Megan Davenport, a UConn Extension summer intern with Hartford County 4-H, teaches us about dairy cattle handling and restraint.
After thirty-three years as an agriscience teacher at Nonnewaug High School in Woodbury, William Davenport has found his way back to his early grounding in 4-H. He began work as assistant extension educator in charge of 4-H programming in Litchfield County in July 2019. Davenport is a graduate of the college, having earned bachelor of science and master of science degrees in animal science, then sixth year in administration and supervision at Southern ConnecticutState University.
“We are pleased to have Bill join the Extension team as an accomplished agriscience educator who brings a wealth of experience in STEM, agricultural literacy and leadership development,” says Bonnie Burr, assistant director of UConn Extension. “Bill will be carrying out programs with the county’s 929 youth ages 5-19 and eighty-nine enrolled/ trained volunteers. He will also be developing and implementing statewide 4-H livestock-related programs.”
Growing up in Litchfield County, Davenport loved being a member of 4-H. He attended UConn with the idea of becoming a 4-H agent. But when the position in his county was filled by a new young agent, it was suggested he consider ag education. He changed his focus and set a new goal.
“Now I’m back to my original plan and I’m very excited to have this second career in my life,” he says. Davenport plans to build the 4-H program and expand the clubs. “I love teaching and have enjoyed working with high school students. As an agriscience teacher, I was heavily involved with FFA, and now I have the opportunity to bring agriculture to younger kids.” One of his goals is to increase after school 4-H programming as a way of introducing additional students to 4-H.
“The program has unlimited potential,” he says. “Particularly for families with young children looking for an activity that is wholesome and educational, while being open and welcoming to all students of any background.”
“The basis of 4-H is teaching the importance of farming and the natural world, but it also includes so many life skills such as public speaking, leadership, communication, self-confidence and community service, as well as STEM programs and many other activities.”
Those life skills will go a long way toward helping students in their careers. To highlight this point, Davenport asked one of his students to speak at a regional FFA advisory meeting.
He says, “These meetings are attended by people in the agricultural industry. An industry expert stood up after this student’s presentation and said that she interviews for hundreds of positions a year and would hire the presenter immediately as she had not observed such poise and confidence in many applicants with advanced degrees. That’s what we teach in 4-H and FFA.”
Davenport would like to see state 4-H and FFA work together. “Think of what we could do collectively to help agricultural literacy and the agricultural industry,” he says.
Davenport grew up on a dairy farm and found 4-H dairy and livestock judging to be a rewarding experience. He plans to revitalize interest in 4-H livestock judging. “I’d like to develop 4-H teams that compete nationally. I’d also be interested in mentoring UConn judging teams.”
As an educator, Davenport has received numerous honors, including 2004 Connecticut State Teacher of the Year, USA Today’s 2005 All-USA Teacher Team, 2004-2005 NAAE Outstanding Agricultural Education Teacher for Region VI and 2005 NAAE Syngenta Advocate for Agricultural Education Teacher Award. He is a member of the Connecticut State Board of Education and the National FFA Alumni and Supporters Council and served on the National FFA board of directors from 2013 to 2016.
Davenport houses twenty registered Ayrshire and Holstein dairy cows at his brother’s dairy farm, near the Connecticut border in Ancram, New York, and five heifers at his family homestead, Toll Gate Farm, in Litchfield. He lives with his wife Jill (Perham), also a UConn animal science graduate, and two daughters, Megan, a junior majoring in animal science and agricultural education at UConn and Allison will be at UConn in fall 2020.
Article by Jason M. Sheldon
Industrywide Food Safety Initiative Focuses on Small/Artisanal Ice Cream Companies
The Innovation Center for U.S. Dairy announced that food safety resources for small and artisanal ice cream manufacturers, including an online class and technical support, are now available. Dennis D’Amico, one of our Extension educators was on the team that developed these initiatives.
These initiatives, which are similar to tools created in 2017 for the artisan/farmstead cheese community, are designed to help companies mitigate their food safety risks.
This initiative was led by the Innovation Center for U.S. Dairy, an organization founded by dairy farmers in 2008 to convene the entire industry on common goals and opportunities. Innovation Center experts formed the Artisan Ice Cream Food Safety Advisory Team that includes the National Ice Cream Retailers Association, International Dairy Foods Association, academics, company owners and food safety experts from across the dairy industry.
“We created these tools with input from the owners of small ice cream companies and learned what can most effectively work for them,” said Tim Stubbs, Vice President of Product Research and Food Safety for the Innovation Center for U.S. Dairy. “As a result, we think these resources have been designed in a way that these companies can help assure consumer confidence in their products.”
The resources include an online course offered through North Carolina State University titled “Food Safety Basics for Artisan Ice Cream Makers.” The course includes 10 interactive modules on the importance of food safety, identifying hazards, preventive controls, design, plant practices, sanitation and environmental monitoring. The course is available free through July 31, 2020 (discount code INTRO-FREE). Visit https://foodsafety.ncsu.edu/food-safety-basics-for-ice-cream-makers or www.usdairy.com/artisan for information.
A new website — www.safeicecream.org – is hosted by IDFA and offers self-study resources, guides, templates and tools designed to quickly help manufacturers.
Also available are workshops that provide direct coaching and technical support for small businesses as they write their food safety plans.
Information on the workshops or one-on-one food safety support is available by calling (607) 255-3459 or emailing email@example.com. More information can be found at www.usdairy.com/artisan
Dairy Processors: Are you interested in designing and implementing an environmental monitoring program (EMP) to improve your food safety program? This course may be for you.
In this eight-hour online course, you will learn alongside virtual dairy processors and apply concepts in the context of a dairy facility. This online course is available on-demand and adapts to your understanding of the materials. These features provide you with the flexibility to progress at your own pace with the confidence you will understand the content.
Dennis D’Amico, our Extension educator in the Department of Animal Science at UConn was one of the educators who developed this course. For more information, or to register, please visit NCSU Food Safety.
Small-scale dairy operations in Connecticut and throughout the country offer cheese, ice cream, and other dairy products direct to consumers and through wholesale distribution. The popularity of local food has increased interest in these operations, and led to a greater need for food safety education and training.
Dennis D’Amico is an Assistant Professor in the Department of Animal Science who focuses on food technology, quality, and safety. His applied research is integrated with his Extension work. D’Amico works closely with the dairy industry to develop risk reduction interventions and technical outreach programs. When he first started at UConn he worked directly with several Connecticut producers, learn- ing the unique issues they face.
D’Amico takes small-scale producers’ challenges back to his laboratory to test and develop interventions to see if they will actually work. He defines an actionable intervention as something a producer can implement without significant expense. A team of undergraduate and graduate students work in his laboratory researching each aspect of a problem.
“My work with Extension is rewarding, there’s nothing better than hearing about a problem, and then making someone’s day by helping them solve their problem. Having that immediate impact is what makes me smile,” D’Amico says. “Extension provides diversity to my day, I meet with different people with various needs and it makes me think about dairy food science and safety from new angles.”
In-person trainings are limited to time and geography in some cases. D’Amico and his colleagues are using technology to address the limitations. An online food safety course for artisan chessemakers was created first, and launched in 2017. A website of resources was built to accompany the course in partnership with the American Cheese Society, and is available to anyone at www.safecheesemaking.org. Feedback for the course is positive, and has led to additional projects.
“We’re building a repertoire of dairy food safety resources,” D’Amico concludes. “Many of the next steps in my research and Extension program build off of previous work. Producers need solutions they can implement now, but there is a gap in education and interventions available, and that’s what we’re trying to fill. We don’t want producers operating blindly.”
D’Amico is currently working with another group of colleagues to build an online course for small- scale ice cream producers. “Recent foodborne illness outbreaks have shown that ice cream is not the safe haven some thought it was,” he says. “There are food safety issues specific to ice cream that need to be addressed.” An accompanying website is also under development for ice cream food safety resources.
Team members know that training people to identify environmental pathogens in a dairy plant is best done in person. However, time and geography constraints still exist. D’Amico is collaborating with his colleagues at North Carolina State University on a virtual reality simulator that will provide this training. The simulation includes case studies to further enhance learning.
A Food Safety Plan Coaching Workshop for small-scale dairy producers helps producers comply with the Food Safety Modernization Act (FSMA). The three- year project funded by USDA offers six workshops per year. “We’re focusing the workshop on underserved regions where there aren’t dairy foods specialists avail- able,” D’Amico says.
A core group of trainers, including D’Amico, serve as national coaches and travel to each region, collaborating with regional resources and connecting producers. There is one regional coach for each six participants. At the workshop, participants form groups based on their stage in the FSMA process, and leave the work- shop having made measurable progress on their written food safety plan.
Best Practices guides are another project undergoing a digital transformation. “We first published the Best Practices Guide for Cheesemakers in 2015, and it’s updated every two years,” D’Amico says. “However, the next version will be click- able and user friendly. Instead of a 300-page PDF, the user can click directly on the section they need. We are also developing a similar toolkit for retailers. This is another collaboration with the American Cheese Society.”
Consumer demand will continue to drive consumption of dairy products and local food. Even in best case scenarios, food safety issues will arise. Small-scale dairy producers and consumers can be confident that D’Amico and his team of students are searching for solutions and developing tools to share new actionable interventions.
Article by Stacey Stearns
|Article by Evan Lentz
On October 26, 2017, UConn Extension and CT Farm Risk Management program teamed up to host the Robotic Milking Conference at the University of Connecticut in Storrs, CT. The conference program boasted an impressive lineup of farmers, researchers, and industry professionals. All seemed to advocate highly for the incorporation of the technology into the dairy industry. The event was attended by a range of local CT dairy farmers, most of whom who have already employed the technology in their dairy farming operations.
Robotic milking machines are hardly a novel technology, being commercially available since the early 1990’s. Since then, the technology has evolved to include a range of benefits to both the farmers and cows alike. The robotic milking machines are voluntary meaning that the cows only get milked when they are ready. Upon entering the system cows are weighed and the teats are cleaned. The systems utilize a quarter-milking strategy, allowing for each teat to be milked individually. After the milk has been extracted cows return to the herd.
|Much data is provided during the milking process that gives farmers a better idea on the health of the cows as well as the quality of milk collected. This information allows farmers to make more informed decisions about the herd and provides for the early detection of health problems. Measurements such as somatic cell count, total plate count, and milk fat percentage determine the quality of milk. Farms which have adopted the use of robotic milking machines tend to see an increase in both somatic and total plate count within the first year. This is especially important for larger farms where somatic cell count tends to be lower than in smaller operations.
As times change, it is important for businesses to evolve. Robotic milking machines are playing an integral role in the evolution of this industry. The availability of reliable labor in agriculture is becoming incredibly pressing issue. This technology provides for the adaptation to a changing environment and allows farmers to spend their time doing more important things such as marketing and developing plans for the ever-growing agrotourism industry. For more information on this technology please visit the UConn Extension or CT Farm Risk Management website.
Information is available at: http://bit.ly/Mar20Dairy.
Or, you can download the brochure.
By Joyce Meader
How would a dairy or livestock business survive if a Foreign Animal Disease arrived in the United States? Using Foot and Mouth Disease as an example, participants of this week’s Biosecurity Work shop heard from Dr. Richard Horowitz about the New England Secure Milk Supply’s steps to maintain a permit to ship milk when the disease has not reached your farm. These included: secure the perimeter, clean and disinfect sources of the virus, and daily monitor for the disease.
Dr. Cantor, New England Emergency Coordinator for USDA APHIS, related the threat that other countries have experienced and how a two-week delay in notification increased the severity of the control measures drastically. It is not, IF, but WHEN the disease is transported into our country again. The last occurrence was in 1929 in San Francisco, but world travel by farm visitors and importation of animals is so much more common now.
Dr. Andrew, UConn Dairy Specialist, presented the map of the UConn dairy and livestock barns, and the many visitors and vehicles travel between barns and from the community. The group provided their recommendations for the Line of Separation to establish the safe zone on the farm, and the outside to keep out sources of infection.
And finally, Dr. Lis, CT Department of Agriculture, requested that all dairy farms submit a self-assessment to her of their farm readiness to remain disease free in the case of an outbreak. Knowing the commitment of each farm to disease prevention will help in the decision to allow milk pick up during the outbreak. The farmers and staff from the University, State Departments of Agriculture, and USDA APHIS left the workshop ready to continue this discussion at local farm meetings, more aware of the challenges that will be faced by our important food producers and government decision makers when a foreign animal disease arrived uninvited.
For more information, contact Joyce.Meader@uconn.edu.
During the month of March, the Put Local On Your Tray program is partnering with school districts across the state to feature local dairy. Put Local On Your Tray helps Connecticut school districts serve and celebrate locally grown products. Through a combination of technical assistance and promotional materials, the program works with schools to build a culture of health in the cafeteria, celebrate school nutrition programs, and support local agriculture.
Why local dairy? “Dairy is produced year round in Connecticut,” shares Dana Stevens, Program Coordinator for Put Local On Your Tray. “Dairy farming is an important part of our agricultural landscape, and the majority of Connecticut schools already purchase dairy that is regionally produced in the form of milk. Milk arrives at the school just 48 hours after leaving the farm. Food service directors, students, administrators, and parents should feel good about the fact that schools are supporting our hard working New England dairy farmers and providing nutritious meals for our kids”.
“Milk is the number one food source of nine essential nutrients in the diets of American’s children—including calcium, vitamin D, and potassium—that are required for proper bone growth,” says Amanda Aldred, Program Manager for New England Dairy & Food Council for School Nutrition in Connecticut. “The benefits go beyond building stronger bones. For instance, low-fat and fat-free dairy foods improve overall diet quality and help reduce the risk of various chronic diseases like heart disease.”
There are over 35 districts that participate in the Put Local on Your Tray program (you can see a map on the website here). The program is open to any interested school district, charter school, or private school.
This month, more than 15 districts are planning to host a Local Tray Day featuring dairy. Events include: Celebrating National School Breakfast week with a parent breakfast and smoothie sampling in Meriden; Taste-testing green spinach smoothies for St. Patrick’s day in Windham and Waterbury; Making mozzarella cheese in Groton; Hosting a dairy farmer visit in Wethersfield; Local yogurt parfait tastings in New Haven, and more! All districts organizing dairy events are eligible to win a dairy farm field trip organized by NEDFC for up to 25 students.
UConn Extension’s Put Local on Your Tray program has posters, stickers, newsletters, and recipes to support school districts connect students to dairy during the month of March and other local foods throughout the year. Contact your school administrator or food service director to encourage participation in the program. For more information please visit http://putlocalonyourtray.uconn.edu or call 860-870-6932. Put Local On Your Tray is a project of UConn Extension, in partnership with the CT State Department of Education, FoodCorps Connecticut, and New England Dairy & Food Council (NEDFC).
About New England Dairy & Food Council (NEDFC)
New England Dairy & Food Council (NEDFC) is a non-profit nutrition education organization staffed by registered dietitians. NEDFC is a state and regional affiliate of the National Dairy Council® (NDC). Our goal is to ensure that health professionals, scientists, media and educators have a credible body of nutrition information upon which to base health recommendations.
How would a dairy or livestock business survive if a Foreign Animal Disease arrived in the United States? Using Foot and Mouth Disease as an example, participants of UConn Extension’s Biosecurity Workshop heard from Dr. Richard Horwitz about the New England Secure Milk Supply’s steps to maintain a permit to ship milk when the disease has not reached your farm: Secure the Perimeter, Clean and Disinfect sources of the virus, and daily Monitor for the disease. Dr. Cantor, New England Emergency Coordinator for USDA APHIS, related the threat that other countries have experienced and how a two week delay in notification increased the severity of the control measures drastically.
It is not if, but when the disease is transported into our country again. The last occurrence was in 1929 in San Francisco, but world travel by farm visitors and importation of animals is so much more common now. Dr. Andrew, UConn Dairy Specialist, presented the map of the UConn dairy and livestock barns, and the many visitors and vehicles travel between barns and from the community. The group provided their recommendations for the Line of Separation to establish the safe zone on the farm, and the outside to keep out sources of infection. And finally, Dr. Lis, CT Department of Agriculture, requested that all dairy farms submit to her department a self-assessment of their farm readiness to remain disease free in the case of an outbreak. Knowing the commitment of each farm to disease prevention will help in the decision to allow milk pick up during the outbreak. The farmers and the staff from the University, state departments of agriculture, and USDA APHIS left the workshop ready to continue this discussion at local farm meetings, more aware of the challenges that will be faced by our important food producers and government decision makers when a foreign animal disease arrives uninvited.
Submitted by: Joyce Meader, Dairy/ Livestock Educator, UConn Extension (7/15/16)
For more information contact: 1-860-774-9600 Ext 17 Joyce.Meader@uconn.edu