one year. Cows need to be at least 15 months old before being bred, giving birth no earlier than two years of age. But wherever people have the choice and needed resources, they choose the cow. So long ago was she chosen and so much was she valued that her wild ancestors vanished many hundreds of years ago. The last known wild cow died over 500 years ago in Poland. Cows were integral in a relationship with humans at least 10,000 years earlier than that. They have been lovingly nurtured and defended throughout Africa, Asia and Europe ever since. The cow lives in symbiosis with us humans. Archaeologists and anthropologists have shown much greater interest in the role of grains in human history, speaking of what came before as “mere” herding. In fact, discussions of modern diet seem oblivious to the long prehistory of herding. Arable farming, growing grain, began about 10,000 years ago. This is an unknown number of years after dairying was already being practiced as I just talked about. But most writers link arable farming together with animal husbandry apparently assuming they sprang up together. Not true. It is often stated in otherwise well researched sources that dairy products are a comparatively recent addition to the human menu. To the contrary, grain is the recent inclusion in the human diet, not dairy foods. This false assumption about dairy foods is apparently linked to the widespread belief that milk production is dependent upon grain. It is not. To produce grain in useful quantities requires rich wetlands such as floodplains. It requires a large amount of energy, available in antiquity only where complex cultures had developed. This energy was produced by slaves. The more slaves you had, the more grain you could grow. And the more grain you could grow, the more slaves you could afford, thus giving rise to a wealthy class able to afford monumental tombs and other durable artifacts of civilization. Grazing animals have been around for millions of years thriving on grass. They are not dependent on grain. For many thousands of those years they were herded and milked, tasks which require neither slaves nor even permanent dwellings. To herd animals requires only the availability of shepherds and can be done on any kind of land from rocky mountain sides to the beach. Wherever herbivores have been herded, their milk as well as their meat became important parts of the human diet. Herbivores transform grass, bushes and weeds into high-grade readily available food. They do this with enormous efficiency whether in captivity or not. Remember the great herds of buffalo on the plains. No grains, just grass. Grain is not necessary in the diet of grazing animals, but where it is available in excess of human requirements it can be fed to animals to fatten them and as an extra energy source. We use it as a supplement when the cows are lactating. They get a couple of handfuls of a specially prepared supplement twice a day during milking. It takes a lot of energy to produce the milk in the quantities they provide. The health of our animals is at the top of our list of desired goals. They can survive just fine on their own on grass. But when sharing their resources with us, we make sure they get some daily candy. Historically, the fence served less to keep animals from running away than to protect them from the predators at night. Ancient Sumerian writings reveal that it also provided a means for keeping the best milk producing animals close at hand. But this was only feasible where there were servants available to fetch and carry feed to the milking animals. The downside of fencing is that it forfeits the transcendent advantage of the grazing animal, that it finds its own food. The fence served another function basic to animal husbandry. It permitted selective breeding of cattle, sheep and goats. By confining smaller and more docile males and permitting only these to breed, at least 10,000 years ago people were manipulating animal genetics to create the domestic breeds. These breeds began to have smaller horns and be of more manageable size and temperament. This was particularly important in the case of cattle which like all dairy animals, are often handled by women and children. The original wild cattle were huge and quite dangerous. Although in actual numbers worldwide there have always been more sheep and goats being milked than cows, the cow very early in human history became the most prized of the dairy animals. The Cow, the Premier Dairy Choice The cow is the premier dairy animal because of her cooperative temperament, the comparative ease with which she can be milked, the volume she is able to produce, and because of the versatility of cow’s milk. The cream is easily skimmed and made into much prized butter and ghee. Ghee is butter that has been melted, rendered and strained. The cow is a primary producer of wealth. She can support a family. She not only turns grass into milk in quantities sufficient to feed a family but also provides extra to sell and she contributes a yearly calf to rear or fatten. The byproducts from cheesemaking (whey) and from butter (buttermilk) will support a pig or two. Her manure improves her pasture and when dug into the garden, results in plant growth that cannot be surpassed by other growth mediums. The family that takes good care of its cow is well off indeed. The cow is now forever domesticated. Other domestic animals can revert to a wild or feral state with predictable success. Put hogs in the woods and they won’t look back. They won’t get fat but they will immediately form a breeding population. So will horses on the plains. Many breeds of sheep can establish themselves in hill country. Goats are well-known for this aptitude so long as they are not too far from the sea; they have a high iodine requirement. Cows are dependent on humans for their survival as a species. So Huckleberry Finn’s Pap might’ve had a pig or goat he could turn loose and still call his own but a cow requires consistent responsible care. If she doesn’t get it she won’t give milk and she won’t start a new calf and she won’t live through much cold or draught. She Created the Surrounding Community The dairy cow doesn’t ask for much but she asks every day. Historically, people creating wealth with the cow either are hard-working and reliable or they get that way in a hurry. This is the way it has been for a very long time. The fine farms of Europe, England, New England and much of the United States were all established thanks to the wealth derived from cows. Wherever there is, or used to be, a big barn it was built to store winter hay for the cows which once dotted the pastures. The need to milk a cow twice a day determined the location of churches; people had to be able to walk there and back without disruption to the milking schedule of cows. Formerly, every district in Europe, England and the Eastern United States had a corn mill situated so that a farmer driving a horse and wagon could deliver his load of corn and still get home in time for milking. It is certainly no coincidence that such a large number of our finest American statesman were born on farms. Important virtues are nurtured on the farm, including a graphic understanding of the relationship between working and eating. Homestead living is making a resurgence in the US for just those reasons. Moms and dads want to raise their children to be virtuous. A farmstead with a milk cow goes a long way to accomplishing it. If Cows Are So Great, Why Doesn’t Everybody Have One? Not so very long ago, a great many people did indeed keep a cow and she was often an adored member of the family. Well-to-do families even in cities kept a cow well into the early part of the 20th century. During the Victorian era, country homes of the wealthy included charming accommodations for their cow. Some of these were quite fanciful and included beautifully tiled dairy rooms for making butter and cheese. All this attested to the high regard in which the dairy cow and dairy products were held. Peasant homes were built to take advantage of the considerable heat given off by a cow. In Scotland often the cottage was built to surround a stall in which the cow spent the winter; picture an arrangement like a playpen in the middle of a low-ceilinged room. In other locales, including Spain, the family lived in rooms above the cows, using them like a furnace in the basement. Some of the forces that stopped cow-keeping were the same ones that have stressed the American family. An insatiable desire for consumer goods focusing the whole energy of the family on acquisition of every imaginable gadget was certainly a factor. The automobile was important; it dispersed families and directed interest away from home-based activities. A rising desire for consumer goods fostered a yearning for enhanced social status. There have been eras and there still remain places in the world where the cow accords status. But nowadays status is more likely to derive from real estate in a good location. If it is a country property, the high-status animal is now the horse. We call them hay burners. They provide no sustenance for the family, but they sure do eat a lot themselves. But all these factors are as chaff compared to the power of the 20th century revolution in food production, processing and distribution. The food revolution is lauded in school text, political speeches, virtually everywhere as an exemplary modern triumph that is showered us with endless choice and plenty. Occasionally there are warning from farmers and homesteaders like me. We point out that the current food system is extremely wasteful and definitely nutritionally compromised. But the most astonishing feature of this food revolution is usually overlooked. For all of human history until very recently, and still for many people living in the world today, food is something you find, you grow, you fish from the sea, or you obtain locally from the actual producer. The purpose of this food is straightforward and obvious: it is to feed people. If sold, it changes hands only once. It goes directly to people who intend to eat it. Designer food intended only as a source of profit has arrived late in man’s history. The foods in our shining supermarkets were produced as a financial investment. They are not so much food as consumer goods. As such the primary constituents of the majority of finished goods, the wheat, corn, edible oils and sugar cane or sugarbeets, are grown as a monoculture on millions of flat acres, traded on the stock market, the constituents are broken down and reassembled into something that keeps nicely on the shelf and vaguely resembles food. As for milk, because of its extremely perishable nature, milk initially presented a challenge. In the late 19th century as the size of American cities rapidly expanded, the demand for milk was met in several ways. One enterprising solution was to position a great barn full of cows right downtown next to the inevitable brewery. The cows were fed the spent malt. In theory, this could have proven satisfactory; in practice it was disgusting. The cows were kept in filth and were milked by hand by anybody off the street. On top of that, the milk was routinely watered down diminishing its nutrition even further. Rural dairies had a better reputation and made a valiant effort to get milk delivered fresh and cold by train. And in most smaller towns and cities, it was possible to get fresh milk delivered right to the door by the actual producer. These dairies took enormous pride in their products. Milk trains moved through the countryside before dawn picking up milk cans that waited on platforms. The milk did not travel great distances and it was bottled and delivered fresh to doorsteps that very morning. Cans on their way to the creamery were kept cold by blocks of ice cut from the northern lakes in winter. Ice cutting was an important industry in northern states. The big blocks of ice were packed in sawdust, available in quantity from sawmills, and it kept right through the summer. There was an amazing support structure for the rural and small-town dairy industry. Honorable dairymen well understood that milk quality depended on healthy cows, clean milking practices, rapid chilling and expeditious delivery. Milk itself tells the tale at the table just as unmistakably as does fish. Your nose knows when it is fresh. There are two ways to achieve a safe, edible product. Number one is by conscientious handling. Number two is by sterilizing and preserving the milk or fish or any other food, after which it matters a great deal less how it is stored or for how long. Small dairies able to exert quality control every step of the way, often even bottling and delivering their own milk and cherishing the one-on-one relationship with their customers, supported the method #1. Larger, well-funded consortiums seeking control of dairying favored method #2. Their approach was to pool larger quantities of milk, drawing it from greater distances, overcoming problems of quality by heat treatment or pasteurization. The outcome of this struggle was by no means a foregone conclusion. Heating changes the appearance, flavor, nutritive and culinary properties of milk and none for the better. As for its keeping qualities, everybody and his grandmother knew milk goes sour after a few days. It wasn’t expected to keep; after all, that’s why we make cheese. Everybody preferred fresh milk and consumers understood perfectly well that pasteurization served as a substitute for quality. Dairymen who wanted to continue selling fresh milk geared up for more efficient delivery using ice and seemed about to make their case for quality control at the source. Quite apart from concern for their customers preferences, this enabled them to maintain financial control of their own product. The Winter of 1886 Then came the winter of 1886, the winter the lakes didn’t freeze. Lacking ice, the case for fresh milk was lost by default. Dairy farmers were forced to sell their milk to the middleman as they do to this day. They have never been able to regain control over their own product. The mega-dairy industry overwhelmed the little guy. Consumers had their minds changed about pasteurization by a fear campaign based on disease standards said to be unavoidable from unpasteurized milk. Indeed, this is likely to be true when milk from thousands of cows is pooled, although then as now, it is perfectly possible for herds to be clean and disease free. What is not possible when fresh milk is pooled and transported great distances is to avoid it’s going sour and becoming unsalable; pasteurization was instituted for the benefit of distributors. But a nervous public was sold on a slew of new public health statutes that fostered the concept of pasteurization as being the only safe way to consume milk. Though we had survived as a species for 10s of thousands of years on unpasteurized milk, today unpasteurized milk is demonized nearly as harshly as poison. Indeed, at that time America was in the mood to sterilize everything possible. It was the heyday of the hospital-white kitchen and bathroom. Dairymen were required to paint everything white too, as part of the mystical association of whiteness with health and cleanliness. To this day, we dairy farmers must conform to public health regulations far more strict than those imposed on any other industry including the very processing plants where milk is conveyed to be pasteurized. That’s as far as I’m going to go with the history today. In another episode I’ll talk about the demise of the Family Cow in the 20th century and how we have evolved in terms of milk production today. There is a renaissance of desire for fresh milk from our own cow. Perhaps the family cow will return in great numbers. Or at the very least, families will buy their milk from a nearby farmer whom they know. More and more will want to buy a share in a cow herd, paying the farmer to house, care for, maintain and milk their cows for them. Herd shares are gaining in popularity here in Virginia. We are currently looking into the possibility of providing butter, yogurt and cheese to folks just like you who want to own a family cow but don’t have the time, place or know how to properly care for her. We’ll take care of that for you. Just stop by the homestead and pick it up each week. What do you think? Ghee Making ghee is a process I enjoy, and it yields a wonderful cooking medium. For those of you who might be unfamiliar, ghee is an unsalted butter that has had the milk solids removed after separating from the butterfat, resulting in beautiful, golden, pure fat with an unusually high smoking point. This means ghee (and its cousin, clarified butter) is remarkably stable, even at higher temperatures. The process for making clarified butter is similar to that of making ghee, ghee is simply cooked longer and has more contact with the browning milk solids, in turn lending a different flavor profile. Tips for Cooking with Ghee Use less. If you've never cooked with ghee before, just go easy to start. I've found that I typically need less throughout the process compared with, say, olive oil. Wok cooking or stir-fry is an exercise in high-temperature intensity. Which can be hard on oils, and you end up having the oils break down, and not in a good way. So, ghee is a good option, as long as it works for the flavors you are cooking. I don't think it works alongside soy sauce, for example, but a quick vegetable stir-fry is a winner In my opinion, the best ghee comes from homemade butter. Meaning, you first make butter from fresh cream you got from your herd share. Then you turn that butter into ghee. You might try making cultured butter and turning that into ghee. Ghee can be stored, unopened, in a cool, dark, place for 9 months. Once opened, a jar can be kept on your counter top for 3 months. Beyond that, the open jar can be stored in the refrigerator for up to 1 year. How’s that for shelf life. What You Need 2 pounds unsalted butter (I’ve used salted as well) Pinch of salt (optional) What To Do Melt butter in a saucepan over medium-low. It will start to bubble and separate. The whey will float to the surface creating foam. Skim the whey foam as it arises. Continue to cook the butter until it turns clear and the milk solids sink to the bottom. This is clarified butter. (You could actually stop here.) Continue to cook your butter until the milk solids brown (lightly) on the bottom of the pan. It will smell like popcorn butter. Remove saucepan from heat, add salt (optional); cool for about 2 minutes. Pour ghee through a fine-mesh strainer or cheesecloth. Store in tightly sealed mason jars or refrigerator. Use it in place of almost any cooking oil. It will add butter flavor without burning. Notes If butter turns dark brown or black, you've burned it and you will need to start over. Final Thoughts That’s it for today. I hope to have better homestead news next time. We checked Buttercup today and she looks like she might give birth in the next 2 to 3 days. Pray for her please. She had trouble last time. I hope you enjoyed the history of milk tour. Lots of people say we are not meant to drink milk. However, we have been doing for thousands of years and have prospered as a species. Lots of people say that no other animal drinks milk after a certain age. Perhaps that is because they are smart enough to figure out how to squeeze that teat and get at that luscious white nectar. For sure, anyone who has ever had a barn cat in the dairy knows that cats will most definitely continue to drink milk when it’s offered to them. They would have a real problem getting those paws trying get at it themselves. And lastly, give that ghee recipe a try. Homemade butter and other natural animal fats are very healthy. Humans have survived on animal fats for thousands of years. Ghee is a great way to preserve that milk/cream/butter for a long time. It is an excellent cooking medium. Ghee is even used in traditional ayurvedic medicine. Ayurvedic medicine is one of the world’s oldest holistic healing systems. It was developed more than 3,000 years ago in India. It is based on the belief that health and wellness depend on a delicate balance between the mind, body, and spirit. And that’s a beautiful thought to end with. As always, I’m here to help you “taste the traditional touch.” Thank you so much for listening and until next time, may God fill your life with grace and peace. Recipe Link Ghee To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

Two-stage channels are a promising tool to reduce landscape flooding and nutrients coming off dairy farms. In this Tech Series podcast, we explain what two-stage channels are and how they can increase flood capacity and absorb and transform nutrients.Hear from DairyNZ’s environment and catchment manager, Aslan Wright-Stow, then enjoy the article Channelling the Right Tools for Flood Management and Runoff, written by Catherine Febria and Jon Harding, from the CAREX Freshwater Ecology Research Group, School of Biological Sciences, University of Canterbury, New Zealand. This article was published in the December 2018 issue of Tech Series.https://www.dairynz.co.nz/techseries

LINKS   MASTERMIND GROUP: worldorganicnews.com/mastermind-application   PODCASTING CHECKLISTS CLICK HERE   Transcript: http://www.worldorganicnews.com/?p=97444 Facebook Page:  World Organic News Facebook page. WORLD ORGANIC NEWS No Dig Gardening Book: Click here Highclere Smallholding Blog: Click here Permaculture Plus http://permacultureplus.com.au/ Topical Talks   Empty cow barns filled with milking goats | The Western Producer http://www.worldorganicnews.com/archives/97318   The Cairns Group https://cairnsgroup.org/pages/default.aspx  

In the razor thin margins of dairy farming, sometimes it takes an eccentric to make things work. And they don't come much more eccentric than Craig Volker, Tasmania.

LINKS CONTACT:  podcast@worldorganicnews.com PODCASTING CHECKLISTS CLICK HERE   Blog: www.worldorganicnews.com This Episode’s Show Notes: https://wp.me/p5Cqpo-nvr Facebook Page:  World Organic News Facebook page. WORLD ORGANIC NEWS No Dig Gardening Book: Click here PodThoughts YouTube Channel Click Here   Permaculture Plus http://permacultureplus.com.au/ Apple Podcasts Link: https://itunes.apple.com/au/podcast/permaculture-plus/id1436420750?mt=2 Oldest evidence of dairying on the East Asian Steppe | Ancientfoods https://wp.me/p5Cqpo-ny3 On the land of regenerative almond farming.. – letsregenerate https://wp.me/p5Cqpo-nwq Forests are F*cking Important – Love Always https://wp.me/p5Cqpo-nxn

Lots of news on the docket today! Monte James from YourAgNetwork sent us an update from Ambassador Brandstad in China on the importation of US beef and possibly sweet corn in to that country; plus today was amendment day in the Senate on their version of the farm bill, with Mike and Delaney looking at two proposals that probably will be adopted - one from John Thune on CRP and the other from Charles Grassley on farm payment limits. And some cool news about a worthwhile group working to keep farmers farming!And, Hannah Pagel is still down in Kansas City, Missouri at the I Am FarmHer Conference, and today she spoke with one of the few sheep dairy proprietors in the U.S., Sarah Hoffman of Green Dirt Farm in Weston, MO. The Hoffman family has been milking sheep and producing artisanal cheese for almost 20 years, and you can find it on the menu of many resturants in the KC area. Be sure to listen in to learn more about the diverse industry of Ag!

Mycoplasma bovis is now this country's most expensive biosecurity breach. Conan Young asks whether eradication is even possible and what impact it will have on the way NZ farms.

Business is Boring is a weekly podcast series presented by The Spinoff in association with Callaghan Innovation. In a monthly special, The Business Chat, host Simon Pound speaks with Maria Slade, from the communications team at Callaghan Innovation, and Rebecca Stevenson, business editor at The Spinoff about business stories making the news that month. The chat will be available as both audio and a transcribed excerpt. See acast.com/privacy for privacy and opt-out information.

What are we learning? Dairying farming is a key part of a larger dairying industry Dairy products are made from the milk New Zealand’s dairy farms produce. Dairy products from dairy farms in New Zealand are exported all over the world The meaning of import and export, making connections to answer questions.

What are we learning? How changes in dairying have effected the local and global economies. Causes and consequences. Reasons for changes in the dairy industry.

What are we learning? Dairying farming is a key part of a larger dairying industry Dairy products are made from the milk New Zealand’s dairy farms produce Dairy products from dairy farms in New Zealand are exported all over the world The meaning of import and export, making connections to answer questions.

What are we learning? Dairying farming is a key part of a larger dairying industry Dairy products are made from the milk New Zealand’s dairy farms produce Dairy products from dairy farms in New Zealand are exported all over the world The meaning of import and export, making connections to answer questions.

In this week's podcast, Noreen Lanigan, head of Bord Bia for France and Belgium, tells Irish Farmers Journal digital editor Thomas Hubert about the impact of French farmers' protests on Irish exports into the country.Tillage editor Andy Doyle updates news correspondent Pat O'Toole on early harvest progress in mixed weather.Northern editor David Wright talks to dairy farmer Brian McCracken, who is making the most of grass on his farm – an unusual choice in his area.And Irish Country Living's Mary Phelan tells consumer editor Ciara Leahy about the reality of returning to the dating scene after a divorce - and shares tips on how to make it a success.

In this week's podcast, Noreen Lanigan, head of Bord Bia for France and Belgium, tells Irish Farmers Journal digital editor Thomas Hubert about the impact of French farmers' protests on Irish exports into the country.Tillage editor Andy Doyle updates news correspondent Pat O'Toole on early harvest progress in mixed weather.Northern editor David Wright talks to dairy farmer Brian McCracken, who is making the most of grass on his farm – an unusual choice in his area.And Irish Country Living's Mary Phelan tells consumer editor Ciara Leahy about the reality of returning to the dating scene after a divorce - and shares tips on how to make it a success.

Naomi Mitchell investigates the changing landscape of dairy farm ownership.

Colostrum management is important to insuring a healthy start for a calf.  Also, a reminder about the upcoming Kentuckiana Dairy Exchange.

Craig Ashworth looks at the progress that's being made to clean up New Zealand's waterways.