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October 2021 | Volume 46 | Number 10 Debra Davis | Editor Marlee Moore | Associate Editor Laura Unger | Graphic Designer ALABAMA FARMERS FEDERATION Paul Pinyan | Executive Director Jeff Helms | Director of Communications FEDERATION OFFICERS Jimmy Parnell | President, Stanton Rex Vaughn | Vice President | North, Huntsville Jon Hegeman | Vice President | Central, Anniston George Jeffcoat | Vice President | Southeast, Gordon Jake Harper | Vice President | Southwest, Camden Steve Dunn | Secretary-Treasurer, Evergreen DIRECTORS Brian Glenn | Hillsboro Mark Byrd | Danville John Bert East | Leesburg Tim Whitley | Horton Joe Anders | Northport Phillip Hunter | Birmingham Joe Lambrecht | Wetumpka Jimmy Holliman | Marion Junction Bill Cook | Montgomery Steve Stroud | Goshen Mark Kaiser | Seminole Thomas Adams | Newville Kathy Gordon | Dadeville Brady Peek | Athens Neighbors (ISSN 0162-3974) is published monthly by the Alabama Farmers Federation, 2108 East South Boulevard, Montgomery, Alabama 36116 or (334) 288-3900. For information about Alabama Farmers Federation member benefits, visit the website www.alfafarmers.org. Periodicals postage paid at Montgomery, Alabama, and additional mailing offices. Printed in the U.S.A. POSTMASTER Send address changes to Neighbors P.O. Box 11000, Montgomery, Alabama 36191-0001 MEMBERSHIP AND SUBSCRIPTION CHANGES 800-392-5705, Option 4 or BWatkins@alfafarmers.org ADVERTISING REPRESENTATIVE Ben Shurett, (256) 997-7922 BenShurett.alfafarmers@gmail.com DISCLAIMERS: Advertisements in Neighbors do not represent an endorsement by the magazine or Alabama Farmers Federation. Editorial information from sources outside the Alabama Farmers Federation is sometimes presented for our members. Such material may, or may not, coincide with official Alabama Farmers Federation policies. Publication of information does not imply an endorsement by the Alabama Farmers Federation.
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In This Issue 7 | Automated Sod Harvester Transforms Industry
28 | Celebrate Pork Month!
11 | Philanthropy A Priority For Farmers Federation
14 | Autumn Activities Abound On Alabama Farms 17 | Winning Recipes In The Heritage Cooking Contest 22 | Container Gardening Tips For Fall And Winter
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On The Cover
Thomas Ellis is Alabama’s candidate for Southeastern Farmer of the Year. The Lowndes County farmer and his wife, Melissa, are in the cattle, poultry and pecan-processing businesses. Photo By Debra Davis
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Ellis Represents Alabama At Sunbelt Ag Expo Thomas Ellis is Alabama’s representative in the Southeastern Farmer of the Year contest. The winner will be announced at the Sunbelt Ag Expo Oct. 19 in Moultrie, Georgia.
or 39 years, Thomas Ellis has practiced diversification with cattle, Fpoultry, and pecan processing and
manufacturing enterprises at Triple E Farm and Priester’s Pecans Inc. The third-generation Lowndes County farmer is representing Alabama in the Sunbelt Ag Expo / Swisher Sweets Southeastern Farmer of the Year contest. The winner, who earns $15,000 from Swisher International plus other prizes, will be announced Oct. 19 at the expo in Moultrie, Georgia. Ellis grew up on a dairy farm and studied marketing and agriculture at Auburn University. He purchased part of a commercial beef herd in 1981 and rented pasture before purchasing land. Two years later, he and wife Melissa built their first broiler houses. Their farm now spans 1,000 acres of owned and rented land and includes annual production units of 45 cows and calves; six to 12 bulls; 1,000 stocker calves; and three broiler houses. Additional crops include 450 acres of grazing, 400 acres of mixed summer grasses and 60 acres of ryegrass and winter peas for baleage. Triple E calves are marketed through stockyard sales, board sales or replacement heifer and bull sales. The Ellises own Priester’s Pecans Inc.,
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a pecan processing and manufacturing business started by Thomas’s grandfather, Hense Ellis, and L.C. Priester in 1935. The company annually cracks, shells and processes more than 1.5 million pounds of improved gift-quality pecans. “I began working with Priester’s full-time in 1985 and served as vice president until 2002, when my sister and I purchased the business from our dad,” Ellis said. “On average, we have about 100 employees in our various operations.” In 2018, Ellis became the sole owner of the brand, as well as the shelling and manufacturing business. The company buys pecans directly from growers in Alabama, Georgia and Texas. For 85 years, Priester’s has provided a stable market for pecans. Ellis’s sister and her family operate Priester’s Retail Inc., which manages a brick-and-mortar store. Annual sales for Priester’s Pecans Inc. top $10 million. Ellis said his wife is the fulcrum of the agribusiness, the one who “pulls us all together by taking care of our home and supporting all our efforts.” Melissa is from a cattle and forestry business family, and the two met in high school before marrying in July 1979. They have three sons — Tyler, Stinson
and Taber — who, along with their wives, are involved in the farm. Ellis believes strongly in stewardship. “The proper use and maintenance of our natural resources is the key to the longevity of our operations and our economy,” he said. Through years working the land, Ellis has faced challenges, including a major fire in 1998 in which the retail store, candy kitchen and bakery were destroyed during the holiday season. “Reconstructing a bigger, better facility helped the company overcome the setback and provided a modern facility that met new food safety requirements,” Ellis said. He added, “We invested in a second facility in Georgia in 2004 that didn’t generate expected sales to sustain it, and then came the recession of 2007–08 that necessitated selling the facility and moving forward. We live and hopefully learn from all our decisions and actions. The ongoing challenges are balancing the diverse aspects of our farm, instituting effective time management practices, finding trustworthy people for responsible positions and making sure family members are supported in a strong and consistent way.” In the future, Ellis hopes to purchase more land to accommodate expanding cattle production. The family will continue to graze stocker cattle with the intent of owning a greater percentage of those cattle. At Priester’s Pecans Inc., plans include a $600,000 investment in new equipment in the shelling operation, new cooking equipment and sales growth. “Besides just seeing what’s planted in the earth take root and grow and thrive, it’s been a privilege getting to know and learn from the larger agricultural community here in Alabama,” he said. As Alabama’s representative in the Farmer of the Year contest, Ellis receives a $2,500 cash award, an expense-paid trip to the Sunbelt Ag Expo from Swisher International, a $500 gift certificate from Southern States Cooperative and other prizes. October 2021
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A self-stacking sod harvester is changing the game on farms across Alabama. The machine requires just one operator compared to three needed on traditional machines.
Self-Stacking Sod Harvester A Game-Changer Automated sod harvesters neatly cut and stack sod with help from just one operator. Slabs are cut every 24 inches, fed onto a conveyor and stacked.
By Marlee Moore he first time Matt Smith saw T an automated sod harvester demonstrated on his Dixie Sod Farm, he believed it could never stack up to his then-familiar system — one man in the cab, two on the back loading pallets. “I said, ‘We’ll be hand-stacking forever,’” he remembered, noting how the rough mechanism tore the sod as it stacked, reducing quality. Fast forward to 2021, and an automated bright-blue FireFly ProSlab 155B cuts a sharp figure across Smith’s third-generation farm in Pell City east of Birmingham. alfafarmers.org
The new harvester, a different brand from the years-ago demo, simultaneously cuts and neatly stacks sod with just one operator. It’s an essential advancement in technology that reduces inputs while delivering symmetrical slabs of sod with limited damage. That’s critical when labor is hard to find. The summer Smith invested in the FireFly, it was rare to have workers who lasted more than a few days manually moving sod in the blistering Alabama heat. “Sure, you can cut labor, but that’s not a selling point for me,” said Smith, 39. “Now, instead of guys hanging on the back of a machine stacking sod on pallets, they’re working somewhere else on the farm. My dad’s rule of thumb was one man per 40 acres of grass. With new equipment, we need one man for 75-80 acres.” Today, an operator climbs into the
cab and hits the fields armed with a joystick and keypad. The cutter slides under the grass while chopping slabs every 24 inches. The cutting mechanism feeds sod onto a conveyor, positioning turf for stacking. A simple hook system driven by electric servo motors places the sod on pallets, completing a
Matt Smith is a third-generation sod farmer in St. Clair County and serves on the State Greenhouse, Nursery & Sod Committee. October 2021
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The automated sod harvester at Dixie Sod Farm simultaneously cuts slabs of sod while a simple hook system stacks the grass on pallets. The machine can stack a 450-square-foot pallet in just over two minutes and helps farmers like Matt Smith reappropriate labor. Formerly, he’d need two workers on the back of a machine hand-stacking sod in addition to a cab operator. Today, the harvester needs just one operator.
450-square-foot pallet in just over two minutes. The automated harvester allows Smith to devote manpower to other tasks — patrolling fields for rogue grasses, mowing, spraying and loading trailers. Although the machine takes the place of two workers, Smith admits there’s a downside — inevitable breakdowns take a different skill set to repair than old machines because of computerized, advanced technology.
But FireFly’s top-notch support team (one of the best Smith said he’s worked with) relieves the pressure. It’s just one example of how technology is revolutionizing the sod industry, Smith said. Automated irrigation delivers timely moisture to Smith’s acreage, pushing the red clay to increase production. In the past, Smith would sleep in the edge of a field with his truck positioned so water would hit his windshield at the end of a rotation, alerting to change the sprinklers.
Matt Smith discusses the smooth operating system of the FireFly ProSlab 155B on his Dixie Sod Farm with Hunter McBrayer. Smith serves on the State Greenhouse, Nursery & Sod Committee, while McBrayer is the past division director. 8
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“Now I can pick up my phone and start and stop pivots,” said Smith, who serves on the Alabama Farmers Federation State Greenhouse, Nursery & Sod Committee. At 13, Smith started learning the ropes from his father, Richard Smith, who was taught by his father-in-law, Marlin Hugghins. Previous generations valued technology, too, bringing one of the first tractor-mounted sod harvesters into the U.S. from Canada. Smith is intentional about serving small buyers in Alabama — weekend warriors, folks seeking small stacks of sod and landscapers. That includes Jeff Martin of Landscapes by Shelly in Pell City. Dixie Sod provides most of their turf, thanks to Smith’s personal touch and quality product. “The quality of grass is second to none — always,” Martin said. “And if there’s a problem, Matt is Johnny on the spot. We’ll wait to get his grass.” Other farmers are catching on to the FireFly craze as harvesters cut swaths across Alabama fields. It’s revolutionary for the fourth-largest sod-producing state in the U.S., said Hunter McBrayer, the Federation’s past Greenhouse, Nursery & Sod Division director. “Many Alabamians miss that most turfgrass in parks, businesses or even in their home lawn may have come from right up the road,” McBrayer said. “Alabama has a booming sod industry, and we are excited to see what the future holds for our producers.” alfafarmers.org
BEEF IT UP
Our farmers help feed catfish, poultry and horses, too.
WHEAT & FEED GRAIN PRODUCERS
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A LABAMA F AR M B U R E A U
ALABAMA FARMERS FEDERATION
1921
2021
Giving Back:
Farmers Prioritize Philanthropy In the ‘80s, the Federation began funding ag scholarships at Auburn University. Former Lee County Farmers Federation President Tom Ingram presented $1,000 scholarships to Alice Miller of Safford, Shae Wyatt of Linden, Cheryl Neuman of Auburn and Evelyn Love of Billingsley.
The Federation continues to award scholarships and support students through the Alabama Farmers Agriculture Foundation. In 2018, 78 Auburn students earned assistance, including Logan Chappell of Madison County, second from left. He’s pictured with Federation President Jimmy Parnell, Lamar County Farmers Federation President Will Gilmer and Auburn University College of Agriculture Dean Paul Patterson.
By Marlee Moore t’s hard to quantify a hundred years of generosity from the Alabama Farmers IFederation.
In 1944, Federation members helped fund a Red Cross Clubmobile to entertain servicemen. In 1986, the group endowed an Auburn University (AU) eminent scholar. Jump to 2015, and members donated $210,000 to the American Cancer Society. Examples below continue to show how farmers give time, talents and resources to serve others on county, state and national levels.
The Ag Foundation
Although philanthropic giving was prevalent since the Federation’s inception in 1921, the Alabama Farmers Agriculture Foundation (AFAF) was founded in 2009. The AFAF primarily builds on the Federation’s history of providing college scholarships for students. In partnership with counties, the Foundation gives $1,750 scholarships annually to AU agriculture and forestry students. The Alfa Foundation, a subset of Alfa Insurance, annually gives 100 students $1,000 scholarships. The AFAF also supports Alabama Ag in the Classroom and raises funds through Ag Tag sales and events such as the AFAF Skeet Shoot.
Youth Development
Since 2006, Alfa Health has supported UAB’s Rural Medicine Program (RMP) by giving $500 book stipends to first-year students committed to practicing medicine in rural areas. RMP first-year students for 2021 are, front row from left, Chandler Davis, Rehobeth; Nicole Tyler, Wetumpka; Sydney Whitt, Ardmore; Cameron Roddy, Sheffield; and Chandler Flanigan, Hanceville. Back row from left are Skyler Pavlou, Spanish Fort; Nolan Baker, Warrior; Wade Jones, Guntersville; and David Russo, Springville. alfafarmers.org
Developing youths’ passion for agriculture is paramount for the Federation through donations such as its scholarship endowment at AU, which started in 1983 and has built continually since. The Federation also sponsors FFA Career Development Events. County Federations support local students who compete statewide and nationally. October 2021
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The same is true for Alabama 4-H. The Federation laid a foundation for its involvement in 1984, when counties helped fund the Alabama 4-H Center Alfa Dormitory. In 2016, the AFAF donated $50,000 to renovate the dorm. Another donation funded a cafeteria refresh in 2021. The state organization, AFAF and county Federations support local livestock shows and host the Junior Beef Expo and new Junior Swine Expo, launchpads for young leaders to network, cultivate their work ethic and get experience in agriculture. Additional gifts provide high-GPA athletes scholarships through the Bryant-Jordan Scholarship Foundation. In 2004, an Alfa donation helped revitalize SchoolFest, a school matinee program at the Alabama Shakespeare Festival.
Serving Farmers
Donations improve quality of life for farmers. The Federation helped make AU’s Seed Lab a reality in 1979 and funded AU’s state-of-the-art ag testing lab in 1996, which provide accurate, helpful soil and plant diagnostic reports. In 1984, a Federation-funded computer lab at AU’s Extension Hall helped farmers process information more quickly. Another donation maintains Mesonet Weather Stations installed by Alabama A&M University. The Federation’s AU endowment has led both Alfa Eminent Scholars — Robert Taylor, hired in 1988, and Mykel Taylor, named in 2021 — to provide tangible solutions for Alabama farmers via agricultural economics work. Gifts to the HudsonAlpha Institute for Biotechnology help with projects such as drought-tolerant soybeans and gene-mapping peanuts. Additionally, a $100,000 gift supported the National Poultry Technology Center; a $200,000 donation helped fund the AU Meats Lab; a $500,000 donation founded the Alfa Pavilion at Ag Heritage Park; and $1 million built a new Tennessee Valley Research & Extension Center administrative office.
Community Support
Federation leaders are active community members. Local donations 12
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range from small, tangible gifts — angel tree donations, food drives and soy crayons given to schools — to sizable donations. Gifts of time and expertise are prevalent, as members and employees serve on local boards or through other organizations. For example, Alfa Insurance employees coordinate Meals on Wheels deliveries to address senior hunger and isolation in Montgomery, while Women’s Leadership Committees collect pop tabs for Ronald McDonald House Charities. When communities are in need, local Federations are ready to help. For example, the Walker County Farmers Federation donated $500 to all volunteer fire departments in the county after 2016’s rampant wildfires exhausted local resources. In 1987, Mobile County Farmers Federation donated $25,000 to purchase a helicopter for the University of South Alabama Medical Center. Peanut butter donations are common following hurricanes and other natural disasters. So is boots-on-the ground assistance after events like the April 27, 2011, tornadoes. Federation members serve farmers outside Alabama, too. For example, they gave over $80,000 to help farmers in Kansas, Oklahoma, Texas and Colorado recover from wildfires in 2017.
Helping Rural Alabama
In 2004, the Federation and Alfa
presented the University of Alabama’s Rural Medical Scholars Program $1.8 million for scholarships for students who will practice medicine in rural areas. Since 2006, Alfa Health has supported UAB’s Rural Medicine Program by giving $500 book stipends to first-year students. On the state level, donations include $120,000 to Children’s of Alabama; $60,000 to help construct greenhouses at Rainbow Omega, a home for people with disabilities; $250,000 for a dorm at Helen Keller School; and multiple gifts over the years to Camp ASCCA, most recently a $45,000 donation in 2005 to renovate a pavilion at the camp for people with disabilities. Additionally, Alfa supports rodeo associations and Master Gardener programs and funds the People Against A Littered State (PALS) program. Plus, thousands of tourists from across the U.S. have discovered the importance of agriculture at The American Village thanks to a $250,000 donation to renovate a historic barn at the park in Montevallo.
Donations
Gifts to the Alabama Farmers Agriculture Foundation are tax deductible. To donate, visit AlabamaFarmersFoundation.org or contact Amanda Butts at (334) 612-5525 or abutts@alfafarmers.org.
The state organization, local Federations and partner agencies often coordinate food donations, such as shelf-stable and protein-rich peanut butter, to help communities following natural disasters.
The Alabama Farmers Federation invests in youth livestock programs, such as the Junior Beef Expo, to encourage and motivate the next generation of Alabama agriculture leaders. alfafarmers.org
Fun
Fall Into On The Farm
Pumpkin patches, apple orchards and other agritourism operations offer fun, safe, family friendly adventures each fall. One example is Bennett Farms in Heflin in Cleburne County, owned by the Bennett family — Lexi, Avery, Ty and Jim.
By Marlee Moore s temperatures drop, pumpkins A pile up and foliage starts to fall, Alabama farms are opening their gates
for family friendly fun. Abundant autumn activities allow farmers to educate visitors about agriculture (a $70-plus billion industry in Alabama) while offering outdoor adventures in wide-open spaces. Take Bennett Farms in Heflin. Jim Bennett grew up on the family property in Cleburne County, witnessing farm life firsthand. “I wanted to create a refuge for those who don’t have the ability to see life on the farm every day,” said Bennett, whose farm will overflow with visitors this October. “You can buy a pumpkin anywhere, but you can’t put a price on the experience and memories you can create at the pumpkin patch.” Picking the perfect Alabama-grown pumpkin is a treat for little ones looking for a prime carving specimen or
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adults seeking fall decorating staples. Many farms grow gourds outside the traditional bright orange Jack-OLantern variety — such as pale pink Porcelain Doll, prickly Goosebumps, stackable white varieties and blue-green pumpkins. Alabama has a handful of apple orchards, too, with U-pick or pre-picked options. Other popular features include corn or hay bale mazes; corn pits; duck races; petting zoos; hayrides; playgrounds; and more. Concession stands hawk fall treats such as caramel apples, kettle corn, funnel cakes, hot chocolate and cider. Operations like Bennett Farms offer something for everyone, said the Alabama Farmers Federation’s Brian Hardin. “There’s nothing quite like farm-fresh air and open, safe areas for kids to play and have fun,” said Hardin, whose Governmental & Agricultural Programs Department works with agritourism
Kids of all ages enjoy fall fun — picking pumpkins, going through a corn maze and petting animals — on agritourism operations.
operations. “Our farmers are providing that environment, and it’s always exciting to see smiling, happy faces in the pictures families take on farms.” Tag photos with #FarmingFeedsAlabama to showcase trips to the pumpkin patch. To find an agritourism operation nearby, visit SweetGrownAlabama.org or search for “Alabama pumpkin patches” online. alfafarmers.org
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Pumpkin Fudge Brings Hint Of Fall To
Heritage Cooking Contest
FIRST PLACE
Pumpkin Fudge Recipe by Sara Buck, Sumter County
Ingredients
Winners in the Heritage Cooking Contest are, from left, Sara Buck of Sumter County, first place; April Lewis of Limestone County, second place; and Elaine Bozeman of Crenshaw County, third place. The contest is sponsored by the Alabama Farmers Federation Women’s Leadership Division. This year’s contest category was candy.
By Debra Davis ara Buck’s scrumptious Pumpkin S Fudge brought a delicious hint of fall flavor packed with enough sugary
goodness to win first place in the Heritage Cooking Contest Sept. 9 in Montgomery. Buck was among 25 contestants from around the state who, after winning their county contest, competed at the state event sponsored by Alabama Farmers Federation Women’s Leadership Division. Candy was the theme for this year’s event. April Lewis of Limestone County won second place in the contest with her Fruit Nut Creamy Fudge, while Elaine Bozeman of Crenshaw County placed third with her Lemon Fudge. First-, second- and third-place winners received $150, $100 and $50, respectively. “I was shocked when they called my name as the winner,” said Buck, a Sumter County native who lives in Emelle with husband Pat. “I am so humbled; I can’t believe it. I’ve made this recipe for my family for years, and they love it. It only has a half cup of
alfafarmers.org
pumpkin in it, but it’s just enough to give it a hint of pumpkin flavor. I got the recipe out of a Progressive Farmer magazine years ago.” Buck said her recipe is simple and can be made with or without pecans. She likes both versions. Federation Women’s Leadership Division Director Kim Earwood said judges struggled to select the top three entries. “There were so many delicious dishes to choose from, I understand why they had a hard time,” Earwood said. “Making homemade candy can be tricky, sometimes requiring precise temperatures to be maintained for a specific period of time.” Contest entries were sampled by Women’s Leadership Division members who attended the annual event. Thomas Ellis, Alabama’s Farm of Distinction winner and owner of Priester’s Pecans, was the guest speaker. He discussed his legacy and love of farming, as well as the history of the family’s famous pecan business. Entries in the state Heritage Cooking Contest are available online at AlfaFarmers.org.
3 cups sugar 3/4 cup butter, melted 2/3 cup evaporated milk 1/2 cup canned pumpkin 2 tablespoons corn syrup 1 teaspoon pumpkin pie spice 12 ounces white chocolate morsels 7 ounces marshmallow creme 1 cup chopped pecans, toasted 1 teaspoon vanilla extract
Instructions Combine first six ingredients in a 3.5-quart saucepan. Cook over mediumhigh heat, stirring constantly until the mixture boils. Reduce heat to a low boil and cook 12 minutes before removing from heat. Stir in remaining ingredients. Pour mixture in a 9-inch-by-9-inch pan lined with foil. Let stand 2 hours until completely cooled. Remove foil from pan. Cut fudge into pieces to serve.
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SECOND PLACE
Fruit Nut Creamy Fudge Recipe by April Lewis, Limestone County
Ingredients 1/2 cup butter 2 cups sugar 1/2 cup sour cream 2 cups white chocolate chips 7 ounces marshmallow creme 1/2 teaspoon salt 2 teaspoons vanilla extract 2 (3.7-ounce) bags of Salad Pizazz! Strawberry, Cranberry and Honey Nut Mix 1/4 cup chopped walnuts
Instructions In a saucepan, melt butter. Stir in sugar and sour cream. Bring to a soft boil. Cook until the mixture reaches 235 F using a candy thermometer. Remove from heat. Stir in white chocolate chips and blend until melted. Add remaining ingredients and blend well. Pour into 8-inch-by-8-inch buttered pan to harden.
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THIRD PLACE
Lemon Fudge Recipe by Elaine Bozeman, Crenshaw County
Ingredients 1 (16-ounce) container cream cheese frosting 1 (12-ounce) package white chocolate chips 3 tablespoons butter 1 teaspoon lemon extract Zest of one lemon 20 Lemon Oreo cookies, chopped, plus more cookie crumbs for topping
Instructions Line an 8-inch-square pan with foil, extending over the sides of the pan; lightly spray with oil. In a large, microwave-safe bowl, combine frosting, chocolate chips and butter. Microwave on high for 1 minute, stir, then continue heating in 30-second intervals until melted and smooth. Stir in lemon extract and zest; fold in chopped cookies. Spread evenly into prepared pan. Sprinkle with cookie crumbs. Allow to sit at room temperature for about 30 minutes or 10-15 minutes in the fridge. Remove from pan using foil. Cut in 36 squares.
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RG21039 Smittys Ad AL FARM Bureau Neighbors_Layout 1 7/16/21 3:31 PM Page 1
LEGAL NOTICE If you purchased Super S Supertrac 303 Tractor Hydraulic Fluid, Super S 303 Tractor Hydraulic Fluid, Cam2 ProMax 303 Tractor Hydraulic Oil, and/or Cam2 303 Tractor Hydraulic Oil from Tractor Supply Company (including Del’s Feed & Farm Supply), Orscheln Farm and Home, Rural King, and/or Atwood Stores between December 1, 2013, and the present, a Class Action Lawsuit and Settlement with the Four Retailer Defendants Could Affect Your Rights READ THIS NOTICE CAREFULLY. YOUR LEGAL RIGHTS MAY BE AFFECTED WHETHER YOU ACT OR DO NOT ACT. A federal court authorized this notice. This is not a solicitation from a lawyer. The purpose of this notice is to inform you that a $7,200,000.00 class-action settlement (the “Proposed Retailer Settlement”) has been reached with the four Retailer Defendants in a lawsuit regarding the sale and use of Super S Supertrac 303 Tractor Hydraulic Fluid, Super S 303 Tractor Hydraulic Fluid, Cam2 ProMax 303 Tractor Hydraulic Oil, and/or Cam2 303 Tractor Hydraulic Oil (“303 THF Products”). The Proposed Retailer Settlement settles claims against Retailer Defendants Tractor Supply Company, Orscheln Farm and Home LLC, Rural King, and Atwood, together with each of their affiliates, divisions, subsidiaries, and assigns (collectively referred to as “Retailer Defendants”) that were asserted in a Multi-District Litigation (“MDL”) lawsuit. Plaintiffs believe that the primary claims in the MDL are against Smitty’s Supply, Inc. and CAM2 International, LLC (collectively referred to as “Manufacturer Defendants”), and those claims are proceeding in the MDL and have not been settled. The Proposed Retailer Settlement may affect your rights. For comprehensive information about the lawsuit and settlement, including the longer notice of settlement and the Retailer Settlement Agreement and Release with the precise terms and conditions of the Retailer Settlement, please see www.303tractorhydraulicfluidsettlement.com or call 1-866-742-4955. You may also access the Court docket in this case through the Court’s Public Access to Court Electronic Records (PACER) system at www.mow.uscourts.gov/ or by visiting the office of the Office of the Clerk of Court, United States District Court for the Western District of Missouri, 400 E. 9th Street, Kansas City, Missouri, 64106, between 9:00 a.m. and 4:00 p.m., Monday through Friday, excluding Court holidays. The MDL lawsuit is titled In Re: Smitty’s/CAM2 303 Tractor Hydraulic Fluid Marketing, Sales Practices, and Product Liability Litigation, MDL No. 2936, Case No. 4:20-MD-02936-SRB, pending before the Honorable Judge Stephen R. Bough in the United States District Court for the Western District of Missouri. Please do not telephone the Court or the Court Clerk’s Office to inquire about the Proposed Settlement or the claim process. In the MDL lawsuit, Plaintiffs allege (1) that the Manufacturing Defendants’ 303 THF Products did not meet the equipment manufacturers’ specifications or provide the performance benefits listed on the product labels, (2) that the 303 THF Products were made with inappropriate ingredients, including used transformer oil, used turbine oil, and line flush, and (3) that use of the 303 THF Products in equipment causes damage to various parts of the equipment. Because of the used oil and line flush contained in the 303 THF Products, Plaintiffs allege that those 303 THF Products should not be used as tractor hydraulic fluid and that the fluid should be flushed from equipment systems if one can afford the cost of doing so. The Manufacturer Defendants have denied the allegations and claims of wrongdoing, and the claims against those Manufacturer Defendants are ongoing. The Retailer Defendants deny any allegations and claims of wrongdoing on their part. The Court has not decided who is right or made a final ruling on Plaintiffs’ claims. Plaintiffs and the Retailer Defendants have agreed to the Proposed Settlement as to the Retailer Defendants’ liability to avoid the risk and expense of further litigation.
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It’s time to reserve strawberry plugs for October delivery! • 50 plugs per tray • Plugs have an intact root ball • Plugs establish quickly
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You may be a member of the Retailer Settlement Class if you purchased the above-listed 303 THF Products from December 1, 2013, to the present from Tractor Supply Company (including its Del’s Feed and Farm Supply locations), Orscheln Farm and Home, Rural King or Atwood. If you are a member of the Retailer Settlement Class, you may need to submit a Class Membership Form to be eligible for benefits, and you also may be eligible to submit a Repair/Parts/Specific Equipment Damage Claim Form. Please see www.303tractorhydraulicfluidsettlement.com for a copy of the Class Membership Form and Repair/Parts/Specific Equipment Damage Claim Form or call 1-866-742-4955 to request a Class Membership Form and Claim Form be mailed to you. The deadline to file your claim is December 29, 2021. In order to maximize efficiency, proceeds from this Retailer Settlement will be held for distribution at such a point in time after monies, if any, have been received in settlement or judgment for the Litigation Class claims against the Manufacturer Defendants. Please be patient and check the website for updates.
FREE CATALOG
If you do not want to be legally bound by the Proposed Retailer Settlement, you must exclude yourself by December 29, 2021. If you do not exclude yourself, you will release any claims you may have against the Retailer Defendants, as more fully described in the Retailer Settlement Agreement. You may object to the Proposed Retailer Settlement by December 29, 2021. The Long Form Notice, available at www.303tractorhydraulicfluidsettlement.com or upon request, explains how to exclude yourself or object. The Court will decide whether to approve the Proposed Retailer Settlement at the Final Fairness Hearing on January 6, 2022, at 1:30 p.m. Class Counsel also will ask that the Court award up to $2,300,000.00 in attorneys’ fees, $300,000.00 in expenses, and an incentive payment of $500 for each of the class representatives. The amounts awarded for attorneys’ fees, expenses, and incentive awards come out of the Retailer Settlement Class Fund. This date for the hearing may change; see www.303tractorhydraulicfluidsettlement.com
BY ORDER OF U.S. DISTRICT COURT alfafarmers.org
RG2 OK FARM BUREAU COUNTRY 4.861" x 9.750"
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GOOD LISTENERS
ighway 31 — a long time ago. I don’t remember which tropical storm it was. But the weatherman said it was going to be bad. So my wife, in-laws and I left for the safety of Keego, Alabama. My father-in-law, Jim, drove the truck. I sat in the passenger seat, eating my weight in roadside-stand boiled peanuts. My wife and mother-in-law rode in an Oldsmobile ahead. Both vehicles were loaded with every wedding photo, heirloom and piece of fine china my mother-in-law owned. We drove through rural Alabama, watching the peanut fields fly past at 60 miles per hour. Weather reports blared on the radio. He turned down the volume. “Tell me about your daddy,” he said. It was a straightforward question. But for me, it was an uncomfortable one. I stuttered through a few words. Brother Jim said, “I don’t mean to pry. Ain’t gotta talk about him if you don’t wanna.” It wasn’t that I didn’t want to. It was that I usually didn’t. I’d gone so long not talking about Daddy, sometimes it was like he’d never existed. That’s how death works sometimes. I tried to open my mouth, but nothing came out. Brother Jim said nothing. He ate boiled peanuts. The truck got silent. “My daddy used to take me fishing." It was a pathetic and juvenile thing
to say. But Brother Jim made no response. He kept eating peanuts. “What I mean is,” I went on in my grown-up voice, “My daddy used to take long fishing and camping trips, we’d fish all day. I’d get sunburned, so would he. We were both redheads. I miss things like that.” He listened. I kept talking. I told things I’d nearly forgotten. I talked about black licorice he used to buy. About how he would swallow his tongue for entertainment value. Daddy was famous among my friends. “Swallow his tongue?” It was really something. We rolled into Keego. That night, the storm hit. It wasn’t bad, but it knocked out the electricity. Brother Jim cooked a big supper in a dark kitchen. Lightning flashed outside. Thunder sounded. We ate by candlelight. And when Brother Jim asked the blessing, he said, “Thank you, Lord, for bringing Sean into our family.” The next morning, Brother Jim woke me. He took me to a pond surrounded by cattails and handed me a fishing rod. We got sunburns together. I caught a tiny bream. He slapped my back so hard I almost went numb. He smiled and said, “Hold it high, so your daddy can see it.” I count myself fortunate to have known a soul precious as Brother Jim. The same goes for Daddy. ■
Columnist and novelist Sean Dietrich shares tales of common people, the human spirit, traditional regional music and life in the American South through his podcast series at SeanDietrich.com. alfafarmers.org
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Plants For Winter Pots
These plants will make it through winter without much help; however, annual ones will do best if you protect them from extreme temperatures. Year-round choices Conifers Pine Camellia Holly Liriope Juncus Evergreen sedges Yucca Lenten rose Candytuft Dianthus Rosemary Thyme Sage Lavender Oregano
Annuals Flowering kale Edible kale Flowering cabbage Edible cabbage Red lettuces Parsley Spinach Cilantro Pansy Viola Snapdragon Calendula Petunia (south AL)
By Lois Chaplin ardeners appreciate growing G plants in containers because pots are pretty, and they put the garden
practically at our fingertips. In spring, it’s easy to fill pots with plants from a multitude of choices. But what about winter when the cold says, “not so fast”? Keep these tips in mind when preparing a bright spot in the garden for winter. A container naturally makes many plants more vulnerable to cold because soil and roots freeze more quickly above ground. However, thick concrete and double-walled containers are slower to freeze than thin plastic. Move prized tender plants such as a hibiscus or citrus indoors. A greenhouse is ideal, but any indoor space with a bright south-facing window works. The idea is to keep the plant alive; it won’t thrive. Expect some leaf drop during the winter, but the plant will recover in spring. Keep the soil only slightly moist. The surface should feel dry between watering. Always water plants the day before a freeze is predicted. Well-hydrated
Alabama
plants endure the cold better than ones stressed for water. Wrapping the trunk of a citrus tree (or any potted fruit tree) with tree wrap or strips of heavy brown paper will help protect the graft and keep bark from splitting in extended freezing weather. When a deep or long-lasting freeze is predicted, gardeners can temporarily group potted plants together and even cover the group with a large frost blanket. Moving them under an overhang or into a corner for radiant heat and wind protection also helps. Putting patio containers on a rolling base makes moving easy, not just in winter but anytime for rearranging and cleanup. For heavy, stationary plants, pile pine straw around and on top of pots to create dead air space that provides insulation. This is only necessary for marginal (aquatic) plants and extreme weather. A sudden, deep freeze following a period of warm weather is the most damaging to plants because the plants have not hardened off. When the
A rolling base makes moving patio containers a breeze no matter the time of year.
weather plunges 50 degrees overnight, this is especially hard on herbs, vegetables and flowering annuals. Some popular container plants aren’t usually bothered by cold. Those include hardy evergreen landscape plants such as small conifers, juncus, and evergreen sedges and grasses. These plants can be in containers year-round but don’t offer much seasonality. Punch them up with seasonal color such as pansies. Keeping pretty pots around for the winter isn’t hard. It just takes selective planting and occasional extra effort on the days winter really bears down. Lois Chaplin is an accomplished gardener and author. Her work appears here courtesy of Alabama Farmers Cooperative.
Seasonal Savings On Fantastic Fall Finds E ALAFARM.COM 22
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alfafarmers.org
( Y O U) You’re where the rubber meets the road. And the engine. And the interior. All soybean farmers, including you, are busy replacing petroleum with your soy oil. How? By pooling your resources through your soy checkoff. Learn how your soy checkoff is bringing tangible returns back to you and your operation at unitedsoybean.org/hopper.
Moving Soy Forward. Moving You Forward. 2021 United Soybean Board [61078-10 9/21]
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Simply Southern Spotlight Classroom Lesson Leads To Legislation On Sweet Potatoes
s they prepared to celebrate Alabama’s bicentennial in 2019, homeschoolers with the Learning Exchange based in Madison County discovered the state did not have an A official vegetable. Their teacher, Kristin Smith, seized the opportunity for a lesson in civics, which ended in April 2021 as Gov. Kay Ivey signed a bill that named the sweet potato Alabama’s official state vegetable. How did your class decide to take on this project of naming an official state vegetable? Kyra Smith: We held a big dinner for Alabama’s bicentennial in 2019. We were trying to find all the different official foods — for instance, turkey is our official state game bird. But we discovered we didn’t have an official state vegetable, and we thought that would be a fun class project. Jalynn Whitfield: We said we should do something about that, kind of as a joke. But our teacher, Mrs. Kristin, said, “We can. We can write our state senators. We can make this happen, if you really want to.” So why the sweet potato? Jalynn Whitfield: We did research. Up until that point, we didn’t realize how much sweet potatoes affected Alabama’s economy. Kiley Ray: It’s something that we produce a lot of in Alabama, especially in Baldwin and Cullman counties. Along with being delicious, the sweet potato is also really healthy. What did you do next? Kyra Smith: We found out who each of our state senators were, because our homeschool group is from different areas of north Alabama. We all wrote letters and sent them to our senators.
Simply Southern TV is sponsored by alfafarmers.org
Alabama Stations and Times
Saturday, Central Time Market Station Time Columbus, Ga. WLTZ 38 5:00 PM Sunday, Central Time Mobile WPMI 15 6:00 AM Birmingham WBMA 33/40 6:30 AM Huntsville WAFF 48 9:00 AM Montgomery WAKA 8 10:30 AM Dothan WTVY 4 10:30 AM
RFD-TV: Wednesdays • 3 p.m. Central ALWAYS ON: www.SimplySouthernTV.net
State Sen. Tom Butler introduced a bill to name the sweet potato the official vegetable in 2020, but COVID-19 cut that legislative session short before it could pass. What did y’all learn during that part of this process? Kyra Smith: It was definitely a little discouraging, but the next year, Sen. Garlan Gudger picked it up. We now understand a bill can still be picked up the following session. What other lessons did you learn? Kiley Ray: Before this, I don’t think I would have ever imagined writing to a state senator. We watched the bill go through the committee, through the House and through the Senate. And I think that’s one of the best things about the 21st century — we were able to watch live footage of what was happening in the State House while we were in Madison County. Kyra Smith: I learned it’s definitely a lengthy process, but it’s not a hard one. You can easily find contact information for legislators and send them letters about whatever is troubling you, and they’ll reach back out to you. Jalynn Whitfield: If you’re wondering if you can make a difference in state government or federal government, just give it a try and know that your elected officials will actually read the letter. They will actually discuss it and think about it. Remember that you do have a voice in your state, in your country and, ultimately, in the world. Simply Southern’s segment about this story will air on broadcast stations Oct. 9 and 10 and on RFD-TV Wednesday, Oct. 13, at 3 p.m. Central. For more information, visit www.simplysoutherntv.net. Catfish Checkoff
Wheat & Feed Grain Checkoff
Soybean Checkoff
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Enjoy this excerpt from an Alabama AgCast with Alabama Farmers Federation National Affairs Director Mitt Walker and American Farm Bureau Federation’s (AFBF) Andrew Walmsley.
Walker
Walmsley
Mitt Walker: One of the things we’re really focused on in this Congress and in the next farm bill is trying to get a better handle on disaster relief for farmers. Andrew, what are you tracking in Washington D.C. when it comes to disaster relief? Andrew Walmsley: In the short term, we’ve focused on WHIP (Wildfire and Hurricane Indemnity Program) and getting some relief from losses in 2020 and 2021. Longer term, we have the 2023 farm bill coming up. AFBF is about 26
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to kickoff our farm bill working group, which will include all 50 Farm Bureaus and their expert staff. Crop insurance works for a lot of people, and the need to defend crop insurance is important, but there’s also a recognition that there are shortcomings, for instance, when disaster strikes in some areas and for some commodities. So we’re going to work hard to try to address that. MW: The Environmental Protection Agency has moved to withdraw the Trump-era WOTUS rule and go back to
the pre-Obama era rule. So we’re back in limbo with WOTUS. I know AFBF has always been at the front in this discussion. Any thoughts? AW: This has always been a priority for AFBF, and it will continue to be. We’ll put all the resources necessary to make sure we’re defending our members’ interests, whether that’s through litigation, through the regulatory process or maybe even a legislative fix. MW: Any closing comments, Andrew? AW: The next few weeks and months are going to be crazy in Washington with infrastructure, reconciliation, debt ceiling and keeping the government funded. Grassroots involvement is going to be key to ensure the best interests of America’s farmers and ranchers are heard. Catch the entire interview on the Alabama AgCast. Subscribe wherever you listen to podcasts or visit alfafarmers.org/agcast. New episodes are available every Wednesday. alfafarmers.org
Forage Basics: From The Pasture To Your Phone By Maggie Lawrence rom the minds that brought you Beef Fchapter Basics comes a groundbreaking in the world of online learning.
Forage Basics is the newest online course from the Alabama Cooperative Extension System and serves as a valuable new tool to Alabama’s livestock and forage producers.
The First Of Its Kind
Forage Basics is the first course to provide targeted information about forage production and management in the Southeast. Leanne Dillard, the project leader and an Alabama Extension forage specialist, said more than 750,000 acres were harvested for hay in Alabama in 2020. “Increased interest and demand from non-traditional farmers over the last 10 years led us to create Forage Basics,” Dillard said. “However, experienced producers will benefit from this course just as much as new producers.” Dillard said there is no cost because the team wants to ensure uninhibited access to the course and its resources.
About The Course
Made possible in part by a grant from the Southern Extension Risk Management Education Group, Forage Basics puts everything from grazing management to pest control into producers’ hands. Alabama Extension professionals from multiple disciplines within the Auburn University College of Agriculture collaborated to develop the 20-chapter course. Each chapter includes short videos, as well as lists of important resources. Short quizzes reinforce key content from each chapter. Topics covered include: n budgets n forage grasses n forage legumes and forbs n grazing management
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n hay production, storage and feeding n quality and nutritive value n silage and baleage production, storage and feeding n weed and insect management After finishing the course, participants receive a certificate of completion. “Forage use and management techniques are closely tied to location,” Dillard said. “An online course focused on improving forages in the Southeast will enable producers to improve not just their forage and hay production, but their farm’s bottom line, as well.”
Focusing On Innovation
Alabama Extension Director Mike Phillips said the Forage Basics course
will be a key element of Extension’s future livestock and forage education efforts. “Our grassroots surveys over the years have shown that many of our livestock producers really want to access research-based information electronically,” Phillips said. “Forage Basics and our other online courses make it possible for livestock producers to learn from us on their own schedule and at their own pace.”
Learn More
To learn more about this exciting adventure or to enroll in the course, visit aces.edu/go/foragebasics. More information on the Forage Basics companion course, Beef Basics, is available at aces.edu.
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Praline Bacon Prep Time 10 mins
Cook Time 25 mins
Makes 8 slices
Ingredients 8 slices thick-cut smoked bacon 1/3 cup firmly packed light brown sugar 1/2 cup finely chopped pecans
Instructions
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Heat oven to 400 F and line a rimmed baking sheet with aluminum foil. Place an oven-safe rack into the pan to keep bacon out of the drippings. Place bacon pieces on the rack and cook about 15 to 25 minutes, or until just starting to crisp and brown around the edges. In a small bowl, combine brown sugar and finely chopped pecans. Remove from the oven and generously sprinkle each piece of bacon with the brown sugar mixture. Return bacon to the oven and cook until crisp and the sugar has melted. The exact time will vary based on thickness of the bacon.
ne of the things I love most about O Neighbors is the focus on Alabama farmers and the ability to get to know
many of them in each issue. One of those farmers, Joe Bradley, returned to the family farm in Randolph County back in 1994 after retiring from the Air Force. His farm produces hay, row crops, cattle and a small drove of pigs. As we know, generational farmers never left the “slow food” movement that many of our younger generations are admirably returning to, and the Bradley family is no different. They raise and harvest much of their own meat, with pork being a family favorite. “I just love the taste of pork,” he said. “I always have, being a farm boy. Pork is a staple. It’s economical to raise and is a good source of protein.”
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One of his favorite ways to use pork is by making pork burgers, so that inspired me to share a few of my favorite pork recipes. With that in mind, I have three that have always been home runs in my house. I just know they will earn you a few gold stars as well this October Pork Month! I don’t know about you, but the thought of a thick and juicy pork chop sets my mouth to watering. My secret to juicy and flavorful Skillet Chops with French Onion Gravy begins by searing them in oil and butter first. Then, I mix up a savory onion gravy to finish them off. The result is lip-smacking deliciousness. Praline Bacon is my go-to when I want to up the ante on gift giving. There is nothing more decadent than praline-
coated smoked bacon. If this sounds strange to you, you’ve probably never had it. If your mouth is watering reading this, you most certainly have. Last, but not least, is my busy morning recipe for Ham, Egg and Cheese Biscuit Wafflewiches. With just a can of biscuits, some sliced ham, scrambled eggs, cheese and a waffle iron, you’ve got a hearty breakfast to rival your favorite drive-thru. I’ve been known to make a batch of these on the weekend and freeze them in a plastic bag. They reheat beautifully back in the waffle iron. I’m grateful to share recipes from my own recipe box with you each month. My hope is you find a few favorites to add to your own box and enjoy more delicious meals around the dinner table with the ones you love most. Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com. alfafarmers.org
Skillet Chops with French Onion Gravy
Prep Time 5 mins
Cook Time 25 mins
Servings 4
4 (3/4-inch) bone-in center-cut pork chops Salt and Pepper 3 tablespoons unsalted butter 2 tablespoons olive oil Stacey’s Recipe No 2 cups sliced mushrooms tes 2 cups reduced sodium You are we lcome to use other c beef broth, divided uts of pork center-cut, — 1 (1-ounce) packet dry boneless ch o — p s, y o etc. u just may onion soup mix need to ad c ju o o st k the ing time ac 1 tablespoon apple cordingly. T a h n is o is ther place w cider vinegar here having a 1 tablespoon cornstarch meat therm ometer comes in h Instructions andy! Pat pork chops dry with paper towels and season with salt and pepper. Heat a large skillet over medium-high and melt butter in oil. Once hot, add pork chops. They should sizzle. Cook on one side for 4 to 5 minutes or until brown. Turn and cook an additional 4 to 5 minutes or until brown and the internal temp registers 140 F on an instant-read meat thermometer. Remove to a plate and lightly tent with foil. Reduce heat to medium and add mushrooms. Cook, stirring occasionally, 4 to 5 minutes or until golden brown. Stir in 1 cup of beef broth, dry onion soup mix and vinegar. Bring to a bubble, scraping the bottom of the pan. In a small bowl, whisk cornstarch into remaining cup of beef broth. Pour into skillet and stir well. Bring to a simmer and allow gravy to thicken. Return pork chops to the skillet and spoon gravy over. Serve immediately.
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Ingredients
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Ham, Egg and Cheese Biscuit Wafflewiches
Prep Time 10 mins
Cook Time 5 mins
Makes 8 wafflewiches
Ingredients 1 (16.3-ounce) can Pillsbury Grands! Flaky Layers refrigerated biscuits 6 eggs, soft scrambled 8 slices cheddar cheese 8 pieces thinly sliced smoked ham
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Instructions
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Heat a waffle iron to medium and lightly spray it with nonstick cooking spray. Open the biscuits and separate each biscuit into two pieces using the existing layers in the biscuit. Stretch the layers thin, to about 5 or 6 inches in diameter. Top one half of the biscuit with a piece of cheese, a slice of ham and a heaping tablespoon of scrambled eggs. Top with the other half of the biscuit and pinch to seal the edges. Place in the waffle iron and close, pressing firmly. Cook 4 to 5 minutes, or until the biscuit is golden brown and cooked through. Store wafflewiches in a warm oven until the others are finished. Serve warm. October 2021
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