2015 FCAD Guide: Includes Event Schedule

FCAD 2015

Q u i n c y Va l l e y P o s t - R e g i s t e r • F C A D 2 0 1 5 • F r e e P u b l i c a t i o n

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FCAD 2015

FCAD: 35 years of connecting consumers with farmers The start of Quincy’s Farmer-Consumer Awareness Day, as we know it today, began in 1981.

A Quincy Valley farmer at the time, Dennis Higashiyama was listening to the late radioman Paul Harvey, who was having an on-air conversation with a female listener. The woman thought greedy farmers were the ones to blame for the high cost of food and the consumer was paying for it. She said people didn’t need farmers anyway, because they could get their food at the grocery store.

Higashiyama, who in addition to being a farmer was also head of the Central Washington Farm Crops Association, didn’t like that some people had no idea where their food came from. People were out of touch with the food-to-consumer process, from how crops are grown to how food is processed and delivered to the grocery stores.

At that point, Higashiyama decided the local community had to step in and do something. So he and other farmers in the area began discussing various ideas for a festival. A festival was needed that would showcase the role farming has in a consumer’s daily life. Such a festival would educate people about the work that goes into getting food into local grocery stores.

The festival was named the Quincy Farmer-Consumer Awareness Day, and was set for Sept. 12, 1981. It featured exhibits by various crop associations, implement dealers and dairymen. There were tours of the food processing plants. Food vendors displayed locally grown and processed foods.

The school district volunteered the use of its facilities and buses for the tours. And attendees were able to buy fresh, locally grown fruits and vegetables.

Celebrating its 35th festival this year, FCAD continues to shine a light on the relationship between the farmer and the consumer. The annual event has grown to also include a grand parade, live entertainment, fireworks, a hot air balloon show and many other activities.

And the event has become recognized in Olympia. Gov. Jay Inslee in August proclaimed Sept. 11-13, 2015, as FarmerConsumer Awareness Days, honoring the state’s No. 1 industry and the contributions made by farmers and consumers to the state’s economy.

FCAD organizers invite the public to join in the festivities on Sept. 12, and, most importantly, to celebrate the role that agriculture plays in maintaining a strong local economy.

Table of Contents FCAD Calendar of Events

page 4

2015 Farm Family of the Year

page 6

Live on the main stage

page 10

Honoring our local veterans

page 12

2015 Honorary Farmer

page 14

So much to choose from!

page 18

While we can’t control the weather or the markets, we can review your investments and help you prepare for retirement.

pages 26-29

From the vineyard to the kitchen

page 30

A taste of North Central Washington

page 32

Up, up and away!

page 34

A flock of her own

page 36

Just for the kids

page 40

What’s tall, yellow & full of sunshine?

page 42

A hands-on ag experience

page 46

Try these winning recipes at home

page 47

FCAD 2015

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35th Annual Farmer-Consumer Awareness Day Event Schedule F R I D AY SEPT. 11 SATURDAY S E P T. 1 2

6 p.m. - Chef Extravaganza at White Heron Cellars, 23832 Fine Wine Road above Trinidad All activities are at the Quincy High School festival grounds unless otherwise noted.

Sunrise - Balloon launch at Lauzier Park (weather permitting) 7-10 a.m. - Lions Club Kick-Off Breakfast at QHS cafeteria 7 a.m. - Beat the Beast 2K/5K/10K registration at Mountain View Elementary School 8 a.m. - Beat the Beast begins at Mountain View Elementary School 9 a.m. - Car show and tractor pull registration at southeast corner of QHS grounds 9 a.m.-4 p.m. - Food, exhibits, quilt show and produce sale in the high school gymnasium and on the FCAD grounds 9:30 a.m. - Veteran’s Memorial plaque dedication at Memorial Park 10 a.m. - FCAD Grand Parade through downtown Quincy 10 a.m. to 6 p.m.- Rally in the Valley co-ed volleyball tournament begins at high school baseball field 11 a.m. - Tractor pull begins after registration 11 a.m. - Children’s activities and petting zoo begin 11 a.m - 3 p.m. - Quincy Rotary barbecue begins 11:30 a.m. - Car Show judging begins 12:30 to 1:15 p.m. - Corn and potato cook-off entries due in QHS cafeteria 1:30 p.m. - Cook-Off judging begins 6 p.m. - 7th Annual Quincy Valley Balloon & Wine Festival begins at Lauzier Park 6 p.m.- Food vendors open 7 p.m.- Opening ceremony 7:30 p.m.- American Fool (a John Cougar Mellencamp tribute band) Dusk - Balloon Glow

Dark - Northwest Pyrotechnics Association fireworks show at Lauzier Park

THE AG TOURS Sign up and meet for all tours in front of the high school at the bus turnaround.

9 a.m. - Moses Coulee, a geology tour 10 a.m. - Cruisin the Crops 11 a.m. - Quincy Fresh Fruit

Noon - Imerys Minerals (Celite) 1 p.m. - The Great Escape Geology Tour 2 p.m. - Quincy Foods

G R A N D S TA N D ENTERTAINMENT 10 a.m. & 12:30 p.m. - Jason Brown Band Noon - Farm Family & Honorary Farmer 10:45 a.m. & 1:15 p.m. - Moses Willey Band of the Year introduction 11:30 a.m. - Quincy High School Dance 2 p.m. - Folkloric dancers Team/Cheerleaders 3 p.m.- Car Show and other awards

GEOLOGY SHOWCASE Presentations & videos are at the QHS Performing Arts Center. (Subject to change.)

8:10- Video: Desert Garden (15 min.)

8:30 & 12:30- Talk & Video: David McWalter, Interpretive Specialist at the Dry Falls Visitor Center 9:00- Talk by Ken Lacy. Ken will tell about the Ice-Age floods & geologic features found around the Quincy Valley. Then Ken will lead a morning tour by bus to the Moses Coulee & Palisades area.

9:30, 1:30 & 3:30 - Videos: Frenchman Coulee (5 min.), & The Great Floods, Cataclysms of the Ice Age (15min) 10:00, 11:00, 2:00 & 3:05 - Video: Desert Garden (15 min) followed by “Interactive Agriculture” (10 min.)

10:30- Video: The Great Floods, Cataclysms of the Ice Age (15 min.)

11:30- Lower Grand Coulee Chapter of the Ice Age Floods Institute monthly meeting.

1:00- Talk by Ken Lacy: “The Great Escape.” Ken will tell about the Ice-Age floods & geologic features found around the Quincy Valley. Then Ken will lead an afternoon tour by bus to the Babcock Bench & Ancient Lakes (Potholes Coulee) area.

2:30- Video: Ice Age Floods, Catastrophic Transformation of the West (30 min.)

4:00- Video: Desert Garden (15 min.)

Note: Interactive Agriculture will present information and test each attendee’s knowledge of agriculture.

SUNDAY SEPT. 13 4

6:30 a.m. - Balloon launch (weather permitting) at Monument Elementary School FCAD 2015

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FCAD 2015

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Farm Family of the Year

Van Dykes get Top Mark in farming

•

Farm Family of the Year

By Jill FitzSimmons editor@qvpr.com

If you ask Blake Van Dyke to describe his parents, the 24-year-old doesn’t hesitate. The pride he has for them is strong.

His father, Darrell Van Dyke, started from nothing, getting where he is today through hard work, said Blake, who manages the Van Dyke farm with longtime family friend Charlie Cedergreen.

“As far as business sense goes, he’s one of the smartest people I know,” Blake said of his father. “He has a knack for seeing things before they happen.”

His mother, Ann Van Dyke, doesn’t compromise when she wants something -- something done right, Blake said. That’s despite working in a maledominated industry.

“She is relentless,” Blake said. “She demands accountability.”

Together Darrell and Ann make up a nearly unbeatable combination, operating Van Dyke Farms and Blakal Packing Inc. Van Dyke Farms, now in its 43rd year, raises sweet corn, peas, hay, wheat and carrots on more than 7,0000 acres. It produces more than 40,000 tons of potatoes a year, making it one of the top potato growers in Grant County.

“I raise enough potatoes to feed Spokane for a year,” Darrell said.

The family opened Blakal Packing in 1994 as a means to bring Van Dyke potatoes directly from the field to the consumer. The family has its own private label -- Top Mark.

“Everything we do has meaning for us,” Ann said of naming the operation for their two children, Blake and Alyssa.

For their impact on the Quincy Valley, Darrell and Ann and their family are being honored as the 2015 Farm Family of the Year at Farmer Consumer Awareness Day. They will be recognized at noon on Sept. 12 on the main stage set up behind Quincy High School.

While Darrell and Ann have been separated for several years, the two have continued to work together. They’ve found a balance and they respect one another, they say.

“I think a lot of the success is Darrell’s ability to have a vision,” Ann said.

“He’s the brains and I’m the go-get-’er-done.”

Darrell describes himself as a Lone Ranger and Ann, an active community volunteer, the face of the business. He’s a broad-picture person with an See Van Dyke, page 8 6

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Farm Family of the Year

•

Farm Family of the Year

Left - Darrell Van Dyke (center) enters his 43rd year of farming.

The family

Alyssa Bassett, Brian Bassett, Alex Bassett, Braxton Bassett, Darrell Van Dyke, Ann Van Dyke, Stella Bassett, Blake Van Dyke, Ciara Van Dyke and Harold Anderson.

Kurtis J. Wood/Post-Register

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Blakal Packing was named by combining the first names of Alyssa Bassett and Blake Van Dyke.

Van Dyke: from page 6 inquisitive nature, he said.

“I read everything I can get my hands on,” he said recently, surrounded by tall piles of paper in his office at the former Quincy Community Church. Darrell is renovating the 8,000-square-foot building into an office space.

Darrell moved to Quincy when he was 9 years old. His grandparents were dryland farmers in Alberta, Canada. His father, Ralph Ernest Van Dyke, was born on the homestead. Ralph learned of the Quincy area traveling from the prairies to the coast. His father saw potential in Quincy and knew what the water would bring, Darrell said.

In 1961, Ralph Van Dyke, together with his buddy Ralph P. Kooy, moved their families to small farms in the Quincy Valley. The Van Dykes took up farming on 160 acres on the northeast side of Quincy.

“My dad was a fair man, and I attempt to be that same way,” Darrell said.

The headstrong Darrell bought his own farm two years after graduating from high school. He started with 80 acres, planting it in hay, as most young farmers do, he pointed out.

“I have lived on that same piece of dirt since 1972,” he said.

For Darrell, farming has been a joy.

“I’ve been a farmer of the year in my own mind every year,” the charismatic Van Dyke said.

As for Ann, she comes from a cattle ranching family. Born in Soap Lake, she was raised moving cattle on a horse. She certainly didn’t know how to grow potatoes when she met Darrell.

“I’m not sure I even saw one in the garden,” she said.

A travel agent when she and Darrell married in 1988, Ann did the bookkeeping for the family farm for several years. She stepped up into a more active role, leading Blakal Packing and marketing its potatoes, when the family opened the operation in 1994.

“It was what was best for the farm,” she said of taking on that role.

“I had to jump in with both feet.”

Besides, Darrell had a vision for the future of their farm, Ann added.

“I saw his vision and I understood it,” she said. “It took our family farm one step further.”

Over the years, Blakal Packing has seen its share of hurdles. A disastrous fire in March 2001 -- one of the largest commercial fires Quincy has ever seen -- destroyed the potato packing warehouse, forcing the family to rebuild.

“It was a tough couple of years,” Ann said.

However, Blakal Packing now sends its potatoes across the world.

It is going strong with 20 employees, some who have been with the company since before the fire.

As an industry, farming is so unpredictable from one year to the next that you have to have a determination -- a drive -- to succeed, Ann said.

She is confident that, as the next generation of Van Dykes become more involved in the farm, what she and Darrell have built will be around for their grandchildren. And she’s confident Blake and Alyssa will lead the farm to a healthy future.

“It’s a hard life, but it’s a good life,” Ann said of farming.

For Darrell, farming requires common sense as well as a willingness to try something new. Farming is an adventure, and he’s enjoyed “the heck out of it,” he said.

“I live for adventures and I am very positive,” Darrell said. “I don’t let stuff stand in my way.”

On top of that, he’s proud of what he does.

“I’m proud of being a farmer,” Darrell said. “I’ll always be involved with farming.

“I thank God every day for His goodness. I’ve had a wonderful opportunity.”

FCAD 2015

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Going Country Two country bands bringing heat to stage

By Tammara Green QVPR Contributor Come and listen to the sizzling country sounds of the Jason Brown band and the Moses Willey band at FCAD. The Brown band returns for the second year to entertain FCAD-goers.

Jason Brown, a seasoned country artist who grew up in Iowa was influenced by the music all around him at home and in church on Sundays.

Brown brings a personal touch to his songs that he delivers with conviction. He sings from the bottom of his country heart and seemed to be quite at home playing in Quincy last year.

“Their music is so professional,” FCAD committee member Sunshine

Didra said of Brown and his fiddle player, Greg Valentine.

“When you meet them, they are so down-home friendly and easy to talk to. Come out and listen to them.”

The Jason Brown band performs at 10 a.m. – right after the grand parade – on the main stage on the Quincy High School campus. Brown will perform an acoustic set with Valentine.

And, if you miss the first set, you can hear the band when it returns to the main stage at 12:30 p.m.

Also taking the main stage on Saturday will be the Moses Willey band of Coeur d’Alene, Idaho. The band performs at 10:45 a.m. and again at 1:15 p.m.

Formed in 2012, Moses Willey has been taking the Inland Northwest by storm with its stirring harmony and hard-driving, high energy sound. The band plays bluegrass music infused with folk, Appalachian and Americana. It also will play some original pieces, showcasing the band’s unique style.

Members of the Moses Willey band are Michael Lee Hicks, mandolin and vocals; Don Kinghorn, guitar and vocals; Don Saladin, banjo; Tony Farris, bass; and Phillip Brown, fiddle.

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FCAD 2015

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Veterans memorial adds 21 names

By Jill FitzSimmons editor@qvpr.com Twenty-one names of veterans living and passed will be added this FCAD to the Quincy Valley Veterans Memorial Wall.

A service commemorating the veterans and unveiling their plaques will be held at 9:30 a.m. at the memorial park, which is off of Highway 28, across from the Quincy Valley Chamber of Commerce.

Every year he gets emotional, looking at the names that are being added on FCAD as well as those that have been added in the past, said Phil Anderson, a veteran and one of the volunteers who makes the memorial service happen each year.

“This is about the community and the people who stepped up one way or another,” Anderson said. “I’m grateful, just so grateful.”

Built in 2004, the memorial, which consists of two double-sided walls, was designed by the late Judge Owens and his son, Mark Owens. It then was constructed with the help of a variety of community groups, businesses and volunteers.

The vets honored on the wall represent nearly all branches of the armed forces as well as the reserves, and many fought in WWII, Vietnam or Korea. To qualify for the memorial, a veteran must only have a Quincy Valley affiliation. (Applications can be picked up at the chamber, 119 F St. S.E.) Today, there are nearly 475 names on the wall.

“It’s called a memorial, but it’s more of a recognition and thanks for service and an acknowledgement of that service,” Anderson said.

The wall is also a standing reminder to people in the Quincy community of the contributions of their own neighbors, family members and friends.

“These are the people who served you,” Anderson said.

With the addition of the 21 names, the walls now have room for only 11 more plaques, Anderson said. After FCAD, volunteers will be out asking for contributions to add two more double-sided walls to the memorial as well as new lighting. Anderson and organizers hope to see the additional walls unveiled at the 2016 FCAD celebration.

Plaques being added to the wall this year range from World War II veterans to a submariner who just recently retired from the U.S. Navy, Anderson said. There are three members of one family going up on the wall, as well as a father and son, he said.

The names being added to the wall this year are: James Decker, Air Force; Les Patton, Army; Alonzo Perez, Army; Bud Swigart, Navy; Donald DeMuth, Air Force; Richard Rylaarsdam, Navy; Curtis Lillquist, Navy; R.A. Moyser, Navy; James Kirkpatrick, Navy; David Moyser, Army; Silverio Flores Jr., Navy; Gary Logan, Army; Robert Dayley, Navy; Thomas Dayley, Air Force; Jacob R. Nix, Air Force; Ed Sleater, Marines; Pablo Oliva, Marines; James Grommesh, Army; John H. Urey, Army; Martin Sundberg, Navy; Carl Kaech, Navy; and Leonard Lankhaar, Army.

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FCAD 2015

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Markers help display your address on the front of your home and/or driveway in case of emergency.

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Thank you for your continued support!

Don’t miss out on what Lauzier Park has to offer!

Join us for the Fireworks Extravaganza on Farmer-Consumer Awareness Day weekend this year at Lauzier Park!

watch Come lloon the ba ng! hi launc

• 3 sets of basketball courts • Soccer, Baseball & Softball fields •Playground toys • Tennis courts with 4 nets • Picnic shelter with light and electricity • Walking trail with some exercise equipment • Practice walls for both tennis and soccer

FCAD 2015

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2015 Honorary Farmer

Woods has seen the basin prosper

By Jill FitzSimmons editor@qvpr.com

WILF WOODS

Chairman emeritus of the Wenatchee World

When asked what he remembers about Quincy as a child, the 95-year-old Wilf Woods recalls seeing herds of long-eared jackrabbits lining the dusty, unpaved roads as he rode in the family car from Wenatchee through the Columbia Basin and on to the Grand Coulee with his parents.

These days, however, it’s a different image that pops into his mind when the newspaper man talks about the small town in the Columbia Basin.

“Quincy means growth,” he said recently from his office at the Wenatchee World.

In fact, Quincy is a “poster child” for irrigation – successful irrigation – in this country, Wilf said.

Wilf would know.

From the helm of the Wenatchee World, he championed the Columbia Basin Irrigation Project and had a hand in its success. His father, the late Rufus Woods, was among a group of men who set out nearly 100 years ago to bring irrigation to the Columbia Basin.

This FCAD, Wilf Woods will be recognized as the 2015 Honorary Farmer. He will be honored, along with the 2015 Farm Family of the Year, at noon on the main stage behind Quincy High School.

“Dad’s a farmer of ideas and moving forward in a way that enhances our communities,” said Rufus Woods, Wilf’s son and the publisher of the Wenatchee World. “I think his passionate interest in the success of communities and support for thoughtful development of the region will be a lasting legacy.”

The Wenatchee World had long been a supporter of irrigating the Columbia Basin, printing the proposal in July 1918 to build Grand Coulee Dam to irrigate the basin. The elder Rufus headed the local organization that promoted the project for many years and finally persuaded the Hoover Administration to study it.

However, Hoover did not follow through. But the relentless group of locals didn’t give up. Finally, in 1935, Congress approved the dam and the irrigaSee Woods, page 16

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FCAD 2015

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Woods: from page 14 tion of the Columbia Basin.

After seven years of construction, the dam began operation on March 22, 1941, when its first large generator began producing power.

Nearly 75 years later, Grand Coulee is still the largest dam in the Columbia River Basin and one of the largest in the world. It is 550 feet tall, measured from its foundation in solid granite, and 5,223 feet long (or 57 feet short of a mile). Its average annual energy output could continuously supply the needs of two cities the size of Seattle, according to the Northwest Power and Conservation Council.

In 1943, Congress then authorized the Columbia Basin Project, and its construction started after the war. The irrigation system carried its first water from Grand Coulee Dam to about 66,000 acres in spring 1952.

The Columbia Basin Project now includes 330 miles of main canals, 1,990 miles of smaller canals and 3,500 miles of drains and waste ways served by more than 240 pumping plants that carry water to some 10,000 farms, according to information from the Bureau of Reclamation.

Sadly, Wilf’s father never saw irrigation come to the Columbia Basin. He died only two years before the water flowed to the farmers.

Taking over as editor and publisher of the World upon his father’s death in 1950, Wilfred also continued the support of irrigation and public power during his tenure.

Rufus and Mary Woods at Grand Coulee Dam

“Dad has always been a leader by example,” Rufus said. “His passionate interest in and advocacy for the Columbia Basin Project and Grand Coulee Dam was something that his whole family was aware of.”

Over the years, Wilf was active in advisory groups for the U.S. Forest Service and was named a state parks commissioner and a member of the state’s centennial commission that celebrated the anniversary in 1989. In his work, Wilf pushed for the expansion of

Thank you

the project’s irrigation acreage.

And it is Wilf’s scholarly voice visitors hear while watching the Grand Coulee Dam’s laser light show that plays nightly during the summer months.

“He’s one amazing human being,” Rufus said of his father. “He is the one truly irreplaceable part of The World. His care for the employees of The World, his generosity in supporting civic projects and, together with his wife Kathleen, his advocacy for the arts have made North Central Washington an infinitely better place to live.”

The 1950s were an exciting time, said Wilf, who paints vivid pictures in his stories of days gone by. No one then would have dreamed the Columbia Basin would become a national leader in the apple and wine grape industries. Or that giant data centers would call the Quincy Valley home. Or even that freshwater lakes would exist in the Columbia Basin, he said.

“Moses Lake and Quincy both have really proved that low-cost energy is a real attractor of jobs,” he added.

His father over the years has formed lasting relationships with the people of the Columbia Basin, Rufus said.

“His encyclopedic knowledge of the history of the project, the geology of the region and his deep and rich relationships with farmers, educators and civic leaders throughout the region has given him a perspective that has enriched his columns, which he has passed on to faithful readers of The World for decades,” Rufus said.

Don’t forget “Cruising the Crops” tours during FCAD

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FCAD 2015

Something for Everyone As the 2015 Farmer Consumer Awareness Day draws closer, event committee members, sponsors and participants are gearing up for what is going to be a great community event.

This year FCAD – as the annual festival is known to locals – celebrates its 35th year. Make the most out of the day by joining in some of the day’s many planned activities.

Chef Challenge As a prelude to FCAD, White Heron Cellars has hosted its Chef Extravaganza every Friday evening. The event, which begins at 6 p.m., is a cook-off between several talented local chefs, including Chef Tim Putnam, the owner of Smokeblossom Catering in Cashmere.

Cameron Fries, owner of White Heron, spends his time searching for fresh, local ingredients grown within the Quincy Valley region. The tapasstyle plates are created using local apples, potatoes, trout and other tasty delights. The cost is $25 a person for the all-you-can-eat plates.

At the Chef Extravaganza, sit down and enjoy great food and wine and a wonderful view overlooking the Columbia River while listening to live music. Once Upon a Tuesday will perform at the Chef Extravaganza. The band, most recently seen at Basin Summer Sounds, is a blend of rock ‘n’ roll and Seattle soul.

White Heron Cellars is in Trinidad, 23832 Fine Wine Road N.W. To get there, head north on Highway 28 for about seven miles past Quincy. Take a

right onto Stuhlmiller Road.

Recipe Contest and Cook-off Over the years, the FCAD recipe contest and cook-off has showcased the best recipes around. Participants must use corn or potatoes (or both) in their yummy creations, which are dropped off at Quincy High School for judging.

The contest has a new starting time this year. To give cooks more time to prepare their entries, participants have from 12:30 to 1:15 p.m. to drop off their entries at the QHS cafeteria. Look for the cook-off banner above the sign-up table. All entries remain anonymous until they are judged.

Recipes can be entered into one of three categories: main dish, side dish or salad, and a bread or dessert. Participants, who are competing for cash prizes, can enter as many dishes as they would like.

“Usually we have a first, second and third prize for each category,” said organizer Janet Lybbert, who herself was a winning cook before she stepped up to help with the event. “If you are coming to FCAD, bring your entry.

There are cash prizes. First prize is $50, second prize is $30 and third prize is $20.”

Look for a recipe book full of past winning recipes for sale at FCAD. Beat the Beast 2k, 5k, 10k Fun Run/Walk Get up and moving on FCAD by joining in the Beat the Beast 2k, 5k and See Events, page 20

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Events: from page 18 10k Fun Run/Walk. Hosting the event for the first time this year is the Ben Horning Community Assistance Foundation.

All proceeds from this event go toward the foundation and back into the community. The foundation was started several years ago by Kathleen and Phil Horning in honor of their late son, Ben, who loved sports. They are looking forward to hosting this event as part of FCAD this year.

“We wanted to be a part of the community,” said Kathleen Horning. “We wanted the opportunity to take part and do something good.”

The run begins at 8 a.m. at Mountain View Elementary School. Late registration is 7 a.m. to 7:45. Cost for the 2k is $15, or $50 for a family of four.

Cost for the 5k and 10k events is $20, or $65 for a family of four. You can register online at www.beatthebeastrun.com. People who register after Sept.

4 do not receive a T-shirt. Awards will be given to the top three winners in each races’ divisions.

Lion’s Club Breakfast After working up an appetite from the fun run, why not refuel with a delicious breakfast?

Year after year, the Lion’s Club of Quincy serves up a delicious pancake breakfast during FCAD. Breakfast includes pancakes, sausage, hash browns and juice or coffee. Proceeds from the sales will go to fund the Lions Club scholarships for some lucky QHS seniors next year.

The Lion’s Club breakfast is held inside of the QHS cafeteria. Breakfast is 7 to 10 a.m. Cost is $5 a person.

FCAD Grand Parade The sidewalks fill up fast for the FCAD Grand Parade, which starts at 10 a.m. Last year the parade featured at least 50 entries.

T&J Service Center Come in for a TUNE UP!

Participants who are in the parade or have floats can register online at www.quincyfarmerconsumer.com, or pick up a registration form for the parade at Central Bean, 815 E Street S.W. Parade entries line up on the first block of B Street between K&W Glass and the Quincy City Hall. Registration begins at 8 a.m.

The parade route heads south down Central Avenue and then continues east onto E Street Southeast, ending at Quincy Junior High School.

Tractor Pull After the parade is over, head over to QHS, the heart of the FCAD activities and the annual tractor pull.

The tractor pull grounds are adjacent to Washington Tractor. An FCAD tradition for more than 10 years, the tractor pull attracts a variety of antique and classic tractors of all makes and models ready to show off their horsepower.

Contestants in different weight divisions compete to see who can pull the most weight for the longest distance. Weights vary from 2,000 pounds to 10,000 pounds. People come from all over Washington, Idaho and Oregon to participate; nearly 30 enthusiasts competed last year.

“The competition is the fun thing about the tractor pull,” said Jim Buys, Columbia Basin Antique Power Club member. “It’s fun to see what these old tractors will do.”

The tractor pull starts after the parade, between 11 a.m. and 12 p.m. Registration begins at 9 a.m. The entry fee is $20 a pull.

FCAD Vendors This year FCAD will feature nearly 80 vendors, about 30 of which will be set up on the QHS grounds. Booths will range from beauty and health to See Events, page 22

Have a great time at FCAD

Owner - Tom Jones Phone 509-785-3951 Fax 509-785-6045 Cell 398-2241

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FCAD 2015

BEAT THE BEAST 2k, 5,k, 10k Fun Run/Walk,

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Fry Bread Fundraiser at Farmer-Consumer Awareness Day for COTA in honor of Melodie D

The fundraiser will be held behind Quincy High School on September 12 during Farmer-Consumer Awareness Day. FCAD 2015

Let my experience work for you! Let my exper

All proceeds are being donated to Children’s Organ Transplant Association (COTA) to help with transplant-related expenses.

Melodie D is 4 years old and is currently awaiting her second liver transplant.

With the help of COTA we are raising funds in her honor.

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We will be selling: Fry Bread with your choice of honey butter OR raspberry butter plus a bottle of water. $5 Indian Tacos with meat, lettuce, tomato and cheese plus a bottle of water. $10 21

Events: from page 20 agriculture and business.

And, when you get hungry, just check out the wide variety of food booths. There will be barbecue, hamburgers, hotdogs and tacos.

Car Show The FCAD Car Show is also back for 2015. Last year, the show featured 144 cars and raised $5,000 for Seattle Children’s Hospital.

“The biggest satisfaction we get from the show is getting money to Children’s Hospital,” said Karen McCart, car show organizer. “It makes it worthwhile.”

Registration for the car show begins at 9 a.m. The cost of registration is a donation. Every participant will receive a T-shirt and a goody bag.

There will be several categories represented for judging. These categories are as follows: Pre-1940s, 1940s, 1950s, 1960s, 1970s, 1980s, 1990 and newer, Trucks and Big Trucks, Rat Rods, Imports, Best Paint Job, Kid’s Choice, People’s Choice, Work in Progress, Motorcycle Award and the Traveler’s Award, which goes to the participant who traveled the farthest distance to be in the car show.

Judging starts at 11:30 a.m., and winners will be announced on stage between 2:30 and 3 p.m.

come through the kid’s activities area and have fun with games and activities that are farming- and agriculturerelated, Ramsey said.

Ramsey looks forward to creating fun activities centered on the farmer-consumer theme of the day. There will be games, arts and crafts, a potato sack race and more. Ramsey plans to use painted pallets to create a wooden fence or corral appearance around the activities area to create a fun atmosphere.

“Each child will receive a prize or gift bag,” she said.

“We will also have a lot of high school age volunteers helping out at the activity stations.”

The activities are age appropriate for children from 3 to 6 years old. Ramsey encourages parents to participate in the activities with their children.

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Quilt Show The FCAD Quilt Show returns this year with a new organizer. Marlys Downs is excited to lead the show this year.

“I was asked to do it, and I love quilts,” Downs said.

“It seemed like a perfect fit.”

Quilt show participants can submit their quilts (in a bag) between Sept. 7 and Sept. 11 at Washington Trust Bank, 509 Central Ave. S. All quilts will be picked up from the bank by Downs on Sept. 11 so they can be set up and displayed at the high school.

Entries are judged each year by the public. Quilts are judged according to three categories: took the most work, favorite colors and overall favorite.

Quilt submissions can be picked up after 4 p.m. on the day of FCAD. If the quilt is not picked up, then Downs will leave it at Washington Trust on Sept. 14 for pick-up there.

If there are any questions, Downs can be reached at 509-989-6827.

Children’s Activities For the eighth year in a row, Debbie Ramsey has dedicated her time to making sure kids enjoy FCAD as much as the adults. Every year, between 300 and 400 children 22

Rally in the Valley Volleyball Tournament Volleyball is a fun sport for people of all ages, and FCAD hasn’t left it out of the schedule. Come participate in this year’s Rally in the Valley volleyball tournament on the QHS baseball field.

The tournament is organized this year by QHS student Maribel Alejandrez as part of her senior project. This is a double-elimination style tournament, with the winners playing until the final two best teams are left standing.

The tournament begins at 10 a.m. and runs through the day. Registration begins in the morning and continues until 11:30 a.m. Four to six people can sign up on a team. The entry fee is $10 a person.

FFA Alumni Produce Sale When in Quincy at FCAD, do as the locals do and buy some fresh produce to support the FFA Alumni Club.

The funds go toward maintaining the club and giving out scholarships to well-deserving seniors.

This year, the produce sale will feature the best of what Quincy has to offer. However, sale organizers Brian Faw and Casey Kiehn were not certain as of Sept. 1 exactly what would be sold this year because crops have come in early this year after a warmer-than-average winter.

“What we sell will depend on the availability of the produce,” Faw said. “The availability changes every week, depending on what is growing.”

Regardless, people looking for the fresh produce are encouraged to attend the morning sale early – the produce sale starts at 9 a.m. – because it will go quickly.

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Saturday, September 12 and Sunday, September 13 – Morning Launches Presented by Quincy Valley Tourism

M

orning launches begin at 6:00 am or just at sunrise at a location outside of Quincy to be announced. Please refer to the website below for update. The public is welcome to come watch as balloons lift off. There are no rides sold at this event and are weather permitting at the discretion of the pilots.

SCHEDULE FOR YOUR EVENING 6:00 PM Food vendors and beer garden open at Lauzier Park 6:45 PM National Anthem and Sponsor recognition 7:00 0 PM PM American Fool takes the stage (a John Cougar Mellencamp tribute t band) 8:30 PM BALLOON NIGHTGLOW will light up the sky – have your cameras ready!

Directly after...

Northwest Pyrotechnics Pyrotechnics Association will display spectacular fireworks.

Bring your lawn chairs or blanket to sit. Please make sure to dress for changing ditions. weather con ond The fireworks are spectacular but please know they are very loud and some people have found ear plugs work great!

Parking will be available on Port District Property south of the park.

NO DOGS PLEASE! In accordance with Washington State Liquor Laws only alcohol purchased at the event is permitted. Violators will be removed.

All events are weather permitting.

24

partiesonthegreen.com

FCAD 2015

2015 Pilots

Jerry Cummins Spirit of Walla Walla

Stephanie Hughes Spuds

Paul Benson Sweet Breeze

Dale Justice La Jolla

Carrie Hanneman Saranyu

Carlotta Szabo Wild Goose

Forey Walter

Kong

Sponsors A big thank you to our major sponsor: Wal Mart McKinstry-Entertainment • Ace Hardware/Ag Supply- Propane Washington Trust Bank • Kooy’s Irrigation • Central Bean Farmer Bean & Seed • Colockum Ridge Golf Course • Milbrandt Vineyards Windermere • Pat Curran-Mansfield/Curran Properties • Horning Brothers Farms Emerald Desert Nursery • Desert Farms • Venue Magazine and many volunteers!

Special thanks to The City of Quincy & Norwthwest Pyrotechnics Association for Pyrotechnics Experience.

FCAD 2015

25

The light red kidney bean is just one of many varieties of beans grown in the Columbia Basin.

Kurtis J. Wood/Post-Register

Pulses? What are pulses?

By Jill FitzSimmons editor@qvpr.com

Get ready to hear a whole lot about beans.

Make that pulses.

What are pulses, you say?

Many consumers eat pulse crops and don’t even know it. They know them by other names -- lentils, chickpeas, and dry peas and beans.

The United Nations recently declared 2016 the International Year of Pulses. A global marketing campaign, which will kick off in the United States in New York City with the new year, is already in the works that will promote pulses as the food of the future.

The global initiative is meant to be part celebration and part motivation, said Pete Klaiber, vice president of marketing for the American Pulse Association, based in Moscow, Idaho.

The plan is to market the pulse’s versatility, sustainability, nutritional value and its food security in the world, Klaiber said.

While countries across the globe consider pulses, high in fiber and protein, to be a staple of their diets, the United States still doesn’t, Klaiber said.

Some beans are popular in this country; however, most of the pea crop and lentils grown in the United States are exported, he said.

Still, growers hope to see the pulse go the way of the once unrecognized quinoa.

Three years ago, the United Nations declared 26

2013 the International Year of the Quinoa, aiming to raise awareness of the nutritional, economic, environmental and cultural value of the grain. The popularity of quinoa skyrocketed, Klaiber said.

“Now you see it all the time on menus,” he said.

Shining an international light on pulses is exciting news to local and established companies such as Central Bean and Farmer Bean.

Farmer Bean ships its beans across the globe, said Ryan Erickson, fieldman for the company.

Erickson, who remembers what the 2013 United Nations campaign did for quinoa, hopes the pulse campaign creates a similar domestic awareness of the health benefits of beans.

“We expect a lot with the beans,” he said.

The pulse industry is looking at exciting new ways to package pulses, including heat-and-serve packs and frozen pouches, to attract more consumers, Erickson said.

“I’m very interested in the opportunity and the awareness of getting the millenniums interested in food,” Erickson said.

Tom Grebb, president of Central Bean, keeps most of the company’s beans here at home.

He is part of the third generation of Grebbs in the bean business. The family farm, Haricot Farms, grows Food Alliance Certified beans for customers such as Chipotle Mexican Grill and Taco Time.

Overall, the United States produces 27.8 million 100-pound bags of beans, Grebb said. Pro-

ducing the largest percentage of those bags is the Midwest region -- North Dakota, Michigan and Minnesota -- at 12 million 100-pound bags a year, Grebb said.

Washington grows about only 10 percent (821,000 100-pound bags of pulses) of the country’s pulses, he said.

“But we have some of the best quality and yields per acre,” Grebb said.

That’s why many growers turn to Washington farmers for their seeds, he added. About 30 percent to 35 percent of Central Bean’s pulse production is for seed, Grebb said.

Along with nutritional benefits to consumers, beans benefit their growers. Erickson spends much time educating farmers about the benefits of beans as a rotation crop. They help balance the nitrogen in the sandy soil of the Quincy Valley, allowing growers to use less commercial fertilizer, Erickson said. So pulses can help heal the soil, he added.

Klaiber would love to see pulse consumption go up in the United States as a result of this initiative and with that a rise in the consumers’ consciousness to make pulses a regular part of their diet.

However, it’s a two-step process, he said. First on the agenda will be educating the public about that word pulse, he said.

“It is one year,” Klaiber said. “But we expect this to have some carryover for years to come.”

FCAD 2015

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A sampling of beans found Pinto Beans

Black Beans

Editor’s note: The following available, substitute with pink list was compiled by Central beans. Pintos tend to be mushier when cooked, than pink or Bean. red beans.

Pinto Beans Black Beans Medium ovals; mottled beige Medium black-skinned and brown color; earthy flavor and powdery texture. A favor- ovals; earthy, sweet flavor ite for chili, refried beans and with a hint of mushrooms. in other Mexican-American Also known as turtle beans dishes. Distinguished for its or black turtle beans. Black succulent flavor and dappled, beans are only packaged dry bicolor appearance. If un- but are not carried in all su-

Navy Beans

Orca Beans

permarkets. You might find pot recipes. them in stores that carry Spanish or Oriental foods. They Orca Beans are popular throughout Latin This unusual bean is an heirAmerica. loom variety from Mexico.

This bean is very rare in the Navy Beans United States. Cooks love these Small white ovals; mild fla- beans. Cooking times: one to vor with powdery texture. Also two hours or until the beans are known as small white beans. tender. Comments: Named afNavy beans are also excellent ter the orca whale a.k.a killer for soups, chowders, and are whale. Uses: Most often used most often called for in bean in thick soups or with rice.

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FCAD 2015

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Cranberry Beans Cranberry Beans The cranberry bean is a variety of common bean first bred in Colombia as the cargamanto.

The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red, magenta, or black

Yellow Beans

ivory-yellow in color, the yellow bean is similar to a pinto bean in appearance and flavor.

Mild flavored with a buttery taste and texture, this bean is used as an ingredient in soups, salads and refried bean dishes.

The yellow bean may also be referred to as mayo coba bean, Yellow Beans maicoba bean, azufrado bean, An oval-shaped dried bean canaria bean, canario bean, common in Latin American Mexican yellow bean, Peruvicooking. Medium in size and an bean, or a Peruano bean.

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Pasta with a true pioneer

By Rick Steigmeyer Wenatchee World Butch Milbrandt may be best known as half of the team of two brothers who pioneered vineyard planting along the Columbia Basin’s famed Wahluke Slope and Ancient Lakes regions. With nearly 3,000 acres of vineyard today sourcing dozens of award-winning wineries as well as their own rapidly growing wine label, the Milbrandt brothers are major players in Washington’s still developing wine industry.

Until recently, not many people had the chance to know Butch’s softer, more entertaining side. He was always too busy working.

At age 70, Butch says he’s ready to glean a little from all he’s grown over the years.

A new series of Youtube videos allows him to share his lifelong passion for cooking and entertaining.

Butch shows off his kitchen skills in 15 “Pair This” episodes that can be found on the Milbrandt Vineyards website and on Youtube. With an easy-going style, a wink of wit and always a sip of wine, Butch shows us how to prepare unique dishes like handmade pesto and shrimp pizza, flavorful cinnamon chicken pasta, grilled pork loin with roast potatoes, braised lamb shanks with polenta and a dozen others. The videos are detailed but entertaining; the recipes easy to duplicate, using readily available ingredients. As the series title implies, all the dishes are matched with currently available Milbrandt Vineyards wines. Milbrandt’s wine labels now feature links to the appropriate recipes and videos.

Think chicken drenched in powdered cinnamon, sauteed, then stirred into a rich tomato marinara sounds strange? Believe me, it’s delicious.

Butch and his wife Lisa were gra30

Butch Milbrandt has 15 Youtube videos on cooking and pairing wine to the right dish. cious enough to invite our Foothills team to their Mattawa home overlooking Clifton Vineyard, one of the first vineyards he and Jerry planted in the 1990s.

Butch and Lisa are every bit as entertaining, relaxed and social in person as they are in their videos. And the food -- Butch prepared the cinnamon chicken pasta, pesto shrimp pizza and a fresh strawberry, beet and feta green salad, accompanied by a flight of five Milbrandt wines -- was truly outstanding.

Where do the recipes come from?

A lot of R&D, Butch said. “For most people that means research and design, for us, it means ripoff and duplicate,” he laughed.

The cinnamon chicken recipe came from a good friend who doesn’t normally share recipes. He talked her out of it and now it’s on Youtube and wine labels -- the 2011 Estates Merlot -- of a winery that distributes 60,000 cases of wine a year to 48 states and seven countries. It only took a couple dinners for the friend to forgive him.

All of the shows take place in Butch’s kitchen or outdoor grill.

Butch’s wife, Lisa, often appears to give table setting and decorating tips.

Occasionally, she reminds Butch to take something out of the oven.

But the kitchen is definitely his domain.

“I don’t have the same passion for cooking that he does. He cooks everything, even eggs in the morning.

When I see him in there, I just walk the other way,” she said with laugh.

Stacy Bellew, Milbrandt Vineyards public relations director, came up with the idea of creating videos for the winery website. Next stop, Food Network,” she said hopefully.

“There’s not a lot of shows that talk about food and wine together. Butch comes from such a background of expertise. The way he cooks is relatable for a lot of people,” she said.

It’s no accident that Butch has a flair in the kitchen. While in the Army, he once missed a ship to a new posting in Europe because he got carried away chopping vegetables in the Fort Dix mess hall.

“I realized then that I really enjoyed cooking. It takes total concentration, like motorcycling. It’s a re-

Rick Steigmeyer/Wenatchee World

lease for me from all other things,” he said.

Before he turned to farming with his brother, Butch and Lisa owned Final Touch kitchen stores in Moses Lake and Wenatchee. The stores let both explore their love for interior design, kitchen paraphernalia, food and wine. The businesses were successful, but also a lot of work. So is farming: alfalfa, wheat, row crops and apples all before grapes.

But the hard work has paid off.

Milbrandt Vineyards are a source of grapes – crush and ready made and bottled wines – for more than 30 wineries. Wines under its own label have won dozens of awards and nearly 40 critic wine scores of 90 or above.

Now, with a little more time for a little more fun, Butch is back in the kitchen. With a glass of wine. And sometimes a TV crew.

“All the things I love,” he said, raising his glass. “It’s all come together full-circle.”

The recipes and links to the videos can be found on the Milbrandt Vineyards website: MilbrandtVineyards. com/recipes.

FCAD 2015

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Request a FREE Ag Tourism Driving Map • CascadeFarmlands.com 31

Cascade Farmlands spurs local growth

By Rhona Baron Executive director Cascade Farmlands What can compare to biting into a juicy, orchard peach or an ear of Quincy sweet corn? The tastes of our region are colorful, varied and often unsurpassed.

Since 2001, a nonprofit organization called Cascade Farmlands has been letting people around the world know about the bounty found in North Central Washington. Attracting visitors through traditional and new media, advertising, special events and a yearly printing of 100,000 ag-tourism driving maps, Cascade Farmlands spurs growth for the local economy by telling the region’s agstory, a story that begins with tree fruit.

North Central Washington grows dozens of varieties of apples along with nectarines, plums, peaches, cherries and pluots. For decades, our region’s apples have been famous in the national and international markets. Local orchards are a key part of the economy, even as times change. Within the last 20 years, a number of orchards were converted

to certified organic. Today the upper Wenatchee Valley is the world’s biggest exporter of high-quality, organic pears.

Another trend, viticulture, has flourished over the past decade. The Quincy winery Jones of Washington is a noteworthy example. With vineyards and wineries now blanketing hillsides from Chelan to Quincy, and award-winning wines being produced locally, visitors

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have another reason to travel and linger. Another Quincy business, Hilltop Harvest Barn, digs into a more recent wave in agricultural trends – locally grown produce.

Tomatoes, peppers, green beans, melons and squash explode with color and flavor every summer in our regions hot, dry climate. Local farmers, skilled at working the soil and climate, grow

over 40 kinds of garden vegetables from spring through late fall. Local produce is increasingly plentiful at roadside stands and in stores. In almost every community, farmers markets sprout tented enclaves in season. Cascade Farmlands’ website, Cascadefarmlands. com, is the only online source listing all of North Central Washington’s farmer’s markets.

The National Restaurant Association forecasts major trends in American food consumption including “natural ingredients” and “hyper-local sourcing.” That’s good news for communities within Cascade Farmlands, including the network of growers and businesses producing the likely next wave: artisan hard ciders.

With approximately 100 member businesses, Cascade Farmlands’ sole mission, primarily funded by the Port of Chelan, is to promote and benefit ag and culinary tourism. To join or learn more about Cascade Farmlands, call 509548-5058 or email info@visitwashingtonfarms.com.

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www.quincy.windermere.com 32

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Balloons set to soar; fireworks set to blast

By Jill FitzSimmons editor@qvpr.com Now in its eighth year, the Quincy Balloon Festival returns to Lauzier Park this FCAD. The festival is free to the public. Balloon launches will take place at about 6 a.m. on both Saturday and Sunday at nearby Monument Elementary School. No rides are sold; however, the public is invited to come watch the gentle giants take off into the Quincy Valley sky.

Evening festival events begin at 6 p.m. at the park, with vendors and the beer garden opening at that time. American Fool, a John Cougar Mellencamp tribute band, takes to the community stage at 7 p.m. The 2015 Night Glow, a favorite with attendees, then begins at 8:30 p.m. Parking around Lauzier Park and the school is on a first-come, first-serve basis. Parking has been expanded from last year to include Port of Quincy property south of Quincy Valley School.

Since the event started in 2008, it has grown bigger every year, said Kim Bacon. Organizers Kim and her husband, Kent Bacon, owner of the former Twin Firs Turf, began the colorful festival at their home as a way to provide a family friendly evening to end a busy day at FCAD. It also was a way to promote tourism and agriculture in the Quincy Valley.

The couple also has a really big yard, Kim added.

The first year brought with it a learning curve because neither Kent nor Kim had any experience with balloon festivals. They saw the possibilities because Paul Benson, a Wenatchee balloon pilot, had been taking off from Twin Firs Turf for more than 20 years.

“We just thought it would be fun,” Kim said.

The first festival began with seven balloons, a few sponsors, some donations from the community and a handful of volunteers. They also had entertainment and wine tasting. The couple charged an entrance fee to offset the remainder of the costs.

Since 2008, the festival has grown in sponsors, volunteers and attendees.

The Bacons estimated the first balloon festival attracted about 1,200 people; today 3,000 people attend the now free event.

In 2010, fireworks were added, provided by the City of Quincy. A year later, the popular and local Northwest Pyrotechnics Association joined in.

Fireworks are now a big part of the festival. The show on FCAD weekend is now one of the largest around, Kim said.

Last month, the NPA won third place at the Pyrotechnics Guild International’s competition in Gillette, Wyo. About 30 members of the group traveled to compete, said Kent, a member of the group.

The club, which is only five years old, competed with professional orga-

The balloon festival Night Glow is scheduled for 8:30 p.m. nizations, giving a 15-minute presentation, he said.

“We had a blast,” joked Kent.

At this year’s balloon festival, expect to see some of the group’s awardwinning work.

“It will be bigger and better,” Kent promised.

Kim said she and Kent are proud of what the balloon festival has become in the past eight years.

“We are proud of our accomplishments and with so many people supporting us from day one, we also know we did not do it alone,” Kim said. “We have been very blessed with wonderful people to work with. We see Quincy Valley Tourism taking the festival to new heights and we see positive growth in the number of people who will be able to see the event in town.”

For a complete list of sponsors and more information, go to www.partiesonthegreen.com.

Enjoy FCAD! 509-787-3223 34

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Mama Goose & her flock

By Jill FitzSimmons editor@qvpr.com

Quincy’s Janie Milbrandt has the most unusual lawn ornaments.

From the patio of her home in the Ancient Lakes area, which overlooks the lakes to the east and the Columbia Gorge to the west, Milbrandt has a bird’s eye view of the two manmade ponds that her husband designed and are now the centerpieces of her manicured backyard.

The ponds are home to nearly three dozen ducks, geese and swans – Milbrandt’s lawn ornaments.

The backyard birds provide a peaceful and relaxing backdrop to her home, Milbrandt said recently. The pond dwellers have become a favorite for Milbrandt, who also has had chickens, turkeys, goats and sheep.

In fact, some might say she’s quackers for her little flock.

“I just love them,” Milbrandt said. “I don’t think I’d ever be without them.”

Just what does she love about them?

“Nobody talks back,” she joked. “Nobody wants anything from you.”

Raised in Omak, Milbrandt was not born into a farming family. However, she married into one. Milbrandt and her husband, Jerry Milbrandt, co-own Milbrandt Vineyards with Butch and Lisa Milbrandt.

It was a trip to Europe nine years ago that inspired Milbrandt to duplicate the hedgerows and ponds she saw there in her own new European-style home, built by the couple in 2007.

Jill FitzSimmons/Post-Register

Janie Milbrandt’s backyard is home to 32 ducks, geese and swans.

See Milbrandt, page 22

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YOU CAN HELP. InvestED is a state-wide charity organization that helps junior high and senior high students stay in school by providing immediate support for financial needs. Funding decisions are made at the local level and disbursed in a very timely manner to ensure that student needs are met. QHS generally helps about 100 different students each year with a variety of expenses, including glasses,sports insurance, ASB cards and fees to conferences. So far this year, QHS has disbursed over $2275. The fund is seeded each year by the InvestED organization with about $750 annually, and fully supported by local contributions from students, families, individuals, businesses and organizations.

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forced to compete against hunger for the attention of their students.

More than 18 million children qualify for free or reduced price meals through the National School Lunch Program, the fuel that they need to get them through the week. What happens to these children when they go home over the weekend? For more than 16 years, the Feeding America BackPack Program has been helping children across the nation get the nutritious and easy-to-prepare food they need over the course of the weekend. This program has been in Quincy for 4 years now, serving as many as 140 children each week (the children are identified by school counselors, with their identities only known to the school). Each bag of food costs an average of $3.50, with an annual budget of $16,000 per school year. To date, we have been funded by donations from individuals, local churches and service clubs. But, we can’t rely on these donations forever. With your help, we can continue to provide this service.

Please consider this need and give us your assistance as you are able.

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37

Milbrandt: from page 36

The Milbrandts built a special enclosure to keep out predators and protect their backyard flock. of their offspring to boot. The birds have one of the longest necks among all the swans, and the protective males (or cobs) can weigh nearly 20 pounds.

Milbrandt, who learned about caring for her pond critters through books and articles on the Internet, spent a couple of years perfecting the smaller pond. Predators are a constant nuisance, she learned. Along with coyotes, the couple has spotted a wolf and even a bobcat (no mountain lions yet) nabbing a duck or goose dinner.

The pond setup today deters such problems.

A covered ramp on the western side of the small pond leads to the enclosed area where the birds eat. If a predator gets into the fenced area of the

backyard, the birds can jump into the pond and safely walk up the ramp into the enclosure. A heater in the pond – another safety net for the flock – keeps the water from freezing in the winter and from providing predators easy access to the birds.

The flock provides her a peace of mind after a busy day, Milbrandt said. She gets much joy out of watching the birds from her patio, and even listening to them throughout the day. Her home would not be the same without them, she said.

“I just love them. It would be bare without them,” Milbrandt said. “People have planes and all that other stuff. We have geese and ducks and a heater in a pond.”

©2014 CliftonLarsonAllen LLP

“I was just in love,” she said of the European landscape.

In the couple’s backyard are two ponds, one about three-quarters of an acre and the other about half an acre. Both are fenced separately, with the smaller of the ponds being the flock’s home. However, an occasional recluse duck escapes through the fence that separates the two areas to sneak a dip in the larger pond.

At the smaller pond is an enclosed run where the birds are fed and a small swan house that was filled with large, white goose eggs. Sharing the duck and goose enclosure are four pygmy goats, each named for one of Milbrandt’s grandparents – Enos, Stanley, Esther and Irene. On the day of the interview, a blue heron also was hanging out with the Milbrandt flock.

Milbrandt got her first goose from a farm in Mattawa. She named him Enos after her grandfather (turns out, Enos has been a popular name with Milbrandt’s animals). Enos was so tame he would sit with Milbrandt on the patio and nudge her when he wanted a petting.

The pond is now home to 32 feathered friends.

Among them are runner ducks and mallards as well as a variety of geese – Toulouse, Embden, Dewlap and the curly feathered Sebastopol.

Swimming about the pond is also a beautiful breeding pair of Black Australian swans – and one

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© 2013 by Vicki Whiting, Editor Jeff Schinkel, Graphics Vol. 29, No. 40

Far mer Consumer Awareness Day

Have a friend give you NOUNS, ADJECTIVES and VERBS. Then read the silly story aloud.

Prepare for big laughs!

My Aunt Betty is famous for her apple pie recipe.

She has won many ______________ at fairs and competitions.

=0 =1 =2

=4 =5 =6

=7 =8 =9

The average American eats about fresh apples each year.

There are about , grown in the United States.

pounds of varieties of apples

Johnny Appleseed spent years planting apple seeds in the American wilderness.

Here’s a healthy snack you can make with a parent.

Wash apples.

You can use red or green apples.

Slice apples into thin sticks. Don’t remove the peel.

Use peanut butter, yogurt or hummus as your dip.

For variety, mix the apple sticks with sticks of your favorite cheese.

Apples are best eaten with the peel, because that is where most of the fiber and antioxidants are found.

The fiber from apple peel (sometimes called roughage) helps keep your digestive system healthy.

And antioxidants help your body fight off illness and disease.

This year, she decided to make some changes to her _________ recipe. She began by adding a cup of _______________ and a teaspoon of ___________ juice. Next, she mixed in a blend of sugar and _____________ . Finally, she put in a half cube of __________ .

Uncle Lou was the first to _____ her new creation.

He said it needed a little more _________ , but • One “apple” (a foam ball or bean bag) for each pair of players

• Get the game started by blowing a whistle or starting some music.

• Whistle or music

• At that moment, players try to grab the “apple” before their partner.

Photo courtesy: www.pachd.com

• Small box for each pair of players

other than that, it was great.

The judges at the county fair disagreed, however.

• Place the “apple” back on the box and start again.

They thought her ___________ dessert tasted too

• Pairs of students sit cross-legged on the floor facing each other, with their hands on their knees.

• The first player to grab the “apple” 10 times wins.

much like __________ and ____________ . The

• Place a box, with an “apple” on top, between each pair of players.

• After the game, everyone should enjoy a snack of REAL apples!

blue ribbon went to Ms. Eva Gala and her pie made with ___________ ____________ .

Standards Link: correctly.

Language Arts: Use nouns, adjectives and verbs

News Harvest Andy and Alice are gathering a harvest of words that begin with the letter A . How many can you find on the front page of today’s newspaper?

Standards Link: Phonemic Awareness: Distinguish initial sounds in words.

40

How many apples can you find on this page in 60 seconds?

Now have a friend try. Who found the most?

Call out a specific hand (left/right) to grab the “apple.”

Start with hands on shoulders.

Start in sit-up position (on back, knees bent) or facing backwards.

Have each player close their eyes and try to grab the “apple” first.

Which is better apples or oranges?

What is your opinion?

FCAD 2015

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Working together to serve you better!

We offer a variety of different insurances including: Stop by or give us • Home • Farm a call to talk about • Auto • Life your options!

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Welcome to FCAD

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Have a good time at FCAD!

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17 E St S.E., Quincy • (509) 787-2816 41

Sunflowers

The colorful giants of the field

By Tammara Green QVPR contributor

Longtime Quincy farmer Lynn Child over the years has grown several crops, from corn to buckwheat.

It was only five years ago that he added the colorful and beautiful sunflower to his crop rotation.

“It’s another alternative crop,” Child said. “The return on it is good. (However), it’s a little more intense than other crops.”

Contracting with Precision Seed of Ephrata, Child uses the company’s seed to grow a seed crop and then returns the seeds to Precision Seed to be sold to other companies also contracting with the company.

Child’s operation, called LC farms, grows an edible seed variety that will be harvested and planted the following year by a company that then will grow it on a commercial scale to go in snack foods.

“You have no ownership of your crop,” Child explained. “You are using their seed to grow that crop and returning it to them.”

Sunflowers are a crop that work in rotation; the crop cannot be grown back to back, as there may be re-growth and the varieties will mix. Child plants the seeds eight rows at a time. Six rows in the middle created by the 42

combine header will be planted in female plants. The male seeds are planted in the two rows on the outside.

Child began planting his seeds the first week of May. The variety he grew this season grows a flower with a shorter stalk that will help to keep it from tipping over when the head of the sunflower is too heavy.

This year, to assure that all the male and female plants would flower at the same time, Child planted only one row of the male seed and then planted the other six days later. His first planting was May 5 and then six days later he finished adding the final row of male plant seeds. Last year Child’s 37-acre crop was harvested beginning in early September and into October.

“Some of the sunflowers develop later than others,” he said. “There are some I don’t harvest until October. It’s a lot to do whether it’s an oil-producing variety or edible variety.”

The female plant is the only plant that is harvested. Once the female plants have been crossed with the male plants, the job is done. The female plant matures and produces the seed that can be used to create future crops.

“The seeds produced are sold to farmers around the world,” said Troy Hesse, production manager for Precision Seed. “The seeds are grown to be See Sunflowers, page 44 FCAD 2015

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43

Sunflowers: from page 42 eaten or crushed for oil. It is a generation before they are produced for commercial use. The sunflowers are raised for eating and for cooking oil.”

Child is among between six and 10 sunflower growers in the Quincy area and between 20 and 30 growers across the Columbia Basin, Hesse said.

“We work closely with our growers,” he added. “We work with some great growers who put the time and effort into the crop to get the quality and quantity that our customers expect. We monitor the fields constantly throughout the growing season and advise them on good growing practices.”

Precision Seed’s growers have a similar number of acres for both confection and oil types, with many varieties of each type, Hesse said.

“There are around 2,000 acres of sunflowers in the basin this year, with close to 10,000 at its peak,” he said.

On his fourth year of growing sunflowers, local farmer Larry Schaapman grows 60 acres of sunflowers

Did You Know:

for sunflower oil. The field near Road Q covers nearly a half mile.

The oil-producing variety grows a male flower that is different from the “confection” seed used for eating.

The oil-producing male seed grows a plant that is taller and has a smaller head than the female.

On an average year, Schaapman’s crop yields 1,000 to 1,200 pounds of seed an acre. This adds up to at least 60,000 pounds. It takes about two days to harvest his crop with the combine. Much of the product goes to California for processing and consumption.

Schaapman uses what is called “rill” or “furrow” irrigation, which waters the plants at the ground level.

This seems to be the most effective way, as sunflower seeds must dry out to 9 percent humidity before they are harvested. This type of irrigation presents less disease pressure for the sunflower, Schaapman said. When a sunflower is watered under a crop circle, for example, the plant may be at risk for disease or fungus.

Farmer Eric Williamson has found much success with furrow irrigation.

FARMER CONSUMER AWARENESS DAY

• The scientific name for the sunflower is Helianthus: helia for sun and anthus for flower.

• Sunflowers are one of the fastest growing plants. They can grow 8 to 12 feet tall within 6 months. However, sunflowers require only 100 growing days from planting to maturity.

• The tallest sunflower, according to the Guinness Book of World Records, reached a height of 30 feet, 1 inch. It was grown by Hans Peter Schiff of Nordrhein, Westfalen Germany.

• The sunflower is the national flower of Russia, and it is the state flower of Kansas.

• Sunflower seeds are used to make oil, bird seed and snack foods. They are rich in

Two years ago he planted his last crop of sunflowers that covered 300 acres. He grows everything under an irrigation circle, so the sunflowers were watered from above. This caused his sunflowers to be infested with the disease sclerotinia, which can cause mold in the plant, he said.

This year, Williamson has some concerns about how well his crop was pollinated. While most of the female flower heads have been fully pollinated and are growing seeds, others are not. Many of the male

calcium and other important minerals.

• The flowering head of a sunflower tracks the sun’s movement. This phenomenon is called heliotropism. However, once the flower head blooms and the petals open, the sunflower head turns mostly to the east, possibly to defend itself from scorching the seeds, according to the National Sunflower Association.

• A sunflower can produce up to 2,000 seeds.

• Sunflowers are native to the United States.

• There are 60 different varieties of sunflowers in the United States. In the Quincy Valley, about half of local sunflower growers plant an oil-producing sunflower while the other half plants a confection-producing sunflower.

plants never developed or opened so bees could get in and feed on the pollen, spreading it around to other plants, he explained.

“The male variety didn’t develop early enough to pollinate the way we expected,” Schaapman added.

“Some males are developed and some are duds.”

For Schaapman, the sunflowers are not only a good rotation crop, but they also add a little beauty to farm.

“I think they’re just beautiful,” Schaapman said.

Welcome to Farmer Consumer Awareness Day!

Saturday, September 12 Quincy High School Festival Grounds

Our farm to your table!

Something for everyone!

- Fabulous Food - Great Entertainment - Veteran’s Memorial Wall Plaque Dedication- 9:30 a.m.

- Parade - 10 a.m.

- Local Tours - Car show / Tractor Pull - Produce Sale - 9 a.m.

- Petting Zoo/Kids Games - Chef Extravaganza & Balloon Fest FCAD weekend

and Moses Willey Band

East of George Next to Lad Irrigation 509-785-2955 FAX: 509-785-3770 Hours: 9 a.m. - 3 p.m.

Monday - Friday

Visit our website for event schedule:www.quincyfarmerconsumer.com 44

FCAD 2015

Farmers have historically been the backbone of the Quincy Valley! Join us for tours of the Reiman-Simmons House & Pioneer Church - open from 12-3 pm on FCAD day.

FARMER-CONSUMER AWARENESS DAY

ANNUAL PRODUCE SALE

Upcoming Fall Events: Saturday, Oct. 10, 11-3 pm: Annual Harvest Festival:

Be a pioneer for a day! Fun hands-on history for all generations!

Sunday, November 8th 4 pm: Hank Cramer in Concert “Songs of the Irish Rebellion” Old-Fashioned Christmas - 2 services, Saturday & Sunday, December 19 & 20, 7 pm / 5 pm.

Free event, but tickets are required to ensure seating.

QVHSM manages the Reiman-Simmons House & Pioneer Church Museum.

Open Friday and Saturday from 12-3 and by appointment.

(509)787-4685

Corn • Potatoes • Onions • Beans • Apples • Watermelons

Produce offered based on availability!

Donated by farmers from the Quincy Valley.

SPONSORED BY the FFA Alumni Association

www.qvhsm.org

Begins Saturday 9 a.m. on the Festival Grounds

Experience speed like never before!

Choose your service provider and get connected.

grantpud.org FCAD 2015

888-254-1899 45

Tours offer best look at Columbia Basin

Six tours will be offered at FCAD

By Tammara Green QVPR contributor Driving into Quincy, visitors may notice a vast expanse of fields and crops as far as the eye can see.

Or, they may notice the beauty of the Quincy Valley set against the desert landscape and deep canyons cut out by the Ice Age floods where the Columbia River now flows.

Take the time on Saturday to see what this land is really made of and how farmers contribute to the local economy by hopping on an FCAD tour bus. Tours of the local landscapes, industries and farms are offered throughout the day, starting early in the morning.

You can sign up for a tour at Quincy High School’s main entrance, by the parking lot where the buses will arrive. Most tours last at least an hour. Geology tours may take from three to four hours. Be sure to take plenty of water with you and wear your sunscreen and walking shoes.

Tour organizer Krysta Sorto encourages people to sign up early in the day for the tours if they want a chance to get on the tour bus.

Some tour buses carry about 40 people; however, a smaller bus with 18 seats is used on some tours. Prospective tour-goers who show up last minute hoping to walk on may find that their tour bus is already full.

“You can sign up in front of the

The Imerys Minerals tour is scheduled for noon. Participants must sign up for tours in the morning if they hope to attend. high school,” Sorto said. “You can sign up early in the morning for a tour at 2 p.m., but if you are not signed up I can’t guarantee you a spot.”

The popular bus tours change year to year. This year’s tours are: 9 a.m. – Moses Coulee geology

Is the stuff at your house piling up?

Need safe storage?

Call Quincy Mini Storage (509) 787-2303 • 17 B St SE, Quincy, WA 46

tour with Ken Lacy 10 a.m. – Cruisin’ the Crops with Central Bean 11 a.m. – Quincy Fresh Fruit with Larry Jones 12 p.m. – Imerys Minerals (Celite) with Joanna Delorme 1 p.m. – The Great Escape geol-

ogy tour with Ken Lacy 2 p.m. – Quincy Foods with Mark Houghton The Moses Coulee and Great Escape geology tours begin with an orientation at the high school. Be sure to arrive at least 30 minutes before the tour if you are not signed up.

Grow with us

10472 Rd O NW • 787-1571 FCAD 2015

Cooking contest: Top 2014 recipes

Sharing favorite recipes spotlighting local ingredients is a longtime FCAD tradition. This year, the Corn and Potato Cook-Off returns, challenging local cooks to give it their all with two of the Quincy Valley’s – and consumers’ – favorite crops.

Dishes can be dropped off between 12:30 and 1:15 p.m. at the cook-off table at Quincy High School. Judging will take place at 1:30 p.m. Dishes can be entered under one of three categories: main dish, side dish or salad, and bread or dessert.

For a taste of some of last year’s winning recipes, try these recipes in your own home: 1st Place: Sweet Corn Crème Brulee’ By: Tina Hobson 1 pint heavy cream 1 corn on the cob, kernels cut off and cob chopped up pinch of salt ¼ cup sugar plus 1 Tbs, divided 1 tsp vanilla 3 large egg yolks In small bowl, mix together 2 Tbs sugar with vanilla until evenly dispersed throughout sugar.

In a saucepan combine cream, cobs, kernels, salt and vanilla/sugar mixture.

Bring cream to a light boil. Immediately turn off heat, cover and allow to steep for 30 minutes. Run the cream through a sieve, pressing the kernels with the back of a wooden spoon so they can release juices.

Preheat oven to 300 degrees. In a separate bowl whisk remaining sugar (3 Tbs) and egg yolks. Temper the mixture into the egg yolks by ladling ¼ cup of cream mixture, mixing continually.

Add remaining cream and whisk until completely combined. Divide equally between ramekins.

Place ramekins into large baking dish. Transfer dish to oven. Using a ladle, pour enough water to reach halfway up the sides of ramekins. Bake 25 minutes

until firm yet still jiggly. Allow to cool slightly then move to fridge for 2-3 hours.

Sprinkle 1 ½ tsp sugar over each custard. Using a torch that is about 1-2 inches above the surface of the custard, consistently move the flame until the sugar bubbles and turns golden brown.

2nd Place: Maine Potato Candy

By: Felicia Gibb ¾ cup plain, cold mashed potatoes (no milk or butter) 4 cups powdered sugar 4 cups flake coconut 1 ½ tsp vanilla ½ tsp salt 1 lb. dark candy coating 1 cup semi-sweet chocolate chips 1 cup chopped walnuts (optional) Combine potatoes, sugar, coconut, salt and vanilla (and nuts if using).

Line 9 x 9 square pan with foil. Butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2 x 1 inch bars. Melt chocolate chips and candy coating. Dip bars, place on wax paper to harden. I roll mine in balls and use vanilla almond bark, tinted, for the coating. They remind me of coconut bonbons.

COMING SOON!

807 1st Avenue SW, Quincy • (509) 787-4567 • Open daily, 7 am -10pm FCAD 2015

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Mount Vernon

Snohomish

Okanogan

Yakima

Tractor Rentals • GPS Systems • Parts Specials 48

FCAD 2015