Potatoes are at the heart of Wisconsin agriculture with the state being the third largest producer in the country. 78th Alice In Dairyland, Sarah Hagenow, shares some fun facts about these spuds and a recipe for Loaded Pizza Baked Potatoes.

Potatoes are at the heart of Wisconsin agriculture with the state being the third largest producer in the country. 78th Alice In Dairyland, Sarah Hagenow, shares some fun facts about these spuds and a recipe for Loaded Pizza Baked Potatoes.

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!

Make Your Next Meal "Spud"- tacular!

Farmers know that even when the temperatures drop, work still needs to get done. Many of these jobs will take place inside, and that creates a new level of danger. Kate Mccoy, the manager for occupational health and safety surveillance program with DHS, and Jennifer Camponechi, the program manager for environmental public health tracking program with DHS, share air quality concerns for indoor jobs. These include carbon monoxide poisoning and mixing chemicals.

Farmers know that even when the temperatures drop, work still needs to get done. Many of these jobs will take place inside, and that creates a new level of danger. Kate Mccoy, the manager for occupational health and safety surveillance program with DHS, and Jennifer Camponechi, the program manager for environmental public health tracking program with DHS, share air quality concerns for indoor jobs. These include carbon monoxide poisoning and mixing chemicals.

Farm Work Danger Doesn't Stop Because You're Inside

Briess Malt & Ingredients CEO Craig Briess and Stephanie Hoff discuss how the 150-year-old family-owned business continues to navigate industry changes. The company supplies to over 50 percentof the craft beer space. Briess leverages the "clean label" movement and natural processing to meet modern consumer demands for healthier ingredients. Briess also highlights the logistical hurdles of international trade and the critical need for Wisconsin’s rail and maritime infrastructure upgrades to sustain future growth.

Briess Malt &amp; Ingredients CEO Craig Briess and Stephanie Hoff discuss how the 150-year-old family-owned business continues to navigate industry changes. The company supplies to over 50 percentof the craft beer space. Briess leverages the "clean label" movement and natural processing to meet modern consumer demands for healthier ingredients. Briess also highlights the logistical hurdles of international trade and the critical need for Wisconsin&rsquo;s rail and maritime infrastructure upgrades to sustain future growth.

Local Malt Business Navigates Global Trade & Trends

Today Stephanie Hoff catches up with Maria Woldt, program manager for the UW Dairy Innovation Hub. Every dairy cow in Wisconsin generates approximately $41,500 in economic activity annually, a statistic that underscores the importance of the UW Dairy Innovation Hub's mission. Now in its sixth year, the Hub has funded over 260 projects. While some results are immediate, many are long-term investments that prioritize sustainable growth over quick fixes. In the last fiscal year alone, the Hub trained 310 students (mostly undergraduates) from diverse academic backgrounds ranging from political science to soil science to ignite interest in dairy careers. Researchers at UW-Platteville recently secured a patent for converting cheese whey into biodegradable 3D-printing filament, providing a sustainable alternative to petroleum-based plastics. The Hub is playing the "long game" by studying how dairy ingredients can be used to treat or prevent non-communicable diseases such as type 2 diabetes, dementia, and IBS. Despite a volatile dairy economy, the Hub serves as a "bright spot" for farmers by focusing on innovation that benefits the entire supply chain, regardless of farm size or management style.

Temps keep warming around Wisconsin.  Stu Muck says the forecast doesn't hold much snow, which is keeping winter skiers and snowmobilers in place.


Lab grown meat is getting another look at the state capitol.  Pam Jahnke visits with WI Senator Pat Testin about the flurry of activity he's keeping track of.  Testin says he has visited a lab producing lobster in the past.  While not to his taste, Testin says if consumers are going to have lab based meat as an option, labeling is clearly something that must be in place.


The financial distribution of about $11 billion in USDA aid is underway.  Sandy Chalmers, state executive director for USDA's Farm Service Agency offices says operators should watch for a pre-certified document being mailed.  Once that document is certified and returned to FSA, ALL of the money under the Farmer Bridge Assistance Program will be disbursed.

The market's looking for news these days according to John Heinberg, market advisor with Total Farm Marketing in West Bend.  All eyes continue to look to South America and their weather patterns. Precious metals became an easy distraction for traders on Monday.

Today Stephanie Hoff catches up with Maria Woldt, program manager for the UW Dairy Innovation Hub.&nbsp;Every dairy cow in Wisconsin generates approximately $41,500 in economic activity annually, a statistic that underscores the importance of the UW Dairy Innovation Hub's mission.&nbsp;Now in its sixth year, the Hub has funded over 260 projects. While some results are immediate, many are long-term investments that prioritize sustainable growth over quick fixes.&nbsp;In the last fiscal year alone, the Hub trained 310 students (mostly undergraduates) from diverse academic backgrounds ranging from political science to soil science to ignite interest in dairy careers.&nbsp;Researchers at UW-Platteville recently secured a patent for converting cheese whey into biodegradable 3D-printing filament, providing a sustainable alternative to petroleum-based plastics.&nbsp;The Hub is playing the "long game" by studying how dairy ingredients can be used to treat or prevent non-communicable diseases such as type 2 diabetes, dementia, and IBS. Despite a volatile dairy economy, the Hub serves as a "bright spot" for farmers by focusing on innovation that benefits the entire supply chain, regardless of farm size or management style.
Temps keep warming around Wisconsin.&nbsp; Stu Muck says the forecast doesn't hold much snow, which is keeping winter skiers and snowmobilers in place.
 Lab grown meat is getting another look at the state capitol.&nbsp; Pam Jahnke visits with WI Senator Pat Testin about the flurry of activity he's keeping track of.&nbsp; Testin says he has visited a lab producing lobster in the past.&nbsp; While not to his taste, Testin says if consumers are going to have lab based meat as an option, labeling is clearly something that must be in place.
 The financial distribution of about $11 billion in USDA aid is underway.&nbsp; Sandy Chalmers, state executive director for USDA's&nbsp;Farm Service Agency offices says operators should watch for a pre-certified document being mailed.&nbsp; Once that document is certified and returned to FSA, ALL of the money under the Farmer Bridge Assistance Program will be disbursed.
The market's looking for news these days according to John Heinberg, market advisor with Total Farm Marketing in West Bend.&nbsp; All eyes continue to look to South America and their weather patterns. Precious metals became an easy distraction for traders on Monday.

Make Your Next Meal "Spud"- tacular!

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MID-WEST FARM REPORT - MADISON

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