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Cooperative Farming News
IN THIS ISSUE:
Editor-in-Chief: Samantha Carpenter Editor: Jessie Shook Contributing Editor: Jade Randolph Associate Editor: Mary Delph
pg. 30
CO-OP MATTERS 21 Store Spotlight: Stores Set Their Sights on Hunting Season LIFE ON THE HOMEPLACE AND IN THE COMMUNITY 38 Good News in a Box YOUTH MATTERS 22 4-H Extension Corner: Meet the 4-H Ambassadors 24 PALS: Centre Middle School Receives Grant
pg. 38
pg. 59
26 FFA Sentinel: State Convention Goes Virtual
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
On the Cover: Farmers are working hard to finish the harvest season. November is a great month to be thankful for those who grow our food. (Photo Credit: AFC Publication Staff)
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 https://www.alafarm.com/magazine
To advertise:
Wendy McFarland 334-652-9080 or email McFarlandAdVantage@gmail.com
OUR REGULARS Letter from the Editor................ 4
Cooking with Stacy Lyn............. 36
Ag Insight.................................... 10
How’s Your Garden?................... 41
Business of Farming................... 13
The Herb Lady........................... 46
Feeding Facts ............................. 15
Simple Times.............................. 47
Product Spotlight........................ 17
Howle’s Hints.............................. 49
On the Edge of Common Sense... 18
The Magic of Gardening........... 52
From the State Vet’s Office......... 19
Food Safety................................. 54
Busy Bee Activities..................... 28
Grazing Grace............................ 57
From Wildlife & Freshwater
The Co-op Pantry....................... 59
Fisheries................................... 30 Outdoor Logic with BioLogic.... 32 www.alafarm.com
What’s Happening in Alabama... 64
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
November 2020
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Letter from the Editor Thankful: The first word that comes to mind every November. This month is filled with family, good food and an opportunity to be grateful for what we have. While we’re still in the midst of a pandemic, our farmers are working hard to finish the harvest season. I’m unsure what the holidays are going to look like this year, but I do know that I’m thankful for those that grow the food that ends up on the table and the people I’m sharing it with. I’m also thankful for this publication and the team who puts their heart and soul into making sure you get “down to earth news from your friends at the Co-op” each month. Jade, Jessie, Mary and I are proud to share a little of our families with yours as we feature our favorite Thanksgiving recipes with you this month in the Co-op Pantry. Along with our regular articles, we’re excited to premiere the first of our three new columns, “Grazing Grace” – an uplifting, inspirational column. How we’re in the last two months of the year, I have no idea, but we plan to finish out 2020 with a bang. Next month, we’re following up with a previous Cooperative Farming News feature who has expanded their line and grown their business, but until then we hope you have a wonderful Thanksgiving holiday. Thank you for being a loyal reader, customer and part of the AFC family.
Samantha Carpenter Editor-in-Chief
4 Cooperative Farming News
November 2020
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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
November 2020
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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
IMPROVING LIFE ON YOUR LAND SINCE 1945
Designed by farmers for farmers, Tarter Farm and Ranch Equipment has been improving life on your land for 75 years. From Cattle Equipment, Water Tanks, Feeders, 3 Point Implements, Kennels, Gates, and much more, trust experience and quality when buying your farm and ranch equipment. Visit your local Tarter retailer today.
November 2020
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AG INSIGHT Total production costs outpace recent returns
Wheat prices and returns also declined, due to strong international competition and several high-yield domestic crops.
Producers of some of the U.S. major field crops have struggled to cover total costs of production over the past decade, according to the U.S. Department of Agriculture’s Economic Research Service. ERS estimates this gap or surplus in the calculation of the value of production less total costs, referred to here as net returns. Total costs comprise operating costs, including expenses such as fertilizer, seed and chemicals, and allocated overhead (economic) costs, which include unpaid labor, depreciation, land costs and other opportunity costs. Although revenue from selling crops typically can cover operating costs each year, net returns have often been negative. This suggests that, in some cases, allocated overhead costs are not covered. Corn’s net returns increased early in the decade, primarily due to a boom in the production of corn-based ethanol. Corn yields and acreage remained high after the boom, leaving supply high and leading, in part, to lower prices and returns over time. Net returns for soybeans shadowed those for corn during the ethanol boom, remaining higher than those for corn until 2018.
USDA seeks input on innovation
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Cooperative Farming News
To further its work on the Agriculture Innovation Agenda, USDA has announced it is seeking public and private-sector input on the most innovative technologies and practices that can be readily deployed across U.S. agriculture. The agency is looking for ready-to-go technologies and practices to achieve its goal of increasing agricultural production by 40% to meet global population needs in 2050 while cutting U.S. agriculture’s environmental footprint in half. To help identify and accelerate adoption of readyto-go innovations, USDA is currently accepting public comments and written stakeholder input through its Request for Information through Nov. 9, 2020, as published in the Federal Register. Input is welcome from the private sector, not-forprofits, farmers, forest sector, trade associations, commodity boards and others involved in the supply chain or development of widely applicable practices, management approaches or technologies. A ready-to-go practice, technology or management approach includes those that are fully developed, have been field-tested and have completed independent research trials. Based on stakeholder input from the RFI, USDA will develop a comprehensive U.S. agriculture innovation technology strategy. USDA has launched a new AIA website where visitors can access information on the latest research and data, innovative conservation technologies offered via USDA programs, and other conservation resources. Visitors can also stay up to date on USDA’s accountability metrics and learn about the experiences of producers who share similar paths to success. The AIA is comprised of four main components. The first is to develop a U.S. agriculture innovation strategy that aligns and synchronizes public and private-sector research. The second component is to align the work of USDA’s customer-facing agencies and integrate innovative technologies and practices into its programs.
BY JIM ERICKSON
The third component is to conduct a review of USDA productivity and conservation data. USDA already closely tracks data on yield, but on the environmental side, there’s some catching up to do, officials say. Finally, USDA has set benchmarks to improve accountability. These targets will help measure progress toward meeting future food, fiber, fuel, feed and climate demands.
Farm income forecast higher in 2020 Inflation-adjusted U.S. net cash farm income, defined as gross cash income less cash expenses, is forecast to increase $4.0 billion (3.6%) to $115.2 billion in 2020. U.S. net farm income — a broader measure of farm sector profitability that incorporates noncash items including changes in inventories, economic depreciation and gross imputed rental income — is forecast
to increase $18.3 billion (21.7%) from 2019 to $102.7 billion in 2020. While cash receipts from farm commodities are forecast to decline $15.2 billion (4.1%), direct government farm payments are expected to increase $14.6 billion (64.4%) because of supplemental and ad hoc disaster assistance payments for COVID-19 relief in 2020. Additionally, total production expenses, which are subtracted out in the calculation of net income, are projected to fall $7.3 billion (2.1%) in 2020, contributing to the growth in income. If forecast changes are realized, NCFI would be 5.7% above its inflation-adjusted average calculated over the 2000-19 period, and NFI in 2020 would be 13.8% above its 2000-19 average.
Revamped rural loan guarantee programs launched As part of its OneRD Guarantee Loan Initiative, USDA has released new information on rates and terms that will help lenders apply for loan guarantees to support rural businesses, infrastructure and community facilities and increase private investments in rural America. Effective as of the Oct. 1 start of the new fiscal year, USDA has provided guarantee percentages, annual fees, periodic retention fees and optional construction fees to help lenders apply for the Agency’s four flagship loan guarantee programs. Those programs cover loan guarantees for water and waste disposal, community facilities, business and industry, and rural energy. USDA’s announcement comes as part of a commitment to cut red tape and streamline regulations to increase private investment under the OneRD Guarantee Loan Initiative. Through a series of regulatory reforms,
Inflation-adjusted U.S. net cash farm income, defined as gross cash income less cash expenses, is forecast to increase $4.0 billion (3.6%) to $115.2 billion in 2020. November 2020
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the agency is eliminating duplicative processes and launching a single platform for the loan guarantee programs. The agency also is standardizing requirements for credit reviews, loan processing, loan servicing and loss claims. These measures are designed to make the application process simpler and faster for lenders. To learn more about investment resources for rural areas, interested parties should contact their USDA Rural Development state office.
Food security expected to improve in upcoming decade
Although more than one-fifth of the 3.8 billion people located in 76 low- and middle-income countries in 2020 may not have consistent access to adequate calories to sustain a healthy and active lifestyle, that situation is expected to improve during the next decade. The International Food Security Assessment models per capita food demand and compares it with a daily 2,100-calorie nutritional target to estimate longterm projections of food security and nutrition. In 2020, the number of people without access to 2,100 calories a day — the food-insecure — is estimated at 844 million. Of those, about 50% live in Sub-Saharan African countries, and 44% live in Asian countries. By 2030, however, the outlook for food security improves, even considering the income-depressing effects of COVID-19. According to IFSA, the number of food-insecure people is projected to fall by 46% to 456.8 million.
Of the regions evaluated in IFSA, Asia is expected to make the most progress reducing food insecurity in the 10-year period, while Sub-Saharan Africa is projected to improve at the slowest rate. Rising per capita incomes in most countries in the model, combined with relatively low food grain prices, are the expected drivers of the improvement in the food security outlook over the next decade.
And in other developments ... USDA Deputy Secretary Stephen Censky will leave his position in November and will return to the American Soybean Association as its CEO. Censky previously served in that position for 21 years before joining USDA in October 2017 after his nomination received unanimous Senate approval. The Trump Administration and USDA have announced that up to an additional $14 billion will go to agricultural producers who continue to face market disruptions and associated costs because of COVID-19. Signup for the Coronavirus Food Assistance Program began late in September and will run through Dec. 11, 2020. Producers can apply at USDA’s Farm Service Agency county offices. Female members of Rural America 2020 recently condemned the Trump administration for failed leadership and policies that have devastated America’s farm economy. Criticism came at a virtual news conference held recently in Lansing, Michigan. Rural America 2020 is a 501(c)(4) nonprofit that advocates for policies that benefit agriculture and rural America. Due to the ongoing COVID-19 crisis, USDA has announced it will extend a program providing free meals for millions of children. The announcement means summer meal program operators can continue serving free meals to children through as late as Dec. 31.
The Trump Administration and USDA have announced that up to an additional $14 billion will go to agricultural producers who continue to face market disruptions and associated costs because of COVID-19. 12
Cooperative Farming News
BUSINESS OF FARMING
B Y M A X W. R U N G E
Record High Yields Predicted for Alabama
As Alabama farmers are finishing the 2020 harvest for corn, soybeans, cotton and peanuts, it’s always interesting to see how the crops turned out, how the current year’s yield compared to the last few years’ and how do our yields and production (yield times acres) compare to our past. While it’s still too soon to know the final statewide yields, early indications are that Alabama’s row crop farmers had a good production year. The United States Department of Agriculture National Agricultural Statistics Service Crop Production report has predicted that Alabama will have near record high yields. Table 1 has the 2020 estimated yields, 2015-2019 annual yields, and the five-year average.
If the 2020 yield estimate holds for Alabama producers, the peanut yield would be the highest yield on record with corn and cotton producing the second highest yields, and soybeans would be the top 10 for
Table 1
Source: https://quickstats.nass.usda.gov/
November 2020
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the highest yield. We are above the 2015-2019 fiveyear average yields for all crops. Again, these are only projected yields and the actual yields will be different. What does the historical picture of Alabama yields, acres and production look like? It’s interesting to look back to see how Alabama row crop production has changed. Looking at 1995, 1970 and 1945 production numbers allows us to see changes that have occurred over time. It should be noted that looking at a single year doesn’t provide a totally accurate picture of what was happening during a specific year but does provide an overview.
Alabama Peanut Production
Alabama Corn Production
Alabama Soybean Production
Alabama’s corn harvest gives us the second highest yield and the third highest production since 1866. Corn yields have increased over a factor of 10 in 75 years while acres have decreased by a factor of 7.5.
Alabama soybeans have increased dramatically since 1945 but we currently plant about half of the acreage that we had in the 1970s. Alabama farmers swap soybean acres for cotton acres, depending on price. “Despite all our achievements, we owe our existence to a six-inch layer of topsoil and the fact that it rains” is a quote that is attributed to the Farm Equipment Association of Minnesota and South Dakota but serves as a subtle reminder that we have a lot of faith in our food production. Alabama and U.S. farmers take large financial risks each year to produce the food and fiber that we enjoy so abundantly. As we look back over our harvest, we are reminded to be thankful for all that we have.
Alabama Cotton Production
Cotton acres in Alabama vary from year to year, depending not only on the price of cotton but on the price of alternative crops. From 1945 until 2020, cotton acres have declined, and yields have increased to produce the same amount of cotton on one-third of the acres.
A projected record high peanut yield in Alabama results in the third highest production. Peanut acres for the last 10 years have been steady but are still almost a third of the acres in 1945 while resulting in almost twice the production.
“Despite all our achievements we owe our existence to a six-inch layer of topsoil and the fact that it rains.”
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Cooperative Farming News
FEEDING FACTS
B Y J I M M Y PA R K E R
Hay Quality Hay is undoubtedly one of the costliest inputs in the cattle industry. The most expensive hay is usually way too high to feed and the cheap hay costs far more than it is worth. So how do you decide which hay is what you need? I guess this is where we need to do our quota of math for the month. I know most people don’t like math but bear with me and I will go through it and hopefully make sense. Let’s talk about the animals’ needs and look at a few examples. If you have had livestock for very long you probably know that an animal’s needs change dramatically
as their age and stage of production changes. Mature dry cows in mid to late gestation have relatively low nutritional needs, mature lactating cows with a 60- or 90-day-old calf have fairly high needs and lactating first-calf heifers that are milking heavily have really high needs. The same roll of hay won’t be correct for those three different cows. Poor quality hay could be defined as less than 8% protein and less than 52% TDN. It won’t meet the needs of any of the cattle listed above in all weather conditions without some supplementation but clearly it will come closer to meeting the needs
November 2020 15
of the dry cow than the lactating heifer and those kinds of things should be kept in mind as you decide which bales to feed to which animals and when to feed what you have. Medium-quality hay will be in the 8-11% protein range and from about 52-57% TDN. This hay should get most dry cows by but still won’t meet the needs of those that are lactating heavily. Good hay will be above 12% protein and above 58% in TDN and is fairly rare to find in the Southeast. It will meet the needs of cattle through a good portion of their production cycles but will still fall short when the higher-producing cattle are considered, and supplementation will still be needed in some cases. To try and keep things simple, let’s look at a 1,000pound dry cow versus a 1,000-pound lactating cow with good milking ability. The dry cow will need hay that is 8% protein and 50% TDN. She will meet her needs if she eats 20-30 pounds of a hay that was cut at a decent maturity level. When we do the math, it would take 17 pounds of a higher-end low-quality hay to meet her protein needs. It would take about the same amount to meet her TDN requirement. Animals in this category would be an ideal place to feed that medium and lower quality hay. The lactating cow is a different story. She will
need a hay or hay and feed combination that is over 13% protein and around 70% TDN. She could eat enough of a good hay to meet her protein requirement in some cases. It would be beyond rare for a hay in Alabama to meet her TDN requirement and supplemental feeds would be needed to maximize production and prevent significant weight loss. There is no way to look at a bale of hay and tell what nutrients it contains without doing an actual hay test. I see several hay samples each year and far more fall into the poor-quality range than the good range. Sending in a hay sample and knowing what you are dealing with before you get into problems with thin cattle will pay you every time. It will be much cheaper to prevent the problems that are caused by underfeeding than to try and fix them when they become critical in late winter. Thin cattle hurt you in so many ways. Thin cows wean lighter calves; they don’t breed back as well, if at all, and they are just more likely to have health issues and higher vet bills when compared to cattle that have adequate nutrition. Those factors are hard to put accurate dollar values on but they are real and can be prevented now by knowing what is in your hay and feeding the right bale to the correct cattle at the right time.
Good hay will be above 12% protein and above 58% in TDN and is fairly rare to find in the Southeast.
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Cooperative Farming News
PRODUCT SPOTLIGHT
BY MARTHA MOEN
Preparing Your Herd for Future Success With calving season right around the corner, it is important to remember that this time is accompanied by changes in forage conditions, environmental and temperature changes, which can lead to added stressors on cows and their calves. These added stressors can cause several health issues resulting in Weak Calf Syndrome. The National Animal Health Monitoring System (1994) indicated that Weak Calf Syndrome is a calf health concern that can be caused by a variety of situations: 1) Poor forage production and early onset of stored forage feeding 2) Early or bad weather, thus increasing cow nutritional demands 3) Reduced forage quality and availability 4) Poor cow body condition score (BCS) during gestation Which can lead to: 1) Aborted fetuses 2) Increased dystocia due to poor cow BCS 3) Calves born weak, usually not receiving colostrum due to failure to stand to suckle 4) Poor quality colostrum, leading to decreased passive immunity to the calf Utilize these tips to help get calves off to the right start prior to birth. 1) Keep cow body condition score (BCS) top of mind. Get cows ready prior to calving. Insuring that BCS is at least 6 at calving will aid in colostrum quality, as colostrum production occurs during the last month of gestation. Also, it will result in reduced chances of dystocia and, as well, the calf will stand to suckle quicker, particularly in first-calf heifers (Odde et al. 1998). Cows in adequate BCS at calving will have a better chance of getting bred quicker in the upcoming breeding season. Additionally, as nutrient demands for late gestation and ultimately lactation increase it is important to meet the needs of the cow, so that she can support her growing calf and get rebred in a timely fashion. Remember, we want her to have one calf/cow/year. In order to stay on that production schedule, she needs to stay in good
body condition. When we turn the bulls in, we want her to have no less than a body condition score of 5.5. Purina® Accuration® Hi Fat Tubs is a free-choice supplement that has Intake Modifying Technology built in. This means that cows will consume this product in a “snack eating” manner, allowing for multiple meals throughout the day. This provides a stable rumen to allow your cows to consume more forage and get more out of that forage. Additionally, intake of this product is designed to fluctuate based on forage quality and cow requirements, ensuring she gets what she needs when she needs it. Use the body condition scoring method to observe your cows and their condition. This will help you achieve the targeted BCS, at critical times of the year. 2) Provide a well-balanced mineral. Cows supplemented with quality mineral during gestation produce better colostrum, leading to increased passive immunity in the calf. In return, calves perform better, have fewer incidences of scours and decreased treatment rates (Marques et al. 2016). Also, mineral nutrition during gestation provides the framework for the calf’s trace mineral stores. Once the calf is born, it will rely predominantly on these stores to help develop the immune system (Branum et al., 1998). Purina® Wind and Rain® Storm® Mineral provides a well-balanced mineral program that is backed by consistent consumption. Please reach out to Dr. Martha Moen at mtmoen@ landolakes.com with any questions.
To find a local Co-op store near you, visit www.alafarm.com/locations. November 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
Big Macs and Whoppers No doubt most of you in the livestock business have a certain “family affection” for the fast-food chains. Particularly those restaurants whose main attraction is the often disguised but still All-American hamburger. It also is true that each of us has his own particular favorite. Organizations like the National Restaurant Association have attempted surveys to compare the merits of each burger. Readers, you will be pleased to know that the Coyote Cowboy Co. (me) has conducted its own survey. This survey was taken with an international consultant on how to advise: a Canadian Chianina breeder. The burgers compared were the Double Whopper (hereinafter referred to as the WHOP), the Big Mac (the MAC) and Wendy’s Double Burger (the BURG). Each was ordered on a rainy night with iced tea. The highlights of the survey are as follows:
Condiments 1. COLOR COORDINATION – The BURG showed a certain flair with mustard, tomato and lettuce although style points were given to the MAC for the special sauce.
Patty Evaluation: 1. TRANSPARENCY – The BURG was the only patty you could see through. 2. YIELD PERCENTAGE (Meat/offal ratio) – The BURG again had the highest yield percentage. 3. PATTY PULL TEST (for tensile strength) – The WHOP showed the greatest resistance to tearing. 4. CIRCUMFERENTIAL PERFECTION – The MAC displayed the roundest patty. 5. SEAWORTHINESS – Both the WHOP and the BURG sank in the iced tea while the MAC floated.
CONCLUSION In our survey, we found each hamburger to have its own peculiar advantages. The BURG rated high in BAUs and color coordination but would be less suitable than the MAC if dropped in water. Neither would be as good as the WHOP if there was ever an ALL-BEEF Frisbee throw in the Summer Olympics. I hope the information presented here will in some small way contribute to the mounds of scientific data now available on the fast-food hamburger. I’m forwarding the results to Consumer Reports. www.baxterblack.com
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Bun Evaluation 1. SWILL ASSIMILATION TEST – Measured in BAU (bun absorption units) … the BURG scored well against the others in the second round. With ketchup, it rated 8 BAU. 2. SESAME SEED COUNT – The WHOP won hands down with 42 seeds per bun. 3. LIGHT REFRACTION – None reflected light well enough to transmit Morse code messages over long distances. 4. AERODYNAMICS – The WHOP recorded the longest flight distance but was penalized for slicing to the right.
FROM THE STATE VET’S OFFICE
BY DR. TONY FRAZIER
The StockYards In 1880, the Union Stock Yards outside of Chicago covered approximately 375 acres and included 2,300 livestock pens. By the turn of the century, nine million animals were being slaughtered there annually. These stats bring us to the last in a series about the early transition of the slaughter and processing of livestock, particularly beef, and how the modern meat inspection system now in place came to exist. As I said before, this series has been more like a history lesson but in order to see where we are going, we must look at where we’ve been, and some of those pictures of the past are not too pretty. I must add that the reference to the Stock Yards of Chicago in no way includes the stockyards and livestock markets of today, who do a great job marketing cattle across the state and country. The buffalo herds had disappeared and had been replaced by cattle. By the mid-1800s, the American people had developed a growing taste for beef. Supplying this demand brought about the cattle drives that we’ve all heard about and seen on television or in the movies. Scenes from the TV series “Rawhide” which we mentioned in last month’s article or, one of my favorites, the miniseries “Lonesome Dove,” describe these events. Many of you, including me, most likely have always wanted to be a cowboy, but have
probably never fully understood the hardships these individuals faced. Despite the adversity, longhorn cattle were rounded up, trailed north to the railheads and shipped to the stockyards. It seems that meat processing on a large scale had become centralized around Chicago during the Civil War. The United States government was buying a lot of beef and pork to feed its Union army that was fighting the Confederacy. Chicago became a major railroad center as the Mississippi River was blocked, closing all north and south travel. In 1860, nearly 400,000 hogs were butchered out of the stockyards. By 1865, over 1.4 million hogs were butchered. Over the same time period, beef slaughter numbers rose from 117,000 head to 338,000 head. The existing butcher markets around Chicago just could not keep up until new modern, consolidated plants were built just after the War. The Union Stock Yards were designed to consolidate livestock procurement, harvesting and processing operations. Men like Gustavus Swift and Phillip Armour realized that the demand for meat was exploding and they could capitalize on that by building and controlling this process. The concept was hugely successful at the time and the business practices helped set the course for American companies. As I November 2020
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say sometimes when discussing controversial issues, became ill and some died. More articles began to be I don’t want to “knock the top off an ant bed” but this published revealing the tactics of the “Beef Trust,” a likely led to the current Hatfields’ and McCoys’ rela- group made up of the five largest meatpacking comtionship between the feed yards and packers. This ant panies based in Chicago. This involved a likely atbed or debate has certainly been stirred up recently by tempt to monopolize the industry and reported on the COVID-19 and the perceived shortage of meat. As you unsanitary conditions in the slaughterhouses and the probably know, the U.S. Department of Justice opened disregard for government inspection. an investigation into potential price-controlling acOne young man spent some time in the slaughtivities by the big meat packing companies. More to terhouses and wrote about the conditions in a ficcome on that. Let’s go on. tional publication that would later become a book. Built in 1864 and connected to city’s main rail His name was Upton Sinclair and the book was entilines, the Stock Yards processed two million animals tled “The Jungle.” His political ideas were socialistic yearly by 1870, nine million by 1890. Between 1865 and against capitalism that, according to him, proand 1900, almost 400 million duced these giant companies livestock were butchered there. that made millions of dollars The Stock Yards eventually covno matter the cost. I might Poultry growers and ered one square mile and used add here that in my opinion no the poultry industry 500,000 gallons of water a day socialistic program in human from the Chicago river. Phillip hands will ever work. Capitalproduce the most Armour was the first person to ism and free enterprise can efficient and well-caredbuild a large-scale, modern-day work but must be guarded. meat plant in 1867. This plant That’s probably enough of that. for chicken in the world developed the “assembly line Despite his political views, the no matter what animal method of work,” or rather the description of the conditions “disassembly line.” This methin the Stock Yards and slaughactivists claim. od helped inspire Henry Ford terhouses got the attention of to come up with the assembly President Theodore Roosevelt. line for manufacturing cars. On June 30, 1906 he signed I guess now I come to the “meat” of the article and into law the Meat Inspection Act of 1906. This law series. At the turn of the century and the years lead- prohibited the sale of adulterated or misbranded ing up to it, our country was figuring out how to be- livestock and derived products as food and ensured come industrialized. The population was growing. The that livestock were slaughtered and processed under economy was growing. There was a large immigrant sanitary conditions. The law reformed the meatpacklabor force. And everybody was hungry. The process ing industry, mandating that the USDA inspect all of harvesting the millions of animals mentioned above cattle, swine, sheep, goats and horses both before was done largely without many modern conveniences. and after they were slaughtered and processed for The Stock Yards were designed for a continuous flow human consumption. This law was amended in 1967 of animals and products. Animals were slaughtered by the Wholesome Meat Act of 1967 that we still use diseased or not, ambulatory or not, sometimes around today. The Stock Yards closed at midnight Friday, the clock. The slaughter floors were hot in the summer July 30, 1971, after several decades of decline during and very cold in the winter as there was no air condi- the decentralization of the meatpacking industry. tioning or heat. Child labor was common. Nothing was Today we have the safest, most wholesome, most wasted so as to make a profit on all parts. Blood, hair, affordable meat and food supply in the world. Our U.S. hides, bones, fat, grease and intestines were all pro- farmers and producers do a great job producing outcessed. Beef carcasses were hung for a day or so to standing livestock. Our feed yards finish out cattle uscool down, then cut up and sent out to the public fresh ing science-based nutritional rations. Poultry growers as there was no refrigeration. There was usually a gov- and the poultry industry produce the most efficient ernment inspector present during the processing but and well-cared-for chickens in the world, no matter at the time they had only limited authority. A medical what animal activists claim. doctor proposed that tuberculosis was being transmitI know this has been a different type of article than ted in contaminated meat but was disregarded. what we’ve done before, but it seemed important to reNews reports began to surface saying the Armour mind everyone of the importance of the security of our Co. had supplied tons of rotten canned meat to U.S. food supply. And that Agriculture is certainly Critical troops in Cuba. Many of the soldiers who ate the meat Infrastructure. 20
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STORE SPOTLIGHT BY C O R E Y E S P Y
The Co-op Sets Its Sights on Hunting Season If there is one thing that most Alabamians look forward to during the hot summer months, it’s the cold chill in November that brings not only the changing color of the leaves but one of the South’s favorite pastimes: hunting season. More specifically, deer hunting. As most hunters know, this season does not begin in November. Hunters across the state begin preparing for their dream season in the late summer months by planning their food plots, planting and supplementing minerals. Through all this hard work, Co-ops across the state are helping these hunters with all of their needs. For a few stores, deer hunting plays a much bigger role for their business. For Quality Co-op, Inc. manager Daniel Salter, their role in wildlife is not just in the months approaching the season. The store, located in Greenville, Alabama, assists in providing several farms that specialize in producing high-quality deer with the best genetics. These farms breed deer that are eventually brought into herds with the anticipation that the genetics will be passed on and improve the quality of the deer in another’s herd. Along with that, these farms provide great research opportunities to study that can be applied to a true wildlife setting. Daniel and his team in Greenville provide these farms with year-round nutrients in the form of grazing and supplement. Grazing consists of higher protein forages and feed than a cattle operation as well as much more acreage per animal for roaming. Daniel said, “The protein needed for deer is around 16-20%, whereas cattle only require 14-16%.” Pair this with the hundreds or thousands of acres of land that it takes to successfully raise a deer herd, and the difficulty of successfully raising deer becomes apparent. He also voiced this by saying, “In order to raise deer, you have to be a full time vet because of the many more possible health issues that come along with deer that one wouldn’t necessarily see in a cattle operation.” This means that the farmers need to be able to get quality products and the Quality Co-op team are more than happy to ensure that their needs will be met. The Quality Co-op team also has products for the
everyday hunter as well. They have any number of deer plot mixes, attractants, minerals and supplemental feed such as corn. This paired with their wide selection of hardware such as feeders and tree stands, makes for a perfect place to gear up for the season. The store also has a yearly “Hunter’s Night Out” in August where they give discounts on many different hunting products. With the pandemic that we have been facing this year, the store had to change plans and have a two-day sale on the products to allow for easier social distancing. Another store that has a large focus on wildlife is the Mid-state branch of Talladega Farmers Cooperative in Columbiana, Alabama. They also have a “Hunter’s Night Out” on the last Tuesday of August. For their event, they work with local restaurants and vendors to showcase all the newest products for the upcoming year, sales on seed, fertilizer, feed and food from local restaurants for customers to enjoy. Not to mention a live band and raffles throughout the night! Mid-state Manager Barry Keller had to change plans this year in order to to ensure the safety of the customers. Instead of their one-night event, the sale was from Aug. 25-28. He said that even though they had to stretch the event over three days, it was still very successful. He also said, “We appreciate being able to help the customers and provide them the products that they need.” Though these two stores have a passion for providing products for the hunter as well as raising and breeding of deer, Co-op stores across the state provide all of the necessary supplies. Many stores carry tried-andtrue staples such as Max Rax and Buck Buster feeds, BioLogic seed and Trophy Rock mineral. In addition to these products, the Co-ops are now carrying Purina products as well. These products such as Quickdraw protein blocks and AntlerMax Deer 20 feed are available at Co-op stores. See our directory, or visit www. alafarm.com/locations to find one near you! We hope that when your food plots need planting or your feeders need filling, you’ll keep your sights on your local Co-op and let them help you find exactly what you need. November 2020
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4-H EXTENSION CORNER
Meet the 4-H
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Marion Bell: President Shelby County
Colton Cook: Vice President Tallapoosa County
Hanna Enskat: Secretary Limestone County
Kenlee West: Assistant Secretary Tuscaloosa County
Warren Williams Barbour County
Luke Stephens Clarke County
Stella McWhorter Cleburne County
Blair Wyrosdick Coffee County
Anna-Kathryn Robinson Conecuh County
Abigail Lee Covington County
Willow Sayles Etowah County
Cami Cleveland Etowah County
Jessica Duck Fayette County
Abigail Taylor Henry County
Kristen Walker Lauderdale County
Katie Jett Lawrence County
Cooperative Farming News
B Y C A R O LY N D R I N K A R D
Ambassadors
Neely Stewart Lee County
Cori Glasper Limestone County
Aiden Mackenzie Limestone County
Samuel Sutton Marion County
Karlee Hardin Marion County
Breanna Black Marshall County
Briley Newman Pickens County
Kalen Alexander Russell County
Christie Miller Shelby County
Brooke Perry St. Clair County
Blake Harris Tallapoosa County
Garrett Lomoro Walker County
Leah Owens Washington County
Hunter Garland Washington County
Suzie Feist Winston County
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PALS
BY JAMIE MITCHELL
Centre Middle School Receives Grant Centre Middle School has been a member of the Alabama PALS Clean Campus Program for a few years, and this summer the school was awarded a three-year grant from the 21st Century Community Learning Center’s afterschool grant program. We are thrilled for CMS to have an extra funding source this year to continue with their commitment to environmental education and programming. A meeting was recently held by the CMS student leadership council to map out a plan for the 20202021 school year. The group is planning to sponsor campus litter cleanups every other month, in addition to working to increase the amount of waste that is recycled across the campus weekly. Also, the students attending CMS’s 21st Century Community Learning Center program will have the opportunity to participate in a service-learning project and will have an in-person visit and presentation from me later in the school year. As a part of the CCLC program, students will study civic responsibility for the environment and present small group programs to peers about the importance of maintaining a clean campus. They also plan to create small “Clean Teams” to monitor campus cleanups and the effectiveness of their goal to become a litter-free campus. Congratulations to Centre Middle School on their 24
Cooperative Farming News
successful grant application and commitment to a clean campus! Education is a key component to keeping your community clean. If a school near you would like to learn more about the Clean Campus Program, please give me a call or email at 334-263-7737 or jamie@alpals.org, or schools may also find more information at www.alpals.org. As always, the Clean Campus Program is available at no cost to schools thanks to our wonderful corporate sponsors.
Contact us for your seed needs!
(806) 258 - 7394 carson@gaylandwardseed.com www.gaylandwardseed.com
Sorghum Sudangrass • BMR Dwarf Varieties • Grain Sorghum Forage Sorghum • Pearl Millet November 2020
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FFA SENTINEL
President Will Aycock live on set at ALFA welcoming guests to the virtual convention.
The 92nd Alabama FFA State Convention Goes Virtual When the Alabama FFA Association state staff began work for the 92nd Alabama FFA State Convention in January, they had no idea of the challenges that would soon be presented just a few, short months lat-
State Reporter Ka’Shiya McKinney records her Retiring Address to members of the Alabama FFA.
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er. When faced with the decision to cancel outright or to go virtual, the decision was easy. The 15,000-plus FFA members across the state of Alabama deserved as good an experience as could be offered. The first task to tackle was how to host competitive career and leadership development events for students virtually. With the help of several individuals, competitions were produced virtually utilizing test banks, videos and other interactive platforms. On June 25, over 600 FFA members competed in events ranging from Livestock Evaluation to Prepared Public Speaking. Despite all the odds, members had the opportunity to display the vast array of skills they have been developing in their Agriscience classes. The next hurdle fell to the 2019-2020 State FFA Officer Team. This team was tasked with how to host a convention virtually. Through many Zoom meetings, the team developed a plan to host a six-session video series that would highlight the many accomplishments of FFA members throughout the year. They spent the next month working to revise the scripts
J OY A N N A L OV E
State Reporter Ka’Shiya McKinney proves to be a natural on camera as she films footage for her session.
State Treasurer Megan Woodall working on her acting chops!
and agendas they had planned to use during a traditional convention, as well as their retiring addresses to the members of the association. After weeks of hard work and rehearsal, the team finally began filming footage for the convention in early August. After three busy days of filming, the team found that this was only the beginning of the process of creating a virtual convention. Over the next month, a great deal of editing took place before a final product could be released. Once everything had been prepared, the state officers began promoting the convention on social media in hopes that when the convention debuted on Sept. 21, thousands could enjoy celebrating the Alabama FFA Association. The convention’s six sessions aired throughout the week on the Alabama FFA YouTube channel, and were viewed by members both in school and those learning virtually from their homes. The most exciting part about a virtual convention was knowing that so many more individuals could be reached through this format. Instead of 2,000 members and guests attending the convention, this could be viewed by tens of thousands of people. Throughout the six sessions, members were celebrated for their achievements in contests and awards, State FFA Degrees were awarded, members received greetings from several industry leaders and National FFA guests, keynote speeches and retiring addresses were delivered, and finally, a new slate of officers was installed. Throughout all of the challenges that this convention presented, FFA members did what they do best … persevered. They lived up to this
year’s convention theme of “Cultivate.” They cultivated a legacy of greatness while serving as a reminder of all the good things still going on in the world today and that the future of agriculture is bright. While this convention was not what anyone envisioned, it will be one that will be remembered and hopefully rewatched for years to come. The Alabama FFA would also like to thank the generous sponsors who helped make this possible. Alabama Ag and Farm Credit are the title sponsors for the convention. Session sponsors include Alabama Farmers Cooperative, Alabama Department of Ag and Industries, TriGreen, Archer Daniels Midland and the Alabama Farmers Federation. We invite everyone to check out the convention through the Alabama FFA YouTube channel.
State Secretary Terrance Crayton learning how the broadcast industry works.
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Busy Bee Activities
Did You Know? The Alabama Agri-Tourism Trail currently lists more than 120 sites and links to agri-tourism opportunities. encyclopediaofalabama.org
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FROM WILDLIFE AND FRESHWATER FISHERIES
Argentine black and white tegu in scrub (Photo Credit: Dustin Smith)
The Danger of Invasive Species in Alabama Preventing the introduction of non-native invasive species is an important job of the Wildlife and Freshwater Fisheries Division. With great diversity of both aquatic and land habitats, Alabama is the fourth most biologically diverse state in the United States. The mission of the Alabama Wildlife and Freshwater Fisheries Division is to manage, protect, conserve and enhance the wildlife resources of the state. A crucial task in accomplishing this mission is combating invasive species that can harm our 650plus native species of wildlife. Invasive species come in many shapes and sizes. Whether they are introduced accidentally or intentionally, non-native invasive species can drastically alter our native ecosystems. In Alabama, cogon grass and kudzu are well-known invasive plant species that have wrecked native habitats. Originally introduced to con-
trol erosion, they quickly began to take over because of their fast growth rate. They now outcompete native vegetation and can be difficult to control. Invasive insects, such as the imported red fire ants, are also detrimental to our native wildlife. Red fire ants have been in Alabama since the 1930s, when they were introduced accidentally through cargo ships in Mobile. While fire ants are a nuisance around homes and cause millions of dollars in damage to agriculture and livestock, they can also wipe out bird nests and are especially hard on ground-nesting birds such as bobwhite quail and turkeys. Non-native invasive wildlife can be found in Alabama as well, and is often tied to the exotic pet trade
Kudzu vines (Photo Credit: Ericha Nix)
Cogon grass (Photo Credit: Roger Clay)
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BY CHUCK SYKES industry. The brown anole, a native species of Cuba and the Bahamas, was introduced to the U.S. through the pet trade. This species has quickly expanded its range along the Gulf Coast and outcompetes our native species, such as the green anole. Another example is the Mediterranean house gecko, which has quickly expanded its range in Alabama and can now be found across the state. They are highly adapted to humans and are often found in and around houses. They can be seen at night clinging to the sides of buildings, waiting for insects to prey on. Mediterranean house geckos are also popular in the pet trade, a possible reason for their increased spread across the southeast. With the increase in non-native invasive species comes an increase in competition for food and habitat with native species. This can destroy native populations of mammals, birds and other Alabama wildlife, as can the new diseases and parasites that often accompany these invaders. In the U.S., many people who buy exotic animals do not research their needs, life span, or how big they will get. Without that knowledge, some pet owners don’t know how to properly care for and contain the animals, and they either decide to release them into the “wild” once they have had enough of them or these pets escape. These intentional or incidental introductions into the wild are not only harmful for the pets that are released, but also for the native wildlife they encounter. As we have seen in neighboring states, non-native invasive wildlife species can wreak havoc on native ecosystems. One non-native invasive that has become an issue in our neighboring states is the Argentine black and white tegu. Popular in the exotic pet trade, tegu are strong lizards that can grow up to four feet long and often become hard to contain when not securely enclosed by someone with experience. Tegu and other non-native reptiles require warm, tropical climates and
Mediterranean house ghecko.
Brown anole (Photo Credit: Mercedes Bartkovich)
need cover to escape colder temperatures during the winter. In Alabama, our climate is warm enough to support these species throughout most of the state yearround, and our native ecosystems provide burrows and dens for refuge to escape colder temperatures during our typically mild winters. In particular, South Alabama where gopher tortoise burrows are found provides ideal conditions for these non-native species to survive and possibly become established. With eggs being a large component of their diets, tegu in the wild in Alabama could damage our native ground-nesting species such as gopher tortoises, bobwhite quail, turkey and many more. While we have not yet discovered any populations of tegu in the wild in Alabama, we routinely receive reports of escaped pets across the state. This is concerning because many of our native species that could be harmed by tegus are already in decline from habitat loss, disease and other factors. The threat of non-native invasive species could worsen these native species’ decline. We have regulations regarding hunting and fishing in Alabama to protect both our game species as well as the non-game native wildlife that Alabamians love. We recently strengthened one such regulation against non-native species to proactively protect Alabama’s native wildlife and to help our state avoid the challenges non-native species often bring. This will help us manage our native wildlife more effectively and lessen the threats to many Alabama species. All one needs to do is look at our neighboring state to the south. We do not want our native wildlife to experience what is taking place in the Everglades. Also, a look to the east at Georgia will reveal a recently established population of tegus, which is very disturbing. Many of our native wildlife have enough struggles without the unnecessary addition of non-native exotic animals to our ecosystem. November 2020
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OUTDOOR LOGIC WITH BIOLOGIC
Understanding Whitetail Rubs Hopefully This Rubs off
Back before trail-cameras became popular, rubs were one of the best aids hunters had to learn the travel patterns of bucks. In fact, they still are. Much can be learned by examining these territory markers. (Photo Credit: Paul Tessier)
One of the marks of an adult buck, the appropriately named “rub,” is one of the best scouting aids a hunter must learn about a buck’s habits. Sure, we have trail cameras nowdays, but a hunter should still learn to read physical signs, such as rubs, scrapes, tracks, etc. During late summer, very increased amounts of testosterone start flowing through a buck’s body. Blood stops flowing to the antlers; his “bone-crown” hardens; the antler velvet dries and around this time they begin making rubs. “Why do bucks make rubs?” A few years ago, I read a piece that said there were several reasons why – one reason is to remove antler velvet; another was to build up neck muscles. I don’t believe either is true. The fact that they’re rubbing may aid in detaching some of the velvet, and it’s obvious this act helps to build up those majestic-looking, “linebacker-such-as” necks we see, but I don’t believe they rub solely to accomplish velvet removal or for a good workout. I don’t think either is its own classification of rub; it’s simply the buck testing out his new antlers and marking the area with a signpost – both visually and by scent. Velvet falls off, is eaten off by birds and other deer, scuffed off from sparring and numerous other incidental reasons. In my view, the main reason bucks make 32
Cooperative Farming News
rubs is as a signpost to the other deer in the area, both bucks and does. It is a visual and scent-coated marker that transmits numerous details to the other deer in the area. The majority of rubs are made by the more dominant, breeding-age bucks in the area to signal their readiness to breed and to announce their influence over a given area. Young bucks also make rubs, but mature bucks rub more often, are the first to make rubs in the fall and will create the rubs that are most often the ones focused on by the other members of the herd. Rubs are intended to be both “eye-catching” and to transmit smell-messages to the herd. They are anointed with each buck’s distinctive scent. All whitetails have specialized forehead glands that increase activity during the fall. Studies show that mature, socially high-ranking bucks release greater amounts of the glandular secretion than do younger males or females. When there is a balanced herd, the older bucks tend to be the primary signpost makers and message “senders” within the group, and younger males and females are the primary message “receivers.” It has been shown that the chemical signals exchanged at a
BY TODD AMENRUD rub will suppress the aggressiveness and sex drive of younger males, and those same signals stimulate females and help synchronize breeding cycles. As a result, the presence of older bucks and these signposts (both rubs and scrapes) helps maintain social order in a given area. The process of beginning to make rubs for the year happens suddenly. One day you’ll observe a docile creature with fuzzy antlers and the next day he’s changed into a feisty, hard-antlered beast. A serious reduction in blood flowing to the nerves in the velvet causes the cells to die. Not only will they begin to make rubs, but they will start to spar with the other bucks and exhibit other more aggressive behavior after this tremendous transformation. I recall hunting the edge of a flax field near Pembina, North Dakota on their opener one year. I was watching a two-year-old 4x4 that I guess might score 120 inches mow down the tender ends of the flax plants. He walked directly under my tree with a velvet-covered crown and into the brush, he emerged 10 minutes later with a few bloody strands of velvet hanging from his rack. I was then a spectator to something I hadn’t seen before – birds (I don’t remember the species) began dive-bombing and swarming this buck, plucking the nutrient-rich velvet from his summit. Numerous times I’ve seen other deer (almost always other bucks) eat the nutrient-rich velvet from another buck’s antlers. I suppose this vitamin-packed substance is too valuable to waste. While I’m cautious to make the claim that a rub is made specifically for removing velvet or building neck muscles, I do believe they may possibly be made for different reasons. One reason, and probably the most important and prominent, is to mark territory – not only visually, but by scent as well. As said, a buck will rub his forehead or preorbital gland on the tree. This tells the other deer in the area exactly which buck made the rub along with other scent-carried messages. I’ve witnessed bucks make rubs in the presence of other bucks in sort of an aggressive act – “Don’t mess with me! See what I can do to this tree.” In this case it appeared the purpose was as a display of dominance, not necessarily to mark territory, but it likely accomplished both. This feat, as stated, also helps build up the neck muscles on the bucks. This is nature’s way of seeing that for the most part, only the strong survive and perpetuate. There will always be some year-old bucks that will do a small percentage of the breeding, even if you have a balanced sex ratio and age structure.
But with a balanced herd the more dominant, breeding-class bucks will do the majority of the breeding. For whatever reason rubs are made, they are an excellent way to learn a buck’s travel patterns. Following their daily movements and then ambushing them along one of these paths is a proven tactic for harvesting trophy bucks. When you come across a good density of rubs it usually means you’ve found an area where at least one buck is spending a good majority of his time. I’ve heard it called a “hub,” “core area” or “secure area,” and it’s definitely a spot we’re trying to find. Whitetails will often have a number of different secure areas and many travel routes to and from them. They’ll choose which bedding site or which route to use depending on where the wind and other factors will give them the best advantage. They also change secure areas and travel routes depending on time of year, the availability of cover, pressure and food changes during the course of the season. Once located, a buck’s hub or “bedroom” is a reliable origin to begin the hunt. Food sources, travel routes and other factors change, but their bedrooms will remain reliable day-to-day – that is, unless pressured or seasonal needs create the need for them to make a cyclic move. They pick these spots for a reason. If not pressured, or if the conditions haven’t changed drastically, usually they’ll go back to these spots day after day. Different deer have distinctive personalities. Some deer seem to love to rub on trees and others don’t do it as often. The number of rubs correlates with the age
Don’t expect all rubs to be on typical trees or saplings. Bucks will rub on fence posts, bird-feeder stakes, telephone poles or in this case, bushes and brushclumps like the one pictured here. (Photo Credit: Riley Payne)
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You can most often tell the direction of travel from a rub, and you can sometimes tell the size of the buck that made it. Besides the overall size of the rub, sometimes you’ll see gouges or marks on adjacent branches that would indicate tine length. (Photo Credit: Todd Amenrud)
and breeding status of a buck, as well as the buck-todoe ratio in the area. Sometimes the amount of rubs can also depend on the type or size of the trees in an area. If there aren’t many trees of the right size or type, obviously you won’t see as many rubs. Don’t always expect rubs to be on trees and saplings, they may also choose to rub on fence posts, bird-feeder stakes, telephone poles, shrubs, bushes and other objects. Other important evidence can be detected from rubs aside from simply “a buck has been here.” Direction of travel should be easy to tell. If a buck is traveling north, he’s facing the south side of the tree, so the rubs should be on the south side of the tree. Size of the buck can be told too. You’ve all heard, big deer rub on big trees – small deer rub on small trees. For the most part, that is true. However, big deer will also rub on small trees, but small deer seldom rub on big trees. If the rub is on a small tree, how high it is off the ground is a good indicator as to the size of the buck – the higher off the ground, typically the bigger the buck. Unless the tree was so skinny a smaller buck could have pushed the tree over and worked up the tree that way. As far as where to intercept a buck along a rub line – I like to work from their core area. I don’t mean bust right into his bedding area; I mean use it as a starting point. Use it in conjunction with other things in their domain – food sources, doe bedding areas, pinchpoints and other structure, etc. You’ll have to determine when and where he’s going to give you a shot during legal hunting hours. Is 34
Cooperative Farming News
he going to dawdle on his way back to his bedding site in the morning? Does he like to get up midday and take a stroll around his perimeter? I hear people say a buck is “totally nocturnal,” I highly doubt it, but it may seem that way. If he’s one of those bucks you never see mornings or evenings and you think he’s nocturnal, midday is my favorite time for a buck like that. Just as some people create mock scrapes to fool bucks, using mock rubs can also assist in the dupe. A wood-rasp or pruner will work to scuff the small trees to produce your rub. I like to concentrate on two- to four-inch diameter trees. Utilize the same size and same species of trees/saplings the bucks in your area favor. And if the bucks in your area aren’t rubbing a lot, don’t go crazy with it. I believe this visual marker induces a response from the bucks. Oftentimes I’ll place a small amount of a scent called Mega Tarsal Plus on my mock rubs. This territorial intrusion scent aids in pulling off the illusion that a foreign buck has invaded their turf. Mock rubs can be used alone or in conjunction with mock scrapes. Rubs are one of the best physical scouting aids we have. Sure, nowdays trail camera photos are what most people rely on, but aside from an actual animal sighting, you can gather more information from a rub than any other form of physical sign. If you search out rubs in your hunting area, they just might lead you to a buck this season.
The smaller buck in the photo ate the velvet from this giant’s crown. Some believe bucks rub specifically for the purpose of removing antler velvet. The author believes they’re simply testing out their new antlers because of the violently increased dose of testosterone and marking the area with a signpost and velvet removal happens as a result. (Photo Credit: Todd Amenrud)
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Clay County #2973
84+/- AC - This rural country home is located on Prospect Road near Goodwater in Clay County, AL. The 84+/- acre property is highlighted by the stunning 3 bedroom 3 bathroom 2650 sq ft log cabin home. This log cabin is made from Cypress wood from the floors to ceilings and features a picturesque wrap around porch with a door on all four sides. $499,000
Houston County #2845
680+/- AC - Spring Creek Farms is a truly rare gem: income-producing row crop farmland with old growth natural upland hardwood and pine, spring-fed creeks, lots of huge deer , turkey, quail, dove and ducks with rolling topography, power, and a pond – nothing is missing except your new cabin or house on top of one of the scenic ridges. $1,157,200
talladega County #3124
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
dallas County
640+/- AC - 640ac cattle farm on the Cahaba River in Dallas County, Alabama. 3 bedroom home, 18 acre lake, and over 1 mile of river front. $1,472,000
chambers County #2947
595+/- AC - This tract is setup for hunting/recreation and has all the components to provide excellent recreational opportunities with a diversified timber investment. MUST SEE! $1,175,125
220+/- AC - This tract has it all! Approximately 1500 feet along the scenic Tallapoosa River, huge hardwoods and a well-managed pine plantation. This tract also has a 3 acre lake that is fully stocked and a landing on the river for canoe put in where the fish are plentiful along the shoals. Great turkey and deer hunting can also be had on the 220 acres of gentle rolling timberland. $550,000
perry County #2982
sumter County #2836
lamar County #3032
209+/- AC - The camp house has 4 bedrooms, a renovated bathroom, and a living room. A garage with an electric roll-up door is used for storing atv’s and equipment. The Sprott area is well known for good deer and turkey hunting. There are 6-8 food plots on the property for hunting, and miles of internal roads and four wheeler trails take you throughout the tract. $420,000
baldwin County #2980
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
Lauderdale County #3083
227+/- AC - This tract is as versatile as it is beautiful, with multiple homesites perched on top of hills with spectacular views. Threet Creek runs through the mixed hardwood stand providing year-round water and multiple springs can be found throughout the tract. $726,173
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November 2020
35
Fried Turkey Biscuits with Red Pepper Jelly and Goat Cheese After a morning of turkey hunting, there’s nothing much better than a fried turkey biscuit! This recipe is super easy and creates tender, crunchy turkey that pairs perfectly with the tanginess and creaminess of the goat cheese, and the spiciness and sweetness of the red pepper jelly. Although I like to age my wild turkey for optimal flavor and tenderness, I have often brined and fried a freshly harvested turkey breast for a delicious breakfast at the hunting camp. By butterflying the turkey breast before brining and cutting it into fillets, more surface area is created, resulting in the brine permeating more quickly and efficiently into the turkey. Red pepper Jelly is a must for this recipe. You won’t believe how the sweet spiciness rounds out all the flavors in the fried turkey. You can buy red pepper jelly and biscuits at the grocery store or you can find both recipes to make for yourself on my website, stacylynharris.com. Ingredients 1/2 turkey breast, cut into fillets Peanut oil, for frying Red pepper Jelly Homemade biscuits 2 ounces goat cheese Brine Ingredients 4 cups buttermilk 1/4 cup hot sauce 3 Tablespoons Original Alaga Cane Syrup 3 Tablespoons kosher salt 1/2 teaspoon freshly ground pepper Pinch of cayenne pepper 36
Cooperative Farming News
For the Coating 1 egg 1/2 cup buttermilk 1 1/2 cups all-purpose flour 2 Tablespoons kosher salt 1 teaspoon freshly ground pepper 2 Tablespoons onion powder 2 Tablespoons garlic powder 2 Tablespoons paprika 3 Tablespoons brown sugar
For the Brine In a baking dish, whisk together all brine ingredients until well incorporated. Place the turkey pieces in the brine and refrigerate overnight or at least 1 hour. Remove the turkey from the refrigerator and place on a cooking rack over a cookie sheet. In a shallow bowl, thoroughly whisk the egg and buttermilk together. In a baking dish, mix together the rest of the coating ingredients. Dip the turkey pieces one at the time into the egg mixture, then dredge into the flour mixture coating both sides of the turkey. Place the turkey back onto the cooling rack. Allow to rest at room temperature for about 30 minutes to allow for the coating to set. In a Dutch oven or cast-iron skillet, bring oil to 350 F. In batches, fry the turkey on one side for about 7 to 8 minutes then turn and fry on the other side for about 6 minutes, or until the turkey registers at 160 F. Remove to paper towels. Repeat until all the turkey is fried. Cut a warm biscuit in half, place goat cheese on both sides of the biscuit. Place the turkey on the bottom half of the biscuit. Spoon 2 tablespoons of red pepper jelly on the top half of the biscuit and put the top on the turkey.
Note: I butterfly the turkey breast before brining. The brine penetrates into the turkey easier, as well as creates more surface area when frying.
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.
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200 Bartram Street in Livingston, AL
November 2020
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News Good ... in a
Box
B Y C A R O LY N D R I N K A R D
I
f you happen to be in a Dollar General store anywhere near Gallion, Alabama, don’t be surprised if you bump into two smiling women pushing three or four buggies, overflowing with goodies. The ladies are Paula Whitcomb and Karen Lindsey, and in a single day, they can hit a “loop” of 10 different dollar stores, all within a 150-mile radius. They know when these stores have their best bargains and when specific items are reduced. For example, on Nov. 11, Paula and Karen are on the road early because this is the day that Dollar General has the “buy one, get one free” sale for Hot Wheels! “Once, we bought so many Hot Wheels that our receipt wrapped around my car,” Paula laughed. “The manager took a picture and put it on the store’s website!” Now why are these two visiting so many dollar stores? Well, Paula Whitcomb and Karen Lindsey are “shoppers” for an amazing ministry unlike any other in this area. They are part of the Shoebox Ministry at Providence Baptist Church in Gallion, Alabama, and both are passionate about the “good news” they must share! In return, they are blessed to witness some incredible acts of compassion and kindness. “When I am standing in line in the stores,” Paula explained, “people ask what I’m doing, and when I tell them, they hand me money. Once, Mom and I were at Walmart in Gulfport, Mississippi, with two baskets filled with gloves. A lady paid for all of the stuff in those baskets!” The Shoebox Ministry started years ago, when June Humble and Ann Whitcomb, Paula’s mother, decided to make shoeboxes for needy children. The first year, they sought help from the Providence Baptist Women’s Missionary Union to make six boxes. After 38
Cooperative Farming News
that, June Humble shopped year-round for this ministry and stored her goods inside her carport. When Ann’s husband, Paul, built a 12x36 shed for his shop, he agreed to let the ladies use the front part for their shoebox finds. Unfortunately, Paul Whitcomb never got to use his shop, because June and Ann quickly filled it up with their treasures! Their stash of gifts outgrew that first shed, so Paul built them another one. His friends, Rusty and Phillip Godwin, built shelves inside and added a porch to join the two buildings.
Paula Whitcomb (l) and Karen Lindsey (r) shop at Dirt Cheap and dollar stores that run sales. These buggies are filled to capacity as the shoppers find good bargains and buy all they can get for their Shoebox ministry
Charlene Bell, owner of Badcock & More in Saraland, Alabama, helps the ministry with purchasing items and shipping. The ministry could not ship without her help.
Then, Chuck and Bill Glass provided air conditioning, and Marsha and Rob Vogel bought tables for everyone to use. Today, the Shoebox Ministry has grown into a loyal group of volunteers who work year-round in the two sheds. They have even named each shed after two of their most devoted members. The first shed is dedicated to Sadie Mearl Whitcomb, who would sit in her chair, unwrap toys from their plastic holders and sort all the goods as they came in. In the second shed, volunteers have erected a sign that reads: “Brenda Kay’s House of Missions,” honoring Brenda Kay Ray, who was known for her untiring work in five different ministries.
Ann and Paul Whitcomb are mission-minded and believe in helping others. They donated the two work sheds for this ministry and the plastic boxes that volunteers fill with love.
Anyone who enters these sheds feels something very special in the air. “You can’t be mad and come in these two houses,” Paula said. “It’s a spiritual experience in here. Every part of this is a ministry. We stop and pray over every box. The whole time I’m packing, I’m thinking of the kids who are going to get this good news.” Since volunteers work with thousands of pieces, everything must be organized. After the shoppers bring in their goodies, others unpack the bags, clip off tags, screw on parts, put in batteries, place toothbrushes in holders, put things with smaller parts into plastic bags or do whatever is needed before counting, sorting and storing items into labeled containers. When packing begins, workers fill each box with basic items: a zip-close bag with soap wrapped in a bath cloth, pencils, a sharpener, eraser, toothbrush in a cover, coloring book, crayons, a fork, a stuffed animal, a soccer ball and two strings of beads. Others then add additional items, based on the age and gender of the child receiving that box. “We all work together,” Rusty Godwin explained. “We just pack the boxes, but God decides where they’ll go!” The ministry’s decision to use plastic boxes came after watching a video, showing how needy children used their plastic shoeboxes to haul water or rice. Paul Whitcomb was so moved that he donated 1,000 plastic boxes last year and 1,100 this year. “I am blessed to be the child of two mission-minded individuals who taught us to help others!” Paula Whitcomb proudly stated. Everyone involved believes that this ministry is guided by higher hands. It was quite by chance that Paula connected with Freddie Reyes, owner of Kole
Mary Boozer, Cudie Hinson and Ann Whitcomb pack boxes. The packers work tirelessly to prepare the 1,100 boxes going out this year.
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Charlotte Webb puts the finishing touches on a box. Basic items go into each box first before the workers add toys that are age and gender appropriate.
Imports, who worked with her to get more bulk items at greatly reduced prices. Reyes was so touched by this ministry that now, he contacts Paula when good deals come across his desk. Last year, Providence Baptist Church sent 1,002 boxes to Operation Christmas Child. This November, they will send 1,100. All involved in the ministry live by faith, believing that whatever is needed will be provided, even the handling costs of the boxes, which usually exceed $9,000. The Shoebox Ministry is not just a once-a-year project. These dedicated souls work all year to get thousands of articles needed to fill their boxes. Each one is obeying a command given over 2,000 years ago, to take the good news to all nations. As children get their shoeboxes, they also receive the opportunity to enroll in 12 interactive Bible lessons in their
Barbara Glass sews hundreds of drawstring bags which will be used to hold cards, LEGOS®, marbles and many other smaller things. She works all year to get the number needed for the boxes.
own language. Officials estimate that about 85% of the children make a decision to follow Christ. “That’s why we do this!” Paula explained. “It’s not about us, but about the plan of salvation we’re sending to these children!” The Shoebox Ministry welcomes visitors to their sheds, and guests are invited to join in and help. No one leaves without feeling both humbled and blessed to have been a part of the journey of faith that these little boxes will take. Mother Teresa once said, “It’s not about how much you do, but how much love you put into what you do that counts.” The devoted servants in the small community of Gallion, Alabama, pour their hearts and souls into filling each little box with much more than toys. They also send love and hope, and joy, good news the whole world needs.
This group of volunteers traveled to Mike Godwin’s workshop in Tallahatta Springs to put wheels and axles onto log trucks and other vehicles that Mike and Rusty Godwin had cut out. They also sanded the wood and cut out more pieces. Pictured are Jon Jenkins, Phillip Godwin, Rusty Godwin, Paula Whitcomb, Barbara Glass and Ann Whitcomb.
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Cooperative Farming News
HOW’S YOUR GARDEN BY LOIS TRIGG CHAPLIN
Project Feeder Watch Backyard birdwatchers throughout Alabama can track what is happening in our yards this winter via a project of the Cornell Lab of Ornithology and Birds Canada. Participants identify and count the birds seen at their feeder and enter the count online to a North American database of bird sightings. This information can be used to study the winter ranges and abundances of bird species over time. It is not necessary to have a feeder; one can report from any single habitat consistently — be it a backyard, field or lake, etc. Participants include people of all skill levels, from children to bird experts, and includes class groups, youth groups, clubs, nature centers, etc. There is an $18 fee which includes a starter kit with instructions, bird ID poster and digital access to Living Bird magazine. For all the information and registration, check projectfeederwatch.org.
SIMPLE TIMES
THE CO-OP PANTRY Adult ladybeetles hide from winter in leaf litter. (Photo Credit: LightShaper istock photo)
of insects, including the very beneficial ladybugs and lacewings. Lightning bugs often make their home in the ground under leaf litter, too. An area in the shade where leaves and pine straw collect over the years provides a good habitat for native bees and other insects. This works especially well in shrub beds and in natural areas under trees where grass just doesn’t grow well. So if you don’t tidy the yard perfectly in fall, it might just be a good thing!
Choose Fall Color Join others keeping track of birds visiting feeders this winter.
Leave Leaf Litter If you’re one of those folks who rakes only the lawn while all the other leaves lie in beds and under trees, many insects are benefiting from your practice. Leaf litter provides overwintering shelter for a number
Fall is a good time to select a favorite Japanese maple to see just exactly what color its leaves will turn each autumn. Some popular selections of Japanese maples such as Bloodgood are known for their red foliage color in spring and summer, but then the change is not as dramatic in fall. Then there are those whose leaves are green through the growing season and turn vibrant shades of red, gold or orange in the November 2020
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Radishes Grow Fast Although the fall vegetable garden was planted weeks ago, it is not too late to plant radish seeds. November can bring many days warm enough for growing radishes, which prefer temperatures from 40 to 70. Round, red varieties such as Cherry Belle, Purple Plum, Champion and Sparkler grow to full size in a month or so. If it should be too cool, a row cover or cold frame will provide enough warmth.
Red, round radishes mature very quickly.
An Idea for Old Seedheads
Japanese maples have great fall color.
fall. If shopping for fall color, this is the season to look to be sure exactly what color you are getting. Although there are hundreds of Japanese maple selections, they don’t all have good fall color here. A few popular ones include the dwarf Shania, which turns bright red orange; Murkasaki Kiyohime which turns a bronzy orange, Beni Schichihenge, which is a bright red orange, and Waterfall, a lace-leaf selection whose leaves turn gold with streaks of red. However, the best way to get a dependable one is to consult with your favorite nursery who is familiar with which ones do best locally or visit the nearest botanic garden to see what is on display. Also remember that Japanese maples need some sun for the best fall color, but they don’t like it too hot. Afternoon shade or dappled shade under pines is best. The lace-leaf types are particularly susceptible to burn in hot sun. Because they grow slowly, Japanese maples do well in large containers, which is a good way to start out and then move them to the garden later as they get too big for the pot. 42
Cooperative Farming News
Black-eyed Susan, coneflower, Shasta daisy, aster, and other perennials have great seedheads that provide winter forage for birds. I try to leave as many of the frosted, brown stems in the garden as I can, but if they should need to be cut early, I simply bundle the stems and tie them to the fence around my vegetable garden for the birds to find. In spring, I cut the bundles loose to add them to the compost pile.
A dining room for the birds
Now more than ever, celebrate life’s simple pleasures with peanuts.
Peanut Butter Sweet Potato Bread Recipe by Stacey Little of southernbite.com
Prep time: 15 minutes Cook time: 1 hour Total: 1 hour 15 minutes Servings: 12
Ingredients • • • • • •
1 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon 1 cup mashed sweet potatoes ½ cup creamy peanut butter
• • • • •
2 large eggs ¼ cup unsalted butter, melted ¾ cup firmly packed light brown sugar 1 teaspoon vanilla extract ½ cup finely chopped roasted salted peanuts
Directions
Preheat the oven to 350F° and lightly spray a 9x5-inch baking pan with nonstick cooking spray. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In another large bowl, stir together the sweet potatoes, peanut butter, eggs, butter, brown sugar, and vanilla. Mix well. Add the dry ingredients to the wet and mix until just combined, being cautious to not over mix. Pour the batter into the prepared pan and sprinkle the chopped peanuts over the batter. Bake for 50 to 60 minutes to until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before removing.
Nutrition information per serving
271 calories, 14.7 g fat, 5.2 g saturated fat, 45 mg cholesterol, 232 mg sodium, 29 g carbohydrate, 2.1 g fiber, 11.4 sugar, 7.5 g protein, 32% vitamin D, 2% calcium, 13% iron, 4% potassium For more peanutty recipes, visit nationalpeanutboard.org
November 2020
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Christmas at the Co-op 3 QT. Hopper Bird Feeder with Suet Holders
School House Bird Feeder
Barn Bird Feeder
Church Bird Feeder
Hybrid Bluebird House with Recycled Green Plastic Roof
John Deere® Green and Pink Stake 36” Wagon Wagons are heavy-duty steel body with pneumatic tires. Get one while supplies last!
Schrade Camo Mini Machete This Machete is a lightweight fixed blade knife designed for easy carry while hunting or camping.
Schrade 3-Piece Knife Set
Barn with Animals & Accessories Detachable roof, doors open, and fence can be connected any way. Farmer’s arms move. Get one while supplies last!
1:16 John Deere 62610R Tractor with Frontier Grain Cart
Lights and sound requires 3 AAA batteries. Steerable front axle. Tractor windshield opens for access to steering wheel. Cart features working auger and unloading door. 44 Cooperative Farming News
This set features a folder, fixed blade, and axe. These will be useful for hunting, camping or just general outdoor use.
Uncle Henry Limited Edition Gift Set
Old Timer Limited Edition Gift Set
3 Traditional pocket knives that are ideal for camping, everyday carry, as well as most outdoor activity.
3 Traditional pocket knives that are ideal for camping, everyday carry, as well as most outdoor activity.
Old Timer 1520T Sharpfinger and 720T Dog Leg Jack Knife Set
Pet In-Ground Fence for Stubborn Dogs
For dogs 8 lbs. and up. 5 adjustable, higher-intensity levels of static correction. Tone-only mode alerts your pet with a beep. Waterproof receiver collar. Expandable up to 10 acres with additional wire.
AS105 Dog Trainer
Range up to 100 yards. Waterproof receiver. Water-resistant transmitter. Replacement batteries. Operating guide included.
ALAFARM DOG FOOD Premium Adult Dog Food 26-18 26% Protein - 18% Crude Fat - 50 lb. bag
High Energy Dog Food 24-20
24% Protein - 20% Crude Fat - 50 lb. bag
Maintenance Dog Food 21-8
21% Protein - 8% Crude Fat - 50 lb. bag
Puppy Food 30-20
30% Protein - 20% Crude Fat - 25 lb. bag
Wireless Pet Containment System This system is simple, yet an effective alternative to traditional outdoor fencing or buried wire fencing. Instead of using spools of boundary wire around your yard, it uses radio frequency to guard your pet against straying. This system is also portable.
WG Shadow 18 MP Adaptive illumination and exposure control automatically adjust for incredible image quality so you never miss a tine or a tail. Easily mounts to any tree or fence post.
Ameristep Chair Blind Simplify your load with this chair blind. No assembly required, and only one piece of gear to keep track of. Includes a convenient carrying case and a shoulder strap for easy transport.
22 gun. Electronic 2-way locking system with 1� live action locking bolts. Adjustable shelves. Fully carpeted interior. Black textured finish. Patented barrel rest and standoffs.
Big Foot Hang On Floating seat made from durable Tartuffe mesh to provide hours of comfort. Larger platform and footrest. This tree stand will give you plenty of space and added comfort.
WG Vision 14 MP
Perform better than ever this hunting season with Wildgame Innovations Vision 14 Lightsout 14MP Infrared Game Camera. Features .5 second trigger speed, 70 ft. range and black infrared flash capture.
November 2020
45
THE HERB LADY
BY NADINE JOHNSON
Hickory
As these words are written, I am enjoying the beautiful display of fall colors which Mother Nature has provided. As I travel along my daily route, I wonder if any artist has ever been able to copy Mother Nature’s creations. This story is primarily about hickory trees and their nuts. There are several of these trees along my route. During the summer, they go unnoticed. But when they change from green to golden, they trigger memories of my youth. I grew up on a farm which was known as “The Dalton Place.” It had a lovely creek which flowed through the woods. In the summertime we would dam up an area, don our swimsuit substitutes and enjoy the cool water. Sometimes we fished. There was always fun to be had on the Dalton farm. It has been many years since my brothers, sisters and I wandered the Dalton woods, but those days are not forgotten. The woods and fence rows provided much more than hickory nuts. In their season, there were plums, blackberries, blueberries, muscadines, persimmons, and an occasional maypop. At any time of the year this wooded area provided pleasure for us. As we gathered these fruits for canning and jelly making, we ate our fill. Each fall we gathered a batch of hickory nuts. The days were colder and each night we sat around an open fire. I would hold one of mother’s flat irons upside down between my knees, hold a hickory nut in place and whack it with Daddy’s hammer. The contents of these nuts were tasty. 46
Cooperative Farming News
Back in those days, I didn’t think about the nutritional value of these wild fruits, but today I do, so I’ve done a little research. The following information was found on the internet. “Hickory nuts boost energy, balance cholesterol, help in healthy weight gain, promote weight loss, improve digestion, gastrointestinal function, improves growth process, promotes bone growth, treats common illness and provides anti-oxidants in the body. “A number of studies have also recommended a moderate consumption of hickory nuts for the health of both men and women. They are loaded with potent nutrients and make the perfect snack for pregnant women and those who require extra physical energy.” Now I know that every tiny tidbit of hickory nut which I consumed was providing me with healthful nutrients as well as wonderful flavor.
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
SIMPLE TIMES B Y S U Z Y M c C R AY
THE CO-OP PANTRY Toilet
Thankful for …
Paper
“I remember erasing and erasing so you couldn’t see that it had been on that grocery list,” Mack’s sister Libby explained.And what were those dreaded words that she shouldn’t have mentioned? Toilet paper! It may sound funny now, but 65 or 70 years ago there was an entirely different meaning. As we ponder this month of giving thanks, let’s remember just how blessed we are. Libby’s mother simply explained her irritation, “Your daddy works too hard for us to spend money on toilet paper!” Sears Roebuck provided two hefty catalogs free every year, plenty to fill the outhouse needs of a family with nine children. And if they were to run out there was always soft leaves growing abundantly in the rural Alabama countryside. Don’t get me wrong. Cleanliness was next to Godliness and those kids were always spic and span. But there was just no use wasting money when the daddy in the family worked so hard not only on the farm raising cattle, chickens and so much more, but worked a
full-time outside job as a carpenter building houses and painting. There was just something different about the work ethic then that you don’t see a lot of today. True, there’s lots of folks who spend way more than 40 hours on their jobs, oftentimes working in offices in other cities so their homes are basically just way stops when they come home to sleep at night. The last few months of staying closer to home and even working from home have adjusted many folks’ thoughts about their work weeks. Do we really need homes that are so climate controlled that we don’t know the difference between summer and winter except when we’re walking across the driveway to get into our vehicle? Everything from our washers and dryers to our cell phones, refrigerators, stoves and TVs are “smart” now and can do amazing things automatically or just with random voice commands. But did it really stunt our growth because we had to walk across the room to change a TV channel? November 2020
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Most of my readers know I lived a simple life for es, where Paul tells us to work with our hands, lead most of my life, primarily by choice but also because quiet lives and mind our own business. of money issues. Paul always worked as a tent maker throughout I heated only with wood, didn’t have a clothes dry- his missionary journeys, not so he could buy the faner except the solar one stretching across the back- ciest chariot in the Middle East, purchase the finest yard, didn’t have air conditioning, and worked at home racing stallion, or wear the most regal purple robes. even though that was reflected in lower salaries than He did that work so that he could pay his own way, if I traveled daily to a busy newspaper or magazine would be a good example to other believers and so he office. But it was GOOD for me! Not just mentally but would not be dependent on anyone but the Lord. also for my physical health. So while my husband and I are now extremely I can’t think of more reason to be thankful than blessed, we want to make sure that we don’t lose sight bringing in sheets from the clothesline and putting of what is really important as we consider our thankthem directly back on the bed, showering after a hard fulness this month and always. day of labor on the farm and then stretching out on And what’s important is not about working an exthose sheets for a peaceful night’s sleep. tra job or extra hours to buy the latest computerized And I ALWAYS enjoyed the gadget or the newest big Dodge look on an Alabama Power empickup with a Hemi engine. We ployee’s face when they started must keep our priorities in order, telling ways to cut energy conworking enough to pay our bills sumption, and almost always and having money enough to help started out by telling ways of others through our church but “adjusting your thermostat up or also managing our TIME while not down” to make it a little hotter or at work so that we can physicalcooler in your home to save on ly be there to help others when energy and me simply saying “I there’s a need, even if it’s just an don’t have a thermostat.” ear to hear or a shoulder to cry on. Sears Roebuck After they got over that shock Mack and Libby’s daddy alprovided two hefty they usually would say, well you ways set that example. When can still save money by only the wreck that killed his wife and catalogs free every year, running your dishwasher when 13-year-old daughter left him unplenty to fill the outhouse it’s full and not overloading your able to keep the same work schedneeds of a family with clothes dryer. Their shock would ule he’d had before, he simply continue when I’d say I didn’t changed to refurnishing furniture nine children. have a dishwasher or dryer either. and made other adjustments on But things have changed on the farm so he could keep workthis homestead since Mack aring! He never once held a pity parrived! Yet that doesn’t keep us from still being exceed- ty. He never once blamed anyone else and he certainly ingly thankful! There is now a thermostat on the wall never blamed God. What an example he set! in the hall to help these somewhat older bodies regI think about that faithful man, whose wife loved ulate the temperature in this farmhouse! It has been him enough to stress to her nine children that their a major adjustment for me but I am thankful for the daddy worked so hard and faithfully that even the comfort! We can use the extra time off wood cutting waste of buying toilet paper was too much. and more, to help others who might need small things And I think about what his daughter Libby said done around their farms! about erasing that paper until she almost made a hole Recently our Sunday School teacher taught on 2 in it because she loved her daddy that much. Corinthians where Paul tells that church to share their Toilet paper. Such a simple thing. Think about it abundance with others who were not quite so blessed this month as we consider what we should be thankduring that time. But Paul also stressed that God un- ful for …. derstood when folks are in need and don’t have anyA happy Thanksgiving to you all from us here at thing to give. Our teacher talked about having “just McCray’s Old Field Farm! enough” and it seems that is how I’ve always been (Suzy and Mack live on a small homestead in Blount blessed until this point in my life. Most of you readers know the 11th and 12th vers- County and can be reached on Facebook or at es of 1 Thessalonians 4 are some of my favorite vers- suzy.mccray@yahoo.com.) 48
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HOWLE’S HINTS B Y J O H N H OW L E
THE HERB FARMER Fruithurst From
to Farm to Fork
HOW’S YOUR GARDEN SIMPLE TIMES
Pictured left to right: Lexie (4-year-old daughter that passed away last November), Addie-8; Kaleb; Stetson-15 months old, Karah, Dusty-8, and Maddie-6.
“Agriculture is the most healthful, most useful and most noble employment of man.”
The journey begins in Fruithurst, Alabama, and ends at the tip of a table fork. What started as an attempt to provide their fledgling family with healthy, locally raised meats led this young couple on an odyssey to create a first-generation, grass-fed farm operation. Their destination is known as Rock House Farms LLC. In the beginning of their marriage, Kaleb and Karah Skinner were far from being farmers. Kaleb was driving over an hour into Atlanta every day working construction, and Karah was running a small salon out of the back of their house. Once their first child ar-
THE CO-OP PANTRY - George Washington
November 2020
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Kaleb, Karah and Dusty check on the cows before rotating them to a new paddock.
Karah lifts the rear of the pen with hand trucks, while Kaleb and Dusty push and pull the pen to a new section for grazing and bugging.
rived, they both had a desire to simplify life, eat healthy foods, find a place they could farm and home school their children. “I’ve always had a love for farm animals,” says Kaleb. “Unfortunately, I had never farmed, and Karah and I had to learn most of what we know through our own research and trial and error.” The couple first contracted to have four mega chicken houses constructed on their new home place of 36 acres. “We thought this would be the quickest way for us to transition from public work to total farm income,” says Kaleb. “The commercial chicken houses allowed us to pay our bills, get some working capital and do more homesteading things, but the mega houses weren’t really the farming style we were looking for,” says Karah. The pastoral views of cattle, chickens, hogs and sheep living off the land was closer to their vision, and this was the way they planned to provide meat for their own family and neighbors. The Skinners are transitioning away from the mega house model, and they are both now full-time farmers sharing the daily chores with each other and their children. Their approach involves raising grass-fed cattle, sheep and chickens as well as a more free-range model for their hog farming operation on their owned property as well as an additional 160 acres that they have leased. The grass-fed, Black Angus cattle are intensively grazed and rotated through paddocks in the pastures. They have recently purchased a South Poll bull from Greg Judy, a well-known advocate of mob grazing, as their sire bull. The South Poll is a four-way cross among Red Angus, Hereford, Barzona and Senepol. “From weaning to butcher, our beef is totally raised and finished on grass,” says Kaleb. They currently have 55
head of cattle, and each offspring is planned for grassfed meat sales. Once the cattle are rotated through grazing, the Skinners move a couple of chicken pens with 150 chickens through the rotation as a follow-up. The chickens work as clean-up agents after the livestock leaves the field, and the birds leave behind their nitrogen-rich waste to enrich the soil. After eight weeks, the birds have reached broiler size and they will be taken to the processor. When it’s time to move the portable chicken pens that Kaleb built, Karah gets on the backside of the pen
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Kaleb, Karah and Dusty check on the hogs’ water supply.
Kaleb lifts the pen lid to feed the chickens and check on their water supply.
with a set of hand trucks while Kaleb lifts the front of the pen. Together, they move the chicken grazing pen to the next section of pasture where they will supplement the grass and insect diet of their White Rock Cornish mix birds with a non-GMO, soy-free scratch feed. The “chicken tractor” is moved at least once a day to allow for fresh pickings for the birds. The Skinners’ 20 head-hog operation is made up of Berkshire and Duroc pigs. The Skinners give the animals access to pasture grass, free-choice minerals and free-choice feed made of black oil sunflower seeds, soybeans, corn and seasonal vegetables, including pumpkins from nearby Bennett’s Farm Pumpkin Patch each fall. “In the fall, we give them access to the many acorn-producing trees we have scattered across the property,” says Kaleb. The sheep have free-choice browsing and grazing on the property as well. “Sheep will eat certain types of grass and weeds that a cow won’t eat,” says Karah. “Our biggest market for sheep meat is at the Jacksonville Farmers Market.” The Skinners use a processor just across the Georgia state line for their beef, pork and lamb retail cuts. The chickens are taken to a processing operation in Alabama. “We mostly sell to local people through putting the word out on Facebook and Instagram,” says Karah. “For instance, we picked up our beef last Friday, and by Saturday at noon, we were completely sold out.” Most of the meat that the Skinners sell is to local consumers. Nearby folks place their order and when the meat comes in, it is stored in refrigerators or freezers until the customer picks it up. Karah says they keep extra common cuts of meat on hand just for callins from local individuals, but most of the meat has been preordered. “Facebook and Instagram have been our biggest marketing tools, and with the COVID-19,
The free-choice feed and minerals are available to the hogs in the background.
our business has only increased because people are wanting to avoid the crowds,” says Karah. The Skinners’ philosophy is simple. With plenty of faith in God, He will allow you to take care of the land and the livestock, and they will take care of you. For more information about Rock House Farms in Fruithurst, Alabama, visit them through Facebook or Instagram, and you can also visit their website at www.rockhousefarmsllc.com. Alabama Beef Cattle Improvement Association’s
25th Annual
Fall Round Up Bull Sale Friday, November 13 at 12:00 Noon Alabama Livestock Auction, Uniontown
Angus, Charolais, Santa Gertrudis & SimAngus Bulls For More Information:
Michelle Elmore (205) 646-0115 or (205) 287-1080
Or Visit, www.albcia.com Auctioneer: Tommy Barnes, AL License # 1024
Performance Proven Coming 2 to 3 Year Old Bulls Trichomoniasis Test Negative November 2020
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THE MAGIC OF GARDENING
Starting a Perennial Garden PA R T 2
Caesar’s Brother
Last month, I introduced the topic of starting an herbaceous perennial garden and I want to continue along the same lines this month with a discussion of the care and maintenance of these plants. Two important secrets to growing perennials are proper watering and controlling weeds, with the latter being the most difficult task. Weeds can quickly crowd out perennials and destroy their attractiveness. In perennial beds, they are more troublesome than they are in an annual flowerbed because the soil is not regularly cultivated and herbicide choices are limited. Mulching and hand weeding are the two primary methods used to combat weeds. Therefore, it is very important to eradicate tough perennial grass and weeds from the bed or border before planting. It will pay you dividends to spend a year killing out these tough weeds before planting anything especially if you have perennial grasses such as common Bermuda or if you have a nutgrass problem. Shade is your friend in terms of weed control and I do not mean shade from trees. What I mean is dense 52
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plantings that allow little sunshine to reach the soil, which can prevent a lot of annual weed seed germination. Large bare spots are not your friend because something will fill that niche of sunshine and it probably will not be something you want. Even when you do all of this correctly, be prepared for regular hand weeding and annual mulch application. You may also need to do an occasional spot spray with an appropriate herbicide so a small shielded sprayer or herbicide wick applicator is very helpful to avoid contacting nearby desirable plants. An annual chore for perennial plants is the removal of dead foliage after the hard freezes of winter. You can spread this chore over the entire winter working on it as the weather permits. When you remove the old spent foliage is more a matter of aesthetics and convenience than timely necessity. If anything, some plants may benefit by waiting until late winter. The dead foliage may offer a little bit of cold protection for less-hardy perennials (e.g., Coral Bells). These
B Y T O N Y G L OV E R
Swamp Hibiscus
half-hardy perennials can also benefit from a cover of loose mulch such as pine straw to protect the crown of the plant. Do not cover them so deeply that it encourages crown rot by keeping it too wet during the cold, wet winter months.
Many perennial species will need occasional division to keep them healthy and to improve blooming (e.g., Daylilies). Division is done in the spring or fall, but usually corresponds with the best time to plant the particular species you have. Other species may require deadheading the old blooms to keep new blooms coming on all summer (e.g., Coreopsis) or staking if prone to lodging in the wind (e.g., Hollyhock). Many perennials that grow too tall are kept more manageable by pinching them back to encourage branching (e.g., Salvia). As you walk around the garden, checking on plants and pulling weeds, just make it a habit to pinch a few branches each time you pass by these rapidly growing plants. This also increases the number of blooms each plant produces. The point is you need to learn as much as you can about each plant to get the maximum benefit, longevity and enjoyment from each plant. Fertilize perennials in the early spring according to the soil test recommendations. If you do not know how to have your soil tested, contact your local County Extension office (www.aces.edu). If you would like to learn more and have a good list of plants to consider, visit this web address: http://www.aces.edu/go/ perennials.
Perennial Garden in full bloom.
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FOOD SAFETY
FOOD SAFETY FOR
THE HOLIDAYS What is a foodborne illness?
Preparing and serving holiday buffets
Food contaminated by bacteria, viruses and parasites can make you sick. Many people have had foodborne illness and not even known it. It’s sometimes called food poisoning, and it can feel like the flu. Symptoms may include the following: stomach cramps, nausea, vomiting, diarrhea and fever. Symptoms can start soon after eating contaminated food, but they can hit up to a month or more later. For some people, especially young children, the elderly, pregnant women and people with weakened immune systems, foodborne illness can be very dangerous. No one wants to spend the holidays in the hospital or for that matter feeling miserable. The Centers for Disease Control estimates that there are as many as 13 million cases of foodborne illness in the U.S. every year. Most can be prevented by using safe food handling practices and using a food thermometer to check that your food is cooked to a safe internal temperature! It’s always important to keep foods out of the danger zone, which is between 41 F and 135 F, to prevent the growth of harmful bacteria. To do this, just keep hot foods hot, at least 135 F and keep cold foods 40 F or lower. Make sure you have a good food thermometer to check foods for safety.
Do not let foods linger during preparation, cook them thoroughly and serve them promptly. Keep hot foods hot with warming trays, chafing dishes or crock pots. Keep cold foods cold by placing serving dishes on crushed ice. Remember the “two-hour rule,” especially when entertaining with a large meal or buffet. Don’t let perishable foods linger for longer than two hours in the danger zone. Keep replacement dishes of hot food in the oven and extra cold foods cold in the refrigerator or a cooler during the buffet.
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B Y A N G E L A T R E A D AWAY Do not add new food to a serving dish that has been sitting at room temperature for more than two hours. Remember also to change serving utensils. Provide serving spoons and tongs for every dish served. Even finger foods, such as cut vegetables, candies, chips/nachos and nuts, should have serving implements to prevent cross contamination between guests.
Traveling with food Wrap hot food in foil and heavy towels, or carry in insulated containers to maintain a temperature of at least 135 F. Store cold foods in a cooler with ice or freezer packs to maintain the temperature at 41 F or below. Full coolers keep their temperature better than partially full ones, so add extra insulation to take up unoccupied space. This also prevents containers from sliding, falling over and leaking.
Turkey Basics When preparing a turkey, please allow plenty of time for thawing and cooking. Be aware of the four main safety issues: thawing, preparing, stuffing and cooking to adequate temperature. Safe Thawing - Turkeys must be kept at a safe temperature. The “danger zone” is between 41 and 135 F — the temperature range where foodborne bacteria multiply rapidly. While frozen, a turkey is safe indefinitely, but as soon as it begins to thaw, bacteria that may have been present before freezing can begin to grow again, if it is in the “danger zone.” There are three safe ways to thaw food: in the refrigerator, under cold running water, and in a microwave oven. Safe Preparation - Bacteria present on raw poultry can contaminate your hands, utensils and work surfaces as you prepare the turkey. If these areas are not cleaned thoroughly before working with other foods, bacteria from the raw poultry can then be transferred to other foods. After working with raw poultry, always wash your hands, utensils and work surfaces before they touch other foods. Safe Stuffing - For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish.
Safe Cooking - Set the oven temperature no lower than 325 F and be sure the turkey is completely thawed. Please stay away from recipes or directions that say cook overnight at a temperature less than 325 F. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2-1/2 inches deep. To make it juicier, you can use an oven cooking bag. Check the internal temperature at the center meaty portion of the breast, thigh and wing joint using a food thermometer. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165 F. For easier carving, let the turkey stand 20 minutes after removing it from the oven.
Eggnog and other recipes with raw or lightly cooked eggs Be sure to handle and prepare these tasty treats safely. Commercial, readymade eggnog is prepared using pasteurized eggs and does not require heating. Homemade eggnog may contain harmful bacteria if not prepared properly. Prepare homemade eggnog using pasteurized egg products, found in most grocery stores. If you choose to make eggnog with whole eggs, be sure to heat the egg-milk mixture to at least 165 F. Refrigerate promptly, once steaming stops, dividing large amounts into shallow containers so that it cools quickly. Precautions should also be taken with sauces, mousses and any other recipes calling for raw or lightly cooked eggs. Use pasteurized egg products, or bring egg-mixtures to a uniform temperature of 165 F. All of these foods must be stored in the refrigerator.
Cider Popular holiday beverages, such as unpasteurized apple cider and other drinks made from unpasteurized apple cider, can pose a safety risk since they may contain harmful bacteria. Serve pasteurized ciders or bring unpasteurized cider to a rolling boil before serving. This is especially November 2020
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important when serving cider to children, the elderly and people with weakened immune systems.
Leftovers: Storage and Reheating While it is tempting to leave turkey and other foods at room temperature for snacking after a meal, you should refrigerate all leftovers promptly in uncovered, shallow containers so they cool quickly. Refrigerate once steaming stops and leave the lid or wrap loosely until the food is cooled to refrigeration temperature. Avoid overstocking the refrigerator to allow cool air to circulate freely. Store turkey meat separately from stuffing and gravy. Reheat solid leftovers to at least 165 F. Bring gravy to a full, rolling boil and stir during the process. Use leftover turkey meat, bones, stuffing, gravy and other cooked dishes within four days for best quality or freeze for later use.
Giving and Receiving Gifts of Food It’s lots of fun to get a package through the mail. During this season, many of the packages contain gifts of food – either homemade or from mail order businesses. Whether it’s baked goods, fruit, candy, shelf-stable canned items or perishable items like cheese, meats or sausages, it’s always a great idea to know how to tell if it’s safe to eat and what to do with the food once you open the package. So, if you’re giving or receiving, here are a few food safety tips to keep in mind for these special gifts. Ordering Food Gift Boxes or Baskets Safely Ask the company how the food will be mailed. If it’s perishable, it should be delivered as quickly as possible. Ideally, this would be overnight. Also make sure that the outer package of the per56
Cooperative Farming News
ishable food will be marked “KEEP REFRIGERATED.” It’s also a good idea to ask if the food items will come with storage and preparation instructions. Finally, let your friends know that you’re sending a gift in the mail, so that the food items are handled appropriately. If you’re mailing to a business address, make certain the package will be delivered during business hours. Receiving Gifts of Food in the Mail When you receive a food that is labeled “Keep Refrigerated,” open it and check the temperature immediately. It should be at least refrigerator cold to the touch and ideally still partially frozen with visible ice crystals. If the food items are warm, you should notify the company. Do not consume the food. It is the shipping company’s responsibility to deliver the food on time and your responsibility to have someone at home to receive the product. Remember to refrigerate or freeze the food items immediately after opening. Mailing Perishable Food Food items that are frozen first will stay in a safe temperature range for a longer period of time. After freezing, the food should be packed with a frozen gel pack or purchased dry ice. The frozen food and cold source can then be packed in a sturdy box made of heavy foam or corrugated cardboard. Fill up any air space in the box with crushed paper or foam “popcorn.” Label your package “PERISHABLE – KEEP REFRIGERATED,” arrange a delivery date with the recipient and ship the package overnight. For questions concerning Holiday Food Safety please contact Angela Treadaway Regional Extension Agent from the Alabama Cooperative Extension System by email treadas@aces.edu or by phone at 205-410-3696. Have a Happy and Safe Holiday Season.
FEED THEM One summer afternoon, I glanced out my front window to see an interesting scene unfold. Our mailman had stopped at my neighbor’s house across the street and had gotten out of his truck. Before going to the mailbox, he walked up to their fence where he was confronted by their dog, Pete. Now, Pete is a huge, ferocious-looking boxer with a very intimidating bark. (Truth be told, he’s actually just a great big teddy bear at heart.) As I looked on with interest, I saw the mailman pull some dog treats out of his pocket and slip them through the fence to Pete. Pete was all-too-happy to oblige the mailman’s hospitality. The enmity between mailmen and dogs is the stuff that legends are made of, but this mailman figured out an excellent way to restore good relations between the fabled enemies. Not only did he show Pete that he wasn’t his enemy, he also instilled a sense of trust and caring – because HE FED HIM. As I watched through my window that day, I thought about the many times I’ve lured stray animals in close to me by offering food to them. I’ve done this with dogs, cats, squirrels and birds. You can instill trust in an animal, and show them that you really care about them, by feeding them. At that moment, I was struck by a profoundly simple revelation. It occurred
to me that we do the very same thing with human beings. There’s a really easy way you can instill trust in other people, and let them know you care about them. It’s simple – FEED THEM. When I was a young man and met my future wife, Lisa, I asked her out on a date. Guys aren’t too clever about romance, but there’s one thing we know for sure – “A girl’s gotta eat.” So, I asked Lisa if I could take her out to eat. I was showing her that I liked her, and that I cared about her – I FED HER. Later on, when our relationship became more serious, she invited me over to her apartment where she fixed me the best lemon chicken I’d ever tasted. She was showing me that she cared about me – SHE FED ME – and she’s been feeding me ever since. According to recent readings from my bathroom scales, she’s been feeding me a little too well! So, here’s an important truth about life. If you care about someone, there’s a simple way of showing it – FEED THEM. Do you remember when the multitudes came to hear Jesus’ teaching, and the disciples wanted to send the crowds away that evening so they could get food
Jesus said “Feed My sheep” three times to Peter that day. Because Jesus loves people, He wants them to be fed, both physically and spiritually.
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in nearby villages? Jesus told the disciples, “YOU FEED THEM” (Mark 6:37). Jesus wanted to show the people that He loved them and cared about them by feeding them. As the saying goes “The rest is history,” because Christ’s desire to feed the multitude led to one of His most renowned miracles - The Feeding of the 5,000. Most of us are familiar with Psalm 23. It’s the most-quoted piece of literature in the world. It starts out with “The Lord is my shepherd, I shall not want.” The reason the sheep in God’s sheepfold “do not want” is because the shepherd takes good care of them. He ensures that there are always “green pastures” for them to graze upon. He is careful to find “still waters” for them to drink from. HE FEEDS THEM. After His resurrection, Jesus was visiting with His disciples by the Sea of Galilee and asked Peter, “Peter, do you love Me?” Peter replied, “Yes Lord you know that I love You.” Jesus said, “FEED My sheep” (John 21:1517). Jesus said “FEED My sheep” three times to Peter that day. Because Jesus loves people, He wants them to be fed, both physically and spiritually. And, He uses US to feed them. Remember, it’s the number one way to show people that you care about them – FEED THEM. Now, there’s more than one way to feed people. Sure, there’s a physical hunger inside each of us that
needs to be filled. But there’s a hunger for other things as well. There’s a hunger for encouragement, a hunger for love and appreciation, a hunger for friendship and fellowship, and a hunger for peace and hope. Sometimes we don’t have the wherewithal to feed someone’s natural, physical hunger, but with just a few encouraging words we can fill some of the other hunger pangs that people experience. So, why is this monthly feature entitled “Grazing Grace”? Because, it is my hope that in the coming months I will be able to feed God’s sheep (people) with words of encouragement, hope and grace. I may not be able to take you to a restaurant to feast on prime rib, but if you’re hungry for encouragement and something positive to “chew on,” we’ll take a little time to GRAZE ON GOD’S GRACE. Psalm 23:5 - “You prepare a table before me in the presence of my enemies.” P.S. Before this week is over, invite someone to lunch or to supper. Show them that you care about them – FEED THEM. If you can’t afford to buy their meal, give them some encouraging words of hope and affirmation to chew on – FEED THEM.
10th Annual Arcadia Black and White Bull Sale November 6, 2020 Arcadia Stockyard Arcadia, FL 15TH ANNUAL "IT'S ALL BLACK & WHITE" BULL & COMMERCIAL FEMALE SALE December 4, 2020 Montgomery Stockyard Montgomery, AL 6TH ANNUAL BLACK & WHITE LEAP FORWARD BULL & PUREBRED FEMALE SALE February 27, 2021 Montgomery Stockyard Montgomery, AL
Richard Meadows 334-797-4870
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www.meadowscreekfarm.com
kathy@meadowscreekfarm.com
Glenn Meadows 334-797-5808
THE CO-OP PANTRY B Y M A RY D E L P H
Happy November everyone! We are in those last days of fall, rapidly heading toward winter (on the calendar anyway). In this issue of the Co-op Pantry, the AFC ladies who bring you the magazine each month are sharing their favorite Thanksgiving recipes. If you make one, let us know what you think!
Traditional Sweet Potato Casserole by Mary Delph, Associate Editor
This has been a holiday favorite at my house as long as I can remember. I taught my young stepdaughter to make it, and my daughter when she was old enough. I have really good memories whenever I prepare it. 4 1/2 pounds of sweet potatoes 1 cup of granulated sugar 1/2 cup of butter, softened 1/4 cup of milk 2 large eggs 1 teaspoon of vanilla extract
1/4 teaspoon of salt 1 1/4 cups of cornflakes cereal, crushed 1/4 cup of chopped pecans 1 Tablespoon of brown sugar 1 Tablespoon of butter, melted 1 1/2 cups of miniature marshmallows Heat oven to 400 F. Bake sweet potatoes at 400 F for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350 F. Beat mashed sweet potatoes, granulated sugar and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11x7 inch baking dish. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart. Bake at 350 F for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
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1/2 stick butter (4 Tablespoons) 1/4 cup heavy cream 1 cup crushed/chopped pecans
Easy Pecan Cheesecake Pie
by Jade Randolph, Graphic Designer Desserts have always been my weakness, and every year I celebrate my birthday around Thanksgiving with my family. I have always requested a cheesecake instead of a regular cake; most of my family find this odd, but being normal is boring! My favorite type of pie is pecan pie so when I saw a combined one, I knew I had to try it! This is such an easy dish to make for the holidays. I am now in charge of making one for Thanksgiving and Christmas! Crust 1 sleeve graham crackers, or 1 cup graham cracker crumbs 1/2 stick butter (4 Tablespoons) Cheesecake 2 blocks cream cheese (8 ounces each) 1 cup brown sugar 2 Tablespoons flour 2/3 cup sour cream 4 eggs 1 1/2 teaspoons vanilla extract Topping 1 cup brown sugar 60
Cooperative Farming News
Crush graham crackers and mix with melted butter. Spread in a pie pan, pressing to make a firm crust coating the bottom and sides of the pan. Bake graham cracker crust for 10 mins at 325 F. Once out, make sure the crust is still packed tightly. Mix all of the cheesecake ingredients together (cream cheese, brown sugar, flour, sour cream, eggs and vanilla) using an electric mixer until evenly blended. Pour mixture into pie pan on top of graham cracker crust. Bake at 325 F for 50-60 minutes, or until the edges are set and the center jiggles slightly. Set aside to cool. Melt brown sugar and butter for topping in a small pan over medium heat until bubbly, stirring frequently. Pour in heavy cream and pecans, continue to stir for an additional 1-2 minutes. Remove from heat, let cool for 5 minutes, then spread over cheesecake. Serve warm or cooled.
Hashbrown Casserole by Jessie Shook, Editor
Growing up, my Mom’s Hashbrown Casserole was always my favorite Thanksgiving side. Now that I am married with a family, and living in a different state, I still make this recipe every Thanksgiving myself. This family-favorite can be eaten any time of the day; breakfast, lunch and dinner. Our secret ingredient is Mrs. Dash Original Seasoning, which really gives it extra flavor! I have been known to add extra to mine, try it out for yourself and don’t be scared to add a little more Mrs. Dash than the recipe calls for! 30-ounce bag frozen hashbrowns 2 cups shredded sharp cheddar cheese 1/4 cup onion, diced 1 1/2 cups sour cream 1 can cream of chicken soup 2 cups cornflakes, crushed 4 Tablespoons Mrs. Dash Original Seasoning Salt and pepper, to taste
Heat oven to 400 F. Combine hashbrowns, cheese, onion, sour cream, cream of chicken soup, salt and pepper, and Mrs. Dash. Mix well. Put cornflakes in a plastic bag and crush the cornflakes. Top hashbrown mixture with cornflakes. Bake for an hour or until bubbling and cornflakes are toasted.
Leftover Thanksgiving Sandwich by Samantha Carpenter, Editor-in-Chief
Split the roll in half, spread with butter and toast to your liking. Add the turkey, dressing and cranberry sauce, then top with your favorite red or white sauce. It’s that simple and I’m that ready for Thanksgiving to be here so that I can have one (or more) of these sandwiches. I should note that I always add a side of sweet potato casserole and finish the meal with a slice of pumpkin pie, just to make sure I cover all of my favorites. Happy Thanksgiving!
Deciding between my Mema’s sweet potato casserole, Grandma’s pumpkin pie or Mom’s family-famous dressing was too hard. Let’s be honest, they’re all amazing. Instead, I’m sharing my favorite way to eat Thanksgiving leftovers with a Leftover Thanksgiving Sandwich. Give it a try, you won’t be disappointed! Roll Butter A few slices of turkey Dressing Cranberry sauce November 2020 61
Did you know... A ginned bale of cotton can make
3,085 Diapers
4,321 Mid-Calf 313,600 $100 Bills Socks
1,217 Men’s T-Shirts 690 Terry Bath Towels
1,256 Pillowcases
6,436 Women’s Knit Briefs
215 2,104 Pairs Boxer of Shorts Jeans
249 Bed Sheets
21,960 Women’s Handkerchiefs 62
and so much more!
Cooperative Farming News
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November 2020
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What’s happening in U S A
PIONEER DAYS November 5-6, 2020 Beatrice - Rikard’s Mill Historical Park - Admission 9:00 a.m. - Noon Call 251-575-7433 ALABAMA PECAN FESTIVAL November 6-8, 2020 Mobile - W.C. Griggs Elementary School - Saturday: 9:00 a.m. Sunday: 11:00 a.m. Call 251-401-5555 NATIONAL PEANUT FESTIVAL November 6-15, 2020 Dothan - Fairgrounds Admission Call 334-793-4323
CLAY COUNTY CAR SHOW November 1, 2020 Lineville - Lineville Recreation Park Admission - 9:00 a.m. - 3:00 p.m. Call 205-369-2856
FREDONIA HERITAGE DAY November 7, 2020 Five Points - Downtown 10:00 a.m. - 5:00 p.m. EST Call 706-302-1930
AUTUMN COLOR SPECTACULAR November 1-29, 2020 Wetumpka - Jasmine Hill Gardens and Outdoor Museum - Admission Call 334-263-5713
JACKSON FALL FESTIVAL November 7, 2020 Jackson - Various Locations 9:00 a.m. - 4:00 p.m. Call 251-246-3251
OUTDOOR CASCADING CHRYSANTHEMUMS November 1-30, 2020 Mobile - Bellingrath Gardens Admission - 8:00 a.m. - 5:00 p.m. Call 800-247-8420
THE FALL SALE November 7, 2020 Letohatchee - MidState Stockyards Noon Call 334-227-8000
2020 RAPPEL BASICS CLASS November 2, 2020 Fort Payne - True Adventure Sports Admission Call 256-997-9577 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 64
Cooperative Farming News
PIKE ROAD ARTS AND CRAFTS FAIR November 7, 2020 Pike Road - Historic Marks House 9:00 a.m. - 4:00 p.m. Call 334-281-8032 ST. NICHOLAS ANNUAL FOOD FESTIVAL November 7-8, 2020 Brookside - St. Nicholas Russian Orthodox Church Saturday: 10:00 a.m. - 4:00 p.m. Sunday: Noon - 5:00 p.m. Call 205-285-9648 CANE SYRUP MAKIN' DAY November 9, 2020 Beatrice - Rikard’s Mill Admission - 9:00 a.m. - 2:00 p.m. Call 251-575-7433
BASICS CLIMBING CLASS November 11, 2020 Fort Payne - True Adventure Sports Call 256-997-9577 VETERANS DAY AT THE AMERICAN VILLAGE November 11, 2020 Montevallo - American Village Admission - 10:00 a.m. - 4:00 p.m. Call 205-665-3535 FRANK BROWN SONGWRITER’S FESTIVAL November 11-15, 2020 Orange Beach - Various Venues Call 800-492-7664 BASICS PADDLING CLASS November 12, 2020 Fort Payne - True Adventure Sports Call 256-997-9577 FAIRHOPE FILM FESTIVAL November 12-13, 2020 Fairhope - Oak Hollow Farm Call 251-990-7957 CHARIS CRAFTERS "HOME FOR THE HOLIDAYS" CRAFT SHOW November 12-14, 2020 Wetumpka - Wetumpka Civic Center Admission Thursday: 11:00 a.m. - 7:00 p.m. Friday: 9:00 a.m. - 7:00 p.m. Saturday: 9:00 a.m. - 1:00 p.m. Call 334-224-9109 KAYAK ROLL CLASS November 13, 2020 Fort Payne - True Adventure Sports Call 256-997-9577 NAC CHRISTMAS ARTS & CRAFTS SHOW November 13-14, 2020 Gardendale - Gardendale Civic Center - Admission Friday: 9:00 a.m. - 6:00 p.m. Saturday: 9:00 a.m. - 4:00 p.m. Call 205-681-8028 HOMESTEAD HOLLOW CHRISTMAS IN THE COUNTRY ARTS AND CRAFTS FESTIVAL November 13-15, 2020 Springville - Homestead Hollow Admission - 9:00 a.m. - 4:00 p.m. Call 205-467-2002
BATTLES FOR THE ARMORY November 13-15, 2020 Tallassee - 19359 Rifle Range Road Admission - Gates open at 9:00 a.m. Battles at 2:00 p.m. Call 334-283-4693 QUILTING: “HOLIDAY STOCKING” November 14, 2020 Huntsville - Burritt on the Mountain Admission - 9:00 a.m. - 2:30 p.m. Call 256-536-2882 GLASS: “HAND PAINTED ORNAMENTS” November 14, 2020 Huntsville - Burritt on the Mountain Admission - 9:00 a.m. - 1:00 p.m. Call 256-536-2882 ORVILLE ANTIQUE TRACTOR SHOW 2020 November 14, 2020 Orrville - 90 Church Street 8:00 a.m. - 5:00 p.m. Call 334-996-8970 CREATIVE SPIRIT MARKET November 14-15, 2020 Fort Payne - DeSoto State Park 10:00 a.m. - 3:00 p.m. Call 256-845-5380 FESTIVAL OF TREES November 14 - December 31, 2020 Gadsden - Mary G. Hardin Center for Cultural Arts - Admission Monday - Saturday: 10:00 a.m. - 5:00 p.m. - Sunday: 1:00 - 5:00 p.m. Call 256-543-2787 LET IT SNOW 2020 November 14 - January 31, 2020 Gadsden - Mary G. Harden Center for Cultural Arts - Admission Monday - Saturday: 10:00 a.m. - 5:00 p.m. - Sunday: 1:00 - 5:00 p.m. Call 256-543-2787 W. C. HANDY BIRTHDAY CELEBRATION November 16, 2020 Florence - W. C. Handy Birthplace and Museum & Library Call 256-997-9577 2020 RAPPEL BASICS CLASS November 17, 2020 Fort Payne - True Adventure Sports Admission
Call 256-997-9577 WOOD-BURNING: “PERSONALIZED HOLIDAY TREE ORNAMENTS” November 17, 2020 Huntsville - Burritt on the Mountain Admission - 6:00 - 9:00 p.m. Call 256-536-2882 GOAT HILL MUSEUM STORE HOLIDAY OPEN HOUSE November 18, 2020 Montgomery - Goat Hill Museum Store/Alabama State Capitol 8:00 a.m. - 4:30 p.m. Call 334-353-4969 2020 RESCUE RAPPEL CLASS November 19, 2020 Fort Payne - True Adventure Sports Admissioin Call 256-997-9577 INTERNATIONAL FESTIVAL November 20, 2020 Mobile - Mobile Fairgrounds 10:00 a.m. - 4:00 p.m. Call 251-285-5004 CHRISTMAS IN THE COUNTRY November 20-22, 2020 Leighton - 1461 LaGrange College Road - 9:00 a.m. - 4:00 p.m. Call 256-446-9324
BELLINGRATH MAGIC CHRISTMAS IN LIGHTS November 27 - December 31, 2020 Theodore - Bellingrath Gardens and Home - Admission 5:00 - 9:00 p.m. Call 251-973-2217 CHRISTMAS ON THE RIVER December 2-5, 2020 Demopolis - Downtown Call 334-289-0270 CHRISTMAS LIGHT FESTIVAL December 3-25, 2020 Montgomery - Montgomery Zoo Admission - 5:30 - 9:00 p.m. Call 334-240-4900
***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.***
BOTANICAL GARDENS AGLOW November 27 - December 18, 2020 Dothan - Dothan Botanical Gardens Admission - 5:00 - 8:00 p.m. Call 334-793-3224 50TH ANNUAL POARCH CREEK THANKSGIVING POW WOW November 26-27, 2020 Atmore - Poarch Creek Pow Wow Grounds Call 251-368-9136 CHRISTMAS IN THE PARK November 27 - December 31, 2020 Arab - Arab City Park Daily at dusk Call 256-586-6793 GALAXY OF LIGHTS 2020 November 27 - December 31, 2020 Huntsville - Huntsville Botanical Garden - Admission 5:30 - 9:00 p.m. Call 877-930-4447
“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.*
November 2020
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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
VALLEY STOCKYARD
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 1-8Pg_AnchorPkg_CustomEggCartons3.pdf
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
1
4/10/20
12:27 PM
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Cooperative Farming News
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