june dairy month 2016

The Dallmann family is comprised of (front, from left) Lindsay Hansen, Shirley Dallmann, baby Jackson Dallmann, Janessa Dallmann, and Abigail Dallmann; and (back) Travis Hansen, Dan Dallmann, Darlene Dallmann, Terrell Dall-mann, and Nick Dallmann.

A special section of the Tri-County News • Chilton, Kiel and New Holstein • Thursday, June 9, 2016

DAIRY MONTHJune is

Big, but still familySundae visitors will see one of Calumet’s largest farms

Keeping cows comfortable is critical to the Dallmann operation. Seen at the back of this barn are rows of giant fans which suck air through the building and keep cows cool as well as free of flies and other insects.

Above and below are views of the di-gester installed at the Dallmann farm in 2012. The digester is run by DVO Inc. of Chilton and turns manure into biogas, which in turn is converted into enough electricity to power 500 homes.

By Mark SherryTerry Dallmann said he thinks about

what his parents would think about Dall-mann East River Dairy if they were alive to see it today.

“They would never believe it,” he said. “We have to give the children a lot of credit.”

Terry and Darlene’s son Dan, along with wife Shirley, and Dan and Shirley’s children Nick (wife Janessa) and Lindsay Hansen (husband Travis) have built their Dallmann East River Dairy into one of Calumet County’s largest dairy opera-tions, yet this clearly remains a family-run operation.

Visitors to Calumet County’s Sundae on a Dairy Farm on Sunday, June 26 will experience that for themselves as Dallmann East River Dairy is the host of this year’s event from 11 a.m. to 3 p.m.

The farm is located at N6038 East River Rd., Brillion, on the eastern edge of the county between Potter and Collins.

Terry was raised on a farm which the family still owns about a half mile from Dallmann East River Dairy. His father had been born on an area farm in 1911. Terry purchased the farm on which Dall-mann East River Dairy sits today from another family in 1964. At that time it had 15 cows and 80 acres, and Terry continued to work at Foley Co. in Chilton until 1977. He milked cows and did farm work before and after his job at Foley. “It wasn’t easy in the early years,” he said. “Everyone helped everyone else.”

Son keeps growth goingDan graduated from high school in

1981 and helped the farm continue to grow. Originally the cows were milked in a stanchion barn by pipeline until 1989. At that time the farm was one of the larger operations in the area, and cows were being switched out three times. In 1989 a herringbone parlor was added. In 2006 the decision was made to construct a new double 25 parallel parlor.

Today, roughly 2,000 cows get milked in that parlor three times per day. Includ-ing cows, heifers, and calves, Dallmann East River Dairy has about 4,500 ani-mals. Land purchases and rentals also have increased to support the growing herd, and today the farm owns about 1,700 acres and rents another 850 acres. They also work with and buy feed from another 500 acres owned by area farm-ers. Corn silage, oatlage, and alfalfa are grown for the dairy’s forage needs.

Like other large farms, Dallmann East River Dairy has kept up with the latest technology and trends in agriculture to maximize production and profits. The barns are tunnel ventilated, using rows of large fans to suck air through the barns and keep cows cool as well as keeping

Turn to DALLMANN/page 2

Tri-County news • June Dairy Month 2016 • Thursday, June 9, 20162

Sponsored by Manitowoc County Dairy Promotion Committee,Manitowoc County Farm Bureau & Wisconsin Milk Marketing Board.

For more information, contact Becky Salm, (920) 253-5303,Roger Sinkula, (920) 686-5660, or Scott Gunderson, (920) 683-4175

SUNDAY, JUNE 12 • 8AM-NOON

STRUTZ FARM INC. located approximately 7 miles north

of Two Rivers. From Hwy. 42, go east 2 miles on Irish Road.

In the event of rain, buses will be used for transportation. Signs

will guide you all the way.

FUN ATTRACTIONSFOR THE WHOLE FAMILY:

• Guided Farm Tours• Bring your own camera for a photo with a calf

• Children’s Activities/Cow Bounce House

• Dairy Princess & Miss Farm Bureau Crowning at 9:30am

• Music by Jerry Krueger Band• Petting Zoo

ADMISSION: Adults $7;

Children 5-10 $4Children 4 & Under FREE

BREAKFAST INCLUDES: Ham & Cheese Omelet

SausageVariety of CheesesStrawberry Yogurt

Cinnamon Bread & ButterDonut Holes

MilkOrange Juice

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flies and other insects out of the barns. Dan said the fans provide a con-stant eight mph breeze, exchanging all the air in the giant barns every 30 seconds. “It’s quite an in-vestment,” he said as their farm was one of the first to use tunnel ventilation, but he also said they saw a corresponding increase in production. Sprinklers are also located in the barns and are used when the temperature starts rising above 75 F.

On average, the cows at Dallmann East River Dairy produce around 85 pounds of milk per day—a total of 160,000 pounds of milk—three semi loads—per day. The dairy ships their milk to Foremost Farms.

The family said the one thing they hope people see at Sundae on a Dairy Farm is how technical their operation is, includ-ing their work with cow rations, nutrition, digest-ibility, etc. “I want the public to know what we’re doing and the cows are be-ing treated right.”

Use of technology in-cludes out in the fields. Travis explained that Global Positioning Sys-tem (GPS) technology allows them to plant rows within a centimeter of where they want them, so crops are planted in 20-inch rows instead of the 30 inches many farmers use. Nutrients also can be placed exactly where they are needed thanks to GPS.

While Dallmann East River Dairy employs about 25 full-time work-ers, the family said they also want visitors to come away knowing that this is a family owned, operated, and managed farm.

Terry and Darlene still help out at the farm. Dan’s wife Shirley works at St. Elizabeth Hospital but also helps milk the fresh cows. Nick focuses on herd health and vaccina-tions, while wife Heather is a fourth and fifth grade teacher at Holy Family School in Brillion and also helps take care of their two young children, Abigail and Jackson. Lindsay spends about half her time in the of-fice doing book work and the other half doing herd checks. Husband Travis focuses on field work and equipment maintenance. He is a 2007 graduate of Chilton High School and a Fox Valley Technical Col-lege graduate in Industrial Maintenance. His father owns a farm near Broth-ertown.

Both Nick and Lindsay have degrees in Animal

Science from the Univer-sity of Wisconsin-Platte-ville. Having them return to the family operation also helped Dallmann East River Dairy make the decision to install a di-gester in 2012. The digest-er is run by DVO Inc. of Chilton. Manure is turned into biogas which in turn is converted into electric-ity, enough to power 500 homes.

Despite all their hard work, planning, and knowledge, Dan said their biggest challenge day to day is something they cannot control. “Weather is always a challenge,” he said. “You can never plan anything.”

He also said finding good workers is a chal-lenge, but that the Dall-mann family tries to set a high work ethic example for their employees. “This is 24/7—there are no days off,” Dan said.

Sundae on FarmSundae on a Dairy

Farm will feature live music by CaHoots all day. The Dallmann family will be introduced at noon.

An array of cheese sam-plings from various arti-san cheese makers will be on hand, as will Addie the life-size cow which kids can milk.

Jackie McGlin, Calu-met County Fairest of the Fair, Junior Fairest of the Air Allyson Roehrig, and the 2016 Farm Bureau Princess Hannah Roehrig will be on hand to meet visitors.

The UW-Extension Outagamie County cow stomach will be on dis-

play, and a video of life on the Dallmann farm will be shown.

Free milk and cheese is always a highlight of Sundae on a Dairy Farm, sponsored by the Calumet County Dairy Promo-tion Committee. Burgers, brats, and grilled cheese sandwiches will be avail-able for purchase and, of course, the traditional ice cream sundaes will be available.

Matt Glewen will serve as the master of ceremo-nies for Sundae on a Dairy Farm.

Dallmanncontinued from page 1

Salutes the Dairy Industry!

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Tri-County news • June Dairy Month 2016 • Thursday, June 9, 2016 3

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This year, Wisconsin Milk Marketing Board’s (WMMB) June Dairy Month promotion, Dairy Days of Summer, encourages residents to celebrate America’s Dairyland by enjoying fresh dairy products and attend-ing a local farm breakfast.

“If you’ve never attended a farm breakfast, you’re missing out,” said Dave BavInka, vice president of advertising at WMMB. “Farm breakfasts are family-friendly, educational events that offer attendees various opportunities to enjoy fresh Wisconsin-made dairy products and a home-cooked breakfast while learn-ing more about dairy farms and animals, and meeting hard-working farm families.”

For decades, Wisconsin residents have been invited to celebrate June Dairy Month by attending events hosted both on and off dairy farms throughout the state. The first official breakfast was hosted in 1970 in Jefferson County as a fundraiser for the local 4-H Club. Today, more than 70 farm breakfasts and other dairy-friendly events are hosted each June. Residents looking for breakfasts and other events to attend are encouraged to visit www.DairyDaysofSummer.com to access an interactive event calendar that is searchable by date and location.

The Dairy Days of Summer team will be accompa-nying June Holstein, a life-size cartoon cow and the official ambassador of June Dairy Month, to six farm breakfasts, including: n June 11—Dane County Breakfast on the Farm;n June 18—Sheboygan Farm Breakfast;n June 19—Kewaunee Farm Breakfast.At events, the team will hand out recipe brochures

and giveaways as well as host an interactive photo booth where kids of all ages can have their photos taken with June. To learn more about June Holstein and view her full travel schedule, visit www.DairyDaysofSummer.com.

Sheboygan event to be stop for Dairy Days teamBeyond events, the Web site is host to a collection of

more than 70 dairy recipes including new Chocolate French Toast, Ice Cream Sundae Tacos, Strawberry Ricotta Pancakes, and Southwestern Pasta Salad.

Wisconsin Milk Marketing Board is a nonprofit or-ganization of Wisconsin dairy producers that promotes the consumption of milk, cheese and other dairy prod-ucts made in America’s Dairyland.

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It is important to understand the basics of caring for cheese to make sure it stays its freshest and most delicious longer.

You want to start by choosing the best quality cheese, no matter what variety you’re buying. Here are some tips:

Cheese should have a fresh, clean ap-pearance with no cracks or surface mold. Be sure the packaging is sealed properly, without any openings or tears that expose the cheese.

Buy cheese at a store or market where frequent shipments of fresh cheese are delivered. Check the “use by” or “sell by” dates on packaged cheese. If buying fresh cut cheese, ask the clerk how best to wrap the cheese for storage as well as how long the cheese can be kept.

Look for the “Wisconsin Cheese” identification. You’ll know you are buy-ing a product that has to meet the highest of cheesemaking standards.

HandlingAfter arriving home with your new

cheese finds, remember the three C’s of cheese handling.

Clean: Because cheese easily absorbs other flavors, keep it away from other aromatic foods in the refrigerator.

Cold: Refrigerate cheese between 34 and 38 F.

Covered: Cheese loses flavor and moisture when it is exposed to air, so make sure to wrap hard cheeses, such as Parmesan, in tightly drawn plastic wrap. Soft or fresh cheeses, such as Mascar-pone, are best stored in clean, airtight containers. Semi-hard cheeses, including Cheddar and Gouda, can be wrapped in plastic wrap as well as a lighter wrapping paper, such as parchment.

Cutting and trimmingMake cutting blocks of Wisconsin

Cheese easier by using these tips:Most cheese is easiest to cut when

chilled; however, some hard cheeses, such as Parmesan or Asiago, cut better when they are brought to room tem-

perature.A chef’s knife works well for cutting

most cheeses. If the cheese has a wax or rind, score it before you begin, ensuring a clean cut line.

Before eating or serving, trim off any dry edges or surface mold.

Cooking with cheeseBefore cooking with cheese, it is

helpful to know which cheeses are best suited to high and low temperatures as well as mechanical manipulation, such as shredding and grating. Following these guidelines will help you cook old recipe favorites as well as concoct new creations using Wisconsin Cheese.

High heat is the enemy of cheese. Hard cheeses tolerate high temperatures better than soft cheeses; however, exposing any cheese to high heat for too long can cause it to curdle, toughen, and separate. Keep cheese warm over low or indirect heat.

When cubing, shredding or grating, remember cheese is best handled cold. Semi-soft and hard cheeses are best for these methods, while soft cheeses should be used for spooning or spreading.

When broiling foods with cheese top-pings, place the pan so the food is about four to six inches from the heat and broil until the cheese is just melted.

Cheese is best measured by weight:n 4 ounces of natural cheese = 1 cup

shreddedn 6 ounces of softer cheeses, like Blue

and Feta = 1 cup crumbledn 3 ounces of hard cheese = 1 cup

grated

StoringIf you are lucky enough to have left-

over cheese, store your opened cheese using these suggested guidelines. Proper storage will preserve a cheese’s original flavor, appearance and quality.

Once a cheese is opened, it is im-perative to minimize moisture loss by keeping it covered in the refrigerator. For covering suggestions, see previous

section “Handling.”Natural and pasteurized process

cheese should last about four to eight weeks in the refrigerator, while fresh and grated hard cheese with higher moisture content should be used within two weeks.

If cheese develops surface mold, sim-ply cut off about one-fourth to one-half from each affected side and use the re-maining cheese within one week.

FreezingCheese can be frozen, but we do not

recommend it. A cheese that has been frozen is best used as an ingredient. The

best candidates for freezing are firm cheeses, such as Swiss, and hard cheeses, such as Parmesan.

When freezing cheese, wrap pieces tightly in weights of one pound or less.

Label and date your cheese before storing it at temperatures of about 0 F.

It is best to thaw cheese in the re-frigerator and use your cheese within a couple of days.

Freezing cheese will change the tex-ture. Semi-soft and hard cheeses will be more crumbly while softer cheeses will separate slightly. The nutritional value will remain stable.

Cooking with Cheese 101: The basics

Agronomy • GrainPropane • Bulk Fuel

(Diesel, Gas, Fuel Oil)Auto Repair • Country Stores

Convenience Stores

Several locations from Fond du Lac, WI to Menominee, MI. Products, service and

knowledge to help you succeed.Thank you for your business!

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The Wisconsin Milk Marketing Board (WMMB) has launched a new Spring/Summer issue of Grate. Pair. Share., an online magazine about cooking and en-tertaining with Wisconsin cheese.

The issue is filled with fresh, seasonal recipes the whole family can enjoy, from easy weeknight dinners to simple sum-mer small plates and weekend cooking projects designed to get kids involved and excited about cooking.

The new issue includes:

Frozen TerrineA fresh take on a frozen terrine is

poised to overtake the homemade pop-sicle as the frozen dessert of the summer. This simple homemade dessert starts with a base of Wisconsin mascarpone and whipped cream, and gets lots of fresh, fruity flavor from raspberries and lemon. Cubes of store-bought pound cake take it over the top. Simply freeze, slice and serve.

Small plates for summerNo main course is necessary with a

menu of simple summer small plates like Stuffed Mini Bell Peppers, Grilled As-paragus with Chorizo and Queso Fresco, and Cheesy Corn and Fontina Bread Bites. Cheese pairings take a tangy turn with kombucha, the trendy fermented tea that is inspiring fans nationwide.

Cheese tricksReaders will find new ways to improve

their cheese skills with a box grater tuto-rial and tips for building a cheese board like a pro from Lilith Spencer, winner of the 2016 Cheesemonger Invitational in San Francisco. James Beard Award-winning Chef Tory Miller shares his favorite recipes for weekends spent at the farmers’ market and cooking with his kids.

Since launching in 2012, Grate. Pair. Share. has received more than 35 mil-lion consumer impressions. It received first-place awards for digital content and design for the second year in a row at the 2015 Eddie and Ozzie Awards honoring excellence in the magazine.

Online magazine offers ideas for pairing cheese

Dairy Factsn Cheese making is widespread in

Wisconsin, with at least one cheese fac-tory in 45 out of Wisconsin’s 72 counties.n Wisconsin’s dairy industry contrib-

utes $43.4 billion each year to the state’s economy.n The average Wisconsin dairy cow

generates more than $34,000 a year in economic activity.n About 23 percent of the nation’s

dairy farms are in Wisconsin.n Wisconsin cheese makers produce

more than 600 varieties, types, and styles of cheese.

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Numbers support major increasesin milk per cowBy Ray Mueller

During the past two generations, enor-mous statistical and structural changes have taken place on dairy farms across all of Wisconsin.

A review of what has happened in Calumet County is typical of the changes in every county in the state.

According to the 1909 Biennial Report of the Dairy and Food Commissioner of Wisconsin, Calumet County then had 53 cheese plants and 10 creameries. Those plants obtained milk from 1,522 farmer patrons who had a total of 14,889 dairy cows.

As indicated by those statistics, a great majority of the farmsteads in Calumet County—and in many other Wiscon-sin counties—had enough dairy cows to sell milk to local cheese plants and creameries.

The Calumet County cows produced some 67.754 million pounds of milk in 1909—at a time well before electric pow-er for milking them was available. That was an average of 4,675 pounds of milk per cow for the year. Cheese production in the county for 1909 was reported to be 5.75 million pounds.

About 110 farms in countyFast forward to the most recently

available statistics, which indicate that Calumet County now has only about 110 dairy farms which are licensed to sell milk into the commercial market. Those farms have nearly 30,000 dairy

cows—double the total from just over a century ago.

According to the most recent pub-lished statistics (for 2013), Calumet County had approximately 30,000 dairy cows which had an annual milk produc-tion average of 25,400 pounds per cow—the third highest average among Wiscon-sin’s counties, trailing only neighboring Manitowoc and Outagamie counties.

For 2013, the milk production in Calu-met County was 762 million pounds, more than 11 times the reported total in 1909. The annual totals for milk produc-tion in the county, though not yet pub-lished, were likely up by a total of 4 to 5 percentage points for 2014 and 2015.

As of early June 2016, milk production statistics in Wisconsin for 2014 had still not been published although they were promised by the winter of 2015-’16 by the National Agricultural Statistics Ser-vice. The delay is because of reduced funding and staffing for those services.

Farms selling milk way downDuring the past century, the number of

farms selling milk has been reduced by more than 90 percent in Calumet County as well across all of Wisconsin, where the number of dairy farms licensed to sell milk has dipped to less than 9,600 af-ter being as high as 144,000 in the 1940s.

In Calumet County, an informal count of the remaining farmsteads along STH 32/57 from Chilton to Hilbert suggests there were at least 22 farms on which cows were milked at one time. Today, there is one only dairy farm along that stretch of highway (nearly eight miles) on which cows are milked.

Similarly, along the entire length of 32/57 from the north county line to Kiel (a distance of about 26 miles), there were

probably at least 35 farms with dairy cows at one time. Today, the dairy farm between Chilton and Hilbert is the only one with a driveway accessing STH 32/57 anywhere in Calumet County.

A question which arises from this is whether those startling changes in statis-tics over just a century are good or bad. In Calumet County and well beyond, there have been widely diverging opin-ions on that point.

Milk volume up 11-foldFrom the standpoint of agricultural

production and economics, the current numbers certainly look very positive. The county’s annual milk volume is a multiple of 11 compared to what it was just over a century ago and the annual milk output per cow has increased by a multiple of 5.5 during that time.

On the downside, though not as measurable, is the loss of social fabric and the disintegration of local entities centering on the county’s dairy sector. Once vibrant local organizations based on the dairy sector or other aspects of agriculture have disappeared or are close to disappearing.

Some, but not all, of the accompanying agricultural land use and crop produc-tion practices have led to far too many instances of horrific soil erosion in recent years. And there continue to be underly-ing concerns and uncertainties with the use of migrant labor in the county and well beyond.

There are only two plants within the county’s boundaries (Land O’Lakes in

Kiel and Foremost Farms USA just to the west of Chilton) which take in and process milk. There are also a few large dairy product formulation and packag-ing operations.

A significant portion of the dairy cows in Calumet County today are in herds with up to 3,500 head apiece. The introduction of the first such herd in the county nearly 16 years ago stirred an immense controversy.

Just before then, dairy cow numbers in the county had dropped to about 22,500 during several years in the 1990s. The apparent high point for dairy cow num-bers in the county occurred in about 1950. Annual reports by then county agricultural agent Orrin Meyer indicated a total of 32,000 cows—an average of 24 cows per farm—along with 1,351 farms in the county with milking machines.

Near the end of his tenure in the early 1970s, Meyer predicted that it would be impossible to have dairy herds of more than 500 cows in the county. Today, how-ever, the approximately 10 herds in the county with at least 500 cows and others pushing toward that number account for about one-half of the dairy cows in the county which promoted itself as “The Milk Vein of the World” from the late 1910s to the early 1980s.

Today, the individual veins of milk production in Calumet County are much larger but far less numerous—a sym-bol of significant changes over the past century which can be fairly described as having brought both good and bad results.

Calumet dairy history mirrors trends

Dairy Facts

n In the early 1960s, Wisconsin residents celebrated June Dairy Month with Farm Bureau Breakfast and Dairy Farms. The first official farm breakfast was hosted in 1970 in Jefferson County. The event, which was organized by the local 4-H club, had 155 attendees. Today, tens of thousands of residents attend more than 70 farm breakfasts in Wisconsin. n The first farm breakfast was hosted

by Craig and Laura Beane at Howlis Farms. As 96 percent of the 9,900 dairy farms in Wisconsin are still family-

owned and operated, the majority of farm breakfasts continue to be hosted on family farms. n At the first farm breakfast, visi-

tors enjoyed scrambled eggs, sausage, Tuesday morning cake, ice cold milk and strawberry ice cream sundaes. To-day, each farm breakfast has their own unique menu. It is anticipated that this year more than 5,000 gallons of milk will be served, more than 300,000 eggs scrambled and more than 100,000 pan-cakes will be flipped at farm breakfasts throughout the state.

We support the area dairy industry.

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What better way to celebrate June Dairy Month—and support state farmers and agribusinesses at the same time—than by using dairy products in the fol-lowing tasty recipes?

Chocolate French ToastServings: 6Ingredients:2 tablespoons unsweetened cocoa

powder1 tablespoon cinnamon*1-1/2 cups chocolate milk6 eggs12 thick slices (1-inch) white country

loaf8 tablespoons (1 stick) butter, divided1/2 cup heavy cream, whipped and

sweetenedFresh strawberries, hulled and slicedDirections: In shallow bowl, stir to-

gether cocoa powder and cinnamon. Add

1/2 cup chocolate milk and whisk until smooth. Beat in eggs. Add remaining chocolate milk; mix well.

Heat stove-top griddle over medium high or electric griddle to 375 F. Melt 1 tablespoon butter to coat grill surface. One by one, place each bread slice in chocolate milk mixture; turning slice over once to soak both sides of bread. Place bread slices on hot griddle; cook 2 to 3 minutes per side, or until golden brown. Add additional butter to griddle as necessary. To serve, top French toast with whipped cream and strawberries.

*You may substitute 1 tablespoon vanilla extract or 1 teaspoon almond extract for cinnamon.

Cottage Blue DipServings: 2 cups

Dairy goodSupport local farmers by using products in recipes

Many thanks to all the businesses for theirgracious donations and monetary support!

Welcome to the31st Annual Calumet County

Sundae on a Dairy Farm!

Sunday, June 26 • 11am-3pm

CELEBRATE JUNE DAIRY MONTH!FREE

FAMILYFUN!

FREECheese

DallmannEast River Dairy

N6038 East River Road, BrillionMASTER OF CEREMONY:

Matt Glewen, General Manager of WI Farm Technology Days Back Row, L-R: Travis, Dan, Darlene, Terrell, Nick.Front Row, L-R: Lindsay, Shirley, baby Jackson, Janessa, Abigail

FREEMilk

ParkingOn-Site

SPECIAL ACTIVITIES & EVENTS• Live Music by “CaHoots”• Array of cheese samplings from

various Artisan Cheese Makers• Life-size “Addie” Th e Cow, kids can

milk her and much more• Calumet County Fairest of the Fair

Jackie McGlin, Junior Fairest of the Fair Allyson Roehrig, & the 2016 Farm Bureau Princess Hannah Roehrig will all be on hand to meet with visitors.

• Video of “Life on the Dallmann Farm”

• Tractor-Wagon Guided Farm Tours• Butter churning by two of our own!• Kiddie Tractor Pull - Register at Noon,

Pull at 1 pm• Kid’s Zone Area: Various Games &

Craft Projects; Tattoos/Face Painting all by local Calumet County 4-H Clubs; Huge Sand Pile!

• Many Booths on hand and Educational Dairy Displays

EAT LOCAL. EAT DAIRY.Burgers, brats and grilled cheese sandwiches

will be available throughout the day.Don’t forget to have your traditional

Ice Cream “Sundae” on the farm!

Sponsored by:Calumet County Dairy Promotion Committee

www.dairydaysofsummer.com

Turn to RECIPES/page 8


Plumbing • Heating/AC • Septic“For over 90 years and 4 generations”

954 FORWARD AVENUE, CHILTON(920) 849-2050

[email protected]

MP# 247289

RESIDENTIAL • COMMERCIAL • AGRICULTURAL

We salute the Dairy Industry!

Honored to serve

you for over 84 years!

Thank you, Dairy Farmers!

Hwy. 151 & Hwy. 6 Chilton920-775-414 www.rands.com

Honored to serveHonored to servee e

you for over 84 years!ars!

Thank you, Dairy Dairyrmers!

ThaDD

FFarmFF

Hwy. 151 & Hwy. 6 Chilton920-775-414 www.rands.com

Ingredients:1-1/2 cups (12 ounces) cottage cheese1/3 cup (2 ounces) Wisconsin blue

cheese, crumbled 1/8 teaspoon pepper1/2 teaspoon Worcestershire sauce2 teaspoons onion, grated 3 tablespoons heavy cream1/2 teaspoon paprikaDirections: Beat the cottage cheese on

high speed with an electric mixer for 2 minutes. Add the remaining ingredients; mix well. Serve chilled, with tortilla chips, fresh vegetables or crackers.

Dreamy Orange Raspberry PieServings: 8 to 10Ingredients:1-1/4 cups graham cracker crumbs3 tablespoons sugar, divided1/3 cup (5 tablespoons plus 1 teaspoon)

butter, melted6 ounces fresh raspberries2 cups (1 pint) vanilla ice cream2 cups (1 pint) orange sherbet1/2 cup heavy creamDirections: In large bowl, combine

graham cracker crumbs, 2 tablespoons sugar and butter; mix well. Press crumbs firmly over bottom and up sides of 9-inch pie pan. Place in freezer 15 minutes.

Meanwhile, in small bowl, gently mash raspberries until chunky; set aside. Remove ice cream and sherbet from freezer; soften 10 minutes at room temperature.

Place ice cream in large bowl. Drop sherbet by spoonsful on top of ice cream. Drop spoonsful of mashed raspberries on top of sherbet and ice cream. Gently cut through mixture with spatula to swirl all three together. Spoon into prepared crust; freeze until firm, 3 to 4 hours.

In small bowl, whip heavy cream until soft peaks form; sprinkle with remaining 1 tablespoon sugar. Continue whipping to reach desired thickness. Top pie with whipped cream and serve.

Ice Cream Sundae TacosServings: 6Ingredients:1 tablespoon cinnamon1/4 cup sugar4 tablespoons butter, divided6 flour tortillas (6-inch)Vanilla ice cream (about 6 cups)1/2 cup heavy cream, whipped and

sweetened, if desiredAssorted sundae toppings such as

sprinkles, chopped nuts, caramel sauceDirections: Position one oven rack

at lowest position and the other 6 to 8 inches above. Heat oven to 350 F.

In small bowl, combine cinnamon and sugar; mix well. In small skillet over medium heat, melt 2 teaspoons butter to cover skillet surface. Place one tortilla in pan; coat bottom side completely with butter. Place warm tortilla, butter side up, on large cutting board; sprinkle with cinnamon sugar mixture. Repeat with remaining tortillas, melting additional butter as needed.

Place baking sheet on lower oven rack. Position tortillas, cinnamon sugar side up, over two bars of upper oven rack so hanging sides are even to form an inverted taco shell. Bake 7 to 9 minutes or until golden. Carefully remove shells and baking sheet from oven; place tor-tillas on rack to cool. When ready to serve, fill each with ice cream. Top with whipped cream and sundae toppings; serve immediately.

Southwestern Pasta SaladServings: 8 to 10Ingredients:

2 cups plain yogurt, divided1/4 cup fresh lime juice, dividedSalt and pepper to taste1-1/2 cups prepared salsa1/2 cup cilantro, chopped6 ounces uncooked mini farfalle,

cooked according to package directions and drained

1 can (15 ounces) black beans, drained and rinsed

2 cups corn*6 ounces Wisconsin Monterey jack

cheese, cut into 1 x 1/4 x 1/4-inch sticks1 avocado, dicedDirections: In small bowl, combine 1

cup yogurt and 2 tablespoons lime juice. Season with salt and pepper; set aside.

In large bowl, whisk together remain-ing 1 cup yogurt, remaining 2 table-spoons lime juice, salsa and cilantro. Add pasta, black beans, corn and Monterey jack. Toss gently. Season with salt and pepper. To serve, sprinkle with diced avocado and top with dollop of lime yo-gurt. To make it an entrée, add chicken.

*For corn, you may use blanched fresh, defrosted frozen, or drained canned.

Strawberry Ricotta PancakesMakes 16 pancakesIngredients:1 cup flour2 tablespoons sugar1 teaspoon baking powder1/4 teaspoon salt2 eggs1 cup (8 ounces) Wisconsin ricotta

Recipes continued from page 8

cheese1/2 cup milk1 tablespoon vanilla extract1 cup fresh strawberries, hulled and

diced3 tablespoons butter, divided Syrup and sliced strawberries for

serving Directions: In large bowl, combine

flour, sugar, baking powder and salt; mix well. Place eggs and ricotta in medium bowl; beat. Add milk and vanilla extract; mix to combine. Pour wet mixture into dry mixture and whisk until combined. Gently fold in diced strawberries.

Heat stove-top griddle over medium high or electric griddle to 375 F. Melt 1 tablespoon butter to coat grill surface. Pour 1/4 cup batter onto griddle for each pancake and cook until bubbles begin to form on surface, 2 to 3 minutes. Flip pancakes and cook until golden, an ad-ditional 1 to 2 minutes. Add additional butter to griddle as necessary. To serve, top pancakes with sliced strawberries and syrup.

Dairy Facts

n A Wisconsin dairy cow produces an average of 2,639 gallons of milk year, or about seven gal-lons of milk each day. n In 1970, a gallon of

milk cost $1.65. When ad-justed for inflation, milk prices have fallen by 65 percent since then. n The average 250-cow

dairy farm contributes more than $1 million each year to our state’s econ-omy. In total, the dairy industry contributes more than $43.4 billion to Wis-consin’s state economy.

Subscribe to the Tri-County News...just $35/year! 894-2828

Thanks for reading theTri-County News each week!

BONDE’S QUIK MARTSTOP IN CLEVELAND TO SEE OTHER JUNE DAIRY SPECIALS!

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JUNE 1 THRU 15

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JUNE 15 THRU 30

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435 E. Main St. | PO Box 150 | Chilton, WI 53014 | milkproductsinc.com

June is Dairy Month�ank you farmers!

Insurance CompanyRural Mutual

www.ruralins.com

As the leading insurer of Wisconsin farms, we recognize that agri-business requires special protection. After all, your farm operation is your home, your business, and a considerable capital investment.

To protect your livelihood, call or email today and I can show you the variety of coverages available to address all your insurance needs.

RANDY PINGEL, PAT TRUTTMANN, JAYSON BRENDELChilton Office

18 W Main St, Chilton920-849-9396

Insurance for your home, family, farm or business.

Happy June Dairy Month!

Dairy Factsn Wisconsin set a record for milk

production in 2015 at just over 29 bil-lion pounds.n The average milk production per

cow in Wisconsin is 22,697 pounds, or 2,639 gallons.

n Wisconsin produces 13.9 percent of all the milk and 26 percent of all the cheese in the U.S.n The average number of cows per

farm in Wisconsin is 129.n The state has 138 cheese plants.

Two Green Bay area farms will host an “Open House & Field Day” event on Wednesday, June 15 to demonstrate cutting-edge conservation practices used to reduce phosphorus from entering the Fox River where it can contribute to the growth of harmful blooms of algae and dead zones in Lake Michigan.

Tinedale Farms and Brickstead Dairy are part of the Lower Fox Demonstration Farms Network, which is sponsoring the event to educate producers, land manage-ment agencies, and the public about the economic and environmental benefits of conservation technology.

This will be the fourth field day held by the network. Partners include the U.S. Department of Agriculture’s Natural Resources Conservation Service, Great Lakes Commission, and Brown and Outagamie County Land Conservation Departments. The Lower Fox Demon-stration Farm works with participating farms in the watershed to test the effec-tiveness of existing and new conservation systems and educate stakeholders about conservation technology.

“This field day will be a great oppor-tunity for farmers and partners to learn

conservation principles and practices like cover crops, no-till planting, pre-scribed grazing and more, to improve their operations, building soil health and reducing phosphorus runoff that impacts the Lower Fox Watershed and Lake Michigan as well,” said Jimmy Bram-blett, Wisconsin state conservationist.

The day’s events will start and end at Tinedale Farms in Wrightstown and will include trips to neighboring dairies to view cover crop plots, managed rota-tional grazing, and more. Lunch will be served at Tinedale Farms. Attendees will be able to chat with others interested in conservation and visit various displays from conservation and water quality projects happening around northwest Wisconsin. A detailed agenda for the day is being maintained on the Dem-onstration Farms Network Web site and attendees are welcome to come and go as their schedule allows.

People can register through Eventbrite (eventbrite.com and search for “lower fox”) or by contacting Rama Zenz at (920) 391-4620 or [email protected] (please let them know if transporta-tion and/or lunch is needed).

16MLPFXCONQ6X5C

820 W. Main Street • Chilton920-849-9304 • www.ddequipment.com

D & D Equipment Co. Inc.

Green Bay area farms to demo conservation ideas

Dairy Factsn Wisconsin has 14 facilities which

make butter and 14 which make yogurt. As of 2014 there were 203 facilities in the state making one or more dairy products.n Dairy contributes $43.4 billion

to Wisconsin’s annual economy. By comparison, citrus means $9 billion to Florida and potatoes mean $6.7 billion to Idaho.n Wisconsin has 14 facilities which

make butter and 14 which make yogurt. As of 2014 there were 203 facilities in the state making one or more dairy products.n Only 1 percent of Wisconsin dairy

farms are owned by non-family corpora-tions and about 3 percent are owned by non-family partnerships. The other 96 percent are owned by individuals and families, family partnerships, or family corporations.n Dairy is the largest single sector

of Wisconsin agriculture. Agriculture

overall brings in $88.3 billion per year to the economy, with dairy being almost half that at $43.4 billion.n Milk production has grown 27 per-

cent in Wisconsin in just the past decade, from 22.9 billion pounds in 2005 to 29 billion pounds in 2015.n Mozzarella leads the way in Wis-

consin in terms of 2015 production with over 1 billion pounds. Cheddar is next with 616 million pounds.n The economic impact of dairy is

skyrocketing in Wisconsin, growing al-most 65 percent in just five years from $26.5 billion in 2007 to $43.4 billion in 2012.


A Salute to theDairy Industry!

It's Dairy Month, and all of thefolks here want to acknowledge the

hard work and efforts of ourlocal industry. Thanks dairy farmers

for a job well done!

Pat's TireSales & Service, Inc.

N4040 Cty. Rd. C, Chilton • 920-849-9703

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qualityroasting.com1-800-576-9232 • 920-775-9279

We Salute the HardWorking Dairy Farmers

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the hard working folks in the dairy industry! We

Salute…

1108 E. Chestnut St., Chilton920.849.9521 Flowers & Gifts LLC

We Salute the Area Dairy Farmers• Farm• Residential

• Commercial• Industrial Wiring

Mike’s Electric, Inc.Chilton • 849-9401

Water tours scheduled by dairy group

Water quality is a crucial aspect of ag-riculture, and directly impacts the dairy industry and rural communities.

The Professional Dairy Producers®

(PDPW) understand the need to bring together agricultural business leaders and consumers to openly discuss and learn how the dairy industry is invested in water quality. Water Quality Tours are offered as a partnership effort between University of Wisconsin Discovery Farms and PDPW.

The tours are open to the public, in-cluding business owners, elected offi-cials, municipality leaders, farmers, and citizens who are interested in viewing water quality firsthand—focusing on science, engineering, and management to achieve common goals.

The one-day Water Quality Tours will leave on a chartered bus from locations at 9 a.m., returning at 3:30 p.m. Each day will offer a tour and dialogue on a farm, business, and wastewater treatment plant. The remaining dates and locations are as follows:

June 14: Green Bay—Park and board at BelGioioso Cheese (5810 CTH NN, Denmark). Tour stops in this area will include BelGioioso Cheese, Inc., NEW Water Wastewater Treatment Plant, and Brickstead Dairy.

June 21: Oconomowoc—Park and board at Summit Park and Ride (36337 Delafield Rd., Summit). This third tour will highlight Koepke Farms, Oconomo-woc Wastewater Treatment Plant, and the Tyranena Brewing Company.

Tour registration is $30 and includes lunch and transportation. Space is lim-ited. To learn more about Water Quality Tours and to register, visit www.pdpw.org or call 1-800-947-7379.

Along with touring the above dairy businesses, attendees will also connect with key project collaborators.

1102 W WASHINGTON AVE. • CLEVELAND • 920-693-2017

Thank you to all our Dairy

Farmers!

Gowns, tuxedos, and...dairy cows?

Formal wear is not normally found in the barn, of course, but it was last September for the first-ever Calumet County Futurity Show held in conjunc-tion with the Calumet County Fair. In a futurity, owners enter their animals several years before the actual con-test and then work to raise them for eventual participation in the compe-tition. At right, Registered Holstein Duckett Windbrook Thunder, shown with owners Shianne and Brandon Ferry and Judge Eric Westphal, took first place at the first Calumet County Futurity Contest which was held on the Sunday evening of the fair.


Grill DemosEvery Saturday 9-Noon

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Lulloff Hardware

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www.hlulloff.comOPEN: Mon.-Fri. 6-6 • Sat. 7-5 • Sun. 9-2

Dairy Cares of Wisconsin is seeking businesses and individuals to join in supporting fundraising efforts for their chosen cause, Children’s Hospital of Wisconsin.

Over the last five years, Dairy Cares’ generous sponsors and donors have col-lectively raised over $425,000. Be a part of a record-breaking year as the charity is on pace to break the $500,000 mark. Nearly every dollar donated to Dairy Cares goes directly to the hospital’s general fund.

This donation, on behalf of the dairy community and its supporting industries, represents a heart-felt commitment to positively impacting Wisconsin children and their families who seek the medical excellence provided at the renowned pediatric care center.

Giving back in this way is a calling that dairy producers like Jim Ostrom have answered.

“In Wisconsin, we are blessed with being the best place in the country to milk cows and do business,” explains the co-founder of Dairy Cares. “Many of us have had success, and we want to give it back.”

The Dairy Cares committee selected Children’s Hospital as their recipient be-cause of its broad reach. Headquartered in Milwaukee, the Children’s Hospital of Wisconsin provides statewide care through 40 different locations. These various sites provide a range of spe-cialized services, from dealing with childhood terminal illness and cancer to psychological disorders. Experts in

premature birth, the neonatal intensive care unit is ranked top in the nation.

“Nearly everyone we have met has an experience of somebody they know who was touched by the Children’s Hospital of Wisconsin and how they care for young children who are ill,” Ostrom said.

As Dairy Cares approaches its sixth year, the non-profit organization invites businesses and individuals to join this cause. Sponsoring partners receive event recognition for their tax-deductible gift during the annual garden party, which is set for July 23 at the home of Jim and Annette Ostrom in De Pere.

“All of us here in Wisconsin are part of the dairy industry in some way, and so many of us have been personally touched by Children’s Hospital,” Ostrom said. “We invite our friends from the dairy community and beyond to pledge their support and demonstrate just how much dairy truly does care about the children and families of Wisconsin.”

Making a gift to Dairy Cares is easy. To give online, visit www.chw.org/dairy-cares. For more information on becom-ing a Dairy Cares sponsor, visit www.dairycaresofwisconsin.org, or contact one of these sponsorship co-chairs—Jim Ostrom ([email protected]; 920-378-6127), Laurie Fischer ([email protected]; 920-366-1880) or Gordon Speirs ([email protected]; 920-371-4402). Sponsorships also can be mailed directly to Dairy Cares of Wisconsin, Inc., 1835 E. Edgewood Dr., Suite 10571, Appleton, WI 54913.

Dairy Cares raising funds for Children’s Hospital

Celebrate

35 E. Main StreetChilton • 920-849-23511820 Wisconsin Avenue

New Holstein • 920-898-4284


THANK YOU

to our farmers for keeping our dairy cases full.

80 E. PARK AVE, KIEL • 894-2445

Rick’sWalsdorf Roofing Co., Inc.

Celebrating 84 Yearsin Kiel!

W325 Cty. HH, Kiel, WI 53042 • (920) 894-2286

The Wisconsin Master Cheesemaker® program, the nation’s only advanced training program of its kind for veteran cheesemakers, has graduated seven new and three returning Master Cheesemak-ers.

One of the new Master Cheesemak-ers is Dale Schmidt of Land O’ Lakes in Kiel, certified in cheddar and Mon-terey jack.

The 2016 class is among the largest in the 22-year history of the program, which was established through a joint partnership of the Wisconsin Center for Dairy Research, University of Wiscon-sin-Extension, and the dairy farm fami-lies of Wisconsin, the Wisconsin Milk Marketing Board (WMMB).

With 59 active Wisconsin Master Cheesemakers working in 32 compa-nies across the state, the Masters hold certifications in 35 cheese varieties, from familiar classics to artisan originals. Cheesemakers entering the rigorous three-year course of study can seek cer-tification as Masters in up to two cheese varieties each time they go through the program.

The other newest Master Cheesemak-ers, who were formally certified at an April ceremony during the International Cheese Technology Expo, in Milwau-kee, are:n Jeff Allen, BelGioioso Cheese,

Green Bay, certified in blue cheese and gorgonzola;n Bill Hanson, Arena Cheese, Arena,

certified in Colby and gouda;n Bob Koenig, Carr Valley Cheese,

Mauston, certified in fontina and gouda;n Darrell Manning, BelGioioso

Cheese, Green Bay, certified in provo-lone;n Jon Metzig, Union Star/Willow

Creek, Berlin, certified in cheddar and Colby;n Scott Navarre, Foremost Farms

USA, Marshfield, certified in cheddar and Monterey jack.

Joining them in the 2016 graduating

Kiel Land O’ Lakes cheesemaker graduates

The new class of Master Cheesemakers is (front, from left) Gerard Knaus, Weyauwega Star Dairy; Dale Schmidt, Land O’Lakes, Inc.; Jon Metzig, Union Star/Willow Creek; Bob Koenig, Carr Valley Cheese; and Tom Jenny, Carr Valley Cheese; and (back) Darrell Manning, BelGioioso Cheese; Jeff Allen, BelGioioso Cheese; Bill Hanson, Arena Cheese; Scott Navarre, Foremost Farms USA; and Brian Jackson, Nasonville Dairy.

class are three Masters who returned to the program to gain certification in ad-ditional varieties. They are Brian Jackson of Nasonville Dairy in Marshfield, Tom Jenny of Carr Valley Cheese in Mauston, and Gerard Knaus of Weyauwega Star Dairy in Weyauwega.

Jackson, previously certified for Mon-terey jack, cheddar, brick and Colby, graduates with additional certifications in muenster and gouda. Jenny has been part of the program since its inception and has been previously certified as a Master in Swiss, fontina and gouda. He now graduates with additional certifica-tions in Shepherd’s Blend and Bessie’s Blend, two Carr Valley originals. Knaus, a third-generation cheesemaker who was certified in 2012 for feta and parmesan, this year earns additional certifications

in brick and Colby.“The Wisconsin Master Cheese-

maker® program continues to elevate our state’s leadership position in the in-dustry,” said James Robson, CEO of the Wisconsin Milk Marketing Board. “The fact that there are so many first-time Masters in the 2016 class is particularly exciting. It’s a major professional accom-plishment for them personally, but their commitment to education, innovation and excellence is something that all of the Masters take into the plant with them every day. Their expertise has an impact on product quality and, by becoming Masters, they inspire others within their companies to follow in their footsteps and do the hard work to become certi-fied as well.”

The Wisconsin Master Cheesemaker®

program is the most formalized, ad-vanced training program in the nation. Patterned after European programs, it is administered by the Center for Dairy Research and funded by Wisconsin dairy producers, through WMMB. Applicants must be active, licensed Wisconsin cheesemakers with at least 10 years of experience in a Quality Assured Plant. Cheesemakers can earn certification in up to two cheese varieties each time they enroll in the three-year program and must have been making those varieties as a licensed cheesemaker for a mini-mum of five years prior to entering the program. Once certified, they are entitled to use the distinctive Master’s Mark® on their product labels and in other market-ing materials.

Dairy Factsn Wisconsin dairy exports brought

close to $1 billion into the state in 2014, more than triple the total of just five years earlier.n Wisconsin companies won 41.2

percent of the awards presented at the 2015 American Cheese Society and Wisconsin Cheese Makers Association competitions, far more than any other state and up from 31.6 percent in 2005.

Wisconsin companies consistently win more awards than any other country in competitions.n Pioneering Wisconsin farm wives

began making “kitchen cheese” from milk produced by their herds in the 1830s.n Anne Pickett of Lake Mills made

the first official Wisconsin cheese by adding milk from her neighbor’s cows

to that of her own small herd in 1841.n Dairying became an economical

agriculture opportunity starting in 1855 when wheat production in Wisconsin drastically decreased because of the chinch bug and depleted soils.n Hiram Smith, a farmer and a mem-

ber of the University of Wisconsin Board of Regents, founded a full-scale cheese factory in 1859. In 1864, Chester Hazen

built the first traditional cheese factory in Fond du Lac County in the town of Ladoga.n The Wisconsin Dairymen’s Asso-

ciation was formed in 1872 to provide leadership for this growing industry. The association began to market Wisconsin cheese.n Brick cheese was founded in 1877

by John Jossi of Dodge County.


St. Nazianz • 773-2661 • www.madsonsService.com

We ServiceMost

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SayCheese!

for June Dairy Month

The Board of Directors for the Wis-consin Milk Marketing Board (WMMB) has approved the $31.8 million program plan and budget covering the 2017 Fiscal Year (FY) which begins July 1 and runs through June 30, 2017.

The FY2017 budget is $1.53 million greater than last year because of contin-ued increases in milk production. The FY2017 plan covers in-state and national cheese and dairy product promotion; retail, food processing and foodservice marketing and education programs; national communications activities and administrative budgets.

Communications activities in the FY2017 budget include national Wis-consin Cheese advertising and public relations, in-school nutrition education programs and Fuel Up to Play 60 con-ducted by the Wisconsin Dairy Council and statewide promotion programs for fluid milk and other Wisconsin dairy products. Also included are promotional support for statewide June Dairy Month events, the Tour of America’s Dairyland cycling series and various farm shows.

Support for Wisconsin’s Alice in Dairyland program and the year-round promotion activities conducted by 63

County Dairy Leader Groups are again also part of the FY2017 budget and pro-motional plan. The America’s Dairyland television series and weekly Wisconsin Dairy News segments are also included next year as well as the highly popular online magazine, Grate. Pair. Share.

The local checkoff organization’s FY2017 budget continues to build on the organization’s success in reaching consumers through social media portals such as Facebook, Twitter, Instagram and online blogs, and through popular Web sites which helped generate more than 2 billion consumer impressions last year.

Plans for the upcoming year at the na-tional level include retail and foodservice promotions, buyer education, manufac-turer/marketer co-op product demos, point-of-sale information and in-store Wisconsin Cheese signage.

The FY2017 budget continues support for the University of Wisconsin-Madison Center for Dairy Research (CDR), which provides research and technical assis-tance to Wisconsin cheese and dairy processors, allowing them to create prod-ucts that meet the ever changing trends of today’s consumer.

WMMB plans to spend $31.8 million in 2017

Call for 2017 Wedding Dates

Thursday Night PizzaServing from 4:30-close

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740 W Ryan St.- Brillioncobblestonecrk.com

Contact: Aaron Kabat 756-3214kabata@

cobblestonecrk.com

You know you want some!Thank You Dairy Farmers!

Dairy Facts

Dairy Facts

n In 1880 Wisconsin passed Ohio in cheese production, becoming second to only New York.n Colby cheese was invented in 1885

in Colby, Wisconsin by John Steinwand. It is a soft, open textured cheese.

n In 1888, William D. Hoard, who founded Hoard’s Dairyman—a journal devoted to dairy farming—was elected the state’s 16th governor.n The nation’s first dairy school was

founded in Madison in 1890.

n In 1910 Wisconsin surpasses New York to become the nation’s number-one cheese producer. By 1912 it became the nation’s leading dairy state by producing

more milk, butter, and cheese than any other state.n In 1921 Wisconsin became the first

state to grade its cheese for quality.

Tri-County new

s • June Dairy Month 2016 • Thursday, June 9, 2016

14

Aspen Tree ServiceBaus, Michael D.D.S.Bernie's Auto RepairBriess Industries, Inc.Burkhardt EyeCare Center Dr. Gary BurkhardtChilton Chamber of

CommerceChilton FurnitureCruise In Car WashFox Valley Technical CollegeGreat Midwest BankHickory Hills Country ClubHorst DistributingJannette Trucking & Excavating, Inc.Just for You Flowers & Gifts, LLCKarls Mechanical Contractors, Inc.Kaytee Products, Inc. Central Garden & Pet

Avian & Small AnimalPremier Financial Credit UnionRoepke's Village InnSchmidts ClothingState Bank of ChiltonTwohig Rietbrock

Schneider & HalbachLaw Offi ces, S.C.

Tri-County NewsVande Hey Brantmeier-GMVande Hey Brantmeier Automotive, Inc.Vern's CheeseWeber's Well DrillingWeber's Self ServeAdvanced Custom

Geothermal, KielAmerican ADV Gene Drumm Insurance Agency, Inc.American Family Insurance, KielBank First National-KielBonde’s Quik MartCleveland State BankCountry Visions Co-opLaw Offi ces of Darrow & Dietrich, S.C.Dhein Appraisal ServiceDiamond Doors & Buildings, Inc.Fromm AccountingGiebler Chiropractic, LLCHeader InCF HeckmanHenning’s CheeseJan’s Self ServeJess’s Flowers & Gifts

Dr. Barbara KarlsLee Karls ConstructionKiel Dairy QueenKiel Electric UtilitiesKiel Foundry Co., Inc.Kraus Construction, Inc.Lulloff True ValueMeiselwitz-Vollstedt Funeral HomeMillhome Supper Club & ParkerJohn’s BBQ & PizzaMueller’s Barber & StylingMuermann Engineering, Inc.New York Life - Todd OligDr. David Pieper, D.D.S.Premier Financial Credit UnionReindl Plumbing & HeatingRiesterer Financial Services, Inc.Riverview Family RestaurantRoeck’s BakerySargento We’re Real Cheese PeopleSchiek’s Countryside RVTMV Feeds & SupplyTri-County NewsJames Ungrodt, AttorneyVogel ChevroletWalsdorf Roofi ng Co., Inc.

H.G. WeberBlattner's Piggly WigglyBMO, New Holstein Calumet Equity Mutual Insurance CompanyCRW Insurance Services AgencyFeldner Chevrolet, Inc.G&H Trucking & Excavating, Inc.Golden ShearGueller's PhotographyHalbach Excavating, LLCMarytown GarageMB CompanyMT Glass Bar & GrillNew Holstein True ValueNew Holstein UtilitiesPremier Financial Credit

UnionSteffes Builders Inc., St.

CloudTri-County NewsWeber BPWusterbarth Roofi ng Co.

These businesses salute those who help make Wisconsin America's Dairyland.

America's Dairyland

Wisconsin…


209 North Fourth Avenue, St. NazianzOffi ce: (920) 773-2143

WATTS: (800) 876-2234Fax: (920) 773-2724

Website: www.braunelectricinc.com

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Come see us for…

FREE Ice Creamduring June Dairy Month!

• Custom Slaughtering

• Retail Meats• Custom Venison Processing

• Venison SausageW3445 Hickory Hills Rd. • Chilton • 920-849-2618

Order your Quarter

or Half for Summer Grilling!

We Salute all Dairy Farmers!

OPEN: Mon-Wed, Fri 8-12 & 1-5 • Sat 7-11 • Closed Thurs

HICKORY HILLS COUNTRY MEATS, LLC

St. Cloud • 920•999•3011OPEN: MON/WED ‘TIL 8PM

TUE/THU/FRI ‘TIL 5PM • SAT ‘TIL NOON

FELDNER CHEVROLET & MARINE

www.feldnerchev.comTax, title, license and registration extra. See salesperson for details.

Check out ourcomplete used listing:

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In addition to Sundae on the Farm in Calumet County featured elsewhere in this section, Breakfast on the Farm events are scheduled in the three other local counties of Fond du Lac, Sheboy-gan, and Manitowoc.

The Fond du Lac County event is on a farm within the Tri-County News area. Here is a summary of those upcoming breakfasts:

Fond du Lac CountyThe Fond du Lac area Breakfast on

the Farm provides community members with the opportunity to experience area agriculture.

The 2016 Fond du Lac County Break-fast on the Farm will be hosted by the John and Jeff Pickart families and held at the J&J Pickart Dairy, LLC located at W2369 CTH Q, Malone.

The event will be held from 8 a.m. until noon.

A large country-style breakfast featur-ing ham and cheese omelets and local mushrooms will be served along with $1 Culver’s custard sundaes.

Activities will include Alliant Energy kiddie pedal pull, antique equipment, live music, clowns, farm tours, and more.

Contact the Fond du Lac Area Asso-ciation of Commerce at (920) 921-9500 for more information.

Adult tickets will be $7 at the door or $6 in advance. Children ages 5 and under are free. Tickets can be purchased from the Association of Commerce as well as local banks.

Sheboygan CountySheboygan County Breakfast on the

Farm is scheduled for Saturday, June 18.The annual event will be held from 7

a.m. to noon at Majestic Crossing Dairy LLC which is located at N5853 Mead-owlark Rd., Sheboygan Falls. The farm is on the corner of STH 23 and Mead-owlark Road.

Visitors can enjoy a country breakfast of scrambled ham eggs and ham, along with pancakes, cinnamon bread, bagels, fruit, yogurt, milk and hot coffee. Ice cream sundaes also will be offered.

Activities for the day include Addie the Cow interactive educational station, a self-guided farm tour, petting zoo,

Sartori cheese tasting, 12 educational stations, a scavenger hunt, machinery display, and fire engines. A pedal tractor pull and children’s games will also be part of the event.

The 69th Alice in Dairyland will visit from 7 to 9 a.m. along with the Sheboygan County Fairest of the Fair, Wisconsin Holstein Dairy Princess, Miss Wisconsin, Miss Wisconsin Teen, and “June Holstein” the WMMB Cow.

The first 300 kids ages 10 and under to attend will receive a free T-shirt with the donation of a non-perishable food item.

Adult tickets are $7 in advance and $8 at the event. Kids ages 3 to 6 are $3 with ages 2 and under free.

Advance tickets are available at Pig-gly Wiggly locations Sheboygan North, Sheboygan Falls, Howards Grove, Oost-burg, and Plymouth; Kettle Lakes Co-op in Sheboygan Falls and Random Lake, and Adell Co-op.

More information can be found by visiting www.sheboygancountydairy-promotion.com/breakfast_on_the_farm.php.

Manitowoc CountyStrutz Farm, Inc, will host the 2016

Manitowoc County Breakfast on the Farm.

The farm is located at 7500 Irish Rd. in Two Rivers, which is approximately seven miles north of Two Rivers.

The event will be held on Sunday, June 12 from 8 a.m. to noon and fea-ture ham and cheese omelets, sausage, a variety of cheese, strawberry yogurt, cinnamon bread and butter, donut holes, milk, orange juice, coffee, and ice cream sundaes.

Family activities offered throughout the event include guided farm tours, calf photos, children’s activities and bounce house, a petting zoo, and music by the Jerry Krueger band.

Dairy Princess and Miss Farm Bureau crowning will take place at 9:30 a.m.

In the event of rain, buses will be used for transportation. Signs will help guide visitors.

Adult tickets for the event are $7 with children 5 to 10 years of age $4. All kids under age 4 are free.

Breakfasts on farms set in 3 counties in this area

Advertise in the Delta Publications, Inc. classifieds!Ads automatically go in the Tempo and

Tri-County News. Call 894-2828 before 3 p.m. Fridays.

Tri-County new

s • June Dairy Month 2016 • Thursday, June 9, 2016

16

Cooperative Extension

Tuesday, July 19 • 8 a.m. – 4:30 p.m.Calumet County Fairgrounds • Chilton, WI

Cost: $15 per child(Includes lunch, snacks, T-shirt & goodie bag)

To register, please contact Affinity NurseDirect 1-800-362-9900 or online http://affinityhealth.org/safetyday

CALUMET MEDICAL CENTER’SPROGRESSIVE AGRICULTURE

SAFETY DAYTM

SAFETY STATIONS INCLUDE:TRACTOR SAFETY

OBSTACLE COURSEMONEY SAFETY

ATV SAFETYNATURAL GAS

PILLOWCASE PROJECTLAWN MOWER SAFETY

LAW ENFORCEMENT K-9MY PLATE & FAMILY FUN TIME

CRIME SCENE EVIDENCE COLLECTION & SAFETY

This program is the largest rural & health education program in the nation for children

ages 8 to 12 filled with hands-on activities and exciting presentations designed to prevent injuries at home, at school and on the farm.

Join us for a fun-filled day of learning!

This event is funded by Calumet Medical Center and

through a generous grant from the Chilton United Fund.

june dairy month 2016

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