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In this episode of Cow-Side Conversations, Amanda Miller from Sugar Branch Farms in Bradford County, Pennsylvania reflects on how her family has learned to work through the unexpected. She talks about a recent transition that happened within their family business and how they worked with outside consultants to keep their family “whole” and the big picture in mind. With unique soil and water limitations in Northern PA, Amanda also discusses their unconventional decision to downsize and how it has helped them hone in on their sweet spot of 500 cows – while taking advantage of new income opportunities like a seed business and community corn maze. From a farm safety accident to managing a family-oriented team that focuses on the details, Sugar Branch Farms is an example of how community – and family – make a difference when you’re managing unexpected circumstances.

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“If we can run this farm as a business, we can get the lifestyle we’re looking for. If we look at it as a lifestyle, the business could collapse financially.” In this episode of Cow-Side Conversations, Ron Wenger of Hollowacres Farm LLC in Franklin County, Pennsylvania opens up about the complex process of treating their 275-cow dairy farm as a business and not just a lifestyle. Emphasizing the importance of remaining business-minded, Ron describes the slow and steady improvements they have made over the years with reproduction, herd health and longevity, cull rate, maximizing their facilities, and employee management. With efficiency and profitability being their two core goals, he also shares the different enterprises they have to take the pressure off their dairy operation, especially during downturns.

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In this episode of Cow-Side Conversations, Anthony Rice of Clover Creek Cheese Cellar in Blair County, Pennsylvania describes his family’s transition from a conventional dairy farm to a seasonal, pasture-based operation more than 30 years ago. He shares the detail and creativity that goes into the cheese-making process along with the protein and butterfat goals they have for their herd. The Rice family processes all of their own milk for their small, 49-cow herd and distributes their cheese to cities like Pittsburgh, Lancaster, and Philadelphia. Not only has cheese-making helped keep their family farm profitable and sustainable, but Anthony shares how it has guided the unique way they manage their herd – the genetic traits they look for and the seasonal approach they take with their pastures.