In the mid 1980s, a pair of wheat producers, Karl Kupers and Fred Fleming, became convinced that the conventional dryland wheat farming they were practicing was not sustainable in the Palouse region of eastern Washington. [...more]

In 1988, a small group of organic vegetable growers in Wisconsin formed a cooperative to provide stable and fair prices to its members. It evolved into Organic Valley, the largest organic, farmer-owned cooperative in North America. [...more]

Co-op Partners Warehouse was established in 1999 by the Wedge Natural Foods Co-op in Minneapolis, Minnesota. This certified organic wholesale distribution warehouse serves retail stores, food service businesses and buying clubs throughout the Upper Midwest. [...more]

For a wide variety of economic, environmental and social reasons, it makes good sense to regard the practice of managed grazing as an effective system for strengthening dairy and livestock farming in Wisconsin. The UW-Madison Center for Integrated Agricultural Systems (CIAS) partnered with GrassWorks, Inc. to develop a statewide, participatory discussion about managed grazing that they called “Blue Sky Greener Pastures” (BSGP). [...more]

Expanding the fruit and vegetable industry in the Upper Midwest could have a huge economic impact in the region. A new analysis from the Leopold Center for Sustainable Agriculture at Iowa State University, in collaboration with CIAS and other regional partners, estimated potential state and regional economic values associated with increased production of fresh fruit and vegetables in a six-state area. [...more]

There is growing consumer interest in dairy products from grass-fed cows. Consumers are increasingly aware of the environmental, health and taste benefits of eating dairy and other animal products from livestock fed using managed grazing. If this interest translates into demand, it may open new value-added markets for farmers who use managed grazing. [...more]

Since 2003, Carandale Farm has been evaluating 42 unusual fruits for environmental, social, and economic sustainability. The goal is to find nutrient-rich fruits that can be grown easily, without a lot of labor or chemicals. The fruits must provide economic viability for the farm. Carandale owners Dale and Cindy Secher are developing a “short list” [...] [...more]

What makes specialty cheese special? More specifically, what taste characteristics make cheese from pastured cows unique? These are important questions for farmers and milk processors wanting to create specialty dairy products from the milk of pastured cows. Preliminary research from UW-Madison shows that cheese from the milk of pastured cows tastes significantly different from other cheese. This study was not able to identify the chemical compounds causing the flavor differences. A consumer panel preferred the cheese made from the milk of cows fed pasture and grain, similar to the milk produced on most Wisconsin grazing dairy farms. [...more]

The market for specialty cheese, including pastured cheese, is growing rapidly. Graziers, cheesemakers and marketers need to know how pastured cheese is unique. This report describes research comparing the taste, texture and color of cheese made from the milk of exclusively pastured cows, cows that are pastured and given a grain supplement, and cows fed [...] [...more]

The specialty cheese industry is one arena in the Upper Midwest where some dairy farmers can earn more than commodity prices for their milk. But like any business venture, making, marketing and distributing specialty cheese is not easy. Commodity cheese production in Wisconsin attracts most of the attention and resources. This report examines and describes [...] [...more]