Dairy Innovation Hubs - Each State Should Have One And 4-H After School Access

MID-WEST FARM REPORT - MADISON

With all the debate around funding cuts, industry representatives are speaking up for dairy research. This morning we’re catching up with a dairy industry veteran who says university research, like what comes out of Wisconsin, has played a huge role throughout his four-decades long career. Mike Brown serves as the vice president for dairy market intelligence at T. C. Jacoby & Company and visits with Stephanie Hoff. Mike is an expert on milk pricing policy, and he’s worked for both farmer-owned cooperatives and proprietary businesses for nearly 40 years. Throughout his career, he has been a big proponent of university research, which have assisted him in everything from FMMO reform decisions to what to do with a surplus of whey at the dairy plant. Mike says university research has provided him the facts and tools to be creative and try new things. When it comes to the UW Dairy Innovation Hub specifically, he jokes that every state should have one!
Another dangerous day on the way for Wisconsin weather. Stu Muck targets geographic areas to watch.

When most people think of 4-H, they picture the fairgrounds—livestock shows, ribbons, and maybe a few arts and crafts. But the organization is so much more, offering hands-on learning experiences that spark curiosity, build confidence, and meet youth where they are. That’s exactly the approach Alex Galston is taking as the Jackson County 4-H Educator. With a fresh perspective and a passion for making 4-H accessible beyond the traditional mold, Galston is working to expand the program’s reach into after-school spaces and under served communities.
USDA is investing $8.5 million in a research facility in Texas to help battle the New World Screw Worm. Rod Bain reports on the 5-pronged approach announced by USDA Secretary, Brooke Rollins. Pam Jahnke shares the update.
The most recent class of master cheesemakers has been announced and this year includes one member with a Unique story that starts in the Netherlands. Ben Jarboe gets the story from Marieke Pentermann of Marieke Gouda. She says her cheese journey started with the sound of a late night calving cow. The move to Wisconsin from the Netherlands was made because of the amount of space the state has for cattle and business. She says that her goal was to own her own business by the age of 30, which she accomplished. Pentermann also says that within 4-5 months of making their first ever cheese they were being given awards at the US championship cheese contest for their Gouda. She has now become a master cheesemaker for gouda. She has recently received a grant and will be expanding to be able to ship out more cheese to keep up with demand. She says that she had no idea how hard cheesemaking was before starting and it taught her patience and hard work.

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