Front Porch | Winter 2021 by Arkansas Farm Bureau

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6 CONTENT

Farm Bureau Matters Rich Hillman

Helping Farmers, Helping You Warren Carter

Beefing Up Local Food Options

Rob Anderson, Ken Moore, Keith Sutton and Gregg Patterson

3 5

Why Arksansas Consumers Will Benefit From State Meat Inspection

Member Services Update

Rural Road Stories

Taste Arkansas

Delta Child

Jesseca Burkham and John McMinn Autumn Wood Keith Sutton Keith Sutton

Talya Tate Boerner

Cover design by Bryan Pistole

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ARKANSAS FARM BUREAU â&#x20AC;¢ WINTER 2021

with Rich Hillman

ARFB PRESIDENT

The Trouble with Agriculture

have truly been blessed. I was one of the fortunate people to have been born in a farm family. The fact is that I spent my formative years in the middle of a Santa Gertrudis cattle farm owned by the late Gov. Winthrop Rockefeller. But most of my summer work and my career would be on a rice farm that my family farmed. You see I’m a sixth-generation farmer, a fact I would really not understand or appreciate until my mid-20s. I was afforded an opportunity to farm because my father had laid the groundwork (no pun intended) and had worked tirelessly throughout his life so I would have the option to farm. Early in my life I was taught the value of hard work, a lesson I received begrudgingly at times. Like many of you, I worked on the farm from a young age. At the ripe age of 9, I was sent with my brother to the soybean fields during the summer to pull those pesky weeds called coffee beans. That was certainly the bottom of the food chain when it comes to farm jobs. But it was a start. Several years later, I moved to an open-cab tractor driver. That was, in a young farm boy’s mind, a rite of passage, to be “one of the guys” and pilot an International Harvester 1466 tractor. To sit in that seat and smell the freshly worked dirt – and usually wear some of it home too – was the pinnacle for a farm boy. I considered myself lucky to have had a fender-mounted a.m. radio on that tractor. We would turn the volume wide open but could barely hear it over the roar of the tractor, though the folks half a mile down the road could hear really well. When I arrived at the University of Arkansas in the early ‘80s, I realized not many of my classmates even knew what a 1466 tractor was, nor had they been on a farm for any length of time. Having grown up in a rural farm community, this came as a shock to me. But that understanding would give me a direction and inspiration that has guided much of my life. Today, even fewer folks have a connection to a livestock or row crop farm. Probably even fewer know much about vegetable farms, timber, or aquaculture. It’s really no one’s fault, really, but agriculture in our state and our nation is not a front-page news item. If agriculture is on the front page, it often is not positive news. I realize that could also be said for other industries, too, but none of those industries feed your family three times a day either. The percentage of our population who are actively engaged on a farm or ranch is hovering at one percent of the country’s population. That number is both a blessing and a curse. It’s a blessing for those of us who get to farm for a living. It’s a curse when broad public support is needed to pass strong agriculture policy, increase trade opportunities, or limit needless

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ARKANSAS FARM BUREAU • WINTER 2021

Courtesy of Inviting Arkansas Magazine | Photography by Sarah Oden

FARM BUREAU MATTERS

regulatory overreach. That’s the trouble with farming today. Most of us in agriculture have been taught to keep our head down and do our job. That’s what we have done for decades and produced the abundance that Arkansans and our country’s citizens have been blessed with. We all can go to our local grocery store and get the best and safest food in the world, my family included. But the food that is in those massive grocery stores doesn’t magically appear overnight. It is grown and produced by those farmers and ranchers I mentioned above, those working with their head down and focused on their job. Our farmers and ranchers fight the elements of nature, economic challenges, and even foreign governments that would like to dictate what our consumers buy and feed their families every day. They do it with very little fanfare. This last year has been a challenge to every one of us. The pandemic has altered our lives in so many ways. I could write many columns on those challenges, but I want to speak to one specific issue that has been raised to me recently, that being the thought of running out of food. Like many of you, I have felt the fear of not getting what we need, though that feeling was quickly quelled because I understand the success of our food-production system. I realize the challenge isn’t just having the food we eat every day, but also the logistics of getting that food from our farms to your table. I applaud and appreciate all of those involved in solving those logistic challenges. From the trucking industry to the food processing and packaging plants, so many are involved in getting the grocery store shelves stocked. We are so appreciative to all of them. But the silver lining that is obvious to me during these trying times is that our farmers and ranchers have continued to keep their head down and do their jobs. It certainly was not front-page news, nor did it need to be. The front-page news has rightfully pointed out the daily heroes in our health-care system who have continued to fight against this virus and heroically save immeasurable lives. Hopefully, in a small but meaningful way, all of us who shop those grocery shelves in downtown Little Rock, Rogers, Jonesboro, or any community across Arkansas, realize that it’s that the one percent of our population, our farmers and ranchers, who feed 100 percent of us. The fact that the number of farmers continues to shrink will be “the trouble with farming,” today and in the future. But if you would pause and contemplate this challenge and support those who are working to put food on your table, we can and will continue to have the safest, most plentiful food supply in the world. •

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Official membership publication of Arkansas Farm Bureau Federation mailed to almost 190,000 member-families. SUBSCRIPTIONS

Included in membership dues ARKANSAS FARM BUREAU OFFICERS:

President • Rich Hillman, Carlisle Vice President • Mike Freeze, Little Rock Secretary/Treasurer • Dan Wright, Waldron Executive Vice President • Warren Carter, Little Rock DIRECTORS:

Jon Carroll, Moro Joe Christian, Jonesboro Terry Dabbs, Stuttgart Jack Evans, Lonoke Sherry Felts, Joiner Chase Groves, Garland City Tom Jones, Pottsville Terry Laster, Strong Jeremy Miller, Huntsville Gene Pharr, Lincoln Caleb Plyler, Hope Rusty Smith, Des Arc Joe Thrash, Houston EX OFFICIO

Magen Allen, Bismarck Dustin Cowell, Mount Judea Kerry Stiles, Marianna Reed Storey, Marvell Executive Editor • Steve Eddington Editor • Rob Anderson Contributing Writers • Ken Moore, Gregg Patterson, Ashley Wallace, Keith Sutton

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Contact Paula Caruthers at Publishing Concepts for advertising rates pcaruthers@pcipublishing.com (501) 221-9986, Ext. 109 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 #118 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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ARKANSAS FARM BUREAU • WINTER 2021

HELPING FARMERS, HELPING YOU

with Warren Carter ARFB EXECUTIVE VICE PRESIDENT

s the holidays wound down and we headed toward a subdued New Year’s Eve, it became clear that 2021 wasn’t going to be an average “new year.” The end of 2020 brought with it a mix of concern and celebration, along with high hopes for better, pandemic-free days ahead. Those of us at Arkansas Farm Bureau and others within the agriculture community, shared these emotions and expectations, holding on to a belief that our organization and industry will continue to grow and thrive. After all, optimism is the primary driver of farming and ranching in this country. Still, as you will see in the special “Stories of Promise” publication included with this issue, we did not view 2020 as a complete disaster. Instead, we used the challenges and obstacles the year presented as an opportunity to find new and meaningful ways to help farmers and our community and we are proud to have made a positive impact during difficult times. And now, as we anticipate what 2021 could bring, we’re well aware that we could face new challenges ahead and we know we must be ready with new ideas and strategies to ensure a promising future. In fact, we are already charging ahead at full speed. In midJanuary, we saw our grassroots policy development process to its conclusion, participating in the American Farm Bureau’s first “Virtual” Annual Convention and Business Session and finalizing the official organization policy for 2021. At the same time, the Arkansas General Assembly was kicking off the legislative session and we set out to do the work of representing agriculture interests and ensuring that top issues identified by members were being heard and acted on by state leaders. For the next several months, you will likely see Arkansas Farm Bureau in the news, as we work at the State Capitol

in support of policies that will benefit not only those in agriculture, but all Arkansans. We will be working for a new state meat inspection program, expansion of rural broadband, improvements to Levee and Drainage Board structure and more. These are issues that will have a positive impact not only on the state’s largest industry, but on the state’s economy as a whole. We have also made key promotions and hires within Arkansas Farm Bureau. John Bailey was named the new director of the Commodity and Regulatory Affairs department, and Justin Reynolds as director of Organization and Member Programs. Meanwhile, Jessica Richard was tapped to serve as new director of Commodity Activities and Economics and, in the Organization and Member Programs department, Matt Jackson was promoted to director of Education and Outreach; Jason Kaufman was promoted to district director of the Northcentral District; and Jeremy Wesson was promoted to senior district director for the Northeast District. All of these internal moves were made with one goal in mind: Continuing our mission to support the state’s largest industry, our members and our rural communities by building for the future and exploring new ways to accomplish our goals. One year has ended and another has begun, and while we’ve taken some time to acknowledge the successful efforts of 2020, we are knee-deep in the hard work of 2021 and we’re looking forward from here on out. Soon spring will be upon us and Arkansas farmers and ranchers will be in the fields and pastures doing what they do best. While we can’t do anything about the weather they will have to work with, it’s up to us to make sure the environment is right for them to succeed. •

One year has ended and another has begun, and while we’ve taken some time to acknowledge the successful efforts of 2020, we are knee-deep in the hard work of 2021 and we’re looking forward from here on out.

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BEEFING UP More Arkansas Livestock Growers Seek to Sell Directly to Consumers

harles Morris of Sevier County has been selling meat at local farmers markets for a few years now, taking his product directly to consumers after it had been safely processed at USDA-inspected facilities. That took time, however, so it was only a small part of his business. Since the beginning of the pandemic in 2020, however, things have changed. “Last spring when COVID hit, all of our freezers were full because we were getting ready for farmers markets, but we sold everything we had within three days,” Morris said. “Supplies of meat in the stores were getting short, so there was demand. But you couldn’t get your animals in the processing plants. It would take six months just to get on the waiting list.” Seizing the moment, Morris set about to find a solution to the problem he faced when demand boomed. The result is a large structure currently being completed on his property. “This is the future home of Prime Country Meats. It’s going to be a processing plant we’re building here in Horatio. It’s going to be a USDA approved plant,” said Morris. “We’re also

going to do custom work for the local community. If you have something you want us to process, beef or pork, we’ll do that.” Like many across Arkansas and the country, Morris is capitalizing on a growing trend. A 2019 Nielsen study found “buying local” is a top priority among almost half of American consumers and a Gallup survey from 2018 revealed that threequarters of Americans say they “actively try to include locally grown foods in their diets.” Challenges in food processing and the supply chain during COVID appear to have made this demand for local options even stronger, and in Arkansas, expanding meat processing capabilities has become one way to address this consumer desire. In the fall of last year, the Arkansas General Assembly allocated funds from the federal CARES Act to create a grant program for upgrading and growing meat processing facilities in the state. The grant program generated 45 applications requesting more than $30 million in funds. Arkansas Farm Bureau Director of Policy Development

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LOCAL FOOD OPTIONS and Legislative Research Jessica Burkham said the grant funds would help “bring food security longevity and predictability to Arkansas consumers and livestock producers, along with economic develop opportunities to communities.” She explained that a stronger network of meat processing facilities in the state would boost economic development in rural communities where livestock production is prominent and help ensure access to “high-quality local products for Arkansas consumers.” Now she and others at Arkansas Farm Bureau are working to build on this by reintroducing a state meat inspection program that would further the goal of more local food options for consumers. “A state inspection program would allow more livestock producers to adopt a farm-to-table business model,” she said. To learn more, see her explanation on Page 14. In the meantime, many Arkansas livestock growers and farmers are working to expand their direct-to-consumer sales efforts, in some cases building on operations or plans they already had in place. Here are some of their stories …

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The frame of the new Prime country Meats processing facility goes up near Horatio. It’s one part of a larger effort to increase meat processing capacity in Arkansas, which will allow more livestock growers to sell directly to consumers.

Angela and Alan Mahan founded Rabbit Ridge Farms in 2014.

RABBIT RIDGE FARMS R

abbit Ridge Farms is one of many Arkansas beef cattle and livestock operations benefitting from increasing consumer demand for what is known as “freezer beef,” or protein products that consumers are buying straight from the farm. Located between the Center Ridge, Damascus and Bee Branch communities in southern Van Buren county, Rabbit Ridge Farms was founded in 2014 by Alan and Angela Mahan. In addition to inviting visitors to their farm venue and store, they ship their grass-fed beef, pork and poultry products to customers in 35 states. “March 13, 2020 was a pivotal day for us,” said Angela during a recent visit to their farm. “We actually had just finished making our deliveries in Little Rock to our wholesale customers. We supply restaurants with Rabbit Ridge Farms meats,” she explained. “We were having dinner and watching the news and looked at each other and said, ‘Our world is about to change’.” For all the hardship the COVID-19 pandemic created, it may have been a blessing in disguise for the Mahans. “The next week we had zero people at the farm,” Angela said. “All of our events were cancelled and our wholesale customers came to a halt because of the restaurants closing down. That was a scary moment but fortunately at the same time we offer shipping.

by Ken Moore

We ship our products across the United States. In that same week our e-commerce shipping boomed. We converted our venue into a distribution center. It required that much space at that time for us to ship out meat on a weekly basis. That was a godsend that we were able to pivot quickly, fulfill our orders across the country and still serve our community. It was community through food, it was just that our community expanded.” Alan agreed, saying that it was their ability to ship product nationally that may have saved their business. “We were very fortunate that we had e-commerce to fall back on,” Alan said. “How cool is it that a little bit of Rabbit Ridge has been all over the country? We ship to 35 out of the 48 (contiguous) states. I’m very proud of that.” They also provide their beef, pork and poultry products to a number of restaurants in Arkansas. These include The Root Café, Brave New Restaurant, Table 28, and Mockingbird Bar & Tacos in Little Rock and the WunderHaus restaurant in Conway. While restaurants were forced to shut down initially last spring, many have reopened and including Rabbit Ridge meats in their menu is evidence of the growing demand for fresh, local products. “The way we raise animals is like my grandfather did 100 years ago,” Alan explained. “We raise Cornish-cross chickens on pasture. The chickens are on grass and we move them around the

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pasture every day (in portable houses) so they do a complete regeneration of the soil. When they leave they have left enough fertilizer for one year in that spot. We have cattle on grass as well that we are finishing and we supplement the grass with a grain-blend feed. We also raise hogs that are on grass as well. So one bite may be a bite of poison ivy and the other bite may be a white oak acorn. They’re also fed a supplement feed and we actually do a farrow-to-finish operation here.” On their website the Mahans further explain their philosophy in raising livestock. “As part of our way of life here at Rabbit Ridge Farms, we raise freerange cattle, hogs and chickens that are nourished and tended to the way God intended. From our family to yours, we supply fresh, savory cuts of meat you can purchase right here on our website. With multiple delivery and pick up options, we make it easy to have fresh meat for your household. And trust us when we say, you’ll notice a remarkable difference in taste.” There was a time years ago when many farmers may not have wanted the public on their farms, partly in response to the animal rights movement and claims of inhumane treatment of farm animals and also because of biosecurity risks. But that has changed as some livestock producers like the Mahans welcome visitors to view their cattle, hogs and chickens and to sample their products at special meals and events. •

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The Mahans were Van Buren County Farm Family of the Year and the North Central District Farm Family of the Year in 2019. At Rabbit Ridge Farms, they raise cattle, hogs, chickens and sheep and self-market their products through wholesale distributors, retail, e-commerce, social media and the onsite store that’s part of their agritourism business. “The way we raise animals is like my grandfather did 100 years ago,” Alan says.

Steve and Karmen Landers operate Leis Creek Cattle Company near Clinton. “We wanted to live in a smaller town and get out of the city,” says Steve.

LEIS CREEK CATTLE COMPANY

n 2013, Steve and Karmen Landers purchased 87 acres near Paron in Saline County for what they thought would be a pastime, but that soon became a passion. The Landers, owners of Leis Creek Cattle Company, weren’t really thinking about creating a full-scale ranch at that time, but something more like a hobby farm. A close friend suggested they get into the cattle business, but they weren’t sure if that was something they’d enjoy. To test the waters, they started small, purchasing 25 Red Angus heifers and a Red Angus bull, and began learning all they could about cattle. Things took off from there. “At the time, our home and businesses were in Little Rock, and our farm was in Paron,” Steve says. “It wasn’t a bad commute, but we quickly decided we would rather wake up in the morning and see the cows outside. We wanted to live in a smaller town and get out of the city. So we started searching for properties that would allow us to move and be more involved with the cattle business.” They soon found just what they were looking for — several hundred acres that once comprised a successful dairy farm on top of Woolverton Mountain near Clinton. But Steve’s primary business was selling cars in Little Rock and that would have been a lengthy daily commute. “Lucky for us, the Dodge dealership in Clinton was for sale, and so was the General Motors store in Heber Springs,” says Steve.

by Keith Sutton

“The same guy owned both, and our purchase of those businesses and the bigger farm nearby all just fell into place. We sold our Paron farm, then bought the new place and went to work on it.” Leis Creek Cattle Company quickly developed a reputation for producing quality livestock. “We developed a strong commitment to providing our animals a low-stress environment, adhering to meticulous husbandry skills and growing them slowly and naturally,” they note on their website, leiscreekcattleco.com. “We never use growth hormones or feed additives; our herd grazes Bermuda and wheat pastures and receives all-natural grain. Our focus on superior genetics is a point of pride and results in animals with structural soundness, low birth weight and calving ease, and ultimately high-quality offspring.” The cattle they raise are registered and commercial Red Angus, Akaushi or crosses of the two. The Akaushi breed is a type of red Wagyu Japanese cattle. Its signature trait is faster and better marbling. This means the cattle place fat inside the muscle not on the outside, resulting in less waste and what some say is the best tasting beef in the world. This beef qualifies for the coveted Kobe and Wagyu labels, providing delicious taste and the premium price you would expect. “At first, we weren’t selling beef direct to consumers,” Steve says. “But we decided that it felt better to be in control of the entire

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The Landers raise registered and commercial Red Angus, Akaushi and crosses of the two. Akaushi is a type of Wagyu Japanese cattle known for its marbling. “Our focus on superior genetics is a point of pride,” says Steve Landers.

process as much as possible. It felt wrong investing the time, effort and love it takes to raise an animal and then taking that animal to a sale or sending it somewhere and not having control of the entire process right to the end. We felt like it was our responsibility to the animals to make sure that what we were doing was the right thing to do all the way. So we started finishing animals here. We already had a feed barn and, after making some modifications to it, we started finishing animals and having the meat processed for sale in 2018.” Leis Creek beef is available in a wide range of options to suit the needs of the Landers’ customers. They offer a large selection of individual cuts; whole, half and quarter portions; or you can choose from their many samplers and packages. “We were testing the waters with direct-to-the-customer beef sales and decided we were going to get serious about it,” Karmen says. “We started going to farmers markets so we could inform people about our cattle — how we raise them, how we feed them and how we care for them. All of that was important to us. We also had our website and a social media presence, and we did a pretty good job of getting the message out and getting our beef sales going. I started regularly shipping meat to customers in Arkansas and five or six other states.”

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Then, just as sales were starting to pick up, COVID-19 hit, and getting their beef processed and ready for sale became a big problem. “We got a call from the processing facility that said, ‘we’re overloaded, and we’re gonna have to take some of your slots back’,” says Steve. “This came at a time when we had just gotten a big corporate order, so it was a huge deal for us. The beef we had in stock had been really moving. We were selling everything we took to the Conway Farmers Market each week and were hoping to expand to the Little Rock and Hot Springs farmers markets, too. Then suddenly we couldn’t get the twoweek turnaround on processing we once could rely on. “We’re fortunate we were able to get a few processing spots before they cut it off, so we’re still able to sell a limited amount of meat,” he continues. “But we decided a few months ago that we want to control the process even more, so we’re going to put in our own processing facility. We hope to have it operational by mid-year, and when it’s open, we hope to figure out a way to help other ranchers like us succeed in this business. We are committed to sharing the blessings the Lord has given us with others and our community, and providing quality customer service while showing the utmost gratitude and appreciation to our employees.” •

Daniel and Jessica Keisler of Circle K Angus Farm, and their children, Parker, Avery and Cade.

GOOD DIRT

Raising meat via restorative agriculture for food, health and home by Gregg Patterson

aniel Keisler runs Circle K Angus Farm based near Ozark. The farm is no Johnny-come-lately to the custom meat business model. The Kiesler family has been at it for more than 15 years. What began as a personal search for “better quality meat” has morphed into an online custom beef and pork operation motivated by health choices and restorative agriculture. The convenience of custom meat operations has grown in popularity among consumers, especially during the past year due to the COVID-19 pandemic. “We started in 2005 to raise a little bit of meat for our family, because we wanted higher quality meat” Keisler said. “That definitely led to more family members wanting it, and close friends and church members wanted it, too. So it just kind of took off from there.” The push took on more importance when Daniel’s wife Jessica was diagnosed with cancer in 2011. “We begin a journey that would just forever change our lives in so many ways,” Keisler said. He says chemotherapy and multiple surgeries occurred during an 18-month ordeal. “We were worn down and battle-scarred,” he said. “And we felt like we barely survived it, but we did finally receive the all clear, cancer-free diagnosis.” However, it didn’t last long. Follow-up scans in the first few months after the cancer-free designation revealed it had returned. “We knew that the last 18 months was one of the hardest things we’d ever done, and we felt like we barely survived it. And so we began to think of how invasive and life draining it

was,” Keisler recalled. “We were determined to fight. We weren’t giving up. But we really did not want to go back to that model. So we set out to just find a different solution.” That different solution led to a natural holistic approach to health down to the very dirt on which he farms and raises his beef and pork. “It’s our belief that healthy food begins in the soil,” Keisler said. “The soil is the lifeblood to this creation. That’s the main reason we try to push holistic, regenerative practices. We believe in being good stewards of this creation.” Keisler believes the beef cattle and pork he raises this way at Circle K Angus Farm provides a wholesome, healthy protein choice for his customers. “It’s a nutrient-dense food. It’s not depleted. It’s a whole food, not processed,” he said. Keisler says his family builds relationships with customers. That it’s also a goal to educate, encourage and inspire them. “We strive every day to make a difference in people’s lives, and we do that by the relationships we have,” he said. “But we also do that by managing our soils and forages and animals in this manner. The results are cleaner and healthier air, water, animals and then, of course, ultimately, people. That’s what we’re passionate about. “Through all that education, and through all that trial and tribulation, we really learned how to make changes to our practices and principles, not only in our life, but on the farm,” Keisler said. Jessica became cancer free again.

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“IT’S OUR BELIEF THAT HEALTHY FOOD BEGINS IN THE SOIL,” KEISLER SAID.

Daniel Keisler and his family build relationships with customers, with a goal of educating, encouraging and inspiring them. Sometimes their daughter, Avery, even helps out with packaging of their products for shipping. “There’s lots of work to be done on a farm and, of course, there’s many benefits from it, too. We get to enjoy God’s creation,” Keisler said. “We get to instill a work ethic in our kids. We get to be home and work together. So there’s a real symbiotic set of events of things happening there that pushes us. It’s a thing that we’re very happy about.” You can find Circle K Angus Farm on Facebook and at circlek.eatfromfarms.com. •

“That was really a blessing. We did not know if it would work. We were just at a place that we didn’t want repeat what we had done,” Keisler said. “There’s a solution to the problem,” he continued. “The solution isn’t treating the symptoms, but getting to the root of the problem, a lack of nutrients in our food and an abundance of toxins, chemicals and preservatives,” Keisler explained. “We found that if you don’t receive the proper vitamins, minerals and nutrients but instead get overloaded with these toxins, chemicals and preservatives that our bodies don’t know how to handle them, and we get to a place of sickness. The end result of all that is a society laden with obesity, diabetes, high cholesterol, high blood pressure, autoimmune diseases and cancer.” Keisler believes there’s no better place than a farm to raise a family.

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WHY ARKANSAS CONSUMERS WILL BENEFIT FROM STATE MEAT INSPECTION

by Jessica Burkham & John McMinn

rkansas is an agriculture state, and its farmers and ranchers are working daily to provide Arkansas families with the highest quality, most affordable food, fiber and shelter and Arkansas Farm Bureau is working to help make it easier and more efficient for them to do so. We are also working to tell their stories and highlight their work, so Arkansas shoppers can understand how their food gets from fields to their tables. In the spring of 2020, the COVID-19 pandemic revealed shortfalls in our food supply chain system, specifically as it related to protein. As national meat packers were forced to temporarily take meat processing facilities offline, the impact was felt at the retail level, where consumers briefly experienced empty meat counters. While the demand for locally processed meat escalated throughout the state, livestock producers were faced with severe challenges to meet the increased demand for their products. This is because Arkansas no longer operates a state meat inspection program, and there are only three USDAinspected processing facilities in the state that enable producers to sell retail cuts directly to consumers. To address COVID-related budgetary shortfalls, Congress provided Arkansas $1.25 billion under the CARES Act. Through a coordinated effort, Farm Bureau secured $5 million of CARES Act funding for the Arkansas Meat and Poultry Processing Grant program. The program generated 45 applications requesting more than $30 million in funds. The number of applications and requested funds clearly demonstrated the very real need to increase expand inspected packing capacity in the state. As a result of the incredible interest, an additional $5.4 million was

appropriated for the grant program, bringing the total funding available through the program to $10.4 million. Overall, 31 facilities across the state received 85.9 percent of the amount requested and up to a cap of $500,000 per application. In terms of job creation, the applicants also anticipate utilizing more than 25 full-time positions and Burkham 75 part-time positions. Demand for locally processed meat was already trending up prior to COVID-19; the pandemic simply accelerated the growth of this new market. Livestock producers are facing severe challenges meeting the increased local demand for their products as they are limited by the severe lack of inspected facilities. While traditional producers McMinn navigated the uncertainty of a COVID-19 world, those who market and sell their products locally experienced a jump in demand for locally raised meat. This increase in demand was the result of consumer concern about traditional grocery being able to supply them with readily accessible protein products. As demand skyrocketed for locally raised and processed meat, the supply plummeted. As already noted, Arkansas is limited to just three inspected facilities. This situation created a logistical bottleneck,

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resulting in processing capacity to be reached immediately. Currently, processing reservations are at capacity for 2021, 2022 and into 2023 COVID-19 not only highlighted inefficiencies in our national food supply chain, but in our local food supply chain as well. The virus has also fast-tracked the increasing demand for local foods by consumers. It is no secret that local foods are beneficial to a community, and in this example, an entire state. If we look closer at the local food sector, what precise benefits do we see? 1. Economic Impact – When consumers local foods, they are supporting local businesses. This in turn keeps money in rural communities and helps ensure neighbors, friends and families remain employed. In turn, rural towns receive an increase in tax revenue that is then reinvested into the community. There is also a trickle-down effect that creates even more employment in processing facilities, feed stores, hardware stores, teachers, barbers, dentists, and family doctors. If our farmers stay self-employed, then our rural communities have a better chance of thriving. In the last decade Arkansas has seen an increase in urban sprawl. Small towns across the state have seen their populations decrease as younger people move into larger cities seeking employment. Arkansas is an agricultural state, and the agriculture industry drives the economy of the entire state.

Food Quality – Locally raised and processed meat is by far fresher than product that travels across several state lines before it reaches consumer’s dinner tables. By purchasing meat locally, consumers are getting it straight from the source. Consumers can feel confident in the safety of their meat because it is inspected right here in Arkansas, eliminating the chance of contracting harmful food-borne illnesses. This results in a higher quality product that we can confidently feed our families. 3. Education – More often than not, when purchasing local product, consumers are buying directly from the producer. This provides consumers an opportunity to get to know the person who produces their food. One will learn that farmers are no different than anyone else. They also have a deep love and respect for the animals they raise. Fostering this relationship will create opportunities for consumers to learn how their food is raised and produced, building more trust between consumers and ag producers. Arkansas is blessed to be the home to forward-thinking livestock producers who are early adopters of the farm-totable movement. These producers are committed to providing Arkansas families with the highest quality, safest, most affordable protein products and dedicate their lives to feeding Arkansas families. •

Jessica Burkham is director of policy development and legislative research for Arkansas Farm Bureau. She guides the organization’s policy development program and is responsible for researching and maintaining information and materials relating to Farm Bureau’s legislative and regulatory activities at the state and national levels. John McMinn is the director of commodity activities and economics at Arkansas Farm Bureau, where he is isresponsible for economic analysis and commodity-specific programs and activities surrounding aquaculture, forestry and specialty crops. •

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ARKANSAS FARM BUREAU • WINTER 2021

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ARKANSAS FARM BUREAU â&#x20AC;¢ WINTER 2021

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M E M B E R S E R V I C E S U P D AT E

Last year was certainly a year to remember!

espite its reputation, 2020 wasn’t all bad. For Farm Bureau members, it was a year full of savings on a variety of goods and services, from dining and online purchases to heavy equipment and Ford vehicles, Last year, we added a new 2-in-1, 5-star buckle booster seat to our existing Cosco line of car seats. There are now three options to choose from, and Farm Bureau members get a discounted price starting as low as $15 (And, let’s be honest, this is an unheard of price on a car seat!) Members can order up to three seats per year. During a year in which “no contact” pizza deliveries became standard, many of our members who quarantined at home took full advantage of the discount program we call SavingsPlus when placing their orders for food delivery. A

by Autumn Wood

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ARKANSAS FARM BUREAU • WINTER 2021

TALIMENA SCENIC DRIVE

Story and photos by Keith Sutton

ack in May 1988, the U.S. Forest Service established the National Forest Scenic Byway Program to recognize highways with outstanding scenery and historical significance within the national forest system. At the time, “driving for pleasure” was the most popular pastime in America’s national forests, and the agency wanted to tap into the public’s desire to see more of the country’s beautiful forest landscapes.

Talimena Scenic Drive traverses 18 miles of scenic Ouachita Mountain terrain in Ark.

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ARKANSAS FARM BUREAU • WINTER 2021

One of the first routes to receive the scenic byway designation was Talimena Scenic Drive in western Arkansas and eastern Oklahoma. The two-lane asphalt highway, built specifically for scenic driving, connected two ridgetop truck routes constructed and maintained by the Civilian Conservation Corps in the 1930s. It was dedicated by Lucy Johnson Nugent, daughter of President Lyndon B. Johnson, on June 7, 1970, and became one of the Forest Service’s first scenic byways in February 1989. It was made an Arkansas State Scenic Byway on Jan. 7, 1998 and an Oklahoma State Scenic Byway on Oct. 10, 2002. National Scenic Byway status was conferred on Sept. 22, 2005. National forest scenic byways connect Americans to some of this country’s most spectacular landscapes. They are gateways to attractions such as trails, overlooks, historic sites, wilderness areas and more, and Talimena Scenic Drive is no exception. The entire 54-mile route, 18 miles of which are in Arkansas, lies within 1.8-millionacre Ouachita National Forest, the South’s oldest (established in 1907) and largest national forest. Activities popular with visitors include photography, wildlife watching, hiking, swimming, fishing, hunting, camping, bicycling and much more. The byway’s name derives from a blend of towns that form its end points – Talihina, Okla. and Mena, Ark.. The route follows ridgelines over Rich Mountain, the second highest peak in Ark., and through Oklahoma’s Winding Stair Mountains, which encompass some of the highest and most majestic peaks in the Ouachita region. Twentytwo sweeping vistas offer views of forested peaks and valleys unmatched in mid-America. The Natural State portion is along Arkansas Highway 88, which becomes Oklahoma Highway 1 across the border in the Sooner State. If you begin your visit just off U.S. Highway 71 in Mena, you could drive straight through to Talihina in one hour and 10 minutes. But that would defeat the purpose of traveling the Talimena Scenic Drive in the first place. If possible, allow several hours – all day if you can – to explore all the amazing places you’ll find along the way. If you’re there at the right time, start by visiting the East End Visitor Center at the edge of Mena. Open daily from April to November, this station is staffed by Ouachita National Forest volunteers. A paved hiking trail, Orchard Trail, provides a chance to stretch your legs and enjoy the forest first hand. The Earthquake Ridge Trail system can also be accessed here, and you can obtain brochures and fact sheets about area attractions. Restrooms, drinking water and picnic tables are available for visitors. As you continue over the next few miles of the byway, you’ll find spectacular locales for photos at several pullouts, including Acorn Vista, Grand View Vista and Lake Wilhelmina Vista. One popular spot is Rich Mountain Fire Tower on the highest point of the byway (2,681 feet), 10 miles from Mena. Constructed in 1952 and used for fire detection until 1975, the 58-foot tower is closed now. But visitors can enjoy seeing and photographing the historic structures on-site where there are picnic tables and fine views of the surrounding mountains.

Located atop Rich Mountain, Arkansas’ second-highest peak, Queen Wilhelmina State Park offers some of the most breathtaking views in the state from the fully renovated lodge.

Visitation on Talimena Scenic Drive peaks each autumn when people come to see nature’s spectacular fall colors painting the Ouachita Mountain hillsides.

Heading out of Arkansas, the Talimena Scenic Drive bisects the 26,455-acre Winding Stair Mountain National Recreation Area in Okla. continued on page 26>>

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ARKANSAS FARM BUREAU • WINTER 2021

More than 20 scenic overlooks, like this one at Lake Wilhelmina Vista, provide expansive views of the rugged territory encompassing Talimena Scenic Drive.

The Pioneer Cemetery just west of Queen Wilhelmina State Park is all that remains of a small community of settlers who struggled through the brutal years of the Civil War in almost total isolation atop Rich Mountain.

<< continued from page 25

Queen Wilhelmina State Park also sits atop Rich Mountain, just a short distance farther along the byway. Investors from the Netherlands built the first mountaintop inn here in 1898 and named it in honor of their young queen, hoping she would be flattered enough to visit. Wilhelmina never came, however, and the hotel closed after only a few years. Today’s modern 40-room lodge retains the royal title and has the same panoramic vistas that gave its predecessor the nickname Castle in the Sky. Park visitors can savor delicious Southern cuisine in the Queen’s Restaurant, set up a tent or RV in one of the 41 campsites or enjoy programs about Rich Mountain’s intriguing flora, fauna and history. Just past the park, the old Pioneer Cemetery holds the graves of 23 people who homesteaded the area between the mid-19th and mid-20th centuries. At other historic sites along the byway you can learn about the prehistoric Caddo people, the legacy of the Civilian Conservation Corps and tales of horse thieves who once traveled this area. Additional roadside overlooks invite you to pull over and take in breathtaking vistas of mountains as far as 60 miles away. Walk among stunted 150-year-old trees that are only six feet tall,

or stare up into a night sky that’s dark enough for you to see the Milky Way. Hike 50 miles along the Ouachita National Recreation Trail, or photograph wildlife like deer, songbirds and even occasional black bears. Awash in vibrant shades of crimson and gold, the forested slopes surrounding Talimena Drive make this scenic byway an autumn hotspot and regional crown jewel. At every turn, there are spectacular views of the gorgeous foliage. But don’t wait till fall to visit. There are things to do and see during every season, including visits to popular area attractions like Talimena State Park, Cedar Lake Recreation Area and the Robert S. Kerr Arboretum and Nature Center. For more information about the Talimena National Scenic Byway, including an interactive map, a “Pick Your Adventure” guide and facts about local cities, visit www.talimenascenicdrive.com. •

The ever-present danger of fire in the forests surrounding local settlements led to the construction of a fire lookout tower atop Rich Mountain that visitors can still see today.

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ARKANSAS FARM BUREAU • WINTER 2021

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ARKANSAS FARM BUREAU â&#x20AC;¢ WINTER 2021

Anita Vandiver’s LEMON BLUEBERRY POUND CAKE

Story and photos by Keith Sutton

uring the holiday season, folks from throughout Arkansas and several nearby states pay a visit to Vandiver’s NewCastle Farms near Forrest City to

pick out one of the Christmas trees Kevin Vandiver grows there. It’s not just beautiful holiday trees that attract crowds to the homestead in St. Francis County, however. Most people who visit will also take home some of the delicious baked goods made by Kevin’s mother, Anita. Sold in the farm store, these items — which include a wide variety of delicious breads, cakes and pies — are branded “Lola’s Table” in honor of Anita’s late mother, whom she credits with her cooking skills. Anita prepares these (and a variety of canned goods, too) in her childhood home, which she and her husband had moved from a cotton farm in Colt to Kevin’s property on Highway 284. “It’s so comforting to be there and do all my cooking in the same little kitchen where my mother cooked and taught me to cook,” says Anita. “I make yeast rolls and cinnamon rolls; a variety of sweet breads like pumpkin date bread, banana nut bread and zucchini bread; and cakes of all sorts: Italian cream cheese, chocolate, strawberry and sour cream coconut, to mention a few. I also do red velvet cake after Thanksgiving, for our Christmas customers. There’s pie, too — pecan, pumpkin and more.” Among Anita’s best-selling items are the different types of pound cakes that are her specialties. We can say from experience, her almond pound cake is one of the most scrumptious cakes we’ve ever tasted, and her peach amaretto pound cake is to die for. It’s her lemon blueberry pound cake that most of her customers want, though, and when you see the layers of moist yellow cake, purple fruit and sugary glaze, you’ll definitely want to try it yourself. Fortunately for you, Anita kindly shared her recipe, which we present here for you. continued on page 30>>

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ARKANSAS FARM BUREAU • WINTER 2021

<<continued from page 29

Anita Vandiver’s

LEMON BLUEBERRY

POUND CAKE

Ingredients: • 3 cups flour • ½ teaspoon baking soda • ½ teaspoon salt • 1 ½ cups butter (room temperature) • 2 cups sugar • 1 teaspoon vanilla flavoring • 4 large eggs • 1 cup sour cream • 2 cups blueberries (washed and dried) • Juice and zest of 2 lemons • 2 cups powdered sugar

Directions: Preheat the oven to 325 degrees. Whisk together flour, baking soda and salt in a medium bowl. With a mixer on medium, combine the butter and sugar until fluffy and light. Add the vanilla flavoring, then the eggs one at a time. Add half of the flour mixture. Mix. Add sour cream. Mix, and then add the remaining half of the flour mixture. Mix well but don’t overmix. Butter and flour three loaf pans. Add the batter in each pan until it is about 1 to 2 inches deep. Then add a layer of blueberries in each pan, making sure the surface of the batter is covered. Top the blueberries with the remaining batter divided evenly among the three pans. Place the three loaf pans on a sheet pan and bake 70 minutes. Cool 10 minutes in the pans, then turn the loaves out, placing them upright. When the loaves are almost cooled, mix together the lemon juice, lemon zest and powdered sugar to make a glaze. Spread the glaze evenly over the tops of the loaves. Enjoy!

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ARKANSAS FARM BUREAU • WINTER 2021

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D E LTA C H I L D In Delta Child, author Talya Tate Boerner draws on her Mississippi County childhood to deliver readers back to a simpler time when screen doors slammed, kids tromped cotton, and Momma baked cornbread for supper every night. Boerner, a fourth-generation Arkansas farm girl, has been published in Arkansas Review, Ponder Review, and Writer’s Digest and blogs at Grace Grits and Gardening. She is the author of two books — The Accidental Salvation of Gracie Lee and Gene, Everywhere — available wherever books are sold.

by Talya Tate Boerner

Oh, January A

fter feasting on Momma’s delicious Thanksgiving turkey and Nana’s chocolate pie, after the inevitable fruitcake (yuck!) and the foil-wrapped chocolates left in our stockings by Santa Claus, after the party food of another New Year’s Eve, January stretched cold and impossible out the dining room window. It was the worst time of the year, made doubly so because it followed the best time of year. Back then, we relied on two gas wall heaters to warm our house, one in the dining room and one in the hallway outside our bedrooms. I never really understood how gas heaters worked, but I knew the glow of the pilot light was as necessary as a heartbeat. The roar and rattle the units made during the night were comforting. On the most frigid mornings, Momma warmed our school clothes in front of the heater and brought them to us. We dressed underneath the covers, quickly, before our body heat vanished. Why anyone was forced to go to school during winter hibernation weather made no sense to me. Even bears and bumblebees and some species of bats knew better. Cold weather was the least of our problems. January marked the time of year when Momma commenced a new diet. I have to admit, I admired her hopefulness. She felt sure whichever diet was all the rage among the ladies at Lucille’s Beauty Shop, or perhaps referenced on the cover of Redbook magazine, would be life-changing. Poof! In a matter of hours, December’s cookie making was swiftly replaced with January’s calorie-counting. There was the Grapefruit Diet and the Starvation Diet, both exactly as their names sound. One year, Dolly Parton came out with her very own diet. Momma taped Dolly’s diet

to the inside of the cabinet door, where it likely still hangs. When a small kitchen scale appeared on the countertop beside the stove, Daddy grunted, “What’s that for?” “For weighing food portions,” Momma chirped and smiled. She’d already dropped three pounds. Soon, the kitchen smelled of boiled eggs. Dessert became half a canned pear with cottage cheese. Did other kids know the calorie count in half a cup of tuna? 89 calories if packed in water. In the time it took to do one sit-up on the dining room floor, holiday coloring book pages were removed from the icebox door and replaced with words of dieting encouragement. One Moment on the Lips, Forever on the Hips. It was almost as though Christmas never happened. Luckily, all-knowing Santa had prepared us for this gloomy time by bringing entertainment on Christmas morning— books to read and board games to play. During this bleak time, my sister and I religiously included snow in our bedtime prayers. Sometimes God even heard us, blessing us with deep snowfalls that canceled school and brought out farmers willing to pull kids through the fields us on a truck fender sled. Snow gave purpose to the cold. Snow brought wonder again, even during dull, dark, calorie-deprived January. And — miracle of miracles — every time it snowed, Momma made a heaping bowl of snow cream. In our eyes, snow cream — made with sugar and sweetened condensed milk and vanilla extract — actually saved January. Thank goodness calories didn’t count on snow days. Momma said so, and we believed her. •

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ARKANSAS FARM BUREAU • WINTER 2021

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