Schoepp Farms, led by Ron Schoepp, is a pioneer in sustainable agriculture in Wisconsin. Established in 1949 when Schoepp’s father moved to the area, the farm has embraced conservation practices that keep it thriving today. Schoepp Farms manages a rotational grazing operation, dairy heifers, beef cattle, and various row crops, including alfalfa, wheat, and cover crops. Over the years, the farm has become a leader in practices like no-till, which Schoepp adopted in 1991, and the use of cover crops, which they began in the mid-90s.
“One of the biggest benefits we see from no-till and rotational grazing is keeping the soil where it belongs,” Schoepp says. “It’s crucial to keep nutrients in the soil, not washing away into nearby water bodies. With these practices, we’re not just protecting our land but also adapting to climate extremes,” he adds, reflecting on their resilience during the drought of 2012.
Conservation at Schoepp Farms goes beyond the soil. By reintegrating livestock onto crop land, Schoepp is creating a sustainable system that promotes soil biology and nutrient recycling. “The earthworms are huge in breaking down crop residue and putting nutrients back into the soil,” Schoepp explains, emphasizing that their approach builds, rather than depletes, the land.
A highlight of Schoepp’s journey in sustainable agriculture is his interaction with renowned animal scientist Dr. Temple Grandin. Meeting her was a “bucket-list moment” for Schoepp, who later shared his unique insight about “happy lines” on cattle with her. “Happy lines are strips of fat across a cow’s belly, indicating good health. Dr. Grandin hadn’t heard of it before,” Schoepp recalls.
Education is integral to Schoepp Farms. “The best payment for us is when someone leaves inspired to adopt a new practice,” says Schoepp. Through in-person and virtual tours, Schoepp Farms shares insights and encourages conservation practices among farmers. These efforts have been impactful; farmers who attended Schoepp’s workshops have since presented their own conservation findings. “It’s amazing to see others learning from us and then passing that knowledge on,” Schoepp shares.
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