Richard Sansom and his wife
Linda returned to his family’s farm and the cattle industry
Two area schools receive funding: Willow Springs R-4 in Wil low Springs, Mo., and Lamar Career and Technical Center in La mar, Mo., are among six schools to be awarded funds through the Missouri Agriculture Energy Saving Team – a Revolutionary Opportunity (MAESTRO) grant, funded through the U.S. Department of Energy. The reimbursement grant provides funding to address energy-related issues in K-12 school agriculture facilities. The goal of the grant is to ensure valuable energy-efficient upgrades are being made in Missouri school districts. Students and instructors can use funding to create a work plan that addresses energy-related issues, then execute the work plan under an instructor’s supervision. Funds may be used to pay subject matter experts to conduct energy audits or train students, purchase supplies, or pay for labor required to carry out the work plan. Grant funds may be used for equipment, supplies and materials needed to increase energy efficiency in school agriculture shops, greenhouses or other agriculture facilities; train ing and educational workshops; contracting an organization to educate, train and assist students in conducting energy audits; materials needed to conduct energy audit; insulation (including labor needed to install insulation) in agriculture facilities; rehabilitating an aging greenhouse to be more energy efficient; HVAC updates to agriculture facilities; and upgrading lighting in agriculture facilities to be more energy efficient.
Missouri ranks high in bird losses to avian flu: A recent re port ranks Missouri 14th in the nation for the number of birds lost to highly pathogenic avian influenza (HPAI) infections. The information used to compile the list was obtained from the United States Department of Agriculture (USDA) Animal and Plant Health Inspection Service (APHIS) as well as some state agriculture agencies. This list includes the confirmed cases of HPAI up to Nov. 8. Missou ri has lost 434,500 birds among six flocks. The biggest of those was the first case to be confirmed in the state – a flock of 294,800 broilers in Stoddard County. Iowa tops with list with the lost of nearly 15.5 million birds.
Pork Profit seminar to be held in the Ozarks: The Missouri Pork Association is hosting Pork Profit Seminars across the state in December. Producers can attend one of four locations to hear the latest in industry topics. There is no charge to participate. Attend ees will be given tips and tricks that can be taken back to the farm and implemented to help with efficiency and cost reduction. In the Ozarks, an event is set for 9:30 a.m. to 3 p.m. Dec. 14 at the Thiebaud Auditorium in Lamar. To register, visit go.ozarksfn.com/487.
OzarksFarm @OzarksFarm
Do you have a rumor you would like to share with our readers? Mail them to: PO Box 1319, Lebanon, MO 65536; fax them to: 417-532-4721;or email them to: editor@ozarksfn.com
Jerry Crownover –Some not-so-smart ideas
Julie Turner-Crawford –Farmers and ranchers make the holidays
Susan Clark’s dairy goats became her retirement “job”
It took some time, but Richard and Linda Sansom are back on the farm
Eye on Agribusiness spotlights Goswick Ag Services
J.T. Nangle prefers food the old fashion way
Town & Country features Paula Van Aken
Abbott Angus Farm started with two registered heifers
I’ve done some really dumb things in my lifetime, but luckily, I keep bearing witness to people who continue to make me feel good about myself.
When I was in college and spending my first semester living off-campus, there came a night when the city was hit by a minor ice storm. With every car covered in a thin sheet of ice, one of my neighbors became overly frustrated with his inability to chip the ice with a cheap, little ice scraper, so he proceeded to go back to his apartment and heat a pan of boiling water. Unfortunately, the young man had not taken his first physics course, but he did get a quick review in basic economics. The new windshield cost about $150.
Jerry Crownover farms in Lawrence County. He is a former professor of Agriculture Education at Missouri State University, and is an author and professional speaker.
To contact Jerry, go to ozarksfn.com and click on ‘Contact Us.’
Several years ago, my wife borrowed my truck to go to one of the big box stores and purchase her first big-screen TV. She couldn’t understand why the guys at the store were laughing as they tied rope around the television to prevent it from tipping over as she brought it home. Upon arrival at home, when she attempted to open the door of the truck, she realized they had run the rope through the cab of the truck, before tying it. She called a neighbor to get her out. I’ll also admit to a little lapse in my own judgment as I drove the truck through an open gate one day. It wasn’t until I closed the gate and fastened the lock that I realized I was on the opposite side of my truck. I quickly looked around to make sure no one saw. The bad thing is: I’ve done that more than once.
Early one morning a few years ago, a friend of mine discovered one of his cows in distress, lying in the middle of an open field. The animal was having calving problems and needed some assistance. My friend, in an effort to get more leverage, tied one end of the rope to the front
PO Box 1319, Lebanon, MO 65536
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Editorial
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Schyler Angell, Brenda Brinkley, Neoma Foreman, Sarah Helms, Jaynie Kinnie-Hout, Eileen Manella, Brad Pistole, Kevin Thomas, Gwenyth Schowe and Katherine Smith
Richard and Linda Sansom are moving toward a registered Limousin herd. See more on page 8.
Photo by Julie Turner-Crawford
Ozarks Farm & Neighbor accepts story suggestions from readers. Story information appears as gathered from interviewees. Ozarks Farm & Neighbor assumes no responsibility for the credibility of statements made by interviewees. © Copyright Ozarks Farm & Neighbor, Inc., 2022. All rights reserved. Printed in USA.
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Ready or not, the holiday season is here. Thanksgiving is over, and now it’s onto Christmas.
Like many families, our holiday festivities include food, lots and lots of food.
My family has some great cooks and bakers, so it’s hard not to overindulge this time of year. It typically starts with a Thanksgiving lunch at my in-laws, followed by a Thanksgiving dinner at my brother’s, and continues until sometime in January.
Julie Turner-Crawford is a native of Dallas County, Mo., where she grew up on her family’s farm. She is a graduate of Missouri State University. To contact Julie, call 1-866532-1960 or by email at editor@ozarksfn.com.
I might have to make another turkey before Christmas because Bill and I will be having tryptophan withdrawals by then; I love a good oven-roasted or smoked turkey. The best part of cooking a turkey are the leftovers. A sandwich made with leftover turkey is hard to beat. Once the bird was just about picked clean, my mom would sometimes make turkey and dumplings or turkey potpie; they were the best. The occasional fried potatoes cakes were great too. I made some of the other night from some leftover mashed potatoes. It had been years since I had them, and they were just as good as I remembered.
I have to brag on Bill and his developing culinary skills. I tell him I will cook whatever he wants if he tells me what he wants or lays something out from the freezer. Let’s just say there have been a lot of cereal nights at my house.
Bill can cook, and he’s become a pro with the Instant Pot. Hamburger soup, chili, ham and beans, and meatloaf are his go-to meals. I appreciate it when he has supper started
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Brown sausage until done. Remove sau sage from pan, but retain drippings. Add butter to drippings. Over medium heat, melt butter, add celery and onions. Sauté until the onion is tender; do not brown. Stir in onethird of the bread cubes. Transfer mixture to the large bowl with sausage. Add remaining bread cubes, poultry seasoning and pepper; mix well. Bake covered at 350 degrees for 45 minutes, then remove foil and bake for an 15 minutes to brown the top. Note: For extra moisture, add 1 C chicken broth before baking.
Know a Good Recipe? Send in your favorite recipe to share with our readers. Mail them to: PO Box 1319, Lebanon, MO 65536; fax them to: 417-532-4721; or email them to: editor@ozarksfn.com
Continued from Previous Page
or done when I get home; a benefit of his retirement.
With a list in hand one day, he asked me if we had several different spices; I was afraid to ask. He decided he was going to make lasagna all on his own. I told him it sounded great.
At the store, he looked over his list to get just the right amount of everything and insisted on getting the type of lasagna noodles you have to boil first. I was afraid this would be a disaster, but he was set on making it.
When I returned home from work the next night, there was a huge lasagna and a loaf of garlic bread in the oven. It smelled amazing, and there were no dirty dishes.
The lasagna was wonderful, and the best part was I didn’t have to make it or clean up more than the plates we used for supper. Bill nit-picked it some, but overall he was happy with his first-ever homemade lasagna. He said since he’d made it once, he was sure he could do it again. I’m good with that.
To help some of our readers with their menu choices, we have again compiled some great recipes to share. I’ve made a few of the recipes featured in this edition that
are pretty good; theres others I’ll be trying as well. You can’t work on this section of Ozarks Farm & Neighbor and not develop some cravings. We’re also featuring stories about excellent cooks in the Ozarks.
The holiday season wouldn’t be the grazing season if it weren’t for those tending animals and growing crops. From the turkey to the ham, the green bean casse role to the cranberry sauce, the custard pie to the mashed potatoes, or whatever else fills your plate, it was made possible by farmers and ranchers.
Most of you will rise and shine on Christ mas morning and start the day as you do any other day, doing chores before breakfast. I want to take this opportunity to thank you for your dedication to the industry and for working countless hours to pro vide food for our tables not only this holiday season but every day. Our world would be a very different place without you.
Continued from Page 3
feet of the yet unborn calf, and the other end around his own torso. Surprisingly, the cow could get up — and did. The ordeal cost him a broken arm and three cracked ribs. Of course, we’ve all seen the video of the guy who is dressed from head to toe in protective gear — steel-toed boots, full face shield, shin guards, ear protection and knee pads, all in order to use a chain
saw to cut the limb…that is supporting the ladder on which he is standing.
Last week, on his way home from work, my wife’s friend observed something al most as absurd. As he was driving on a four-lane street in the city, a motorcyclist sped past him at such a speed he could barely make out that the biker was wear ing a COVID mask — but no helmet.
Susan Clark has her own line of soaps and lotions
After working in a hospital for 40 years, Susan Clark retired and began a new adventure raising goats.
Susan and her husband, Dennis, live on their 50-acre farm near Fordland, Mo., in Webster County. They have lived there for 17 years. For the past 10 years they have been raising goats.
“They were so cute, and I had used goat milk soap and thought it was great,” she explained. She had a friend who also milked and made soap. She remembers thinking, she do the same when she retired.
Susan started slow and only made soap for herself, then other people asked if she would make soap for them.
“One thing led to another. I couldn’t quit making soap, and then I came out with different fragrances and essential oils. Then I started with the lotion and that was quite the undertaking, because I messed up one batch at a time,” Susan said. “You always have to have failure. I did that with the soap.”
After three to four months of making lotion, she finally got the consistency that she wanted and with the oils she wanted.
A great help for her, when she was learning was ‘“The Soap Queen” online.
“She’s out there to educate soap makers. But after a while, I decided to go with my own oils,” Susan said.
It took a while for Susan to get the bar of soap that she wanted because she wanted more goat milk, because she loves the benefits and vitamins of goat’s milk.
“So I went heavier than most recipes call for. With that came a lot of painstak ing mistakes, unfortunately. Whenever you add fat content it throws your mixture off,” she explained.
It takes 60 days to cure a bar of soap.
“Whenever we make a batch of soap, I have to let it cure in the blocks,” Susan explained. “Then I cut it.”
Once it’s cut, it’s wrapped and ready for retail.
Susan has 10 does, two bucks and one wether, which is a fainting goat. Her dairy herd breeds are Mini Lamancha, Alpine, Togenburger and Nigerian Dwarf goats. She bred the Lamanchas to become mini. She wanted the minis because “their milk tastes good.”
“I love Nigerian milk, but you get the quality but not the quantity I desire. So Mini Lamanchas are great. I have learned over the years, the smaller the goat, the better-tasting the milk, because it has more milk fat. The more milk fat, the more moisturizing for the soap,” Su san explained.
After goat kids are born and are 3 or 4 weeks old, Susan separates them from their mommas, just in a stall next to them, from about 9 p.m. until the next morning.
“We call it the ‘shared milk’ program,” she said. “I’ll milk the moms, but only about halfway down. Then I put the babies back on them and let them be on them all during the day.”
She keeps the kids on the does for at least 12 weeks.
“If it’s a doe I’m going to keep, I’ll leave them on 16 weeks. The longer they’re on that doe, the bigger they’re going to grow,” Susan explained.
Once the kids are weaned, Susan continues to milk the does until it’s time to dry them off and breed again.
March and April are the months when she likes for the kids to be born.
“A lot of people look for January and February. Somebody told me, ‘I don’t like the little popsicles falling to the ground.’ That’s what I think of when it’s so cold,” she said. March can still be cold, but that is what Susan has found works best for her goats.
“I’m in the dairy business and not in the meat business,” she stated.
Turning milk to soap is “quite a pro cess,” said Susan’s husband, Dennis. “I couldn’t do it. She has a background in medicine and chemistry. If you don’t have it, you can’t make it like it’s supposed to be made. A lot of people do, but it’s not professional.”
“He believes in me one 100 percent. I have friends who are soap makers and they do fine,” Susan said, adding it is very much a process of trial and error. “The more that you want to do some thing, the more effort you are going to put in it,” she added.
Susan sells the majority of her products online through her website.
With her goat’s milk Susan makes soap, lotions, lip balms, and spritzers made out of the essential oils she uses in the soap. She also makes goat milk ice cream, and her favorite goat milk fudge.
“I love having a product that people love. There’s a great satisfaction in having and raising the goats and being able to share them. I love making the products,” Susan stated.
Fordland, Mo.
She milks from March or April until about August. The gestation period is about five months, and goats usually have twins. Goats can kid twice a year, but Susan chooses to only breed them once a year.
Ozarks Farm & Neighbor • www.ozarksfn.com NOVEMBER 28, 2022
For someone wanting to start a goat herd, she recommends educating yourself as much as possible. Excellent fencing and good shelter are also key elements. “Goats hate rain and snow. They don’t want anything falling on them that’s wet,” she stated.
Roots keep a tree firmly planted. The runners can move in different directions, but they are still connected to the roots. For Richard Sansom, his roots brought him back to his native Laclede County, Mo., and back into agriculture.
“This is the place where I grew up,” he said. “We came here when I was about 5 or 6 years old, and my parents always had livestock, so I grew up around it. I started getting back into cattle in 2017, 2018.
“Raising cattle gets into your blood, and when I was in high school, I worked at the local sale barn for a few years, and I just love being around livestock.”
the cattle industryRichard and his wife Linda began their herd at Rockin’ S Farms with a mix of breeds, but they are moving toward registered Limousin. Three bred heifers, and a Limflex bull are the foundation for the new herd.
“We’re trying to raise quality beef cattle,” Richard said. “But we are looking toward the future, and that’s why we are getting into registered Limousin. We will retain all the heifers we can and work toward that registered herd.”
The Sansoms have opted to move to Limousin because they appreciate the docility of the breed, the calving ease, high maternal traits, and carcass yield and quality.
The Sansom herd currently consists of 20 breeding-age females on 120 acres. Because they are limited in their current acreage, Richard and Linda will replace females from their commercial herd with retained or acquired Limousin females.
“I hope in five years, or so, I have 20 head of registered, purebred Limousin cows out there,” Richard said. “Selling bulls in the future might not be out of the question.”
As they build their registered herd, they continue their commercial cow/calf operation with the same focus on raising quality cattle and cattle that are easy to work.
“I am still working full-time, so Linda is my full-time, right-hand person, ranch manag er,” Richard said. “The last thing I want is for one of my animals to hurt her.”
Because Richard and Linda do the herd work alone, they built a low-stress corral system for both them and the cattle, complete with indoor working facilities and pull-through loading and unloading.
“We go slow,” Richard said. “We can work all the cows and calves in 2 1/2 hours.”
Richard and Linda have a designated breeding window for their herd.
“We pull the bull out on March 17 and put him back in the first of June,” Richard said. “We want to avoid calving in January and February. We have some young calves now, but most of the herd will calve from the middle to the end of March.”
Once calves are weaned, they move to full feed for 14 to 45 days.
“We get them started on a bulk calf mix, which is a medicated feed,” Rich-
ard said. “I might stretch that out to 60 days because that’s the way the market is going. Buyers want those longtime weaned calves, and they can tell the difference; they buy calves every day. As far as the cost ratio, I don’t know, but when they go through the ring, more people are bidding on them, and that’s what matters to me.”
The mature herd receives some grain on the coldest winter days, but it’s usually reserved to keep the cattle coming up with little effort. Cattle receive supplements based on the time of year, including IGR during fly season, which is aided with pour-on and rubs.
At this time, bull calves are banded shortly after birth, which the Sansoms feel is the less stressful approach. Calves are vaccinated in the spring and at weaning. The mature herd is vaccinated in the spring, which includes a pinkeye vaccine.
Cattle are rotated between pastures depending on forage growth, but Richard said they are careful not to overgraze.
“It’s something we’re working on,” he said of the pastures, adding he has a strong stand of clover, fescue and some native grasses. The Sansoms lease additional property for hay production.
The transformation to registered cattle is part of Richard’s retirement plan, but getting back to his roots has been years in the making. Richard is a lieutenant at an area police department. Departmental policy has dictated that officers live within a certain area to expedite response times for most of Richard’s career. That policy changed earlier this year, allowing Richard and Linda to move to the farm.
“I was driving down three or four days a week to check cows, fix fence and do whatever needed to be done,” Richard said. “It’s flip-flopped, and I’m driving there five days a week, but it has taken a lot of stress off me. There would be times I would work a 12-hour day, then run down here to check cows. Selling my house and moving back to the farm was the best thing I ever did. Now, I want to get my genetics and my herd where I want them.”
“We don’t have to worry about things because we are here. [Richard] is much more relaxed than he was; he was always on the job,” Linda said.
Phillipsburg, Mo.
“This is my place to relax,” Richard added. “I might be out here building fence, but I’m relaxed. This is where I come to unwind and recharge. This is home, where I want to be and where I’m going to stay,” Richard said. “You can’t pry me away from here.”
Ozarks Farm & Neighbor • www.ozarksfn.com
s Location: Monett, Mo.
History: The Goswick family has been spreading lime and fertilizer in the McDonald County, Mo., area for four generations.
Cody’s great-grandfather M.F. Goswick started Gos wick Lime Company in 1939, then started a rock quarry in 1975.
“I grew up in the passenger seat with my dad (Scott) spreading,” Cody said.
When Cody’s great uncle, Charles Goswick, decided to retire, Cody took over the family business in October 2021.
Services: Goswick Ag Services does not sell lime or fertilizer, but they do spread it.
“Farmers depend on us to get the job done,” Cody said. “We’re one of the only ones who do it. We have a reputation for getting the jobs done, jobs no one else wants to do. We go places no one wants to think about doing in the hills of McDonald County. We mostly hang our hat in McDonald and Newton counties, but we are expanding into other counties; Barry, Lawrence and Jasper.”
Cody added they also have clients in Oklahoma.
Lime spreading is the main focus of the business, which Cody calls the “bread and butter” of the company.
“That’s what we’re known for,” he said. “If you go around McDonald or Newton county and ask who spreads lime, everyone will say the Goswicks. I’m a farmer myself, so I understand farmer hours, and I work farmer hours, sunup to sun down if need be.”
Additionally, Cody also does rotational grazing consulting.
“I worked seven years with the New Zealanders and rotational dairy cows,” he explained. “I managed a farm grazing 700 Jersey cows, and lived in New Zealand for a year to learn rotational grazing.”
Future plans: Cody hopes to expand Goswick Ag Services and is planning to buy a no-till drill with the intent to rent it to producers.
“I would like to eventually have some kind brick and mortar store,” he added. “One day, I would also like to provide fertilizer, not just spread it.”
Business philosophy: “No job is too big or too small,” Cody said. “I like to take care of the smaller guys; I feel like the little guy gets forgotten sometimes. I will step in and take care of the one-load orders, the 10-, 20- and 30-acre fields, but I will also do the 300-acre fields.”
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• 2 pounds boneless pork chops
• 4 to 6 cloves minced garlic
• 1/2 tsp paprika
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• A dash or two of fresh ground black pepper
• 1/2 C butter (or more)
• 2 Tbsp all-purpose flour
• 8 ounces sliced fresh mushrooms
• 2 C beef or vegetable broth
• 1 C dry red wine
Heat Dutch oven sitting on glowing charcoal. Start by seasoning both sides of the pork with paprika, salt and pepper. Make sure Dutch oven is hot enough to fry ingredients Put 2 to 3 Tbsp butter in Dutch oven and place chops in when melted. Cook chops 2 to 3 minutes per side, remove and set aside. Add remaining butter to Dutch oven and bring to frying temperature. Sauté mushrooms until browning begins, add garlic and mustard. After 1 to 2 minutes, add broth, wine and sprinkle in flour, stir occasionally. After the reduction of moisture/liquids, the mixture will thicken. Return pork chops to the mixture and cook for 1 to 2 minutes. Serve hot.
In the Walnut Shade area north of Branson, Mo., James (J.T.) Nangle lives on 18 mostly wooded acres that he shares with his 6-year-old Weimaraner, Parker, and 31-yearold Quarter horse, Rebel.
Although J.T. has plans to build a cabin to “fit the land,” currently he lives in the quarters of his KB Genesis X-E8123 horse trailer. Rebel has his own separate shed as well as the run of half the property. Parker sleeps with J.T. and rarely leaves his side. J.T. acquired Rebel more than 20 years ago, and as an avid horseman he enjoys camping and cooking outdoors. He regularly attends the annual National Championship Chuck Wagon Race in Clinton, Ark., where he has exchanged unexaggerated stories and favorite recipes with other outdoor cooking enthu siasts for many years. And as with most
things J.T. does, he does them well or not at all. And that includes cooking out doors on grills, over fires and coals, and fairly exclusively with Dutch ovens.
The 60-year-old J.T. went to Westminster College in Fulton, Mo., earning a degree in accounting and then worked for many years in management in the Branson area, as well as for companies from Texas to Colorado. But J.T. gave up those pursuits several years ago and started doing what he loves most, working with his hands.
When he is not repairing something or doing all-around maintenance for the property management company in which he is employed, J.T. constantly grooms and improves his acreage, preparing for con struction of his future home. J.T. likes to stay busy and when not at work or working his land. He enjoys welding utility and art projects, mostly from scrap metal.
On a crisp 43-degree, early November day J.T., prepped his ingredients and his fire and commenced to prepare an ab solutely delightful meal featuring pork chops sautéed in a fresh mushroom, garlic and red wine reduction.
The side dishes were a creamed corn casserole, also baked in a Dutch oven, po tatoes wrapped in tinfoil with bacon with onion and garlic that were laid directly in the coals of the wood fire, marinated pineapple rings grilled over the open fire pit, and a fresh mixed-berry compote rolled in dough and cooked in butter in a Dutch oven over charcoal and with coals laid on the lid for heat uniformity.
In the midst of coming and going from the trailer and timing the multiple dish es and tending their coals, J.T. told great stories of camping and trail rides and friends around campfires, of chuck wagon races that did not all end well and of trading recipes.
The marinated pineapple was a new thing on his menu.
“It’s not a wow,” he said tasting the fruit. That’s the operating requirement for his expectations for all recipes. The recipe has to have a “wow” factor or it doesn’t stay on his list.
STOCKTON - Hwy B, 153 Ac. This beautiful 153 ac. Has it all! Bottom ground, scattered woods and upground w/nice highway frontage, some sites, cattle-tights fence, Cedar Creek flowing through entire property. Don’t miss!
SQUIRES - CR 955, 264 Ac., Beautiful farm situated in a valley south of Ava, 3 BR home, shop, garage, equipment shed, livestock barn, ponds, creek. Don’t miss this one! ... $750,000
LOCKWOOD - 138 Ac CR 72. Road frontage on 2 sides, mostly all tillable, great Location .........
$759,000
$688,500
STOCKTON - Hwy B, 250 Ac. Really nice, mostly open property for livestock & hay production, upland & bottom ground, pipe corrals, well, Cedar Creek flowing through entire property
$1,125,000
BRIGHTON - 3 to 6 Acre residential lots, paved roads, underground electric
STARTING AT $45,000
EVERTON - 45 Ac. Dade 177. Great panoramic views, mostly open, scattered trees, pond, road frontage on 2 sides................ $292,500
FORDLAND - Stewerd Drive, 25.5 Ac., Beautiful land w/great open views, multi. building sites, open, good fencing. ..................... $306,240
EVERTON - 80 Ac. Dade 77. Mostly open, scattered walnuts, fenced, gently rolling. .......... .............................................. $440,000
STOCKTON - Hwy M, 78 Ac., Nice balance of open/wooded ground, 3 BR home with w/o basement, 24x36 morton barn, horse barn, equip. shed, good fencing. ............ $485,000
DADEVILLE - 61 Ac. Dade 16, Great farm very close to Stockton Lake, nice home, 30x40, shop, 2 barns, great fencing & ponds, adjoining government land. ................... $525,000
MT. VERNON - Law. 2100, 21 Ac., Great equestrian facility, 2 BR home, stable barn, indoor arena, pipe turnout pens w/run in sheds, large outdoor sand arena ...................... $574,900
BOLIVAR - 325th Road, 202 Ac., This 202 +/- acre property is located north of Bolivar & adjacent to Pomme de Terre Lake, great hunting, livestock or recreation ground... $649,000
FORDLAND - 80 Ac., Greenhill Rd., Nice 4 BR, 3 BA walkout basement home, 40x60 shop, horse/hay barn, feeding traps & concrete line bunks, close to Hwy 60 ................. $695,000
EVERTON - 130 Ac. Dade 117. 1.4 miles of road frontage on three sides, open, fences, well, pond, pipe corals, great views........... $715,000
LOCKWOOD - 160 Ac CR 41. Open and level pasture ground just north of Lockwood, fenced, rural water. $720,000
GREENFIELD - Dade 125, 181 Ac., Great grass farm, new fencing & waterers, multiple pastures, new pipe corral, ponds, Nice! .. $724,000
MILLER - 120 Ac. Hwy 97, Nice open farm, tillable acres, nice livestock barns, home, great location
$785,000
PIERCE CITY - Unicorn Rd., 122 Ac., Updated & operating dairy farm, 75 cow pre-stall, double 4 herringbone, hay barns, shop, calf barn, 3 BR home, cropland ........................... $825,000
FORDLAND -155 Ac., Tall Grass Rd., Nice open farm, tillable ground, shop, commodity barn, feed pens, pipe corrals $995,000
EVERTON - 186 Ac. Dade 184. Fenced and crossfenced, well, several ponds, barn, shed, one mile of road frontage. Very Nice! $1,018,350
MOUNTAIN GROVE - 140 Ac. CR 76-149, Beautiful property lying South of Mountain Grove, 6,350 sq. ft. home is exquisite custom built w/ imported cypress, 40x60 insulated shop, 2 BR cabin, too much to list............... $1,750,000
LEBANON - 414 Ac. Just off Hwy 64, great grass farm, over 200 acres of bottom ground, home, equipment/hay building, fence & cross fence, NICE
$1,904,400
MT. VERNON - 445 Ac., Law. 2170, Great cattle ranch w/mostly open & some tillable ground, new fences, red iron barn, 3 wells .. $2,500,000
EVERTON - 522 Ac., Dade 184, all contiguous w/road frontage throughout, great open pasture w/views all around, 14 ponds, 2 barns, pipe/corral, really nice
$2,583,900
THEODOSIA - Wallace Ranch Rd., 638 Ac., Beautiful open and productive farm, live water, multi. springs, pipe corral, multi. barns, new 50x60 insulated shop, 3 BR w/o basement home, paved drive, privacy, really nice
$3,000,000
GAINESVILLE - 1,753 Ac. Hwy N, Great grass farm setup & ready to go, 750 Ac. open, 1,000 Ac. timber, 4 BR home, commodity barn, equipment & livestock barns, great water & fencing
$4,999,000
NORWOOD - 2,590 Ac. Hwy 76 CR 137, Exceptional cattle ranch in heart of cow/calf country, mostly open w/fence, 3 acres of bottom ground, many buildings, 30 plus ponds & pipe water, 2 nice homes, too much to list
tomkisseerealestate.com 417.882.5531
In Town: Paula works at Country Mart in Mountain Grove, Mo. She worked her way up from cashier to a job with regular business hours.
“I am the office manager at Country Mart,” she said. “ I like it. It’s never a dull moment, taking care of the customers.”
Back in Iowa, Paula had a different career.
“I taught elementary education for 15 years when I was living in Iowa.
“I wanted to go south because I was done with the snow in the winters, but I didn’t want to get so far away that I couldn’t get back there. It’s about six hours away.”
She has a son, two brothers and her mother back in Iowa.
In the Country: Paula moved to Missouri from Iowa in 2016 with her daughter, Kristina Van Aken. Together, they raise Ni gerian Dwarf goats and other animals on their property, Blue Roof Farm. They started out with horses, which they later sold to begin their business in goats and chickens.
“The chickens we started with in the very beginning. When we bought the property, it came with eight guineas. The people that sold it to us said, ‘You have to take the guineas too,’” she said. “They were free range, so I decided to get into chickens because I wanted eggs.”
They make quiche with the eggs from their chickens and ice cream from the goat milk. They started raising their own chickens, but found out about the market for chicks, especially with the guineas.
“We take them to auction here at Wright County Livestock Auction,” she said. They sell goats at auction as well. As listed on their Facebook page, Blue Roof Farm, Kristina sells guinea fowl, chickens and goats directly from the farm too.
“Because these are free-range chickens, they eat really good. They eat what’s good for them. They’ll go after anything. I like my country eggs,” Paula said. The eggs that they sell are brown, green or blue.
“You only want to keep what your land can handle,” Paula said of the variety of animals on their little farm.
They have ducks and donkeys too. Mother and daughter have transformed the property, adding buildings, pens and features for their animals.
“The duck’s pen is built in the garden so if we want to turn them loose, they eat bugs. All the stuff that’s built out here I made. I did the goat barn.”
They try to find a good balance with taking care of the animals by buying hay to get them through the winter and creating safe spaces for them, yet still make a profit. Paula credited her daughter’s researching skills for how to farm. She said that Kristina looks it up, reads and returns saying, “‘OK Mom. We have to do this.’ “
The farming duo work hard, but enjoy the whole process.
“It’s lots of fun,” Paula said.
Bucks/Billies - Selection 1-2 (per cwt): 160.00-257.50.
Selection 1-2 (per cwt): 290.00-300.00.
Kids - Selection 1 (per cwt): 295.00-345.00.
Kids - Selection 2 (per cwt): 260.00-287.50.
Replacement Goats:
Nannies/Does - Selection 1 (per cwt): 435.00.
Nannies/Does - Selection 1-2 (per cwt): 230.00-340.00.
to last week slaughter lambs sold mostly steady higher. Slaughter ewes were mostly steady to 15.00 Feeder lambs were steady to 23.00 higher with heavy lambs. At San Angelo, TX 4,608 head
Equity Cooperative Auction sold 330 slaughter lambs in Dakota. In direct trading slaughter ewes and feeder tested. 4,727 lamb carcasses traded with no trend confidentiality. All sheep sold per hundred weight unless specified.
Lambs: Choice and Prime 2-3
Angelo: wooled and shorn 120-130 lbs 134.00-140.00. Holland, PA: wooled and shorn 100-150 lbs 130.00200.00; 155-165 lbs 125.00-140.00.
CO: wooled and shorn 133 lbs 155.00; 157 lbs
Dakota: wooled and shorn 100-150 lbs 114.00-135.00; 116.00-120.00.
IA: wooled and shorn 140-165 lbs 145.00-165.00.
MT: wooled and shorn 100-140 lbs no test. wooled and shorn 125-130 lbs no test. Coop: wooled and shorn 148 lbs 120.50.
Lambs: Choice and Prime 1-2:
Angelo: hair 40-60 lbs 309.00-344.00, few 346.0060-70 lbs 270.00-332.00, few 346.00-366.00; 70-80 219.00-283.00; 80-90 lbs 190.00-214.00, few 260.00; 173.00-227.00. wooled and shorn 64 lbs 300.00; 210.00-285.00; 80-90 lbs 185.00-240.00; 90-100 lbs 170.00-183.00.
Holland: wooled and shorn 56 lbs 295.00; 60-70 lbs 260.00-270.00, few 325.00-360.00; 70-80 lbs 215.00-250.00; 177.00-210.00, few 217.00-240.00; 90-100 lbs 160.00hair 40-50 lbs 260.00-285.00; 50-60 lbs 250.00-260.00, 60-70 lbs 250.00-280.00; 70-80 lbs 200.00-235.00, 80-90 lbs 195.00-220.00; 90-100 lbs 170.00-185.00. wooled and shorn 60-70 lbs 215.00; 74 lbs 80-90 lbs 190.00-210.00; 90-100 lbs 195.00-225.00. lbs 200.00-240.00; 70-80 lbs 230.00-245.00; 80-90 212.50-222.50; 90-100 lbs 172.50-210.00.
Kalona: wooled and shorn 40-50 lbs 340.00-425.00; 50-60 lbs 350.00-415.00; 60-70 lbs 340.00-405.00; 70-80 lbs 200.00-275.00, few 310.00; 80-90 lbs 175.00-210.00; 90-100 lbs 145.00-190.00. hair 50-60 lbs 265.00-325.00; 60-70 lbs 290.00-305.00.
South Dakota: wooled and shorn 60-70 lbs 200.00-240.00; 73 lbs 205.00; 80-90 lbs 180.00-190.00; 90-100 lbs 155.00-175.00. hair 51 lbs 170.00; 66 lbs 180.00; 70-80 lbs 172.50-195.00; 80-90 lbs 160.00-185.00.
National Direct Delivered Feeder Pig Report 11/18/22
Receipts This Week: 107,354
Early weaned pigs are 2.00 per head higher, and feeder pigs are 4.00 per head higher. Demand good on moderate offerings.
Volume By State Or Province Of Origin: Missouri 3.6%
Total Composite Weighted Average Receipts and Price (Formula and Cash):
All Early Weaned Pigs: 67,663 head, wtd. avg. 44.58.
All Feeder Pigs: 12,685 head, wtd. avg. 61.37.
Daily Direct Hog Report 11/18/22
Barrows and Gilts Purchased Swine (including Packer Sold)
National Head Count: 4,747
National Price Range: 77.00-90.00.
Western Cornbelt Wtd Avg Price: 84.79.
Western Cornbelt 5 Day Rolling Avg: 86.75.
Mo. Weekly Hay Summary 11/18/22
Record high temperatures from last week were, as predicted. replaced by winter. Temperatures more in line with January rather than early November settled across the state. The first snow of the year fell for most of the state with some areas receiving two rounds of the white stuff. Three or four inches in a few areas had several farmers rolling out the first hay of the year. There are many however, that have been feeding at least some for a while due to drought that prevented any stockpiling of fall forages. Hay supplies are light to moderate.
Gainesville
Livestock Auction*
11/14/22 727
Joplin Regional Stockyards† 11/14/22
8,835
Uneven
217.00-255.00
202.00-235.00 186.00-210.00 178.00-191.00 177.00-187.00
206.00 195.00
158.00-164.00
Kingsville Livestock Auction† 11/15/22
2,840
Uneven
209.00-237.00 182.50-227.00 166.00-204.00 169.50-185.75
Mid Missouri Stockyards† 11/17/22
2,257 St-4 Higher
209.00-228.00 203.00-219.00 189.00-206.50 172.50-186.00 172.50 184.00
Springfield Livestock Marketing† 11/16/22
1,332
Uneven
201.00-209.00 185.00-208.00 176.00-196.00 170.00-180.00 163.00-165.00
There is still at this time adequate amounts of hay that can be found and bought although price levels are tough to swallow, even as they still unlikely cover the cost of what production cost this year. Demand for hay and hay movement is moderate. Hay prices are fully steady to slightly firm.
The Missouri Department of Agriculture has a hay directory visit http://mda.mo.gov/abd/haydirectory/ for listings of hay http://agebb.missouri.edu/haylst/
Alfalfa - Supreme (Ask/Per Ton): Medium Square 3x3: 250.00-300.00.
Alfalfa - Supreme (Ask/Per Bale): Small Square: 10.00-15.00.
Alfalfa - Premium (Ask/Per Ton): Medium Square 3x3: 180.00-250.00.
Alfalfa - Good (Ask/Per Ton): Large Round: 150.00-180.00.
Alfalfa - Good (Ask/Per Bale): Small Square: 5.00-9.00.
Alfalfa - Fair (Ask/Per Ton): Large Round: 125.00-150.00.
Alfalfa/Grass Mix - Good/Premium (Ask/Per Bale): Small Square: 5.00-9.00.
Mixed Grass - Good/Premium (Ask/Per Ton): Large Round: 125.00-175.00.
Mixed Grass - Fair/Good (Ask/Per Ton): Large Round: 100.00-150.00.
Mixed Grass - Fair/Good (Ask/Per Bale): Small Square: 5.00-8.00.
Mixed Grass - Fair (Ask/Per Bale): Large Round: 50.0085.00.
Straw: Wheat (Ask/Per Bale): Small Square: 4.00-7.00.
180.00-197.00
172.00-186.00 163.00-179.00 163.00-171.00 164.00-170.00
180.00 169.00-187.00 161.00-187.25 157.00-190.00 189.00
171.00-181.00 166.00-183.00 160.00-170.50 155.50-157.00
Vienna South Central† 11/16/22
1,815
Uneven
191.00-214.50 184.00-208.00 169.00-191.00 168.00-168.50
West Plains Ozarks Regional† 11/15/22
3,295
Uneven
203.00-220.00 199.00-220.00 187.00-206.00 175.00-205.00 170.00-171.50
170.00-227.00 180.00-224.00 165.00-207.00 150.00-186.00 152.00-173.00
162.50-170.00 160.00-175.00 154.00-157.50
172.00-177.00 173.00-186.00 157.00-177.00 152.00-158.00 155.00
167.00-185.00 165.50-176.00 159.00-180.00 159.00-166.50
167.00-180.00 161.00-168.00 161.00-170.00 157.00-171.00 156.50-158.00
160.00-180.00 160.00-178.00 125.00-167.00 120.00-163.00 140.00-157.00
“We were wearing ourselves slick doing chores all over at all these places, plus it wasn’t allowing the grass to rest,” Susan said. “We still have the purebred Angus herd separated, but we combined the spring and fall herds and have gone fall only. We wanted to wean once a year, and when we do the hauling for our beef customers, we do it through a season for about five, six months. We wanted to make sure we were loving the job and not chasing our tails. We wanted to calve on our best quality grass. In fescue country, we thought that was our best grass.”
The calving window is about 90 days, which allows them to have cattle finished at different intervals for the beef program.
When Susan Abbott’s father, Elmer Abbott, brought Angus bulls to their herd, she was intrigued.
“I guess he saw that interest and wanted to spark it, so he told me he would buy my first two Angus cows, which were bred, and the rest was up to me,” Susan recalled. “I just kept saving heifers and growing it organically. It just kept building to what it is today.”
Susan, a ninth-generation farmer in St. Clair County, Mo., operates a 200-head herd near Schell City, Mo., on the same farm where she grew up. The first parcel of 90 acres came into Susan’s family in the 1830s, and Elmer grew the operation to about 1,600 acres. Susan’s family, includ ing her husband Bob Lawson, son Judd Lawson, mother Marceline, and siblings Connie and Marcia, live on the farm. While every family member has a role on the farm, Susan’s is the cattle operation.
Abbott Angus includes a registered herd of about 47 head, a commercial herd bred by registered Angus bulls and a feedlot. Black-influenced bulls have bred the com mercial herd for decades.
Susan appreciates the low-maintenance yet highly-productive traits of Angus.
“I don’t want something that has to be propped up with inputs,” she said. “We have the greatest occupation in the world; we can take sunshine and rain, grow grass and bring these cattle into harvest, so we want efficient harvesters. I want ones that get in there, do well, keep their weight and good condition, and don’t fall apart after calving. After the dry weather we’ve had this year, it lets you know where your cattle are, how hardy they are. I was glad to see my cattle maintained their condition.
“I like a moderate size and easy keep ers. That natural fly resistance and good hair coat is a sign of good health. Usually, when you have those good hair coats, you don’t see the pestilences go to those cattle like you do on ones that are a little rougher-haired.”
Since the 1970s, the only females brought to the farm were the two original registered Angus heifers. The registered and commercial herds have grown through the retention of quality females and selective breeding. Quality females not retained for the
Abbott breeding program are sold as replacement heifers, usually in groups of 15 to 20.
Bull sales are not a part of the Abbott marketing strategy, but Susan will devel op two or three bulls a year for private sales.
The breeding program at Abbott Angus Farm is natural cover for both herds. Current sires with the commer cial herd were purchased through Pharo Cattle Company.
“I’m a big fan of those,” Susan said. “I think they are developing bulls that create replacements and the type of cattle I want to raise.”
By going to natural breeding, Susan said they saved a great deal of time and labor.
“The old adage is to work smarter, not harder,” she said. “Just because the tech nology is there doesn’t mean we have to embrace it. We’re pretty happy with the bulls we have, and if they can go out there and do the job, I’m all for them doing it instead of me.”
Schell City, Mo.
Previously, the Abbott herds were both spring and fall calving, but it is now all fall calving.
Ozarks Farm & Neighbor • www.ozarksfn.com
“We try to haul six to 10 per load [to the processor],” Susan explained. “By spreading them out, we can allow them to reach their full potential.”
Beef sales are a significant market for Abbott Angus Farm. Steers remain on pasture until they are about a year old, then are brought into the feedlot and offered freechoice corn, which Susan said improves marbling and gives the meat a “buttery flavor.” Calves remain in the feedlot until they reach 1,300 pounds. About 75 to 90 head are finished annually and sold direct ly to customers as wholes, halves, quarters or bundles.
“We have people from Arkansas, Kansas, Oklahoma and Missouri who will drive to pick up beef at local processors,” Susan said. “We work to offer a quality product and sell the same beef I would offer to my family.”
She sees beef sales as an opportunity to educate consumers as well.
“There are no silly questions,” Susan said. “I want them to feel good and have the whole package of knowing the farmer and how their beef was raised. People are more health conscious and like to know where their food is coming from, how it was raised, and they want to know where it was sourced. I think consumers often go to the grocery store and see meat is some times coming from other countries; they don’t get a relationship with that producer or farmer. But if they can pick up the phone and call you, and you try to answer their questions, that creates a connection.”
Cattle in the beef program receive a single vaccination against blackleg, but no other vaccines or dewormer, unless needed.
Using low-stress handling methods is part of raising quality beef for Abbott Angus Farm.
“We don’t use hotshots on our cattle, sticks or anything like that,” Susan said. “I like to keep everything peaceful and easy working, and it’s the same thing when we unload at the processors. No one is al lowed to pick up a stick or hotshot because this is someone’s beef. I’m attentive to the details because I want a good quality product all the way through.”
Thanks to forage management through a rotational grazing system of about 300 acres, the herd typically grazes on stockpiles until February.
“Our forages are improved through better utilization,” Susan said. “Our pas tures have a longer rest period, which lets the grass come back. We aren’t grazing it down short and have a bigger diversity. I see warm-season grasses in the seed bank starting to emerge more and just a variety of plants. It’s going to be better in the long run because of that variety of nutrition for the animal. Our fescue pastures are still predominant, but we try to mediate the endophyte with some legumes that we inter seed in the winter.”
In addition to their fescue and grassmixed hay, they also grow alfalfa to supplement the herd in the winter months. Cattle also receive minerals, which change based on the herd’s needs.
The Abbott family also has a row crop operation, growing about 500 acres of corn and soybeans, which is used to feed the Abbott herd.
Susan’s passion for the Angus breed may have started with two cows, but her love for the cattle industry goes back to her late father.
“As a kid, I have the memories of check ing cows with him, back when you could stand up in the seat of the truck,” Susan said. “He was such a mentor to me. We were best friends, business partners and he was my hero. His love for farming was just infectious, and I think it transferred over to me, where it’s what I wanted to do. I like knowing that I am continuing a legacy.”
She is hopeful the legacy and the love for the cattle industry will pass on to her son Judd.
“He would be the 10th generation farmer and already has a few heifers,” Susan said.
Here are seven financial tips to help you en joy life and reduce stress as you approach retirement.
1. Get serious about your retirement: If your employer matches your 401(k) contributions, you need to take advantage and max out your contribution. Your employer’s share is “house money,” which means using their contribution as part of your 401(k) plan as an employee benefit. Many 401(k) plans allow for conversion to a guaranteed retirement income which can be used as a lifetime benefit. Ask your benefits manager to see if it is in cluded in your plan. It would help if you also planned at what age you would like to retire. If you have had a loss in investment returns in your 401(k), ask yourself how you can gain that back. Your asset allocation in your 401(k) can be changed as you get closer to retirement age. Most plans allow you to move the money as a rollover to a self-directed IRA, which provides the option of using an annuity with an “Income Rider” attached to provide desired guarantees. If you have an IRA and are not contributing annually, start this year; contributions made before April can be deducted from the previous year’s income.
Brad Pistole of Ozark, Mo., is farmer and a Certified Financial Fiduciary®, Certified Annuity Specialist®, and CEO of Trinity Insurance & Financial Services, INC.
2. If you don’t have a will, see an attorney and make one. If you have a current will make sure it is up to date.
3. Name an executor for your estate. Use caution in the selection, and make sure you have asked the executor for permission to use them. Based on the valuation of your estate and your state of residence, the use of a trust can assist the executor in their responsibilities. Ask your attorney for ideas and help. Never buy a trust from anyone other than an attorney licensed to practice law. Often life insurance is used to provide funds for any taxes or debts that may be due at your death, have a professional insurance review the policies, and make sure the ownership and beneficiary decisions are up to date.
4. Create an emergency fund. Only 28 percent of people have an emergency fund, according to a 2022 Bankrate.com survey.
5. Take a close look at your investments and review them for changes. Remember, as we get older, we have less time to make up losses in our investments.
6. Start paying down debt. Debt can be a drag on your retirement; once the debt is retired, stress becomes less, and your options for life increase.
7. Budgeting and following a monthly plan can help. There are numerous studies about budgeting; one thing is for sure, people who follow a budget have less stress. Make a budget and stick to it.
Life should be enjoyed. Use these simple financial tips as the first step to regaining financial freedom and reducing stress.
Making farming a little easier
With the increase in the availability of marketing programs for large producers in the cattle industry, there are marketing techniques that small cattle producers can use to help their animals sell better when going to the sale.
Small producers create the same quality beef as larger producers. The only difference is, smaller producers don’t have the resources and branding larger one have.
“Big cattle make big checks,” said Jus tin Angell, a co-owner at Eastern Com mission Company said. In the cattle operation, ranchers need to make a name for themselves. Start by weeding out the calves that don’t look the best and re placing them with calves that look su perior. When it comes to selling cattle, people want to know where and who they’re buying from.
“It’s all about the looks,” said Jefferson Miller. Miller, an agricultural communi cations professor at the University of Arkansas and a new beef cattle rancher, said. “People who are in the cow/calf operation already know who they’re trying to sell to and who their main target audience is.”
People are wanting cattle to look similar
when going to the sale. Have the same color calves and ones that are built similar grouped together when they go through the sale to have the most outcome.
“Do not be a member of the Bull of the Month Club. If you’re going to have three different bulls, you want them to all be the same color and same breed be cause you want your calves to look as uniform as possible,” said Angell.
According to Angell, there are seven things small producers can do to help increase the value of cattle going to the sale.
Increasing the value cattle all starts with a good vaccination program. It helps sell the calves when the auctioneer can announce the history of the calf and the health of each calf.
“Calves that have been weaned off for about 60 days and on a vaccination schedule will help the value of your cattle increase in price,” said Angell.
Another thing small producers can do to help market their cattle is market at the right time.
“Fall calving calves never hit a bad market. A calf that’s born in September that could be sold around April as the new grass starts coming up or sell the calf as a yearly will produced the highest market all year,” Angell said.
It’s also important to understand the types of operations.
“You have the cow/calf guys, who raise calves from birth to freshly weaned from their mommas. Then you have the backgrounders who buy theses calves that have been weaned and raised them to yearlings, which allows them to sell to the feedlot, and then you have the people who buy the calves from the backgrounders and finish them off on the feedlot,” he explained.
A small producer, he said, would have
calves through the fall season, and it could be valuable to keep the calves through each phase.
“You can keep the calf throughout the phases and increase your value,” he said, adding that calves should also be close in age so all calves are the same size.
Making calves bigger and older help increase the value. Keeping calves for anoth er 60 to 90 days to keep them to be around 11 to 12 months old, just a little under a year, and having them weigh about 600 to 700 pounds compared to a calf that weighs the same the short yearly with bringing around $20 to $100 more a head.
To become a successful smaller producer, farmers and ranchers need to keep the cost low and the outcome of the cattle high.
“For commercial cow/calf people, the number one factor is the fertility of the cow heard. To increase the fertility of the cow heard, you never want to keep a cow that hasn’t raised a calf,” Angell said. “Removing a cow that hasn’t been produced will help the cost of feeding down. You can’t keep something that won’t produce around because you’re just losing money.”
He also recommended finding a bull that is high in fertility.
Spilt marketing is another thing producers can do. Split marketing is selling all heifers at on time, then selling all steers. Heifers are typically sold at a lower weight than steers.
“Yes, because he goes all around the world sharing with everyone about how we raise cattle.”
Jim Cathey Greene County, Mo.
Ozarks
“He’s a farmer because he works with animals and wildlife.”
“Yes. He has livestock to care for and keep healthy all year. Using the top genetic information, he breeds and trains one of the most elite teams in the world.”
“He’s a farmer because he’s used to long hours of work.”
Jeff Viles Polk County, Mo.
RoMona Andrus Texas County, Mo.
Karen Johnson Webster County, Mo.
Do you think Santa is a farmer/ rancher?
what do you say?
Agriculture producers face harsh temperatures and weather yearround. These conditions can create devastating impacts on livestock operations, leading to longer-lasting effects.
Winter is a difficult time of year for all livestock producers.
Missouri cattleman Ray E. Cunio has 200 head of commercial Angus. In previous years, Cunio has raised Santa Gertrudis cattle. After many attempts to breed the calves in central Missouri, he found the breed did not have much tolerance for the cold. The calves just would not winter well, leading him to transition strictly to Angus.
Cunio experienced many losses during the winter, due to hypothermia. Recur rent illnesses, such as pneumonia or other respiratory-related issues, come with the cold weather as well. In extremely low temperatures, Cunio faced difficulty keep ing water available in his ponds.
“Ensuring livestock receive ample energy, have feed sources available, and paying attention to water are essential to avoid winter stress,” said Dr. Jeremy Pow ell, a professor and veterinarian in the department of Animal Science at the University of Arkansas.
In difficult times, ranchers look to their local veterinarian to solve issues. Powell communicated the common impacts win ter weather and extreme levels of heat may have on livestock.
Having done most of his work and research within the Northwest Arkansas re gion, he listed the imperative troubles the University’s livestock face when it comes to extreme levels of heat. Powell expressed his concerns primarily with black cattle. “Certainly, coming from the summer, and having just experienced a droughtheat stress - comes to mind,” said Powell.
Heat stress produces many concerns for livestock owners. Cattle are more likely to be found standing in the shade or stand ing in ponds in times of high temperatures. Therefore, these behaviors result in a decrease in performance, decline in
energy intake and less time spent grazing. Weight loss and reproductive issues also stem from these behaviors.
“Unfortunately, once an animal is down, it is hard to save them. The odds are not good unless you catch the illness or issue beforehand,” said Cunio.
Preparation is key in avoiding troublesome climate impacts. This comes with good planning and recordkeeping. Ad ministering vaccinations and medica tions, performing castrations and pregnancy checks, or seeking checkups from a local veterinarian are essential in ensuring a good start for your livestock.
“Ensuring livestock receive ample ener gy, have feed sources available and paying attention to water are essential to avoid winter stress,” said Powell.
During winter months, continually mak ing repetitive trips to ponds to ensure ice is broken is crucial. It is especially critical in extreme cold temperatures to break the ice at least twice a day, said Cunio.
It is vital to ensure adequate amount of hay in comparison to the head of cattle. Keeping records of not only the amount of hay baled for the year but making note of the good quality bales and the low-quality bales. Low-quality bales can be used as bedding for newborn calves, who are found to be more susceptible to low temperatures, to lay on and keep warm.
During warm months, be sure all cattle have shade. Ensuring livestock have ac cess to water at all times of day is essential as well. Powell recommends if plausible, installing misters for cattle in especially hot locations.
In times of drastic events such as flood ing or snow, have a place to move cattle. Powell stated, if plausible, to minimize cattle being near creeks or low areas where water can collect. When storing hay, cre ate a reserve pile in case of dire need such as a blizzard or heavy snowfall.
Powell recommended contacting local Cooperative Extension Services for recommendations or questions.
The development of herd bulls is a crucial part of having a successful cow herd. The producer is responsible for various aspects of bull development, including having strong beginning, sufficient nutrition and good genetics.
Producers should prioritize the growth and development of their bulls, because of the significant genetic impact sires have on the herd.
“The breeding herd is easily half of the cow herd,” said producer John Litton. “In numbers it’s not, but in reality, it may make up half or over half on whether or not you have a successful calf crop at harvest time”
Developing quality herd bulls starts with goal identification and a planning pro cess. Selecting sires that complement cows and align with herd goals is essential.
“A producer needs to determine if he wants a few commodity calves to take to the sale barn once a year, or does he want to maximize his cow herd, pounds sold, and grass on his farm,” Litton said.
Not all bull calves have the potential to be developed into sires, so this selection process should begin early. Observing calves while they are still nursing will help deter mined if they need to be culled early on.
After the herd has been culled and weaned, proper nutrition should become a priority for those calves that are chosen to be kept for bulls. A lack of proper feed stuff between weaning time and yearling age can reduce and delay growth and pubertal development in bull calves.
“If you cut corners with nutrition and you don’t give them [bull calves] what they
need, it’s going to be difficult for them to reach their genetic potential and do what is expected with them” Litton said.
Utilizing EPDs is one-way producers can identify certain genetic traits, or measure the growth of the calves. Although EPDs are an excellent tool, it’s also important to gauge the success of the animal on other factors as well.
“Looking at a bull’s average daily gain is part of it. So is feed efficiency. How much feed does it take to make that gain? As far as also looking at weaning weights and confirmation of the animal, is that the bull is making a carcass that is in demand in the industry?” Litton asked.
“Most of our small producers are not super familiar with EPDs other than the EPDs for calving ease and birthweight. These producers rely on the bull supplier to help them understand EPDs for other traits,” Veterinarian Mac Wilt said. “My advice for my commercial producers would be to purchase bulls from reputable breed ers that use EPDs and genomics to produce replacement animals that show genetic improvement for the traits that the producer believes is most important to them.”
The use of EPDs and strong genetics, ear ly identification and good nutrition can be excellent methods for quality bull development. As a result, producers will be able to improve their cow herd, increase profits and make a quality product for consumers.
“They [the producers] have to look at it from an economic standpoint, and then align their goals. They have to make sure the two complement each other using goals within reason of their resource,” Litton said.
28 Winter-Feeding Program, Surviving the Drought – 6-8:30 p.m. – Free program – Dallas County MU Extension Office (Dallas County Alumni Building), Buffalo, Mo. – to register call 417-345-7551
29 Home Poultry Processing Workshop – 5:30 p.m. – Free, but limited to 20 people – Douglas County Fairgrounds, Ava, Mo. – to register or for more information call 417-683-4409
29 Winter-Feeding Program, Surviving the Drought – 6-8:30 p.m. – Free program – First Baptist Church, 555 Walnut Street, Osceola, Mo. – to register call 417-646-2419
30 Barn Quilt Class – 9 a.m.-3 p.m. – Optimist Building, Osceola, Mo. – to register call 417-646-2419
1 Free Farmer Tax Workshop – 12:30-2:45 p.m. – Maries County Courthouse, lower level, 211 Fourth St., Vienna, Mo. – class size limited, call 573-581-3231 for online class option – to register for in-person class 573-438-2671 or hopkinsrm@missouri.edu
1 Learn How to Stretch Your Food Dollars – 6-7:30 p.m. – New Christian County MU Extension Office, 1701-B Jackson Street, Ozark, Mo. – call 417-581-3558 to register
3 Barn Quilt Class – 10 a.m.-3 p.m. – Christian County Extension Office, 1701 W. Jackson St., Suite B, Ozark, Mo. – register by Dec. 1 – for more information or to register call 417-581-3558
5 Beekeeping Group – 6 p.m. – Webster County Extension Center, 800 S. Marshall Street, Marshfield, Mo. – for questions call 417-859-2044
5, 8 Ozarks Ag 101 Classes – 6-8:45 p.m. – Christian County Extension Office, 1701 W. Jackson St., Suite B, Ozark, Mo. – for more information or to register call 417-581-3558
6 Free Farmer Tax Workshop – 6:15-8:30 p.m. – MU Extension Center, Bolivar, Mo. – class size limited – to register 417-326-4916 or tuckerw@missouri.edu
6 Free Farmer Tax Workshop – 6:15-8:30 p.m. – Webster County Extension Office, Marshfield, Mo. – No Cost to Attend, class size limited – to register 417-859-2044 or kyle.whittaker@missouri.edu
6 Workshop on Soil and Nutrient Management in Pasture – 6-8 p.m. – Cost: Free – Online via Zoom – for more information contact Dhruba at 573-581-3231 or dhakald@missouri.edu – register online at go.ozarksfn.com/a5w
December 2022
3 Ridder Farms Family Values Female Sale – at the farm, Hermann, Mo. –281-761-5952 or 573-680-4692 or 573-280-5795
3 Heartland Highland Cattle Association 6th Annual Fall Highland Auction – Springfield Livestock Marketing Center, Springfield, Mo. – 417-345-0575
3 41st Annual Oklahoma Select Bull & Female Sale – Atoka Livestock Auction, Atoka, Okla. – 580-597-3006
3 Ridder Farms Family Values Female Sale & Annual Bull Sale – at the farm, Hermann, Mo. – 573-680-4692 or 573-280-5795
10 Shepherd Charolais 2nd Annual Female Sale – Cow Palace, Anita, Iowa –515-321-6870 or 402-880-5179
10 Wheeler Angus Annual Production Sale – Wheeler Angus Sale Barn, Paris, Mo. – 573-473-2508
7 Making Informed Lending Decisions: What Ag Lenders Need to Know for 2023 – 9 a.m.-2:45 p.m. – Rotary Club Building of Clinton, 200 W. Franklin Street, Clinton, Mo. – Cost: $85 – register by Dec. 1 – for questions contact Polk County Extension Office at 417-326-4916 or polkco@missouri.edu – register online at go.ozarksfn.com/h46
8 Making Informed Lending Decisions: What Ag Lenders Need to Know for 2023 – 9 a.m.-2:45 p.m. – Cost: $85 – Center for Soy Innovation Center, 734 S. Country Club Drive, Jefferson City, Mo. – for more information contact Rachel at 573-438-2671 or hopkinsrm@umsystem.edu –register online at go.ozarksfn.com/28b
11 Barn Quilt Class – 2-8 p.m. – Cost: $45 – Hickory County Extension Office, Hermitage, Mo. – to register call 417-745-6767
13 Dried Cured Bacon Class – Christian County Extension Office, 1701 W. J ackson St., Suite B, Ozark, Mo. – deadline to register is Dec. 5 – for more information or to register call 417-581-3558
13 Private Pesticide Application Training – 9-11:30 a.m. – Online via Zoom – for more information contact Dhruba at 573-581-3231 or dhakald@missouri.edu –register online at go.ozarksfn.com/4i0
14-15 2022 MU Crop Management Conference – Stoney Creek Hotel Columbia, 2601 S. Providence Road, Columbia, Mo. – register online at go.ozarksfn.com/rt0
15 Barn Quilt Class – 9 a.m.-3 p.m. – Cost: $45 – Hickory County Extension Office, Hermitage, Mo. – to register call 417-745-6767
15 Dry Cured Bacon Workshop – 6-7 p.m. – Douglas County MU Extension Office, Ava, Mo. – to register or for more information call 417-683-4409
19 Country Cured Ham Workshop – Cost: $55 – Howell County Extension Office, West Plains, Mo. – deadline to register is Dec. 7 – for more information call 417-256-2391
20 Country Cured Ham Workshop – Christian County MU Extension Center, Ozark, Mo. – deadline to register is Dec. 8 – for more information call 417-581-3558
6-8 55th Annual Missouri Cattle Industry Convention and Trade Show –Margaritaville Lake Resort, 494 Tan Tara Estate Drive, Osage Beach, Mo. – to register visit www.mocattle.com – 573-499-9162
7 Country Cured Ham Workshop – 4-8 p.m. – Webster County MU Extension Office, Marshfield, Mo. – register by Dec. 16 – to register or for more information call 417-859-2044 – register online at go.ozarksfn.com/llh
15 Glendenning J Bar J Holiday Classic – L365auctions.com – 402-350-3447 or 417-588-6121 or 417-664-0913
17 Bradley Cattle Bred Heifer Sale – Springfield Livestock Marketing Center, Springfield, Mo. – 417-848-3457 or 765-376-8784
31-1/14 Cattlemen’s Congress – Oklahoma City, Okla. – 405-235-0404
January 2023
2 2023 National Limousin Sale – Oklahoma City, Okla. – 303-220-1693
10 Magness Land & Cattle Mile-High Elite Sale – L365auctions.com – 402-350-3447 or 970-396-3584
11/26 Farm & Estate Auction for Dalis Julian –Green eld, Mo. • Nance Auction Service
11/26 Machinery and Equipment Auction –Iconium, Mo. • Crawford Auction Service, 417-988-6629, crawfordauctionservice.com • See Our Ad on Page 26
11/26 Mrs. Maggie Hoefs Auction – Stockton, Mo. • Bruce & Le’AN Auction & Appraisal LLC
12/2 Steven’s Farms Auction – Bolivar, Mo. • Bruce & Le’AN Auction & Appraisal LLC
12/3-4 Eaton Bros Construction Auction (Two Day Auction) – Walker, Mo. • Curtis and Sons Auction Service
12/3 Real Estate & Liquidation Auction – Warsaw, Mo. • the Midwest Auctioneers, LLC
12/4 Estate of Phyllis Ewing Auction – Stockton, Mo. • Bruce & Le’AN Auction & Appraisal LLC
12/10 Matt McClurg Real Estate Auction – Cross Timbers, Mo. • Crawford Auction Service, 417-988-6629, crawfordauctionservice.com • See Our Ad on Page 26
11/26 Miller County Real Estate Auction – Lake Ozark, Mo. • Wheeler Auctions & Real Estate
12/3 Marlotte Estate Auction – Stover, Mo. • Dick Hutchison Auction and Real Estate LLC
12/10 Jim & Margaret Hall Personal Property Auction – Richland, Mo. • Glenworth Auction & Realty, 417-767-4345, glenworth.com • See Our Ad on Page 27
11/26 Wayne & JaDonna Rice Real Estate and Estate Auction – Ozark, Mo. • Essick Auction & Realty
12/1 B&T Electric Auction – Willard, Mo. • Advantage Auction
12/2-3 Kester Womack Trust Auction (Two Day Auction) – Republic, Mo. • Hodges Auctioneers
12/3 Estate Farm Auction – Cape Fair, Mo. • McKnight Auction Company LLC
12/3 Estate of Mark & Amy Milson Real Estate Auction – Rogersville, Mo. • Glenworth Auction & Realty, 417-767-4345, glenworth. com • See Our Ad on Page 27
12/3 Farm Auction – Neosho, Mo. • Circle L Auction Service
12/3 Real Estate & Estate Auction – Aurora, Mo. • Essick Auction & Realty
12/4 Gun Collection Auction – Spring eld, Mo. • Bob Kollmeier Auctions
12/5 Real Estate Auction – Branson, Mo. • Essick Auction & Realty
12/8-9 Absolute 80 +/- Acres Multi-Parcel Real Estate & Estate Auction (Two Day Auction)
– Ozark, Mo. • Essick Auction & Realty
12/9 Estate of Marty Lorance Real Estate Auction – Spring eld, Mo. • Glenworth Auction & Realty, 417-767-4345, glenworth.com • See Our Ad on Page 27
12/10 Living Estate Auction – Republic, Mo. • McKnight Auction Company LLC
12/10 Living Estate of Mike & Beebe Miller Auction – Stra ord, Mo. • Stevens Auction Service LLC
12/31 Real Estate & Farm Equipment Auction –Billings, Mo. • Melton Auction & Realty Co., LLC
12/3 Estate Auction of Lloyd Stogsdill – Houston, Mo. • Scheets Auctions LLC
12/3 Gun Smith Real Estate Auction – Seymour, Mo. • Dentler Auction Company LLC
12/3 Living Estate of Eunice Foster Auction –West Plains, Mo. • Reid Auction
12/3 R&D Garage Owner Retiring Personal Property Auction – Seymour, Mo. • Glenworth Auction & Realty, 417-767-4345, glenworth.com • See Our Ad on Page 27
12/3 Real Estate & Personal Property Auction –Mountain Grove, Mo. • Chadwell Auctions LLC
12/4 Michael & Barb Roderman Personal Property Auction – Licking, Mo. • Rick Dixon Auctions
11/26 Contractor Equipment Auction – Sullivan, Mo. • Brehe Auctioneering Service
11/26 Farm Auction – Millersville, Mo. • Brucker Auction Service
11/30 Equipment Online Auction – bidding closes 11/30 at 10 a.m. – bigiron.com • Big Iron Auctions
12/1 Jim & Peg Schmid Retirement Online Auction – bidding closes 12/1 at 10 a.m. –bigiron.com • Big Iron Auctions
12/3 Audrain County Personal Property Auction –Laddonia, Mo. • Wheeler Auctions & Real Estate
12/3 Estate Country Auction – Centertown, Mo. • Glen Fahrni Auction Service
12/3 Multi-Estate Auction – Marquand, Mo. • Dees Auction Management
12/3 Saylor Equipment Auction – Martinsburg, Mo. • Marquette Auction Services, LLC
12/6 Jack & Vicki Wollen Retirement Online Auction – bidding closes 12/6 at 10 a.m. –bigiron.com • Big Iron Auctions
12/7 Equipment Online Auction – bidding closes 12/7 at 10 a.m. – bigiron.com • Big Iron Auctions
12/9 Consignment Auction – Memphis, Mo. • Eds Machinery
12/10 Gun and Ammo Auction – Lexington, Mo. • Adkins Auction Service
12/12 George “Fred” & Elaine Longacre Public Auction – Ewing, Mo. • Wheeler Auctions & Real Estate
12/13 Loughmiller Farms Inc Retirement Online Auction – bidding closes 12/13 at 10 a.m. –bigiron.com • Big Iron Auctions
12/13 TDC Farms Retirement Online Auction –bidding closes 12/13 at 10 a.m. – bigiron.com
• Big Iron Auctions
12/14 Equipment Online Auction – bidding closes 12/14 at 10 a.m. – bigiron.com • Big Iron Auctions
12/15 Unruh Hay Company Online Auction –bidding closes 12/15 at 10 a.m. – bigiron.com
• Big Iron Auctions
12/15 Donald & Debra Ueckert Retirement Online Auction – bidding closes 12/15 at 11 a.m. –bigiron.com • Big Iron Auctions
12/16 Dealer and Farmer Machinery Consignment Auction – Carthage, IL • Wheeler Auctions & Real Estate
12/21 Equipment Online Auction – bidding opens 11/30 at 6 p.m., bidding closes 12/21 at 10 a.m. – bigiron.com • Big Iron Auctions
12/22 Whalen Farms Farm Retirement Auction – Mexico, Mo. • Wheeler Auctions & Real Estate
1/28 Annual January Consignment Auction – Paris, Mo. • Wheeler Auctions & Real Estate
— ANGUS —
Bradley Cattle - Marshfield, MO417-848-3457brucembradley@hotmail.com
Double H Ranch - Ava, MO816-896-4600
Mead Farms - Barnett, MO573-216-0210 - 573-280-6855
Pitts Angus Farms - Hermitage, MO417-399-3131www.pittsangusfarms.com
—
—
B/F Cattle Company - Butler, MO660-492-2808
Hilltop Farms - Asbury, MO417-842-3225 - 417-529-0081 - 417-529-7556
Rumfelt Farms - Phillipsburg, MO - 417-664-6936brumfelt7556@gmail.com
— BRANGUS —
Horsehead Ranch - Talala, Okla. - 918-695-2357www.HorseheadRanch.net
— CHAROLAIS —
Bradley Cattle - Marshfield, MO417-848-3457brucembradley@hotmail.com
Mead Farms - Barnett, MO573-216-0210 - 573-280-6855
— GELBVIEH —
Hilltop Farms - Asbury, MO417-842-3225 - 417-529-0081 - 417-529-7556
Rumfelt Farms - Phillipsburg, MO - 417-664-6936brumfelt7556@gmail.com
— HEREFORDS —
Jim D. Bellis - Aurora, MO417-678-5467 - 417-466-8679
Journagan Ranch - Mtn. Grove, MO - 417-838-1482
Laze D Herefords &
Bakerville Cattle CompanyJerico Springs, MO417-398-0019lazedherefords@hotmail.com
Mead Farms - Barnett, MO573-216-0210 - 573-280-6855
— LIMOUSIN —
Glendenning J Bar J RanchLebanon, MO - 417-588-6121 - 417-664-0913 - 417-664-1186 - jack@jbarjlimousin.comwww.jbarjlimousin.com
Minor Limousin - Strafford, MO 417-576-6364 - 443-605-6127 - www.minorlimousin.com
Pinegar Limousin - Springfield, MO - 1-877-PINEGAR
— RED ANGUS —
Bradley Cattle - Marshfield, MO417-848-3457brucembradley@hotmail.com
Dunseth Farm - Halfway, MO417-445-2256
Watkins Cattle CompanyHarrison, AR - 870-741-9795 – 870-688-1232 –watkinscattleco@windstream.net
— SALERS —
Dunseth Farm - Halfway, MO417-445-2256
— ULTRABLACK —
Horsehead Ranch - Talala, Okla. - 918-695-2357www.HorseheadRanch.net
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Ash Grove - 417-751-2433
MFA Agri Services
Aurora - 417-678-3244
Coop Assn. #86
Bolivar - 417-326-5231
Farmers Exchange
Buffalo - 417-345-2121
Farmers Exchange
Cassville - 417-847-3115
MFA Agri Services
Fair Grove - 417-759-2525
Farmers Exchange
Golden City - 417-537-4711
MFA Agri Services
Lamar - 417-682-5300
MFA Agri Services
Lebanon - 417-532-3174
MFA Farmers Produce EX #139
Lowry City - 417-644-2218
Farmers Exchange
Marshfield - 417-468-2115
MFA Agri Services
Mt. Vernon - 417-466-3752
MFA Agri Services
Ozark - 417-581-3523
MFA Agri Services
Stockton - 417-276-5111
Farmers Exchange
Urbana - 417-993-4622
Farmers Exchange
Weaubleau - 417-428-3336
Farmers Exchange