ountry C cres A
A Supplement to the Star Shopper
Focusing on Today’s Rural Environment
Friday, Nov. 17, 2017 • Edition 17
The presidential turkey flock Wittenburgs prepare for journey to White House By ALLISON NORGREN Freelance Writer
ALEXANDRIA – Many would say visiting the White House would be an amazing, once in a lifetime opportunity. Their hope would be to be honored for a great achievement. Carl and Sharlene Wittenburg will fulfill that dream this Thanksgiving, when they present two turkeys to President Trump for the annual National Thanksgiving Turkey Pardoning. Carl is the incoming chairman of the National Turkey Federation. After 10 years of service, the chairman has the privilege of raising and presenting the turkeys during the traditional ceremony the week of Thanksgiving at the White House PHOTOS BY ALLISON NORGREN
Sharlene and Carl Wittenburg are pictured with a few of the presidential flock finalists in their barn near Alexandria.
CORN PICKERS
PRESIDENTIAL FLOCK continued on page 4 PHOTOS BY KATELYN ASFELD
Ken Jenc picks corn using a John Deere 300 corn picker. The machine picks and husks the corn, leaving the kernels on the cob. Jenc picks around 20 acres of corn on his farm.
Jenc family carries out long-established harvest practice By KATELYN ASFELD Staff Writer
ELROSA – The corn crib; it is one of agriculture’s many historical structures. Throughout the countryside, empty corn cribs can be spotted on farms. Some may remember when mom and dad, grandma or grandpa had corn cribs stocked full of cob corn. Some may even remember picking corn and filling the cribs themselves. Most corn cribs sit empty and unused, but not all. Drivers passing by the Ken and Delores Jenc farm during harvest time may see Ken picking corn in his field with his John Deere 300, three-row narrow corn picker. They fill their corn cribs with cob-corn every year. Ken grew up on a dairy farm in Todd County and Delores grew up on the farm the Jenc family calls home now. They are the fourth generation of farmers on the land.
Throughout the years, Ken has had a variety of different jobs. He worked at a grain elevator in West Union, as a mechanic for John Deere in Long Prairie and went on to build silos with Hanson Silo Company for some time. Building silos required a lot of travel, which became taxing on the new family. Delores and Ken have five children – one son and four daughters. For Ken, it was not a family life for Delores to care for the kids alone when he was away for work. “When you live on the road like that, you never eat in the same restaurant twice, never sleep in the same bed twice,” Ken said.
Ken was able to leave his job building silos and work full-time on the farm. Ken is one of the few farmers that still picks cob-corn and stores the cobs in corn cribs. “It is not as hard of work as everyone thinks,” Ken said. Prior to galvanized steel grain bins, corn cribs were the method of storing and drying grains. Whole-cob corn could be dried easier and kept longer than shelled corn in corn cribs. Farms were smaller in the past and most farmers planted, harvested and stored corn primarily to feed their animals. Very little corn was hauled off the farm and sold to an elevator.
Ken likes to use cob corn for feeding his heifers, steers and calves. Prior to feeding the cattle, Ken grinds the cobs and kernels. “It is healthier for the animals. I put some shelled corn in with it,” Ken said. Ken explained that the cobs add substance that is not present in shelled corn alone. The Jenc family picks about 20 acres of corn depending on the yield. The rest of the corn is combined and stored in the bins.
CORN PICKERS continued on page 6
Page 2 • Country Acres - Friday, November 17, 2017
Country Acres Published by Star Publications Copyright 2014 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: 320-352-6577 Fax: 320-352-5647
This month in the
COUNTRY
NEWS STAFF Diane Leukam, Editor diane@saukherald.com Mark Klaphake, Assistant Editor mark.k@dairystar.com Herman Lensing, Writer herman@melrosebeacon.com Liz Vos, Writer liz@albanyenterprise.com Laura Hintzen, Writer laura.h@saukherald.com Elizabeth Hoag, Writer elizabeth@saukherald.com Katelyn Asfeld, Writer kate@saukherald.com Carol Moorman, Writer carol@melrosebeacon.com
7 What in the world is ergot? Dassel 10 Thanksgiving Q & A Kandiyohi, Stearns, Todd County 12 Lighting the night the old-fashioned way Glenwood 14 When fat cats don’t eat Wendy Womack column 15 Going fast on dirt Grey Eagle 18 A trove of trees Litchfield 22 Country Cooking 23 Successfully growing traditional plants of the season Robin Trott column
Story ideas send to: diane@saukherald.com SALES STAFF Jeff Weyer, 320-260-8505 jeff.w@dairystar.com Kayla Hunstiger, 320-247-2728 kayla@saukherald.com Missy Traeger, 320-291-9899 missy@saukherald.com Tim Vos, 320-845-2700 tim@albanyenterprise.com Mike Schafer, 320-894-7825 mike.s@dairystar.com Lynnette Ostendorf, 320-352-6577 lynnette@saukherald.com Brian Trattles, 320-352-6577 brian.t@saukherald.com
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Deadlines: Country Acres will be published the first Fridays of April, May, June, September, October and November, and the third Friday of every month and inserted to rural customers with the STAR Shopper. Deadline for news and advertising is the Thursday before publication. Extra Copies available at the Albany Enterprise, Melrose Beacon and Sauk Centre Herald offices.
PHOTO BY ALLISON NORGREN These turkeys are part of the Presidential flock of turkeys at the Carl and Sharlene Wittenburg farm in Alexandria. Standing By Our Service and Serving Central MN for Over 35 Years
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Talking turkey T
he origin of the phrase, “talking turkey,” seems to come from colonial times. Some sources say it started with a colonist and an Indian bargaining over what they had shot in a hunt, which included a crow and a wild turkey. I will let you guess who supposedly got the turkey. Other sources credit the origin to a family conversing happily around the table, sounding a bit like a family of wild turkeys gobbling to one another. There have been times when I have noticed this phenomenon, and it seems like a logical theory. Today, most people who hear it think of getting down to business. Time to get serious. In this issue, we have Carl and Sharlene Wittenburg of Alexandria, who, along with a group of five 4-H girls from Douglas County, are literally serious about talking turkey. The Wittenburgs have raised a flock of turkeys, two of which will be flown to the White House to be pardoned by President Trump in the Traditional National Thanksgiving
by Diane Leukam Turkey Ceremony. President Trump. Some of you absolutely love him, and some of you absolutely...don’t. Hate is a strong word so I try to avoid using it. It seems he is still a controversial figure, but like him or not, who can’t appreciate a group of young girls who have the opportunity to go to Washington, D.C. in this capacity? The trip will generate media attention and the chance for the Wittenburgs to have the President’s ear for 30 minutes to advocate for the turkey industry. As you will read in the story, they are more than qualified for the task. Our condolences to the folks at St. Martin Farm, Inc., on the loss of 6,000 turkeys due to a fire in one of their barns on Nov. 9. This sort of loss is always a difficult time,
because producers truly care for their animals. Thankfully, other sections of the barn suffered less damage, and the health of the remaining turkeys was maintained, according to a press release from the Stearns County Sheriff’s Office. When I look at some of the statistics about the turkey industry, I am amazed. Poultry often seems to be overshadowed by the dairy, beef and pork industries, but in our area, it more than holds its own. Minnesota is the No. 1 state in turkey production in the United States, and several of our Country Acres counties are in the top 10. According to the Minnesota Turkey Growers Association, in 2012, Kandiyohi County was No. 1, Stearns No. 2 and Meeker No. 7. Next week is Thanksgiving. It is one of my favorite holidays, and turkey is a part of that. Thanksgiving dinner always brings up images of a perfectly-browned, juicy bird on a platter with a host of other fancy dishes filling every inch of the table. The family sits in anticipation watch-
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ing dad carve the turkey; everyone is smiling and happy. That’s a version of Thanksgiving I might see on television or in a magazine. The reality is that in my large family, June and Ward Cleaver are left in the dust along with their son, Beaver. We normally go to my mom’s house for a huge noon meal, and the turkey has been carved earlier in the morning and placed in a roaster with its gravy. The feast takes up all the countertops and the stovetop as dozens of people fill their plates, filing through cafeteria style. Smiles and laughter fill several rooms, with the noise level abating only as people eat their meal. By mid-afternoon, those who remain are pretty mellow. Seriously, how about that tryptophan? I enjoy a meal of tasty roast turkey and all the trimmings, but I’m sleepy as can be within an hour or two of eating it. That’s just fine on Thanksgiving or in the evening, but personally I have to avoid eating turkey on weekdays at lunch time. I just don’t do it anymore; before long, I could literally fall asleep at my
desk. It never fails. I’ve been told it’s all in my head, but after a few times having that happen, I say it’s not. I have actually used this to my advantage in the past. (Do you suppose there is anything morally wrong with feeding a lively group of toddlers turkey for lunch to enhance their nap?) Seriously, the science does appear to dispute my claims. All the smart people in the know are saying turkey doesn’t make you tired, so who am I to argue? I’ll just say it must be a coincidence and leave it at that. You can search online the Minnesota Turkey Growers Association and
have access to a wealth information about the turkey industry. The recipes and tips tab will be handy, with delicious ideas for those leftovers from Thanksgiving dinner. Below, I’ve included a simple turkey melt recipe I tried with last year’s leftovers. It seems like an odd combination of ingredients, but my husband and I enjoyed them. Just a heads up – after this issue we return to our once-a-month schedule until April, so watch for us on the third Friday of the month. Wishing you all a wonderful Thanksgiving!
Cranberry Turkey Melts • 2 six-inch Italian bread • 1/2 pound thinly-sliced turkey, cut in strips loaves, or other bread • 2/3 cup shredded of choice Pepper Jack cheese, or • 1/2 cup cranberryother cheese of choice orange sauce Slice bread into halves and place on ungreased baking sheets. Spread evenly with cranberry-orange sauce. Arrange turkey strips on top of sauce and sprinkle with cheese. Bake at 450 degrees for 8-10 minutes or until cheese melts. Yield is four servings. Great for holiday leftovers or deli-style turkey.
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Page 4 • Country Acres - Friday, November 17, 2017 PRESIDENTIAL FLOCK continued from front Rose Garden. The history of this tradition dates back to Abraham Lincoln, according to whitehousehistory.org. Lincoln granted a turkey “clemency,” and it was recorded in the local newspaper in 1865. The official ceremony as it is known today celebrates its 70th year, beginning with President Truman in 1947. “There’s usually about 150 guests and 50 media outlets,” said Carl. The Wittenburgs will have 30 minutes to talk with President Donald Trump and discuss the turkey industry. The Wittenburgs know the turkey industry well. Carl, along with Jeff Stauffenecker, founded Protein Alliance in 1999. Protein Alliance is a global meat brokerage and trading company, located in Brooten. Their services also include turkey genetics, farm production, processing plan management and domestic and international sales. The Wittenburgs also own a turkey farm near Wyndmere, N.D., with about 100,000 turkeys. Both Sharlene and Carl grew up working with turkeys, Carl in Wyndmere and Sharlene near Roseau. Sharlene is a third-generation turkey farmer, and Carl is a second-generation turkey farmer. Another common thread for Sharlene and
Carl growing up was their involvement in 4-H. “We wanted to do something to give back the local 4-H groups,” said Carl. Enter into the story a group of five girls from Alexandria and Brandon-Evansville schools who are part of the science of agriculture team. Christina Kuismi, Katie Kent, Kodi Bundermann, Kerryn Lund and Kayla Egenes competed in the University of Minnesota’s 4-H Science of Agriculture competition, which was held in June. All of the girls have varying levels of farm experience, which drew them to get involved in 4-H. The goal of the competition is to inspire the next generation of agriculture leaders in Minnesota, according to the University’s extension office website. Teams pair with a local mentor and help to solve an agriculture-related issue. As part of the project, the five-person team researched different options for turkey bedding. They based their final hypothesis on cost effectiveness, dust levels, and health impact on turkeys and humans. They determined corn stalks to be the best option fro bedding. The girls placed second at the competition and each received a $750 scholarship. With women under-
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Christina Kuismi, (from left) Katie Kent, Kodi Bundermann, Kerryn Lund and Kayla Egenes are pictured with the project they received second place for at a June 4-H competition.
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PRESIDENTIAL FLOCK continued from page 4
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key, the girls all chuckled. “My son, Wyatt, will likely be the one to do it,” said Carl. Now, the answer to the big questions on everyone’s minds — how do the turkeys get to Washington D.C. and where do they stay until the big ceremony? “A former colleague of mine from Hybrid Turkeys has transported the turkeys about six times,” said Carl. “Either by car or plane.” This year, he will fly from his home in Toronto to the Minneapolis-St. Paul airport and he will rent a vehicle to transport the turkeys to Washington D.C. The turkeys have a designated room at the historic and iconic Willard InterContinental hotel, near the White House. As Carl shows a photo to the 4-H team from a previous year, all laugh at the beauty of the room in the background with the turkeys in the foreground. At over $200 per night, the Willard has hosted the presidential flock for several years. With so many turkeys to choose from for the finalists, Minnesota will represent well during President Trump’s first turkey pardon in a few weeks. Visit minnesotaturkey. com for more information on the turkey industry and to submit potential names for the two turkeys.
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ing ceremony. The chosen turkeys will be closely observed for their gait, structure and strut. The turkeys that travel to D.C. are almost always male as they are the prettier of the two sexes. The Wittenburgs and the 4-H team are trying to determine the final two that will make the big trip. The group of five 4-H members and the Wittenburg family will travel to Washington D.C. for the ceremony. They recently received the official White House invitation. “There is always a little bit of uncertainty after a change in presidency,” said Carl, “as to whether the ceremony will continue.” The group is pleased the ceremony, which is a great celebration and awareness-raising event for the turkey industry, will go on. With media outlets present at the ceremony, the girls will need to be prepared for interviews. “It’s an opportunity for them to discuss the turkey industry,” said Carl. Minnesota is the No. 1 state in the United States for turkey production, producing nearly one of every five turkeys grown in the United States. That equates to 46 million turkeys per year. When asked who will help hold up the nearly 40-pound “pardoned” tur-
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turkeys to choose the final two from, the girls have been stopping to visit and socialize with the turkeys. Typically, each day of the week one of the team is there. “We socialize with them, feed them and teach them to stand on a table,” said Bundermann. Bundermann often makes her visit to the turkeys with her younger sister, who has a turkey that always heads her way. The turkeys are very curious, pecking legs, hair, cell phones or anything unfamiliar. “They are really curious,” said Barb Egenes. “They would never hurt anyone.” The flock is down to 19 turkeys and the girls have color-coded bands signifying the finalists. One turkey to serve as the alternate and one to serve as the official pardoned turkey. The other 60 or so turkeys made their way to the Wittenburgs’ North Dakota farm. “We have those turkeys in a special barn, in case something would happen to the flock here,” said Sharlene. The turkeys need to be accustomed to people, since they will be the stars of the show Thanksgiving week. The official turkey will also need to stand on a table for upwards of five minutes during the pardon-
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Page 6 • Country Acres - Friday, November 17, 2017 CORN PICKERS continued from front The corn picker machine pulls the corn stalks into the snapping rolls and pulls the cobs of corn off the stalk. Cobs go through the husking rolls and get thrown into the wagon as a fan blows the husks out the back of the picker. Once the wagon is full, the cobs are loaded into cribs using a flight elevator. The flight elevator transfers corncobs from the wagon to the top of the corn crib and drops the cobs in. “There were years we did not combine anything,” Ken said. “When the cribs where full, we would just make a great big corn pile and then grind away at that until it was gone come spring.” Older corn cribs were made from wood and there were several types a farmer could build. The Jences’ cribs are cylindrical with metal caging, a tin roof and concrete base. Most corn cribs were built away from other buildings and obstructions to maximize air flow and ventilation. “Mother Nature dries the corn instead of buying the gas to dry it,” Ken said. “It saves on drying cost.” “Most of the time, the corn is dry when it is picked,” Delores said. Corn can get moldy in the crib if it is too wet, but on an average year, there is
no danger of mold. When the combine became more sophisticated and popular, corn picking machines started to become used less. A machine that could “combine” all jobs - pick, husk, and shell corn all at once - was an attractive option for farmers. It was more efficient. Then, as time went on, farms became larger; with new equipment, a farmer could grow and harvest more crops. More grain was transported off the farms and sold. Farm machinery companies stopped manufacturing corn pickers several years ago. If a person were to buy a corn picker today, it would most likely be used. The Jences also grow beans, alfalfa and occasionally barley in addition to corn. Making time for hobbies In addition to farming, Ken enjoys moose hunting and flying. He has gone moose hunting every year for 35 years in Northern Ontario and has been flying for over 40 years. Ken’s interest in flying began at an early age. “I went to school in an old one-room country schoolhouse,” Ken said. “It was grades one to eight and in the back of the schoolhouse was our library. It was a bookcase
about five feet long. That was the whole library. And there were two books there on airplanes. I had them memorized. Flying was something I wanted to do my whole life.” A pilot’s license requires a lot of studying and testing. This did not deter Ken; he was determined to get his license. “It is not easy,” Ken said. “Most pilots, they never pass their test the first time. I was lucky. I passed it the first time.” “Oh, he studied and studied night after night for hours,” Delores said. Ken flies all over Minnesota, Wisconsin, Iowa PHOTOS BY KATELYN ASFELD and the Dakotas. Both Ken and Delores Jenc grew up on a farm and are fourth generation farmers. Every year, they still Delores does not care pick some cob-corn and store it in corn cribs on their farm near Elrosa. for traveling, but enjoys flying the countryside with Ken. Delores is content at home tending to her garden, flowers, lawn work and feeding the animals when Ken is busy in the field. Picking corn is something Ken will continue to do. It is a piece of agriculture history that he enjoys keeping alive. For both Delores and Ken, farming is not just a job, it is a lifestyle. They have 14 grandchildren that visit the farm often. Delores said, “The farm is a good place to raise family.”
The crib is filled from the top and the opening is kept closed with wooden slats that are slightly slanted. When Jenc is ready to grind corn, he slides the slats up and out and the cobs fall into the grinder.
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What in the world is ergot? How Dassel played role in pharmaceutical industry By KATELYN ASFELD Staff Writer
DASSEL – Dassel was at one time called the seed corn capitol of the world. Another little-known fact about this rural town is there was a laboratory that
helped make life-saving medicine. Dassel, located in Meeker County has a population of 1,469 according to the 2010 United States Census. This town also has a significant history that few people know about. The Dassel History Center and Ergot Museum is on the National Register of Historical Places because of the vital role it played in the ergot enterprise. Carolyn Holje has been the museum director for eight years. Prior to her role as director, Holje was involved with the Dassel Historical Society as a volunteer for 22 years. “Ergot has existed since the beginning of agriculture. It was used in religious ceremonies,” Holje said. To some, ergot was seen as a magical, mysterious thing that could expand the mind. Ergot is actually a
fungus found on cereal grains and grasses, most commonly rye. The fungus grows in cool, damp conditions. Ergot will use rye as a host plant, growing inside the kernel husk forming a dark, enlarged kernel. Rye was, and still is, a common grain used to make bread, porridge and alcohol. For thousands of years people, unknowing of ergot’s negative effects, consumed food made from ergot-infected rye. The side effects were anything but magical. The fungus, when ingested, causes hallucinations, convulsions, uncontrollable body movements, rambling speech, gangrene and death. Some people theorize that ergot was the culprit in the Salem Witch Trials in 1692. It is believed that due to the damp weather Salem experienced that year, the rye that was grown was infected with ergot and was consumed. The women and young girls accused of
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Universal Laboratories provided employment to women in the area throughout the 40s, 50s and 60s. In 1970, 200,000 pounds of ergot was cleaned. These ladies played a vital role in the production of ergot.
witchcraft because of their erratic behavior may have been suffering from ergotism. Ergot is also the basis for lysergic acid diethylamide (LSD) – a powerful mood-altering drug that was frequently used in the 60s and 70s. For centuries, ergot was used by midwives to induce childbirth and prevent hemorrhaging, however, industrial production and use of ergot alkaloids PHOTO BY KATELYN ASFELD did not begin until the beAn ergot-infected head of rye. Ergot uses rye as a host plant, growing ginning of the 20th century. inside the kernel husk. The fungus has characteristics of black, “A scientist discovered enlarged kernels growing on rye.
that there were alkaloids in ergot that could be used in medicine. What the alkaloids do is constrict your blood vessels,” Holje said. That scientist was Arthur Stoll. In 1918, he patented the process of isolating ergotamine tartrate from the fungus. Pharmaceutical companies began creating ergot medicine for the treatment of migraines, in obstetrics and for hemorrhaging. “Pharmaceutical companies were purchasing their ergot from Europe prior to WWII,” Holje
said. “There was some civil unrest in Europe before WWII started. Then when the war started, Europe closed its doors to selling ergot to the U.S.” This is where the town of Dassel came into play. A man by the name of Lester R. Peel constructed Rice Laboratories in Dassel in 1935 to manufacture yeast for livestock feed. When he learned about the ergot supply shortages, he saw an opportunity.
ERGOT continued on page 8
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The female employees at Universal Laboratories used clipper mills to hand separate ergot from rye. Pictured here are three clippers that were used. Women were paid by the pound.
States Senator Magnus Johnson who was from Meeker County. Additionally, the museum enriches the community by preserving and promoting local culture. Pieces from local artists are showcased, live shows are held regularly and books written by locals are shared and reviewed. “We always have something new and exciting here,” said Holje. “If you are in the area, visit the Dassel History Museum.”
2009. In conjunction to the ergot history of Dassel, the museum also displays Dassel’s important role in the development of hybrid corn. “In the 50s and 60s, Dassel had more seed corn companies per capita than any place else in the world,” said Holje. The Dassel History Museum continues to have a variety of new and interesting exhibits on display. Soon, they will have a new display about former United
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Friday, November 17, 2017 - Country Acres • Page 11 again in a few years when my kids, nieces, and nephews are a little bigger. I think they’d enjoy that. I also think it would be fun to run in a Turkey Trot 5K with friends and/or members of my family. One thing that I’d really like to do, when my kids get a little older and can help too, is to be a volunteer to help at the community Thanksgiving Day meal in our area.
Brenda Miller Todd County | Osakis Age: 31
How would you describe Thanksgiving Day in your family? Wild, but fun! We go to my in-laws for Thanksgiving Day and there are nine children under the age of 8, so it gets a bit crazy. With all of the kids, plus adults, it gets to be a full house. What traditions does your family keep? In addition to eating lots of good homemade food and pie, we play Carbles, 500, or other games. When I was growing up we’d go to my grandparent’s house and after lunch we’d play the annual “Turkey Bowl” football game. All of my cousins and a few aunts and uncles would play. Those who didn’t play could watch from inside the house if it was too cold. We’d also play the card game Smear when we came in to warm up from the football game.
Describe the year Thanksgiving Day meant the most to you, and why: There isn’t a particular year that sticks out but growing up and going to my grandparent’s house (my dad’s parents) for Thanksgiving always meant a lot as we usually only got to see them two or three times a year. Not only did we get to see my grandparents, but it was a time when all of my dad’s side of the family got together. So my aunts, uncles, cousins, and any other extended family in the area would come. I grew up on a dairy farm about two and a half hours from my grandparents so we hurried to do chores, head north, have a ton of fun, and then get home to do chores again. The time we got to spend with the family was always cherished.
What lesson have you learned in life that has taught you to be thankful? My dad passed away a year and a half ago from pancreatic cancer. He was 57. He was my champion and the person I looked up to the most in my life. I didn’t realize some If you could start a new tradi- of the things he taught me about tion, what would be? I’d like life until he was gone. Growto start up the “Turkey Bowl” ing up on a farm, life and death
is the norm but losing someone or something that close to you brings it to a new light and perspective. I’ve learned a lot about myself over the past two years and I am extremely thankful for everything he taught me and continues to teach me. I hope that I can pass along that wisdom to the next generation. What are you most thankful for this year? While each day is a blessing, I am most thankful for my family, my health, and my community. This spring we welcomed a baby girl to our family and she’s been a tremendous joy in our lives. I’m also very thankful to be in good health and live in a wonderful farming community with great neighbors.
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Page 12 • Country Acres - Friday, November 17, 2017
Lighting the night the old-fashioned way Stricklers collect oil lamps By ELIZABETH HOAG AND HERMAN J. LENSING Staff Writer
GLENWOOD – Ever since he was a teenager, Mike Strickler has had a passion for oil lamps. “I’ve been collecting lamps since I was 16 years old; I have always been fascinated by them. We didn’t have electricity at our house until the 1950s. They were our night lights,” Mike said. Mike’s first lamp still has a treasured spot in his home, perched on a shelf among family portraits and memorabilia; but it is not the only oil lamp he has. “A friend started counting one time and quit at 100 on this floor,” said Mike’s wife, Anita. “We have over 300 lamps.” While each lamp is different, they each have two commonalities – they were restored by Mike and are fully functioning. Re-
pairing lamps helped Mike cope with his cancer diagnosis. “He repaired them and that helped keep his mind busy,” Anita said, recalling those times a few years ago. Except for emergency power outages, the Stricklers do not need the lamps for light, but rather memorabilia. Every lamp is special. Of the 300-plus lamps, each one has a different story to tell. “This one was from my aunt,” said Mike, holding up a small lamp. “When she was growing up, she was sent to live with a family near Glenwood. This was her light to light the way to her bedroom. When she heard I was interested in collecting lamps, she insisted that I have it.” His aunt’s bedroom was in the attic of a house, only accessible by an outside stairway. Other lamps have entirely different legacies. “Some in our collection have a unique history behind them, such as the ones marketed for sale when the Astoria Hotel in New York City converted to gas lighting, and then electric lighting,” Mike said. The Aladdin Company made many of the lamps,
while Rayo, Sandwich or Bradley Hubbard made others. “A lot of people thought [the Bradley Hubbard lamp] was a trophy cup someone had made into a lamp,” Mike said. “I fixed it and got it working.” It was only after he had repaired it, while looking through a book on oil lamps, that they had discovered a real treasure – a BH signature, indicating the lamp was a coveted
PHOTOS BY HERMAN LENSING
(above) Lamps of different styles, shapes and uses fill the house of Mike and Anita Strickler. The tall lamp at the right is an Aladdin Majestic. They purchased the last one the company had for sale. (right) A work of art in its original form, Mike brought this Sandwich table lamp back to life after it was damaged when a previous owner tried to convert it to an electric lamp.
STRICKLERS continued on page 13
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Page 14 • Country Acres - Friday, November 17, 2017
M
When fat cats don’t eat
any house cats have a tendency to gain weight as they get older and are less active. Most of us also leave our cat’s food out all the time since they tend to prefer to graze on and off all day, and sometimes all night. Before you know it, they have crossed the line from a little heavy to seriously overweight. This becomes a very real problem when it puts them at risk for a condition called hepatic lipidosis. This happens when an obese cat stops eating (for whatever reason) and loses too much weight too fast. The typical cat that develops hepatic lipidosis is middle aged, obese and
By WENDY WOMACK loses about 25 percent of their body weight in a short time. Mother Nature intended for cats to be strict carnivores (meat eaters) that are active and stay lean. When a cat stops eating, their body has to use stored fat for the calories it needs to function. The liver is
responsible for processing these fats and making them available. The cat liver, however, is not able to process a lot of fat at one time and will be pushed into liver failure when overloaded. When this occurs, it is called hepatic lipidosis or fatty liver. Cats that are not eating or have dramatically decreased their food intake rapidly develop protein malnutrition also. This can all occur in as little as two weeks if they have an appetite decrease of 50 to 75 percent. What does it look like when a cat has crossed the line from poor appetite to fatty liver? About 38 percent will have vomiting and diarrhea, to go with
their poor appetite. Seventy percent will be jaundiced. Jaundice is a buildup of bilirubin, a yellow pigment, in the blood. A jaundiced cat will have a yellow cast to the skin inside the ears, yellowing of the whites of the eyes and yellowing of the roof of the mouth. It can be a subtle change at first. Bloodwork at your veterinarian’s office can help support this diagnosis. Only a small biopsy of the liver can confirm fatty liver, but if there is a history of recent significant weight loss in a previously heavy cat and the bloodwork and physical exam are consistent with fatty liver, then therapy can begin. Therapy has to be two-
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fold. The original reason they stopped eating needs to be addressed which can be physical: untreated diabetes, inflammatory bowel disease, respiratory disease or social such as a new cat/dog/baby in the house stressing them out. At the same time, very aggressive nutritional support with a high protein diet must be started. Generally this will need to continue for four to six weeks but may take longer. You can try to force feed with a syringe but it is unlikely you will be able to get the amount of food you need into a sick cat using this method. Often, feeding tubes are needed that either pass through the nose and down to the stomach, through the side of the neck to the stomach or directly into the stomach through an incision in the abdominal wall. As drastic as these may seem, cats tolerate them very well and there is no wrestling match each time they need to be fed. Any time after two weeks, the tubes can simply be pulled out and the hole they passed through will seal over. While aggressive nutritional support is the primary way we reverse fatty liver, there are also many nonspecific medications and supplements that can be used to help a liver recover. It can be tempting to be pleased when you see your heavy cat finally start to lose weight, but if you have not been actively working on their weight, you need to be concerned. Any unexplained weight loss in a cat or a dog is reason to make a trip to the vet. Along with this comes a warning about putting your fat cats on a diet. The weight loss needs to
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be very slow and gradual over several months. If they seem to be dropping weight too quickly, increase their calories a little bit. If you have a sick cat that is getting picky about eating, and they usually only eat dry kibble, try offering canned food. If they are not interested in that, try warming it and pouring a little broth on top. If that does not work, try some low fat delicacy like tuna. Other foods that often appeal to cats with a poor appetite are the pureed chicken and turkey human baby foods found at the grocery store. Try feeding them away from any distractions or competition from other pets in the house. There are also some medications we can use to stimulate appetite. It can sometimes be difficult to know when our cats are eating less or even when they have stopped eating. Many of us cat people tend to have more than one cat – like potato chips we can’t stop at just one. So if you have multiple cats eating out of the same bowl, you may not know if one is not eating. That may be by choice or may be because they are being bullied and prevented from eating by a housemate. This can be as subtle as one cat camping out by the bowl to keep others from approaching. Also, we sometimes use large self-feeders and it may not be obvious for a while that you are not filling it as often. Sick cats are masters at hiding their problems so pay close attention, and if you have reason to suspect your cat has lost its appetite or is losing weight, particularly if they are overweight, take a trip to the vet.
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Page 16 • Country Acres - Friday, November 17, 2017 GOING FAST ON DIRT continued from page 15 brought a great number of trophies, but also some financial awards. “We have raced for purses of $5,000, but also have only received $500,” said Kerzman. Those payments, as well as money from sponsors, help to pay for the cost of racing. Because Kerzman himself is a handyman and has friends similarly skilled, they do much of their own maintenance and have built the cars he races. Behind his house is a garage devoted to maintaining the cars. “You can purchase a frame for about $2,000,” said Kerzman. “Then you have to put everything on it – the rear, the engine, the tin work. You can get one ready to go for about $9,000.” Add to that the cost of motors ($5,000 to $25,000) and it is understandable that racers want to finish in the money. “Every cent we win gets put into the racing checkbook,” said Kerzman. “You never want to wreck. It’s better to finish last than wrecked, because you can’t race if you’re wrecked.”
PHOTOS BY HERMAN LENSING
A converted semi serves as the mobile home for Jeremy Kerzman and the rest of the team, and pulls the trailer that contains the car and equipment.
Something else that is needed is the skill of a driver. They have to know their vehicle, and also the track they are racing on. Track conditions change during the race. Weather obviously affects track conditions, but generally the biggest contributor to changing conditions is the drivers. “We race on dirt
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tracks,” said Kerzman. “At the beginning the tracks are yellow and tacky.” Later in the race, a cushion of dirt thrown from the racing vehicles builds up along the outside of the track. The inside becomes hard and slick, not unlike the portions of a gravel road that are driven on the most often. Before a race ends, the track will turn black. “You want to get on the black that looks like a plowed field,” said Kerzman. “The other part is
really slick.” The black comes from the rubber that wears off tires. When there can be between 30 to 50 cars racing, there is a lot of rubber left on the track. “It depends on how abrasive the track is, but we might burn out two tires in a race,” said Kerzman. “The best we might get is about three nights out of tires.” The Kerzman team brings spare tires and a number of other things with them when going to
a race. They converted a semi into a mobile home of sorts that can hold 17 people, and they have a trailer that houses the car and almost everything they need for a race. “The people [racing community] are great,” he said. “They are willing to help you. On the track it’s a different deal, but off the track, if you need a part or tool, usually someone has one you can buy or bor-
GOING FAST ON DIRT continued on page 17
CA Nov17-1B-LO
when they really move. “The fastest I ever averaged was 130, but that included cornering,” said Kerzman. “It was faster on the straightaway.” Two things have remained constant in his sprint car races. One is that the 10-to-15-minute race is not a comfortable ride. “One guy said it is like riding a bull for 15 minutes,” said Kerzman. “There are shock absorbers, but you are constantly gripping tight and stressed.” The other constant is there is no time to think. “At those speeds, reaction is the key,” said Kerzman. “If you thought you should have done something it’s too late.” The team has had success in the races Kerzman drives in. This past year they took first in six of the 12 races they ran. Last year they took first in four of the 16 races they ran in. Most of the racing is in the summer, but not all. “We have raced in Sauk Centre, but also gone as far as Florida and Texas,” he said. “We also have raced in January.” Their finishes have
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Friday, November 17, 2017 - Country Acres • Page 17 GOING FAST ON DIRT continued from page 16 row.” As in all sports, or life, technology has made inroads. Today one-way communications help track officials keep races safe, by verbally alerting drivers of cautions. Transponders and lap counters help keep track of how
far the drivers have traveled and improved seats, harnesses and cages keep drivers safe. Most of the races are decided in less than 20 minutes. Even a 15-minute race is considered long. “If you can go from green flag to checker flag
without a caution you can finish in under 10 minutes,” said Kerzman. “But there are usually cautions.” For those 10 minutes or so, Kerzman is doing what he loves to do – going fast.
A lover of racing since he was a teenager, Jeremy Kerzman now races sprint cars. He and his crew travel nationwide for races.
Dominic Kerzman has inherited his father’s love of racing and has won a few trophies of his own in snowmobile and dirt bike racing.
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Page 18 • Country Acres - Friday, November 17, 2017
A Trove of Tr s
Turcks make Christmas season a memorable experience By KATELYN ASFELD Staff Writer
LITCHFIELD - Every year, Christmas brings some chaos and excitement. There are groceries, gifts and decorations that need to be purchased, meals to be prepared and a house to be cleaned for guests. Most families that celebrate Christmas purchase a Christmas tree. It is the centerpiece of the Christmas scheme; selecting and decorating a Christmas tree is a tradition in and of itself. Joan and Steve Turck of Turck’s Trees have been providing the opportunity for families to relish in this tradition for 31 years. “It is fun to see the families come together out here, spend time together, have fun and laugh and not be hooked up electronically. It is good wholesome fun,” Joan said. The farmland has been in the Turck family for four generations. Since some of the land the Turcks own was not very productive for growing crops such as corn and soybeans, a friend suggested tree farming as an
alternative. Shortly after, the Turcks planted their first 1,000 trees and founded Turck’s Trees in 1981. Since their initial crop, the Turcks now have over 50,000 trees planted on 100 acres. They have 30 varieties of deciduous landscape trees and eight varieties of evergreens for their customers to choose from. November and December are the busiest months for customers. On any given weekend day, the Turcks can expect around 1,000 visitors. They offer their visitors cookies and cider, hayrides on the weekend, a gift shop and a chance to see live reindeer. Santa even pays a visit to the farm. The tree farm is well-attended by families. Steve recalled one winter where the pelting snowfall resulted in a delightful surprise. “One year, it was kind of an ugly weekend from our standpoint, because I was up at two in the morning blowing snow out of the fields so people could get in,” Steve said. “And when we went out there Monday, there were snowmen all over the place!” “That is what makes it all worthwhile - seeing all those families and kids having fun out here,” Joan said.
Turck’s Trees have a variety of options for people to pick out a tree - there is a selection of fresh, pre-cut trees inside to choose from. Or, a family can drive or walk out to the field to select their tree. Upon arrival, visitors are given a map of where to find the trees to choose from. Customers can cut their own (using handsaws), or have one of Turck’s employees cut the tree for them. “A lot of people want to just cut their own tree. It is a family thing and they take pictures of it,” Joan said. After a tree is selected, it is brought back to the yard where it is shaken and baled. Most of the trees are sold at six to nine feet; it can take up to ten years for a tree to grow to that size depending on the species and weather. “The shaking is done to get the dead needles out so customers do not bring dead needles into their house and the baling is to make the tree nice and tight so it is easier to transport home and put it up,” Joan explained. Baling trees in extremely cold weather will break the branches. The trees also provide a great habitat for birds. “It is fun for the custom-
PHOTO SUBMITTED
Seedlings are planted in April and May when they are 6-12 inches tall. The tree planter allows two people to ride on the planter to plant seedlings one at a time.
ers when they get their trees at Christmas time and they discover a nest in them. Some people believe the nest is good fortune so they will want to take the nest home,” Joan said. In addition to trees, the Turcks also sell wreaths. Every year, a team of workers trims
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boughs off trees and makes wreaths. The Turcks will have almost 300 wreaths displayed on the wall for customers to choose from. All of the wreaths are different - Joan strives each to be
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A TROVE OF TREES continued from page 18 unique. “We like everybody to be able to have their own personal wreaths,” Joan explained. “We do not dress alike, why have a wreath alike?” Growing Trees The Turcks plant anywhere between 8,000 to 10,000 trees each year. Planting takes place in April and May. Seedlings are transplanted into fields when they are six to 12 inches tall with a tree planter that gets pulled by a tractor. Two people ride on the planter and plant the trees one at a time. Once trees are planted, they are sprayed immediately for weeds. Grass is planted in be-
tween the rows of trees to keep weeds down and paths mud-free for visitors. Trees are sprayed as needed and the grass is mowed about four times per year. A state and federal inspector come to the farm once a year to inspect Turck’s trees for any diseases. In order to sell trees, the Turcks are required to be inspected and must receive a certificate of clearance from the inspectors. “The big job in the spring is picking the pinecones off bigger Fraser fir because if we have too many cones on a tree, they will have big holes in them,” Steve explained. “It is a lot of crawling around. Some of the trees will have up to 1,000 cones on them
that have to be picked off.” After two to three years in the ground, the Christmas trees are sheared once a year in late June into July and August to keep them in the Christmas tree shape. A single field may take about three years until all the trees are harvested because some trees reach the desired size before others. The Turcks rotate their fields with soybeans to keep a consistent crop coming in year to year. Once a field is completely cut, all of the stumps are removed with a bobcat attachment
A TROVE OF TREES continued on page 20
PHOTOS BY KATELYN ASFELD
Steve and Joan Turck have been tree farming for 31 years. The farm has been in the Turck family for four generations.
The Turcks have over 50,000 trees growing on 100 acres of land. Each year, the Turcks plant anywhere between 8,000 and 10,000 trees.
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Page 20 • Country Acres - Friday, November 17, 2017 A TROVE OF TREES continued from page 19
called a u-blade. Next, stumps are picked up using a root grappler and roots get picked up by hand. “It is about nine times over in the field cleaning out the roots before we plant the beans,” Steve said. After a field is cleared, the Turcks grow beans on it for a year or two, then go back to trees. Even when the stumps are dug out, there is still root material decaying in the soil, and organic matter at three to four percent is considered to be good. The Turcks have had their fields as high as seven to nine percent in organic matter, even for a few years after the trees are cleared. In addition to selling trees on their farm, the Turcks sell trees to more than 20 wholesale customers. Orders are taken from wholesale customers in July so trees can be tagged in the field for cutting in November. The Turcks start shipping out trees to their wholesale customers by Nov. 15 since retailers begin selling Christmas trees after Thanksgiving. “We try and get our wholesale customers to understand the whole industry a little bit, so they know how to price and how to compare sizes and species,” Steve said. “If they have a profitable operation, we have a profitable operation.” When asked if real Christmas trees are more sustainable than artificial trees, the Turcks’ answer was a resounding yes. “People think when you are cutting
down a tree you are destroying a tree. That is what they are planted for,” Steve explained. “You are going to plant trees again next year. Whereas the plastic that goes into an artificial tree - it does not break down in a landfill.” “And meanwhile,” Joan continued. “You are getting fresh oxygen, you are giving the birds a place to build a nest. There is a continuing process with tree planting.” When asked what advice they would give to a person interested in tree farming, the couple replied: “It keeps us really busy,” said Steve. “It will take 20 years before you see a profit. Be patient and enjoy putting long hours in.” “It is hard work, but enjoyable,” Joan said. “You have got to be committed. There is a lot of investment in it and it takes a while for it to pay back. Do your homework and realize whatever you have heard or seen, there is going to be more to The Turcks have reindeer on their farm for visitors to enjoy during the holidays. do than that.” The Turcks are looking forward to another holiday season, both of them enjoy seeing the families having fun and spending time together. Joan and Steve have two married sons and six grandchildren that visit the farm often. “We have been blessed with a lot of great seasonal employees, family, friends and customers in our lives,” Joan said. Steve agreed.
SEEDS FOR SUCCESS It starts with one small seed…
PHOTO BY KATELYN ASFELD
PHOTO SUBMITTED
PHOTO BY KATELYN ASFELD
Over 300 wreaths are made and Orders are taken by wholesale customers in July so trees can be cut, sold in the gift shop at Turck’s shaken, baled and shipped in November. Retailers will start selling Trees. Joan strives for all wreaths Christmas trees after Thanksgiving. to be unique so her customers can have their own personal wreath.
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COUNTRY COOKING Recipes Submitted by
HEATHER WESEMAN Grove City Meeker County
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1 1/2 cups shortening (Crisco) • 4 tsp. baking soda 2 cups white sugar • 2 tsp. ground cinnamon 1/2 cup molasses • 1 tsp. ground cloves 2 eggs • 1 tsp. ground ginger 4 cups all-purpose flour • 1 tsp. salt Melt the shortening in a large pan on the stove and cool. Add sugar, eggs and molasses, beat well. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about two inches apart. Bake at 375 degrees for 8-10 minutes. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight, and they will be soft again.
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Connie’s Lefse • 18 baking potatoes, scrubbed • 1 Tbsp. salt • 1/2 cup heavy whipping cream • 1 Tbsp. white sugar • 1/2 cup butter • 4 cups all-purpose flour Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well. In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt and sugar. Cover potatoes and refrigerate over night. Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls or smaller depending on preference. Keep balls of dough on plate in the refrigerator. Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with cotton rolling pin covers. Fry the lefse in a grill or in a cast iron skillet at very high heat. If lefse browns too much, turn the heat down. After cooking each piece of lefse, place on a dishtowel. Fold towel over lefse to keep warm. Stack lefse on top of each other and keep covered to keep from drying out.
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Successfully growing traditional plants of the season
By ROBIN TROTT University of Minnesota Extension Educator and bowed and wrapped for additional holiday pizzazz. Poinsettias are not toxic if ingested; however, their milky sap can cause allergic reactions in sensitive people. Poinsettias are relatively easy to care for. They should be watered when the top layer of soil begins to dry and never be allowed to sit in water. Poinsettias should also be
placed near a sunny window, but away from drafts. The optimal temperature for poinsettias is 65-70 degrees. A temperature any lower than 60 degrees may cause leaves to drop. You should take great care in bringing your poinsettia home, because even just a short exposure to cold temperatures can cause trouble. The Amaryllis is a popular holiday bulb which should be planted approximately 6 weeks prior to desired bloom time. Amaryllis prefer to be pot bound, so a container about one inch larger than the bulb on all sides should be selected. Place the bulb on moist soil rich in organic matter, and cover so that the top half to third of the bulb is above the soil. Water sparingly when soil is
Established in 1975
dry to the touch. Keep the plant in a warm room (6570 degrees) to encourage an early bloom. Move the blooming plant to a cooler location (55-65 degrees) to lengthen bloom time. Amaryllis prefer bright, indirect sunlight, away from drafts. The Christmas cactus has little in common with the cacti of the desert. These plants, native to Central and South America, actually grow more like orchids and should be treated as such. They prefer to be planted in a light and airy soil mix. Water when the top inch of soil in the pot becomes dry. Purchase plants with many buds and a few open blooms, and place in draft free, indirect bright light. Paperwhites are a type of Narcissus and resemble their relatives the Daffodils. These bulbs need no pre-treatment and can be planted as soon as you
Poinsettias
Christmas cactus
Amaryllis
Paperwhites
bring them home. Place the bulbs close together, nearly touching each other, with their pointed end up. Add more potting soil to hold them in place, leaving the top half of the bulbs uncovered. Water thoroughly and often enough
to keep moist. After planting, the pot or dish should be placed in a cool area to allow the roots to develop, and then moved to a warmer area. Paperwhites may become tall and require staking to keep from falling over. Flowers are usually white or white with orange centers and have a strong musky smell. Paperwhite blooms will last from 4 to 8 weeks. They bloom only once, and when done, should be discarded. Until next time, happy holidays and happy gardening!
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everal traditional holiday plants make their appearance in your local retail markets this time of year. If you’re looking for a gift plant, or a decorating accent there are many from which to choose. Poinsettia, are common and form the core of traditional holiday decorating. Others, such as the Christmas cactus, amaryllis and paperwhites, are much less common but offer great holiday decorating and gifting ideas. Poinsettias are the most popular plant of the holiday season. Their bright reds, pinks and whites add holiday cheer. The current trend includes dyed poinsettias, so it is possible to find them in many more unusual colors, sprinkled with glitter
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