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Brad Haugeberg, general manager of CHS SunPrairie, is shown in his office at the cooperative’s main office. Haugeberg has been in the grain business for more than 40 years and as general manager of CHS SunPrairie in Minot since 1997. Eloise Ogden/MDN
By ELOISE OGDEN
Grain growers CHS SunPrairie general manager on crops, logistics & facilities
Regional Editor eogden@minotdailynews.com Many growers are taking considerable time to decide what crops to plant this season. “There’s a tremendous amount of indecision yet,” said Brad Haugeberg, general manager of CHS SunPrairie during a March 27 interview. The day before a CHS SunPrairie board meeting was held followed by an informal discussion. “I would say that for the average grower he probably has decided on 60 percent of his acres of what he’s going to plant and there’s a 40 percent that haven’t fully quite made that decision yet,” said Haugeberg. At that time, growers had about three or four weeks before they would have to make a decision. “We have markets that aren’t the best so for them to try to figure out and look at all the factors and try to forward look as what the outlook can be...,” Haugeberg said. There’s also issues influencing the marketplace, he said. “Like flooding in the Midwest, the trade embargoes – there’s so many things that can have an influence on the market so I think a lot of guys are going to wait until the 11th hour, then figure out ‘what am I going to plant on that last third of my land?’ ’ Haugeberg, originally from Max, has been in the grain business for over 40 years. He started his career in Max in 1975 with Harvest State, then spent a large portion of his career in Plaza-Makoti. In 1997 he became general manager in Minot. See GRAIN — Page 4
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Grain
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In August 1997, Farmers Union Elevator of Minot merged with Harvest States Cooperatives. A new regional division of Harvest States Cooperatives called SunPrairie Grain was formed, now CHS SunPrairie. Harvest States Cooperatives and Cenex, Inc. merged in June 1998, to form Cenex Harvest States Cooperatives, now known as CHS Inc., headquartered in Inver Grove Heights, Minn., according to the CHS SunPrairie website. Wheat and soybeans are the two big crops in this area, explained Haugeberg. “We’re going to see less barley acres. Canola could be up,” he said, adding, “Right now we’re seeing more bookings on canola seed than we had last year.” “These commodity prices at best are break even for growers so it’s a tough decision,” he said. Haugeberg said there’s a lot of
inventory at this time – crops from last year are being stored and haven’t been sold yet. “We’ve seen the market come back a little bit here recently so we’ve seen some selling pick up a little. We saw $5.75 once this fall and then we went down to $4.75. We’re back up over $5 but there’s still those that wish we could get back up closer to that price we saw earlier,” Haugeberg said during the March 27 interview. He said the two big topics on many people’s minds are: – Are commodity prices going to go back? – Is the tariff war with China going to end? “I think those are the two topics that are on everybody’s mind right now,” he said. If the tariff war with China ends, there’s the question: Will it ever be the same? “I don’t know that it ever can be,” Haugeberg said. He said he thinks there’s some confidence something will get resolved.
But there are questions including: – “Will China start looking at diversifying where they get their products from rather than relying so heavily on the U.S.? They probably will having gone through what they’ve gone through. So it changes things a little bit but at the end of the day consumption keeps going up all the time and we’re always tasked to grow enough,” Haugeberg said. As of late March, Haugeberg said there are some transportation issues. He said both the Canadian Pacific and BNSF were experiencing issues. There’s been some derailments, including in the West Coast in a tunnel that backed up the railroads quite a bit. “The flooding in Nebraska and Iowa has washed out railroad bridges and tracks so they’re rebuilding those,” he said. He said the good news is railroads can rebuild in a timely manner. But, he said, there could be
APRIL 2019 some problems getting fertilizer to the area because much of it is transported on the Mississippi River to this northern tier. If they don’t already have the product, growers were being urged to get a commitment from their supplier. Fertilizer is delivered by truck, barge and rail. A great deal of it is transported up the Mississippi River to supply crop nutrients to the northern tier, Haugeberg said. He said the railroads recover faster from floods than navigation on the waterways. This past year CHS SunPrairie opened a new terminal near Lansford. “It met or exceeded expectations,” said Haugeberg. “Right out of the chute we projected a certain amount of volume and we’ve met that and exceeded so far. We haven’t been open a full year so we’ll see how the balance of a year plays out,” he said. CHS SunPrairie cut the ribbon in June on the new 900,000bushel grain shuttle loading fa-
cility just northeast of Lansford along U.S. Highway 83 N. The new 180-acre campus is the 10th location for CHS SunPrairie in north central North Dakota, according to CHS SunPrairie information. No new CHS SunPrairie facilities are being planned in the area but Haugeberg said some upgrades are being planned for the Bowbells facility. Years ago, he said trucks were small and growers typically went to a nearby location. Today, trucks and operations are considerably larger and where the growers go with their products. “Today it’s price and velocity. It’s because they’re running huge operations and they can’t afford to have a truck sitting in line so they want to be able to get in and get back on the road and get back to the field timely. So sometimes their decision where they go is where can I get dumped the fastest and get back out to the field?” Haugeberg said.
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NEW VET OPENS IN TURTLE LAKE
Animals of all sizes are welcome at North Country Vet Clinic
By SHYANNE BELZER
Staff Writer sbelzer@minotdailynews.com Andrea Schlafmann and her husband, Blair, started North Country Vet Clinic with a simple goal in mind: to create a place where quality care and compassion are the main focus. For Schlafmann, animal care has been a big part of her life since a young age and opening her own clinic felt right. Schlafmann grew up on a cattle ranch near Mercer. She was her dad’s shadow and would help out in any and every way she could, from doing chores to fixing a fence or whatever else may need to be done. She learned basic care and husbandry of cattle and horses at a young age. Alongside a life on the farm, Schlafmann and her sisters spent a lot of time at a vet clinic too. Her mom worked as a veterinary technician and it gave her a look into the career she would follow. “I loved it there and was amazed by the things they could do, so I’ve known since early elementary school that I wanted to be a veterinarian,” Schlaffman explained. She attended North Dakota State University for three years for her pre-vet education before moving on to Kansas State University for veterinary school. After graduation, she was hired at Sheridan Animal Hospital for three and a half years until she decided to open her own place. “The idea started around Thanksgiving of last year,” Schlafmann explained. “My husband saw the advertisement for the building we purchased in a magazine and suggested we go look at it.” See VET — Page 6
Submitted Photos
MAIN: North Country Vet Clinic is located outside of Turtle Lake at 1677 7th Street NW. They are able to treat all ranges of animals here with plenty of space. ABOVE: The clinic treats animals of all sizes from cats and dogs to cattle horses and more. They have accommodations to ensure good care of all animals.
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Schlafmann was hesitant at first but was quickly won over when she saw how it could be converted into a vet clinic. After a lot of paperwork and research to ensure the venture would work, they took the leap and purchased the building. “I started working out of my truck doing mainly cattle work on Jan. 1. We closed on the building Feb. 15 and I opened my doors on March 18,” Schlafmann said. A lot of work went into preparing the building. Schlafmann and friends and family spent many late nights to get everything together and ready to open. “I still have some work to do in there, but for right now it will probably have to wait until calving season is over,” Schlafmann said. She and her husband decided to take on the project that became North Country Vet Clinic for a few different reasons. The first being the shortage of vets in the area, especially for large animals. Another reason was the location.
INSIDE AG “We farm and ranch in the Turtle Lake and Mercer area, so having my clinic closer to home cuts down on my travel time, helps me be more involved in the community and also makes the prospect of having kids in the future a little more realistic,” explained Schlafmann. She says the local community has been amazingly supportive and she hopes the clinic will be beneficial for the people and other businesses of the community. North Country Vet Clinic is open Monday through Friday from 8:30 a.m. to 5 p.m. with after-hour and weekend emergency services available. The clinic will treat all ranges of animals from dogs, cats and other pocket animals to cattle, horses and small ruminants. They also provide farm herd care services such as bull testing and pregnancy checking for cattle. People can make appointments for their animals by calling North Country Vet Clinic at 448-2183. “I’ll do everything I can to care for your pet or your livestock to provide the best possible outcome,” said Schlafmann. North Country Vet Clinic is located at 1677 7th Street NW in Turtle Lake.
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Flooding could force producers to move cattle By NDSU AGRICULTURE COMMUNICATION
Wet, muddy ground likely will be a big challenge for cattle producers this spring. (NDSU photo)
Submitted Photo
Wet, muddy ground and flooding are likely in North Dakota this spring, so producers need to be prepared to deal with those conditions or even move cattle and the equipment to feed and care for them to higher ground, North Dakota State University Extension livestock specialists advise. “Providing improved drainage in the yard can hasten drying conditions,” says Karl Hoppe, Extension livestock systems specialist at NDSU’s Carrington Research Extension Center. “It might be as simple as using a hand spade or a loader bucket or land scraper to improve drainage.” The bigger issue this spring will be the amount of mud created when the frozen ground thaws. Producers may have trouble reaching feedstuffs in yards with softening ground. “The options are somewhat limited to deal with this, and frontwheel-assist tractors are a necessity when conditions become very difficult,” says John Dhuyvetter, Extension livestock systems specialist at NDSU’s North Central Research Extension Center near Minot. “However, conditions may be beyond even the best efforts of the equipment and operator.” Producers may need to move big round hay See MOVE — Page 8
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bales to higher ground, which can result in hay loss because twine- or net- wrapped bales will be frozen to the ground and hay can be left where the bales were stored. If producers use coproducts such as beet pulp, beet tailings or distillers grains to feed their cattle, road restrictions limit their ability to haul in new feed. Also, storing these wet products on the ground outdoors can contribute to muddier conditions.
ANIMAL HEALTH
Animal health also is a concern this spring. “Cows that are calving in confinement need to be moved when more than 6 to 10 inches of mud exist on pen surfaces,” NDSU Extension veterinarian and livestock stewardship specialist Gerald Stokka says.
“Adult cows can deal with this, but newborn calves will need space inside a bedded barn, or cows with newborn calves will need to be moved to firmer footing.” Excess mud in calving areas will decrease calves’ ability to rise and nurse. This inhibits their colostrum consumption, which increases their risk of disease, especially neonatal calf scours. Colostrum is a form of milk that mammals produce in late pregnancy. It contains energy, protein, fat and vitamins, plus antibodies to protect newborns against disease until their own immune system is totally functional. “In addition, cows in muddy conditions may have very dirty udders and teats, which contributes to increased pathogen exposure to the calf,” says Janna Block, livestock systems specialist at NDSU’s Hettinger Research Extension Center.
“Having mounds in confinement is important to providing relief to animals from muddy conditions,” she notes. “However, building mounds to prepare for muddy conditions must be done the previous year.” Mounds can be bedded and designed with walkways so animals have access to water and feed without moving through deep mud. Cows should be provided a minimum of 500 to 1,000 square feet of space per head.
CALVING ISSUES
All cows that appear to be close to calving in a 24-hour period should be moved into a calving barn. Depending on herd and barn size, the entire barn may be bedded, and all cows calving within the 24hour period should be moved, if possible, to sod or clean, dry ground.
APRIL 2019 Pens can be constructed of panels if working with firstcalf heifers because they may lack mothering ability and may need some assistance in establishing a bond with their calf. “The calving barn must be kept with clean bedding because midway and later into the calving season, potential pathogens can raise the risk to calves moving through the facility,” says Lisa Pederson, Extension livestock specialist at NDSU’s Central Grasslands Research Extension Center. Without a calving barn and under extreme muddy conditions, finding sod that can be cleared of snow is an option. “Each cow close to calving should be provided at least 0.5 acre per cow for proper space to calve and reduce the risk of pathogen exposure,” Stokka says. “If conditions still are less than ideal after two weeks of
calving, clear and move to another area and leave behind the contaminated area.” He adds that in extreme weather conditions, producers could provide calf shelters. However, the shelters should be moved often to reduce the risk of pathogen exposure to the calf crop. In addition, Stokka urges producers to monitor calf health, look for symptoms associated with calf scours and/or bloody diarrhea, along with depression. “Also monitor calves that express lethargic behavior, lack of nursing and increased respiration,” he says. “If calf scours does develop, separate the calf and dam from the herd to limit its spread.” Visit NDSU Extension’s flood website at www.ag.ndsu.edu/flood/ for more information and resources.
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ND ranchers tackle calving season MANDAN (AP) — Stephanie Hatzenbuhler said calving has been better than expected this year, but it’s no picnic. “You have to kind of play along with Mother Nature, what’s she’s giving you,” she told The Bismarck Tribune. Hatzenbuhler and her family run Diamond J Angus west of Mandan. Calving has been a lot of work this year. Extreme cold in late January led to increasing checks on cows from every two hours to every hour. “If you missed something and it had a calf, it was froze,” Hatzenbuhler said. “You have to pick them up within about 10 minutes or they weren’t doing very well.” Calving requires an eye for all sorts of concerns and risks for calves, from avoiding freezing, disease, crowding, keeping calves paired with cows, making sure calves are nursing and staying warm and dry. “You learn whether you want to or not and, when you think you know it all, something else comes up,” Hatzenbuhler said. Changing seasons can bring late snowstorms and thawing creeks that pose danger for curious or displaced calves, she added. Amid inclement weather and decreasing room for cattle, the Hatzenbuhlers removed wheat from their Quonset hut in January to use as a shelter for the first time for about 100 pairs of cows and calves. “It was a very good idea; otherwise, we would have probably had more issues,” Hatzenbuhler said. Ranchers dealt with a March storm that dumped 10 to 11 inches of snow in the Bismarck-Mandan area. Cold, wet conditions can lead to health risks, such as pneumonia, for newborn
AP Photo
John Ross Hatzenbuhler, right, tends to a Black Angus heifer's newborn bull calf as Jacque Myburgh looks on. The two work on the Hatzenbuhlers' Diamond J Angus Ranch west of Mandan. calves that rely on their mother’s milk for protection from pathogens. But calving goes beyond a winter window. Hatzenbuhler said ultrasounds began last summer, with calving to extend into June after cycling through groups of cows each month. Cows about to calf show some telltale signs, such as an exposed water bag or raised tail.
Russ Voigt, a veterinarian who handles cattle and horses for Missouri Valley Vet in Bismarck, said most ranchers plan for a 60- to 80-day calving period, some starting as soon as early February, more in March and April and into May and early June. He said he’s seen mostly routine cases this year, such as sick newborn calves or cows with a calving prob-
lem, or dystocia. Despite the wet and cold weather this year, Hatzenbuhler said calving has been better than previous years. Probably because of the more work involved. “That I can relate to because you’re out there more, watching. You’re more diligent, so you should be successful,” Hatzenbuhler said. Huff-area rancher Kenny
Graner said the weather has been a bit tougher than previous years, with low temperatures, extra snow in March and now mud. Voigt said mud and melting snow can pose health risks, such as hypothermia, navel infections, pneumonia and scours, or neonatal diarrhea, for newborn calves. April weather usually brings warmer, drier conditions, he added.
Graner said warm temperatures have been a blessing. “It lessens the workload considerably,” he said. “But just watching, monitoring, making sure that these newborns are nursing, staying dry. That’s always critical.” Calving on his ranch is about 75% done, he added. Branding will come in midMay, along with castration and vaccinations.
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Is that soy in your Whopper? Plant-based meat sales rising By DEE-ANN DURBIN AP Business Writer
From soy-based sliders to ground lentil sausages, plantbased meat substitutes are surging in popularity. And carnivores — not vegans or vegetarians — are among the biggest consumers. Growing demand for healthier, more sustainable food is one reason people are seeking plantbased meats. That’s also the reason behind rising sales of oat milk, cauliflower pizza crust and even coconut oil-based makeup. “There’s a lot of messaging that plants are powerful. It feels like something that gives you a quick fix, something is really good for you,” said Melanie Bartelme, a global food analyst with the consulting firm Mintel. Better technology and marketing wizardry is also fueling sales. Newer startups like Impossible Foods and Beyond Meat — both backed by investments from Microsoft founder Bill Gates — have won over carnivores with plant-based products that look and taste like meat. “Meat lovers don’t love the fact that their meat comes from dead animals. They love it because of the sensory pleasures and the familiarity,” said Impossible Foods CEO Pat Brown. “If we can provide the things they value and make it from plants, not only will meat lovers be willing to buy it, but they will prefer to buy it.” Los Angeles-based Beyond Meat is sold alongside regular meat in the grocery store, not shuffled into freezers or natural food aisles like traditional veggie burgers. It’s also served at juicy burger chains like Carl’s Jr. as well as TGI Friday’s. Impossible Foods, which is based in Silicon Valley, introduced its burgers three years ago at trendy restaurants like New York’s Momofuku Nishi. That led to partnerships with more than 5,000 restaurants in the U.S.
AP Photo
The Impossible Burger, a plant-based burger containing wheat protein, coconut oil and potato protein among it's ingredients in Bellevue, Neb. From soy-based sliders to ground lentil sausages, plant-based meat substitutes are surging in popularity. Growing demand for healthier, more sustainable food is one reason people are seeking plant-based meats. and Asia, including the White Castle chain. Earlier this week, Burger King became the first global quick-service restaurant to embrace the Impossible burger. It’s testing an Impossible Whopper this spring at 59 restaurants in St. Louis. Burger King already has a veggie burger on its menu, a MorningStar Farms patty made from carrots, mushroom, oats, and other ingredients. But Chris Finazzo, president of Burger King’s North American division, said that primarily appeals to vegans and vegetarians. Burger King’s research indicated that 9 percent of people
buying plant-based meat are vegetarian, but 90 percent are meat eaters looking for healthier options. “There’s a lot of people who want to eat a burger every day but don’t necessarily want to eat meat every day,” Finazzo said. Bartelme notes that only around 7% of the U.S. population is vegan or vegetarian and that hasn’t changed significantly in recent years. Instead, she says, many people are becoming “flexitarians,” picking and choosing from various diets. The Impossible Whopper is healthier on some counts but not on others. It’s 630 calories, com-
pared to 660 calories for a meatbased Whopper. It’s lower in saturated fat, trans fat and cholesterol. But it’s higher in sodium and carbohydrates. The burgers have about the same amount of protein. MorningStar’s veggie burger, on the other hand, has 390 calories, less fat and cholesterol, but a similar amount of sodium and carbohydrates as a regular Whopper. There are other benefits to meatless burgers. Beyond Meat says it takes 99% less water, 93% less land and 50% less energy to make plant-based burgers. They also emit 90% fewer greenhouse
gases. The North American Meat Institute, a lobbying group for the meat industry, counters that livestock production in the U.S. accounts for just 4% of total greenhouse gas emissions. And U.S. meat consumption was expected to reach a record high in 2018 because of the strong economy. Still, U.S. sales of plant-based meat are rising faster than sales of regular meat. Nielsen says annual U.S. sales of plant-based meats jumped 42 percent between March 2016 and March 2019 to a total of $888 million. Traditional meat sales rose 1 percent to $85 billion in that same time frame. Bartelme doesn’t see that trend slowing down. Over last five years, there’s been a 25 percent increase in the number of meat alternative products launched, like pinto bean-based “bacon bits” from Cool Foods. Going forward, some smaller brands could get gobbled up by larger rivals, she said. She also wonders if there will be consumer backlash against companies that rely on slick chemistry to make their meats. Impossible genetically engineers yeast to make heme, the molecule found in both plants and animals that gives burgers their meaty flavor. Memphis Meats, another California startup, is growing meat from actual animal cells. “Is that going to turn off someone who is looking for very unprocessed foods? Maybe there will be a resurgence in oldschool burgers made of beans and vegetables,” Bartelme said. But Brown says that would be a mistake, because science is everywhere in the food chain. “Pretty much everything that’s in the world’s diet is not something that just fell off the tree,” Brown said. “The foods we eat are products of nature combined with science, research and ingenuity.”
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Operation Haylift The Spencer Dam on the Niobrara River in Nebraska broke on Thursday, March 14, and Farm Rescue helped coordinate the delivery of two initial loads of donated hay from Texas by March 19 for Nebraska flood relief. The first loads carried by Farm Rescue trucks, donated from North Dakota, were delivered on March 25. Volunteers have been hauling continuously since then. As of April 1, Farm Rescue has now delivered or helped to coordinate more than 25 loads of donated hay to Nebraska for flood relief. Continued on Page 17
TOP RIGHT: Willard and Anthony Ruzicka of Vertigre, Neb. Willard is the fourth generation and his son, Anthony, the fifth generation to work on this family farm near Vertigre, Neb. After the collapse of Spencer Dam, they were forced to evacuate their property. The flood of water that was released on the Niobrara River, and a sea of massive ice chunks, destroyed nearly all of their operation. The farm home on their property was built in 1906 and had never been touched by flooding until now. Farm Rescue volunteers delivered a load of donated hay to the Ruzickas on Thursday, March 28. TOP LEFT: This is an overhead view of the Ruzicka family farm near Vertigre, Neb. In the distance you can see the Niobrara River, which decimated most of their operation (buildings, equipment, tools, fencing, cattle, etc.) when the Spencer Dam broke on March 14. The Ruzickas received a phone call at 6 a.m. that morning from the county sheriff who said they needed to evacuate. There was little time to collect any possessions or move equipment. BOTTOM LEFT: One of the flooded pastures surrounding the Ruzicka farm near Vertigre, Neb. Submitted Photo
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Operation Haylift continued from page 15
Submitted Photo
ABOVE: Aerial view of a Farm Rescue truck loading hay from a donation drop-off area outside of Vertigre, Neb. CENTER: Farm Rescue volunteers praying together with Willard and Anthony Ruzicka, who lost most of their operation to flooding. MIDDLE RIGHT: Farm Rescue volunteers with Willard and Anthony Ruzicka after unloading a load of donated hay. From left to right are: Jamie Bos, volunteer; Kylie Bos, volunteer/Jamie’s daughter; Anthony Ruzicka, Nebraska farmer/rancher; Willard Ruzicka, Nebraska farmer/rancher; Levi Wielenga, Farm Rescue operations manager; and Keith Barkema, volunteer. BOTTOM LEFT: Farm Rescue volunteer, Keith Barkema, from Klemme, Iowa, about to deliver a load of hay near Vertigre, Neb. BOTTOM RIGHT: Farm Rescue truck about to deliver a load of donated hay to the Ruzicka farm.
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dŚĞ ŶĂŵĞ ͞ĚƵƌƵŵ͟ ĐŽŵĞƐ ĨƌŽŵ ƚŚĞ >ĂƟŶ ǁŽƌĚ ĨŽƌ ŚĂƌĚ͕ ĂŶĚ ĚƵƌƵŵ ŝƐ ŝŶĚĞĞĚ ƚŚĞ ŚĂƌĚĞƐƚ ŽĨ ǁŚĞĂƚƐ͘ dŚŝƐ ǀĂƌŝĞƚLJ͕ ǁŝƚŚ ŝƚƐ ůĂƌŐĞ͕ ĂŵďĞƌ ŬĞƌŶĞůƐ͕ ŝƐ ƚŚĞ ĐŚŽŝĐĞ ĨŽƌ ŵĂŬŝŶŐ ƐƉĂŐŚĞƫ͕ ůĂƐĂŐŶĂ ĂŶĚ ŚƵŶĚƌĞĚƐ ŽĨ ŽƚŚĞƌ ƉĂƐƚĂ ƐŚĂƉĞƐ͘ KŶĞ ďƵƐŚĞů ŽĨ ĚƵƌƵŵ ŵĂŬĞƐ ĂďŽƵƚ ϮϭϬ ƐĞƌǀŝŶŐƐ ŽĨ ƉĂƐƚĂ͘ WƵůƐĞ ĐƌŽƉƐ ʹ ĚƌLJ ƉĞĂƐ͕ ůĞŶƟůƐ ĂŶĚ ĐŚŝĐŬƉĞĂƐ ʹ ĂƌĞ ĂŵŽŶŐ ƚŚĞ ŽůĚĞƐƚ ĐƵůƟǀĂƚĞĚ ƉůĂŶƚƐ͕ ŐŽŝŶŐ ďĂĐŬ ƐŽŵĞ ϭϬ͕ϬϬϬ LJĞĂƌƐ͘ WƵůƐĞƐ ĂƌĞ Ă ĨŽŽĚ ƐƚĂƉůĞ ŝŶ ŵĂŶLJ ƉĂƌƚƐ ŽĨ ƚŚĞ ǁŽƌůĚ͘ ZŝĐŚ ŝŶ ƉƌŽƚĞŝŶ͕ ĨŽůĂƚĞ ĂŶĚ ĚŝĞƚĂƌLJ ĮďĞƌ͕ ƉƵůƐĞƐ ĂƌĞ ĂůƐŽ ĞdžĐĞůůĞŶƚ ĂŶŝŵĂů ĨĞĞĚ͖ ƉƌŽǀŝĚŝŶŐ ĞŶĞƌŐLJ ĂŶĚ ƉƌŽƚĞŝŶ͘ DĞŵďĞƌƐ ŽĨ ƚŚĞ ůĞŐƵŵĞ ĨĂŵŝůLJ͕ ƉƵůƐĞƐ ĂƌĞ ĂŶ ĞdžĐĞůůĞŶƚ ƌŽƚĂƟŽŶĂů ĐƌŽƉ ƐŝŶĐĞ ƚŚĞLJ Įdž ŶŝƚƌŽŐĞŶ ŝŶ ƚŚĞ ƐŽŝů ĨŽƌ ĨƵƚƵƌĞ ƉůĂŶƟŶŐƐ͘ dŚĞ ŵŽƐƚ ĞĂƐŝůLJ ƌĞĐŽŐŶŝnjĂďůĞ EŽƌƚŚ ĂŬŽƚĂ ĐƌŽƉ͕ ƐƵŶŇŽǁĞƌƐ ǁĞƌĞ ƌĂŝƐĞĚ ŚĞƌĞ ďLJ ŵĞƌŝĐĂŶ /ŶĚŝĂŶƐ͘ /Ŷ ƚŚĞ ϭϴƚŚ ĐĞŶƚƵƌLJ͕ ƚŚĞ ƉůĂŶƚ ǁĂƐ ƚĂŬĞŶ ƚŽ ZƵƐƐŝĂ ǁŚĞƌĞ ŵŽĚĞƌŶ ĐŽŵŵĞƌĐŝĂů ǀĂƌŝĞƟĞƐ ǁĞƌĞ ĚĞǀĞůŽƉĞĚ͘ EŽƌƚŚ ĂŬŽƚĂ ĨĂƌŵĞƌƐ ŐƌŽǁ ƚǁŽ ƚLJƉĞƐ ŽĨ ƐƵŶŇŽǁĞƌƐ͗ ƚŚĞ ůĂƌŐĞ ƐƚƌŝƉĞĚͲƐŚĞůůĞĚ ǀĂƌŝĞƟĞƐ ƵƐĞĚ ĨŽƌ ƐŶĂĐŬƐ ĂŶĚ ĨŽŽĚ ŝŶŐƌĞĚŝĞŶƚƐ͕ ĂŶĚ ƚŚĞ ƐŵĂůůĞƌ͕ ďůĂĐŬͲƐŚĞůůĞĚ ǀĂƌŝĞƟĞƐ ƵƐĞĚ ƚŽ ŵĂŬĞ Žŝů ĂŶĚ ĨŽƌ ďŝƌĚƐĞĞĚ͘ ^ƵŶŇŽǁĞƌ Žŝů ŝƐ ƵƐĞĚ ĨŽƌ ĐŽŽŬŝŶŐ ĂƌŽƵŶĚ ƚŚĞ ǁŽƌůĚ͘ DŽƐƚ ƐƵŶŇŽǁĞƌ Žŝů ƉƌŽĚƵĐĞĚ ŝŶ ƚŚĞ h͘^͘ ŝƐ ƚŚĞ EƵ^ƵŶ ǀĂƌŝĞƚLJ͕ ǁŚŝĐŚ ƉƌŽǀŝĚĞƐ ŽƉƟŵĂů ŚĞĂůƚŚ ďĞŶĞĮƚƐ͕ ďĞƩĞƌ ƚĂƐƚĞ ĂŶĚ ƐƵƉĞƌŝŽƌ ƉĞƌĨŽƌŵĂŶĐĞ͕ ĂŶĚ ŝƐ ƚƌĂŶƐͲĨĂƚ ĨƌĞĞ͘ EŽƌƚŚ ĂŬŽƚĂ ƚƌĂĚŝƟŽŶĂůůLJ ůĞĂĚƐ ƚŚĞ ŶĂƟŽŶ ŝŶ ƐƵŶŇŽǁĞƌ ƉƌŽĚƵĐƟŽŶ͘ Source: www.nd.gov/ndda
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APRIL 2019
Staci Sexton, owner of Schoene Kuh (that's German for "Beautiful Cow") Dairy feeds heifers in her barn near Millville, Minnesota.
AP Photo
Minnesota dairy farmers struggle to find workers MILLVILLE, Minn. (AP) — Staci Sexton keeps busy at her dairy farm near Millville. "My dad, technically, kind of retired this year," she said. "Mom's not retirement age yet." That means the bulk of the work on her dairy — her parents currently own 60% of the dairy operations on their 300-acre, 127-head dairy, and Staci owns 40% — falls to Staci and her youngest brother, Lance Sexton. Well, and her mom. And the "neighbor kid." And that's where the trouble looms, Staci Sexton said. The "neighbor kid," a high school student who milks the herd on weekend nights, is the lone non-family employee, giving the Sexton clan a night off. "We take a night off, swapping on the weekend, my
brother, myself and my parents," she said. Before this "neighbor kid" there was another one, Sexton said. When that part-time worker graduated high school, he bequeathed the job to his friend who often tagged along to help out. But when the current "neighbor kid" finishes high school, Sexton doesn't see another one taking his place, the Post-Bulletin reported. Caring for the combined herd of her business and her parents' business — called Schoene Kuh (German for "Beautiful Cow") and Irish Ridge Dairy, respectively — is really a two-person job, she said. Milking, feeding and caring for upward of 120 cows can be a lot for just one person. Too much, really. On a short-term basis, Sexton said she can handle the herd on her own.
But when she and Lance take over the work completely, they'll need that person who fills in from time to time to give a little respite when the other one is gone, sick or needs to go to a meeting. Sexton said she remembers when she was the "neighbor kid." Her junior and senior years of high school — plus some holidays and summers in college — she worked for Kevin Siewert, who's Hyde Park Holsteins is just a few miles away near Zumbro Falls. Siewert, who's milking herd of 520 is more than four times the size of Sexton's herd, has eight full-time employees and four part-time employees. "As you have more cows you have more help and you have to pay people," Siewert said. "If you're on
your own, you're on your own." With about 200 head to milk, Alan and Bill Miller at Little Red Dairy near Millville employ four part-time workers who help with the daily chores and milking. Alan Miller recently started making cheese curds, which also involves packaging, distributing and marketing the tasty treats. Some of that work, particularly the marketing, is taken by his wife. "We've been very fortunate with good help," Miller said, but added, "It's hard to find a replacement, or someone who just wants to work in general." Sexton said she understands the difficulty. Her "neighbor kid," she said, is responsible and reliable. That, she said, isn't always the case. And while she knows the local
schools have agriculture programs where they offer some credit for job experience, her farm is "a little far out for those schools." "Long term, I guess it's going to be hard when my parents want to retire," she said. "I think it'll be a little tougher, especially in the summer when you want to get crops done and you still have to mix feed or milk cows." But for that day-to-day, every week work, she said, the farm just doesn't need a full-time employee. And, in a way, that's good. "It takes us about two hours to milk," she said, adding that her parttime teen helper has a friend who lives on a larger dairy where the milking takes significantly longer. "He says, 'I don't think I could milk for that long.'"
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APRIL 2019
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Family ranch uses higher-end breed to produce healthier meat FAIRMONT, Okla. (AP) — Linda Woodruff and her family raise the Japanese breed of Wagyu cattle on their family farm, Silverwood Wagyu, east of Fairmont. The name comes from "Wa," which means Japanese, and "Gyu," which means cow. Silverwood also is a hybrid name, as Woodruff's son, Jeremy, manages the farm's website and her daughter, Stacey Silver, and Stacey's husband, Justin, manage the day-today operation of the farm. "It's a family farm," Woodruff said to the Enid News & Eagle. "We all work together." Woodruff's father was born in 1914 and lived about a mile away from the farm. As a young boy, her father helped the farmer who owned the farm cut wood and do chores because the farmer only had girls. When the farmer passed and the farm came up for auction, her father bought it. "When my dad passed away in 2010, I became the owner of the farm, and my daughter moved to this farm and is raising her children there," she said. "After my daughter was set up,
we decided to put cattle on the land, but normal cattle would not do, so we decided to raise high-end, specialty cows." Growing up and working on the farm, Woodruff said she always wanted to run her own operation. She said she also began Silverwood Wagyu because she wanted to know where her food comes from. She said in 2012, while on break in Fort Worth, her son-in-law called to tell her about some Wagyu cattle for sale at an operation there. She came back with three cows and has been growing the ranch's herd since. "We chose the Wagyu because they are very calm," Woodruff said. "They are calm and mild-mannered." In the United States, Wagyu are bred for superior meat quality traits and calving ease ability and are also used with breeds such as Angus and Holstein to increase the meat quality grade of the first cross progeny, according to the American Wagyu Association Woodruff said another reason for the selection of the breed is its health
benefits. "It's very healthy, and we raise it naturally. We raise them in a clean environment," she said. "I wanted a product that didn't go through a commercial feeding house." In summertime, the cows at Silverwood are grass-fed. In winter, they are fed hay from one of the farms pastures and feed cubes. Woodruff said the cattle also go through a specialized feed program designed by her son-in-law prior to harvest. Wagyu cattle have been extensively studied in Japan and in the United States. Washington State, Kansas State, Pennsylvania State, Texas A&M and other universities have done extensive research into the fat produced by Wagyu cattle and effects of dietary fatty acids. Research at WSU shows Wagyu beef has a 2:1 ratio of mono-unsaturated fatty acid to saturated fatty acid, compared to British cattle with a 1:1 ratio. Other studies have shown higher mono-unsaturated fatty acid in the diet is associated with lower cardio-
vascular disease. Foods high in oleic acid also have been found to decrease LDL cholesterol and increase HDL cholesterol. According to Dr. Stephen B. Smith from the Department of Animal Science at Texas A&M University, Wagyu beef is the healthiest beef that can be produced. "When you produce high quality beef, you also produce healthy beef," Woodruff said. "In Japan, beef palatability is positively correlated with the amount of oleic acid in beef. The Asian markets prefer beef that contains elevated oleic acid, or softer fat." The results of a study led by Smith found Oleic acid has positive health benefits. Increasing oleic acid in beef has a measurable effect on cholesterol metabolism in people. Smith found modifying the fatty acid composition of beef can be done naturally and practically. Beef from Wagyu cattle is healthier because it is genetically enriched with oleic acid. As Oleic acid increases through feeding programs, saturated and trans-fatty acids in beef are reduced.
In Japan, the cattle are called Kobe and were used as draft animals, which could explain their calm demeanor. The breed was first introduced in the United States in the 1970s when Japan allowed four varieties to be exported to the states. "Our cows are direct descendants from Australia, which is a leader in Wagyu production and quality," Woodruff said. "We raise our cows without cages on naturally growing Bermuda grass until they are ready for process. We do this process to first and foremost keep a healthy and happy cow and secondly to create the beautiful marbling texture, and taste you will immediately love." The animals are harvested in a humane manner and processed by Chieftain Meats in Kiowa, Kan. The meat is for sale at Jumbo Foods and is served by the Ponca City Country Club. The meat also is sold online at www.silverwoodwagyu.com. Woodruff said she would sell stock to ranchers interested in a Wagyu herd. She said those who taste the marbled meat are impressed with flavor and quality.
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APRIL 2019
South Dakota trio launches meat processing plant FREEMAN, S.D. (AP) — From the Schmeckfest bratwurst to the South Dakota Chislic Festival, mouth-watering meat draws great crowds to the Freeman community. Now, this Hutchinson County town of 1,300 residents has gained a business providing an outlet for both livestock producers and meat aficionados. Prairie-to-Plate Enterprises Inc. will establish a butcher shop and meat processing facility along U.S. Highway 81, the Yankton Daily Press & Dakotan reported. In addition, the building will house "The Chislic House," a restaurant specializing in chislic — cubes of fried meat, usually lamb, served on small skewers — and craft beers. Will Ortman, Nate Preheim and Tim Kautz will operate as equal partners in the new venture, they told the Press & Dakotan. They recently acquired the former Katie's Malt Shoppe. "Purchasing the building completes our set of cornerstone assets," Ortman said, "and will enable us to begin USDA (U.S. Department of Agriculture)-inspected meat processing by late summer. Our aim is to serve local small to mid-size livestock producers by providing them access to processing capacity." The partners plan to expand their business into a building constructed in the newly-annexed Freeman industrial park, Preheim said. The current building and future processing plant will be located on neighboring property. "(The industrial park) is more or less directly across 81 to the east, and north just a few steps, within a stone's throw of the Chislic House," he said. "One of our strategic goals was to have a presence on both sides of (Highway 81)."
AP Photo
The former Katie's Malt Shoppe on U.S. Highway 81 at Freeman will take on a new role in the coming months. Prairie-toPlate, Inc., will use the building to establish a butcher shop, meat processing facility and "The Chislic House" serving the fried meat cubes on a stick and craft beers. All of the operations will be initially housed under one roof, Preheim said. "The meat-processing facility will in the back of the house and will act as a temporary facility until the main facility is ready to go live in fourth quarter of 2020," he said. "Our mobile slaughter unit will marry up to the Chislic House building with an overhead rail system." While one part of the building will be used for meat processing, the other part will feature a favorite local snack for diners. "The Chislic House guests will be able to enjoy local chislic and craft beer in the dining area," Preheim said. The parent company will be the same for both enterprises. "It will be the same entity; however our main butchery operation will simply be moved to the new facility," Preheim said. "We plan to keep some meat operations, mainly chislic, active at the Chislic House once we get
moved to the new building. Also, we plan to have the Chislic House also function as a retail shop where customers can buy local grass fed meats." The Prairie-to-Plate partners outlined their plans in a press release. "The marketing plan will open doors for local and regional producers to see more value-chain dollars," they said. "The company is investing in professional branding and marketing to access regional markets." The group will harvest animals on area farms with a mobile slaughter unit, according to the news release. Offal — the animals' entrails and internal organs — will be composted far from the city limits as part of the company's regenerative approach. Value-added butchery will take place at the processing facility. Prairie-to-Plate has also lined up an experienced head butcher, a marketing specialist and a retired USDA food safety inspector to facili-
tate USDA regulatory compliance. Prairie-to-Plate is planning to build an expansion facility in Freeman's newly-annexed industrial park. Paperwork is underway to complete the purchase of the industrialpark site from the Freeman Community Development Corporation. "The FCDC has been very supportive of our plans," Ortman said. "We see their decision as a strong validation of our approach." The innovative approach has required a great deal of planning, Ortman said in the press release. "The business is geared toward creating opportunity for livestock producers to access the consumer more directly," the partners said. "Additionally, the company will roll out an incentive program for local producers who wish to raise animals to be sold to the plant on-the-rail." The company will sell directly through several marketing channels including
retail, e-commerce, wholesale and through the Chislic House. "The name Prairie-to-Plate symbolizes the vertical integration — from the prairie to the plate of customers — that will keep all dollars flowing to the local community," the partners said in the news release. The announcement of the new businesses comes on the heels of outstanding recent visibility and public response to chislic. The cubed meat — often served with garlic salt and saltine crackers, and enjoyed with a beer — has long been tied to the German-Russian settlers in Freeman and the surrounding region. However, chislic — considered a South Dakota delicacy unknown to most people outside the state — has gained national attention in the past year. The Meridian Cafe, located north of Yankton, was featured at the "Flavored Nation" food expo in Columbus, Ohio.
The popularity of the meat treat struck again last summer when the inaugural South Dakota Chislic Festival in Freeman debuted to a huge response. Organizers were hoping 1,500-2,000 people would attend the festival. They became overwhelmed when more than 10,000 people arrived and food ran out quickly. South Dakota Chislic Festival founder Josh Hofer said he and the event have no connection to the Prairie-to-Plate operation. However, he believes the arrival of the new business firmly entrenches the popularity and availability of chislic, in turn boosting the regional agricultural economy. "We're really excited for what Prairie-to-Plate is going to bring to the table," he said. "For the South Dakota Chislic Festival, it represents the creation of another vibrant organization capitalizing on the Freeman area's strengths in food, heritage, the arts and agriculture."
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ND Corn Utilization Council and ND ND Corn Utilization Council names Corn Growers Association elects Jean Henning executive director leadership, welcomes new members FARGO – The North Dakota Corn Utilization Council and the North Dakota Corn Growers Association have elected executive officers to lead the organizations and welcomed new members, with terms starting April 1, 2019 for the NDCUC and July, 1 2019 for the NDCGA. The newly elected executive officers of the NDCUC are: Chairman Terry Wehlander from DeLamere, Vice Chairman Jason Rayner, Finley, and Secretary/Treasurer Scott German from Oakes. Executive officers serve a one-year term and are elected by fellow NDCUC members. Carson Klosterman was elected to serve NDCUC board. Klosterman is a 4th generation farmer from Wyndmere, ND. He is a Graduate of Wyndmere High School and North Dakota State College of Science. Currently he farms in a partnership with his wife, Haley, and alongside his father, Tom Klosterman. Together their farms consist of corn, sugar beets, and soybeans. They practice conventional, strip-till and no-till farming methods. In addition to farming, Carson is owner of Klosterman Ag / Striptillforyou.com, a company that sells Strip Till / No-till equipment. Klosterman represents District 1, which consists of Richland County. NDCUC board members can serve two consecutive four-year terms. Terry Wehlander of DeLamere, representing District 1 and Jason Rayner of Finley, representing District 2 were both re-elected to serve second terms on the Council. The North Dakota Corn Utilization Council (NDCUC) was created in 1991 and consists of 7 members representing seven
districts. The NDCUC oversees how North Dakota’s corn checkoff dollars are spent on research, education and promotion of corn and corn products. The newly elected executive officers of the NDCGA are: President Randy Melvin from Alice, Vice President Paul Thomas of Velva and Secretary/Treasurer Rob Hanson from Wimbledon. Executive officers serve a one-year term and are elected by fellow NDCGA board members. Ben Bakko was elected to serve on the NDCGA board. Bakko farms with his father near Walcott where they grow corn, soybeans, sugar beets and wheat. He holds bachelor’s degrees in Agricultural Economics and Ag Systems Management from North Dakota State University. Bakko represents District 1 which consists of Richland County. NDCGA board members can serve two consecutive fouryear terms. Paul Thomas of Velva, representing District 3 and Justin Halvorson of Sheldon, representing District 5 were both re-elected to serve second terms on the Association. The North Dakota Corn Growers Association is a farmer-led organization focusing on policy that impacts North Dakota corn producers. The NDCGA consists of 14 growers from 7 districts along with 2 at-large directors. Together, the North Dakota Corn Growers Association and the North Dakota Corn Utilization Council work to grow a healthy, profitable business climate for North Dakota corn.
FARGO – The North Dakota Corn Utilization Council announced that Jean Henning will serve as executive director. “We are grateful for Jean’s leadership as Interim Executive Director since January,” said Terry Wehlander, chairman. “Jean has been with North Dakota Corn for four years, and we look forward to continuing to work with her as we further the mission of the Council to create a healthy, profitable business climate for the northern corn industry.” “We are excited to look for innovative new opportunities and ways to expand the market for North Dakota corn through research, education and promotion.” Henning said. “I look forward to working with our partnering or-
ganizations to maximize value for North Dakota corn farmers.” Jean will oversee the effective operation of the North Dakota Corn Utilization Council. She will be responsible for administering the corn checkoff assessment programming in North Dakota as well as investing and leveraging North Dakota Corn Check-off resources for the funding of research, education, and market development. The North Dakota Corn Utilization Council was created in 1991 and consists of 7 members representing seven districts. The NDCUC oversees how North Dakota’s corn checkoff dollars are spent on research, education and promotion of corn and corn products.
NE North Dakota producers may be eligible for financial help with new conservation program Farmers and ranchers in the northeastern part of North Dakota have new conservation program dollars available. Producers may be eligible for help to integrate cattle on cropped land. Thanks to a grant from the North Dakota Outdoor Heritage Fund, Ducks Unlimited is expanding the Cover Crop and Livestock Integration Project (CCLIP) program that offers producers cost-share for grazing infrastructure, watering systems and cover crops. DU Biologist Robert Ford will be based in Devils Lake to work with landowners and public partners to address resource concerns and promote current conservation programs in the Devils Lake region. Currently, there is funding to assist with grassland planting, wetland
restoration, cover crops, livestock water and grazing infrastructure, and technical assistance. Ford will help producers evaluate what programs might fit their operations. “Implementing these practices will help improve soil health, water quality and grassland health, as well as provide benefits for wildlife,” he said. “Cover crops can restore soil organic matter, increase soil porosity and water infiltration, while reducing runoff.” Ford grew up in the state of Michigan and has worked for several state agencies, most recently with the North Dakota Game & Fish Department. “It was during my time with NDGF that I became dedicated to conserving the wetland and grassland ecosystems of North Dakota,” he said.
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APRIL 2019
Jacob Fannikk
Tom Larson
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