Agriculture Features Research

AFE Students Visit University of New Hampshire’s Fairchild Dairy and Organic Research Farms

by Kathleen Nay

On Saturday, October 22, students from the Fundamentals of U.S. Agriculture and Agriculture, Science and Policy II classes visited two dairy farms at the University of New Hampshire. Kathleen Nay documented the field trip for the Friedman Sprout.

The maternity barn at the University of New Hampshire’s Fairchild Dairy Teaching and Research Center. Fairchild is a conventionally-run dairy operation, typical of those seen across New England. Photo: Kathleen Nay

Saturday mornings are normally for sleeping in—the one rare day a week I can afford a leisurely wake-up time. Not today. Today my alarm is set for 5:30 am; I’m joining my fellow Agriculture, Food and Environment students for a day trip to visit two dairy farms at the University of New Hampshire: the Fairchild Dairy Teaching and Research Center in Durham, NH, and the Organic Dairy Research Farm in Lee, NH. Hot tea in hand and warm oatmeal in my belly, we make our way up I-95 and take in the beautiful fall colors along the drive.

Dr. Pete Erickson, professor of biological sciences and extension dairy specialist, meets us at the Fairchild Dairy where he introduces us to his doctoral student, Kayla Aragona, who manages several pregnant cows and calves in her research on colostrum quality. (Colostrum, the first milk produced after a cow gives birth, is key in supporting the health of her young calf.) They give us a tour of the Fairchild Dairy, a typical New England dairy operation that is home to about 90 milking-age Holsteins and Jerseys and 70 young replacement heifers. The facility relies heavily on undergraduate student labor, including students participating in the CREAM program (Cooperative for Real Education in Agricultural Management).

Before entering any of the barns at Fairchild Dairy, we slip plastic disposable boots over our footwear. This is a biosecurity measure meant to prevent the spread of pathogens to or from the farm animals. Photo: Kathleen Nay
Before entering any of the barns at Fairchild Dairy, we slip plastic disposable boots over our footwear. This is a biosecurity measure meant to prevent the spread of pathogens to or from the farm animals. Photo: Kathleen Nay
Students begin the tour of Fairchild’s maternity barn. Photo: Kathleen Nay
Students begin the tour of Fairchild’s maternity barn. Photo: Kathleen Nay
Dr. Pete Erickson leads us on a tour of the facility and answers students’ questions about the New England dairy industry. Photo: Kathleen Nay
Dr. Pete Erickson leads us on a tour of the facility and answers students’ questions about the New England dairy industry. Photo: Kathleen Nay
 Second-year AFE/UEP student Tessa Salzman makes friends with a mama cow. Milk production from these mamas averages 26,000-27,000 pounds per cow per year. Photo: Kathleen Nay
Second-year AFE/UEP student Tessa Salzman makes friends with a mama cow. Milk production from these mamas averages 26,000-27,000 pounds per cow per year. Photo: Kathleen Nay
Dr. Erickson passes samples of corn silage around for students to feel and smell. Silage, a fermented, high-moisture stored fodder, is a primary ingredient in ruminant feed. Photo: Kathleen Nay
Dr. Erickson passes samples of corn silage around for students to feel and smell. Silage, a fermented, high-moisture stored fodder, is a primary ingredient in ruminant feed. Photo: Kathleen Nay
As a bovine nutrition specialist, Dr. Erickson knows a lot about dairy cows’ diets. Here, he shows us a mixture of dried citrus pulp and beet pellets. Beet pellets are a byproduct of sugar manufacturing. Photo: Kathleen Nay
As a bovine nutrition specialist, Dr. Erickson knows a lot about dairy cows’ diets. Here, he shows us a mixture of dried citrus pulp and beet pellets. Beet pulp pellets are a byproduct of sugar manufacturing. Photo: Kathleen Nay
Blood meal, a byproduct derived from the poultry industry, is a high-protein supplement added to cow feed. Photo: Kathleen Nay
Blood meal, a byproduct derived from the poultry industry, is a high-protein supplement added to cow feed. Photo: Kathleen Nay
Pictured: Friedman professor Tim Griffin. This is the sixth time Tim Griffin and Chris Peters have brought AFE students on this field trip to the UNH dairies.
Pictured: Friedman professor Tim Griffin. This is the sixth time Tim Griffin and Chris Peters have brought AFE students on this field trip to the UNH dairies. Photo: Kathleen Nay
Dr. Erickson shows students the dairy’s stores of animal bedding. Photo: Kathleen Nay
Dr. Erickson shows students the dairy’s stores of animal bedding. Photo: Kathleen Nay
A young Jersey calf reaches to scratch an itch. The dairy houses approximately 90 milking-age Holsteins and Jerseys, and 70 young replacement animals, which will become the new stock of milking cows once they reach maturity. Photo: Kathleen Nay
A young Jersey calf reaches to scratch an itch. Fairchild houses approximately 90 milking-age Holsteins and Jerseys, and 70 young replacement animals, which will become the new stock of milking cows once they reach maturity. Photo: Kathleen Nay
Students observe the Jersey herd up close. The milk from the Jerseys and Holsteins at Fairchild is sold to consumers as fluid milk and—everyone’s favorite dairy treat—ice cream. Photo: Kathleen Nay
Students observe the Jersey herd up close. The milk from the Jerseys and Holsteins at Fairchild is sold to consumers as fluid milk and—everyone’s favorite dairy treat—ice cream. Photo: Kathleen Nay
Holsteins watch as we peel off our protective boots and get ready to head to UNH’s organic farm. Photo: Kathleen Nay
Holstein cows watch as we peel off our protective boots and get ready to head to UNH’s organic farm. Photo: Kathleen Nay

After an extensive tour of Fairchild, we head seven miles down the road to the university’s Organic Dairy Research Farm. Established in 2005, this facility was the country’s first organic dairy operation at a land grant university. The farm houses roughly 100 organic Jersey cows, heifers and calves, and the property includes 275 acres of woodlands, crop and forage production, and land for pasture.

Brand-new calves greet us upon arrival at the Organic Dairy Research Farm. Photo: Kathleen Nay
Brand-new calves greet us upon arrival at the Organic Dairy Research Farm. Photo: Kathleen Nay
Students pose for a feeding photo-op. Photo: Kathleen Nay
Students pose for a feeding photo-op. Photo: Kathleen Nay
The organic herd is exclusively Jersey cows. As a breed, Jerseys are prized for the high butterfat content of their milk. These cows average 43 pounds of milk production per day. Photo: Kathleen Nay
The organic herd is exclusively Jersey cows. As a breed, Jerseys are prized for the high butterfat content of their milk. These cows average 43 pounds of milk production per day. Photo: Kathleen Nay
The milk from UNH’s organic herd supplies Stonyfield Yogurt, an organic yogurt company located in Londonderry, New Hampshire. Photo: Kathleen Nay
The milk from UNH’s organic herd supplies Stonyfield Yogurt, an organic yogurt company located in Londonderry, New Hampshire. Photo: Kathleen Nay
UNH’s organic dairy was the first of its kind to be established at a land grant university. Primary areas of research include dairy nutrition and feeds, pasture quality, forage production, compost production, and natural resource management. Photo: Kathleen Nay
UNH’s organic dairy was the first of its kind to be established at a land grant university. Primary areas of research include dairy nutrition and feeds, pasture quality, forage production, compost production, and natural resource management. Photo: Kathleen Nay
Friedman professor Chris Peters (in yellow) walks the pasture with Dr. Erickson and UNH graduate student Kayla Aragona. UNH manages 55 acres of pasture, in addition to 120 acres of woodlands and 100 acres of crops and forage. Photo: Kathleen Nay
Friedman professor Chris Peters (in yellow) walks the pasture with Dr. Erickson and UNH graduate student Kayla Aragona. UNH manages 55 acres of pasture, in addition to 120 acres of woodlands and 100 acres of crops and forage. Photo: Kathleen Nay

The University of New Hampshire’s Fairchild Dairy is open to the public seven days a week between 8:00 am to 6:00 pm. Visitors can observe milking at 3:30 pm.

Kathleen Nay is a second-year AFE/UEP student and has a Bachelor of Fine Arts in Photography. In undergrad, she spent a semester photographing life on a small organic raw-milk dairy in Baroda, Michigan.

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The Friedman Sprout is a monthly student run newspaper that aims to serve the student population at the Friedman School of Nutrition Science and Policy, prospective students, and alumni. Our mission is to report on newsworthy information that affects the Friedman community including nutrition research, food policy, internship and volunteer opportunities, as well as school events. Our editorial slant is that of sustainability in food and nutrition.

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