Consumer habits have changed since the pandemic, and this includes how much we’ve all been snacking! Convenient, healthy snacks are trending, and it’s an opportunity for the dairy industry. This is according to Audrey Girard, an assistant professor in the Department of Food Science at UW-Madison. She recently got a grant from the UW Dairy Innovation Hub to look at how to get some lower value, nutritional dairy components into snack foods. The goal would be to meet market demand while raising the value of those components.

Consumer habits have changed since the pandemic, and this includes how much we’ve all been snacking! Convenient, healthy snacks are trending, and it’s an opportunity for the dairy industry. This is according to Audrey Girard, an assistant professor in the Department of Food Science at UW-Madison. She recently got a grant from the UW Dairy Innovation Hub to look at how to get some lower value, nutritional dairy components into snack foods. The goal would be to meet market demand while raising the value of those components.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

MID-WEST FARM REPORT - MADISON

Daily audio and podcasts from the Mid-West Farm Report Madison!

Daily audio and podcasts from the Mid-West Farm Report Madison!

Adding Value To Whey Via Snack Food

It's become a staple in Wisconsin and the upper Midwest.  Kwik Trip.  This family owned and operated convenience story dynasty is catching attention not only in Wisconsin, but on the national scene!  Ben Jarboe finds out about the chemistry that makes it work with  Ben Leibl from Kwik Trip.  The chain has been named USA Today's top gas station brand and best food by a gas station. He says they depend heavily on the farmers as they get all of their products from within 100 miles of their headquarters in La Crosse.

Rain is on the way for the next few days in Wisconsin.  Some amounts already over an inch.  Stu Muck explains who can expect the most precipitation while temperatures finally break.

This weather isn't necessarily ideal for Wisconsin strawberry growers.  Stephanie Hoff learns that many berry patches are in the home stretch of their harvest season while other growers farther north are just getting into the best of their crop.  It's not just about the berries.   Roger Basse of Basse's Taste of Country in Colgate hopes his crop will last through the Fourth of July. He says nothing says summer like picking big, sweet, juicy strawberries fresh from the field. Roger is looking forward to a good crop with over 155,000 plants getting ready to ripen. He says he values the visitors that come to his farm and hopes he's helping them make memories.

Wall Street is bullish on a Tuesday morning despite global tensions.  Oil prices have receded while corn prices continue to fall.  John Heinberg with Total Farm Marketing in West Bend joins Pam Jahnke.  He says the big second crop of corn expected out of Brazil is weighing heavy on the global market.  Monday is USDA's Acres Report, and he's concerned that money may stay on the sidelines until those numbers are released.

It's become a staple in Wisconsin and the upper Midwest.&nbsp; Kwik Trip.&nbsp; This family owned and operated convenience story dynasty is catching attention not only in Wisconsin, but on the national scene!&nbsp; Ben Jarboe finds out about the chemistry that makes it work with&nbsp; Ben Leibl from Kwik Trip.&nbsp; The chain has been named USA Today's top gas station brand and best food by a gas station. He says they depend heavily on the farmers as they get all of their products from within 100 miles of their headquarters in La Crosse. Rain is on the way for the next few days in Wisconsin.&nbsp; Some amounts already over an inch.&nbsp; Stu Muck explains who can expect the most precipitation while temperatures finally break.
This weather isn't necessarily ideal for Wisconsin strawberry growers.&nbsp; Stephanie Hoff learns that many berry patches are in the home stretch of their harvest season while other growers farther north are just getting into the best of their crop.&nbsp; It's not just about the berries.&nbsp;&nbsp; Roger Basse of Basse's Taste of Country in Colgate hopes his crop will last through the Fourth of July. He says nothing says summer like picking big, sweet, juicy strawberries fresh from the field. Roger is looking forward to a good crop with over 155,000 plants getting ready to ripen. He says he values the visitors that come to his farm and hopes he's helping them make memories.
Wall Street is bullish on a Tuesday morning despite global tensions.&nbsp; Oil prices have receded while corn prices continue to fall.&nbsp; John Heinberg with Total Farm Marketing in West Bend joins Pam Jahnke.&nbsp; He says the big second crop of corn expected out of Brazil is weighing heavy on the global market.&nbsp; Monday is USDA's Acres Report, and he's concerned that money may stay on the sidelines until those numbers are released.

Heavy Rain And Power Outages - While Oil Prices Recede - Heinberg

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. 

With all the debate around funding cuts, industry representatives are speaking up for dairy research. This morning we&rsquo;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 &amp; Company and visits with Stephanie Hoff. Mike is an expert on milk pricing policy, and he&rsquo;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.&nbsp; Stu Muck targets geographic areas to watch.&nbsp;
When most people think of 4-H, they picture the fairgrounds&mdash;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&rsquo;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&rsquo;s reach into after-school spaces and under served communities.&nbsp; USDA is investing $8.5 million in a research facility in Texas to help battle the New World Screw Worm.&nbsp; Rod Bain reports on the 5-pronged approach announced by USDA Secretary, Brooke Rollins.&nbsp; 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.&nbsp; She says her cheese journey started with the sound of a late night calving cow.&nbsp;&nbsp;The move to Wisconsin from the Netherlands was made because&nbsp;of the amount of space the state has for cattle and business.&nbsp;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&nbsp;ever cheese they were&nbsp;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&nbsp;a grant and&nbsp;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.

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

It’s almost that time of year when you can find fresh ears of Wisconsin sweet corn at farm stands, farmers markets, or right on the farm. Welcome back to the podcast series where we introduce you to specialty crops across the state and the growers who make it all happen! Today we’re heading to Monroe, where Brian and Heidi Kent run Heidi’s Happy Acres. Each is a fourth-generation farmer – one growing up with hogs and cash crops, and the other in dairy farming. Today, together, they raise sweet corn, pumpkins, and family fun. Brian explains how Heidi’s Happy Acres was born out of the pandemic. Brian thanks the Wisconsin Agricultural Tourism Association for the assistance in starting and growing an on-farm destination. WATA is a valuable resource for anyone looking to add revenue to the farm through ag tourism. This podcast series is brought to you by Specialty Crop Block Grant 23-10. Learn more at gowiagtourism.com.

It&rsquo;s almost that time of year when you can find fresh ears of Wisconsin sweet corn at farm stands, farmers markets, or right on the farm. Welcome back to the podcast series where we introduce you to specialty crops across the state and the growers who make it all happen! Today we&rsquo;re heading to Monroe, where Brian and Heidi Kent run Heidi&rsquo;s Happy Acres. Each is a fourth-generation farmer &ndash; one growing up with hogs and cash crops, and the other in dairy farming. Today, together, they raise sweet corn, pumpkins, and family fun. Brian explains how Heidi&rsquo;s Happy Acres was born out of the pandemic. Brian thanks the Wisconsin Agricultural Tourism Association for the assistance in starting and growing an on-farm destination. WATA is a valuable resource for anyone looking to add revenue to the farm through ag tourism. This podcast series is brought to you by Specialty Crop Block Grant 23-10. Learn more at gowiagtourism.com.

Adding Value To Whey Via Snack Food

In 1 playlist(s)

MID-WEST FARM REPORT - MADISON

Social links

Follow podcast

Recent clips