SPRING 2016
FFA Presidents Past and Present Best Fish Restaurants
Zika Virus: an Arkansas Update Salsa Recipes
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Farm Bureau members can get a $5001 private offer toward the purchase or lease of most new GM vehicles,including the Chevrolet Silverado 2500hD and 3500hD lineup. Visit fbverify.com for more details. They get tough jobs done with a maximum payload of up to 6,635 lbs.2 and a conventional towing capacity of up to 17,000 lbs.3 And through the GM Business Choice Program,4 business owners receive even more when purchasing or leasing an eligible Chevrolet or GMC truck or van for business use. Visit gmbusinesschoice.com for details.
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ARKANSAS FARM BUREAU • SPRING 2016
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IN THIS ISSUE
Farm Bureau Matters
Randy Veach | Page 3
Helping Farmers, Helping You Warren Carter | Page 5
Catsh, Buffalo, Trout and More Keith Sutton | Page 8
A Legacy of Leadership Mollie Dykes | Page 16
Taste Arkansas My Brother’s Salsa Page 22
Land & People Jill Evans – Forever Young Page 26
In the Kitchen Simple Salsa Page 28
Health & Safety Zika Update
Page 30
Do It Yourself M*A*S*H Testimonials Page 32
Delta Child
Talya Tate Boerner | Page 34 ON THE COVER
John Haid and Taylor McNeel are the only two Arkansans to ever become president of the National FFA Organization. Photo by Keith Sutton
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Farm Bureau Matters
by Randy Veach | President, Arkansas Farm Bureau Federation
What’s Happening on the Farm “Burn down your cities and leave our farms, and your cities will spring up again as if by magic; but destroy our farms and the grass will grow in the streets of every city in the country.”
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uch of my efforts as president of Arkansas Farm Bureau are spent sharing the good news of Arkansas agriculture, the bounty of our harvests and the positive economic impact the industry brings to our state. But, the cold, hard facts of farming and ranching in 2016 are that many of those who work the land are feeling the pain of the continued slump in commodity prices. My friend and fellow farmer Zippy Duvall, president of American Farm Bureau Federation, went to Congress recently to share that with lawmakers. He stressed that lower prices will affect income for all farmers and ranchers, but will have an even greater impact on new and young farmers who have not built up equity, are renting a significant portion of their land or are paying off equipment. “The bottom line is that farmers and ranchers are being forced to tighten their belts and pay much closer attention to their financial situation,” president Duvall told the House Subcommittee on General Farm Commodities and Risk Management. “They will be in greater need of safety-net and risk-management programs than has been the case for some time — for some, since they started farming.” Some economic indicators that illustrate the economic erosion in the farm sector are: • Cotton — 80 cents a pound just a few years ago — now brings prices in the 50-cent range. • Milk that was selling for $20 or more per 100 pounds two years ago now fetches $15 or $16, a 20-25 percent drop in price. • Net farm income, which includes other factors like depreciation, inventory change and other non-cash costs, declined from $123 billion in 2013 to $56 billion in 2015, cutting by more than half the value of farm and ranch products. The longer-term projections by the U.S. Department of Agriculture aren’t much better, with small incremental
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– William Jennings Bryan increases being suggested. This has been part of a harmful one-two punch, as federal price support programs changed significantly with the most recent farm bill. With those changes, farmers and ranchers saw the elimination of many of the programs designed to support our nation’s food supply and keep our farmers in business. As a result, we have lost some good farmers. And, sadly, we are likely to lose some more in the next several years, if current projections prove accurate. But farmers are a resilient bunch and will look to the future for better times as we keep our eye on the bigger objective, to feed, clothe and shelter much of the world. There are a number of things that could be done to help the farm economy, including: • Stopping the Waters of the U.S. rule, which places additional costs and burdens on farming; • Reversing spill prevention and control requirements that add costs without clear environmental benefit; and • Establishing a voluntary nationwide labeling standard for genetically enhanced food to avoid a patchwork of state laws. Trade is very important to the ongoing viability of many Arkansas farms and ranches. There are a number of trade agreements that will be up for review soon. These include the Trans-Pacific Partnership, the Transatlantic Trade and Investment Partnership and changes to the long-standing embargo with Cuba. Arkansas Farm Bureau has put together a team of leaders to evaluate the full impact of the Trans-Pacific Partnership on Arkansas agriculture. We’ll relay our thoughts to members of the Arkansas delegation in Congress. These times are trying for many of our farmers and ranchers. I fear if we don’t do something to improve the economic situation for them we could see the devastating impact mentioned by William Jennings Bryan of seeing grass grow in the streets of every city in the country. God bless you and your families. God bless our farmers and ranchers. And God bless Arkansas Farm Bureau.
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Official membership publication of Arkansas Farm Bureau Federation mailed to more than 190,000 member-families. Included in membership dues ARKANSAS FARM BUREAU OFFICERS:
President • Randy Veach, Manila Vice President • Rich Hillman, Carlisle Secretary/Treasurer • Joe Christian, Jonesboro Executive Vice President • Warren Carter, Little Rock DIRECTORS:
Troy Buck, Alpine Jon Carroll, Moro Terry Dabbs, Stuttgart Sherry Felts, Joiner Mike Freeze, England Bruce Jackson, Lockesburg Tom Jones, Pottsville Gene Pharr, Lincoln Caleb Plyler, Hope Rusty Smith, Des Arc Leo Sutterfield, Mountain View Joe Thrash, Toad Suck Dan Wright, Waldron EX OFFICIO
Donna Bemis, Little Rock Trent Dabbs, Stuttgart Chase Groves, Garland Peggy Miller, Lake Village Executive Editors • Steve Eddington, Rob Anderson Editor • Gregg Patterson Contributing Writers • Mollie Dykes, Ken Moore, Keith Sutton ADVERTISING
Contact David Brown at Publishing Concepts for advertising rates dbrown@pcipublishing.com (501) 221-9986 Fax (501) 225-3735 Front Porch (USPS 019-879) is published quarterly by the Arkansas Farm Bureau Federation 10720 Kanis Rd., Little Rock, AR 72211 Periodicals Postage paid at Little Rock, AR POSTMASTER: Send address changes to Rhonda Whitley at rhonda.whitley@arfb.com Front Porch • P.O. Box 31 • Little Rock, AR 72203 Please provide membership number Issue #99 Publisher assumes no responsibility for any errors or omissions. All rights reserved. Reproduction without permission is prohibited. The Arkansas Farm Bureau Federation reserves the right to accept or reject all advertising requests.
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Helping Farmers, Helping You ou
by Warren Carter | Executive Vice President, Arkansas Farm Bureau Federation
What Farm Bureau does
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his is my first column as executive vice president of Arkansas Farm Bureau, so an introduction of sorts is necessary. I’m pleased and humbled by the trust and confidence our president Randy Veach and the rest of our board of directors placed in me when selecting me for the job in January. I come from a small-farm rural background and experienced my family’s struggles and issues in the early 1980s when it was a difficult time in agriculture. Those experiences resulted in a goal for my life of one day being in a position to help farmers. There’s no better place to work and carry out that goal than with an organization whose mission is to advocate for agriculture in the policy arena, communicate and disseminate information concerning issues important to agriculture, and provide valuable products and services to our membership. It’s something we do very well and will continue to do for our membership. Agriculture is such a dynamic part of our everyday lives. The clothes you wear, the meals your family eats, the home where you live and part of the fuel in your vehicle are all tied to agriculture in some way. The business of agriculture is one of the key foundational blocks that supports this country and makes it great. Farm Bureau’s Public Affairs & Government Relations efforts include critical local, state and federal issues. Our goal is always to make sure farming remains sustainable. By sustainable that means it’s profitable. There are numerous issues that are important to agriculture remaining vibrant as the state’s leading business sector. Some of these include rural health care, immigration policy, rulemaking that hinders farming, protecting farmers during times of economic stress, transportation issues, international trade agreements and ensuring agriculture has a strong voice in local land-use issues. Policy priorities are developed annually from the county grassroots level and vetted through a state and national prioritization process. These efforts not only benefit farmers but benefit you, too.
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This team also provides training for future legislative candidates through its “How to Win an Election” seminar. The Arkansas State Legislature has more members who are farmers than any other business sector. And the present speaker of the House, Jeremy Gillam, is a berry farmer and graduate of the program. Our Commodity & Regulatory Affairs team maintains a direct connection with a diverse number of agricultural business sectors including row crops, specialty crops, aquaculture, livestock and poultry growers, forestry, dairy, rice and equine interests. It also helps manage and provide administrative support for promotion programs with beef, soybeans, rice, catfish, wheat, corn and grain sorghum. This team of experts also provides insight and perspective on ag commodities and promotes ag programs that help farmers and ranchers, and it knows the regulatory issues that could affect farmers. The Organization & Member Programs team provides coordination for Farm Bureau activities with the counties statewide. This includes safety and education programs teaching thousands annually about farm safety and agriculture education. The team also works tirelessly to find great discounts and programs our members can take advantage of to save money or derive other benefits. Our ValuePlus program offers more than a dozen choices including the exclusive $500 member savings on the purchase or lease of most GM models. The popular SavingsPlus program offers hundreds of discounts at local businesses statewide. Our Finance & Operations team effectively and efficiently manages our finances and our facilities, information technology and vehicle fleet. The Farm Bureau ag message is spread by our Public Relations team through a variety of media, including social, digital imagery and print. Our efforts engage and elevate farmers and ranchers statewide to a level of influencing and making a difference for agriculture and a difference for our state. I’m still consumed by my longtime goal of helping farmers. And I’m humbled to now have the opportunity to do so while leading such an outstanding group of employees.
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ADVERTISEMENT
Tammy kept saying she didn’t
“feel right.”
Bill and Tammy Soden with their daughter, Cheyann On a Sunday morning in October 2015, my family and I got up as normal to attend services at Cross Point Cowboy Church. During the service, my wife, Tammy, said she didn’t feel well, and went to our truck. She could not say what was wrong, but Tammy kept saying she didn’t “feel right.”
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Tammy has had high blood pressure for years, and when we got home, she was so dizzy we could hardly get into the house. I could not get the blood pressure cuff to work, even after changing the batteries. After several attempts, her blood pressure read 60/30, so we headed to the ER in De Queen, Ark. After receiving three bags of IV fluids and some medication, Tammy coded in the ER. I went into the hall and prayed for God to take care of my wife. He did. The doctors were able to get her back, and called the Air Evac Lifeteam. Sara, the flight nurse on the De Queen Air Evac crew, told me that Tammy was in good hands, and that I could head out to the University of Arkansas for Medical Sciences Medical Center (UAMS). Sara told me she would let me know of any changes in Tammy’s
ARKANSAS FARM BUREAU • SPRING 2016
condition. My daughter, Cheyann, and I headed to Little Rock. Sara called to let me know Tammy’s care had been handed over to the team at UAMS. She called to check on Tammy daily, and let us know she was praying for us. The medical team determined that Tammy had an allergic reaction to her blood pressure medication. I firmly believe that my wife would not be here today if it was not for Sara and the Air Evac team. Sara took over on her arrival, kept me informed and continually checked on Tammy’s status throughout her hospital stay. I cannot give a higher recommendation for Air Evac membership, especially if you live in a rural area. Thanks to our membership through Farm Bureau we owed Air Evac no money, just our gratitude.
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Catfish, Buffalo, Trout and More Chowing down at Arkansas’ best fish restaurants Article and photos by Keith Sutton
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hen it comes to great fish restaurants, Arkansas is loaded. We got ‘em by the dozens. Most specialize in fried catfish, a dish originating at the aquaculture operations still prevalent in many parts of the Delta, and one often associated with our unique style of Old South cuisine. But whiskerfish aren’t the only delicious denizens of our freshwater lakes and streams. Other Natural State delicacies such as buffalo ribs and rainbow trout sometimes appear on restaurant menus, too, and if you haven’t tried them yet … well, you should. And we’re going to help you by sharing some of our favorite places to chow down. This sampling of popular fish houses, some of which have been drawing hungry eaters for decades, are good places to start the next time you’ve got a hankering for a five-star fish dinner.
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Lassis Inn
518 E. 27th St., Little Rock 501-372-8714 A sign outside the sky-blue building beside I-30 says “Fresh Hot Fish and Cold Beer.” Those two items have been drawing hordes of hungry Arkansans to Lassis Inn since 1931. Most folks come for owner Elihue Washington’s scrumptious catfish — farm-raised steaks or fillets battered with a secret, halfcentury-old, cornmeal-pepper recipe and deep-fried to just-right crispness after you order. Others come for the ribs — buffalo ribs, that is. These come not from the shaggy beasts of the plains but from a common fish caught in Arkansas’ big rivers. As recently as the 1980s, millions of buffalos were sold in state fish markets each year. But picky modern diners turned their noses up at these sucker family members, making them hard to come by. Fortunately, the folks at Lassis kept right on serving these delicious morsels. Give their ribs a try, and you’ll be glad they did. Fish is what they do here. No sandwiches, soups or salads. Just fish. You can choose between “fish and bread” only (most folks have no idea how good a piece of catfish can be when it’s wrapped in a slice of Wonder Bread with a generous shake of hot sauce) or opt for a dinner with cole slaw, fries, hushpuppies
and onion slices. Added attractions include fast friendly service, a jukebox that spins old-school rhythm and blues and a quaint 1940s-style atmosphere highly conducive to a sit-and-visit meal with friends. Where did the Lassis name come from? Former owners Joe and Molassis Watson thought the derivation of Mrs. Watson’s first name sounded better than Watson Inn. And the rest, as they say, is history.
JoJo’s Catfish Wharf
237 Jacks Resort Rd., Mountain View 870-585-2121 jacksresort.com Way back in 1961, Jack and Mary Hale Hinkle established Jack’s Resort. Sitting on the White River near Mountain View, this legendary Ozark Mountains retreat draws anglers from throughout the world who come to experience the river’s world-class trout fishing. Visitors can rent a boat, hire a fishing guide or stay in a river-view room. But whether you’re into trout fishing or not, you should drop by the resort restaurant, JoJo’s Catfish Wharf, for some of the best catfish in the state.
For 85 years, folks have been visiting Lassis Inn to chow down on their delicious fried buffalo ribs (pictured) and catfish. The sky-blue building adjacent Interstate 30 is a Little Rock landmark.
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When a restaurant has a salad bar made from a canoe, you can bet they cater to a fishing crowd. JoJo’s Catfish Wharf near Mountain View has been doing just that for more than half a century, serving great catfish meals that keep folks coming back for more. The folks at JoJo’s serve great steaks, seafood, burgers and desserts, too (the chocolate possum pie is to die for). But as the name suggests, catfish is their specialty, and it shows. The farmraised fillets come perfectly cooked (deep-fried or grilled) in portions of two (Hook & Sinker) to 10 (Hungry Fisherman). Don’t order too many, however, because each meal is served with enough yummy sides to feed an army of hungry anglers: creamy cole slaw, slow-cooked pinto beans, perfect hushpuppies, green tomato relish, homemade tartar sauce and your choice of fries or baked potato. You’ll feel like a glutton, but order a basket of their fried dill pickle chips, too. No one makes them better.
Fred’s Fish House
3777 Harrison St., Batesville 870-793-2022 Fred Ward knew how to fry catfish. He ran a little café/grocery store in Independence County’s Cord community and on Saturday nights, he offered a catfish special. His sons caught the fish from a family pond, and Fred cooked them. His fish dinners were in high demand, and entertainers like Jerry Clower and Jeannie C. Riley started dropping by to get a taste. The fish house in Cord operated from 1979 to 1991 when Fred decided to move the restaurant to Batesville. It’s in the same location today — an old church building at the edge of town
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known locally as Fred’s Catfish Cathedral. Randy Ward, Fred’s son, still cooks catfish using his father’s recipe, a fact that brings hundreds of loyal customers to the restaurant again and again. What makes Fred’s catfish so good is a light batter that lets the mild flavor of the farm-raised catfish come through. They serve both fried fillets and steaks, as a good catfish restaurant should. And for those who want something different, there are grilled fillets, too, in Cajun, lemon-pepper and original flavors. Fred’s hushpuppies have a fan club, and that’s understandable. They’re made from scratch every day — morsels of cornmeal, onion and other ingredients that come in bottomless baskets the friendly waitresses keep full. Each catfish meal also comes with the usual fish-fry set-ups: fries or baked potato, bacony brown beans, tomato relish, onion and pickles. There’s lots of other great food, too, including steaks, prime rib, chicken, frog legs, shrimp and more.
Fish Nest Family Restaurant
164 Highway 70 E., Glenwood 870-356-3875 hookedonfishnest.com For more than a quarter of a century, folks have been flocking to Glenwood’s Fish Nest Family Restaurant to get stuffed on the delicious catfish, seafood and fixings. Unlike the Delta and Arkansas River Valley, where it seems like there’s a catfish
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Most folks come for the fabulous catfish and hushpuppies, but a trip through the lunch buffet at Glenwood’s Fish Nest Family Restaurant gives guests a choice of dozens of delicious entrées, side dishes and desserts. Friday nights is always the seafood buffet.
restaurant on every corner, finding a great fish place west of Hot Springs can be tough. That’s one reason the Fish Nest stays packed with catfish-hungry diners seven days a week. If you order a two-, four- or six-piece catfish plate from the menu, within seconds the friendly waitresses will be piling your table with family-size servings of smoky pinto beans, perfect cole slaw and what many believe are the world’s best hushpuppies. You could fill your belly on these set-ups alone, but save room for the scrumptious fried fillets of farm-raised catfish soon to follow. Prepared with just the right amount of seasoned batter, they’re crispy outside, white and flaky inside and never greasy. Very few restaurants cook them with the same degree of perfection. And if you’re so inclined, you can have your fish broiled Cajun or lemon-pepper style, too. Want more? The Fish Nest offers a lunch buffet seven days a week and a deluxe buffet Friday night and all day Saturday. The selections change daily, but the spread is always like a country church potluck with homemade casseroles, meats smoked on the premises, salads, fresh baked breads, superb cakes and cobblers, seasonal items like fried green tomatoes and, of course, fried catfish and hushpuppies. Try it, but beware — you’ll never be satisfied at another buffet again.
DeVito’s Restaurant
350 DeVito’s Loop, Harrison 870-741-8832 devitosrestaurant.com In 1970, Jim DeVito retired from the Army and moved with his wife Mary Alice to her hometown of Harrison. Shortly after their arrival, Mary’s father gave the couple a trout farm. He’d created the roadside fishing operation himself, opening a mountainside spring with dynamite, then building concrete
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raceways that collected the cold spring water and stocking them with rainbow trout. By the time Jim and Mary took over, the Bear Creek Springs Trout Farm was already a big attraction for travelers on the Little Rock-to-Springfield route. They stopped in droves to cast a line and reel in dinner. Retirement also provided more time for Jim to spend on his real passion — cooking. Coming from a long line of superb Italian cooks, he’d often considered starting an Italian restaurant but had never acted on it. Now, with the trout farm’s success, and with four sons returned home from college, he decided it was time. The doors of DeVito’s Restaurant opened in November 1986, just across the road from the trout farm. And with the fifth generation of Italian cooks at the helm making everything from scratch, the business was an instant success. Today, the DeVito boys still do all the cooking, and in addition to their popular Italian specialties and steaks, guests can choose from several incredibly delicious dishes featuring trout raised in the cold, clear waters of Bear Creek Springs. Choose from Cajun Charbroiled Trout, Broiled Trout Italiano, Pesto Trout, Trout Almandine and more. One perennial favorite is the Homestyle Fried Trout, a whole 1- to 1¼-pound rainbow rolled in seasoned cornmeal, fried to perfection and served with homemade tartar sauce and sides. What makes DeVito’s really special is the fact you can catch your own trout dinner just across the street in the 58-degree water of the spring. The fish range from about ½ pound each to whoppers in the 5-pound range. Call ahead to make a fishing
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More Great Arkansas Fish Restaurants reservation (870-741-8832), then DeVito’s does the rest. No fishing license is required, there’s no limit on the number of fish you can catch, and bait and tackle are provided if you choose not to bring your own. For just $7.25 per pound, your trout will be cleaned and packed on ice so you can take them home. Or, for $8 per meal, they’ll cook your catch for you. It’s like having a shore lunch in the restaurant with fresh fish cooked extra special just minutes after you pull them from the water. Buon appetito!
At DeVito’s in Harrison, guests can catch their own trout from hundreds in Bear Creek Springs and have them cooked to order by the restaurant’s talented chefs. The Homestyle Fried Trout pictured here is a favorite of many regulars. There is also a DeVito’s in Eureka Springs.
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Catfish N, Dardanelle (catfishn.com): In this family-friendly restaurant overlooking the Arkansas River below Dardanelle Dam, great catfish and fixings have been menu staples since 1971. The buffet features eat-till-you-drop feasts Tuesday through Saturday, and their hushpuppies have been touted in national publications as “the best in the country.” Nicks Bar-B-Q & Catfish, Carlisle (nicksbq.com): For 43 years, Nick’s has been attracting a devoted clientele with big servings of delicious farm-raised catfish, great barbecue and wonderful sides like hand-battered onion rings, homemade cheese dip and Grandma’s Pecan Pie. South on Main, Little Rock (southonmain.com): From the kitchen helmed by chef Matthew Bell come some astoundingly good fish dishes, such as Smoked Sunburst Trout with Basmati, Pickled Fennel, Apples & Horseradish Cream; Striped Bass with Eggplant Casserole, Fennel Slaw & Smoked Tomato Jam; and Pan-seared Catfish with Hickory Corn Grits, Ham, Celery Root & Ham Broth. The Fish House, Conway (thefishhousear.com): Go the regular route with heaping helpings of fried catfish fillets and all the fixings, or try something different like their catfish sandwich; blackened Cajun catfish; grilled tuna, trout and salmon fillets; or blackened tilapia. Flying Fish, Little Rock (flyingfishinthe.net): How ‘bout a surprisingly delicious catfish salad, a catfish or grouper po’boy, catfish tacos or something extra special like Snapper Veracruz, a fried whole red snapper topped with special sauce? This downtown Little Rock favorite (there’s a Bentonville location, too) has all that and much, much more.
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ARKANSAS FARM BUREAU • SPRING 2016
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A Legacy of Leadership FFA presidents go back to the future
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ARKANSAS FARM BUREAU • SPRING 2016
John Haid served as national FFA (then known as Future Farmers of America) president for a year during 1956-57. He’d been the only president of the organization from Arkansas until Taylor McNeel was elected last October to serve her one-year term as president of the National FFA Organization.
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ARKANSAS FARM BUREAU • SPRING 2016
by Mollie Dykes photos by Keith Sutton
I
t’s 1956. Dwight D. Eisenhower is president of the United States. Undefeated heavyweight boxing champion Rocky Marciano retires. Gas averages 22 cents per gallon. Popular musicians include Elvis Presley, Johnny Cash, Ella Fitzgerald and Dean Martin. John Haid of Siloam Springs is elected to serve as National FFA president. Fast forward to 2015. Barack Obama is president of the United States. American Pharaoh becomes the first horse in 37 years to win the coveted Triple Crown. Gas averages $2.40 per gallon. Popular musicians include Taylor Swift, Jason Aldean, Beyoncé and Justin Timberlake. Taylor McNeel of Vilonia is elected to serve as National FFA president. At first glance, Taylor McNeel and John Haid don’t appear to have much in common. She’s a college student. He’s a longtime employee of Simmons Foods. They’re also 60 years apart in age. Dig a little deeper, though and you’ll find some similarities that are quite rare, including the opportunity to serve as the National FFA Organization president. In fact, Haid and McNeel are the only two Arkansans to ever serve as National FFA Organization president. Stemming from this major similarity is the same passion for this organization that has worked to develop the next generation of farmers, ranchers and agricultural leaders since 1928. McNeel is the 15th individual from the state of Arkansas elected to a National FFA office. She’s only the second individual to serve as president, 59 years after Haid served in 1956-1957. She was elected October 2015 at the 88th National FFA Convention in Louisville. I had the rare opportunity to introduce McNeel and Haid to each other in early January. Because of the similarities they share, it seemed as if Haid and McNeel had known each other for several years and not just several minutes. Haid reminisced about his years in what is now the largest youth-led organization in the country while McNeel looked ahead and compared some of her upcoming experiences to his experiences. Haid would first claim to not remember anything, but would then rattle off a story with every last detail like it happened only yesterday. Many of their experiences are quite similar, including sponsor meetings, visiting state conventions and holding a variety of leadership conferences. “Our two biggest jobs were the six-week Goodwill Tour visiting sponsors and attending state conventions individually,” Haid said. “We also met former President Harry Truman during the convention we retired at, and I had dinner with him a few times after our year of service.”
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John Haid shares press clippings with Taylor McNeel from his year as FFA president in 1956-57 which included meeting former President Harry Truman.
Unlike Haid’s experience, though, McNeel will have the opportunity to travel abroad. Two weeks after this meeting, she and the rest of the national officer team left for a two-week trip to Japan. They met with the Future Farmers of Japan, explored Japanese agriculture and culture. Being the National FFA president carries a lot of responsibility. Each of the officers travel more than 100,000 miles to share the message of FFA and agriculture with business and industry leaders, sponsors, public officials and more. They lead personal growth and leadership training workshops for FFA members. They’re ultimately the face of the organization. Each officer is challenged at the beginning to think about what they want to accomplish during their year of service. “It was always my goal to motivate young people to take advantage of what was right in front of their nose with the FFA,” Haid said. “I want to be a part of creating even more opportunities for members to get more students involved in agriculture. Agriculture today is more than working on a farm,” McNeel said. “There are a lot of careers in agriculture. Getting students invested in FFA will make sure this industry we love continues.” The organization has changed quite a bit in the 60 years since Haid served as president. In 1965, the New Farmers of America, an organization for African-American boys interested in agriculture, and the FFA joined as one. The other big change came just four years later when delegates at the national convention voted to allow women to join the organization.
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“It was a boys’ organization when I was in it and still a segregated organization, too,” Haid said. “The organization is much broader now with the expanded membership, various supervised agricultural experiences, different awards and programs in urban areas.” The membership of the organization has experienced steady growth the last 60 years. There were 283,000 members when Haid served as president compared to today’s 629,000 members. However, the ideas and values that helped found the organization at a meeting in Kansas City, Mo., 88 years ago still stand true now. “The organization has stayed true to its roots,” McNeel said. “For example, the blue jackets and the creed are still very similar. We’re still rooted in tradition, but growing at the same time. It’s a fine balance to walk, but the FFA has done it very well over the years.” Through the years of changes, the FFA has had the challenge of determining how it will remain relevant despite a more urbanized society. However, the demand for people in agriculture continues to expand. Haid believes FFA will stay relevant by preparing students for jobs and other leadership opportunities within agriculture. “There are great opportunities in the vocational trade and in four-year colleges, and FFA will play a large role in preparing students for both,” he said. “It’s cool to think about the future and how FFA is going to stay relevant to agriculture and students. Not every student
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ARKANSAS FARM BUREAU • SPRING 2016
has to be from an agriculture background, and we’re going to see a majority of our growth from suburban and urban chapters,” McNeel said. “Students now have an interest in applying what they learned in the classroom. They can learn about chemistry and biology and then go to an agriculture class to apply those lessons to something concrete. “The National FFA Organization has a strategic plan in place that will continue strengthening agriculture, growing leaders and building communities, which will also keep the organization relevant and moving forward,” she said. Not only has the FFA gone through changes in the last 60 years, but the agriculture industry itself has changed. From GMOs to GPS technology, agricultural production has become more efficient in the face of a growing population, decreased water availability and much more. As a part of its mission, FFA has always worked to increase the public’s awareness of agriculture and to educate them on the issues. The issues Haid had to educate people about versus the issues McNeel is educating people on today are different. When Haid was president, King Cotton still reigned in the South. Also, trade has always been an issue but has become even more important now. “Back in those days, we were more oriented toward our domestic markets as opposed to today where we live in a worldwide economy. What happens in China or Russia directly influences us,” Haid said. McNeel has already experienced people asking her about agriculture when they see her donning the iconic blue jacket. Many quiz her about agriculture in general, while others ask very specific questions about food production, GMOs and other hot topics. “I think the challenge moving forward is going to be making sure the 98 percent of our population who don’t work in agricultural production know more about agriculture,” she said. Part of the FFA mission is to develop students for career success. Haid credits much of his success to his involvement in
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ARKANSAS FARM BUREAU • SPRING 2016
FFA. He’s worked for several companies, including Pilgrim’s Pride, Georgia Proteins, the Poultry Federation and presently as director of sales for animal feed ingredients at Simmons Foods. “FFA changed my life and my career completely,” Haid said. “It opened my eyes to a world of opportunities outside the city limits I lived in.” Similarly, McNeel doesn’t doubt her FFA experiences will also have a lifelong impact on her. She’s been exposed to a broader view of agriculture and the many career paths it offers. Currently studying agricultural business at Southern Arkansas University, McNeel wants to work in agricultural policy one day. The best moment of this meeting was when Haid and McNeel discussed the feeling they had the moment their name was called as national president. Their shared pride and joy was evident on both faces as they recalled those fond memories. “I was in complete shock, which was evident on my face. I was really happy but was in so much shock that I didn’t smile much,” McNeel said. Haid admitted to sizing up the other candidates and trying to determine if he stood any chance. There was one candidate in particular he didn’t believe he could beat, Jimmy Hunt from North Carolina. John referred to him as a “cool cat.” He ended up not being elected to a national office but eventually became governor of North Carolina. “I was thrilled to pieces,” Haid said. “I never dreamed I’d be the one they’d select as president.” McNeel knows she can look to Haid throughout this next year, and even after, for words of advice and encouragement. He understands the challenges this year will bring, but also knows how this rare, once-in-a-lifetime experience can pass by in the blink of an eye. He reminded her to appreciate every moment of her year in this role. “The whole experience is fantastic,” Haid said. “These young people will be tremendously influenced by this year. They have no idea what a great year they have ahead of them.” When McNeel asked what best advice Haid had for her upcoming year of service, he offered direct, sound advice. “Be yourself and do the job. It’s quite simple,” Haid advised. “And never underestimate the power of handwritten thankyou notes.” Toward the end of the meeting, Haid and McNeel were still deep in conversation as I scribbled down a third page of notes. Haid mentioned he still remembers the closing ceremony and asked McNeel if it had changed any. This was the moment I realized the National FFA Organization has the unique ability to create strong bonds covering generations. Together, they recited what every FFA president says to close a meeting, words that not only apply to being in the FFA, but apply to everyday life as a leader. “As we mingle with others, let us be diligent in labor, just in our dealings, courteous to everyone and above all, honest and fair in the game of life.”
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TASTE ARKANSAS
Arkansan Helen Lampkin has built one of the most successful salsa brands, My Brother’s Salsa, perfecting a recipe her brother gave her years ago. photos by www.novo-studio.com
My Brother’s Salsa by Laurie Marshall
“Make it delicious and they will come.” – Helen Lampkin
W
hen Helen Lampkin was a young wife in central Arkansas, she made the decision to be a homemaker. She did this at a time when many women were leaving the house to pursue a career. “I got a lot of grief from other women about staying home,” Lampkin explained. “Homemakers were thought of as not doing anything important or contributing to society.” However, Lampkin had an epiphany related to a Bible verse that confirmed her choice. Colossians 3:23 reads “Whatever you do, work at it wholeheartedly as though you were doing it for the Lord.” That verse came back to her as she swept her kitchen floor one afternoon.
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“I thought, ‘seriously, Lord? I have to sweep wholeheartedly’?” Lampkin said laughing. “And the answer came back ‘Yes, wholeheartedly. It’s OK that you want to stay home.’ From that point forward I felt great about it.” She had no way of knowing where that wholehearted sweeping would lead her. For decades, ketchup was the number one condiment used in America. That changed in 1991. There was something new in town — salsa. The category of products which includes several types of chili-pepper-based sauces beat out ketchup by a decisive $40 million in sales that year. A decade later, Lampkin’s family encouraged her to sell her homemade salsa. It was a
variation of a recipe her er brother passed along in n the late 1970s. “That first recipe really ally was from my brother,”” Lampkin said smiling. g. “My whole family loves to cook, loves to share food. Ass I gave away jars, I would d say ‘try my brother’s salsa’.” a’.” That salsa gained in n popularity with family ly and friends during the years ars she gave it away. In 2003, she finally decided to lookk into the possibility of making king it available to a bigger
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ARKANSAS FARM M BUREAU • SPRING 2016
audience. Soon, Lampkin was incorporating the name and attending Food and Drug Administration labeling classes. Today, My Brother’s Salsa, located in Bentonville, is a premium brand available at more than 2,000 stores across the country. It’s a testament to the value of a supportive family and a vision to feed people quality food. The company is run by Lampkin, her daughter Ashley and son-in-law Blake Pointer; chief operating officer and CEO respectively. One of her strongest commitments is the quality of her ingredients. “If we thin something down, or use different ingredients to get a better margin, the recipe isn’t going to come out the same as it is at our house,” she said. That commitment created challenges with some manufacturers,, but it’s the keyy to something Lampkin likes to promote about the company’s products. They help busy homemakers provide a quality meal for their
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families without a lot of expensive ingredients and preparation time. “Using the salsa makes cooking so easy,” Lampkin explained. “You don’t need to buy a lot of ingredients, because they’re all in the jar.” In the early days of the business, Lampkin was her own delivery driver. She’d crisscross the state in the family SUV loaded with fresh batches of salsa. But when she visited the Dallas gourmet food market in the mid-2000s the resulting orders from surrounding states made the SUV delivery method impossible. In 2011, Pointer left his corporate job to join the company’s leadership. My Brother’s Salsa became part of the Showcase Events (then called Road Shows) with Sam’s Club, a move he believes is the biggest gg turningg point for the company so far. “We were on tour, basically,” Blake explained. “We learned things [a new
ARKANSAS FARM BUREAU • SPRING 2016
business owner] would never think about; things like inventory management. We learned so much about our infrastructure.” It was through those initial meetings with Sam’s Club the family made another important choice to stand out in the growing grocery store salsa category. According to a Walmart survey, 90 percent of female customers indicated they would “go out of their way” to purchase products from companies owned by other women. Lampkin was already in the process of becoming certified by the Women’s Business Enterprise National Council as being “women-owned.” So during one of her meetings with Sam’s Club representatives, she asked if it would be beneficial to finish that process. “They told me if there are two salsas in front of them that are equal q in every way, and one is certified, they would wo go with the certified business,” Lampkin said. She completed the paperwork following paperw that meeting. Lampkin says say My Brother’s Salsa wasn’t founded because fo the family wanted to own a wa successful company. It was com more about he her desire to share with her he community. Selling salsa is i just an extension of Lampkin’s L passion for fe feeding others by sharing family fami recipes with more people than she can cook for in h her own kitchen. “I really do think our company can make a difference in people’s lives. It’s not a company just to be com a company,” she said. “It’s more about ccreating a legacy. It’s about asking ask ourselves what can we create that other people peopl can come and be a part of.” o For more mor information about My Brother’s Salsa, in including recipes and online shopping on portal, visit the portal company’s website comp at http://www. http mybrotherssalsa.com/ mybroth
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25
LAND & PEOPLE
Twenty-two-year-old Jill Evans handles the responsibilities of running a row crop farm, going to college and is building what she hopes to eventually be the best Hereford herd in the Midsouth.
Forever Young
photo by Keith Sutton
Jill Evans
by Gregg Patterson
I
know my parents had concerns about my maturity level when I was 22. It took me a few more years and the Lord’s protective hand before I “got it.” So it’s not hard to be impressed when you meet 22-year-old Jill Evans: row crop farmer and budding rancher. Jill Evans gets it. Evans grows rice, soybeans, corn and wheat on 900 acres outside of Mayflower in the Arkansas River bottoms. The family has row crop farmed for 15 years. Her father gave her the opportunity to run the operation four years ago. She also helps daily on her grandfather’s 1,100-acre, 300-cow cattle ranch near Saltillo, a family operation since 1878. Oh, and she attends school at Arkansas Tech, dual majoring in agriculture business and animal science. My visit to the farms occurred the day before she took three exams.
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“If I’d just stayed with ag business, I could graduate this semester, but I added animal science,” she said. “I feel like there’s knowledge I could learn.” Knowledge she wants to put to use. Evans has her own herd of 17 Herefords. “I keep them separate,” she said. “Or they’ll get bred by one of my grandfather’s bulls, and I won’t like it.” She’s selectively building her herd through artificial insemination. Her goal is to one day be the go-to person for high quality Hereford bulls and cows. “I’d like to be known for them,” she said, the determination evident in her voice. A visit to see her herd reveals they look very healthy, clean and spoiled as she hand feeds and pets them. Evans has farmed since graduating from high school four years ago. She attended the University of Central Arkansas before
transferring to Arkansas Tech and tackling additional coursework in animal science. So how does a 22-year-old survive running a row crop farm? “What fuels my drive is when people say I can’t do it, because I’m a girl or woman,” Evans said, her passion for being able to do the job evident in her voice. She then lists all of the things she does: planning, seed selection, disking, planting, chemical spraying, harvesting. “I’ve always enjoyed it (farming). That’s all I really want to do,” she said. “I guess I was given the option, we can either rent it (the land) out or I can do it on my own. Her father and grandfather run the family construction business, H.W. Tucker, in North Little Rock. Jill has a twin sister who works there. Evans credits her grandfather for operating under old-school economics. Pay for everything you buy. She says the land she farms is paid off. Nothing is owed on the farming equipment she uses. All of that came into play in 2015 when late spring heavy rains severely flooded her bottomland fields. “Maybe we broke even. If we’d owed on all of our equipment and owed on the land, that would have made a big difference,” Evans said. Most 22-year-olds are enjoying life socializing with friends. However, it’s different for Evans. “There’s not always free time. Sometimes my friends are out doing other things, and I have responsibilities on the farm,” she said. “Everything works around the weather or when the beans or rice or corn get to a particular moisture content, you’ve got to harvest it. That’s just, to me, a part of it. Sometimes it’s a sacrifice.” Evans giggles when she says she was always a pretty good kid and never got grounded. The joke within the family was if she ever did anything worthy of being punished, she’d be forced to go out off the farm and try to have a good time. Jill Evans gets it even though she is only 22 years old. For her, the good times happen on the farm. And that’s just the way she likes it.
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ARKANSAS FARM BUREAU • SPRING 2016
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IN THE KITCHEN
Simple Salsa Making it fresh is easy
S
alsa is such a favorite year-round, but things really get going when tomatoes and other fresh ingredients become available. Here are a couple of recipes from veteran food bloggers Lyndi Fultz (nwafoodie.com) and Stephanie Buckley (theparkwife.com).
Fresh Salsa Thank You Garden Bounty by Stephanie Buckley Servings: 4
Ingredients
• 1½ pounds tomatoes • ½ onion • Jalapenos, (as many as you want) Remember, if you clean out the membranes it won’t be as hot. But leave them in and – have mercy — it’s good. • ¼ to ½ cup cilantro (This depends on your taste. I like a lot of cilantro.) • Half a lime if it’s large or one small lime. • 1 clove garlic • ¼ teaspoon salt • ¼ teaspoon sugar
Directions
Here’s The Park Wife’s secret to great fresh salsa. Fresh salsa can end up soupy, inconsistent and just not right. How does one fix this? The secret is in the tomato prep. 1. Cut the tomatoes in half. 2. Then, squeeze the juice out of the tomato. Yes, just like it sounds. Squeeze the tomatoes over a bowl and discard the juice. 3. Repeat until all the tomatoes are a little sad looking. No worries, they’ll be happy again soon. (Well, my tortilla chip and tummy will be happy.). 4. Put all ingredients in the food processor and pulse until you get the texture you want. You can eat it right away or store in the ‘fridge for up to five days. Easy breezy and delicious. Check out Arkansas Grown and Arkansas MarketMaker to find a farmers market or farmer near you. Ole’!
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Fresh spring and summer produce allows for creative tinkering with traditional salsa recipes. photo by Lyndi Fultz
Fresh Peach and Tomato Salsa by Lyndi Fultz
This recipe makes approximately three cups of delightful salsa. Perfect for chip dipping or as a finishing touch to a nice grilled blackened chicken breast. Servings: 4
Ingredients • • • • • • • • • • • • •
1 medium fresh tomato diced ¼ red onion minced 1 yellow bell pepper diced 1 bunch fresh cilantro minced 2 fresh peaches peeled 1 tablespoon water ½ jalapeno diced 3 teaspoons minced garlic 1 teaspoon chili powder ½ teaspoon cumin 1 teaspoon sugar ¼ teaspoon turmeric sea salt
Directions
1. In a bowl, combine tomatoes, onions, jalapenos, bell pepper and fresh cilantro. 2. Puree the peeled peaches using a blender, Vitamix or Nutribullet. Add the water to make it an easy puree. 3. To the puree mixture, add garlic, chili powder, cumin, sugar and turmeric. Add salt to taste. 4. Mix the puree with the tomato mixture and let sit at room temperature for at least 30 minutes to an hour. The longer you wait, the more everything just marinades perfectly together. Enjoy with chips or as a garnish on fish tacos, grilled chicken or whatever tickles your fancy.
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ARKANSAS FARM BUREAU • SPRING 2016
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ARKANSAS FARM BUREAU • SPRING 2016
29
HEALTH & SAFETY
Understanding Zika Rice field mosquitos not carriers
photo by CDC
by UA Division of Agriculture, Research and Extension
I
f Zika-carrying insects were in the United States, the mosquitoes that are associated with the virus don’t breed in rice fields, swamps or flood waters. They breed closer to home, preferring bird baths, tires and other containers associated with people and their dwellings, said Kelly Loftin, extension entomologist for the University of Arkansas System Division of Agriculture. However, there have been no instances of people acquiring the disease through mosquitoes in the United States, according to the federal Centers for Disease Control and Prevention. All reported cases to date involve acquiring the Zika out of the U.S., and being diagnosed upon return. There is concern that the virus may become established in the United States. “It’s important to learn to minimize mosquito bites and the risk of any mosquitotransmitted disease,” Loftin said.
Two vectors
There are two potential mosquito vectors of the Zika virus, the Asian tiger mosquito or Aedes albopictus; and Aedes aegypti. “These two mosquitoes breed in artificial containers more closely associated with people and their dwellings,” said Loftin. “Unlike mosquitoes commonly found in rice fields which are active at night, Aedes aegypti and Aedes albopictus are active during the day.” Although both mosquitoes may be present in Arkansas, “for mosquito-borne Zika transmission to occur, potential mosquito vectors and Zika-infected individuals must be simultaneously present,” he said. So, the proportion of potentially virus-infected mosquito vectors would be small.” The CDC said only 4 percent of people traveling to Zika-infected areas tested
30
photo by Keith Sutton
State experts say Arkansas rice fields do not provide the proper breeding habitat for mosquitos carrying Zika virus. According to the Centers for Disease Control, Zika virus is transmitted to people primarily through the bite of an infected mosquito, either Aedes aegypti or Aedes albopictus. The mosquito pictured here is A. aegypti. positive for the virus. In an April 15 report, only about 182 of 4,534 tested from January to March of this year were positive for Zika.
Controlling the pest
The two mosquitoes prefer to breed in “small containers holding stagnant water such as bird baths, old tires, catch basins under potted plants, and rain gutters that hold water,” Loftin said. “Breeding source elimination around the home can be very effective, especially when you consider that these mosquitoes have relatively short flight ranges — a quarter to a half mile. “Rid your yard of containers that hold water,” he said. “Flush bird baths daily and don’t forget to check and fix rain gutters so water doesn’t stand in them. All sources of standing water should be eliminated.” Loftin says the first line of defense against mosquito bites are insect repellents. Those containing DEET are effective at repelling mosquitoes. Wearing a long-sleeved shirt and long pants also will reduce exposure to mosquito bites. Gear and clothing also can be treated with clothing repellents that contain permethrin. Look for these repellent names in various products and follow the use label.
Rice fields
While many consider rice fields to be a breeding ground for mosquitoes, not all mosquitoes are attracted to those areas. Jarrod Hardke is extension rice agronomist with the University of Arkansas System Division of Agriculture. “There are more than 30 species of mosquitoes common to the state of Arkansas. However, the main species found in Arkansas rice fields are Anopheles quadrimaculatus and Psorophora columbiae,” he said. “You won’t find the mosquitoes that could transmit Zika virus out in the rice fields, since they don’t develop in grassland or riceland pools, only in containers.” Loftin recommends using specific insecticides around the home to minimize the presence of mosquitoes that live where people do. In addition to protective clothing and personal repellents, fogging outdoor areas can be very effective. “Fogging should be used only when mosquitoes are most active, because they only last two to three hours,” he said. “Treating areas such as shrubbery can be particularly helpful in controlling resting mosquitoes.” For more information about pest management, visit www.uaex.edu or contact your county extension office.
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ARKANSAS FARM BUREAU • SPRING 2016
Seasonal 7 Day Western Caribbean Cruise aboard the Carnival Freedom. One of the newest and largest Fun Ships! April 21-29, 2017 Prices for this cruise are based on double occupancy (bring your spouse, significant other, or friend) and start at only $945.00 per person (includes tour bus transportation from Little Rock to Galveston round-trip). A $250 non-refundable per-person deposit is required to secure your reservations. Contact Teresa Grace at Poe Travel 800.727.1960. Day Port Arrive Depart Sat Galveston, TX 4:00 PM Sun Fun Day At Sea Mon Fun Day At Sea Tue Montego Bay, Jamaica 9:00 AM 6:00 PM Wed Grand Cayman, Cayman Islands 7:00 AM 4:00 PM Thu Cozumel, Mexico 10:00 AM 6:00 PM Fri Fun Day At Sea Sat Galveston, TX 8:00 AM
Forget the airline security hassles, cramped seating, ear-piercing loud engines and long lines. We’ve chartered a 56 passenger motorcoach to whisk you to departure on our Caribbean Cruise! It’s equipped with comfortable amenities like reading lights, internet service, DVD players, fully equipped restrooms, roomy luggage bins, fully adjustable seats, large tinted windows and complete climate-controlled comfort. Join us for a pleasant trip! Reserve your seats now.
photography hoto oto by
Bryan B r an C Clifton
family farm agriculture aerials video
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ARKANSAS FARM BUREAU • SPRING 2016
501-218-6010
31
DO IT YOURSELF
Attend a M*A*S*H Camp Medical program is a success by Jennifer Victory
The highly successful M*A*S*H program has influenced the decisions of hundreds of high school students to pursue careers in medical-related professions. These students work dissecting a heart at a M*A*S*H camp in Batesville.
M
*A*S*H (Medical Applications of Science for Health) is a program designed to allow students an opportunity for an intensive experience in the medical field. These students engage in handson learning experiences that introduce them to all areas of health professions. The need for this program comes from a lack of health professionals in rural areas and was established to help recruit students to those fields. M*A*S*H influenced the following students to pursue medical careers. “M*A*S*H was a key part in my decision to pursue medicine. The program exposed me to a wide variety of health care professions and showed me how fulfilling it can be. This exposure helped me know medicine was what was right for me, and the advice and guidance I received helped better prepare me for the road to medical school.” John Patterson, Jonesboro M*A*S*H, 2011 UAMS College of Medicine “The M*A*S*H program is a rare opportunity that allows students to explore their career interests in the medical field. I believe M*A*S*H and similar programs are essential to the continued growth and improvement of our health care system. By invigorating a student’s will to learn, we are ensuring a bright future for our local communities.” Emily Brown, Fort Smith M*A*S*H, 2008 UAMS College of Medicine “M*A*S*H gave me the opportunity to learn, not through a book, but through real doctors and hands-on activities. Now these things seem so second nature and familiar. But then it was awe inspiring and I have M*A*S*H to thank for opening my eyes to the real world of medicine.” Veronica Hawes, Jonesboro M*A*S*H, 2007 UAMS College of Medicine
32
photo by Keith Sutton
“I had always known to some degree that I wanted to be involved in health care, but this was not solidified until I participated in the M*A*S*H program. I strongly believe that no other program can provide this degree of exposure to such high quality speakers, shadowing and hands-on opportunities in the medical field. I am excited to see M*A*S*H continue to grow and evolve as it continues to encourage young students to pursue a career in the health sciences.” Nikhil Kamath, Fayetteville M*A*S*H, 2009 UAMS College of Medicine “M*A*S*H was my most influential high school experience. The hands-on learning and shadowing we did in the hospital affirmed my desire to be a doctor. Now that I am involved in patient care in the hospital, I feel a deeper appreciation for the other members of the health care team like physical therapists and nurses when I remember my time working with them in M*A*S*H.” Derek Pyland Fort Smith Mercy Hospital M*A*S*H, 2007 UAMS College of Medicine “M*A*S*H provided me with the opportunity to explore what it truly means to be a physician. Now that I am in medical school, I still remember the experiences that helped teach me how to care for patients and showed me what medicine can achieve.
Overall, M*A*S*H sparked my interest in the medical field and has encouraged me to achieve my dreams of becoming a physician.” Taylor Trussell, Jonesboro M*A*S*H, 2010 UAMS College of Medicine “M*A*S*H afforded me experiences that a high school student would normally never have and solidified my notion of becoming a physician. It was such a privilege to participate that I jumped at the chance to return home to help facilitate the program in Paragould. I grew up on a rice farm and would not have otherwise had the exposure to health care as a career were it not for M*A*S*H. Given my rural roots, it should come as no surprise that I am now practicing as a family medicine physician in Mountain Home. Andrea Bound, M.D. Jonesboro M*A*S*H, 2008 Paragould M*A*S*H Medical assistant, 2007 & 2008 Family physician, Mountain Home The camps are sponsored through the M*A*S*H Partnership. It includes Arkansas Blue Cross and Blue Shield, Arkansas Farm Bureau, Baptist Health and UAMS. For more information, please visit www.arkansashealthcareers.com or contact Jennifer Victory at jennifer.victory @arfb.com or Amber Marshall at ammarshall2@uams.edu.
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ARKANSAS FARM BUREAU • SPRING 2016
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ARKANSAS FARM BUREAU • SPRING 2016
33
DELTA CHILD
Payroll Night by Talya Tate Boerner
F
or normal people, Friday night meant the beginning of the weekend with high school football games and maybe a trip into town for supper. But that wasn’t the case at our house. As a farm family, Friday nights only meant one thing. Payroll. The week came to a complete standstill while Momma calculated the weekly payroll. Based on the level of nervousness associated with it, I knew it was one of the most important farm jobs — the job that kept agriculture humming in Arkansas — and maybe the whole wide world. And there was a routine to it. Just after supper (which on payroll night meant leftovers or canned soup), Daddy handed the ledger book to Momma like a treasure. It was a heavy tome filled almost entirely with numbers written in Daddy’s angular script, each figure drawn perfectly with his gold Cross pen. Momma clutched it against her chest, carried it into Daddy’s office, opened it beneath the greenish glow of the buzzing desk lamp and exhaled. Thus began her job of figuring. Daddy watched and paced. “Don’t forget to add that number,” he said thumping the paper and making a groaning noise like she wasn’t doing it right. Sometimes being a
34
farmer meant bailing farm hands out of jail. And somehow going to jail made payroll even more complicated than normal. “Stop watching over my shoulder,” Momma said while never taking her eyes or her finger from the ledger book column. Daddy mumbled a final instruction and left to do more farming before coming back an hour or so later to check on her progress. While Momma did real farm payroll work, my sister and I took turns being the tired farmer and the important banker. My sister deposited Monopoly money while I wrote up bank receipts using my neatest print. Then we switched roles, and I wrote out checks, and she counted money like the lady at the bank. “Momma, I’m out of deposit slips.” I stood at her desk with a pencil wedged on top of my ear. “Use these.” Momma reached into the center desk drawer where she kept ink pens and rubber bands and pulled out a stack of paper slips. “This account’s closed now,” she said without taking her eyes or finger from the ledger book column. The deposit slips looked important and official with Bank of Wilson printed at the top and purple carbon paper attached. Carbon paper was a good and bad thing — good because whatever I wrote on the top paper magically
transferred to the bottom paper, yet bad because if I spelled something wrong, it would be wrong forever. “Always double and triple check your work,” Momma told us time and again. I watched Momma’s fingers glide across the adding machine keys much in the same way she played piano at church on Sunday morning. The calculator made a churning noise while spitting out a long length of numbers. Finally she ripped the curl of paper, folded it just so and attached it into the ledger book with a paper clip. Momma wasn’t finished until the bottom calculator number matched the last line in her payroll book. And when it did, she double underlined everything in red ink. “All done,” Momma said as she pushed back her desk chair and flipped off the desk light. “Wait! One more thing,” my sister said as she snatched the stack of fake checks I’d written earlier. As I put away our pretend payroll supplies, my sister handed out our payroll checks to all the stuffed animals patiently waiting in a row on the floor. I felt certain the banker had the easiest job. Read other work by Talya on her blog “Grace, Grits and Gardening” found at www.gracegritsgarden.com.
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ARKANSAS FARM BUREAU • SPRING 2016
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ARKANSAS FARM BUREAU • SPRING 2016
35
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YOUR CHOICE
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Item 62429 shown
comp at
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36
SAVE 44%
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$
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WOWSAVESUPER COUPAWONER
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$
180
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R 29 PIECE TITANIUM PE ON Customer Rating NITRIDE COATED SU UP HIGH SPEED STEEL CO
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LOT 62340/62546 63104/96289 shown
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9
$ 99
comp at
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$
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99
Freight.com or by calling our stores or Harbor or prior LIMIT 4 - Good at be used with other discount or coupon with original receipt. 800-423-2567. Cannot from original purchase days 30 l coupon must be after purchases Non-transferable. Origina customer per day. last. s supplie while per Offer good 8/29/16. Limit one coupon presented. Valid through
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99
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27
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99
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Mention offer code to receive this special offer. 2-box minimum and processing fee apply. Se habla Español. Call for Signature Required Delivery option.
2. INTERNET—SAFE SECURE SITE www.BradfordExchangeChecks.com 3. MAIL—Send completed Order Form Also Include
Enter Check price from chart above Distinctive Lettering $2.50 each
$
Matching Cover Code No. __________add $19.99
$
Matching Labels Code No. ____________ Add $6.99 for DESIGNER Labels Add $7.99 for CHOICE & MASTER Labels
|
• Trackable to you • Guaranteed delivery • All check boxes ship together...SECURELY Includes FREE IN-PLANT RUSH • It’s FASTER
ARKANSAS FARM BUREAU • SPRING 2016
EZShield® Protection Programs
EZShield Check Fraud Protection Program®: Advances up to $25,000 in the event of 3 major types of check fraud. EZShield Identity Restoration®: Helps restore your identity to pre-theft status. To learn more, visit www.bradford.ezshield.com.
$
(Must also purchase EZShield Check Fraud Protection above)
Add $7.00 total
Shipping & Handling REQUIRED SERVICE/HANDLING $2.95 x # of Boxes/Items=
Feel Secure with Major League Baseball trademarks and copyrights are used with permission of Major League Baseball Properties, Inc. Visit MLB.com Bradford/MLBP2008 © 1976, 2015 Sanrio Co., LTD. ©Georgia Janisse © LoriLynn Simms ©Tonya Crawford license granted by Penny Lane Publishing, Inc.® ©Diane Knott, LLC, Licensed by Image Connection, LLC ©Thomas Kinkade. The Thomas Kinkade Co., Morgan Hill, CA. ©2008 CNH America LLC © Challis & Roos ©2008 CK Media, LLC. All rights reserved. ©Disney ©Susan Winget ©Beth Yarbrough, licensed by Linda McDonald, Inc. ©Sandra Kuck Each check features 4 different images. *Offer valid on Top Tear checks only. Prices and offers subject to change. ©2016 Bradford Exchange Checks 18-00035-001-BI4AFP
(If name and address other than checks, please enclose separate paper)
FREE
EZSHIELD CHECK FRAUD PROTECTION $ $2.50 x # of Boxes = PROGRAM® EZSHIELD IDENTITY RESTORATION® $
Required
$
(4-9 bus. days) Check boxes shipped together.
Includes FREE IN-PLANT RUSH
Visit us online at: artfulimpressions.com
*
Olde ❏CORDIAL ❏ GRAND ❏ Script ❏ English
3 EASY WAYS TO ORDER 1. PHONE 1-800-323-8104
Check Design
*If no check start number is specified, 1001 will be used.
1. Payment check or money order (no cash please) 2. Voided Check with changes noted OR Reorder Form 3. Deposit Slip from same account Mail to address at the top of coupon
Front Porch
Please respond promptly!
9305 N. Milwaukee Ave. Niles, IL 60714
(045)
Checks Only
Add $8.95 total $
❏ IN-PLANT RUSH (checks only) Saves 1-3 Days (070) $5.99 ❏ Untrackable delivery: Allow 2-3 weeks for delivery. All items shipped
$ NO CHARGE
separately. Delivery to Alaska and Hawaii may take longer.
Offer Code: 21701XCH
SUBTOTAL $ $
Add sales tax for shipment to Illinois (10.25%)
TOTAL:
$
1