Hi-Line Farm & Ranch - October 2016

12

Hi-Line

October 2016

FARM & RANCH

www.havredailynews.com

MARKET DECLINE e e r f d r Co V G X E U D ÉªWQHVV H H U H K H O E DYD L OD 1.855.332.1221 itstrianglemobile.com

2

Hi-Line

October 2016

FARM & RANCH

www.havredailynews.com

Many reasons could be cause of rise and fall of beef prices Pam Burke community@havredailynews.com In a year marked with political and economic volatility locally, nationally and internationally, the U.S. dollar remains surprisingly strong worldwide, but near-record low prices of cattle, following a year of near-record high prices, has cattle producers wondering how to stabilize the market and fix the industry for the future. Cattle prices rose significantly in 2014 and peaked in early 2015 when producers were getting around $2.50 per pound for calves, Mark Billmayer, cattle buyer for his business B&B Buyers in Chinook, said, but he added, the current market is “crappy.” By the early part of 2016, he said, prices were down to the $1.50 range for a 600-pound calf, and now producers are getting less than half of that at $1.20 to $1.35 for a 600-pound calf, whether sold by contract or at auction. “At best, I would say holding even,” he said about how producers are faring financially, selling at the current market prices, “but if they have a bunch of payments to make, they’re going backwards.” His summation of the cause of this drastic price downturn — “I wish I knew” — echoes many producers’. Chaley Harney, executive director of Montana Beef

Havre Daily News/Teresa Getten Cattle are herded onto autumn pasture on Beaver Creek Park. On the cover: Havre Daily News/Pam Burke Heifers and steers wait in holding pens at Hill County Scale Association in October 2015 to be shipped to feedlots.

11

Hi-Line

October 2016

the grocery case. “That’s a little disheartening,” he said. “I think that’s what we need to focus on.”

The Breeding Stock Niche

For producers raising pure-bred cattle, pricing is influenced by the same issues that affect the calf and feeder cattle markets, but not in the same manner, on the same time line or to the same degree. Registered cattle prices follow the cattle market to an extent, Marvin Cross, owner of Top Notch Angus, said, adding that he anticipates lower prices when registered bulls sell later this month and in Novmber, but he wouldn’t guess what they will be. “I tell you what, this year is absolutely crazy,” he said. “Last year, we anticipated our prices would be down ’cause cattle prices were down from the year before, but for the most part we actually did better last year than we have. I think maybe ranchers still had some money in their pockets and wanted to get their bulls.” Cross said he also sells in the spring, and a lot can happen between now and then.

The International Picture

Recent news that China is willing to allow beef imports from the U.S. is potentially positive news for an industry that largely sees the multinational Trans-Pacific Partnership Agreement with 12 Pacific Rim nations to be a threat to U.S. beef producers and the country’s autonomy over its own industry. Australia and New Zealand, competitors with the U.S. in beef production, are part of the agreement which would call for disagreements, such as over U.S. meatpacker regulations being too strict, to be arbitrated by an international court. But neither is a done deal.

A MontanaRussia link Darrell Stevenson of Stevenson Angus in Hobson said that along with the land he purchased and developedinto a ranch with partners in Russia, he and his partners finish the cattle, process them in their own small meatpacking plant and are marketing the beef in two restaurants, one that opened in St. Petersburg in September. The other opens this month. Despite all this vertical expansion, he said, business is going smoothly, and he's only called on about once a week to offer guidance, down considerably from the 50 percent of his time he spent in Russia and the many hours handling business long distance the rest of the time in the early development years. But, he said, no cattle is being exported to Russia from the U.S., and Russians won't be selling to foreign markets any time soon. After a series of political and financial incidents Russia's buying power has tanked and their cattle production isn't high enough to cover domestic needs. Russia's support of Syria in 2013, their refusal to cut oil production when asked by OPEC in April 2014, their involvement in Ukraine and the July downing with a Russian missile of Malaysia Airlines flight 17, killing almost 300 people, brought broad sanctions from western nations, he said. The exchange rate for the ruble was about 35 to 1 against the U.S. dollar from 1992 to 2014, and after the sanctions, that rate fell to 70 to 1, he said, limiting options for imports.

FARM & RANCH Industry officials and politicians have been saying that if an agreement can be made with China at all, it will be a ways into the future, and the TPP has yet to be ratified by Congress in this election year. Beyond trade agreements, one point of contention with foreign beef exporters was the U.S.’s country of origin labeling law that was repealed in 2015. Bullard said that he sees a correlation between the repeal of the COOL law in 2015 and the start of the downward trend in cattle prices — which he said industry insiders had expected to hold relatively steady and high until 2018. The U.S. meatpacking industry largely benefited from the end of COOL, when prices “fell further and faster than at any time in history,” he said, adding that by December producers had lost more than $40 per hundred weight of cattle, $500 to $700 per head. But Darrell Stevenson of Stevenson Angus in Hobson, who has extensive overseas experience garnered over the past decade selling and investing in the Eurasian cattle market, said he feels the repeal of COOL will have “significant impact long term.” “It’s hard to believe that our country’s negotiators bowed to pressure,” he said. “Who’s looking out for us? ... Our industry, and more importantly our consumers, deserve to know where a product originates.” Despite COOL and the other issues, Stevenson said, the primary factor driving the current low cattle prices is simply the strength of the U.S. dollar. Stevenson said he has looked at all the talking points about market influences, from cost of fuel and feed to overfattening cattle and feels that those factors are in check. The one overriding factor, he said, is the U.S. dollar being so high in comparison to foreign buyers and to the U.S.’s competitors in the beef industry, like Australia, New Zealand and Brazil. “To me it’s quite surprising because I’m not quite sure

www.havredailynews.com what we’ve done as a country to actually do it,” while other currencies, with the notable exception of the euro, has weakened. “In my own words, every other economy in the world was in a race to the bottom for the decline in their currency in order for them to be able to recapture a lot of those export markets,” he said. Stevenson said he got started selling registered Angus in Russia and Kazakhstan in 2007, and by 2010 he was spending about 50 percent of his time living in Russia, where he had invested in undeveloped land to start a ranch with two partners from Russia. His investments now include a small meatpacking plant and two restaurants. “In the loose time frame of 2007 to 2010, when the American dollar was weak enough, it was the first time — actually in my life — that we were essentially on par with the Canadian and Australian dollars, therefore making our products, for the first time, competitive,” he said. “... And that really, for the first time, opened opportunities for us, the United States, to become a live-animal export market place. And we certainly took advantage of it as an industry.” But in 2014 the Russian ruble declined while the U.S. dollar stayed strong, and other markets, such as Australia where the dollar was also down, made a lot of money selling to Russia, he said. Last week the U.S. Foreign Agricultural Service office in Moscow said that Russia is importing 32 percent of the total meat products consumed in Russia, he said, so it will be a while before Russian producers can feed their own country let alone export cattle. This could be a strong market, he added, but they can’t afford U.S. beef. “Yes, a strong dollar is good in some terms,” Stevenson said, “but in others it’s put our position as an industry in a terrible crunch in the fact that we’ve lost more equity and value in the beef sector.”

10

Hi-Line

October 2016

FARM & RANCH

www.havredailynews.com

Beef prices: Billmayer: ‘I have mixed feelings with the beef checkoff’ n Continued from page 3 stock producers from unfair or discriminatory practices. In other action, the organization is challenging the USDA over the government’s use of the Beef Checkoff program dollars — garnered from a $1 fee per head of cattle or per cattle weight-equivalent of beef products — to promote beef sales in general, including imported beef, and not U.S. sales specifically. The increasing import market is hurting U.S. beef producers, Bullard said, and U.S. dollars paid by U.S. cattle producers are being used to promote this foreign competition. He said about 85 percent of the checkoff money comes from domestic sales and 15 percent from imports, only money paid in from imports should go to promote imported beef, otherwise imports get a disproportionate share. R-CALF’s position, he said, is not necessarily to end the program, but rather to ensure producers are able to advocate money from domestic sales promotes domestic beef and money from imports promotes those sources. The lawsuit, he said, is based on U.S. laws

Havre Daily News/file photo Heifers and steers wait in holding pens at Hill County Scale Association in October 2015 to be shipped to feedlots.

which say that federal money — payments to the national checkoff program — cannot be used to fund private speech — the portion of the program dollars sent to state beef councils which are private, not government-run organizations. Harney said she could not talk about the suit before it was settled because Montana Beef Council is part of the ongoing suit. And not all producers are convinced that the checkoff program’s lack of U.S.-centric advertising is the problem. “I have mixed feelings with the beef checkoff,” Billmayer said. “I know we needed to do something, but I don’t know if we’re getting our bang for our dollar” because so much of the money is spent on the administrative end and on expenses that have nothing to do with actual beef promotion. Billmayer said his problem of who is profiting in the beef industry is also echoed, in a sense, at the grocery store, where he’s not seeing the same percentage of drop in the retail price of beef as he has seen in the price he’s getting for cattle. “A year ago we were getting up to a $1.60 for our fat cattle, now I’m getting $1.07 for my fat cattle,” he said. “And the rib steaks in the grocery store a year ago were $9.98 a pound, and I stopped the other day at a retail store in Great Falls, and they’re $8.98. So I’m getting $600 less for my fat cattle, and they’ve only lowered the meat a little bit in

3

Hi-Line

October 2016

Council, said macro influences driving the low prices likely include this year being a herd-growth stage of the industry’s natural cycle, following a sell-off stage; a record large meat supply in the retail sector; a weaker export market; and consumer demand being low after 2014-15 prices drove consumers to other meat sources like pork and poultry. These influences come alongside market-specific impacts, she said, like increasing foreign competition in the cattle industry and trade agreements that favor foreign competitors. But CEO Bill Bullard of the Billings-based RanchersCattlemen Action Legal Fund, United Stockgrowers of America, called R-CALF USA, disagrees with several points of the Montana Beef Council’s message, saying that primary element driving the market is price manipulation from the meatpacking industry.

The National Scene

A total of 24.8 billion pounds of beef were consumed in the U.S. in 2015, but producers provided only 23.7 billion pounds, says the U.S. Department of Agriculture. Imports have to make up the difference, as well as the amount from the total U.S. production that was sold on the export market. With only four major meatpacking companies handling 85 percent of the fed-cattle market through only about 100 meatpacking plants in the U.S., their influencing this large market against producers is easy, he said. This price manipulation is made easier, he said, because the four meatpackers — Tyson Foods, Cargill, Brazillianowned JBS USA and National Beef — are now “protein packers” that also largely control the pork industry through

Havre Daily News/Pam Burke Heifers and steers wait in holding pens at Hill County Scale Association in October 2015 to be shipped to feedlots.

FARM & RANCH extensive contracts and fully control the poultry industry from egg to plate. This control of the three largest meat sources in America

www.havredailynews.com allows meatpackers to pit the three industries against each other in ways that benefit shareholders, not producers, he said. Meatpackers will also stay out of the market for a week at a time to drop the market price, he said, adding they also can control prices when cattle are processed, forcing feeders to keep the cattle longer, making the animals larger than optimal at butchering, to flood the market with more meat from fewer cattle. “In the first part of 2016, in January, R-CALF made a request to the U.S. Senate Judiciary Committee and asked for an investigation to determine the cause or causes of the decline in prices that resulted in 2015, because the market fundamentals simply could not explain what happened to the cattle prices,” Bullard said. “We fully suspect that the market place is being manipulated despite the meatpackers’ claims that there were market forces that were causing the decline.” “We have neglected to preserve and protect competition in the market place through proper enforcement of our antitrust laws,” he added. The Government Accountability Office is investigating the 2015 market price fall and multiple antitrust and anti-competitive issues, several of which pushed prices down, R-CALF said in the request. The investigation was approved in April but no word has come about when the report is expected, Bullard said. Bullard said the large meatpackers need more oversight and regulation, and to that means R-CALF is working on several fronts. “Congress won’t force divestiture,” he said. “Regulation will keep them from unifying to control prices.” R-CALF, he said, is working with the U.S. Department of Agriculture to finalize regulations for the Packers and Stockyards Act, which was passed in 1921, to protect live-

n Continued to page 10

44

Hi-Line Hi-Line

FARM & FARM & RANCH RANCH

October 2016 October 2016

Glasgow Stockyards, Inc. Linda & Mark Nielsen, Owners Iva Murch, Manager 263-7529 Dean Barnes, Yard Manager 263-1175 Ed Hinton, Auctioneer 783-7285

October November December 2016 Schedule

October 2016 All Class Cattle Auction

13

Early Feeder Special & All Class Cattle Auction

20

All Class Cattle Auction â&#x20AC;&#x201C; AND â&#x20AC;&#x201C;

Thursday, October 20, 2016 10th Annual Dunbar Bros. of Whitewater, Mt. Bred Heifer Auction t "OHVT #SFE )FJGFST o " * #SVJTFS BOE #VMM #SFE "OHVT Galpin Angus Ranch t "OHVT #VMM $BMWFT t "OHVT )FJGFS $BMWFT 1SF DPOEJUJPOFE (FOUMF (PPE %JTQPTJUJPOT 1BQFST BWBJMBCMF PO SFRVFTU Heather Martin t 3FE #SFE 3FE "OHVT t #MBDL #SFE 4DPSF "OHVT Matthews Ranch t "OHVT #SFE )FJGFST More Consignments Pending! (P UP PVS XFCTJUF GPS VQEBUFE JOGPSNBUJPO XXX HMBTHPXTUPDLZBSET DPN

27

1946 - 2016

November 2016 Thursday

Thursday

6

SERVING AREA â&#x153;Ż LIVESTOCK PRODUCERS FOR 70 YEARS!

Feeder Special featuring Red Angus Influence Feeders & All Class Cattle Auction

3

All Class Feeder Special & All Class Cattle Auction

10

All Class Feeder Special & All Class Cattle Auction

17

Angus Feeder Special & All Class Cattle Auction

24

Happy Thanksgiving - No Aucttion

December 2016 Thursday

1

Big December Feeder Special & All Class Cattle Auction

8

Annual Stock Cow and Bred Heifer Special & All Class Cattle Auction

15

Last All Class Cattle Auction of 2016

22

Merry Christmas - No Auction

29

Happy New Year - No Auction

1 0 #PY t (MBTHPX .5 t HTJ!OFNPOU OFU t XXX HMBTHPXTUPDLZBSET DPN

Please call in consignments so buyers can be notiďŹ ed

SY Clearstone CL2 Winter Wheat for Montana

SY Wolf

Decade

The New Top Performer

MSU/NDSU Release

Âť New high yielding two-gene herbicide tolerant variety

Âť Later maturity, good protein and excellent winterhardiness

SY Wolf

Control Weeds Before They Overwinter

AP503 CL2

Âť Good yields under 2015 disease pressure Âť Excels in heavy residue

CLEARFIELD* Production System Âť Proven winterhardiness

406-747-5217 | 406-489-0165 Cell Winter Wheat for Montana

PVPA 1994â&#x20AC;&#x201D;Unauthorized propagation PVPA 1994â&#x20AC;&#x201D;Unauthorized propagation prohibited. Plant variety protection granted or prohibited. Plant variety protection granted or applied for Syngenta varieties. applied for Syngenta varieties.

www.glasgowcourier.com www.glasgowcourier.com

Salsa Season

ROUBIE YOUNKIN, MSU EXTENSION AGENT FOR FARM & RANCH As gardening season is transformed into the colors of fall, cooks love to experiment with combining their yield to create salsa recipes. To be enjoyed throughout the year, many strive to preserve their winning combination by canning. Most salsa recipes are a mixture of low-acid foods (such as onions and peppers), with more acid foods (such as tomatoes). Acid ďŹ&#x201A;avorings such as vinegar, lemon juice or lime juice are also common additions. The types and amounts of ingredients used in salsa, as well as the preparation method, are important considerations in how a salsa is canned. Improperly canned salsas or other tomato-pepper combinations have been implicated in more than one outbreak of botulism poisoning. INGREDIENTS: Acids The acid ingredients help preserve canned salsas. With salsa recipes that are canned in boiling water, acids are used to make them safe enough to do so. The acids are usually commercially bottled vinegar or lemon juice. Buy a vinegar of at least 5 percent acidity; do not use homemade vinegar because the acidity can vary and will be unknown. The amounts of vinegar or lemon juice in a recipe for canning cannot be reduced. It is important to use a tested recipe so the minimum amount of these acids to make the recipe safe is also known. Sugar can be used to offset the tartness of the acid. An equal amount of bottled lemon juice may be substituted for vinegar in recipes, but do not substitute vinegar for lemon juice. This substitution will result in a less acid and potentially unsafe canned salsa. Tomatoes The tomatoes you choose affects the quality of your salsa. Paste tomatoes, such as Roma, have more ďŹ&#x201A;esh or solid tissue. They will produce thicker salsas than slicing tomatoes which yield more juice and a watery salsa. When recipes call for peeled tomatoes, remove the peel by dipping washed tomatoes into boiling water for 30 to 60 seconds or until skins split. Dip immediately into cold water, then slip skins off. Remove cores and seeds for a thicker, heartier salsa. It is also ďŹ ne to leave the seeds and core with the tomato. Peppers Peppers range from mild to scorching in taste, or the â&#x20AC;&#x153;heatâ&#x20AC;? factor, and that is what makes many salsa fans want to experiment with recipes. Mild pepper varieties include Anaheim, Ancho, College, Colorado and Hungarian Yellow Wax. If a recipe calls for â&#x20AC;&#x153;long green chiles,â&#x20AC;? choose a mild pepper. JalapeĂąo is a very popular hot pepper. Other hot varieties include Cayenne, Habanero, Serrano

and Tabasco. When handling peppers, plan to wear rubber gloves. The residual effects of peppers can be painful. Do not touch your face, particularly the area around your eyes, when you are handling hot chiles. You may substitute one type of pepper for another or bell peppers (mild) for some or all of chiles, keeping in mind that the size much match. You donâ&#x20AC;&#x2122;t want to increase the total amount (pounds or cups) of peppers in any recipe. This will result in changing the ďŹ nal acidity of the mixture and potentially unsafe canned salsa. You do not need to peel the peppers especially if they are ďŹ nely chopped. Roasting peppers before chopping them adds an enhanced taste to the salsa. Fruits Some salsa recipes include fruits. If a recipe calls for green or unripe mango, do not use ripe mango. This will result in changing the ďŹ nal acidity of the mixture and potentially unsafe canned salsa. Other Vegetables If you add vegetables other than those listed in the recipe you will need to adjust your canning method and time to match the vegetable with the longest processing time. For example, if you want to add corn to your salsa you will need to process the salsa in a pressure canner for 90 minutes. Adding beans changes the processing method to pressure canning and increases the time to 75 minutes. In most cases it is easier to add the vegetable you want after opening the jar and before serving. Spices and Herbs Spices and herbs add unique ďŹ&#x201A;avors to salsas. Amounts of spices and herbs in these recipes (black pepper, salt, oregano, pickling spice, dried red pepper ďŹ&#x201A;akes, and ground cumin) may be altered. For a stronger cilantro ďŹ&#x201A;avor in recipes with cilantro, it is suggested to add fresh cilantro just before serving instead of adding more before canning. Red and yellow onions may be substituted for each other however, do not increase the total amount of onions in any recipe. This will result in changing the ďŹ nal acidity of the mixture and potentially unsafe canned salsa. Cautions and Reminders: â&#x2014;? Follow the directions exactly for each recipe. This ensures that the acidity level is safe for processing using a hot water bath. â&#x2014;? Do not alter the amounts of each vegetable (peppers, onions, etc.) listed in the recipe. â&#x2014;? Add the amount of vinegar or lemon juice listed. â&#x2014;? Do not thicken salsas with ďŹ&#x201A;our, cornstarch or other starches before canning. If a thicker salsa is desired, add these ingredients after opening or strain the excess liquid from the salsa before ďŹ lling jars.

See SALSA RECIPES, Page 5

99

October 2016 October 2016

4-H Grows FROM PAGE 8

others. District Camp: 4-H Camp is that oncein-a-summer opportunity to learn new skills, meet new friends, develop relationships with caring adults and build conďŹ dence as a young leader.

Hi-Line Hi-Line

FARM & RANCH FARM & RANCH

www.glasgowcourier.com www.glasgowcourier.com

Montana 4-H Congress: Members have the chance to travel to Bozeman to compete in contests such as public speaking, livestock judging, quilting, and Stir-ups. Northeast MT Fair: The fair provides an opportunity for youth to exhibit their yearâ&#x20AC;&#x2122;s accomplishments. Members may enter anything made relating to their project.

ROUBIE YOUNKIN / FOR FARM & RANCH

Montaya Idler and Chaykota Christensen helping to salvage goods from pig barn at the Valley County Fairgrounds.

Frost and Wheat FROM PAGE 6

ROUBIE YOUNKIN / FOR FARM & RANCH

Laynee Simpson and Takayra Prescott during the "Chariot Races" at Camp

article is available at http://apsjournals.apsnet. org/doi/pdfplus/10.1094/PD-89-0853. In this greenhouse study they either applied glyphosate or paraquat and measured retention of wheat curl mites on the host plant. The research resulted in showing that mites are not retained as long on paraquat-treated plant material as they are on glyphosate-treated plant material. This is likely due to the rapidity of plant kill with the two different chemistries. Time to â&#x20AC;&#x2DC;brownâ&#x20AC;&#x2122; tissue will be dependent on a number of factors including soil moisture and temperature. They did a separate â&#x20AC;&#x2DC;stem cuttingâ&#x20AC;&#x2122; experiment to simulate swathing of plants as compared to drought, and mites were signiďŹ cantly reduced on plants within 3-5 days after cutting. In addition, plants laying ďŹ&#x201A;at on the ground would not serve as good â&#x20AC;&#x2DC;launching

padsâ&#x20AC;&#x2122; for mites into the wind. Burrows did several years of experiments where she put out â&#x20AC;&#x2DC;trapâ&#x20AC;&#x2122; plants, spring wheat, and collected them weekly. She can now look at what effect our experimental treatments and weather conditions had on migration of WCM to these â&#x20AC;&#x2DC;trapâ&#x20AC;&#x2122; plants. What she found was that a prolonged cold period signiďŹ cantly reduced mite migration into our trap plants. A single frost event is UNLIKELY to significantly reduce mite migration into a newly planted crop. So, the next week or so of weather is going to be relatively warm. Two to three weeks from now we are back to longďż˝term average weather trends of colder weather that will reduce mite movement. Bottom line: Dr. Burrows still recommend planting later than recommended for our since we are in a WSMV hot spot. The risk of WSMV must be balanced with other crop needs, but WSMV may be the primary risk in our area next year.

Montana Stockgrowers Seeking Applicants for Year Two of Leadership Series FOR FARM & RANCH The Montana Stockgrowers Association (MSGA) is excited to announce the second year of a leadership program for young leaders in the ranching industry. The Stockgrowers Leadership Series is designed to provide training and skills to future leaders of MSGA and Montanaâ&#x20AC;&#x2122;s ranching communities. The 12-month class kicks off in Jan. 2017 in Helena. Applications are due Oct. 31. â&#x20AC;&#x153;We are excited to launch the second year of MSGAâ&#x20AC;&#x2122;s Leadership Series,â&#x20AC;? says MSGA Executive Vice President Errol Rice, â&#x20AC;&#x153;Investing in leadership is a core strategy of MSGAâ&#x20AC;&#x2122;s

long-range plan and our industryâ&#x20AC;&#x2122;s success will rely on our ability to develop a pipeline of leaders who are disciplined, well trained and inspired by the future of ranching.â&#x20AC;? The Leadership Series is a 12-month program where participants will take part in a number of workshops and sessions exposing them to different aspects of the ranching business today. These topics include policy work, banking and ďŹ nance, management, business relationships, awareness of industry topics, media training, and beef consumer concerns. Program participants will also work with a designated leadership coach to build upon their strengths and skills. Sarah Bohnenkamp, for-

mer executive director for the Denver based, American National CattleWomen, will coach the class in a series of workshops, webinars and at-home tasks throughout the year. Bohnenkamp has more than 14 years experience with leadership development and is familiar with topics faced by the ranching industry, having trained youth for the National Beef Ambassador program for many years. The Leadership Series class will meet in several locations across Montana over the course of 12 months. Sessions will allow participants to travel on a summer ranch tour, network with industry leaders, gain valuable skills for their careers and be given further

opportunities to be engaged in leadership positions upon completion of the course. Applicants for the Stockgrowers Leadership Series should be between the ages of 25 and 40, be involved in the Mont. ranching industry and have a strong interest in improving their leadership and business skills. Both ranchers and Allied Industry members are encouraged to apply. For more information, contact the Montana Stockgrowers Association at (406) 442-3420 or email Kori Anderson at kori@mtbeef.org. Applications are available at mtbeef.org/ leadership-series. All submissions should be postmarked no later than October 31, 2016.

YOUâ&#x20AC;&#x2122;RE READING HI-LINE FARM & RANCH â&#x20AC;&#x201C; THE AG MONTHLY FOR NORTHEAST & NORTH CENTRAL MONTANA

88

October 2016 October 2016

Hi-Line Hi-Line

FARM & RANCH FARM & RANCH

4-H Grows Here

www.glasgowcourier.com www.glasgowcourier.com

Hi-Line Hi-Line

FARM & RANCH FARM & RANCH

2016 5 5October October 2016

Youth Experience a Variety of Life Skills Opportunities

What do â&#x20AC;&#x153;low costâ&#x20AC;? ag suppliers

REALLY do for you?

ROUBIE YOUNKIN, MSU EXTENSION AGENT FOR FARM & RANCH 4-H as we know it began around 1900 as a means of reaching parents with improved farm and home practices. American farmers had experienced poor economic times for 30 years. It was risky business for them to try a newly recommended farm practice. In 1902, a few Midwestern school teachers developed some crop demonstrations with their students who, in turn, shared their successes with their parents. These projects developed small groups covering a single topic such as beef, corn, gardening or canning. By 1909 some of these groups were called 3-H clubs and in 1911 the name of 4-H was adopted. Today the objective of 4-H is the development of youth by providing a wide variety of learning opportunities in which all youth can participate, whether they live in the country or city. 4-H is a positive youth development program â&#x20AC;&#x201C; meaning 4-H builds on the strengths of youth as they grow and develop from childhood through adolescence to adulthood. The 4-H motto is â&#x20AC;&#x153;To Make the Best Betterâ&#x20AC;?. The four Hâ&#x20AC;&#x2122;s represent Head, Heart, Health and Hands. The focus today is on developing skills to last a lifetime such as Communication, Critical Thinking, Responsible Citizenship, Teamwork, Self-discipline, Healthy lifestyle choices and Service Learning. Research shows 4-H Youth Excel Beyond their Peers A longitudinal study discovered that the structured out-of-school time learning, leadership experiences, and adult mentoring that young people receive through their participation in 4-H plays a vital role in helping them achieve success. Compared to their peers, the ďŹ ndings show that youth involved in 4-H programs excel in several areas: Contribution/Civic Engagement â&#x20AC;˘ 4-Hâ&#x20AC;&#x2122;ers are nearly four times more likely to make contributions to their communities (grades 7-12) â&#x20AC;˘ 4-Hâ&#x20AC;&#x2122;ers are about two times more likely to be civically active (grades 8-12) Academic Achievement â&#x20AC;˘ 4-H young people are nearly two times more likely to participate in science, engineering and computer technology programs during out-of-school time (grades 10 â&#x20AC;&#x201C; 12) â&#x20AC;˘ 4-H girls are two times more likely (grade 10) and nearly three times more likely (grade 12) to take part in science programs compared to girls in other out-of-school time activities. (Data found in Science, Engineering and Computer Technology (SECT) section of report) Healthy Living

www.glasgowcourier.com www.glasgowcourier.com

When You Buy From Us, We Give You Added Value! Let's Work Together

Grace Carroll makes salsa at the MSU Extension Salsa Class.

Salsa Recipes CONTINUED FROM PAGE 4

Kaylee King and Cordell Younkin scraping and painting the horse barns at the Valley County Fair grounds. â&#x20AC;˘ 4-Hâ&#x20AC;&#x2122;ers are nearly two times more likely to make healthier choices (grade 7) The research is helping families, schools, communities and youth programs develop strategies to support children and adolescents. Effective youth development programs like 4-H are putting the research to work by focusing on three important areas: â&#x20AC;˘ Positive and sustained relationships between youth and adults â&#x20AC;˘ Activities that build important life skills â&#x20AC;˘ Opportunities for youth to use these skills as participants and leaders in valued community activities 4-Hâ&#x20AC;&#x2122;ers Excel â&#x20AC;˘ Nearly four times more likely to make contributions to their communities â&#x20AC;˘ About two times more likely to be civically active â&#x20AC;˘ Nearly two times more likely to partici-

pate in science programs during out-of-school time â&#x20AC;˘ Two times more likely (grade 10) and nearly three times more likely (grade 12) to take part in science programs compared to girls in other out-of-school time activities â&#x20AC;˘ Nearly two times more likely to make healthier choices 4-H in Valley County The three pillars of 4-H are: Healthy Living, Citizenship and Science. The projects' members take part in usually add to the memberâ&#x20AC;&#x2122;s knowledge of one of the three virtues of 4-H. These projects range from small engines and welding to baking and home environment, from sport ďŹ shing to quilting. There are over 100 projects to choose from, so there is truly something for every interest in 4-H. It is not just for country kids but for every youth with an inquisitive mind. Members gain business

ROUBIE YOUNKIN / FOR FARM & RANCH

experience keeping books and ďŹ guring costs, they build conďŹ dence in their abilities and they experience the satisfaction of help others through their efforts. Anyone age 6 to 18 can join 4-H by contacting the Valley County Extension OfďŹ ce at 228-6241. 4-H Skills Public Speaking: One of the most valuable skill 4-H members gain through demonstrating or telling how to do something. Project Work: Members work independently or as a group to set and accomplish goals in over 100 different project areas. Community Service: Service to others is one of 4-Hâ&#x20AC;&#x2122;s greatest accomplishments. Through guidance from caring adults, youth learn that one of lifeâ&#x20AC;&#x2122;s greatest joys actually comes through giving of oneâ&#x20AC;&#x2122;s self to beneďŹ t See 4-H GROWS, Page 9

YOUâ&#x20AC;&#x2122;RE READING HI-LINE FARM & RANCH â&#x20AC;&#x201C; THE AG MONTHLY FOR NORTHEAST & NORTH CENTRAL MONTANA

Mango Salsa â&#x20AC;˘ 6 cups diced unripe mango (about 3 to 4 large, hard green mangoes) â&#x20AC;˘ 1Â˝ cups diced red bell pepper â&#x20AC;˘ Â˝ cup ďŹ nely chopped yellow onion â&#x20AC;˘ Â˝ teaspoon crushed red pepper ďŹ&#x201A;akes â&#x20AC;˘ 2 teaspoons ďŹ nely chopped garlic â&#x20AC;˘ 2 teaspoons ďŹ nely chopped ginger â&#x20AC;˘ 1 cup light brown sugar â&#x20AC;˘ 1Âź cups cider vinegar (5 percent) â&#x20AC;˘ Â˝ cup water Peel and chop mango into Â˝-inch cubes. Dice bell pepper into Â˝-inch pieces. Finely chop yellow onions. Hot Pack: Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes. Fill hot solids into clean, hot half-pint jars, leaving Â˝-inch headspace. Cover with hot liquid, leaving Â˝-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 15 minutes.

ROUBIE YOUNKIN / FOR FARM & RANCH

Tomato/Tomato Paste Salsa â&#x20AC;˘ 3 quarts peeled, cored, chopped slicing tomatoes â&#x20AC;˘ 3 cups chopped onions â&#x20AC;˘ 6 jalapeĂąo peppers, seeded, ďŹ nely chopped â&#x20AC;˘ 4 long green chiles, seeded, chopped â&#x20AC;˘ 4 cloves garlic, ďŹ nely chopped â&#x20AC;˘ 2 12-ounce cans tomato paste â&#x20AC;˘ 2 cups bottled lemon or lime juice â&#x20AC;˘ 1 tablespoon salt â&#x20AC;˘ 1 tablespoon sugar â&#x20AC;˘ 1 tablespoon ground cumin (optional) â&#x20AC;˘ 2 tablespoons oregano leaves (optional) â&#x20AC;˘ 1 teaspoon black pepper Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes, stirring occasionally. While hot, ladle mixture into clean, hot jars, leaving Â˝-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 20 minutes (pints). Important: The only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

NEWTON MOTORS, INC. NEW & USED TRUCKS AND CARS

We Can Only Continue To Provide Service In Our Communities If YOU Support Those Services! After The Initial Saleâ&#x20AC;&#x201D; WHAT Is Your 'LVFRXQW 6XSSOLHU 2ÍżHULQJ <RX"

When you buy your chemical & fertilizer from us we can help you with . . . â&#x20AC;˘ Crop Scouting â&#x20AC;˘ Weed IdentiďŹ cation Services â&#x20AC;˘ Soil Analysis â&#x20AC;˘ Crop Spraying â&#x20AC;˘ Application Recommendations â&#x20AC;˘ Fertilizer Application â&#x20AC;˘ And Much More

We Have . . . A Full Agronomy StaďŹ&#x20AC; Available

To All Of Our Patrons Across Our Trade Area

The People, The Know How And The Products To Cover All Your Needs . . .

:H 2ÍžHU 0DQ\ 6HUYLFHV WR 2XU &XVWRPHUV â&#x20AC;˘ On Farm Tire Service â&#x20AC;˘ Shop Services & Minor Repairs â&#x20AC;˘ Oil & Filters â&#x20AC;˘ Feed (Crystalyx) â&#x20AC;˘ Lawn Care Items â&#x20AC;˘ Fencing Equipment

Bulk Fuel Delivery Tires - Batteries - Brakes 24 Hour Gas & Fuel Oxygen/Acetylene Tanks Full-Line Hardware Store

:H $OVR 2ÍżHU )XOO &RPPRGLW\ 0DUNHWLQJ

Value Added Services . . . Use them to your advantage and maximize your yields!

Are You Getting This Kind Of Value Where You Buy?

All In One Convenient Location

440 Highway 2 West â&#x20AC;˘ Glasgow â&#x20AC;˘ Across from the Fairgrounds 406-228-9325 â&#x20AC;˘ 406-228-4381 â&#x20AC;˘ 1-800-255-1472 Family owned by the Newton Boys! Rent A Car See Doug, Andy, Terry, Kenny or Ted!

â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘

!

Plus, if you pay in advance, earn a 6% premium Or 6% discount for cash at time of purchase!

$ % #" % % ch % % ur Butte 487-2741

474-2231

893-4398

724-3353

762-3231

783-5519

66

October 2016 October 2016

Hi-Line Hi-Line

FARM & RANCH FARM & RANCH

Valley Vet Clinic Welcomes New Doctor

Dr. Cassie Shipp (L) and Joesy Uphaus (R) treat a friendly corgi at Valley Vet in Glasgow on Sept. 28.

WHITNEY PAJU / FOR FARM & RANCH

Duo of Veterinarians Handle Animal Needs, Big and Small DANE OSEN FOR FARM AND RANCH Located in Glasgow, Valley Vet Clinic has all your animal needs covered both large and small. Owner Dr. Chelsie McAllister DVM and her associate Dr. Cassie Shipp DVM offer a variety of services for ranchers as well as pet owners. Both of the veterinarians have a rural upbringing, Shipp growing up by Tampico and McAllister growing up on a ranch northwest of Glasgow. The two have an understanding of being raised around large animals, which is inherent to the care and services that they offer to the surrounding area in terms of livestock. Dr. McAllister has been practicing in the

area for the last six years, recently relocating her practice to the former Glasgow Vet Clinic south of Glasgow last Nov. Dr. Shipp joined the clinic in May after graduating from Washington State University in Pullman. The young veterinarian resides with her husband Kyle and their two dogs 50 miles north of Glasgow in the rural town of Opheim. A love for animals is what drew Dr. Shipp to the occupation, stating “I wanted to make a career out of something I like, and being a vet is something I have always wanted to do.” The DVM’s are not afraid to take their show on the road. The pair of vets travel for ranch calls too, they have traveled past Scobey in the northeast and west of Malta. The pair are also able to perform C-sections, bull testing,

and prepare health certiﬁcates for your cattle. They can assist with pregnancy checking and other problems that can arise during calving season. Valley Vet also has an in-house blood machine to run CBC tests and diagnostics on your animal’s blood. They carry a large selection of ranch supplies, ear tags, hot shots, horse feed, vaccines and more. If they don’t have what you need they can certainly order it and get it for you quickly. Valley Vet Clinic also has your pet needs covered too. The vet clinic carries dog and cat food, toys, and supplies. They also have a pharmacy as well and can get your sick or injured pet feeling well again fast. The crew can do digital X-rays to ﬁnd broken bones, and See VALLEY VET, Page 7

www.glasgowcourier.com www.glasgowcourier.com

Frost and Wheat Curl Mite BY MARKO MANOUKIAN, MSU EXTENSION AGENT FOR FARM AND RANCH MSU Extension Pathologist, Dr. Mary Burrows has had several calls regarding the Wheat Streak Mosaic Virus (WSMV). She wrote the following in one of her ag alerts. Host: When we consider host, we usually think of resistant varieties to the pathogen or vector. Varieties with resistance genes for WSMV and/or Wheat Curl Mite (WCM) are grown in more southern states, but none are availably adapted to Montana (The plant breeders and Dr. Burrows are working on it!). That said, there is a range in tolerance that can be found in the Cereal virus Montguide (http://store.msuextension.org/publications/ AgandNaturalResources/MT200911AG.pdf). There is no true resistance. Losses will depend on the time of infection, the variety of crop, the strain of the virus, and weather conditions. Later infections lead to less yield loss. The second thing we consider for ‘host’ is the presence of host plant material. As you all know, the mite and virus are facilitated by the green bridge, or the presence of green plant material between the harvesting of one crop and planting of the next. Hosts vary in their ability to support mite and virus replication. The best host by far is spring wheat, followed by winter wheat and barley. A somewhat distant third is downy brome (cheatgrass) which due to its life cycle and high populations does serve as a signiﬁcant alternate host in Mont. Then, there are numerous grassy weeds that I would say overall are ‘intermediate/poor’ hosts of the mite and virus, but could be sources in some years if conditions are favorable. They essentially maintain a background level of the virus and mite that we will never eliminate. A good summary of these alternate hosts and their capacity for hosting WCM and WSMV is in this guide from Nebraska: http://extensionpublications.unl.edu/assets/pdf/ec1871. pdf and the MontGuide mentioned above. In talking to people, Burrows was pleased that in general, they were aware of the problem and had done everything possible to eliminate the green bridge. Once your own land is taken care of, you also have to look around at your neighbors and any adjoining CRP, pasture, etc. If there are green host plants, there is likely a source of inoculum. If there is unharvested spring wheat or barley, that is a potential source of inoculum. Low temperatures will lower the movement of mites off of standing spring wheat and barley. Host removal and survival of the WCM: Burrows sent out an ag alert earlier about host removal methods, but an article by Jiang et al (2005) provides some evidence for how long wheat curl mites survive on a host after a termination method has been applied. The full See FROST AND WHEAT , Page 9

77

Hi-Line Hi-Line

FARM & RANCH FARM & RANCH

October 2016 October 2016

Valley Vet FROM PAGE 6

have the ability to perform ultrasounds if your pet is expecting a litter. If you’re planning on going on a trip, keep the clinic in mind as they will board your pets for you while you are away. The Valley Vet crew will also groom your shaggy dog, having them looking sharp and smelling clean. Valley Vet Clinic staff are friendly and helpful, putting you and your pets mind at ease during what can be a particularly tense time. Dr. McAllister and Dr. Shipp are joined at the clinic by their assistants Josey Uphaus and Jana Tihista, as well as manager Chase

www.glasgowcourier.com www.glasgowcourier.com

McAllister. Their knowledgable assistants will help you and your pet feel comfortable at your appointment. Friendly receptionist Jessie Sonsteng is eager to help make you an appointment or help you ﬁnd exactly what you need from the clinic’s animal goods store. If you need your pet boarded, Morgan Paju and Kelsie Meland will assist and care for your pet while it is kenneled. Valley Vet Clinic is open Monday through Friday 8:00 a.m. to 5:00 p.m. and is located South East of Glasgow at 7353 MT Hwy 42. They welcome walk-ins at the location but prefer that you make an appointment. Appointments can be made by calling (406) 228-9313.

DANE OSEN / FOR FARM & RANCH

Valley Vet’s Dr. Cassie Shipp (l) and Dr. Chelsie McAllister check out a wounded dog named Megs. Valley Vet's Jessie Sonsteng weighs a client prior to examination.

JAMES WALLING / FOR FARM & RANCH

WHITNEY PAJU / FOR FARM & RANCH

VV staff member Morgan Paju even tends to livestock in her off time. She is pictured here at her mom's home near Glasgow.