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Delicious Dutch-oven cooking
Spicy smoked trout dip Teach your children about finances
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FRONT PORCH May - June 2012
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Delicious Dutch-oven cooking
Spicy smoked trout dip Teach your children about finances
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On the cover — A delicious fruit cobbler is ready for cooking using a Dutch oven. These cast-iron cooking pots have been used since the early 1700s. Photo credit: Lodge Manufacturing
Send comments to: frontporch@arfb.com
6
Delicious Dutch-oven cooking Keith Sutton
3 4
Farm Bureau Matters Randy Veach Food for Thought Ewell Welch
Matters by RANDY VEACH
President, Arkansas Farm Bureau
I toured the Panama Canal, one of
most major port expansions require
the 7 Wonders of the World, while on
Congressional approval, studies by the
an agricultural trade mission in 2009.
Army Corps of Engineers and a significant
So I understand the need for the United
amount of federal funding – all time-con-
States to ready its ports and waterways
suming processes. The U.S. government
in advance of completion of an expan-
needs to fast-track these improvements.
sion project that will enable the Panama
In our state, we need to ensure the
Canal to accept significantly larger ves-
Arkansas River has a certified shipping
sels.
channel depth of 12 feet. This will allow
Builders of the canal in the early
the most heavily loaded barges to use the
1900s never imagined the massive ships
waterway throughout the length of our
that now travel the world, some more
state. While most of the river currently
than 1,000 feet long. To rectify that, a
meets that standard, there are sections
third set of locks is being constructed
(totaling 45 miles) that need to be deep-
to make the transportation of goods
ened from 9 to 12 feet. This project will
through this route more efficient once
cost roughly $160 million, no small sum
completed in late 2014.
but a worthy investment.
While Panama races to finish this
Estimates suggest the 12-foot channel
$5.25 billion project, the U.S. needs to be
would add 40 percent to the load capacity
working to ensure our ports and water-
of the river’s shipping system, with the
ways are ready to handle the increased
same number of tows, fuel expense, etc.
traffic, tonnage and shear mass of the
This is the definition of efficiency, which
vessels that will connect commerce
helps us stay competitive in world trade.
16 Taste Arkansas
around the world. Agricultural products are moved frequently through the canal,
Arkansas River now approach $4 billion
18 Land & People
and Arkansas farmers rely on these trade
annually. These include soybeans, rice,
routes to move their products around the
corn and other feed grains as well as fuels
22 Building Wealth
globe.
and petroleum products. In fact, of the 11
24
international traffic, just two are ready
Arkansas River, more than 3 billion tons
for “post-Panamax” vessels, the largest
(or 30 percent) is related to agriculture.
ships that make up this massive transpor-
A similar figure applies to the Mississippi
tation network. Other countries are more
River, too.
Tara Johnson
Gregg Patterson Allyson Hamlin
26
In the Kitchen Gregg Patterson Health & Safety Keith Sutton
Created by
Publishing Concepts, Inc.
Virginia Robertson, Publisher
vrobertson@pcipublishing.com 14109 Taylor Loop Road • Little Rock, AR 72223
For address changes, contact:
Rhonda Whitley at rhonda.whitley@arfb.com Arkansas Farm Bureau Federation Farm Bureau Center P.O. Box 31 • Little Rock, AR 72203-0031 Fax: (501) 228-1557 Please provide membership number.
Of the 20 major U.S. ports handling
prepared than the U.S. The deficiencies
Agricultural products shipped on the
billion tons of products shipped on the
Efficient transportation of goods
in our port systems threaten to isolate us
through our waterways helps contain the
from world trade.
costs of many of the products we consume
Deepening the Port of New Orleans is necessary, and work has also begun at the in-land port of Memphis, both criti-
daily, food being at the center of those costs. And that impacts everyone. God bless you. God bless the farmers
cally important to continued economic
and ranchers. God bless Arkansas Farm
growth in the mid-south. Unfortunately,
Bureau.
Edition 80 FRONT PORCH
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FRONT PORCH Arkansas Farm Bureau © 2012 Official membership publication of Arkansas Farm Bureau Federation. Front Porch is mailed to approximately 212,000 member-families. SUBSCRIPTIONS: Included in membership dues.
ARKANSAS FARM BUREAU OFFICERS: President Randy Veach Manila Vice President Rich Hillman Carlisle Secretary/Treasurer Tom Jones Pottsville Executive Vice President Ewell Welch Little Rock DIRECTORS: Richard Armstrong, Ozark Troy Buck, Alpine Jon Carroll, Moro Joe Christian, Jonesboro Terry Dabbs, Stuttgart Mike Freeze, England Bruce Jackson, Lockesburg Johnny Loftin, El Dorado Gene Pharr, Lincoln Rusty Smith, Des Arc Allen Stewart, Mena Mike Sullivan, Burdette Leo Sutterfield, Mountain View
Food for Thought
T
EX OFFICIO Sue Billiot, Smithville Janice Marsh, McCrory Kirk Meins, Stuttgart Brian Walker, Horatio Executive Editor: Steve Eddington Editor: Gregg Patterson Contributing Editors: Ken Moore, Keith Sutton, Chris Wilson Research Assistant: Brenda Gregory ADVERTISING: Contact David Brown at Publishing Concepts, Inc. for advertising rates. dbrown@pcipublishing.com (501) 221-9986 Fax (501) 225-3735 Front Porch (USPS 019-879) is published bi-monthly by the Arkansas Farm Bureau Federation, 10720 Kanis Rd., Little Rock, AR 72211. Periodicals Postage paid at Little Rock, Ark. POSTMASTER: Send address changes to Front Porch, P.O. Box 31, Little Rock, AR 72203. 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.
by EWELL WELCH
Executive Vice President, Arkansas Farm Bureau
The development in Congress of a
Conservation Reserve Program to date,
remainder of this year and on into next
making it the largest public-private
year if an approved bill isn’t signed into law
partnership for conservation and wildlife
by year end. With it being a major election year, it wouldn’t be surprising if the process bleeds into next year.
habitat in the U.S. • America’s farm and ranch families are dedicated to caring for our planet. They
As always, some organizations want
are ethical caretakers of the land and
greater environmental regulation of farming
water resources that help make our
written directly into the farm bill. So it’s
nation’s bounty possible.
probably necessary to remind folks just
• In addition to their ethical dedication to
what good caretakers of the land farmers
protecting the land, it is in the economic
and ranchers already are and how efficient
interest of farmers and ranchers to care
they’ve become in providing more food and
for natural resources. America’s farmers
using less resources to get the job done.
and ranchers take their commitment to
• While farm and ranch productivity has
land stewardship very seriously.
increased dramatically since 1950, the use
• Through modern conservation and
of resources (labor, seeds, feed, fertilizer,
tillage practices, farmers and ranchers are
etc.) required for production has declined
reducing the loss of soil through erosion,
markedly.
which protects lakes and rivers.
• America’s farmers and ranchers are
• Today, it is possible for farmers and
doing their part to feed a growing world.
ranchers to produce more food, fiber and
Total U.S. crop yield (tons per acre) has
fuel than ever before on fewer acres with
increased more than 360 percent since
fewer inputs. • Such modern production tools as global
1950. • Dairy cow milk production has become
positioning satellites, biotechnology,
more efficient since 1980. The pounds of
conservation tillage and integrated
feed (grain, forage, etc.) a cow needs to
pest management enhance farm and
consume to produce 100 pounds of milk
ranch productivity while reducing the
has decreased by more than 40 percent
environmental footprint.
on average in the last 30 years. • Since 1982, U.S. land used for crops
• Farmers and ranchers are proven and committed environmental stewards,
has declined by 70 million acres.
but they are justifiably concerned
Conservation tillage, a way of farming
about the regulatory overreach of the
that reduces erosion (soil loss) on
Environmental Protection Agency. At the
cropland while using less energy, has
very time agriculture’s environmental
grown from 17 percent of acreage in 1982
footprint is shrinking, EPA has ramped
to 63 percent currently.
up its regulatory force.
• Careful stewardship by America’s food producers spurred a nearly 50 percent
Farmers and ranchers work the land
decline in erosion of cropland by wind
every day. It’s a part of who they are. And
and water since 1982.
their good stewardship is evident in their
• Farmers have voluntarily enrolled 4
30 million acres in the voluntary
new farm bill will be in the news for the
FRONT PORCH
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care for our natural resources.
Arkansas Farm and Ranch Families Provide‌ Safe, affordable food
FOOD
24% of Arkansas Jobs
JOBS
75% of Wildlife Habitat
Meet Lacy Glover
ENVIRONMENT
Former Miss Arkansas and Spokesperson for the Arkansas Foundation for Agriculture
Protecting the Environment
Arkansas
Foundation for Agriculture FRONT PORCH
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www.growingarkansas.org
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Delicious Dutch-oven cooking Become THE camp chef
-
-
by Keith Sutton
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FRONT PORCH
I a r fb.co m
W Want to make delicious camp
important. Older models or ones that
content, such as stews and soups, you
meals your friends and family will
have suffered from neglect or misuse
place two-thirds of the coals beneath
rave about? Learn to cook stews,
need re-seasoning. This is done by
and one-third on top. This transmits
baked beans, biscuits, cobblers,
first cleaning the oven in hot, soapy
higher heat to the liquid. When
cakes and other favorites in a Dutch
water using a stiff brush to remove
baking, reverse these proportions:
oven. Cooks have used this versatile
any rust spots on the metal (the only
one-third beneath and two-thirds on
cooking utensil for centuries to
time you should use soap on cast
top. Too many on the bottom may
prepare delectable meals for hungry
iron). Then rub melted shortening
overcook the baking food. More coals
campers.
or cooking oil on all surfaces of the
on top give high heat to the baking
Dutch ovens as we know them
oven. Place it in an oven preheated
air space in the oven and directly
today were developed in the early
to 350-400 degrees F for a hour.
down to your food.
18th century. They sometimes
After heating, allow the Dutch oven
were called “bake kettles” or “bake
to cool slowly in the oven. (Never
well for heating. I usually place six
ovens,” but “Dutch oven” (a name of
try and cool a hot Dutch oven with
or seven under a 12-inch oven and
uncertain origins) became the title of
cold water.) Then cover the whole
12 to 15 on top, replenishing these
choice long ago. By the mid-1700s,
metal surface with a light coating
with new briquettes when preparing
nearly all American families were
of cooking oil to protect the metal
dishes with long cooking times. If
cooking in Dutch ovens on home
from rusting. Your Dutch oven will
the ground is damp, place a piece of
hearths and campfires.
form a black patina, or finish, with
aluminum foil on it to protect your
continued use.
coals or briquettes and get maximum
Today’s Dutch ovens differ little from early models. Each is a large
Aluminum ovens won’t rust and
Charcoal briquettes also work
heating.
deep pot with a tightly fitting lid.
don’t need any preparation before or
Three short legs support the whole
after use. Simply wash and dry; no
the proper heat while cooking.
affair over coals on the ground. The
need to oil.
Regulate it by adding or taking
lid has a raised rim to retain coals
Preheat the Dutch oven before
It’s sometimes tricky maintaining
away coals on top or beneath,
placed on the lid and to keep ashes
baking food. Do this by placing a few
experimenting a bit if necessary. It’s a
from falling into the oven when the
coals on top and a few underneath for
good idea to build a small fire beside
lid is lifted. With this arrangement —
several minutes. This helps keep food
the oven and keep shoveling the
coals on top and coals beneath — the
from sticking in the oven.
fresh-made wood coals from there to
oven can be evenly heated for better cooking. A fixed handle on top of the lid
Food can be placed directly in
the oven. Check the progress of your
the oven, or placed in a pan or
cooking by lifting the lid with tongs
aluminum foil wrapper in the oven. I
or a hook and testing.
provides for lifting the lid. A bail of
like to cook large cuts of meat, soups
steel wire is permanently attached to
and stews, and boiled or steamed
just for baking. They work well for
the pot portion for lifting and moving
vegetables directly in the oven. Foil
making soups and stews, pan frying,
the whole oven. Old-time ovens were
cups are good containers for muffins
broiling and deep frying as well.
heavy cast iron, as are many modern
and breads. When making a cake
The lid can be inverted and used as
versions, but now you can get lighter
or pie that needs to be removed for
a griddle, with some rocks, or three
aluminum ones, too. I prefer cast-
cutting and serving, I use a pan in
metal tent pegs driven in the ground,
iron ovens, however. Cast iron heats
the oven, elevated above the bottom
as supports.
slowly and evenly, and retains the
to allow heated air to circulate all
heat long after the pot leaves the fire.
around and protect the dish from
pot meals, but if you want to get
Aluminum ovens don’t have these
overheating by the coals beneath. A
spoiled, try the luxury of a whole
characteristics, and are tricky to work
couple of metal tent pins or nails, or
battery of ovens: one for meat, one
with. Food often burns and sticks.
a few pebbles, placed in the bottom of
for vegetables, others for bread, pie,
the oven support the pan.
cake, cobbler, you name it. This is real
The newest cast-iron cookware now comes pre-seasoned from the
Coals are placed under the oven,
factory. Having a properly seasoned
and on top, when cooking. Generally,
cast-iron Dutch oven is very
when making dishes with large liquid
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Remember, Dutch ovens are not
Dutch ovens are naturals for one-
living! Here are some excellent recipes to try next time you go camping.
7
Let’s go Dutch Dutch ovens are incredibly versatile cooking utensils used to prepare everything from baked goods and meats to scrumptious stews like this.
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Dutch Oven Brunswick Stew
Melt-in-Your-Mouth Biscuits
Ingredients
Ingredients
2 cups cooked, diced chicken
2 cups Bisquick baking mix
3 quarts water
1 cup sour cream
1/4 cup diced bacon
1 stick (1/2 cup) melted margarine
2 teaspoons fresh-ground black
or butter
pepper 1/4 teaspoon cayenne pepper
Instructions
1 tablespoon salt
Preheat the Dutch oven. Mix all
1 cup pearl onions
ingredients until smooth. Spoon dough
2 cups peeled, whole tomatoes
into foil muffin cups, three-fourths full.
2 cups diced potatoes
Bake approximately 15 minutes.
1 cup lima beans 2 cups whole-kernel corn Instructions Add all the ingredients to the Dutch oven, mix well, cover, and coals above and beneath, and simmer until everything is bubbly and heated through. Serve hot with thick wedges of fresh-made cornbread. Yield: 10 to 12 servings.
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Kingsford tonight Dutch ovens are great for preparing a wide variety of delicious foods using campfire coals or charcoal briquettes as the heating source. Note the raised lid rim on this Dutch oven. It holds hot coals for baking and helps prevent ashes from getting into the food.
Easy Dutch Oven Cobbler
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Pour butter into the Dutch oven. Combine sugar, flour and milk. Pour over butter. Add fruit. Bake until golden brown.
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FOR ADVERTISING INFORMATION Instructions Wash and core apples, preparing one or two per serving. Sprinkle sugar and cinnamon inside the hole, then add a pat of butter. Put apples in a greased pie pan and add a little water. Place the pan in a preheated Dutch oven, elevated to prevent burning. Cover, add coals on top and
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beneath, and bake for about 30 minutes.
Beanhole Beans Ingredients 1/2 pound sliced salt pork 8 cups cooked navy beans 4 tablespoons tomato paste 1 cup molasses 1/2 cup brown sugar 2-1/2 teaspoons dry mustard 1 teaspoon black pepper 1/2 teaspoon thyme A pinch or two of ground cloves 2 quarts water 2 small onions, peeled Instructions Line the bottom of a Dutch oven with half the salt pork slices. Mix the remaining ingredients, except the onions and remaining salt pork, and pour into the pot. Bury the whole onions in the center of the beans. Arrange the remaining salt pork slices on top, cover the pot, and place
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in a hole slightly larger than the oven that you’ve dug beside the campfire. Rake hot coals and ashes over the top and sides. If
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your Dutch oven has a bail, leave it in an upright position for easier removal. Top the pot with aluminum foil to keep out the dirt, and shovel dirt back into the hole down well. Now let the beans cook 6 to 8 hours. When you return from a day’s hike or fishing expedition, you’ll have a special treat in store. Makes 12 to 15 servings.
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to a depth of 4 or 5 inches, tamping it
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Come Play with Us The Ozark Folk Center is a great place for your whole family to experience the crafts, music and herbs of the Ozarks. The Craft Village is open Tuesday- Saturday from 10 a.m. to 5 p.m. Concerts are at 7 p.m., Wednesday – Saturday. Check out the down-home good cooking at the Skillet Restaurant and stay in our comfortable Cabins at Dry Creek. To plan your getaway visit OzarkFolkCenter.com for a listing of workshops, events and concerts. Come learn a craft, listen to music and enjoy the gardens. Come play with us!
SEASON EVENTS MAY
13: Mother’s Day Buffet at the Skillet Restaurant 15-19 & 22-26: Garden Glory Days 26-28: Memorial Day Celebration 27: Bushwackers and Scallywags
JUNE
1: Tribute to Johnny Cash 2: Gearing up the Grill 7-9: Autoharp Workshop 11-15: An Ancient Voice on the Wind – Flute Making 15-16: Irish Music & Dance with St. Louis Irish Arts
JU LY
4: Donkey Days & 4th of July Celebration 5-7: 9th Annual National Shape Note Gathering 7: Cool Foods Cooking Class 9-13: Day Camp 12-14: Great Smoky Mountains Cloggers 13: Handcrafted Evening in the Park 17-21: Women of the Ozarks 21: The Women of Mountain Music 23-27: Day Camp 26-28: Mountain Dulcimer Workshops M O U N T A I N V I E W, A R K A N S A S
Information: 870-269-3851 • Cabin Reser vations: 800-264-3655 OzarkFolkCenter.com
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eing denied health insurance because of a pre-existing medical condition makes life even harder. But those days are finally over. Thanks to Take Care Arkansas, the federally backed Pre-Existing Condition Insurance Plan, you’re now eligible to get the affordable, comprehensive coverage you’ve always needed but couldn’t get because of your condition. You are insurable. IT IS E A S Y T O QUA L IF Y F OR COV E RA GE ! I’m an Arkansas resident. I have a pre-existing medical condition.
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Taste Arkansas From farm to table
B
compiled by Tara Johnson
Beef, it’s what’s for dinner.
Three ounces of lean beef is a mere 154 calories. The calories in a three-
strictly regulates all beef products. It’s made from trimmings which
The U.S. beef industry represents
ounce serving of lean beef contributes
are leftovers from popular meat cuts.
the single largest segment of American
to less than 10 percent of calories to a
They are pieces of fat that contain small
agriculture. Annual sales of beef top
2,000-calorie diet while providing 51
portions of beef. The trimmings go
more than $49 billion. In fact, per
percent of the protein, 38 percent of
through a spinning process similar to
person consumption of beef tops 60
the zinc and 37 percent of the vitamin
separating cream from milk. The result
pounds annually.
B12 a person needs daily.
is a 97 percent lean beef product called
Beef is one of the most important
lean finely textured beef. Nearly half of all beef consumption
dietary sources of
is hamburger and other ground beef
iron. Iron not only
products. Hamburger that contains lean
helps red blood cells
finely textured beef is a sustainable
carry oxygen to body
product. Processing trimmings into
tissue, it also plays
lean finely textured beef recovers lean
and important role in
meat that, otherwise, would be wasted.
cognitive health. Iron
If the beef industry stops processing
affects the memory,
trimmings into lean finely textured
the ability to learn and
beef, an additional 1.5 million head of
to reason. The Center
cattle will be needed annually to make
for Disease Control
up the difference.
and Prevention
In a world where farmers are feeding
estimates that four
more people with fewer resources,
million U.S. children
products like lean finely textured beef
are iron deficient. Beef
keep our production system viable. May
proteins, unlike plant
is National Beef Promotion Month.
proteins, provide the
Celebrate by trying these tips for
most readily available
cooking hamburgers:
and easily absorbed
•
source of iron. With
Form your patties, then put them
iron deficient children,
back in the fridge for 30 minutes
beef is an important part of a healthy diet.
to cool down even more. •
The beef industry
Be generous with the salt and pepper.
is being criticized
•
Get the grill really hot.
for the use of lean
•
Let the burger rest for a couple
finely textured beef.
minutes after you take it off
Detractors call it “pink
the grill. This way it won’t
slime.” However, lean
immediately lose its juices the first
Where’s the beef? If the beef industry stops using lean finely finely textured beef is textured beef in ground beef products, an additional 1.5 100 percent beef. The million head of cattle will have to make up the difference USDA inspects and annually.
16
Work with very cold hamburger.
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bite.
serving of chicken breast, there are 140 calories, 3.1 total fat grams and 26.7 grams of protein. A healthy diet is full of variety. Turkey has a naturally mild taste that combines readily with different seasonings. The versatility of turkey as a protein makes it an excellent substitute for other proteins in your favorite dishes. For example, you can easily substitute turkey breast for chicken breast in any of your favorite recipes. Try something new in June and celebrate Turkey Lovers’ Month.
Gobble it down Turkey consumption is up 102 percent since 1970. Turkey is now competing with other protein foods year-round. Like U.S. turkey consumption, turkey
Turkey Lovers’ Month
exports continue to grow. The top five
June is Turkey Lovers’ Month. During
export markets for U.S. turkey meat are
the last three decades, the turkey
Mexico, China, Hong Kong, Canada and
industry has grown from single-
the Dominican Republic.
product, holiday oriented production
Thanksgiving,” in the 2011 November/
diversified products. Since 1970, turkey
December issue of Front Porch you know
consumption has grown 102 percent.
my parents raise turkeys. Even though
Last year, Americans ate 18 pounds of
I have a lot of experience with turkey,
turkey per person.
I was skeptical of products like turkey sausage. How would that taste anything
the holidays or sandwiches. Turkey is
like the smoked sausage I normally
now competing with other proteins
buy? I finally bought some, and it was
year-round, and turkey products
fantastic. There was all the flavor of a
are gaining popularity in American
beef or pork sausage without the grease.
kitchens. There are a lot of options for
1. Grate cloves of garlic. • Making a recipe that calls for minced garlic? Pull out the trusty cheese grater. Grate the garlic over the small holes and you’ll have perfectly minced garlic every time.
If you saw my article, “Raising
to a fully integrated industry with
Some thought turkey was only for
2. Stuff a miniature marshmallow in the bottom of sugar ice cream cones. • Stuffing a marshmallow in the bottom of the cone keeps the ice cream from dripping out of the bottom as it melts. Isn’t that brilliant?
Nutritionally, turkey is an excellent
regularly eating turkey. Ground turkey,
source of protein. In one three-ounce
turkey sausage, turkey breast, turkey
serving of turkey breast there is 117
tenderloins and turkey bacon are all
calories, 0.64 total fat grams and 26.2
popular products.
grams of protein. In a comparable
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17
Land&People Blood traders Keeping the farm in the family
N by Gregg Patterson
Ned Ray Purtle, of Hope (Hempstead
County) has spent a lifetime in the cattle business. Being a livestock “trader” seems to be a family legacy, part of the family bloodline. His grandfather and his father traded mules and cattle, providing mules for farmers and people in the logging business. In 1927, brothers Ned (Ned Ray’s father) and Homer Purtle started raising cattle in Nevada County. Later, after moving to Clark County, his dad
Father to son Ned Ray Purtle (right) and his son Mike raise cattle on more than 1,300 acres.
added cotton farming to the family business.
In discussing a lifetime devoted to
headed to Stillwater, Okla. to pursue a
leaving to establish his own business as
degree in animal science.
an excavating contractor. Mike says the
the ranching business, Ned Ray seems
That led to another lifetime love –
surprised when asked what the family
judging livestock competitions at county
legacy is. “I guess I’ve never thought
and state fairs. He eventually became the
“It’s something I wanted to do,” he
about it in that way. I’ve always lived on
livestock superintendent for the Arkansas
said. “Now I can do it the way I want to.”
a farm and always had cattle,” he replied.
State Fair and has spent the last 52 years
Mike also has 320 acres of his own where
“I never had an option. It’s always what I
on the state fair’s board of governors.
he runs cattle and still maintains his dirt-
wanted to do.” The “no option” was self-imposed.
As health concerns have recently slowed Ned Ray down just a bit in trying
“time was right” to come back to the cattle-raising business.
moving business. The way he wanted to do it included
Young Ned Ray started showing steers at
to manage his 1,000-acre ranch near
managing some of the farm for wildlife
the Arkansas State Fair when he was 10
Hope, he turned to his 40-year-old son
in the Wetlands Reserve Program. Mike
years old. He lived and breathed raising
Mike to see if he wanted to carry on
loves to hunt ducks and deer. He also
cattle. By age 13, he had a champion
the Purtle livestock legacy. (Ned’s other
decided to grow wheat haylage. The
steer. When it came time to go to
son, Steve, works as a Honda ATV and
sweet-smelling feed really came in handy
college, he went to nearby Southern
motorcycle dealer in Russellville.)
during last year’s drought-caused hay
Arkansas University for a year and a half,
“The hardest thing to do is to step
all the while still raising steers to show
back when you know you can’t do it
at the fair. He then decided to transfer to
anymore,” Ned Ray said.
shortage. Looks like the multi-generational cattle business will continue.
Oklahoma A&M (now Oklahoma State
Mike had always enjoyed working
University) because the school had an
on his dad’s farm and had even farmed
Ray, a satisfied smile settling across his
excellent livestock judging team. So he
fulltime for a couple of years before
face.
18
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“I’m really proud of him,” said Ned
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There are more than 6 million Farm Bureau member-families in the United States, with more than 210,000
Arkansas Farm Bureau’s Mission • advocate the interests of agriculture in the public arena;
member-families in Arkansas.
www.arfb.com www.facebook.com/ArkansasFarmBureau twitter.com/ARFB www.youtube.com/arkansasfarmbureau
• disseminate information concerning the value and importance of agriculture; and • provide products and services which improve the quality of life for our members.
Wealth
Building
Teaching finances to America’s future Start now teaching the basics with your children
W by Allyson Hamlin
Whether your kids get paid for
doing odd jobs around the house or are already holding down a real job, it’s
always time well spent to teach them money management skills.
Dollars and sense The grocery store is a great place to teach your children about comparative price shopping, using coupons or taking advantage of sales to buy important food and home items.
“It’s never too early to begin
teaching children the basics of finance,” said Farm Bureau Bank Chief Financial
Discuss how each bill-pay method
sound financial decisions throughout
Officer Tom Jaeger. “We encourage
takes money out of your account
their lives. For many families, talking
parents to expose their children to
and how to track it. Be sure to
about money goes unmentioned. The
experiences like visiting a financial
cover late penalties, emphasizing
adults make it, the kids ask for it, end
center, online banking, budgeting and
the importance of paying bills on
of story. Yet financial experts agree
paying bills.”
time.
that understanding cash, credit and
Understanding what money is all
• Using credit cards Explain that credit cards are a loan and need
for building a sense of financial
about money and finance. Life’s
to be repaid. Share how each
responsibility in children. Help your
financial lessons are best learned by day-
month a credit card statement
children learn the importance of saving
to-day experiences, such as:
comes in the mail with a bill. Go
and spending money wisely.
• On payday Discuss how your
over the features of different types
Financial education is a key to
pay is budgeted to pay for
of cards, such as ATM, debit and
success for any family. One way you can
housing, food and clothing, and
credit cards.
help your children learn the importance
• How to save A financial rite of
of saving and spending money wisely is
expenses such as college tuition
passage, opening a bank account
by opening a Farm Bureau Bank deposit
and retirement.
for your kids will give them a
account. With their own account,
sense responsibility, pride and
your child can view each deposit or
the benefits of comparison
ownership, especially when
withdrawal on monthly statements or
shopping, coupons and store
they experience the power of
online via the Internet banking system.
brands. This has proven to be
compounded interest first hand.
how a portion is saved for future
• At the grocery store Explain
a very practical way to teach children how to save money.
For more information on Farm Bureau Bank deposit accounts or all the
Children are quick to understand the
financial products Farm Bureau Bank
value of money, so get them involved in
offers, please contact your local Farm
ways of how to pay bills: over the
your family finances now to give them
Bureau agent or visit farmbureaubank.
phone, paper or electronic checks.
the financial acumen necessary to make
com today.
• Paying bills Explain the many
22
consumerism is possible and important
about is the very first step in learning
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FARM BUREAU MEMBERS EXCLUSIVE SAVINGS AND OFFERS. SAVE OVER $2,000!
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Arkansas Farm Bureau Purchase Program We make it ~ easy ~ to purchase the latest appliances for your home, particularly if you are remodeling or relocating. In addition, you can select and purchase these additional great products for your home:
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Save up to $250 on equipment and $10 per month monitoring on a Securenets security camera system 866-420-3020 www.securenets.us
Arkansas Farm Bureau Purchase Program 3 Easy Steps for Farm Bureau Members
Discounted Pricing not available in retail or dealer Sears stores. Complete details from ron.rowe@searshc.com or Ph. 931-553-2173.
Step 1: Members simply go to sears.com and find the product(s) they are interested in and write down the product/model number(s).
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on new account activations for Farm Bureau Members only. Call 1-866-556-9661, have your Farm Bureau membership number available when you call.
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Step 3: Members can then use a credit card to purchase the discounted item and it will be delivered via a custom freight company.
Have your Farm Bureau Membership number and discount code CUO88430 in your email, or ready if calling.
All manufacturer warranties apply with the option to purchase extended Sears Protection Agreements. Installation is not included with delivery.
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Step 2: Members email the product number(s) to Farm Bureau’s designated contact at Sears Appliance Select : ron.rowe@searshc.com for a quote. To receive this pricing a member must include their Farm Bureau membership number and Farm Bureau discount code CU098430 in the email.
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Visit our website to learn more about savings www.arfb.com FRONT PORCH arf b .com I
Arkansas Agriculture
23
InTheKitchen Keith Sutton
Spicy pecan-shell smoked trout dip You can’t make enough of it
T by Gregg Patterson
This recipe is an amalgamation like
many of my favorites. I’ve tried several smoked trout dips and combined what I like or added something new. You can, too. One thing is certain. No matter how big a batch I make, it’s never enough. I’ve never had leftovers. The combination of the cracker, cucumber and dip elicits a crunchy, cool and creamy blending that makes your taste buds and tongue savor the textured, spicy, foggy cool, smoky
Keith Sutton
flavor.
Smoky good Want to know how to smoke trout? Go to tastearkansas.com to learn how to prepare pecan-shell smoked trout.
Spicy Smoked Trout Dip Ingredients
Instructions
Smoked meat from two whole 10- to 12-inch trout
Pick the meat from two whole smoked trout, discarding
8-ounce container of spreadable cream cheese
bones and skin. Mash meat with a fork in a serving bowl. Add
Juice of ½ lemon
mayonnaise and cream cheese and mix thoroughly. Chop dill
2 tablespoons Louisiana Hot Sauce
and onion, and add along with lemon juice, hot sauce and
⅔ cup mayonnaise
seasoning. Mix thoroughly. Cover with plastic wrap and chill
Lawry’s Seasoned Salt, or similar seasoning, to taste
overnight in refrigerator, allowing flavors to mingle and set.
3-4 fresh dill sprigs, chopped
Peel and slice one cucumber. Grab your favorite cracker.
4 green onion sprouts or one small mild onion, chopped
Add the cucumber slice to it and a dollop of the trout dip.
Paprika
Top it off with a dusting of paprika and bits of fresh cut
Chives
chives and enjoy! Bet you can’t eat just one.
Cucumber
24
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25
Health&Safety Facts about ticks and Lyme disease Enjoy the outdoors, but protect yourself
A by Keith Sutton
A friend, removing a tick on his arm,
noted, “The only good thing about ticks is Keith Sutton
they don’t get as big as grizzly bears.” He’s right. We’re fortunate ticks are
small, because these arachnids love human blood. Tick bites seldom cause ill effects, but ticks sometimes transmit Lyme disease, Rocky Mountain spotted fever, tularemia and other illnesses.
USDA
The fact that ticks are small acts against
us in this case. If a tick remains undetected and attached several hours, the possibility of disease transmission soars.
Ticks that carry diseases include the
An ounce of prevention The blacklegged tick, or deer tick, is responsible for the spread of Lyme disease in Arkansas and other parts of the U.S. Insect repellents containing DEET or permethrin effectively ward off ticks for several hours.
chronic neurological complaints months to
long pants with the cuffs tucked in
American dog tick, brown dog tick, Lone
years after infection, including numbness in
socks to prevent ticks from crawling
Star tick and Rocky Mountain wood tick.
hands or feet and short-term memory loss.
up inside pant legs. Consider
The black-legged tick, however, (better
Antibiotics usually cure Lyme disease
wrapping duct tape around your
known as the deer tick) is most likely to
if treatment starts early. However, some
ankles, over the top of your socks.
transmit Lyme disease.
patients have symptoms lasting years even
Keep your shirt tucked in your
after treatment.
waistband, too. Wear light-colored
Ticks attached at least 36 to 48 hours are most likely to transmit Lyme disease. Bites
Fortunately, there are several ways to
of tiny, immature ticks called nymphs cause
prevent tick bites and reduce risk of tick-
most infections. Adult ticks also spread
borne illnesses.
Lyme disease but are much larger (the size of
crawling on you. • When possible, avoid brushing
• Use a DEET or permethrin-based
apple seeds) and more likely to be removed
insect repellent when outdoors.
before causing illness.
Repellents containing DEET repel
A circular rash at the bite site indicates
clothing, so it’s easier to see ticks
against vegetation or traipsing through leaf litter. • Inspect for ticks after being
ticks several hours and are safe
outdoors. Check pets, too. Remove
a possible Lyme disease infection. This may
for use on skin and clothing if
ticks you find, paying special
grow to 12 inches across and usually has a
you follow label directions and
attention to armpits, groin, waist,
bull’s-eye appearance. Victims experience
precautions. Permethrin products
ears, belly button, backs of knees
fatigue, chills, fever, aches and swollen
such as Permanone and Duranon
and scalp.
lymph nodes. Untreated, the infection may
kill ticks on contact for several days
While tick bites can cause problems,
spread, causing facial palsy, shooting pains,
when used to treat clothing, shoes,
those problems are relatively rare. Don’t
heart palpitations and dizziness. After several
tents, sleeping bags and chairs, but
stop enjoying the outdoors, because you’re
months, about 60 percent of untreated
don’t use permethrin products on
fearful of tick bites. Just protect yourself
the skin. Follow label directions.
with tick repellents, and check for ticks after
patients experience arthritis, with severe joint pain and swelling. Some develop
26
• In areas likely to harbor ticks, wear
FRONT PORCH
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being outside.
More service. Same auto discounts. Any insurance company can offer “discounts”. But with us, you talk with your local agent face to face. That way, you know you’re getting the premium discounts you qualify for, from day one. And you know we’ll check for more discounts every 6 months. That’s why our customers stay happy. And we think you will, too. Call today.
Real service. Real people.
ARAUPR41596
www.afbic.com
*Not all discounts are subject to semi-annual automatic review. *Discounts may vary, and do not apply to life insurance products. Farm Bureau Mutual Insurance Co. of Arkansas, Inc. Southern Farm Bureau Casualty Insurance Co. Southern Farm Bureau Life Insurance Co., Jackson, MS
FRONT PORCH
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27
10¾
1013/16 10½
Dust off your cameras and take part in Rural Reflections, FB’s Front Porch photo contest.
F
arm Bureau members now have the opportunity to spotlight their creativity, their perception and their flair for the dramatic — or the comical or even the tragic — in Front Porch’s third Rural Reflections Photo Contest. This competition offers amateur photographers the chance to explore the many activities, seasons, triumphs, disappointments and faces of agriculture, our state’s key industry. The photos that win this competition will capture the image and spirit of agriculture, and Farm Bureau, in Arkansas. The contest includes two divisions, High School (ages 14–18) and Adult (19 and older). The winner of each receives $250. In addition, one entry will receive a Grand Prize of $500. The winners and honorable mentions may have their works published, with credit, in Front Porch and Arkansas Agriculture magazines, on Farm Bureau’s website, www.arfb.com, and in other publications. Arkansas Farm Bureau has the final decision on any and all questions or concerns regarding rules, judging, eligibility, prizes awarded or anything else that may arise pertaining to the Rural Reflections Photo Contest.
RULES • Any photo taken between Jan. 1, 2012 and Oct. 31, 2012 may be entered. • Files must be high-resolution jpegs (at least 300 dpi). • Each entrant may enter only one photo. • Enter by uploading your photo at: http://www.arfb.com/programs_ activities/contests/photo_gallery.aspx. • All entries must be submitted by midnight Oct. 31, 2012.
• The Rural Reflections Photo Contest is open to members of Arkansas Farm Bureau and their immediate families. Employees of Farm Bureau, its affiliated companies and service companies are not eligible. • Winning or honorable-mention photos also may be published on Arkansas Farm Bureau’s website, www.arfb.com, and in other Farm Bureau publications, as appropriate. 10½
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Officially licensed by John Deere
HamiltonCollection.com/tractor
A True Collector’s Item! Easy-to-handle and powerful for its size, the John Deere Model “L” tractor was a solid choice among farmers when it was first introduced in the late 1930s. Now you can own this vintage favorite with the “John Deere 1937 Model ‘L’ Tractor,” a 1:16-scale die-cast replica, licensed by John Deere and available through this exclusive offer from The Hamilton Collection. You’re sure to be impressed by the incredible detail including the Hercules engine, authentic scale L-2 one-bottom plow, John Deere signature colors, handapplied graphics and more. Your “John Deere 1937 Model ‘L’ Tractor” is available for three convenient, interest-free installments of $30.00,* with only your first payment due prior to shipping. Plus, it’s fully protected by our incredible 365-day, money-back guarantee. If you aren’t entirely satisfied, return it within a year and receive a complete refund — including shipping and service. The Model “L” tractor is highly collectible, so *Add a total of $13 for shipping & service. Deliveries to FL and IL will be billed appropriate sales tax. we expect strong demand. Order now.
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09-03546-001-BI3
MAIL TO:
9204 Center For The Arts Drive, Niles, Illinois 60714-1300
Please Respond Promptly
YES!
Please accept my order for the “John Deere 1937 Model ‘L’ Tractor” for me as described in this announcement. Name_________________________________________ (Please print clearly.)
Address_______________________________________ City________________________State_____Zip______ Signature______________________________________ All orders are subject to credit approval and product availability.
09-03546-001-E40111 Allow 6 to 8 weeks after initial payment for shipment. Send no money now.
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