South Dakota Farm and Ranch

SOIL TEMPS TRACKING, AN IMPORTANT STEP BEFORE PLANTING

10 HEALTHY CALVES

7

Lab funding 5 SDSU’s Little International 15

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AS LOW AS

$1.80 LB

INSIDE THIS ISSUE

GOLD RUSH 747

 Proven variety over years on

On the cover

thousands of acres

Soil Temps

 Very good quality hay with fast

Tracking, an important step before planting

 Fine stemmed and leafy  A blended variety makes it very

recovery

10

adaptable to variable or marginal soil types

Cover Photo: When the soil temperature averages over 50 plus degrees for a few days in a row Preheim said that’s when the soil is ready for planting corn, as long as farmers pay attention to the upcoming forecast and there won’t be severe drops in temperature.

(Matt Gade / Republic)

Features

Lab funding legislation Healthy calves Auctioneer directory SDSU’s Little International

5 7 14 15

Publisher RO R Y PA L M Editor L U K E H AG EN Advertising Director LO R I E H A N S EN Layout Design JEN PH I L L I PS South Dakota Farm & Ranch is a monthly agricultural publication dedicated to informing South Dakota area farmers and ranchers about current topics, news and the future of agriculture. This publication fits the niche of our unique farmers and ranchers of South Dakota, and the diverseness we have in our state. Although the Missouri River divides our state, we are all South Dakotans and thank the land for supporting us each and every day.

You, our readers, may be livestock ranchers, or row crop farmers, and everywhere in between, however, we all have a common goal in mind. We feed and support the growing population and want the next generation to find that same love, dedication and support that agriculture can offer.

We’re all South Dakota farmers and ranchers, and with this publication, we want to showcase your successes, new technology, upcoming events, FFA and 4-H club news and much more.

To subscribe to this FREE publication, contact South Dakota Farm & Ranch.

Contact Us PO BOX 1288 • MITCHELL , SD 605-996-5514

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SD Agricultural Leaders hail passage of animal health lab funding legislation SOURCE: AG UNITED

P

IERRE — South Dakota agricultural leaders are hailing legislative approval of a plan to upgrade and expand the Animal Disease Research and Diagnostic Laboratory (ADRDL) in Brookings. Groups led by SD Cattlemen’s Association, SD Pork Producers Council, SD Association of Cooperatives, SD Soybean Association, and SD Farm Bureau worked closely with other livestock groups, the state veterinarian, legislative leaders and the governor’s office to develop a funding package for the $58 million project.

The plan involves redirecting a portion of last year’s sales tax increase earmarked for agricultural land property tax relief to pay for a 25-year bond for the project. The legislature also dedicated one-time funds from the Livestock Disease Emergency fund and the Animal Remedy Fund. In addition, the registration fees paid by

manufacturers of pet foods and livestock vaccines will be increased and directed to ongoing operations and maintenance for the project.

“We thank the governor’s office and legislative leadership for working with us to find a fair, reasonable way to invest in this vital infrastructure,” said Larry Stomprud, President of the South Dakota Cattlemen’s Association. “This plan demonstrates the willingness of agricultural leaders to work together for the good of the State,” Stomprud added.

“Agricultural leaders have shown once again their ability to find joint solutions for the good of farmers and ranchers in South Dakota,” said SD Pork Producers Council President Ryan Storm.

“This package will position the ADRDL to meet our needs for the foreseeable future.”

The ADRDL is a key component in protecting

both human and animal health in South Dakota. It provides the front line of defense in protecting the state’s $7.3 billion livestock industry against diseases, and provides important diagnostic information for the state’s wildlife, as well as companion animals. In addition, the lab promotes human health in dealing with food safety issues and zoonotic diseases.

SD Farm Bureau President Scott VanderWal commended the work done by the five agricultural groups over the past two years to refine the ADRDL plan. “This core group spent countless hours scrutinizing the ADRDL needs and exploring ways to meet those needs,” VanderWal noted. “They recognized the importance of the lab for South Dakota and stepped up to find a workable solution.”

“The livestock, poultry and dairy industries in South Dakota are huge consumers of South Dakota

Soybeans and by-products so it is imperative that we keep these industries healthy and secure,” said Jerry Schmitz, South Dakota Soybean Association President. He added, “We were proud to be a part of the effort to help ensure we continue to maintain a viable and secure animal health lab.”

Jared Landmark, president of the South Dakota Association of Cooperatives, said the unique funding structure for the lab shows the commitment of the agricultural industry to investing in its future. “We recognize that current economic conditions made the legislative discussions this year more difficult,” Landmark said.

“This funding package demonstrates how committed farmers and ranchers are to investing in the future of South Dakota.” 

APRIL 2017 SOUTH DAKOTA FARM & RANCH 5

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Healthy Calves

A young calf walks across in one of the Weber Charolais & Red Angus cattle lots Northwest of Wagner back in March. (Matt Gade / Republic)

Dry straw the most important tool to use.

BY JAKE SHAMA South Dakota Farm & Ranch PHOTOGRAPHY FOR SOUTH DAKOTA FARM & RANCH

“As long as those calves are nursing for a while, they should hopefully be able to make it through.”

W

AGNER — Calving is well underway in South Dakota, and one area rancher is intent on keeping his new investments healthy and safe.

Tim Weber, one of the owners of Weber Charolais and Red Angus near Wagner, started calving in February, but he said the process really picks up in March.

“We get a few stragglers in June and July, but right now we are at our peak. March is our busiest month,” Weber said recently.

Weber calves his Charolais and Red Angus cattle at the same time and mostly completes the process outside, unless there’s poor weather.

It’s important to give calves dry, clean and warm straw to lay on after they’re born, but Weber said cows don’t always cooperate.

“Some moms, when they go to have their babies, they’ll have them out in the coldest spot possible because they’re fevering by some of the laboring aspect of it,” Weber said.

But even when a calf is born somewhere

warm, there’s no guarantee it will be healthy. Of about 600 calves born every year on the ranch, Weber said 50 to 75 catch an infection, depending on the weather, and some antibiotics cost $1,000 per bottle.

“We’ve had a lot less (infections) than last year. Last year, we had some rain consistently every day in April. It got tough for us,” Weber said.

Taylor Grussing, an SDSU Extension cow/ calf field specialist based in Mitchell, said some ranchers start calving as early as December, although for most commercial producers, the process lasts from March to May. Grussing also stressed the importance of giving calves a warm and dry place to rest because they can’t tolerate cold weather for very long.

“When it is negative degrees outside or even just below freezing, those wet calves can only be out there for a very short period of time before any kind of frostbite or hypothermia potentially might set in,” Grussing said.

Continued on page 8 APRIL 2017 SOUTH DAKOTA FARM & RANCH 7

Continued from page 7

Weber Charolais and Red Angus is staying busy during calving season with young calves being born on a daily basis in their lots Northwest of Wagner. (Matt Gade / Republic)

A young calf lays down in the field while other red angus cows feed in one of the Weber Charolais & Red Angus cattle lot.

(Matt Gade / Republic)

A young calf wanders around in one of the Weber Charolais & Red Angus cattle lots. (Matt Gade / Republic)

Ear tags sit in Tim Weber’s truck to tag the new born calves after they’ve been born. Weber said all the calves get tagged within a day of being born. (Matt Gade / Republic)

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Tim Weber, owner of Weber Charolais & Red Angus, marks down a calf’s tag numbers in his record book while checking one of the cattle lots Northwest of Wagner back in March. (Matt Gade / Republic)

Other than providing fresh straw, Grussing said the first thing ranchers should do is make sure calves complete their first nursing experience to get the nourishment of colostrum from their mother’s milk.

Grussing said this colostrum must be consumed within the first 24 hours of life because it has extra antibodies to boost the calf’s immune system to serve as “the first line of defense,” and milk should be its primary diet for two to three months.

Then, when the animals are 2-weeks to 1-month-old, Grussing said producers can begin vaccination strategies to prevent respiratory infections, including pneumonia, which could be common this year after shifts from warm to cool temperatures in March.

“As long as those calves are nursing for a while, they should hopefully be able to make it through those events,” Grussing said.

But if an infection does happen, Grussing said antibiotics are available, and since the revisions to veterinary feed directives — which took effect on Jan. 1 and limit how producers can purchase antibiotics — only affect feed-grade medications, the process to get injection antibiotics given to baby calves is unchanged.

Lastly, the heifers need to recover, too, especially if they just gave birth to their first calf. Grussing suggested giving first-calf heifers extra feed so they can continue growing and provide enough milk for the calf.

“Those younger females are still growing themselves, and so we need to make sure they have some extra nutrients available to them so they can rebreed on time with the mature cow herd,” Grussing said. 

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APRIL 2017 SOUTH DAKOTA FARM & RANCH 9

S�I� T�M�S Tracking, an important step before planting

BY JAKE SHAMA South Dakota Farm & Ranch PHOTOGRAPHY FOR SOUTH DAKOTA FARM & RANCH Stuart Preheim, an independent sales representative for Pioneer located southeast of Freeman, takes two di�erent soil readings at depths of 2 inches and 4 inches.

While o�cial readings are taken at 4 inches, Preheim says he takes the temperature reading at 2 because that’s the depth corn is planted and is the real temperature farmers are interested in. (Matt Gade / Republic)

A

s the ground thaws, farmers may be eager to get seeds in the ground, but planting to early could be a devastating mistake.

“Seeds don’t grow in the bag, right?” said SDSU Extension Agronomy Field Specialist David Karki.

“But at the same time, there’s certain things we have to look at, too.”

On March 29, Karki published an article about soil temperature and germination, which warns people against planting on a pre-determined date.

According to Karki, all crops require different soil temperatures to grow properly. He said corn and soybeans are warm-temperate crops, which require soil temperatures of at least 50 and 54 degrees, although

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Farmers who are eager to plant as early as possible utilize soil temperatures to know when is a good time to plant.

(Matt Gade / Republic)

the best germination occurs at over 60 degrees.

Because of that, Karki recommended producers in southeastern South Dakota to start planting corn and soybeans between May 1 and May 15, while those in the northwest should wait until May 12 to May 26, and planting too early could cause the seeds to die, especially if the soil is wet.

“They can’t really sprout, and they’ll just stay there and eventually get some soil-born disease, some pathogen, and just rot and die off,” Karki said.

But waiting until the soil is too warm is a problem, too. Wheat germinates best in soil temperatures around 35 degrees, Karki said, and if the soil is too warm, yields and seed quality will suffer.

The soil temperature of a field is very dependent on sunlight and the amount of cover it does or doesn’t receive. (Matt Gade / Republic)

Stuart Preheim, a farmer from Freeman and a sales representative for Pioneer Hi-Bred, tracks soil temperature with a series of thermometers, which he places annually on April 1.

“I’m old enough to know those soil temperatures are important and very, very helpful,” Preheim said.

Preheim checks the temperatures every day at about 8 a.m. to see how warm the soil was overnight. He targets 50 degrees for corn and 60 degrees for soybeans, and he’ll typically start planting corn around April 15. He’ll hold off on soybeans until about May 10.

But even if the soil temperature seems right, Preheim encourages everyone to watch nature as well, because if nearby trees are budding Continued on page 13

Stuart Preheim, an independent sales representative for Pioneer, takes two different soil readings at depths of 2 inches and 4 inches at his farm Southeast of Freeman. By May 15 Preheim said he doesn’t have to take the temperature anymore because the weather will have been nice enough, long enough for farmers to feel comfortable planting. (Matt Gade / Republic)

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The soil temperature of a field is very dependent on sunlight and the amount of cover it does or doesn’t receive. (Matt Gade / Republic)

Continued from page 11

late, it’s a sign the deeper soil is still cold, and that could cause problems for crops later on.

“You still got to know your soil temperatures, but you also got to look around and observe nature, too,” Preheim said.

Preheim said his thermometers cost about $5, and there’s always interest in his readings from the surrounding area.

SDSU Extension, too, tracks soil temperature with various weather stations across the state, including one stationed north of the airport in Parkston, according to SDSU Extension State Climatologist Laura Edwards.

The weather stations report soil temperature every 10 minutes, and a daily average is posted at climate.sdstate.edu every day.

On March 28, the average soil temperature 4 inches under bare ground in Parkston was 48 degrees, which is perfect for crops like alfalfa, oat and peas, which require temperatures of 45, 43 and 42 degrees, respectively.

Edwards encouraged all farmers to check the soil temperatures before planting, but she recommends watching for a three-day average because temperatures fluctuate.

“Even at 4 inches deep, it can fluctuate quite

a bit day to day if you get a really warm day or a really cold day,” Edwards said.

Edwards doesn’t know how many farmers use the soil readings, but she said the tool is popular among agronomists.

And with more sensors being added every year, she hopes its popularity continues to rise, as similar stations are too expensive for many farmers to install on their own property.

“It’s through the university, so we’re trying to help as much as we can, and hopefully it’s useful out there,” Edwards said. “You can get them on your own, but they’re not really cheap.”  APRIL 2017 SOUTH DAKOTA FARM & RANCH 13

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94th Little ‘I’ Celebrates Tradition & New Events

BY KATIE BERNDT For South Dakota Farm & Ranch PHOTOGRAPHY FOR SOUTH DAKOTA FARM & RANCH

Exhibitors line up for Experienced Dairy Showmanship.

This portion of the completion is judged on presentation and how the students handle their animal.

A

fter 94 years, South Dakota State University’s Little International has changed a lot, with this year’s event offering new attractions in addition to longstanding traditions for spectators and competitors alike.

For the first time, Little “I” has opened some of its contests to clubs not in the College of Agriculture and Biological Sciences. While most of the events are available to students of any background, team events like the meat products competition and

the lamb lead show were restricted to clubs within the College of Ag and Bio. “I think it gives people outside the College of Ag and Bio an opportunity to be involved in a college different from their own,” Student Association Senator Katherine Hodge said. “It Continued on page 15

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Continued from page 15

gives them a chance to learn about agriculture and be involved on campus.”

Held in March 31 and April 1 in Brookings, Little “I” also introduced an antique tractor show to their event lineup this year. The event encouraged alumni and other tractor enthusiasts to display their machinery at the Animal Science Arena. While there were only a few entries, 94th manager Dalen Zuidema hopes that after the first year more alumni will participate and the tractor show will grow as an annual attraction.

Since 1921, Little International has been as staple at SDSU. With a reputation as the nation’s largest student run agricultural exposition, the annual event often draws a large crowd. The 94th Little “I” was no different, with about 2,000 4-H and FFA members competing and more than 500 spectators between Friday and Saturday night.

SDSU students and FFA and 4-H members of all ages competed in 17 non-showmanship events over the weekend. Many of the events are similar to FFA and 4-H competitions, so advisers often bring their chapters to prep for the upcoming state competitions.

Medford, Minnesota FFA adviser Tim Larson has brought his students to Little International every year in his 34 years of teaching. He said attending the expo gives students a chance to brush up on their judging skills, and allows them to see former Medford students who now attend SDSU. “We don’t have the state contest until three or four months after the regions,” Larson said. “So this is a good tuneup before state.”

SDSU students also compete in the Little International livestock show. What people most often picture when they think of Little “I,” the livestock show consists of beef and dairy cattle, sheep, horse, swine and goat categories. Exhibitors draw for an animal randomly two months before the competition and show their animals in the fitting and showmanship divisions for each species.

Barnyard Cadets mascot, Coughlin the Rabbit, had a front row seat at the announcer’s table with MCs and SDSU Alumni Chase Rieken and Wyatt Johnson.

Exhibitors line up for the Experienced Horse Fitting competition as the judge checks them for cleanliness, grooming and overall appearance of the horse.

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Receiving Little Interantional High Point and Champion Showman awards are something many students aim for over their years at college: L-R: Brady Wulf, High Point Upperclassman; Dallis VanderWal, Overall Chamption Showman; Lacey Schmitz, Reserve Overall Champion Showman; Kalyn Naatz, High Point Freshman

APRIL 2017 SOUTH DAKOTA FARM & RANCH 17

Continued from page 17

This year’s winners of Little International’s most sought after awards were Brady Wulf, High Point Upperclassman, Kalyn Naatz, High Point Freshman, Dallis VanderWal, Overall Champion Showman, and Lacey Schmitz, Reserve Overall Champion Showman. High Point awards go to the contestant with the most points in each category, while Champion Showman is awarded to the winners of the Round Robin livestock showmanship.

Achieving one of Little “I”’s biggest honors takes hard work, but the most important thing is to have fun, said Brady Wulf, from Starbuck, Minnesota.

“I decided to participate [in High Point] because it’s my last year at SDSU,” Wulf said. “I figured why not try and just have fun with it. I think I competed in 14 contests out of 17.”

Arguably the most popular Little “I” event for spectators is the livestock show. The Round Robin competition on Saturday night was a must for showmanship fans, where the champion showmen of each species competed using each other’s animals.

“I’m from Volga, so I’ve always come to Little “I,” Dallis VanderWal said. “I’ve always watched them announce who wins and said that I wanted to [win].”

The annual expo is a tradition for SDSU, its students and the community. Senior exhibitor and staff member Allison Heine said her family has a long history of participating in Little International. Heine, from Vermillion, South Dakota, participated in the livestock show and other contests, as well as competing for High Point Upperclassman.

“I really like Little ‘I’ because it’s tradition,” Heine said. “My dad did it, and all of his brothers and sisters did it, and now my brother and I are doing it. It’s cool to see all these kids from different backgrounds and experience everyone else’s traits in agriculture.”

As Little International was brought to a close on Saturday night, the torch was passed from 94th Little “I” manager Dalen Zuidema to his assistant manager and 95th manager Kendrah Schafer.

“I can’t wait to see what Little ‘I’ can turn into,” Schafer said. “I really do love seeing everyone at Little ‘I’ and the life that it brings to everyone. I’m so excited to get started and really make it my own and make it the best that it can be.”

For a complete list of the 94th Little “I” event winners, visit sdsulittleinternational.com or the SDSU Little International Facebook page for more photos and information. 

F AVOR I T E F AM I L Y

Chipotle Lime Shrimp Tacos With Strawberry Salsa Ingredients Strawberry Jalapeño Salsa 8 ounces fresh strawberries, hulled and chopped 1/2 red onion, diced 2 jalapeño chile peppers, seeded and diced 1/4 cup chopped fresh cilantro Juice of 1 lime Pinch of salt Pinch of freshly ground black pepper Chipotle Lime Shrimp 1 pound peeled and deveined raw shrimp Juice of 2 limes 2 garlic cloves, minced 3 tablespoons extra-virgin olive oil 1 tablespoon adobo sauce from a can of chipotle chile peppers in adobo sauce 1 teaspoon freshly grated lime zest 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 8 (4-inch) corn tortillas, warmed 1 cup shredded cabbage 4 ounces queso fresco, crumbled 1 lime, cut into wedges

Directions Make the salsa first so the flavors have time to marry. In a bowl, combine the strawberries, red onion, jalapeño peppers, and cilantro and toss. Add the lime juice, salt, and pepper and toss to coat. Place the bowl in the fridge until ready to serve.

Place the shrimp in a baking dish or resealable plastic bag. In a small bowl, whisk together the lime juice, garlic, 2 tablespoons of the olive oil, adobo sauce, lime zest, salt, and pepper. Pour over the top of the shrimp and toss to coat.

Marinate in the refrigerator for 30 minutes.

Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Remove the shrimp from the dish or plastic bag and discard the marinade. Add the shrimp in a single layer to the skillet and cook just until the shrimp turn pink and opaque, 1 to 2 minutes. Flip the shrimp and cook for 1 to 2 minutes more. Transfer the shrimp to a plate for serving. Serve the tortillas with the shrimp, salsa, cabbage, and the crumbled queso fresco for topping.

Garnish with a lime wedge on the side.

Servings Per Recipe 4 Since 1921, the tradition of Litter International has allowed students to explore new areas in agriculture. Awards are given for the top two exhibitors in each event, and for two High Point winners and two Overall Showmen.

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