Ever wondered what goes on behind the scenes at a university dairy farm? Take a fascinating journey to UConn’s legendary Horsebarn Hill Road. Meet Mary Margaret Smith, the dedicated farm manager who’s spent decades nurturing the herd and shaping the future of animal science. Her story will inspire anyone passionate about agriculture. What surprising facts will you uncover about modern dairy farming?
Perched atop Horsebarn Hill Road in Storrs, the University of Connecticut’s dairy farm stands as a testament to agricultural dedication and innovation. Home to a herd of over 80 cows, this essential facility plays a crucial role not only in the university’s Department of Animal Science but also in the broader landscape of Connecticut agriculture, providing hands-on experience and contributing to local food production.
At the heart of the UConn dairy farm’s operations is Mary Margaret Smith, the seasoned farm manager whose oversight extends across dairy, poultry, livestock, and crop production. Smith’s profound connection to the land and its creatures began early, culminating in her graduation from UConn with a bachelor’s degree in animal science in 1989, setting the stage for a distinguished career in dairy farming.
Before returning to her alma mater, Smith honed her skills at various local dairy farms, notably serving as herd manager for Hyde’s Dairy Farm in Preston, Connecticut. This practical experience provided her with invaluable insights into the daily intricacies of managing a working dairy, preparing her for the significant responsibilities she would later embrace at UConn.
Smith’s tenure at UConn commenced on October 31, 2003, when she took on the demanding role of managing the dairy. She highlights the unique challenges and traditional aspects of their operation, noting, “We milk two cows at a time, which is why it’s important to milk around the clock,” a stark contrast to larger facilities capable of milking dozens simultaneously.
The Kellogg Dairy Center, where Smith dedicates her expertise, was established in 1991, a generous gift from Frances Osborne Kellogg. A remarkable woman industrialist and dairy farmer from Derby, Connecticut, Kellogg’s legacy continues through this center, which houses the Department of Animal Science’s milking cows and supports vital university functions.
The milk produced by the UConn dairy farm’s herd serves multiple purposes, most famously supplying the UConn Creamery staff to create delicious ice cream and cheese at the iconic UConn Dairy Bar. Beyond internal consumption, UConn participates in Agrimart, a farmer collaborative that collects the remaining milk every other day, often destined for processors like Guida’s in New Britain or Hood in West Springfield for fluid milk consumption.
While the Kellogg Dairy Center itself is not open to the public, an innovative viewing room allows visitors to observe the robotic milking system in action. Here, the cows exhibit their autonomy, often deciding when they are ready to be milked, a process that can occur anywhere from two to six times a day, showcasing modern advancements in dairy farming efficiency and animal welfare.
Smith’s lifelong passion for farming was ignited in childhood, inspired by her father, a herdsman on a small dairy farm in North Stonington. She fondly recalls, “I got my cow when I was 15 and my brother and I milked our cows at home,” an early immersion that solidified her calling, leading her to pursue further education and a career deeply rooted in the land.
Today, Mary Margaret Smith not only manages the extensive operations of the UConn dairy farm but also contributes to the academic mission of the Department of Animal Science. She team-teaches several classes, sharing her practical knowledge and experience with the next generation of animal scientists and agricultural leaders, ensuring the continuous growth and excellence of UConn’s agricultural programs.
