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Daily Cow Tip
Chocolate Milk is the perfect refueling beverage for fluid, protein and carbs.It takes 12 pounds of milk to make one gallon of ice cream and 10 pounds of milk to make one pound of cheese.According to the NPD Group’s National Eating Trends In-Home Database, the top five ice cream flavors are vanilla, chocolate, strawberry, chocolate chip and butter pecan.Wisconsin cheesemakers produce more than 2.6 billion pounds of cheese each year. If Wisconsin were a country, it would rank 4th in the world in terms of total cheese production, behind the US, Germany and France, and just ahead of Italy.Average milk production per Wisconsin cow each year is 20,625 pounds (or 2,398 gallons). That’s enough for 38,372 8 oz. glasses of milk from just one cow!Wisconsin produces more than 600 different varieties, types and styles of award-winning cheeses. Wisconsin Cheese wins more awards than any other state or nation.The first ice cream sundae was served in Two Rivers, Wis. in 1881. George Hallauer, a customer at Edward C. Berner’s soda fountain in Two Rivers, asked Edward to top off his dish of ice cream with the chocolate sauce used for chocolate sodas. The new concoction caught on and was originally offered only on Sundays.The average American eats nearly 33 pounds of cheese each year – twice as much as in 1975 – and will consume about one ton of cheese during a lifetime! Per capita cheese consumption is projected to grow to more than 34 pounds by 2019.With nearly 33 pounds per capita consumption in 2009, the United States ranks far behind many European countries for per capita consumption of cheese. Greece ranks 1st with 72 pounds per capita and France is 2nd with 53 pounds per capita.If people ate like cows, they would have to eat about 360 cheeseburgers and drink 400 to 800 glasses of water every day.Wisconsin’s diverse dairy business accounts for more than 1/5th of the nation’s total dairy exports.Wisconsin produces an average of nearly 2.2 billion pounds of milk each month!The average dairy cow weighs about 1,400 pounds, which is approximately the same size as Alaska’s record-breaking polar bear.One of the biggest contributors to the outstanding taste of Wisconsin Cheese is the state’s rolling pasturelands. Full of prairie grasses, clover and wildflowers, the grass is less acidic than that in other parts of the country, creating more complex and nuanced cheeses.Wisconsin is home to 211 dairy plants – including 126 plants manufacturing Wisconsin cheese.Mrs. Anne Picket began operating Wisconsin’s first cheese factory in 1841 on the family farm near Lake Mills. By 1850, Pickett and other Wisconsin farmers were producing 400,000 pounds of cheese and 3,634,000 pounds of butter.Wisconsin produces 48% of all specialty cheeses in the nation. In addition, 90% of Wisconsin cheese is sold outside of our state’s borders in major markets all across the country, bringing millions of dollars back into our economy.Wisconsin has about 1,200 licensed cheesemakers – more than any other state!Wisconsin cheesemakers produce more than 600 different varieties, types and styles of cheese.In the 2011 U.S. Championship Cheese Contest, Wisconsin won 60% of all awards given, including the top three awards – U.S. Champion, and First and Second Runner-Up.Wisconsin cheesemakers have claimed the Best of Show award at the annual American Cheese Society Judging & Competition 7 times since 1998.In 1921, Wisconsin became the first state to establish cheese-grading standards to ensure consistent quality and flavor.The average American eats nearly 33 pounds of cheese each year—more than twice as much as in 1975—and will consume about one ton of cheese during a lifetime! Per capita cheese consumption is projected to top 34 pounds by 2019.Wisconsin is the nation's largest producer of Cheddar cheese. The state also leads in production of Limburger, Muenster, Parmesan, Provolone and Romano.Colby cheese is a Wisconsin original, invented in Colby, Wisconsin in 1874.Brick cheese was invented in Wisconsin in 1875 and was named for its shape and for the fact that cheesemakers originally used bricks to press the moisture from the cheese.Wisconsin's dairy industry contributes $26.5 billion a year to the state's economy. This translates into an industry which fuels the state's economy at more than $50,000 per minute.Dairy is the largest segment of Wisconsin's $59 billion agriculture industry. The dairy industry accounts for almost 40% of all Wisconsin agriculture jobs, employing 146,200 people in the state.The average Wisconsin dairy cow generates more than $20,000 a year in economic activity. These dollars circulate throughout the local community, helping to support schools, roads and local businesses.Wisconsin leads the nation in both the number and diversity of dairy farms. Our more than 12,000 dairy farms include rotational grazing operations, organic producers, and conventional dairy operations of all sizes.Over 99% of Wisconsin's farms are family owned. Many of our dairy farms have been in operation for generations, and are continuing to involve the next generation of family members.There are over 300 different career options associated with the dairy business – making dairy an excellent choice for young people in our state.Wisconsin is the first state to establish a dairy research center (1986). The Wisconsin Center for Dairy Research, located at the University of Wisconsin-Madison, helps companies develop new dairy products, new uses and new technologies.
Dairy Days of Summer
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Cycling Talk
A list of commonly used cycling terms with definitions:
Abandon - When a rider quits during a race.
Attack - A sudden acceleration to move ahead of another rider or group of riders.
Big Ringing It - A "big" gear - when the rider has his chain on the larger of the two front chainrings - allows a rider to go for maximum speeds.
Bonk - Total exhaustion caused by lack of sufficient food during a long race or ride.
Bonus Sprints - On each stage, race organizers designate several locations along the route where bonus points are given to the first few riders that cross the line. These sprints create a "race within a race" during each stage.
Breakaway - One or more riders who sprint away from the peloton (main group of riders) in an effort to build a lead. Competing riders in a breakaway will often form uneasy alliances, working together and drafting to increase or maintain their lead. Those alliances break down, though, as they approach the finish. A team leader in a breakaway with multiple teammates has a decided advantage over a rider who has no support.
Bridge - A rider(s) who sprints away from the main group of riders (aka peloton) and catch the breakaway.
Broom Wagon - The vehicle that follows the race, picking up racers who have to abandon the race.
Caravan/Race Caravan - The official and team support vehicles in a race. Each team has a car in the official race caravan. The team cars follow the peloton and riders will often go back to their team car for food, extra clothing, or to speak to their team director.
Circuit Race - A multiple-lap race around a course of usually 1.5 miles or more. A spectator favorites!
Clincher - A traditional bicycle tire that is mounted on a rim with a wire or kevlar bead. Clinchers are easy to replace or repair but they and their rims tend to weigh more than a tubular.
Col - A mountain or climb, as in the "Col du Tourmalet" in the Pyrenees Mountains.
Criterium - aka Crit. A multi-lap, one-day race on a closed, short course (usually less than a mile).
Derailleur - A mechanism for moving the chain from one sprocket to another to change gears on a multi-speed bicycle.
Disc Wheel - A bicycle wheel with covers or a solid disc, rather than open spokes. Disc wheels are very aerodynamic - but heavy - and can turn into a sail in a strong crosswind.
DNF - Did Not Finish.
Domestique - A rider whose main job is to help the team leader win the day's stage, or the entire race. A domestique may pull the leader up to a breakaway, or pace them up a steep climb. If a team leader gets a flat, a domestique may even be called upon to give up their front or rear wheel and wait for the team mechanic, saving the leader precious seconds.
Drafting - One or more riders ride single file behind another rider, taking advantage of that rider's slipstream. By doing so the rider behind has less of a headwind and gets a breather. In a crosswind, riders may ride in a diagonal line, instead. Drafting is the lynchpin of most bicycle racing tactics.
Drop/Dropped - When a rider has been left behind by another rider or group of riders.
Echappee - The cyclist who escapes from the pack. The 'escapee'.
Echelon - A staggered, long line of riders, each downwind of the rider ahead, allowing them to move considerably faster than a solo rider or small group of riders. In windy sections where there are crosswinds, a large peloton will form into echelons.
Equipe - Cycling team.
Field Sprint - A mass sprint at the finish among the main group of riders in a road race.
Gap - The amount of time or distance between a rider or group of riders and another rider or group of riders.
General Classification (G.C.) - The overall leader board in the race, representing each rider's total cumulative time in the race. The rider with the lowest time is number one on the G.C.
Hammer - To ride hard; aka "put the hammer down".
Jump - A quick acceleration, which usually develops into a sprint.
Lacher - Drop out or let go.
Lead Out - A racer's teammate(s) form a paceline in front of the leader, pulling hard for the finish. The supporting cast pulls off one at a time, leaving the leader rested and fast for the last sprint. Leadouts typically happen right before the finish line or sprint.
Mechanical - Problem with the bicycle.
Off the Back - When a rider(s) cannot keep pace with the main group and lags behind.
Off the Front - When a rider takes part in a breakaway.
Paceline - A formation of two or more riders who are drafting. Typically, racers take turns doing the hard work at the front of the line.
Peloton - aka The Pack. The main group of racers.
Prologue -One type of beginning for a stage race, which is a relatively short time trial.
Popped - aka Blown, Had it, Knackered, or Stuffed. Words used to describe the legs losing all power.
Puncture - Flat tire.
Road Rash - Skin abrasions resulting from a fall or crash onto the road.
Saddle - Bike seat.
Schwag - aka swag bag - free goodies competitors get, i.e. water bottles, food, or clothing.
Slipstream - The area of least wind resistance behind a rider.
Sprint - A quick scramble for the finish line or a mid-race king of the mountain or other competition. A professional road race sprint is fast, furious and tactical. Watch for riders to jockey for the second or third spot, or organize leadouts by their teammates.
Squirrel - A rider who is erratic while riding in a group.
Team Leader - The rider for whom the team supports in order for the leader to win a stage or race.
Technical - A descent or other portion of a race that is twisty, steep or otherwise challenging from the point of view of bike handling.
Time Trial - Pits a rider or a team against the clock. Individual time trials are grueling affairs, with each rider expending maximum effort.
Train - A fast moving paceline of riders.
Tubular - aka Sew-up. A high-performance racing tire with the inner tube sewn inside the tire. The tire is then glued to a low-profile rim. Tubulars offer weight and strength advantages, but are hard to fix and maintain. Plus a bad gluing job can mean a tire failure in a sharp turn, and an ugly crash.
UCI - Union Cycliste Internationale, the international governing body of cycling.
USA Cycling - United State's governing body of cycling. USA Cycling supervises the activities of all cycling disciplines (road,mountain, track, cyclo-cross), and establishes criteria for the U.S. Olympic Cycling Team.
Velo - French for "bicycle."