Wisconsin dairy depends on international trade to keep margins healthy.  That's been difficult with tariffs and trade sanctions impacting global partners.  Bob Bosold gets some details from Leonard Polzin, UW-Extensin Dairy Economist at UW-River Falls.  Polzin says the numbers don't lie on the business Wisconsin dairy has lost.

More beautiful weather again today after we get through a damp start.  Larry Lee finds out the heavy dew is the only thing slowing the harvest down today.

Finally some corn yield numbers are rolling in.  Kiley Allan finds out about everything from yields to test weights from Cooper Humphries, district sales manager for Wyffels Hybrids.  Paid for by Wyffels.

Not all Wisconsin farmers are thrilled with the $8 billion in diesel subsidies coming from the government.  Larry Lee reports that Ken Rosenow from the WI Corn Growers would rather have the market reward his efforts.  He says while they wait on details from USDA, he just hopes that the administration is fair and equitable in distribution, and that other sectors of WI agriculture get the same consideration.

Consumers still have an appetite for beef, but restaurants are careful with what they put on that menu.  Educating the next phase of restaurant chefs and managers was the reason behind Chef Noah Hawkins visit to the state.  Hawkins is the Associate Director of Culinary Services with the National Cattlemen's Beef Association. He explains how he visited with students at Waukesha Area Technical College and Milwaukee Area Technical College as well as the American Culinary Federation Milwaukee Chapter (ACF Chefs of Milwaukee). During his presentations he broke down a chuck roll to uncover economic, tender, flavorful cuts that could easily be featured on a restaurant menu.  Paid for by the WI Beef Council/Equity Cooperative Livestock.