Decision Making

April 27, 2025

I don’t know that “hindsight is 20/20,” but I do think we work hard to understand our life.  The past is neat, because we’ve reduced it to a story.  What often isn’t talked about and largely forgotten after the fact, is the unsettled feeling we have when trying to make a decision in the present.

You look at anyone who’s been doing something for awhile and its easy to think that he or she has it all figured out, but if we’re being honest, I don’t think we ever have it all figured out.  Whatever we’re doing in life, there’s going to be some level of uncertainty.

I think the important thing is to continue to make decisions, implement, observe and evaluate results, then reconfigure and make more decisions.  Try not to beat yourself up about the decisions that didn’t work well.  Did you learn something?

I was faced with making bull buying decisions after we got rid of half our herd bulls last fall.  I knew I had time, we don’t turn our bulls out until the fourth of July, but I also knew I needed to work on this when I had more time during our slower winter season.

We had used four older bulls on our cows and two yearling bulls on our heifers.  After culling, we were left with one older bull and the two yearlings.  So I could add bulls to breed my cows or I could move my yearlings up to breed the cows as two year olds and buy younger bulls for my heifers.  I figured I only needed to purchase two.

I got a line on a couple coming two year old Black Angus bulls from a local breeder friend of mine.  They were priced right and big enough to use on cows.  I drove south of town and took a Ranger ride with Matt and checked them out.

They were good bulls and would make good calves for me.  I planned to use them as a terminal cross, selling all their offspring as feeders.  But I wasn’t 100% sure of their disposition.  

I asked Matt if I could show them to Isabel, that’s one of the benefits of buying bulls close to home, easier to observe, and we went back to the pasture they were in and looked at them again.  Without Matt and the Ranger, their disposition was a little worse, so we decided we would keep looking.  This was October, so we had time to be choosy.  If it had been June, we would have purchased them and probably been happy.

I visited a Red Angus herd in southern Iowa and determined most of his cattle were too related to my own.  I’m still glad I took the time to see his cattle as you always learn something when visiting with other farmers and ranchers.  His bulls were my last best shot for bigger bulls to breed my cows.

I shifted my focus to look for bull calves to breed to my heifers, planning to use last year’s yearling bulls to breed my cows.  I planned a trip to Missouri to visit a couple South Poll herds, but couldn’t make our schedule work.  I watched a couple of Pharo Cattle Company bull sales online.  I was interested in PCC’s Nebraska sale, but again couldn’t make our schedule work to visit the sale in person.  I really didn’t want to buy a bull sight unseen.

But then I got an email from Kit Pharo saying they were waiving the delivery fee for the Red Angus bulls.  I could buy a Red Angus bull online and have it delivered to Monticello Iowa, only an hour and a half from my farm.  This was too good of a deal to pass up.  I marked up my catalog and prepared to bid.  

The day of the sale came and I bid on 26 bulls, but stuck to my budget of $5000.  I guess I’m too cheap, as I didn’t get one.  I was disappointed, but I knew I still had time, so I wasn’t panicking yet.

I visited Matt’s herd again to look at his weaned calves.  Matt pointed out a bull calf whose birthweight was in the 50s and whose EPDs for calving ease and birthweight were in the top 1% of the Angus breed.  Furthermore, the calf and his dam both had a gentle disposition.  Disposition and Calving Ease are my top two traits, so I only needed a day to think about it and pulled the trigger and picked him up so I could grow him slowly.

Now I relaxed, as I had just enough bulls if I didn’t find another one, but I kept looking.  The Missouri South Poll Association had a sale.  I watched it online.  The best cattle in the sale in my opinion came from Sassafras Valley Ranch.  This was one of the farms I wanted to visit in Missouri.  

I contacted Bruce Shanks, the owner of Sassafras Valley Ranch in February and he told me he had a South Poll bull calf which fit my criteria.  I decided to take a flier on a South Poll bull, sight unseen, and met Bruce with my truck and trailer in Southern Iowa, saving me about six hours of driving.  I’m super happy with this bull’s disposition and look forward to witnessing his progeny’s calving ease next spring.

And now we are nearly three weeks into our calving season.  The yearling bulls I used last year did an excellent job breeding the heifers.  Fifteen out of 23 heifers have calved, with four of them looking close.  It looks like four heifers didn’t breed, as I experimented with a shorter 45 day breeding season.  This is perfect for my grass-fed beef needs, so I’m super happy with that decision.

And I’m happy we are moving these bulls to breed cows this year, as their calves have been too large for my liking to breed again to heifers.  I guess I would still call them calving ease though, as we haven’t had to pull any calves.

So we’re all squared away for this coming breeding season and excited to see the results in a year or so, but if you had told me a year ago that I would be breeding my heifers to a Black Angus and a South Poll I would have been surprised.  Farming, just like life, is a journey.

2025’s heifers and calves are pictured in these two photos.


Stockman Grass Farmer Podcast

March 29, 2025

Carolyn Nation asked to interview me for the Stockman Grass Farmer podcast. I was honored she wanted to talk with me. I’ve been working with Carolyn for a couple years, submitting articles to SGF, but the podcast was our first time talking.


Crossbreeding with 2 New Bulls

February 27, 2025

For the past 25 years we have been using Red Angus bulls exclusively. This year we still have 3 Red Angus bulls for our cows, but will be crossbreeding our heifers with two new bulls. The red bull with two white tags is a South Poll from Sassafras Valley Ranch in Missouri. The Black Angus behind him is from Rocky Road Farms Angus, right here in Darlington.

I’ve never been opposed to crossbreeding, but I needed to find the right bulls. These bulls are excellent for our top two traits, disposition and calving ease. I’m excited to get some hybrid vigor back into our cattle.

I plan to use them together to breed about 30 of our Red Angus heifers. I’ll have to wait until April of 2026 to get calves on the ground, but I plan to get birthweights on all the calves to compare South Poll to Black Angus. It won’t be scientifically significant, but it will be anecdotally interesting. It will be easy to determine parentage as black is a dominant color in cattle and since the Black Angus bull is homozygous black, any black calves will be sired by him. All the red calves will be sired by the South Poll bull.

Check back for results of this experiment in June or July, 2026.


Reminiscing: Pizza Hut

January 27, 2025

UW-Platteville hosted the spring solo ensemble contest.  I was one third of a terrible trumpet trio.  I would love to have a recording of that performance.

What made the trip stand out was our visit to Pizza Hut after the contest.  I grew up in a family of six and we didn’t eat out much.  So this was a real treat and I’m thankful to Mr. Harvat, our band director, for taking us.

The early Pizza Huts really did look like a hut.  This dark, squat, building was in downtown Platteville.  We entered into a world of exotic sights, smells, and sounds.

My family didn’t have video games.  I was fascinated by the PacMan machine.  Boys fed quarters so they could eat dots with the PacMan, avoiding the ghosts.  I watched. 

I never had deep dish pizza before.  My experience with pizza was frozen, served by the babysitter when Mom and Dad needed a night out.

The pizza came to our table in a piping hot black pan, steam rising from the cheese, which would burn the top of your mouth in an instant if you weren’t careful.  I can still remember my first bite.   

I was probably starving, as we didn’t snack back in those days, but its not an understatement to say that first bite of deep dish pizza was magical.  My culinary world was blown wide open.

This experience initiated a campaign of begging my parents to return to Pizza Hut.  My parents weren’t cruel, but they grew up in LaSalle county, Illinois.  

There was a Pizza Hut in Ottawa, the county seat.  The story was, the garbage man turned them in for consistently generating garbage which consisted of empty cans of dog food. 

Who knows if this story was true.  But the important part is, my parents believed it.  They had no interest in Pizza Hut, despite my glowing recommendation.  It feels like this stalemate went on for years, but time is different when you’re a kid.  

My parents and I went to a cattle sale in Monroe and were driving home in our red, Ford, ton truck, the one with the tall sides.  I started begging again as I saw the Pizza Hut sign.  “Ok,” Mom said, “we can carryout the smallest size they have, and you can eat it in the truck on the way home.”

I sat between my parents on the bench seat with cloth cover and tucked into my pizza, keeping my knees away from the shifter as Dad worked the truck into high gear.  The smell started getting to them.  They were hungry as well.

“That does look good,” Mom said.  “Maybe I’ll have a bite.”

It didn’t take long before we had that small pizza all ate up.  More importantly, the boycott of Pizza Hut was lifted.  Our family started enjoying Pizza Hut on special occasions.

My parents rented Almon and Wilma Larson’s farm.  They were the older couple who lived next door and became like grandparents to us.  Rent was paid spring and fall and Almon and Wilma would take our family out to eat after the rent was paid.  Now I don’t believe this to be standard landlord/tenant protocol, but Almon and Wilma loved an excuse to treat us.

Early on we went to “The Norseman” in Argyle.  They had an all you can eat buffet of which the only thing I can remember is the popcorn shrimp.  That’s about all I ate, but I still love shrimp today.

I don’t know why, but Wilma suggested we try someplace different, maybe someplace the kids liked.  We lobbied for Pizza Hut.  Now back in those days, a lot of the older folks didn’t care for pizza.  Almon and Wilma had never even tried pizza, but they loved to see us happy, so they were game to give it a try.

We had the deep dish pan Badger Special, sausage, mushrooms, two kinds of cheese.  Almon ordered a pitcher of beer.  They loved it!  Pizza Hut became our go to restaurant, spring and fall, to celebrate rent being paid. 

Our family still visits Pizza Hut once in a while, but its changed.  I know I’ve changed.  There is a magic experienced in youth that is difficult to find as we age.  I love seeing Romeo embrace new things.  May we all keep a little of the passion that is found so easily by the young.


Another Photo, Piglets in December

December 4, 2024

Here’s another photo of the piglets with their mothers on a windy 24 Fahrenheit degree day. Cows in the background are on their second to last pasture before starting to feed hay.


November Litters

November 28, 2024

Had a couple of nice litters in November before it turned quite cold. The hardiness of the piglets is still amazing to me. In this photo the piglets are a week old. The temperature is below freezing.

The red sow was bound and determined to join her litter up with her friend. I walked her back to her shelter, but that only lasted a couple days before she took her litter over to be with her friend and litter. It’s better if they can stay in their own shelter, which, thankfully, they farrowed each in their own shelter.

In the bottom photo you can see the white sow with her litter in the back of the shelter. They have 20 piglets between them at 10 days. We’ll see how many they can finish with.


Heifer 75 Becoming a Cow

October 16, 2024

This 2022 born heifer is becoming a nice cow. She raised her first calf this year.

The Number 75 heifer calf I posted about last year is in the left of this photo.

It doesn’t always work out that your favorite heifer becomes a nice cow, but this one’s off to a good start.


New Herdsire

September 18, 2024

This is the boar I raised and plan to breed to the Landrace sired gilts from the previous post.

I love his dark color, he’s almost black, even though he’s mostly Duroc.


Landrace Swine

July 29, 2024

I’m officially going on record and saying Landrace are more intelligent than the other breeds I’ve worked with. I’ve long suspected it, but this latest group of half Landrace hogs confirms my suspicions.

First example is the way they deal with electric fence. Most hogs, once trained to electric fence, respect it like you respect a beloved mentor. But these trained Landrace hogs respect electric fence like you respect a younger sibling. Definitely some testing of limits and boundary pushing!

Second example is when I moved them to a new pasture. After only a day of exploring, I fed them grain in their new pasture and some of them were stuck in their old pasture. They had to move away from me and go around a corner in order to get to their new pasture. This would’ve been impossible for most of my hogs to figure out, but it took these guys about five seconds to figure it out.

I’m really impressed with this group of half Landrace hogs produced by artificial insemination and plan to keep two or three gilts out of the group. I was so happy to find another Boar stud, North Iowa Boar Stud. I used Swine Genetics International for nearly thirty years, but the last time I called I was informed they had sold all their maternal boars and only had showpig sires.

I was in shock. It’s like hearing Hershey no longer makes chocolate bars. But times change. I guess they no longer have the demand. Thankfully, North, Iowa Boar Stud has a lot of maternal and meat quality boars for me to choose from. I hope they stay in business for a long time.


Winter Soil Compaction

May 12, 2024

Happy spring everyone. I have one black calf this year. Calving is going well. We’ve lost two, but with two sets of twins saved we’re still at 100%.

I wanted to ask the farmers where they keep their cows in the winter time. The last two winters have been the warmest ever for Wisconsin.

We dealt with a lot of mud and compacted the soil where we had the cows. In the background of the top photo, you can see where I replanted part of the pasture and the field above it.

We are used to dealing with frozen ground, which kept the cows from doing much damage, but it appears I can’t count on that anymore. So if you have some thoughts about winter and mud and cows I’d appreciate if you left a comment. Thank you.

The photo below shows where I frost seeded red clover in a pasture damaged last winter, so perhaps there’s a way to turn a negative situation into a positive.