August/September 2023

CO-OP MATTERS

18 Co-op Corner: Meet The Board: Rickey Cornutt

20 AFC Summer Internship Program

LIFE ON THE HOMEPLACE AND IN THE COMMUNITY

48 Wheeler Wildlife Refuge: Cooperative Farming

51 Robin Myers: Cakes, Curiosities and Courage

YOUTH MATTERS

28 FFA Sentinel: Alabama FFA National Officer Candidate for 2023

30 4-H Extension Corner: Luke Stephens

Scholarships 2023

33 PALS: F.E. Burleson

(Photo Credit: George Lee)

Le er from the Editor

Summer is in full swing and whew, you can de nitely feel it! e long, hot days make for great crop growing here in the Southeast. Try to enjoy it while you can because soon enough, farmers will be stirring up dust during harvest season and seeing if their hard work has paid o .

Our feature story revolves around Cooperative Farming, speci cally one that brings tens of thousands of feathered wildlife to Decatur, Alabama each winter. It’s incredibly fascinating to see how impactful the partnership between humans and nature truly is.

Also in this issue, we introduce you to one of AFC’s Board members as well as members in our inaugural Internship program. We see a lot of potential in these guys and gals so if you see them around your local Co-op, please make them feel welcome. Your favorites are back and bringing upli ing stories about never giving up despite what life throws your way, ge ing out and enjoying the gi that is the world around us, and a reminder that gardening season isn’t quite over yet.

If you’re looking ahead to hunting season and new recipes to try, check out the Co-op Pantry for some delicious wild game dishes.

And be sure to check out the events page in the back to see what’s happening through the next couple of months around our beautiful state.

ank you for being a loyal reader, customer and part of the AFC family.

Tiffany Lester

Editor-in-Chief

Through diversity and strong leadership, Alabama Farmers Cooperative, Inc. has grown to become one of the largest farmer owned agriculture related businesses in the Southeast.

/ALAFARM

VISION

To be a relationship driven partner integrating vital resources to ensure our members/farmers success.

Editor-in-Chief: Ti any Lester

Editor: Jessie Shook

Contributing Editor: Jade Randolph

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AFC Board of Directors

Je Sims - Vice Chairman Rickey Cornu , Ma Haney, Brooks Hayes, Rick Hendricks, Steve Stroud, Mike Tate and David Womack Honorary Directors: Sam Givhan, Bill Sanders and Lawrence Smith

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Cooperative Farming News is published bi-monthly by Alabama Farmers Cooperative, Inc.

121 Somerville Road NE, Decatur, AL 35601-2659

P.O. Box 2227, Decatur, AL 35609-2227

Reproduction in whole or in part without wri en permission is strictly prohibited. e publisher reserves the right to refuse any advertising and will not be responsible for copy errors or misprints in advertising or editorial material, other than to publish corrections of errors in fact. Feature articles, news items and columns are published for the information of our readers from quali ed, reputable sources; however, the editors and publisher make no guarantees and assume no liability for any reader’s decision to implement any procedure, recommendation or advice printed in this publication. Photos are credited to author unless otherwise noted. Advertised sale items may not be stocked by every Quality Co-op store and prices may vary.

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o ce: Cooperative Farming News

P.O. Box 2227 Decatur, AL 35609-2227

Altha Farmers Cooperative

Blountstown, FL - James Lynn, Gen. Mgr.

Phone 850-674-8194

Andalusia Farmers Cooperative

Andalusia - Russell Lassiter, Gen. Mgr.

Phone 334-222-1851

Florala - Pete Blackwell, Mgr.

Phone 334-858-6142

Opp - Brandon Bledsoe, Mgr.

Phone 334-493-7715

Atmore Farmers Cooperative

Atmore - Todd Booker, Gen. Mgr. Phone 251-368-2191

Blount County Farmers Cooperative

Oneonta - Eric Sanders, Gen. Mgr. Phone 205-274-2185

Central Alabama Farmers Cooperative

Tim Wood, Gen. Mgr.

Demopolis - Tom Eunice, Mgr. Phone 334-289-0155

Faunsdale - Bryan Monk, Mgr.

Phone 334-628-2681

Selma - omas Reeves, Mgr.

Phone 334-874-9083

Cherokee Farmers Cooperative

Centre - Seth Eubanks, Gen. Mgr. Phone 256-927-313

Jacksonville - Tommy omas, Mgr. Phone 256-435-3430

Piedmont - Kevin Bobbi , Mgr. Phone 256-447-6560

Clay County Exchange

Lineville - Je Kinder, Gen. Mgr. Phone 256-396-2097

Colbert Farmers Cooperative

Daniel Waldrep, Gen. Mgr.

Leighton - Brad Balentine, Mgr. Phone 256-446-8328

Tuscumbia - Chuck Hellums, Mgr. Phone 256-383-6462

Dekalb Farmers Cooperative

Jason Plunke , Gen. Mgr.

Albertville - Brad Childress

Phone 256-878-3261

Crossville - David Tierce, Mgr. Phone 256-528-7188

Rainsville - Cody Etherton, Mgr. Phone 256-638-2569

Elberta Farmers Cooperative

Elberta - Justin Brown, Gen. Mgr. Phone 251-986-8103

Farmers Co-op Of Ashford

Ashford - Timothy Tolar, Gen. Mgr. Phone 334-899-3263

Farmers Cooperative Market

Doug Smith, Gen. Mgr.

Frisco City - Tim Goldman, Mgr. Phone 251-267-3175

Fertilizer

Phone 251-267-3173

Leroy - Je Hughston, Mgr. Phone 251-246-3512

Farmers Cooperative, Inc.

Barry Long, Gen. Mgr.

Live Oak, FL - Judd Chancey, Ag Div. Mgr. Phone 386-362-1459

Madison, FL - Virginia Kurtz

Phone 850-973-2269

Genco Farmers Cooperative

Enterprise - Ricky Wilks, Gen. Mgr. Phone 334-347-9007

Elba - Colin Morris, Mgr. Phone 334-897-6972

Hartford - Todd Smith, Mgr. Phone 334-588-2992

West Geneva - Robert Pi man, Mgr. Phone 334-898-7932

Headland Peanut Warehouse Co-op

Headland - Chris Hix, Gen Mgr. Phone 334-693-3313

Jay Peanut Farmers Cooperative

Jay, FL - Ryan Williams, Gen. Mgr. Phone 850-675-4597

Luverne Cooperative Services

Luverne - Perry Catre , Gen. Mgr. Phone 334-335-5082

Madison County Cooperative

Hazel Green - Keith Gri n, Gen. Mgr.

Phone 256-828-2010

Meridianville - Ma Dunbar, Mgr. Phone 256-828-5360

New Market - Ben Smith, Mgr.

Phone 256-379-2553

Sco sboro - Ramsey Prince, Mgr. Phone 256-574-1688

Marion County Cooperative

Steve Lann, Gen. Mgr.

Faye e - Kellie Trull, Mgr.

Phone 205-932-5901

Haleyville - Jessica Steward, Mgr.

Phone 205-486-3794

Hamilton

Phone 205-921-2631

Marshall Farmers Cooperative

Holly Pond - Brian Keith, Gen. Mgr.

Phone 256-796-5337

Arab - Mark Upton, Mgr. Phone 256-586-5515

Morgan Farmers Cooperative

Bradley Hopkins, Gen. Mgr.

Hartselle - Jason Pealor, Mgr. Phone 256-773-6832

Pike County Cooperative

Goshen - Danny Dewrell, Gen. Mgr. Phone 334-484-3441

Troy - Je Baron, Mgr. Phone 334-566-1834

Quality Cooperative, Inc.

Greenville - Daniel Salter, Gen. Mgr. Phone 334-382-6548

Taleecon Farmers Cooperative

Notasulga - Sco Hartley, Gen. Mgr. Phone 334-257-3930

Wetumpka - Timothy Richardson, Mgr. Phone 334-567-4321

Talladega County Exchange

Chris Ellio , Gen. Mgr.

Ashville - Bridge e Barne , Mgr. Phone 205-594-7042

Columbiana - Barry Keller, Mgr. Phone 205-669-7082

Pell City - Joseph Taylor, Mgr. Phone 205-338-2821

Randolph - Tim Brown, Mgr. Phone 256-357-4743

Talladega Phone 256-362-2716

Tennessee Valley Cooperative, LLC

John Curtis, President

Athens – Bri Christopher, Mgr. Phone 256-232-5500

Courtland - John Holley Phone 256-637-2939

Elgin

Phone 256-247-3453

Florence - Reggie Shook, Vice Pres. Robbie Neal, Mgr. Phone 256-764-8441

Grassy - Greg McCannon, Mgr. Phone 256-229-6664

Lynnville, TN - Kyle Dogge , Mgr. Phone 931-527-3923

Moulton - John Holley, Vice Pres. Phone 256-974-9213

Pulaski, TN - Je Wales, Mgr. Phone 931-363-2563

Tuscaloosa Farmers Cooperative

Wayne Gilliam, Gen. Mgr.

Northport - Cole Gilliam, Mgr. Phone 205-339-8181

Walker Farmers Cooperative

Jasper - Cody King, Gen. Mgr. Phone 205-387-1142

*Please contact each store directly for all of the services they o er*

AG INSIGHT

BY JIM ERICKSON

Germplasm repository plays key role in future vitality of food crops

The National Germplasm Repository for Citrus and Dates may not be a name that slips easily over the tongue. But its mission is essential to the longterm vitality of the citrus, dates and related species on which it focuses.

To accomplish that goal, the facility maintains, evaluates, preserves and distributes the germplasm of citrus, dates, and related species. The task involves:

1. Acquiring the widest possible genetic diversity within citrus and dates to reduce genetic vulnerability in the future;

2. Testing and treating of accessions for pathogenic organisms;

3. Maintaining accessions in a protected, pest-free environment;

4. Genetic, horticultural, and physiological characterization and evaluation of accessions;

5. Establishment of an informational record for each accession covering its acquisition, inventory, evaluation, and gene descriptor data;

6. Distribution of pathogen-free germplasm to qualified researchers throughout the world, and

7. Research into improved methods of collection, evaluation, propagation, preservation and distribution.

Talks requested in Mexican trade dispute

On the heels of a recent announcement by the Office of the U.S. Trade Representative, U.S. Secretary of Agriculture Tom Vilsack has requested dispute settlement consultations with Mexico under the United States-Mexico-Canada Agreement (USMCA).

The consultations are in regard to Mexico’s agricultural biotechnology policies.

“USDA supports success for all farmers, and that means embracing fair, open, science- and rulesbased trade,” Vilsack said. “In this spirit, the USMCA was written to ensure that producers in all three countries have full and fair access to each other’s

Citrus and date crops, along with other related species, benefit greatly from the Germplasm repository.

markets,” he added.

“We fundamentally disagree with the position Mexico has taken on the issue of biotechnology, which has been proven to be safe for decades,” he explained. ”Through this action, we are exercising our rights under USMCA while supporting innovation, nutrition security, sustainability, and the mutual success of our farmers and producers.”

Summer Travel and Food Safety

As the pace of summer activities increases, millions of Americans will hit the road to visit national parks, beaches and campgrounds. While packing that sunblock, bug spray and picnic blanket, make sure to also take some U.S. Department of Agriculture (USDA) food safety tips along for the ride.

“USDA reminds summer travelers not to let outdoor meals become a feast for bacteria,” said USDA Under Secretary for Food Safety Dr. Emilio Esteban. “Bacteria grow faster during the summer months because it’s warmer and more humid. Pack perishable foods safely with a cold source and wash your hands thoroughly while preparing food.”

Also, keep these safety tips in mind while planning your summer getaway:

The danger zone defined

Food that is between the temperatures of 40 F and 140 F is in what USDA considers the danger zone and only has a limited time before it becomes a food safety risk.

• Remember to refrigerate perishable food within two hours, and within one hour if it’s a hot day (above 90 F).

• Keep cold foods at 40 F or below by keeping food nestled in ice on the picnic table or kept in a cooler until ready to serve.

• Keep hot foods at 140 F or above by placing food in warming trays or on the grill.

• Divide leftovers into smaller portions, place them inside small containers and keep them in a cooler below 40 F.

Safety on the Road

• Ensure your cooler is fully stocked with ice or frozen cold sources that can help keep perishable foods safe.

• Pack beverages in one cooler and perishable food in another cooler. The beverage cooler may be opened frequently, causing the temperature inside

the cooler to fluctuate and become unsafe for perishable foods.

• Once outside, place the cooler in the shade.

• Full coolers will keep your perishable foods cold and safe for longer than half-full ones.

• Fill extra space in the cooler with more ice. You can pack your foods when they are frozen to maintain a cold temperature.

Camping and Backpacking

• If you are camping or backpacking for more than a day, plan ahead for when your cold sources run out. Consider packing shelf-stable items that don’t need to be kept cold. Shelf-stable options include:

• pre-packaged, shelf-stable meals

• peanut butter in plastic jars

• concentrated juice boxes

• canned tuna, ham, chicken and beef

• dried noodles and soups

• beef jerky and other shelf-stable meats

• dehydrated foods

• whole or dried fruits

• nuts

• powdered milk and fruit drinks

USDA study examines grazing alternatives

Rotational or continuous grazing? Which system allows for more sustainable and profitable free-range livestock production?

Pack shelf-stable items in your backpack that don't need to be kept cold when backpacking or camping for more than one day.

Ranchers often rotate cattle seasonally among different pastures on their operations but may allow cattle to graze season-long in a single pasture.

Implementing a more intensive rotational system within the growing season—dividing the pasture into smaller areas, or paddocks, and shifting a herd of animals throughout the season—has been suggested to offer a greater chance for more sustainable grazing management.  However, there have been very few experimental studies testing these ideas in extensive grazing systems.

A team of researchers at the USDA's Agricultural Research Service is completing a 10-year study on how grazing practices used in these two systems affect cattle foraging behavior, diet quality, and yearly weight gain in semi-arid, extensive rangelands.

The team started by exploring the efficiency of using cattle global positioning system (GPS) tracking collars, combined with activity sensors, to monitor the animals' grazing activities.

"The primary objective of the study was using the sensors to measure the steers' foraging behavior, and relate this to how they are gaining weight," said David Augustine, a research ecologist with the ARS Range and Resources & Systems Research in Colorado.

The collars collected precise data based on the animals' feeding habits per day, such as how much time was spent grazing every day, how many steps were taken (grazing speed), the shape of the foraging

pathways, and how long each animal lowered their head as a sign of eating (representing the length of meals).

Even though the accuracy of the application is still being refined, results showed that the technology can inform livestock managers about animal distribution and foraging behaviors of free-ranging cattle in extensive rangelands. Being able to monitor foraging behavior continuously in turn allows managers to make more timely decisions on how, when, and where to move cattle within their operation, or to sell cattle at optimal times.

USDA, DHS launch bio and agro-defense facility

U.S. Department of Agriculture (USDA) and the Department of Homeland Security (DHS) Science and Technology Directorate (S&T) officials have celebrated the dedication and ribbon-cutting of the National Bio and Agro Defense Facility.

The new operation, which offers the highest level of biocontainment laboratories and safety protocols, is the first of its kind in the United States and will allow scientists to study and diagnose critical animal diseases.

“America’s farmers, ranchers and consumers count on our researchers to understand, monitor for and develop solutions to combat a variety of high-consequence animal pathogens, and a facility of this magnitude positions us to respond,” said Agriculture Secretary Tom Vilsack.

“This new, innovative facility will give USDA scientists access to cutting-edge, safe and secure technology so they can continue to lead the world in animal health research, training and diagnostics to protect our food supply, agricultural economy and public health.”

The valuable scientific information delivered by researchers at NBAF will also allow America to remain a leading contributor of countermeasures that will protect agriculture, economies and citizens across the globe.

NBAF will replace DHS’s Plum Island Animal Disease Center, which is a biosafety level-3 facility in New York that is more than 68 years old. Both departments have collaborated on the requirements for this next-generation science facility since 2006, and Manhattan, Kansas, was selected as NBAF’s site in 2009.

DHS led NBAF’s design and construction, and USDA will own and operate the facility.

Ranchers often rotate cattle seasonally among different pastures.

USDA CONSERVATION PROGRAMS IN ALABAMA ENHANCE WILDLIFE HABITATS

BY ADAM N. RABINOWITZ, PH.D.

The history of the United States Department of Agriculture (USDA) Natural Resources Conservation Service (NRCS) dates back to the Dust Bowl of the 1930s. With a focus on working lands conservation programs, the NRCS strives to deliver solutions for agricultural producers and forest landowners that can protect natural resources and improve the quality of the air, water, soil and wildlife habitat. A working lands program allows for continued production on the land, thus maintaining economic activity and impact on local communities.

One of the goals of NRCS conservation efforts on agricultural and forest lands is to enhance

wildlife habitats while also addressing the needs of agricultural production. Two of the working lands programs with wildlife impact include the Conservation Stewardship Program (CSP) and Environmental Quality Incentives Program (EQIP). These programs are funded through the Farm Bill, a key package of legislation that covers multiple government programs focused on the farm and food sectors including agricultural safety nets, conservation, crop insurance and nutrition assistance.

Conservation Stewardship Program

The Conservation Stewardship Program (CSP) is offered by NRCS to agricultural producers and forest landowners to improve grazing conditions, increase crop resiliency and develop wildlife habitats. The NRCS works with operations to develop a conservation plan that is specific to an operation’s individual objectives. When producers implement specific practices, they may be provided with financial and technical assistance to adopt and maintain these conservation efforts. As a working lands program, CSP is designed to improve the agricultural operation while also enhancing natural resources. Since the program focuses on improvement, there is a five-year commitment that often involves a broader component of the operation. The USDA has identified benefits of the CSP program that may include enhanced resiliency to weather and market volatility, a decreased need for agricultural inputs and an improved wildlife habitat.

Environmental Quality Incentives Program

The Environmental Quality Incentives Program (EQIP) also offers financial and technical assistance to agricultural producers and forest landowners. Producers adopt conservation practices through EQIP that are typically more limited in scope to address specific problems with a part of the operation. This program is structured in cost-share contracts, where producers are reimbursed up to a percentage of the estimated costs for adopting certain practices. In some cases, such as for socially disadvantaged, limited resource, beginning and veteran farmers, up to 90% of eligible costs can be reimbursed. Benefits of EQIP identified by the USDA may include reducing input costs through efficient use of nutrients, improved soil health and water use and improved wildlife habitat.

Northern Bobwhite Habitat

One of the areas that NRCS is seeking to improve wildlife habitat in Alabama is for the northern bobwhite, a ground-dwelling bird that seeks habitat where crop fields intersect with woodlands and pastures. These areas have grasslands, shrubby areas and pines with the food and brush necessary for the birds' nesting, brooding and safety. Alabama is one of 14 states where NRCS and landowners are working together to develop successful habitats on working lands. This might occur through the development of field borders, integration of native plants in pastures, and thinning of mature forests. All of these are practices that also benefit other species of wildlife.

Financial Assistance in Alabama

In 2022, the CSP and EQIP programs have obligated over $45 million to Alabama producers and landowners for the adoption of conservation practices. This has been part of a steady increase since 2020 when just over $25 million was obligated to these programs. The larger share of program dollars has been allocated to the EQIP program, with 2022 obligations totaling over $28 million. Over 325,000 acres of land in Alabama were enrolled in CSP and EQIP in 2022.

Additional Information

If producers and landowners want more information about these programs, they are encouraged to reach out to an NRCS field office or visit the website http://www.nrcs.usda.gov. The Alabama Cooperative Extension System (ACES) can also provide guidance through local county extension offices and on the website http://www.aces.edu.

Northern Bobwhite - Source: USDA NRCS

PREBREEDING

SEVERAL CONSIDERATIONS FOR A SUCCESSFUL BREEDING SEASON FOR RUMINANTS

BY JIMMY PARKER

Small ruminants that we deal with will typically breed in the fall and give birth to their offspring in the springtime. Deer, sheep, and goats technically fall into this category and will soon be approaching their traditional breeding season. There are several things we need to consider as breeding season approaches and some things we can do nutritionally that will help make a successful breeding season possible. The time to consider some factors is now and the nutrition provided for the next few months is crucial.

Typically, the males tend to lose weight during the breeding season. Sometimes they lose a great deal of body condition, and we need to make sure that they are in great shape before breeding begins so that they can perform throughout breeding season and, with wild species such as deer, survive the cold weather that will follow. When you consider that the forages that are typically available during a breeding season are at best declining in nutritional value, it becomes even more important to consider supplementing their daily energy intake. Generally, the forages available in the fall months leading up to the breeding season will be mature and have lost a great deal of their nutritional value. Energy will often be the most limiting factor and one nutrient that needs to be considered when fall feeding or supplements are considered. Feeding high energy feeds and in some cases high fat tubs are great ways to get the male breeding animals prepared for the challenges of breeding. Another practice that is often used is grazing immature energy-rich winter annuals such as ryegrass.

be successful and species-specific loose minerals, offered in a good location, will pay dividends.

As with male breeding animals, energy is often a limiting factor in females and when small ruminant females are in an energy-positive state or gaining weight in the weeks leading up to breeding, they will increase the number of twin births. The same techniques used in helping males prepare for breeding will be highly effective with the does or ewes as well. The technique of feeding your females to gain weight pre-breeding is known as flushing in sheep and goats and many research projects have shown this to be effective.

Vitamins and minerals are also critical during the pre-breeding. Also like the male, vitamins and minerals in the correct balance are critical for reproductive health in the females for a number of reasons. Also, as with the males, a plain white salt block will not help meet these needs. High fat tubs may be a great choice for providing a combination of protein, energy and some vitamins and minerals. Loose minerals designed for the particular species of concern is the other best option.

When you consider that the forages that are typically available during a breeding season are at best declining in nutritional value, it becomes even more important to consider supplementing their daily energy intake.

Protein needs really do not increase greatly during the period leading up to breeding, but adequate protein is necessary for reproduction and for the proper efficient utilization of feed in general. As with energy, 60 days prior to the beginning of breeding season is one of the most critical times to prepare breeding animals.

Vitamins and mineral supplementation is also one of the more important areas that is often overlooked in small ruminant breeding animals. The proper balance of available vitamins and minerals will improve forage digestion and help protein and energy utilization. They are also vital in the formation of the hormones and enzymes needed to reproduce successfully. Good fresh minerals and vitamins, offered in a way that is accessible and in a palatable form, will add to the possibility of a successful breeding season. Products far more fortified than white salt will help you

In small ruminant livestock no factor plays a larger role on your bottom line than the number of offspring born and raised. It is also critical in farmed or wild deer and ensuring that the vital nutritional needs are met is just one of a number of management practices that can help. Nutrition is the easiest factor that we can control and one of the few that we can adjust real time as breeding season approaches. Most things rely on rainfall or temperature swings. Take care of all your breeding animals by making sure their nutritional needs are met before and during the breeding period and they will do a better job of taking care of you long term.

When small ruminant females are in an energy-positive state or gaining weight in the weeks leading up to breeding, they will increase the number of twin births.

MRNA VACCINES, UNICORNS AND BLACK HELICOPTERS

BY DR. TONY FRAZIER

I read the article. I looked at the date it was published to make sure it was not April 1 (April Fool’s Day). It was published April 13. The title of the article published by The Associated Press was, “No, farmers aren’t required to vaccinate livestock with mRNA vaccines.” Actually, I had heard of this myth that was being spread on social media a day earlier from someone I know who has a local meat market selling home grown beef to customers who want to buy “locally grown beef.” He informed me that the rumor implied that farmers were being required

to vaccinate their cattle and hogs for COVID with mRNA vaccine so that when humans ate the meat, they would theoretically be vaccinated against the disease. I just kind of blew it off as one of those, ‘’you can read anything on social media” until he told me he had thousands of dollars of orders canceled due to the vaccine myth.

He said that because his meat was USDA inspected, they did not trust the government and believed they would try something like that. Listen folks, I grew up watching "Fantasy Island" (The plane!! The plane!!), but they couldn’t even come up with something this far out in left field.

Before I get any further into this article, let me take care of a little housekeeping. First, it doesn’t matter to me how you feel about the COVID mRNA vaccine. If you think it works or might work, take it. If you think it doesn’t work, don’t take it. That is completely up to you. I will still be your friend either way. Second, while I am not a board-certified immunologist, I have studied virus replication and how vaccines are made, which should give me some degree of credibility to discuss the matter. And finally, how you feel about the government is also your business. However, I have spent most of my career working with USDA animal health and meat inspection officials and I can tell you that they are not involved in any black helicopter schemes. I cannot attest to any other area of the federal government, and while we may not always see eye to eye on every subject, USDA’s and my mission are basically the same. To promote the general health of our flocks and herds and to make sure that when you pull up to the drive-thru and order a double cheeseburger or chicken fingers that there is an abundant and safe supply available.

The ability to vaccinate a human by having them eat meat from an animal that has been vaccinated against a specific disease still belongs on "Fantasy Island" or "The Jetsons" or some movie about the year 2525.

So, let’s look at some of the information that caused people to cancel orders from a local meat market. First, one of the rumors on social media was that farmers were being required to vaccinate their livestock with mRNA vaccine. Let me set the record straight. There is no requirement that any vaccine be given to any livestock at the present time. That is not to say that if we have a foot and mouth outbreak or some other potential disaster like that, we may require vaccination of animals in a certain geographic area around the positive herds. There are also sometimes requirements for certain vaccines to be given before animals are shipped overseas or even interstate. But for any livestock just out in the pasture or going to harvest there are NO required vaccines. I think vaccines are great. They are more than worth the effort to vaccinate against blackleg, respiratory viruses, shipping fever and reproductive diseases. But that is strictly a producer’s choice.

Then there is the issue of the mRNA vaccine.

Most of us had never heard the term mRNA until after COVID hit. I remember the term messenger RNA from my days in veterinary school when I took virology. It turns out that messenger RNA is a normal step in how many viruses multiply. I won’t go into much detail on virus replication, but if you have ever had the flu, influenza uses messenger RNA to hijack your own cells and reproduce viruses that make us sick. And by the way, messenger RNA is a step involved in normal protein synthesis. And while there may be some research going on to use mRNA vaccines against livestock diseases in the future, there are currently NO mRNA vaccines approved for use in livestock. And finally, I feel obligated to address the consideration that eating meat from vaccinated animals could vaccinate a human for a disease could be nice for those who hate to get shots, but that technology will probably not be developed during my lifetime. I would never say anything is technologically impossible. Thirty years ago, I wouldn’t have thought they could have invented something like the iPhone. But the ability to vaccinate a human by having them eat meat from an animal that has been vaccinated against a specific disease still belongs on "Fantasy Island" or "The Jetsons" or some movie about the year 2525. While oral delivery of vaccines would be easy and advantageous, there are only a few licensed oral vaccines. This is because most vaccines are too vulnerable to being destroyed by stomach acid and digestive enzymes. One person on social media asked what temperature was needed to cook the meat to get rid of the mRNA. I cannot answer his question exactly, but I can say that protein synthesis and virus reproduction generally are halted by somewhere around 110 degrees Fahrenheit. If it weren’t for the damage high fevers cause to the host body, getting the body temperature up around 115 degrees would likely stop all virus reproduction in the body. Unfortunately, it would also likely kill the host.

As I said earlier, I am not trying to convince you one way or the other about the COVID vaccine. I am not selling vaccine. However, I am trying to set the record straight about this myth that there is a government conspiracy to get the human population vaccinated through feeding them meat from vaccinated livestock. I do believe that there are a lot of issues that should keep us awake at night. But this is not one of them.

CORNERCo-op

MEET THE BOARD

RICKEY CORNUTT

BY JESSIE SHOOK

Rickey Cornutt joined the Alabama Farmers Cooperative Board of Directors in 2019. The Boaz, Alabama, farmer began his relationship with the Co-op by being a loyal customer. The relationships built led to his position on the county board, followed by the state board. He has remained a devoted customer and advocate for the Co-op ever since. “As a director, my goal

is to help make decisions that will make our local Co-ops successful,” Cornutt said.

Cornutt is a fourth-generation farmer at Cornutt Farms, LLC. He began full-time farming in 1981 alongside his father. “I started farming right out of high school,” he said. “I have been around the farm all my life. Now the farm consists of me and my brother Chris, along with my daughter Cara and nephew Nathan – we hope that Cornutt

(L to R: Chris, Nathan, Cara and Rickey Cornutt)

Farms will continue to have many more generations to come.”

The 2,000-acre farm produces corn, soybeans, wheat, hay and cattle. In 2019, they started an agritourism business, offering the public pumpkins and sunflowers in the fall season. Cornutt takes a lot of pride in what he does and the meaning behind the family farm. “I farm because it is more than a job, it’s a way of life,” he explained. “To think that we are farming the same land that our fathers, grandfathers, and great-grandfathers worked is very rewarding. To know that we are doing what God has called us to do, and to know we have a small part in being able to help feed, fuel and clothe America.”

Cornutt has been married to his wife, Connie, for 38 years. Those years have brought them two daughters, Leslie Baugh and Cara Cornutt, a son-in-law, Skylar Baugh, and two granddaughters, Paisley and Presley

Baugh. “Leslie is a nurse for a local doctor’s office,” Cornutt explained. “Cara started working full time on our family farm in 2018 after graduating from Auburn University with an agricultural economics degree.”

While there’s not much free time on a farm, Cornutt enjoys spending his down time playing and watching basketball, fishing on the farm, and spending time with his grandchildren - the next generation at Cornutt Farms.

As Cornutt continues to be an integral part of the AFC Board of Directors, his mission and love for the Coop will remain the driving force of his role on the board. “I love the whole idea of the Co-op system and how we are farmer-owned,” Cornutt said. “We love being part of the Co-op family.”

Rickey Cornutt with his family. (L to R top) Skyler Baugh, Leslie Baugh, Cara Cornutt. (L to R bottom) Connie Cornutt, Paisley Baugh, Presley Baugh and Rickey Cornutt.

AFC SUMMER INTERNSHIP PROGRAM

BY JESSIE SHOOK

Alabama Farmers Cooperative began its inaugural Summer Internship Program in May 2023. This program gives students the opportunity to learn more about the Co-op system by gaining knowledge of agricultural products, services and technology offered through daily interaction with growers, manufacturers, suppliers and retailers. “These students will have a firsthand look at what our locally owned and operated Co-op stores have to offer,” said Samantha Hendricks, director of recruitment.

Over the 10-week period, interns will be working closely with associates to support

growers and producers by aiding with bulk fertilizer, crop protection product applications, soil sampling, inventory management, animal health and nutrition and more. The main goal is to find the next generation of Co-op future leaders.

As one of the largest farmer-owned agriculture-related businesses in the Southeast, with over 87 years of growth and service, Alabama Farmers Cooperative felt the need to begin this program as a platform to reach more prospective employees and share more about what makes AFC such a great place to have a career.

CHARLYE COLLEY

Charlye Colley is from Fredonia, Alabama and is attending Tuskegee University. She is pursuing a degree in agribusiness with the goal of helping agriculture in Alabama succeed.

Colley felt that this internship was the perfect step for her after learning more about Cooperative systems. “I applied for this internship because I took an intro to Cooperatives class in fall of 2022 and I gained a huge interest in Co-ops,” she explained.

“They give back to the farmers and are able to make a difference in local communities.”

Colley felt that she was the perfect fit for AFC’s internship program because of her passion for the industry. She participated in judging teams such as horse, poultry, livestock, soil, land and meat judging. She is always willing and wanting to learn something new. “I apply myself in many ways at school and in life,” she said. “I want to learn new things to be able to teach someone else one day.”

Colley is completing her internship at Talladega County Exchange, Randolph in Wedowee, Alabama. “In just the first week I have learned to love the customers that come see us each day,” Colley said. “I made sure to tell them that I was new, and I was learning and so many of them were willing to help with my learning process. The agriculture community is one huge family, and the Co-op is the perfect example of how it works!”

EMILY GRIFFIN

Emily Griffin is a New Market, Alabama, native attending Auburn University for a degree in agriculture science. Griffin is pursuing a career in agriculture because of the various career paths available. “It will always be considered an essential career and I am looking forward to learning the new ways

HUDSON HINES

Hudson Hines is from Monroeville, Alabama, and is attending Auburn University for a degree in agricultural business and economics. With a background in cattle and a background working at the

JOHN WALKER HORTON

John Walker Horton is from Monroeville, Alabama, and is a senior at Auburn University. He will be earning a degree in agricultural business and economics.

While Horton does not have a background in agriculture, it has always interested him. “I am from a rural community, and I have always been fascinated by the huge fields of cotton, soybeans and peanuts in

technology can improve the agriculture industry,” she explained.

Griffin has long-term goals with the Co-op. After graduation, she plans to apply for the Future Leaders Program with AFC with hopes to begin her career path at one of the many local Co-ops in Alabama. “I love the Co-op because there is always something new to learn. It offers opportunities to grow within the company and the people are always warm and welcoming anytime I shop at the stores,” she said.

Griffin is completing her internship at Madison County Co-op, Scottsboro. “I have grown up around the Madison County Co-op,” Griffin said. “I have recently started farming with my dad and have taken several classes that I feel have prepared me for an internship in the agricultural field.”

Ag Department for Auburn University, Hines wanted to take this opportunity to gain more experience.

Hines hopes to learn more about the business side of agriculture with the goal of continuing with AFC. “I believe this internship was the perfect fit for me because I am passionate about agriculture and have a strong desire to learn more,” he explained. “I am a team player and enjoy working with others to get the job done.”

Hines is completing his internship at Elberta Farmers Cooperative. “I love how the Co-op is like family,” he said. “It is famer-owned, and the money goes back to the people who work hard to produce the food we eat.”

my area,” he said. “I know it will be a very rewarding career for me.”

Horton applied for this internship because he wants to gain experience and knowledge of the industry and this internship will give him the opportunity to meet and network with experts in agriculture. “I hope to learn about all the components of the Co-op,” he explained. “I am excited to know more about the divisions, subsidiaries and joint ventures.”

Horton is completing his internship at Jay Peanut Farmers Cooperative. “I have visited many Co-op facilities over the years, whether going with my mom to buy plants, or with my dad and grandfather to buy seed and fertilizer,” Horton said. “As a child I remember thinking it was the ‘coolest place ever!’ As an adult, I still think it’s cool; however, now I see that the people are what make the place special.”

EVAN PLUNKETT

Evan Plunkett is from Fayetteville, Tennessee, and is pursuing a degree in agricultural engineering technologies at Tennessee Technological University.

Plunkett has been around agricultural business for as long as he can remember. “I was always with my grandparents who raised cattle, hogs and did truck farming, selling produce at the farmers market and local businesses,” he explained. “That way of life

continued with the next generation where we raise beef. I have continued the tradition and before going to college, raised registered Boer goats with heavy involvement in National FFA Organization.”

Plunkett is excited for the opportunities this internship will give him for his future. “I felt like this internship would allow me to build a network of other agricultural professionals early and expand my understanding of how the Co-op operates behind the scenes to provide their services to farmers,” he said.

Plunkett will be completing his internship at Madison County Co-op in New Market, Alabama. “I am excited to intern for the Co-op because it’s like family,” he explained. “Everyone is there for one another, no matter your background, bank account or how many acres you have.”

EMMALEIGH RAY

Emmaleigh Ray is from Andalusia, Alabama and is attending Auburn University. She is pursuing a degree in agriculture business and economics.

Ray’s family has a cow/calf and hay operation in which she is very involved. This made a career path in agriculture an easy choice for her. “Agriculture is a passion of mine,” Ray explained. “The passion I have for it allows me to observe and enjoy the growth of

our rural communities. From livestock to row crops and all the grass fields in between, it is so satisfying to know that I am a part of what clothes and feeds America.”

Ray applied for this internship to be able to use her knowledge and work ethic to make a difference at AFC. “I have grown up walking through the doors of the Co-op and want to be a part of a dependable AFC team which grows Alabama,” she said. “I want to gain knowledge in the company and understand what AFC has to offer to the farmer.”

Andalusia Farmers Co-op will be teaching and training Ray for the 10-week internship. “My goal of joining the AFC team after graduating will be a huge steppingstone to beginning a career with unlimited possibilities,” Ray said. “Possibilities of leading a team to be better stewards in getting our products to the farmer through dependability and integrity.”

The goal of the Summer Internship Program is to build relationships and make every day count. These students have been selected to participate in the program because of their proactive attitude toward the agriculture industry.

“We are excited to watch these students grow in their knowledge of products and service the Co-op offers and look forward to potentially working with them in the future as full-time employees,” Hendricks said.

Ireland Farms

Alpine, AL

I started Ireland Farms with Hollin Williams. Craving a more rewarding life, we set out to build a vegetable farm to provide natural, nutritious food for our community. It is hard work, but it is honest work. A good ght is always worth ghting. Having been in Birmingham since 2010, we searched for land within striking distance of our city’s many incredible restaurants and farmers markets. A er months of tours and deliberation, we se led in the gorgeous, fertile elds of Alpine, Alabama. It is an arduous process to survive as a small-scale market farm. In order to achieve pro tability, it is important to create strong relationships with both restaurants and direct consumers. We could not exist without your support, and for that, we are thankful. Our #1 goal is to be a reliable, year round source of delicious produce for decades to come!

BASIC THOUGHTS FOR WARM SEASON GRASSES

BY MATT HENDERSON

Warm-season grasses best thrive in warm-scorching sunny areas of the Southern US. They grow best in temperatures of 75-90 degrees and do all their growing in the summer. The major grasses in this category are Bermuda, centipede, St. Augustine and Zoysia grass that are grown in the Transition Zone between warm and cool season grasses. The Basics: Keep up with summer mowing.

Never remove more than 1/3 of the leaf blade at a time. The more removed, the more stress and the less green color in the grass. Summer heat does enough without adding to it, so it’s important to feed the grass with the correct amount of nutrients and promote new growth. Remember, the wrong fertilizer combined with excess sunlight can promote undue stress. Always take a soil sample and get it analyzed at your local Co-op.

Bermuda/Zoysia Nutrient Program: (ex. use @ 4-5bgs per acre) w/item numbers.

June/July:

24-4-18 50%PCU + minors #119602

32-2-10 25%PCU, minors + 2%Fe-wolftrax #6000746

August: Repeat June/July after 45-60 days or if hot, dry conditions use the following: 21-0-0-24s #1004261

September/October: 5-5-25 w/.42% Prodiamine (fertilizer + pre-emerge) #186905

October-December: Lime as needed per soil test. Over seed with ryegrass as needed or wanted

Water, but always remember that warm season grasses never need any more than 1” water a week. Use at least two waterings to accomplish this. Always water in the early morning: it also decreases the dew period and lets you work earlier in the day.

Be smart with herbicide usage. The more proactive a homeowner is with 2-3 pre-emerge applications the less problems they will have with broadleaves and weed grasses. Timing is imperative to ensure the effectiveness of the chemical. The most common products used on home lawns as a pre-emerge are Dimension (Dithiopyr) and Barricade (Prodiamine). Either one can be applied as a liquid or on a fertilizer carrier (see ex. Sept./Oct Nutrient Program).

Planning for your lawn care now is the first step to a beautiful lawn this year. For advice about lawn care tips and products, contact your local Co-op!

GETTING THE BEST HORSE FEED NUTRITION & VALUE FOR YOUR MONEY

KAREN E. DAVISON, PH.D.

It seems as though diesel, groceries, fertilizer, grain and hay are all on the price escalator going up, up, up.

There are many reasons for soaring prices, including pressure on crops from ethanol production, higher fuel prices, poor climate conditions in some areas and the

declining value of the dollar. Of course, none of these reasons lessens the impact on our pocketbooks, and horse owners are feeling the financial strain. This has caused many horse owners to become more focused on getting the most value for their dollar when it comes to feeding horses.

Best horse feed value

Finding the best horse feed for the best value means looking past price per bag and calculating the actual cost per day to feed. Divide the price per bag by 50 pounds to determine price per pound. Then, multiply the price per pound by the pounds fed per day. Horse owners are often surprised to find the cheapest horse feed by the bag may be more expensive per day, because it must be fed at a larger amount per day or requires added expensive supplements to meet nutrient requirements.

For example, compare oats that cost approximately $20 per bag to Purina® Strategy® Professional Formula GX horse feed that costs approximately $24 per bag.1 If a horse eats 8 pounds of oats per day to maintain good condition, that same horse would only need 6.5 pounds of Purina® Strategy® Professional Formula GX horse feed to support the same body condition, because Strategy® horse feed contains more calories per pound than oats. Oats priced at $20 per bag, $0.40 per pound, fed at 8 pounds per day calculates to $3.20 per day to feed. Purina® Strategy® Professional Formula GX horse feed, priced at $24 per bag, $0.48 per pound, fed at 6.5 pounds per day costs $3.12 per day to feed.1

Not only may Purina® Strategy® Professional Formula GX horse feed cost less per day to feed, it also contains the proper balance of protein, vitamins and minerals the horse needs and includes Purina® Outlast® Gastric Support Supplement. Oats must be supplemented to provide all the nutritional needs of the horse. If you feed a daily protein, vitamin and mineral supplement, you want to figure the cost and add that to your grain cost. Basic supplements will usually add $0.50 to $1.00 per day or more to the cost to feed

a horse and adding Purina® Outlast® Gastric Support Supplement will add an additional $1.00 per day.

Hay value

In many areas of the country, hay prices have gone up faster than feed prices. Forage quality and weight per bale both factor into finding the best value for hay. Quality is impacted by the variety of forage, the maturity of the plant at time of harvest and the conditions at harvest. The assumption that alfalfa is better quality than grass and therefore justifies a higher price isn't always the case. Moderate-quality alfalfa, 16% or less protein, may actually be a lower feed value than good-quality grass with 11% or more protein. The moderate-quality alfalfa is usually very mature and lower in digestibility, whereas the higher quality grass hay is more digestible and palatable to the horse.

Weight matters when calculating horse feed prices

Most people are not very accurate when estimating amounts of hay and grain being fed. For example, a 3-pound coffee can holds 3 pounds of coffee, but it will hold 4 pounds of Purina® Impact® Professional Performance horse feed. The weight of oats can vary quite a bit depending on the quality of the oats, ranging from 2.5 to 4.25 pounds per 3-pound coffee can.

Hay weight can vary quite a bit as well so, when possible, hay should be purchased by the ton instead of by the bale. Hay that costs $15 per bale and weighs 65 pounds per bale is a better value than hay that costs $13 per bale but weighs only 50 pounds per bale. If you are feeding 20 pounds of hay per day, the hay that costs $15 per bale calculates out to $4.61 per day, while 20 pounds from the $13 bale of hay ends up costing $5.20 per day.

Also, two flakes from the heavier bale will often weigh more than two flakes from the lighter bale, so your actual feeding rates may vary as well. Weighing a few representative flakes from hay when you first buy it can help keep your feeding rates more consistent and your hay costs more under control.

The cost of owning horses has certainly gone up over the last few years, and there doesn't appear to be a change in that trend in the forecast. However, using a scale and a calculator to do a little figuring can reveal possible ways to save money without compromising the health and well-being of your horses. Check out our horse feed calculator to find the correct amount of feed for your horse.

1 Prices vary by market. Actual results may vary.

ALABAMA FFA NATIONAL OFFICER CANDIDATE FOR 2023

BY LEEANNA BURKHALTER

My name is Leeanna Burkhalter and I am proudly serving as the Alabama FFA National Officer Candidate this year. I come from the small town of Fayette, Alabama in Fayette County. I’m a 2022 Fayette County High School graduate and the manager of my family farm, Burkhalter Farms. My FFA journey started early on in the eighth grade. I like to say that my mother and my ag teacher schemed together, both of them being Career Tech teachers for our county, when they signed me up for the Creed Speaking contest without telling me. I knew absolutely nothing about FFA or agriculture before the contest and was extremely skeptical to say the least. After competing and winning

first place, I began to take a little more interest in the mysterious blue jacket that I had found myself wearing. My love for FFA followed after attending my first state convention in 2018. The way members, teachers and alumni gathered together completely amazed me. It was at that moment that I decided I wanted to be a state officer. I started getting more involved in my FFA chapter through livestock judging, being a chapter officer, and even showing livestock. This was a huge change in my life. I purchased my first show lambs as part of my Supervised Agricultural Experience (SAE) and started my livestock operation. Over the next four years, I expanded my farm into a small-scale

This blue corduroy jacket has given me so much in my life. I am looking forward to seeing where it takes me next in my journey to become a National FFA Officer.

I have taken the leadership I learned through FFA and am giving back as I serve as an ambassador for Bevill State Community College.

sheep breeding and feeder cattle operation. I was blessed with the opportunity to serve as treasurer and president for the North District of Alabama FFA. My ultimate goal finally came true when I was elected to serve as the 2021-2022 Alabama FFA State President. Being a state officer gave me the opportunity to serve and travel the state while advocating for agriculture and FFA. I was able to meet so many members and teachers while also getting to see the uniqueness of each chapter. After graduating high school and retiring from state office, I began attending Bevill State Community College in Fayette, Alabama as a student ambassador. My plan is to transfer to Mississippi State University to obtain a degree in Animal & Dairy Science Production with concentration in reproduction. I will also be getting my certification in livestock artificial insemination and ultrasonography. I hope to get a job in the commercial livestock and show-stock reproduction field.

Running for National FFA Officer is something that I am extremely grateful to have the opportunity to do. I have a true love for agriculture and this organization. Being elected as a National Officer would give me the opportunity to serve members and advocate for agriculture across the nation. I wouldn’t be able to go through this process without the support and love from my family, ag teachers, friends and chapter members. My parents, Natalyn and Jonathan Burkhalter, are the best parents a girl could ask for. They have been here through every step of my FFA journey and support me through everything. My former ag teacher, Bradley Cox, and current adviser, Trent Hill, provide me with the knowledge and advice that I need. The chapter members of Hubbertville FFA who graciously accepted me as one of their own, when my high school chapter closed, continuously make me feel loved and keep me laughing at events. I am blessed to

have this opportunity and cannot thank the Alabama FFA Association enough for having confidence in me. I can't wait to see where this journey takes me and want to thank the Alabama Farmers Cooperative for their support of Alabama FFA and its members.

I love the role I get to play in the agriculture industry. Raising livestock is very rewarding and gives real-world value to the skills I learned in Ag class.

I really enjoy sharing my love of agriculture with the next generation. I often spend time volunteering in my county to help train younger FFA members in speaking events and livestock judging.

I am so proud to have a wonderful family who supports my leadership journey. My parents are my #1 fans!

Work Based Learning projects or as we call them, Supervised Agricultural Experiences (SAE), are a critical part of every FFA member's journey. My SAE helped me discover my passion for livestock, especially raising sheep.

LUKE STEPHENS SCHOLARSHIPS 2023 RISING TO THE TOP...

BY CAROLYN DRINKARD

Luke Stephens has always loved farm life and farm animals. Growing up, he followed in the footsteps of his grandfather, Jack Jarman, a skilled farm trader in Southwest Alabama. “Pop-uh,” as Luke calls him, always had the time and patience to show Luke how to do things, and he has always been one of Luke’s biggest cheerleaders.

In fourth grade, Luke joined Clarke County’s 4-H program. Even though Luke had been working with farm animals for years, he showcased his animals in 4-H events, like Pig Squeal and Chick Chain. He won countless awards each year and in 2018, he became an instructor for both Pig Squeal and Chick Chain Showmanship. He conducted clinics in Clarke and Washington counties through 2022. These experiences not only provided Luke the opportunity to teach others how to catch the eyes of the judges when showing animals, but they also gave him another chance to share his passion for farm life.

For Luke Stephens, 4-H has opened doors and provided opportunities that he could never have imagined. In 2020, Luke became a State Ambassador. In 2022-2023, he was elected President. As Ambassador President, he has attended the National Conference in Washington, DC, for two years. He has met and spoken with many politicians, both on the state and national levels. At Governor Ivey’s inaugural parade

Luke Stephens started 4-H in the 4th grade. He has won numerous awards and served as 4-H Ambassador President this year. Recently, he was awarded the 2023 Barbara D. Thorne Endowment Scholarship for $1500. He plans to use it to pursue a degree in agriculture.

in January, Luke walked with Rick Pate, the Alabama Commissioner of Agriculture.

Wendy Padgett, Clarke County’s 4-H Foundation Regional Extension Agent, had nothing but praise and admiration for Luke.

"He’s very passionate about everything he does," she stated. "He is very knowledgeable and responsible in everything he does. He also has amazing family support and that is so important."

Luke has been “raised” with faith in God, family loyalty and devotion and service to his fellow man as the cornerstones of his life. He lives in the small community of Fulton, Alabama, and attends nearby Thomasville High School. Luke is the son of Jennifer and Russell Stephens, and he has one younger brother, named Cole. His maternal grandparents, Jerri and Jack Jarman, have been a part of any activity Luke was in, supporting, encouraging and lending a hand, if needed.

Someone once pointed out that “a leader is one who knows the way, goes the way and shows the way.” Luke Stephens’s leadership skills were honed and refined in 4-H. From 2013 to the present, his 4-H awards and achievements, his leadership and educational accomplishments and his service and volunteer activities have paved the path for a very bright future.

Luke’s peers outside 4-H have also recognized his leadership. He serves as president of both the Senior Class and the Student Council at Thomasville High School, and his resume reflects academic excellence, supported by community service and a genuine desire

to help his fellow man.

Recently, Luke received the Barbara D. Thorne Endowment Scholarship for $1500. Barbara D. Thorne was a longtime Alabama 4-H Foundation board member from Jasper, Alabama and her daughter, Becky

Luke has been raised with faith in God, family loyalty and devotion and service to his fellow man as the cornerstones of his life. He is the son of Jennifer and Russell Stephens, and he has one younger brother, named Cole.

Wendy Padgett, the 4-H Foundation Regional Extension Agent from Clarke County, has worked with Luke Stephens since the 4th grade. She praised Luke’s passion and responsibility in everything he does.

Luke Stephens has won numerous awards in 4-H. He was presented the President’s Award for his service as president of the 2023 4-H Ambassadors. He traveled widely and represented Alabama 4-H in many different ways.

Carroll of Auburn, currently serves on the board. Luke plans to use that scholarship to attend Coastal Alabama Community College and then transfer to Mississippi State University to pursue a degree in agriculture. There is no doubt that he will quickly rise to the top and realize his dream to one day become the County Extension Coordinator for Clarke County.

“I was dealt a wonderful hand of people that have

made everything I have done possible,” Luke stated in his farewell address as President of the Alabama 4-H Ambassadors. “My family has always supported me, and so has the Clarke County 4-H Team. I have accomplished so much in the past 10 years, and I would not have it any other way. 4-H projects, clubs and people have changed me for the better. I cannot wait to find out what comes next!”

Neither can we, Luke!

2023 Alabama 4-H Foundation Scholarship Recipients

Beth & Dr. Thomas Elliott 4-H Endowed Scholarship - $1,500:

Abby Burgess, Blount County

2023 4-H Foundation Scholarship Winners - $1,000

Abbeigh Jo Gibson, Washington;

Abbie Tomlinson, Monroe;

Aiden Mackenzie, Limestone;

Alexia Dockery, Tuscaloosa;

Angelica Joy Vercher, Shelby;

Stanley Stoutamire, Jr., Shelby;

Breanna Black, Marshall;

BreeAnna Centers, Etowah;

Carrington Mariyah Robertson, Montgomery;

Cecil Perry, Choctaw;

Corey Jack Naylor, Kalyn Nelson, Lawrence;

Maggie McAbee, Lawrence;

Courtney M Thomas, Lee;

Dalton Boykin, Clarke;

Danielle Chapman, Calhoun;

Elizabeth Kirkland, Henry;

Emma Foster, Crenshaw;

Emma Wiggins, Mobile;

Heather Sinclair, Dekalb;

Isaac Wilson, Talladega;

James Quinlivan, Henry;

Jensen Fallin, Blount;

Kalen Alexander, Russell;

Karlee Kirkland, Houston;

Lott Putnam, Bullock;

Macee New, Etowah;

Makena New, Etowah;

Mack Hollis, Houston;

Matthew Padgett, Clarke;

Naomi Claire Huckabee, Clarke;

Rachel Webb, Barbour;

Sarah Short, Jefferson;

Tyler Crim, Tuscaloosa; Wheeler Allen, Lauderdale.

4-H Pig Squeal has been a part of Luke’s life for ten years. Luke’s mother, Jennifer, always takes a photo of Luke, sitting on his show hogs. In 2023, this snapshot was with “Willie” (think Duck Dynasty).

Jerri and Jack Jarman have been a part of whatever Luke was involved in. Luke learned his love of farm life and farm animals from Jack Jarman.

F.E. BURLESON

BY JAMIE MITCHELL

Another summer has flown by, and it is time for back to school!!! I can still smell the hallways of my school on that first day back! There are so many fun memories to be had in the fall with football, festivals, Halloween and that first snap of cool that signals summer is nearing its end. As schools begin the process of starting back clubs and planning speakers, we hope they will consider adding in the Clean Campus Program.

Our program can be as minimal or as involved as works best for the school. Some schools go all-out with a Green Team, outdoor classroom and weekly cleanups, while other schools just have me come speak to the students and perform a one-time cleanup. Either way, we are happy to have them involved and help spread the anti-litter message!

Back in the spring, I visited a school that does a wonderful job with their Environmental Education! FE Burleson in Hartselle has a robust recycling

program and hosted a special Earth Day event with multiple stations for the students to learn more about litter, composting and the animals of Alabama. Nearly 500 students rotated to my station throughout the day and learned all about how litter affects our environment and how the bottles they are putting into the recycling bins can be turned into shoes, bags or tee shirts!

I hope the 2023-24 school year is a record year for the Clean Campus Program! If a school near you would like to learn more, have them visit www.alpals. org. I am happy to answer any questions, also, at (334) 263-7737 or jamie@alpals.org. If you are tired of the litter in your community, let us help educate your students on the importance of picking up and preventing litter! The Clean Campus Program is the perfect way to get our young people involved! Alabama PALS programs are free to schools thanks to our state partnerships and corporate sponsors.

A BRASSICA BREAKDOWN DEER CANDY!

A LOOK AT WHICH BRASSICAS ARE BEST AT VARIOUS TIMES OF THE SEASON AND UNDER DIFFERENT CONDITIONS.

BY TODD AMENRUD

In 1984, I started a food plot program on my home property. Back then, where I live, if you wanted to provide food for late season attraction or wintertime nutrition, corn was about the only alternative. Then, during the 90s, brassicas became all the rage – for good reason. They outcompete corn in almost every desirable characteristic – they produce much more food (tonnage) per acre; they are more palatable and digestible and they have far greater nutritional benefits. They are also accessible with moderate snow fall, and even when covered, stay green long into the winter. While corn can still have a place in a food plot program, brassicas are my “workhorse” from late August through the winter… or until they’re browsed to the ground.

From the time Toxey Haas and BioLogic first steered “whitetail deer management” into the age of planting brassicas, we have been researching, learning more about them and understanding better how to utilize different brassicas to help us accomplish a wide variety of management goals. If you have enough ground to devote to your food plot program, most gamekeepers would agree that a well-diversified food program with an assortment of plants that will offer your herd what they need regardless of the time of the season or current conditions is

the best. Some of the plants you choose would likely be perennials, but for the best in attraction during the hunting season, it’s hard to beat a food plot full of luscious late summer / fall-planted annuals.

When it comes to annuals, brassicas are, in my opinion, the best deer food God has given us. They are my favorite plantings for numerous reasons; they are the most attractive, best producing (yield), most nutritious, easiest to plant, and one of the hardiest growing food plot choices we have. Combine that with the fact that they’re also great for the soil. What’s not to like? It used to be said that they only work well in the North. That’s untrue, they work the same throughout the South, but closely examining the palatability timeframe and conditions under which each variety of brassica performs best is more important in the South than in northern climes.

Working for BioLogic has enabled me to learn a lot about these plants. Everyone who considers planting them should know a few things. Many years ago, before brassicas became a popular planting, we (BioLogic) ran into a couple instances of having to battle the “whitetails’ learning curve” - when you introduce a plant they’ve never seen before, it took them a season or two to become accustomed to it. However, that was

rare and I haven’t heard of it happening in two decades or more. However, if you’ve never planted them before, keep an open mind.

Annuals, in general, are typically easy to plant, and since these are a “late summer / fall planting” (depending on your location north to south) for the most part, the summer weed cycle should be over.

When brassicas were first introduced, varieties of rape were used most often. A whitetail’s needs and current weather/temperature conditions will typically dictate when consumption happens. With the varieties of brassicas available then, initially, for some in the South, the brassicas weren’t being targeted until after the hunting season was over. Since then, other types of brassicas have been introduced that are appealing much earlier, so even in the South, they’re likely the best attraction and nutrition you can plant – bar none.

A common progression during the hunting season

would see your herd switch from legumes (both perennials like clover, alfalfa and trefoils and annuals like soybeans, mung beans or cowpeas) to cereal grains (like oats, wheat or triticale) to brassicas (like radishes, turnips, rape and kale). While there are many other things we can offer our herd, with these three types of plantings your herd should have a palatable food choice throughout most of the hunting season or until each type of food runs out.

Different crops will dramatically extend the palatability timeframe of your plot.To take this “variety approach” a step further, within each type of plant, a varying assortment of each will also extend the amount of time your plot will remain attractive, especially when it comes to brassicas.

From my experience, they will attack daikon radishes first. We have a new product called Endurance Radish that also has super-early palatability. Whitetails

Not only are brassicas some of the best hunting time attraction available, they are also the best in nutrition. With an average crude protein content of 32% to 38% and a TDN score (Total Digestible Nutrients) of over 80%, whitetails benefit greatly from them. (Photo Credit :Charlie Alsheimer)

will first lay siege to the green tops, then finish by devouring every bit of the long root tubers. These aren’t your “auntie’s dinner radishes,” these are large tubers that resemble a “huge, white carrot.” My favorite blend is BioLogic’s Deer Radish, it’s not just my preferred brassica planting, it’s my favorite planting, period. They will begin eating these radishes as early as mid-August in the north and around early October further south –

until they’re gone. So if you plant enough, they can last throughout the season.

Next, your whitetails will typically set their sights on various turnips and beets. While sugar beets are actually in a different plant family and are not a brassica, they are very similar. Just like turnips, they hold a high concentration of sucrose; however, it is contained mostly in the root bulb. As opposed to brassicas that have sugars contained throughout the plant. I usually see them hit these plants after the radishes. I use them for attraction during the months of November through December and on until they’re gone. My favorite blend is Winter Bulbs & Sugar Beets and just like the radishes, they will consume the entire plant. First they’ll eat the greens and then the root bulbs. The radishes are easier for them to pull out of the ground to consume, so with turnips and beets you’ll often see partially eaten bulbs or they’ll scoop out the top and inside of the turnip or beet so it looks like a “beet bowl” left in the soil.

Lastly, they tend to hit rape, canola and kale after the radishes, turnips and beets. These last three brassica types do not produce large root bulbs or tubers like radishes, beets or turnips, but they produce an amazing yield of sweet, green forage. I often use these last three brassica types as “winter nutrition.” The blend Maximum produces a yield of more succulent, nutritious forage than any other planting I’ve ever seen. While they certainly may hit these brassicas as soon as cold temperatures hit, if you have radishes

Brassicas make for great companion crops to sow with or overseed into other whitetail plantings, especially legumes and cereal grains. Here you see small Deer Radish seedlings that have been overseeded into soybeans.

(Photo Credit: Todd Amenrud)

The author believes that brassicas may be the best deer food managers can plant for their herd. They’re easy to plant, hardy growers, browse tolerant, great for the soil, ideal companion plants for other whitetail foods (especially legumes and cereals), and some of the best nutrition available, period. (Photo Credit: Charlie Alsheimer)

Brassicas are also great for the soil, especially daikon radishes like you see here. They break up hardpans up to 6 feet deep, increase microorganisms, are amazing at biodrilling and scavenging nutrients that would otherwise leach through the soil, and produce glycosinolate compounds that prevent weeds.

and turnips also planted, they’ll typically consume rape after the other two brassica types.

Kale is especially cold hardy. Kale’s large leaves will stay green and attractive long into the winter, even if covered by several feet of snow. I like to utilize kale only as winter nutrition.

Remember that the timeframe I’m suggesting for these to be their most attractive is just an estimate. It can vary from year to year and region to region. As an example, in the “big woods” where there isn’t a lot of agriculture or other crops to back up your food plots, they may eat any of these as fast as they come out of the ground.

The other great thing about brassicas is not only are they the best attraction I have ever seen; they are without a doubt the absolute best nutrition you can provide for your herd. With an average crude protein content of 32% to 38% (depending on the cultivar and stage of growth) and a TDN (Total Digestible Nutrients) of over 80% that would suit me fine, but add to it they yield more than any other planting AND they are great for the soil (especially radishes) – checkmate,

brassicas win!

More often than not, I plant my cereals and brassicas separately, for several reasons. However, if a manager wants a fast, simple, “one and done” plot, a blend of cereals and brassicas (and sometimes other plants) together may be your ticket. An annual or biannual clover is sometimes added to provide extra nutrition or a flush of nutritious forage reemerging after dormancy the following spring. The clovers will also help to add nitrogen to the soil.

Alabama resident Austin Delano, who is head of Research and Development for BioLogic, said that in his home state, he likes to mix oats with Deer Radish. He said, “It’s an easy to do, ‘one and then you’re done’ hunting plot. Provided you plant enough; this can keep them coming back for more throughout the entire hunting season.”

One important thing to mention is that brassicas can also be planted with perennials. With the perennial/ brassica option, since obviously the brassicas are annuals and won’t come back, I would suggest that you overseed with a pure perennial like Clover Plus or Non-Typical the following spring to fill in any spaces vacated by the annual brassicas growing the previous year.

Variety in a food plot program is important, and brassicas are my favorite food plot crop. All of the plants mentioned are great choices for a food plot, but they’re eaten at different times or under various conditions - exactly why it is wise to plant a variety if you have enough acreage to devote. Even with limited food plot acreage, when looking for attraction, planting the right brassica to target the peak of its attraction when you want to hunt the area is a great tactic – they’re just like “deer candy.”

(Photo Credit: Austin Delano)

There are several brassica types that we plant for whitetails. Here we see two of the most popular with a Green Globe turnip (L) and daikon radish (R).

(Photo Credit: Todd Amenrud)

FETTUCINE ALFREDO

TOPPED WITH CRISPY VENISON PARMESAN AND MARINARA

Ingredients

24 ounces dry fettuccini pasta

For the Marinara

5 Tablespoons olive oil

1 large onion, diced

4 cloves garlic, finely chopped

1/2 teaspoon crushed red pepper flakes

1 lb. fresh tomatoes or 1 28-ounce can tomatoes, chopped with their juices

1 teaspoon salt

1/2 teaspoon pepper

3 basil leaves, chopped

For the Alfredo

1/2 cup butter

2 ounces cream cheese

2 cups heavy whipping cream

1 garlic clove, minced

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

About Stacy Lyn Harris

Stacy Lyn Harris is a best-selling cookbook author, blogger, TV personality, public speaker, wife and mother of seven children. She currently lives in Pike Road, Alabama, with her husband Scott and their children. Stacy Lyn regularly appears on cable and broadcast television as a guest chef and sustainable living expert. Her critically-acclaimed “Harvest Cookbook” was published in 2017 and contains many of her family’s favorite recipes, along with stories from her life growing up in the Black Belt and tips she’s learned along the way.

3/4 cup Romano cheese

1/2 cup freshly grated Parmesan cheese

1/2 cup parsley, chopped plus more for serving

For the Venison

2 lbs venison loin

2 cups all-purpose flour

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 extra-large eggs

2 cups panko, dried and seasoned

Olive oil and butter, for frying

1 cup freshly grated Parmesan cheese, plus extra for serving

In a large pot, bring lightly salted water to a boil. Add the fettuccini and cook for about or until al dente. Drain in a strainer over a bowl to save some of the pasta water in case you want to loosen the Alfredo.

For the Marinara

In a medium saucepan, add the oil and onions and cook over low to medium heat until translucent, about 6 minutes. Stir in the rest of the ingredients and simmer for about 30 minutes. With an immersion blender or food processor, puree tomato mixture and adjust seasonings.

For the Alfredo Sauce

In another saucepan, melt butter over medium heat. Once melted add the cream cheese and whipping

cream. Whisk continuously until melted.

Whisk in the minced garlic, garlic powder, salt, and pepper and stir until combined. Add the cheeses and parsley and mix to combine. Continue to stir for about 3 minutes, or until it begins to thicken. Turn off the heat and cover to keep warm.

For the Venison

Slice venison into 1-inch slices and pound each slice to ¼-inch thickness.

On a plate, mix flour, salt and pepper. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, mix panko and Parmesan cheese, plus extra for serving.

Lightly dredge venison in the flour mixture, then the egg wash, and then the Parmesan panko mixture. Heat oil and butter in a large cast-iron skillet or sauté pan. Cook for about 2 minutes over medium-high heat on each side or until browned. Place cooked venison on a cooling rack set over a sheet pan.

To Plate

In a large bowl, mix the fettuccini and Alfredo sauce until well combined. If you need to loosen the sauce, add a little water sauce from the reserved pasta water. Divide the pasta Alfredo among 6 plates. Divide sliced venison among the plates over the Alfredo and top with marinara sauce. Sprinkle Parmesan cheese and parsley over the top of each dish and dig in.

THE BURNING QUESTION

BY BILLY RYE

The thought of fire in the forest elicits many emotions in people from fear to excitement. We often hear conflicting messages about fire and its impact on our forests. The U.S. Forest Service initiated the Smokey Bear campaign in 1944 to promote forest fire prevention,1 yet our natural resource websites and magazines tout the benefits of fire. So here is the “burning” question: is fire good or bad for the forest? Technically, the answer to the question is neither. Fire is simply an agent of change in our forests and has

influenced them as long as they have existed. The change brought on by fire creates favorable habitats for some species of plants and animals while it is destructive for others.

Humans have used fire as a land management tool throughout most of our history. Native Americans learned that they could create favorable habitats for their primary food sources by burning. Modern natural resource managers have also learned to incorporate the use of fire into forest management. Fire is one

Understory burning in pines improves wildlife habitat, reduces wildfire hazard, decreases competition from hardwoods and improves aesthetics.

of the most useful and least expensive tools in their arsenal. When used under exact conditions, fire can be used to improve timber production by reducing competition from undesired species and can create habitat that is beneficial for wildlife. Below are some examples of how natural resource managers use fire to reach their land management objectives:

• Site preparation for tree planting. Burning before planting tree seedlings removes combustible fuels and reduces the amount of logging slash generated by a timber harvest. The resulting landscape makes it easier for the tree planters to traverse the property which improves the seedling spacing and quality of the planting job.

• Understory burning in pine. Burning underneath existing pine stands has multiple benefits when properly applied. Regular prescribed burning results in a plant community that is more beneficial to whitetail deer, eastern wild turkey, bobwhite quail, rabbit and many non-game species of wildlife. By reducing the amount of available fuel, prescribed burning can also reduce wildfire hazard. Burning reduces competition from hardwoods and improves the aesthetics of the post burn stand. Most understory burns are conducted in January through March to protect pine trees from needle scorch and to keep the cambium layer just

underneath the bark from reaching its lethal temperature. However, most wildlife biologists prefer “Late Season” burns which are conducted in April and May as they result in more control of undesirable species such as sweetgum and red maple. Even though late season burns will undoubtably cause the loss of a few wild turkey nests, the benefits of improved habitat far outweigh the risks.2 However, expertise is required for this type of burn to avoid excessive needle scorch or damage to the cambium of the pine trees in the overstory.

• Maintenance of early succession habitat. This technique is employed by natural resource professionals to improve the habitat for most game species of wildlife. The first step is to install a fire-lane around the desired location within a recent clear-cut. A relatively “hot” prescribed burn is then performed inside the fire-lanes on an annual or a semiannual basis. Wildlife biologists recommend relatively large early succession habitat areas (3-5 acres in size) that are evenly distributed over the landscape. When properly maintained, these early succession habitats produce more and higher quality food for many species of game.

• Understory burning in hardwood. Burning underneath an overstory of hardwood has both opportunities and risks. While beneficial to most game species

Many foresters will conduct a site preparation burn to facilitate tree planting. Most of the combustible fuels and logging slash are burned up making it easier for tree planters to traverse the site.

of wildlife, a controlled burn in a hardwood stand is especially beneficial for wild turkey habitat. It appears that burns make it easier for turkeys to find seeds and tasty roasted insects.3 However, fire damages the lower portions of hardwood trees much more than pine. Therefore, fire should be excluded in stands of mature hardwood where timber production is an objective.

• Maintain a savanna. A savanna is a plant community that contains a grassy plain with a few scattered trees. These areas are beneficial for most species of game and are aesthetically pleasing. Savannas are maintained by regular prescribed burning which prevents trees and shrubs from becoming established in the open areas or underneath the existing overstory of trees. Burning savannas on an annual or semiannual basis will help establish relatively low-growing grasses which maintain their “open” look. Deer habitat may further be improved by retaining oaks in the overstory. However, landowners should know that fire will damage the lower portion of any hardwood tree and the open growth of tree crowns will result in epicormic branching which reduces wood quality. This will make future timber harvests of hardwood unlikely.

Longleaf pine seedlings should have an average root collar diameter of ¾-1” before burning to avoid excessive mortality from the burn.

• Controlling competition to shortleaf pine. Fire may be introduced into shortleaf pine stands earlier than in those composed of loblolly. This early implementation of controlled burning can reduce the competition from hardwoods and other pine species and create a more open stand. The resulting plant community is more desirable to most species of game than are those found in loblolly pine plantations. In addition, shortleaf pine is more capable of surviving a hot fire than other species of southern yellow pine as it can resprout when its branches or stems are damaged by fire. Even though shortleaf is more adept to burning than loblolly, most experts recommend that the first prescribed burn be postponed until the trees average a ground diameter of at least four inches.5 Unfortunately, shortleaf pine will yield an economic rate of return that is lower than loblolly due to their slow growth rate.

• Controlling brown spot needle blight in longleaf pine. Brown spot needle blight is a fungal infection which occurs in the needles of southern yellow pines. Repeated infection may result in the loss of growth or even death of the tree. Prescribed burning of infected longleaf pine has been proven to reduce the incidence of brown spot for years to come. A low intensity burn in January and February to stands of longleaf pine that are in the grass stage are the most effective.4

• Other uses. Prescribed burning is implemented by natural resource managers for many nontraditional land management purposes. Many endangered species require frequent burning to maintain their habitat such as red cockaded woodpecker and the green pitcher plant. Some foresters regularly burn areas along roadsides to reduce the available fuel in areas with a high arson incidence. Certified Burn Managers also conduct controlled burns on missile testing sites, firing ranges, and airports to reduce the occurrence and severity of wildfires. In addition, some landowners employ the regular use of fire to improve grazing for livestock.

Savannas are areas of grassy plains with a few scattered trees. Regular burning creates habitat for a wide range of wildlife species and improves aesthetics. (Photo Credit: John Stivers with Professional Forestry Services)

These green clumps are actually longleaf pine after a prescribed burn. Burning longleaf pine while it is in the grass stage has proven to reduce the incidence of brown spot needle blight. (Photo Credit: John Stivers with Professional Forestry Services)

Regular prescribed burning is necessary to suppress the midstory around red cockaded woodpecker den trees. Here, Joel Gardner (l) and John Ryals (r) of Professional Timberland Services stand next to a den tree in a longleaf pine stand that has been recently burned. (Photo Credit: John Stivers with Professional Forestry Services)

Though versatile and beneficial to land managers, fire is inherently dangerous and should be used only by those who are qualified to do so. The Prescribed Burning Act created the certification of Prescribed Burning Managers in Alabama. To become certified, a manager must successfully complete a 32-hour training class where the participants are presented information on fire behavior, burning methods, safety, planning, smoke screening and Alabama fire laws.6 The good news is that this certification is open to any forest landowner, forester, wildlife biologist, consultant, contractor, or agency personnel who is interested in the use of prescribed fire as a management tool. Prescribed Burn Managers use this information to prepare plans for both the burning and the management of the smoke it produces. Sufficient planning is required to produce the desired outcomes of the fire when it is implemented.

While there are many Certified Prescribed Burning Managers available to conduct burning for landowners, the Alabama Forestry Commission is a good place to start. The local office may be able to install fire-lanes and conduct burns for landowners. However, they also have a list of private individuals and companies which are available to conduct burning on private property on the “Service Providers”7 section of

their website. Be sure to look for their PBM number when searching for a Prescribe Burning Manager. With the assistance of qualified professionals, landowners can ensure that the answer to the burning question is that fire is good for their property!

References

1 https://www.fs.usda.gov/features/storysmokey-bear. Accessed on 5/19/2023.

2 https://www.nwtf.org/content-hub/a-timeto-burn. Accessed on 5/19/2023.

3 https://www.nwtf.org/content-hub/wild-turkey-behavior. Accessed on 5/19/2023.

4 https://forestry.ces.ncsu.edu/2019/02/forest-health-spotlight-brown-spot-needle-blight/. Accessed on 5/19/2023.

5 https://shortleafpine.org/growing-shortleaf-pine/stand-management/prescribed-fire. Accessed on 5/19/23.

6 https://forestry.alabama.gov/Pages/Fire/ BurnManager.aspx. Accessed on 5/19/2023.

7 https://forestry.alabama.gov/Pages/Informational/Service_Providers.aspx. Accessed on 5/19/2023.

Kiwanis

THE WILD LIFE

BY WALT MERRELL

As is often the case when any dad talks to any of his children, matters of fact espoused by me often are challenged by my girls.

“There is no way that is right, Dad.” Bay, my oldest daughter who was, at the time, maybe 10, was confident in her defiance. “There is no way we have more animals and bugs in Alabama than any other state.”

“I’m not sure exactly how it works, Bay, but I promise we are considered the most biodiverse state in the country.” My retort was not very convincing. Of

course, had our friend, neighbor and UPS driver, Mr. Pete, stuck his head in the door and declared “Alabama is the most biodiverse state in the country!” Well then… Bay would have declared him a genius and awarded him a Nobel Prize!

But for me… I am just “dumb ole dad.” So, I turned to Hannah to be my backup. “Don’t look at me,” she quickly distanced herself from the debate, “I don’t have the foggiest clue if you're right.”

“Thanks, riblet,” I muttered under my breath. Hannah resented any remark I ever jokingly made that pointed toward the fact that the good Lord made man first. She usually retorted with some equally sarcastic remark about how if man had been “up to snuff, God wouldn’t have had to make woman…. But y’all couldn’t cut it by yourself.” Luckily, this time she didn’t hear my gruff, but I admit, I did think to myself a few other disparaging thoughts likening her to the villainous member of the tag team ‘wrastlin match’ that betrays his partner to help the bad guys win the match.

“You ever heard of the Iron Sheik?” She looked at me like the RCA Dog…. “Huh?”

Back then, we had television, but only basic channels. We picked up WEAR out of Pensacola, WSFA out of Montgomery and WTVY out of Dothan. That was it. No cable and no internet. That was… by choice. We long subscribed to the notion that Wordsworth was right… “the world is too much with us” and internet and cable only add to the chaos. Best of all though, we had Public Television out of Dozier, Alabama. And with public television came that fellow in the canoe (whose name I don’t have permission to use) and the show, "Discovering Alabama." It’s still on air and has won at least one Emmy… maybe more. Truly, he and the show are Alabama treasures. We watched that show pretty faithfully as the girls grew up. We felt that second to actually being out in nature, the show taught them the importance of being good stewards to what God entrusted us with… His majestical creation that we call earth.

And lo and behold, about two weeks after Bay and I went round and round on the subject, that fellow in the canoe declared that Alabama has the most freshwater river miles of any state in the country… “Even Alaska,” he added. “And that makes Alabama the most biodiverse state in the country.”

My head spun around like that little girl on The

Exorcist movie and I made a dead cold stare at little miss sassy britches sitting at the far end of the couch. “What?" She had a tone of righteous indignation in her voice.

“You know what,” I proclaimed.

“No, I don’t.” She paused. “What? That thing about the most animals and bugs? That’s not what he said…” and she crossed her arms and turned back to the television.

Well… the more things change, the more they stay the same, I suppose. Here I am now, with Bay as my 20 year-old daughter, home for summer break from her studies at Ole Miss. She called a few weeks back to talk of things to come for the summer.

“Could we go kayaking on the Sepulga a few times before the summer heat kicks in?” She referenced the Sepulga River… a small river that flows through portions of the Wiregrass and empties into the Conecuh River. We kayaked both rivers more times than I could count as she grew up.

“And maybe we could even go spend some time on the Cahaba too? And maybe we could go fishing or just ride in the Delta?” She whined just a little as she asked… she inadvertently changed her voice slightly too… sounding a bit more like her younger self.

“Baby girl… we can do all of those things this summer.” And we will.

Because to our family, it was far more important that Bay and her two sisters learn for themselves about the biodiversity of our state. You see, from a scientific standpoint, Alabama is the mother-of-all-states when it comes to biodiversity. With 132,000 freshwater river miles and over 6,000 different species, Alabama is second to none. But more importantly though, from a creationist standpoint, Alabama is likened to the Garden of Eden. Everything is right outside our very own back door. And almost as the Lord offered to Adam and Eve… it's all here for our wonder, awe and enjoyment.

But rather than tell my girls about the Cahaba Lily and show them pictures… we paddled the river and saw them firsthand. In fact, on one particular trip, my air mattress deflated and I stared with insomnia at Cape and Bay, snug as two bugs in a rug, on their air mattress. Finally, near dawn I crawled out of the tent and stoked the fire. They slept until nearly 8 o’clock and came out bragging about how well rested they were.

“You ever heard of the Iron Sheik?” I asked. They both shook their head “no” and moved closer to the fire. I prayed for a soothing spirit and a positive attitude. Within a few minutes we were watching a bald eagle fly straight up the river. Sometimes the Lord answers prayers in unique ways, for this was the first time the girls had ever seen a bald eagle at all, and the first I had ever seen in Alabama, outside of the Auburn University Raptor Center. His presence captivated us all, and became an easy distraction from my lack of sleep.

“Thank you, Lord,” I muttered.

“For what, Daddy,” one of the girls asked, as all of our gazes stayed fixed on the eagle as he glided up the river channel searching for breakfast.

“For… this,” the other daughter responded with emphasis.

I didn’t feel the need to say another thing.

There have been other times when we have been silenced by the beauty and awe that is Alabama. Sunset on Mobile Bay after an afternoon of fishing is about as near to heaven as one might can get, if you ask me. And watching snow fall on the cotton fields of Pickens County is equally beautiful. But neither of those pictures are complete without a boatload of speckled trout or a big whitetail blazing a trail through that new fallen snow.

One of my favorites though… we were alligator hunting in the Delta a few years back. My friend Travis Martin (The Martin Homestead on Facebook), his son Tyler and his daughter Anna were with us. We’ve hunted as two families together for many years. Tyler spied a baby alligator sitting on a lily pad fifty feet or so in front of the boat. The girls “oooo’d and aaaa’d” over how cute he was… his eyes twinkling in the spotlight. Travis or I one suggested they enjoy the moment, for he would surely scoot off the pad and hide in the murky depths.

But he did not. In fact, he wouldn’t move at all. Drifting ever closer, Tyler leaned down over the front of the boat to get an eagle’s eye view. Seeing the problem, Tyler scooped up that baby gator, as he re-

alized he was bound with fishing line. The kids freed him from his restraints, took a few pictures, and sent him back to find his momma… unless we did first.

“Funny, isn’t it?” Cape pondered. “We came out here to hunt and we end up setting one free.” We all pondered the irony in the darkness of the midnight calm. “I guess we better take care of them too… if we want to be able to enjoy them,” one of the other kids replied.

I sat silent again. Travis did too. There was nothing we could tell them to add to their understanding. “This…” is a gift. And we shall treasure it.

From the shrimp, oysters, mullet and redfish and more of the deltas and bays in the South, to the quail, dove and black bear of the Wiregrass, to the buck deer, otters and more of the Black Belt, to the eagles and bobcats of the Cumberland Plateau, to the ducks and fowl of the highland lakes… we are certainly “blessed and then some.”

“The Lord God took the man and put him in the garden of Eden to work it and keep it.” Genesis 2:15. And I pray that we do… ‘keep it’ that is. That’s why we go… shepherding outdoors. I pray you do to.

Walt Merrell writes about life, family and faith.  An avid hunter and outdoorsman, he enjoys time “in the woods or on the water” with his wife Hannah, and their three girls, Bay, Cape and Banks. They also manage an outdoors-based ministry called Shepherding Outdoors.  Follow their adventures on Facebook, Instagram and YouTube at Shepherding Outdoors.  You can email him at shepherdingoutdoors@ gmail.com.

COOPERATIVE FARMING

CULTIVATING CROPS AND WILDLIFE

BY JESSIE SHOOK

Every winter, over 50,000 waterfowl and 20,000 sandhill cranes visit Wheeler National Wildlife Refuge (WWR) located in Decatur, Alabama. Hundreds of acres of flooded grains are required to feed these large populations of wintering migrants. To fulfill this need, WWR utilizes a program called Cooperative Farming.

Cooperative farming is a mutually beneficial arrangement and management tool. Local farmers enter into an agreement with WWR to farm refuge land under certain guidelines and restrictions, including location of crops and techniques and type of crops planted. Essentially, the refuge provides the land, and the farmer provides all the necessary farming components.

“The cooperative farmer leaves a percentage of the total crops planted in the field unharvested, for the refuge’s share,” said

Nick Wirwa, WWR wildlife biologist. “In turn, the cooperative farmer will harvest the percentage of standing crops as their share or payment for their work.”

Of its 35,000 acres, about 3,500 acres of WWR are planted annually. The goal of this program is to provide habitat and forage for migrating birds – the wintering waterfowl, geese and cranes.

“The program supplements natural foods with grain foods, such as corn, milo and small-seeded millets,” Wirwa said. “Corn is usually chosen for refuge shares, although milo and millet are planted in areas that remain wet too long for corn production.”

The cooperative farmer must enter into an agreement with WWR that has guidelines that the farmer must follow. This agreement usually lasts five years, in which the farmer provides labor, equip-

Over 20,000 sandhill cranes visit WWR every year. (Photo Credit: George Lee)

ment, expertise and material to cultivate a crop. The farmer harvests their percentage of the crop share, typically 75-80%, and leaves the remaining crop for wildlife. “Additionally, certain guidelines, including crop location, management practices and pesticides are more restrictive than on private lands because of the 'wildlife first' mandate,” Wirwa said. “The National Wildlife Refuge System has a wildlife-focused mission and legislation that mandates our conservation efforts.”

Refuge staff work closely with the farmers throughout the year. WWR staff meet with each farmer to plan the type of crops and areas that will be planted. This is included in the signed agreement. “Throughout the year, refuge staff work with the farmer on any amendments or changes that deviate from the agreement,” Wirwa added. “Refuge staff and each cooperator knows exactly where each crop and share will be planted.”

Many variables are evaluated through an in-depth planning process to determine how many acres of unharvested grain is necessary to support WWR’s wintering waterfowl population. “Just to put things in perspective, one acre of corn will provide enough energy for a day for 28,000 ducks,” Wirwa said. “Nature

will only provide enough for 2,000.”

During the 1930s, when waterfowl populations were in steep declines, WWR was originally established as a migratory bird refuge to protect and provide habitat for wintering waterfowl. Many of the wildlife refuges in the Southeast, like WWR, support a large number of wintering birds. “Due to the extensive loss and degradation of wetlands and changing agricultural practices which limit an abundance of waste grain on the landscape, national wildlife refuges in the Southeast are integral in providing food for waterfowl in support of conservation objectives of the North American Waterfowl Management Plan,” Wirwa explained.

Cooperative farming has been a long-standing practice on national wildlife refuges across the nation. It is used on refuges only in situations where the Fish and Wildlife Service cannot meet its resource management objectives through maintenance, management or mimicking of natural ecosystem processes or functions. “Typically, the refuge workforce is too small and doesn’t have sufficient expertise to farm large acreages,” Wirwa explained. “Cooperative farming is a win-win for local farmers and the public who get to

WWR provides a habitat for all types of wildlife including white-tailed deer, endangered fish, mussels, bats and migratory birds. (Photo Credit: George Lee)

Over 50,000 waterfowl migrate to WWR every year. (Photo Credit: George Lee)

enjoy the benefits of all the migratory birds on the refuge or surrounding lands.”

Matt Clark of Clark Farms is a local farmer and Morgan County Co-op customer that participates in the program. “We are very fortunate to farm on the refuge. It gives us a chance to bring in wildlife while farming,” Clark said. “The Co-op helps us with this process. We shop at the Co-op because it’s very convenient. They know our fields and are very quick at getting it done.”

Alan Marsh of Marsh Farms also participates in the program and is proud of the partnership between farmer and refuge. “As a third-generation farmer, it has been a well-respected tradition to jointly work refuge land for a common goal,” Marsh explained. “Year after year we plant and harvest crops, always leaving a portion behind for wildlife nutrition and welfare.

Sharing profits and benefits that contribute both to the farmer and the refuge.”

Marsh Farms utilizes Tennessee Valley Farmers Cooperative, Athens, for most of their agricultural needs. “Fair prices and loyal service contributes to good farming skills,” Marsh explained. “The connection between the farm and the Co-op is a strong relationship. They assist us in many ways. They secure supplies that are needed to help a farmer achieve success and consult with us on problematic issues.”

Some of the earliest records of cooperative farming at WWR date back as early as 1940. This long-standing partnership between farming and nature is as important as ever to the wildlife that call WWR home. For more information regarding Wheeler Wildlife Refuge or Cooperative Farming, visit https:// www.fws.gov/refuge/wheeler/about-us.

By planting just 10% of the refuge with dense, high-energy grain crops, the refuge is able to support the large number of wintering migrants.

(Photo Credit: George Lee)

In addition to being a wintering location for sandhill cranes (left photo), Wheeler Wildlife Refuge also provides wintering habitat for up to 20 federally endangered whooping cranes. Notice the tagged leg of the whooping crane in the right photo. (Photo Credit: George Lee)

ROBIN MYERS CAKES, CURIOSITIES AND COURAGE…

BY CAROLYN DRINKARD

The best chefs in the world have a way of taking simple ingredients that everybody else knows, and then turning them into something completely unexpected. Robin Myers does that! You see, Robin is a cake artist, who can tune into a person’s innermost wishes and then bring those wishes to life in an unforgettable delicious way.  Robin grew up in a family that enjoyed cooking. They lived in the small community of Vineland, northwest of Thomasville. Her love of baking and also her talent for painting came from her mother, Sue Rutherford. Her attention to detail and eye for symmetry came from her father, James, a carpenter who built houses for over 30 years.

After marrying Phil Myers and being blessed with three children, Robin prepared home meals from scratch to feed her young family and make ends meet.

“Some of the best meals I made came from using what I already had at home,” she laughed.

On Valentine’s Day 2002, Robin’s life changed forever. She and her children were in a serious automobile accident near their

Robin and Phil celebrated at their youngest daughter’s wedding. Eve handles all the social media for their online business.

After her accident, Robin was deemed an “incomplete paraplegic.” This meant that she would be confined to a wheelchair half the time. Never one to accept defeat, Robin set out to find something else that she could do well with her hands. Baking became her passion.

home. Her two daughters were not seriously hurt, but her son, Austin, was transported to a Mobile hospital. Robin was injured so badly that she was sent to Birmingham. Both recovered, after months of rehabilitation, but Robin was deemed an “incomplete paraplegic.” This meant that she would be confined to a wheelchair half the time.

Robin decided that her disability would not define her life. The challenges she faced were real, but defeat was never an option. Instead, she set out to find something else that she could do well with her hands.

Always one with a sweet tooth, Robin loved to bake. She discovered that she could make cakes for her children’s birthdays and even for many family and church events right from her chair. To get better, Robin took some Wilton Decorating classes at Hobby Lobby in Mobile, over 100 miles from her home. Her mother, Sue Rutherford, signed up for the classes, too, and traveled with Robin.

“I probably wouldn’t have done it without Mom,” Robin stated, “but she supported and encouraged me all the way!”

In cake decorating, Robin found both her passion and her purpose. She sold her first cake in 2010 and later, even taught cake-decorating classes for three

years at Alabama Southern Community College in Thomasville.

“I am so thankful that God gave me the cake decorating,” she stated, “because I needed something to do and this worked out. I loved it, and I think it is something that everybody can do.”

Robin had always enjoyed breathing new life into things, so each cake became her personal canvas.

Robin Myers has made this amazing cake four times for some hunters at their “Wild Turkey Shootout.” Every part is edible.

This Lambeth-style cake had black cocoa buttercream.

But right from the start, Robin’s cakes were different. She was inspired to fashion her cakes to look like real things. She worked with the precision of a painter and the eye of an animator to create decadent, delicious, one-of-a-kind masterpieces. Her cakes not only delighted the eye, but they also brought a slice of happiness to other people’s lives, and that gave Robin untold satisfaction.

“My cakes are originals,” she explained. “My customers bring pictures to me, but I tell them that I do not copy other people’s work. I can create my own version and get as close as possible to what they want, or I can sketch something different for them to choose from.”

As Robin gained confidence, her creativity blossomed even more. She branched out into cake painting, sculpting and hand printing, taking her artistry to an even higher level. The result was that Robin’s cakes became amazing works of art that tasted as good as they looked.

Robin’s creations looked so real that some were curious, wondering whether to eat them or just admire them.

One example was a cake for a beloved church member’s 70th

birthday. Robin wanted this cake to reflect how special Sherry Smith was to everyone who knew her. Knowing that Sherry loved to sew and crochet, Robin created a cake that looked like a sewing basket, filled with skeins of colorful yarn and needles. Beside the basket lay a pincushion, scissors, thread and buttons. Although everything was edible, each item looked so real and beautiful that Sherry’s daughter was hesitant to cut it. Those who enjoyed the cake agreed that it tasted as good as it looked.

Robin’s baking is a family affair. Her husband, Phil, builds bases and stands that support her incredible creations. Since many of her cakes are gravity defying, Phil figures out how to support Robin’s visions. Some cakes also need lighting and once again, Phil is right at Robin’s side, engineering a way to bring her ideas to reality.

“We brainstorm and work together,” she said proudly. “My whole family helps me.”

Each one of Robin’s cakes has a story, and one particular cake held very special meaning for all of her family. For years, Robin and Phil hosted a family Iron Bowl party, and Robin always made both an Auburn and an Alabama cake. After her brother, James (Sonny) Rutherford, Jr., passed away from COVID, the family gathered to honor Sonny. On this occasion, Robin and Phil worked together to create one Iron Bowl memorial cake for Sonny, a high school football coach. Robin’s cake featured an elephant on the field, with the Auburn logo behind. A few days before Sonny passed, he had posted about Alabama’s football dom-

This cake was made for a beloved church member’s 70th birthday. Knowing that Sherry Smith loved to sew and crochet, Robin created a cake that looked like a sewing basket, filled with skeins of different colored yarn and needles. Beside the basket lay a pincushion, scissors, thread and buttons. Although each item looked real, everything was edible.

This is a cake that Robin Myers made for her pastor, Brother Glenn Ackridge. The hymnbook on top featured his favorite hymnal, opened to his favorite hymns: “He Lives” and “Give of Your Best to The Master.” Everything was edible.

inance. Sonny’s last post was printed on edible paper in the grass beside the Alabama elephant.

Robin made another unbelievable cake recently for her father’s 70th birthday. The cake commemorated James Rutherford’s love of gardening and the fact that he always brought her vegetables in a chlorine bucket. Every element of the cake was edible. The "vegetables" were made with rice cereal treats, covered in fondant and airbrushed.

Although Robin does her baking in her home, she had always wanted to work in a real bakery. Her desire was to test herself to see if she could physically hold a public job. Since the only commercial bakery in Thomasville was at Walmart, Robin applied in 2020. She first started as a greeter in her wheelchair, but then she moved into the bakery in 2021.

“The ladies in the bakery worked so hard,” Robin explained. “I thought that if I could do this, then I could also do my own business one day.”

This hands-on experience boosted Robin’s self-confidence, while teaching her so much. In 2022,

she listened to her daughters, Kora and Eve, and came home to start an online business, which they named “Robin’s Nest: Cakes and Curiosities.” Robin does not do social media, so Eve Myers Barnes manages her mother’s Instagram and Facebook accounts. Kora, who just graduated in marketing from South Alabama, handles other aspects of the family business. If her digital enterprise works, Robin hopes she will be able to open her own brick-and-mortar business in the Thomasville Mart, later this year.

Someone once said that hard things are put in our path, not to stop us, but to call out the courage and strength we never knew we had. Facing life in a wheelchair, Robin Myers chose not to give up. From her own kitchen, she sunk her hands, deep in dough. When she did, she stretched herself far beyond any limitations life had put in her way.

Contact “Robin’s Nest Cakes and Curiosities” at 1166 County Road 55, Thomasville, Alabama. Check Facebook under Robin’s Nest and Instagram under robins_nest7667.

Robin Myers made this cake for the Ring Ceremony for the Class of 2020 at Sweet Water High School. Phil Myers built the inner structure that the bulldog sits on. Robin sculpted the bulldog with modeling chocolate.

Robin Myers baked this cake to commemorate her father’s 70th birthday. James Rutherford loved gardening, and he always brought Robin vegetables in a chlorine bucket. Every element of the cake was edible.

BY LOIS TRIGG CHAPLIN

RECIPE FOR THE HUMMERS

As hummingbirds migrate there are plenty of insects for them to eat, but nectar is often sparse this time of year. Unless you have a garden full of porter weed and other nectar-rich flowers in bloom now, this is a good time to keep the hummingbird feeders full. Just a reminder, a good syrup recipe is 1-part white table sugar to 4-parts water. Bring it to a boil to minimize bacteria or mold, let it cool a bit, and pour into a clean feeder. This time of year there can be so many birds that you will fill it every day. If so, extra syrup will keep in the fridge a day or two. Feeders that haven’t been cleaned in the last month should soak for about an hour in a bucket of 1/4 cup bleach per gallon of water. Rinse well before refilling. Keep fresh water in the birdbath, too!

RENEW OLD IRIS

It seems that irises live forever. But they do not bloom forever. An iris patch needs rejuvenating every four or five years to keep the flowers abundant. Now is a good time. Lift the thick rhizomes with a fork, discarding old, corky ones and any that look damaged or rotted. Keep the young ones for replanting. Bone meal is a good fertilizer to work into the soil; avoid lots of nitrogen because it can encourage rot. Space rhizomes a foot or so apart, laying them so they are slightly exposed on the soil surface in clay soil, and barely covered in sandy soil. Trim the leaves to about 4 inches so the wind can’t blow them over and uproot them. Water about twice a week until they are rooted in.

WHAT NOT TO PRUNE

Many questions I am frequently asked have to do with pruning. So here are a few tips if you are wondering! Now is not the time to prune oak leaf, French and

Take care of next year’s bloom by making sure that it is not pruned away.

In lieu of flowers, hummingbirds will also appreciate nectar feeders right now.

lacecap, or any other hydrangeas that bloom in spring. Their blooms have already set. Pruning will remove the nascent, invisible flower buds and the plants will be flowerless next year. The same is true for azalea, camellia, forsythia, quince, spirea and any shrub that blooms in late winter or early to mid-spring. Pruning of other shrubs needs to be done immediately so that any new growth has time to harden off before frost.

FALL VEGETABLES DON’T WAIT

Timing is crucial for the fall vegetable garden as shorter days and increasingly cooler weather shrink opportunity to grow. It’s hard to stomach getting plants in the ground in this hot weather, but they need to be established in time so that they can grow well before it gets cold and dark. That’s where Bonnie Plants transplants can really help. Look for them at your local Coop. All the cole crops can go in the ground in August and September. Broccoli, cabbage, collard, kohlrabi and Swiss chard are a few good items to start from transplants. Also sow seeds of root crops such as radish, beet, carrot, and turnip; cover them with a board if needed to help cool the soil until they germinate, but check for sprouting daily. Fall tomatoes should have

already been set out, but if you live in South Alabama, you can still squeeze in a crop of an early-maturing variety such as Early Girl. Because watering is so crucial right now, place the sprinkler on a timer to make sure that the garden gets a good watering on time.

NO RAIN? DON’T MOW!

One of my pet peeves is seeing lawns mowed when it’s hot and dry. Almost immediately, the lawn turns brown. When there is little rain or watering, it’s best to leave the lawn alone. The taller the grass, the deeper the roots. When the weather breaks and the lawn turns green again, you can resume mowing, but not all at once! The rule of thumb to prevent shocking a grass is to never cut more than 1/3 of the leaf blade at one time. So trim it down a bit at a time over a period of two or three weeks. For folks with a watering system, whether automatic or a favorite sprinkler on the end of the hose, water very well to encourage deep penetration of the water. The roots will follow the water. If the sprinkler comes on often but not for very long, the roots stay near the surface and are more susceptible to drought.

Funky but tasty, kohlrabi is just one of the many fall crops to plant now.

A rain gauge will provide the most local measurement!

BY JOHN HOWLE

TAKING CARE OF THE FARM

“Be sure you know the condition of your flocks, give careful attention to your herds; for riches do not endure forever, and a crown is not secure for all generations. When the hay is removed and new growth appears and the grass from the hills is gathered in, the lambs will provide you with clothing, and the goats with the price of a field.”

Proverbs 27: 23-26

If you take care of your farm, it will take care of you and your family. It doesn’t happen naturally, but it takes time, hard work, and attention to detail. Cleared pastures are continually trying to revert back to forested areas. This happens when saplings, briers, and undesirable weeds and woody plants enter the pastures.

Watch for details in the pasture

as new species of invasive plants and shrubs try to grow, and control them quickly through spraying or timed mowing. The same is true with your livestock. If you see a young heifer springing and getting close to time to give birth, maybe you should put her up and have tools on hand to assist her in giving birth. This may require some extra work, but it is worth it when you can

save both heifer and calf. Otherwise, you can lose the cow and the potential future income from a calf.

August and September are months we gather in the fruits of the summer harvest. The early summer vegetables have been picked and canned or frozen, and it’s time to put the last of the hay in the barn. The weather is still steamy and hot, but all the hard work will pay off with fall and winter food for people and livestock.

While you are gathering hay for the winter, try to bale some small square bales or purchase them straight out of the field for winter use. Many times you might only need to feed a small amount of hay in a catch pen or while nursing a sick cow back to health. Being able to have small quantities of hay in a square bale allows convenience when taking care of only a few cattle.

off the cob. Simply fill the jars with the kernels, add a teaspoon of canning salt, put on the lid and tighten the ring to pressure can for 30 minutes once the internal pressure of the pressure canner has reached 11 pounds.

Okra is a plant that thrives in hot weather with warm soil. It can reach a height of 6-8 feet when it’s mature, and if you keep the pods picked, it will produce on into the fall. According to Gerald Klingaman, retired extension horticulturist with the University of Arkansas, okra came into the United Stated with early slaves from Africa. The French Creoles popularized the vegetable because of its ability to thicken soup, and they refered to the plant name as gumbo. Today, okra is an essential ingredient in fine gumbo.

You can certainly sell any excess square bales you have to folks like horse owners, for horse feed for winter trail rides, or simply fall displays. Almost any animal living on the farm will eat hay. This includes horses, cattle, sheep, and goats. Keeping square bales on hand in the barn can add to your overall winter revenue if you have enough extra to sell.

Canning in glass jars is a great way to store your corn harvest for long term. If kept out of the sun in a closet or cupboard, canned corn can be good for up to five years. Once you have shucked and silked the corn, carefully use a sharp knife to cut the full kernels

Baling a few square bales will give you the convenience of feeding only a small number of cattle or selling hay to small-scale farmers or horse owners.

Canned corn: Cut the kernels off the cob before canning your corn harvest.

If okra is picked regularly, it will produce till almost frost.

Let’s say you’ve planted quite a few hills of watermelons and now they are grown to full size. Do you know when to pick the melon? Are you using the old thump the melon to see if it is ripe? Thumping a watermelon isn’t always accurate. It’s quite frustrating to cut open a melon and see that it is a light pink and tastes like the rind because it isn’t ripe. A surefire way to know that the watermelon is ripe involves looking at the tendril closest to the melon. This tiny, curly pig-tail-looking tendril is about as big around as a toothpick. When this tendril turns brown and dries up, you know the watermelon is ripe and you can confidently pick it for serving.

Extra storage space is important when you are canning vegetables or storing food. One of the best options I’ve found is wire mesh shelving with five tiers. These shelves often come with self-leveling legs and you can stack them at any height you want. I converted a mud closet into a canning closet for glass jars of long-term food supplies. For under $100, you can have sturdy shelves that fill the entire closet with enough food to last year round. They are sturdy and capable of storing many quarts of canned vegetables. You can order any size or configuration from www.amazon.com.

This August and September, pay close attention to the details in your farming operation. Look for in-

vasive species trying to take over pastures, know the condition of your flocks, and give careful attention to your herds. It’s biblical.

5-tier stackable wire shelving is ideal for storing canned vegetables.

When the tendril dies and turns brown, the watermelon is ripe.

SUMMER’S SUNSET

BY BETHANY O’REAR

It’s that time of year when warm season vegetables are looking ragged, and it can feel like the end of the gardening season is drawing near. But don’t hang up your gloves and trowel just yet; there are plenty of things to do to extend the growing season and help build an incredible garden for next year.

Don’t forget the successes (and challenges) of this season. That’s why I like to take the time every August to snap a few photos of the grounds and write down thoughts on what grew well and what didn't. I also make note of where plants are located in the vegetable garden so I am sure to rotate different crops out next season, keeping pests from setting up shop in the same place year after year. Be mindful that you are rotating crop families, not just specific

individual crops. For example, potatoes, peppers and eggplant should never be grown in the same area where tomatoes were cultivated the previous year, as they are all in the same family. It’s also important to keep a journal of your ornamental plants so that they don’t overstay their welcome or overgrow their space.

When beginning to clean up my summer beds, diseased plants must be removed and disposed of in the trash. Healthy plant debris can be added to your compost pile, providing a nutrient-rich soil amendment in just a few months. If you have had your fill of beans and peas, you can chop the plants off at ground level and incorporate this “green manure” as well as their nitrogen-fixing roots into the soil to help feed next year’s crops. Many gardeners like to leave

the healthy stems of annual and perennial flowers as an additional wildlife habitat.

In Alabama, August and September are the main planting times for a fall vegetable garden. The key to a successful harvest is preparation and attention to planting dates. Since severe cold is usually the greatest limiting factor for many fall vegetables, it’s important to pick varieties that either tolerate colder temperatures or can be harvested before the first freeze. Some favorites, like beets, kale, lettuce, radishes and turnips, can be direct sown into the garden from mid-August to mid-September. Transplants of broccoli and cauliflower can be planted through September. Depending on your area of the state, you may need to adjust your specific planting dates. Since there is never a reliable first frost date, keep a supply of inexpensive frost cloth on hand to cover tender vegetables should Jack Frost come earlier than expected.

Here's a fun fact! The inspiration for one of our favorite fall customs came from our fellow gardeners across the pond. An old Irish tradition consisted of putting lit embers inside a hollowed-out turnip, leading to what we now know and love as the Jack O’Lantern!

Fall is also the best time to divide those perennials that might be overgrown, especially those that bloom in the spring. Irises, allium, salvia, and daisies can all be divided in August. A good rule of thumb is to watch how well the plants are blooming. If an established patch starts to gradually bloom less or begins blooming sparsely, the plants have probably become overcrowded. That's the signal to dig and divide.

While many people choose spring for planting perennials, there are some real advantages to fall planting, especially if you do it in September. Planting in the

fall gives you an added few months of fresh foliage and allows your perennials plenty of time to establish their roots before the winter months. Soil temperatures are significantly warmer in fall than in late spring. This helps perennials develop roots much faster. Remember, many perennials go on sale after they’ve done their beauty duty for the year. If they’re still healthy but have found their way to the discount bin just because they’ve finished blooming, take them

Yellow Iris

home. They will be ready to show off in your garden next year.

Perennials aren’t the only plants that love fall growing conditions. This time of year is perfect for selecting new trees and shrubs for installation as the temperatures cool. Talk to your local nursery or gar-

den center to make sure that they will have flowering shrubs, like Piedmont or Alabama native azaleas, two of my favorites.

Dont. Stop. Weeding. Weeds grow fastest at the end of the summer season because the conditions are just right. Once the summer season sets in, the weed seeds become established and flourish despite the dry, hot climate. If you leave the weeds to grow uncontrollably in the garden, your vegetables and flowers will be competing for nutrients in the soil. Surprisingly, many common species of weeds can produce thousands of seeds in a season with just one plant! The seeds produced by weeds are often stored in the ground and are able to germinate years later, which is why catching weeds before they seed is so important. To go along with weeding, adding a layer of mulch around your plants will help deter future weed growth. In addition, a fall mulching will insulate the soil and protect the roots of your plants from the winter weather so they will thrive in the spring.

While the garden may look a little different from when you started out this spring, it’s simply going through a different phase of the year-round gardening cycle we get to enjoy here in Alabama! Take this time to reflect, tidy up, plant something new and most of all enjoy the fruits of your labor!

Purple Iris

LAWN & GARDEN CHECKLIST

August Garden Checklist

Fruits and Nuts

• Cut out old blackberry canes after fruiting and then fertilize and cultivate for replacement canes.

• Remember to order new catalogs for fruit selection.

Shrubs

• Propagate woody plants, such as hydrangeas and azaleas, by layering.

• Do not fertilize woody plants in late summer. It will stimulate new growth that might not have time to harden off before winter’s first frost.

Lawns

• Apply 1 pound nitrogen per 1,000 square feet to bermudagrass and St. Augustinegrass. Skip this month for fertilizing centipedegrass and zoysiagrass.

• Mow often (every 5 to 10 days) to remove just 1/3 the grass height at each mowing.

• Water lawns as needed (grayish color or curling leaf blades).

• Stop fertilizing warm-season turf types at the end of the month.

Roses

• Keep roses healthy and actively growing.

• Lightly prune hybrid teas and floribundas to prevent a scraggly appearance.

• Old-fashioned roses will experience second bloom flush, so no need to prune these types.

Annuals and Perennials

• Water as needed. Plant perennials and biennials for spring.

Bulbs

• Divide old iris plantings and add new ones.

Miscellaneous

• Keeping flowers, shrubs, trees, and lawns healthy is the major task during this month.

• Closely observe for insects and diseases.

• Water.

Vegetable Seeds

• Whole state: Continue planting beans and squash.

• Central and North: Continue planting cole crops, beets, carrots, collards, kale, lettuce, mustard, Swiss chard, parsley, radishes, and turnips.

Vegetable Transplants

• South and Central: Plant certified seed potatoes for Irish and red-skinned varieties until mid-month.

• North: Plant cole crop transplants that were started in July.

September Garden Checklist

Fruits and Nuts

• New catalogs will be arriving soon.

• Start plans for future selection and plantings.

• Take soil test for new planting areas.

• Fertilize established strawberry plantings.

Shrubs

• Study landscape to determine plant needs.

• Check early camellia varieties for damage caused by insects and disease.

• Replace landscape plants as needed that have severe damage caused by insects, disease, or freezes.

• After fall growth is completed, spray all shrubs with a fungicide.

Lawns

• Mow often (5 to 10 days) to remove just 1/3 the grass height at each mowing.

• If daytime temperatures are consistently cooler than 80 degrees F, apply fire ant bait. Read the label carefully for best control.

• If winter or spring weeds were a concern this year, apply preemergent herbicides.

• Reseed tall fescue lawns and fertilize at

1 pound slow-release nitrogen per 1,000 square feet.

Roses

• Protect fall crops of blossoms from aphids and thrips.

• Keep plants healthy.

Annuals and Perennials

• Plant perennials and biennials. This is the last planting time for these.

• Divide old clumps of perennials.

• Plant peonies.

Bulbs

• Plant spring-flowering bulbs late this month in North Alabama.

• Delay planting in South Alabama.

Miscellaneous

• Clean up infestations of insects on azaleas, camellias, boxwoods, gardenias, hollies, etc.

• If oil spray is needed, don’t use in freezing weather.

• Build a compost bin or box; leaves will be falling soon.

• Monitor house plants for insects and diseases before moving them indoors. Treat as needed to prevent carrying unwanted pests indoors.

Vegetable Seeds

• South: Plant beets, carrots, Brussels sprouts, collards, kale, lettuce, mustard, onion seeds, radishes, spinach, Swiss chard, parsley, and turnips.

• Central and North: Continue planting carrots, collards, kale, lettuce, mustard, onion seeds, parsley, radishes, spinach, Swiss chard, and turnips.

Vegetable Transplants

• Whole state: Continue planting cole crops, collards, kale, lettuce, mustard, and spinach transplants, and onion sets.

• South: Plant celery transplants.

See other months from Alabama Gardener’s Calendar at www.aces.edu.

The Lawn and Garden Checklist is provided by the Alabama Cooperative Extension System.

BY SUZY M c CRAY

FALLING INTO PATIENCE

Seth Vick remembers climbing to the top of the grain bin to try to unclog the auger by using a pipe wrench for leverage the afternoon of September 24, 2022. He doesn’t remember the 75-foot-fall from the top of that grain bin face first into the concrete below.

“I don’t remember the fall at all,” he explains. “I don’t remember the helicopter ride. I have bits and pieces of memories of the 12 days at University Hospital in Birmingham. But not much.”

What Seth doesn’t remember, his family and churchgoers throughout Blount, Marshall and sur-

rounding counties remember all too well.

Jania was at their home in Guntersville when she received the initial phone call and hurried to Blount County Road 36 to the Vick Quail Farm.

About three minutes out she received another phone call telling her Seth was in the helicopter, but they had delayed flying trying to get an IV in a vein, with his veins already collapsing because he had lost so much blood.

She made it before the helicopter lifted off and they allowed her to briefly see her husband, long enough to

Seth Vick with his wife, Jania.

tell him she loved him and for him to say, “I love you and I love all our kids.” But he doesn’t remember that.

Seth had lost 40% of his body’s blood. Jania remembers they sat in UAB’s emergency room for seven and a half hours before being moved into the trauma unit there. Doctors were busily concentrating on keeping him alive as they struggled to assess all his other injuries.

He had three brain bleeds, 11 broken ribs, bones crushed throughout his face, his pelvis was crushed (for a total of 28 broken bones), and his liver, lungs, spleen and kidneys all had lacerations. Both legs and hands were later determined to be broken.

Folks throughout a several-county area began praying almost as soon as the accident happened as the Vick Farm is on the same road as their home church, Union Hill Baptist. Through Facebook and phone calls, the area’s residents began appealing to God on Seth and his family’s behalf.

After 12 days at UAB, Seth was sent to the rehab center where oldest daughter Carly works as an Occupational therapy assistant. Only when they were at rehab did doctors realize both his hands were broken as well!

Since Seth couldn’t really bear much weight on his legs and his broken pelvis and couldn’t bear any weight on his hands, he was sent home by ambulance!

“That’s just one of the reasons we know that God was in charge and was preparing us for this accident years before it happened,” Jania explains. "God was not surprised when all this happened. God was in charge of the careers that our children choose. Carly is going into Occupational Therapy and Grace Anne going into business. And Walker (now 14) being involved in just about everything.”

“We were not given any training at all on how to move Seth. We were just home,” Jania explains. “But Carly showed us how to move him, how to get him up, how to put him back in bed. She was literally a life saver. We wouldn’t have gotten through it without her and her knowledge. And Grace Anne already was in charge of the bookkeeping and other things about running the business.

“And Walker stepped in and did whatever was needed.”

Seth says, “Even though I was severely injured we had to keep the business going. And we have six fulltime employees and three part-time, so I never had to worry about that. They did their jobs and kept right on.”

The couple also credit her dad, Wayne Lochamy and his parents, Marvin and Fay Vick (from whom they lease the farm) for all their help.

And Jania adds, “Whenever I didn’t even know what

I needed, our needs were met. I would just think about something that I needed or that needed doing, and somebody would be there already meeting that need. Somebody from church. Somebody in the family.”

The first days and weeks were extremely hard. Seth had to make many visits to his doctors and to various therapies and that resulted in 19 ambulance rides because they couldn’t transport him in any regular vehicle.

When asked what God showed him through all this, Seth is quick to reply “Patience. I’ve always been active. Always working on the farm or doing something else. Here I was confined to the bed for 20 to 22 hours a day. God gave me patience, or I would have gone completely stir crazy! I learned to make it one day at a time, one hour at a time.”

Seth continues therapy now four days each week, two days of physical therapy and two days of occupational therapy for his hands and arms.

“People don’t realize how weak they can become if muscles are not used," he explains. “I’m doing some strength exercises too.”

“I’m not going to tell you that it’s all been easy because it hasn’t. I am at a point now where I am extremely thankful for how far God has brought me. I went from being completely bedridden to a wheelchair, to walking with a walker and now with a cane. I always try to remember what all the Lord has brought me through.”

When asked if he’ll ever go back on top of that grain bin again, he notes that it will likely get stopped

Seth with his son, Walker.

up again so “somebody will have to. But I tell you what. If I go up there again you can bet, I’ll have on a safety harness!”

Statistics on the internet from the National Agri cultural Safety Database show that 33% of the farming population will be injured in some kind of accident on any given year. For every 100,000 agricultural workers, there are 19.4 deaths annually. Tractors are the leading cause of deaths for farmworkers primarily from roll overs, entanglements and simply getting run over.

But the majority of accidents occur when farmers and farmworkers are doing jobs they’ve done many times before and where they are often least expected.

“We are just so thankful,” Seth explains. “When I realize all the people who were praying for me, who I didn’t even know, God uses that to encourage me. We’ve experienced a big big blessing.”

Seth and Jania have several favorite Bible verses, but Isaiah 43:2 holds a special place after all they have been through. “When thou passest through the waters, I will be with thee; and through the rivers, they shall not overflow thee: when thou walkest through the fire, thou shalt not be burned; neither shall the flame kindle upon thee.”

(Suzy and husband Mack live on a homestead in Blount County, Alabama and can be reached on Face book or by email at suzy.mccray@yahoo.com)

CLAY COUNTY STOCKYARD

1050 Airport Road - Ashland, AL

Sale Every Tuesday at 12:30 p.m.

Tad and Kim Eason, Owners Barn: 256-354-2276 Tad: 397-4428

Hauling available

Check us out on Facebook!

SAND MOUNTAIN STOCKYARD, LLC

19509 AL Hwy 68 - Crossville, AL

256-561-3434

Cattle Auction - Every Wed. & Sat. at 11:30 a.m.

Call for any hauling & catching needs

VALLEY STOCKYARD

13130 AL HWY 157 - Moulton, AL

Cattle Auction - Wed. at 11:00 a.m.

Benjy McCafferty (C) 256-740-9648

Phone: 256-974-5900

Fax: 256-974-5899

Your Full Service Stockyard

MID STATE STOCKYARDS

TOP RANKED MARKET RECEIPTS SINCE 2006 8415 State HWY 97 South Letohatchee, AL 36047

Sale Day: Tuesday at 10:00 a.m. 1-877-334-5229 or 334-227-8000

www.midstatestockyards.com

If you would like to advertise your stockyard, please contact Wendy McFarland at mcfarlandadvantage@gmail.com

MUSCADINE SEASON IS HERE

BY ANGELA TREADAWAY

Alabama muscadine and scuppernong grape lovers are enjoying their sweet taste, with their arrival in grocery stores, farmers markets, roadside stands and "pick your own" farms.

Besides their delicious flavor, muscadines are one of the richest sources of antioxidants found above ground. Research points to significant health benefits associated with this grape. That’s an added bonus for those who just love the fresh taste of these native grapes.

Unlike many human inhabitants, muscadines love the heat and humidity that is common in the South and thrive here as a result.

The difference in the scuppernong and the mus-

cadine is the color and a little different taste. The scuppernong grape is a muscadine grape. It is a green-bronze color and was named because it was found growing near the Scuppernong River in North Carolina (an Indian name) in the 17th century. There are numerous cultivars of muscadine for fresh eating and use in other products.

Muscadines are good for making jams, jellies. Juice from the muscadine can be prepared and frozen or canned also for making jelly or drinking later. Grape juice made from muscadine is very very tasty. If you do not grow them yourself, there are a number of muscadine vineyards in the state of Alabama that sell fresh muscadines or allow you to pick your own.

You will need to search the internet to find vineyards in your area that you can go and pick from. They are usually very reasonable in price too.

Muscadine Preserves:

Ingredients:

8 cups muscadines or scuppernongs, washed and stemmed

1 lemon zested and then juiced to use

1/4 teaspoon salt

4 cups of sugar

2 teaspoons of cinnamon (optional)

Sterilized glass jars with seals and rings

now if you want to use the jam for a sauce for basting meats in.

Now you are ready to pour the preserves into your jars. The preserve should be hot when you pour it into the jars and it is a good idea for the jars to be hot as well. When you pour the preserves into the jars leave about a 1/4-inch of headspace and carefully wipe off any residue from the jar rim. Place a lid and then place screw band on fingertip tight and place in the water bath canner and process for 15 minutes.

Muscadine or Scuppernong Cobbler

Ingredients:

2 lb muscadine grapes (4 cups)

2 cups sugar

1 teaspoon grated lemon rind

1/4 teaspoon apple pie spice

1/2 cup butter or margarine

1 cup self-rising flour

1 cup milk

Directions:

Cut grapes in half, remove seeds and squeeze pulp into bowl. Add skins and cook with 1 cup sugar, lemon rind & apple pie spice in a saucepan over medium heat and bring to boil. Reduce heat and simmer stirring occasionally. 5 minutes or until tender.

Directions:

Begin by removing the skins from the washed and de-stemmed muscadines. Using a sharp knife, just slit the skin of the muscadine about half way around and squeeze the pulp out. If you have muscadines that are not fully ripe, blanch in boiling water for 2 minutes to make the process easier. Set the skins aside. Place the pulp in a large stainless steel or enameled pot. Put just enough water to keep the pulp from scorching (about ¼ - ½ cup); you may not need that if the pulp is juicy enough. Cook the mixture over medium high heat, stirring as it cooks until the pulp is softened. This takes about 15 minutes. While the pulp is cooking, place the skins in a food processor and process until chopped. The skins will not break down much when cooked, so you want to get the pieces as small as you can. When the pulp is through boiling, remove the pan from the heat and press the pulp through a coarse sieve or a food mill to remove seeds.

Return the juice from the pulp to the large pot and add the skins, grated lemon peel, lemon juice and salt and bring the mixture to a boil. Add the sugar and return to a boil. Then reduce the heat to low and simmer until mixture begins to thicken, stirring frequently. Cook for about 20 minutes to thicken it. Add cinnamon

Melt butter in an 11 X 7 baking dish in 350 oven. Stir together flour, remaining cup sugar and milk; pour over melted butter. Pour muscadine mix over batter. Bake at 350 for 35 minutes or until golden.

Look for upcoming programs on our Facebook page – Alabama Cooperative Extension Food Safety. We have several programs coming up online in the fall in food preservation.

For more information on canning and making jams and jellies contact Angela Treadaway, your regional Extension Agent, at 205-410-3696.

THE COST OF BEING A PIONEER

BY GREG A. LANE

Several years ago, when my son first got his driver’s permit, he and I packed up some camping gear and set out on a “Pioneer Weekend” trip to Tishomingo State Park in Mississippi. Our main objective? To catch fish and live off the land like the early pioneers.

When we got to the park, we went to the ranger’s office to purchase our Mississippi fishing licenses. It cost us $20.50 for two licenses. I thought that was a little steep back in those days, but, ultimately, it was a small price to pay for me and my son to discover the pioneer within us. Besides, $20.50 was about how much we would have spent at a local restaurant if we ordered a fish plate.

Oh, and we did have to buy some bait and lures to catch those fish. That cost us around $20. Oops! I almost forgot … we also had to buy a couple of new rods and reels. I mean, what good does it do to have the best lures in the land without a fancy new rod and reel to attach them to? That cost us about $40. Alright, I think that about covers it. The grand total was now at $80.50. But, we also have to include $30 for the price of gas to Tishomingo and another $10 for snacks we bought at a convenience store on the way. That pushed the grand total for the trip to $120.50. Well, that’s a little bit more than the price

of the fish plate at the local restaurant, but I was certain the thrill of living off the land would be well worth it.

After we set up our tent at our camping spot, we went straight to fishing. After all, if we were going to eat supper that night we were completely dependent on our skills as pioneers and fishermen!

I hate to say it, but we were unsuccessful on our first day of fishing. We didn’t get a single bite all afternoon. Our stomachs were empty and growling. Our convenience store snacks had run their course hours earlier, giving us a sugar rush, and then the resulting crash. I guess it’s a good thing I brought along a few extra provisions, just in case we weren’t successful. So much for living like a pioneer our first night. (Do you think pioneers had potato chips, Pop Tarts and Mountain Dew back in the day?) I forgot to include the price of that bag of snacks into our grand total amount. Grand Total for our pioneer weekend: $140.50. Oh! I also forgot to include the cost of the campsite for two days to the grand total. Let’s just make it an even $200.

We got up early the next morning, ate a Pop Tart, and washed it down with Mountain Dew, then headed to all the fishing spots around Lake Tishomingo. Once again, we were completely unsuccessful … the

fish just weren’t biting! What’s a pioneer to do? We decided to take a break from fishing and we did some hiking and exploring. At least in that respect we were being true pioneers … forging new pathways and charting out new territories. (Actually, just to be honest, we stayed on the clearly marked trails throughout the park.)

A couple of hours later, we headed back to the lake to go fishing. There was no way we were going to experience two nights in a row of pioneer shame, with nothing to cook on the campfire. We were determined!

As luck would have it, we actually began to catch some fish this time! My son caught two bass and I also caught two bass. Four fish fillets would be on the campfire that night! The two of us pioneers were starting to feel a sense of accomplishment.

One problem though. While I was reeling my Rooster-Tail lure in, it got snagged close to the bank. I jerked it really hard and that lure came flying back at me at rocket speed! I felt a sting in my hand and looked down to see the treble hook of that lure deeply embedded in my right knuckle. I called out to my son, “I'm gonna need your help!” He came over and saw what I had done. “What do you want me to do?” he asked with a concerned look on his face. I replied, “I’ve heard about this sort of thing before. I need you to push this hook on through my skin and when the barb comes through we’ll snip it off with wire cutters." (Now, doesn't that sound just like something a couple

of rough and rugged pioneers would have done back in the old days?)

My son grabbed the hook and started to push on it ... and I almost fainted. That hook was buried deep! I began to feel faint every time I looked at the lure. I was also feeling a little queasy. (So much for being a rough and rugged pioneer.) My son knew he couldn’t do what needed to be done. We had no other recourse. We had to go to the nearest emergency room … 30 miles away.

I was feeling too faint to drive so my son (the one who just got his driver’s permit a week earlier ... the one who had very little driving experience) had to drive his faint-hearted father to a city he’d never been to, down streets he was completely unfamiliar with. He said, “Dad what should I do if you faint?” I replied, “Just pull off the side of the road until I come to.”

When we stepped inside the Emergency room doors in the neighboring city, there were people there who were struggling with “life-and-death” issues, from gunshot wounds to pneumonia … and there I was with a fishing lure stuck in my knuckle. How embarrassing! A couple of hours later, the hook had been removed and we walked out of that Emergency Room two very humble pioneers.

On the way back to camp we stopped at a grocery store and bought some corn meal and vegetable oil to cook our fish. We also bought some potatoes to fry over the campfire. We were determined we were still going to do what we set out to do, in spite of our setbacks.

Four fish fillets would be on the campfire that night! The two of us pioneers were starting to feel a sense of accomplishment.

We were going to cook over an open campfire like the pioneers of old! After paying $20 for the extra groceries, our pioneer weekend grand total had come to $220. When we got back to camp, my son had to do all the work by himself because my right hand was bandaged up. He gutted and cleaned the fish, got the campfire going and even cut up the potatoes into French fries. I was so proud of him. My mishap put him in a position where he had to step up to a higher level of maturity and responsibility. Isn’t it interesting how life's struggles can do that for us? We’re just strolling along, doing things the way we’ve always done them, and then trouble comes. Even though we dislike troubles and trials, they usually create opportunities for us to rise up to greater levels of maturity and responsibility. Sometimes, trials even uncover hidden abilities and talents within us that we didn't know we had. Yes, quite often the trials

we go through make us better people with greater character. That’s what happened in my son's life that evening. He took on all the responsibility for dinner that night while I nursed my wound. My dark moment gave him a chance to shine.

After all the cooking was done, the fish and French fries he cooked over the campfire were the best-tasting fish and fries I’ve had in my life, even if the meal did cost us $110 each. Well, at least that’s what I thought the grand total had come to ... but I was wrong.

You see, three weeks later, I got the bill from the Emergency room. It was $600. The final tally for our "Pioneer Weekend" was $820. Yes, that’s right … those four bass fillets cost $205 each. But, it was really a small price to pay to see my son grow as a man, and rise to a new level of maturity. And, it was also a small price to pay for me to discover this important fact … I CAN'T AFFORD TO BE A PIONEER!

We have a large selection of homozygous black and bwf Simmental and SimAngus bulls and heifers for sale at the farm. The bulls are gentle, well muscled with superior epds and carcass traits.

Huntsville, AL

$3,000 up for bulls and $1,500 up for heifers

SOMETIMES, TRIALS EVEN UNCOVER HIDDEN ABILITIES AND TALENTS WITHIN US THAT WE DIDN'T KNOW WE HAD.

BY JESSIE SHOOK

Whether you are gearing up for hunting season, or you have extra meat in your freezer, these wild game recipes are the perfect edition to your recipe box!

Venison Stuffing

1 pound ground venison

3/4 cup zucchini, diced

3/4 cup onions, chopped

1 cup mushrooms, diced

2 cloves garlic, minced

4 Tablespoons butter

1 can creamy mushroom soup

3/4 cup sour cream

1 box prepared stuffing

Salt and pepper, to taste

Fresh sage

Heat oven to 450 F. Brown ground venison in skillet. Drain and remove when finished. Add 4 tablespoons butter to same skillet, and add the zucchini, onions, mushrooms, and garlic. Sauté until the vegetables are soft, the onions are translucent, and the

garlic is fragrant. Add the cooked venison to the pan. Add sour cream, creamy mushroom soup, and salt and pepper to taste. Stir to combine. Add prepared stuffing. Bake for 30 minutes. Remove from oven, let cool 10 minutes. Serve while warm, topped with fresh sage if you prefer.

Cheesy Venison Dip

1 Tablespoon vegetable oil

1/2 pound ground venison

1/2 onion, chopped

1 teaspoon chili powder

1/2 teaspoon paprika

2 garlic cloves, minced Salt and pepper to taste

2 cups grated cheddar cheese

Heat your oven to 425 F. In a skillet, add the vegetable oil and heat to medium. Add in the ground venison, onion, chili powder and paprika and cook until venison is done. Add in the garlic and cook for 1 minute. Salt and pepper to taste. Remove from heat.

Pour half of the cheese into a baking dish and top with the venison mixture. Sprinkle on the remaining cheese and bake until bubbly, about 20 minutes. Remove from oven and serve with tortilla chips.

NOTE

This is best served warm. Add a pinch of crushed red pepper if you are looking for some more spice.

Easy Venison Sloppy Joes

1 Tablespoon canola oil

1 onion (diced)

2 garlic cloves

1 pound ground venison

1 8-oz can tomato sauce

1/4 cup ketchup

1/4 cup barbecue sauce

1 Tablespoon brown sugar

1 Tablespoon Worcestershire sauce

1 Tablespoon apple cider vinegar

Hamburger buns

In large skillet heat oil over medium heat. Add onion and garlic and cook until onion is tender and transparent, about 5 minutes. Add venison and cook through, breaking apart with a wooden spoon. Once meat is browned add tomato sauce, ketchup, barbecue sauce, brown sugar, Worcestershire, and apple cider vinegar. Reduce heat to low and simmer until mixture thickens, about 25 minutes. Season with salt and pepper. Serve on hamburger buns.

Sweet and Savory Bacon Wrapped

Venison Tenderloin

2 pounds venison tenderloin

3 cups brown sugar

2 cups soy sauce

2 cloves garlic, minced

2 teaspoons black pepper

1 teaspoon ground mustard (or 1 Tablespoon prepared mustard)

1/2 pound bacon (or up to 1 lb)

Combine the brown sugar, soy sauce, garlic, pepper, and mustard. Coat the venison in the marinade and tightly wrap or transfer to a sealable plastic bag. Refrigerate to marinate for at least 1 hour, but overnight is best. Heat oven to 350 F and prepare a baking pan. Something slotted to let the drippings fall works best. That way you can baste it while it cooks. Remove the venison from the marinade (but don't discard) and wrap in the bacon. Drizzle the marinade over the wrapped tenderloin. Place it in the center of the oven and bake for about 30-40 minutes, for a medium roast. Optional but tasty: Remove the tenderloin from the oven and turn on the broiler. Once warm, return it to the oven for just long enough to crisp up the bacon and get a nice crust. Let rest about 2 minutes before cutting, then enjoy!

Wild Boar Ragu

Marinade

2 pounds wild boar, cut into 1 to 2 inch pieces  (shoulder and leg meat work really well for this)

2 cups red wine (something hearty, like a Chianti or Sangiovese)

1 onion, small dice

3 cloves garlic, crushed

3 sprigs fresh thyme

1 Tablespoon fresh oregano

1 whole clove

Main Dish

1 large carrot, small dice

2 ribs celery, small dice

14 oz canned crushed tomatoes

2 Tablespoons tomato paste

2 cups stock

Combine the marinade ingredients in a sealable bag and refrigerate overnight. Strain the boar from the marinade, reserving both. In a large stock pot or Dutch oven, heat about

2 tablespoons olive oil over medium heat. Once the oil starts to shimmer, add the meat and simmer until lightly browned. Depending on the size of the pot, you may need to work in

batches. Remove meat and set aside. Sauté the carrot and celery until softened, about 5 minutes. Add the reserved marinade, tomatoes, tomato paste, and stock. Bring to a simmer to let some of the alcohol cook out, about 2-5 minutes. Return the meat to the pot, along with any juices from the plate. Bring to a simmer, then partially cover and let cook until the meat is fork tender, about 1 1/2 to 2 1/2 hours. If the sauce dries out too much, add about 1 cup water (or stock, to taste). Once tender, pull the meat to shreds with two forks. Serve over a hearty pasta like tagliatelle, pappardelle, or gnocci. A crusty piece of bread makes a great accompaniment too.

NOTE

If you don't want to stand over a stove, transfer the pot to an oven heated to 300 F while it simmers. You could also transfer it to a slow cooker instead.

New Mexico Green Enchiladas

GREEN CHILE SAUCE

3 Tablespoons lard or cooking oil

1 large onion, chopped

4 garlic cloves, chopped

3 Tablespoons flour

1 1/2 cups chopped roasted green chiles, about a dozen

1 teaspoon epazote (optional)

1 teaspoon cumin

1/2 teaspoon ground coriander

2 1/2 cups dove broth or chicken stock

Salt (smoked salt if you have it)

Black pepper to taste

FILLING

1 pound meat, shredded or diced small Salt, smoked if you have it

6 ounces of shredded cheese, divided

1 cup of minced onion

12 6-inch tortillas

Chili Sauce: Roast your green chiles and make the chile sauce. Heat the lard over medium-high heat and cook the onions until soft, but not brown, about 5 minutes. Add the garlic and cook another minute. Add the flour and cook, stirring often, for 5 minutes. Add the remaining ingredients, stir well and simmer gently for 20 minutes. Puree in a blender.

Filling: Dice the meat and salt well. Mix with about 1/4 cup of the green chile sauce as well as about 2 ounces of cheese and the onion.

Heat the tortillas on a heavy skillet until they blacken and puff up a little. Then put them in a tortilla warmer, or stack on a plate and put a bowl over them. Let them steam a few minutes before building the enchiladas. Or, you can dip them in hot oil for a few seconds, or dip them in the hot green chile sauce. Either way, shake off the excess oil or sauce. Build the enchiladas. Pour a little green chile sauce into a casserole. Fill a tortilla with a little of the filling and roll it up. Place seam side down on the casserole. Repeat until you're done. You should get about 15 tortillas. Pour more green chile sauce over the enchiladas and top with lots of the shredded cheese. Bake at 350°F for 25 minutes and serve.

NOTE

The meat is raw as it goes into the enchilada. It cooks when you bake them.

Did you try one of these recipes?

Snap a picture and share it on social media! Tag us and use the hashtag #CoopPantry!

PEPSI TREASURE HUNT FOR HUNGER BENEFITING SECRET MEALS FOR HUNGRY CHILDREN

August 2, 2023

Orange Beach - The Wharf

6:00 - 9:00 p.m.

Call 251-224-1000

2023 WORLDS LONGEST YARD SALE

August 3-6, 2023

Gasden - Lookout Mountain Parkway

All day event

Call 256-845-9357

31ST ANNUAL PINEY CHAPEL

AMERICAN FARM HERITAGE DAYS

August 4-5, 2023

Athens - 20147 Elkton Road

Admission - 7:00 a.m. - 3:00 p.m.

Call 256-845-9357

TRUE CRIME WAGON

TOUR OF OLD CAHAWBA

August 5, 2023

Orrville - Old Cahawba

Archaeological Park

10:00 - 11:00 a.m.

Admission

Call 334-872-8058

159TH COMMEMORATIVE OF THE BATTLE OF MOBILE BAY

August 5, 2023

Mobile - Historic Fort Gaines

Admission - 9:00 a.m. - 5:00 p.m.

Call 251-861-6992

BLACK TIE GALA

August 5, 2023

Huntsville - Campus 805

Admission - 7:00 p.m.

Call 256-701-4182

FORT MORGAN CIVIL WAR LIVING HISTORY DAY

August 5, 2023

Gulf Shores - Fort Morgan

Admission

9:00 a.m. - 3:00 p.m.

Call 251-540-7127

CABARET

August 6, 2023

Montgomery - Alabama

Shakespeare Festival

Admission - 2:00 p.m.

Call 334-271-5353

FRIDAY NIGHT ART WALKS

August 11, 2023

Huntsville - Courthouse Square

Second Friday of every month

5:00 - 8:00 p.m.

Call 256-858-1857

SHAKESPEARE IN THE GARDEN: A MIDSUMMER NIGHT’S DREAM

August 11, 2023

Huntsville - Huntsville Botanical

Garden’s Outdoor Amphitheater

Admission - 7:30 p.m.

Call 256-830-4447

MONROE COUNTY RODEO

August 11-12, 2023

Frisco City - Frisco City Park

Admission

Gates open at 6:00 p.m.

Rodeo starts at 7:00 p.m.

Call 251-743-2879

MUSIC FOR THE PEOPLE

August 12, 2023

Mentone - Linger Longer Pavilion

7:00 - 10:00 p.m.

info@littleriverartscouncil.org

SECOND SATURDAY

August 12, 2023

Montgomery - Riverfront Park

12:00 a.m. - 11:59 p.m. Call 334-625-2100

FOOD TRUCK RALLIES

August 18, 2023

Huntsville - Big Spring Park

5:00 - 9:00 p.m. Call 256-858-1857

FRANKLIN COUNTY

WATERMELON FESTIVAL

August 18-19, 2023

Russellville - Downtown

Friday: 6:00 - 10:00 p.m.

Saturday: 10:00 a.m. - 10:00 p.m. Call 256-332-1760

ALABAMA RESTAURANT

WEEK 2023

August 18-19, 2023

Around the State Call 334-353-4541

10TH ANNUAL HABITAT FOR HUMANITY DRAGON BOAT

FESTIVAL

August 19, 2023

Gasden - Coosa River

9:00 a.m. - 2:00 p.m. Call 256-543-1898

SATURDAY ART MARKET

August 19, 2023

Northport - Kentuck Art Center & Festival

9:30 a.m. - 2:00 p.m.

Call 205-758-1257

FIELD TO FORK 2023

August 19, 2023

Centre - Hopewell Community Center at McCords Crossroads

4:00 p.m. Call 256-927-2296

COMMUNITY SAFETY DAY

August 19, 2023

Foley - Downtown OWA Call 251-923-2111

MAGIC CITY MIMOSA FESTIVAL

August 19, 2023

Birmingham - Sloss Furnace

Admission - Noon - 4:00 p.m.

magiccitymimosafestival.com

FALL VINTAGE PICKIN’ SALE

August 25-26, 2023

Fort Payne - VFW Fairgrounds

Admission - Friday: Early Pickin’: 11:00 a.m - 2:00 p.m. - General

Admission: 2:00 - 6:00 p.m.

Saturday: General Admission - 10:00 a.m. - 4:00 p.m. Call 256-717-9365

ANNUAL FYFFE UFO DAY

August 26, 2023

Fyffe - Fyffe Town Park

Admission - 9:00 a.m. - 9:00 p.m. Call 256-845-3957

ORIGAMI IN THE GARDEN

August 27, 2023

Huntsville - Huntsville Botanical

Gardens - Admission

9:00 a.m. - 6:00 p.m. Call 256-830-4447

LABOR DAY MUSIC FEST AT RUSSELL CROSSROADS

September 1-2, 2023

Alex City - Russell Crossroads

6:30 p.m. - 9:30 p.m. Call 256-397-1019

FOLLOW YOUR ART

September 1-3, 2023

Seale - Old Russell County Courthouse

10:00 a.m. - 4:00 p.m. Call 334-298-6426

THE SUGARFEST

September 2, 2023

Arab - Arab City Park Various Times

Call 256-397-1019

ANNUAL GEM SHOW HOSTED BY THE ALABAMA MINERAL AND LAPIDARY SOCIETY

September 1-3, 2023

Irondale - Irondale Civic Center

Admission

Friday: 10:00 a.m. - 6:00 p.m.

Saturday: 10:00 a.m. - 6:00 p.m.

Sunday: 10:00 a.m. - 4:00 p.m.

Call 205-903-7062

LABOR DAY FAIR

September 1-3, 2023

Seale - Old Russell County Courthouse

10:00 a.m. - 4:00 p.m. Call 334-298-6426

FOLLOW YOUR ART

September 2, 2023

Mentone - Merf Community Walking Track

10:00 a.m. - 3:00 p.m. Call 251-752-3133

OKA KAPASSA NATIVE AMERICAN INDIAN FESTIVAL

September 8-9, 2023

Tuscumbia - 1 Spring Park Road

Call 256-383-0783

FAMILY CAMPOUT IN THE GARDEN

September 8-9, 2023

Huntsville - Huntsville Botanical Gardens - Admission

5:00 p.m. - 8:00 a.m. Call 256-830-4447

TINGLEWOOD FESTIVAL

September 9, 2023

Montevallo - Orr Park & Tinglewood

Trail - 9:00 a.m. - 5:00 p.m. Call 205-665-1519

ALABAMA WILDLIFE CENTER’S

BABY BIRD SEASON

September 15, 2023

Pelham - Oak Mountain State Park

Admission - 9:00 - 5:00 p.m. Call 205-663-7930

UNDER THE OAKS

September 15, 2023

Headland - Downtown

7:00 p.m. - 10:00 p.m. Call 334-693-3303

POW/MIA CANDLELIGHT MEMORIAL SERVICE

September 16, 2023

Mobile - USS Alabama Battleship Memorial Park - 6:00 p.m. Call 251-433-2703

BUTTERFLY RELEASE

September 16, 2023

Huntsville - Huntsville Botanical Gardens - Admission

Releases at 10:00 and 11:00 a.m. Call 256-830-4447

2023 RIDE YELLOW

September 16, 2023

Bay Minette - Halliday Park

Admission - 7:00 a.m. Call 251-937-9099

MONTE SANO ART FESTIVAL

September 16-17, 2023

Huntsville - Monte Sano

$5.00 parking

9:00 a.m. - 5:00 p.m. Call 256-519-2787

49TH ANNUAL MULE DAY

September 22-23, 2023

Winfield - Downtown

Various times

Call 205-487-4265

BUTLER COUNTY FAIR

September 27-30, 2023

Greenville - American Legion Road

Admission - Gates open at 6:00 p.m. Call 334-662-7923