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The Milk House



Clarity: The ideal frustration relief

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Dairy basics - Management
Written by Bob Milligan   
Thursday, 25 September 2014 13:31

What emotion do you think I observe the most when I visit with employees and their supervisors? The answer is: frustration. Many employees are very frustrated with their jobs and their supervisors. Many supervisors are frustrated – even exasperated – because their employees are frustrated and less productive than desired.

 

Graduate farm kids into real life

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Dairy basics - Management
Written by Andy Junkin   
Thursday, 25 September 2014 12:53

They say it takes one generation to start a farm, the second generation to grow it into an empire and the third generation to run it into the ground. For most young farmers today, they are the cursed.

The issue isn’t skill, knowledge or networks. The issue is entitlement and inner drive.

 

Coaching dairy leaders: What is the ROI of coaching?

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Dairy basics - Management
Written by Mark Uhlenberg   
Thursday, 25 September 2014 12:19

Editor’s note: This article is the second in a series about coaching dairy leaders. The first article appeared in the April 1, 2014 Progressive Dairyman. Click here to read this article.

Coaching can generate results quickly for dairy leaders, yet there is much of coaching that is leveraged over time as skills are acquired and new perspectives are gained. It can be difficult to define return on investment (ROI) for coaching because of this very aspect.

 

Managing people doesn’t have to be like herding cats

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Dairy basics - Management
Written by Michelle Painchaud   
Thursday, 25 September 2014 10:57

What happened to common sense? Is work ethic part of the past? Why can’t my employees get the job done on their own?

These are questions I’ve heard frequently from business owners, not just in agriculture but all industries. It’s becoming increasingly perplexing and frustrating to manage people.

 

Advice can be farm-grown for business, financial planning

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Dairy basics - Management
Written by Breanna Lundy   
Thursday, 25 September 2014 10:20

I am proud to be a part of the dairy industry in various ways. I am among the fifth generation of my family’s dairy farm, where I established the farm’s latest venture: the agritourism business, which entails on-farm activities, processing dairy products and Farmstead Adventure Camp.

After getting married this June, my husband and I settled into our new home on his family dairy in Washington County, New York, where I relocated my business as well.

 

Instilling a culture of dairy safety

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Dairy basics - Management
Written by Scott Hall and Mark Sturtewagen   
Thursday, 25 September 2014 09:09

How do you ever begin to put a value on one’s life? How hard would it be to see a loved one, employee or friend lose their life, a limb, hand or finger?

We all feel a bit overwhelmed at times tackling the never-ending to-do lists that are a part of our daily routines. We all know how hard it is to make time to focus on safety, especially with our fast-paced lifestyles.

 

Key parlor design and maintenance issues to track

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Dairy basics - Management
Written by Roger S. Thomson   
Wednesday, 24 September 2014 15:40

milking equipmentEditor’s note: This is the second article in a two-part series. The first article appeared in the May 7, 2014 issue of Progressive Dairyman.

Now that you have established a “master notebook system” for your milking parlor as I suggested earlier this year, let’s identify key design and maintenance issues you should track. Remember, the goal for your parlor should be to consistently, quickly, comfortably and completely milk every cow.

 

Scheduled service: A main component of parlor performance

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Dairy basics - Management
Written by Brett Olinger   
Wednesday, 24 September 2014 15:25

Just like our trucks and tractors, milking equipment requires regular service to ensure it operates optimally and safeguards the health of the herd. There are many benefits associated with a proactive approach to scheduled service in the milking parlor.

The payback associated with a scheduled service program can be seen in the form of increased production and less downtime due to unplanned interruptions in the milking process.

 


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