Upscale Ice Cream

News EditorIce Cream

Premium Ice CreamIf you’ve never had the opportunity to treat yourself to this unique ice cream experience, you are really missing out! I’ve delighted in both Cold Stone and MaggieMoo’s, and believe me, just like Starbuck’s Gingerbread latte, this ice cream is worth a few extra dollars!

Marble Slab Creamery, Cold Stone Creamery and MaggieMoo’s International, sell various flavors of premium ice cream, which is defined by the industry as having more than 12 percent butterfat. Moreover, they allow customers to choose from an assortment of “mix-ins” like crumbled cookies, candies, fruits and nuts. Employees then blend the ingredients into the ice cream on a cold granite or marble slab before packing it into a cup or freshly baked waffle cone. The cost escalates with the number of mix-ins and can easily top $5 for a medium serving.

Part of the experience is waiting in line and watching employees prepare concoctions. “It’s entertainment,” Ms. Barry said. “I myself get intrigued by what other people order,” like peanut butter ice cream with bananas, marshmallows and brownie chunks.

New Beef Board Members

News EditorBeef Checkoff

Deputy Secretary of Agriculture Chuck Conner today announced 35 appointments and one interim appointment to the Cattlemen’s Beef Promotion and Research Board. All appointees will serve 3-year terms beginning Feb.3, 2007. The interim appointee will serve a 2-year term.

Appointed members representing cattle producers by state and unit are: Judy E. Prosser, Ariz.; I. Jack Cowley and Richard L. Nock, Calif.; Roger L. Evans, Colo.; Jeffrey L. Clausen and Robert L. Johnson, Iowa; Jerald L. Bohn and Don H. Hullman, Kan.; T. Barrett Porter, La.; Charles E. Markley, Mich.; Aquilla M. Ward, Mid-Atlantic; John C. Schafer, Minn.; Charles R. Hull, Miss.; Jerry R. King, Mo.; Kristy L. Lage and David C. Lamb, Neb.; Preston T. Wright, Nev.; Margaret D. McKeen, N.M.; Roger M. Pendleton, N.C.; Lucinda M. Williams, Northeast; Bill D. Boyer, Okla.; Allen L. Walth and Myron J. Williams, S.D.; Jennifer A. Senn, Southeast; Robert J. Reviere, Jr., Tenn.; Peter F. Case, Justin P. Dauer, Charles A. Kiker III, and Walter E. Lasley, Texas; Richard V. Nielson, Utah; Mark E. Riechers and Nancy L. Thomas, Wis.; Dianne S. Kirkbride, Wyo.

The 104-member board is authorized by the Beef Promotion and Research Act of 1985. The secretary selects the appointees nominated by beef, veal, dairy and importers certified organizations. The board oversees collection of $1-per-head on all cattle sold in the United States, and $1-per-head equivalent on imported cattle, beef and beef products. In addition, the board contracts with established national, non-profit, industry-governed organizations to implement programs of promotion, research, consumer information, industry information, foreign marketing and producer communications.

It's Not Easy Being Green

News EditorBiotech, Dairy Business

Farmers are the original stewarts of our great land. In these changing times in agriculture, some farmers are stepping up and using so called “green” farming methods.

Hybrids vehicles aren’t replacing one-ton pickups in mid-America, but many in the agriculture industry are reacting to the potential effects of global warming, developing new technology and farming methods to brace for the possibility of widespread drought and crop-pounding storms. The industry has been especially aggressive in breeding and developing crops that more efficiently use soil moisture and nutrients. Such crops can ward off disease and pests that stress plants trying to cope with increased temperatures.

Others in the industry are using improved soil management methods to reduce greenhouse gases. That includes no-till farming, where farmers plant crops without using machines to plow or turn over the soil. That method cuts down on energy use and traps organic material that breaks down to fertilize the soil. The method also keeps carbon in the ground instead of releasing it to build up in the atmosphere as carbon dioxide. In addition to aiding the environment, such energy conservation also helps farmers’ bottom line.

Dairyline Markets In Review

Chuck ZimmermanDairyline, Markets

DairylineDairy Markets Week in Review
The cash cheese market gave back much of the previous week’s gains this week. The block price closed Friday at $1.24 per pound, down 4 cents on the week, and 16 cents below that week a year ago when it dropped almost 7 cents. Barrel closed Friday at $1.2475, down 1 1/4-cents on the week, and 10 1/4-cents below a year ago. Eight cars of block traded hands on the week and only one of barrel. The NASS U.S. average block price slipped 2.5 cents, to $1.2216. Barrel averaged $1.2340, down 3.4 cents.

Cash butter closed Friday at $1.2750, down 8 cents on the week, and 30 1/4-cents below a year ago when butter dropped almost 6 cents. Only eight cars were sold on the week. NASS butter averaged $1.3146, up 2.4 cents.

Provided courtesy of Dairyline.

Accelerated Genetics Internships

Chuck ZimmermanAccelerated Genetics, Education, Genetics

Accelerated GeneticsThere are plenty of internship opportunities available at Accelerated Genetics. Actually three of them:

Public Relations & Advertising Intern:
The Advertising & Public Relations Intern is based at Accelerated Genetics’ Administrative Headquarters in Baraboo, WI. In this position the intern will be responsible for a variety of projects within the areas of public relations, print advertising, audio visual, web and written communications, as well as receive a broad-range of experience with all Accelerated Genetics programs and services.

Interested candidates should be proficient in both written and oral communication as well as have good computer skills. Training will be given in all areas. Send Resume & Cover Letter to: Kari Stanek, Accelerated Genetics, E10890 Penny Lane, Baraboo, WI 53913. The application deadline is November 15, 2006. For more information, please contact Kari at 1-800-451-9275 ext. 222 or kstanek@accelgen.com. Read More

Vitreousness: Hard Facts Lead to Softened Concerns

Chuck ZimmermanAudio, Feed, Forage Forum, Pioneer Hi-Bred, Podcast

Pioneer Hi-Bred Forage Forum Podcast Among silage corn issues, vitreousness generates more noise than it deserves, says Dr. Bill Mahanna, coordinator of global nutritional sciences for Pioneer Hi-Bred. This is the hard starch on the outside of the corn kernel that develops late in maturity, contributing to high test weight. Bill says research based solely on dry corn at 15.5% moisture is not relevant to high-moisture and silage corn. From processing to digestibility, he cites comprehensive Pioneer research involving multiple hybrids and feeding methods to put vitreousness in perspective.

Listen To MP3 File Dr. Bill Mahanna on vitreousness (4:45 min MP3)

To see all archived Pioneer Forage Forum podcasts, click here.
Previous Forage Forum podcasts are also archived at the Pioneer GrowingPoint website. To access them, go to www.pioneer.com/growingpoint and click “Livestock Nutrition” and “Forage Blog.” Those not registered for Pioneer GrowingPoint website can call 800-233-7333 Monday-Friday 8 a.m. to 5 p.m. CT for assistance.

Spin Your Milk This Way

News EditorGeneral

A New York City based dairy, Elmhurst Dairy, is now offering a fluid milk with a shelf life of 16-17 days. Using a bacterial centrifuge, the dairy spins milk at 4,000 revolutions per minute during processing for a finished product with 90-95% less bacteria than conventionally processed milk. The product, “UltraPure” is currently only available in about 150 stores around the city and Canada – for a reasonable price of $2.49 a half gallon. That’s compared to $4.00 a half gallon for organic milk.

“The milk lasts longer, tastes better and is healthier,” Cyrus Schwartz, president of Elmhurst Dairy’s subsidiary Mountainside Farms said. “There are the customary fat-free, 1% lowfat, 2% reduced fat and whole milk varieties.”

Leaders at National Dairy Shrine

News EditorDairy Business, Industry News, World Dairy Expo

2007 National Dairy Shrine LeadersEarlier this month at World Dairy Expo, Dr. Dave Galton of Cornell University was named president of the National Dairy Shrine and Linda Hodorff was named president-elect. In other Shrine news, the Wisconsin Milk Marketing Board gifted the Wisconsin Cow Parade “Sun in the Mornin’ Moon at Night” painted by Greg Zeszotarski as a permanent loan for display at the newly renovated Shrine Museum in Fort Atkinson, Wisc.

National Dairy Shrine brings together dairy producers, scientists, students, educators, marketers, and others who share a desire to preserve our dairy heritage and keep the dairy industry strong. Founded in 1949 by a small group of visionary dairy leaders, National Dairy Shrine now has over 18,000 members encompassing virtually every facet of the industry.

New Dairy Learning Center

News EditorEducation

DLC-Groundbreaking-154.gifThe University of Wisconsin-River Falls started construction on a new Dairy Learning Center on Friday. The $9.3 million dollar project will replace the old dairy facility and include research facilities and student classrooms that could also host workshops and meetings. Construction is targeted for completion in the summer of 2007.

The facility will include a compost bedded pack barn for approximately 100 lactating cows, a BouMatic double-6 herringbone parlor, which will increase milking speed and efficiency, as well as a special needs barn, calf barn, heifer barn, hay barn, feed shed and machine shed. It will also feature a StepMetrix automated lameness detection system with sensors that will monitor weight distribution of the cow in order to identify lame animals; research bays with Calan gates, allowing the herd to be split into groups for nutrition trials; and confinement and pasture-based management systems.