During busy hay season, motorists must use caution

Community Report

To reduce the risk of roadway incidents, hay farmer Robert Janney sometimes chooses odd hours to move heavy equipment on rural roads, like an early Sunday morning.

“It’s no fun being out on a tractor while people flip you a bird because they think you’re in the way,” he said. “We’re all trying to make a living, and everybody’s in a hurry, but we need to share the road.” To literally make hay while the sun shines, time is of the essence, Janney continued.

“The farmer is trying to get from field to field or get their crop in the barn before it rains,” he explained. Meanwhile, motorists are hurrying to a ballgame or meeting loved ones for a meal. “A meal the farmer has most likely helped produce food for!” he added. “Just like their time matters to them, our crops are time sensitive to us.”

Peak growing conditions for hay mean motorists will see in- creased activity on Virginia’s rural roadways. “To get forage quality in dry hay, you need to get it dried down completely, and quickly,” said Matt Booher, a Virginia Cooperative Extension crop and soil sciences agent in Rockingham County. “That’s the challenge. We tend to get scattered rain this time of year. And as forages mature and put out seed heads, the quality starts to drop pretty quickly. So that also puts you in a rush to get out and mow the fields before they get too mature. It’s a short window of time.”

He added that many farmers are simultaneously planting row crops and spraying fields. With the planting season in full swing, motorists are urged to respectfully share the road, said Dana Fisher, chairman of the Virginia Farm Bureau Federation Farm Safety Advisory Committee.

“Our food systems depend on transportation,” Fisher said.

COMMUNITY REPORT

The arrival of Memorial Day means it’s summer cookout season, and consumers should keep important safety procedures in mind before firing up their grills.

With nearly seven out of every 10 adults in the U.S. owning a grill or smoker, home fires and related injuries rise in the summer. An average of 10,600 home fires are started by grills each year, according to the National Fire Protection Association (NFPA). The NFPA urges cooks to avoid placing the grill close to anything that is flammable. Grills should be placed well away from homes and deck railings, and out from under eaves and overhanging branches.

“Be cognizant of carbon monoxide with charcoal, pellet, wood and propane grills, and always be cautious of hot surfaces—especially with young children around, as the exteriors of the grill can become extremely hot,” said C.T. Thiemann, Louisa County Farm Bureau president and a caterer for Louisa FFA Alumni.

Between 2014 and 2018, an average of 19,700 patients per year visited an emergency room for injuries involving grills. Children under 5 accounted for about 39% of contact-type burns each year, NFPA reported.

The organization recommends keeping children and pets at least

“As farmers are doing their part, motorists should take necessary precautions to ensure everybody reaches their destination safely.”

Janney, who has grown orchard grass fescue for feeder cattle for over 30 years, said heavy equipment didn’t utilize public roadways as frequently when farmland was more contiguous. However, as development and land loss encroach on agricultural activities, motorists should expect to share the road with equipment.

He recalled a fatality in 2018, when a motorcyclist in a no-passing zone struck a farm tractor turning left into a private drive. Visibility is key. “Slow down. Give space,” Janney advised.

“If I have a big baler behind me, I can’t see you,” he said. “If I’m getting ready to make a left turn and you’re impatient and whip out to pass me, we’re going to meet in the road, and it’s going to be a problem.” submitted by the Virginia Farm Bureau

3 feet away from the grill area, and never leaving a grill unattended. Propane grill users should check the gas tank hose for leaks before using it for the first time each year. NFPA suggests applying a light soap and water solution to the hose—a propane leak will release bubbles.

It’s important to keep the grill clean by wiping down the surface and removing any grease or fat buildup from the grates and trays to avoid both fire and foodborne illness.

Food poisoning peaks in summer months when warmer temperatures flourish, according to the Centers for Disease Control and Prevention.

The CDC advises cooks to wash their hands before handling raw meat; keep meat refrigerated until ready to grill; thaw and marinate meat safely in a refrigerator, cold water or a microwave; avoid cross-contamination by separating meat into individual plastic bags; and use a food thermometer to ensure all meat is cooked to a safe internal temperature.

“This doesn’t mean you can’t enjoy your hamburger or steak with some red to pink in it—just be sure you know the safe temperatures for each type of meat,” Thiemann said.

Whole cuts of meat should be cooked to a minimum temperature of 145˚ with a three-minute rest time before carving or eat- ing, fish to 145˚, hamburgers and other ground meat to 160˚, egg dishes to 160˚, and poultry and pre-cooked meals to 165˚.

The U.S. Department of Agriculture recommends that perishable food be consumed or refrigerated within two hours, or within one hour if outdoor temperatures are 90˚ and above.

“Being mindful of these few things will definitely help ensure your summer gatherings are fun, tasty and safe for all activities,” Thiemann said.

For questions about food safety, contact the USDA’s Meat and Poultry Hotline at 888-MPHotline or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Monday through Friday.