OFN June 8, 2020 by Eric Tietze

Still Milking

DAIRY MONTH ISSUE

JUNE 8, 2020 • 32 PAGES

VOLUME 22, NUMBER 11 • WWW.OZARKSFN.COM

Richard Bloss bought his first cow at the age of 9 and has been milking ever since

Enjoying the Dairy Life Mike Calton continues his family’s legacy on his Grovespring, Mo., dairy

Breeding a Quality Dairy Animal

The promotion of high-quality genetics improves herds for years to come

A Touch of Switzerland in the Ozarks

Douglas County, Mo., dairy farm makes its own brand of cheeses

rumor mill

Students tapped for academy: Thirty high school sophomores were recently selected to participate in the Missouri Department of Agriculture’s Missouri Agribusiness Academy. The students will spend time throughout the year exploring various segments of Missouri agriculture. Students from the Ozarks include: Sydney Barger of El Dorado Springs; Lucas Crutcher of Fair Grove; Courtney Keaton of Anderson; Jadyn Lower of Collins; Kaylynne McCullick of El Dorado Springs; and Payton Nix of Mountain Grove. MSU receives gift: Missouri State University and the Community Foundation of the Ozarks (CFO) have each received $2.25 million from the estate of Linda K. Hale. The $4.5 million gift is the first part of what is expected to be a $12 million gift to benefit Missouri State agriculture students from Barton and Vernon counties. It is estimated that Missouri State and the CFO will each receive about $6 million by the time the estate is fully settled. Linda Hale and her late husband, Larry, were Missouri State alumni. The Hales were in the real estate business for over 40 years. They also farmed and raised cattle all of their lives. Ozarks native earns top honors: Jacob Blank of Richland, Mo., has been named University of Missouri College of Agriculture, Food and Natural Resources’ (CAFNR) Outstanding Junior. Blank, an agricultural education major, is part of the Mizzou Agricultural Education and Leadership Ambassadors team, along with the Missouri Teach Ag Ambassadors. He is part of the Swine Club, Dairy Club, Litton Leadership Scholars, Agricultural Education Society and Independent Aggies, among many other organizations. Blank has worked with the Mizzou Meat Market since October 2019, too. Lawrence County, Mo., farmer receives grant: Jason Hirtz of Box Turtle Farm in Mount Vernon, Mo., has recently been awarded a $9,000 grant from the North Central Region Sustainable Agriculture Research and Education Program (NCR-SARE) for the project, “Biosolarization For Disease and Weed Control For Winter High Tunnels.” “We will use grass clippings for biosolarization in high tunnels and compare that to TIF plastic and greenhouse film to control winter weeds and diseases for lettuce crops,” said Hirtz. This grant was awarded as part of NCR-SARE’s Farmer Rancher Grant Program, which is a competitive grants program for farmers and ranchers who want to explore sustainable solutions to problems through on-farm research, demonstration, and education projects.

The Ozarks Most Read Farm Newspaper

JUNE 8, 2020 | VOL. 22, NO. 11

JUST A THOUGHT 3 Jerry Crownover –

The uneducated consumer

the dairy tradition

Adrian Buff introduces the Ozarks to Swiss-style cheeses

Monument business began in 1940 in Jasper County, Mo.

Eye on Agribusiness spotlights McCarthy Drilling

13 15

A small herd with special genes

Mike Calton is focused on Quality

20 22

Julie Turner-Crawford – Celebrating dairy month

MEET YOUR NEIGHBORS 7 A young dairyman continues

Town & Country features Scott Thornhill

Richard Bloss is still milking Youth in Agriculture highlights Seth Hildenbrand

FARM HELP 23 Time to consider diversifying 24 Adding warm-season grasses has benefits

OzarksFarm @OzarksFarm

Know a Good Rumor? 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

Ozarks Farm & Neighbor • www.ozarksfn.com

AI can improve milk production with better genetics

Proper calf management is important

Tips for electric fencing

JUNE 8, 2020

just a

thought

What’s On Your Mind, Ozarks?

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t’s been said that the reason present-day society doesn’t understand revonwagriculture orC yrreJ yB is because the vast majority of Americans are now three to four generations Jerry Crownover farms removed from farming. in Lawrence County. He Most people, alive today, don’t even have is a former professor of grandparents who were farmers, and that’s the Agriculture Education at reason they have no idea where food comes from, Missouri State University, other than the grocery store. Unfortunately, I and is an author and think they are correct and I encountered the perprofessional speaker. fect illustration of this point, last week. To contact Jerry, go to For the past five years, Judy and I have been ozarksfn.com and click the lucky recipients of being selected to be part on ‘Contact Us.’ of a nationwide census on rural crime. Every year, the same very nice, sweet lady has stopped by our home to ask questions and complete a survey. Because of the pandemic, she called, last week, and completed her interview by phone, instead of dropping by. I appreciated that, as well as her genuine concern on how my wife and I were doing. “Has the pandemic hurt your farming operation significantly?” she asked. I explained that I sell my calf crop once per year, and since that takes place each fall, I hadn’t had to sell any, during these times of depressed feeder calf prices. I continued to tell her that if prices didn’t recover by the time I usually sell, then yes, I would take a significant economic hit. “That’s such a shame,” she sympathized. “I know that I can’t even find beef on the shelves of the supermarket right now, so I know there must be a shortage of beef out there.” Not wanting to miss my rare chance to educate a consumer, I explained that there was NOT a shortage of beef on the farm, but rather a shortage in the grocery store, because of the bottleneck in processing plants, that had been either shut down,

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Toll Free: 1-866-532-1960 417-532-1960 • Fax: 417-532-4721 E-mail: editor@ozarksfn.com

Eric Tietze

President/Publisher

Pete Boaz

Vice President

Administrative Amanda Newell, Marketing Manager Eric Tietze, Accounting Advertising Amanda Newell, Display & Production Sales Amanda Newell, Classified Sales Circulation Eric Tietze, Circulation Editorial Julie Turner-Crawford, Managing Editor Jerry Crownover, Columnist Frank Farmer, Editorial Page Editor Emeritus Production Amanda Newell, Production

Contributors Jessica Allen, Brenda Brinkley, Rachel Harper, Klaire Howerton, Juanita McLellan, Jordan Gloor, Sheila Harris, Macie Thornhill and Laura L. Valenti

About the Cover

Richard Bloss, pictured with his grandson Layne, has been a dairyman all of his life. See more on page 20. Photo by Rachel Harper 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., 2020. All rights reserved. Printed in USA.

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just a thought

Across the Fence

By Julie Turner-Crawford

t’s June and that means it’s Dairy Month. Time to tip our hats to all the dairy producers in the Ozarks and around the country. Dairy is only a small portion of the farmJulie Turner-Crawford ing landscape these days, but dairy farmers, is a native of Dallas and their cows, are a vital part of the agricultural County, Mo., where she industry, contributing millions of dollars to the grew up on her family’s economy. They are also on the front line of the farm. She is a graduate production of nature’s most perfect food. of Missouri State Think about all of the great things that come from University. To contact milk and its components, such as cheese, ice cream, Julie, call 1-866-532-1960 butter, sour cream and yogurt. Try getting those or by email at editor@ from an almond or some other kind of nut. I don’t ozarksfn.com. think it would taste the same. We also can’t forget my all-time favorite dairy product – chocolate milk. A big glass of chocolate milk just makes your belly smile. I “boycotted” milk for a while as a kid. Our old Jersey milk cow got into green onions. The smell made my stomach turn. Mom had to buy milk from the store for me. Even after the onions were gone and the smell disappeared from the milk, I couldn’t drink the raw milk for long, long time. Even today, the smell of a strong onion makes me nauseous. We also can’t forget our dairy goat producers. There’s a high demand for those products, including milk, cheese and soap. It’s also impressive to see how much milk a goat can produce in her lifetime. A longtime friend, Bonnie, has both cows and goats, and she has a pretty good customer list for her raw milk from both species. She likes showing the cheeses she makes on social media, and they look amazing. If you think about it, milk is what helps tie everything together in a meal or snack. Even if you aren’t a “milk drinker,” dairy is still a part of your diet. — Continued on Next Page

Desserts

Submitted by: Pam Naylor, Buffalo, Mo.

Ingredients:

• 2 packages French vanilla instant pudding (3 ounces each) • 3 C milk • 1 C peanut butter • 1 9-inch pie crust (baked) • 1 carton Cool Whip

Directions: In a mixing bowl, combine pudding mixes and milk. Beat with an electric mixer until thickened. Add peanut butter and blend thoroughly. Pour into the cooked pie shell, chill until set. Top with Cool Whip before serving.

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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

JUNE 8, 2020

just a thought

We’re Not Just a Farm Store!

Across the Fence Continued from Previous Page For example, 50 billion cheeseburgers a year are consumed in the U.S. The cheese atop those burgers isn’t the only dairy product; milk and butter are part of the bun-making process. If you have kids, it’s likely mac and cheese is a staple at your house. And there would be no biscuits and gravy in the morning without milk either. Without milk, we wouldn’t have many of the foods we enjoy today. Baked goods, pasta, chocolate, fancy coffee, salad dressings, white sauces and even some cold cuts contain milk or another dairy product. Milk just makes the world go round. Perhaps my favorite thing about the dairy industry is the people. For many longtime dairy producers, it’s the only life they have ever known or wanted, and they are dedicated to their trade. They’re in the barn for several hours a day, then there are animals to feed, fieldwork to be done and other chores. Some have to take outside jobs to try and make ends meet on top of their farming chores. It makes for a long day. Dairy producers also seem to be the biggest targets of animal rights groups. False claims of abuse and cruelty, and “undercover investigations” make headlines, but

the farmer spending their days and nights with their animals to ensure their health and wellbeing are few and far between. I’m so proud that we can dedicate a few pages of Ozarks Farm & Neighbor as our little way to salute the dairy industry. Without our nation’s dairy farmers, we would miss a whole lot more than milk. **** Ozarks Farm & Neighbor has launched a new product to connect producers with consumers. Our new website fromthefarmtoyou.com offers producers the opportunity to list farm products they directly sell to consumers, such as milk, eggs produce and meat. There is no cost to add your listing to the site, and it is open to producers across the states of Missouri, Arkansas, Oklahoma and Kansas. The listing is also open to producers who wish to sell live animals intended for slaughter. We’re still in the early stages of the website, but we are excited to see where we go from here.

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Life Is Simple or limited in their capacity, because of absent workers. She was flabbergasted. “So you have plenty of beef at home?” I answered that I probably had about 400 pounds of hamburger in the freezer, so we had plenty of meat. “That’s a lot of hamburger patties,” she responded. “Well, we use hamburger for everything – chili, spaghetti, lasagna, tacos, etc.” “Oh, I guess that’s right. Would you want to sell some of your stockpile?” she begged. I explained that our hamburger was not packaged for resale, but I happened to have a neighbor who had just processed an entire cow and big steer, and that his had

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been packaged for resale, and was probably considerably less expensive than it would be at the grocery store – if they had it. I had her undivided interest at this point. Breathlessly, she asked, “Is it fresh?” I carefully tried to explain that my neighbor’s beef was just processed a week ago, but it was all frozen, now. Dejectedly, she replied, “Well, I don’t guess I’d be interested, then, because you can’t form hamburgers out of frozen ground beef.” A little bewildered, I stated, “No, not until you thaw it, first.” It would appear that modern society may also be two or three generations removed from COOKING.

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JUNE 8, 2020

meet your

Raised in the Milk Barn

neighbors Jared Wormington started his own farm about a decade ago.

By Sheila Harris

Jared Wormington began his own dairy operation about 10 years ago Fourth-generation dairy farmer, acres from my grandma. As soon as KarJared Wormington, of rural Purdy, la and I got back from our honeymoon, Mo., said he’d never milk cows of I moved the cows up the road to that pasture and started milking in the barn his own when he grew up. “I’ve milked since I was old enough my grandpa used.” In Barry County, which 30 years ago to push a 5-gallon bucket around to stand on,” Jared said. “By the time I had about twice as many dairy farms as was a teenager, I was sick of it. I told it now has, milking can be a daunting myself I wasn’t going to follow in my business, but Jared hasn’t looked back. dad’s footsteps and get locked into the He now has two sons of his own. The oldest, 3-year-old Emery, is already gosame cycle when I got older. “I did try some other things when I got ing to the milk barn with his dad. Jared milks 80 cows, a mix of Brown out of high school, but when my wife Karla and I began dating, then thinking Swiss, Jersey and Holstein, that proabout marriage, I knew I’d need a stable duce an average of 35 pounds of milk a income to support a family. That’s when day. Quite a bit more than that in the spring, Jared said. dairy farming started lookHe culls and buys replacement ing better to me. It’s what I cows in the spring or fall, if necesknew how to do.” sary, to keep his milk producJared is now 28 years old tion consistent. and running is own herd. “Consistency is important “I started out 10 years ago by with the cows’ diets, too,” buying 20 cows and milking Purdy, Mo. he said. “They’re mostly them at my dad’s place,” Jarad grass-fed, but I give them explained. “Then, I leased 100

JUNE 8, 2020

Photos by Sheila Harris

grain in the mornings and evenings before each milking. I change the mix of grains up a little, depending on the season. In the spring, when the grass is green, I give them soy hull feed for its higher fiber content. When the grass dries up towards fall, I’ll up the protein content with some cotton-seed meal.” A balanced corn blend in pellet form, formulated for dairy cattle, is a staple year-round for Jared’s herd. “Not only is it good for them, it makes it easier to get them to the barn, too,” he admitted. During good years, there’s plenty of hay to feed them in the winter, cut from his fertile pastures in a valley that stretches for miles between Ozark hills. Jared uses an AI program in the spring and fall for breeding purposes. “Afterward, I turn my Hereford bull in with them to make sure they’re all bred,” he said. “Yes, he’s a beef bull, but I have a weakness for that white Hereford face. Plus, calves bred from a beef bull are easier to sell at market. Not too many people at McDonald’s are asking for a Holstein burger.” Although Jared expresses a preference for white-faced cattle, his sentiment goes only so far. “In this business, I can’t afford to be sentimental,” he said. “If a cow doesn’t produce her quota of milk, she gets culled. He gave himself away, though, when

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he pointed out Goldie, the first cow his dad gave him when he started his own herd 10 years ago. “She was a newborn, then,” Jared said. During the recent bottleneck at milk processing plants due to COVID-19, Jared said he’s never run into a problem on his farm. “I’ve never had to dump any milk here,” he said. It may be because he sells his milk to Springfield-based Central Equity Milk Cooperative, which has flexible market options not always available to larger co-ops. Jared is philosophical about the current state of the economy. “I don’t pay much attention to the national news,” he said. “I focus on the job in front of me. We’ve had some hard times, but God’s always made a way through them. Some circumstances are out of my control, so I focus on what I can control: the quality of my milk. “Too, the farm’s a good place to raise kids.” “Even though dairy farming can be challenging, I know we’ll always have beef to eat and milk to drink.” Jared does have one bit of advice for young men considering a career in dairy-farming, though. “Marry a rich woman,” he said. “It’ll help. But even without a rich wife, the farm’s a good place to raise kids.”

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A Touch of Switzerland in the Ozarks By Laura L. Valenti

Douglas County, Mo., dairy farm makes its own brand of cheeses

Submitted photos

It is a long journey from Switzerland to the Ozarks, but it is a trip Adrian Buff of Ava, Mo., has made more than once. His parents, Heinz and the late Vroni Buff, moved to Southwest Missouri when Adrian was only 7 years old. “They were looking for a place with less regulation, a more affordable place to purchase and operate a dairy farm,” Adrian explained. Today, the Buff family, including Adrian and two of his sisters, Sandra and Kathrin, continues to milk more than 100 Holstein and Brown Swiss dairy cows on their 330-acre Grison Dairy and Creamery in rural Douglas County. When he was 20, Adrian accepted a three-year apprenticeship and returned to Switzerland to learn the art of Swiss Adrian Heinz moved to the U.S., with his family cheesemaking. Afterward, as a child, but returned to Switzerland to learn he returned to the United the art of cheesemaking. States, working on a dairy farm and creamery in Hawaii and also in Illinois, be“Grisontaler, a raw milk Swiss-style fore returning to Missouri. cheese, has a sweet, nutty flavor Adrian makes Grisonand is originally modeled after taler and Ozark Mutschli the Emmentaler from Switcheeses. The name, Grison, zerland. It’s aged over three comes from their original remonths.” Adrian explained. Ava, Mo. gion of Switzerland and now “The Ozark Mutschli graces both their farm and cheese is a mild, creamy cheese operation. type, an Alpine-style cheese.

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The biggest difference comes from the kind of culture used. The Ozark Mutschli is a rind cheese and ages for a month. It uses a special culture that I use to wash it several times during the aging process and that helps to break down the protein.” Swiss cheese is, of course, famous for the holes in the cheese which comes from the carbon dioxide gas produced in the making of the cheese, and that produces its unique flavor. “It takes 45 gallons of milk to make two wheels of the Grisontaler cheese, each wheel weighing about 18 pounds,” Adrian said. “Forty-five gallons of milk produces six wheels of the Ozark Mutschli cheese and each of those wheels run 6 to 6 1/2 pounds.” While Adrian continues to work on the dairy farm at Ava, his cheese-making operation is housed at a facility he rents in Fordland, Mo. “It takes a certain type of building to do this. Ours has a cheese vat plus two rooms, one that is kept at 55 degrees and the other at 75 degrees,” he said. Marketing for Adrian’s cheeses includes outlets in St. Louis and Kansas City, as well as Springfield, Mo., locations, at Brown Derby and Mama Jean’s. Other Ozarks locations include Farmers’ Markets in Ava and West Plains, stores in Ava, Mountain Grove, Nixa, Mansfield, Seymour and the Missouri Cheese Outlet in Lebanon. He also supplies information on the pairings of the best foods, wines, and beers to accompany his cheeses. “I’d like to add another type of cheese, something between a Gruyere or an Apenzeller,” Adrian said. “We are pretty well maxed out in our current facility JUNE 8, 2020

so it would involve even more changes. Right now, with this current situation, I think I’ll just have to wait for a while and see how it all works out. Fortunately, our cheeses have a six-month shelf life so that also helps us in this business.” Adrian also said he and his family continue to be blessed as dairy farmers. “We have about 20 Brown Swiss and Brown Swiss cross cows and the rest are Holsteins. Holsteins are a quantity producer and the Brown Swiss and Brown Swiss cross give milk that has a higher protein yield, with a better, quality protein, especially for cheese-making,” he explained. “Another Missouri cheese maker once told me, always use blended milk, milk from more than one dairy breed, to produce the best quality cheese. The family retains their heifers, which are developed by Denis Turner in Hartville, Mo. “They leave the farm at about 6 months of age until seven-months bred,” Adrian explained. “He does an excellent job. We calve all year round, with the majority coming in the spring or fall but our calf barn is never empty, as we have some winter and summer calves as well. We do all AI. We have several of our cows that are over 10 years old but once they no longer breed, we take them to the Springfield Dairy sale.” From a dairy producer to a cheese maker, Adrian is happy being in the Ozarks. “We are fortunate to sell our milk through the Central Equity Cooperative, selling to Kraft and Pacific,” he said. “It’s been really convenient for us, and they’ve been very cooperative, with no objections to our cheese-making operation.”

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roots

the people, places and traditions that make the ozarks home

Etched in Stone By Rachel Harper

Photos by Rachel Harper

In 1940, W.D. Beck Jr., a member of the family who owned Beck Casket Company, started Beck’s Ozark Memorial Company in Carthage, Mo. In 1941, he built a very modern building at the corner of West Chestnut and Baker Boulevard where he engraved and sold monuments. In the late 1940s/early 1950s he sold the company to Noble Huggins who changed the name to West Chestnut Monument. Current owner Pat Snyder was raised around Carthage and grew up in the farming community, raising pigs, hauling hay and picking up rocks. In 1979, at the age of 16, he started working at Park Cemetery on the grounds crew mowing, setting monuments, helping with funerals, and digging graves. He later worked at Park Cemetery Monument Shop and managed it until 1990. Charlie and Pat Potter, whom Pat had worked for on the farm for several years, bought West Chestnut Monument Company in February 1990 in hopes of Pat purchasing it when he was able. In January 1993, Pat and his wife Marcia bought the company and have now owned the shop nearly 27 years. There have been a lot of changes in the monument industry since Pat began 41

Pat Snyder took over the well-established West Chestnut Monument more than 25 years ago years ago. The first would be the advancement in technology. Monument mechanics used to recreate the stone with pencils, rulers and straight edges creating different designs. The letters were hand cut into the stencil with an x-acto knife and a press was used to hand stamp designs. “In 1998, we purchased a computer program that allowed for the computer to cut the stencil, which made the process more accurate and efficient. Believe it or not that has helped the industry a lot” Pat said. “What we can do now in two hours used to take all day or longer.” The sandblaster Pat uses is 70 to 80 years old and has a manual mixing chamber. Until the end of the 1930s almost everything was done by hand, but by 1960 most of the work was done with a sandblaster. Glancing at the records, he said a single flat marker made by Carthage Marble in 1940 sold for $16 but would now cost nearly $520 plus tax/setting fees. An upright mahogany monument sold for $105 would today start at $1,400. The company has been in continuous operation longer than any monument shop in the four-state area. In the midto late-1970s the original building was torn down because of deterioration and a new one built, which still stands as

the front office and part of the shop of the building today. Additions were also done in 1995 and 2000, and Pat and Marica are adding more office area. “We are the little hometown shop, ma and pa place that you can sit down with the owner or the owner’s son or daughter-in-law, and know who’s making your monument and know you’re going to have a good job done.” All four of Pat and Marica’s children grew up playing and working at the shop engraving little rocks. When the kids were young, before vacation each year, they would sell lemonade and cookies in front of the shop, making about $15. One year, Pat suggested they sell their little designed rocks they were always engraving in the shop. Word got out and before their vacation to Colorado that year the kids had sold more than $1,000 worth of engraved rocks. “That was crazy,” Pat said. “That is what actually started the engraved rocks and has since been a large part of our business.” Some large, memorable projects the shop has completed include engraving a 100foot long wall that the lettering spanned over 45 feet at the U.S. Courthouse in Jefferson City, Mo. and the Vietnam Veteran Memorial located in Central Park

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in Carthage, where they engraved 1,251 names of the Missouri casualties. The shop continues to offer monument stones and installation along with sandblasting, engraving and name/design rocks. “The monument shop is a very unique business that people often don’t think about until they need it” Pat said. One of his favorite memories was from 2019 when a customer came into the shop and needed the date hand carved on their father’s stone after his passing. Pat found out who had originally carved the stone and invited him to the shop. Don Helms had made the last monument at Carthage Marble and is the last Carthage Marble hand carver still alive. Pat retrieved the stone and brought it back to the shop where Don used his original tools and spent about two weeks engraving the date for the family. Pat said after Don was finished, he handed over his tools as it was the very last stone to be hand carved. Pat finds it neat the work he does will be around for years to come for his grandkids to see. When it’s time to retire, he said their son Levi and wife M’lynne, and their daughter Jennie Tamerius will continue the family business, “Although they’ll probably have to wheel me out in a wheelchair.” JUNE 8, 2020

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From Garden to Jar Ozarks Farm & Neighbor is looking for some canning and preserve recipes to help out gardeners with their bountiful harvest. Send us your recipes and look for them to appear in the upcoming issues of Ozarks Farm & Neighbor & on our website.

editor@ozarksfn.com

Location: Halfway, Mo. Owner: Jeremy and Kali McCarthy History: Jeremy McCarthy is the owner of McCarthy Drilling, which has been a family affair for many years. “I bought the business from my uncle in early 2002,” Jeremy said. “He’d been in the business since the mid-1970s. It had been a family business with two of my uncles. Just watching him, it was something that interested me. I bought my brother out in 2004, and then it’s just been me and the employees. I have four employees, including Kali.” Products and services: McCarthy Drilling serves a large portion of Southwest Missouri. “We’ve expanded all the way to Cassville, Mo., to the Arkansas line, Kansas City, St. Louis. We diversified into geothermal back in 2007 and 2008, when the water well drilling got a little slow. Geothermal is heating and cooling for housing. We run two crews at a time, so both rigs are going.” Jeremy understands the needs of farmers, and makes serving them a priority. “I’m a farmer, so I can relate to farmers. They run out of water for their cattle, or anything, we try to make that a top priority. We’ll be happy to move out on a weekend, or evening, if we have to, to try and get the farmer out of a bind. When you have a challenging well, and you see good, clear water coming, you know you’ve helped.”

PO Box 1319 • Lebanon, MO 65536 417-532-4721 fax

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JUNE 8, 2020

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Particular About Guernseys By Jordan Gloor

Red Bell Farms specializes in A2/A2 dairy products with a small herd of Guernsey cows At Red Bell Farms LLC in Mount shelf life of your milk,” she said. Roxanne is also particular about her Vernon, Mo., Roxanne Bell supplies fresh A2/A2 milk and but- cattle’s diet. They are all grass-fed during ter directly to customers who grass season and hay-fed during the winprize it for its friendliness to ter. She does not use silage, and she gives them the minimum grain needed when those with a dairy intolerance. The unpastuerized milk comes from they’re milking. Beyond that, she sticks to her three Guernsey cows on her 260- the grass and hay diet exclusively. “I rotate my paddocks for optimum acre farm, where she also runs 100 Angrass production and follow up with gus-cross beef cows. As the owner and operator of Red the beef cows. The Gurensey girls get Bell Farms, Roxanne chose the Guern- first choice,” she said. To breed her dairy cows, she uses AI with sey for a variety of reasons. “They’re gentle, they love to be ba- bulls confirmed to have the A2/A2 gene. bied,” she explained. “Plus, I think For the beef cattle she uses natural cover. While Red Bell Farms is a relatively they have great eye appeal. They’re a small dairy operation, Roxanne is no beautiful cow, I love the color.” But the primary reason her customers stranger to much larger herds. For 25 come to her is the A2/A2 milk those years she owned and operated a dairy with her husband, Glen Hanock, and Guernseys produce. “There’s some conflicting figures and at peak numbers they were milking 260 percentages on what breed has how cows (mostly Holstein). Farming runs in the family as well. many, but I know that Guernseys preHer grandparents, Helene and John dominantly have the A2/A2 gene.” Roxanne detailed how A2/A2 works: Bell Sr., bought the farm’s original 300 “It is a protein that the body does not acres in 1928. Roxanne grew up there reject and will absorb better in the gut. when the family was growing crops, So that eliminates some of the lactose- beef and hogs. “It was all hay production and beef intolerance in people.” She also handcrafts butter with the when I bought it from my dad.” In 2008 A2/A2 milk in small batches for her her father, John Bell Jr., sold 212 acres of it to her (she rents an additional 45 customers. Using a bucket milker with her acres). She started the dairy operation Guernseys, Roxanne said they average about two years ago. Her family just recently opened a farm about 55 or 60 pounds a day. She flash-chills the raw milk, and store, Heritage Farm and Dairy LLC, in Bois D’Arc, Mo. Run primarily by she’s very particular about her husband’s son and daughter-inhow the product is hanlaw, Matthew and Taryan Handled after that, even after cock, Roxanne reported it’s it leaves her farm. been very successful. “I strongly encourage my “We thought it would be customers to bring coolers Mount Vernon, Mo. good, but it’s exceeded our when they come to pick it up because any fluctuation in — Continued on Next Page temperature will shorten the JUNE 8, 2020

Roxanne Bell and Red Bell Farms specializes in A2/A2 raw milk and butter. Submitted Photo

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Stock Cow & Bull Sale Starts 9 a.m. Every Monday

Feeder Cattle Sale Starts 7 a.m. Every Wednesday

Dairy Sale Sale starts at 11 a.m. every 2nd & 4th Tues.

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Guernseys

Continued from Previous Page expectations,” she said. They sell the family’s grass-fed beef and dairy products at the store, along with bakery items and chicken through various partnerships. The Heritage store also sells milk to Edgewood Creamery in Purdy, Mo., which was established in 2015 by Roxanne’s in-laws Charles and Melissa Fletcher and her daughter and son-inlaw, Aubrey and Tyler Fletcher. The creamery was sold in 2018, but Roxanne works there as well, doing sales and other work that comes up. Roxanne recently started a new project, growing garden produce for both Red Bell Farms and the Heritage store. “We have planted sweet corn, watermelon, we’ll have potatoes, green beans, tomatoes of course, and hopefully some cantaloupe,” she said. “Depends on the weather.” With her beef herd, Roxanne sells directly to customers and through Joplin Regional Stockyards. Booking with a meat processor, however, is very difficult right now, delaying distribution to customers. For Red Bell’s dairy products, though, she has about 23 regular customers. Facebook, word-of-mouth, and a few signs along the road have been enough marketing to sell what she wants. “I don’t plan to get any bigger here because the way I do it is very labor intensive,” she remarked. Roxanne is particular about her farm’s products because she is particular about her family and customers’ health. “My family drinks this milk,” Roxanne pointed out. “My 3-year-old grandson has been drinking this milk since he was 15 months old.” Roxanne accepts new customers by appointment only, and then she recommends to people in these challenging times that they find a farmer they’re comfortable with and stick with them. “There’s not a lot of money in agriculture,” she remarked. “We do it because we like it.” JUNE 8, 2020

country

in the field and in the office

Scott Thornhill

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Hometown: Republic, Mo. Family: Wife: Mirela, and Children: Macie (21) and Kile (18) In Town: Scott Thornhill works for City Utilities at the Power Plant in Springfield, Mo. City Utilities supplies water, natural gas, high-speed internet and electricity for the city of Springfield. Scott’s job consists of general maintenance on equipment, such as turbines, pumps, electric motors and belts. He also has a weld certification to make repairs on boiler tubes, high-pressure steam lines and structural steel. He started his position 10 years ago, and he enjoys the stable job he has. Also his position allows him to enjoy his family and his farm outside of work. In the Country: Beginning at around the age of 3, Scott worked with cattle on his family’s dairy farm in Mountain Grove, Mo. As an adult, he has started his own farm operation with beef cattle in the Republic, Mo., area. “I learned beef farming is easier,” Scott said. “Even if it seems like everything is falling apart and there’s no time, beef farming is not as demanding, so I can still work a job. But because of dairy farming as a kid, I had to start from scratch.” His previous knowledge has brought him far in the cattle industry, but there are some areas he must teach himself through trial and error, namely the financial side. Scott has a commercial herd of around 40 cow/calf pairs that consist of Angus, Charolais and Beefmaster. He also runs two Gelbvieh bulls. Eventually, Scott would like to double the size of his herd, obtain more land and retire to his farm fulltime. The cowherd is split up roughly 60/40, with some calving in the fall and the rest in the spring. The cows are rotated between pastureland spread over Scott’s owned 60 acres, plus rented land. The herd grazes, with supplemental grass hay and mineral being offered. On occasion, if needed, Scott offers a liquid feed for a protein boost. His family helps with any bottle calves. With the limited amount of time he has away from his job at City Utilities, Scott finds it easier to buy hay rather than putting it up himself. JUNE 8, 2020

(1)Valid until 7/6/2020.$300 off the purchase of a new Z700 Series ZTrak Zero-Turn Mower and $200 off the purchase of a new S240 Lawn Tractor available in the U.S. at participating dealers. Dollars off will be deducted from the purchase price. Some restrictions apply, see your John Deere dealer for details.(2) Valid until 7/6/2020. Subject to approved installment credit with John Deere Financial, for consumer use only. Down payment may be required. Average down payment is 10%. $17.24 per month for every $1,000 financed. No payments, no interest for 90 days, followed by 0% APR for 58 months only. Taxes, freight, setup and delivery charges could increase monthly payment. Available at participating U.S. dealers. Prices and models may vary by dealer. Offer available on new equipment only. Prices and savings in U.S. dollars.

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The Ozarks’ Most Read Farm Newspaper

beef

(Week of 5/24/20 to 5/30/20)

Midwest - High Plains Direct Slaughter Cattle

Buffalo Livestock Market

80.00-106.50*

Douglas County Livestock - Ava

82.50-95.00 †

Four State Stockyards - Exeter

73.50-110.50*

Interstate Regional Stockyards - Cuba

75.50-105.50

†

Joplin Regional Stockyards

72.50-105.00 †

Mid Missouri Stockyards

70.00-104.50*

Kingsville Livestock Auction

Not Reported †

MO-KAN Livestock Auction - Butler

87.00-102.50 †

Ozarks Regional Stockyards

74.00-115.00 †

South Central Regional Stockyards - Vienna

88.00-91.75 †

Springfield Livestock Marketing Center

No Sale - Holiday †

slaughter

110

130

cows 42.00-73.00*

Douglas County Livestock Auction

32.50-69.00 †

Four State Stockyards - Exeter

32.00-74.50*

Interstate Regional Stockyards - Cuba

30.00-67.00 †

Joplin Regional Stockyards

20.00-71.00 †

Kingsville Livestock Auction

Not Reported †

Mid Missouri Stockyards

35.00-73.00*

MO-KAN Livestock Market - Butler

42.00-71.00 †

Ozarks Regional

12.00-86.00 †

South Central Regional Stockyards - Vienna

43.00-67.00 †

Springfield Livestock Marketing

No Sale - Holiday †

cow/calf

100

pairs

(Week of 5/24/20 to 5/30/20) Buffalo Livestock Market

None Reported*

Douglas County Livestock Auction - Ava

None Reported †

Interstate Regional Stockyards - Cuba

None Reported †

Four State Stockyards - Exeter

775.00-1525.00*

Joplin Regional Stockyards

5/26/20

Total Receipts: 708 Compared to last month, lighter weight lambs sold a bit weaker while heavier lambs were steady to firm. Ewes and all classes of goats sold mostly steady. Supply was moderate to good with many high quality lambs and goats in the offering. Demand was very good. Supply included: 68% Slaughter Sheep/Lambs (2% Wooled & Shorn, 81% Hair Breeds, 2% Ewes, 12% Hair Ewes, 0% Bucks, 3% Hair Bucks); 9% Replacement Sheep/ Lambs (100% Hair Ewes); 3% Feeder Goats (100% Kids); 21% Slaughter Goats (62% Kids, 24% Nannies/ Does, 10% Bucks/Billies, 4% Wethers). Slaughter Sheep/Lambs: Wooled & Shorn - Choice and Prime 1: 190.00. Wooled & Shorn - Choice 1-3: 200.00. Hair Breeds - Choice and Prime 1-3: 132.50-205.00. Hair Breeds - Choice 1-3: 155.00-185.00. Hair Breeds - Good 1-3: 120.00-140.00. Ewes - Utility and Good 1-3: 107.50. Ewes - Cull and Utility 2-3: 60.00. Hair Ewes - Good 1-3: 97.50-120.00. Hair Ewes - Utility and Good 1-3: 65.00-97.50. Hair Ewes - Cull and Utility 1-3: 97.50. Bucks 1-2: 130.00. Hair Bucks - 1-2: 140.00. Hair Bucks - 1-3: 147.50. Replacement Sheep/Lambs: Hair Ewes - Small and Medium 1: 230.00.

Norwood, Mo. • Producers Auction Yards Sheep/Goat

5/23/20

Receipts: 1,484 Compared to last month, slaughter lambs traded 30.0040.00 lower while slaughter goats traded 40.00-50.00 lower. Demand was good on a heavy supply of slaughter lambs and a moderate supply of slaughter goats. The offering included several large drafts of hair lambs as well as more than the usual number of wool lambs. Supply included: 1% Feeder Sheep/Lambs (100% Hair Lambs); 65% Slaughter Sheep/Lambs (6% Wooled & Shorn, 80% Hair Breeds, 1% Ewes, 9% Hair Ewes, 3% Hair Bucks); 17% Replacement Sheep/Lambs (99% Hair Ewes, 1% Families); 1% Feeder Goats (100% Kids); 12% Slaughter Goats (91% Kids, 7% Nannies/ Does, 2% Bucks/Billies); 3% Replacement Goats (71% Nannies/Does, 29% Families). Feeder Sheep/Lambs: Hair Lambs - Small and Medium 1-2: 200.00-225.00. Slaughter Sheep/Lambs: Wooled & Shorn - Choice and Prime 1-3: 155.00180.00. Hair Breeds - Choice and Prime 1-3: 150.00-215.00. Hair Breeds - Choice 1-3: 120.00-185.00. Hair Breeds - Good 2-3: 175.00. Ewes - Good 2-3: 80.00. Ewes - Utility 1-2: 72.50. Hair Ewes - Good 2-3: 85.00-135.00. Hair Ewes - Utility 1-2: 60.00-110.00. Hair Ewes - Cull 1: 55.00. Hair Bucks - 1-2: 70.00-195.00. Replacement Sheep/Lambs: Hair Ewes - Small and Medium 1-2: 85.00-180.00.

Not Reported †

Mid Missouri Stockyards

Hair Ewes - Small and Medium 2: 50.00-85.00. Families - Small and Medium 1-2 w/<20 lbs lamb 190.00. Feeder Goats: Kids - Selection 2: 235.00-270.00. Slaughter Goats: Kids - Selection 1: 265.00-340.00. Kids - Selection 1-2: 265.00-275.00. Kids - Selection 2: 215.00-265.00. Nannies/Does - Selection 1: 210.00. Nannies/Does - Selection 1-2: 140.00-155.00. Bucks/Billies - Selection 1: 200.00-210.00. Replacement Goats: Nannies/Does - Selection 1: 260.00. Nannies/Does - Selection 1-2: 190.00-210.00. Nannies/Does - Selection 2: 80.00-130.00. Families - Selection 2 w/20-40 lbs kid: 195.00.

National Sheep Summary

Compared to last week slaughter lambs mostly ste to 5.00 higher, instances 10.00 higher. Slaughter steady to 5.00 lower. No comparison on feeder lam At San Angelo, TX 5968 head sold. Equity Coope tive Auction sold 275 slaughter ewes in Wyoming direct trading slaughter ewes and feeder lambs we tested. Confidential head of negotiated sales of sla lambs were confidential. 1,932 lamb carcasses so with all weights no trend due to confidentiality. A sheep sold per hundred weight (CWT) unless oth specified. Slaughter Lambs: Choice and Prime 2-3 90-160 l San Angelo: wooled and shorn no test. PA: wooled and shorn 100-115 lbs no report. Ft.Collins, CO: wooled and shorn no test. South Dakota: wooled and shorn 100-145 lbs 121.0 145.00. Kalona, IA: wooled and shorn 100-145 lbs no test. Billings, MT: no test. Missouri: wooled and shorn no test. Equity Coop: no sales. Slaughter Lambs: Choice and Prime 1-2: San Angelo: hair 40-60 lbs 192.00-216.00, few 218 222.00; 60-70 lbs 180.00-200.00, few 204.00-218.00 70-80 lbs 170.00-190.00; 80-90 lbs 158.00-176.00, 180.00; 90-110 lbs 150.00-154.00, few 174.00. woo and shorn 40-60 lbs 197.00-212.00; 60-70 lbs 190.0 196.00; 80-90 lbs 158.00-166.00.

stocker & feeder

1000.00-1400.00*

MO-KAN Livestock Auction - Butler

None Reported †

Ozarks Regional Stockyards

750.00-1175.00 †

South Central Regional Stockyards - Vienna

None Reported

Springfield Livestock Marketing

†

No Sale - Holiday †

500

1000

replacement

1500

cows

(Week of 5/24/20 to 5/30/20) Buffalo Livestock Market

2000 Steers, Med. & Lg. 1

760.00-1200.00*

300-400 lbs. 400-500 lbs. 500-600 lbs. 600-700 lbs. 700-800 lbs.

825.00-1200.00 †

Bulls, Med. & Lg. 1

Prices reported per cwt

525.00-1075.00*

Douglas County Livestock Auction - Ava

None Reported †

Four State Stockyards - Exeter

Interstate Regional Stockyards - Cuba Joplin Regional Stockyards

600.00-1250.00 †

Kingsville Livestock Auction

Not Reported †

Mid Missouri Stockyards

950.00-1250.00*

MO-KAN Livestock Auction - Butler

None Reported †

Ozarks Regional Stockyards

850.00-1450.00 †

Springfield Livestock Marketing Center

500

No Sale - Holiday †

1000

1500

300-400 lbs. 400-500 lbs. 500-600 lbs. 600-700 lbs. 700-800 lbs.

Heifers, Med. & Lg. 1

425.00-1150.00 †

South Central Regional Stockyards - Vienna

16 16

cattle NONE REPORTED sheep & goats dairy

Hair Ewes - Small and Medium 1-2: 102.50-130.00. Feeder Goats: Kids - Selection 1: 290.00-300.00. Kids - Selection 1-2: 180.00-270.00. Kids - Selection 2: 235.00. Kids - Selection 2-3: 200.00. Slaughter Goats: Kids - Selection 1: 255.00-320.00. Kids - Selection 1-2: 230.00-295.00. Kids - Selection 2-3: 245.00. Nannies/Does - Selection 1: 170.00-180.00. Nannies/Does - Selection 1-2: 150.00-242.50. Nannies/Does - Selection 2: 125.00. Bucks/Billies - Selection 1: 202.50-212.50. Wethers - Selection 1: 305.00.

800.00-1350.00 †

Kingsville Livestock Auction

5/31/20

5 Area (Tx-Ok, Ks, Neb, Ia, Colo, Nm, Mn) Live Basis Sales - Over 80% Choice Steers: 111.00-120.00; wtd. avg. price 115.57. Heifers: 111.00-120.00; wtd. avg. price 116.64. Dressed Basis Sales - Over 80% Choice Steers: 175.00-180.00; wtd. avg. price 178.09. Heifers: 176.00-180.00 ; wtd. avg. price 178.49.

Buffalo, Mo. • Buffalo Livestock Sheep/Goat

(Week of 5/24/20 to 5/30/20) Buffalo Livestock Market

cattle

2000

300-400 lbs. 400-500 lbs. 500-600 lbs. 600-700 lbs. 700-800 lbs.

Ava Douglas County† 5/28/20

Buffalo Livestock Auction* 5/30/20

Butler Mo-Kan Livestock† 5/28/20

Cuba Interstate Regional† 5/26/20

Four State Stockyards*

695

1,439

855

417

1,787

St-5 Higher

Steady

St-7 Higher

St-2 Higher

5-8 Higher

----161.00-173.00 140.00-162.00 148.50-149.00 135.00

160.00-197.00 150.00-169.00 140.00-168.00 130.00-146.50 125.00-135.00

----160.00-175.25 145.50-168.00 133.00-152.00 137.00

----------------120.00-123.50

155.00-177.00 132.00-168.00 132.00-160.50 124.00-150.00 121.00-136.00

----149.00-164.00 -------------

135.00-178.00 140.00-161.00 125.00-142.00 110.00-130.00 106.00-115.00

------------130.00 -----

---------------------

123.00-166.00 140.00-145.00 113.00-147.00 109.00-129.00 108.00-114.00

----138.00-148.00 133.00-145.00 120.00-128.00 121.50

135.00-158.00 135.00-152.00 130.00-144.00 120.00-133.00 116.00-130.50

157.00 137.00-157.00 134.50-147.00 128.50-140.00 114.50-123.00

157.50-158.00 139.00-155.50 ----115.00 -----

142.00-166.00 122.00-140.50 127.00-138.00 117.00-135.75 100.00-119.00

5/26/20

prices Joplin Regional Stockyards† ---------

-----------------------------------------------------------------

Kingsville Livestock Auction† -----

NOT REPORTED

bulls

NO SALE - HOLIDAY

slaughter

market sales reports

-----

---------------------

165.0 154.0 146.0 134.0 127.0

-----------------------------------------

✝ USDA Reported * Independently Reported

Ozarks Farm & Neighbor Ozarks Farm & Neighbor• •www.ozarksfn.com www.ozarksfn.com

M Mi Stock 5/2

JUNE 8, 2020

140.0 138.0 127.0 116.0 110.0

eports

rn 100-145 lbs no test.

no test.

nd Prime 1-2: 192.00-216.00, few 218.000.00, few 204.00-218.00; 90 lbs 158.00-176.00, few 54.00, few 174.00. wooled 212.00; 60-70 lbs 190.006.00.

ces

5/29/20

Receipts This Week: 89,212 Early weaned pigs steady. All feeder pigs 1.00 per head lower. Demand light for moderate to heavy offerings. Receipts include 36% formulated prices. Volume By State Or Province Of Origin: Missouri 7.7% Total Composite Weighted Average Receipts and Price (Formula and Cash): All Early Weaned Pigs: 80,512 at 15.47. All 40 Pound Feeder Pigs: 8,700 at 17.47. Western Cornbelt Daily Direct Hog Report

5/12/20

Negotiated Purchase (Including Packer Sold) Barrows & Gilts (carcass basis): Not Reported. Compared to Prior Day’s closing weighted average (LM_ HG208): Not Reported Price Range: Not Reported Wtd Avg: Not Reported 5 Day Rolling Avg: $38.69.

Mid Missouri Stockyards* 5/28/20

Springfield Livestock Marketing† 5/27/20

Vienna South Central† 5/27/20

West Plains Ozarks Regional† 5/26/20

-----

1,802

1,640

562

4,590

-----

Steady

St-5 Higher

-----

St-4 Higher

---------------------

165.00-190.00 154.00-175.00 146.00-161.00 134.00-152.00 127.00-141.00

184.00 148.00-170.00 143.00-161.00 130.00-147.00 125.00-125.50

------------130.50-141.00 -----

177.50-189.00 156.00-171.00 149.00-167.00 141.00-156.00 123.00-143.00

NOT REPORTED

Kingsville ivestock Auction† -----

-----------------------------------------

--------------------140.00-156.00 138.00-152.00 127.00-148.00 116.00-135.00 110.00-122.00

JUNE 8, 2020

----168.00 ------------144.00-157.00 137.50-153.00 128.00-146.50 111.50-127.00 110.00

--------------------150.50 141.00-151.00 135.00 ---------

----145.00-156.00 131.00-137.00 123.00 ----153.00-170.00 136.00-150.00 127.00-151.00 120.00-131.00 113.00-125.50

Mo. Weekly Hay Summary

t1 8 pt .1 8 O ct .1 8 No v. 18 De c. 18 Ja n. 19 Fe b. 19 M ar .1 9 Ap r. 19 M ay 19 Ju ne 19 Ju ly 19 Au gu st 19 Se pt .1 9 O ct .1 9 No v. 19 De c. 19 Ja n. 20 Fe b. 20 M ar .2 0 Ap r. 20 M ay 20

gu s

Ava Kingsville

Butler Springfield

Cuba Vienna

Joplin West Plains

heifers 550-600 LBS. Ava Kingsville

Butler Springfield

150.08 150.18 157.05 144.38

128.68

129.30 132.10 125.22 132.47

127.95

151.33 *

155.00

** 156.72 154.79 156.97 153.81

134.58 133.96 139.02 125.48 135.02

156.27

128.92

155.12

122.38

152.46 152.12 159.83 154.39 162.01 150.64

135.61 136.56 135.68 135.67 130.83

159.21

138.34

157.10

Soybeans

Week Ended 5/30/20 Corn Sorghum*

Soft Wheat

* Price per cwt

18 15 12 9 6 3 0

8.68

8.21

8.62

8.35

6.29 5.31 3.48

6.17 4.94 3.20

4.91 3.38

3.26

* 141.58

151.88 * *** ** 152.44

* *** ** 137.62 *

5.40 5.02 3.25

132.82

151.25

8.10

133.39

150.24 125

143 161 179 197 215 * No price reported in weight break **USDA Failed To Report *** No Sale - Holiday

Prices Based on Weighted Average for Steers and Heifers 550-600 lbs.

The MostRead ReadFarm Farm Newspaper TheOzarks’ Ozark’s Most Newspaper

Joplin West Plains

125.97

155.13

avg. grain prices

Cuba Vienna

123.52

147.63 148.10

5/29/20

Despite some talk in other states there is no shortage of moisture in Missouri currently. Rains continue to come down preventing hay season from really getting going. According to the latest crop progress report about 20 percent of the 1st cutting of alfalfa is complete and about 7 percent of other hay. Farmers are itching to get into fields as quality, especially fescue, declines each day now. The supply of hay is moderate, demand is light, and prices are mostly steady. 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/ (All prices f.o.b. and per ton unless specified and on most recent reported sales. Supreme quality Alfalfa (RFV <185): 180.00-200.00. Small squares 7.00-9.00 per bale. Premium quality Alfalfa (RFV 170-180): 160.00-180.00. Good quality Alfalfa (RFV 150-170): 120.00-160.00. Small squares 5.00-7.00 per bale. Fair quality Alfalfa (RFV 130-150): 100.00-125.00. Good quality Mixed Grass hay: 80.00-120.00. Small squares 6.00-8.00 per bale (some alfalfa/grass mix). Fair to Good quality Mixed Grass hay: 60.00-80.00. Small squares 3.00-6.00 per bale. Fair quality Mixed Grass hay: 30.00-50.00 per large round bale. 20.00-40.00 per 4x5 round bale. Good quality Bromegrass: 80.00-120.00. Fair to Good quality Bromegrass: 50.00-80.00. Wheat hay: 40.00-55.00 per large round bale. Wheat straw: 3.00-6.00 per small square bale.

18 y

Ju l

Ju n

steers 550-600 LBS.

Week of 5/3/20

hay & grain markets

$100

Week of 5/10/20

nd Prime 2-3 90-160 lbs: orn no test. 15 lbs no report. shorn no test. horn 100-145 lbs 121.00-

hog markets

National Direct Delivered Feeder Pig Report

Cheese: Barrels closed at $2.0225 and 40# blocks at $2.2300. The weekly average for barrels is $1.9469 (+.1164) and blocks, $2.0925 (+.2005). Fluid Milk/Cream: Milk production is declining in the East and the Midwest, but in the West, it is mostly stable. Class I sales vary from one region to another. Class III intakes are stronger in the Midwest and in New Mexico. Milk is trading at flat market price or above in the Midwest. Cream supplies have tightened up in the East and the West, but have remained steady in the Midwest. Sales are active as ice cream manufacturers take on more loads. Cream multiples for all Classes are 1.29-1.47 in the East, 1.25-1.35 in the Midwest, and .90-1.38 in the West. Condensed skim supplies are trending lower in the East and the Midwest. In the West, supplies and demands are in equilibrium. SPOT PRICES OF CLASS II CREAM: $ PER POUND BUTTERFAT, F.O.B., producing plants, Midwestern U.S. - $2.0846 - $2.1816.

$138

Week of 5/17/20

ghter lambs mostly steady 0.00 higher. Slaughter ewes mparison on feeder lambs. ead sold. Equity Cooperahter ewes in Wyoming. In es and feeder lambs were not negotiated sales of slaughter 932 lamb carcasses sold ue to confidentiality. All ght (CWT) unless otherwise

5/29/20

Week of 5/24/20

5/29/20

dairy & fed cattle

National Dairy Market

$176

Week of 5/3/20

: 260.00. -2: 190.00-210.00. : 80.00-130.00. -40 lbs kid: 195.00.

Pennsylvania: no report. Kalona, IA: no test. Ft. Collins: wooled and shorn 85-95 lbs 172.00-175. hair 50-60 lbs 172.50-207.00; 71 lbs 175.00; 80-90 lbs 180.00. Missouri: hair 40-60 lbs 170.00-200.00; 60-70 lbs 165.00195.00; 70-80 lbs 160.00-185.00; 80-90 lbs 150.00170.00. Wooled and shorn 40-60 lbs 170.00-180.00; 60-70 lbs 170.00; 70-80 lbs 155.00-165.00. South Dakota: wooled and shorn 50-60 lbs 215.00; 66 lbs 190.00; 78 lbs 152.50; 80-90 lbs 150.00-155.00; 90-100 lbs 138.00-153.50. Billings, MT: no test. Direct Trading: (lambs fob with 3-4 percent shrink or equivalent): Slaughter Lambs wooled and shorn 140162 lbs - (wtd avg ). Slaughter Ewes: San Angelo: Good 3-4 (very fleshy) 68.00; Good 2-3 (fleshy) 70.00-94.00; Utility and Good 1-3 (medium flesh) 92.00-109.00; Utility 1-2 (thin) 78.00-94.00; Cull and Utility 1-2 (very thin) 70.00; Cull 1 (extremely thin) 40.00-60.00. Pennsylvania: Good 3-4 (very fleshy) no test; Good 2-3 (fleshy) no report; Utility 1-2 (thin) no report; Cull 1 no test. Ft. Collins: Good 3-5 (very fleshy) 56.00-77.50; Good 2-3 (fleshy) 55.00-82.50; Utility 1-2 (thin) no test.

Week of 5/10/20

40.00. 0-275.00. 65.00. : 210.00. -2: 140.00-155.00. 200.00-210.00.

550-600 lb. steers

$214

Week of 5/17/20

70.00.

24 Month Avg. -

$252

Week of 5/24/20

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126

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174

190

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17 17

meet your neighbors

Photos by Julie Turner-Crawford

Enjoying the Dairy Life By Julie Turner-Crawford

Mike Calton continues his family’s legacy on his Grovespring, Mo., dairy Dairy farming is more than making a living for Mike Calton. It’s been his way of life his entire life. “I was born and raised on a dairy farm; this dairy farm,” Mike said, adding that his family settled the original farm in 1857. Mike and Gail milk 70 Holsteins, with an additional 70 replacement heifers of various ages. The dairy is pasture-based, meaning cows only get grain twice a day inside the milk barn. The 400-acre farm can pasture all of the cows, as well as supply the majority of the grass hay needed. “We don’t get record setting production like some of the TMR (total mixed ration) guys, but we have a lot of pasture and hay ground, so that works for us,” Mike said. “We try to keep the labor to a minimum and round bales are about as good as it gets for us. We could do silage and a TMR, but it’s not something we have ever gone to.” Their herd averages about 50 pounds daily, and it climbing to 60 or 70 pounds in the spring. For a few years, Mike did plant green graze and wheat. “We used to plow up and disk a lot of land,” Mike said. “It would take quite a bit now to plow up a good stand of grass.” The cows at Calton Dairy graze on fescue, orchardgrass, clover and other na-

tive grasses. There is a rotational system today. Mike and Gail sell several breed in place, but Mike said it is not meant to heifers to fellow dairy producers. be an intensive grazing system. “AI has immensely added to the genet“We can move our cattle around the ics of our cattle,” Mike said. “We’ve been way we want to,” he said. “Right now we doing it so long now that we can sell our have everything off the bottoms because bulls. My neighbor up the road, I’ve been we’re going to hay it. Keeping them off selling him bulls for 30 years and all of his the hay ground messes things up a little, cows are out of my bulls. When you drive but those Holsteins eat a lot of hay.” out and look at his herd they are just As a forage-based dairy, Mike feels his as nice as ours. We usually sell a group cows are productive longer and it’s a of springers or milk cows a year, but we more economic way to operate. haven’t the last couple of years because “I could go for higher (milk) averages, of the price. We have sold a lot of catbut it costs more to do that,” he said. tle right off the farm; we kind of have a Mike’s father Wallace Calton began name for that. People can come in, pick milking in the early 1950s and was the out the cows they want and we have had first farm in the area to incorporate an AI good luck with that. I always tell the loprogram, which Mike continues today. cal dairymen I sell to if they aren’t happy “My dad was a big Holstein man and they can bring her back and get a differwas really the first man to bring top-qual- ent cow; I guarantee them. I usually try to ity Holsteins into the area, and we’ve sell the best I’ve got because they are all been doing it for 70 years,” Mike said. good. I don’t have any problem parting “I’ve stuck with Holsteins because it with any cow.” would be a shame to change that now.” He hasn’t had a single cow returned. “If you go to the sale barn, “People are happy with the cows if you have the big, fancy they have gotten,” Gail added. Holstein springer heifers, Mike has a set pattern he likes they bring the most. Mixed to follow with his cattle. little Jersey or crosses will sell “We want a cow with good well, but the top ones are the udder support, good feet and big, fancy Holsteins.” legs, and I like mediumThe Calton reputation for Grovespring, Mo. sized cows that are good quality Holsteins continues grazers,” he explained. “If Ozarks Farm & Neighbor • www.ozarksfn.com

they don’t have a good udder, they aren’t going to be around for long; a few years and they are done.” If the quality or health of the cow is low or subpar, so is the quality of the milk, which is why Mike is committed to quality above all. Last year, Calton Dairy was eighth in the region for milk quality out of 410 dairies. “We are usually in the top 10 for milk quality,” Mike said. “Our most recent (somatic) cell count was 118,000. The top one in the state was right at that.” Overall health can also be attributed to a close relationship with the veterinarians at Marshfield Vet. “They have improved the profitability on our farm. It can be expensive when you call them, but it’s worth it,” Mike said. “If (cows) don’t clean after calving, I hate to call them out for that, but getting that cow cleaned up, taken care of and on the right track is so important.” The Caltons also utilize the service to preg check cows, as well as for overall herd health, including vaccinations. They also believe in giving all calves a healthy start. “We put the calf in a pen right by the milk barn, so the calf has its mother’s milk for three to five days,” Gail said. “Three years from now, that heifer will be milking with her momma.” JUNE 8, 2020

meet your neighbors Mike and Gail have been dairy farmers for their entire marriage. The couple recently celebrated their 46th wedding anniversary. They have two sons, Kelley and Chad, and three grandchildren, Jarrett, Carly and Jeffrey. “I didn’t know anything about dairy farming,” Gail, who moved to the Ozarks in 1972 from St. Louis, said. “Thousands of calves later, she knows a lot about it now,” Mike added with a laugh. Gail, who retired three years ago after a 25-year career as a teacher in the Lebanon, Mo., school district, admits she hasn’t spent too much time in the milk barn, but she loves the farming way of life. “I had weekend duty with calves when I was teaching,” Gail said. “Now I’m in charge most of the time.” With their roots firmly planted in the dairy business, the Caltons did something few producers have done in recent years. They built a new milk barn. “It’s so efficient,” Mike said. “Plus, it has heat and air. It’s easy to clean and I love it. Stainless steel stalls with automatic feeders, you just flip a switch,” Mike said. “The very first barn was the barn I milked in with my dad. It just a three on-the-side walkthrough with homemade wooden stalls. It was pretty crude. Down the road, where my son, Kelley, lives, we build a three–on-theside bypass. Now I have a herringbone and it’s really a nice barn.” “He deserves it and if that’s what makes him comfortable, then do it,” Gail said. The dairy industry is a tough one for many producers, especially smaller producers like the Caltons, and they admit there have been struggles, including times when Mike had to take work offthe-farm at the former Mid-Am facility in nearby Lebanon. “As long as I can scratch out a living, I’m going to keep doing it, Mike said. “I don’t think anyone has enjoyed milking cows more than I have and it’s a steady check. It might not be much, but it comes every two weeks. We’ll keep milking. Small farms like ours are almost a thing of the past.” “There’s still a place for small dairies,” Gail added. JUNE 8, 2020

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meet your neighbors

Still Milking By Rachel Harper

Richard Bloss bought his first cow at 9 and has been milking ever since Richard Bloss was raised in Sarcoxie, Mo., on his parents’ dairy farm, just two miles east of his farmstead today. His granddad and parents were dairy farmers in Nebraska, but in the spring of 1948, when Richard was only 9 months old, his parents came to Southwest Missouri and bought a half a section of ground where they continued to milk. Richard first started helping on the farm by shucking corn. “I bought two milk cows at the age of 9 and started selling milk, and I’ve sold milk ever since,” he said. By the age of 13, he had saved enough money from milking to buy 140 acres on his own. Being involved in FFA, he was awarded the State Star Award in Dairy Production and earned his American Farmer Degree. He was drafted into the army when he was 19 and during basic training married Dair Woods. In 1968, after two years in the service, he bought a 40-acre dairy farm with a vacated 1952 Grade A milk barn where they milked their five dairy cows that his parents had kept for him while he was away. Richard later worked night shifts at Steadley Bedspring Factory in Carthage, Mo., to support his wife and two young sons, Mike and Jeff. When the boys were only 2 1/2 and 5 years old, Dair suddenly passed away. From that day forward he stayed home with the boys and farmed fulltime. Later Richard married Anita Marlatt, who grew up on a dairy farm. They had two daughters, Jennifer and Kristin. Rich-

Richard Bloss, pictured with his grandson Layne, said he feels he knows the dairy business pretty well. “I’ve been doing it my whole life,” he said.

Photo by Rachel Harper

ard and Anita have been blessed with year, but we do have some cows that 10 grandkids and five great-grandkids. give 100 pounds per day,” Richard said. The farm has always been a family op- “We once had a Jersey cow that milked eration and continues with the help of for 17 years and she milked 30,000 their grandson Layne (9). He has grown pounds a year on average until her last up beside his grandpa helping him milk couple years. She was super productive. ever since he was able to walk. Layne That’s just an abnormally good cow.” milks with his grandpa at 6 a.m. and Every two days their milk is picked up 4:30 p.m. and helps with the calves. and goes to Hiland Dairy in Springfield, Anita is a retired elementary school Mo., but they also have a contract with teacher of 33 years and has always fed Chipotle in Chicago, Ill. and cared for the calves twice a day. Hiland Dairy repackages their milk Richard said they had registered Jer- then sends it to Chipotle where it is seys when he was young and even sold then used to make cheese. breeding stock internationally until 2006 “We’re in a fluid milk market around when he sold his 400 registered Jerseys to here and we get more pounds out of a local dairy that was just getting started. these cows than we would an average In 2009, he went back to milking and Jersey herd,” Richards said. “It’s driven now they have 170 Montbeliarde Swed- off of quantity not quality.” ish Red/Jersey cross cattle, but they try to Richard recalled in the 1950s, when milk around 80 to 90 cows. everyone was milking, The dairy barn they milk in used to be “There were seven milk trucks that a four-cow stanchion when went by our driveway each day. So, if it was built but has since you didn’t like something one day, been remolded twice from you could flag down another truck a double-three-herringbone the next day.” in 1980 to a double six paralThe cows are fed a 16 perlel barn 11 years ago. cent dairy ration from Sarcoxie, Mo. “We like to average 55 to 65 Whitehead Farm Supply pounds of milk per cow, per in La Russell, Mo. day depending on the time of The cows are also given Ozarks Farm & Neighbor • www.ozarksfn.com

a forage consisting of ensiled wheat, oats, first-cutting grass, and each year he plants 250 to 275 acres of wheat for pasture. After the wheat comes off this year, he plans on planting corn then chopping the corn for silage. All the cows are naturally bred, calving in spring or fall. Heifers are bred by a black Angus bull the first time then the second time they are bred by a Montebelairde and Swedish Red cross. The bulls have come from his son Jeff’s dairy farm in Central Missouri. “They are a bigger framed calf,” Richard said. His son, Mike, is a local veterinarian and preg checks and vaccinates all cows and calves as needed. Along with dairy cattle, they have 60 black Angus cows and raise 60 to 80 acres of no-till corn and soybeans for grain each year. The family is thankful to have a parttime helper who has worked on and off the farm occasionally for the last 30-plus years, allowing the Bloss family to go on a yearly two-week family vacation. Richard never tried to get big too fast but tried to buy 20 acres here and there at a good price. “The freedom to make my own decisions a big portion of the time has always been my driving factor.” JUNE 8, 2020

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Seth Hildenbrand By Brenda Brinkley

Hometown: Marshfield, Mo. Parent: Robin Collins Sibling: Older brother Zach FFA Chapter: Marshfield FFA Advisor: Justin Cron

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lived on a farm. I’ve always worked on farms from Buffalo to Marshfield. “I run a tree service here in Marshfield. That’s what my SAE project is through FFA. It’s Hildenbrand Tree Works in Marshfield. I’ve been working on it for about two years now. I have done landscaping, so when that quit I had to find something. I kind of grew out from it and it’s become an every day thing. Between that and the landscaping, I made out fairly well last year. “I started really small. I was cutting firewood. I started having people come to me to do little tree removal jobs in their yard. I could do that.” Photo by Brenda Brinkley In the winter of 2018, Seth decided to focus and try to grow his business into something more. He now does tree removal, tree trimming, hedge trimming, and landscaping. “I had to get a vehicle to haul everything, trailers and 20 saws,” he said. “I have chainsaws, brush cutters, all that stuff.”

What do you like about farm life? “It’s relaxing. There’s something about it that makes you feel at home. Laid back.” How have you benefited from being in FFA? “Without it, I wouldn’t know any of my forestry stuff. The contest teams are what has stuck with me. That was my freshman year and I haven’t forgotten anything. The same with soils. I was on the soils contest. I learned from it, but I didn’t benefit from it as much as the forestry. My freshman year, I had Kyle Whitaker as my ag teacher. He taught me everything about forestry. I learned tree species and everything you need to know about trees. I had experience on running equipment from the landscaping jobs. I just put it all together and ran with it.” Hay Express Trailers Hayliner Trailers BULLDOG TRAILERS

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Future plans? “I’d like to be a little bigger and see where it can take me and where I can take it. I have some trade school ideas. I’m not looking to go too big, but I’d like to get some trade school with arborist classes. I’d like to do some diesel mechanics as well.” What’s the best advice you have received? “You can’t give up. You’re going to have rough times every week and you just have to keep going.”

Ozarks Farm & Neighbor • www.ozarksfn.com

JUNE 8, 2020

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t’s no secret our economy has nearly come to a screeching halt as both small and large businesses shut down or altered hours because people were asked to stay home. Jessica Allan is an Things are starting to slowly open back agricultural lender and up, but there are two industries that were not commercial relationable to halt any operation – finance and agriship manager at Guarculture. After all, people need to eat and they anty Bank in Neosho, need access to their money, regardless of what Mo. A resident of Jasis going on in the world. per County, Mo., she is I am fortunate to be involved in both indusalso involved in raising tries. On the bank side, we made some changes cattle on her family’s to comply with the new rules – limiting lobby farm in Newton County access at all of our banking centers, encouraging and is an active alum those who could to work from home, highlightof the Crowder Coling our mobile products and so much more. lege Aggie Club. She But in agriculture, especially the production may be reached at side, there’s no changing the operation. Unlike jallan@gbankmo.com. manufacturing and other industries, production-based agriculture is based in biology, which means the crops and animals keep growing no matter how much you need them to stop. The rub comes when it’s time to turn those crops and animals into products for the consumer. As many have discovered, there is bottleneck in that transformation process. These facilities have the capability to shut down when needed, but the production farmer is left holding with bag with products that keep on getting bigger. This isn’t news to our farmers and ranchers, but it is does bring up the point that it’s times like these that make us consider our operations and how we can weather these times. For many farmers that I am in contact with, diversification is clearly a key component to survival. Just like a retirement advisor will recommend multiple options for your portfolio, farm diversification will help minimize risk when things get dicey. The truth is, however, that farm diversification tends to remain focused around production. Crops are raised next to calves, poultry farms are operated alongside a clean out business, a dairy farmer will also sell seed and chemicals. Part of this is due to entry barriers such as financial or physical capabilities, while some of it is due to just lack of time to develop a new business. But maybe now is an opportunity for production farmers to consider expanding up instead of getting out. Local farmers markets are busier than ever. Small processing plants are working overtime and are booked out until 2021. Roadside stands, U-pick farms, and other similar on-farm selling points are gaining more interest. Groups are being formed to put the public in direct contact with production farms and local processors. With a visible shortage on supermarket shelves, the public is taking more notice of where their food comes from. There are a lot of obstacles between the farmer and the customer, but the current economic crisis could certainly break some of these barriers. Anything is possible with the ingenuity and toughness of the American farmer and rancher.

JUNE 8, 2020

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Adding Grass By Klaire Howerton

Native warm-season grasses can add diversity, stainability and productivity The Ozarks is primarily fescue country, but as producers seek new ways to diversify their farms in a sustainable and productive manner, developing stands of native warm-season grasses is worth the time and investment. Tim Schnakenberg, field specialist in agronomy with the University of Missouri Extension, and one of eight specialists with the NRCS Plus MU Grasslands Project, has a deep appreciation for native grasses and what they can bring to the pasture. “My interest has been native grasses for a long time,” he said. “They were here before fescue, and they are well adapted.” His work with the Grasslands Project includes six different demonstrations of Big Bluestem, Little Bluestem and Indiangrass on farms around the Ozarks, where he collaborates with producers to help establish and manage stands. The first step towards developing a successful stand of native warm-season grasses, Schnakenberg explained, is to cultivate a different management mindset. “You can’t treat these grasses like fescue,” he said. “They need different management to keep them in the stand, and they won’t tolerate the abuse that fescue will.”

what do you say? How does animal nutrition relate to milk quality?

There is a rather substantial financial investment to buy seed, as well as a time investment. Grasses like Big and Little Bluestem and Indiangrass take time to develop, so patience is required. Producers will need to research their varieties and learn when to turn livestock in and how to cut hay from native stands. Planting these grasses will also require different types of equipment. The seed is light and fluffy, Schnakenberg explained, and a notill drill must be adjusted for native seed. Mixing materials, such as corn chops or pelletized lime, in with the seed can help it flow more easily through a drill. Seed can also be broadcasted, provided there is adequate soil contact. Once the seed is in the ground, Schnakenberg said weed control is essential. He recommended a pre- and post-emergence application of the herbicide Imazapick. It can be used safely with Big and Little Bluestem, and Indiangrass. It is critical that producers not overgraze their stands once the management phase begins. Schnakenberg said a general rule is to not let these varieties be grazed below 8 inches, and native grasses generally do well in a management intensive grazing system. With such different requirements and strategies than traditional fescue, pro-

“Good nutrition leads to healthier cows, so they will have a lower somatic cell count, and in turn better quality milk that tastes better.” Duane Kaiser Barry County, Mo.

ducers might ask “is it worth it?” Fortunately, the pros tend to outweigh the cons when it comes to established native stands. One of the best things about native warm season grasses, Schnakenberg said, is their efficiency of using fertilizer and nutrients. This efficiency means fewer inputs are needed; extension experts generally recommend 60 pounds of nitrogen per acre per year – half of the amount often required for other forages. Native grasses also thrive in soils that other grasses will not, such as acidic soils. Wildlife are drawn to native grasses and adding these forages to the field can help create quail and other critter habitat. Established native warm season stands are highly productive for pasture and hay, and may also help reduce heat stress in cattle and help them keep weight on in summer months. Reagan Bluel, field specialist in dairy with MU Extension, explained warm-season grasses offer cows a forage with higher digestibility. Hot cows may go off feed, but warm-season grasses can help them utilize what they do eat more efficiently. The addition of these grasses will also reduce the amount of “hot” fescue a cow is eating, which has the potential to lessen the risk of heat stress.

“High quality forage is essential to good milk components. Balanced mineral is also important.”

Yet another appealing aspect of native warm-season grass is drought resistant. These bunch grasses have a deep root system and are hardy in dry conditions. Schnakenberg noted during the 2018 drought, producers who had established native stands for hay were still able to harvest high tonnage. To add a productive layer of diversity to the farm, Schnakenberg highly recommended that producers consider adding 20 to 30 percent of warm-season grasses, even if they are not necessarily native. The time, effort and investment can pay off. One participant in the Grasslands Project started out with a 10acre plot of Big and Little Bluestem, and Indiangrass. He was so impressed with the results that he planted an additional 25-acres. If producers want to give going native a try, Schnakenberg recommended starting small (5 to 10 acres) and experimenting. “Ask questions before you do it,” he advised. Visiting with local agronomists and NRCS specialists can help get producers the answers and information they need for establishing successful native warm season stands.

“It’s the chemical balance of the animal. Good health and nutrition is essential for making milk, so if the chemical balance isn’t good in the nutrition, they aren’t going to make milk.”

“The better the nutrition, the better able the doe can raise multiple kids and still maintain body condition. With proper nutrition, she is able to raise her kids much more efficiently.”

Donna Corkle Jasper County, Mo.

Keevin Walker Barry County, Mo.

Molly Archer Laclede County, Mo.

Ozarks Farm & Neighbor • www.ozarksfn.com

JUNE 8, 2020

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farm help

Breeding a Quality Dairy Animal

IMPROVING GENETICS

The primary goal of most dairy producers it to maximize the profitability of their herd. One way to achieve this goal is to have genetically-superior animal. As an important part of a profitable herd, genetic changes is permanent and accumulates over time. By Klaire Howerton

The promotion of high-quality genetics improves herds for years to come When a producer breeds their livestock, they should ideally be striving to produce the highest quality animal possible. While each operation will have varying goals and desires, most can agree that a quality animal will have correct conformation for the chosen breed (or at least be conformationally sound for health and ease of movement if crossbred), have an appropriate temperament and produce a large amount of milk. Long-term promotion of good genetics in the herd can ensure that nearly all the animals on that operation will be high quality. For dairy cattle, utilizing artificial insemination (AI) can drastically improve genetics. Reagan Bluel, field specialist in dairy with the University of Missouri Extension, explained many AI companies provide a service where they will evaluate a producer’s herd

and study pedigrees to select the most efficient sire match. AI comes highly recommended by Bluel and she advised producers to reach out to their area Extension professionals for information. When breeding for quality, it is important to know what you are working with, Bluel said. Genomic testing will give a producer incredibly beneficial data to make decisions. “This will allow you to amplify your impact,” Bluel explained. Using the information from genomic testing, a strategy to promote the best quality animals is to breed the best of the herd with two services of AI to sexed semen, the middle quality animals with one service of sexed semen, and breed the bottom quality animals to a beef bull. “This way you’ll be less tempted to keep her offspring,” Bluel said. She explained using sexed semen will produce more heifers in the herd and will

help balance out the lower-end cows. Bluel also advised that producers be mindful of how many heifers they retain. “Ask yourself, do I need this many heifers?” she said. A more cost-effective strategy is to select a smaller calf crop of high-quality heifers, and feed and develop them well, as opposed to spreading resources for a larger calf crop of mixed quality. For dairy goats, some of the same breeding strategies can be utilized to produce high-quality kids. AI is an option for goats, although many producers opt for natural cover. Pedigrees, especially on the sire, will give important details about milk production. Dairy goat shows are a way for producers to see and compare a lot of quality animals in one place to aid them in their breeding considerations.

Ozarks Farm & Neighbor • www.ozarksfn.com

Genetic change is dependent on four major factors: 1. Accuracy of Selection refers to a breeder to select animals that a truly are genetically superior for a given trait, and is dependent on evaluation techniques, phenotypes and heritability. 2. Selection Intensity is dependent on the proportion and quality of animals kept as breeding stock for the next generation. The more intense the selection, the more superior a group of animals is compared to the overall population. 3. Genetic Variation indicates the relative differences among animals that are controlled by genetic factors. It’s a function of the heritability of a trait. Genetic variation can be greatly influenced by things such and inbreeding, outcrossing or crossbreeding. 4. Generation interval is the average age of a parent with the offspring are born. — Source, Holstein Foundation

JUNE 8, 2020

farm help

Keeping Calves Healthy

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By Klaire Howerton

Proper management is essential for bottle-fed calves Healthy calves are critical to the success and profit of a dairy operation. Knowing the potential for illness, administering quick treatment and preventative strategies can set a producer and their calves up for success. Dairy calves are typically bottle fed and require intensive management from the producer. “In the case of dairy calves, we see less disease and death from calves that are removed from their dam and fed a known quantity, quality and clean colostrum,” Dr. Scott Poock, associate Extension professor with the University of Missouri, explained. “This is due to the fact that dairy calves tend to be less vigorous than beef calves, and dairy cows mothering ability is much less than beef cows. This means you do not know when the calf nursed the dam, how much colostrum it consumed, nor the quality of the colostrum consumed.” Bottle feeding allows producers to track the calf’s nutritional intake. When bottle feeding, there are strategies producers can utilize to keep calves healthy and avoid the dehydration that stems from scours and pneumonia, which Poock noted are two of the most common dairy calf ailments. A calf that contracts these or other illnesses will typically be listless, stand with a lowered head, have a runny nose and/ or a messy backend, and have a fever. Reagan Bluel, field specialist in dairy with the MU Extension, advised that producers to regularly feed an electrolyte solution to keep calves well hydrated and avoid these issues. If a calf is already JUNE 8, 2020

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Coming in Hot By Klaire Howerton

Tips for the proper installation of an electric fencing system With its convenience and lower price point, electric fence is a popular option to keep livestock contained and to manage grazing. While it has the potential to be an easy system, electric fence can also be set up improperly. The first step in installing an electric fencing system correctly is selecting the right size energizer (or charger) for the operation. University of Arkansas Program Associate-Forages Kenny Simon explained the size of an energizer should be determined by how many feet of wire it will be charging, as opposed to how many acres a producer will be fencing. Producers will also want to look at the output joules on a particular charger while shopping to make sure it will match up with how much wire they are installing; the correct ratio of output joules to miles of wire is 1:3. Typically, Simon and fencing experts recommend New Zealand-style, low impedance energizers. This style of charger will extend the life of the wire and reduces the risk of fires from vegetation touching the fence and sparking, as it does not build up heat on the wire. A battery or solar powered energizer is typically not as effective as a 110 energizer, Simon noted, but these can be good options for a temporary installation. Once the energizer has been selected, it is critical that it be installed correctly. “The number one most common mistake we see is improper grounding of the energizer,” Simon said. Installing the ground rods is often the most laborintensive step of the system. For every output joule, producers need to put in 3 feet of ground rod. “The bigger the charger, the more ground rod you need,” Simon explained. Rods should be installed at least 10 feet apart; this ensures the rods will gather as

Ozarks Farm & Neighbor • www.ozarksfn.com

many soil electrons as possible. A continuous strand of wire of appropriate size is used to connect the rods to the ground terminal of the energizer. Another layer of challenge for installing the ground rods, on top of putting in the right amount and spacing them correctly, is that they must be kept damp in order to ground properly. This might mean watering the area, especially during dry conditions, or getting a bit creative with installation locations. Simon noted flower beds or vegetable gardens make great areas for ground rods since they are watered frequently. A common electric fencing mistake is utilization of ground wire that is too small when extended from the ground rods to the energizer. This wire should be 12 1/2 gauge and can be either double insulated, coated or high tensile. The actual fence wire is typically either high tensile or polywire. Other materials a producer will need for electric fence are posts and insulators. Simon advised purchasing high-quality insulators with good UV protection. T-posts can work well for electric fence and many producers might already have these on hand; selfinsulated type posts, however, tend to be more low maintenance and last longer, according to Simon. Ideally, an electric fencing system will save a producer time and maintenance – but even the most convenient of systems will inevitably have something go wrong on occasion. Simon advised producers think ahead for these situations and install cutoff switches. This strategy will isolate sections of fence and help producers find the problem more quickly. Producers will also want to invest in a voltage reader – many of these tools have a built-in fault finder, which can help resolve an issue in a prompt fashion, leading to better time management. JUNE 8, 2020

extension programs Self-Paced Courses Food Preservation 2020 – Cost: $30 – register online at extension2.missouri.edu/food-preservation-2020 Weekly Courses University of Missouri Extension Online “Town Hall” Meetings for Producers – you’ll be sent a weekly email with call-in information and a link if you wish to join online: https://ipm.missouri.edu/townHalls/ – For questions, 417-597-4655 or 417-256-2391 or KenyonS@missouri.edu

Woman in Ag Series – Fridays, noon-1p.m. – Zoom Online – for more information tatere@missouri.edu or 417-646-2419

June 2020 8 Pesticide Applicator Training – 6 p.m. – Online via Zoom – register on-line at https://extension2.missouri.edu/events/private-pesticide-applicator-training 8 Commercial Fruit Crop Production Webinar Series – Integrated Pest Management in Fruit Production – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2.missouri.edu/events/commercial fruit-crop-production-webinar to register 9 Pesticide Applicator Training – 6 p.m. – Home Ec Bldg, Vernon County Fairgrounds, 1488 E. Ashland, Nevada, Mo. – call 417-448-2560 to register or register online at https://extension2.missouri.edu/events/private pesticide-applicator-training-nevada-1591032547 10 Pesticide Applicator Training – 1 p.m. – Upstairs courtroom at the courthouse, 113 South Street, Stockton, Mo. – call 417-276-3313 to register or register on-line at https://extension2.missouri.edu/events/ private-pesticide-applicator-training-stockton-1591113990 11 Commercial Fruit Crop Production Webinar Series – Grafting Fruit & Nut Trees – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2.missouri.edu/events/commercial-fruit-crop-production webinar to register 15 Commercial Fruit Crop Production Webinar Series – Marketing Fruit Crops – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2. missouri.edu/events/commercial-fruit-crop-production-webinar to register 18 Accountability for Remote Workers – 10-11 a.m. – Online via Zoom – contact Rae Lyon to register 573-884-8772 or lyonra@missouri.edu 18 Commercial Fruit Crop Production Webinar Series – Processing Fruit Crops: Value Added Production – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2.missouri.edu/events/commercial fruit-crop-production-webinar to register 18 Barn Quilt Class – two sessions available, 9 a.m.-1:30 p.m. or 3 p.m.-7:30 p.m. – Dallas County Extension Office, Buffalo, Mo. – space is limited – call to register or for more information 417-345-7551 22 Commercial Fruit Crop Production Webinar Series – Blackberry & Raspberry Production – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2.missouri.edu/events/commercial-fruit-crop production-webinar to register 23 Warm-Season Grass Hay Production Workshop – 7-9 p.m. – Cost: $16 per person – Online via Zoom – register by June 22 – call 417-955-0287 or email davismp@missouri.edu to register 25 Commercial Fruit Crop Production Webinar Series – Strawberry Production – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2.missouri.edu/events/commercial-fruit-crop-production webinar to register JUNE 8, 2020

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29 Commercial Fruit Crop Production Webinar Series – Blueberry Production – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2.missouri.edu/events/commercial-fruit-crop-production webinar to register 30, 7/2 Pond Construction and Management Course – 6-8 p.m. – Online via Zoom – Cost: $30 – register online at https://extension2.missouri.edu/ – contact the Texas County Extension Office for more information at 417-967-4545 or Webster County Extension Office at 417-859-2044 July 2020 2 Commercial Fruit Crop Production Webinar Series – Peach Production – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2. missouri.edu/events/commercial-fruit-crop-production-webinar to register 6 Commercial Fruit Crop Production Webinar Series – Apple Production – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2. missouri.edu/events/commercial-fruit-crop-production-webinar to register 7-11 Laclede County Fair – Laclede County Fairgrounds, Lebanon, Mo. – 417-532-7126 9 Commercial Fruit Crop Production Webinar Series – Nut Tree Production – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2. missouri.edu/events/commercial-fruit-crop-production-webinar to register 10 Handling Change Fatigue – 10-11 a.m. – Cost: $49 – Online via Zoom – registration limited to 50 people – contact Bryana Larimer for more information 573-882-2860 or larimerb@missouri.edu – register online at https://extension2.missouri.edu/events/ 13 Commercial Fruit Crop Production Webinar Series – Table Grape Production – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2.missouri.edu/events/commercial-fruit-crop-production webinar to register 14 Leading Through Change – 10-11:30 a.m. – Cost: $99 – Online via Zoom – registration limited to 300 people – contact Rae Lyon for more information 573-884-8772 or lyonra@missouri.edu – register online at https://extension2.missouri.edu/events/ 16 Commercial Fruit Crop Production Webinar Series – Wine Grape Production – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2.missouri.edu/events/commercial-fruit-crop-production webinar to register 20 Commercial Fruit Crop Production Webinar Series – Specialty Tree Crop Production – 6:30-8 p.m. – Cost: $25 – Online via Zoom – visit https://extension2.missouri.edu/events/commercial-fruit-crop-production webinar to register 20 Ozark Empire Fair Hay Show Entry Deadline – call your local extension office for more information 22 QuickBooks Desktop: Utilization, Tips and Tricks – 1:30-2:30 p.m. – free course online via Zoom – register at https://missouri.ecenterdirect. com/events/22016 – contact Lisa Robinson for more information Robinson-l@mssu.edu

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The Ozarks’ Most Read Farm Newspaper

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Sam 417-328-9137 Chase 417-399-1904 Chance 417-298-1751 Saturday, June 6 • 1:00 p.m. 305 Acres +/- Ranch/Farm • Selling in 4 Tracts The Cody and Mykal Whitney Ranch Auction • Preston, Mo. Saturday, June 20 • 9:30 a.m. Larry & Linda Nelson Estate Auction Double L Lane • Warsaw, Mo.

P.O. Box 1514 • Lebanon, MO 65536 417-532-4721 FAX • editor@ozarksfn.com All recipes shared from past issues are available on our website at ozarksfn.com 6/8/20

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OFN June 8, 2020

Articles inside

Proper calf management is important

AI can improve milk production with better genetics

Time to consider diversifying

Adding warm-season grasses has benefits

Monument business began in 1940 in Jasper County, Mo

Mike Calton is focused on Quality

Richard Bloss is still milking

Youth in Agriculture highlights Seth Hildenbrand

A young dairyman continues the dairy tradition

Adrian Buff introduces the Ozarks to Swiss-style cheeses

Jerry Crownover – The uneducated consumer