Assignment: Dairy Tour

Today's lab assignment for University of Arkansas Food and Hospitality students was to tour a real dairy farm. It doesn't get any more real than to watch cows being milked,smelling the silage in the feed barn, or getting a juicy lick from a baby calf. I love the questions these young consumers ask about the farm and the conversations that are started about how we work every day to produce a safe nutritious product by caring for our animals and our land.

Petting the  baby calves always seem to be the highlight of the tour and I must admit, I love listening to the laughter of the students as they pet the calves and take pictures. It's a great place to explain how these heifer calves are the future for our family farm. 

Although I don't get to give the grade for this lab assignment,

I do  appreciate the opportunity to share our family  dairy story!

Dairy Farmer Flexibility

Spring harvest for our farm began  Friday when the first field of wheat was mowed by my youngest son Casey.

 After last year's extreme heat and drought that caused poor yield of our hay and corn crops, we are anticipating a great spring crop.   Wheat silage will make a nutritious addition to our dairy cow's diet and is part of our plan in producing high quality milk. Every bit of this spring wheat crop is crucial to the sustainability of our family farm.

When the silage chopper and truck pulled into the field Saturday afternoon, it appeared that everything was working as planned.  After taking a few pictures, I returned home to do my own chores.  When I heard the chopper returning to the shop, I had a sinking feeling that all was not right. Sure enough, major mechanical problems  required shop work the rest of the afternoon.

With the possibility of rain in the forecast, the chopper still broke down  and the importance of harvesting every bit of this wheat, farmer flexibility kicked in.  Instead of chopping the wheat, it would be baled and wrapped. Thank goodness for multi-tasking,flexible farmers!

Dairymom's Thankful Thursday

When I saw these cows resting in the pasture early one morning this last week, I thought about the phrase in the the 23rd Psalm--"he maketh me lie down  in green pastures".  I'm thankful for the green pastures of springtime!

Registered Dieticians Rock!

Just a few weeks ago, I attended the Arkansas Farm Bureau Women's Conference in Little Rock. It's always great to see friends from across the state and share information and ideas that will help us in our mission to educate about agriculture. I'll have to admit I was proud to attend the workshop that was presented by  Midwest Dairy's registered dietician Ashley Anderson about the Fuel Up to Play 60 program that is funded by dairy farmers. Fuel Up to Play 60 empowers youth to be physically active and choose tasty nutrient-rich foods in the school environment.

Midwest Dairy employs several dieticians that work across the Midwest educating consumers about good nutrition and the benefits of dairy foods. As I listened to Ashley's presentation, I was reminded of the importance of the registered dietician's role to the success of the Fuel Up to Play 60 program. Registered dieticians are involved from the moment a school enrolls in the program educating and advising the adults and students as they make changes in school nutrition that will impact life-long nutrition and health habits. Providing this expertise to schools is one reason I believe the Fuel Up to Play 60 program will meet the objective to solve the childhood obesity crisis.

You can learn more about the Fuel Up to Play 60 program at http://www.fueluptoplay60.com/ or http://www.midwestdairy.com/. My heartfelt thanks to all of our registered dieticians in the Midwest and across the nation that are making a difference for our children's health.  Registered Dieticians--You Rock!

Foodie Facts about Dairy Food Safety

Dairy foods are the safest and most regulated foods available due to proper milking procedures,animal care, and pasteurization. For over 100 years, pasteurization has been the key to providing safe,nutrient-rich milk and cheese. During pasteurization, the temperature of milk is raised to 145 degrees Fahrenheit for 30 minutes or to at least 161 degrees Fahrenehit for more than 15 seconds and then rapidly cooled. Pasteurization kills any harmful pathogens that are found in raw milk.

According to the Raw Milk Fact Sheet provided by Midwest Dairy, here are some proven facts about milk and pasteurization:

• Pasteurization DOES kill harmful bacteria.
• Pasteurization DOES save lives.
• Raw milk DOES NOT kill dangerous pathogens by itself.
• Pasteurizing milk DOES NOT cause lactose intolerance and allergic reactions.
• Both raw milk and pasteurized milk can cause allergic reactions in people sensitive to milk proteins.
• Pasteurization DOES NOT reduce milk's nutritional value.
• The American Medical Associaton and the American Academy of Pediatrics endorse the importance of pasteurization and warn against raw milk consumption especially for children,pregnant women,the elderly, and those with compromised immune systems.

Even though it is a violation of federal law to sell raw milk for consumer use across state lines, raw milk regulations vary by state and some states allow the sale of raw milk within their borders. Arkansas does not allow raw milk sales in the state.

The Food and Drug Administration advises consumers to avoid raw milk and offers these tips when buying milk or milk products:

• Read the label on milk or milk products before you buy them. Many companies put the word "pasteurized" right on the label, but it is not required by law.
• Ask store employees if specific brands are pasteurized.
• At farm stands or farmers' markets, ask if the milk and cream being sold have been pasteurized. If the market sells yogurt,ice cream or cheese, as if they were made with pasteurized milk.

You can find more information about dairy food safety and the benefits of milk pasteurization at http://www.midwestdairy.com/. Dairy farmers and the dairy industry overall have a history of providing safe and healthy products.  It's a fact---consuming pasteurized milk is a matter of food safety.

Recipe for Upside Down Week

The dairy cows have adapted to Daylight Savings Time really well but I'm still  feeling out of sorts from losing that one hour of sleep! Actually, the whole week was crazy and I found myself looking for a delicious and easy to fix recipe for Friday night supper. I found Inside-Out Cabbage Rolls on the Midwest Dairy website and it fit the criteria for the end of my crazy upside down week perfectly!

Inside-Out Cabbage Rolls

Ingredients:
1 lb lean ground beef
1 large onion,chopped
1 large green pepper,chopped
1 small head cabbage,chopped
1 can (10oz) diced tomatoes and green chilies
1 cup reduced sodium beef broth
1 can (8oz) pizza sauce
1 cup cooked brown rice
1/2 cup shredded reduced fat cheddar cheese

Preparation:
In a Dutch oven, cook the beef,onion,and green pepper over medium heat until meat is no longer pink; drain. Stir in the cabbage, tomatoes,broth and pizza sauce. Bring mixture to a boil.Reduce heat; cover and simmer for 20-25 minutes or until cabbage is tender; stirring occasionally. Stir in the rice; heat through. Remove from the heat. Sprinkle with cheese. Cover and let stand until cheese is melted.

                                           You can find this and other great dairy recipes at
                                                       http://www.midwestdairy.com/.
My family gave this recipe the thumbs up and I definitely would recommend it for any upside down week!
                                                             Happy Friday!

Dairymom's Thankful Thursday

Even though it was dreary and raining as we traveled home today from a meeting in Kansas City, it was evident that spring has arrived  as we passed   green fields and flowering redbud and dogwood   trees.   I am thankful to be back home safely to the dairy farm and for  the view of spring  to enjoy from my own front door.