Farmers Markets are a wonderful place. The freshest fruits and veggies, homemade cheeses, delicious apple cider and the chance to actually see who makes our food and thank them is not just a good time, but a necessity.
NEW YORK � Farmers markets gave people something they desperately sought during the pandemic: A place to shop outdoors, and at the same time support smaller, often local businesses.
The markets are now building on that goodwill as the customers who became regulars and the vendors who set up shop in 2021 and 2022 return for the new season. Back in 2020, the markets were deemed non-essential and had been forced to close. Small vendors ranging from farm stands to dog treat makers say the markets offer them access to customers and a connection to the community.
A vendor helps a customer at a produce stand at the Union Square farmers market June 17 in New York.Â
Getting dairy from farm to table is a complex process � and farmers are adapting to get it there
A different way to farm: Using agritourism to bolster dairy operations
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Dan Wegmueller is the owner and operator of Wegmueller Dairy Farm in Monroe, Wisconsin. Through four generations, the dairy operations at Wegmueller farm have largely gone unchanged, but the dairy industry has changed around them. Now Wegmueller hosts visitors on the farm using an agritourism approach to put into context what it's like to work on a dairy farm.
Getting dairy from farm cow to your fridge is more complex than you think
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Like any other product you buy in the grocery store, the price of dairy products like milk and cheese can fluctuate with the market. But what happens to the price of a gallon of milk when a dairy producing state produces more or less milk than expected? Leonard Polzin is the Dairy Markets and Policy outreach Specialist for University of Wisconsin-Madison. He says distributing dairy to store shelves requires a balancing act.
Technology is reinventing dairy production � and it’s helping farmers keep pace
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Zoey Nelson is a sixth-generation dairy farmer and dairy manager at Brooks Farms in central Wisconsin. Established in 1855, her team has over 160 years of farming knowledge. On the farm, robotic feeders and automated milkers pick up what can be some of the most tedious, labor-intensive tasks. Streamlining the processes through technology frees up time and keeps farmers competitive.
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