A S P E C I A L S U P P L E M E N T T O T H E H U R O N D A I LY T R I B U N E
October 16, 2021
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MSU Extension co-hosts Michigan Beekeepers’ Association Virtual 2021 Fall Conference By: Ana Heck MSUE Michigan State University (MSU) Extension will co-host the Michigan Beekeepers’ Association Fall Conference, which will be held virtually October 22nd-23rd, 2021. Beekeepers and people interested in learning more about beekeeping, honeybees, and hive products are welcome to attend. The Michigan Beekeepers’ Association celebrates its 156 years of serving Michigan beekeepers, and the association supports over 30 local beekeeping clubs in Michigan. Past conferences hosted by the Michigan Beekeepers’ Association have received over 600 attendees. The evening of Friday, 10/22 will feature 2 keynote presentations: Terry Kane will speak on climate change and its effect on honeybees and local pollinators, and Bill Hesbach will present on insulation and ventilation for overwintering hives. On Saturday, 10/23, there will be 4 tracks: 1) creative products from the hive, 2) beekeeping practices and philosophies, 3) beekeeping strategies,
and 4) beekeeping research and other good stuff. Presentations from Michigan State University Extension include: Meghan Milbrath on beekeeping and bee research in Sweden Ana Heck on MSU Apiculture Extension apiaries, programs, and updates Zachary Huang on his latest research Rebecca Krans on smart lawns for pollinators MSU Extension has many helpful resources and service that can benefit small-scale, sideliner, and commercial beekeeping operations. Learn more about beekeeping, gardening in Michigan, the MSU Product Center, farm management resources, and the Heroes to Hives beekeeping program for veterans. Michigan State University is committed to providing equal opportunity for participation in all programs, services and activities. Accommodations for persons with disabilities may be requested by contacting the event contact, Ana Heck, two weeks prior to the start of the event. Requests received
A beekeeper inspects a colony in an MSU Extension and Education Apiary. (Dan Wyns/Via MSUE)
after this date will be honored whenever possible. All dates, times, presenters, and topics are subject to change and cancelation. Registration will close midnight on Thursday, 10/21. Register at www. michiganbees.org/2021-fall-conference. Register for the Michigan Beekeepers’ Association’s Fall Conference This article was published by Michigan State University Extension. For more information, visit https://extension.msu.edu.
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Fall harvest fruits and vegetables Food is a big part of fall, and farms play a significant role in seasonal celebrations. Each fall, families plan apple picking excursions with their eyes on baking homemade apple pies. And while Halloween is made even more fun when carving jack-o’lanterns, savvy celebrants know that carving sessions are not complete without some roasted pumpkin seeds. The fall harvest is a great time to indulge in some freshly picked healthy foods. While the picking season may vary depending on where you live, and specifically the climate in your region, the following are some fruits and vegetables that might be ripe for the picking this fall. • Apples: Apple-picking season typically begins in late summer and extends into fall. Many farms offer a variety of apples, which may be harvested at different times. For example, in the northeastern United States, Gala apples tend to be harvested in late summer, while Granny Smith apples may be best picked in early October. • Beets: The Spruce: Eats notes that beets may be in season in temperate climates from fall through spring. • Broccoli: Fresh broccoli makes a healthy addition to any dinner table, and Pickyourown.org notes that broccoli can have a lengthy harvesting season. Early harvesting may begin in May in some regions, though it’s still possible to pick fresh broccoli in late October. If you want to pick fresh
broccoli, The Old Farmer’s Almanac recommends doing so in the morning when the buds of the head are firm and tight. • Cabbage: If you’re looking to do some late fall picking, cabbage might be for you. The online resource Harvest to Table notes that cabbage can survive under snow without being harmed, making it an ideal late fall vegetable. Spoiled outer leaves can be pulled away after harvesting without affecting the quality of the remaining cabbage. • Peaches: People who can’t wait to whip up a peach cobbler may need to do so before fall even begins. According to Pickyourown. org, peaches can be ready for picking as early as July in the northeastern United States, and the picking season generally ends around mid-September. The season is even earlier in places like Georgia, a state known for its peaches where the picking season can begin in mid-May and extend through early August depending on the variety. • Pumpkins: Thanks in part to Halloween decor and the popularity of pumpkin pie as a Thanksgiving dessert, pumpkins are synonymous with the fall harvest. And pumpkin picking season aligns perfectly with each of these holidays, typically beginning in early or midSeptember and extending deep into October. Fall is a great time of year to pick fresh fruits and vegetables at a local farm.
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$500,000 grant will help Michigan communities address food insecurity and limited access to healthy food Andrea Weiss Communications Director for Center for Regional Food Systems
at MSU CRFS and co-coordinator of the Michigan Local Food Council Network. “Our efforts with this grant will focus on influencing policy The Michigan Health Endowat the local and state level, ment Fund has awarded a $500,000 grant to the Mich- dismantling structural racism in the food system, and shapigan State University Center for Regional Food Systems to ing and advancing the goals support local communities in of the Michigan Good Food cultivating stronger and more Charter.” A local food council is a group just food systems. The grant from a defined geographic will address food insecurity and limited access to healthy area that works together to food. It will build on momen- assess and recommend practices and policies that affect tum generated by local food their local food system. There councils’ efforts to advance are 30 local food councils stronger and more just food in the Michigan Local Food systems in the wake of food insecurity, health disparities, Council Network, which MSU and systemic food systems is- CRFS has convened to help to sues that have been amplified grow and strengthen Michigan’s councils since 2015. by the COVID-19 pandemic. “Michigan’s local food coun“Feeding America estimated cils have a unique power to that over 16% of Michiganidentify and address the most ders – more than 1.6 million pressing barriers to food people in the state – were security and access in their food insecure in 2020 due communities,” said Laurie to COVID-19, up from 13% Solotorow, program direcin 2019. Local food councils have played a key role during tor at the Michigan Health the pandemic by coordinating Endowment Fund. “Building equitable food systems starts and, in some cases, implementing initiatives to ensure at the local level, through community-driven collaboratheir community members tion and outreach.” had access to food as unemActivities funded by the grant ployment climbed, schools shut down, and typical sourc- will include: Outreach and technical assistance focused es of food assistance were on Black, Indigenous, and strained,” said Liz Gensler, Local Food Council Specialist people of color-led and -cen-
tered councils and councils in areas of Michigan with low food access A peer mentorship program so experienced council members can share their knowledge with other councils A new group of local council ambassadors to make connections with policymakers, municipal staff, and organizations with intersecting interests (e.g. health, equity, economy, environment) Network meetings and trainings Seed grants to catalyze progress toward councils’ goals or establish a new council This grant will also support a Local Food Council Fellow at the MSU Center for Regional Food Systems to support outreach, training and technical assistance, and relationship-building around local food councils and food policy. This person will assist in coordinating and executing the activities of MLFCN. Candidates may apply until October 11, 2021. Michigan’s local food councils address a broad range of issues, from farmland financing to food waste reduction, but most focus primarily on expanding healthy food access and food security in their communities. In recent years, councils have helped expand the state-funded 10 Cents a Meal for Michigan’s
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Happy Harvest! As the growing season comes to a close, we would like to wish all area farmers a safe and prosperous harvest. For all your farm financial needs, contact our local team in Bad Axe at 989-269-7232
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The Michigan Health Endowment Fund has awarded a $500,000 grant to the Michigan State University Center for Regional Food Systems to support local communities in cultivating stronger and more just food systems. (Chara Bouma-Predige/CLF Food Policy Networks Photo Contest)
Kids & Farms program to increase Michigan-grown produce in schools, created model zoning language for urban agriculture, coordinated across providers to reduce barriers to accessing food assistance, established a produce donation program at farmers markets to supply food pantries while supporting local farmers, and created a youth-led garden cooperative to provide fresh food to the youth and garden neighbors during the COVID-19 pandemic. This funding is provided by the Michigan Health Endowment Fund through its Nutrition and Healthy Lifestyles program. The Michigan State University Center for Regional Food Systems (CRFS) works to
develop economically-thriving, equitable communities through regionally-rooted food systems. For over a decade, our applied research, education, and outreach have focused on systems that produce healthy, green, fair, and affordable food. Five key values guide our work: collaboration, shared vision, place, equity, and accountability. Learn more at foodsystems. msu.edu. The Michigan Health Endowment Fund works to improve the health and wellness of Michigan residents and reduce the cost of healthcare, with a special focus on children and seniors. You can find more information about the Health Fund at mihealthfund.org.
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SATURDAY, OCTOBER 16, 2021
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MiFarmLink to host Cultivating Connections Event for beginning and late-career farmers
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Jonathan LaPorte MSUE On November 10, 2021, MiFarmLink will be hosting the Cultivating Connections conference. This day of learning will focus on guiding Michigan farmland from one generation to the next. The conference will kick off with a workshop from keynote speaker Jolene Brown. MiFarmLink’s bio states that Jolene is a “spokesperson and champion for agriculture. An active farmer in eastern Iowa, Brown has written two books, is a regular contributor to Successful Farming Magazine, and is an inductee in the CPAE Speaker Hall of Fame.”
Beginning farmer succession will be discussed by MSU’s farm business team Nov. 10, 2021. (MSUE/Courtesy Photo)
Other sessions will be split across two tracks, one for
new and beginning farmers and a second for late-career
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Grower Relations Manager farm managers. The gearing up track is aimed at beginning farmers looking to start a farm business. The winding down track is for late-career farm managers looking to transition their business to the next generation. A copy of the conference agenda can be found on the conference agenda website. The conference will conclude with a networking happy hour. This social event will offer attendees the oppor-
tunity to talk with each other, service providers, and conference sponsors. This includes chances to seek out additional help on financing land, planning succession, and other topics important to the transition of farm businesses. Michigan State University Extension is a collaborator on the MiFarmLink project. MSU Extensions Farm Business team is providing the speaker and materials
for the “When You’re on the Receiving End of Succession” session. MIFarmLink is a collective effort to support new farmers in acquiring land and resources to grow a successful business in the state of Michigan. This article was published by Michigan State University Extension. For more information, visit https://extension. msu.edu.
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They use live bees for mental health therapy at their Philly biz, Half Mad Honey Stephanie Farr The Philadelphia Inquirer Meet Amelia Mraz and Natasha Pham, the founders of Half Mad Honey, an apiary at the Navy Yard in Philadelphia. They use their hives to help people practice both mindfulness and distress tolerance through apiary therapy. —Don’t worry, bee happy: “It’s incredible to see the transformation from fear to joy when people come here,” said Amelia Mraz. —Humble honey: “The bees have definitely shown me humility because they can do more than I can, and they don’t even have thumbs,” Natasha Pham said. Even though Amelia Mraz was scared of bees as a kid, when she needed to fill an elective for her undergrad degree in psychology at Temple University, she decided to take a beekeeping class in 2016 at the school’s Ambler campus. “I was interested in working with nature, I was not in a good place with my mental health, and I was taking a lot of lecture classes, so I signed up,” she said. When the time came for field work and Mraz stood among the swarming hives, surrounded by thousands of bees, something incredible and unexpected happened. “It became a space where I felt calm and focused. I didn’t bring any of my other worries into the apiary,” she said. “And I fell in love with the bees for how they made me feel.” Natasha Pham didn’t grow up
loving bees either, but when she saw a picture of Mraz in a full beekeeper’s suit on her OkCupid dating profile in 2019, she felt some kind of way, too. “I was definitely interested in meeting someone who does something so rare,” she said. So Pham, a private school chef, sent Mraz a message: “I’m looking for some local honey.” As they grew sweet on each other, Mraz showed Pham the ins and outs of beekeeping, and she began to see the benefits bees brought to her life, too. “It’s terrifying but it’s also exhilarating,” Pham, 37, said. “And every time I did it, I wanted more.” In May 2020, the University City couple founded Half Mad Honey, an apiary of nine beehives at the Navy Yard, with the expressed intent of using their honeybees for mental health therapy. The name of the business is a nod to the Mad Pride movement, which seeks to destigmatize mental illness, and to mad honey, a type of hallucinogenic honey found in Nepal and Turkey. “Our honey isn’t
hallucinogenic, so we’re only half-mad,” Pham said. Inspired by a program called Heroes to Hives, which teaches veterans beekeeping skills, as well as by alternative practices like equine and music therapy, the apiary therapy conducted at Half Mad Honey is believed to be the first of its kind anywhere. “I wanted to take therapy out of a clinical office and bring it to the apiary,” Mraz, 30, said. “This is a space where we can practice safely activating our alarm response and bringing ourselves back down to a calm place.” At its honeycomb core, apiary therapy is about putting yourself in a situation that would typically trigger a flightor-fight response (Ah! Bees!) and learning how to recognize, cope, and control your emotions within that space so you can transfer those skills to everyday life. Therapy sessions are cofacilitated by Mraz, who’s pursuing her master’s of public health degree in social and behavioral sciences and health communication at Temple, and by Amanda Geraci, a licensed clinical social worker who
michigansthumb.com specializes in trauma and dual diagnosis treatment. The 90-minute sessions, which are held for groups, couples, and individuals, begin with participants gearing up in beekeeping suits and heading to the apiary. There, Geraci has guests conduct a self-body scan, asking them to relax, take deep breaths, and notice if there’s any pain or tension in their body. “Emotional regulation is really being mindful about what’s happening with your body and being as present as possible,” Geraci said. “One of the reasons why we do that is to really bring down the alarm response and to increase our calm response ... so that the bees are less alarmed.” According to Mraz, bees communicate through smell and can detect when an animal is stressed through its pheromones, which can make them more likely to sting. “So it’s important to be mindful in life in stressful situations, but in the apiary it’s really important for us to be mindful so that we’re able to work with the bees,” she said. Standing among tens of thousands of bees, participants must also be aware of their reactions and not just go swatting the bees about out of instinct. “Part of mindfulness and distress tolerance is learning to just be, literally, with what’s happening around you and slow down your reactions so that the bees know you’re not a threat,” Geraci said. “When we’re more mindful, we have more control over our behaviors.” Participants are able to hold frames of honeycomb, watch the bees go about their work, and try to identify the queen. And when the season is just right, Pham and Mraz will give their guests a spoon to try honey directly from the comb.
While their main focus is apiary therapy, Pham and Mraz do sell their honey (they netted more than 300 pounds this year) and they host tours of their apiary, which are open to kids as young as 5, with Nicole Rivera Hartery of Bees on Main St. The apiary is located at a secret location at the Navy Yard to prevent hive theft, but despite being hard to find, Half Mad’s hives fell victim to vandals earlier this year. “They were stupid enough to throw a sledgehammer at a hive, but the hive attacked them and they couldn’t get their sledgehammer with them,” Pham said. “You can’t step up to a beehive and feel like you’re superior.” Luckily, the bees survived and Pham and Mraz were able to buy new hive boxes thanks to a fund-raiser set up by a friend. Today, Half Mad Honey is still a part-time labor of love for the couple — Pham remains a private school chef and Mraz works at a nonprofit that evaluates mental health services in Montgomery County — but their goal is to make Half Mad Honey a nonprofit, so even more people can experience what bees have taught them. “Bees taught me trust — trust in myself and trust in the world around me,” Mraz said. “And they taught me to not give up, definitely.” (c)2021 The Philadelphia Inquirer Visit The Philadelphia Inquirer at www.inquirer.com Distributed by Tribune Content Agency, LLC. ©2021 The Philadelphia Inquirer, LLC. Visit at inquirer.com. Distributed by Tribune Content Agency, LLC.
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Suspect herbicide resistance? Farmers Co-operative Submit weed seeds for screening Grain Company
338 Main Street • Kinde 989-874-4200 Weekdays 8 am - 4 pm • Saturdays 8 am - 12 noon www.kindecoop.com
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As we begin to prepare for fall harvests and make plans for 2022, consider any weeds that have escaped control with herbicides. If you are seeing survival in weeds that used to be controlled by your herbicide program, herbicide resistance could be an issue. Michigan State University Plant & Pest Diagnostics offers bioassay screening of weed species for herbicide resistance starting in the fall and winter months of each year. This screen can confirm resistance and rule out the many other factors that could contribute to weed escapes. To screen for resistance, seeds are cleaned from dried plant material, treated for dormancy, grown in the greenhouse and treated with up to seven different herbicides (herbicides screened are based on the species, cropping system, suspected resistance, and quantity of seedlings). A known susceptible population is tested alongside all samples to verify results. The duration of the process depends on the species, but results are usually available no later than March. New incidence of resistance (i.e., not previously confirmed in Michigan) require additional testing. If you are a soybean or vegetable grower, you likely qualify for free screening. The Michigan Soybean Promotion Committee will again be sponsoring the testing of select species (i.e., pigweeds/amaranths, ragweeds, horseweed and common lambsquarters) for Michigan
History & Map of Herbicide-Resistant Weeds in Michigan. Distribution of confirmed herbicide resistant weed species in Michigan as of spring 2021. (MSUE)
Checking for mature seed before submission is important. Here you can see the black seeds of Powell amaranth are mature and can successfully be grown for screening. (Erin Hill/MSU)
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7911 Murdoch Rd., Bay Port, MI
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soybean growers. Sushila Chaudhari, MSU Extension edible specialty crop weed scientist, has also received a grant from the Michigan Vegetable Council to sponsor herbicide resistance screening of any weed species in vegetable crops. The cost of screening for non-soybean, non-vegetable growers, or for species not listed above for soybean growers, is $90 per sample. If you intend to submit a species not listed above, including vegetable growers, please consult with us ahead of time to ensure we have or can collect a known susceptible population of the same weed species (contact Erin Hill at hiller12@msu.edu). Most weed seeds from summer annual species are maturing by September to October, depending on the species and time of emergence. If you plan to submit a sample, refer to the factsheet “Tips for Collecting Weed Seeds” to ensure you collect mature seeds, gather a suf-
ficient quantity and package them properly. If the species you are submitting is not on the sheet, we can discuss tips for successful collection of mature seeds on a case-bycase basis. A submission form is needed with the sample, which can be found at the link or on the general Plant & Pest Diagnostics website. We ask that all samples be submitted no later than Nov. 19, 2021, to ensure testing over the winter months. Further information on herbicide-resistant weed species confirmed in Michigan can be found on the “History & Map of Herbicide-Resistant Weeds in Michigan.” MSU Plant & Pest Diagnostics is a fee-for-service laboratory that assists in determining the cause of a wide variety of plant health and insect pest problems. This article was published by Michigan State University Extension. For more information, visit https://extension. msu.edu.
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