There's been major changes to Wisconsin's UW-Extension service.  Bob Bosold talks to UW-Extension Dean, Karl Martin and Heidi Johnson, Director of UW-Extension Agriculture Institute about these changes and why they were made.

Wisconsin's DNR Secretary's retiring this week and UW-River Falls has announced a new dean joining campus effective June 23rd.  Pam Jahnke updates all the state farm news.UW-River Falls is also launching a new platform to help high school students understand opportunities in meat processing. 

Charitee Seebecker has the details with Kurt Vogel at UW-River Falls and their Humane Handling course.

There's been major changes to Wisconsin's UW-Extension service.  Bob Bosold talks to UW-Extension Dean, Karl Martin and Heidi Johnson, Director of UW-Extension Agriculture Institute about these changes and why they were made. Wisconsin's DNR Secretary's retiring this week and UW-River Falls has announced a new dean joining campus effective June 23rd.  Pam Jahnke updates all the state farm news.UW-River Falls is also launching a new platform to help high school students understand opportunities in meat processing. 
Charitee Seebecker has the details with Kurt Vogel at UW-River Falls and their Humane Handling course.

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!

Fresh Faces In UW-Extension Work

John Umhoefer, Executive Director of the Wisconsin Cheese Makers Association, discusses with Stephanie Hoff the upcoming World Championship Cheese Contest in Madison, a biennial event featuring over 3,300 entries from 25 countries. The competition relies on a highly specialized group of international judges and a "cold chain" volunteer effort to evaluate everything from traditional cheddars to exotic entries like Tibetan donkey cheese. Beyond the spectacle, the event serves as a major economic driver, where a single gold medal can secure a lifetime of orders for cheesemakers.

John Umhoefer, Executive Director of the Wisconsin Cheese Makers Association, discusses with Stephanie Hoff the upcoming World Championship Cheese Contest in Madison, a biennial event featuring over 3,300 entries from 25 countries. The competition relies on a highly specialized group of international judges and a "cold chain" volunteer effort to evaluate everything from traditional cheddars to exotic entries like Tibetan donkey cheese. Beyond the spectacle, the event serves as a major economic driver, where a single gold medal can secure a lifetime of orders for cheesemakers.

The Olympics Of Dairy - Wisconsin Hosts World Championship Cheese Contest

It's projected that nearly 18% of households in the U.S. have at least one individual using GLP1 drugs.  That's a trend that's expected to continue, and it has implications for production agriculture.  Consumers have cut consumption of many food items, and increased in others. Ben Jarboe finds out how food grade soybeans are handling the adjustments from Scott Sinner the VP of Supply Chain with SB&B foods. Sinner says right now things look bright, and they're hoping the sentiment grows!

Sunshine back in the forecast today with above normal temps.  Stu Muck says that trend shouldn't change through the weekend.

A coalition including agricultural groups gathered just off the square to discuss the price tag the state's been presented for SNAP, known as FoodShare in the state.  Stephanie Hoff reports from the Capitol.  Approximately 165 entities including the WI Cheesemakers Assn., state Potatoe & Vegetable Growers and WI Pork spoke up on the need for the program.  Aside from ensuring families have adequate access to fresh, nutritional food, the program provides certainty for Wisconsin farmers.  Rebecca Sweeney, senior director of programs and policy for the WI Cheesemakers Assn. says 8-10% of all FoodShare dollars spent in the state go toward dairy products.  She notes that even a 5% drop in grocery store sales would create financial pressure for farmers, food processors and agribusiness.

Beef is one of the brighter elements of production agriculture today, but you can always learn something new.  Dr. Amy Radunz, animal nutritionist and past president of the WI Cattlemen's Association, says hearing from growers outside the state is helpful.  That's why they've invited Tucker Brown, a cattle producer and agriculture advocate from Texas, to share what works for him - and might work in Wisconsin.


Too much milk.  We're hearing it from analysts, processors and industry leaders.  Despite the volume challenges, there's more to come!  Jenny Wackershauser, dairy analyst with EverAg in Platteville, says that "spring flush" is just around the corner with more milk cows having calves and coming back into full milk production.  Where's it going to go? What's it going to do to prices, and do you have risk management tools in place to protect your operation.  She joins Pam Jahnke with some strategies.

It's projected that nearly 18% of households in the U.S. have at least one individual using GLP1 drugs.&nbsp; That's a trend that's expected to continue, and it has implications for production agriculture.&nbsp; Consumers have cut consumption of many food&nbsp;items, and increased in others. Ben Jarboe finds out how food&nbsp;grade soybeans are handling the&nbsp;adjustments from Scott Sinner the VP of Supply Chain with SB&amp;B foods. Sinner says right now things look bright, and they're hoping the sentiment grows!
Sunshine back in the forecast today with above normal temps.&nbsp; Stu Muck says that trend shouldn't change through the weekend.
A coalition including agricultural groups gathered just off the square to discuss the price tag the state's been presented for SNAP, known as FoodShare in the state.&nbsp; Stephanie Hoff reports from the Capitol.&nbsp; Approximately 165 entities including the WI Cheesemakers Assn., state Potatoe &amp; Vegetable Growers and WI Pork spoke up on the need for the program.&nbsp; Aside from ensuring families have adequate access to fresh, nutritional food, the program provides certainty for Wisconsin farmers.&nbsp; Rebecca Sweeney, senior director of programs and policy for the WI Cheesemakers Assn. says 8-10% of all FoodShare dollars spent in the state go toward dairy products.&nbsp; She notes that even a 5% drop in grocery store sales would create financial pressure for farmers, food processors and agribusiness.
Beef is one of the brighter elements of production agriculture today, but you can always learn something new.&nbsp; Dr. Amy Radunz, animal nutritionist and past president of the WI Cattlemen's Association, says hearing from growers outside the state is helpful.&nbsp; That's why they've invited Tucker Brown, a cattle producer and agriculture advocate from Texas, to share what works for him - and might work in Wisconsin.
 Too much milk.&nbsp; We're hearing it from analysts, processors and industry leaders.&nbsp; Despite the volume challenges, there's more to come!&nbsp; Jenny Wackershauser, dairy analyst with EverAg in Platteville, says that "spring flush" is just around the corner with more milk cows having calves and coming back into full milk production.&nbsp; Where's it going to go? What's it going to do to prices, and do you have risk management tools in place to protect your operation.&nbsp; She joins Pam Jahnke with some strategies.

FoodShare Called Critical For WI Farms & Agribusinesses Plus Wall Of Milk On The Way - Wackershauser

The small community of Blair, WI was rocked when a cheese plant that's been there for decades said it was changing.  Sarah Schmidt, communications coordinator for Associated Milk Producers Incorporated(AMPI) tells Jill Welke that the lure of the cottage cheese market became too much for their board of directors.  In March, some 86 employees will be laid off while they transition the award winning cheddar plant into a top notch cottage cheese manufacturer.  Schmidt says while some may question whether the cottage cheese phase has peaked, their numbers show it's just growing.  Those same employees will largely be welcomed back to the "new" plant when it reopens in 2027.

More spring-like weather for Wisconsin today with possible 50's by the weekend.  That's the news that Stu Muck delivers.

We've heard time and time again that with technology today, it's almost impossible for a human to be able to execute deals as quickly as a computer.  Same thing goes if you're involved in an auction.  Ashley Huhn from the Steffes Group tells Pam Jahnke about their Price App and what it offers anyone who downloads it.  Huhn says by having this tool, you'll never miss a bid and be in the action as long as you want.


The WI Ag Tourism Association has nominated 7 of its members from across the state for the Governor's Tourism Awards to be presented in March.  Pam Jahnke runs down the nominees.

Wisconsin's wine making industry may seem to be in its infancy, but it's far more advanced than you think.  Take it from a California wine expert.  Kiley Allan introduces us to Zoran  Ljepovic, lecturer at UC Davis and a renowned wine maker.  He says while California wines cannot be directly applied to Wisconsin, there are some shared lessons. In Wisconsin's cool climate, a 10–20% loss of vines due to cold snaps is considered an expected cost of doing business, whereas a 3–5% loss in a region like Napa would be seen as a major crisis.  Ljepovic says he'd encouraged Wisconsin winemakers to move away from trying to replicate king varieties like Cabernet Sauvignon and instead embrace and market local, specialized cultivars (such as Marquette) that thrive in the region.  The wine expert also says beyond the technical challenges, he views wine as a historical and social art form intended to bring people together, noting that any wine, regardless of the grape, is worth enjoying if it is well-crafted.

The small community of Blair, WI was rocked when a cheese plant that's been there for decades said it was changing.&nbsp; Sarah Schmidt, communications coordinator for Associated Milk Producers Incorporated(AMPI) tells Jill Welke that the lure of the cottage cheese market became too much for their board of directors.&nbsp; In March, some 86 employees will be laid off while they transition the award winning cheddar plant into a top notch cottage cheese manufacturer.&nbsp; Schmidt says while some may question whether the cottage cheese phase has peaked, their numbers show it's just growing.&nbsp; Those same employees will largely be welcomed back to the "new" plant when it reopens in 2027.
More spring-like weather for Wisconsin today with possible 50's by the weekend.&nbsp; That's the news that Stu Muck delivers.
We've heard time and time again that with technology today, it's almost impossible for a human to be able to execute deals as quickly as a computer.&nbsp; Same thing goes if you're involved in an auction.&nbsp; Ashley Huhn from the Steffes Group tells Pam Jahnke about their Price App and what it offers anyone who downloads it.&nbsp; Huhn says by having this tool, you'll never miss a bid and be in the action as long as you want.
 The WI Ag Tourism Association has nominated 7 of its members from across the state for the Governor's Tourism Awards to be presented in March.&nbsp; Pam Jahnke runs down the nominees.
Wisconsin's wine making industry may seem to be in its infancy, but it's far more advanced than you think.&nbsp; Take it from a California wine expert.&nbsp; Kiley Allan introduces us to Zoran &nbsp;Ljepovic, lecturer at UC Davis and a renowned wine maker.&nbsp; He says while California wines cannot be directly applied to Wisconsin, there are some shared lessons. In Wisconsin's cool climate, a 10&ndash;20% loss of vines due to cold snaps is considered an expected cost of doing business, whereas a 3&ndash;5% loss in a region like Napa would be seen as a major crisis.&nbsp; Ljepovic says he'd encouraged Wisconsin winemakers to move away from trying to replicate king varieties like Cabernet Sauvignon and instead embrace and market local, specialized cultivars (such as Marquette) that thrive in the region.&nbsp; The wine expert also says beyond the technical challenges, he views wine as a historical and social art form intended to bring people together, noting that any wine, regardless of the grape, is worth enjoying if it is well-crafted.

Fresh Faces In UW-Extension Work

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