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I have a strong appreciation for the dairy cow—and the wonderful dairy industry—so it only seems fitting on Cow Appreciation Day to express my gratitude. Dairy cows provide so much to us through a variety of tasty products, but for me, they have provided even more—my life’s true passion.

At the age of seven I was given a very unique Christmas present—an Ayrshire calf. My aunt and uncle, along with my cousins, own and operate Castonguay Ayrshires, and my uncle quickly saw how much I loved to visit the calves on their farm. To him, it only seemed fitting that I should have a chance to raise my own calf and show her at the local county fairs.

What no one realized at the time was what an impact that one calf would have on the rest of my life. Starlight was my first 4-H project, which spurred 10 years of 4-H activities, a college degree in dairy science and a career in agricultural marketing. Today my husband and I have two Brown Swiss heifers at our home that we hope to show one day.

Thank you to the beautiful bovines that have made all of this possible. Here are a few photos of the ladies I appreciate today!

My first heifer, Starlight

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My sister Abby and I sporting milk mustaches at the county fair

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Showing Pamela at the Wisconsin State Show in 2010

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Our Brown Swiss bovines, Wisco and Waterloo

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As you may have read in the past, Charleston|Orwig has a community garden. Here’s a recap of the program:
• At least half of what is grown within the garden is donated to food banks.
• Employees can have smaller individual plots to grown our own vegetables as long as we help with the community beds.
• C|O donates much of the materials needed to get the garden growing and maintained over the summer.
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With all the rain we’ve had so far this summer it’s no surprise our little garden is growing rather quickly! Seems every time we head out to check on the beds we’ve got new veggies sprouting up. Our beds have been planted, some from seeds and some from plants, and we’ve got a great variety of produce in our community plots: carrots, radishes, Swiss chard, lettuces, beans and zucchini.

For the first time this year we left it up to our social networks to vote on what should populate two of our community beds—winners were tomatoes and peppers. So far we’ve harvested radishes and some Swiss chard that we’ve donated to the local food pantry and we’re eager to see the rest of the hauls in future harvests!

As an agency dedicated to the food system, seeing food being grown and cared for by our coworkers has been really exciting. It’s a great learning experience for those of us novice gardeners and a great opportunity for our employees living in areas without room for growing their own gardens.

Follow the garden’s activity on our Facebook page where we’ll be providing updates on garden growth, harvesting and, hopefully, some tips we’ve gathered along the way! Now, who’s got recipes for zucchini? We’re going to have a LOT of that on our hands!

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June is National Hunger Awareness Month. What an opportunity to share why #HungerCantWait.

One in six Americans are hungry in the United States, yet we live in the most abundant food-producing country in the world. By 2050, 9 billion people will live on this planet. That’s about 2 billion more than our population today. Our food systems need resources to catch up, let alone keep up.

This upcoming fall semester will be the fifth Tour where C|O continues to help our client, Farm Journal Foundation, plan and execute HungerU, a mobile initiative to raise awareness about the world’s hunger crisis. By visiting campuses across the United States, the Tour aims to capture the next generation of influencers in time to bring the growing problem into their line of vision.

In 1960, the average American farmer fed about 25 people, as compared to today when each American farmer feeds about 144 people. That means that not only is the population growing at a faster rate than ever before, but our farmers are already feeding exponentially more than they ever have. We have to keep advancing technology quick enough to help them catch up and keep up.

By helping spread the word, you can help bring immediacy to this growing global crisis. We need more investment in research and technology that offers a variety of solutions to suit all terrains, cultures and economies. There are plenty of ways to make a direct impact in your community, too.

It’s easy to stay up-to-date and connected to the HungerU initiative. To find out about opportunities to make a difference and learn other reasons why #HungerCantWait, be sure to follow them on Facebook or Twitter.

 

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On Wednesday, three of our social-media-loving C|O staffers attended an all-day conference called Social Media University Milwaukee, hosted by Trivera. Attendees created so much social media chatter that the event’s hashtag, #GoSMUM, was a trending topic on Twitter by mid-morning in the city of Milwaukee. There were so many people and presentations to learn from—we’re still spinning! We managed to put together our top five most memorable takeaways of the day, but should you feel inspired after reading these, a quick browse through #GoSMUM will surely whet your social media palate.

JamesHouchin

CONTENT KNOWS NO SILOS
A successful strategy should integrate social media all the way down to the tactical level to ensure that efforts are cohesive and messaging is consistent. This synergy creates bountiful opportunities to reach audiences in new, unique ways.

Christina Steder
TACTFUL LISTENING IN SOCIAL MEDIA IS KEY
In addition to planning a successful content strategy, strategic listening and responses are important for building relationships. The new “autograph” is a retweet from a brand or iconic person. Without a strategic listening strategy, how will you find these opportunities?

HeatherShwartz

THERE IS SUCH A THING AS TMI
There are a lot of people saying a lot of things. There are a lot of brands saying a lot of things. Don’t be part of the problem. Saying too many things isn’t necessarily better than saying a few things well. In addition, write them appropriately for the platform/vehicle you use and don’t be redundant by posting the same copy across all platforms.

CO

MAKE SURE THERE’S A WIIFM
People don’t care why you do what you do, unless they know what’s in it for them. By keeping this in mind and providing a “WIIFM” (What’s In It For Me?), content can provide relatable context that ignites engagement.

Alexandrea

THERE IS NO FORMULA FOR SUCCESS
Despite learning tons of new theories, tactics and best practices, the fact remains there is no one formula for success. What works now will change, and your strategy should allow for flexibility to evaluate and adjust. What works for one brand won’t work for another. So stay creative.

Thielke

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As someone who doesn’t come from an agricultural background, it’s refreshing and enlightening to be at a place where I can get perspective from hard-to-reach sources like producers, growers, farmers and ranchers.

Many of this blog’s readers already know a lot about pork, much more than I ever will. Others, however, are like me and would welcome the opportunity to walk up to an expert and say, “Tell me something I don’t know about pork.”

So that’s what I did. Using my C|O connections, I asked a random sample of pork producers across the country to share something they think consumers may not know or should know. Some definitely belong in the #needtoknow category, while others are more #nicetoknow.

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“Hogs are a source of nearly 40 pharmaceuticals on the market, including insulin.” -Wanda Schott Patsche

“Hogs can squeal at up to 90 decibels, however, they scream equally as loud when happy or satisfied as when they are upset or hurt.” –Drew Kuhn

“Pigs can be raised economically and still taste great; the pigs we raise now are the best-tasting type of hogs we’ve raised in the past 20 years. Not extreme in fat or lard, not so lean that the bacon will burn, but rather a good, all-around product that tastes great.” –Robert Beckard

“Most people don’t know that 90-99 percent of every hog is used so production is very economical. From the tail to the snout, even their insulin is used.” –Kevin Horack

Whether you’re a master researcher or just a tad curious, stick around for more context as we help our clients navigate the new demands of an evolving food system.

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Do you know what you celebrated when you dipped your chips into fresh guac and threw back a margarita yesterday?CincodeMayo

Cinco de Mayo, or the fifth of May, is not the celebration of Mexican Independence but rather a celebration of a tiny victory against the French in 1862. In 1861, the French came to Mexico to collect war debt. While they eventually were successful in taking Mexico City, along the way the Mexicans unexpectedly maintained their ground in one small city in the French army’s path, despite being vastly outnumbered. The city they saved, named Puebla, has celebrated this unlikely underdog victory on May 5th ever since.

While it’s not that big of a deal in most of Mexico (and even less of a big deal in France, as you can imagine), the United States has celebrated this day along with Puebla at least since Texas and California were still part of Mexico. It’s a great excuse to enjoy the flavors and culture of our neighbors, but it’s representative of so much more than salsa and tequila.

On the 5th of May, take a moment to appreciate the little victories and the small moments of communal success. Oversimplification? Sure. But, after having dedicated years of my college career studying Mexican history, literature and language, I’ve learned that what keeps a culture alive and burning are a collection of small things.

And, by all means have a taco or two. We sure did!

 

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