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In this episode of Cow-Side Conversations, Trenton Canon and Josie Offerdahl (the fifth generation on Canon Dairy in Mercer County, PA) share how they are focusing on diversity as a way to grow. In this interview with the siblings, Trent talks about some of their cropping strategies and farm management practices – from robotic milking technology to cover cropping and direct marketing with beef. Josie describes the creamery side of their business and how processing their own milk is helping secure their farm’s future. As the next generation, the siblings open up about what brought each of them back to their family farm and how their personal goals both play a role in diversifying Canon Dairy. From pursuing regenerative cropping strategies and an expansion of their beef herd to making all of their milk A2 through breeding and investing in a cream separator, they share how diversification is key to their future growth.

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In this episode of Cow-Side Conversations, Andy Bollinger of Meadow Spring Farm in Northern Lancaster County, Pennsylvania reflects on how someone once told him that the best dairy farmers are not great at any one aspect of farming, but are good at three key areas of dairy farming: heifer management, cow management and raising your forages. He talks about the unique feeding system he has implemented over the years to maximize forage quality, how he has worked to boost plant and soil health, and how he manages a workforce of trustworthy and highly motivated employees. Andy also shares how his team has managed this summer’s heat wave and what he learned from his parents about the farm transition process.

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“I got told ‘no’ a lot,” Amy shares as she reflects on the years she spent getting her value-added dairy business off the ground. In this episode of Cow-Side Conversations, Amy Brickner of Stover Farms and Destiny Dairy Bar in Cumberland County, Pennsylvania opens up about her journey to bottling her own milk and how the times she heard ‘no’ only fueled her to fulfill her destiny: create a space for her community to see where their food comes from. With a herd of 80 milking cows, a Wagyu dairy cross beef herd, and an on-farm store where she sells her milk, ice cream, beef and more, Amy shares how she goes the extra mile to connect with her customers. She also talks about how she balances herd work with the value-added business, the vulnerability that comes with opening her farm to the public, and how she continues to dream big to move her business forward.