Stephanie Hoff visits with the new FISC Program Director Mary Holle, who dairies in Baldwin. FISC is a 16-week course specifically designed for the "slow season," running from the last week of October to the second week of March. Students spend roughly 80 percent of their time at the Mann Valley lab farm, working directly with cows, silages, and industry professionals. While the current curriculum is dairy-focused, there are plans to add business, horticulture, agronomy, and soil science electives by the 2026–27 school year. Prospective students can reach out directly to the program via a dedicated email address: fisc@uwrf.edu.

Stephanie Hoff visits with the new FISC Program Director Mary Holle, who dairies in Baldwin. FISC is a 16-week course specifically designed for the "slow season," running from the last week of October to the second week of March. Students spend roughly 80 percent of their time at the Mann Valley lab farm, working directly with cows, silages, and industry professionals. While the current curriculum is dairy-focused, there are plans to add business, horticulture, agronomy, and soil science electives by the 2026&ndash;27 school year. Prospective students can reach out directly to the program via a dedicated email address: fisc@uwrf.edu.

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!

Meet The New FISC Director!

Veterinarian Kendra Wells with Valley Veterinary Clinic tells Stephanie Hoff that the dairy industry has shifted its perspective on calves, moving from seeing them as future earners to recognizing them as the immediate, high-value "future of the farm." Due to the use of sexed semen and beef semen, farms are raising fewer replacement heifers, meaning each individual calf must be of higher quality than in the past. Veterinarians are increasingly using lung ultrasounds to detect pneumonia lesions early, as calves are prey animals that instinctively hide symptoms of illness until they are severe.

Veterinarian Kendra Wells with Valley Veterinary Clinic tells Stephanie Hoff that the dairy industry has shifted its perspective on calves, moving from seeing them as future earners to recognizing them as the immediate, high-value "future of the farm."&nbsp;Due to the use of sexed semen and beef semen, farms are raising fewer replacement heifers, meaning each individual calf must be of higher quality than in the past.&nbsp;Veterinarians are increasingly using lung ultrasounds to detect pneumonia lesions early, as calves are prey animals that instinctively hide symptoms of illness until they are severe.

Precision Care Redefines The Modern Calf Barn

Wisconsin's dairy industry is thriving and always changing.  Looking for the "next big thing".  Some dairy sheep owners in western Wisconsin hope the next big thing is vodka.  From sheep whey.  Ben Jarboe gets the story from Scott Kring, Co-owner of Birch Point Distillery in Westby.  Thanks to a grant from the Dairy Business Innovation Alliance (DBIA), Birch Point Distillery is producing vodka made from sheep whey. Co-owner Scott Cream said the idea came after connecting with Hidden Springs Creamery, a local sheep dairy cheese producer. Traditional distilling uses grains for fermentation, while whey distillation relies on lactose from leftover whey. The whey is first ultrafiltered to remove proteins and fats, leaving a lactose solution. That solution is then concentrated because the natural sugar levels are too low for fermentation. Lactase is added to break lactose into sugars the yeast can ferment. The DBIA grant helped pay for specialized equipment, including a filtration skid not typically used by traditional distillers. Demand for the sheep-whey vodka has grown enough that the distillery now sources whey from more than one sheep dairy. 

Rain gauges start coming into play beginning today with light showers.  Stu Muck says the more measureable amounts will come in Friday's forecast, but temperatures remain above average.

Data centers remain in the news for many rural communities in Wisconsin.  Sunday, the community of Potosi will act as the gathering spot to learn more about a potential data center in nearby Cassville.  Next Tuesday, citizens are asked to join the informational confirmation in Juneau about the progress of a data center in Beaver Dam.  This trend is not likely to stop according to Jason Valerius, executive director, Capital Area Regional Planning Commission.  He tells Stephanie Hoff that the tools most communities have in place to battle proposed data centers are weak.  With population surges in areas like Dane County, the Fox Valley, Eau Claire, LaCrosse and SE WI, land is the critical element of the equation.  Farms want to hang on to it, but can't fight the high prices that data centers are offering.  Valerius says once that land is dedicated to a data center - it'll always be an urban form.  Some communities have been able to fight back.

Dairy markets are anxious like the rest of commodities over the US-Israel-Iran war.  Jan Prins, dairy analyst with EverAg, joins Pam Jahnke to highlight what products are moving where.  The constriction in transportation has forced some buyers to bring product forward for delivery.  Will that create a vacuum in the marketplace later this year?

Wisconsin's dairy industry is thriving and always changing.&nbsp; Looking for the "next big thing".&nbsp; Some dairy sheep owners in western Wisconsin hope the next big thing is vodka.&nbsp; From sheep whey.&nbsp; Ben Jarboe gets the story from Scott Kring, Co-owner of Birch Point Distillery in Westby.&nbsp; Thanks to a grant from the&nbsp;Dairy Business Innovation Alliance (DBIA), Birch Point Distillery is producing vodka made from sheep whey. Co-owner Scott Cream said the idea came after connecting with Hidden Springs Creamery, a local sheep dairy cheese producer. Traditional distilling uses grains for fermentation, while whey distillation relies on lactose from leftover whey. The whey is first ultrafiltered to remove proteins and fats, leaving a lactose solution. That solution is then concentrated because the natural sugar levels are too low for fermentation. Lactase is added to break lactose into sugars the yeast can ferment. The DBIA grant helped pay for specialized equipment, including a filtration skid&nbsp;not typically used by traditional distillers. Demand for the sheep-whey vodka has grown enough that the distillery now sources whey from more than one sheep dairy. Rain gauges start coming into play beginning today with light showers.&nbsp; Stu Muck says the more measureable amounts will come in Friday's forecast, but temperatures remain above average. Data centers remain in the news for many rural communities in Wisconsin.&nbsp; Sunday, the community of Potosi will act as the gathering spot to learn more about a potential data center in nearby Cassville.&nbsp; Next Tuesday, citizens are asked to join the informational confirmation in Juneau about the progress of a data center in Beaver Dam.&nbsp; This trend is not likely to stop according to&nbsp;Jason Valerius, executive director,&nbsp;Capital Area Regional Planning Commission.&nbsp; He tells Stephanie Hoff that the tools most communities have in place to battle proposed data centers are weak.&nbsp; With population surges in areas like Dane County, the Fox Valley, Eau Claire, LaCrosse and SE WI, land is the critical element of the equation.&nbsp; Farms want to hang on to it, but can't fight the high prices that data centers are offering.&nbsp; Valerius says once that land is dedicated to a data center - it'll always be an urban form.&nbsp; Some communities have been able to fight back. Dairy markets are anxious like the rest of commodities over the US-Israel-Iran war.&nbsp; Jan Prins, dairy analyst with EverAg, joins Pam Jahnke to highlight what products are moving where.&nbsp; The constriction in transportation has forced some buyers to bring product forward for delivery.&nbsp; Will that create a vacuum in the marketplace later this year?

Data Center Land Fights Spread And War Disrupts Dairy Product Movement - Jan Prins

UW-Badger standout and NFL Hall of Famer, Joe Thomas, has turned farmer in southwest Wisconsin.  Stephanie Hoff finds out what lured the offensive lineman to transition from field battles on turf, to field battles on pasture.  Thomas is using his halloffamebeef.com product to elevate awareness and raise funds for Blood Cancer United and the "Big Climb" event at Camp Randall May 16th.

Sunshine returns to Wisconsin today along with warmer temps.  Stu Muck also reminds us to take a look at the full moon this morning if you're up in time.

Market prices on good used equipment remain robust according to Ashley Huhn from the Steffes Group.  He tells Pam Jahnke that they're finalizing preparation for their spring catalog and it's full!  Paid for by Steffes Group.

"B" Teamers are busy at World Champion Cheese.  The event kicked off yesterday at the Monona Terrace Convention Center, and it required many hands to make light work.  One of those "B" team volunteers is Jeremy Houston.  He explains all the daily duties that they must get done to keep judges moving and wheels, literally, turning at the event.

Kiley Allan got her first taste of the World Cheese event Wednesday speaking with judging veteran, Pam Hodgson.  Hodgson is one of 2 female Master Cheesemakers in the world, with her work home at Sartori.  Hodgson explains why she enjoys being part of the cheesemaking industry.  She says it may seem like an individual endeavor, but in reality it's a team approach that wins.

UW-Badger standout and NFL Hall of Famer, Joe Thomas, has turned farmer in southwest Wisconsin.&nbsp; Stephanie Hoff finds out what lured the offensive lineman to transition from field battles on turf, to field battles on pasture.&nbsp; Thomas is using his <a href="http://halloffamebeef.com" data-saferedirecturl="https://www.google.com/url?q=http://halloffamebeef.com&amp;source=gmail&amp;ust=1772796995255000&amp;usg=AOvVaw3IrThtIEkIOpRKZ6CaZS_q">halloffamebeef.com</a> product to elevate awareness and raise funds for Blood Cancer United and the "Big Climb" event at Camp Randall May 16th.
Sunshine returns to Wisconsin today along with warmer temps.&nbsp; Stu Muck also reminds us to take a look at the full moon this morning if you're up in time.
Market prices on good used equipment remain robust according to Ashley Huhn from the Steffes Group.&nbsp; He tells Pam Jahnke that they're finalizing preparation for their spring catalog and it's full!&nbsp; Paid for by Steffes Group. "B" Teamers are busy at World Champion Cheese.&nbsp; The event kicked off yesterday at the Monona Terrace Convention Center, and it required many hands to make light work.&nbsp; One of those "B" team volunteers is Jeremy Houston.&nbsp; He explains all the daily duties that they must get done to keep judges moving and wheels, literally, turning at the event. Kiley Allan got her first taste of the World Cheese event Wednesday speaking with judging veteran, Pam Hodgson.&nbsp; Hodgson is one of 2 female Master Cheesemakers in the world, with her work home at Sartori.&nbsp; Hodgson explains why she enjoys being part of the cheesemaking industry.&nbsp; She says it may seem like an individual endeavor, but in reality it's a team approach that wins.

Meet The New FISC Director!

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