Farm to Fork

EVENTS

Lancaster Kernza and Silvopasture Field Day

Date: October 5, 2018, 9:45am-1pm
Location: Lancaster Agricultural Research Station
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Great Lakes Apple Crunch

Date: October 11, 2018
Location: WI, MN, IL, IN, MI, OH
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6th Annual Agroecology Barn Dance

Date: October 13, 2018, 6-10:30pm
Location: Cates Farm, Spring Green, WI
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more events

SUCCESS STORIES

The Wisconsin School for Beginning Dairy and Livestock Farmers: Keeping the Dream of Farming Alive

As older farmers retire, fewer young farmers are stepping in to take their place. The number of beginning farmers dropped 20 percent in the last five-year census period, and the average US farmer now tops 58 years of age. more

CIAS Mini-Grants Support Graduate Student Research in Sustainable Agriculture

CIAS supports innovative graduate student research addressing the challenges faced by small- and medium-sized farms and food businesses. Awarded annually, our competitive mini-grants aid students as they initiate their research in sustainable agriculture and food systems. more



Growing the Pasture-Grazed Dairy Sector in Wisconsin

Posted May 2013

The vast majority of dairy cattle in the United States never see the outdoors while they’re lactating. Over 50% of the milk produced in the US comes from just 1750 large farms, primarily in California, Idaho, New Mexico, and Texas. In contrast, about 22% or more than 3000 of Wisconsin’s dairy farmers use managed grazing. Can the unique features of milk from pastured cows contribute to the resurgence of an artisan dairy tradition?

As a number of farmstead processors have found, the milk from pastured cows is different from what Americans have come to consider “conventional” milk. Can the unique features of this milk contribute to the resurgence of an artisan dairy tradition focused on high-value, specialty products? The emergence of several companies in the region that are successfully marketing grass-based products suggests that the answer is yes. One key to supporting growth in this sector is to identify the unique properties of the milk from pastured cows and to explore the potential of developing premium products from this milk.

Read the full report (PDF)