2017 WORLD DAIRY EXPO • ALLIANT ENERGY CENTER • MADISON, WISCONSIN, USA • WWW.WORLDDAIRYEXPO.COM • 95.7 FM
Expo Daily Edition Tuesday, October 3, 2017
In This Issue: One-OnOne with Linda MacKenzie page 7
Final touches are made before opening day page 10
The crème de la crème of dairy foods contests page 12
Returning the favor to loyal attendees Several changes, additions in store for Expo visitors BY BRITTANY OLSON Staff writer
More than 70,000 people attend World Dairy Expo (WDE) annually, so it’s safe to say, they are a big part of the event. In fact, these attendees who travel around the world to see the Dairy Cattle Show and Trade Show are one of the driving forces pushing Expo to continue moving forward and improving. This year, Expo attendees are sure
Photos of the Day
NINA LINTON PHOTOGRAPHY
WheelHouse performs during the 2016 Expo in the Evening at World Dairy Expo. They will be returning again on Friday at 8 p.m.
page 16
Word on the Street page 18
Today's highlights: 8 a.m. Central Nat'l FFA Judging Contest & Events in the Estrumate Sale Pavilion
5 p.m. World Dairy Expo Championship Dairy Product Contest Auction in the Exhibition Hall 5 p.m. Hoard's Dairyman Commercial Exhibitor Party in the Exhibition Hall Find today's full list of events in the Official Program or daily schedule.
KRISTA KUZMA/DAIRY STAR
The Tanbark is a new feature this year at World Dairy Expo. It is a pub-style restaurant located in the Estrumate Sale Pavilion.
to notice a few changes and additions to the show as they take in the sights and sounds of WDE. “We want to give back to attendees, because they help make Expo what it is,” said Kayla Sonnenburg, Sponsorship Manager. Part of that sentiment in giving back is efforts to make Expo more accessible and user-friendly to attendees of all ages, helping them to enjoy every minute of their experience without missing a single bit of action. “We want attendees to find information quickly,” said Liz Matzke, Attendee Services Manager. “In addition to our mobile-friendly website, we
have also added two new information booths on the grounds this year.” In total, four information booths are located in the lobby of New Holland Pavilion 1, on Fairgrounds Drive, in the Exhibition Hall Lobby and the west lobby of the Coliseum. “Each booth will equip attendees with hours, menus and more, so they have information within earshot at all times, as well as quick one-page reference guides and schedules for each day of Expo,” Matzke said. On top of making information more accessible at the show, the World Dairy Turn to ATTENDEES | Page 3
Youth gather for national, international judging contests Turn to page 5 for the results and photos from the National 4-H, National Intercollegiate and International Post-Secondary Dairy Cattle Judging Contests.
SHOWRING RESULTS Text WDERESULTS to 727-4-WDEXPO for Showring results
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ICE CREAM
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DANIELLE NAUMAN/DAIRY STAR
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Teams from around North America compete in judging contests at the 4-H, Post-Secondary and Collegiate levels on Monday morning in the Showring.
Page 2 • Expo Daily Edition • Tuesday, October 3, 2017
DAIRY ST R
The Expo Daily Edition is published by Dairy Star in conjunction with World Dairy Expo.
www.dairystar.com
ISSN 020355 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: (320) 352-6303 Fax: (320) 352-5647
EXPO SEMINAR
VIRTUAL FARM TOURS
All Expo Seminars held in Mendota 2, Exhibition Hall
All Virtual Farm Tours held in Mendota 1, Exhibition Hall
Previous Expo Seminars can be found online: www. worlddairyexpo.com
1 p.m. "Building a Stronger Relationship between Dairy Owner and Dairy Banker" Sponsored by Compeer Financial
Published by Dairy Star LLC
General Manager/Editor Mark Klaphake - mark.k@dairystar.com 320-352-6303 (office) 320-248-3196 (cell) 320-352-0062 (home) Ad Composition Nancy Powell 320-352-6303 nancy.p@dairystar.com Amanda Thooft 320-352-6303 amanda.t@dairystar.com Consultant Jerry Jennissen 320-346-2292 Editorial Staff Andrea Borgerding - Managing Editor (320) 352-6303 • andrea.b@dairystar.com Krista Kuzma - Assistant Editor (507) 259-8159 • krista.k@dairystar.com Ron Johnson (608) 874-4243 ron.j@dairystar.com Ruth Klossner (507) 240-0048 cowlady@centurylink.net Jennifer Coyne (320) 352-6303 jenn@dairystar.com Danielle Nauman (608) 487-1101 danielle.n@dairystar.com Brittany Olson (320) 352-6303 brittany.o@dairystar.com
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Previously broadcasted Virtual Farm Tours can be found online: www.worlddairyexpo.com 1 p.m. Fustead Holsteins Sponsored by Provimi
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Sales Manager - Jeff Weyer (Northern MN, East Central MN) 320-260-8505 (cell) jeff.w@dairystar.com Mark Klaphake (Western MN) 320-352-6303 (office) 320-248-3196 (cell) Laura Seljan (National Advertising, SE MN) 507-250-2217 fax: 507-634-4413 laura.s@dairystar.com Jerry Nelson (SW MN, NW Iowa, South Dakota) 605-690-6260 jerry.n@dairystar.com Mike Schafer (Central, South Central MN) 320-894-7825 mike.s@dairystar.com Lori Menke (Eastern Iowa, Southern WI) 563-608-6477 • lori.m@dairystar.com Megan Stuessel (Western Wisconsin) 608-387-1202 • megan.s@dairystar.com
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Expo Daily Edition • Tuesday, October 3, 2016 • Page 3
Continued from ATTENDEES | Page 1
Expo staff has a few more tricks up its sleeve this year. Expo in the Evening, a lighthearted gathering that started in 2016, is making a return on Friday at 8:00 p.m. “WheelHouse, will be playing again at Expo in the Evening this year,” Sonnenburg said. “It’s like a final hurrah before the end of the show.” With free music and refreshments, Matzke added that events such as Expo in the Evening have helped to foster and meld the social and business aspects of Expo; WheelHouse has proved to be an easy pleaser for those looking to have a nice evening out. “The band has a country-western, bluegrass style, so it’s a natural fit,” Matzke said. However, Expo in the Evening has a new location: The Tanbark, a KRISTA KUZMA/DAIRY STAR pub-style restaurant with a special- New information booths at this year's World Dairy Expo will help people be in-the-know about daily events and exhibit ized menu and full bar located on the locations. east end of the Estrumate Sale Pavilion. “We had an idea for a restaurant on Expo grounds, much like those found at other shows,” Matzke reflected. “With the cattle show season referred to as the tanbark trail, and Expo being the culmination of the show season, naming the restaurant The Tanbark happened inadvertently, but it resonated with our staff.” In addition to serving food, The Tanbark will consist of a lounge area highlighted with multiple large screens showing all the action on ExpoTV. Attendees in the Mycogen Seeds Attendee Learning Lounge will not have to miss a minute of the excitement happening in the Showring KRISTA KUZMA/DAIRY STAR this year, either. Located in the preThe Tanbark provides a place for World Dairy Expo attendees to grab a bite to function space of New Holland Paeat while keeping up with coverage of the Dairy Cattle Shows on the TVs in the vilion 1, this area has added ExpoTV restaurant. and live demonstrations by the new
sponsor this year. Overall, World Dairy Expo staff is excited and optimistic that all the changes and additions taking place this year will enhance attendee experience, whether they are first-time attendees or have been coming regularly for decades. “Attendees will have more information at their fingertips,” Sonnenburg said. “We want them to relax and enjoy Expo.” Matzke echoed Sonnenburg’s words, adding that Expo is truly an event for all kinds and ages. “If you’re coming for just two hours, or the entire five days of World Dairy Expo, we want it to be exciting, so you come back year after year,” she affirmed.
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Page 4 • Expo Daily Edition • Tuesday, October 3, 2017
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What did you enjoy most about the contest? I liked being able to clip and compete with other kids. What was the most challenging part about participating in the fitting contest? The biggest challenge for me is doing the belly hair. It’s harder to blend it and make it look natural. Who has been your biggest mentor as you learn more about dairy cattle fitting? Joe Nash and Ryan Holcomb have been great mentors for me. They’ve given me lots of advice and shown me things I can work to improve on. How will this experience help you reach your future goals? Doing the contest shows how good you are compared to others and what I need to work to improve on. The judges for the contest gave some really good feedback and advice.
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Expo Daily Edition • Tuesday, October 3, 2017 • Page 5
Wisconsin 4-H sweeps national judging contest Nickels, Gunst win individual overall, reasons BY KRISTA KUZMA Staff writer
It was a big day for the team from Wisconsin as it swept all major categories in yesterday’s National 4-H Dairy Cattle Judging Contest. The team, consisting of Ben Buske, 19, Matthew Gunst, 19, Dawson Nickels, 18, and Kylie Nickels, 16, and coached by Linda Behling, Carrie Warmka and Molly Sloan, won first place overall and took first place in team reasons, with all team members placing in the top five for reasons. Individually, K. Nickels earned top honors in the contest while Gunst took home the blue ribbon in reasons. “It was a lot of work,” K. Nickels said about what it took to earn first place. Her older brother agreed. “It was literally a combination of every year and competition we’ve ever been in,” D. Nickels said. The teams that competed in this year’s contest placed 10 classes and gave five sets of reasons. K. Nickels said she had to work hard during each class. When she finished the contest, she did not feel she had done well. “It was extremely difficult,” she said. “When I walked out I thought I was the dropped score.” She realized that was not the case when her name was mentioned first at
KRISTA KUZMA/DAIRY STAR
Kylie Nickels earned top honors in the National 4-H Dairy Cattle Judging Contest on Monday.
KRISTA KUZMA/DAIRY STAR
The Wisconsin 4-H dairy judging team – coach, Carrie Warmka, Matthew Gunst, Dawson Nickels, Kylie Nickels, Ben Buske, and coach Linda Behling – earned top honors yesterday at the National 4-H Dairy Cattle Judging Contest.
the awards ceremony. The achievements of her fellow teammates, along with the team’s first place finish overall and in reasons only added to the excitement. “We’re on Cloud 9,” K. Nickels said. “It feels kind of impossible, but we did it.” Helping fuel the fire was the Nickels’ sibling rivalry. “My goal was always to beat my older brother in reasons, but that never happened,” K. Nickels said. Along with the friendly competition, K. Nickels said her success comes from years of practice, being involved in dairy judging since the age of 9. “I enjoy meeting and socializing with my county friends along with meeting new people around the state and country,” K. Nickels said about what she likes best about dairy judging. “It has helped me gain confidence and public speaking skills.” The team members, who hail from Dodge County, Wisconsin, have been practicing together for years; however, this is the first year the four have been on a team together. This is Gunst’s first year eligible while it is Buske’s last year he can compete. The top three teams from the contest are invited to participate in the Royal Highland Show in Edinburgh, Scotland. K. Nickels said she’s looking forward to the opportunity. “I have never been out of the coun-
try,” she said. Placing second behind Wisconsin by three points was the team from Maryland with team members Todd Allen, Faith Burton, Ethan Miller and Alicia Hoff, along with coaches Kelly Zepp and Parker Welch. The team from Missouri placed third. Team members included Lora Wright, Ellie Wantland, Grant Groves and Daryin Sharp, coached by Ted Probert and Karla Deaver. Top 10 Individuals: 1. Kylie Nickels, 688, Wisconsin 2. Jacob Twohey, 686, Minnesota 3. Todd Allen, 685, Maryland 4. Faith Burton, 681, Maryland 5. Miriah Dershem, 676, Michigan 6. Lora Wright, 673, Missouri 7. Ben Buske, 668, Wisconsin 8. Grace Klopfenstein, 668, Indiana 9. Ellie Wantland, 667, Missouri 10. Matthew Gunst, 661, Wisconsin Top 10 Teams: 1. Wisconsin, 2,017, coached by Linda Behling and Carrie Warmka Team members: Ben Buske, Dawson Nickels, Kylie Nickels, Matthew Gunst 2. Maryland, 2,014, coached by Kelly Zepp and Parker Welch Team members: Todd Allen, Faith Burton, Alicia Hoff, Ethan Miller 3. Missouri, 1,973, coached by Ted Probert and Karla Deaver
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Page 6 • Expo Daily Edition • Tuesday, October 3, 2017
SUNY Cobleskill tops post-secondary judging contest Crothers, Currie place in top three to lead team BY DANIELLE NAUMAN Staff writer
Kennedy Crothers of Pitcher, N.Y. will probably never forget her 19th birthday because that is the day she took high individual honors in the 2017 International Post-Secondary Dairy Cattle Judging Contest, anchoring her State University of New York College of Agriculture and Technology (SUNY Cobleskill) team on their way to winning the entire contest. Crothers’ victory is even more impressive because she has never participated in dairy judging or given a set of oral reasons prior to this past April. She is a sophomore majoring in Ag Business. “My dad taught me so much about cows,” said Crothers of her passion for appreciating good cows. “But this is not what I expected! We practice with the Cornell team, and their coach, Kevin Ziemba, told me I could win Madison. I didn’t believe him, but I guess he was right. Words just can’t explain how it feels.” In addition to winning the overall award, Crothers won the Brown Swiss and Holstein breeds, while the team took high honors in the Guernsey, Brown Swiss and Holstein classes. In the oral reasons portion of the contest, the SUNY Cobleskill team placed third, with Josh Chrisholm and Crothers claiming the seventh and eighth place spots, respectively. The all-sophomore team from the New York school is coached by Carrie Edsall. Joining Crothers on the team are Matthew Currie, Chisholm and Kaylah Gulley. The four students all took a dairy cattle evaluation class with Edsall, beginning in January. By April, they began working together as a team to hone their judging and oral reasons skills. “These kids have made such great strides in the past month,” said Edsall of her team. “They are great at taking critiques and utilizing them to improve. They have come so far.” Team member Matthew Currie placed third in the contest, helping to secure the team’s win. “This has been crazy,” said Currie. “I was not expecting to do this well. The classes were challenging. But I did feel that today was the best I’ve ever done in oral reasons.” Josh Chrisholm expressed a great deal of appreciation for the work Edsall has put into coaching the team. “I’ve personally improved a lot,” said Chrisholm. “I enjoy judging because I just really like evaluating goodlooking cows. I’m very competitive, so I enjoy that aspect too.” According to Edsall, Kaylah Gulley, the fourth member of the team, is the most consistent at oral reasons. “I had an off day today in the placings, but I really enjoy talking about the classes and the oral reasons portion of the contest,” said Gulley. “I am so happy for my team, that we could pull together and win the contest.” Following behind the team from SUNY Cobleskill was the team from Kaskaskia College in Centralia,
DANIELLE NAUMAN/DAIRY STAR
The SUNY Cobleskill team took top honors in the International Post-Secondary Dairy Cattle Judging Contest. From left are award sponsor Ron Curran, Coach Carrie Edsall, Kaylah Gulley, Kennedy Crothers, Josh Chrisholm, Matthew Currie and award sponsor Taylor Weisensel. Ill. The Kaskaskia College team, coached by Aaron Heinzmann, also won the oral reasons division of the contest. Members of the Kaskaskia College team included Avery Kotlarczyk, Kaleb Kruse, Hadley Ehlers and Morgan Olbrich. Kotlarczyk placed second overall in the contest and fifth in reasons, while Kruse was tenth overall and second in reasons. Ehlers added a sixth place finish in oral reasons to her team’s overall score. Top 10 Individuals: 1. Kennedy Crothers, 755, SUNY Cobleskill 2. Avery Kotlarczyk, 727, Kaskaskia College 3. Matthew Currie, 713, SUNY Cobleskill 4. Nick Bagge, 708, Northeast Iowa Community College 5. Cameron Cook, 707, Michigan State Ag Tech 6. Charlie Elliott, 707, Highland Community College 7. Kaylan Risacher, 707, University of MinnesotaCrookston 8. Nicky Sanders, 704, Modesto Junior College 9. Timothy Carson, 702, Morrisville State College 10. Kaleb Kruse, 698, Kaskaskia College Top 10 Teams: 1. SUNY Cobleskill, 2,156, coached by Carrie Edsall Team members: Kennedy Crothers, Matthew Currie, Josh Chisholm, Kaylah Gulley 2. Kaskaskia College, 2,113, coached by Aaron Heinzmann Team members: Avery Kotlarczyk, Kaleb Kruse,
Hadley Ehlers, Morgan Olbrich 3. Michigan State University Ag Tech, 2,086, coached by Joe Domecq and Sarah Black Team members: Cameron Cook, Hope McAlvey, Julee Tellkamp, Morgan Luoma 4. Highland Community College, 2,062, coached by Kristi Dinderman Team members: Charlie Elliott, Bria Koester, Andrea Willing 5. Modesto Junior College, 2,038, coached by Bill Hobby Team members: Nicky Sanders, Heidi Omlin, Anneke Jacobi, Caroline Lee 6. University of Minnesota-Crookston, 2,028, coached by Lyle Westrom Team members: Kaylan Risacher, Malia Martin, Shawn Wagman 7. Alfred State College, 2,022, coached by Dorothea Fritzsimmons Team members: Brooke Soffer, Randall Reinshagen, Elizabeth Drake, Kyle Darling 8. Northeast Iowa Community College, 2,009, coached by Schmitt, Kriegel and Lawstuen Team members: Nick Bagge, Graham Ormiston, Thomas Lehmann, Rachel Selke 9. Morrisville State College, 1,998, coached by Ashley Adams Team members: Tabitha Phillips, Allyson Bunnell, Timothy Carson, Michael Rizzo 10. University of Guelph-Ridgetown, 1,997, coached by Gail Carpenter Team members: Chris Aitchison, Charlene Vellenga, Dirk Bousfield, Ashley Fisher
DANIELLE NAUMAN/DAIRY STAR
Taylor Weisensel, of AgBag Systems, presents the top overall awards for the International Post-Secondary Dairy Cattle Judging Contest to Kennedy Crothers of SUNY Cobleskill.
Expo Daily Edition • Tuesday, October 3, 2017 • Page 7
One-on-One
with Linda MacKenzie, GEA Ice Cream Stand Organizer
Linda MacKenzie, GEA Executive Assistant Hometown: Plainfield, Ill. How long have you been organizing the GEA Ice Cream Stand? We (GEA) took over the World Dairy Expo ice cream booth in 2004. I started out helping as a cashier and then worked as co-manager. I have been manager of the GEA Ice Cream Stand since 2009. What do you like most about this role? I look forward to planning the ice cream booth every year. I am typically found in our office in Naperville, Ill., so this is an opportunity to get out and do something different. I love service work, and what better way for our company to give back than to invest in our youth. I love the fact that approximately 70 exhibitors Continued below
purchase tickets from us each year to give away to their customers and support FFA. I love the fact that we have been able to increase how much we have been able to donate to the Dane County FFA over the years. What kind of preparation is done for World Dairy Expo? A lot of preparation goes into the Ice Cream Stand. A lot of departments get involved, between marketing to our set up and tear down crew. Typically, it starts by me contacting Cedar Crest Ice Cream, who assist with paying for the ice cream, to confirm the annual sponsorship. Then, I reach out to the contact in charge of scheduling the FFA schools to make sure they are still on board. Next, we design the t-shirts, tickets, signage and cups; ticket order forms are created and ice cream is ordered. I contact World Dairy Expo with our wording to spread the word about the pre-sale of our tickets to the exhibitors. We pre-sell our ice cream tickets to our GEA dealers, as well as to the other exhibitors. We are busy taking those orders starting in June. Who comprises the ice cream stand’s work force? I am there for set up typically through tear down, and I also have a co-manager to help me. We have GEA employees working as the cashiers and then we have two schools per day. The kids have the hardest job; we have six scoopers and on busy days we have more scooping, as well as two keeping the cashier racks full and another couple taking out garbage and doing ice cream truck runs. Why does GEA continue to support the ice cream stand at World Dairy Expo? The Ice Cream Stand is a great way for GEA to help support the local FFA programs that get involved with Expo by scooping ice cream for fellow show-goers, as well as benefiting from the proceeds that help to promote the dairy industry throughout Dane County and southern Wisconsin. It is important to invest in our youth through FFA and equally important to educate the consumer at different events. Plus, in general, there is no better place to promote dairy products than World Dairy Expo. It is a great way to connect to our customers. It is a show tradition for virtually everyone who attends Expo. We have been able to increase our donation to FFA over the years greatly. With that money, the schools have been able to invest in various educational displays, attend trainings, purchase a portable milking machine unit to use along with their talking fiberglass cow, as well as a trailer to hold it in. They also use the money to fund leadership conferences at state and national levels for local members, Food for America programs and scholarships for members. How long has the GEA Ice Cream Stand been around, and how has it developed over the years? GEA took over the ice cream booth in 2004. The first thing we changed was we made the booth out of a milk tank. We have made many improvements over the years, including signage change to now be a very cool neon green, nice holding racks for the different folders, as well as holders for the three-gallon containers and ice cream cups to make it a little bit easier for the scoopers. We also started to pre-sell tickets to the other exhibitors back in 2009. This has grown over the years in popularity and really is a good give-away option. It gives everyone the ability to participate in giving back to the FFA.
How do you decide what flavors are available? This is one of the toughest decisions to make. I typically go off of past years' history and then see if Cedar Crest is offering any special flavors that are popular at that time of year. I then try to make sure we have at least one fruit based, limit to one flavor with nuts and make sure there is a vanilla-based option. I try to provide a well-rounded variety as much as possible. How many gallons of ice cream are sold each year, and what is the topselling flavor? We typically go through approximately 1,500 gallons of ice cream. That comes to approximately 20,000 servings with an average of 600 customers served an hour. Popular flavors are typically Elephant Tracks, Mackinac Island Fudge, Caramel Collision, Pirates Bounty and Chocolate Chip Cookie Dough.
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Page 8 • Expo Daily Edition • Tuesday, October 3, 2017
Penn State claims national title BY KRISTA KUZMA Staff writer
Practice makes perfect – or at least top honors – for the team from Pennsylvania State University. That is what they said led to their success in yesterday’s National Intercollegiate Dairy Cattle Judging Contest. Members of the winning team included Dylan Dietz, Emma Brenengen, Abigail Jantzi and Emily Heilinger, along with coach Dale Oliver. “We couldn’t believe it,” Brenengen said. “You don’t realize all the hard work you put in until you’re here.” Brenengen placed fourth in the contest, following teammate, Dietz, who placed third. The team also placed fifth overall in reasons. KRISTA KUZMA/DAIRY STAR The team has been extensively Penn State University's Dairy Cattle Judging Team (from left) – Dylan Dietz, Abipracticing together since August, gail Jantzi, Emma Brenengen, Emily Heilinger and coach Dale Olver – claims top with most weekends and a couple honors in the National Collegiate Dairy Cattle Judging Contest at World Dairy Expo.
nights each week being dedicated to practicing their dairy judging skills. Although they put in the time, they give credit to others who helped them along the way. “We have a really good coach,” Jantzi said as another reason for the team’s success. Deitz agreed. “He really pushes us to do our best,” he said. They also credit the producers who welcome them to use cows on their dairies. “We go to a lot of really great farms and we see a lot of great cows. We have a lot of great people who give us the resources we need,” Brenengen said. All the time they spend together has created a close bond amongst the team members. “We have a lot of fun while Turn to INTERCOLLEGIATE | Page 9 UW-Platteville’s 35th Annual
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Expo Daily Edition • Tuesday, October 3, 2017 • Page 9
Continued from INTERCOLLEGIATE | Page 8
KRISTA KUZMA/DAIRY STAR
Kirby Krogstad from South Dakota State University placed first overall in the National Intercollegiate Dairy Cattle Judging Contest. He is pictured with (from left) – coach Michaela Della, WDE President Al Deming and coach Jill Anderson.
we’re judging, too. That’s a big part of it,” Heilinger said. It is also a favorite part for each of the four animal science majors. “And we just really love cows,” Brenengen said. Cornell University placed second. The team consisted of Jordan Siemers, Jared Dueppengiesser, Keith Koerner and Britney Hill, coached by Kevin Ziemba. Earning third place was South Dakota State University with team members Kristin Erf, Kirby Krogstad, Cole Hoyer and Andrew Socha, coached by Jill Anderson and Michaela Della. Krogstad took home top honors as the first place individual in the contest. “My heart jumped when he said my name,” Krogstad said about the moment his name was read as first. “It was a complete surprise.” During the contest, Krogstad had mixed feelings about how he had done. “I felt good about my placings, but not my reasons. I didn’t have high aspirations and thought maybe I could be in the top 15,” Krogstad said. He definitely made his goal.
5. Kayla Umbel, 814, Virginia Tech University 6. Jordan Siemers, 813, Cornell University 7. Lexie Nunes, 813, The Ohio State University 8. Abigail Jantzi, 811, Penn State University 9. Jared Dueppengiesser, 811, Cornell University 10. Kirstin Erf, 811, South Dakota State University
Top 10 Teams: 1. Penn State University, 2,455, coached by Dale Olver Team members: Emma Brenengen, Dylan Dietz, Abigail Jantzi, Emily Heilinger 2. Cornell University, 2,449, coached by Kevin Ziemba Team members: Jordan Siemers, Jared Dueppengiesser, Keith Koerner, Britney Hill 3. South Dakota State University, 2,432, coached by Jill Anderson and Michaela Della Team members: Kristin Erf, Kirby Krogstad, Cole Hoyer, Andrew Socha 4. Virginia Tech, 2,408, coached by Katharine Knowlton Team members: Cortney Hostetter, Kayla Umbel, Hannah “My heart jumped Van Dyk, Blake Smith 5. The Ohio State University, when he said my name. 2,407, coached by Bonnie Ayars Team Alex Houck, It was a complete Ella Jackson,members: Lexie Nunes, Tanner Topp surprise.” 6. University of Minnesota, – KIRBY KROGSTAD 2,406, coached by Dr. Les Hansen Team members: Laura Jensen, “I sometimes struggled with Brooke Roberts, Austin Schmitt, placings, but today it worked out,” Trent Dado he said. 7. University of WisconsinKrogstad, who is majoring in Madison, 2,385, coached by Chad dairy production and minoring in ag Wethal and Brian Kelroy business, said he decided to delve Team members: Kristen more into dairy judging in college. Broege, Elizabeth Sarbacker, Char“We’ve had some success along lie Hamilton, Logan Voigts the way and a ton of fun on the trips. 8. Cal Poly State University That’s what I really like the most,” SLO, 2,361, Rich Silacci and Stan he said. Henderson But Krogstad will admit the win Team members: Hannah from this contest has been exciting Neer, Elise Regusci, Elisabeth Reand a highlight of his judging ca- gusci, Alex Gambonini reer. 9. Iowa State University, 2,354, “I’m proud and humbled to coached by Christen Burgett walk home as the winner,” KrogsTeam members: Emily Irwin, tad said. Kyle Kass, Mason Lettinga, Nicholas Schiller Top 10 Individuals: 10. Michigan State University, 1. Kirby Krogstad, 829, South 2,331, coached by Sarah Black and Dakota State University Joe Domecq 2. Keith Koerner, 825, Cornell Team members: Lance Frahm, University Ethan Haywood, Nicole Chase, Ev3. Dylan Dietz, 823, Penn State elyn Okkema University 4. Emma Brenengen, 821, Penn State University
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Page 10 • Expo Daily Edition • Tuesday, October 3, 2017
Final touches are made before Opening Day
KRISTA KUZMA/DAIRY STAR
Larry Warnecke spends time preparing for the seminars that will be presented during the five days of World Dairy Expo. Although Warnecke does not work in the industry, he plans to attend Expo to learn more about dairy. Warnecke traveled to Madison from Milladore, Wis.
KRISTA KUZMA/DAIRY STAR
Ryan Baker from Bryan's Detailing based in Poynette, Wis., cleans a round baler. Every year, the company comes to World Dairy Expo to detail equipment before the start of Expo.
See you at World Dairy Expo We each have a unique dairy story, yet one thing connects them all: a passion for the cow. Our dairy passion has driven 130+ years of innovations, and we know the best stories are yet to come.
DANIELLE NAUMAN/DAIRY STAR
Judy Senecal prepares meals for the Arethusa crew on Monday morning outside of the New Holland Pavilions.
Join us at booths EH3011 – 3315 and TM 754 to see how far we’ve come and learn where we’re going.
KRISTA KUZMA/DAIRY STAR
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Leigh DeGroot (left) with Appleton Steel and Craig Hess with Zero Lameness put a fence up around a booth outside the Arena Building.
Expo Daily Edition • Tuesday, October 3, 2017 • Page 11
DANIELLE NAUMAN/DAIRY STAR
Blake Racicky, of Mason City, Neb., compiles his notes for oral reasons during the National 4-H Dairy Cattle Judging Contest.
DANIELLE NAUMAN/DAIRY STAR
Arturo Gallardo works to set up his booth in the New Holland Trade Center.
DANIELLE NAUMAN/DAIRY STAR
Jodi Holt (left) and Keith Fisher work on the pack for the Hard Core Farms Milking Shorthorn string.
JENNIFER COYNE/DAIRY STAR
(Above) Students gather in the Showring for the various national and international dairy cattle judging contest on Monday morning. DANIELLE NAUMAN/DAIRY STAR
(Left) Kaleb Kruse, of Kaskaskia College, studies his placing options during the judging contest.
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Page 12 • Expo Daily Edition • Tuesday, October 3, 2017
The crème de la crème of dairy foods contests BY BRITTANY OLSON Staff writer
If World Dairy Expo is where the dairy industry meets, then the annual World Dairy Expo Championship Dairy Product Contest is where the best dairy products meet. The contest, hosted by the Wisconsin Dairy Products Association (WDPA), in conjunction with World Dairy Expo, has experienced astronomical growth since its inception in 2003. “There have always been cheese competitions, but after our contest began, ice cream and other products finally had a contest,” said WDPA Executive Director Brad Legreid. “The bottom line is that it keeps growing as more companies find out about it.” The growth in some of
the categories has led to the introduction of more classes. “Ice cream is exploding. We had 175 ice cream entries last year, so we created classes for ice cream with nuts, ice cream with peanut butter and ice cream with caramel. It’s fun to see flavor profiles expanding in ice cream,” Legreid said. “And, with 150 fluid milk entries last year, we have had to break up chocolate milk into classes separated by fat percentages. Greek yogurt has also exploded, and we’ve added Icelandic yogurt to our contest, as well.” While the size and scope of the contest has continued to increase, the quality of products and educational opportunities have as well, too. For the last 15 years,
PHOTO SUBMITTED
Milk products are placed in categories for the World Dairy Expo Championship Dairy Product Contest, which was held earlier this summer. The winners in each category are recognized tonight in an auction hosted by the Wisconsin Dairy Products Association.
John Johnson, head of the culinary program at Madison College, has worked with WDPA to create a worthy contest for those who enter and then a learning experience for his students. “For the college, the planning process to host WDPA is a one-and-a-half to two-week process. We PHOTO SUBMITTED get the rooms ready and the Judges assemble as they prepare to judge the cheese products during the 2017 World Dairy Expo Championship Dairy Product college prepared to host, along with shipping and reContest.
ceiving products and working with last minute changes,” Johnson said. “It also takes time to arrange the coolers to accommodate all of the products and create a plan on what products we need to use up immediately following the contest.” WDPA partners with Madison College, which, in addition to receiving all the winning dairy products, awards a $2,500 scholar-
ship for one of its students. “The partnership started about 15 years ago, when I met Brad and he wanted to bring a dairy grading competition to the college.” Johnson said. “To be perfectly honest, I thought it would be a good judging site since the stuTurn to DAIRY FOODS | Page 15
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Expo Daily Edition • Tuesday, October 3, 2017 • Page 13
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Page 14 • Expo Daily Edition • Tuesday, October 3, 2017
Did you know... • In 1878, Madison was the finish line for the nation’s first auto race. Starting in Green Bay, the average speed was six miles per hour. • By law, no buildings built in Madison may be taller or overshadow the State Capitol. • During the iconic television series “Happy Days,” main character Richie Cunningham went on to college at UWMadison.
Attendee Giveaway! Lucky winners will receive Cargill Animal Nutrition's Reveal Forage Analysis services for one year. Find more details and register to win at the information booths located throughout Expo grounds, and visit Cargill's booth at EH 3401-3502 to view the Reveal Forage Analysis.
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Expo Daily Edition • Tuesday, October 3, 2017 • Page 15
Welcome to the World Dairy Expo!
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PHOTO SUBMITTED
Top dairy products within each category receive a trophy for their placing. Then, those products are auctioned off at the Wisconsin Dairy Production Association Championship Dairy Product auction, scheduled tonight at 5 p.m. in the Exhibition Hall.
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Booth AL 187
dent chefs could see firsthand how to properly evaluate dairy products,” Legreid said. But the benefits go beyond learning how to evaluate the products. “The products are used in labs throughout the year for first and second year students,” Johnson said. “They are immediately introduced to our students when they start school. We live in a dairy state, but students still need to be coaxed into trying new things.” While the students are given the opportunity to work with award
“This contest does so much good for the entire dairy industry, not just WDPA. Companies who win in their classes are so excited to win, and they gain great exposure, too, along with increased sales.” – BRAD LEGREID
Visit us at booth AL130
winning dairy products, Madison College also gains exposure from its close relationship from the contest. Legreid notes the benefits of this contest are not limited to Madison. “This contest does so much good for the entire dairy industry, not just WDPA,” Legreid said. “Companies who win in their class-
es are so excited to win, and they gain great exposure, too, along with increased sales. It’s been a tremendous marketing boom for them.” In addition to the one scholarship for a culinary student at Madison College, funds raised from the WDPA Championship Dairy Product Contest auction, scheduled for tonight at 5:00 p.m. in the Exhibition Hall, will go towards two $2,500 scholarships for students studying agriculture at a four-year University of Wisconsin system university. The remainder will be allocated to help fund the contest itself. “Our relationship with WDPA is strong. We've had our ups and downs due to culinary construction, conflicts with space, convocations or beginning of school but the college and WDPA each give 110 percent to each other and it always works out,” Johnson said. “We will continue to work together and grow and evolve together with our new culinary space.” Grand champion winners of the World Dairy Expo Championship Dairy Product Contest include a Black Pepper BellaVitano cheese made by Sartori Company, of Plymouth, Wis., as the Cheese and Butter Grand Champion; a French Onion Dip from Dean Foods Company, of Rockford, Ill., as the Grade A Champion; and Cookie Dough Peanut Butter ice cream produced by Oberweis Dairy, of North Aurora, Ill., as the Ice Cream Grand Champion. To view the complete list of winners, as well as the products being auctioned tonight, visit www. wdpa.net.
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PHOTO SUBMITTED
Contestants of the 2016 World Dairy Expo Championship Dairy Product Contest receive several awards for their superior dairy products.
Page 16 • Expo Daily Edition • Tuesday, October 3, 2017
Fan PHOTOS OF THE DAY Do you have a share-worthy World Dairy Expo photo? Use #WDE2017 on any social channel and look for it in tomorrow's issue of the Expo Daily Edition.
"Almost ready for World Dairy Expo in Madison, Wis." "It's a beautiful day to judge cows!" – Laura Moss on – Tim Stetson on Twitter. Twitter.
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Expo Daily Edition • Sunday, October 2, 2016 • Page 17
Discover new dairy innovations
Richiger R1090 Grain Bagger The R1090 10-foot bagger from Show-Me Shortline is a machine that provides grain compaction without loss or damage to the grain. This bagger can bag nearly 39,000 bushels of grain an hour, and is best suited for medium- and large-scale farms. With this product, farmers can store up to 16,400 bushels of grain in one bag. Find the Richiger R1090 Grain Bagger and more products at the Show-Me Shortline Company LLC booth Q, located in the Outdoor Trade Mall.
Page 18 • Expo Daily Edition • Sunday, October 2, 2016
The Word on the Street World Dairy Expo Food Stands
Grilled Cheese Stand, Madison, Wis. Cheese Stand Co-Chairs: Emily Matzke and Connor Willems Location: In between the Coliseum and Arena Building How long have you been a vendor at World Dairy Expo? The Grilled Cheese Stand has been here for a long time, starting sometime back in the mid-1970s. Tell us about your booth. The Grilled Cheese Stand is run by members of the Badger Dairy Club and Collegiate Farm Bureau at the University of Wisconsin-Madison. Last year, we sold about 30,000 grilled cheese sandwiches and 13,000 milkshakes. Three years ago, we added featured cheeses each day to our traditional American and Swiss sandwiches. The cheeses we will feature this week include: Tuesday, Tomato Basil provided by Renard’s Cheese; Wednesday, Buffalo Wing Monterey Jack provided by Nasonville Dairy; Thursday, Pesto Havarti provided by Babcock Dairy; Friday, Smoked Gouda provided by Marieke Gouda; and Saturday, Brick and Colby provided by Widmer’s Cheese Cellars. How do you prepare for the show? We have two chairs for the Grilled Cheese Stand. Each chair serves for two years. The first-year chair puts together the coupon program for businesses that would like to give away coupons for free grilled cheese sandwiches and milkshakes. The second-year chair works with vendors to order supplies needed for the week. Where do you source your food from? The featured cheeses are donated by the various vendors in order to help them promote their products. The Swiss and American cheese is sourced from AMPI. What does the week of World Dairy Expo look like for you and your staff? The week is really busy for us because we are all students, balancing our work here with school and classes. Each of our two clubs provides workers for the stand, and there are probably about 100 people that work in the stand throughout the week. We are open and making sandwiches from 8 a.m. to 5 p.m. What is the most popular item on the menu and why? The American grilled cheese sandwiches are our biggest sellers, by about two to one. Adding different cheeses were a real game changer for us, and helped us draw more people by featuring unique cheeses. What do the proceeds go to? The proceeds are split between the two clubs, with 60 percent going to the Badger Dairy Club and 40 percent going to the Collegiate Farm Bureau. Each club uses the funds to help pay for trips for the members and other activities and events we are involved in.
Wisconsin Cattlemen's Association, Madison, Wis. Managers: Dave (not pictured) and Rena Koning Location: Food Court
Dane County Pork Producers, Dane County, Wis. David and Mary Olson Location: Food Court
How long have you been a vendor at World Dairy Expo? We’ve been here for many years. Dave and I have managed it for 12 years.
How long have you been a vendor at World Dairy Expo? We have been here for 20 years.
Tell us about your booth. We sell a 5-oz. ribeye steak sandwich, which is our signature sandwich. We also sell burgers, cheeseburgers, double cheeseburgers, sliced roast beef and quarter-pound all-beef hot dogs. This year, we will be offering an all-beef chili. We attend four other events each year besides World Dairy Expo: the WPS Farm Show, the Midwest Horse Fair, the Wisconsin State Fair and the World Beef Expo. How do you prepare for the show? We start preparing for this show by calling all our vendors about two weeks prior. Each year, our product numbers are fairly consistent, varying just a little from year to year depending on the weather. We make sure the trailer is fully cleaned between each event and then we get organized. We use FFA, 4-H and commodity groups to help make sandwiches. I line those up for the year in January and February. I hire a staff of college students to work as cashiers. Where do you source your food from? We source our ribeyes, burgers and cheese from the UW-Provisions in Middleton, Wis. The roast beef comes from Neesvigs in Windsor, Wis., and the hot dogs are Hebrew National. What does the week of World Dairy Expo look like for you and your staff? We arrive at 7 a.m. each day and get the steam tables started up. We have some product ready to serve at 9 a.m. when we open. We keep cooking all day, and sometimes it can get pretty crazy. Everything is cooked on two grills and we have two grillmasters doing all the cooking. With the grillmasters and cashiers, we have six paid staff, plus six to eight workers from whatever group is helping that day. We usually close down about 5 p.m. What is the most popular item on the menu and why? Our ribeye sandwich because it’s a more upscale sandwich. We sell over 2,100 of them during the week. We use 120 cases of burgers, with 40 in a case. On Tuesday, when all the FFA kids are here, the best seller is double cheeseburgers. What do the proceeds go to? They are used to fund scholarships for traditional and non-traditional students furthering their education. We also have a lobbyist at the state capitol who lobbies for us on issues important to agriculture. We also send kids to National Cattlemen's Association events, trips and meetings.
Tell us about your booth. We sell three items. The first is a pork burger, which is very popular with the young people because it is affordable at $4. Our featured item is our butterfly pork chop. We sell the most of those. Our last item is a pork chop on a stick for the really hungry people. It is 7 to 8 ounces of meat. It’s a meal in itself. We used to raise hogs, but we sold them in 1999. Our kids grew up showing our pigs. All the people who operate the stand are volunteers who used to raise hogs or still do. It is a promotion thing. We enjoy organizing it all. We also enjoy the people and the visitors at Expo, especially from the different countries. How do you prepare for the show? We have been preparing for the past month. It takes a lot of organization to get everything together – everything from the volunteers coordinated and all the supplies together to the ice on the grounds and the trailer parked. We order all our meat in the spring. It is contracted for the year for the 20 events we attend. Where do you source your food from? We get our meat from Neesvig’s, which is a restaurant and purveyor based in Windsor, Wis. BBQ Buddies based in Prairie du Sac, Wis., does our cooking for us the week of Expo. The rest of our food is collected from different grocery stores in the area. Our soda is from Pepsi. Ice is from Alaska Ice from Waterloo, Wis. What does the week of World Dairy Expo look like for you and your staff? It is insane. We get here by 6:15 a.m. and are done by 5:30 p.m. We start cooking at 6:30 a.m. in order to get the meat ready by 8 a.m. Our lunch hour is a mad house. During the busy hours, we usually like to have eight people working in the trailer with at least two people cooking. During the week we have about 45 people working, all of whom are volunteers. What is the most popular item on the menu and why? The butterfly pork chop sandwich. It is tender, juicy and can be a meal itself. What do the proceeds go to? A lot of money goes towards youth scholarships for kids who show swine in Dane County or volunteer in the pork producer booth. We also give money to the new University of WisconsinMadison meat lab. A few years back, we gave money to the Stoughton Fair for a new swine barn.
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Expo Daily Edition • Sunday, October 2, 2016 • Page 19
World Dairy Expo Yesteryear & Today
Maureen DeBruin is a staple figure at World Dairy Expo. From once serving as Alice in Swissland to now being a judging superintendent, DeBruin remains active in the dairy industry.
Yesteryear WORLD DAIRY EXPO
In 1973, Maureen DeBruin attends World Dairy Expo as Alice in Swissland.
Today DANIELLE NAUMAN
Maureen DeBruin serves as the Post-Secondary Dairy Cattle Judging Contest Superintendent for 2017.
2017 Star Sponsors Boehringer Ingelheim BouMatic Dairy Herd Management Elanco Animal Health Madero Dairy Systems New Holland Artex Barn Solutions Ltd. Bayer Bioret Agri Central Life Sciences Compeer Financial Cowsmopolitan Dairy Magazine Dane County E-Zee Milking Equipment, LLC Forage Genetics International Hoard's Dairyman John Deere Masters Choice Hybrids Merck Animal Health Monsanto Mycogen Seeds Nasco Phibro Animal Health, Corp. Select Sires, Inc. State of Wisconsin STgenetics Trans Ova Genetics Udder Comfort International Inc. Y-Tex Corporation Accelerated Genetics Agri-Plastics Mfg. Alltech Beco Dairy Automation, Inc. Calf-Star Datamars, Inc. Eric & Nicole Lang Estrotect Fight Bac GEA Greater Madison Convention and Visitors Bureau Holm & Laue Export GmbH Holstein Association USA, Inc. ImmuCell Corporation Insight FS Jetstream Genetics, LLC MAI Animal Health
Milkplan SA MilkSource Genetics Poly Dome Semex The Madison Concourse Hotel & Governor's Club Tom Morris Ltd. Vita Plus Corporation Westway Feed Products Zoetis ABS Global Adisseo Advanced Comfort Technology Ag-Bag AgriLabs Allflex USA, Inc. Alliant Energy Corporation American Guernsey Association American Jersey Cattle Association American Wood Fibers, Inc. ANIMART Arm & Hammer Animal Nutrition Ayrshire Breeders Association Best Western Premier Park Hotel Boviteq Brown Swiss Cattle Breeders Association Buildings by Alpha Calf-Tel Cargill Animal Nutrition Coburn Company, Inc. CROPLAN by Winfield United Dairy Star DeLaval, Inc. DuPont Pioneer GenOvations Holstein International International Protein Sires International Stock Food Corporation Kemin Kemps Dairy Products Kingsdale Farms National Dairy Shrine Nutriad, Inc. Papillon Agricultural Company Quality Liquid Feeds, Inc. Sheraton Madison Hotel Soy Best St. Jacobs ABC WG Critical Care, LLC Wahl Clipper & Lister Shearing
Agrisure Traits Agri-King, Inc. American Milking Shorthorn Society Andis Company Barenbrug USA Best Western Plus Inntower Madison Bio-Vet, Inc. Blue River Hybrids Clarion Suites at the Alliant Energy Center Clipper Parts & Repair CRV USA Dane County Holstein Breeders EcoPlanet Environmental, LLC Eisenmann Corporation FarmFirst Dairy Cooperative Feed Supervisor Software Feedworks USA, Ltd. Furst-McNess Company FutureCow Graduate Madison Harvestore Hyatt Place Madison/Verona IDEXX Immvac Inc. Innovation Center for U.S. Dairy Kansas Department of Agriculture KeyAg Distributors Klussendorf Memorial Association Kuhn North America, Inc. LIC Lallemand Animal Nutrition Lely MIOX Corporation NEXGROW Alfalfa Passion Ag, Inc. Prairie Farms Provimi Purina Animal Nutrition, LLC Red & White Dairy Cattle Association Sanctuary Veterinary Malaysia Slot Drain Systems Virtus Nutrition W-L Research Wisconsin Farm Report Radio Wisconsin Milk Marketing Board Woodchuck Bedding Spreader
Page 20 • Expo Daily Edition • Sunday, October 2, 2016
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