Timber Land
Farm Land
Pasture Land
Competitive Structures
Long term fixed rates
UP TO
30 YEARS*
For more information contact: Rachel Holland 251.446.6022 - Terri Metts 251.267.3161 - John Winters 251.743.3161 Current as of 6/24/2020 *Subject to credit approval. Rates and terms may vary based on credit history of the borrower. Down payment can be as low as 15% depending on credit credentials. Payments can be structured as monthly, quarterly, semi-annual or annual. Annual Percentage Rate as low as 5% fixed up to 30 years. Sample payment for a $100,000 loan for 30 years at 5% the monthly payment is $536.82 per month. Payment amounts do not include taxes and insurance, actual payment obligation will be greater. Rates are subject to change daily.
2
Cooperative Farming News
IN THIS ISSUE:
Editor-in-Chief: Samantha Carpenter Editor: Jessie Shook Contributing Editor: Jade Randolph Associate Editor: Mary Delph
pg. 38
CO-OP MATTERS 5 Press Release: Agri-AFC, GreenPoint AG and Tennessee Farmers Cooperative’s Wholesale Agronomy Business to Combine to Create Top 7 Agronomy Business 21 S tore Spotlight: Frances Dahlke LIFE ON THE HOMEPLACE AND IN THE COMMUNITY 38 The Market at TRM 41 Cooking with Brenda Gantt
pg. 41
pg. 44
YOUTH MATTERS 22 4-H Extension Corner: Thinking Inside Out 24 PALS: Alabama Environmental Youth Council 26 FFA Sentinel: Pizza Pals 44 National Barrel Horse Association Teen World Champ On the Cover: Enjoy more beef by checking out this month’s Pantry featuring beef recipes from BeefItsWhatsForDinner.com (Photo credit for Cover and Letter From the Editor: BeefItsWhatsForDinner.com)
OUR REGULARS Letter from the Editor................ 4
Cooking with Stacy Lyn............. 36
Ag Insight.................................... 10
How’s Your Garden?................... 47
Business of Farming................... 13
The Herb Lady........................... 49
Feeding Facts ............................. 15
Simple Times.............................. 53
Product Spotlight........................ 17
Howle’s Hints.............................. 55
On the Edge of Common Sense... 18
The Magic of Gardening........... 58
From the State Vet’s Office......... 19
Food Safety................................. 60
Busy Bee Activities..................... 28
The Co-op Pantry....................... 63
From Wildlife & Freshwater
What’s Happening in Alabama... 68
Fisheries................................... 30 Outdoor Logic with BioLogic.... 32 www.alafarm.com
Advertising, Editorial, Subscription and Publication Offices 121 Somerville Road NE Decatur, AL 35601-2659 P.O. Box 2227 Decatur, AL 35609-2227 256-308-1618
AFC Officers Rivers Myres, President David Womack, Chairman of the Board
AFC Board of Directors Rickey Cornutt, Brooks Hayes, Ben Haynes, Rick Hendricks, Jimmy Newby, Bill Sanders, Jeff Sims, Mike Tate Subscription $15 per year For subscription inquiries or change of address: P.O. Box 2227, Decatur, AL 35609-2227 or call 256-308-1623 Subscribe online at www.alafarm.com/p/ getconnected/magazine
To advertise:
Wendy McFarland 334-652-9080 or email McFarlandAdVantage@gmail.com Cooperative Farming News is published 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 written permission is strictly prohibited. The 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 qualified, 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.
www.alafarm.com Postmaster: Please send notice of address change (enclosing latest address label) to publication office: Cooperative Farming News P.O. Box 2227 Decatur, AL 35609-2227
October 2020
3
Letter from the Editor L.M. Montgomery said it best: “I’m so glad I live in a world where there are Octobers.” October brings cooler weather, harvest season and, here in Alabama - BEEF. I didn’t grow up in the agriculture industry so I didn’t understand the hard work that goes in to providing food for our nation until I began my career at Alabama Farmers Cooperative. The men and women who raise livestock and crops have given me a deeper appreciation for where my food comes from and a respect for the land that is easily forgotten unless you work with it often. This industry is special and while we appreciate agriculture every day, October gives us a reason to celebrate with beef a little more. In this issue, you will find delicious recipes from our friends at Beef. It’s What’s For Dinner. From Breakfast Burritos to Beef Jambalaya, you should be able to find a beef recipe you will love! We are also sharing our first ever Co-op Cattle-log. This insert in the middle of your magazine is filled with cattle sales from October to February. Our goal was to highlight and host the cattle sale ads in one place, making it easier for you to find what you are looking for when buying cattle this fall and winter. We are happy to announce that we are adding three new columns to the magazine soon. We are adding to our team of regular contributors and are excited to share the sneak peek into those additions in this issue. The November issue will host more information, so stay tuned. Thank you for being a loyal reader, customer and part of the AFC family.
Samantha Carpenter Editor-in-Chief
4 Cooperative Farming News
P R E S S
R E L E A S E
Agri-AFC, GreenPoint AG, and Tennessee Farmers Cooperative’s Wholesale Agronomy Business to Combine to Create Top 7 Agronomy Business
(September 3, 2020) – Agri-AFC, GreenPoint AG, Tennessee Farmers Cooperative’s wholesale agronomy business announce the formation of a joint venture combining their agronomy operations. The combination will include all operations of Agri-AFC, LLC’s wholesale and retail business, GreenPoint AG’s retail business, and Tennessee Farmers Cooperative’s wholesale agronomy business. The new venture will do business under the name GreenPoint AG. The combined GreenPoint AG is owned by three parent companies: Alabama Farmers Cooperative (AFC), Tennessee Farmers Cooperative (TFC), and WinField United. It will operate 99 retail and wholesale agronomy locations in Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, Missouri, Tennessee, and Texas, servicing 11 crops across 28 million acres. This will make the combined GreenPoint AG a top 7 wholesale and retail agronomy company with over $1 billion in sales. “We recognize the rich history of our companies and the pride of ownership that exists amongst our member-owners, and we want to enter this relationship with careful thought and consideration of the impact to our farmer-owners, our customers, our member co-ops and our employees,” says Bart Krisle, CEO of Tennessee Farmers Cooperative. When asked why the parent companies decided to join these three businesses together, Rivers Myres, CEO of Alabama Farmers Cooperative, shared, “Even
though we are all individually strong, it takes vision and strategic leadership to both remain competitive and to provide exceptional service to our ultimate customer, the American Farmer, and GreenPoint AG will allow for us to do both.” Jeff Blair has been selected to lead the new entity as Chief Executive Officer. He comes to Greenpoint AG most recently from The Andersons, where he was President of the Plant Nutrient Group. Previous to that role, he held leadership roles at Intrepid Potash, Orica Mining Services and was a Captain in the U.S. Army. “I could not be more excited for this opportunity,” said Blair. “The leadership teams of all three companies have built strong businesses and I believe this new company is the right company, with the right people and the right strategy to help our farmer and retail members succeed in this ever-changing world.” Brett Bruggeman, President of WinField United and Executive Vice President of Land O’Lakes, Inc., agrees that the timing is perfect for this type of opportunity. “This organization is positioned for future growth and will be relevant in the marketplace for years to come. GreenPoint AG will be focused on upstream market access predictability and downstream total agronomy solutions, both driven by our digital omnichannel platform.” GreenPoint AG will be based in Decatur, Alabama, with regional offices in Memphis and LaVergne, Tennessee. October 2020
5
DIRECTORY OF MEMBER COOPERATIVES ALBERTVILLE FARMERS COOPERATIVE Branch of DeKalb Farmers Cooperative Mark Searels, Mgr. Phone 256-878-3261
FARMERS CO-OP OF ASHFORD Timothy Tolar, Mgr. Jerome Hinson, Asst. Mgr. Phone 334-899-3263
ALTHA FARMERS COOPERATIVE Blountstown - James Lynn, Mgr. Phone 850-674-8194
FARMERS COOPERATIVE, INC. Todd Lawrence, Gen. Mgr. Live Oak, FL - Barry Long, Ag Div. Mgr. Phone 386-362-1459 Madison, FL - Jerry Owens, Operations Mgr. Phone 850-973-2269
ANDALUSIA FARMERS COOPERATIVE Russell Lassiter, Mgr. Phone 334-222-1851 ATMORE TRUCKERS ASSOCIATION Todd Booker, Mgr. Phone 251-368-2191 BLOUNT COUNTY FARMERS COOPERATIVE Eric Sanders, Mgr. Phone 205-274-2185 CALHOUN FARMERS COOPERATIVE Branch of Cherokee Farmers Cooperative Jacksonville - Tommy Thomas, Mgr. Phone 256-435-3430 Piedmont - Kevin Bobbitt, Mgr. Phone 256-447-6560 CENTRAL ALABAMA FARMERS COOPERATIVE Tim Wood, Gen. Mgr. Selma - Thomas Reeves, Mgr. Phone 334-874-9083 Faunsdale - Bryan Monk, Mgr. Phone 334-628-2681 Demopolis - Tom Eunice, Mgr. Phone 334-289-0155 CHEROKEE FARMERS COOPERATIVE Andrew Dempsey, Gen. Mgr. Seth Eubanks, Mgr. / Phone 256-927-3135 CLAY COUNTY EXCHANGE Jeff Kinder, Mgr. Phone 256-396-2097 COFFEE COUNTY FARMERS COOPERATIVE Enterprise - Ricky Wilks, Gen. Mgr. Phone 334-347-9007 Elba - Colin Morris, Mgr. Phone 334-897-6972 COLBERT FARMERS COOPERATIVE Daniel Waldrep, Gen. Mgr. Leighton - Tommy Sockwell, Mgr. Phone 256-446-8328 Tuscumbia - Chuck Hellums, Mgr. Phone 256-383-6462 DEKALB FARMERS COOPERATIVE Lance Ezelle, Gen. Mgr. Rainsville - Andrea Crain, Mgr. Phone 256-638-2569 Crossville - David Tierce, Mgr. Phone 256-528-7188 ELBERTA FARMERS COOPERATIVE William D. Carlew, Mgr. Phone 251-986-8103 ELMORE COUNTY COOPERATIVE Branch of Taleecon Farmers Cooperative Timothy Richardson, Mgr. Phone 334-567-4321
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Cooperative Farming News
FARMERS COOPERATIVE MARKET Doug Smith, Gen. Mgr. Frisco City - William Womack, Mgr. Phone 251-267-3175 Fertilizer / Phone 251-267-3173 Leroy - Jeff Hughston, Mgr. Phone 251-246-3512 FAYETTE FARMERS CO-OP Branch of Marion County Cooperative Kellie Trull, Mgr. / Phone 205-932-5901 FLORALA FARMERS AND BUILDERS CO-OP Branch of Andalusia Famers Cooperative Pete Blackwell, Mgr. / Phone 334-858-6142 GENEVA COUNTY COOPERATIVE Hartford - Todd Smith, Gen. Mgr. Phone 334-588-2992 GOSHEN FARMERS COOPERATIVE Danny Dewrell, Mgr. / Phone 334-484-3441 HEADLAND PEANUT WAREHOUSE CO-OP Jay Jones, Mgr. Chris Hix, Store Mgr. / Phone 334-693-3313 JACKSON FARMERS COOPERATIVE Branch of Madison County Cooperative Ramsey Prince, Mgr. Scottsboro - Phone 256-574-1688 Patricia Rorex, Mgr. Stevenson - Phone 256-437-8829 JAY PEANUT FARMERS COOPERATIVE Ryan Williams, Mgr. / Phone 850-675-4597 LAUDERDALE COUNTY COOPERATIVE Reggie Shook, Gen. Mgr. Florence - Robbie Neal, Mgr. Phone 256-764-8441 Elgin - Wendell Walker, Mgr. Phone 256-247-3453 LAWRENCE COUNTY EXCHANGE John Holley, Gen Mgr. Moulton - Greg McCannon, Mgr. Phone 256-974-9213 Courtland - Phone 256-637-2939 LIMESTONE FARMERS COOPERATIVE John Curtis, Gen. Mgr. / Phone 256-232-5500 Britt Christopher, Location Mgr. Giles County Co-op - Celena Williams, Mgr. Lynnville, TN - Kyle Doggett, Mgr. Phone 931-527-3923 Pulaski, TN / Phone 931-363-2563 LUVERNE COOPERATIVE SERVICES Perry Catrett, Mgr. / Phone 334-335-5082
MADISON COUNTY COOPERATIVE Keith Griffin, Gen. Mgr. Hazel Green - Phone 256-828-2010 Meridianville - Matt Dunbar, Mgr. Phone 256-828-5360 MARION COUNTY COOPERATIVE Steve Lann, Gen. Mgr. Hamilton - Phone 205-921-2631 MARSHALL FARMERS COOPERATIVE Brian Keith, Gen. Mgr. Holly Pond - Phone 256-796-5337 Arab - Phone 256-586-5515 MID-STATE FARMERS COOPERATIVE Branch of Talladega County Exchange Columbiana - Barry Keller, Mgr. Phone 205-669-7082 MORGAN FARMERS COOPERATIVE Bradley Hopkins, Gen. Mgr. Hartselle Phone 256-773-6832 Decatur - Jamie Staudt, Mgr. Phone 256-353-4663 NEW MARKET AG SUPPLY Branch of Madison County Cooperative Phone 256-379-2553 OPP’S CO-OP Branch of Andalusia Farmers Cooperative Brandon Bledsoe, Mgr. Phone 334-493-7715 PIKE FARMERS COOPERATIVE Troy - Wayne Ward, Mgr. Phone 334-566-3882 QUALITY COOPERATIVE, INC. Greenville - Daniel Salter, Mgr. Phone 334-382-6548 RANDOLPH FARMERS COOPERATIVE Tim Brown, Mgr. / Phone 256-357-4743 ST. CLAIR FARMERS COOPERATIVE Branch of Talladega County Exchange Ashville - Allen Bice, Mgr. Phone 205-594-7042 Pell City - Joseph Taylor, Mgr. Phone 205-338-2821 TALEECON FARMERS COOPERATIVE Scott Hartley, Gen. Mgr. Phone 334-257-3930 TALLADEGA COUNTY EXCHANGE Chris Elliott, Gen. Mgr. Phone 256-362-2716 TUSCALOOSA FARMERS COOPERATIVE Wayne Gilliam, Mgr. / Phone 205-339-8181 WALKER FARMERS COOPERATIVE Cody King, Mgr. / Phone 205-387-1142 WEST GENEVA COUNTY COOPERATIVE Branch of Geneva County Cooperative Robert Pittman, Mgr. / Phone 334-898-7932 WINSTON FARMERS COOPERATIVE Branch of Marion County Cooperative Haleyville - Jessica Steward, Mgr. Phone 205-486-3794
Quality Co-op: Specialty Products & Services For more information, contact your local Quality Co-op CatďŹ sh Fillets All Year Albertville Farmers Co-op Altha Farmers Co-op - Blountstown Andalusia Farmers Co-op Atmore Truckers Association Blount County Farmers Co-op Calhoun Farmers Co-op - Piedmont Calhoun Farmers Co-op - Jacksonville Central AL Farmers Co-op - Selma Central AL Farmers Co-op - Faunsdale Central AL Farmers Co-op - Demopolis Cherokee Farmers Co-op Clay County Exchange Coffee County Farmers Co-op - Enterprise Coffee County Farmers Co-op - Elba Colbert Farmers Co-op - Tuscumbia DeKalb Farmers Co-op - Rainsville DeKalb Farmers Co-op - Crossville Elberta Farmers Co-op Elmore County Co-op Farmers Co-op Inc. - Live Oak, FL Farmers Co-op Inc. - Madison, FL Farmers Co-op Market - Frisco City Farmers Co-op Market - Leroy Fayette Co-op Florala Farmers & Builders Co-op Goshen Farmers Co-op
Pea Shelling Seasonal
Pecan Cracking
Seasonal
Propane All Year E&R
Seed Drills All Year
R
B B B B
R&E R&E R&E
B B B B B
R R S, E & R R&E R S&R S&R S&R
B B B B
S&R E S&R
B
Geneva County Co-op - Hartford Headland Peanut Warehouse Co-op Jackson Farmers Co-op - Scottsboro Jackson Farmers Co-op - Stevenson Jay Peanut Farmers Co-op Lauderdale County Co-op - Florence Lauderdale County Co-op - Elgin Lawrence Co. Exchange - Moulton Lawrence Co. Exchange - Courtland Limestone Farmers Co-op Giles County Co-op - Pulaski Giles County Co-op - Lynnville Luverne Cooperative Services Madison County Co-op Marion County Co-op Marshall Farmers Co-op - Arab Marshall Farmers Co-op - Holly Pond Mid-State Farmers Co-op Morgan Farmers Co-op - Decatur Morgan Farmers Co-op - Hartselle Opp’s Co-op Pike Farmers Co-op Quality Co-op Inc. St. Clair Farmers Co-op - Ashville St. Clair Farmers Co-op - Pell City Taleecon Farmers Co-op Talladega County Exchange Tuscaloosa Farmers Co-op Walker Farmers Co-op Winston Farmers Co-op www.alafarm.com
Peanuts All Year B B B
S&R B
B R R
B
S&R E S&R B S&R B B B B B
S, E & R S&R R S S&R
Thanksgiving & Christmas season
All Year E B *Alligator also sold
Peanuts: Raw B: Raw & Roasted
Propane: R = Recharge
S = Sell E = Exchange
October 2020
7
College Scholarships available through Alabama Farmers Cooperative:
AFC & Auburn University & the John H. Mathews Scholarship Deadline for Scholarships: December 31, 2020
Visit our website at www.alafarm.com/scholarships for more information. 8
Cooperative Farming News
October 2020
9
AG INSIGHT Four Alabama Communities to Receive Federal Loans, Grants Four Alabama communities are among more than 160 nationwide that will receive federal loans and grants totaling some $462 million to modernize critical drinking water and wastewater infrastructure. Administered by the U.S. Department of Agriculture through its Water and Waste Disposal Loan and Grant Program, the projects are designed to improve public health and drive economic development in rural areas. Alabama recipients include: • The City of Clio, which will use a $792,000 loan and a $466,000 grant for updating and repairing three elevated steel water storage tanks to improve safety and extend their life span. • The Town of Columbia, which will use a $256,000 loan to update water meters and improve water lines serving the high school. • The Town of Bear Creek, which will use a $1,227,000 loan and an $828,000 grant to replace water service lines, install a new tower pump and other equipment. • The Lemoyne Water System, Inc., which will use a $2.47 million loan for a variety of upgrades and expansion projects, including replacement of one of three wells, extending water lines to serve additional customers, new metering and operating systems, and new hydrants at the end of water lines.
COVID-19 Expected to Reverse Recent Declines in Food Aid Spending Although spending on domestic food and nutrition assistance programs administered by the federal government declined in 2019, the impact of the COVID-19 pandemic no doubt will tell a different story this year. Job losses stemming from the economic shutdown have sharply increased the need for food assistance among U.S. households. In response, legislative and administrative actions have given states more flexibility to simplify participation rules in those programs. 10
Cooperative Farming News
National data available when the U.S. Department of Agriculture’s Economic Research Service recently issued a report on 2019 food assistance programs provided an indicator of this year’s trends. Among other things the number of Americans receiving benefits under the Supplemental Nutrition Assistance Program increased to 37.3 million in March 2020, 4% higher than the 2019 fiscal year monthly average. Also, monthly unemployment jumped from 4.4% in March 2020 to 14.7% in April. Despite subsequent fluctuations, jobless numbers remain high. USDA administers 15 domestic food programs that together form a nutritional safety net for millions of children and low-income adults. Federal expenditures on these programs totaled $92.4 billion in FY 2019. That was the lowest level since FY 2009 and 22% less than the inflation-adjusted historical high of $117.9 billion set in FY 2013. The spending decline between 2013 and 2019 coincided with improvement in the U.S. economy, as the unemployment rate dropped from 7.4 to 3.7% over that time period. SNAP spending, which accounted for almost two-thirds (65.3%) of federal food and nutrition assistance outlays in FY 2019, totaled $60.4 billion, or 8% less than in FY 2018 and 30% less than 2013’s historical high of $86.3 billion. Expenditures fell for both SNAP and the Special Supplemental Nutrition Program for Women, Infants and Children between FYs 2018 and 2019, but increased between 2 and 3% for each of the three largest child nutrition programs — the National School
BY JIM ERICKSON
Lunch Program, the School Breakfast Program, and the Child and Adult Care Food Program.
Rural Group to Oppose Trump Policies A new national organization has been formed to battle Trump Administration policies that the group’s leaders say are hurting already-struggling rural communities in states expected to be key ones in the 2020 presidential election. Rural America 2020 is targeting the trade war and pointing out what it believes are the administration’s rural community failures. The group also will advocate solutions for a stronger rural America. A slate of rural leaders in Michigan, Ohio, Pennsylvania, Wisconsin, Minnesota and Iowa is leading the campaign’s efforts. Christopher Gibbs, an Ohio soybean farmer and former Trump supporter, heads the group’s board of directors. Gibbs also has served as a local GOP chairman and a USDA Farm Service Agency official but has become an outspoken critic of the president and his trade policies. Rural America 2020 is a 501(c) 4 organization. More information about the campaign’s leadership can be found at the website, RuralAmerica2020.org/ about-us.
Frozen Products, French Fries Drive Potato Usage Some 44% of all potatoes grown in the United States are manufactured into frozen products, according to USDA’s Economic Research Service. Spurred by decades of explosive growth within the quick service restaurant industry (QSRs), processed potato products, which include frozen, chipped, dehydrated and canned items, became the major movers in the potato market. French fries account for 85% of the frozen potato segment. The share of potatoes consumed as frozen products rose from 27% in 1970-74 to 44% in 2015-19. Typically, about one-tenth of frozen french fries are sold in supermarkets and other retail outlets. The vast majority moves through various food service venues or the export market.
Research in the early 2000s indicated that QSRs alone accounted for about two-thirds of french fry usage, with another 6% attributed to school cafeterias. The COVID-19 pandemic severely hobbled the food service sector, resulting in an abrupt slowdown in french fry demand. In addition, exports of frozen potato products, which account for one-fourth of freezing potato utilization, remain well below year-earlier levels.
Food Box Program Nears 70 Million Mark
USDA’s Farmers to Families Food Box Program in August neared 70 million boxes of food distributed to families in need and in September launched Round 3 in the nationwide assistance effort. The program began in April as part of the Coronavirus Food Assistance Program developed to help farmOctober 2020
11
ers, ranchers, distributors and consumers in response to the COVID-19 national emergency. Through this program, USDA’s Agricultural Marketing Service (AMS) has partnered with national, regional and local distributors, whose workforces have been significantly impacted by the closure of restaurants, hotels and other food service businesses, to purchase fresh produce, dairy and meat products from American producers of all sizes From May 15 through June 30, the first period of the program’s operation, it delivered 35 million food boxes, valued at more than a billion dollars. During Round 2 which ran from July 1-Aug. 31, an estimated $1.47 billion worth of products went into the food boxes. The third round, which began Sept. 1, will spend the balance of $3 billion authorized for the program.
U.S. Ag Exports Show Differing Trends The United States has ranked as one of the world’s largest agricultural traders, but the volumes purchased by other countries have varied over the years. During the 25-year period from 1994 through 2019, U.S. agricultural exports grew from $46.1 billion to $136.7 billion, ranking the nation as the second largest agricultural trader after the European Union. The elimination of agricultural trade barriers as a result of the 1994 North American Free Trade Agreement (NAFTA) and superseded by the United
States-Mexico-Canada Agreement (USMCA) in July 2020 has nearly quadrupled exports (by value) to Canada and Mexico. However, ongoing trade disputes with a number of overseas customers, particularly China, have been a major factor limiting the growth of U.S. agricultural exports. The COVID-19 pandemic in the current fiscal year has put more pressure on exports. U.S. agricultural export sales, which had reached a high of $152.3 billion in 2014, are forecast at $136.5 billion in the 2020 fiscal year. Coinciding with policy developments, rising household incomes and changing trade policies in developing East and Southeast Asia have driven export growth, especially for China, whose share of U.S. agricultural exports more than quadrupled from 3% during 1994-2000 to 14% during 2010-19. Meanwhile, there has been a sharp decline in the share going to Europe and high-income East Asia, particularly Japan.
During the 25-year period from 1994 through 2019, U.S. agricultural exports grew from $46.1 billion to $136.7 billion, ranking the nation as the second largest agricultural trader after the European Union. 12
Cooperative Farming News
BUSINESS OF FARMING
BY JESSICA KELTON
Being in the
Cattle Industry
During a Pandemic Thank goodness we only have a pandemic every hundred years or so. The COVID-19 impacts have certainly been substantial and promise to have an effect even beyond the “end” of the virus (or when we at least have it controlled to the point of resuming some amount of normalcy). We have seen a number of issues arise that have caused a lot of conversation amongst agricultural and livestock pundits. These issues were certainly there before 2020, but they have been highlighted (or exasperated in certain situations) as we all work through a year of pandemic. The first thing is food safety and availability. This is really two different issues, but for the sake of conversation we can group them together. Americans are used to having abundant, available, safe food. In fact, we have the cheapest and safest food supply in the world. The agricultural sector is a complex system of producers, marketers, processors, transporters, wholesalers, retailers and consumers – and what 2020 has done is highlight the fact that if any segment of the
supply chain has issues, it can throw the proverbial wrench in the gears. Think about what we saw in the beef industry here in Alabama and across the nation as the pandemic unfolded – all of these segments were affected. Producers were already facing tight margins and low prices, and then dominoes began to fall. First, restaurants and the service industry were either shut down with mandates or shut down with fear of sickness. It’s important to remember that in “normal” times modern American society eats away from home over half the time. And suddenly that changed … and people needed to buy more food from the grocery store to prepare meals at home for the safety of their family. Human nature leads to fears during times like this, and then people tend to try to hoard food for their families and buy more than they need in the short term which lessens the supply, causing more fear and more hoarding. I think it is important to state that the term “hoard” means to accumulate a supply of something – and while we all used the word with disdain October 2020
13
as we searched for toilet paper, it is worth mentioning food supplies and issues that have probably needed that this is simply human nature for people to attempt to happen for a while. to provide for their family and not a sign of evil nature. Do we need to look at the fact that most of the So, as all of this happens, we have other dominoes feedlots and processors are located in a fairly small falling at the same time. Some stockyards in Alabama area (there are outliers of course) in the Midwest closed temporarily and nearly and because of that sickness or all of them made substantial targeted anarchy could affect changes in how they operate in food supply? I would contend One positive thing about order to keep themselves and it is good conversation. Do we this pandemic is that it their customers safe. We saw need to discuss transportation has forced us to at least the processing plants shut down and marketing of our food supor slow down production due to ply? I would contend it is good communicate about COVID-infected workers, which conversation. Do we need to some difficult things further limited supply. This also discuss pricing and price probacklogged the amount of feeder tections for producers? I would and also highlights just cattle in the feedlots, which lowcontend it is good conversation. how good we have it in ered prices at stockyards which Do we need to make wholesale affected already slim margins for sweeping changes? Probably America. producers. not. But we need to talk about it. I think it’s important to reWe need to communicate about member that we have all been affected by this pan- it. One positive thing about this pandemic is that it demic, although admittedly some more than others. has forced us to at least communicate about some However, we also need to remember that we are all in difficult things and also highlights just how good we this together – every American citizen. We all depend have it in America. God bless America and God bless on agriculture to feed and clothe us, and this pandem- our farmers and workers that provide food, fiber and ic has, at the very least, led to conversations about quality of life to us.
COMING SOON to Cooperative Farming News
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Cooperative Farming News
FEEDING FACTS
B Y J I M M Y PA R K E R
Fall Grazing Fall grazing has always been a bit tricky in our climate. Many producers will plant winter annuals and if they are planted early and get plenty of rainfall, they will be available to use within the next 60 days. If they are planted late or rainfall is limited, which is typical for most of the fall season in Alabama, then it could be well into the next calendar year before any appreciable grazing is done. These winter annuals, in most cases, are the best forage that we will grow all year, at least that is widely used. Protein and energy levels are really high and most all our grazing animals do really well when grazing them. That is the good news. The bad news is that it is at least a few weeks off and we have to feed our livestock until the winter annuals are ready, or we start
to feed hay. Either way we have 60 to 90 days that we will have to graze things that are not as good nutritionally as our animals need. Generally, in North Alabama we will get a killing frost in late October that will kill our Bermuda, Bahia, Dallas grass, crabgrass or Johnson grass and can slow down the fall growth of our cool season perennials like fescue. Even if the frost comes late in a given year, all those forages, other than winter annuals, are very mature and do not provide a standalone source for what our animals need. They are high in fiber that is tough to digest, low in energy and protein and animals generally cannot consume enough to meet their requirements, especially if they are nursing or growing in any capacity.
October 2020 15
The last thing we as producers need to happen job. Most of the tubs contain a good bit of vitamins is for livestock to lose weight during the march to- and minerals that are important on several levels. ward cold, wet winter weather when the demands So, by keeping the stomach bacteria happy, the tubs on their body will likely be even greater. Additional help the cattle consume more of the coarse grasssupplementation is needed in many cases and since es, digest more of the grass that is consumed and the weather is warm and grass is plentiful, very few help meet the animal’s nutritional needs. Livestock producers think about it. will graze close to the tubs so they can also be used Some of the best spent money is on supplemen- to encourage animals to utilize parts of the pasture tation that will allow livewhere they don’t graze as stock to graze these poor often. forages and get by without There are other softer With the Stimu-lyx tubs you backing up. Most any feed tubs out there that will also will help, and it does not work, but the consumption increase the digestion of the take a lot to help livestock tends to be higher and usuforages that are available. out during this time of year ally when all things are talThe animals will get considwhile the weather is typicallied up, they will cost you a ly warm and dry. However, bit more per animal per day. erably more from the grassin most cases, tubs like the That does not mean that es on hand and come a great Stimu-lyx tubs that are readthey are bad options and if deal closer to meeting their ily available at your local Cototal forages are a bit limneeds. ops are most often the best ited, they may work better. choice. There are several of them With the Stimu-lyx tubs, available and generally you you increase the digestion get what you pay for. The of the forages that are availbetter tubs with a bit less able. The animals will get urea and a bit more fat are considerably more from the usually higher priced but grasses on hand and come a do a better job maintaining great deal closer to meeting your animals. This year we their needs. They must lick will have the Purina tubs these tubs and that limits available and the higher fat their consumption and the tub they offer will be a good cost of feeding them. The fit on many farms. licking action also helps The main point is to keep the animals’ stomach buffered by producing watch your animals and try to prevent weight loss lots of saliva, which in turn makes their stomachs a through the fall. It will be a much better winter if friendlier environment for the bacteria that will actu- your animals are in good shape going in and it will ally digest the grasses that the animals eat. be much easier on your bank account to keep them The Stimu-lyx tubs will provide additional protein in shape now, than waiting and trying to help them 1-8Pg_AnchorPkg_CustomEggCartons3.pdf 4/10/20 12:27 and energy, which also helps the1 bacteria do PM their recover after the weather gets bad.
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PRODUCT SPOTLIGHT
BY JOHN SIMS
Deer Products There are many nutrition options available for feeding, attracting and breeding deer in Alabama. Your local Quality Co-op store has a complete suite of deer feeds and supplements for the growth, health and performance of your deer herd. Big Buck Blend® Deer Feeds •P ersimmon flavored, pelleted feed formulated with the protein, energy and supplements that deer in the Southeast require for antler growth, body condition, health and breeding. • 16 Point • 20% Rack Developer •R ice Bran – Flavors: Plain, Persimmon, Peanut Butter MaxRax® Deer Feeds • Specialized diets containing chelated trace mineral complexes for growth, reproduction and immune system function; probiotics for intestinal health and nutrient absorption; digestive enzymes for greater feed and natural browse digestion; and yeast cultures for greater fiber digestion, energy utilization and mineral absorption. • 6% Deer Pellet • 17% Deer Plus Pellet • 20% Fawn and Lactating Doe Pellet • 16% Textured Breeder-Fall/Winter • 18.5% Textured Breeder- Spring/Summer
AntlerMax® Deer Feeds • For the development of optimal antler size and mass. Provides for a high intake of high-quality proteins including AntlerMax® By-Pass Protein technology that deliver high concentrations of amino acids needed by the growing antler. Helps develop deer with exceptional body size. High-quality protein helps maintain muscle to support body growth. • Deer 20 Feed AntlerMax® Premium Deer Mineral • AntlerMax® Mineral Technology is backed by extensive research determining the requirements for superior antler and body growth. It provides ingredients of high biological availability and the proper balance of trace minerals. AntlerMax® Quick Draw® Deer Block • Designed to attract deer with its irresistible scent and flavorings. Designed in a 20-lb. block, it attracts big bucks and helps keep deer coming back. It can also be used to supplement poor quality forage or habitat. Studies on the Quick Draw® Deer Block attractant show strong consumption, driven by a proprietary flavoring agent not found in any other deer block.
To find a Quality Co-op store near you, go to www.alafarm.com. October 2020
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ON THE EDGE OF COMMON SENSE
B Y B A X T E R B L A C K , DV M
Tolerance
When our opinions get as immovable as a granite outhouse, God has a way of shaking the foundation. I was searching for an artist who could lend just the right feeling to a book I was putting together. I found such a person. He lived in a remote mountain town and had no phone. With the help of the local postmistress and several letters, he agreed to illustrate my book. Besides his unique artistic style, he was a good cowboy. Over the months of correspondence and our occasional visits on his local pay phone, I developed a genuine liking and respect for him. We agreed to meet at the Cowboy Poetry Gathering in Elko, Nevada. I arrived Thursday night and began to test the limits of my envelope! I had the makin’s of a personal best brewing when I spied an old friend, a big man whose effort had done much to promote cowboy poetry. I shook his hand warmly. It was then I noticed he was wearing a little short ponytail. I was overcome! I dressed him down for his uncowboy fashion statement and finished by removing the decorative ribbon binding his furry polyp! Just then I felt a tap on the shoulder. I turned and a young man reached to shake my hand. He was decked out in his buckaroo finest. He introduced himself and 18
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remarked that he enjoyed my work. He explained that he was an actor. As he talked, I focused on his earring. Earring! I became incensed! I lectured him on manly pride and ended up trying to bite off his earlobe! In retrospect, it occurred to me that I might have overreacted. Fortunately, these good fellows merely escaped my grasp rather than permanently disfigure me. The next day I was walking through the crowd when I heard a voice call my name. I turned. A hand pressed into mine and the voice said, “Hi, I’m yer new artist!” He had blond hair braided into a pigtail that reached his waist. Eight, count’em eight! earrings decorated his left ear! I was dumbfounded! He continued, “I’d like you to meet my wife.” I looked to his side where an attractive woman stood wearing a bowler hat and a gold ring in her nose! Looking back, I suspect God set me up. He said to Himself, this boy needs a lesson in tolerance. He was right. I was due. I’ve learned that a closed mind is like lookin’ at the world with one eye closed. I guess we could use a dose of kindness and understanding. www.baxterblack.com
FROM THE STATE VET’S OFFICE
BY DR. TONY FRAZIER
Keep Them Dogies
Rolling
Some of you may remember the Western TV series “Rawhide” with a young Clint Eastwood playing the role of Rowdy Yates. The black and white Western aired from 1959 to 1965 and was set in the 1860s. “Rawhide” portrayed the challenges faced by ranchers and cowboys on a cattle drive. The storyline was normally centered around character Gil Favor (trail boss), who was played by Eric Fleming; the cowboys; and their encounters with people along the way to the cattle market. And, of course, they sometimes rescued someone from outlaws or crooked politicians in town. The cowboys were always searching for water for the cattle, and on the lookout for wolves, bad guys and rustlers. The show also had episodes that dealt with some controversial issues. One episode involved an ex-soldier who had a drug problem, and another was about a Mexican cowboy who faced racism from people outside the cowboy crew. So, with all those iconic images in your mind, let’s go on to the next part of our prequel to the meat inspection programs. With the vast buffalo herds gone from the Western plains, the stage was set for the next great bovine herd to come on the scene. The Civil War was over, and the economy of the South was devastated. As I mentioned in last month’s article, one Southern
state that was hit hard by all of this was Texas. In the late 1860s, the majority of Texas was uncultivated and not many people lived there. Galveston was the largest city with fewer than 10 thousand residents.1 When the young men went off to war, many of the cotton plantations and cattle ranches were mostly abandoned.2 The majority of cattle in Texas were kin to the ones left by the earlier Spanish explorers and were well adapted to the sometimes-harsh environment. They were a rangy sort, a hybrid of Southern cattle and the wild black Spanish cattle. They had spindly legs, thin loins and rump, a long narrow head and bicycle handlebar horns. The largest spread of horns on record belonged to a bull named Champion, born around 1890 on a Mexican ranch near the Rio Grande; his horns stretched more than nine feet from point to point.3 These cattle seemed to have some resistance to parasites and drought, and could make it on less than lush pastures. The meat was lean and while not preferred by Northern beef markets, Texans ate it and it was cheap. Let me pause here and add that over the last few years, we have participated in many meetings and presentations regarding the sustainability of our food supply. We have been fortunate to be able to pass this information along in news articles such as this one. October 2020
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Typically, in these meetings, the topic of rising populations and the probability that by the year 2050, the world’s population may reach nine billion people is brought up. Just how production agriculture will be able to feed that growing population is a much-debated topic. In addition to the need for increased food production, there is a growing demand for a higher quality protein source. Some parts of the world are seeing a more developed economy, and with that comes the demand for higher quality food sources, especially meat protein. I am confident that farmers in our country will continue to produce the best and most affordable meat and dairy products to meet this demand. In the late 1800s, things were changing and thanks to wartime spending Northern cities and the economy there was booming. Like some parts of the world today that I just mentioned, they were seeing a rise in the standard of living and with that came a change in taste. For a long time, pork was the most affordable meat source. However, taste for pork was now being replaced by the taste for beef. And with that, you guessed it, the price for beef skyrocketed. For example, a steer worth four dollars in Texas was worth 40 to 50 dollars in New York.4 And in Texas, those cattle left unattended during the War had become sort of free-range causing numbers to explode. The Texas Longhorn cattle in that area seemed to be like the former buffalo herds with the supply appearing endless. It didn’t take long for the Texas cattlemen to figure out how to take advantage of this. All they needed to do was round up those free cattle and trail them north to the markets and pocket the profits. Now the stage was set for all the stories we have in our minds about the cowboys, the cattle drives and story lines for “Rawhide”! None of this was as easy as it sounds or as it appeared on TV. Remember these cattle were wild; they typically hid out during the day and fed at night. The cowboys became known as “brushpoppers” as they had to get out in the brush and flush them out like quail. The cows were mean and would be glad to gore a horse to protect a calf. The longhorned bull was particularly ornery and as one cattleman at the time put it, “The longer he lived, the meaner he became.”5 Cattle were rounded up, and bull calves were castrated and branded to get ready for the trail drive. Cows and heifers were branded and turned back out onto the open range for breeding for the next year’s crop. This system would be used across the West and paved the way for the cattle barons with vast cattle empires. Investors from all around the world soon saw an opportunity to invest in this process. It didn’t take long for Cheyenne, Wyoming, to become the greatest of the cow towns, and, was for a spell, the wealthiest city in the country, maybe in the world. 20
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It took a minimum of eight men to drive a thousand head of cattle. The cowboys faced wind, rain, sun, river crossings and stampedes to name a few challenges. They ate pinto beans, sorghum molasses, lots of beef, sourdough biscuits and drank black coffee. They could cover about 14 to 15 miles on a good day. One cattle drive from Texas to Iowa took six months, and half of the herd was lost. Despite early losses, the Texans pushed their herds north year after year. In the spring of 1867, some 35,000 head of cattle headed up the trails; the next year, 75,000; the year after that, 350,000; and in 1871, some 600,000.6 In all, 10 million cattle would be driven north out of Texas, accompanied by half a million horses and some 50,000 cowboys.7 Today’s society could benefit with the help of a Gil Favor and his cowboy crew. Younger readers may be able to find episodes of “Rawhide” on Netflix, but those of us that can remember the show appreciate the portrayal of the cowboy life on a cattle drive. This phenomenal process now brought cattle to the great slaughter pens of places like Chicago. And that’s where we will stop for now. “Cattle Kingdom, The Hidden History of the Cowboy West,” Christopher Knowlton, 2017. 1, 2, 3, 4, 5, 6, 7.
STORE SPOTLIGHT BY C O R E Y E S P Y
Frances Dahlke As of October, Frances Dahlke will turn 84 years young. While most people lucky enough to reach this age are spending time at home in retirement, Frances Dahlke is still serving Co-op customers at the Holly Pond branch of Marshall Farmers Co-op. Frances has spent an incredible 65 years working in retail agriculture, with 59 years with Alabama Farmers Cooperative member Co-ops in various positions and in various locations. Frances was born in 1936 in Cullman, Alabama, to a farming family. She was the second of six siblings who all grew up lending a hand on her father’s farm. Frances said that she can remember when everyone was working on the farm because that is what it took to make it in those days. Frances attributed her upbringing on the farm to her love for agriculture as well as the success she has had through her career. Her professional career began shortly after high school when Carl Ellard called on her father to ask if she needed a job. The answer was “yes” and so began her journey. She started work at Cullman Farmers Coop as the bookkeeper and eventually moved on to be bookkeeper at Walker Farmers Co-op in Jasper. While at Jasper, she worked her way to assistant manager until the store manager retired in 1974. At that point, John Mathews (CEO of AFC) approached her to take the reins at the store. Hesitant at first, Frances agreed. She went on to achieve the highest honor for an AFC manager and won the E.P. Garrett Manager of the Year award in 1978. This made her the first female recipient of the award. She continued this success in later years when she went on to manage the Arab location of Marshall Farmers Cooperative and then retired from working full time in 1996. Frances just could not stay away so she came back to work part time as bookkeeper of the Holly Pond location of Marshall Farmers Co-op and that is where you will find her today. Frances has seen many changes in her lifetime around agriculture. From mules to tractors, and handson work now done by machines, a lot has changed since
her days on the farm. While technology has changed, the hardworking people remain the same. Not only has technology changed the way farmers work in the fields but also the way we work in the stores. She said, “I can remember when we only had hand trucks that we could use for loading customers’ orders, then came the forklift and it made everything so much easier. Also, something as simple as farmers just having access to vehicles made a big difference.” While Frances has no idea how much technology will change in the future, she is sure it will be for the greater good of the farmer and help them continue to do what they love. Frances Dahlke is a gem in the Co-op system and a great role model to look up to for the younger generations in agriculture. She is proof that if you love what you do, you’ll never work a day in your life. AFC would like to thank Frances for her hard work and dedication through the years.
Frances Dahlke, pictured above, was the first female winner of the E.P. Garrett Manager of the Year award in 1978.
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4-H EXTENSION CORNER
Thinking Inside Out If kids can’t come to you, go to the kids! That’s what some innovative 4-H leaders in Winston, Colbert, Limestone, Marion, Fayette and Lauderdale counties did. When Covid-19 prevented 4-H Summer Day-Camp activities, these leaders used ingenuity and teamwork to think “inside out!” They devised interesting and fun kits that kids could complete in their homes, and then share with one another through social media. One of the activities was a multicounty, two-day virtual Day Camp, highlighting both cooking and painting. The 4-H leaders used their social media pages to display bright, colorful posters advertising both events. Students reserved a kit for each activity by placing their first and last names on the event photo. Then, parents and guardians picked up the free kits from their participating Extension office to take them “out” to the kids. “We provided all the materials needed,” stated Rebecca Danley, 4-H Foundation Regional Extension Agent for Marion County. “After kids got the kits home, they watched a step-by-step video of how to complete the cooking or painting event at their own convenience.”
Eady Portet, Fayette County
Stacy Sexton, Marion County
The 4-H Kid Chef project featured Susan Hill, the Regional Food Safety Agent. She taught kids how to make tasty “Twisted Fruit Cocktail” treats while staying inside. The cooking kits contained everything they needed: vanilla wafers, banana cream pie pudding, marshmallows, fruit cocktail in 100% fruit juice, a souvenir cup and a YouTube link to a video, giving all the steps to make their own twisted fruit cocktail. 22
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Charley Bozeman, Marion County
Laura Leigh Franks, Marion County
B Y C A R O LY N D R I N K A R D
Charley Bozeman, who attends Hamilton Elementary School in Marion County, really enjoyed making this activity. “It was so easy and fun to make, and it tasted so yummy!”
Ana Kathrine Whisnant and Caroline Whisnant, Marion County
Artist Mandi Sexton, who demonstrated how to paint a brightly colored, under-the-sea turtle, conducted the 4-H Virtual Painting Camp. Inside the painting kits were an 8”x10” canvas, six colors of paint, one foam brush, two sizes of paintbrushes, a plate for mixing the colors and a link to a YouTube video featuring Sexton. Once students completed their projects, they posted pictures of their creations online for everyone to enjoy. Even though 4-H’ers could not physically meet in one spot, these two virtual fun activities kept them involved in their local 4-H programs. Ana Kathrine Whisnant made this observation: “I’m so thankful 4-H was able to provide students like myself with engaging activities during a time of feeling confined and limited. This gave me an opportunity to have fun while being inside, socially distanced!” Alisa Byrd, Marion County
Boston Woods, Winston County
Elizabeth Knight, Fayette County
Ana Kathrine Whisnant Marion County
Ashley Henegar, Fayette County
October 2020
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PALS
The Alabama PALS Clean Campus Program is excited to announce a new partnership with the Alabama Youth Environmental Council. The AYEC is comprised of high-school students throughout the state who “act as ambassadors to engage youth in projects and volunteerism that promote sustainability in our communities.� The council members recently attended a Zoom virtual meeting to learn more about how the Clean Campus Program works and to brainstorm ways they can be most useful. Our mutual goals of litter education, cleanups and recycling align perfectly and make this partnership a perfect fit. Each member will become the leaders for their school and community to disseminate our new Clean Campus video and to plan local cleanups. We are also planning for AYEC members to make some short instructional videos for social media posting purposes. This exceptional group of young people will be a wonderful asset to the Clean Campus Program this school year! If you would like to find out more about the AYEC or the Clean Campus Program, please give me a call or email at 334-263-7737 or jamie@alpals. org. It is also not too late for your local schools to become a member of the Clean Campus Program for 2020-2021! Schools may find more information at 24
Cooperative Farming News
BY JAMIE MITCHELL
www.alpals.org. As always, the Clean Campus Program is available at no cost to schools thanks to our wonderful corporate sponsors.
When a pastime becomes a passion.
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MEMBER
October 2020
25
FFA SENTINEL
Pizza PALS
Members of the Beauregard FFA Chapter take a moment to pose for a picture before their presentation to the Beauregard 4th grade classes.
What can have cheese, pepperoni, olives, peppers, onions, ham, sausage, pineapple or all of the above, and is one of the most popular food choices on the menu? PIZZA, of course! Over three billion pizzas are served each year in the U.S. This is why members of the Beauregard FFA Chapter chose to educate the fourth graders at Beauregard Elementary School on just where all of the ingredients of a pizza originate as part of their FFA PALS activity. PALS stands for Partners in Active Learning Support and is a mentoring program that matches FFA members with elementary and/or middle school students. PALS mentors teach young students about the science and business of agriculture. FFA members taught three different sessions of the lesson to 150 future members throughout the day. To start the lesson, students and members both participated in a new twist on the popular game “Simon Says” called “Farmer Says.” After pulling weeds, milking cows, driving tractors and 26
Cooperative Farming News
acting like chickens, an “Excellent Listening Farmer” was declared from the class. Moving into the educational side of the lesson, members discussed with students about each ingredient in the pizza, starting with the crust. FFA members presented what each of the ingredients was made of, what those ingredients looked like originally, and how we harvest them. Students were also informed of how each of the ingredients were grown and what region of the country they are from. It was surprising to some that all the ingredients in their pizza were from a farm! After members had taught the background of what pizza is made of, the hands-on portion of the lesson began. Students were divided into groups according to animals they had been given when they entered the room. Moos, clucks, neeahs and baas were heard all over the room as students separated into groups. Once they had found their fellow animals, they began making their own “Sweet Pizza.” Sugar cookies were used as the
J OY A N N A L OV E crust, icing as the marinara, yellow chocolate as the cheese and red candies as the pepperoni. As each ingredient was used, FFA members reiterated where each of the ingredients came from and how they are grown. After the “Master Chefs” had answered all of their questions, they enjoyed their beautiful, tasty creations. The Pizza lesson is definitely fun, but, more importantly, FFA members wanted to instill in our younger children the importance of agriculture, and how it impacts our daily lives. One of the best quotes of the day from the fourth graders was “Farms really are important!”
There is nothing like taking a huge bite out of the perfect pizza!
FFA members, Jamal and Justin, are assisting one of the students with adding sauce to the class pizza, during the “Where Does It Come From” portion of the presentation.
That oh so yummy moment you appreciate agriculture just a little more!
Reiterating the importance of knowing exactly where and how your food is grown while adding the perfect amount of sauce!
This group of students loves cheese! They are adding the “Sweet Cheese” to their desert pizza.
October 2020
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Busy Bee Activities
Did You Know? According to the 2017 Census of Agriculture, which has the most recent data on US agriculture, 34% of Alabama farms are owned by women. https://www.billmackey.com/alabama-agriculture-5-fast-facts/
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October 2020
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FROM WILDLIFE AND FRESHWATER FISHERIES
Offseason … What offseason?
Our staff do more in the offseason than most people are aware of.
The Wildlife and Freshwater Fisheries Division (WFF) manages habitat and hunts on approximately 750,000 acres that encompass 34 WMAs and six SOAs statewide. This acreage includes approximately 366,000 acres owned by WFF and Forever Wild Land Trust, approximately 38,000 acres of privately-owned lease lands and 345,000 acres provided through agreements with the ACOE, USFS, TVA and USFWS. This acreage is managed by 73 WFF employees consisting of biologists, technicians and administrative personnel. So, what takes place on a typical WMA or SOA once the hunting season is over? Why are the gates closed on the WMA when hunting season ends? Why can’t we just ride around? Questions like these are frequent during the late spring through early fall months. And I can see how someone who doesn’t understand the inner workings of a WMA would ask them. For those people, here are just a couple of reasons why gates were closed and what happened during the “offseason” of 2019. First, road work must be performed during the drier summer months to repair damages made during the rainy winter months. Our staff maintained more than 2,000 miles of interior roads last year. That involved scraping and shaping the roads and adding more than 90 miles of gravel in strategic locations. In addition, approximately 350 culverts were either repaired or replaced last year on our WMA and SOA properties. These two management items are the main reasons many gates are closed throughout the summer. During this same road closure period WFF staff graded and maintained 62 parking/camping areas, re30
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paired 691 gates and replaced 92 gates. Throughout these public hunting areas, staff maintained 130 kiosks and painted approximately 400 miles of boundary lines. They also replaced WMA signs during 2019 “offseason.” Other annual management activities include nuisance animal removal. Beavers wreak havoc on our ability to control water flow on the waterfowl management areas. Last year staff removed 500 beavers. Do you realize how much manpower and effort are involved in removing 500 beavers? That’s almost a full-time job as we try to keep water levels manageable for crops to grow and waterfowl and hunters to have access. Too much water at the wrong time means the crops can’t grow. Too much water in the winter may inundate the crops too deeply making them inaccessible to the migrating waterfowl. It’s a constant battle with the beavers. In addition to battling unwanted mammals, our staff battle herbaceous and woody invaders each year. Cogongrass, Chinese tallow tree, kudzu and bicolor lespedeza are a few of the invasive plants and trees we must treat either chemically or by mechanical means on our WMAs. This year, roughly 2,000 acres were treated for invasive plants. These next two management items usually get the most questions year-in and year-out: prescribed fire and foodplots. Prescribed fire is an extremely time-consuming but highly beneficial and cost-effective management activity that we perform on an annual basis. We usually catch quite a bit of grief over our use of prescribed fire. Most hunters understand the need for fire and, for the most part, support its use – until it negatively impacts their hunt.
BY CHUCK SYKES We try to conduct this work around the scheduled hunts and post notices regarding the timing of upcoming burns. However, there are only a limited number of days with suitable conditions for conducting burns during the season, and we must make the most of those conditions even if it might occasionally impact our hunters. Last year our staff burned more than 25,000 acres and maintained or installed 240 miles of fire lanes in an effort to promote or maintain quality wildlife habitat. I don’t understand why they let these foodplots just grow up in junk! Why doesn’t the Department plant something green for the wildlife? I’ve got a tractor; I’d plant it for them if they’d let me. Statements and questions like these to our WMA biologists occur year after year; so let’s go ahead and get this out in the open as to why we choose not to plant hundreds of acres of winter food plots or allow others to do so. To positively impact the carrying capacity of a property and improve the nutritional plane for the wildlife, especially deer, approximately 10% of a property should be planted in a high-quality forage. That is the most basic food plot principle. Just looking at this point, it would be financially, logistically and physically impossible for us to plant 10% of each WMA or SOA. For example, on Skyline WMA, we would need to plant more than 6,000 acres of food plots to make a difference. Our resources are much better spent managing timber stands and wildlife openings for quality native
vegetation instead of planting food plots. That “junk” that many people think is occupying a wildlife opening is, in most cases, highly nutritious native wildlife plants. Periodic thinning and burning of timber stands and seasonal disking, mowing and burning of wildlife openings can yield a plethora of beneficial native forbs, grasses and legumes. While it’s not the picture book food plot that most hunters envision, it’s just as beneficial if not more so to wildlife. Sticking with the Skyline example, even if we wanted to, I seriously doubt we could find 6,000 acres flat enough to till the ground to plant a food plot. However, we can come much closer to putting 10% of the property into quality forage by utilizing the practices I mentioned above. If I say ragweed, most people think of a useless plant that causes allergic reactions. However, this plant can produce tons of high-protein forage for deer, nesting and brood-rearing cover for turkey and quail, and seeds for a variety of game and nongame species to enjoy. Our staff managed native vegetation on more than 4,500 acres of wildlife openings last year. Why don’t we allow members of the public to bring their equipment to the WMA and plant a food plot? At first blush, this does sound like a good deal for us, but in reality, it causes problems. In the past, this practice did occur on a limited basis. The good was quickly outweighed by the bad, however, when hunters started treating the plot they planted like it was theirs. The conflicts created between our hunters, as well as the added potential personal and equipment liability issues to the agency, forced us to suspend that practice. Wildlife and land management is a full-time job that has no “offseason.” Our staff continue to work diligently to make our WMA and SOA systems the best they can be for wildlife and the outdoor enthusiasts who use them. If you haven’t utilized them, you’re missing one heck of a bargain. October 2020
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OUTDOOR LOGIC WITH BIOLOGIC
Use Mock Scrapes to Attract Bucks To Scam “Mr. Snooty”
Remember that the objective is to attract your target buck into the area for a shot during daylight hours, so don’t worry if they don’t physically interact with your specific mock scrape(s) like this buck is doing here. As long as he offers you a shot, that’s the goal. (Photo Credit: Todd Amenrud)
A buck’s scrape is a multistimuli sign post made by a buck to convey a variety of messages to the other deer in the area. Some call a “buck’s scrape” a “calling card to the does.” I disagree; I feel a scrape’s primary function is to be a buck’s “breeding-territory marker” to ALL deer in the area, especially the other bucks. After a buck makes a scrape, it can be worked over by many different bucks. One morning while hunting along the Red River in Manitoba, I witnessed 12 bucks work over the same scrape before 10 a.m. The other bucks are saying, “This is my territory, too.” Mother Nature gives them a way to sort out their pecking order. Through months of sparring and posturing, by the time breeding gets underway, they have a loose hierar32
Cooperative Farming News
chy worked out. This helps to limit serious, life-threatening fights. When actual breeding gets underway, little attention is focused on scrapes. However, as an aid for hunters to learn about a buck and a contrivance to draw a buck close for a shot, scrapes are at the top of the list. During parts of the fall, they can be magnets for buck activity. While bucks can make scrapes without a “licking branch” present, one is usually necessary to trigger the act. It doesn’t happen often, 99.9% of the time an overhanging branch about 5 to 6 feet off the ground, most often referred to as a “licking branch,” is necessary to induce scrape activity.
BY TODD AMENRUD Interrelating with the licking branch by chewing on and/or licking the branch, and scent marking it with their forehead and preorbital glands are almost always the first steps in the process when a buck makes a scrape. The majority of scrapes are made underneath these licking branches which are usually about 5.5 feet off the ground. The actual ground scrape is made by the buck pawing the ground and whisking the leaves and dirt away. Then, the majority of the time he will urinate down his hocks and over his tarsal glands into it. The order of these steps may vary from one buck to another, but most often they will occur in exactly this order. “Mock” scrapes are a great way to entice bucks into an area, hold them there longer and bring them close enough for a shot. The best results I’ve had come from making a “series of mock scrapes” and using Magnum Scrape Drippers over them – my own “fake scrape line,” so to say. Magnum Scrape Drippers are heat-activated so they drip during daylight hours conditioning bucks to show up during legal shooting light and staying in the area longer. The new Super Charged Scrape Dripper is also a tool I use at certain times. It has a higher output than the Magnum Dripper, to replicate more deer traffic. The new Super Charged Dripper will operate for about seven to 12 days on 4 ounces of scent, where a regular Magnum Dripper will put out that same 4 ounces in about two to three weeks. Both have their place, in my view. So where should you locate your mock scrapes? You can’t just go out to any overhanging branch and expect success. Concentrate on areas closer to bedding areas. You want to target an area a buck is already claiming as his – move in and make it look and smell like there’s a rival buck invading his turf. Look for areas with the largest scrapes, spots that contain numerous scrapes or clusters of scrapes, and scrapes that you know have been freshened again and again. Once you locate an area with activity, try to duplicate the variables the local bucks preferred. You can also use a buck’s existing scrape(s). As mentioned, in the whitetails’ world the same scrape may be utilized by many different bucks. However, more often than not, I’ll make my own, trying to copy the specifics found with existing scrapes in the area. The actual mock scrape is best created with a sturdy stick found in the area. Try to make the scrape on flat ground (if possible) and make sure it is free from all debris.
I prefer to use several drippers, each on their own scrape, and possibly vary the scent in each. I believe with more than one mock scrape you’re increasing the chances that something’s going to be right with at least one of them that will draw a response. I’ve used as many as six drippers and created over a dozen mock scrapes in an area about the size of an acre. My three favorite scents are Active Scrape, Golden Scrape or Trail’s End #307 used in the dripper. Consistent with just about every successful mock scrape setup I’ve had are “mock rubs” that I also produce. With a pruner or wood rasp, I “rake-up” two- to six-inch saplings in the area. A real intruder buck would typically also mark the territory in this way. On the rubs, and in various other places around the setup,
The actual mock ground scrape is best created with a sturdy stick found in the area. Try to make the scrape on flat ground (if possible) and make sure it is free from all debris. (Photo Credit: Todd Amenrud)
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want the bucks to be “claiming and protecting territory.” When making a mock scrape you must be cautious of scent-transfer. Rubber gloves should be worn to avoid leaving smells behind. I actually like to hang my drippers on a higher branch above the licking branch if available. This keeps bucks from getting a good whiff of any foreign odors that may have permeated the dripper’s cloth cover. Don’t expect your exact mock scrape(s) to get hit. Sometimes they may annihilate the actual mock scrape, but my goal is simply to draw them to the area during legal shooting light and hold them there for a longer period of time. I could care Here you see a buck urinating down his tarsal glands into a mock scrape previously created (notice the less if they touch my mock scrapes; I Magnum Dripper hanging above). This is usually the last step in the process when a buck makes his own scrape. (Photo Credit: Paul Marion) just want the shot opportunity. A hunter should use all other inI use a scent called Mega-Tarsal Plus. It’s a territorial formation in conjunction with your mock scrapes. intrusion scent. The illusion I want to create is that Know where the does are bedding, what the preferred a foreign buck has moved in on his breeding territo- food sources are, where your target buck is bedding ry. Select Buck Urine is also placed out at several key and where he may have other scrape areas. Consider places in the area. it all collectively before making your setup. Timing is important for mock scrapes to work. It can vary from late September in the northern tier of states, into December in the South. I seem to have my best luck from the second week of October through the first week of November and then again after Thanksgiving and throughout the rest of the season. When the bucks are actively chasing and breeding, mock scrapes are probably not your best tactic. You
Almost always, the first step in creating a scrape is a buck licking and/or chewing on an overhanging branch and scent marking it with his forehead and preorbital glands. This is obviously why it’s referred to as a “licking branch.” (Photo Credit: Todd Amenrud)
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e v i l u o y e r e h w g Protectin . 6 4 9 1 e c n i s k r o w and
AlfaInsurance.com October 2020
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Big Mama’s Southern Wild Turkey and Buttermilk Dumplings Serves 8-10 Hands-on Time: 35 minutes Complete Time using Old Rooster: 3 hours 35 minutes There are countless reasons turkey and dumplings must be learned by heart. First off, just learning how to make amazing turkey stock gives you the arsenal you need to make dozens of recipes. Making your own stock not only saves you money … it is money. Seriously, it’s so crazy superior to what you buy at the supermarket. The reason wild turkeys make the best stock is that they are free to roam and are slow grown working their muscles as they find insects for food. Especially in these low and slow recipes, the flavor is absolutely more luscious and silkier than that of domesticated chickens or turkeys. Stock Ingredients 2 wild turkey breasts 4 quarts (1 gallon) water 3 stalks celery, chopped 2 carrots 1 Vidalia or yellow onion, chopped 5 sprigs parsley 5 sprigs rosemary 3 whole garlic cloves 1 stick unsalted butter 1 Tablespoon Kosher salt 1/2 Tablespoon pepper Dumplings 3 cups flour 1/2 cup shortening 2 teaspoons Kosher salt 1/2 cup buttermilk, plus more if dough is too dry 36
Cooperative Farming News
Bring turkey, water, celery, carrots, onion, parsley, rosemary, garlic and butter to a boil; reduce heat and simmer uncovered for at least 6 hours or until the turkey breast begins to fall apart. Make sure to skim the foam as needed. Meanwhile, in a large mixing bowl, combine flour and salt. Cut shortening into flour until fully incorporated. Add buttermilk slowly into the flour a little at the time. When the dough is easily formed into a ball, knead the dough. If the dough is too wet, add a little flour. You cannot overwork this dough, so keep kneading until it isn’t too wet or dry. Roll out the dough to a thickness of 1/16 of an inch or even thinner. Pinch or cut into 1-inch squares (I use a pizza cutter for this). Set aside. When turkey is falling off the bone, remove the
pieces to a plate. Strain the broth, throwing away vegetables and herbs. Add broth back to the pot and add butter, salt and pepper. Bring to a boil and lower to a simmer. Using two forks, shred the turkey breasts, then return shredded turkey to the broth.  Add the dumplings to the broth and bring to a hard boil. Allow them to boil about 2 minutes and turn off the heat. Stir gently with a wooden spoon every few minutes for the next 30 minutes. This step releases the starch in the dumplings, promotes creaminess and intensifies the buttery flavors!  To Make Ahead and Freeze: Prepare dumplings ahead and spread them in a single layer on a baking sheet and freeze. Once frozen, put them in a freezer bag and freeze for up to 3 months.  To Store Leftovers: Refrigerate for up to 2 days. The longer the turkey and dumplings sit, the thicker the stock and the more liquid the dumplings soak up making them thicker as well.  To Reheat: Sprinkle a little water into your microwavable bowl and microwave until hot. Stop every minute or so and stir as gently as possible.
This recipe can also be used with supermarket chicken to reduce cook time to 1 hour 25 minute Complete Time Using Organic Supermarket Chicken: 1 hour 35 minutes (Serves 4).
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.
Nicely done, beef. The State of Alabama dedicates an entire month just to you.
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The Market at TRM BY JESSIE SHOOK Photo Credit: Phil Pyle, PyleStyle Photography
Randa Starnes, owner and manager of the Tennessee River Music Cattle Ranch, has always dreamed of bringing families homegrown, healthy beef. As a second-generation cattle rancher, this is the same beef her family has been enjoying for years. TRM is a purebred seedstock operation with the goal of producing sound, functional cattle that can perform in the Southeast and all over the country. After selling steers in the past for people to use as freezer beef and with interest in individual retail cuts, Randa and her husband John decided to take the next step and be able to sell retail cuts right from the farm. In May 2019, they opened a market on their farm called The Market at TRM. “The Market at TRM was created as a way to share our locally sourced beef with the community,” Starnes said. “I love the idea of The Market being actually right on the farm. People love driving up and seeing cattle grazing all around.” Starnes said that The Market truly has a unique and authentic feel that is something consumers cannot find at the grocery store. “We sell various cuts of beef, along with locally grown pork, canned jams, jellies and The Market souvenirs,” Starnes said. As a faithful customer of their local Co-op, Starnes 38
Cooperative Farming News
is also selling ground beef and other cuts at Dekalb Farmers Cooperative in Rainsville, Alabama. “I am really excited to have TRM’s beef in our Coop,” said Andrea Crain, store manager of Dekalb Farmers Cooperative. “It’s awesome to know that the products we supply are helping feed these animals.”
Randa Starnes, husband John Starnes, daughter Harper Rose (6) and son John Owen (3). The Market at TRM was voted one of the best of Dekalb 2020. (Photo Credit: Tricia Dunn, The Times Journal, Fort Payne)
Randa Starnes with her family, husband John Starnes, daughter Harper Rose and son John Owen. (Photo Credit: Kayla Cobb, KC Photography)
TRM cattle are grass-fed and finished on grain.
Starnes expressed how she loves to shop at the up with and have known most of my life, so I want to Co-op because of how they supply products she is un- see them succeed!” able to find in most stores. “The Co-op would probably Starnes’ parents started the ranch back in 1981. be our most used store for ranch purchases mainly After completing her Bachelor of Science in Animal because they are so geared toward the producer and Science and her Masters of Agriculture in Animal Welhow to better serve and help us,” Starnes said. fare from Auburn University, Starnes knew she wanted The Market at TRM has also connected the cattle to come back home to her family’s ranch. ranch with the community. Starnes expressed that one “I’m very fortunate to have a place to come back of her favorite aspects of having The Market is meet- to and call home,” Starnes said. “My husband, John, ing new people in the community, who she would have never had the chance to meet otherwise. “We sit and visit while picking out the beef,” Starnes said. “I feel as though I have truly gotten to know so many wonderful people in our community and visit with old friends as well.” Starnes also recognizes the importance of shopping locally in her community. “It’s food for the soul!” exclaimed Starnes. “Seriously, shopping local to me is so important because I know how much time, effort and money goes into having your own small business, and when someone shops with you, it just simply means more! That’s what makes it all worth it,” Starnes continued. The Market sells various cuts of beef, along with locally grown pork, canned jams/jellies and The Market souvenirs. (Photo Credit: Phil Pyle, PyleStyle Photography) “These are people I have grown October 2020
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Randa and her daughter, Harper Rose, wearing some of The Market merchandise that is for sale at The Market. (Photo Credit: Phil Pyle, PyleStyle Photography)
and I knew this is what we wanted to do and where we wanted to raise our family.” Starnes has continued to use her education to drive her beliefs within her business as well. “Being in animal agriculture, we know firsthand that we are the caretakers of our animals and stewards of our land,” Starnes said. “I strongly believe the key to qual-
ity meat is comfortable, respected and humanely raised animals, and those high-quality animals yield a high-quality product.” Starnes added that they believe in all aspects of the cattle industry and they admire and respect the versatility of the beef animal in all that it provides. “We appreciate the opportunity to join families at the dinner table and appreciate the support and trust from them,” Starnes said. “We love to hear how much people are loving the quality of the beef, because it makes all of the long hours on the ranch completely worth it!” Starnes and her family have big plans for expanding The Market in the future. “We have had a tremendous year with so much support and success,” Starnes said. “We have plans to have a larger on-farm market with even more to offer our local community.” To see more from Randa and The Market, follow her on instagram @randastarnes
TRM has Hereford and Angus seedstock, and also a large herd of commercial cattle. (Photo Credit: Phil Pyle, PyleStyle Photography)
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Cooperative Farming News
Cooking with Brenda Gantt
B Y C A R O LY N D R I N K A R D
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ho would have ever thought that a grandmother making homemade buttermilk biscuits would become an overnight social media sensation? Probably no one, but that’s exactly what has happened to Brenda Gantt from Andalusia, Alabama. It all started when several young men at Bethany Baptist Church asked Brenda to teach their wives how to make her famous buttermilk biscuits. Brenda intended to hold a small session at their church, but suddenly, everyone was confined in their homes! With no way to meet in person, this former teacher decided to hold a virtual class. She filmed herself by holding her phone with her left hand and making biscuits with her right.
Within the space of two weeks, the Facebook page “Cooking with Brenda Gantt” garnered over 600,000 followers.
“It was awkward, “she laughed, “but I did it!” After posting and tagging the young wives, Brenda’s homemade video went viral, garnering over a million views and thousands of comments! “People said they had never seen biscuits done like that,” Brenda laughed. “I think viewers really thought, ‘Bless her heart, she doesn’t have but one hand. If she can do it, so can I!’” Friends and family urged Brenda to post more cooking videos, so Walt Merrill, her son-in-law, installed a hands-free phone holder, giving her the abili-
ty to move around more. He also made Brenda a new Facebook page, calling it “Cooking with Brenda Gantt.” In two weeks, the page had over 600,000 followers. Brenda Gantt’s cooking is well-known in her hometown of Andalusia, Alabama. For years, she and her late husband, George, catered for weddings and other special events. They also prepared Wednesday-night meals for Bethany Baptist Church. The Gantts owned the Cottle House, a popular bed-and-breakfast, and Brenda cooked breakfasts for visitors from all over the world. October 2020
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Making a light, fluffy buttermilk biscuit is a Southern art that Brenda Gantt has mastered! She has made thousands and taught even more to make these treasures. She cooks them at 500 degrees in a cast-iron griddle.
One biscuit video on social media, however, changed everything for Brenda Gantt! Now, she welcomes thousands into her kitchen to learn about old-timey Southern cooking that people actually eat. She cooks timeless, down-home favorites in a simple, easy-to-follow manner, constantly encouraging her fans: “Y’all can do this! It’s gonna be so good, y’all!” Making a light, fluffy buttermilk biscuit is a Southern art, and Brenda wants all of America (and now, the world) to learn how to make these treasures. (She even has a dog named Biscuit!) Brenda uses White Lily self-rising flour, whole buttermilk, Crisco and her
Dumplings are a Southern treat almost as popular as biscuits. Brenda taught her fans how to make these favorites so they would be light and airy and not clump together. Many commented that they had never tried to make them before.
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hands to mix these treasures. She pats the dough gently and cuts it with a twist, using the top of an old Chef Boyardee can that George made for her many years ago. She “bumps” each biscuit, side-by-side, in a greased cast-iron griddle pan and bakes them at 500 degrees for 12-15 minutes. “I’ve made thousands of biscuits, and people have eaten them!” she said. “The secret is how little you handle your dough. That makes your biscuits moist, light and fluffy.” After watching Brenda’s video, viewers have sent pictures of their own attempts at making her famous biscuits. Brenda is a breath of fresh air in these troubled times. She offers warm, Southern hospitality and treats everyone like an old friend. Thousands say that time with Brenda brings back “precious memories” of cooking with their mothers and grandmothers. Many compliment Brenda’s infectious enthusiasm and boundless energy, calling her a “ray of sunshine.” Fans love her folksy informality and lack of pretense. If something goes wrong while she is filming, Brenda simply laughs at herself and goes on. If the telephone rings, she cuts off the video and returns after she has finished talking. Brenda’s kitchen shows her love of antiques and things that are special to her. She has never bought fancy cookware from a store, choosing instead to use her mother’s treasured utensils or seasoned kitchenware she found years ago when she owned an antique store. Cast-iron pieces are her favorites. Incredibly, her videos have sparked renewed interest in this traditional ware. (She even did a show on how to clean and season cast iron.) After Brenda made cornbread in a wedge skillet, readers from all over the country
Hannah Merrill (r) inherited her passion for good cooking from her mother, Brenda Gantt (l). Each Sunday, Brenda prepares lunch for her children and grandchildren. Both women love to cook good, Southern country dishes that people actually eat.
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In 1996, Brenda and her late husband, George Gantt, opened the Cottle House, a popular bed and breakfast. Beside this home is “The Lodge,” a small, oneroom, cozy cabin that she also rents. Brenda cooks homemade breakfasts for her guests from all over the world. In one video, Cape Merrill demonstrated how to make her grandmother’s famous buttermilk biscuits. Cape also helps to film some of Brenda’s cooking shows.
lamented about being unable to find one like it. One lady told about calling the Lodge Outlet in Pigeon Forge, Tennessee, only to be told that “a little old lady, down in Andalusia, Alabama, had made cornbread in this pan on a Facebook video, and within a week, the entire stock had sold out.” A prophet for practicality, Brenda encourages her friends to “use what you got in your kitchen.” She believes that a good cook can make something out of anything! She demonstrates healthy money-saving dishes, like dried beans, collards and cabbage or shows pieces of meat that can be used in many differ-
Brenda’s daughter-in-law, Anna Gantt, is also an exceptional cook, who has appeared in Brenda’s videos. She helped Brenda teach some visitors from Connecticut to make tomato pies. Once the guests got home, they shared their Southern treat with friends, who loved this South Alabama favorite.
ent dishes. She has taught fans to fry fatback, make sawmill gravy and cut up their own chickens. Once, she even prepared wild boar, harvested by her grandson, George. Brenda Gantt has become a “one-woman Chamber of Commerce” for the city of Andalusia. She often shares stories of shopping at “The Pig” (Piggly Wiggly), Wingard’s Produce Stand and the Andalusia Coop. She uses “Dixie Dirt,” a rub made in Andalusia, and had the makers on one of her videos. Once, Brenda even put on her boots and cowboy hat to take her followers on a personal tour of Hilltop Seafood Restaurant and Hilltop Meat Company. These road trips excited viewers in countries like Australia, England and Canada, who told Brenda that they were searching for safe destinations in small-town America. After seeing her videos, they plan to visit Andalusia. A free spirit who drives a pickup truck, Brenda has used her newfound fame as a way to be a positive influence on others. She reads thousands of “comments” that her viewers leave, but her greatest joy comes when her fans talk to each other, even answering questions and sharing recipes. Her viewers send hundreds of cards and letters, as well as homemade gifts. Brenda loves her family, and family members often join her to cook their favorite dishes. Her granddaughters often help with filming. She shares her faith, joyfully quoting scriptures and even singing familiar refrains from her childhood. Brenda’s positivity and optimism endear her to her fans. She ends most videos by telling her viewers that she loves them. “I started this page because I wanted to teach people how easy cooking great Southern meals could be. I never imagined all of this would happen, but now I know I am on the right path!” For country cooking at its best, find the “Cooking with Brenda Gantt” videos on Facebook. October 2020
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2020 NBHA 1D Teen World Champion Cassidy Brown is all smiles as she poses with her nine-year-old gelding, “Chasin’ Memories,” a.k.a. “Tito.” Cassidy and Tito are true athletes with a strong partnership. (Photo Credit: NBHA)
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ineteen-year-old Cassidy Brown of Elmore, Alabama, was crowned 2020 National Barrel Horse Association (NBHA) Teen World Champion on July 25, 2020, at the Georgia National Fairgrounds in Perry, Georgia after co-creating event history with competitor Caleb Cline of Circleville, Ohio. Since Cassidy and Cline both clocked in the exact same time of 14.686 in the short round of the Teen Finals, they were required to compete in the first runoff in the history of the NBHA Teen Division 1D World Championship to determine the title winner. 44
Cooperative Farming News
The atmosphere was electric, according to equine marketing professional and acclaimed horsewoman Tammy Scronce, of Weatherford, Texas, who assists with NBHA Communications and was taking photographs on the arena floor during Teen Finals. “There were so many talented horses and riders in the Finals, and the competition was so close,” Scronce said. “It took a few seconds for the crowd to realize what had happened when the two riders clocked the exact same time, and everyone’s excitement just kept escalating. It was a Teen Division World Finals that will go down in history as one of the greatest!”
The composure of both riders during the runoff was impressive, especially when they both came back and clocked faster times, according to Scronce. “The composure that Cassidy and Caleb demonstrated in this high-pressure situation was exceptional,” she said. “Both riders are truly great ambassadors for the sport because of their horsemanship and sportsmanship.” During the monumental run-off, Cassidy clenched the world championship with a time of 14.682 with her nine-year-old gelding, Tito. “The crowd was wild,” Cassidy said. “I mean even on the audio for the video you can hear the announcers going crazy, and when I was running I couldn’t even hear the announcers because the crowd was so loud. It was a lot of fun, although I’ve never in my life seen anything like that, much less been a part of anything like that.” Over the years, Cassidy has made it to the NBHA Teen World Championship Finals several times, and her perseverance and partnership with her horse Tito shone through during their epic run this year. “I’ve made it to the Finals several times, but I’ve never really had much luck in the Finals,” Cassidy said. “I think my nerves kind of get the best of me, and I end up hitting a barrel, or just not doing as good as I hoped to do. I mean I’ve never even actually placed in the Finals, so to win, it is kind of crazy.” Giant milestones in your equine career such as a world championship title are life changing, according to Scronce, who has accrued multiple world championships in the sport of mounted shooting. “Cassidy had to fight for her title and prove herself, run after run,” Scronce said. “The grit and relentlessness that she displayed was that of a true champion. This is a NBHA Teen World Championship Finals that will stay etched in my mind. It was truly amazing.”
Cassidy’s key piece of advice to aspiring barrel racers is to enjoy the sport. “I mean, it’s a gamble,” she explained. “You win some, and you lose some. But, as long as you are having fun, that’s the most important part. Keep a positive attitude, and just keep going. And, if you don’t do good, keep trying hard and working hard.” Cassidy exercised Tito at least four or five days a week to prepare for the world championship. Tito’s conditioning consisted of a lot of long trotting, loping circles and round pen work. Every two weeks, Dr. April Andrews of Alabama Performance Horse Services in Montgomery performed an acupuncture treatment on Tito for optimal muscle performance and overall health. “I get him vet checked pretty often,” Cassidy said. “I find that very important because if he is not feeling good or hurting somewhere, I want to know before I ask him to work hard for me.” Cassidy has owned Tito for five years. She bought him as a four-year-old from Craig Brooks of South Carolina. “Even as a four-year-old, Tito was super nice,” Cassidy said. “He had such a good mind and a good heart. He was super sweet for a four-year-old. And, I think now he’s finally hitting that prime age, that sweet spot, where he’s working good for me and being a little more consistent.” Cassidy began riding horses at an early age and embarked on her barrel racing journey at age 10. “My mom, she’s been a really big hand in this,” Cassidy said. “She’s coached me and taught me a lot. And Chuck and Linda Gail Steward helped me a lot too
Cassidy Brown, Tito and crew pose in front of the new 4-Star Trailer, one of an array of prizes from 2020 NBHA Youth World Championship partners including Gist Silversmiths, Professional Choice, Wrangler, Triple Crown Feed, Alamo Saddlery, Boot Barn, Yeti, Oxy-gen and Troxel Helmets. (Photo Credit: NBHA)
Cassidy Brown and her horse, “Chasin Memories,” a.k.a. “Tito,” turn the third barrel in the 1D Division of the 2020 NBHA Youth World Championships. (Photo Credit: NBHA)
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2020 NBHA 1D Teen World Champion Cassidy Brown (Center) presents her Gist Silversmiths Belt Buckle, one of an assortment of prizes she received for her feat, while standing next to her horse, “Chasin Memories,” a.k.a. “Tito,” and her father, Jim Brown (L) and her mother, Tracey Brown (R). (Photo Credit: NBHA)
when I was younger. Mrs. Linda Gail was a really big inspiration to me.” Horses and barrel racing run through Cassidy’s veins as she shares her passion with her mom, aunt and cousin, who still hauls to events with her. Her mother, Tracey Brown, is a self-described coach, cheerleader and groom. “I grew up with horses and my family has always had horses and we showed, barrel raced and did all kinds of riding,” Tracey revealed. “So, through the years, even as I have been grown, we have had horses off and on, and, when Cassidy came along and loved it, and wanted horses and to ride – then it just kind of became her, and I retired from it.” Tracey helps care for Tito and keep him in shape while Cassidy majors in Finance at The University of Alabama. “The horses are an everyday thing, and getting to this point, and learning to ride at that level is a constant,” Tracey explained. “You are constantly working, and when you get hung up, and you think you aren’t getting anywhere or improving, sometimes you have to get outside help.” It takes a village to help shape a world champion, and Cassidy has a large support group of friends who 46
Cooperative Farming News
travel with her to barrel races. “I just would like to say thank you to everyone who has congratulated me and cheered for me,” Cassidy said. “It’s been very special.” Notably, over 3,500 barrel racing runs were made at the 2020 NBHA Youth World Championships. Anyone who is interested in watching the video of Cassidy’s 2020 NBHA Championship run can view it on www.wranglernetwork.com Youth riders who desire to embark on a barrel racing journey and become involved with NBHA should join a local NBHA District to find friends and mentors who share that same passion, according to Scronce. “Horsemanship is a lifelong learning process, so you’ll always be learning,” she said. “With hard work and persistence, you can make your horse dreams come true.” Scronce said that the NBHA has a place for everyone. “With the D format, beginners to professional riders can come and enjoy the sport of barrel racing and have a chance to win,” she explained. Cassidy Brown’s next aspiration is to qualify for the Jr. American Rodeo held March 2-6, 2021 in Fort Worth, Texas. She and her family are customers of the Elmore County Farmers Cooperative.
HOW’S YOUR GARDEN BY LOIS TRIGG CHAPLIN
Oaks Are A-OK It’s hard to beat an oak tree for grandeur. Luckily, Alabama is home to many oak species that literally grow like weeds. We are continuously pulling seedlings from our flower beds. For folks who would like good shade on the south or west side of the house, now is the ideal time to prepare for planting. The one pictured here is a red oak native to the neighborhood. Unfortunately, I’ve watched dozens age out but not be replaced. That hurts. Shade is not the only reason to plant an oak. As a gardener, I turn the leaves into compost or mulch, and count on the trees to provide caterpillar meals and housing for birds that sing to me every day. Don’t be deterred by an oak’s reputation for slow growth. When young they will grow faster than you think. A pin oak that we planted as a five-foot tree grew to at least 50 feet in 20 years. We plant trees like this not just for us, but for the coming generations.
Remnants of that thinking remain on old homesteads and in neighborhoods developed before air conditioning. A large tree can be expensive, but a free seedling “weed” is easily potted or transplanted. If you look around for a white oak or a live oak — depending on where you live — you’ll have a granddaddy of them all.
SIMPLE TIMES
Perfect Pansies
Is your track record with pansies and violas mixed? Planting now will help. October is usually cool enough to avoid the heat that makes plants lanky and also more susceptible to cold damage later. The air is cooler, but the soil is still warm enough (45-65 degrees) to make bigger, stronger plants. Look for well-grown, dark green plants with good roots. Avoid plants that are overgrown, leggy or severely root-bound in their containers; these stressed plants will have a hard time getting established. Fertilize when planting using a product that contains nitrate nitrogen which is more available to the plant in cooler soil than is an ammoniacal form. Healthy plants will tolerate an overnight dip into the teens, but it is best to protect them during extended freezing weather. Cover with a frost blanket or about 3 inches of pine straw.
THE CO-OP PANTRY
Oak tree
Pansies
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Reptiles in the Garden According to my marketing calendar, Oct. 21 is National Reptile Awareness Day. For me, each day is reptile awareness day in the garden as I watch for poisonous snakes. Thankfully, most of what I see are lizards, salamanders and skinks doing their work. I can’t know how many mosquitoes, flies and roaches the green lizards that live around the porch are eating, but I make sure not to upset their habitat. The iridescent striped tails of blue skinks are always a fun surprise as they scurry from an upturned shovelful of woodchips or a disturbed log. It was a treat to see a spotted salamander one time, under a board. While I interact with these shy reptiles for only a moment, I know they are close. It is a lesson to be occasionally reminded of their presence and I am thankful for their part in the health of our garden.
Okra pods on bench
Another Lesson from Roots It was prescient that in August I wrote about the importance of studying the roots of vegetable plants as they are removed from the garden. We’ve been planting Straight Eight cucumbers for many springs, always loving their vigorous plants and great yield. But this year many of the cucumbers were bitter. By cutting off the stem ends of the fruit and peeling the whole fruit, we were able to remove most of the bitterness from plenty of cucumbers. Upon studying the roots as the plants came out in early August, I discovered a source of stress that might have been the problem: root-knot nematode. The roots were eaten up with them. It’s a miracle that the plants produced so many pounds of fruit in spite of such compromised roots. I hope to reduce them by planting Mighty Mustard, a cover crop that acts like a fumigant. Time will tell. Lizard on lamb’s ear
Drying Okra Pods As the weather cools, okra pods mature more slowly which makes them tough for eating but great for drying on the stalk. Those last pods on okra plants make great dried decorations. At this time of year, we cut off the tops of the plants, remove the leaves and rest the stems in the sun to dry for a few days before bringing them indoors. The individual pods make pretty dried decorations in a bowl, or may be used as natural or painted Christmas ornaments. The entire stem with pods attached also works well as upright dried stems in a big heavy urn. And of course, a few pods will yield the seeds for next summer’s crop. 48
Cooperative Farming News
Root-knot nematode
THE HERB LADY
BY NADINE JOHNSON
MEDICINE DISPOSAL
This article is not about herbs or alternatives. It is about a problem created by the disposal of prescribed and over-the-counter medicines. Until recently we either threw them into the garbage or flushed them down the toilet. This has changed. It has been determined that these medications are infiltrating our ground water and possibly our entire ecosystem. Some communities are setting up a special disposal area. However, you can simply deliver them to your police station or take them to your druggist. This will be most convenient for me. After all, I go there at least once a month. Not long ago, my primary physician prescribed amiodarone hydrochloride tablets for me. He hoped this drug would convert my heart from atrial fib back to a normal sinus rhythm. This didn’t happen, but it almost converted me to my home in the sky. I have never been sicker and definitely would not want this drug to infiltrate my drinking water. The remaining tablets went to my druggist for proper disposal. (I still have AFib and expect to for the rest of my life. I do not feel it and my life is not interrupted in any way.) My husband died in 2006. His hospice nurse flushed all his remaining medications down the commode. This was routine at the time. The routine is now changed. Now for a little story from my nursing days. When my nursing career began in 1948 at the Beard Hospital in Troy, Alabama, I absorbed all the information my brain could handle. I distinctly remember how pain medication was controlled. The charge nurse of the day carried a container in her pocket. This container had possibly five sections. One section contained morphine; another contained codeine; another contained Pantopon and so on. All these meds were in tiny pill form. When we gave pain medication to a patient, we used tongs to remove a glass syringe and metal needle from boiling water. We drew one cc of the water
into the syringe. It was OK that our fingers touched these tiny pills as we dropped one into the cc of water. (Plastic gloves were not in existence. In fact, very little was disposable in those days.) When this was dissolved and cooled, we gave our patient his/her injection for pain. Of course, the administering nurse signed for this med. Time passed, and I became Dr. Jane Day’s office nurse (yes, I know that I worked for a legend). She had bought a retiring doctor’s practice when she came to Montgomery to begin her own practice. Among many other items, there was one of the containers for pain meds like I had seen at Beard’s Hospital. It was well stocked with pain medication. However, this had become obsolete. I never gave a single one of those tablets. Demerol and other liquid pain medications were now available in vials and much easier to administer. We kept the obsolete pain meds in a safe place of course. Time rocked on. Finally, one day I said, “Dr. Jane, don’t you think we should destroy these?” Of course, I was holding the items in my hand. She quickly answered, “ Yes, flush them down the commode and give me the empty container.” I did so. That was the way it was done Just think what I put into our ecosystem that day. Let’s all work together to try to keep our wonderful world ... wonderful.
The Herb Lady Nadine Johnson
For Information on herbs or to order Nature’s Sunshine Products: P.O. Box 7425 Spanish Fort, AL 35677 or njherbal@gmail.com
Accepts Checks and Money Orders
October 2020
49
Black Kow Composted Manure
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Cooperative Farming News
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October 2020
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174+/- AC - Cattle Farm located in Talladega County in Central Alabama. The farm is currently running beef cattle, but several acres have been row cropped in the past. The farm features gently rolling pasture, hay barn, cattle working pens, stream fed lake, cross fenced pastures, two rental houses, and mature hardwood timber. The farm can currently easily maintain 50 cow units with the capacity for more. $549,000
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143+/- AC - 100 ft of frontage on Stucki Road that goes back 525 ft opening up to the larger tract and access to the side/back of the property from Fell Rd. All utilities are available. Suitable use – residential development or country retreat. Property is conveniently located: Beach Express(6 miles), Orange Beach & Gulf Shores(17 miles), Foley(9 miles), Mobile(47 miles), Pensacola(25 miles) Covenants and Restrictions can be provided by request. $629,000
174+/- AC - The topography on the tract is primarily flat with a gentle slope on the acreage to the south. There is also a lake site on the property that is close to an acre in size, but could be made larger. Tifallili Creek crosses the southwestern corner of the property. Timber on the tract consist of hardwoods, cedar thickets, hackberry, and some pine stands, which when all combined make great wildlife habitat. $346,260
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SIMPLE TIMES B Y S U Z Y M c C R AY
THE CO-OP PANTRY The Moon’s Pull Randy Underwood looked up to see an airplane’s wheel just feet above the windshield of his Birmingham Police vehicle. As a Senior Crime Investigator, he had just finished his shift and was heading home toward Oneonta on Roebuck Parkway when he saw the plane. He followed it, driving onto the Gadsden Highway just in time to see that lowered wheel clip an electric line and chaos begin. An airplane passenger came crashing through the cockpit window, hitting a vehicle on the ground. An intoxicated driver jumped from that car, shouting that “something just hit me.” The power lines had a domino effect, pulling lines and poles down onto the nearby Interstate, causing numerous wrecks as vehicles became entangled. An 18-wheeler tanker truck was stopped with burning electric lines all across the top. The driver yelled that the tanker was full, and fearing an explosion, he jumped from the driver’s seat in spite of calls that he could possibly be electrocuted. That driver was a “tiny person,” more commonly called a dwarf at that time. A woman saw the small, upset driver and began screaming for police to “hand me that child!” Another
intoxicated person arrived, crying and hysterical, trying to direct traffic. In all, only the woman plane passenger was killed. The pilot and co-pilot were both seriously injured. And the National Air Transportation Board determined the plane ran out of fuel, even though there appeared to be no leaks and the investigation showed both fuel tanks appeared full upon takeoff. Underwood worked for Birmingham Police as a Senior Crimes Investigator for 20 of his 21 years there, mostly investigating homicides. Now retired, he served close to 40 years in law enforcement. That strange series of events on that night in the mid-1900s stands out in Underwood’s mind as just one of many that led to chaos on the nights of FULL MOONS! “I have boxes and boxes of reports and notes,” he explains. “But we always knew when there was going to be a full moon that we were in for a lot of crime and some interesting cases.” This month of October will have two full moons: the Harvest Moon on Oct. 1 and the Hunting Moon on Halloween, Oct. 31. That Hunting Moon is also called a Blue Moon because it will be the second of two full moons in one month; the last Blue Moon occurred March 31, 2018. October 2020
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The Harvest Moon earned its name because it rises about 30 minutes later every night, giving extra daylight time for farmers to harvest the crops, according to EarthSky Astronomy Essentials on the internet. The Hunting Moon always follows the Harvest Moon because with cleared fields, hunters could better see the animals coming out to glean the leftovers! During my more than 35 years as an investigative newspaper reporter, I listened to the police/fire/emergency scanner 24/7 and it always seemed apparent there were more calls during full moon nights. Jonathan Ledbetter, now an Oneonta firefighter/ medic, remembers a strange full moon call he answered when he was an Oneonta police officer. “We received a call for a reckless driver traveling 231 north into Oneonta. After checking out the driver, it appeared he was sleepy and not intoxicated, and after the routine traffic stop, I advised him to get something to eat and rest before carrying on his journey,” Jonathan explained. “He called me back to his vehicle as I began walking away and I thought he was about to ask me the name of a good restaurant or motel. Not that night.” The driver then asked the officer to please tell the car behind him to quit following him. Since Officer Ledbetter could not see a vehicle, he questioned the driver further. The man insisted Satan had been following him in a vehicle throughout his six day trip from California. “We were able to get the man the help he needed,” Officer Ledbetter explained. “But I remember thinking, only in Oneonta and only on a full moon.” Upon my questions recently on social media, teachers chimed in to note that students especially acted out more during days of the full moon. It appears more emergency births take place, more homicides are committed and simply more unusual strange calls are logged during a full moon. And statistics seem to bear that out. One police officer said he just attributed the rise in calls to “more light to see to commit crimes.” But there have been studies that bear out the other officers’ ideas. There’s a widely quoted Dec. 22, 1984, article from the U.S. National Library of Medicine, National Institutes of Health that notes “the incidence of crimes committed on full moon days was much higher than on all other days.” A Sussex, England, Police research project agrees. The NIH reports said “The incidence of crimes committed on full moon days was much higher than on all other days.” But most of us are going to be sitting quietly in our homes or lying peacefully in our beds during those full moon nights, or are we? Studies have shown that more animals are born during full moons, especially in dairy cattle, so you might want to get that emergency obstetrics kit updat54
Cooperative Farming News
ed if you have pregnant animals. And all the moon phases seem to have influences on other aspects of our lives. It’s not hocus-pocus. It’s not demonic. It’s more complicated than I can explain in one short article, but it seems the moon’s cause of the tide’s rising and falling, gravity pulls on the Earth and all sorts of other things may influence when things happen or the best times for those things to happen! Lots of people swear by “planting by the Moon Signs,” where different types of seeds are planted based on whether it is an aboveground crop or a belowground crop, and those are outlined and explained in the Old Farmer’s Almanac and they shed light on many different things. When I did research for an article on the Moon Signs several years ago, one farmer told me of a hog that he’d castrated that bled to death. Another farmer told him he’d done the deed at the wrong Moon Sign. He waited till the “proper” Moon Sign to castrate the eight remaining and had no problems at all! So for what it’s worth, here’s some of the best days listed for doing different things, according to the Moon Signs explained in the Old Farmer’s Almanac for this two-full-moon month of October. Begin a diet to loose weight, Oct 5 Breed animals, Oct. 17 Castrate animals, Oct. 23 Get married, Oct. 15 Graft or pollinate, Oct. 8 Have dental care, Oct. 13 Quit smoking, Oct. 7 Slaughter livestock, Oct. 17 Wean animals or children, Oct. 7 The Almanac explains, “To determine the best days, we look at several factors including the position of the moon in the 12 signs of the Zodiac as well as the lunar phases.” This simple, gray-haired homesteader doesn’t understand how all this works, if it all works and even if it matters if it all works! But I love looking at a beautiful fall moon rising between the Alabama hills and lighting up our world. So while you are enjoying the two full moons in October, try to think about these words and how the moon got there in the first place: “And God said, Let there be lights in the firmaments of the heaven to divide the day from the night, and let them be for signs, and for seasons and for days and years.” (Suzy and her husband Mack strive to live a simple life on a small homestead in Blount County. She can be reached through their Facebook page or at suzy.mccray@yahoo.com.)
HOWLE’S HINTS B Y J O H N H OW L E
THE HERB FARMER October
Optimism
“It is always better to have no ideas than false ones; to believe nothing, than to believe what is wrong.”
HOW’S YOUR GARDEN
- Thomas Jefferson
October is a great time to be optimistic. Hunting season and thoughts of big buck harvests float through the air like breezes carrying in the new woodsy, autumn smells. With the anticipation of hunting season, don’t forget about the usual October jobs around the farm. Your local Co-op is a great place to find your October gear for the woods and the pastures.
even captured a huge bobcat on camera. We think this cat may have been responsible for killing small livestock in our area.
SIMPLE TIMES
Game Cameras
Verify your game cameras have fresh batteries and SD cards, and place them in common travel corridors around your hunting property. This allows you to see not only the wildlife using these corridors but it will also give you the time they pass through. Your local Co-op can provide you with game cameras for use in wildlife monitoring, and don’t forget to place a couple around your barn in case you have unwanted trespassers with bad intentions. It is lots of fun to see all the wildlife you can get on a trail camera. Deer, turkeys, raccoons and even bobcats are regular cruisers down these corridors. We
THE CO-OP PANTRY Game cameras give a great idea of the wildlife on your property.
October 2020
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Winter greens are great for wildlife and people. Especially good served with cornbread and sweet tea.
October is an ideal time to construct or maintain fences.
Winter Greens
Hunting in Comfort
Make sure you devote a food plot or two to winter greens. Turnip greens, kale, rape and other buck mixtures will produce forage through the winter and sometimes into spring. The good thing about these greens, humans can eat them as well. Some of the best winter greens I ever ate came from winter deer mixtures. Fortunately, we don’t have to eat the greens alone. We can add fatback, cornbread and iced tea.
October is a great time to construct a permanent shooting house. It’s fun to hunt from ladder stands and climbing stands, but when the weather turns truly cold, it’s comforting to be in an enclosed area with
Pasture Points As the weather cools, this makes a great time to build and repair fences. No one likes to do this in the sweltering August heat, but don’t put it off until you are in the middle of hunting the rut. Also, make sure you have moved your cattle so they’ve eaten the crabgrass. Crabgrass is great forage, but after a killing frost, it is quite unpalatable to grazing animals. This is also a great time to take soil samples, send them to a lab and get results in time to correct things like soil pH over the winter in time for spring planting. Finally, make sure you are providing free-choice minerals heading into the cooler months. 56
Cooperative Farming News
This fall build a shooting house that allows for creature comforts.
a small propane heater. The availability of heat allows you to extend your hunting time, and youngsters are more likely to enjoy the hunt with a few creature comforts inside.
“V” shape and place the coals at the vertex of the “V.” Simply place your skillet on top of the “V” for cooking.
Camp Cooking
This fall, keep your eyes open for food sources for whitetail deer. White oak trees are great acorn producers, and deer will visit daily until the acorns are gone. A hunting guide friend of mine said he always placed his deer stand in areas where squirrel nests were abundant, because he said squirrels knew where the best acorns were. Honeysuckle vines are evergreens that will provide food for deer through the winter. During the fall, spread some 13-13-13 fertilizer around honeysuckle stands for better growth and habitat-holding capabilities. Fertilizing honeysuckles is a cheap way to improve nature’s premade food plots. Bucks will rub trees around the perimeter of their territory as signposts. The male deer will deposit scents from the base of his antlers from his forehead and tarsal glands. A doe will visit this rubbed tree, rub her forehead on it and deposit her scent. Locate these signposts and set up in an area to intercept a buck leaving his secluded area to visit these signposts. Finally, be on the lookout for fresh scrapes, and if there are none, you can create a couple of mock scrapes around your hunting area. This October, stay optimistic and get outside as much as possible. Get all the vitamin D you can before winter eases in. Eat healthy, farm-raised meats and vegetables, get plenty of rest, exercise often and most importantly, pray and stay in the word.
This is an ideal time of year to go camping. Whether you go on the backside of the pasture or to a state park, primitive camping is a great way to get back to nature. There’s nothing better than hot, black coffee with bacon and eggs cooked over a campfire. If you need a quick surface to cook on, try a forester’s fire. This is where you arrange two sticks of firewood in a
Two logs in a “V” shape make an ideal cooking surface.
Deer Hunting Hints
October 2020
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THE MAGIC OF GARDENING
Starting a Perennial Garden PA R T 1
That group of plants that die to the ground and come back from their roots or crowns in the spring are called herbaceous perennials and are an important part of a well-designed landscape. If you are not using this diverse and beautiful plant group, you should consider adding them to your landscape now. There are enough choices that you can find some for any landscape situation or garden taste. A good mix of perennials can provide color in every season and foliage in every texture. Once these plants were the queen of the garden but annual flowers knocked them off their throne for a time. I believe we are seeing a resurgence of interest in all things retro and perennials are no exception. However, with the new interest, I have noticed a lack of general knowledge on how to care for and maintain these wonderful garden plants. By definition, herbaceous perennials grow and flower season after season. Many thrive for a very long time with minimal care, while others may only return for a few seasons. Some perennials not only come back from their root but they reseed readily and may become thugs taking over the garden. Because 58
Cooperative Farming News
perennials are more or less a permanent addition to the garden, it pays to do a good job preparing the soil well and correcting any deficiencies before planting. For beginners, a good perennial garden develops along with the knowledge of the gardener. Since your choices are so immense, it is a good idea to spend some time researching what you like and what grows best in the conditions you will have in your landscape. If you have local garden clubs or Master Gardener groups, check with them because they would love to share their knowledge. Public or botanical gardens are great places to learn about and see many perennial flowers. The overwhelming number of plant possibilities sometimes intimidates a new perennial gardener. I suggest you start with a small number of plants that are readily available at garden centers because the more readily available they are the more likely they will be easy to grow for a beginner. Start by selecting the site. It could be a shade garden and include only plants that grow in deep shade all the way to a hot, dry site that is in the blazing sun. There are perennials to fit almost any situation you can find in Alabama – even very wet spots. The key
B Y T O N Y G L OV E R
to success is choosing the right plant for the right They can be any geometrical shape that fits the sitplaces in your landscape. For the beginner, I suggest uation you have. Think about maintenance needs as if you have a spot with morning sun and late after- you develop the size and shape. Borders are plantings noon shade, you start there for the chance of greatest with a backdrop of some sort such as a wall, fence or success. As you learn more about this large group of hedge. They are designed to be viewed from a specifplants, you can then start moving into the more chal- ic direction, so choosing the plant height and size is lenging and niche areas. However, if you do not have important. Double borders are two parallel plantings this ideal spot, go ahead anyway and be prepared to divided by a path for walking and viewing. learn by both success and failure. For newbies, you can just incorporate herbaceous Most perennials require well-drained soil, but perennials into an existing shrub bed or border where enough clay or organic matter to hold a good moisture space is available. As you gain knowledge and conreserve. If possible, add several fidence, it is challenging but inches of organic matter to excertainly possible to develop a Most perennials require isting topsoil and mix it well into bed or border made up entirely the top six to 12 inches. Many of herbaceous perennial plants. well-drained soil, but perennials need a deep rooting In this case, a wide variety of enough clay or organic area to survive long term and perennial species are chosen to before planting is your best opobtain a succession of color and matter to hold a good portunity to make this improvefoliage interest. The goal is to moisture reserve. ment. After planting, you will have something of interest in evcontinue to add organic matter ery season of the year. This type in the form of mulch and comgarden requires very detailed post. Once you have your soil mixed well, take a ran- and careful planning. dom sample and have a soil analysis done to correct Planting perennials properly at the right time can the pH. Most soils in Alabama are acid and need lime determine how prolifically they bloom the first year. added unless you happen to have the soil called Black Fall is very good time to plant perennials in the Belt Prairie Soil. South. As a rule, plant at least six weeks before The traditional way to display perennials in the hard-freezing weather occurs. October is a great landscape is to plant them in beds or borders. Beds month to plant many garden perennials. Next month I are like plant islands or prepared plantings surround- will dig a little deeper (pun intended) into growing and ed by turf, pavement or some type of hardscaping. maintaining perennials. October 2020
59
FOOD SAFETY
Apples Purchasing, Storing and Preparing
Apples are one of the few fruits you can find fresh any time of the year. However, fall means lots of fresh apples of all kinds. An apple is a colorful and delicious package of nutrition and good eating. A medium-size apple has: • Fiber, nearly 20% of what you need each day. • Vitamins including C and beta carotene (if you leave the peel on). • Minerals including potassium. • Only 80 calories.
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Cooperative Farming News
Choose kinds of apples that suit family tastes and the uses you have in mind. There are many good all-purpose apples. Others are best for using in certain ways. Apples that turn to sauce when cooked are best for recipes that call for applesauce and those that hold their shape are best for baking whole or cut in chunks. Tart apples are good for cooking like Granny Smith and sweeter apples like Gala and Red and Yellow Delicious are best for eating raw. Use the list below to help you choose the type you want.
B Y A N G E L A T R E A D AWAY
When buying: • Look for smooth skin with few bruises. Too many bruises mean the apple may rot. • Choose apples with a bright and sparkly color.
When storing: • Apples keep best when refrigerated. Store them in a plastic bag or the drawer to keep them fresh. • Check them often. Remove any decayed apples. One rotten apple can indeed spoil the whole barrel! • Raw, cut apples may darken. Prevent this by dipping them in a fruit juice – lemon, orange, grapefruit or pineapple – before adding other ingredients. • Wash apples always before eating by running cold water over the surface and then wiping with a clean paper towel. • Keeping apples crisp means keeping them cold. All apples should be refrigerated to prevent quick ripening. • Apples ripen 8 to 10 times faster at room temperature. • Store apples in a ventilated plastic bag or hydrator drawer to prevent absorbing other food flavors. • Storing these fruits in close proximity to each other may hasten the ripening process. Oranges, pineapples and tangerines make good storage companions for apples because they do not produce ethylene gas and are not sensitive to it.
Yield: Due to the many variables such as moisture content, size and variety, it is impossible to give specific recommendations as to quantities to buy. The recommendations below are approximations only. • 1 pound = about 3 medium apples • 1 pound = approximately 1½ cups applesauce • 2 pounds (6-8 apples) = a 9-inch pie • 1 bushel (48 pounds) = about 16-20 quarts canned or frozen sauce (an average of 2¾ pounds per quart)
Eat more apples by using some of these ideas: Apple-Carrot Salad Servings: 8 3 cups diced apples 1/3 cup salad dressing or mayonnaise 1 large carrot, shredded 1/3 cup raisins 1 Tablespoon lemon juice 1/8 teaspoon salt Combine ingredients and mix well. Baked Apples 6 baking apples 1/2 teaspoon nutmeg 1/2 cup sugar 1 Tablespoon margarine 1/2 cup raisins 1 cup water 1/2 teaspoon cinnamon Core apples without cutting through the bottom end. Peel about one third of way down. Place in baking dish. Mix sugar, raisins, cinnamon and nutmeg, and fill centers of apples. Dot with margarine and pour water into baking dish. Bake at 375F about 50-60 minutes or until apples are tender. Applesauce Nugget Cookies Makes: about 4 dozen 2 cups flour 1/2 cup shortening 1/2 teaspoon salt 1 cup brown sugar, firmly packed 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon baking soda 1/ 4 teaspoon ground cloves, optional 1 cup applesauce 1 egg, well beaten 1 cup chopped nuts 1 package (6-ounce) butterscotch bits Cream shortening and sugar. Add egg, applesauce and baking soda, and stir well. Add dry ingredients and mix again. Stir in nuts and butterscotch bits. Drop by teaspoons 2-3 inches apart on greased baking sheet. Bake at 375F for 12-15 minutes. **Some information was taken from the Illinois Extension Service. October 2020
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THE CO-OP PANTRY B Y M A RY D E L P H
Wow, fall is here. We are already into October and Beef Month. Beef is a huge industry in Alabama and I have tried to include a variety of dishes this month. Have fun and get out and picnic even if it is only in your own yard. This month’s recipes come from Beef. It’s What’s For Dinner. Their website with many other delicious recipes can be found at BeefItsWhatsForDinner.com - Mary
Classic Cheeseburger Mac 1 pound ground beef (93% lean or leaner) 1-3/4 cups water 1 cup dry elbow macaroni 6 ounces processed cheese spread, cut into cubes 8 to 10 dill pickle slices (optional) 1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
2. Stir in water and macaroni; bring to a boil. Reduce heat; cover and simmer 9 to 11 minutes or until macaroni is tender. 3. Stir in cheese cubes. Cook 1 to 2 minutes or until heated through, stirring occasionally. 4. Season with salt and pepper, as desired. Serve beef mixture topped with pickle slices, if desired. Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef doneness.
Beef Breakfast Burritos 12 ounces ground beef (93% lean or leaner) 1 medium red bell pepper, chopped 1 small onion, finely chopped 2 teaspoons ground ancho chile powder 1/2 teaspoon ground cumin 4 eggs, beaten 2 Tablespoons water 1 Tablespoon finely chopped fresh cilantro 1/4 teaspoon salt (optional) 1/ 3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese 4 medium spinach or plain flour tortillas (10-inch diameter), warmed Salsa (optional) Lime-Cilantro Cream: 1/2 cup reduced-fat dairy sour cream 1 Tablespoon fresh lime juice 1 Tablespoon finely chopped fresh cilantro 1. Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use. 2. Heat large nonstick skillet over medium heat until hot. Add ground beef with bell pepper, onion, chile powder and cumin; cook 8 to 10 minutes, breaking into small October 2020
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cover tightly and simmer 2-3/4 to 3-1/4 hours or until brisket is fork-tender. Remove brisket; keep warm. 3. Skim fat from cooking liquid. Bring cooking liquid to a boil. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally. 4. Trim fat from brisket, as desired. Carve diagonally across the grain into thin slices. Serve with sauce. Alternate Cooking Methods
crumbles and stirring occasionally. Pour off drippings, as necessary. Remove from beef mixture from skillet; keep warm. 3. Combine eggs, water and cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. 4. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally. Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness.
Texas BBQ Beef Brisket 1 beef brisket flat half (about 3 pounds) 3/4 cup barbecue sauce 1/2 cup dry red wine Rub 2 Tablespoons chile powder 1 Tablespoon packed light brown sugar 1-1/2 teaspoons garlic powder 1. Combine rub ingredients in small bowl; press evenly onto beef brisket flat half. Place brisket, fat side up, in stockpot. Cook’s Tip: You may substitute brisket point half for brisket flat Hhalf with no change to cook time. Brisket point half is not considered a lean cut. 2. Combine barbecue sauce and wine in small bowl. Pour around brisket; bring to a boil. Reduce heat; 64
Cooperative Farming News
1. This recipe can be made in a 6-quart electric pressure cooker. Blend rub ingredients in small bowl; mix well. Press onto all sides of beef brisket flat half. Place brisket in pressure cooker, fat side up; add wine. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Warm barbecue sauce in small saucepan on stovetop, add 1/4 cup cooking liquid to sauce; stir to combine. Continue as directed in step 4. (This recipe variation was tested
in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3,000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.) 2. To cook in a slow cooker, combine rub ingredients in small bowl; press evenly onto beef brisket. Place brisket, fat side up, in 4-1/2 to 5-1/2 quart slow cooker. Combine barbecue sauce and wine in small bowl. Pour around brisket; cook on HIGH 4 to 6 hours or LOW 8 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.) Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil in a saucepan. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally
Beef Jambalaya 1 pound beef blade chuck roast, cut into 1-inch pieces 2 Tablespoons vegetable oil, divided 12 ounces smoked beef sausage, cut into 1/4-inch rounds 1 Tablespoon Cajun seasoning 1 cup diced onion 1/2 cup diced green bell pepper 1/2 cup diced celery 1 Tablespoon minced garlic 1 can (14-ounce) diced Italian tomatoes 1 cup reduced-sodium beef broth 2 teaspoons Worcestershire sauce 1 teaspoon salt 1 teaspoon gumbo file powder 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper 1 bay leaf 1/2 teaspoon hot pepper sauce 3 cups cooked white rice
to a boil. Reduce to a simmer; cover and cook 20 to 25 minutes, stirring occasionally. Discard bay leaf. 3. Stir in rice; bring to a boil. Reduce heat; simmer for 3 to 5 minutes or until liquid is absorbed and rice is heated through. Stir in hot sauce. Garnish with green onions and parsley, as desired.
Garnish Chopped green onions, chopped parsley leaves 1. Heat 1 Tablespoon oil in large stock pot or Dutch oven over medium high heat. Season beef blade chuck roast pieces and beef sausage with Cajun seasoning. Brown beef pieces; set aside. Brown beef sausage; set aside. 2. Add remaining 1 Tablespoon oil to same stock pot or Dutch oven. Add onion, bell pepper, celery and garlic; cook 7 to 10 minutes until vegetables are tender, stirring occasionally. Stir in tomatoes, broth, Worcestershire, salt, file powder, red pepper, black pepper and bay leaf. Add beef and sausage; bring October 2020
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cattle-log SALE RECAP October: 1st Annual Deep South Genetic Partnership Bull Sale............................................October 10, 2020 Quintin Smith Family/Lanning/Guests Angus Sale.................................................October 11, 2020 Windy Hill Angus Farm Dispersion Sale....................................................................October 17, 2020 Town Creek Farm Bull Sale & Commercial Brangus Bred Heifer Sale....................October 17, 2020 Debter Hereford Farm 48th Annual Production Bull Sale......................................October 24, 2020
November: 10th Annual Black & White Sale.............................................................................November 6, 2020 TJB Gelbvieh of Balancer 9th Annual Bull Sale......................................................November 7, 2020 Mid State Stockyards The Fall Sale..........................................................................November 7, 2020 Pharo Cattle Company.............................................................................................November 11, 2020 AL BCIA 25th Annual Fall Round Up Bull Sale......................................................November 13, 2020 Ingram Angus Production Sale..............................................................................November 13, 2020
December: 15th Annual Black & White Sale..............................................................................December 4, 2020 AL BCIA North Alabama Bull Evaluation Center Sale..........................................December 12, 2020
February: 6th Annual Sale Black & White Leap Forward........................................................February 27, 2021 Please see Cattle-log for more information on the sales listed above. 66
Cooperative Farming News
Roasted Parmesan Tomatoes Bonnie’s Better Boy Tomatoes with Parmesan cheese, garlic, oregano and parsley make a quick and easy low-carb snack! Kelly King - First Place Ingredients: 2 large tomatoes 1/2 cup shaved Parmesan cheese 1 garlic clove minced 1 teaspoon parsley 1 teaspoon oregano 1 teaspoon olive oil Bonnie Veggies & Herbs Used: Better Boy Tomatoes, parsley
Mama’s Vegetable Soup
Bonnie Veggies & Herbs Used: Tomatoes, Onions, Okra, Cabbage, Jalapeno peppers (optional)
Sharon Capps - Second Place Ingredients: 2 cups peas 2 cups butterbeans 2 cups tomatoes (diced) 1 medium onion (diced) 1 cup carrots (cut in rounds) 2 cups okra (cut in rounds) 2 cups cabbage (shredded) 3 medium potatoes (diced) 2 Tablespoons olive oil Jalapeno pepper (optional) Vegetable stock or water Salt and pepper, to taste Directions: Cover the peas, butterbeans, tomatoes and onions with stock or water and cook for 20 minutes. Add the carrots, okra and cabbage. Cook
for 15 minutes. Add the potatoes, olive oil and more liquid if needed to cover and cook for 10 minutes. I add salt and pepper to taste each time I add vegetables. This soup freezes well and is delicious summer and winter. Serve with cornbread or crackers. The onions, cabbage and okra make this soup special. These ingredients completely transform this soup into a taste sensation in your mouth.
Directions: Heat the oven to 425F. Line a baking sheet with parchment paper. Slice the tomatoes into 1/2-inch slices. Put tomato slices on a baking sheet in a single layer. Mix olive oil and minced garlic in a cup. Brush tomato slices with the mixture. Top the tomato slices with Parmesan cheese. Sprinkle parsley and oregano on the top of tomatoes. Put tomato slices in the oven and bake for 10 minutes.
Zucchini Cakes
Bonnie Veggies & Herbs Used: Black Beauty Zucchini and Flat Italian Parsley
Sidney Phelps - Third Place Ingredients: 2 large zucchini 2 large eggs 1/2 cup bread crumbs 1/2 cup ricotta 1/4 cup freshly grated Parmesan 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes Kosher salt Freshly ground black pepper Vegetable oil, for cooking Directions: Grate zucchini on box grater, then use a clean kitchen towel to wring out as much excess water as
possible. Work in batches as necessary. In a large bowl, combine zucchini, eggs, bread crumbs, ricotta, Parmesan, garlic powder and red pepper flakes. Season with salt and pepper. In a large skillet over medium heat, add enough oil to come halfway up the sides. Scoop about a 1/4 cup of zucchini mixture and add to skillet. Carefully flatten with a spatula and cook until golden, about 2 to 3 minutes per side. Place on a paper towel-lined plate, sprinkle with salt and serve.
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What’s happening in U S A
TOWN OF OAK GROVE FALL FESTIVAL October 1, 2020 Oak Grove - Downtown Call 256-249-9971 BASICS CLIMBING CLASS October 1, 2020 Fort Payne - True Adventure Sports Call 256-249-9971 ANNUAL TENNESSEE VALLEY OLD TIME FIDDLERS CONVENTION October 1-3, 2020 Athens - Athens State University Admission Call 256-233-8185 MARBLE VALLEY VFD OPEN HOUSE & YARD SALE October 1-3, 2020 Sylacauga - 2373 Coosa County Road 5 - 7:00 a.m. - 4:00 p.m. Call 256-404-2057 ANTIQUES AT THE GARDENS October 1-4, 2020 Mountain Brook - Birmingham Botanical Gardens - Admission Friday: 10:00 a.m. - 7:00 p.m. Saturday: 10:00 a.m. - 5:00 p.m. Sunday: 11:00 a.m. - 4:00 p.m. Call 205-414-3950 FALL BIRD MIGRATION October 1-31, 2020 Dauphin Island - Audubon Bird Sanctuary Call 251-861-3607 68 Cooperative Farming News
DOTHAN BOTANICAL GARDENS SCARECROWS IN THE GARDEN October 1-31, 2020 Dothan - Dothan Botanical Gardens Admission - 7:00 a.m. - 5:00 p.m. Call 334-793-3224 BELLE MONT QUILT SHOW October 1-31, 2020 Tuscumbia - Belle Mont Mansion Admission - 10:00 a.m. - 4:00 p.m. Call 256-381-5052 PUMPKIN PATCH SEASON October 1-31, 2020 Union Springs - Dream Field Farms Monday - Wednesday: 9:00 a.m. 2:00 p.m. - Thursday-Saturday: 9:00 a.m. - 6:00 p.m. Sunday: 1:00 - 6:00 p.m. Call 334-534-6976 ANNUAL HARVEST FESTIVAL October 2-3, 2020 Boaz - Main Street 8:00 a.m. - 5:00 p.m. Call 256-593-8154 ALABAMA FROG LEVEL FESTIVAL October 2-3, 2020 Fayette - Main Street Friday: 4:00 - 10:00 p.m. Saturday: 9:00 a.m. - 10:00 p.m. Call 205-932-4587 ALABAMA BUTTERBEAN FESTIVAL October 2-3, 2020 Pinson - Historic Main Street Friday: 6:00 - 10:00 p.m. Saturday: 8:00 a.m. - 4:00 p.m. Call 205-390-1952 RUSSELL COUNTY STAMPEDE RODEO October 2-3, 2020 Seale - Exchange Club Arena Admission - 5:30 - 7:30 p.m. Rodeo at 7:00 p.m. Call 334-298-6535 WELLBORN MUSEUM AERO WARRIOR CAR SHOW October 3, 2020 Alexander City - Wellborn Musclecar Museum 10:00 a.m. - 4:00 p.m. Call 256-329-8474 CENTRE FALL FESTIVAL October 3, 2020 Centre - Main Street
7:00 a.m. - 1:00 p.m. Call 256-927-5222 ANTIQUE AND CLASSIC CAR SHOW October 3, 2020 Courtland - Park on the Square 9:00 a.m. - 2:30 p.m. Call 256-637-2707 SMITH LAKE PARK BASS FEST October 3, 2020 Cullman - Smith Lake Park Admission Call 256-739-2916 LANDMARK PARK BENEFIT CAR SHOW October 3, 2020 Dothan - Landmark Park Admission - 10:00 a.m. - 2:00 p.m. Call 334-794-3452 BIRD AND CONSERVATION EXPO October 3, 2020 Fairhope - Coastal Alabama Community College 9:00 a.m. - 4:00 p.m. Call 251-990-5004 HALLOWEEN SUPER BASH October 3, 2020 Gadsden - Noccalula Falls Park Admission - 9:00 a.m. - 5:00 p.m. Call 256-549-4663 HAYDEN DAY October 3, 2020 Hayden - 5030 State Hwy 160 9:00 a.m. - 2:00 p.m. Call 205-590-0300 ANNUAL BLUFF PARK ART SHOW October 3, 2020 Hoover - Bluff Park Community Center & Park - 9:00 a.m. - 5:00 p.m. Call 205-822-0078 POPE’S HAUNTED FARM 2020 October 3-31, 2020 Salem - 724 Lee Road - Admission Call 706-566-7766 THE PARK AFTER DARK October 4, 2020 Foley - OWA - Admission Call 251-933-2111 ATHENS HAUNTS WALK October 6-29, 2020 Athens - 100 N Beaty Street Admission - Tuesday & Thursday
6:30 p.m. & 7:30 p.m. Call 256-232-5411 2020 ADVANCED RAPPEL BASICS CLASS October 6, 2020 Fort Payne - True Adventure Sports Admission Call 256-997-9577 ZOO BOO October 9-31, 2020 Montgomery - Montgomery Zoo and Mann Wildlife Learning Museum Admission - 6:00 - 9:00 p.m. Call 334-240-4900 ALABAMA GOURD FESTIVAL October 16-17, 2020 Cullman - Cullman Civic Center Admission Saturday: 9:00 a.m. - 5:00 p.m. Sunday: 10:00 a.m. - 4:00 p.m. Call 256-355-4634 WHITE'S MOUNTAIN CHIMNEY CORNER CELEBRATION October 16-17, 2020 Springville - 400 White’s Mountain Lane - Admission 9:00 a.m. - until Call 205-467-6927 CONECUH SAUSAGE FESTIVAL October 17, 2020 Evergreen - Evergreen Regional Airport - 9:00 a.m. - 5:00 p.m. Call 251-578-1707
Huntsville - Burritt Folk School Admission - 5:00 - 8:00 p.m. Call 256-427-5196 TOMBIGBEE HAINTS & HAUNTS October 23-24, 2020 Demopolis - Bluff Hall - Admission Tours at 7:00, 8:00 & 9:00 p.m. Call 334-289-9644 TANNEHILL HALLOWEEN FAIRYLAND October 24, 2020 McCalla - Tannehill Ironworks Historical State Park - Admission Festival: 11:00 a.m. - 4:00 p.m. Trick or Treat: 5:00 - 9:00 p.m. Call 205-477-5711 ALABAMA RENAISSANCE FAIRE October 24-25, 2020 Florence - Wilson Park Saturday: 10:00 a.m. - 6:00 p.m. Sunday: 1:00 - 5:00 p.m. Call 256-740-4141 CATASTROPHE CLASS October 26, 2020 Fort Payne - True Adventure Sports Admission Call 256-997-9577 SPOOKAPALOOZA WEEKEND AT DESOTO PARK October 30-31, 2020 Fort Payne - DeSoto State Park - Free Call 256-997-5025
NOCCALULA FALLS POWWOW October 17-18, 2020 Gadsden - Noccalula Falls Park 9:00 a.m. - 5:00 p.m. Call 256-293-6464
PEANUT BUTTER FESTIVAL & NUTTER BUTTER PARADE October 31, 2020 Brundidge - Downtown - Free 9:00 a.m. Call 334-685-5524
HAUNTED HISTORY TOURS October 17-24, 2020 Orrville - Old Cahawba Archaeological Park 7:00 - 10:30 p.m. Call 334-872-8058
GERMAN SAUSAGE FESTIVAL OCTOBER October 31, 2020 Elberta - Elberta Town Park 8:00 a.m. - 5:00 p.m. Call 251-986-5805
MAPLE HILL CEMETERY STROLL October 23, 2020 Huntsville - Maple Hill Cemetery 2:00 - 4:30 p.m. Call 256-551-2230
AUTUMN COLOR SPECTACULAR November 1-29, 2020 Wetumpka - Jasmine Hill Gardens and Outdoor Museum - Admission Call 334-263-5713
QUILLING "FALL WREATH" October 23, 2020
OUTDOORS CASCADING CHRYSANTHEMUMS
November 1-30, 2020 Mobile - Bellingrath Gardens Admission - 8:00 a.m. - 5:00 p.m. Call 800-247-8420 ALABAMA FRONTIER DAYS November 4-7, 2020 Wetumpka - Fort Toulouse-Fort Jackson Park - Admission 9:00 a.m. - 4:00 p.m. Call 334-567-3002 CHRISTMAS VILLAGE FESTIVAL November 4-8, 2020 Birmingham - BJCC - Admission Thursday - Saturday 10:00 a.m. - 8:00 p.m. Call 205-836-7178
***Please note that some of these events may be postponed or canceled due to COVID-19. Please contact the event directly in order to find out more information about the event.***
“What’s Happening in Alabama” Policy The AFC Cooperative Farming News publishes event listings as space allows, giving preference to agricultural events of regional or statewide interest and those that are annual or one-time events. The magazine assumes no responsibility for the accuracy of information submitted for publication and advises calling ahead to confirm dates, locations, times and possible admission fees. To be included in the calendar, send listings to: Cooperative Farming News Calendar of Events P.O. Box 2227 Decatur, AL 35609 -oremail to Calendar of Events at subscribe@alafarm.com *Please include name of event, where it will be held (both town and physical location), a phone number for more information, and an email or website.* *Event Listings must be received at least two months in advance and will be accepted up to a year in advance.*
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MID STATE STOCKYARDS LLP. 8415 State Highway 97 South, Letohatchee, AL 36047 - Interstate 65 Exit 151
Sale Day: Tuesdays 10:00 a.m. 1-877-334-5229 | 334-227-8000 www.midstatestockyards.com
“Serving the Southeast since our beginning in 2003”
LIVESTOCK AUCTIONS SUPPORT THE AUCTION. WE WORK FOR YOU.
CLAY COUNTY STOCKYARD
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1050 Airport Road - Ashland, AL Sale Every Tuesday at 12:30 p.m. Tad and Kim Eason, Owners
Check us out on Facebook!
13130 AL HWY 157 - Moulton, AL Cattle Auction - Wed. at 11:00 a.m. Billy Wallace (C) 256-303-7097 Phone: 256-974-5900 Fax: 256-974-5899 Your Full Service Stockyard
SAND MOUNTAIN STOCKYARD, LLC
TOP RANKED MARKET RECEIPTS SINCE 2006
Barn: 256-354-2276 Tad: 397-4428
Hauling available
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
MID STATE STOCKYARDS 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
Jeff Register Building & Truss RegisterFarmBarns.com
40’ x 60’ x 12’ - Installed Roof only, closed gables - $7,642 Roof only, open gables - $6,850 30’ x 40’ x 10’ - Installed Roof Only, open gables - $3,950 *Prices do not include tax and delivery*
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Office - 228-678-0971 Cell - 228-234-9115 or 228-234-7241 Jregister@registermetals.com Locations: 2811 26th Ave. Gulfport MS and Highland Home, AL
Cooperative Farming News
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