Calf rearing workshops, which began on 21 May and run through June and July will help rearers prepare for a successful season. Meanwhile chef Van de Elzen will add seasoning to the sessions, providing recipe packs for fast, healthy meals to sustain farming families.
"I think my life is tough as a chef but farmers certainly work huge hours as well but often in very trying conditions. I'm excited to be supporting them with some tasty tucker," says Van de Elzen.
SealesWinslow ruminant nutritionist, Wendy Morgan, says the effort put into rearing calves pays off with healthy and productive replacement heifers and for those being reared for the beef market.
“It starts with having a good calving plan, a well prepared team and making the most of farm facilities for good calf housing. With the basics in place, the rearers can concentrate on ensuring the calves get the right nutrition at the right time so they thrive.”
The calf rearing workshops focus on developing calving plans and housing, and cover the nutritional needs of calves before and after weaning. The free workshops are aimed at both first time and experienced rearers.
Morgan says even the most experienced rearers find calving can take its toll if the calves are eating better than the farm family during calving’s peak.
“We fully support the network’s emphasis on caring for the carers this season and we’re delighted to be helping to build a strong and healthy community of women in dairy.”
Workshop participants will end the day armed with more than the tools for a successful calving season. They will also receive five special recipes developed by Michael Van de Elzen.
Van de Elzen will also be sharing his top tips on 12 June at the SealesWinslow Pavilion site PC36/PC38 at the Fieldays at Mystery Creek from 10 am to 11 am.
To register for one of the 15 workshops across the country, go to www.dwn.co.nz/events.
