Farm & Ranch Living November 2018

Published November 29, 2018

Welding opens doors Program growing at Palestine ISD, Page 2

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November-December 2018

Local students learning welding career

By LISA TANG

Palestine Herald-Press

T

he doors to a welding career open wide. Palestine High School teacher Larry Scoggin says good jobs in welding await students willing to work. Scoggins is working hard to make sure his students succeed.

The second-year teacher sees interest in his classes building. This year, 60 students have signed up for welding. More are on a waiting list.

By creating projects they are proud of, students start to see welding as a path to their futures – in East Texas or outside of it. Local companies hiring welders include Eagle Railcar and Bandana Installation in Elkhart, Union Pacific Railroad in Palestine, and smaller machine shops. Welders are also in demand all over the world.

Sophomore Alan Cruz, 15, is taking welding for the second year. “Welding is really my thing,” says Cruz, proudly showing photos of a metal fence he and his father built. Cruz also plans to build a grill this year.

Once basic skills are mastered, students design more complicated projects—and take them to competitions.

Senior Mario Aleman, 18, and 2018 graduate Jesus Marquez, built a Santa Maria grill that won Best in Show at the SkillsUSA District Competition in

Waco last spring.

Aleman, who has taken welding classes all four years of high school, plans to pursue welding as a career, after attending Trinity Valley Community College or Texas State Technical College in Waco.

Students raise money to travel to competitions by selling metal art products. Sophomore Walter Landers, 15, produces alumni wall art medallions that commemorate each graduating class.

Like other traditionally blue-collar jobs, welding has gone high-tech.

Landers uses computer software to create designs. He then cuts plasma forms with a computer numerical control (CNC) machine. Last year, he designed Christmas ornaments that students sold to the public.

The class also sells custom-made fire pits to buyers willing to pay for them.

Scoggin expects high-quality work from his students, who also clean and paint the products. “If it’s not right, I don’t let it leave the shop,” Scoggin says.

Students are willing to work hard and learn from Scoggin. They know welding is a growing industry that pays as much as $3,000 a week for workers willing to travel.

Scoggin previously worked in Saudi Arabia; now he’s teaching, so that he can stay with his family.

Senior Christina Barrientez, 17, is

the only girl in the morning class, but says she treated just like the boys.

“If you’re interested in building things or making things on your own, welding gives you a sense of accomplishment,” Barrientez says. She also plans to study at TSTC in Waco to earn a certificate in welding.

Scoggin says the six girls in his classes do everything the boys do – and sometimes better. “They have a lot more patience and a lot more attention to detail,” he says.

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Out With The Old – In With The New

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fter a tumultuous election season has finally passed again, there are some big changes coming in the U.S. Congress.

One major change is that there will be 78 veterans with U.S. military experience in the House of Representatives. Six of them are from Texas—including Republican Dan Crenshaw from Houston and Republican Van Taylor of Plano. Crenshaw is a retired Navy Seal and Taylor a retired Marine. Though there were more veterans elected this year than in recent elections, the total number of service members is down considerably from years past. In 1971 Texas had 16 veterans in the House. That same year, 72% of members were

veterans—now only 18% are.

Hopefully the election numbers will rise again in the next election cycle.

The changing weather has been detrimental to attempts in getting winter pasture seed in the ground. Fertilizer dealers have been stymied by soggy ground and even farmers pulling fertilizer buggies often were stuck big time. Hopefully some drying weather can restart farm activities including spreading some ryegrass seed, ag lime and fertilizer. Livestock buyers have been reluctant to pay big dollars for cows to take home—and even pairs have not reached the price levels expected. The shortage of growing wheat and small grains grazing has kept many

backgrounders from being in the market for sets of steers and heifers. Having green grazing for the new arrivals is a whole lot cheaper than feeding out of bags and bales.

Kids who grow up in the country have a different perspective than those who spend their early years on concrete in the city. A job fair recently in Oklahoma highlighted the differences. A high school senior was asked for her resume by one company seeking employees.

The young lady said her resume would not be too impressive.

She said “I’ve spent my life on our farm. I go to school in the daytime and do chores morning and night.” Her statement impressed the employer

representative who decided that the student would be a good hire.

Any youngster who grows up on a farm—or ranch—has already learned more than any textbook has to offer. A young person who has helped put up hay, helped her parents work cows, drove a tractor or gathered eggs has something more than words on a job resume. Put that student to work in a hardware store, newspaper office or grocery store and he or she will walk in the door, on time, and looking for things to do. It’s the way kids who grow up on a farm and ranch think and act. Their resume is written on their foreheads and in their hearts—and should never apologize for that!

That’s –30—Horace@valornet.com

Farm and Ranch: By the numbers T

he American economy relies heavily on the farm and ranch industry to feed families, maintain land and provide employment.

According to the most recent Census of Agriculture, in 2012, the United States Department of Agriculture reports there were 3.2 million farmers who operated 2.1 million farms, covering 915 million acres which generated food, fuel and fiber for Americans and others around the world.

Here are some other incredible statistics from the American Farm Bureau Federation regarding the industry’s importance to our country.

• About 99 percent of United States’ farms are operated by families, individuals or family partnerships.

• One U.S. farm feeds 165 people annually in America and abroad.

• By 2050, the global population is expected to increase to 9.7 billion people. Farmers will be challenged with growing about 70 percent more food that what is produced today.

• American agricultural products accounted for $135.5 billion in exports around the world, in 2016.

• Farmers and ranchers typically receive only .15 of every dollar spent on food at home and abroad. The rest is necessary to finance their operation.

• Farming accounts for about 1 percent of the United States gross-domestic product.

• Women make up 30 percent of the total number of U.S. farmer operators.

• The top three United States’ farm products are: cattle and calves, corn and dairy products.

• Farm and ranch families comprise only 2 percent of the U.S. population.

• Approximately 25 percent of U.S. farm products are exported each year.

• Since 1950, the U.S. corn yield has increased more than 360 percent.

• About 8 percent of the United States’ farms market foods locally, through direct-to consumer or intermediated sales.

Conference set for January in Waco

T

Corsicana Daily Sun Staff Reports

he From the Ground Up — Connecting Agriculture and Health conference will be held in conjunction with the Blackland Income Growth Conference on Tuesday, Jan. 15, 2019. The conference will be held at the Waco Convention Center located at 100 Washington Avenue in Waco, and is sponsored by Texas A&M AgriLIfe Extension Service.

“Conference topics will all related to agriculture and health,” said Lorie Stovall, County Extension Agent with the Texas A&M AgriLife Extension Service in Navarro County. “The focus of the conference will be helping health professionals connect consumers to factual and reliable information that will aid them in making informed decisions regarding the health and nutrition decisions they make for their families.”

The conference will begin at 8:50 a.m. (doors open at 8:30 a.m.) and concludes at 4 p.m. Cost for the conference is $45 and $25 for full-time students. Please pre-register by Jan. 3. Pre-registration is available online at https://agriliferegister.tamu.edu/FromTheGroundUp. A catered luncheon is included in the registration.

The Conference has been approved for five hours CHES (entry level) Continuing Education contact hours by the National Commission for Health Education Credentialing and five Clinical Professional Education

Activity hours by the Commission on Dietitic Registration.

Speakers and topics include: • Brandon McFadden, Assistant Professor, University of Delaware — Critical Thinking about Modern Agriculture: A Framework to increase the quality of public disclosure • Jolena Waddell, Professor, Tarleton State University — Modern Food Production Methods • Danielle Hammond-Krueger, Extension Specialist, Texas A&M AgriLife Extension Service — Key strategies to navigate social media for the health professional • Jenna Anding, Professor and Extension Specialist, Texas A&M AgriLife Extension Service — Reaching people where they are: How to promote healthy eating to low-income audiences • Mark Faries, Associate Professor, Extension Specialist, Texas A&M AgriLife Extension Service — Bridging the Intention-Behavior Gap Lorie Stovall said “this conference is appropriate for those who are involved in health care or health education as well as those who are interested in learning more about the connection between agriculture and health for their own personal benefit.”

For more information visit the From The Ground Up — Connecting Agriculture and Health website at http:// agrilife.org/fromthegroundup/ or contact your County Extension Office at 903-654-3075.

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Native Plant Dyes 101

T

he use of native plants for dyes is thousands of years old. The discovery of the first synthetic dye in 1856 was the beginning of a great ‘forgetting’ for many people though and now we seek to relearn what, for many years, was common practice and passed on through generations.

The process at first seems highly complicated, but thankfully many before us have laid the groundwork, and there are well established recipes. There are two basic questions – What fiber am I dying?

What color do I want it to be? The answers to those questions shape your process completely.

It is important to use natural fibers with natural dyes, as synthetic fiber blends aren’t very receptive to the plant dyes. Protein fibers like wool and silk, and plant fibers like cotton, linen, ramie and hemp

F

are great choices for the natural dye process.

There are color choices available in a rainbow of hues. Yellows of all shades are plentiful, since that is the color that is predominate in plant dyes.

Interestingly enough, greens can take the most work to coax from the dye vat. Golden yellow from goldenrod, dark orange from red onion skins, reds from cleaver roots,

magentas and raspberries from pokeberries, warm browns from black walnut, and a rainbow from smooth sumac, depending on the season and the part of the plant you are using, all relatively easy to harvest.

So you picked the fabric, and the color. Now what?

The basic steps are this: scour, mordant, create your dye bath, then dye the fiber.

It takes a bit of planning but can be well worth the effort.

Scouring is a vital step with plant fibers. If the fibers feel stiff, sticky, or oily, then scouring is a must, but if the fiber is bleached already, or is marked RFD (ready for dye) or PFD (prepared for dye), then only light scouring will be necessary.

Mordant is an additive that gives the dye a stronger bond to the fabric. It creates a chemical connection that helps to increase the colorfastness

and lightfastness of the finished product. There are several mordants – alum, vinegar, iron, chrome, tin – but alum is by far the most common. Chrome and tin are both used seldom in home dying due to toxicity issues. The mordant used can change the color outcome, so this is an important step.

When mordanting plant fibers - cotton, linen, hemp, ramie - dye hues will deepen if given a second mordant bath in a tannin solution prior to the dye vat. Tannin solution can be made easily from crushed acorns or by using powdered tannin.

There are many plant materials that have heavy doses of tannins already, and that makes them good dye choices. Plants like black walnuts, wild grapes, black tea, eucalyptus leaves, and loquat leaves, to name a few.

An added wrinkle in

November-December 2018

Kim Benton

Cherokee County Horticulturist the process is potential leaching from the pots you are using to dye the fibers. Stainless steel and enamel containers have no effect on the end color, and are recommended for basic dyes and beginning dyers. As a person’s adventurousness and experience with dye materials increases, copper and other pots are often used to add individual color touches to the final product.

Many dye colors can

be very pH reactive, and some, like pokeberry, are dependent on pH as a major component. Some dye colors can be changed by using different soaks and baths after the dye cycle, and some made brighter or clearer. Red cabbage is a fun dye to start with because the process is simple, plus it reacts so nicely by turning blue in an alkaline wash and pink in acidic, but as with most kitchen edibles, the color is fugitive. Those brilliant reds and purples are beautiful in the beginning, but very quickly change, lighten, and disappear altogether.

Our woods and meadows yield a wide array of dyes, simply awaiting the gathering. Making and using your own dyes puts the rainbow at your fingertips, and in your dye vats. With a bit of patience and the right recipe, the rewards are beautiful!

A Clean Barn is a Safe Barn

or most operations, the barn is a hub for equipment, supplies, feed and livestock. If you neglect daily cleaning and maintenance, this building can create hazards in an already dangerous industry.

Your barn is likely frequented by workers, visitors and even children.

The first rule of limiting injuries is to keep the ground and shelves free from clutter. This includes safely storing tools like pitchforks or shovels and keeping veterinary supplies locked out of reach. Consider these other factors to ensure your barn is a safe environment for both people and livestock.

Fire Safety

Check out these safety tips from the National Fire Protection Agency to ensure your building is up to code: • Extension cords should never be used.

• Light bulbs must be covered to protect them from dust, moisture and breakage.

• Perform an inspection of the electrical system and make repairs as they are noticed.

• Heaters should be on a sturdy surface to prevent tipping.

Hay Storage

Your farm or ranch likely relies on hay for profit or to keep your livestock fed. Storing it requires great care as just a little moisture can encourage mold growth. Once it is affected, you and your animals are at a serious risk for respiratory hazards.

You should also be aware that moist hay puts introduces another risk for fire. According to the National Ag Safety Database, this type of disaster usually occurs within six weeks of bailing and is commonly caused by excessive moisture. With the right mixture of bacteria, temperature and air, hay can spontaneously combust.

Limit Dust

While it may be difficult to lower the amount of dust in your barn, you should take proper steps to limit it. The NASD says farmer’s lung is an allergy caused by dust from moldy hay, straw and grain. If left untreated, it can cause permanent lung damage. Make it part of your maintenance routine to power wash your floor and equipment regularly.

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Cowboy Mentality I

ran into Randy in the airport. He was draggin’ his right hind leg like an escaped convict tryin’ to cover his tracks. I could see it had taken him a while to pull his pant leg on over the swollen knee. He side-slid to a stop to visit for a minute.

“So.” I asked stupidly, “Hurt yourself?”

Randy is a rodeo announcer. A good one, I might add. I’ve seen him work.

But this injury could certainly not be worked related, I thought to myself.

Rodeo announcers are a little higher up the food chain than those of us who actually get within striking distance of large herbivores. They sit in their ivory towers above the dust and flailing hooves, inciting the fans and titillating the timers.

Occasionally stooping to act as straight man to the barrel man’s jokes but above it all, maintaining their dignity. Ringmaster of all they survey.

I

He gave me a raised eyebrow, realized that I was not smart enough to have asked the question facetiously, and explained. In an effort to ‘keep up with the competition’ he had taken to announcing rodeos ahorseback.

‘Say no more,’ I thought. Riding a strange horse furnished by the stock contractor into the center of the arena surrounded by thousands of foot stompin’, whistlin’, avid rodeo fans, reins in one hand, microphone in the other, with flags flyin’, banners flappin’ and music blarrin’... the outcome is almost predictable.

His story included all of that and concluded with a wild bucking exit where he bailed out with the grace of a sand bag fallin’ off the back of a runaway stage coach.

What makes people do things like that says something about the cowboy mentality. This mentality is best

characterized by that old joke where the guy holds his hand in front of his face and bets his friend that he can’t ‘hit my hand before I move it.’

I once had to wear a neck brace for several weeks. Not in public, of course.

Maybe I wouldn’t have been so reluctant to wear it if I didn’t have to respond to the question...”So, did you hurt your neck?”

What did I tell them? No. It’s just decorative. A cosmetic article of clothing designed to offset my bad posture and enhance my fine facial features. Or maybe...my wife gave it to me on our anniversary...or, I wrenched it saving a school bus load of children from a burning building.

If I had been forced to explain, I would have to have said I was riding down the trail with an amigo whose horse was jiggin’ and tossin his head. So I told this amigo that he didn’t have to put up with that kind

of unsavory equine behavior. When he throws his head, I said, conk him between the ears. ‘Whattya mean?’ asked my amigo.

So I demonstrated by leaning out of the saddle and whacking his horse on the poll with a 32 oz mug I’d got at the GIT AND GO. The mug broke, his horse stampeded and when I straightened up, I couldn’t move my neck.

See what I mean? Randy’s story isn’t that preposterous after all. Just part of the cowboy way. Here, bet you can’t hit my hand before I move it. www.baxterblack.com

Make a Succession Plan

t’s important to develop a succession plan early on in your farming career. Of course, the goal will be to hand your property down once you have retired. However, it’s good insurance to have a plan in place in case of unforeseen injury or circumstances which leave you unable to work.

Consider the Future

When deciding who will take the reins as your ride off into the sunset, consider the future you want for your farm. Leaving it with someone who shares your goals will make the transition easier, especially if you plan to remain involved.

The experts at Farm Bureau Financial Services urge to ask yourself these questions when planning your succession order.

Will your successor be as passionate about the land and family business as you are?

Are they committed to be a part of the farm for the long haul?

When the time comes, will you be comfortable in sharing control and management decisions?

Choosing the right plan to set your farm up for success is something which takes careful consideration and planning.

Transferring Ownership

The equipment you have acquired for your farmland is crucial to the success of your operation. When selling, trading or gifting a piece of machinery, there are likely strict tax implications. Meet with an advisor to ensure your inheritor is legally accountable when making the transition.

If your farm relies on livestock, you will also need to decide if you will sell or gift inventory. Consider if you are willing to give up total ownership or wish to remain a joint partner when passing down this important element of your operation.

Another important part of the succession plan is passing down your land. This is another sale which may feature tricky tax responsibilities. Consult an attorney with estate experience.

Never let a stumble in the road be the end of your journey.

-unknown

Advertising Executive

Lezlie Hoover

903-729-0281 • 903-948-8283 • lhoover@palestineherald.com

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November-December 2018

Food, fiber and fun

Navarro County students attend annual expo

By Sierrah Sowell Corsicana Daily Sun

W

hen you sit down at dinner for a nice home-cooked meal, drive thru McDonald’s to grab a quick lunch or crack some eggs to scramble for breakfast, the products we consume go through several processes before they make it to our table.

The fourth grade Corsicana and Navarro County students learned all about this at the annual Food and Fiber Roundup on Nov. 8 at the Navarro County Exposition Center.

Several stations were set up as the students filed in all throughout the arena.

The concept for the event was for students to leave with a better understanding of their agricultural environment and farm to table processes.

The first station focused on Lamb and Goats with the help of the Frost FFA students and their knowledge.

According to the Texas A&M Animal Science Department, Texas has the highest numbers, and greatest value, of sheep and goats. Some 38 percent of goats, both Angora and meat goats, in the U.S. are in Texas and most of these are in the Hill Country. Texas is ranked third for dairy goats in the U.S. It was interesting to note that most of the market goats, kids as well as culls, are moved directly to processing plants in the upper Midwest and Northeast. This means that these animals play a vital role in the process of food and the wool we receive from the sheep’s coat.

This led into the next station, the Cotton Booth. Local cotton gin worker Jacob Reed brought his son, Jackson Reed, to help him out as they explained the process of cotton into thread we use for many purposes such as clothing, blankets, sheets and other products. The duo had a small working gin they used to turn the cotton into thread on the spot and explained how the transformation process works as the students stared in awe.

“The part I like best is passing out cotton to the kids,” said Jackson, who is also part of Mildred 4-H. “It takes 160 days to harvest cotton and the kids can’t believe it takes that long of a time, but it does.”

The Beef Booth had special guests Mike Gage and Todd McGraw to explain how cows benefit our food chain and produce milk for consumption. All of the stages of a cow, from a calf to a full grown adult, benefit the consumer for both fuel and land fertilization. The idea of a cow going from an animal to a hamburger at a fast food joint made students really think

about the foods they consume and how they are prepared.

The Corn and Grains section was taught by Heather Morris who used plant life and wheat stalks to give students a visualization of what the plants they consume really look like. She then explained how we as consumers eat grains more than we may realize either through cereal, oatmeal, bread and even tortillas.

She showed students daily name brands they consume such as Chex Mix, Shredded Wheat cereal, and Nutri Grain bars. Seeing the visual of these items made students understand the concept more as they saw what a stalk of wheat can be made into.

When asked what she had learned, Ava Stovall, a fourth grader from Kerens 4-H program, was eager to share.

“I have learned a lot today about cows, goats and sheep,” she said. “The wool we get from the sheep is what makes up our clothes and that is how we get other products as well.”

Swine were another topic as Mike Littrell spoke on how pigs are used for pork products such as bacon and ham. A huge pig was present in his pen as Littrell spoke about raising pigs and the diet they consume while being brought up on a farm. Some of the diet includes wheat bran which is a product of wheat itself and helps for healthy digestion and fat growth within the pig. Students also learned about other types of farming such as organic and conventional.

“We want this experience to give all of our fourth graders, both public and private, the opportunity to be aware of the role agriculture plays in their life in all aspects,” said Lorie Stovall, Texas A&M AgriLife Extension Agent. “Without all of these products, people and services working together, we wouldn’t have all that we do.”

The Farm Bureau trailer was hands-on as students were able to touch and smell the food fed to the different types of livestock along with a deep explanation of what life is like on a farm. Roger Hall answered all of the students’ eager questions and allowed them to experience what the animals eat for their meals each day and in turn what goes into the food they consume.

The Petting Zoo was a new edition this year and students loved it. Several animals including bunnies, goats, sheep, chickens, a dog and even a llama, brought by Gracie Ayers, were available to pet as FFA and 4H students answered questions and handled the animals as each group ventured through.

The Pizza Nutrition station tied all

of the other information together as students learned about the final stages of ingredients before they headed to enjoy their lunch of pizza provided by CiCi’s. Sarah Beck, Kaitlyn Benton and Kylie Rogers teamed up to do a group presentation teaching students about the process of making pizza allowing them to touch the dough, smell the herbs and see parmesan cheese grated.

This was Benton’s first time at the expo and she could not have been more excited.

“I love being able to teach the kids about something they love, like pizza, while showing them healthy ways to enjoy food,” she said.

As the kids lined up for pizza, apples and ice-cream, a well balanced meal was waiting for them to enjoy. The Blooming Grove 4-H members served the children and helped with clean up.

“This is my fourth year at the expo,” said Blooming Grove FCCLA and 4-H member, Brady Miller. “I really enjoy being able to do this for the kids and the positive effects this event has had is tremendous.”

The program focuses on helping students make healthier choices now so that they can develop these habits for their future. Guiding a student through the

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VP/Branch Manager

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process of farm to table allows them to gain a perspective on the food they eat and how it makes it to the places they shop at or the restaurants they eat at.

The sponsors for this years event included: Brinson Ford Lincoln Mercury, Williams Gin & Grain, Inc., Corsicana Livestock Auction, Oil City Iron Works, Inc., Ag Texas Farm Credit Services, Navarro County Farm Bureau, Generations Farm, Gilfillans Hardware, Atwoods, Vitters Tractors, Inc., and CiCi’s Pizza.

The feedback from teachers after quizzing students’ agricultural knowledge before and after the event has shown this effort to be a highly educational and effective learning experience for youth.

The students felt the effort was both educational and enjoyable.

Giving the students the option to gain exposure to new ideas and systems is a great opportunity where learning can be fun. Seeing the happiness the petting zoo brought, the enjoyment of the pizza lunch and the interest in the questions the students asked makes this event worth while. The effort of the community has been successful in bringing the world of agriculture to the students and will continue to do so for many years to come.

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7

Tree farm branches into pumpkins

Palestine Herald-Press

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rowing up in Michigan, near Lake Huron, Rick Sparks never imagined he would operate a Christmas tree farm in Palestine, Texas.

After retiring from the U.S. Navy, however, that’s exactly what he and his wife, Michaelene, have done for the last 20 years.

“We planted our first trees in January of 1998,” Sparks told the Herald-Press. “I was still on active duty at the time. Our first harvest was in 2002.”

At 342 Anderson County Road 2908, MR & MS Trees spreads across 20 acres, divided into four 5-acre plots.

“It takes about five years for a seedling to mature into a Christmas tree,” Sparks said.

“Each plot is at a different stage of development, with one we sell from each year. I like to keep one empty, so the soil has an opportunity to rejuvenate.”

The name of his operation, Sparks said, has confused some,

but he does not intend to change it.

“People assume it means ‘mister and miss’ trees,” he said.

“It’s actually our first initials, and the first initials of my uncle Mike and aunt Sandra Pell, who started the business with us 20 years ago.”

Pell approached Sparks with the idea of raising Christmas trees, while Sparks was on leave from the Navy. Sparks had the land; Pell, the ingenuity.

The team planted its first seeds while Sparks was on leave from active duty. Pell tended the crops until 2003, when Sparks retired a Senior Chief Petty Officer.

During the last few years of his service, Sparks said, the tree farm had grown so large that Pell couldn’t tend to it without his help.

“I got myself stationed in Orange, Texas, nearly 200 miles away, as a senior advisor at a reserve base,” Sparks said. “I was able to travel back and forth to Palestine for the last couple of years of my service, so I could help tend to the trees.”

Decades later, Rick and

Michaelene, the ‘MR’ of ‘MR & MS,’ are the sole proprietors of the farm. Sparks acknowledges his wife is the backbone of the operation. She has transformed it from a spot to buy Christmas trees to a holiday wonderland.

“We have a gift shop, ornaments, homemade wreaths, jams and jellies, and even homemade wassail,” he said.

“Wassail is a mulled, spiced cider.

You can sample it here, and buy

Harvest Garden to be grown at Fair Park

the mix to take home. It’s made in Tyler; we like to keep things as local as possible.”

Two years ago, MR & MS Trees branched out from trees to pumpkins, opening their ‘Pumpkin Patch’ to bring fun to the entire family.

Sparks installed a roller-slide and corn-pit and fashioned some kids’ games. He had, of course, hundreds of pumpkins on hand.

“We did the Pumpkin Patch up

until Halloween,” he said. “It was more popular this year than last.

We hope, as people hear about it, the crowds will get bigger each year.”

Return customers, Sparks said, underpin his business. “We have people who used to come here with their parents,” he said.

“Now, they’re parents themselves, and they’re bringing their kids.

We’ve become part of their tradition.”

If you are shor t on hay...

By Rich Flowers

Athens Daily Review

A

garden to help educate people in Henderson County in growing edible fruits and vegetables has won approval and is in the building stage.

“We have a large number of people moving into Henderson County yearly,” Texas AgriLife Extension Agent Spencer Perkins told Henderson County commissioners on Nov. 20. “A lot of these people are moving out of a more urban area and want to build a house and home-site and be able to raise some of their own food.”

With that in mind, Perkins talked with members of the Master Gardeners Executive Board and Master Gardeners about beginning an edible demonstration, research and education garden.

“There’ll be room for raised beds, vegetables and fruit trees,” he said.

Ground was broken in October on the garden. The original size is 100 feet by 110 feet, but it could be enlarged, Fair Park Board Chairman Bob Miars said.

According to MCMGA, the Harvest Garden will have a variety of grapes to make wine, jams and jellies, many kinds of vegetables for spring and fall gardens, herbs, a rainwater catchment system, several varieties of fruit trees, berries and a hoop house. Each of these designated areas will have a Master Gardener volunteer responsible for its planting, maintenance and harvesting. Any excess produce will be donated to the Food Bank.

The Master Gardeners already maintain the Dream Garden at the East Texas Arboretum and Botanical Society and manage the greenhouse at Trinity Valley Community College.

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East Texas Farm & Ranch Living

8

Support Agriculture Businesses... They are the Heartbeat of Our Economy

November-December 2018

Pacheco realizes dream by clinching title

S

ince he was a boy, Kaique Pacheco has dreamed of becoming the world champion bull rider.

Last weekend, Pacheco, a Brazilian who lives in Decatur, accomplished his goal. He clinched the 2018 Professional Bull Riders world title and the coveted $1 million bonus that went with it on Sunday as the 25th annual PBR World Finals concluded at T-Mobile Arena.

“I’ve had a dream since I was a kid to wear that gold buckle,” the 24-year-old Pacheco said.

But it came with having to deal with a nagging knee injury throughout the Nov. 7-11 World Finals. Pacheco entered the Las Vegas championships ranked No. 1 in the 2018 world title race with 5,327 points, 1,535 ahead of No. 2 ranked Jose Vitor Leme. But that was not an overly safe lead because a rider conceivably could

earn 3,300 points at the World Finals. It also was not a safe lead for Pacheco who injured his left knee during a bull riding accident at the 2018 Real Time Pain Relief Velocity Tour Finals on Nov. 3 at the South Point Hotel Arena.

Dr. Tandy Freeman of Dallas, the PBR’s longtime sportsmedicine physician, said an MRI revealed Pacheco tore his left MCL and PCL during his buckoff at the Velocity Tour Finals. According to Freeman, Pacheco had a “highgrade partial tears of the PCL and MCL,” as well as lesser groin injuries, pbr.com reported.

But Pacheco opted to compete in the World Finals where he perserved and turned in notable scores of 87.25 and 88.75 in Rounds 1 and 2 on Nov. 7-8.

However, he was bucked off in Rounds 3, 4 and 5 on Nov. 9-11.

“I came into this World Finals

with this bad injury and I had to try really hard,” Pacheco said.

However, Pacheco’s rival, Leme, failed to ride strongly enough throughout the World Finals to overtake Pacheco. When Pacheco and Leme both were bucked off in Sunday’s Round 5, Pacheco mathematically clinched the world title at that point though a 15-man final round (Round 6) remained.

When the dust settled, Pacheco clinched his first world championship after earning 5,444.16 points throughout 2018, 422.50 more than Leme who finished second with 5,021.66.

Cody Teel of Kountze finished third with 3,516.66.

All in all, Pacheco earned $1,535,094 throughout 2018.

Lema, a Brazilian who lives in Decatur, pocketed $535,175. Teel collected $413,008.

Claudio Montanha Jr., another Brazilian from Decatur, finished fourth in the world title race with 3,500.83 points. He finished the year with $305,405.

Brazilian Marco Eguchi, who also is a Brazilian from Decatur, clinched the World Finals event title after making qualified rides on five of the six bulls he faced.

Throughout the World Finals, Eguchi earned 2,050 world points. He entered the World Finals ranked No. 20 and finished 2018 ranked No. 5 with 3,500.83 points. Eguchi earned $372,000 throughout the World Finals. He pocketed $445,504 throughout 2018. During the World Finals, Eguchi won Round 2 and Round 3. During Round 3, he turned in a 94 on a bovine named Spotted

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Demon, which was the highest score throughout the Las Vegas championships.

SweetPro’s Bruiser (D&H Cattle Co./Buck Cattle Co.) clinched the PBR YETI World Champion Bull title for the third consecutive year. He is now just the second bovine athlete in the PBR history to earn three world titles, joining Little Yellow Jacket (Joe Berger/ Tom Teague/Bernie Taupin) who finished No. 1 in the title race in 2002-2004, according to pbr.com.

Keyshawn Whitehorse (McCracken Springs, Utah) was named the 2018 PBR Rookie of the Year, finishing the season No. 19 in the world.

College rodeo update On the National Intercollegiate Southern Region circuit, Sam Houston State is ranked third in the 2018-2019 women’s team title race after tying for sixth place in the Nov. 9-10 Sam Houston State Rodeo in Conroe, Texas. At mid-season, SHSU is ranked No. 3 with 1,119.5 points. Texas A&M is ranked No. 1 with 1,765.

In the men’s team standings, Panola College is ranked No. 1 with 2,376. McNeese State is ranked No. 2 with 2,244.5. Sam Houston State is No. 4 with 1,621.

In the regional bull riding title race, James Cameron Rogers of Trinity Valley Community College is ranked No. 6 in the regional title race. He finished sixth in bull riding at the Sam Houston State Rodeo.

The Sam Houston State Rodeo was the fifth of 10 Southern Region rodeos scheduled for the 2018-2019 regular season.

Brett Hoffman, a Texas Cowboy Hall of Fame member, has reported on rodeos for the Fort Worth Star-Telegram for more than three decades. Email him at bchoffman777@earthlink.net.

Cutting horse update The National Cutting Horse Association World Championship Futurity, which is the sport’s premier show, is scheduled for Thursday through Dec. 9 at Will Rogers Memorial Coliseum in Fort Worth, Texas. The Futurity features the sport’s most promising debuting 3-year-old horses. The Dec. 9 open division finals is the first jewel of the sport’s Triple Crown Series. The other two jewels are the April Super Stakes and the July/August Summer Spectacular. All three jewels are in Fort Worth.

The NCHA World Finals for open division and non-pro division competitors, which is held in conjunction with the Futurity, is Nov. 23, Nov. 24, Nov. 29 and Dec. 1 at Watt Arena.

The Careity Celebrity Cutting is Nov. 30 at Will Rogers Memorial Coliseum. For more information, visit nchacutting.com.

November-December 2018

East Texas Farm & Ranch Living

9

Support Agriculture Businesses... They are the Heartbeat of Our Economy

From Scratch with Love Apple-Stuffed Pork Chops with Cider Sauce Total time: 1hr 45min makes 8 servings

Ingredients

For the stuffing: • 4 slices pumpernickel or dark rye sandwich bread, crusts removed and cut into small dice • 2 Tbsp unsalted butter • 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice • 1 Tbsp extra-virgin olive oil • 1/2 medium yellow onion, small dice (reserve other half for the sauce) • 10 dried apple rings, cut into 1/4-inch pieces • 1 Tbsp thinly sliced sage leaves, plus 2 whole sprigs for the sauce • 1/2 tsp minced thyme leaves, plus 4 whole sprigs for the sauce • 1/4 cup unfiltered apple cider or unfiltered,

unsweetened apple juice • For the chops: • 8 bone-in center-cut pork chops, at least 1 1/2 inches thick • 4 Tbsp extra-virgin olive oil • 3 Tbsp unsalted butter • 1/2 medium yellow onion, small dice • 1 celery stalk, coarsely chopped • 1 small carrot, peeled and coarsely chopped • 2 Tbsp apple brandy (optional) • 2 cups unfiltered apple cider or unfiltered, unsweetened apple juice • 2 1/2 cups low-sodium chicken broth • 3 Tbsp crème fraîche

Game plan: There is the option to add apple brandy to this recipe. Make sure you handle it safely, as any high-proof alcohol can catch fire when added to a hot pan.

Instructions

For the stuffing: 1. Heat the oven to 200°F and arrange a rack in the middle. Place the bread cubes on a baking sheet and place in the oven to dry out, about 20 minutes. Remove from the oven and set aside.

2. Raise the oven temperature to 375°F. Heat 1 Tbsp of the butter in a large frying pan over medium-high heat. When it foams, add the diced apples and let them brown, stirring only occasionally. Remove from heat and place in a mixing bowl.

3. Reduce the heat to medium and add the olive oil and remaining 1 Tbsp butter. When the butter foams, add the onions, a pinch of salt, and freshly ground black pepper and cook until the onions are soft and translucent, about 6 minutes.

4. Stir in the cooked apples, bread cubes, dried apples, sliced sage leaves, and minced thyme and cook until heated through. Stir in the apple cider, season with salt and freshly ground pepper, remove from heat, and set aside.

For the chops: 5. Rinse the pork chops and pat them dry with paper towels.

Holding a sharp paring knife parallel to the work surface, cut a 3-inch-wide pocket into each pork chop all the way to the bone.

Season the chops well on all sides and inside each pocket with salt and freshly ground pepper. Stuff 1/8 of the stuffing into each pocket.

6. Heat 1 Tbsp of the olive oil and 1 Tbsp of the butter in a large frying pan over medium-high heat. When the butter foams, place 3 pork chops in the pan. Sear the chops until they are nicely browned, then turn them to brown the other side. When the chops are browned, remove them from the pan to a rimmed baking sheet or baking dish large enough to hold them all comfortably. Dump out the used oil that remains in the pan, but do not wash the pan. Repeat with the other chops.

7. When all the chops are seared, place them in the oven and bake until they are fully cooked and a thermometer inserted into the center registers 145°F, about 25 to 30 minutes. Meanwhile, return the pan used for browning the chops to medium heat.

(Do not clean the pan!) Add the remaining 1 Tbsp olive oil, onion, celery, and carrot to the pan. Cook until the vegetables are softened and brown around the edges, about 5 minutes.

8. Remove the pan from heat, add the apple brandy (if using; otherwise, do this with some of the apple cider), and return it to the heat. (If you want, carefully tilt the pan to ignite the brandy.) Use a wooden spoon or spatula to scrape up any of the browned bits that have adhered to the pan. Stir in the apple cider and bring to a simmer for about 8 minutes.

9. Add the chicken broth and herb sprigs and return to a simmer.

Cook until the sauce is reduced to 2 cups, about 12 minutes.

Strain the sauce through a fine-mesh strainer and return it to the pan. Whisk in the crème fraîche to thicken the sauce slightly.

Recipe by Regan Burns via Chowhound

East tExas stock PricEs

ANDERSON COUNTY LIVESTOCK

EAST TEXAS LIVESTOCK INC.

Updated: 11/14/2018 Head Count: 591 Buyers: 44 Sellers: 47

Updated: 11/13/2018 Feeder Calf Buyers: 17 Sellers: 203 Feeder Calf Companies: 30

STEERS

STEERS

200lb - 300lb

1.30

2.19

300-DOWN

$140

$215

300lb - 400lb

1.22

2.19

305lb - 400lb

$135

$215

400lb - 500lb

1.20

1.77

405lb - 500lb

$120

$182

500lb - 600lb

1.15

1.65

505lb - 600lb

$115

$170

600lb - 700lb

1.05

1.30

605lb - 800lb

$110

$150

700lb - 800lb

0.95

1.15

200lb - 300lb

1.25

1.83

300-DOWN

$125

$210

300lb - 400lb

1.20

1.79

305lb - 400lb

$118

$188

400lb - 500lb

1.10

1.55

405lb - 500lb

$110

$176

500lb - 600lb

1.05

1.30

505lb - 600lb

$103

$156

600lb - 700lb

0.95

1.15

605lb - 800lb

$100

$139

700lb - 800lb

0.80

1.00

HEIFERS

HEIFERS

SLAUGHTER

SLAUGHTER

Cows

0.25

0.55

Cows

$32

$47

Bulls

0.55

0.80

Bulls

$65

$76

PAIRS

$875

$1550

PAIRS

STOCKER COWS GOATS

$575hd

$1350hd

$45hd

$150hd

TRI-COUNTY LIVESTOCK MARKET Updated: 11/17/2018 Head Count: 1461

STEERS UNDER 300lb

1.00

2.16

300lb - 400lb

1.00

2.15

400lb - 500lb

1.00

1.75

500lb - 600lb

1.00

1.54

600lb - 700lb

1.00

1.49

700lb - 800lb

1.00

UNDER 300lb

BRED COWS

NACOGDOCHES LIVESTOCK EXCHANGE

HUNTS LIVESTOCK EXCHANGE

Updated: 11/15/2018 Head Count: 1163 Buyers: 71 Sellers: 128

STEERS

NO TEST

$700/hd

$1050/hd

ATHENS COMMISSION COMPANY

Updated: 11/12/2018 Head Count: 1450

STEERS

NO TEST

Updated: 11/16/2018 Head Count: 1701 Sellers: 270

STEERS

UNDER 300lb

1.35

2.20

200lb - 299lb

1.00

2.19

300-DOWN

1.00

2.00

300lb - 400lb

1.20

2.20

300lb - 399lb

1.00

2.17

300lb - 400lb

0.85

2.20

400lb - 500lb

1.10

2.00

400lb - 499lb

1.00

2.00

400lb - 500lb

0.80

1.80

500lb - UP

0.90

1.60

500lb - 599lb

1.00

1.61

500lb - UP

0.70

1.55

1.30

600lb - 700lb

N/A

N/A

600lb - 699lb

1.00

1.45

HEIFERS

700lb - 899lb

1.00

1.21

300-DOWN

0.80

1.80

1.00

1.70

UNDER 300lb

1.25

2.12

HEIFERS

300lb - 400lb

0.80

1.75

300lb - 400lb

1.00

1.65

300lb - 400lb

1.15

1.95

200lb - 299lb

1.00

1.80

400lb - 500lb

0.70

1.55

400lb - 500lb

1.00

1.60

400lb - 500lb

1.00

1.70

300lb - 399lb

1.00

2.17

500lb - UP

0.70

1.45

0.75

1.48

400lb - 499lb

1.00

1.85

SLAUGHTER

N/A

N/A

500lb - 599lb

1.00

1.47

Cows

0.15

0.53

600lb - 699lb

1.00

1.30

Heavy Bulls

0.50

0.70

1.00

1.09

PAIRS NA

NA

HEIFERS

HEIFERS

500lb - 600lb

1.00

1.32

500lb - UP

600lb - 700lb

1.00

1.22

600lb - 700lb

700lb - 800lb

1.00

1.21

SLAUGHTER Cows

SLAUGHTER

0.25

0.47

700lb - 899lb

Cows

0.15

.044

Bulls

0.55

0.75

SLAUGHTER

Heavy Bulls

0.62

0.72

PAIRS

$850

$1550

Cows

0.19

0.48

Low-Middle

PAIRS

$100

$950

Bulls

0.50

0.69

NA

NA

STOCKER COWS

PAIRS

$500

$1420

BABY CALVES STOCKER COWS LOW-MIDDLE

$100hd NA

GOATS

$950hd

BABY CALVES

NA

HORSES

$650hd

$1700hd

$25hd

$170hd

$25

$100

STOCKER COWS

N/A

N/A

BABY CALVES

Top

$140hd NA

$450

$1000

STOCKER COWS

0.45lb

1.15lb

GOATS

$35hd

$200hd

$1150hd

BABY CALVES

$10hd

$200hd

NA

HORSES

$50hd

$500hd

East Texas Farm & Ranch Living

10

Support Agriculture Businesses... They are the Heartbeat of Our Economy

November-December 2018

Gar Regulations TPWD considering restrictive length limit, mandatory reporting

By Matt Williams Outdoors Writer

The Texas Parks and Wildlife Commission has taken the pole position in cinching the noose tighter on already restrictive alligator gar harvest regulations currently in effect on the Trinity River and other Texas water bodies.

Current law limits anglers to 1 alligator gar, per day, on all Texas waters with the exception of Lake Falcon, where anglers are allowed five per day. The one-fish limit was put in place statewide in 2009 to protect alligator gar from the possibility of overharvest.

Once plentiful across the South, alligator gar numbers in some states have undergone a rapid decline or been extirpated due to heavy fishing pressure from commercial operations or careless anglers who consider it a “rough” fish with no sporting value.

Focus on the Trinity Last spring, the commission instructed inland fisheries managers to fashion an even more restrictive regulation specifically for the Trinity River, arguably the state’s premier destination among rod and reel fishermen and bow fishers hoping to collect a trophy class fish.

The allure of the pre-historic throwback are its fierce appearance and massive size.

Alligator gar have been known to reach lengths of eight feet and weights beyond 300 pounds during a slow growth life cycle that can last for decades. Angler interest in catching the toothy fish has increased exponentially during the last 10-15 years, largely because of the way it has been portrayed by television programs like River Monsters.

The Trinity maintains a robust population of big ones, and the TPW Commission is adamant about it keeping it that way. Thus the clear message delivered to inland fisheries staff last March: Bring a halt to the harvest of super size alligator gar on the Trinity.

“The commission expressed their concern to us about harvest of alligator gar on the Trinity River and directed us to propose regulations to eliminate harvest of large alligator gar,” Dave Terre, TPWD Chief of Inland Fisheries Management and Research, said in a recent TPWD press release. “To meet this desire, we looked at a variety of options, but the

potential changes we landed on aim to protect the sustainability of Texas’ worldclass population of alligator gar while still allowing the harvest of some smaller gar.”

Maximum Length Limits Following several months of deliberation, and reviewing public feedback from an alligator gar survey conducted online last summer, TPWD fisheries staff previewed their ideas to the commission during a meeting held earlier this month in Mission.

The potential changes include placing the section of Trinity River from the I-30 bridge in Dallas to the I-10 bridge in Chambers County under a maximum length limit on alligator gar and leaving the one-fish daily bag limit in place.

Terre said participants in the summer survey indicated strong support for length limits on alligator gar, but no specific length limit was advertised.

Fisheries staff initially suggested a 5-foot maximum length limit for the Trinity, but reduced it to 4 feet at the behest of commissioners who believed a 5-foot maximum wasn’t restrictive enough.

A 4-foot maximum length limit would mean anglers could not retain or kill an alligator gar longer than four feet.

According to Terre, the average weight of a 4-foot alligator gar is about 26 pounds.

While rod and reelers could work around the regulation by catching and releasing large fish, Trinity River bow fishers looking take a trophy gar would be forced to take their game elsewhere to find one, likely resulting in more pressure on other fisheries.

Mandatory Reporting The preview package of potential changes also suggests implementing a mandatory reporting requirement for alligator gar harvested on all Texas waters, excluding Lake Falcon.

Mandatory reporting, which also drew support in the online survey, would require anglers to report each harvest within 24 hours online via a mobile app.

Mandatory reporting would be a great tool to help scientists track how many big alligator gar are being harvested statewide, which water bodies/rivers are giving them up and the primary harvest methods.

“Because relatively few alligator gar can be sustainably harvested each year, and interest in alligator gar fishing has increased, it is critical that we

Photo courtesy of TPWD

Alligator gar are Texas’ longest-lived and largest freshwater fish, capable growing beyond seven feet and reaching weights exceeding 300 pounds.

Outdoor Briefs New bass bass, deer and trout regs under consideration

TPWD fisheries and wildlife staff are considering several other regulation changes related to largemouth bass, white-tailed deer and speckled trout.

Possible changes include: Largemouth Bass * Reduce the minimum length limit on largemouth bass at Lake Conroe from 16 inches to the statewide, 14-inch rule. * Reduce the minimum length limit from 14 inches to 12 inches on portions of the Sabine and Neches rivers, and their backwaters, in Liberty, Hardin and Newton counties.

White-tailed Deer * Increase the number of “doe days” from four to 16 in 20 Post Oak counties where antlerless harvest is currently limited to four days around the Thanksgiving holiday. Hunters would be

allowed to take two antlerless during the first 16 days of the general season. * Create four doe days around Thanksgiving in 21 counties in the southern Post Oak, allowing hunters to take two antlerless deer.

Speckled Trout * Reduce the daily bag limit on speckled trout along upper Texas coast from 10 fish to 5 fish.

Seasonal Rainbow Trout Stocking Begins Statewide Nov. 30 FROM TPWD REPORTS Beginning Nov. 30, the Texas Parks and Wildlife Department will be stocking thousands of cold weather-loving rainbow trout at ponds, lakes and rivers statewide so that family members of all ages can enjoy the crisp seasonal air and catch a feisty, colorful sport fish for fun or to prepare a tasty meal.

With 170 locations being stocked throughout the state, from El Paso to Texarkana and everywhere in between, most Texas anglers are likely to find a place close to home to enjoy

Photo by Matt Williams

The TPW Commission has instructed inland fisheries biologists to fashion a limit framework to eliminate the harvest of large alligator gar on the Trinity River. The prehistoric looking fish have become increasingly popular with sport fishermen over the last 10-15 years. TPWD research data shows the fishery is sustaining itself under current regulations. closely monitor harvest numbers and locations,” Terre said. “This is a key piece of information that is difficult for us to gather in any other way than through a mandatory harvest reporting system. This information will be needed to further refine our management of alligator gar populations.”

No need for change?

It is worth noting that TPWD fisheries managers usually don’t suggest making such drastic changes in harvest recommendations without solid research data to back it up. Interestingly, there is no concrete data to suggest the Trinity River alligator gar population is in trouble, or that a more restrictive regulation is necessary to sustain it.

As earlier mentioned, the order for change came down from above.

“The commission directed us to protect these trophy fish out of an abundance of caution in protecting this valuable resource,” Terre said. “We value that, but I don’t know that we would have acted as quickly on the Trinity without the push of the commission. We are being responsive to their wishes at this point and time.”

Phone calls and e-mails to TPW Commission Chairman Ralph Duggins were unreturned by press time.

Biologists have been monitoring the Trinity River population since the one-fish limit was put in place in 2009. Terre said the department’s most recent data suggests the population could sustain itself and continue offering opportunities to catch large fish under the current regulation with an annual harvest rate of 2-4 percent.

However, should annual exploitation exceed five percent for an extended period,

catching these fish and spending time in the outdoors.

For urban and suburban families in major cities, Neighborhood Fishin’ lakes offer some of the best opportunities to catch rainbow trout this winter. TPWD manages 19 Neighbhorhood Fishin’ lakes statewide in most major urban centers, including Austin, Dallas-Fort Worth, Houston and San Antonio. These lakes are stocked with rainbow trout every two weeks and offer plenty of amenities so that family members of all ages can enjoy a fun and relaxing day fishing and connecting in nature.

Families looking to spend a day or weekend exploring a Texas State Park can add fishing to their list of activities, as 22 state parks throughout the state will receive periodic stockings of rainbow trout this winter. Many state parks offer excellent fishing amenities such as fishing piers and shoreline access, cleaning stations, and equipment rentals for tackle and kayaks or canoes. As a bonus, state parks are the only locations

it could lead to over-harvest that could take years to reverse.

“Based on our current estimates those populations are within sustainable exploitation at this point and time,” Terre said. “But the information we have is not perfectly current up to 2018. We know that the fishery is becoming more popular by the day, but we don’t know what the exact take currently is out of that system.

Our quantitative assessment from 2008-10 shows the population was within limits to sustain itself at that time.”

Terre said the 4-foot maximum length limit and the mandatory reporting option are only suggestions this point. A formal proposal won’t be made until the Jan. 23 TPW Commission meeting Austin, with a public comment period to follow.

In the meantime, anglers and others with an interest in the state’s alligator gar fisheries are encouraged to offer their input.

Here’s a suggestion that might be worth pondering: Given that TPWD’s most recent research data shows the Trinity River’s alligator gar population is holding its own under current harvest regulations, why not implement the mandatory reporting requirement and use those numbers to learn how many fish are taken out of the river over a specified amount of time?

If the updated harvest rates warrant more protection to sustain satisfactory populations for large fish, give if to them.

If not, leave the regulation alone.

Decisions like this one should be based on sound science.

Matt Williams is a freelance writer based in Nacogdoches. He can be reached by e-mail, mattwillwrite4u@yahoo.com.

in Texas that anglers can fish for free without a fishing license.

For anglers interested in tailrace fishing, TPWD will be stocking rainbow trout below several dams and spillways, which often have very cool water and provide excellent conditions for trout fishing. This year, TPWD will stock rainbow trout into the Canyon Tailrace on the Guadalupe River below Canyon Lake, the Lewisville Tailrace located on the Elm Fork of the Trinity River below Lake Lewisville, and the Possum Kingdom Tailrace on the Brazos River below Possum Kingdom Lake.

Other stocking locations include dozens of local city and county managed park ponds, the Texas Freshwater Fisheries Center casting pond, and several rivers including the Frio, South Llano and Guadalupe rivers and the Clear Fork of the Trinity River.

Rainbow trout can be caught on a variety of baits and lures.

Depending on an angler’s experience level and interest, they can be caught using simple, light

tackle or on hand-tied flies using a fly rod. Other tips to consider when trout fishing include arriving early to stocking sites on stocking days, maintaining a safe and courteous distance from fellow anglers, keeping an array of baits and lures nearby and having ice available when harvesting trout to keep fish fresh.

TPWD will be stocking a total of 322,568 rainbow trout at all locations from Nov. 30 through the beginning of March. Because rainbow trout are unable to survive in Texas after the winter, anglers are encouraged to keep up to their daily bag limit of five trout. Children under 17 fish for free, but a fishing license is required for adults.

An angler fishing in a Community Fishing Lake or from a dock, pier or jetty within a Texas State Park may use no more than two poles. The statewide bag limit is five trout, except on parts of the Guadalupe River where special limits are in effect.

For upcoming stocking dates and locations, tpwd.texas.gov/ troutstocking.

November-December 2018

East Texas Farm & Ranch Living

11

Waterfowl hunters asked to help prevent parasite Support Agriculture Businesses... They are the Heartbeat of Our Economy

M

ore than 20 lakes in East Texas are currently infested with giant salvinia, including Caddo Lake, which is considered a wetland of international importance for waterfowl habitat. With waterfowl seasons opening soon across the state, the Texas Parks and Wildlife Department is urging hunters to be aware of invasive giant salvinia and to help prevent its spread by cleaning, draining and drying all equipment before leaving any water body.

“The expansion of giant salvinia at Caddo Lake and others is a big concern –this year we added six new lakes to the infested list and treated over 12,000 acres of it throughout East Texas,” said John Findeisen, TPWD aquatic invasive species

team lead. “Not only does this invasive plant form thick mats that block access for hunters to prime waterfowl hunting areas, it can also outgrow and replace the native plants that waterfowl rely on for food and habitat.”

Findeisen said hunters can prevent spreading giant salvinia by cleaning and removing all visible plant material from equipment before leaving any body of water, draining water from all equipment before transporting it anywhere, and drying anything that came in contact with water before entering another water body.

“We are currently treating giant salvinia infestations with herbicides and biocontrol measures like giant salvinia weevils, but prevention is the most effective and

cheapest management tool we have. We need hunters to do their part and take these steps to keep it from spreading further and getting introduced into new lakes,” Findeisen said. “Giant salvinia could be hiding undetected in any body of water, so proper cleaning, draining and drying procedures should be done before leaving any lake – even those that aren’t known to be infested.”

Hunters should be mindful that boats and trailers aren’t the only ways giant salvinia can spread – it can also be harbored in waders, decoys and marsh sleds. A video to help hunters properly clean, drain and dry boats and equipment can be found at bit.ly/ HunterCleanDrainDry.

In addition to harming the recreational experience at lakes and damaging aquatic ecosystems, the transport of aquatic invasive species can result in legal trouble.

In Texas, transporting prohibited invasive species is punishable by a fine of up to $500 per violation. Boaters are also required to drain all water from their boat and onboard receptacles before leaving or approaching a body of fresh water in order to prevent the transfer of aquatic invasive species.

Because early detection is an important part of reducing or eliminating the presence of giant salvinia, TPWD encourages hunters to report new sightings to (409) 384- 9965.

Texas Freshwater Fisheries Center Hosting Fly Fishing Tournament Dec. 8 The Texas Freshwater Fisheries Center is excited to bring back the “Select a Fly Challenge” to kick off the beginning of rainbow trout stocking season in the state.

The “Select a Fly Challenge” fly fishing tournament will be held from 9 a.m. to 2 p.m. Saturday, Dec. 8, at the Texas Freshwater Fisheries Center in Athens.

For a $40 donation to the Friends of Texas Freshwater Fisheries Center, a dedicated support group that exists exclusively to raise funds for special projects and construction at TFFC, anglers can compete for big prizes by targeting

rainbow trout in one of the TFFC’s several stocked ponds.

The tournament will use the catchphoto-release (CPR) format, meaning photos – not fish – will be submitted for live scoring. Each angler who catches a rainbow trout using any legal technique will take a picture of the fish on a provided ruler, submit the photo to tournament volunteers, and get right back to casting after releasing the fish.

Anglers will be eligible for prizes in several categories, including the biggest single trout of the day, the biggest trout

2018 EQUIPMENT DEALERS ASSOCIATION SURVEY/TRACTOR/FULL-LINE MFG.AVG.

of each hour, a challenge championship for the most overall total inches caught during the day and a new youth-only division. But there is one catch – anglers will only be allowed to fish with a single fly on one fly rod throughout the challenge.

Donated pre-tied flies will be provided

by Select a Fly tiers, and each angler will be allowed to purchase one “mulligan” fly for an additional $20 donation to the TFFC friends group.

Proceeds from the tournament will be used to support the development of a fly

g in al v r r s Se ent exa C st T Ea

fishing education program at the TFFC. Anglers can pre-register for the event by contacting Rebecca Sellers at (903) 670-2266. Registration will also be open on-site before the tournament from 7:30 to 9 a.m. Dec. 8.

The Texas Freshwater Fisheries Center is located at 5550 F.M. 2495, about 4 miles east of Athens. Regular admission is $5.50 for adults, $4.50 for seniors 65 and older, and $3.50 for children ages 4 through 12.

For more information call (903) 676-2277 or visit tpwd.texas.gov/tffc.

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November-December 2018

Custom-order company fills gap

By Jo Anne Embleton reporter@jacksonvilleprogress.com

In 1973, after seeing a noticeable void in the marketplace, the Brown family – who founded Troup-based Neckover Trailers Manufacturing Co. – began making livestock trailers to fill a gap they perceived in the marketplace.

And, “like many companies, Neckover did start out small but had tremendous growth within the first five years of operation,” said general manager Russell Czajkoski.

“Due to that early growth and establishment of a reputation for a quality built product, today’s sales are exceeding our growth expectations,” he said. “Our dealers are struggling to keep Neckover products on the lot. Many are pre-sold as their manufacturing order goes in.”

Located at 938 S. Railroad St. (also known as FM 347), Neckover primarily manufactures livestock trailers.

“Our most popular product is our 24-foot livestock trailer,” Czajkoski

said, adding that business has “seen an exponential rise in the popularity of our truck bed products.”

According to the company website, www.neckover.com, all stock trailers come standard with an angle-iron, heavy-duty frame with an array of options and standard colors to allow for custom design.

The stock trailers are available in lengths ranging from 12 to 40 feet, and widths of 6 feet, 6’8”, 7 feet and 7’6”.

Flat deck, or low boy, trailers come with single- or dual-wheel option, with 20 to 28 feet for the single and 20 to 48 feet for the dual. There also is a low boy trailer that has an optional fold-up or slide-in ramps and a front lockable chain box, according to the site.

The standard platform beds do not have a tool box (which is optional, as is a bale spear and a 2 5/16-inch ball with a 40,000-pound weight rating), but does include – among other things – a headache standard skirted bed, the site notes. rack with four LED lights, stake pockets Other Neckover products include and a hitch box with lid. There also is a feeders, car haulers, hay trailers/haulers and neckover haulers, most which offer customer options..

“Our popularity with our customers is driven by our commitment to build quality products that will stand up to their rural lifestyle,” Czajkoski said, adding that all products are built at the Troup manufacturing plant. “We have customers in many states around the country, but our primary area of service is the southeastern United States.”

The most unusual request? “Most recently, we built a custom ostrich trailer that is being shipped all the way out to California,” he said.

Throughout the years, “Neckover has expanded and upgraded the facilities,” with several short-term and long-term projects

planned, Czajkoski added. “Soon we will have several new convenience features to our business, such as a new interactive website, in-house retail parts department and service center,” he said.

While trailers are sold through what the website terms “a strong dealer network,” Farm and Ranch Trailers LLC – a Neckover factory outlet – is located in Jacksonville.

Neckover Trailer Manufacturing is located at 938 South Railroad (FM 347), Troup TX 75789, while the factory outlet is at 209 S. Bolton St., Jacksonville, TX 75766.

The Troup plant is open from 7 a.m. to 4 p.m. Monday through Friday, and is closed on weekends.

For more information, call 903-842-3107 or toll-free at 866-235-5889, or visit the Neckover website, www.neckover.com.

The company also has a Facebook page, “Neckover Trailer Mfg.”