SUNBURG -- The morning milking shift at the Gjerde Farm near Sunburg begins at 2:30 a.m. and ends around 7 a.m. The routine is repeated in the evening. Operated by Obert Gjerde and his sons, Paul and Craig, the family-owned operation milks 280 cows every day and farms 1,400 acres of land. "We're busy every day," said Paul Gjerde. For more Day in the Life 2 stories, check out these stories:
NEW LONDON — Soil borings were conducted last week at the Little Crow Country Club near New London as part of a process to determine if the site is suitable for construction of a proposed hotel, swimming pool, event center, restaurant and clubhouse. If it is, ground for the proposed complex could be broken in August and completed by next March.
Editor's Note: This story has been updated to correct an error concerning the 1993 Ford Ranger's action at the time of the accident. WILLMAR — The Willmar Police Department was...
BENSON — An Appleton woman pleaded guilty Monday to having sex with a juvenile male. In an appearance in Swift County District Court, Kelly Lilee Petersen, 29, pleaded guilty to one felony count of criminal sexual conduct in the second degree. The male was under the age of 16 and had a “significant relationship” with Petersen, according to the charges filed against her. Three other criminal sexual conduct charges were dismissed in the plea agreement. According to court documents, Petersen had been a former baby-sitter for the juvenile male and was friends with the juvenile’s mother. Polic
WILLMAR — Despite a quick surge in an online voting contest that put the Willmar Police Department’s K9 officer, Axel, on the top 10 list, the department was informed Tuesday that Axel did not garner enough votes to win a $5,000 grant. The Lake County Sheriff’s Office in Lake County, Illinois, was the top vote-getter in the national contest. Axel placed eighth in the contest, said Willmar Police Chief Jim Felt. The contest was sponsored by a company called Aftermath, which specializes in crime-scene cleanup services. Votes were cast by people who went to the Aftermath website and voted for
BELGRADE — “Surrendering The Reins” by Les Graham of New London is the sequel to his first book “Jude’s Gentle Giants” and continues the story of Jude Bonner and his Percherons, Pete and Joe. Jude moves on from high school to face the challenges of life, love and loss. Jude learns to rely fully on God as he faces the joys and difficulties of adult life in his marriage, work and health. Throughout it all, his horses, Pete and Joe, remain by his side as they pull the heaviest load ever. Graham owns the main characters of this story, Pete and Joe, Percheron draft horses.
From the milking stage to the production, everything is done in-house at Redhead Creamery. Thousands of pounds of product is produced at the facility in rural Brooten. The artisan, farmhouse-aged cheddar and fresh cheese curds produced by Redhead Creamery come from 90 cows on Alise Sjostrom’s parents’ rural dairy farm in rural Brooten. Alise’s dad, Jerry, milks the cattle. MILK, MILK AND MORE MILK 2,700 pounds of milk flows in underground pipes directly from the cows to the stainless steel pasteurizing tank inside the creamery.
BROOTEN — One could argue that the cows do most of the work — providing the milk that Alise Sjostrom uses to make into cheese. But after watching Sjostrom and her mother, Linda Jennissen, stir, pull, lift, cut, shovel, pack, carry and clean for 4 hours in a multi-step process of turning milk into a solid, cutting it up into pieces and then making it solid again, it’s clear there’s plenty of human work going on at the Redhead Creamery. Surrounded by farm fields and gravel roads, the beautifully kept farm and new creamery offers tours that give a taste of the work involved with making artisan
ractically vibrating with energy, Alise Sjostrom’s enthusiasm is as fresh as the minutes-old milk that she’s now turning into cheese. With her springy red hair captured under a net, the 29-year-old is the face behind the Redhead Creamery logo. She’s also the dream-driven powerhouse that’s turning milk into artisan, farmhouse-aged cheddar and fresh cheese curds that have quickly won fans, awards and a growing list of local and metro retail outlets since production at this on-farm creamery started last summer. “It’s been challenging and a big struggle but it’s also exciting,” said Sjostrom, w