A Day in the Life: Spring Vibes, New Calves, and Milking Time

Giblin Cattle Company is a Maine based company that aims to provide high-quality custom grazing services and breed efficient, grass-based cattle that maximize profitability per acre. We’re committed to regenerative practices, thoughtful stewardship, and helping producers succeed with genetics built for performance on pasture.

Hey everyone—Cooper Giblin here. It’s been a while since I posted, but after visiting another farm that’s doing some awesome stuff—cheese, yogurt, Normandy cows, daily vlogs—I felt inspired to share a bit more of what my day looks like.

For those of you who don’t know me, I’m currently working on an organic dairy farm here in Maine, and I’m in the early stages of building my own dairy and beef business. A lot of things are finally starting to come together, and I wanted to bring you along for a pretty typical (but productive) spring afternoon on the farm.

Starting with the Land: 16.6 Bare Acres

Big news—we just secured a 16.6-acre parcel of land that we’ll be renting essentially for free. The catch? There’s no water, no power, and no fencing. So we’ve got our work cut out for us, but it’s a solid start and full of potential. It’s the kind of project that makes you feel both overwhelmed and incredibly excited all at once.

Clearing the Field: Just Me and the Chainsaw

Before my PM milking shift, I headed out to take care of a downed tree blocking one of our mowing paths. Safety gear on—eye protection, chaps, chainsaw ready. We’re a little low on chain lube, and time was tight (milking kicks off at 4:00 p.m.), but I managed to clear a good chunk of the tree before heading back.

What’s even more exciting? The grass is starting to grow. There’s nothing better than that first glimpse of green pushing through after winter—it’s go-time on the farm.

Meet the Calves: Salvador and the Big Jersey Bull

Back in the milk house, we ran the system wash and got ready to grain the cows. We’ve had some new arrivals recently, so I wanted to introduce a few:

  • Salvador: A newborn bull calf, being raised by his mom, Sif. She had a rough start with hypercalcemia, so we IV’d her with calcium through her jugular. She bounced back quickly and is now nursing her calf like a champ.

  • Unnamed Jersey Bull: This guy is a tank. He was born just this morning and is way bigger than Salvador. I might end up buying and raising him myself. Since Jersey bulls aren’t in high demand for beef, I’ve got the option to hang onto him. I’ll get him tested to see if he’s A2/A2—a desirable trait in dairy genetics.

We also have some fresh cows coming into the lineup, including one of our best producers. And of course, some fan favorites like Celeste and Elwin, who’s got some Brown Swiss in her and excellent hooves.

Milking Meals & Health Hacks

One thing about working in dairy: you’re always busy, and eating well can become an afterthought. I used to just grab snacks or binge-eat at the end of the day, but I’ve been making changes.

I try to eat earlier and more intentionally. Since I aim to be in bed by 8:00 p.m. (because I’m up by 4:00 a.m.), I stop eating by 6:00. That gives my body a couple of hours to digest before sleep.

Today’s meal in the parlor:

  • Organic sweet potatoes

  • Our own grass-fed, organic beef

  • Organic white rice

  • Unlimited milk (perks of the job)

It’s a simple, affordable, and super nutritious combo. If you’re looking for a clean, farm-friendly way to fuel your body, this is it.

Wrapping Up: Milking and Maintenance

After graining the cows (adjusting their rations due to some loose manure issues), I set up the parlor and got to work. Milking started right at 5:00 p.m., and the cows rolled in, including Tuber—a freemartin who won’t be staying in the herd long term, but is still a fantastic cow.

As always, one of the unofficial rules of milking: expect just enough water down your sleeve to keep things interesting.

We wrapped up with another wash cycle, talked through a few plans, and called it a day. I may lay down some paint before heading out, just to prep for what’s next.

Final Thoughts

Farming is a grind, but it’s also deeply rewarding. Every calf born, every shift milked, every small step on that 16.6-acre plot—it’s all building toward something bigger.

Thanks for riding along with me. I’ll be sharing more as we keep making progress, so stay tuned.

— Cooper

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First-Time Cow Breeding Fail (And Why I’m Still Glad I Tried)

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Creating a Cattle Company From Scratch Part 3.