Harvest, September 2016

Agricultural Community Review

Fall 2016

INSIDE...

THE BIG DEAL WITH MINI HEREFORDS WHAT ONCE WAS OLD IS NEW AGAIN: Reclaimed Barn Wood

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Fall 2016, Volume 3, Issue 4

18 06 28 PUBLISHER: Andrew S. Dix, SPECTRUM PRODUCT MANAGER: Colette Taylor, SPECTRUM DIRECTOR: Amanda Nixon, LAYOUT DESIGNER: Adam Arditi, OFFICE: Spectrum Publications, 212 E. Liberty St. • Wooster, OH 44691, 330-264-1125 or 800-686-2958, editor@spectrumpubs.com

Find us on facebook.com/OhioHarvest

2 Fall 2016

Welcome

04

LETTER FROM THE STAFF

Change Is in the Air

Features

06 12 14 18 36 44

THE BIG DEAL WITH MINI-HEREFORDS HOLMES COUNTY FAIR OHIO WINERIES WHAT ONCE WAS OLD IS NEW AGAIN MANURE SAMPLING & NUTRIENT ANALYSIS HOMEGROWN BY HEROES

HARVEST magazine is a quarterly publication centered in some of the most agriculturally rich counties in Ohio. We will bring you the latest in farming technologies, industry practices and hot topics in agriculture from industry experts in our area. If you wish to submit an article or offer a suggestion, please feel free to contact us. We look forward to hearing from you.

A Division of Dix Communications © Copyright Spectrum Publications 2016

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Change Is in The Air Change is in the air. Can you feel it? Autumn always reminds me of heading back to school and the promise those days held for something new. A new teacher or school, fresh new clothes and school supplies to get us started on the right foot. Sometimes a little apprehension was gnawing at the back of your mind mixed in with the excitement. What if you didn’t have any friends in your lunch period, what if you actually bought the wrong textbook, what if you can’t find your classroom. Yes indeed, change can be hard. This edition of Harvest gave us an opportunity to cover some people and programs that can help to embrace change and individuals charging in head first and shaking things up.

One of our cover stories highlights a growing trend – deconstruction of historic barns and repurposing the wood. Homeowners and businesses are clamoring for this rustic and durable hardwood and our story introduces you to Antique Woods and Millworks out of Ashland as they dismantled Jim Bennett’s 170 year-old barn. While groups exist to help rehabilitate these structures, like Barn Again! and Friends of Ohio Barns, there is little financial assistance available at this time. If the size and purpose has been outgrown, deconstruction is often preferable over demolition.

Another story brings helpful assistance to veterans interested in exploring the agricultural field. Farmer Veteran Coalition, which was started out of California less than 10 years ago, has programs in all 50 states currently. Agricultural organizations and select

4 Fall 2016

foundations donated products and funding to get veterans started in a variety of agricultural activities.

Look for these and other agents of change in the pages of this edition: Considering organic farming?

Look inside for information from the Environmental Quality Incentives Program on qualifying for financial assistance to aid in the transition of all or some of your farm to meet certification requirements. Think vertical farming is something only viable in urban areas with little greenspace? Think again. Buckeye Fresh, out of Medina, is using these techniques to harvest spinach and other greens year round and eliminating the need for pesticides. Is bigger always better? Chris Tuttle doesn’t think so. With a herd of 26 mini-Hereford cattle, he’s considering phasing out his Angus herd.

Change can present challenges and often requires tough decisions to be made.

But with preparation and sometimes a helping hand or guidance, you can weather the transition and capitalize on the opportunities that may present themselves. And hopefully at the end of the day you’ll find someone to sit with you at lunch.

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The Big Deal with Mini-Herefords Story & Photos by | Jim Brewer DIX COMMUNICATIONS

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hris Tuttle’s Circle T Farm, located just off Ohio 60 about two miles north of Loudonville, is going through a transition to smaller, more efficiently raised beef cattle.

Those cattle are miniature Herefords, a breed Tuttle learned about while attending an Ohio Farm Science Review with his sons, Zach and Garret, 15 years ago.

Eight years ago, he bought his first four minis from a farmer in Indiana.

He explained his motivation to go to the smaller beef cattle as follows: “In the 1960s, there was a school of thought among cattle breeders that bigger was better,” Tuttle said. “Then a farm family in Texas, the Largents, decided to experiment with smaller cattle on the premise that bigger was not necessarily more efficient.”

The Point of Rocks Ranch in Fort Davis, Texas, used certified dwarf-free Hereford bloodlines to create the miniature Hereford cattle, making breeding stock from

the original Hereford that was started 250 years ago in Herefordshire, England, available by 1989.

“In my opinion, the label ‘mini’ for the mini-Herefords is misleading, as they are not miniature cattle, just smaller than the standard Hereford breed, about a third smaller,” Tuttle said. “Officially, to be considered a mini, a cow must be 45 inches or shorter at the hip.”

Tuttle said there are a number of advantages to raising the mini-Herefords over larger cattle, including the Black Angus he also has on his and wife Pam’s 102-acre Circle T Farm.

“The biggest is that they eat less than the full-size cow, but because they are lighter in weight, they also don’t cause soil compaction problems that larger breeds do. They are also less picky, eating most forage crops readily. And they are easier to manage, and more docile. It is easier to herd them, and when it comes times for vaccinations, it is much easier to control them, to get them to do what you want them to do.”

Tuttle has experienced first-hand problems involved with handling larger, less docile cattle. Once, while attempting to move one of his Angus a few years ago, it turned on him, knocking him over and breaking his ankle.

Tuttle now has a herd of 26 mini-Herefords, including

“I am considering phasing out the Angus herd because the mini-Herefords are so much easier to handle,” he said.

6 Fall 2016

PHOTO LEFT: The biggest advantage to raising mini-Herefords is that they eat less than the full-size cow, according to Chris Tuttle.

And because they are lighter in weight, they don’t cause soil compaction problems that larger breeds do.

PHOTO RIGHT: The Point of Rocks Ranch in Fort Davis, Texas, used certified dwarf-free Hereford bloodlines to create the miniature Hereford cattle like the ones on Chris Tuttle’s Circle T Farm.

and Angus separated. The remainder of the farm is either planted in crops or is woodland.

He said there are other mini-Hereford owners in Ohio, including a family in the Mount Vernon area, another near Mansfield and one in Wooster. West of the Mississippi, he said, they are much more common. They’ve arrived in the East only in the past 10 years.

“We first bred the Herefords via artificial insemination, but as the herd grew, we acquired a bull, which makes the reproduction process easier,” he said. “We had a dozen or so new calves this spring and early summer, and I think all of our cows are pregnant now. It has been a very good season for raising cattle.”

Because they are smaller and easier to handle, miniHerefords are great cattle for youngsters to show at 4-H and livestock shows, Tuttle said. A family from the Cleveland area has twice showed some of his mini-Herefords at the Cuyahoga County Fair, each time taking both the Grand Champion and Reserve Grand Champion honors.

Asked if he had any advice about raising mini-Herefords, Tuttle quickly answered, “Start small. We artificially inseminated our herd until it grew to 24 head, and then got our bull.”

Tuttle said he had a first-time experience with his miniHereford herd this spring, “when we had to help a cow give birth through a Caesarean section. That’s when it is handy to have a registered nurse as a farm partner, as Pam proved quite helpful in the C-section delivery.”

a bull, and 11 Angus. “I am considering phasing out the Angus herd because the mini-Herefords are so much easier to handle,” he said.

Tuttle, who is the founder and owner of Amish Oak Furniture Co. in Loudonville and its newer store in Pataskala, got into cattle raising after he and Pam, a nurse practitioner affiliated with Knox Community Hospital in Mount Vernon, purchased their farm about 25 years ago.

“Pam’s dad had some livestock, and we bought some of his Charlois cross cattle and bred them to Angus and Angus crosses,” he said. “That was about 20 years ago, and that led us to making hay on our property.”

Tuttle has about 30 acres of his farm divided into 10 plots for rotational grazing. He keeps his mini-Herefords

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Environmental Quality Incentives Program Organic Initiative: A Resource for Transitioning Farmers Story by | Amalie Lipstreu OEFFA

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any farmers are already familiar with the Environmental Quality Incentives Program (EQIP). Administered by the Natural Resources Conservation Service (NRCS), EQIP provides funding and technical assistance to farmers practices. A less known part of the EQIP program is that want to plan for and implement conservation the EQIP Organic Initiative (EQIP OI).

With the organic market growing by an average of more than 10 percent per year and commodity prices that can be triple the non-organic price, many farmers are considering organic production. The EQIP OI program can help farmers that want to transition some Locally Owned Locally Owned forfor Over2120years years or all their land into organic production by offering financial assistance to develop a conservation plan that dovetails with the Organic Systems Plan (OSP) which is required for certification. EQIP OI can also help offset the costs of implementing buffer zones and purchasing organic cover crop seed to help build soil fertility.

Patrick Turner and Julia Barton are two young farmers transitioning their 100 acre conventional soybean farm to organic production. You have to travel almost to the Pennsylvania line to reach the See One You Like? Test Drive In The Dirt Before Taking It Home! farm, but just minutes off I-90, you can’t miss the We Offer Financing For Those Who Qualify large octagonal barn that gives the farm its name: Check OutUTILITY OurTRAILER Octagon Acres. Patrick is the third generation to work this land, along with his wife Julia.

Showroom of While they both have many years of diverse farming Many New & experience, transitioning a conventional farm to Used ATV’s organic production poses many challenges. Luckily, 27475 JELLOWAY RD. • DANVILLE, OH Patrick and Julia know enough to ask for help when Mon. & Wed. 9-7; Tues., Thurs., Fri. 9-5; Sat. 9-3 they need it. They have three different plans through (740) 599-7977 VALLEYATV.COM WE SERVICE ALL MAkES AND MODELS • PARTS & ACCESSORIES EQIP OI. The first focuses on organic cover cropping,

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about transitioning to organic production or using NRCS programs, contact the Ohio Ecological Food and Farm Association (OEFFA) at (614) 421-2022.

Amalie Lipstreu is the Policy Program Coordinator for OEFFA, a statewide, grassroots, nonprofit organization working to create and promote a sustainable and healthful food and farming system.

OEFFA is also an organic certification agency and provides production and transition assistance to farmers. For more information, go to www.oeffa.org.

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the second is for pollinator habitat that helps to meet the biodiversity goals for their OSP, and a third is for a high tunnel.

NRCS reimburses farmers for a portion of their costs. Patrick and Julia estimate they receive about $8,000 in cover crop assistance per year for the cost of their seed.

The new 96-foot high tunnel will be used yearround in ground production. Once it’s built, EQIP reimburses a large portion of the high tunnel cost, about $9,800 of the total $11,000. Since Julia and Patrick are beginning farmers, they are eligible to receive 90 percent of the costs (as are socially disadvantaged, limited resource, and veteran participants). All other applicants are eligible for up to 75 percent of the costs associated with planning, design, materials, equipment, installation, labor, management, maintenance, or training.

Patrick and Julia emphasize the importance of having the cash available up-front for NRCS infrastructure development, as the program runs on a reimbursement model. Beginning, socially disadvantaged, limited-resource, and veteran farmers and ranchers are also eligible for up to 50 percent advanced payment to cover their costs, but the other half of the payment still has to be made up front.

One resource to help fill this gap is the crowdfunding site, Kiva, which provides no-fee, no-interest loans to farmers (which as a Kiva trustee, the Ohio Ecological Food and Farm Association can endorse) with a oneyear grace period for repayment.

In Octagon Acres’ case, the high tunnel manufacturer, Tunnel Vision Hoops in Cleveland, allowed them to put half down because they understood that NRCS was supporting the project.

In addition to these resources, EQIP participants can also cover the up-front costs through the USDA Farm Service Agency’s microloan program, which provides streamlined credit options for beginning, socially disadvantaged, and veteran farmers. Farmers are then able to repay the microloan when they receive EQIP’s cost-share funding.

Although they know it’s the right thing to do for the land, Patrick and Julia could not have done this regeneration, soil building, and habitat biodiversity work without NRCS help. “Implementing an OSP without investing in the soil first would have been very difficult,” says Julia.

As farmers like Julia and Patrick move into the growing organic market, it is good know that there are resources out there to help. For more information

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Big Benefits for Small Woodlots from Low-impact Logging?

Story by | Kurt Knebusch AG ANSWERS

10 Fall 2016

natural-resource topics, from trees to bees to fish to wildlife. A complete schedule of the talks is at go.osu. edu/2016Gwynne.

All the Gwynne talks are free with admission to the Review, which is $7 in advance, $10 at the gate, and free for children 5 and younger. Free, continuously running wagon shuttles will run from the west end of the Review’s main grounds to the nearby Gwynne site.

In all, the Review will have more than 600 mostly agriculture-related exhibitors with more than 4,000 product lines. Organizers expect total attendance to top 110,000. Hours are 8 a.m. to 5 p.m., Sept. 20-21, and 8 a.m. to 4 p.m., Sept. 22. Details are at fsr.osu. edu.

Sponsoring the event is the College of Food, Agricultural, and Environmental Sciences at The Ohio State University. Beers’ employer, OSU Extension, is the college’s statewide outreach arm.

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ee Beers said he saw low-impact logging, lots of it, when living in Maine during graduate school. He says it can work in Ohio, too.

“I was surprised at the lack of awareness about this practice in Ohio,” said Beers, who moved here in January to start his job as an educator with Ohio State University Extension in Trumbull County.

“This is a common logging practice in New England, and it would have value with Ohio forests.”

Compared with full-scale logging, low-impact logging uses smaller or more specialized equipment, he said. The practice has several goals: less erosion and compaction of the soil, less damage to surrounding trees and land, and a smooth start toward healthy regeneration of the forest.

“Low-impact logging can be applied at any scale,” said Beers, whose expertise is in agriculture and natural resources. “But it’s better-suited for smaller woodlots as it’s not the most efficient method for removing large volumes of timber.”

He’ll shed light on the practice at the Sept. 20-22 Farm Science Review trade show, which is in London, about 25 miles west of Columbus. He’ll present “LowImpact Logging: Is It Right for You?” from 1:30 to 2:30 p.m. Sept. 21 in the Review’s 67-acreGwynne Conservation Area.

“If you have a smaller woodlot that you’re thinking about logging, this would be a nice introduction to the practice as an alternative to full-scale logging,” Beers said. “Anyone with an interest in forest health would find this talk useful.”

Also useful should be some three dozen other talks set for the Gwynne area during the Review, all on

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Holmes County Fair Debuts to Record-Breaking Opening Day Crowds

Story by | Kevin Lynch DIX COMMUNICATIONS

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olmes County Fair Board President Kerry Taylor said the two words that came to mind when thinking back about this year’s fair were “hot” and “wet.”

While Taylor has yet to figure out a way to control the weather, the president has managed to avoid problems with it. A week of weather like they had this year would have left everyone scrambling for higher ground in years past.

Instead, the rainy weather coupled with 90-degree temperatures and 100 percent humidity, did not affect the new fairgrounds at Harvest Ridge.

The show went on, only to much smaller crowds than anticipated.

Saturday night’s final act, rising country music singer Kaitlyn Baker gave fans a high-energy show filled with emotion and inspiring songs, despite moving the show into the large show tent from the main stage because of inclement weather. The intimate audience wouldn’t let the rising Nashville star leave, forcing several encores.

We fought the rain and humidity all week,” Taylor said.

“We were able to withstand two inches of rain during three fair days, and the grounds handled it very well,” he added. “It was nice not to have to worry about it or deal with all the mud and flooding.

With the forecast and everything, we certainly would have had to deal with it at the old grounds.”

The 2016 fair opened with a bang on Monday, drawing a record-setting first day for attendance with 5,552 people showing up for the inaugural day at the new fairgrounds at Harvest Ridge. People came from

12 Fall 2016

all over to see new fairgrounds.

“We’re here from North Carolina and saw something about it on the internet and decided to come check it out,” said Lonnie Smith of Mooresville, NC. “I had been to the old fairgrounds, and this is definitely a lot nicer.”

“It looks great. It feels so clean,” said Darren Jentes of Wooster, who brought his wife and young son to the fair to see the new facilities, enjoy some fair food and have a nice night out.

The bright future of the fairgrounds was one of the things Holmes County Commissioner Rob Ault touched on when talking about the excitement of the new grounds opening.

“This is the future of Holmes County,” Ault said.

“Being able to host events year-round here. This will just do so much for the county.”

Joe Miller, another Holmes County commissioner, commented on the work done by the fair board and all the community volunteers. “This is wonderful.

They’ve really done a great job to get this ready,” Miller said.

Attendance for the rest of the week stayed around 5,000 per day as 30,626 people entered the gates of the new facility. Monday was the only record-setting day of the week, as high humidity and thunder storms lingered throughout the week.

The first day at the new grounds also had some hiccups along the way, as thousands of people descended upon Harvest Ridge.

Chief Deputy Richard Haun of the Holmes County Sheriff’s Office, said that getting the word out to people ahead of time through signs, warning them to

“This is the future of Holmes County,” Ault said. “Being able to host events year-round here. This will just do so much for the county.” expect delays helped ease the pressure once the fair hit Monday.

“With the cooperation of ODOT, we used electronic message boards and we’ve been using manual direction and the temporary traffic lights to control traffic east and westbound on state Route 39,” Haun said Monday of the fair. “That allows us to keep traffic flowing out of the main entrance and Township Road 301.

“We had a couple hiccups the first night, but I think we’ve taken care of them,” he continued. “Other than that, it’s not been too bad. We tried to warn people enough in advance to allow extra time, to please be patient, this is new to everybody, and so far it seems to be working well.”

Jaime Chenevey, director of parking for the fair, led a crew of volunteers that did an admirable job.

“Monday night was especially crazy,” Chenevey said. “We parked a boatload of cars in a few hours.

We’ve been working them around. It’s been a group effort.

“Every day we’re getting better at it,” she added.

“Monday we weren’t sure how it was going to work out and the timing of everything. We have a plan. It helps that people know where they’re parking now.

We had one lot kind of messing us up the first couple of days, but for the most part it’s getting smoother every day.”

Weather kept bigger crowds from coming the rest of the week for traditional shows such as tractor pulls, motocross and rodeo, as well as general showing of animals and other entertainment.

The auction of animals went off as planned with 35 beef steers being sold for a total of $133,622.95. The

grand champion steer, shown by Carter Smith, also a champion at the State Fair, sold for $15,628.50. The grand champion dairy market steer sold for $4,200.

The five dairy market steers all sold for $13,700.80.

A total of 28 dairy market feeders were sold at the fair for $26,350.15. A dozen ducks brought in $4,226, while 19 turkeys sold for $5,096. There were 44 pens of broilers sold for $12,926. There were also 48 rabbits that were sold for $22,345; 40 dairy baskets sold for $26,275. The total raised by the auctioned animals was $248,741.90.

Taylor was pleased that the fair was able to be held at the new grounds this year and looks forward to better things in years to come.

“I think the logistics of the fair went as well as could be expected,” Taylor said. “There are obviously lots of little things that need to be addressed, but it’s nice that they’re smaller issues that can be taken care of.

We made a lot of good notes. We had lots and lots of good comments.”

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Story by | Suzanne Kridelbaugh HARVEST CONTRIBUTING WRITER

Ohio

Wineries

Photos by | Mike Neilson THE DAILY JEFFERSONIAN PHOTOGRAPHER

M

ost people would consider Ohio to be an agricultural state, especially those making a living in the industry. And most people think of agricultural in Ohio as beans, corn, hay and livestock.

But little consideration is given, and maybe it’s because little is known, about the increasingly popular grape.

Or, to be exact, the increasingly popular rural venue – the vineyard.

of gallons of wine were being produced by dozens of wineries on and near the islands. Vineyards were soon planted along the entire southern shore of Lake Erie,” Winchell wrote. The narrow strip of shoreline was nicknamed the “ ‘Lake Erie Grape Belt.’ ” Production greatly declined during prohibition.

Aside from wine being used for religious purposes, there was a 14-year period when the land previously used for vineyards went for the development of housing or industries. After the hotly debated amendment was ratified in 1933, grapes were once again used for winemaking, but few vineyards remained.

In the 1960s the Ohio winemaking industry started its comeback. Hardy, disease-resistant French American grapes were planted in Southern Ohio and soon grapes were thriving in the Lake Erie Grape Belt as well.

History of Ohio Vineyards The history of grape growing in Ohio goes back to the early 1800s. A lawyer from the Cincinnati area, Nicholas Longworth, saw the potential of the Ohio River Valley and in 1820 planted the first Catawba grapes – pale red, native American grapes. According to Donniella Winchell, Executive Director of Ohio Wine Producers Association, Longworth’s wine was popular and by 1845 the annual production of the light, semi- Growth of Vineyards sweet wine was over 300,000 gallons. By 1860 Ohio lead Currently, there are 2,000 acres of grapes in the state. the nation in wine production. When crop diseases such While there are still juice and jelly grapes, most are as mildew and black rot began to plague the crops, and used for wineries. the Civil War left growers with few workers, southern 1978 12 wineries Ohio’s wine making days ended.

The Lake Erie area has been a good location for 1985 45 wineries grape production because of the favorable attributes 1990 50 wineries of an extended growing season and well-drained sandy 2008 214 wineries soils. German immigrants who brought traditions of 2016 251 wineries wine-making with them settled on and near the Lake Erie Islands. “By the turn of the century, thousands Source: Donniella Winchell, Executive Director of Ohio Wine Producers Association

14 Fall 2016

Appellation on a wine label denotes the geographic origin of the grapes used to produce it. In order for a winery to feature an appellation on its label, 85 percent of the wine must be produced from grapes grown within the confines of the viticultural (grape growing) area.

Grapes as a Crop Grapes flower later than most tree fruit, usually in early June. Like all crops, the fruit set is influenced by the weather, but unlike other crops, it is influenced by the weather year round. When buds are lost to cold, one season of production is lost. With trunk damage, it takes one year to retrain new trunks and another year to resume full production. But if the whole vine dies, it takes four years from replanting to have a full crop.

Early in winter months, vines may not achieve adequate hardiness to withstand temperatures below zero. However, by the first week of January, vines have achieved hardiness and may be able to withstand subzero temperatures, but not a polar vortex, like the winter of 2014. Pre-freeze conditions can affect the amount of damage that occurs, especially if there are warm periods followed by rapid drops. And, depending on the duration, a January thaw can wreak havoc on

a vineyard. It doesn’t take long for a vine to get tricked into thinking spring.

Once growth starts and extends to approximately 2� in length, it is susceptible to damage from temps below 28 degrees. If primary buds are dead or damaged, secondary buds will generally produce fruit, but the crop will be significantly reduced. The higher off the ground the vines are, the warmer the air temperature.

Wind machines are becoming more commonly used for frost control by raising the floor temperature of the vineyard. Once a vineyard has been established for five to six years, it is drought resistant.

The top three problems for Ohio wine growers, according to Dave Scurlock, Viticulure Outreach Specialist at Ohio State University Ohio Agricultural

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Research and Development Center, are: 1. Weather – polar vortex, spring frost(s) 2. Animals and birds – deer, raccoons, wild turkeys 3. High humidity There are three types of grapes grown in Ohio: American varieties, which are the hardiest and grown in the Northwest and Southeast regions of the state, French, and Vinifera. It is the Vinifera grapes that produce the increasingly-popular Chardonnay, Cabernets and Pinot wines, that are the least-hardy and grown in the Northeast and Southwest regions of the state.

“An awful lot of work goes into those things (vineyards),” Scurlock said. “Plant the vineyard, in the third year you may get a partial crop. Get a full crop in the fourth and fifth year on, and if the vineyard is taken care of, it can last a generation. May lose a year if there is a (polar) vortex.”

It isn’t just at harvest that a grapevine is touched.

“Labor is the biggest expense,” Scurlock said. “Touch each vine at least 12 times a season. Prune, spray, fruit pulls, clusters thinned, balance pruning.” The grapes used for juices and jellies are mechanically-picked

while those grown for wineries are hand-harvested.

“South of the I-70 corridor, no one machine harvests,” Scurlock said.

In viticulture, August is when veraison, the onset of ripening, occurs. The grapes change color due to an increase in sugar and a decrease in acid.

Popularity of Vineyards There is more to wineries than wine – several throughout the state are winery/brewery combination operations. Wineries have become venues for weddings, parties and bus tours. They offer live entertainment, year-round casual or fine dining with indoor/outdoor seating.

John Nicolozakes, owner/winemaker, of Georgetown Vineyards in Cambridge, Ohio said, “Wine, food, family, friends. It all goes together. And most people are interested in how the wine-making process works.”

Sampling the various wines and beers is encouraged.

The draw, according to Scurlock, is, “getting out into the countryside. Chillin’. Taking in the world and getting out of the hustle and bustle.”

Cheers to the crop.

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Story by | Dylan Sams DIX COMMUNICATIONS

Photos by | Tom E. Puskar ASHLAND TIMES-GAZETTE CHIEF PHOTOGRAPHER

W

hen Jim Bennett realized he had to demolish a barn on his property that had been around since the 1840s, he said it hurt.

Bennett has a reverence for history — he specializes in auctioning historical items.

The barn was constructed with hand-hewn beams. “It’s a nonrenewable resource. They’re like historical artifacts themselves,” Bennett said.

“I hate to see a piece of history destroyed,” he continued.

The barn’s foundation was collapsing. He was researching what to do with the barn when Bennett heard about Josh Boley — a man whose company specializes in taking down old barns and repurposing the wood.

Old wood is a special commodity. Bennett’s barn was over 170 years old and that wood is uniquely strong in comparison to wood sourced from younger trees used today. That’s what makes it worth having, in Boley’s opinion.

“It made me feel better knowing we could get the wood dismantled and get it repurposed,” Bennett said. Boley knew of the farm from back in his school days. He graduated from Mapleton High School in 2000.

“I knew the barn. My bus drove by there every day, twice a day,” Boley said.

Four years ago, Boley started his own company, Antique Woods & Millworks of Ohio. He is the fifth generation on Boley’s mother’s side of the family to work in carpentry or

18 Fall 2016

construction.

Wood gets shipped to Boley’s warehouse that sits behind his home on U.S. 42 near Polk. The land was converted to an industrial zone through the county and approved by surrounding landowners, which helps Boley as the business grows, he said. That is in addition to 13 years of experience with his demolition company, Old-line Lumber Demolition and Salvage.

Reminders of his family’s work are all around Boley’s office. Fifth-generation saws and axes as well as more recent generations hang in the office that sits on a hill behind his home.

Boley’s grandfather is George Smith, who helped pave Ashland city streets while working for Cooper Brothers for 55 years.

“I wanted to be around because family is around. It’s closer to where my great-grandparents lived,” Boley said.

Smith is happy his grandson continues in the family’s long lineage of craftsmen.

“I didn’t think he knew what he was doing to be real truthful about it,” he said with a gleam in his eye as he sat next to Boley in the office. “But you know, (the company)’s come out really good. I don’t even know how he even keeps up with what he’s doing. I think it’s great,” Smith said.

The wood restoration company allows Boley to work year round when demolition work slows down in the winter. One

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of Boley’s most recent projects was to tear down the barn on Bennett’s property.

Two of the white oak beams lay outside of Boley’s office, measuring out to 12 feet and 19 feet. Boley said he had not yet decided what to do with all the wood from the barn.

Like other projects Boley takes on, Bennett’s farm wood will be sawed into shape, processed to remove metal pieces, go through a kiln that can reach temperatures of 125 to 130 degrees Fahrenheit and then prepared for shipment.

Boley’s repurposed wood has gone as far as Germany or Japan and two shipments have gone to Martha’s Vineyard, he said.

The deconstruction of Bennett’s barn took about two weeks. Bennett said he appreciated Boley’s attention to detail, even cleaning the area after the work was done, making it so that the site is now usable yard space.

Boley said that’s the care he gives to every project.

“Being the fifth generation, we’re proud of what we accomplish,” he said. “I love to be hands-on. I love to say that (wood) comes from us from start to finish: where we take down the building, bring it in, process it and clean the hard wood out.”

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CHAINSAW Story by | Rory Lewandowski EXTENSION EDUCATOR WAYNE COUNTY

A

s we get into our fall season, one task that appears on some “to do” lists is to cut firewood. In most cases accomplishing this task will involve the use of a chainsaw. Handled properly, the chainsaw is a useful tool. Improper use can result in tragic accidents. Please remember to take all the safety precautions whenever a chainsaw is used. The chainsaw operator should be familiar with the chainsaw. Although it may seem very elementary, take the time to read the operators manual. Besides the information about your chainsaw, many manuals also include information about reactive forces such as kickback, pushback and pull-in that can be experienced when operating a chainsaw.

Before you start to use the chainsaw make sure that you have the proper personal protective equipment (PPE). This list from a University of Missouri publication entitled “Operating a Chain Saw Safely” includes the following as PPE items:

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Hard hat to protect your head from falling limbs or branches. The best helmets also have a face guard.

Safety glasses or goggles (if your helmet does not have a face guard) to prevent eye injury from flying wood chips.

Ear muffs or ear plugs to protect ears from permanent injury. Noise from some gas-powered chainsaws can exceed 100 decibels. A hard hat that includes ear muffs and a face shield is the best PPE for chainsaw work.

Lightweight gloves, preferably leather, to protect hands from abrasions and cuts.

Trim-fitting clothing free of ragged edges. Loose clothing will readily snag on limbs or get caught in the saw.

Chainsaw chaps to protect your legs from saw kickback. These chaps are made of ballistic nylon fibers that, when cut, clog the chainsaw and stop it from cutting.

Work boots with high tops and steel toes to protect your feet.

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Yes, I know that some of these items, like the combination hard hat, face guard and ear muff helmet plus the chainsaw chaps are costly. I know that a lot of chainsaw use happens without this PPE being worn and nothing bad happens. The real issue here is risk management and prevention. How much would one trip to the emergency room cost? When a chainsaw accident happens, it usually is something nasty.

The professionals that use chainsaws all the time and are comfortable with them always use PPE. I know foresters who put on the full helmet, face guard, ear muffs and chaps even if they only intend to run the saw for 5 minutes, even if it is a 90 degree day.

Safety is always on their mind and it should be on ours too. I remember watching a professional logging demonstration at the Paul Bunyan logging show one year and I saw a professional slip and the chainsaw came down on his leg. He was wearing chaps and it stopped the saw instantly without harming him. He put on new chaps, grabbed another saw and finished the demonstration.

Another important aspect of chainsaw safety is maintenance. A sharp chainsaw cuts quickly, smoothly and with minimal operator effort. If you are pushing down on the chainsaw or exerting a lot of effort, this is when mistakes can happen. Take the time to sharpen the chain teeth. Make sure the chain is adjusted for proper tension. If a chain is too loose, there is an increased risk it can derail and injure the operator. If the chain is too tight it can bind and it will also wear out quicker.

Before starting the saw, take some time to survey the area you will be working in and plan your cutting strategy. Is the terrain uneven? Think about what you will need to do to maintain good balance and to be able to hold the chainsaw securely and firmly with both hands. If you need to fell a tree, think about the

steps that will have to be used and always have an escape route planned and cleared as the tree begins to fall. Note any possible obstructions or potential hazards to your chainsaw operation and felling of the tree. Once a tree is on the ground, be aware of possible tensions some of the limbs may be under and think about what will happen when you begin to cut them. Sometimes branches or even the whole tree can move unexpectedly when that tension is released.

References: http://ohioline.osu.edu/factsheet/aex-79033 http://extension.missouri.edu/p/G1959

Some other safety tips include: • Take frequent breaks and stay hydrated. Most accidents happen when the chainsaw operator is tired and/or dehydrated.

• Never refuel a hot chainsaw, give the engine time to cool.

• Make sure the chain brake is in good working order.

• Work with someone so that you are not alone. If you have to work alone, let someone else know where you will be working and when you expect to return.

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Real or Fantastical Rumbles?

Story by | Kate Minnich SPECTRUM PUBLICATIONS WRITER

22 Fall 2016

for the same level of agriculture. Countries in the Middle East generally have poor soils with a high sand content. The lack of nutrients in the soil limits the types of food grown within the country. China and India are currently experiencing a change in the monsoons they usually relay upon for a successful harvest. The monsoons are no longer falling during the prime growing time, which is severely decreasing the amount of healthy plants being produced.

Japan went through a food shortage due to massive earthquake, followed by a tidal wave which triggered nuclear crisis at the Fukushima Nuclear Power Station. The people of Japan grew fearful of the food being contaminated with radiation.

All of these countries had to find a long-term solution to their food growing problems that would protect the quality. The United Nations has a system set up for emergencies that draws upon the resources Flexible Coverage for Farm and Ranch, Large and Small.

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y now the theory of vertical farming has become fairly well known in the agricultural community, but for many in our area the practice has remained only in theory. Largely compared to a science fictional world, this style of farming would transform the skyline from industrial to a sustainable agri-industrial scene. According to Columbia University Professor Dickson Despommier, vertical farming is not only practical, but a necessary supplement for a future food source.

The number of people versus the amount of space to grow food is unbalanced. In order to feed the 8 million people living in New York City a plot of land the size of the state of Virginia would be needed to grow the food. Now imagine the land required to grow enough food for the world as the population continues to increase. There are currently about 7 billion people that make up the world today; this number is expected to increase to 9.1 billion by the year 2050. By Despommier’s estimates the land mass required to grow this quantity of food would be larger than the continent of South America.

The various climates and quality of soil throughout the world does not allow

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of other countries to import food in situations as described, but this solution is expensive for all involved. Over the past three years, Japan as been experimenting with vertical farming and have added over 200 practicing farms where there were none before. These indoor farms are providing a source of food completely sheltered from environmental factors right in the heart of the population centers.

Employing many greenhouse practices, these vertical farms vary slightly due to the climate of their locations. One vertical farm in Singapore is four stories high and traditional growing systems are used. Still potted in soil, the plants are arranged on a conveyer belt that winds throughout the building.

Throughout the day the belt will move the plants into the sun coming in the windows so each plant gets the sun it requires. This particular model works well in Singapore because of the climate, but such a model would not be recommended for a fluxuating climate such as our own.

The most popular method in vertical farming right now is growing the plants in nutrient laden water within a building kept at a constant temperature, oxygen level and under growth lights. In order for the practice to be realistic on a large scale, the efficiency

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of LED growth lights needs to be around 50%. Most LED lights are operating with about a 20% efficiency rate, but Phillips has announced a success in the industry. If the technology can be improved vertical farming could become comparable in cost to outdoor farming.

Entering into the scene from two avenues, vertical farms have been cropping up in the United States. The Middle Eastern countries that require 80-90% of their food to be imported are receiving food from countries, such as America, who generally enjoy a successful harvest.

This constant drain on our resources could become a problem as our own climate changes and population increases. This is where vertical farming would come in for the United States. If we could be farming all year round, the amount of food we produced could provide for ourselves as well as the exported goods.

Vertical farms that already exist in the United States are enjoying success with

boutique crops for restaurants. The social push to know where our food comes from and the conditions under which it is grown has created a niche market for several vertical farms. Grown locally and available all year around, the crops produced through these vertical farms offer restaurants, local grocery stores and some private customers exactly what they are looking for.

At this point, Despommier believes vertical farming will become a supplement to outdoor farming in order to feed the growing populations throughout the world. With farms being constructed within old warehouses and skyscrapers throughout the world the benefits to the practice are hard to ignore. Local farms and research facilities have been appearing in Columbus, Dayton, Toledo and Cleveland just to name a few. Close to home, Buckeye Fresh, a vertical farm in Medina advertise the ability for customers to enjoy truly fresh food that was picked the day before being placed on the kitchen table. Vertical farming may seem like an idea from a science fiction novel, but the products are placing a new spin on locally sourced and fresh and may be the solution to solve the world’s food shortage issues.

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You’re absolutely correct – it’s a branding iron.

Story & Photos by | Paul Locher DIX COMMUNICATIONS

Ahhhhh, but what KIND of a branding iron? A clue: It’s not for any kind of livestock.

The answer actually references the last issue of “Harvest” where in this space flax grain bags and the wooden devices used to hold them open were discussed.

A farm would typically have had an arsenal of such sturdy grain bags, woven and sewn and otherwise lovingly crafted by the lady of the house These would have been used to haul the family’s grain to the local grist mill to have it ground for flour.

The frugal farmer, however, wanted to ensure that after the grinding process, he received his own grain sacks back from the miller, and not someone else’s.

To this end, he marked his bags with his initials, name or an easily recognizable design such as a rooster, horse, star or maybe a patriotic eagle. In some cases

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these identifying marks were brushed on freehand or stenciled, using paint or durable asphaltum.

Some, however – like “W.F.” - chose to permanently brand their bags with their initials, using this type of a small branding iron made by a local blacksmith.

The metal would have been heated red hot over coals in the hearth and then pressed into the fibers of the sack enough to lightly scorch the surface without burning or weakening the fabric.

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Schumacher Family Continues Tradition of Horseradish Making

Story by | Cathryn Stanley DIX COMMUNICATIONS

A

lthough known throughout the area for growing pumpkins and being one of the founders of what is now known as the Barnesville Pumpkin Festival, Martin Schumacher, now assisted by family and friends, is also known for the cultivation and processing of horseradish.

Pumpkins grown on the farm of relatives in Jerusalem, Ohio will be sold at the farm on State Route 800 just north of Barnesville during the festival (Sept. 22-25 this year), people come from as far away as Canada to pick up a jar of horseradish, too.

In months containing the letter R, family and friends of Schumacher, can be found digging up this root prized for its medicinal and culinary benefits and continuing a tradition of making the spicy condiment.

On a perfect fall day just two weeks before the annual celebration of all things pumpkin, Martin’s son Martin Jr., daughter Norma and friends were digging the roots of horseradish plants from a patch that has been re-seeded from a small one originally started 40 years ago. In the cellar, the green tops are taken off the white, knobby roots. After several wooden crates were filled with roots, the patch was tilled and fertilized.

The roots were soaked overnight. The next morning they were cleaned of dirt in an old ringer washing machine (with the ringer removed). Once the roots

28 Fall 2016

were completely free of all dirt and greens, the horseradish making process began in assembly-line style.

Martin’s daughter Norma said the process takes a minimum of 10 people.

“The secret to hot horseradish is to grind it and get it into the jars and put the lids on as soon as possible,” she said.

Roots were ground in an old metal meat grinder and taken to a table where the ground pulp was immediately put in jars containing a mixture of milk and vinegar. With tear-filled eyes from the pungent aroma of the horseradish, family and friends filled jars and passed them down the line where others screwed on the lids. Those jars where put into a small wagon and transported to a refrigerator.

The morning’s work resulted in 33 gallons of horseradish, which is now on sale at the farm. They will need to make more yet this fall to sell at the Barnesville Pumpkin Festival. Prized by many in the area for both culinary and health uses, the jars are bought soon after the “horseradish” sign goes

PHOTO LEFT: Tubs of  washed and peeled roots are ready to be taken over to the grinder.

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up in the front yard. This spring, over 34 gallons of horseradish were made.

The harvesting and jarring of the horseradish is a family tradition and a time of fellowship for the Schumacher family and their friends.

Once the work is completed, they gather in the historic home for a hearty meal, complete with horseradish and plenty of light-hearted dares among those brave enough to eat the freshly prepared horseradish by the spoonful.

Horseradish (Armoracia rusticana) is one of the most used plants due to its medicinal benefits and the spicy taste of its thick, pulpy yellow roots.

It is prized for its antibiotic and anti-inflammatory properties and is even credited with having aphrodisiacal properties.

The perennial plant, belonging to the mustard and cabbage family, originated in southeastern Europe and western Asia. It is drought and cold resistant. It can grow up to two meters tall and has large edible leaves and a branched stem.

The root has a rich history of use for medicinal purposes. Native American chewed the horseradish root to ease toothaches. It was also used as a natural medicine to treat scurvy. Horseradish contains high amounts of vitamin C and B complex, nutritive minerals (potassium, calcium, iron), natural antibiotics, enzymes etc.

The glucosinolates (plant compounds that occur only in the plants from the mustard family horseradish, mustard, broccoli, cauliflower etc.) in the root are thought to increase human resistance to cancer. They have powerful antioxidant properties

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and can also be used to reduce thyroid function and to relieve aching joints. Glucosinolates also act as natural antibiotics against different types of infections because they increase blood flow in the infected area and remove the waste products from that region of the body.

Due to its antibiotic properties, horseradish is used to cure urinary tract infections and kill bacteria in the throat that cause bronchitis, coughs and related problems.

Because of its spiciness however, those with stomach conditions are cautioned against using it for medicinal purposes.

PHOTO LEFT: Horseradish is packed into jars which are then covered with a mixture of whole milk and vinegar and sealed. The faster the horseradish is processed, the more potent it will be.

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Wayne County Awards Grain Bin Rescue Tubes Story by | John Fitzpatrick OHIO FARM BUREAU

W

ayne County Farm Bureau has gifted four local fire/rescue departments with grain bin rescue equipment. The departments chosen were City of Orrville, Town & Country Fire District in West Salem, Apple Creek Volunteer Department, and Clinton Township Volunteer Department. These departments were geographically chosen to provide

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necessary grain bin entrapment gear so rescue units would be able to reach any grain farm in the county within a few minutes.

Wayne Farm Bureau worked in cooperation with neighboring Farm Bureaus in Ashland, Medina and Holmes counties – all of whom received some financial assistance from the Trent Insurance Group (Nationwide) – in order to have this lifesaving equipment strategically located throughout the region served by the Farm Bureaus administered by the office in Wooster.

Pictured at the presentation are: (from right) Matt Helmsley and Paul Trent from the Trent Insurance Group; “victim” in tube is Mike Kauffman, Wayne County Farm Bureau president; Bob Ballentine, Chief of Orrville City Fire Department; and Lois Welch, Chief of Town & Country Fire District.

Kneeling in front in blue is Dave Himler, Chief of Clinton Township Volunteer Fire Department, and, in white, David Compston, Apple Creek Volunteer Fire Department.

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Putting Food Scraps to Use in the Kitchen

Story by | Marilou Suszko OHIO FARM BEREAU

I

can make a great meal from nothing – and by “nothing” I’m referring to precious food scraps and peelings from fruits and vegetables that usually get stirred into the compost pile or tossed in the trash. I’ve trained myself to look at a bunch of leafy carrot tops and recognize that there’s a second life for them in a batch of pesto.

As a nation, we’re becoming increasingly aware of the food we waste. Innovative food rescue groups have organized to swoop in to save and redirect foods from restaurants, grocery stores and produce markets to people and places in need.

Where it gets personal is at home. Some estimates say as much as $1,500 worth of food in your kitchen never makes it to the plate. We can change our “wasteful ways” by shopping more frequently, buying only what we will use over a few days and composting.

But before pitching any food in the compost pile, let’s take a fresh look at food scraps, which are small players in the big picture but with loads of delicious possibilities.

Almost every meal prepared at home produces waste. Carrot peels and celery leaves and stalks, onion skins, mushroom stems, a wrinkled tomato, even the stringy membranes from squash, and other throwaways can become the ingredients for a highlyflavored vegetable stock. Add the bones saved from a roasted chicken and the stock gets richer. Trimmed fresh beet greens, thinly sliced, or stems from kale

34 Fall 2016

and chard stalks can be sautéed with a pat of butter and some chopped garlic and raisins and topped with pine nuts for a quick, nutritious side dish. Chop those forgotten herbs in your refrigerator and stir them into softened butter for a savory compound butter that can be frozen. Heels and crusts of stale breads can be stockpiled, oven dried and ground into crumbs.

Savvy home cooks know plenty of ways to repurpose food slightly past its prime for eating out of hand, like berries and stone fruits that can be mixed into a smoothie right away or pureed into a simple honey or sugar-sweetened sauce for ice cream.

They will find ways to eek every last bit of flavor and nutrition out of the foods they buy to help stretch their food budgets and add flavor and interest to daily meals, like shredding thick broccoli stems as a base for a healthy slaw. Small efforts like using a leftover cup of coffee to add depth to beef stews counts as well as more visionary approaches like using every bit of a basket of apples. After making applesauce, take the apple peels, cover them with water, add a cinnamon stick, bring to boil then simmer for 30 minutes. Strain and drink hot or chilled sweetened with honey or maple syrup for a “tea” that has luscious body. As for the cores, they’re loaded with precious pectin that can be used to create the thickening agent for jams and jellies.

That may not be the length you’re willing or

was harvested, the type of storage it has encountered and the amount of time since harvest,” said Laura Iberkleid, a nutritionist and program specialist for Ohio State University Extension’s Expanded Food and Nutrition Education Program.

Refrigeration slows nutrient degradation and cooking can also cause nutrient loss, which varies depending on the method. “All of that being said,” she continued, “as long as the produce is not spoiled, it will still provide you with beneficial nutrients such as vitamins, minerals and fiber.”

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able to go, but it speaks volumes to the power and possibilities that food scraps hold. And once you’ve extracted every purpose from food scraps, the compost pile still awaits and everybody wins.

Tips: Leaving nothing behind The list is almost endless when it comes to what morsels will add that splash of flavor or surprise side dish to any meal.

Remember to only use scraps that you know the temperature history of and have followed the consumer guidelines for keeping things out of the “temperature danger zone.” Also follow all shelf-life guidelines.

Below are a few unique ways to incorporate what’s left over into other creations: • Freeze leftover buttermilk and heavy cream and add to cream soups later.

• Fresh radish tops, thinly sliced, can replace arugula in salads.

• Save the juices from roasted tomatoes and add to vinaigrettes for a fabulous flavor boost.

• Wine that’s past its prime is still good for cooking.

• A pile of shrimp shells? Add some carrots, onions and celery, cover with water and create a seafood stock that’s out of this world.

• If you peel asparagus (some do, some don’t), dust the trimmings in flour and deep fry until crispy…a unique condiment for a sandwich or burger.

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Manure Sampling & Nutrient Analysis

Story by | Rory Lewandowski EXTENSION EDUCATOR WAYNE COUNTY

Photo credit: www.feedingknowledge.net

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all is one of the primary manure application windows. As we continue to hear more about water quality, nutrient management including manure, is an important component of improving water quality within the state. To manage manure as a nutrient resource requires at least 5 steps: A current soil test for each field A nutrient analysis of the manure that will be applied A realistic crop yield goal A calibrated manure spreader or manure application equipment Application of manure in a timely manner under proper field conditions that ensure the nutrients are used by the crop and not moved off-site in a way that could harm the environment

In this article I will concentrate on how to get a nutrient analysis of the manure that will be applied.

Livestock manure is a good source of essential nutrients needed by crop plants, including a number of micro nutrients in addition to the big three macronutrients of nitrogen, phosphorus and potassium. Manure also provides organic matter benefits as a nutrient source. In our current climate where nutrient application, especially phosphorus, is being more closely scrutinized, the nutrients contained in manure must be accounted for in an overall nutrient management plan. While it is relatively easy and straightforward to account for nutrients purchased in synthetic fertilizer, livestock

36 Fall 2016

manure nutrient accounting requires a little more effort. Yes, there are book values for various livestock manures, but those values may only be of value as ballpark figures.

Manure nutrient values vary by livestock species and class of livestock within a species. Besides that, manure nutrient values are influenced by the ration fed to livestock, the type of bedding material used, how manure is stored, and even by application method. All this to say that each farm really needs to test the manure from their management system to know the nutrient analysis of the manure produced on their farm. This may include several different manure tests to reflect different classes of livestock and/or different types of manure handling systems such as liquid, compost, or bedded pack. Very often, while manure values can vary substantially between farms, within a farm those values may be relatively constant and consistent from year to year and season to season.

There are two main challenges to sampling manure for a nutrient analysis; determining when to sample and collecting a representative sample. Sampling manure before it is applied allows time for the sample to go to the lab and get the results back in time to be used to calculate target or needed application rates. In practice, this is difficult especially for liquid manure systems that require agitation before application. In reality, manure is easiest to sample at the time of application, when it is being loaded and hauled to the field. The main disadvantage is that the

hours or even the better part of an entire day. If there is not adequate agitation, there will be nutrient stratification which will affect the sample results.

Sampling directly from the storage structure can be done, but it is usually more difficult and yields more variable nutrient analysis results than when sampling is done during loading into the spreader. Iowa State University Extension has a publication entitled “How to Sample Manure for Nutrient Analysis” that describes how to make a PVC sampling probe that can be used to sample directly from manure lagoons.

The key is to sample from multiple locations around the lagoon and to the full depth of the lagoon.

Those subsamples are then mixed in a bucket and a representative sample collected to be sent to the lab.

Sampling during loading is similar to what was described for a solid manure system. Collect at least 5 samples during the process of loading the spreader.

Save these samples in a separate bucket and when finished collecting samples, mix thoroughly and get a representative sample to send to the lab. For liquid samples, if the sampling process is going to occur over a period of hours, then the bucket with the subsamples should be kept on ice to prevent ammonia losses.

To sample during spreading for surface application spreaders, place buckets around the field to collect samples. Buckets should be placed to collect samples from multiple spreader loads. Collect samples after each load, keep them on ice to prevent ammonia loss, combine samples, mix thoroughly and get a representative sample to send into the lab.

Manure sampling requires some forethought and effort to get a reliable nutrient analysis. For more information about sampling and analysis or to obtain a copy of Extension fact sheets with more detailed information about manure sampling, contact the Wayne County Extension office at 330-264-8722.

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results are typically not available to guide the present application. However, since manure nutrient values typically remain fairly consistent and constant within a farm, provided no significant changes are made in the livestock production system, the analysis results can serve to guide future applications. The important thing is to begin and then to continue yearly sampling to establish farm baselines and trends.

The second challenge is collecting a representative sample to send to the lab. The small sample that is sent in to the lab must accurately represent many tons of manure in a solid system or thousands of gallons of manure in a liquid system. In order to accurately represent the quantity of manure being applied it may be necessary to collect several different samples throughout the hauling and application period. The general sampling guidelines are similar to what are recommended for soil and forage sampling; take several subsamples, combine them together, mix and take a composite sample to send to the lab. Typically samples are sent to the lab in either plastic bottles (liquid) or one gallon heavy duty zip-lock bags.

Very often labs will provide the containers. The next question is how is the sample to be collected? What procedure should be followed and what tools are needed?

For solid manure systems sampling should be done while the spreader is being loaded or when the manure is being spread in the field. Collect samples that represent the beginning, middle and end of the process. If sampling during loading, use a plastic bucket to collect a representative sample of what is going into the spreader. Try to collect at least 5 samples (more is better) during the application process. As each bucket is collected, empty it on to a tarp or a clean surface. Mix all the samples together thoroughly and take a subsample from this composite mix that will get sent to the lab. To sample during spreading, lay out a tarp or sheet of heavy plastic in the field where the manure is being spread.

Collect the manure from the tarp after the spreader has passed over or by it and place the manure in a bucket. Repeat this for at least 5 loads. Once again, mix the different samples together and then collect a representative subsample from the composite mix to send to the lab.

In liquid manure systems, the pit or lagoon must be agitated to get a uniform sample. Depending upon the size of the pit or lagoon, the agitation equipment being used and the objective of the manure application, the agitation process can take several

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Global Analysis Shows One-Sixth of Land on Earth Is Highly Vulnerable to Invasive Species

Story by | Natalie van Hoose AG ANSWERS

O

ne-sixth of the Earth’s land is highly vulnerable to invasive species, and most countries have a limited capacity to protect their natural resources from non-native animals, plants or microbes, a global analysis shows.

Invasive species can spread quickly and dramatically alter landscapes, ecosystems and human health and livelihoods, often with harmful consequences.

Notable examples of invasive species in the U.S. include Burmese pythons, West Nile virus, emerald ash borers and tumbleweed.

Researchers from multiple institutions, including Purdue University, teamed up to create the first worldwide analysis of invasive species threats, providing a global-scale outlook on how the introduction and spread of invasive species could shift in coming decades as a result of increasing globalization and climate change. They also assessed individual nations’ abilities to manage existing invasive species and respond to new ones, the first country-level evaluation of its kind.

Conversation starter The analysis showed that invasive species will increasingly threaten developing countries and the last remaining biodiversity hotspots due to increased air travel to these areas and expansion of agriculture, factors that can provide opportunity for non-native species to gain a foothold. This could endanger livelihoods and food security in already-fragile economies, said Jeffrey Dukes, study co-author and

38 Fall 2016

Purdue professor of forestry and natural resources and biological sciences.

“Low-income countries stand to lose a lot by having their natural resources sapped by invasive species,” he said. “We hope this analysis can be a conversation starter for governments around the world to strengthen their protection.”

Areas in most critical need of proactive management strategies are those with high poverty levels, rich biodiversity and low historical levels of invasion.

Developed countries - which have historically had both the highest numbers of invasive species and the strongest management efforts - will continue to face an onslaught of new invasive species, primarily from the exotic pet and plant trade and as climate change disturbs native ecosystems.

Surge in invasive species Native species have evolved over thousands of years to be well adapted for the historical conditions in their ecosystems. But the speed at which trade, transport and the environment have changed in the 21st century is without parallel, Dukes said.

“We’re rapidly shifting the ground under native species,” he said. “While species can presumably evolve to be better adapted to those new conditions, we don’t know how long that could take or exactly what their new environment will look like.”

These changes have led to a surge in the introduction and establishment of invasive species worldwide.

Major sources of ecological disturbance - the spread

of agriculture, changes in the frequency of wildfires and shifts in ecosystems related to climate change - can also provide an opportunity for a non-native species to gain a foothold.

Invasive species commonly travel as stowaways or contaminants in imported goods, planes and ships or are imported as exotic pets or plants that escape or are released into the wild. They can quickly change the nature of a whole region and often outcompete native species for resources and habitat.

‘Biological pollution’ American forests have been dramatically shaped by accidentally introduced diseases and pests such as Dutch elm disease, chestnut blight and emerald ash borers. Examples of imported ornamental plants that rocketed out of control include kudzu, “the vine that ate the South,” and honeysuckle.

“You can think of invasive species as biological pollution - a self-replicating change,” said Dukes, who is also director of the Purdue Climate Change Research Centerhoused in Discovery Park. “It doesn’t take much effort or intention to bring in an invasive species that then wreaks havoc on a landscape.”

But many nations have not heightened efforts to prevent or control invasive species and are ill prepared to cope with new invaders, even as threats from invasive species intensify and geographical patterns of invasions change.

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Continued high risk The analysis pointed to a continued high risk of invasion in the U.S., Europe and China, areas with relatively robust invasive species management strategies. But many countries in South America, Africa and Southeast Asia have little capacity to prevent the introduction of invasive species and weak programs for reacting to invaders once they

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would see it,” he said. “What we hope is that this analysis can be a useful tool for countries to assess how they’re doing and how they can plan ahead.”

are present, leaving their natural resources at risk.

Some countries that the analysis highlighted as having both a high threat of invasive species and a low capacity to respond include Peru, Thailand, Nicaragua, Afghanistan, Chad, Angola, Botswana, Mozambique and Papua New Guinea. While poverty and political instability in some areas present stiff challenges to developing strategies for managing invasive species, each nation could think creatively about inexpensive mechanisms they could implement to help protect their natural resources, Dukes said.

“Coordinating efforts and sharing data with neighboring countries are simple, cost-efficient ways for nations to better prepare themselves to deal with invasive species,” he said.

Estimates of countries’ capacities to manage current invasive species and handle new invaders are based on data submitted by each country to the Convention on Biological Diversity and should “be taken with a grain of salt,” Dukes said.

“We did our best to compare numbers across a variety of report formats, but there’s the possibility that the way we interpreted a report for one country could differ from the way people in that country

Individuals can help Individuals can also help halt the spread of invasive species, Dukes said. When traveling, be honest with customs about whether you’ve been in a pasture or rural area, and double-check your baggage to make sure you are not inadvertently transporting seeds or insects. Clean your shoes of soil. At home, simple steps that can curb the spread of invasive species include not planting invasive species in yards or gardens, not moving firewood and not releasing exotic pets into the wild.

The study was published in Nature Communications on Tuesday (Aug. 23) and is available at http://dx.doi. org/10.1038/ncomms12485.

The analysis was conducted as part of the Climate Change and Invasive Species Working Group supported by the National Center for Ecological Analysis and Synthesis, which is funded by the National Science Foundation, the University of California, Santa Barbara, and the state of California.

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Story by | Amy Graves

Helping Grow Ohio’s Agritourism Industry

OHIO FARM BUREAU

D

ebbie Mihalik was listening closely to a Farm Bureau presentation about an agritourism bill when her ears perked up. Audience members were asked to consider testifying at the statehouse in support of the bill.

“I’m going to do that,” said Mihalik, a Lake County Farm Bureau member whose family owns Regal Vineyards. Months later, she traveled nearly three hours to Columbus to testify along with other Farm Bureau members about how the bill would benefit the growing agritourism sector.

The bill was based on model legislation developed

by Ohio Farm Bureau and addresses concerns expressed by OFBF members about zoning, liability and how land for agritourism is taxed. The new law goes into effect in August and is expected to help grow Ohio’s agritourism industry, which now has almost 700 farms that offer an agritourism feature.

“It was a very positive opportunity to work with Farm Bureau,” Mihalik said. “It was the first time I felt close to what Farm Bureau does and it was neat to be a part of it and see it happen.” Mihalik testified about constant challenges by the local auditor over the farm’s Current Agricultural Use Value (CAUV) tax status. The revenue generated by the agritourism activities helps sustain the farm, which produces corn, pumpkins, grapes and sheep.

For Debbie Sebolt of Nickajack Farms in North Lawrence, she anticipates the agritourism law will help alleviate the farm’s high liability costs. Sebolt, who also testified in favor of the bill, said the farm’s long-time insurance company dropped coverage because the operation was increasing its exposure due to agritourism. The family eventually found insurance coverage but at a very high price. She hopes the new law will reduce insurance costs.

“It’s been very difficult to explain what agritourism is (to local officials) and this bill should help local government better understand,” said Sebolt, a first generation farmer who is focused on teaching about

42 Fall 2016

agriculture by hosting hands-on learning activities for all ages at the farm, which grows corn, soybeans, hay and pumpkins.

“Agritourism is a growing part of agriculture and I’m glad to see the government understand that,” said Sebolt, a Stark County Farm Bureau member.

Ohio Farm Bureau thanks Sens. Bob Peterson, R-Sabina, and Shannon Jones, R-Springboro, for sponsoring the Senate version of the bill and Rep. Tony Burkley, R-Paulding, for being the sponsor of the House version.

What the new agritourism law does: • The law limits the authority of county commissioners and township trustees to prohibit agritourism through zoning.

• It clarifies that conducting agritourism activities on farmland does not disqualify that land from inclusion in the Current Agricultural Use Value (CAUV) program.

• Immunity is established in a civil action for agritourism providers.

• The law also specifies landowners have to post signs warning participants that there is no liability for injury or death associated with the inherent risks of agritourism activities. Inherent risks, defined in the bill, include conditions of the dangers associated with equipment and animals as well as participants acting in a negligent manner.

How to get an agritourism sign To make it easier for members to comply with the new agritourism law, Ohio Farm Bureau has created warning signs with the language and size of lettering required by the new law. The signs help establish immunity in certain civil actions for agritourism operations. Contact your county Farm Bureau to find out how to order a sign.

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Homegrown

by Heroes Story by | Rob Todor DIX COMMUNICATIONS

O

ne of society’s greatest challenges is caring for veterans who are returning from deployment.

A unique solution, conceived in the berry farms of central California, is called the Farmer Veteran Coalition. Its aim is to bring veterans together with the agriculture industry in a win-win proposition for all parties.

In May 2007, Michael O’Gorman, who was overseeing a 1,600-acre produce farm in Mexico, organized a gathering for farmers on California’s Central Coast to discuss creating jobs for veterans returning from Iraq and Afghanistan. O’Gorman was moved by a report he read, produced by the Carsey Institute at the University of New Hampshire, that concluded a growing number of enlistees into the armed forces were from rural backgrounds.

Eventually O’Gorman left his agriculture job to take on a full-time role with the FVC. Today the FVC has more than 8,000 members and has a branding program, called Homegrown by Heroes, that helps consumers find products that are produced by veterans.

“It’s a nationwide label with individual partnerships

44 Fall 2016

with states,” says Evan Eagan of FVC. “Typically, a lot of people find us through Google,” says Eagan. “A significant portion of the people have land, but no programs to assist veterans. Often, it’s veterans helping other veterans.”

Eagan says many of the veterans who seek out FVC grew up on farms before their military service and want to return to the agriculture industry.

“We have programs going in all 50 states, plus Puerto Rico and Guam,” says Eagan. “It usually starts with information and a training program - it depends where they are - or we direct them to local extension offices and connect them with our existing farmers.

“Essentially, it gets the veterans’ foot in the door,” continues Eagan. “We’ve even had some older farmers who were looking to bring someone in, train them and eventually turn the operation over to the veteran.”

Eagan tells of one veteran who began as an intern on a California farm and now works full-time. He had an interest in goat production and the owner of the farm gave give the veteran land and equipment to advance his work.

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“We are happy to assist veterans of all eras.”

– Evan Egan (FVC) The FVC program has worked with farmers in all agriculture industries — crop farmers and livestock operators, especially, but Eagan says the recent trend has been in bee-keeping and fishing.

“We’ve seen a lot of veterans get into shrimp farming,” he says. “Every aspect of agriculture is well-represented.”

In Ohio, the FVC has 10 registered HBH farms in Ohio, according to the website www.farmflavor.com.

One of those is an 82-acre farm owned by veterans Scott and Jean Bush. They raise sheep, turkeys, hogs and chickens.

The FVC partners with American Farm Bureau Federation, AgrAbility, Farm Credit, National Farmers Union, CCOF Certified Organic and Oregon Tilth for funding, as well as support from foundations like Prudential, the United States Dairy Association, Bob Woodruff Foundation, The Farm Credit Council, Prairie Grove Farms, Kubota and Newman’s Own Foundation.

“Kubota has gone so far as to donate four tractors

per year to members,” says Eagan.

Earlier this year, the Farmer Veteran Fellowship Fund awarded $320,000 to 140 veterans who launched farm businesses. The money is used for purchase of livestock, farm equipment and other necessities.

More than $1 million has been awarded since 2011.

“We have over 8,000 members who have signed up as members,” he continues. “Not all of them are actively farming, but checking to see if it’s viable.

Some have lofty expectations of one day purchasing a farm.

“The HBH label is good indication,” says Eagan.

“We have over 600 members using that label.”

Eagan says support isn’t limited to recent veterans.

“We are happy to assist veterans of all eras,” he says.

For more information about the FVC or HBH programs, call 530-756-1395 or visit www.farmvetco. org.

“We will be happy to provide information to anyone; current farmers or a vet looking to get involved,” says Eagan.

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4778 State Route 545, Ashland, OH 44805 (419)-895-1038 • www.olivesburggeneralstore.com M-F 7am-8pm, SAT 8am-8pm, SUN 9am-7pm AS-10491339

Larry K. Orr

Since 1967

P y o n int o t S

Brian P. Orr

HARDWARE

4455 CR 229 Fredricksburg, Ohio 44627

330-695-2265

Monday-Friday 5:30am to 5:00pm Sat. 7:00am to 11:30am

Ph. (330) 698‐7431

Inc.

Fx. (330) 698‐0104

For AOwned Job Family Done Right, Experience You Can FromCount TheOn! Start!

330.698.7431

orrconstructioninc.com

Culvert Pipe In Stock:

WO-10436971

WO-10469000

Farm Ponds FarmDrainage Drainage •&Ponds Grading • Excavating Wet Basement Repair Grading &•Excavating

Drain Pipe In Stock:

Cleaner Burning, High Quality Wood Pellets

WO-10490533

Why Lignetics Premium Wood Pellets over a competitor’s brand?

•consistent, high BTU output •less than 1% ash •hotter, more efficient burn •less wood pellets burned •fewer wood pellets purchased •less space needed for storage •fewer trips to the wood pellet hopper •less waste to clean up

Lignetics

Premium Wood Pellets

$

275

per ton

Expires 10/16/16. Not valid with any other discounts.

Restrictions may apply. In stock only. ACRE

Ashland 1290 Middle Rowsburg Rd. 419.281.8423 Town & Country Ashland Retail

Endure

Winter Root Builder

$

24.99

covers 12,500 sq.ft.

Expires 10/16/16. Not valid with any other discounts. Restrictions may apply. In stock only. ACRE

Wooster 427 W Henry St. 330.264.9925

Town & Country Co-op Wooster

HARVEST

47

Don’t miss the next edition of

February 2017 Farm Bins Conveyors Transport Augers & Parts Commercial Bins

Tower Dryers Elevators

1422 KNOX SCHOOL ROAD BELOIT, OHIO 44609 Phone: 330-823-8811 • Fax 330-823-0911

AS-10486530

• Sukup Grain Bins • Sukup Grain Dryers • Sweet Elevators • Scott Equipment • Dodge Drives • Millwrighting • Concrete • Crane Service

48 Fall 2016

Gary Irwin • Josh Pirogowicz ksmillwright.com

AS-10467027

Your complete energy savings headquarters ECHO Chainsaws...

THE PROFESSIONAL CHOICE OF POWER AND RELIABILITY!

CS-310

Professional features and light weight.

• 30.5 cc professional-grade 2-stroke engine • 14” bar length 17406051

CS-352 VG5770 Pellet Stove 3340026

The VG5770 Pellet Stove is fully automated with self-ignition and easy-access top mounted controls.

Wood Pellets & Bio Wood Blocks Booking through August 31st.

Same features as CS-310 with increased power..

• 30.5 cc professional-grade 2-stroke engine • 16” bar length 17406053

Echo Chainsaw

18” 40.2cc VALUE PACK Comes with: 18” Tough Chest 1 qt. Bar & Chain Oil & Collectible Hat 1740605

CS-303T

• Top Handle, Front Hand Guard • Anti-Vibration Device, Throttle Control Lockout • 30.1cc Professional-grade 2-stroke engine • 12” bar length 17406049

CS-590

Echo Chainsaw • 20” Bar, 54.3.5 cc 17406051

CS-600-P Wood & Coal Furnace 0334-0068

Outdoor Wood Furnace 03340050

Professional features and Performance Cutting System.

• 59.8cc professional-grade 2-stroke engine • 24” bar lengths 17406063

Mon-Sat, 7 a.m.-9 p.m. & Sun, 9 a.m.-6 p.m.

WO-10428978

3541 Lincolnway East Wooster

330-264-5475

430 Oberlin Rd.

Elyria

440-322-0171