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Editor’s note: The following is the opinion of the author and not to be construed as that of the magazine. To read a contrasting opinion, see The Milk House: Trump and rural America: An exercise in facts over feelings.

My story began at 6 years old when a little calf started my love of cows. And it continued on for many years when I showed dairy cattle in 4-H. Every friendship that ever lasted was created at a county fair, showing cows. My first job was at 7 years old, feeding calves.

A wise old Norwegian once said, “Cookies are made with butter and love.”

This I know to be true.

Sustainability is something the farming community hears a lot about – often described as making people, profits and the planet the priorities. That can seem overwhelming for dairy farmers as they try to make money, understand what customers want, protect water quality and tell the community about what they do and why.

Have you had to pay an overproduction penalty in the last few months? Production caps, milk quota, rolling base pounds – whatever you want to call it. Having a monthly limit on production is gaining more traction across milk processors even if the rules are not applied uniformly.

When it comes to food or drink, we’ve all got one item that makes us cringe when we hear the name, see it on a plate or smell it in a glass.