Tiashoke Farm
For a successful family business to thrive, leaders need to establish and maintain the core values, embrace change and allow the rising stars to implement new ideas and fresh approaches. Trust, respect and careful planning help to ensure smooth transition as one generation passes the reins to the next.
Tiashoke Farms checks all the boxes, which accounts for their growth and success over the course of nearly 60 years. What began as a 50-cow farm on 150 acres has blossomed into a modern, commercial dairy operation with 1,100 cows and 2,000 acres across three locations in Washington county. Patriarch Frank Ziehm, 77, steadily expanded the farm and then handed the proverbial milk bucket over to his sons in the early 2000s, allowing them to take Tiashoke to the next level. This third generation carries on the tradition of building the farm and establishing practices that ensure a vibrant future for the fourth wave of stewards, now in their teens and twenties. “Every decision we make centers on the health of the cows, the land and the people who live and work here,” says Brian Ziehm, 48.
Tiashoke Then
Frank’s father, George, had the foresight in 1966 to move his small dairy farm from the edge of Albany to a bucolic spread along the Hoosick River in Buskirk. He found land with better soil and water that would allow his 20-year-old son to expand the farm when he took it over. Frank married his sweetheart Terry Cole in 1972 who quickly embraced farm life, wisely taking over the books and leaving Frank to tend the cows and land. When the farm transitioned to Frank’s care in 1975, he put up two blue Harvestore silos and upgraded the dairy.
Three sons came along in quick succession: Brian, Eric and Stuart. The boys enjoyed the idyllic farm life, roaming the land freely and pitching in however they could: milking, feeding calves, hauling hay, driving tractors. “Terry and I told the boys they had to work on other farms around the country to learn how larger operations are run,” Frank explains. “Then they could make the decision to come home to the farm or work elsewhere.” The young men earned degrees from Cornell School of Agriculture, and all chose to return to the ‘mothership,’ as they jokingly refer to the home farm in Buskirk. Each son became a partner in the family business, and Frank gave them the freedom to move the farm forward.
“Every decision we make centers on the health of the cows, the land and the people who live and work here.”
—Brian Ziehm
Tiashoke Transitions
“Each time we added a partner, we added a couple hundred cows to make the finances work,” Frank says. “Terry and I decided to step back when the herd grew to 1,000 around 2005. We knew it was time to hand things fully over to the boys.”
But stepping back didn’t mean stepping away. Frank is still the first one at the farm each morning and the last to leave. “Dad gets to pick and choose what jobs he wants to do now,” says Stuart, 43. “He gets the gravy jobs of mowing, harvesting crops, driving trucks and running errands for us so we can stay on the farm.” The pride, love and respect among father and sons are mutual. Brian and Stuart now run Tiashoke Farms, while Eric has shifted to a smaller organic dairy farm nearby. The three brothers remain close.
“Mom and Dad raised us right,” Brian says. “They taught us about hard work and family values. We’ve been able to bring partners in and exit others in a cordial manner and keep the business moving ahead for the next generation.”
Frank nods in agreement. “The boys were involved in a lot of the big decisions over the years, so they understood our wants and wishes. Terry always played the devil’s advocate, never saying no, but getting us to stop and consider situations and options from all angles. Through team meetings, we’ve been able to work through challenges as a farm and as a family in a collaborative, respectful way.”
“Things change so fast, and we don’t have all the answers,” he continues. “My sons are always looking for ways to improve efficiencies, to improve the health of the soil and herd. They’re constantly researching, seeking advice, asking questions of other farmers around the state and country. They’ve been committed to ‘green’ farming, transitioning the farm to more no-till sowing and cover-cropping. I was accustomed to brown fields in the winter and didn’t understand it at first, but now I can see how our soil is healthier and more fertile. The world is changing, and you can’t necessarily keep doing things the way we did it 30 or 40 years ago. I’m pretty proud of how Brian and Stuart have carried the farm along.”
Tiashoke Today
It takes a lot of cows—and milk—for a farm to sustain four families. Tiashoke includes three separate properties: the home farm in Buskirk where the milking takes place three times a day (enough to fill a Cabot/Agrimark bulk tanker truck daily); a partnering farm in Petersburgh which has housed the young stock since 2015; and the Easton location on Route 40 with its popular farm store.
Everyone on the farm finds a way to utilize his or her unique talents and skill sets. And as with any successful business, most people can cross over and pick up responsibilities in other areas. Brian primarily focuses on things outside of the barn—land and crops—while Stuart manages the cows and milking inside the barn. The brothers have 24 employees helping to run all aspects of the various farm locations.
Stuart’s wife, Jessica, oversees the farm store and public relations. Jessica grew up on her family dairy farm in Stephentown and was New York’s Dairy Princess in 1991. After earning her degree from Virginia Tech in ag communications, she worked for the New York Farm Bureau and then as spokesperson for New York State Department of Agriculture and Markets in Albany for 12 years. Jessica excels at her work: talking with people about farming and advocating for dairy. Whether she’s sharing her love of pumpkins (the farm grows more than 90 varieties of pumpkins, gourds and winter squash on 10 acres), explaining to customers the benefits of Tiashoke’s farm-raised beef and pork, or helping neighbors understand the nuances of running a large-scale commercial dairy, Jessica exudes passion and knowledge.
“Part of our mission is to educate and explain what we do here,” she says, launching into her natural role. “We live in a ‘Right-to-Farm’ community, and it can be challenging if folks don’t understand our practices. We believe in transparency, and our Facebook page reflects the realities of farm life: the good and the bad, the joys and tough parts. Some people wonder why our cows aren’t out on pasture, why we keep them indoors all the time. We explain that a thousand cows grazing pastures would really impact the land and waterways. We invite folks into the barns and let them see how contented and comfortable our cows are. Once we explain how we care for the cows and manage their manure, they realize that we’re good stewards of our land and animals. Everything follows a strict plan monitored by the Department of Environmental Conservation. Yes, manure can smell when we spread it, so we work with our neighbors. In essence, we’re farming together.”
In addition to dairy, Tiashoke Farm raises beef cattle and pork. Jessica started marketing boxes of assorted beef cuts in 2015. When the pandemic hit, demand for their product exploded, so the team decided to convert the two unused barns on the Easton property into a farm store. “We cleaned out the barns in the winter and spring of 2022; contractors renovated the spaces; and we opened in September 2022,” says Jessica. “We have a great location along Route 40, and it’s an easy destination for folks living in Albany, Saratoga or anywhere in the Capital District.”
In the fall, Jessica fills the pavilion and adjacent areas with artfully arranged colorful pumpkins, gourds, winter squashes and mums. “We used to sell them on pallets out by the roadside, but this space really draws in families and invites them to hang out.” The Ziehms’ friendly black Labradors, Walter and Nelson, serve as part of the welcoming committee. Christmas trees and wreaths replace the pumpkins after Thanksgiving. In the big red barn across the cement patio, Jessica keeps the spacious farm store well-stocked with products from local vendors and artisans: cheeses from regional producers; meats and poultry; jams, jellies, honey and syrup; spice mixtures, herb dips and dried soup mixes; cider donuts and baked goods. And then there’s craft kits, knitted hats and mittens, kitchen and tableware, soaps and lotions, and even a section with farm-themed toys, books and stuffed animals. Jessica has set up an antique shop on the barn’s ground level, filled with curiosities from more than 20 collectors. On weekends, a rotating group of food trucks offer pizza, burgers, sandwiches or tacos. In other words, a perfect feel-good, rural outing for all ages. The farm store opens mid-April and runs through the end of December.
Life Is Better on the Farm
This phrase painted on a barn at the Tiashoke Farm Store is more than a slogan. It’s the ethos that has sustained this family farm for nearly 60 years, the principle that guides every decision.
Brian shares some insights. “The exposure, education and experiences I gained at Cornell and through other farm internships confirmed that coming home to the farm was a great opportunity. I could have taken my economics degree and gotten a job in a cubicle in Chicago, but I realized life was better on the farm. I love cows, numbers and people. The farm provides me a chance to develop all three. I can be parked in a field, with my dirty boots on, tapping on my iPhone or laptop while I do field mapping, run numbers or manage office details, all from the cab of my truck or tractor. I love getting my hands dirty, but I also love the stimulation of running a successful business with a team of great folks.”
Stuart agrees and even gets teary. “I grew up on this farm, working with the cows, hunting deer, enjoying the open space. It’s part of who I am, and I try not to take it for granted. We’re caretakers of the land, the water, the cows and the people. Plus I get to work with my wife, Jessica. How cool is that?”
“Dairy can be a crazy roller coaster industry,” Jessica adds. “But it’s what we all know and do; it’s in our heart and blood. There are seven kids in the next generation. We’re building our farm to keep options open for anyone who wants to start their own farm-related business here in the future. It might be a bakery, a brewery, an ice cream shop, who knows?”
Life is indeed better on the farm, particularly a family farm that has evolved with the times, embraces change and finds room for all.
