M AGAZINE
Our Rich Heritage
I AM CALS Tracy Taylor Superintendent, North Carolina State University’s Upper Mountain Research Station
Tracy Taylor had big shoes to fill when he became Upper Mountain Research Station superintendent. Like his grandfather before him, he’s guiding the station in directions that meet farmers’ ever-changing needs. Continued on page 42
CALS MAGAZINE
Fall 2022
Stories from NC State’s College of Agriculture and Life Sciences
“The heritage of the past is the seed that brings forth the harvest of the future.” — Wendell Phillips
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HERITAGE FOODS MAKE A COMEBACK As chefs and foodies raise awareness of heirloom foods, CALS research and extension work to make them more profitable for farmers and more readily available to consumers.
17
HOMEGROWN WISDOM NC State Extension’s Homegrown series meets today’s generation online with trustworthy tips, tools and information on cooking and nutrition, gardening and agriculture.
22
ALL IN THE FAMILY A new generation of farmers shares the rewards and challenges of keeping family values and traditions alive on their farms.
34
EUREKA! From the food we eat, to the species we protect, to the ways we care for our bodies, CALS continues its long tradition of transformative innovation.
4 CALS News
38 Donor Profiles
20 Student Profile
42 I AM CALS
32 CALS Tailgate Gallery
44 From the Archives
ONLINE EDITION go.ncsu.edu/CALSMagazine
On the cover > CALS helps farmers improve heritage foods and consumers bring them back to the table.
e zi n d a ag war e M nc r A S d n f o e ll e L l CA Go atio Exc 2 2 ci n s o t io 20 C
A s ni c a u m m o
Future Forward: Envisioning the Best Our college does not suffer from a lack of good ideas. Our smart, creative and passionate faculty, staff, students and stakeholders constantly invent ways to address challenges and move their programs and businesses forward. Deciding which ideas to pursue takes direction and planning. With that in mind, CALS embarked on creating a new CALS strategic plan. Our goal is to create the best place to live and work and be the best landgrant college in the country. Bringing together almost 2,000 faculty and staff, 4,000 students and tens of thousands of passionate stakeholders was no small task. We listened, we surveyed, and we held focus groups. We talked, we edited, and we met occasional challenges. As a result, we developed a strategic plan to propel our faculty, staff, students and stakeholders into action, advancing the college in the process. Our plan will allow us to support our people further, transform our extension and instructional delivery systems, rebuild our infrastructure and raise our international profile. It will improve the sustainability of our college, better engage our external stakeholders and establish processes to ensure community progress. Thank you to all who contributed your ideas, thoughts and passion. Together we are creating a phenomenal place to work and positively impacting our many stakeholders, making us the best landgrant university in the country. These great ideas continue to fuse the past and present into a hopeful tomorrow. CALS research and extension explore how to make the old new again through reintroducing old-time North Carolina heritage meals to our dinner tables. CALS and two other colleges are collaborating to create two-year agricultural communicators programs to help prepare students for careers in this important
2 CALS Magazine
FROM THE INTERIM DEAN
field. And Homegrown continues as a modern way for Extension to do what it does best: sharing knowledge that people can use. Moving forward in our search for a new dean, CALS continually commits to promoting progressive leadership that aligns with our values of excellence, diversity, collaboration and accountability. We appreciate the provost’s desire to provide the best leadership possible for CALS and our many constituents. CALS makes a difference—join us!
John Dole, Interim Dean College of Agriculture and Life Sciences
IN THIS ISSUE page 4
“I encourage parents to get their kids involved in 4-H. They may have a strength, and that strength may start shining and carry them further than anything else you’ve seen so far.” page
“Innovation will enable us to overcome our current food system challenges.”
Mike Walden, William Neal Reynolds
39
Distinguished Professor Emeritus, CALS
Robin Nicholson, President, North Carolina 4-H Development Fund Board
page “We have to be able to 7 communicate clearly and concisely what science is telling us and why that is important.”
Roy Lee Lindsey, N.C. Pork Council CEO, advocating to build academic agricultural communications programs
page 13
“Seeing the resources NCFIL was going to have gave me encouragement and wind in my sails.” Lee Cooper, Barvecue founder and CEO
page 20
“COVID was my second chance—many people think this was a challenging time but, for me, it was an opportunity to find my new path.” Ray Baek, senior majoring in food science and minoring in brewing science and technology
“If my dad could just be here now and see (his grandson) working on the farm that he spent his whole lifetime on…I’m sure he’s up in heaven right now ringing bells.”
page 42
David Taylor, father and son of two superintendents of the Upper Mountain Research Station, where he grew up
page 44
“We don’t want to scare people. But we do use cautionary tales to let them know about risks and how to avoid them.” Candice Christian, Family and Consumer Sciences Extension Agent cals.ncsu.edu 3
You Decide:
Can Our Food System Rebound? Are the days of plentiful, affordable food over? Economist Mike Walden doesn’t think so. Here, in a special edition of his longtime “You Decide” column, he explains why. To live, we need food. Because food is typically plentiful and relatively inexpensive in our country, we don’t usually consider how vital it is. Indeed, in the last half century, food expenses, as a percentage of the average household’s earnings, have been cut by more than half, falling from 17% to 8%. The American system of producing food and putting food into people’s hands (and mouths) is a marvel for the world. So when problems arise, we notice. Now is one of those times. Our food system has not escaped the widespread economic problems of the COVID-19 pandemic and its aftermath. Farmers have faced gigantic jumps in the price of inputs—the resources they need to produce their crops and livestock. Fertilizer prices, for example, have increased 200% since 2020. Restaurants and supermarkets are facing challenges in transporting food products, and both industries are struggling to find enough workers. In the last year, food prices have increased 10.4%, the largest hike in 40 years. With household salaries and wages rising only 4%, purchasing food takes a bigger portion of our income. Does all of this mean the era of bountiful food at reasonable prices has ended? I think not, for one big reason: Among all of our economic sectors, those that bring us food have been among the most creative and innovative. Think about how agriculture has changed in just the last century. Tractors equipped with the latest technology have replaced plows and wagons pulled by mules. Rather than relying on the whims of nature, many farmers use sensor-driven irrigation systems to provide the exact
amount of water each plant needs. Animals are inoculated to prevent disease. And refrigerated vans whisk fresh produce and meat to retailers on the same day they’re processed—sometimes even on the same day they’re harvested. Innovation will enable us to overcome our current food system challenges. Led by academic researchers, industry experts and hard-working farmers, I believe our food system will return to the days of “plenty and prosperity.” But you decide!
Changes in Consumer Price Indices for Food June 2021 to June 2022
33.1
30%
20%
10%
19.5
13.8
13.5 10.4
Meat, Eggs Poultry, Fish
8.1
Dairy Fruits, Cereals, Fats, Sugar, Vege- Bakery Oils Sweets tables
Mike Walden is a William Neal Reynolds Distinguished Professor Emeritus with North Carolina State University’s College of Agriculture and Life Sciences. Every other week, you can find his “You Decide” column online at go.ncsu.edu/YouDecide.
Scan for Mike Walden’s online “You Decide” biweekly column. 4 CALS Magazine
9.4
CALSNEWS CALS Book Roundup In a bundle of new books, College of Agriculture and Life Sciences faculty members share their expertise on food science, landscaping and more.
Green Stormwater Infrastructure Fundamentals and Design Leading stormwater management experts from three universities detail how green infrastructure uses nature’s tools of soil and vegetation to reduce stormwater flows and associated pollutants. Allen P. Davis of the University of Maryland, College Park; William F. Hunt of North Carolina State University’s Department of Biological and Agricultural Engineering; and Robert G. Trevor of Villanova University wrote the book with a wide audience in mind— from college students in environmental, civil and biological engineering to working engineers, scientists, architects and government officials involved in environmental protection, land-use planning and transportation.
Handbook of Aseptic Processing and Packaging (third edition) Aseptic processing and packaging has revolutionized the world’s eating habits by bringing an array of convenient, affordable, long-lasting foods to the market (see page 34). Jairus R. David of JRD Food Technology joins Josip Simunovic and Pablo M. Coronel to share upto-date knowledge of the aseptic processing methods and sensor techniques that they have helped pioneer. Simunovic is with the NC State’s Department of Food, Bioprocessing and Nutrition Sciences, and Coronel works with CRB Consulting Engineers in Cary and is an adjunct faculty member in the department.
Landscape Design, Installation and Management This textbook provides high school and first- and second-year college students with practical information about today’s landscape industry, emphasizing modern green industry practices, safety skills, design principles and processes, plant production and selection, irrigation and more. It also delves into the business side of landscaping, from starting a business to building client relationships and pricing projects. Authors are Christopher D. Hart, an agriculture and horticulture teacher at Chatham Central High School in Bear Creek, and R. Lee Ivy, a CALS graduate who directs the college’s Agricultural Institute. Hart holds NC State degrees in horticulture, agricultural business management and agricultural education.
Horticulture Today (second edition) Jodi Songer Riedel
Principles of Food Science (fifth edition) This text-
and Elizabeth Driscoll, both of NC State’s Department of Horticultural Science, wrote this book to inspire high school and early college students to develop an appreciation for horticulture’s diversity. “Horticulture Today” covers plant science, horticultural practices, landscape design and maintenance, and pest management. The authors emphasize building mathematical and scientific skills and highlight such modern technology as hydroponics, aquaponics and rooftop gardens. A chapter on supervised agricultural experiences helps students apply what they learn in the classroom to their own learn-by-doing horticultural projects, while other sections address leadership, communication and business skills important in horticultural careers.
book helps students learn about cooking, health and food storage and how science basics apply to producing, processing, preparing, preserving and metabolizing food. Authors are Janet D. Ward, who has taught family and consumer sciences for 26 years; Larry Ward, who has taught secondary level math and science and community college physics; and Jodi Songer Riedel, of NC State. They outline how students can use chemistry, microbiology and physics facts and principles in creative, nutritious home cooking and future food science careers. They also provide career profiles featuring several NC State faculty members and alumni and highlight the farm-to-fork movement in North Carolina and beyond.
DEE SHORE
cals.ncsu.edu 5
CALS Magazine Fall 2022 Stories from the College of Agriculture and Life Sciences Acting Editor Dee Shore Art Director Patty Anthony Mercer Staff Writers Emma Macek, Justin Moore, Kristin Sargent, Alice Touchette Contributing Juliana McCully, Lea Hart, Writers Stacy Chandler Copy Editors Leah Block, Gregor Meyer Photography Marc Hall, Becky Kirkland, Charles Dickens, Kaytlyn Dempster, Keeshan Ganatra, Juliana McCully, Charlene Simpson, Jamie Thayer Videography Keeshan Ganatra, Chris Liotta Digital Manager Kristin Sargent Digital Design Leighann Vinesett Creative Team Janine Brumfield, Adriane Clark
Interim Dean John Dole Senior Associate Dean for Administration Harry Daniels Associate Dean and Director, NC State Extension Richard Bonanno Associate Dean and Director, N.C. Agricultural Research Service Steve Lommel Interim Associate Dean and Director, Academic Programs Kimberly Allen Assistant Dean and Director, CALS Advancement Sonia Murphy Interim Chief Communications Officer Kionna Coleman Visit Us Online > cals.ncsu.edu
NC State University promotes equal opportunity and prohibits discrimination and harassment based upon one’s age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation and veteran status. Send correspondence and requests for change of address to CALS Magazine Editor, Campus Box 7603, NC State University, Raleigh, NC 27695 -7603. 8,500 copies of this public document were printed at a cost of $1.28 per copy. Printed on recycled paper.
WHERE ARE THEY NOW? Kyle Mayberry
| Fall 2019 Issue
When Kyle Mayberry landed a job overseeing the livestock operation at Asheville’s Biltmore Estate in 2018, just months after completing his animal science master’s degree at CALS, he knew the job would be difficult. But the COVID-19 pandemic required him to tackle unexpected challenges. “I worked for a tourism-focused company, and with COVID restricting travel, restricting indoor facilities, it was a stressful, stressful time,” says Mayberry, who was promoted to director of agriculture in September 2020. But it also was a time for thinking outside the box, “and I enjoyed that aspect of it,” he says. Despite the Biltmore’s restaurants being closed during the height of the COVID pandemic, the three-year process for breeding and harvesting livestock had to continue. His team quickly shifted to selling meat to Biltmore’s employees, an important service at a time when grocery shelves were often bare. By September 2020, Biltmore was shipping its beef to consumers nationwide, which continues today, even as restaurants have resumed service. The Department of Animal Science honored Mayberry in early September with this year’s Outstanding Alumni Award. That’s not all that’s new for Mayberry: He and his wife, Sara, whom he met at NC State, welcomed a baby girl in June 2021. “She’s already committed to the Wolfpack,” Mayberry assures. STACY CHANDLER
CALSNEWS Uniting to Train Ag Communicators “We have to be able to communicate clearly and concisely what the science is telling us and why that is important.” Roy Lee Lindsey N.C. Pork Council Ruth Fitzgerald To equip students with the skills to share reliable, fact-based information on complex agricultural, food and life sciences topics, North Carolina State University recently developed two agricultural communicators programs. The undergraduate program started this fall. It marries the College of Agriculture and Life Sciences’ expertise in agriculture with the College of Humanities and Social Sciences’ strengths in communications. The graduate program, to begin in the spring, will add the College of Veterinary Medicine’s knowledge of food animal health. Participating students will network and intern with industry and university professionals engaged at the forefront of today’s agricultural issues and pursue group projects related to communicating about key agricultural challenges in the state. As Professor Travis Park explained, “North Carolina has an agricultural industry worth nearly $100 billion a year, and yet the public doesn’t truly understand how we produce food and fiber in a sustainable manner.”
Kim Allen, CALS’ interim associate dean and director for academic programs, said the programs will prepare students to address that knowledge gap. Interim Dean John Dole got the ball rolling for the programs. Park, of the Department of Agricultural and Human Sciences, helped create the undergraduate program for upperclass students majoring in communication, English or a CALS degree and enrolled in a dual-degree program. Participating CALS majors will pursue communications-related minors from CHASS, and CHASS students majoring in communications or English will minor in agricultural science. For the graduate program, master’s and doctoral students in CALS, CHASS and CVM are eligible. N.C. Pork Council CEO Roy Lee Lindsey was among those who pressed CALS to build academic agricultural communications programs that give students real-world experience.“ We have to be able to communicate clearly and concisely what science is telling us and why that is important,” he said.
Hearing comments like Lindsey’s inspired CALS Animal Science Department Head Todd See to develop a graduate course on science, policy and perception in animal agriculture. After completing the spring 2022 course, Benjamin Rajo became one of NC State’s first two Pork Council-funded communications fellows. In light of public hearings on proposed guidelines for renewable-energy-producing animal waste management digester systems, Rajo developed a biodigester research report that the Pork Council needed. Undergraduate agricultural education student Ruth Fitzgerald, who is considering a public education career, also helped a state commodity group. Working with the N.C. Peanut Growers Association, she created a fact sheet about peanuts, wrote newsletter stories, developed an online map of peanut shellers, and more. Fitzgerald said the experience allowed her to learn more about peanuts and gain valuable career skills to help others learn more about agriculture. DEE SHORE cals.ncsu.edu 7
Sweet-APPS Yielding Sweet Success
Sweet-APPS Sweetpotato Analytics for Produce Provenance and Scanning
Scan sweetpotatoes to calculate shape and size
Record growing conditions
Use machine learning to analyze critical factors
N.C. farmers produce more USDA Grade 1 sweetpotatoes and increase profitability
Two years of collaborative research have yielded sweet successes for North Carolina’s sweetpotato industry. The multidisciplinary Sweetpotato Analytics for Produce Provenance and Scanning (Sweet-APPS) project is one of the inaugural game-changing research incentive seed-grant projects for the N.C. Plant Sciences Initiative. The Sweet-APPS team leverages high-throughput imaging, optical sensing, diagnostics and integrated data analytics to minimize waste and maximize value for the sweetpotato industry. Six North Carolina State University faculty members lead the team: Cranos Williams from the departments of Electrical and Computer Engineering and Plant and Microbial Biology, Daniela Jones and Mike Boyette from the Department of Biological and Agricultural Engineering, Khara Grieger from the Department of Applied Ecology, Mike Kudenov from the Department of Electrical and Computer Engineering, and Craig Yencho from the Department of Horticultural Science. From the project’s start, stakeholder engagement and partnership have been essential to the progress. “One of the most impactful aspects of Sweet-APPS is that it is an example of real-time technology assessment that also fosters responsible innovation through inclusivity and responsiveness and (is) applied in local agricultural contexts,” Grieger says. “By engaging stakeholders within the early stages of technology development, stakeholder needs can be more easily met, food waste can be reduced, and social and environmental sustainability within the industry can be improved.” Members of the Sweet-APPS team shared key findings from engaging with North Carolina sweetpotato stakeholders in a recent article in Sustainability. Jones adds, “We are very excited to have achieved a great relationship with our industry partners and to better understand the current operations and identified bottlenecks and room for improvements in the North Carolina sweetpotato industry.” This engagement over the past two years has allowed the team to develop and implement multiple novel sensors across the sweetpotato supply chain, from in-field sensors to high-throughput sensors at the receiving and packing facility. The large amounts of data collected through these sensors are shedding light on how data analytics could improve sweetpotato profitability.
CALSNEWS The project team also worked with software companies Microsoft and SAS to develop a data management and analytics pipeline, and they used stakeholders’ field data to quantify the benefits of rotating sweetpotatoes with other crops every three years, rather than two. The team counts thorough discussions with stakeholders, technology implementation, the development of data-driven solutions to improve rural economies, and interdisciplinary and translational research dissemination as early successes, Jones says. The team also received several U.S. Department of Agriculture grants to provide students with real-world agricultural analytics experience. So far, the grants have funded 13 graduate and six undergraduate students. Next up, the team will be developing an online platform for virtual interactions, delving deeper into issues of phosphorus sustainability and creating more technology and data-informed recommendations to strengthen the state’s sweetpotato industry. EMMA MACEK
“By engaging stakeholders within the early stages of technology development, stakeholder needs can be more easily met, food waste can be reduced, and social and environmental sustainability within the industry can be improved.” Khara Grieger Assistant Professor and Extension Specialist Department of Applied Ecology
Left to right, back row: Mike Boyette, Khara Grieger, Mike Kudenov, Craig Yencho. Seated: Daniela Jones, Cranos Williams
cals.ncsu.edu 9
HERITAGE FOODS MAKE A COMEBACK BY ALICE MANNING TOUCHETTE
W
hat would a modern North Carolina heritage meal look like? How does rabbit meat over rice topped with shaved black truffles sound? Or maybe plant-based barbecue with a North Carolina craft beer or a glass of muscadine wine is more your taste.
Life Sciences researchers and NC State Extension educators are helping make them better than ever.
To bring some of these old-timey North Carolina foods back to the table, College of Agriculture and
Here are a few that could hold economic potential for farmers and food entrepreneurs.
10 CALS Magazine
Revival of a Great Grain Nutty. Sweet. Beautifully chewy. We’re not describing a box of chocolates; we’re talking about Carolina Gold rice. After a 120-year hiatus, this heirloom crop is making a comeback in North Carolina, thanks to some ambitious Pamlico County farmers and a little help from NC State Extension small grains specialist Angela Post. The Tidewater region was a major rice producer in the late 19th and early 20th centuries. Back-to-back hurricanes in 1910 and 1911 wiped out the crop in eastern North Carolina, but the grain survived on small farms in the low country of South Carolina. About 20 years ago, Tommy Wheeler and his friends founded Tidewater Grain Company outside of Oriental and brought the crop back to the state on an even larger scale. “We got into it to try to make the economics work for our hunting club—ducks love water and long grass to hide in— and we discovered Carolina Gold rice … can fetch a higher price than other grains,” says Wheeler. As Post explains, “the heirloom variety has a different grain length and … texture than … rice that you see in the store. Restaurants are wanting heirloom varieties of not just rice, but tomatoes, vegetables and beer for their different recipes. Carolina Gold rice is one of those varietals that not only tastes good but is specific to a place. And that makes it more profitable.” With a North Carolina Department of Agriculture and Consumer Services grant, Post set up several rice trials. One is on Wheeler’s farm. The farm is particularly suited to grow rice because it was once a wetland. Rice responds well to saltwater intrusion and a lack of drainage. Now in her second year of testing, Post is looking at everything from nitrogen rates and plant growth regulators to herbicide and general guidelines to help growers understand how they should manage the crop.
from the EAST
Refined Muscadine People say to believe half of what you see and some of what you hear, but all the rumors are true: Muscadine grapes are one of the new “it” superfoods. Native to the southeast and grown in North Carolina well before the “mother vine” was planted in Manteo over 400 years ago, muscadines are sweet, thick-skinned grapes that have fueled a stable N.C. wine industry, pick-your-own operations and a burgeoning health supplement market. Mark Hoffman, NC State Extension small fruits specialist, tells us that new varietals are giving this historic grape—and its wine—some new flavor. “Forty to 50% of North Carolina-produced wine is muscadine wine,” says Hoffman. “It’s a pretty stable market, but we do have several wineries that play around with traditional muscadine wines and semisweet muscadine wines, which are actually very good. So that’s becoming a little niche market competing with the sweet wines in the European wine portfolio.” Beyond his viticulture research, Hoffman explores fresh-market grapes and their health benefits. “There’s a lot of research on natural phenolic compounds in muscadine—which contain antioxidants and promote anti-inflammation,” says Hoffman. “Researchers are exploring how to use them in medical treatment for cancer and other things. For fresh-market consumers, we’ve developed new cultivars in the last 30 years that taste better and are a healthy superfood with lots of fiber and vitamins.” >
“It makes a big difference to a farmer to be able to grow something they can sell for a higher price,” says Post. “Plus, it just tastes better.” Wheeler agrees. “It will ruin you,” he says. “No disrespect to Uncle Ben’s, but you’re not going to buy it anymore after you taste Carolina Gold.” cals.ncsu.edu 11
Rabbit: The New White Meat? In today’s nutrition-conscious world, there’s a trend toward leaner protein choices. This next one is an excellent source of protein and lower in cholesterol than poultry, beef or pork. And it requires a fraction of the land and equipment to raise and process. The only drawback: It’s cute. Meat rabbits are experiencing a renaissance after falling out of the main diet over the past 60 years. In Chatham County in the mid-1800s, folks could catch nearly 30 to 40 rabbits in one hunt. A national push came during World War II, when families were encouraged to raise rabbits in their backyards as meat supplies diminished. In fact, rabbit for dinner was commonplace up until the 1960s. Beef subsumed the rabbit industry, but American farmers, chefs and consumers are catching on to its perks. “Rabbits offer a sustainable option for farmers to help contribute to the food source without requiring a lot of land or a lot of equipment,” explains Sara Drake, N.C. Cooperative Extension agent in agriculture, livestock and forage crops in Davidson County. “It doesn’t take much acreage to raise meat rabbits; you could have a rabbitry in your backyard. And it doesn’t take many animals for a return on investment.” Meat rabbit breeds such as New Zealand whites and Californians can produce an average of six kits per litter. One doe will have up to six litters per year, which means just two healthy does can produce more than 600 pounds of meat in a year. Extension is helping rabbit producers and would-be producers through a webinar series that covers business planning, housing, breed selection, nutrition, health, processing and predator control. Farmers can market rabbit meat as low in cholesterol, fat and calories, and high in protein, vitamin B12, calcium, potassium and omega-3 fatty acids. “I think our tastes are changing, and we’re coming back to some of the things we used to do,” says Drake. “And rabbit really does taste like chicken. It’s very mild, lean and great in a stew.”
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“Rabbits offer a sustainable option for farmers to help contribute to the food source without requiring a lot of land or a lot of equipment.” Sara Drake N.C. Cooperative Extension agent
from the PIEDMONT
A Whole New ‘Q At NC State’s Plants for Human Health Institute in Kannapolis, the North Carolina Food Innovation Lab helped chart a new path for the state’s legendary barbecue by assisting entrepreneurs in their quest to offer vegan barbecue. Barvecue is the brainchild of founder and CEO Lee Cooper, a long-time vegetarian who lives in big barbecue country. “I started thinking, ‘Could I create a plant-based barbecue product that was authentic and tasted great?’” Turns out, he could. Barvecue, made with a sweetpotato-and-soybean base, is wood-smoked, expertly spiced and 100% vegan. Other benefits? It’s gluten free, lower in fat and cholesterol than meat—and it’s exactly like shredded pork barbecue, down to the flavor, texture and mouth-watering aroma. It’s also not genetically modified, which can be a marketing benefit.
“The Twin Screw Extruder has been the most interesting piece of equipment because we don’t have our own high-moisture extruder,” Cooper says. “For me, making the connection with Bill and seeing the resources NCFIL was going to have gave me encouragement and wind in my sails. NCFIL is unique in the country and to have it 10 miles from where we are located? It was meant to be.” Compared to traditional meat production, plantbased protein production uses 72%-92% less water, reduces land use by 47%-99% and emits 30%-90% less greenhouse gas. Products like Barvecue are targeted toward consumers who are concerned about their health and the environment but still enjoy meat’s taste and texture. >
If you think this is something that won’t catch on, think again. Bloomberg estimates that the value of the plant-based food market will be $162 billion globally by 2030. Barvecue headquarters in Cornelius is home to the world’s largest plant-based smokehouse. During product development, Cooper contacted the food lab’s executive director, Bill Aimutis, for advice. “When we started Barvecue, we had some ideas of doing innovation with different protein options that were readily available,” says Cooper. “Once we achieved proof of concept in May 2019, we were interested in looking at high-moisture extrusion and needed help with equipment outside of our commercial kitchen.” Aimutis provided advice on technology, equipment and marketing and helped train Cooper’s team.
North Carolina Food Innovation Lab cals.ncsu.edu 13
Truffle dog Monza, pictured here with her trainer and a researcher at Mountain Research Station, has found over 50 black Périgord truffles in the NC State orchard.
This Truffle’s No Trifle
melansporum slurry—essentially blended truffles and water. The trees are then transplanted into a limed soil.
Once a month between October and March, the Moun“You want that pH to be higher than any naturally occurtain Research Station in Waynesville can expect a visit ring soil in the United States,” says Learn. “We heavily from Monza, a curly haired lagotto romagnolo who has lime the soil to stop the native fungal presence from one mission: to find edible gold. producing. In the process, we stimulate that truffle Specially bred and trained to sniff out black Périgord fungus to survive and not be outcompeted by any of truffles, Monza is a popular guest who has unearthed the native fungus.” 51 truffles in the orchard since it started producing the Extension regularly hosts other farmers at the truffle sought-after fungi. Depending on their size, these rare orchard to share what they learn about this burgeoning delicacies can fetch over $2,000 per pound. and potentially lucrative crop. The entire experiment started with a gift. “There’s definitely a market for them,” says Learn. “A “Franklin Garland is the innovator in mass-producing lot of chefs are really gaining interest in all truffle-producing trees,” explains Katie Learn, assisthese different types of truffles that tant professor and Extension specialist in forest health. we can grow here. There are a lot Inspired by Europe’s truffle scene, Garland “wanted of things to be discovered. to see if we could do it here. In 2010, he gave us our We’ve just scratched the trees, and we planted that first orchard,” she adds. surface of it.” Growing truffles is a science. Garland’s nursery in Hillsborough grows hazelnut and other trees from seed in a sterile media, free from foreign, fungal or bacterial pathogens. He inoculates the trees with the Tuber 14 CALS Magazine
from the WEST
Craftier Brews from Hipper Local Hops Craft beer is booming in North Carolina. From the mountains to the sea, over 350 brewers and brewpubs are making new, interesting flavors from a base recipe of grain, yeast, water and hops—the flavorful little vinegrown cones that give beer its bitterness and citrus, piney, herbal or earthy aromatics. First brought to the country in the 1600s by European settlers, hops were grown up and down the East Coast until the crop was decimated by an aphid infestation in the late 1800s. Production expanded into other parts of the country—notably the Pacific Northwest, where most hops come from today. NC State researcher Jeanine Davis is working to discover which hop varieties grow best in North Carolina. Launched in 2016, NC State’s hops breeding program involves multiple partnerships, a lot of trial and error, and a little luck. Among the priorities: to breed varieties that naturally produce higher yields in the South. The state’s brewers now rely on hops grown on the West Coast, which don’t perform as well in our subtropical climate. “Right now, our work is dedicated to making them a crop that is better suited for our region,” explains Davis. “Our yields are low, but our breweries will buy local hops right at harvest to do a fresh hop ale with or something like that, but they can’t use them on a regular basis. We have got to get these yields up to a place where it’s economically feasible, both for the grower and for the brewer.” Another goal: creating new flavor. “We want aromas that are uniquely ours. We work with local breweries that we supply cones to every year for them to brew with and give us feedback,” says Davis. A new test beer—a blonde ale made with NC Stategrown hops—is on tap at the Sierra Nevada brewery outside of Asheville. Consumers buy local hops for their flavor and to support local agriculture. In a crowded marketplace, breweries must set themselves apart. So what’s next for North Carolina hops? Expect new varieties, higher yields, the potential for a booming hops crop and some unique, flavor-forward beers. >
At the Mountain Horticultural Crops Research Station in Mills River, CALS researchers and Extension specialists are developing hops varieties suited to conditions in North Carolina and the Southeast. cals.ncsu.edu 15
Celebrate North Carolina Heritage Foods Muscadine Cobbler
Carolina Gold Rice with Lima Beans and Cumin
> 2 pounds muscadine grapes
> 3 cups Carolina Gold rice, cooked, warm
> 2 cups sugar, divided
> 2 tablespoons olive oil
> 1 teaspoon grated lemon rind
> ½ cup green onions, sliced thin
> ¼ teaspoon apple pie spice
> 1 16-ounce bag of lima beans, cooked according to package
> ½ cup butter or margarine > 1 cup self-rising flour
>
> 1 cup milk
>
Remove skins from the grapes; reserve skins. Cook pulp and 1 cup of sugar in a saucepan over medium heat, stirring occasionally, 5-10 minutes or until seeds loosen. Press mixture through a wire-mesh strainer, discarding seeds. Return pulp mixture to saucepan; stir in reserved skins, lemon rind and apple pie spice. Preheat oven to 350°F. Bring to a boil; reduce heat and simmer, stirring occasionally, 5 minutes or until tender. Melt butter in an 11×7-inch baking dish in a 350°F oven. Stir together flour, remaining 1 cup sugar and milk; pour over melted butter. Pour muscadine mixture over batter. Bake at 350°F for 35 minutes or until golden. Serve with ice cream, if desired. Tammy Kelly, Lenoir County Extension director, got this recipe after judging the North Carolina Muscadine Festival’s cooking contest. Scan for three additional muscadine recipes. >
16 CALS Magazine
> > > > > >
directions and drained 2 tablespoons water ¼ cup parsley, chopped ½ teaspoon salt, or to taste ¼ teaspoon black pepper 1 teaspoon ground cumin ¼ cup plain yogurt 2-4 tablespoons of milk, depending on desired creaminess Fresh parsley for garnish (optional)
Over medium heat, heat olive oil in a medium skillet. Add the green onions and cook for 1-2 minutes. Do not allow them to brown. Add the lima beans, water, chopped parsley, salt, pepper and cumin. Cook for 3-4 minutes. Remove from heat and add yogurt. Combine with Carolina Gold rice. Add a few tablespoons of milk or more yogurt as needed for dish to be creamy. Adjust salt and pepper. Top with parsley, if using. Through their Med Instead of Meds partnership, NC State University and the North Carolina Division of Health shared a version of the Culinary Institutes of America recipe that inspired this one. Contributors to the partnership included William Neal Reynolds Distinguished Professor Emerita Carolyn Dunn (pictured on page 17) and others in the Department of Agricultural and Human Sciences.
For over 100 years, Extension has empowered North Carolinians with knowledge they need. To help generations removed from the farm learn more about where their food comes from, Extension meets them online with trustworthy tips, tools and information on gardening, cooking and nutrition, and agriculture. > by Justin Moore
cals.ncsu.edu 17
The national Cooperative Extension System was created over a century ago with a clear goal: extend research-based knowledge from the U.S. land-grant universities to people who otherwise might not have access. It’s an ambitious vision, especially before the internet, mobile phones or automatic transmission. Evolving and innovating with the times, NC State Extension has stayed true to its mission, transforming science into solutions by providing expertise on topics from food and farming to natural resources and youth development.
volves around short videos offering practical, science-backed tips and tools for cooking and gardening while informing folks where their favorite foods and other agricultural products come from. Housed on YouTube, the videos cover topics ranging from farmers markets and strawberry you-pick operations to potato chip production and emerging markets like hops and hemp. The Homegrown mantra: “everyday solutions for everyday lives.”
While North Carolina’s increasingly young, urban population needs timely research and trusted scientific guidance as much as their parents and grandparents did, they prefer to get information in different ways.
As Rich Bonanno, CALS associate dean and NC State Extension director, explains, “The creative team recognized the importance of establishing a strong online presence that resonated and connected with generations that are further removed from the farm and simply don’t know who we are.”
That’s understandable. When Extension launched in 1914, there were 10 people for every working telephone in the United States. By 2021, there were 1.4 phones— mostly mobile—for every American.
Homegrown features timely expertise from Extension’s vast statewide network of 1,000-plus agents and specialists, with topics organized into three categories: In the Garden, In the Kitchen and On the Farm.
To meet more of the millennial generation where it has grown up—largely online—NC State Extension and CALS launched Homegrown in 2018. The program re-
Seeds for the series were planted in 2017, as Extension’s Almanac Gardener program with UNC-TV (now PBS North Carolina) was set to retire after over 35 years.
And the times continue a-changin’.
CALS and NC State Extension leadership conceived a new digital-first approach to fill the void for avid gardeners while featuring Extension’s broad expertise on food, cooking and all things North Carolina agriculture.
Meet The Muscadine: The Grape Of The South
On the Farm
Homegrown has seen sustained success, garnering over 2,000 subscribers and doubling annual video views since its inception. Homegrown videos have been viewed roughly 300,000 times, totaling 9,000 viewing hours, with millennials generating over 80% of those views in 2021.
Homegrown’s Greatest Hits
Subscribe to Homegrown’s YouTube channel for the latest features each month all year-round. Explore more on the website as you learn to conquer your kitchen, grow your garden and discover where your food comes from at go.ncsu.edu/Homegrown.
“The creative team recognized the importance of establishing a strong online presence that resonated and connected with generations that are further removed from the farm and simply don’t know who we are.” Rich Bonanno CALS Associate Dean and NC State Extension Director
Scan for Homegrown’s greatest hits playlist on YouTube featuring the videos listed here. >
N.C. Christmas Trees Featuring NC State Extension area forestry specialist Jeff Owen, farmer Johnny Wishon and NC State Extension IPM program assistant Brad Edwards
In the Garden
Worms Can Recycle Your Garbage Featuring NC State Extension specialist Rhonda Sherman
Growing Ferns In The Home Landscape Featuring JC Raulston Arboretum director Mark Weathington
Buying Chicken And Meat In Bulk? Learn How To Freeze It Properly
In the Kitchen
About the author: Justin Moore is NC State Extension’s director of marketing and communications. He’s led the Homegrown team since its start five years ago.
Featuring Professor Penny Perkins-Veazie of NC State University’s Plants for Human Health Institute
Featuring NC State Extension area food safety agent Candice Christian
How To Tell When Your Turkey Is Done Featuring NC State Extension specialist Ben Chapman, head of the Department of Agricultural and Human Sciences
An All-Angles Perspective by Juliana Proffitt McCully
R
ay Baek’s path to food science and North Carolina State University started during the pandemic, with a BBC documentary about bees and then beer.
Baek, a senior majoring in food science and minoring in brewing science and technology, was a pre-med chemistry major at another university when COVID-19 shuttered life, work and school, and he happened to catch a documentary about bees. “Bees are crucial pollinators for food crops and we rely on them every day, but their population has declined due to a variety of environmental factors,” he says. “I thought that was really fascinating, and it inspired me to research food science.” At the same time, Baek says he noticed how the pandemic, the war in Ukraine and climate change had significant impacts on food availability. He also began to think about food safety issues, including the safety of supplements, which are mostly unregulated and can lead to health and safety problems if used incorrectly. “And I thought to myself, ‘Maybe I should work on food science instead of going to the medical field.’” Baek decided to attend the food science program at NC State “because it is the largest post-secondary teaching and research institution in North Carolina, has outstanding faculty, many tools and laboratories, and promising internship opportunities.”
The Beer Connection After his first semester, beer came into the story. “I was seeking an internship but couldn’t apply because I didn’t yet have an official transcript,” Baek says. His advisor encouraged him to read Food, Bioprocessing and Nutrition Sciences professors’ research papers, then reach out to them to explain why he was interested in working with them. 20 CALS Magazine
He ended up in the Wolfpack Brewing Lab with John Sheppard. “I’m really interested in fermentation work because of my interest in food preservation, and this was the chance to see how this magic happens,” he says. Baek hopes to find preservation methods that rely less on manufactured chemicals. He’s also interested in maintaining or improving taste, helping foods last longer and improving people’s access to food.
Servant Leadership The Food Science Club and courses in nutrition and leadership shaped Baek’s goals for corporate experience, servant leadership and a future agriculture and life science career. “I was lucky to take Dr. Rhonda Sutton’s leadership program, Learn to Lead, where I learned how a good leader faces challenges and deals with conflicts,” he says. “I also discovered the idea of servant leadership and became fascinated with this philosophy that embodies a decentralized organizational structure to achieve authority rather than power.” Sutton directs college leadership programs and serves as co-advisor to the Agri-Life Council, where Baek was a club representative and now serves as president. She said Baek “has thoughtful, insightful perspectives on leadership” and has proven to be “an engaged leader.” “I admire Ray’s willingness to take on new roles and his openness to different experiences. He is personable and works to make the most of the opportunities that come his way,” she said this summer. “I already see the skills he has to lead the Agri-Life Council.” A nutrition class first piqued Baek’s interest in supplements. As the pandemic continued, he was alarmed to realize misinformation, lack of regulation and false claims about supplements can lead to harm, especially since they are available without prescription and purity or ingredient guarantees.
“COVID was my second chance... it was an opportunity to find my new path.” Ray Baek
Through NC State’s Food Science Club, Baek found an internship with Glanbia Nutritionals. He said it provided the perfect opportunity to explore many food-science interests, including supplements, procurement and packaging, and gave him the chance to apply what he had learned at NC State in principles, engineering and analytical techniques courses. Baek says the packaging world has been unexpectedly interesting, and he has decided to tweak his path to further explore the area. After graduation, he hopes to stack experience in all the sectors needed to achieve his goals and vision for a better world. He wants to work in industry for at least
three years before returning to graduate school to focus on food preservation. He ultimately hopes to create a foundation to support farmers and agricultural life “so they can work to support the world with fewer worries.” “I have so many interests in different food science fields, it is really hard to choose just one right now,” he says. “COVID was my second chance—many people think this was a challenging time but, for me, it was an opportunity to find my new path.”
cals.ncsu.edu 21
ALL IN THE
Three families share the rewards and challenges of keeping family values and traditions alive on the farm.
FAMILY 22 CALS Magazine
NO BETTER WAY TO RAISE KIDS BY JULIANA PROFFITT MCCULLY
North Carolina’s Innovative Young Farmer of the Year heeds his father-in-law’s advice to “learn and learn fast.” When Jason Farmer appears for a Zoom interview, he wears a hat that says it all: “Farmer Strong.” The 36-year-old North Carolina State University alumnus has successfully transitioned from a suburban childhood to running 4,000-acre Wester Farms, a ninth-generation operation in Franklin County. When he came into the family business in 2013, he realized that he had a lot to learn, but North Carolina’s 2022 Innovative Young Farmer of the Year now runs a diversified farm with multiple crops and associated businesses—managing people, using data in decision-making and planning, modernizing equipment and more. Wester Farms grows tobacco, cucumbers, peppers, corn, soybeans, wheat and other crops. It also includes a cow-calf operation, a milling company and a trucking company. When father-in-law Len Wester asked him to run the operation, Farmer listened and learned, adopting core agricultural
values that haven’t changed—farming remains a sevenday-a-week job, and the global marketplace demands constant attention. But Farmer also drew on a background in technology and turfgrass science. He relies on advanced equipment, as well as scientific and business software, to further serve the business, the land, the family and the community. Virtual meetings and a social media presence have become part of the operation, and fast-tracked innovation has led to greater efficiency and resilience amid changes in economics, politics, markets and the labor force. Farmer says it took many hands and hearts stepping beyond their comfort zones to get Wester Farms where it is today. Farmer’s wife, Natalie, a 2009 NC State graduate in agricultural business and livestock management, runs the cattle operation, and her mother handles bookkeeping. Together, they always look for what might be next. “It’s a family,” Farmer says. “It’s my wife, my mother-in-law, my children—we’re a team. I might be the one coming up with crazy ideas, but I can’t do it by myself.” >
ALL IN THE FAMILY
cals.ncsu.edu 23
Lots to Learn and Teach Bridging a generational shift in farm management and meeting the evolving demands of an interconnected world involved a steep curve, Farmer says, but his education from NC State’s Department of Crop and Soil Sciences helped him hit the ground running. He chose to study turfgrass science, mostly because he enjoyed running a lawn business in high school and had hoped to work in golf-course management.
because if I do well, we all do well. There are only a few of us, and if we can’t work together, there might not be any of us left.” Farmer took over curing tobacco in 2014. Len Wester “started teaching me pretty much all he could,” Farmer says. “He groomed me with the crops and Natalie with the cattle.”
He met Natalie while in college. He knew her family had a large farming operation, and when they started dating, she told him that everyone she and her sister had ever dated ended up working on the farm. “I said, ‘No offense, but I enjoy my job. I’ll help you on the weekends.’ “So we kept it that way, to keep the family business stress out of the young relationship side of things.” After graduating in 2009, Farmer worked in the sod industry for a few years. He and Natalie got married in September 2012, and in October 2013, her dad asked Farmer to join the family operation. “He said, ‘Look, I need you here. Natalie wants to continue. She can’t go by herself, and you have a strong agronomy background.’” Tough conversations followed. Farmer’s lack of farming experience made him uneasy. But he also thought there was no better way to raise kids than on a farm. “There are so many things you can teach a kid here, and so I got out of turfgrass.” On his first day, tobacco was being harvested, corn and peppers were growing, and bean planting was about to begin. “I knew nothing about any of that stuff and point-blank asked what to do,” Farmer says. Wester’s response? “All I can tell you is learn, and learn fast.” Farmer says he wasn’t prepared for other farmers’ reluctance to help the new guy. “I was coming from the sod industry, which is a tightknit group, and we all worked together,” Farmer says. “But farming was more competitive. It’s improving, but that’s one thing I’ve been vocal about. I’ll help anybody, 24 CALS Magazine
Jason Farmer checking over newly baled tobacco, ready for market Natalie’s dad wanted to retire in a couple years and urged them to run the farm. He offered to help from the sidelines. Farmer says that encouragement was the best gift Wester could have given them; he died in February 2020. “It was a major role change for all of us,” Farmer says. “We have two companies that I manage the day-to-day operation on, and we also do the majority of maintenance for the trucking company at our farm shop. My wife had to start making all the marketing decisions on the cattle because we run about 600 mama cows in a cow-calf operation. And my mother-in-law went from being inside bookkeeping to owning three companies.”
A Never-Ending Learning Cycle Farmer says learning is a never-ending cycle on the farm. “You can’t get complacent,” he says. “Sadly, you’ve pretty much got to stay uncomfortable all the time. “What I mean by that is constantly looking at how to innovate, how to become more efficient, how to control and mitigate labor costs, control chemical usage, fertilizer usage, planting—everything.”
Farmer says investing in new ideas requires tough decisions. “My father-in-law was reluctant to adopt technology,” Farmer says, noting that one farm employee can remember when the farm was still using mules in harvest. “I think the hang-up was in the generational shift—what they’re used to versus what we’re used to,” he adds. “You always hear, ‘This is the way it’s always been. It’s the way my dad and granddad did it.’ And for a long time, it worked. “The problem is, we’re facing so many different challenges now, that it doesn’t work anymore.” Farmer’s generation grew up with cell phones and computers, so he’s more inclined to use technology to solve problems and grow. As it turns out, agriculture and information technology aren’t far apart, and they’re getting even closer, Farmer says, explaining how planter technology, software and hardware allow accuracy down to the sub-inch level. “I can say I’m going to plant 30,000 seeds of corn to the acre on this farm—it’s amazing what they’ve done. You’re no longer growing a crop and tending to it; you’re managing everything down to the acre, and everything’s budgeted,” he says.
Wester Farms was named a Bicentennial Farm in December 2021. And while much has changed in the 200 years Westers and Farmers have worked the land, the family-friendly lifestyle remains a key reward. Farmer describes himself as “having been one of those people living in a neighborhood where you go to the grocery store. I knew where food came from, but I didn’t think about it.” His son, on the other hand, is in the field with him “and can understand what we’re doing with land, how to take care of livestock, how to grow a seed, how to grow a crop and how to feed this world.” Farmer says American producers have done a great job supplying an affordable, safe food supply, but he thinks agriculture needs rebranding. “Yes, we’re feeding the world, but we’re not having as many children as we used to, the population isn’t booming, and it’s more about higher quality and safety of food,” he says.
I’ll help anybody, because if I do well, we all do well. There are only a few of us, and if we can’t work together, there might not be any of us left.” Jason Farmer
“If we don’t start looking out for our farmers, we could get in trouble, and that goes back to that generational removal from the farm.” >
The Pitch for Young Farmers Younger generations are reluctant to come back to the farm, Farmer says. “You can’t blame them, because it’s a lifestyle, not just a job. During the season, I work seven days a week. I sacrifice time with my kids and my wife to keep it going.” And it takes careful year-round attention to planning and data analysis, he says: “Farming is so tight that it’s by the pencil. One wrong move this year, and you’re in the red. It means we learn to sit down, pencil these budgets, pencil these crops, and look to make our operations as efficient as possible.” Jason and Natalie Farmer and their children Tenley (in arms) and Noah
cals.ncsu.edu 25
ALL IN THE FAMILY
26 CALS Magazine
STAYING TRUE TO VALUES ON AND OFF THE FARM BY JULIANA PROFFITT MCCULLY
The land and a Lumbee heritage have shaped the Moore brothers’ farm since it took root in Robeson County in 1891. Experience, agility and concern for stewardship come together to help carry the farm’s legacy into the future. To keep family traditions going, the Moore family’s next generation is leaning on each other’s diverse interests and experiences to sustain a resilient business. Luther and Eddie, brothers who are in the farm family’s fourth generation, faced a difficult transition over 20 years ago. They went from growing tobacco to raising cattle and marketing beef through Moore Brothers Natural. They were midstream when the tobacco price support and quota program ended—too deeply invested and too young to retire. Family, faith and persistence helped maintain the legacy for the college-educated fifth generation. “I wanted them all to get a degree, whether they use it or do something else,” Luther says. “If you get it, nobody can come along and take it away.” The family includes eight NC State grads who either majored in agriculture, work in ag-related fields or both. The farm produces 1,500 acres of corn, soybeans, oats and hay, along with beef. Because the farm can’t fully support jobs for all the children, they’ve relied on their education to help create other opportunities. Luther’s sons Luke, Everette and Quentin work parttime on the farm while holding full-time jobs elsewhere. Luke is a crop insurance adjuster; Everette is a seed, chemical and fertilizer salesman; and Quentin works in the poultry industry. Eddie’s son, Lee, helps with row crops and cattle, having worked the farm full-time for a year before starting his own operation.
Siblings Karli, Belton and Lenora have all worked for the Native American Agricultural Fund, and Karli assists with the farm’s website and online sales. While Luke always planned to work full-time on the farm, “it hasn’t worked out that way yet,” he says. “And I don’t know if it ever will.” After graduating from NC State, Luke spent a year working with Moore Brothers Ag Inc., then taught agriculture at the high school level before entering the insurance industry. “We want to see our farm continue to grow, and soon our generation will be in charge,” Luke says. “But for now, the best part is getting to spend time with my dad.” Quentin hopes his experience with hogs will help further diversify the farm. “We have all been helping out as early as I can remember, and agriculture is very important to me, our nation and the Earth.” Everette is grateful his dad pushed him toward college, because that degree got him his first job and has carried him through 18 years in agribusiness with three companies. Belton says a college opportunity to study abroad made him appreciate his family farm experience and Lumbee heritage. “The more I travel and meet other people, the more I realize how important our connections to the land and our families are,” he says. “Agriculture is a core component of the Lumbee way of life, and it’s something we should always continue.” Lee, who raises his own crops and beef cattle, says he always knew without a doubt he wanted to spend the rest of his life farming and that NC State was the best place to prepare. >
< Eddie and Luther Moore cals.ncsu.edu 27
Spouses and partners joined the Moore brothers and their offspring on the farm before Quentin’s wedding to Roberta Richardson (fourth from left), a veterinarian who earned an animal science degree from CALS. Others in the photo include Logan Moore (far left), who attended NC State’s Agricultural Institute; next to her in the first row is her mother, Ryan, who works on the farm as a market salesperson.
My parents and grandparents always said (education) is the greatest tool there is, and that’s a value shared by the Lumbee community.” Lenora Moore
Karli says heritage has informed much of her personal and professional life. Now pursuing a doctorate at Stanford University in environment and resources, she’s dedicated to supporting Indigenous stewardship of agricultural lands.
farmers. I think you’re going to see even more of that, mostly because of equipment costs.” That’s what worries his Uncle Eddie most.
Lenora, a 2021 NC State graduate and NAAF’s associate compliance officer, has a double-dose of respect for the land and for education.
“When we started, financing wasn’t a big issue,”
“My parents and grandparents always said (education) is the greatest tool there is, and that’s a value shared by the Lumbee community,” she says. “My family encouraged and supported my academic pursuits, even though they didn’t seem to be traditional agriculture pathways.”
make sure they get access to flexible capital and
New Generation Brings New Perspectives The siblings say that combining the perspectives of the fourth and fifth generations has benefitted the family business. “Farming is changing, and rapidly,” Everette says. “There used to be a lot of small family farms, and
28 CALS Magazine
now there are more corporate-type or larger
Eddie says. Rising costs have led to thin margins. “Young people have other options, so we better reliable financing that minimizes risk.” Despite such challenges, the Moores continue to value their heritage and their land, and the role education has played in their lives. Everette hopes his children will sustain the farm for a sixth generation and sees college as critical. As his father, Luther, says, “When you get that education, you’re going to learn something you didn’t learn on the farm. You’re going to make connections and learn new skills, and that’s the best of both worlds.” >
JOHANNA
LUTHER
EDDIE
1961–2019
Owner
Owner
TYRA
LEE
KARLI
BELTON
LENORA
A.A.S. Agribusiness Management ‘15 Owner, Farm Moore Moore Bros. (pt)
B.A. Agricultural Business Management, B.A. Chemistry ‘16 Ph.D. student, Stanford Univ. Moore Bros. (pt)
B.S. Economics B.A. Spanish ‘16 Program Officer, Native American Agriculture Fund
B.S. Economics B.A. Spanish ‘16 Associate Compliance Officer, Native American Agriculture Fund
LUKE
RYAN
EVERETTE
QUENTIN
HANNAH
B.S. Agronomy ‘09 Adjuster, Rural Community Insurance Co. Moore Bros. (pt)
Farm Market Salesperson
B.S. Agriculture and Environmental Technology ‘04 Salesman, Meherrin Ag and Chemical Moore Bros. (pt)
B.S. Agricultural Science ‘20 Service Manager, Mountainaire Farms Moore Bros. (pt)
Beef Manager
The Moore Family NC State Alum Moore Bros. (pt) = part-time
ALL IN THE FAMILY
Tradition Meets Innovation BY KRISTIN SARGENT
Do what you’re passionate about and strive for greatness. That’s exactly what siblings and North Carolina State University graduate students Ruthie Stokes and Donald “DJ” Stokes are doing through their research and field work at the College of Agriculture and Life Sciences. It’s a valued lesson they learned from their father before he passed away. “The farm was what he loved to do. I saw that passion and love he had for it, and I always wanted to find something I was passionate about and would give my all, the way my father gave his all to the farm,” says Ruthie, a graduate student in the Department of Molecular and Structural Biochemistry. “The biggest thing I learned growing up was the development of a good, strong work ethic,” says DJ, a graduate student in the Department of Crop and Soil Sciences. “Set standards high for yourself, and you can achieve anything that you work for.”
Coming from a fourth-generation farming family, Ruthie and DJ have always held a special place in their hearts for agriculture. Although Ruthie transitioned into agriculture after her undergraduate studies in chemistry and biology, DJ knew he would follow in their father’s footsteps after his very first tractor ride. Since their father’s passing in January, DJ has been managing the small family farm in Sampson County. “I became addicted to it,” says DJ. “Learning to value the land and be a good steward of the land, that’s what drove me to continue my education in crop science.” DJ works closely with Rachel Vann, soybean Extension specialist and N.C. Plant Sciences Initiative platform director for extension, outreach and engagement. “It’s a very interesting perspective, being a farmer and working in research. You get to see firsthand how important agriculture research is and how it can benefit farmers,” says DJ, who’s been focusing on planting dates and
Top: Ruthie and DJ Stokes on their farm. Top right: Ruthie in the lab on campus. Bottom right: Rachel Vann and DJ Stokes at the Central Crops Research Station in Clayton. 30 CALS Magazine
We want to key in on what the research has taught us and try things we never would have thought of looking at before.” DJ Stokes optimizing production practices, specifically with soybeans, a major row crop produced in North Carolina. He says many farmers continue similar practices as their families once did years ago instead of thinking outside the box. DJ says he feels a sense of responsibility to use what he’s learned at NC State to help his small family farm and other farmers throughout Eastern North Carolina. Essentially, he wants to add extra tools, in the form of research data, to farmers’ toolboxes. “We want to key in on what the research has taught us and try things we never would have thought of looking at before,” says DJ. That’s something DJ and his sister have in common. Working in Rubén Rellán Álvarez’s lab, Ruthie is focused on understanding how plant cell membrane lipids are important for maize adaptation to different environmental conditions. In particular, Ruthie is focused on understanding how phospholipids—the main components of cell membranes—interact with transcription factors that regulate flowering time. She says the work ties in perfectly with the N.C. Plant Sciences Initiative. “We’re looking to extend the growing season for maize,” says Ruthie. “It’s helping with food scarcity by increasing yields and trying new and improved technology for farmers.” The siblings have found common ground in their shared goal of feeding a growing population and fine-tuning a system that’s been in place for decades. “That’s the heart of why we do our research. (It’s) just our passion, and we want to produce high-quality data that can help benefit all aspects of the agricultural industry,” says DJ. Ruthie and DJ want to continue building up agriculture in North Carolina by helping small farmers. They also want to keep a promise to their dad. “He just had a very deep passion and love for the land,” says DJ. “It was just one of the promises I made to him in terms of carrying that on and passing it down from generation to generation.”
go.ncsu.edu/StokesFamily
A Celebration To Last Throughout the Years
presented by
32 CALS Magazine
Over 1,900 people took part in CALS Tailgate this year, setting the attendance record for the 31-year annual tradition for NC State University’s College of Agriculture and Life Sciences. The event brought alumni, students, faculty and staff members and friends to the NC State Football Close-King Practice Facility on Sept. 10 before the 10th Annual Ag Day football game at Carter-Finley Stadium. Fans at the game learned about North Carolina agriculture, agribusiness and biotech industries and their relationships to NC State.
Scan to watch a highlights video from CALS Tailgate 2022
Sponsored by Farm Credit of North Carolina, CALS Tailgate gave attendees a chance to interact with representatives of the college’s departments, programs, student groups and event sponsors; sing along with the NC State Pep Band; play in the Jr. Wolfpack Kids’ Zone; meet NC State mascots Mr. and Ms. Wuf; and indulge in Howling Cow ice cream.
cals.ncsu.edu 33
EUREK A!
Industry-Changing Breakthroughs
From the food we eat, to the species we protect, to the ways we care for our bodies, North Carolina State University’s College of Agriculture and Life Sciences has helped lead the way in discovery and innovation, bettering our lives and supporting the natural resources we depend on. Here are just a few examples of scientific breakthroughs from CALS researchers that continue to seed the future of life sciences. BY EMMA MACEK
From the 1940s
Food Safety and Convenience: A Package Deal Have you ever wondered how some foods and beverages stay fresh for so long in a carton without refrigeration or freezing? Some products, including milk, soups and wines, are shelf-stable at room temperature for as long as 18 months in cardboard cartons. Aseptic processes make this possible by freeing our favorite foods and beverages from contamination caused by harmful bacteria, viruses or other microorganisms, as well as maintaining their sterility during packaging. They also create high-quality foods that can taste better and are more nutritious than canned goods. William Roberts, the inaugural head of the department now known as Food, Bioprocessing and Nutrition Sciences, brought aseptic processing and packaging technologies developed overseas to the United States for the first time. He also helped establish NC State as a leader in food science research, a status that continues today thanks to those who followed him, including Vic Jones, Art Hansen, Harold Swaisgood and Ken Swartzel. Research Professor Josip Simunovic is doing the most recent work. He studies advanced aseptic processing, which includes working with advanced microwave technologies and products that are difficult to process by conventional methods, such as sensitive baby and infant foods, thicker and chunky soups, and purees with pieces of fruits and vegetables. Simunovic and his teams are also leading the push to electrify aseptic processing. “Dr. Roberts created the culture and the structure of innovation in our field,” Simunovic says. “He also instilled the spirit of collaboration and engagement across different disciplines of food science, which is essential today.” 34 CALS Magazine
“Dr. Roberts created the culture and the structure of innovation in our field. He also instilled the spirit of collaboration and engagement across different disciplines of food science, which is essential today.” Josip Simunovic
From the 1990s
Enjoying Fresh Produce and Florals For Longer If you’ve ever bought any fresh produce or flowers, chances are you’ve benefited from an invention from researchers in CALS. By significantly extending the freshness and storage life of fruits, vegetables and cut floral products, 1-methylcyclopropene, or 1-MCP, allows you to enjoy fresh produce and cut flowers for longer. It also reduces waste, creates year-round access and enables transportation over greater distances.
From the 1970s
Beneficial Bacteria Bacteria usually have a negative connotation. What most people don’t consider is that some bacteria are beneficial, and we eat them. For example, Lactobacillus acidophilus is added to most yogurts as a probiotic supplement to enhance health by boosting our immune systems and digestion. The late Todd Klaenhammer was a food microbiologist and an international expert on lactic acid bacteria used in starter cultures for dairy foods and in health-enhancing probiotics. He was also instrumental in mentoring and enabling the team that first developed CRISPRCas technology, which continues to transform health care, sustainability and other areas of science by allowing scientists to locate and cut DNA targeted for gene editing. NC State’s microbiology-based food science lineage began with Marvin L. Speck, who developed sweet acidophilus milk, first marketed in the 1970s. Klaenhammer built on Speck’s foundation, and his former student and successor Rodolphe Barrangou carries on their legacy as the Todd R. Klaenhammer Distinguished Professor in Probiotics Research and director of the CRISPR Lab.
Professor emerita Sylvia Blankenship, a horticulturist, and the late professor Edward Sisler, a biochemist, developed and commercialized 1-MCP in the 1990s. Earlier this year, the two were inducted into the National Inventors Hall of Fame for their work with the molecular compound. Researchers knew that ethylene, a naturally occurring gas, was responsible for plant development and fruit-ripening. They also knew that apples, along with many other crops, were very sensitive to this compound. 1-MCP blocked the plants’ ethylene-binding sites so the plant wouldn’t experience the compound’s ripening effects, ultimately staying fresh longer.
“1-MCP is one of the greatest advances for the apple industry in the past 50 years.” Mike Parker Today, the technology is used on up to 70% of all apples harvested in the United States. It’s also widely used internationally on apples and 30 other crops, including kiwis, pears, plums and many floriculture crops. Mike Parker, who worked with Blankenship for years as an Extension tree fruit specialist in the Department of Horticultural Science, said the invention has yielded benefits not just for the companies that sell it but also for farmers and consumers. He calls 1-MCP “one of the greatest advances for the apple industry in the past 50 years.” >
The first food scientist to be elected to the National Academy of Sciences, Klaenhammer is remembered for increasing dairy starter cultures’ resilience to industrial processing and for mapping the genome of what’s become the most widely consumed probiotic strain, L. acidophilus. Later in his career, he transitioned to a new field aimed at engineering probiotics to improve intestinal and digestive health. “If we think in the lens of Todd extending real-world use of probiotics, the context of human health and gut health are very much still in play,” Barrangou says. “And beyond that, he inspired us to go where things are headed next.” cals.ncsu.edu 35
From the 1990s
From the 2010s
Avian Stem Cells Stemmed from CALS
Viruses Carrying Beneficial Traits
When you get a vaccine, you’re sometimes asked if you’re allergic to eggs. This is because some vaccines, including the influenza vaccine, are produced using embryonated eggs. However, vaccines are now being developed using cell lines instead. Avian embryonic stem cells are among them, thanks to the work of Jim Petitte, an emeritus professor in the Prestage Department of Poultry Science.
Feeding a rapidly growing population has many challenges, including pests and environmental conditions that threaten the crops that nourish us. Generally, viruses are also included in the list of challenges because they reduce crops’ quality and yield, although this may be changing. Anna Whitfield, a plant virologist from the Department of Entomology and Plant Pathology and a faculty member in the Chancellor’s Faculty Excellence Program in the Emerging Plant Disease and Global Food Security Cluster, uses viral vectors to insert beneficial traits into crops. Essentially, her method armors the plants to fight their challenges themselves.
Chimeric chicks created using embryonic stem cells. The black feathers indicate the cells in the chicks derived from the avian embryonic stem cells after injection into the unincubated egg. A cell line is created by removing cells from an organism and growing them in an artificial environment. Cultures from a single cell can be propagated easily and repeatedly, and the genetic uniformity offers advantages that have revolutionized biological research, vaccine and antibody production and more. The U.S. Food and Drug Administration has approved vaccines from avian embryonic stem cells for use in veterinary and human medicine, and the cells are crucial in creating a wide variety of vaccines and other medical therapies, including vaccines for egg-drop syndrome and influenza. When Petitte started his Ph.D. in animal and poultry reproduction at the University of Guelph in Ontario, Canada, only mouse embryonic stem cells had been developed, but scientists were actively developing stem cells from cows, rabbits and other mammals. However, avian stem cells were not yet developed. Petitte wanted to be the first to do so, and after years of thorough development, he succeeded. He patented the method of developing all avian embryonic stem cells for potential use in transgenic technology, but companies using his licensed technology found the cells worked well for vaccine development as a jackof-all-trades cell type that could be infected by multiple kinds of viruses. “The whole poultry industry is based on biology,” Petitte says. “When you approach things as a biologist who happens to work with poultry, it broadens the impact you can have.” 36 CALS Magazine
“Generally, it’s considered bad to have a virus in your plants, but this project takes plant viruses and uses them for good,” says Whitfield, whose project is supported by a Bayer Crop Science Grants4Ag award. “Plant viruses are powerful tools for delivering molecules to their plant hosts, so we created an infectious clone of a plant rhabdovirus that can be engineered to carry beneficial proteins or
RNA to plants with the goal of protecting them from stressors such as drought, disease and pests.” The idea of taking viruses and genetically manipulating them isn’t new, but Whitfield is using a different type of RNA virus that is more challenging to work with but is also more dependable and can, as she says, “carry more cargo.” Whitfield’s methods have also shown great promise in a variety of applications considered safer and more environmentally friendly than traditional methods. “Instead of applying pesticides, the novel virus system could deliver a protein or RNA that could target and kill pests, which can also be better for the environment and could reduce farmworker exposure to pesticides,” Whitfield says. Juliana McCully (contributing writer)
“Generally, it’s considered bad to have a virus in your plants, but this project takes plant viruses and uses them for good.” Anna Whitfield
From the 2020s
A Natural Wellness Booster for Bees Bees’ pollination activities increase biodiversity and help grow the food we eat. However, despite their importance, bee populations have been declining for years. Rebecca Irwin, a professor in the Department of Applied Ecology, and collaborators at the University of Massachusetts-Amherst and other institutions are working on a simple solution to promote bee health and well-being: sunflower pollen. In addition to nectar, pollen is an important aspect of bees’ diets, and the insects spend a significant part of their lives gathering pollen. What you may not know is that pollen from each pollinating flower varies widely in nutritional content, visual characteristics and chemistry. For example, sunflower pollen is low in protein and some amino acids, but Irwin found that it has another important benefit: lowering pathogen infection in bees. Bees can be infected by diverse pathogens, slowing bee colony growth rates and increasing bee death. When Irwin and her team fed bumblebees and honeybees a diet of sunflower pollen mixed with wildflower pollen, they noticed dramatically lower infection rates by specific pathogens, including two parasites. Research on the topic continues with Irwin, her NC State team and collaborators at other institutions comparing sunflower pollen to the pollen of other flowers and whether these flowers provide the same benefits. They’re also studying if sunflower pollen’s benefits apply to other bee species. There’s still a lot to learn about the topic, but for now, Irwin urges individuals to consider planting sunflowers as part of diverse wildflower gardens. “Bees we have studied only need sunflower pollen to make up about 50% of their diet to receive the medicinal benefit, but since sunflower pollen is low in protein, sunflowers should be provided as part of a diverse wildflower planting,” Irwin says. cals.ncsu.edu 37
A Lifelong Love for North Carolina 4-H From member to advocate, Robin Nicholson made a lifetime commitment to North Carolina 4-H. by Lea Hart
“I firmly believe my public speaking activities in 4-H helped me get my first job at Duke Energy.” Robin Nicholson
Top left: As a teen in the mid-1970s, Robin Nicholson joined her county agent (middle) to discuss 4-H for a Charlotte TV show. Bottom right: Nicholson discussed her energy career with the Catawba County 4-H Electric Club earlier this year.
G
rowing up on a farm in Lincoln County, all three of Robin Nicholson’s older sisters participated in Extension’s 4-H program, so it was only natural that she, too, chose to join.
One day back in the 1960s, county 4-H agent David Choate came out to her family’s farm and handed Nicholson a sheet of paper. He then told her to study it and be at a certain place at a certain time. “I was 10 at the time, and that was all I absorbed from the conversation,” she recalled. “But by the time the event came around, I had it memorized.” Little did she know she’d been entered in a public speaking contest that she would go on to win. Nicholson continued with 4-H public speaking projects, leadership training and other activities. She stayed in 4-H until she went to college, but those public speaking and leadership skills stayed with her much longer. They became central in her career at Duke Energy, where she’s worked since 1981. Her first job involved training, and Nicholson said her training through 4-H made her more effective. She went on to hold prominent positions with Duke Energy, including roles in accounting and customer service and in Duke Energy’s Sports Marketing divisions. Today, she speaks in front of groups as Duke Energy Carolinas’ district manager for government and community relations in Alexander, Burke, Caldwell, Catawba, Lincoln and McDowell counties. She’s stayed involved in 4-H, now serving as president of the North Carolina 4-H Development Fund Board. The board works to ensure the financial viability of North Carolina 4-H. The active, cohesive board cares deeply about 4-H and its future and finds ways to support 4-H both financially and through partnerships, Nicholson said. Nicholson and her husband, Rick, chose to make a planned gift to benefit 4-H programs for years to come. In planning their estate, the couple thought a lot about which nonprofits to support. They chose three where they thought their gifts would have a long-term impact. She kept her gift to 4-H quiet until a North Carolina State University development staff member asked if she was willing to share the news with the rest of the development fund board.
“I wanted to show that I do have a lifelong commitment to 4-H,” she said. “Part of that can be your estate and a planned gift.” Though her role on the board focuses on the financial sustainability of North Carolina 4-H, Nicholson spends a lot of time advocating for the organization’s long-term sustainability. That involves keeping participant numbers high and helping people, including business and industry leaders, understand its benefits and its role in shaping future leaders. Nicholson has a core team at Duke Energy involved in the state 4-H Electric Program. Together, they work to build awareness. “It’s about helping people understand what a great program 4-H is and what a talent pipeline it creates,” she said. It’s also about noticing the aging population of 4-H agents and recognizing the need for more volunteers. “This is not just people with a child in 4-H, but others with the skills,” she said. “I’m trying to help folks who have different skill sets, different career backgrounds, (to) understand that the material is there, and you just need to bring your expertise.” Though much has changed since she was in 4-H, Nicholson hopes her gift will help current 4-H’ers find what benefits them most, pursue their passions and become strong leaders. “There are some really great programs,” she said. “I particularly like seeing the inclusion of … the outdoor programs—things like archery have been around for a long time, but they still teach good skills.” Through 4-H, youth can learn about a wide array of subjects, including where food comes from and why it’s important to maintain healthy crops and livestock. “I encourage parents to get their kids involved in 4-H,” she said. “They may have a strength, and that strength may start shining and carry them further than anything else you’ve seen so far.” N.C. 4-H helps young people gain knowledge and life skills. It’s a partnership of NC State Extension, Cooperative Extension at North Carolina A&T State University and local governments. See NC4H.org.
cals.ncsu.edu 39
A Legacy of Support For Jim Kirkland’s family, supporting NC State is a family tradition. by Lea Hart much of his teaching background, and Jim said his dad knew the names of every student in his programs while at NC State. His dad, he says, would be blown away by the university’s progress if he could see it today. Jim later graduated from East Carolina University, where he met his late wife, Evelyn, in 1960. He still liked things that moved, cranked and turned, and he ran his own tire and auto repair shop for three decades before selling the business and retiring in the early 2000s.
J
im Kirkland roamed the halls of North Carolina State University before he was even old enough to think seriously about college.
Tompkins Hall, to be exact, is where he developed a love of photography and an interest in radio broadcasting. Back in the 1950s, when Tompkins housed NC State’s vocational agriculture program, Jim—or “Jimmy,” as he was known back then—was a regular in the building. Jim’s dad, J. Bryant Kirkland, served as dean of the School of Education from 1948 to 1969, and Jim came to see him regularly. There, he met the faculty and staff members who would seed his lifelong hobbies. “I got to know the instructors and the professors in the vocational agriculture program,” he said. “I loved things that moved, cranked and turned.” Jim talks fondly of his father and his father’s time at NC State. J. Bryant Kirkland’s M.S. and Ph.D. were in agricultural education, as was
40 CALS Magazine
Time in Tompkins Hall shaped Jim’s future career and hobbies, but his dad instilled another important trait: a desire to give back. J. Bryant Kirkland was an avid NC State supporter in many ways. Students continue to benefit from the Eileen and J. Bryant Kirkland Endowed Agricultural Scholarship, the Eileen and J. Bryant Kirkland Endowed Scholarship and the J. Bryant Kirkland Merit Endowed Scholarship. Jim and Evelyn followed suit throughout their lives. Most recently, Jim established the James B. Kirkland Jr. FFA Leadership Endowment. Encouraged by a vocational agriculture teacher, Jim attended FFA summer camp at White Lake as a youth, and his dad had supported North Carolina FFA as well. Jim identifies with FFA students, many of whom share his love for handson learning. “Our family was always more prone to endowments that taught things and gave kids growth opportunities,” he said. “I’ve been so impressed with what FFA has done—a lot of great leaders came out of there.” NC FFA brings a level of maturity to high school students, Jim said.
He noted that his daughter, Laura Kirkland Laudenberger, earned a B.S. and an M.S. in statistics at NC State after attending Governor’s School in high school. In Governor’s School, she “felt good about being smart,” he said. In Jim’s eyes, the leadership programs he supports do the same for FFA members. “It makes these kids feel good about being smart,” he said. Jim’s gift to NC FFA is just the latest way he and his wife have supported students and educators. Evelyn was a classroom teacher for 30 years, and though she held advanced degrees that could have moved her up the ranks, Jim said she just loved being in the classroom. Together, the couple understood the importance of a good education. The family has established scholarships at a community college and other universities, and they have passed on their spirit of giving to their children. Laura supports NC State, as does her brother, J. Bryant Kirkland III, who served on the university’s Board of Visitors from 2002 to 2006. Having seen the lasting impact of philanthropy over the years, Jim recounts the story of an East Carolina University student who went on to receive her doctorate in education while working at the same time. She told Jim she wouldn’t have been able to return to finish her studies had it not been for his family’s scholarship. “You can’t out-give education,” Jim said. “Doctors, lawyers, accountants, they all have to sit in front of a teacher—it all starts in the classroom.”
“You can’t out-give education. Doctors, lawyers, accountants, they all have to sit in front of a teacher—it all starts in the classroom.”
Through agricultural education and North Carolina FFA, students have opportunities for leadership development, personal growth and career success. To learn more, visit NCFFA.org.
Jim Kirkland cals.ncsu.edu 41
I AM CALS continued from page 1
More than 450 acres. That’s how much ground Tracy Taylor is responsible for as superintendent of North Carolina State University’s Upper Mountain Research Station in Ashe County. It’s the same land that his grandfather, Dan Taylor, managed by foot more than 70 years ago and where Tracy’s father, David, grew up. Dan became the station’s first permanent employee in 1948, four years after the station was established.
“I had so many people around me who were my mentors. My father was my biggest hero. He came from a family of eight children who grew up with practically nothing,” he adds. “My dad cared so much for the people around him. He taught us to respect people and to take care of what we had.” Although Dan wasn’t alive to see his grandson become superintendent, he was present when Tracy landed his permanent job at the research station. “If he was still here, I would like to show him how things have changed over the years and ask him a lot of questions,” says Tracy. “My dad and grandfather leave some pretty big shoes to fill, and I hope I can live up to their expectations.”
“He walked this station seven days a week, checking cattle,” Tracy says. “Now we just jump on a Gator or truck and drive around.” Tracy worked at the station as a seasonal employee in high school, mowing grass and building fences. He joined the permanent staff in 2006 and was promoted to superintendent in 2013. Tracy remembers hearing stories about the research station when he was a child. He always thought it would be a great place to work. Pointing to an old swing set and newer building at the station, Tracy says, “that’s where their house was. That’s where my grandfather and father lived.” Tracy’s father, a Vietnam War veteran, began his poultry industry career in 1977 as a quality assurance manager at Holly Farms, which became Tyson Foods in 1989. Growing up on the station made him one of the world’s luckiest kids, David says.
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From Cows to Christmas Trees One expectation Tracy prioritizes is meeting growers’ changing needs. As a result, the station’s landscape continues to evolve. Even the cattle have changed. Previously, the station had Hereford cows; today, Black Angus cattle roam the pastureland. Tracy’s grandfather built the station’s original herd, which was sold off in the 1990s, and Tracy is now building his own herd. In all, the station manages between 12 and 20 commodities, including Christmas trees, now a key western North Carolina crop.
Far left: Pointing to Dan Taylor in an NC State photo from 1954-55. Middle: Tracy Taylor checks the Christmas trees. Top: David, Tracy and Tracy’s grandmother, Ulene Hart Taylor, holding a photo of Dan on the research station circa 1952.
“My dad and grandfather leave some pretty big shoes to fill, and I hope I can live up to their expectations.” Tracy Taylor
While there wasn’t a single Christmas tree on the station when Tracy’s grandfather worked the land, they’re now one of its biggest programs. Tracy planted an orchard years ago to provide growers with quality seeds for Christmas trees with better needle retention. “All of our trees should hold 99% or more of their needles. Hopefully, that seed can be made available to the tree industry in the next five to 10 years,” Tracy says. Knowing Tracy runs the same research station his grandfather did makes David proud. “As a dad, you want nothing but the best for your children. I know growing up here was one of the best times of my life,” David shares. When he found out Tracy was going to work on the same farm he enjoyed as a child, David says his heart was full. “If my dad could just be here now and see Tracy working on the farm that he spent his whole lifetime on … I’m sure he’s up in heaven right now ringing bells.” KRISTIN SARGENT
go.ncsu.edu/TracyTaylor
cals.ncsu.edu 43
FROM THE ARCHIVES
Extension Can-Dos Canning demonstrations have been an NC State Extension staple since the organization’s inception in the 1910s. As area family and consumer sciences agent Candice Christian puts it: “When it comes to teaching people about canning, there’s nothing like a handson class.” After Jane McKimmon started Extension home demonstrations in 1911, girls and women learned to can beans, berries, tomatoes and other fruits and vegetables. Canning allowed them to have food year-round for their families and to sell their surplus to neighbors and grocery stores. In 1917, girls and women canned nearly 9 million containers in their homes and at the 132 community canneries across the state.
Extension’s canning demonstrations started in North Carolina in the 1910s.
don’t recommend that because of the danger of contamination with insects and bacteria.”
Today’s Extension agents also go beyond step-by-step demonstrations. Over the years, demand for home canThey weave in case studies to help ning classes has waxed and waned, but participants learn what can go wrong it’s far from a dying art. In fact, agents and how to avoid disasters. One such have seen a recent uptick in interest. incident occurred in 1931, when 13 “With more wanting to can at home, we people in North Dakota died after eating are seeing more people trying methods improperly canned food at a dinner we don’t recommend,” Christian says. party. In 1977, 59 diners at a Michigan “For example, because the price of restaurant were poisoned by botulism in ground beef has gone up, people want home-canned jalapeños. to can that at home. You can can meat “We don’t want to scare people,” Chris- safely, but you have to follow tested tian explains. “But we do use cautionrecipes. People want to dry-can ground ary tales to let them know about risks beef, but that’s risky.” DEE SHORE and how to avoid them.”
Another change: When McKimmon’s Extension’s approach to canning edagents taught canning, low-acid foods ucation evolved with the times—and were thought to be safe if put in a boilnew technology made it safer. Today, ing-water canner long enough. Extension hosts its classes indoors, not outside, as it did in McKimmon’s era. “They thought time made the process Agents also welcome all genders and safe in a boiling water canner,” Chrisuse safer equipment. tian says. “What we’ve learned now is if you’re going to process low-acid “In the picture (above), it looks like food like a spaghetti sauce, you’re not they were doing open-kettle canning, going to kill all the harmful bacteria in without a lid,” Christian says. “We a boiling water canner. It takes more 44 CALS Magazine
than time; temperature matters, too. Low-acid food has got to be processed in a pressure canner, which reaches the temperature of 240 degrees Fahrenheit.”
Scan to find recipes, fact sheets and other canning resources, on NC State Extension’s home food preservation website go.ncsu.edu/homefoodprez.
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