Perennial and Annual Forages for Organic Dairy Cattle

Tuesday, June 11 | 10 a.m. – 1 p.m. | Bloomfield

Gabe Brown Nick Baker, Chris Teachout, Samuel MaibachTo weather the downturn in the dairy industry, Samuel and his family, who are organic dairy farmers for Organic Valley, have focused on feed quality and cow comfort. We’ll discuss breeding and ration balancing for higher butterfat and milk components; timely haymaking; grazing high-quality forage; and keeping cows comfortable and full during the summer heat. Samuel will share his experience planting, grazing and baling forage oats and summer annual forages, and the flexibility needed when dealing with wet and dry weather. The Maibach’s veterinarian, Dr. Guy Jodarski, will speak about natural cow care and dairy health issues.

HOST:  Samuel Maibach  | (641) 208-6446

SPEAKER: Guy Jodarski, livestock veterinarian

THE FARM:

Samuel Maibach, along with his brother, Daniel, and father, Tim, raises a herd of 90 organic, pasture-raised dairy cows. Their milk is marketed through Organic Valley. The Maibachs also have a grass-based beef herd.

TOPICS:

  • Breeding
  • Grazing perennial pastures and summer annual forages
  • Haymaking
  • Cow comfort and health

SPONSOR:

LOCATION: 13854 315th St. Bloomfield 52537

DIRECTIONS:

Follow U.S. 63 south through Bloomfield.; it will turn right and join IA Hwy 2. After about 5 miles, turn left to continue on U.S. 63. In about 8.5 miles, turn right on 305th Street and go 1 mile. Turn left onto Fawn Avenue and take the first right onto 310th Street. At the T-intersection, turn left on Ebony Street and take the first right onto 315th Street. The farm is on the right, shortly after the turn.

MEAL INFORMATION:

The Maibach family will provide lunch, with snacks provided by Organic Valley. Please RSVP by clicking the blue button below. 

We take RSVP numbers to get an idea of the amount of food that we need to provide for the event. If you RSVP after the deadline but before the event, you are still welcome, but we cannot guarantee a meal.

RSVP by June 11


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