Wisconsin's cheese industry is known for its craftsmanship, but the people behind the cheese have something else to share: knowledge.

Teri Barr talked with Master Cheesemaker Bob Wills during a recent open house at Cedar Grove Cheese in Plain. The celebration -- of award-winning cheese made from both sheep's and cow's milk -- also gave Wills the opportunity to share how a culture of collaboration is supporting newer producers like Beth Anderson, who hopes to make and sell her own cheese someday. 

 

Wisconsin's cheese industry is known for its craftsmanship, but the people behind the cheese have something else to share: knowledge.
Teri Barr talked with Master Cheesemaker Bob Wills during a recent open house at <a href="https://cedargrovecheese.com/">Cedar Grove Cheese</a> in Plain. The celebration -- of award-winning cheese made from both sheep's and cow's milk -- also gave Wills the opportunity to share how a culture of collaboration is supporting newer producers like Beth Anderson, who hopes to make and sell her own cheese someday.&nbsp;
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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!

Wisconsin Cheesemakers Build Community and Share Skills

During harvest season, farmers work long hours and rely heavily on their equipment, which can strain
resources. FOCUS ON ENERGY® rebates make it more affordable to install energy-efficient equipment, helping farmers get reliable systems that use less energy and keep costs down when work is busiest.

This is also a good time to start planning for next year. As farmers assess their operations, they can
identify where efficiency upgrades will have the biggest impact. Focus on Energy can help plan these
future projects and secure rebates early, making it easier for farms to have a productive year.

Today, Focus on Energy advisor Jessica Mlsna visits with Pam Jahnke on successfully wrapping up your projects and looking forward to 2027.

During harvest season, farmers work long hours and rely heavily on their equipment, which can strain resources. FOCUS ON ENERGY&reg; rebates make it more affordable to install energy-efficient equipment, helping farmers get reliable systems that use less energy and keep costs down when work is busiest. This is also a good time to start planning for next year. As farmers assess their operations, they can identify where efficiency upgrades will have the biggest impact. Focus on Energy can help plan these future projects and secure rebates early, making it easier for farms to have a productive year. Today, Focus on Energy advisor Jessica Mlsna visits with Pam Jahnke on successfully wrapping up your projects and looking forward to 2027.

Harvest Wrap Ups And Project Wrap Ups - Jessica Mlsna

Wisconsin has 17 million acres of public and private forested land that provides raw material to the forest products industry.  That's a lot of timber!  You might be surprised how it gets used.  Contrary to popular belief, Wisconsin lumber is not just about 2X4's.  Logan Wells, program director at the Wood Technology Center of Excellence in Antigo tells Pam Jahnke all about it.  The state excels at production of hardwood products you use everyday!  Cabinets, interior trim, hardwood floors and furniture! That's the sweet spot for Wisconsin timber.  But what about the global market and appetite for the state's product?  And what do they do at the Center for Excellence?  Listen in and find out!

Wisconsin has 17 million acres of public and private forested land that provides raw material to the forest products industry.&nbsp; That's a lot of timber!&nbsp; You might be surprised how it gets used.&nbsp; Contrary to popular belief, Wisconsin lumber is not just about 2X4's.&nbsp; Logan Wells, program director at the <a href="https://www.ntc.edu/about/locations-facilities/wood-technology-center-excellence">Wood Technology Center of Excellence </a>in Antigo tells Pam Jahnke all about it.&nbsp; The state excels at production of hardwood products you use everyday!&nbsp; Cabinets, interior trim, hardwood floors and furniture! That's the sweet spot for Wisconsin timber.&nbsp; But what about the global market and appetite for the state's product?&nbsp; And what do they do at the Center for Excellence?&nbsp; Listen in and find out!

Center Of Excellence Focuses on Forests And Fabulous Products

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.

Wisconsin dairy depends on international trade to keep margins healthy.&nbsp; That's been difficult with tariffs and trade sanctions impacting global partners.&nbsp; Bob Bosold gets some details from Leonard Polzin, UW-Extensin Dairy Economist at UW-River Falls.&nbsp; 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.&nbsp; Larry Lee finds out the heavy dew is the only thing slowing the harvest down today.
Finally some corn yield numbers are rolling in.&nbsp; Kiley Allan finds out about everything from yields to test weights from Cooper Humphries, district sales manager for Wyffels Hybrids.&nbsp; Paid for by Wyffels.
Not all Wisconsin farmers are thrilled with the $8 billion in diesel subsidies coming from the government.&nbsp; Larry Lee reports that Ken Rosenow from the WI Corn Growers would rather have the market reward his efforts.&nbsp; 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.&nbsp; Educating the next phase of restaurant chefs and managers was the reason behind Chef Noah Hawkins visit to the state.&nbsp; 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.&nbsp; Paid for by the WI Beef Council/Equity Cooperative Livestock.

Wisconsin Cheesemakers Build Community and Share Skills

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MID-WEST FARM REPORT - MADISON

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