In the past year, more than a dozen new meat processors have opened in Wisconsin. One of these processors is Paulie’s Chop Shoppe in Luxemburg. Owner Paul Wery says the state meat processing grants helped him get off the ground. Despite some of the challenges regarding labor and keeping up with regulations, he's is excited to continue moving forward and expanding the business. 

In the past year, more than a dozen new meat processors have opened in Wisconsin. One of these processors is Paulie’s Chop Shoppe in Luxemburg. Owner Paul Wery says the state meat processing grants helped him get off the ground. Despite some of the challenges regarding labor and keeping up with regulations, he's is excited to continue moving forward and expanding the business.

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!

Starting A Meat Processing Plant

The DeLong Company recently expanded with an 800,000-bushel capacity and technological upgrades, allowing vessels to reach markets in Europe faster than ever before. General Manager Doug Kloepping tells Stephanie Hoff that increasing maritime efficiency is a rising tide for the local economy.

The DeLong Company recently expanded with an 800,000-bushel capacity and technological upgrades, allowing vessels to reach markets in Europe faster than ever before. General Manager Doug Kloepping tells Stephanie Hoff that increasing maritime efficiency is a rising tide for the local economy.

Full Steam Ahead At DeLong's Maritime Facility

A tool that dairy farmers have relied on for decades is changing. At the Professional Dairy Producers Business Conference, March 4-5 in Madison, Tom Zwald is going to talk about how to navigate a major industry shift -- the disappearance of BMR corn. BMR corn, or brown midrib corn, is a variety of corn for silage. Tom tells Stephanie Hoff that his family farm, Bomaz Farms in Hammond, has found high-quality alternatives that don’t sacrifice milk production. This boots-on-the-ground experience sharing is one of the reasons Tom has attended the PDP Business Conference since he was a college student.

A tool that dairy farmers have relied on for decades is changing. At the Professional Dairy Producers Business Conference, March 4-5 in Madison, Tom Zwald is going to talk about how to navigate a major industry shift -- the disappearance of BMR corn. BMR corn, or brown midrib corn, is a variety of corn for silage. Tom tells Stephanie Hoff that his family farm, Bomaz Farms in Hammond, has found high-quality alternatives that don&rsquo;t sacrifice milk production. This boots-on-the-ground experience sharing is one of the reasons Tom has attended the PDP Business Conference since he was a college student.

PDP Conference To Explore Life After BMR Corn

The humble potato is getting a makeover as culinary experts work to move the vegetable from a simple side dish to the center of the plate. 

At the "Spud Lab" in Denver, RJ Harvey, Culinary Director for Potatoes USA, is leading a movement to transform how major food brands, universities, and even the medical community view the potato.

He tells Stephanie Hoff that the Spud Lab has identified key functional benefits of potatoes that go beyond flavor. In baked goods, potatoes are proven to improve moisture retention and shelf life, while in savory applications, they serve as "allergen solves." For example, potatoes provide creaminess without dairy or thicken soups without flour (gluten).

More above normal temps on the way today, bringing with it a few showers.  Stu Muck says that will help draw out any frost that may remain in some soils across the state.

A junior from Waunakee High School has become the 2026 WI FFA Auctioneer Champion.  Junie Kierce won this year’s competition and started well in advance preparing.  Kierce tells Ben Jarboe that her activity in public speaking helped out, but that the mentorship from an actual auctioneer was key.  Kierce was paired with Jenny Gehl, a professional auctioneer from SE Wisconsin.  Some of the challenge areas for Kierce were the actual items she had to sell.  She says not knowing what something was used for could've been a big obstacle if it weren't for the support and knowledge of other auctioneers.  Now with the win, she earned the opportunity to attend auctioneering school or compete at the International Junior Auctioneers Championship.

A 3-day weekend didn't improve the attitude of traders apparently.  John Heinberg, market advisor with Total Farm Marketing in West Bend joins Pam Jahnke for an update.  One area that he's monitoring is the run up in soybean oil.  From food to fuel, that commodity is finding many avenues of use.

The humble potato is getting a makeover as culinary experts work to move the vegetable from a simple side dish to the center of the plate.&nbsp; At the "Spud Lab" in Denver, RJ Harvey, Culinary Director for Potatoes USA, is leading a movement to transform how major food brands, universities, and even the medical community view the potato. He tells Stephanie Hoff that the Spud Lab has identified key functional benefits of potatoes that go beyond flavor. In baked goods, potatoes are proven to improve moisture retention and shelf life, while in savory applications, they serve as "allergen solves." For example, potatoes provide creaminess without dairy or thicken soups without flour (gluten). More above normal temps on the way today, bringing with it a few showers.&nbsp; Stu Muck says that will help draw out any frost that may remain in some soils across the state. A junior from Waunakee High School has become the 2026 WI FFA Auctioneer Champion.&nbsp;&nbsp;Junie Kierce won this year&rsquo;s competition and started well in advance preparing.&nbsp; Kierce tells Ben Jarboe that her activity in public speaking helped out, but that the mentorship from an actual auctioneer was key.&nbsp; Kierce was paired with Jenny Gehl, a professional auctioneer from SE Wisconsin.&nbsp; Some of the challenge areas for Kierce were the actual items she had to sell.&nbsp; She says not knowing what something was used for could've been a big obstacle if it weren't for the support and knowledge of other auctioneers.&nbsp; Now with the win, she earned the opportunity to attend auctioneering school or compete at the International Junior Auctioneers Championship. A 3-day weekend didn't improve the attitude of traders apparently.&nbsp; John Heinberg, market advisor with Total Farm Marketing in West Bend joins Pam Jahnke for an update.&nbsp; One area that he's monitoring is the run up in soybean oil.&nbsp; From food to fuel, that commodity is finding many avenues of use.

Starting A Meat Processing Plant

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