Cover More Ground with CKP
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President – Dr. Lujean Waters 8750 Shreck Rd Bartow, FL 33830 (863) 537-1495 Lujean.waters@gmail.com
Vice President – Ken Sherrouse 13475 Moore Rd Lakeland, FL 33809-9755 (863) 698-1834 kensherrouse@yahoo.com
Secretary/Treasurer - Justin Bunch PO Box 849 Highland City, FL 33846-0849 (863) 425-112 Justin.bunch@nutrien.com
State Director – Orrin Webb PO Box 202 Bartow, FL 33831 (863) 634-6029 owebb@wandwsupply.com
Donald Conroy 3882 Wolfolk Rd Fort Meade, FL 33841 (863) 412-0790
Stuart Fitzgerald PO Box 1437 Lake Wales, FL 33859 (863) 206-5021 stuartcattlellc@yahoo.com
Kevin Fussell 5125 Fussell Rd Polk City, FL 33868 (863) 412-5876 drfussellranch@gmail.com
Wes Fussell 5010 Barush Rd Bartow, FL 33830 (863) 838-1594 g.wesfussell@gmail.com
Det. Jay Scarborough 1575 Mountt Pisgah Rd Fort Meade, FL 33841 (863) 860-7731 Jayscarborough5581@outlook. com
Scott Shoupe 6130 Allen Lane Lakeland, FL 33811 (863) 581-7593 Scott_shoupe@hotmail.com
James Stice PO Box 460 Highland City, FL 33846 (813) 714-2333 jstice@verizon.net
Dave Tomkow 3305 US Highway 92 E Lakeland, FL 33801-9623 (863) 665-5088 dave@cattlemens1.com
Alternate Standing Committee Chairs: Membership Events- Scott Shoupe
Trade Show- Bridget Stice
Rodeo- Fred Waters PO Box 463 Alturas, FL 33820-0463 (863) 559-7808
Website – Blair Buchanon
Cattlewomen – President, Blair Buchanon 8444 Tom Costine Rd Lakeland, FL 33809 (863) 581-2711 Buckld96@gmail.com
Extension – Bridget Stice PO Box 9005, Drawer HS03 Bartow, FL 33831 (863) 519-1048 bccarlis@ufl.edu
Sheriff’s Dept. – Lt. Paul Wright 1891 Jim Keen Blvd. Winter Haven, FL 33880 (863) 557-1741 pw5281@polksheriff.org
Sgt. Tim Sanders 1891 Jim Keen Blvd. Winter Haven, FL 33880 (863) 656-6119 brusso@polksheriff.org
Warner University –
Abby Crawford 13895 Highway 27 Lake Wales, FL 33859 (863) 638-7248 Abby.crawford@warner.edu
Letter from the Editor
Merry Christmas everyone! I am once again struggling with gift ideas and promised myself I would not wait until the last minute to do my Christmas shopping, but here we are. The hustle and bustle of the holiday season is definitely real for me. I find myself stressing and making last minute preparations. But you know what? It’s absolutely worth it. When it’s all said and done, I look back at the time I got to spend with friends that have become family and it fills my heart with joy. Deep down I know that no one cares if I didn’t get the perfect gift and that I had to buy something to take for Christmas dinner because let’s just say cooking isn’t my strong suit. So, if you are feeling overwhelmed with everything you have to do for the holiday festivities, remember the true reason for the Christmas season. Luke 2:10-11
10 And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people.
11 For unto you is born this day in the city of David a Savior, which is Christ the Lord.
That should fill your heart with peace.
Please remember, when shopping for your Christmas dinner, to purchase foods that are Fresh From Florida. And if it isn’t your normal addition, add some strawberries. Our growers, along with everyone else involved in agriculture, took a big hit with the hurricanes this year. We always need to support them, but especially this year.
In The Field magazine has been covering what is growing for 20 years now! We look forward to bringing you many more years of stories of agriculture. Thank you for reading. You make it possible for us to continue what we love to do.
Until Next Month (Year)
Sarah Holt
Sarah Holt
Publisher/Photography
Karen Berry
Senior Managing Editor/
Associate Publisher
Sarah Holt
Sales
Karen Berry
Sarah Holt
De De Floyd
Melissa Nichols
Creative Director/Illustrator
Juan Alvarez
Photography
Karen Berry
Melissa Nichols
Images By Blair
Staff Writers
Al Berry
Sandy Kaster
James Frankowiak
Sean Green
Autum Miller
Contributing
Writers
Wade Osborne
John Dicks
Social Media
Victoria Saunders
In The Field Magazine is published monthly and is available through local Polk County businesses, restaurants, and many local venues. It is also distributed by U.S. mail to a target market, which includes all of the Greenbelt Property owners, members of the Polk County Catllemen’s Association.
Letters, comments and questions can be sent to P.O. Box 5377, Plant City, Florida 33563-0042 or you are welcome to email them to: info@inthefieldmagazine.com or call 813-759-6909
Advertisers warrant & represent the descriptions of their products advertised are true in all respects. In The Field Magazine assumes no responsibility for claims made by advertisers. All views expressed in all articles are those of the authors and not necessarily those of Berry Publications, Inc. Any use or duplication of material used in In the Field magazine is prohibited without written consent from Berry Publications, Inc.
Published by Berry Publications, Inc.
The colder weather is here and with it brought some muchneeded rain. This month we also had a wonderful PCCA Fall Supper. We are so thankful to the Polk County Sheriff’s office for stepping up and lending us their airplane hangar as we are still not able to use the Stuart Center. FEMA is currently using the Stuart Center as Hurricane Disease Relief Headquarters. The PCSO not only let us use their hanger but also set up the tables, chairs, PA system and so much more, we are incredibly blessed to have them in our corner.
We had a wonderful meeting and also got right down to business sharing some exciting news. The Hot Topic of the evening was the planning of the New Agricultural and Equestrian Center. The county has allocated a large sum to go to this project and many private entities are all putting in their two cents, quite literally! So many of us across the county have wants/needs we would like to see come to fruition in this project. It doesn’t matter if you’re a horse show mom, Ag teacher, cattleman, or rodeo contestant, this project brings an exciting endeavor to us all. As the Polk County Cattlemen, we would like to have a space to have our suppers, hold meetings and educational events and, of course, host our Annual Ranch Rodeo and Trade Show coming soon February 15th! If you would like to get more involved and donate to this project, or the Annual PCCA Ranch Rodeo and Trade Show, please reach out!
Additionally, we wished farewell and a much-needed rest to Deputy Jay Scarborough and his wife Kamie as they both prepare to retire from a long career with the Polk County Sheriff’s Office. Both will continue to serve in servant leadership positions in both the Polk County Cattlemen’s and Cattlewomen’s Associations respectively.
Lastly, we are sad to report that Scott Shoupe has retired from the PCCA Board of Directions as Event Director. Scott has played a pivotal role over several years as being one of our hardest workers during all events, and by far the most accomplished cook for our suppers and events. If you had a great steak or tasty potato in the last few years, please make sure to shake Scott’s hand and tell him, “Thank You” for many years of service! We will miss him dearly. Our membership has elected Hunter Wilkerson to fill Scott’s role with the recommendation from the nominating committee made up of past presidents. Welcome Hunter and thank you for your service in the coming years.
Dr. LuJean Waters
Polk County Cattlemens President Heartland Large Animal Services
FROM THE SCIENTIFIC FIELD
We are well on our way to creating a space in Hillsborough County dedicated to delivering artificial intelligence-driven solutions to your farms and ranches. But it’s people, not just the place, who will make it happen.
Our state has generously appropriated funds to build what will be known as the Center for Applied Artificial Intelligence in Agriculture at the UF/IFAS Gulf Coast Research and Education Center. We hope to break ground in 2025.
We need a team of experts to make the space a game changer. These are the cutting-edge minds that will design prototypes and demonstrate technologies for you. They’ll work with companies to turn innovative ideas into products and services that help you cut costs or increase yield and efficiency.
We’re asking the legislature for funding to start building this one-of-a-kind team.
Three years ago, when Nathan Boyd, GCREC’s associate director, presented a vision for the AI Center to an industry advisory group, Kenneth Parker asked him – and me – to immediately work on making it a reality.
Parker, who chairs the group and is executive director of the Florida Strawberry Growers Association, has inspired us to move at the speed of need. The big need is for technology as the Florida farmer’s edge in a world where your competitors enjoy cheap labor and a less costly regulatory environment.
In that spirit, we didn’t wait for a new building before getting started on seeking ways for AI to help you harvest, irrigate, plant, control pests, and spray for weeds. But without a place to prototype machines or process massive amounts of data, there are limits on what even the best scientists can do. So, we’re building.
Conversely, the best-equipped laboratory doesn’t help you much if the expertise is not there. So, in 2025, one of the highest priorities for UF/IFAS in Tallahassee will be to se-
cure funding for the people who will make the place one that transforms Florida agriculture.
Please support the UF/IFAS budget request. We believe the $4.5 million we’re asking for will be repaid many times in labor-saving innovation for Florida’s hard-working farmers and ranchers.
Your land-grant university works for you. Our job is to help you make money while feeding the world. You make more if you spend less. We can help with that if the state will help us. Anything you can do to help legislators and policy makers understand that – letters, calls, emails, invitations to visit your farm – will help Tallahassee, too, to move at the speed of need.
J. Scott Angle is the University of Florida’s Provost. He served as UF’s Senior Vice President for Agriculture and Natural Resources and leader of the UF Institute of Food and Agricultural Sciences (UF/ IFAS) from July 2020 through January 2024.
By Brad Buck | All photos, “Courtesy, Tyler Jones, UF/IFAS photography.” Video and SOTs, “Courtesy, UF/IFAS video.”
Photo of robot arm picking a strawberry, UF/IFAS Photo by Tyler Jones
AI digital twin technology at Gulf Coast Research and Education Center, UF/IFAS Photo by Cat Wofford.
for a FREE On-Farm Readiness Review Sign up
The Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR) inspections have begun. Sign up now to request a free On-Farm Readiness Review (OFRR), offered in partnership by the Florida Department of Agriculture and Consumer Services and University of Florida IFAS. The OFRR is an educational opportunity to help individual farms align practices with the PSR regulatory requirements in preparation for inspections.
to sign up for an OFRR, visit
To take full advantage of the OFRR and for PSR compliance, one farm representative should first attend a Produce Safety Alliance Grower Training. Upcoming trainings can be found at: crec.ifas.ufl.edu/extension/events
This publication is supported by the Food and Drug Administration (FDA) of the U.S. Department of Health and Human Services (HHS) as part of a financial assistance award U2FFD007446 totaling $1,166,732 with 100 percent funded by FDA/HHS. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by FDA/ HHS, or the U.S. Government.
THOUGHTS FROM THE HEIFER PEN
Here I am once again staring at a blank computer screen attempting to write something for a Christmas article while I am still trying to process October and avoid taking mushy Thanksgiving leftovers to work for lunch. Reading the warning labels of adulthood should really be a required high school class because I was not given sufficient warning of how fast things happen. I can only imagine that this is how my parents felt when I was learning to drive, and they were telling me to slow down before I took a turn. I realized I might be turning into an old lady before my time on the morning after Thanksgiving when I got in the truck before the sun came up to drive the trash cans to the end of the road. When I turned the radio on Christmas music came blaring out and I immediately changed the station. (It was just too early in the day and the season, and I hadn’t had my coffee yet.)
But it’s not just Christmas music before December that makes me think I might be becoming a grumpy old lady before my time. Sometimes I find myself dreading Christmas day. Not because I don’t love Christmas, it is my favorite holiday. I love the lights, the music, the food, and the moments where you catch a glimpse of the world being well, but everything else just makes me want to clutch my forehead. There are so many things to do between church, family, work, friends, shopping, and those random commitments that you always forget about until the day of. And there are also the December birthdays that you don’t want to overlook and want to make them feel different than Christmas. Maybe we can just collectively take a quiet moment for my sanity.
I know that I am speaking from the time privileged position, of a single, 25-year-old with no children. I’m not even really expected to bring a dish to the family gathering, just myself and my present for my designated cousin. (I would like to say that I do pull my weight when it comes to clean up and am usually in the kitchen until the dishes are done or get kicked out for being a cleaning Nazi, whichever comes first.) But I don’t want traditions to rush me and get in the way of me enjoying traditions.
By Marisol Tarango
Does that make sense? I want to make the Christmas cookies and laugh and giggle with my sisters, and not be rushed and stressing to have them ready for the Christmas party. I want to go to the store and peruse the aisles for just the right present to give to my designated cousin and not be madly dashing to the store because we forgot some random ingredient for a dish. (Actually, that previous sentence is a lie, the only store I really want to be perusing at Christmas is the bookstore preferably with an attached coffeeshop.) I want to listen to my mom and her sisters cackle in the kitchen while everyone else is picking at the food left on their plates and my dad and uncles are wondering who they married, and not be in a rush to be on to the next event. I want to curl up with the book that I bought at the bookstore (with the coffeeshop attached) and read it by the light of the Christmas tree while everyone else falls asleep while we watch our favorite Christmas movie, and not worry about what has to get done tomorrow.
Maybe I am not a grumpy old lady, maybe I am just an overstimulated girl who has a caffeine addiction and just wants to read her books and enjoy Christmas trees. But maybe I am missing the point a little bit. Maybe I am letting the clamor and the clutter that society puts on Christmas rob me of the moments that I am just passing by. Maybe I can enjoy the rushed last-minute trip to the store because I get to share a secret snack with my sibling or cousin who rides along with me, while everyone at home is waiting until dinner. Maybe I can savor my mom and aunts acting like kids, even if we have to move on to the next thing because, for a moment, I can see into their childhood. And while I am reading my book in the stillness of the night, maybe I don’t need to think about tomorrow even if it is busy.
When Jesus came into the world to bring us peace and rest the world didn’t even slow down for him even though he was its Creator. He knew he had to step out into it and take hold of it. And maybe that’s what we need to do with our moments, grab a hold of them. (But it is ok to drink your coffee first.)
NEWS BRIEFS
Compiled by Jim Frankowiak
UF Economists Estimate
Hurricane Helene Florida
Agricultural Production Losses Top $40 Million
The agricultural production losses Florida experienced due to Hurricane Helene have an estimated value between $40.3 million and $162.2 million, according to a preliminary report by the UF/IFAS Economic Impact Analysis Program (EIAP).
The report is based on a diverse set of baseline data and surveys UF/IFAS economists distributed to producers.
Helene, a Category 4 storm, made landfall Sept. 26 near Perry and brought tropical-storm-force winds to 55 of the state’s 67 counties, as well as hurricane conditions to eight others: Dixie, Hamilton, Jefferson, Lafayette, Madison, Suwannee, Taylor, and Wakulla.
Helene affected more than 6 million acres of agricultural land in Florida, property that collectively produces an estimated $8.7 billion in agricultural products over multiple growing seasons each year. Sixty-eight percent of the affected land is used for animal grazing.
Strawberry Growers Face Substantial Increase in AEWR for 2025
Southeast specialty crop growers are facing a substantial increase in the Adverse Effect Wage Rate (AEWR) for 2025. Florida’s new AEWR is increasing 10 percent to $16.23 an
hour. AEWR is the minimum hourly wage for H-2A workers, the vast majority of workers at strawberry farms, as well as other specialty crops. The AEWR has increased by more than 30 percent over the last three years.
Farm Bureau Reports the Cost of Thanksgiving Dinner Declined this Year
HILLSBOROUGH COUNTY
The American Farm Bureau Federation’s 39th annual Thanksgiving dinner survey noted the average national cost of this year’s holiday feast for 10 was $58.08 or about $5.80 per person. That was a drop from the last two years, but still 19% higher than it was in 2019. The survey included the cost of turkey, stuffing, sweet potatoes, rolls, peas, cranberries, a veggie tray, and pumpkin pie with whipped cream – all in quantities sufficient to serve a gathering of 10.
The cost for this annual meal was the most affordable in the South at $56.81.
Fishing During Low Tides
Capt. Wade Osborne
During the winter, the water levels in Tampa Bay drop well below the mean low range. On top of that, the water temperature drops into the upper 50s to low 60s. These drastic changes force anglers to modify their tactics.
At the first of the month, the grass flats are basically devoid of fish. Heck, at times they’re devoid of water, too. So where did all the fish go, you may ask? Considering you can see land in many places, the obvious answer is in the creeks, rivers, channels, and residential canals. They are all loaded with fish right now. Whatever species you’re looking for, they’re there!
pieces to broadcast them into my fishing spot.
Another thing you’ll notice about winter fishing, different species seem to mingle more. I guess it’s because there are so few other places with water, there’s no choice. Clients are catching snook, redfish, seatrout, sheepshead, and small black drum in the same spot.
During the winter, fish metabolism slows down, making them more sluggish. They also seem to prefer shrimp over live scalded sardines. When buying shrimp at the bait shop, I always go for the medium-sized. The selects are just too big and too hard for most fish to easily consume. When fishing in the winter months, I rarely use a float, because I’m fishing in deep water with no grass for the shrimp to bury in. When free-lining shrimp I prefer to hook them in the head under the horn, just in front of the black dot, which is its brain. Hook it in the brain, it’s DOA. When you cast a shrimp out, just let it swim around naturally for the best presentation and wait for the strike.
Chumming with pieces of shrimp helps trigger a bite and draws fish to my boat. After a day of fishing, I don’t throw out my remaining shrimp, I bag it and freeze it to use for chum. The next time I go fishing, I let them thaw out and break them into
Regarding sheepshead: Even though the sheepshead spawning season doesn’t start until February, the cooler water temperatures have them feeding very aggressively. On a recent charter, my clients specifically requested sheepshead, and the day did not disappoint. On the very first cast of the day, they reeled in a 16-inch keeper. Throughout the charter, we must have caught close to 30 sheepshead, along with numerous redfish, seatrout, and snook. At the end of the day, they went home with six nicesized keeper sheepshead.
As I mentioned last month, if you enjoy catching redfish, now is the perfect time. Even though most are rats, “under slotsized redfish” they are still fun to catch.
The same can be said for seatrout. Clients have been catching some of the largest seatrout of the year recently. Seatrout school up in the winter, so when you hit the right spot numerous fish in the 15 to 19-inch slot range can be landed. One thing to keep in mind when handling seatrout is to do so gently. Of all the inshore species in Tampa Bay, they are the most delicate. Unless keeping some for
26-Year Veteran Fishing Guide, Captain Wade Osborne.
dinner, it’s best to leave them in the water beside the boat and use a de-hooker to release them. When taking pictures of fish you plan on releasing, also wet your hands so you don’t remove the protective slime on their bodies. Never, ever handle a fish with a towel.
Snook are also making their presence known. I’m finding snook mixed in with the redfish and seatrout also. Just remember, snook are closed to harvest until March 1, so it’s strictly catch and release.
With no water on the grass flats, fish only have one place to go, that’s deep. The same can be said for dolphins. If you’re
out fishing and one or more dolphins move into your area it’s time to leave, game over. Please do not do what I see too many people do. They will continue to fish and every fish they release gets eaten by the dolphins. Sadly, some people seem to get a kick out of it. It’s best to move on and not continue to train dolphins to target boats with anglers.
Afishionado, “Adventures in Fishing.”
Tampa Bay fishing guide Wade Osborne of “Afishionado Guide Services” has been plying the waters of Tampa Bay as a professional full-time captain, since 1997. Osborne has been featured on numerous TV and radio shows and writes for multiple publications. Osborne offers inshore fishing charters on light tackle spin, fly or plug. He also offers eco-tours with an emphasis on photography. For more info visit Afishionado.com or find Afishionado Guide Services on Facebook and Instagram. Email: wade@afishionado.com Call/Text 813-286-3474
BARBOUR’S MAP TURTLE
The Barbour’s Map Turtle is the largest species of map turtle. Shell length for the species differs by sex. Female shells can grow up to 11 inches, while male shells can grow up to six inches. This species has a gray ovalshaped shell with two to four individual spikes along the vertical center of the upper shell. These spikes become worn down to knobs on female shells. The large head is used to crush mollusks. This species also has black-and-green striped skin with a yellow mark on or below the chin.
Barbour’s Map Turtles can be found in the Gulf Coastal Plain in the Apalachicola and Choctawhatchee River systems. This limited range includes parts of southeast Alabama, southwest Georgia, and the Florida Panhandle. The Chattahoochee, Flint, and Chipola Rivers, where these turtles reside, are clear flowing with limestone rock and cobble bottoms. They are also rich in mollusks and contain many fallen trees and exposed rocks for basking.
The nesting season for Barbour’s Map Turtles is from June to August. The only reports of mating have been during the winter months from captive turtles. Nests are laid on sandbars or riverbanks as far away as 656 ft. from the water. They typically contain 4-11 eggs that hatch in late August and September. The temperature during incubation determines the sex ratio of hatchlings as with many turtle species; warmer temperatures result in a higher number of females. Males become sexually mature at four years, while females reach maturity at 15-20 years.
Basking is a common occurrence in this species of map turtle and usually takes place on rocks, tree branches, or tree stumps at a safe distance from shore. They have been recorded to bask at temperatures as low as 10°C, but in general, there is not much activity in colder months.
Barbour’s Map Turtles will dive into the water at the slightest disturbance. Due to their powerful jaws, females maintain a diet of primarily aquatic snails and freshwater mussels. Females have also been known to scrape freshwater sponges off hard substratum. Males and juveniles tend to ingest softer-bodied invertebrates such as caddisflies and dragonfly nymphs. Raccoons and other mammals cause the most harm to eggs and hatchlings but introduced fire ants have also become a major problem. Fire ants are likely to pose a
By Libby Hopkins
problem for many egg-laying reptiles, but we have few data quantifying those impacts.
Because rivers in Florida are relatively stable and persistent, riverine species like the Barbour’s Map Turtle are less profoundly threatened by habitat destruction than much of the state’s herpetofauna. Nonetheless, various human-generated threats to the integrity of lotic systems, including their floodplains, affect Florida’s riverine turtles.
The threat of chemical pollution (from industry, cities, boats, or highways) is especially dangerous to a species such as the Barbour’s Map Turtle that is confined to very few river systems, with but a single system harboring most individuals.
The problem is compounded by the Apalachicola River receiving pollutants from Georgia and Alabama. In non-impounded sections of the Apalachicola River, channel maintenance operations for shipping have altered the river bottom profile, removed preferred basking sites essential to Barbour’s Map Turtle, covered nesting sites with sediment, though incidentally creating new sites, and altered natural hydrological regimes in the floodplain.
Barbour’s Map Turtles also face the natural threat of the destruction of their nests by boat strikes, though difficult to detect, may be a significant source of mortality in some areas more heavily used by man; large females are particularly vulnerable.
Barbour’s Map Turtles were hunted in the past; however, rule 68A-27.005 of the Florida Administrative Code makes it illegal to take, possess, or sell the Barbour’s Map Turtle. They are still on the Florida Endangered Species list.
Make Memories With Florida Orange Juice
Mocktails, Made With Florida Orange Juice, Are Healthy Holiday Treats
By Michelle Caceres | Photos Courtesy of The Florida Department of Citrus, Floridacitrus.org
For multi-generational citrus farmer R. Roy Petteway of Petteway Citrus and Cattle in Wauchula, the holidays aren’t just a time to get together and celebrate the season with family and friends but a time for traditions. The oranges from his trees have always held a special place in his heart- not just for their crisp, bright flavor, but for the memories they carry with them.
As a child, he would head to the groves of his family’s farm each year, hand-picking a couple of the juiciest oranges to give to his mother. She would take those ripe fruits, cut them up, and add them to her homemade cranberry sauce, a holiday staple that brought warmth to their family dinners. The combination of tangy cranberries and sweet, freshly picked oranges became more than just a recipe; it was a memory, a ritual that marked the passing of seasons and the bond between mother and son.
“That homemade cranberry sauce is just one of my special holiday memories because my mom would always wait until I came around to pick the oranges and that’s when she’d make the recipe,” he said.
Even though he’s grown, the family tradition continues, with help from his daughter, Addilyn. “It’s one of those full-circle moments to have her help me pick the oranges,” said Petteway.
Even though at 29 months old she’s a little too young to fully understand the magic of the farm, her love for fresh orange juice is undeniable. “She would come home from daycare and that’s the first drink she asks for,” remarked Petteway. “After a long day of being a toddler, she wants her Florida OJ.”
For Petteway, it’s a regular part of her diet and he’s glad she’s making healthy choices. “Nowadays parents wor-
ry about everything that goes into their kids but what’s great about orange juice is there’s no added anything,” he said. “It’s almost as perfect as going outside and squeezing the oranges fresh right off the tree.”
Fresh citrus delivers the total package of nutrients including vitamin C, potassium, folate, and thiamin to help support the immune system all year long, particularly during cold and flu season. Plus, 100% orange juice has a unique polyphenol called hesperidin which may have a number of benefits to the immune system, including helping fight inflammation.
While not all of us are blessed to have a citrus grove in our backyard, we can purchase a carton at our local grocery store and create our own memories with Florida’s fruit.
With the holidays here, it’s a perfect time to treat the young (and the young-at-heart) to a healthy and nutritious mocktail made with Florida orange juice.
“As a mom and registered dietician, I am always looking for healthier beverage options that my daughter and I can enjoy during the busy holiday season,” said Jennifer Hillis, MS, RDN, University of South Florida, Citrus Nutrition Research Liaison.
The Florida Department of Citrus has shared these recipes that parents will love as a healthier option and kids will love for the taste. “I love using Florida Orange Juice as a nutrient-dense base for holiday mocktails, like in this mint mocktail,” said Hillis. “I love that it has no added sugar, and thanks to 100% orange juice my kids love the taste and the mint garnish gives it a nice touch.”
Florida Orange Juice Mint Mocktail
* 2 cups Florida Orange Juice
* 1/4 cup lemon juice
* 1/2 cup carbonated water
* 1/4 cup water
* 2 to 3 mint leaves
* Ice cubes
1. Mix Florida Orange Juice, lemon juice and water in a pitcher.
2. Divide mocktail among ice-filled glasses and top with carbonated water.
3. Garnish with mint leaves.
Florida Orange Juice Mocktail
* Florida Orange Juice, frozen into ice cubes
* 8 oz. sparkling water
* Splash of grenadine syrup
* 1 sprig of rosemary
* Splash of vanilla syrup
* Florida Orange wedge
1. Pour Florida Orange Juice into ice cube trays and place in freezer.
2. Place two Florida Orange Juice ice cubes into a glass.
3. Add sparkling water, grenadine syrup and vanilla syrup. Stir well.
4. Serve with a sprig of rosemary and a Florida Orange wedge.
While Florida orange juice definitely makes a tasty mocktail, Petteway said it’s not something to save for a holiday or special occasion. “OJ is part of our daily life,” he said.
For more recipes visit www.floridacitrus.org.
Shopping Center in Seattle, Washington.
• The largest Christmas stocking measured 51 m 35 cm (168 ft 5.65 in) in length and 21 m 63 cm (70 ft 11.57 in) in width (heel to toe) and was produced by the volunteer emergency services organisation Pubblica Assistenza Carrara e Sezioni (Italy) in Carrara, Tuscany, Italy, on 5 January 2011.
• Each year there are approximately 20,000 “rent-a-Santas” across the United States. “Rent-a-Santas” usually undergo seasonal training on how to maintain a jolly attitude under pressure from the public. They also receive practical advice, such as not accepting money from parents while children are looking and avoiding garlic, onions, or beans for lunch.
• Christmas wasn’t declared an official holiday in the United States until June 26, 1870.
• In 1962, the first Christmas postage stamp was issued in the United States.
• Approximately 25-30 million real (living) Christmas trees are sold each year in the U.S.
We all know there are four seasons. Summer, spring, fall and winter. But for the farmer there are only three seasons: Before harvest, harvest and after harvest. Farmers have “stay power!” They stay with it year after year of losing money. They say once farming gets into your blood, you’re hooked.
They have things to keep them amused and help forget about staying up all night and watering the berries to keep them from freezing when the cold front moves through. Ronnie Lott says you know you’re a farmer when on laundry day you go to your tractor to get your dirty clothes.
Farmers have a unique way of saying things, too. While driving on a back road in Blairsville, Georgia I saw a sign along side the road that read “Used Cows for Sale.” I love the bumper stickers farmers put on their pickup trucks. The most popular one in east Hillsborough County is “No Farmers No
Food.” These are available free at the In The Field Office in Plant City.
There’s the story of Fred the Farmer. He had so many children that he ran out of names. So he started calling his kids after something around his farm. It was the first day of school and the teacher asked each child their name. When he got to one of the farmer George’s sons, the boy replied, ‘Wagon Wheel.’ The teacher said, ‘I need your real name boy, to which the lad replied, ‘It’s Wagon Wheel, sir...Really.’ The teacher, rather annoyed rejoined, ‘All right young man, take yourself right down to the principal’s office this minute.’ The youngster pushed himself out of his chair, turned to his sister and said, ‘C’mon, ‘Chicken Feed’, he ain’t gonna believe you, either.’
Speaking southern is universal in the south, and it’s apparent each state thinks pretty much alike.
Editor’s Note: This Rocking Chair Chatter was originally printed in the December 2016 issue
For example: In Louisiana a senior citizen was overheard saying, “When the end of the world comes, I hope to be in Louisiana.” When asked why, he replied, “I’d rather be in Louisiana ‘cause everything happens in Louisiana 20 years later than in the rest of the world. MISSISSIPPI: The young man from Mississippi came running into the store and said to his buddy, “Bubba, somebody just stole your pickup truck from the parking lot!” Bubba replied, “Did y’all see who it was?” The young man answered, “I couldn’t tell, but I got the license number.” TENNESSEE: A Tennessee State Trooper pulled over a pickup on I-65. The Trooper asked, “Got any ID?” The driver replied, “Bout whut?” ALABAMA: The Sheriff pulled up next to the guy unloading garbage out of his pick-up truck into the ditch. The Sheriff asked,
“Why are you dumping garbage in the ditch? Don’t you see that sign right over your head?”
“Yep,” he replied. “That’s why I’m dumpin’ it here, ‘cause it says: ‘Fine For Dumping Garbage.’ ”
Here’s a little exercise for you farmers during offseason.
Begin by standing on a comfortable surface where you have plenty of room at each side. With a 5-lb potato bag in each hand, extend your arms straight out from your sides and hold them there as long as you can. Try to reach a full minute, and then relax. Each day you’ll find that you can hold this position for just a bit longer.
After a couple of weeks, move up to 10-lb potato bags, then try 50-lb potato bags and eventually try to get to where you can lift a 100-lb potato bag in each hand and hold your arms straight for more than a full minute.
After you feel confident at that level, put a potato in each bag.
KNOW YOUR BEEFWHY ARE WE TALKING ABOUT MILK?
By Bridget Stice, UF/IFAS Livestock Extension Agent
Don’t have a cow, but today we’re moo-ving away from beef and diving into milk! Why? Because every dairy cow is eventually part of the beef supply chain. That makes the dairy and beef industries two sides of the same bovine coin. Whether it’s ribeyes or ricotta, ranchers are committed to producing safe, wholesome, and nutritious products for your table. So, let’s milk this opportunity to clear up a hotly debated topic: raw milk.
The Raw Milk Hype: Myth vs. Reality
Raw milk enthusiasts tout its benefits with claims that sound enticing: more nutrients, better digestion, and even the power to fight allergies and asthma. But is raw milk really the magic elixir some make it out to be? The science says otherwise. Here are the top myths—and the truths that bust them.
1. Myth: Raw milk is healthier because it’s “natural.”
Reality: Pasteurization doesn’t strip milk of its nutrients. This heat treatment kills harmful pathogens like E. coli, Salmonella, and Listeria while preserving the milk’s vitamins and minerals. Raw and pasteurized milk contain virtually the same levels of calcium, vitamin D (if fortified), and other essential nutrients.
2. Myth: Pasteurization destroys enzymes necessary for digestion.
Reality: The human body produces its own digestive enzymes, so we don’t rely on milk for them. Claims that pasteurization interferes with digestion lack scientific backing. People who are lactose intolerant struggle with lactose, whether the milk is raw or pasteurized.
3. Myth: Raw milk can cure allergies and asthma.
Reality: While some studies suggest early exposure to farm environments, including raw milk, might reduce allergy risk, these benefits don’t outweigh the serious health risks of consuming unpasteurized milk. Pasteurization ensures milk is safe for everyone, especially children, pregnant women, and the elderly.
4. Myth: Raw milk tastes better.
Reality: Taste preferences are subjective. While raw milk might have a slightly different flavor profile, pasteurization doesn’t significantly alter taste. The difference you notice might come from freshness rather than pasteurization.
5. Myth: Pasteurization destroys proteins or reduces milk’s nutritional quality.
Reality: Pasteurization has minimal impact on milk proteins. The process involves heating milk to specific temperatures, which can cause slight structural changes in proteins, but this does not affect their nutritional value. Milk remains an excellent source of high-quality proteins like casein and whey, even after pasteurization. Ranchers ensure that the safety benefits of pasteurization outweigh these negligible effects, allowing consumers to enjoy a safe, nutritious product.
What is Pasteurization?
Pasteurization, developed by Louis Pasteur in the 19th century, is a simple process that involves heating milk to a specific temperature for a set period. There are two main methods: • High-Temperature, Short-Time (HTST): Milk is heated to 161°F for 15 seconds.
• Ultra-Pasteurization (UHT): Milk is heated to 280°F for 2 seconds.
These methods eliminate dangerous pathogens without compromising the milk’s nutritional value or taste. Pasteurized milk is then rapidly cooled and packaged to maintain its quality.
Why Pasteurization Matters
The U.S. Centers for Disease Control and Prevention (CDC) reports that raw milk is 150 times more likely to cause foodborne illness outbreaks than pasteurized milk. Between 1993 and 2012, raw milk was linked to nearly 1,000 illnesses, dozens of hospitalizations, and a few fatalities. These risks are avoidable, and ranchers take great pride in producing a product that is not only nutritious but also safe. Pasteurization is one of many steps they take to ensure milk and dairy products meet the highest standards.
Closing Thoughts
While milk typically comes from dairy cattle, all cattle— whether raised primarily for milk or beef—contribute to a sustainable food system, supporting the production of everything from steaks to Swiss cheese. The dairy and beef industries share the same commitment to food safety and quality, so next time you reach for a glass of milk, make sure it’s pasteurized. After all, ranchers want you to enjoy your dairy without a side of unnecessary risk.
Stay tuned for more from the Know Your Beef series! Got a topic you’d like us to explore? Send your ideas to bccarlis@ ufl.edu, and we’ll dig into it in a future article.
FLORIDA CHESTNUTS
By Sandy Sun, M.S. Clinical Medicines, B.S. Nutrition Science
Chestnuts take the spotlight at the dinner table and in grocery stores during the holiday season. Roasting chestnuts over an open fire is still done today in some places and when roasted, chestnuts have a soft texture and are slightly sweet and nutty. Chestnuts can also be roasted in the oven. Fresh chestnuts are used in many holiday dishes including stuffing, pudding, cake, and desserts.
Chestnuts are a member of the genus Castanea, and the four main species have been cultivated for thousands of years. These include the European chestnut, Japanese chestnut, Chinese chestnut, and American chestnut. The American chestnut tree used to grow prolifically on the East Coast, from Maine to Florida. Unfortunately, a blight in 1904 wiped up nearly all of the American chestnut trees over the next few decades. There have been efforts to bring back the American chestnut. Fresh chestnuts grow in north Florida and their peak season is in late fall and winter.
NUTRITIONAL PROFILE
While chestnuts are a type of nut, their nutrition content varies from other nuts. They are higher in carbohydrates and lower in fats and calories than other nuts. Nutritionally, chestnuts are more similar to brown rice than other nuts such as pecans or cashews.
Chestnuts are a good source of vitamins and minerals, such as vitamins B6 and C, thiamine, folate, riboflavin, copper, manganese, and potassium. They are also a great source of dietary fiber and have a wide array of antioxidants.
According to the United States Department of Agriculture (USDA) National Nutrient Database for Standard Reference, one serving of ten roasted chestnuts (84g) contains 206 calories, 2.8 g protein, 1.9 g fat, 44 g carbohydrate, and 4.3 g of dietary fiber. It also provides 47% of the Daily Recommended Value (%DV) for copper, 43% for manganese, 25% for vitamin B6, 24% for vitamin C, 17% for thiamine, 15% for folate, 11% for riboflavin and potassium, and significant amounts of other minerals and vitamins.
Good Carbs: Fiber
One serving of ten chestnuts provides 15% of your daily requirements for fiber. Fiber has many beneficial functions, including lowering cholesterol, preventing colon cancer, and improving bowel regularity. Chestnuts are a great source of complex carbohydrates including fiber and resistant starch. Resistant starch is a type of fiber, along with soluble and insoluble types, and has beneficial physiological actions in the body. Resistant to digestion in the stomach and small intestine, it reaches the large intestine intact. It improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and provides bulk. In the bowel, resistant starch also supports the growth of healthy bacteria and inhibits the growth of potentially harmful bacteria.
Building Cells with vitamin B6
One serving of fresh roasted chestnuts contains 25% of your daily requirement for vitamin B6. As a water-soluble vitamin,
Figure 5. Burr (center), mature chestnuts (left) and immature chestnuts (right).
B6 is not stored in the body and needs to be consumed in adequate amounts on a regular basis to replenish the body’s supply. Vitamin B6 is involved as a coenzyme in many enzymatic reactions and is essential for the formation of new cells in the body. This nutrient is required for the synthesis of amino acids, which are the building blocks of protein, as well as nucleic acids, which are used to make DNA. Phospholipids, which make up the cell membrane, and heme, the protein component of red blood cells, are also dependent on vitamin B6. Additionally, this important vitamin is involved in glucose and lipid metabolism, helping the body use the fats and carbohydrates eaten, as well as synthesis of neurotransmitters, which include serotonin, epinephrine, norepinephrine, and GABA. Epinephrine and norepinephrine are hormones that play a key role in responding to stress; GABA is essential for healthy brain function; and serotonin contributes to feelings of well-being. Conversely, a lack of serotonin and norepinephrine is linked with depression.
An important contributor to heart health, vitamin B6 also lowers homocysteine levels, a dangerous molecule that causes damage to the blood vessel wall and subsequent atherosclerosis. High homocysteine levels have been associated with increased risk of heart attack and stroke. Eating chestnuts and other foods high in vitamin B6 is good for your heart.
How to Select and Store
Choose fresh chestnuts that are firm and feel heavy for their size. Look for a glossy brown shell that is free of blemishes or soft spots. Avoid any that rattle in the shell, a sign of old age. Store chestnuts in a ventilated container in the refrigerator for up to two weeks. They have the best flavor when eaten soon after harvest.
How to Enjoy
To roast a fresh chestnut, carefully cut an X into the skin on the rounded side of the nut. Arrange them with the cut side up in a single layer on a baking sheet and roast chestnuts until the skins have pulled back and the nut inside has softened. Soaking the chestnuts in hot water before roasting makes it easier to remove the skin. They can also be boiled, microwaved, or cooked in an air fryer. Chestnuts can also be eaten raw, but can have a more bitter flavor. Here are some more serving ideas:
• Mash boiled chestnuts with root vegetables for a side dish
• Add whole or chopped chestnuts to soups, stews, or casseroles
• Sauté chopped chestnuts with sweet potatoes, carrots, rutabaga or parsnips for a mixed root vegetable dish
• Roast chestnuts with olive oil and salt
• Grated and added in bread
• Add mashed chestnuts to cake or muffin batter
• Sauté with garlic and vegetables
• Mix into stuffing with apples or cranberries
Enjoy fresh chestnuts for the holidays and during its peak winter season.
SELECTED REFERENCES
http://en.wikipedia.org/wiki/ http://www.florida-agriculture.com
LINC-ing AGRICULTURE TEACHERS TO BETTER PREPARE STUDENTS
By Blair Buchanon
LINC CONFERENCE HELPS TEACHERS READY STUDENTS FOR INDUSTRY CERTIFICATION EXAMS
Agriculture Education Services & Technology, Inc. (AEST), Florida Nursery, Growers and Landscape Association (FNGLA), and Florida Farm Bureau Federation (FFBF) have teamed up for three years now to host a conference for Florida agriculture teachers to take a seat, and let industry take the stage. LINC stands for Linking the Industry Network through Certifications and this unique conference was created for agriculture teachers with all levels of experience. Agriculture teachers and industry professionals from across the state are invited to attend this conference to learn information and skills that they can take back to their classrooms to better prepare their students for industry certification exams, and the workforce.
AEST is a subsidiary of Florida Farm Bureau and was created in 2011 to supply agriculture employers with a certified workforce. To do this, they offer 10 different industry certifications that students across the state of Florida take each year in subjects such as Agritechnology, Forestry, Agricultural Communications, Unmanned Aircraft Systems (UAS) (drones) in Agriculture, and much more. Almost every county in the state of Florida offers AEST industry certifications to students in agriculture classes in public schools and they are offered through Florida Virtual School and to the Work Ready 4-H Club members. They also offer the Agritechnology certification exam in Louisiana. AEST and FFBF work closely to bridge the gap between the agriculture industry’s expanding needs and certified individuals to meet those needs. A way that AEST is helping to bridge this gap is by offering a free job board, Hire.Ag. Employers from across the state can post open positions, for free, and reach AEST certified candidates. AEST offers free exam guides to point the student/candidate in the right direction when preparing for the exam. The AEST Team is small but mighty with Keitha Bennett as the Director, Blair Buchanon as the Coordinator, Hannah Love as the Industry Relations Manager, and Heather Manrow as the Curriculum Manager.
In 1951, the Florida State Nurserymen, who were in the Florida State Florist and Nurserymen Association, believed that it was time for their own association. They started the Florida Nursery Growers Association and added the “Landscape” in 2004. FNGLA has established itself as the largest state nursery and
landscape association in the nation. They represent all industry sectors with seven divisions: Citrus Nurseries, Floriculture, Foliage, Garden Centers, Landscape Firms, Woody shrub and tree producers, and Horticultural suppliers. FNGLA also produces the Tropical Plant International Expo, and The Landscape Show, two of the nation’s largest nursery/landscape industry-only trade shows. In 1984, the FNGLA Certification program took off! Through FNGLA, there are 8 different certifications that you can earn such as Landscape Technician, Horticulture Professional, Pest Management Technician, and much more. FNGLA has a store where they offer textbooks, manuals, and training videos to help in the preparation process for their certifications. They also offer a job board with jobs posted mainly in the horticulture/landscape industry. Merry Mott joined the FNGLA family in 1994 and is the Director of Industry Certifications and Career Development. Along with Gary Weitermann, Manager, they manage the association’s eight certifications.
Florida Farm Bureau Federation is the state’s largest agricultural organization with over 132,000 members and 60 county Farm Bureaus. Florida produces 300 different commodities, and FFBF represents families and farms that produce these commodities in the Sunshine State. The Florida Farm Bureau Federation’s mission is to increase the net income of farmers and ranchers, and to improve the quality of rural life and is led by President Jeb Smith from Hastings, FL.
In 2019, these three groups came together and started the LINC Conference where educators take a seat as the students, and industry takes the stage as the teachers. There have been around 100 attendees each year, even with Hurricane Milton causing a date change this year. The conference location has not changed in the three years it has been held as The Shores Resort & Spa in Daytona Beach Shores, FL has been such a loyal and open-minded venue to help fill the minds of teachers from across the state. This year, 11 agriculture teachers from Polk County were able to attend LINC Conference from Auburndale High School, Bartow Senior High School, Bartow Middle School, Kathleen Senior High School, Lake Gibson Senior High School, Lakeland High School, Mulberry Senior High School, and Southwest Middle School. “This was my second time attending the LINC confer-
ence, and it was just as inspiring as the first. LINC always provides innovative classroom strategies and meaningful networking opportunities. I feel more equipped to help students pass industry certifications and explore career opportunities,” said Lacee Anspaugh, Agriculture Teacher at Lake Gibson Senior High School.
Industry folks from around the state and around the agriculture industry were invited to attend the networking reception, and they were also invited to speak/present on areas in their industry that teachers can also teach in their classrooms. Deanne Maples and Kylie Philipps, from the Florida Beef Council, did a hands-on presentation with cap on, top butt cuts of beef for the attendees to cut into different steaks. Libbie Clark-Smith with Cepra Landscape presented the realistic progress of a landscape career and explained how she got started in the landscape industry and how she got where she is now. The attendees also got to make dish gardens in her workshop. Jennifer Morgenthal with Florida Ag in the Classroom presented on fun curriculum assistance and had the attendees make plant cells with candy and other sweets. A panel discussion was held with Dusty Holley of the Florida Cattlemen’s Association, Jeb Smith of Florida Farm Bureau Federation, Tal Coley of the Florida Nursery, Growers and Landscape Association, and Laura Goss from the Florida Peanut Federation where they discussed ways for students and teachers to connect with these industry groups without asking for money.
“LINC conference is more than professional development for educators, it is bridging the gap of the industry leaders, students, and educators. This conference truly is one of the best opportunities for Ag Educators to become involved and educated about the Agriculture Workforce,” said Bartow Middle School Agriculture Teacher, Olivia Harper.
“LINC conference is a must! It is a time for learning and networking, between the hands-on activities to the industry speakers, and of course, you can’t forget the amazing views and food! I would highly recommend the LINC conference to anyone looking for professional development that you can actually bring back to your classroom,” said Nicole Collins, Agriculture Teacher at Bartow High School.
“LINC conference celebrates Ag Teachers and connects the world of industry and education together for the benefit of our youth,” added Katy Gelb, Agriculture Teacher at Mulberry High School.
As you can see, LINC Conference is a growing conference for agriculture teachers from across the state. If you would like to learn more, feel free to visit their website aest.ag/linc or follow their Facebook page. LINC 2025 is already in the works and looking for “Mind-Blowing Speakers” and “Industry LINC’s” to attend the conference. If you are interested in speaking with someone about opportunities, feel free to reach out to aest@ffbf.org or mmott@fngla.org.
November: A Thriving Month for Bok North FFA
November has been an exceptional month for the Bok North FFA chapter, brimming with accomplishments and community-focused activities. From promoting agricultural literacy to showcasing skills in Career Development Events (CDE), our members have demonstrated their commitment to both the agriculture industry and the local community.
Promoting Agricultural Literacy in Lake Wales
Our efforts to foster ag literacy in Lake Wales continue to grow. In November, we visited Polk Avenue Elementary and Janie Howard Wilson Elementary, where we introduced young students to the world of agriculture. Through engaging lessons and hands-on activities, the children had the chance to pet animals, participate in fun projects, and learn about the importance of agriculture in our everyday lives. We hope these experiences spark an interest in agriculture and encourage the next generation to consider careers in this vital industry.
Success in Career Development Events (CDE)
Our chapter members have excelled in various Career Development Events (CDE) competitions this month. Highlights include:
• County Level Competitions: The Vegetable ID team placed 1st, while the Citrus ID team secured 3rd place.
• Florida FFA Preliminaries: Both the Citrus and Vegetable ID teams advanced to the state-level competitions in December. Additionally, our Livestock team earned a spot at the state-level contest at the Florida State Fair in February.
• State-Level Competitions: The Agribusiness and Farm Management team traveled to Ocala for the state competition, where they achieved a remarkable 4th place.
• Food Science: Although the team fell just one point short of qualifying for the state competition, we are incredibly proud of their performance in their first-ever attempt.
Engaging in the Great American Teach-In
As part of the Great American Teach-In, Bok North FFA brought agriculture to life at Garden Grove Elementary. We shared goats, rabbits, chickens, a lamb, and a calf with students, offering a hands-on lesson in animal science and care. The excitement from the children was infectious, and the event strengthened our connection with the local community.
Building Skills Through Agritech Projects
In the classroom, our students completed their first Agritech project by crafting wooden snowmen. The process involved measuring, cutting, sanding, and painting, and the finished products are now available for purchase throughout the holiday season. Proceeds from the sales will support our program and land lab, ensuring continued hands-on learning opportunities for our members.
Community Events and Outreach
• Fall Fest and Friendsgiving: These annual events provided our members with an opportunity to connect with the community, showcasing the accomplishments of the Bok North FFA chapter.
• Thanksgiving Food Drive: Leveraging the Fall Fest, we conducted a food drive, which resulted in complete Thanksgiving meals for families supported through our Ag Literacy efforts. This initiative was made possible by the generosity of our community and the hard work of our members.
Wreaths Across America Partnership
Looking ahead, we are partnering with Wreaths Across America to sponsor wreaths for the Florida National Cemetery in Bushnell on December 14th. For every two wreaths purchased, a third is added for free at the distribution level. If you would like to support this initiative, wreaths can be sponsored at www.wreathsacrossamerica.org/FL0862.
New Initiatives in Aquaponics
In an exciting new development, we have added 65 Tilapia to our land lab as part of our new aquaponics program. This initiative will allow us to grow a variety of lettuces, and in the spring, we will celebrate the harvest with a fish fry, featuring the Tilapia we’ve raised.
New Additions to the FFA Family
We are also thrilled to announce that Pancake, one of our goats, delivered two healthy doe kids this week. This new addition is a wonderful moment for our chapter and the broader community.
Wishing You a Wonderful Thanksgiving
As we reflect on this busy and rewarding month, we want to extend our warmest wishes to everyone for a happy Thanksgiving. May your holiday be filled with joy, gratitude, and time well spent with loved ones.
Support Bok North FFA
To learn more about our activities or to get involved, please feel free to contact us or visit our Facebook page. We appreciate your support and thank you for being part of our journey!
Recipes
Courtesy of the Florida Department of Agriculture and Consumer Services. Chef Justin Timineri
Coconut Snapper with Spinach Endive Sauté
INGREDIENTS
3 tablespoons olive oil, divided
4 (6-ounce) snapper filets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, crushed
1 teaspoon fresh ginger, peeled and grated
1/2 cup diced onion, divided
1 cup canned coconut milk
2 tablespoons fresh lime juice
1 teaspoon soy sauce
1/4 teaspoon hot sauce
1/2 cup fresh cilantro, chopped
1 head Belgian endive, thin sliced
1 (10-ounce) bag spinach, washed
Strawberry Pops
DIRECTIONS
1. Season fillets with salt and pepper.
2. In large sauté pan, heat 1 tablespoon olive oil over medium-high heat.
3. Cook fillets 3 to 4 minutes per side until cooked through.
4. Remove fish from skillet and keep warm.
5. For coconut sauce, return pan to heat and cook garlic, ginger and 1/4 cup onion until tender.
6. Add coconut milk, lime juice, soy sauce, hot sauce and bring to a boil.
7. Lower heat and add cilantro; simmer for 5 minutes.
8. In a separate, large skillet, heat the remaining oil over medium-high heat.
9. Sauté remaining 1/4 cup onion, endive and spinach until greens are just wilted.
10. Serve fillets with sauce over sautéed vegetables.
Ingredients
• 12 Florida strawberries
• 12 (4-inch) lollipop sticks or popsicle sticks or 6-inch bamboo skewers
• 1 cup lightly crushed whole grain cereal
• ½ cup low-fat vanilla yogurt
DIRECTIONS
1. Rinse strawberries and remove leaves.
2. Dip berry in yogurt, then in the cereal.
3. Insert sticks into the narrow end of the strawberry.
4. Serve immediately.
DEADLINE APPROACHING FOR FILING BENEFICIAL OWNERSHIP INFORMATION WITH THE U.S. TREASURY DEPARTMENT
By Jim Frankowiak
Time is running out for thousands of farmers who may face steep fines and possible jail time for failing to file their businesses with the federal government. Jan. 1, 2025, is the deadline to file Beneficial Ownership Information (BOI) (www.fincen.gov/boi) with the U.S. Department of Treasury’s Financial Crimes Enforcement Network (FinCEN).
The Corporate Transparency Act of 2021 requires businesses to register any “beneficial owner” of a company in an effort to combat money laundering. Many farms are structured as either a c-corporation, s-corporation, or limited liability company (LLC), which are now required to be registered if they employ fewer than 20 employees or receive under $5 million in cash receipts – which covers the vast majority of farms.
“The use of LLCs is an important tool for many farms to keep personal and business assets separated, but small businesses often lack the staff to track and stay in compliance with changing rules and regulations,” said AFBF President Zippy Duvall. “It’s clear that many farmers aren’t aware of the new filing requirement. Unclear guidance and lack of public outreach are now putting
thousands of America’s farmers at risk of violating federal law.”
Businesses that fail to file, or do not update records when needed, could face criminal fines up to $10,000 and additional civil penalties of up to $591 per day. Failure to file could also lead to felony charges and up to two years in prison.
“The greater farm economy will also be impacted by CTA requirements,” AFBF economists write. “Many feed and supply stores, crop marketers like grain elevators, and the greater rural business community are also likely required to file their BOI and subject to penalties if they do not comply. The regulatory burdens and potential enforcement crackdowns could have ripple effects throughout the entire food, fiber, and fuel supply chains.”
Farmers are encouraged to contact an accountant or attorney if they are unsure whether they are required to file their business’s BOI with FinCEN.
Sharing Beauty
Libby Hopkins
BeBe Miller didn’t grow up on a farm, but she has fond memories of helping her Uncle John with the family’s vegetable garden that he maintained on about a quarter acre when she was a little girl. “I don’t have a farming or agricultural background,” Miller said. “I do have a bachelor’s in biology and a minor in chemistry, so I guess I consider that farming adjacent. I also thoroughly enjoyed my ecology class in college, so I guess I’ve always been interested in how the earth works.” Miller is the owner of Farm Noir in Lakeland, which is a specialty flower farm. “I don’t know how flowers found me, but I’m so glad they did,” Miller said. “I didn’t expect Mother Nature to teach me quite so many life lessons, but she’s been an incredible guide. Is this seed even going to sprout? It will if you have faith and patience, it will. Look at how many flowers come from one plant. I believe in sharing because the bloom only lasts for two days so, enjoy it while it’s here.”
Miller has always been amazed by nature and all of the wonder and beauty it has to share. “Creating Farm Noir was my way to make sure I get to experience a little bit of that beauty up close and every day and now, I hope to share it with my community. I had never really given any thought to where flowers come from. I can’t really point to anything definite that made me want to grow flowers, but I remember when I became interested. I came across Lynn Byczynski’s book The Flower Farmer and read all of it in two days. After that, I turned to the internet and found more info and online classes.”
Farm Noir is Miller’s tiny piece of heaven in Polk County. Most of what she grows are known as specialty cut flowers. “They are not the typical flowers you will find in your grocery store that have been flown in from another country thousands of
miles away; they’re gorgeous, a little delicate and most are fragrant,” Miller said. “Here at my flower farm, I’m dedicated to nurturing the soil, which in turn provides a healthy growing environment for my blooms. I’m not certified organic, but I do practice organic growing methods. I don’t use any pesticides, synthetic fertilizers, or harmful chemicals. Instead, I use beneficial insects, worm compost, natural fertilizers, and cover crops to improve the soil and feed the microbes that make growing possible. The farm is not open for visitors, but once I have more space, I’d love to have visitors.”
Farm Noir has been in existence for about two years and Miller has loved having her farm in this short amount of time. “I have a micro flower farm, and I grow in my mom’s backyard and use some of my grandmother’s vacant quarter-acre lot,” Miller said. “I’ve been growing for about two years, but if you count the months that I don’t grow during the summer, it’s a little less than that. It still feels very new, and I have so much to learn.”
Currently, Miller only offers bouquets and flowers by the stem at the Lakeland Farmers’ Market. “I would love to eventually offer arrangements for small events, but my photography skills need to greatly improve first, every time I snap a picture of an arrangement I made, it never looks as good in the photo as it does in person,” Miller said. “Anyone who would consider hiring me would have to see it in person because my photos aren’t convincing yet. I tried a very small CSA/flower subscription service in the past but I’m going to put that on pause for a while longer until I get better with keeping to my seeding and planting schedule.”
The inspiration for her floral designs comes from the flowers themselves. “They usually have more than one color visible, and even when it’s subtle, that always points me in the right direction about what other colors to pair it with,” Miller said. “I also aim to mix different textures and of course, there’s the old but good advice about combining different shapes of flowers.”
Keeping things local is important to Miller. “I’m aware how much time and energy it takes to get a business going, even a very small one like mine, so I’m a big proponent of shopping locally,” Miller said. “I love walking downtown in Lakeland and Winter Haven and seeing all the locally owned shops and I’m always rooting for any new small businesses that pop up. It’s locally owned businesses that help make a community special. I love knowing that when I buy something locally, it’s helping to support someone’s livelihood and hopefully, their dream.”
If you’d like to learn more about Farm Noir, you can visit Miller’s website at www.thefarmnoir.com.
by John Dicks
AMAZING PREDICTIONS FOR 2025
Right about this time of year, between the winding down of Christmas Holidays and the spinning up of a Happy New Year, I tend to pause and reflect upon the recent past (2024) and ponder that which we might predict for the near future (2025).
As to the part about looking back on 2024, you’ve got to be fast with the reflection because it was a year running at breakneck speed. Like those awful hurricanes of just a few months ago, our lives seemed to be spinning and swirling and changing almost with every blink of our eyes.
The weather would whipsaw in all directions, first hot, then cold, then windy, then still, but always ever changing. The political cycles, too, brought with an election year, swung like a pendulum out of control, favoring one side, then the other, and back and forth.
That’s the thing about 2024, it twisted and jerked along without much real direction, leaving in the dust pontificating prognosticators who early on were certain that they could predict the future. It turns out, as you might suspect, that way too many of their predictions simply proved wrong.
For fun, or maybe just out of curiosity, I googled predictions for 2024 to see what boldly had been stated. Ignoring all of the ones directing attention to elections, I noticed one entitled “Top 10 Predictions for 2024.” Naturally, that caught my attention since the top hit also specified that it included “such topics as international relations, areas of major technical contestation, and underdogs using chaos to their advantage.”
Clicking on the link brought me to a web page where the same words as above were stated, followed by, literally, nothing at all! Surprised? I guess a little I was, but I did think the author might want to list a few things even just to keep score.
Yet no, it was just a blank page, which led me to believe that earlier predictions had not fared so well and that they just conveniently got deleted. Maybe the listings had said gas prices would skyrocket (they didn’t), inflation would resurge (it didn’t), bitcoin would crash (it didn’t). Who
knows? Then again, the page was still getting the top spot for Google’s search results, so perhaps something worked out for them after all.
Such is the predicament of prediction making.
For new forecasts of things to be coming in 2025, topping Google’s list for relative links went this year to the venerable magazine, The Atlantic. Granted, not everyone is enamored with the publication, but I do respect the writing of many of its authors. As such, and in this case, it projected 10 specific things that if they do come to fruition in 2025, it will be really quite amazing. Here’s five of the things they say are forthcoming.
- Teleportation is tested - Just like on StarTrek with “beam me up Scotty.” It’s not predicted to reach refinement and reality next year, but technology is such that scientists are looking to begin its testing.
- Food shortages disappear - Certain to face controversy, but 2025 will see genetically modified crops grown rapidly and safely indoors, with constant light from low energy LEDs. That reality would help to reduce the risk of crop failure, price fluctuations, and food shortages.
- Flying for the masses - Lightweight aircraft will be powered by new, improved lithium batteries, bringing down weight, and even the costs of private air transportation.
- Pollution control - Packaging materials will become fully biodegradable, eliminating a significant source of litter.
- Advances in genetics - DNA mapping at birth will begin, leading to greater accuracy of diagnosis and ability to gather data over longer period of times.
Wow! All of that points to a brave new world, indeed. Will such amazing things really happen? Let’s check the score card again this time next year.
In the interim, I wish you a very Merry Christmas and Happy New Year!
John Dicks is both a Lawyer and Businessman, including an interest in farming. He and his family have owned a Blueberry Farm and have Agricultural lands which they lease for cattle operations, as John says, “to someone who knows and handles cattle much better than I do!”. John is both a Gator, having received his undergraduate degree from the University of Florida, and a Seminole, with his Law Degree from Florida State University. John serves as Of Counsel to Trinkle Redman, a law firm in Plant City where he also served nine years as City Commissioner, including three terms as Mayor.
USDA SELECTS UF/IFAS TO LEAD FOOD SAFETY EDUCATION PROGRAM
By Jim Frankowiak
The U.S. Department of Agriculture (USDA) National Institute of Food and Agriculture (NIFA) has selected a University of Florida, Food and Agricultural Sciences (UF/IFAS)-run center for food safety training to coordinate similar facilities across the country.
The USDA’s decision means the Southern Center for Food Safety Modernization Act Training will continue serving as the Lead Regional Coordination Center for such training, a role it has filled since 2015. The Southern Center is run by two food safety professors in the UF/IFAS food science and human nutrition department: Keith Schneider and Michelle Danyluk.
The Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA) was passed in 2011 to prevent the introduction of food-borne pathogens into the American food system. In 2015, the USDA joined with the FDA to establish the National Food Safety Training, Education, Extension, Outreach, and Technical Assistance Program and funded a national coordination center and four regional centers. UF/IFAS has served as the headquarters of the Southern Center for a decade. The center supports 13 states between Texas and Virginia. Partners include land-grant institutions and non-government and community-based organizations.
This year, NIFA awarded the Southern Center a $950,000 grant to continue training food safety educators. During this grant cycle, a three-year period, the center will focus on reaching underserved populations, including operators of small farms, socially disadvantaged farmers, and farmers beginning their careers.
The center’s teaching model involves training trainers, including representatives from academia, state and local regulatory agencies, non-governmental organizations, commodity group associations, and local food hubs. This approach creates a multiplier effect.
Most of the curriculum focuses on two FSMA rules: the Produce Safety Rule and the Preventive Controls for Human Food Rule. The first established mandatory minimum standards related to agricultural water quality, employee health, and hygiene, animals, biological soil amendments of animal origin, equipment, tools, and buildings. The second requires food facilities to create a food safety plan that includes an analysis of hazards and risk-based preventive controls to minimize or prevent identified hazards.
Savory and Sweet Treats
Libby Hopkins
Freeze-dried food has always been associated with astronauts because that is what they mostly ate on their space missions. Nowadays, freeze-dried food has become a fun and yummy delicacy. Everything from freeze-dried pickles to Skittles is in high demand and Ean Myers’ company, Savor Or Save Freeze-Dried Food has many different freeze-dried snack options for his customers. “Our family-owned and Veteran-operated business is located in Central Florida, specifically in Lakeland,” Myers said. “We are proud to be part of a vibrant community that is home to a variety of businesses and people. Our ideal location allows us to provide our customers with the freshest freeze-dried snacks and emergency preparedness food stores. We are committed to maintaining the highest standards of quality and customer service, and being in Central Florida helps us do just that.”
Myers and his daughter, Megan work together to create different freeze-dried snacks. “While we do not come from an agriculture or farming background, our journey has always been about bringing people joy through food,” Myers said. “The idea for this business came from helping support my daughter being a stay-at-home mom, which grew into a passion for creating unique treats that everyone can enjoy.”
Freeze-dried foods are a healthy food choice. Freeze-drying is one of the most common dehydration methods due to its numerous benefits. Freeze-drying is one of the best ways to retain the activity of beneficial plant compounds, such as phytochemicals and nutrients while preserving color, flavor, and structure. That is why it’s widely used to produce highvalue food products.
Antioxidants are beneficial compounds that help fight off the damaging effects of oxidative stress in your body. They are
also the compounds behind most fruit and vegetables’ health benefits. While freeze-drying may sometimes even increase a fruit’s phytochemical concentration, the opposite may also be true, depending on the fruit.
Additionally, given that decreased water activity inhibits the growth of most bacteria, yeasts, and molds, by removing a product’s water content, freeze-drying helps prolong a food’s shelf life. This is especially important for fresh plant-based foods, which may not be available year-round.
Lastly, removing a product’s water content leads to a reduced volume and weight, making it easier to manage, store, and transport. “Savor Or Save started as a labor of love inspired,” Myers said. “What began as experimenting with freeze-dried snacks for family quickly turned into a business when we realized how much people loved the concept. The name Savor Or Save reflects our mission, creating treats so good you’ll want to savor them immediately or save them for later. Our focus is on delivering high-quality, fun, and nostalgic treats that elevate snacking to an experience.”
Creativity is what Myers believes gives his business its edge. “Our commitment to creativity and personalization sets us apart,” Myers said. “We’re not just about freeze-drying; we’re about crafting something memorable. Whether it’s tailoring products for specific holidays, offering local pickups, or introducing special coupon codes like THANKYOU for online shoppers, we prioritize making connections with our customers. Plus, the personal story behind the business resonates with people, making us more than just a snack company.”
Myers and his daughter got involved in the artisan and farmers’ markets because they felt it was the perfect venue to
connect with their community. “These markets allow us to meet customers face-to-face, share our story, and get direct feedback, which is invaluable,” Myers said. “It’s also a wonderful way to introduce people to freeze-dried treats who might not have encountered them otherwise. What I enjoy most is the personal interaction with customers. Seeing someone’s face light up when they try our products for the first time or hearing how much they enjoy them is incredibly rewarding. Markets also foster a sense of community, connecting with other vendors and supporting local businesses is a bonus.”
Keeping things local is especially important to Myers and his daughter. “Keeping things local is at the heart of what we do,” Myers said. “Supporting local businesses strengthens our community and ensures that we’re fostering sustainability. It’s also a way to give back to the people who support us. We love being part of the local economy and believe that collaboration is key to everyone’s success. We do our best to support local farmers and suppliers whenever possible. For fruits and vegetables, we source from a few trusted local vendors in the area who share our commitment to quality. This not only ensures freshness but also keeps our supply chain close to home.”
Savor Or Save is not just a business, it’s a way to share happiness and create memories. “We’re proud to offer unique treats, customizable options for parties and events, and convenient local pickups,” Myers said. “For those who can’t visit in person, our online store offers an easy way to enjoy our products with the THANKYOU code for 15 percent off your next online order.”
If you’d like to learn more about Savor Or Save Freeze-Dried Foods or if you’d like to order some of their snacks, you can visit their website at www.savororsave.com.
Naturally Amazing Activities
by Sean Green
Glass Rock Candle Holder
If you are anything like me, you have a small collection of jars that no longer have a lid. Jars such as these are often repurposed for holding pens and pencils, flower petals, and tiny knick knacks that have no other home. This month’s project is simple enough for children (supervised), and results in a beautiful candle holder that would make a great handmade gift or unique decoration for the home. The example we have provided uses only one color of glass rocks, but experimenting with multiple colors is encouraged. In addition to using a variety of colors, why not combine this project with the concepts in last month’s Petroglyph project and carve a design in the glass rocks for surprisingly endless possibilities.
Materials:
Glass Jar (2 ½ - 3” diameter or larger)
Glass Rock (or anything translucent)
Hot Glue Gun (high temperature glue sticks)
Tea light Candle
Rotary Cutter (if carving rocks)
Clean the jar well with dishwashing detergent and dry thoroughly. Put a small dab of hot glue no bigger than a small raindrop (1mm or 2 mm). Press the glass stone onto the jar to cover as much of the jar as possible using either a random or symmetrical pattern.
Caution:
Low temperature glue guns heat to about 248 °F to melt the glue. High temperature glue guns range between 350-400 °F Low temperature glue is commonly used for this project without a problem so long as the diameter of the glass jar is large enough to prevent the candle from heating the glass jar too much. We suggest using high temperature glue if possible; not only as an added safety precaution, but the high temperature glue has a stronger bond.
A Closer Look
A Closer Look Imperial Moths (Eacles imperialis)
by Sean Green
For many of us there are certain animals and insects that are associated with prominent experiences that become lifetime memories. Our graphic artist found a small treasure among the falling leaves in the crisp mountains of North Georgia last month. The find appears to be the pupa of a species of moth in the Saturniidae family, which include the largest moths in the world. The pupa itself measures no more than 6 or 7 mm but the moth curled inside will eventually emerge to unfold its glorious wings to over 150mm. Although these moths are common in North America, they can only be found in very specific environments and circumstances. Let’s take a closer look at what this funny looking pupa is all about! I hope you too will become as fascinated with this tiny natural treasure that symbolizes transformation into new beginnings that we can all embrace as the new year approaches.
The Imperial Moth (Eacles imperialis) can be found throughout the Southeast, westward to Nebraska and parts of Texas and northward to New England. Northern populations are diminishing with the wide spread use of insecticides and the introduction of insect parasitoids and predators that were intended to eradicate the Gypsy Moth (Lymantria dispar). For most of North America, the Imperial Moth produces only one generation of offspring per year. In the Northern states, adults fly from June to August. In Florida and some neighboring southern states however, adult Imperial Moths are reported to emerge in both the springtime and late summer months and are common from April to as late as October. Caterpillars are active in the southern states as early as July and continue through October to pupate as late as November and December.
The Imperial Moth goes through five instars (stages) before pupating and dramatic changes in physical appearance are notable with each instar. After hatching from an egg, the first instar caterpillar are colored bright red and are adorned with long black fleshy protrusions tipped with a thin white hair. These protrusions, called scoli are an example of Batesian mimicry, in which the harmless Imperial Moth caterpillar imitates or mimics the warning colors or characteristics of a harmful species, bright contrasting colors like red and black
are common warning colors of harmful insects. The second and third instar of the Imperial Moth are characterized by a darkening of coloration from a bright red to shades of darker brown that help the caterpillar camouflage against the bark of a host tree, of which it has many, but predominately conifers and deciduous trees. By the forth instar, the scoli that were prominent at birth appear as lumps of flesh with a much smaller protrusion covered in tiny hairs, color variations begin to occur and range in shades of brown, burgundy, and green. Studies of Northern reared specimens suggest that the color variation is dependent on the maturity of the caterpillar and the selection of a host plant. The fifth and final instar is the most spectacularly colored and the caterpillar’s appetite becomes seemingly insatiable as it stores fat for pupation.
When it’s time for the Imperial Moth to pupate, the mature caterpillar strays from the host plant to find a patch of loose soil to burrow into for pupation. Regardless of the coloration of the caterpillar, the pupa will be dark brown with a rough texture. The rear end will become the moth’s abdomen and has a pointy tip that helps the pupa dig back up through the soil after overwintering to complete its metamorphosis into an adult moth ready to emerge. If the pupa is disturbed during this stage it becomes very active and thrashes its rear end around in a defensive motion though it has no real means of attacking a predator. These small treasures of the forest bring back fond memories for me. I was fascinated with the way they wiggled the first time I found one. This species is a terrific specimen for a classroom project, the pupa will have no need for food during the metamorphosis process and with careful planning the process of metamorphosis can be recorded or perhaps observed. In the wild, adults emerge before sunrise and mate after midnight the following day. Adult Imperial Moths are one of North America’s largest moths and are noted as having the greatest color variation of any other species. The color variation helps the moth camouflage with patterns that may resemble fallen leaves or tree bark. If you take a closer look around the trees this month, you may find an adult resting among the fallen leaves or on the bark of a tree. You may be surprised at how often these treasures are overlooked in plain sight.
By Grady Judd, Polk County Sheriff
DUMPING ILLEGALLY IN POLK COUNTY WILL GET YOU DUMPED IN THE POLK COUNTY JAIL
Illegal dumping in Polk County is a significant issue; it affects the environment, public health, property values, and the overall aesthetic appeal of the area.
It is an issue that I take to heart. I was born here, and I’ve lived here my entire life.
Polk County is known for its “old Florida” appeal and natural beauty with numerous parks and natural resources, and agricultural lands, and we need to work together to keep it that way.
The Polk County Sheriff’s Office takes it very seriously when individuals or businesses improperly dispose of waste such as household trash, hazardous materials, tires, appliances, and construction debris.
We have a special unit that focuses on this problem—the PCSO Environmental Unit.
The problem of illegal dumping is multifaceted:
Environmental Impact: Illegal dumping pollutes the land and water sources. When waste is improperly disposed of, especially hazardous waste, it can contaminate soil and groundwater, leading to ecological issues. This can harm wildlife and disrupt ecosystems.
Health and Safety: Piles of dumped waste become breeding grounds for pests such as rats and mosquitoes, which can spread diseases. Hazardous materials can pose risks to humans, pets, and livestock that are exposed to these contaminants.
Economic and Aesthetic Consequences: Illegal dumping decreases property values in affected areas. An area littered with debris is less attractive for residents and businesses. Additionally, the cost of cleaning up falls on taxpayers, diverting funds from other community services.
Enforcement Actions: Deputies can cite litterbugs who violate the county ordinances against littering, or they can charge them with a misdemeanor or even a felony as outlined by the Florida statutes.
There are some locations within the county that become illegal dumping grounds for people. When our deputies become aware of these spots, they work to catch those responsible, and put an end to the dumping there.
Sometimes, these spots are dead end roads or lightly travelled roadways, or private property such as groves and fields. Polk County residents are encouraged to report illegal dumping activities. The Sheriff’s Office and Code Enforcement work together to investigate and prosecute offenders. Public cooperation through reporting is crucial since catching individuals in the act of dumping is challenging.
If you have seen or encountered illegal dumping, or you have information regarding ongoing environmental concerns, please call our Agricultural Crimes or Environmental Crimes Unit at 863-534-7205. If you see illegal dumping actually occurring, please call 911 and report it immediately…the more information you can provide about the suspect and the suspect’s vehicle will increase our chances of catching them and putting a stop to it.
We live here, so let’s make sure we keep it a great place to reside.
Farming Family Affair
Libby Hopkins
Vikki Keller and her husband always dreamed of raising a family on their own farm. “We didn’t come from a farming background, my husband always imagined raising a family on a farm,” Keller said. “We started small with a few cows and from there, it’s been a journey of learning and growth every step of the way.”
The Keller’s own Seven Oaks Farm in Deland. Their farm consists of livestock, livestock products, specialty lumber, and custom furniture. “We purchased the property in 2017 from a wonderful couple who have since become dear friends,” Keller said. “The land was previously a Christmas tree farm, and it was amazing to learn that family and friends had bought trees here over the years. Since then, we’ve been blessed to grow the property into a small family cattle ranch, and it’s been such a rewarding experience to watch it transform and flourish.”
What makes Seven Oaks Farm so special to the Kellers is the love and hard work they put into their family farm. “There are so many wonderful local farms in the area, and we truly love seeing the rise in homesteading and the community spirit it brings,” Keller said. “What makes Seven Oaks Farm special to us is the love and care we put into everything, our animals, our land, and our farming practices. We hope visitors can feel that warmth when they come here. Our animals are like family and our kids help love and care for them.”
At Seven Oaks Farm, the Keller’s offer farm-raised beef and pork, carefully raised with the highest standards of care and sustainability. “We also provide a wide range of lumber in various sizes and species, perfect for any project,” Keller said. “Whether you're looking for a specific cut of meat or exploring one of our sampler specials, we aim to offer quality products that reflect the love and dedication we put into our farm.” The inspiration for their furniture design comes from their love of live edge natural wood. “We focus on highlighting the unique grains, textures, and colors each species offers, often using just a clear sealant to preserve and emphasize the wood’s natural beauty,” Miller said. “Every piece has its own character, and we aim to bring that out in our designs, creating timeless furniture that celebrates the natural world.”
Working together as a family on the farm is something that is near and dear to Keller’s heart. “What we love most about what we do on the farm is seeing our family work together,” Keller said. “It’s such a special experience to bond over the hard work and rewards of farm life. We also cherish the relationships we've developed with several of our animals, many of whom are like pets to us. Another thing that brings us joy is being able to provide products we know are raised with
care and the best feed. It’s rewarding to share that with our community, knowing they can trust the quality and integrity of what we offer.”
Keller hopes that she has instilled the value of farming into her children since they are being raised on a farm. “Our hope for the farm is that as our children grow, they will become more involved in every aspect of the farming process, continuing the legacy of hard work and care we've started,” Keller said. “We also aim to expand our offerings to include more farm goods, such as chicken and eggs. In addition, we’re excited to be building a farm store where we can not only showcase our products but also highlight other local family businesses that provide items like honey and bread. It’s important to us to support and grow the local community as we continue to expand.”
Keeping things local is also important to the Keller family. “We love supporting local businesses and finding nearby places to purchase the items we need for both the farm and our family,” Keller said. “For example, we’re part of a wonderful local CSA for our vegetables and we always try to choose local options whenever possible. It’s important to us to invest in our community and build relationships with other small, family-owned businesses.”
If you’d like to learn more about Seven Oaks Farm, you can visit their website at www.sevenoaksfarmfl.com or call Keller at 386-216-4481.
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Everything you need under ONE roof! Call Blake 813-752-3378 NEW, USED & ABUSED.
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USED CULVERT PIPE FOR SALE 20", 22" & 24" OD. Please call O'Cain Inc. 863-425-4171 for inquiries.
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Polk County Cattle Women County Cattle Women
As this year comes to a close, so does my reign as President of the Polk County CattleWomen. To become President, you must first serve two years as Vice President under the current President where you learn how to head meetings, prepare agendas for these meetings, appoint committee chairs, and attend monthly Polk County Cattlemen’s meetings. I had the honor and privilege to serve as Vice President under my mother, Leslie Buchanon, where she taught me these skills and ways to excel at them.
I have not done the research, but I am pretty sure that I have been the youngest lady to become President of the Polk County CattleWomen and have been an active member for as long as I can remember. This is not goodbye but see you around!
Polk County CattleWomen are doing their last get-together of the year this month as we do each year with a dinner and Christmas ornament exchange. This year we are meeting at Gator’s Dockside as a group to fellowship
and exchange ornaments. We also attended and provided desserts for the Polk County Cattlemen’s Association (PCCA) fall membership dinner. At this dinner, we recognized our scholarship recipients. Our academic scholarship went to Hannah Ogburn, and our University of Florida Plant City Campus scholarship went to Lauren Heeren. Finally, we dropped off the toys we collected at the PCCA dinner to One More Child with the Polk County Sheriff’s Office.
Your new slate of officers for the 2025-2026 year is as follows
President: Missy Raney (Past President) Vice President: Teena Simpson Secretary: Beth Hunt (Past President) Treasurer: Marcia Lightsey (Past President)
Blair Buchanon
Polk County Cattlewomen President
blairbuchanon@gmail.com
