Country Acres 2018 - January 19 edition by Star Publications

ountry C cres A Farming with family

A Supplement to the Star Shopper

Focusing on Today’s Rural Environment

Friday, Jan. 19, 2018 • Edition 1

Schiefelbeins’ beef operation is one of a kind By KATELYN ASFELD Staff Writer KIMBALL – Black Angus beef cattle dot rolling hills of pastureland south of Kimball. The pastures seem endless and the cattle, standing content in the pasture, chew on their cud. Wind rustles the dead grass of the picturesque and serene landscape on a winter day. The sound of four-wheelers and ATVs revving, followed by a few moos and the occasional “Yup, yup!” break the silence. Kids stand in the road ditch with their arms stretched out. The sounds get louder and suddenly a swathe of Black Angus cattle comes over the hill. Heads bobbing and feet shuffling, they make their way to the barn where they will get their vaccinations and worming shots. Some stay on the road while others veer off into the field, but they all move in the

PHOTO BY KATELYN ASFELD

Using four-wheelers and ATVs, the Schiefelbeins drive their black Angus cattle to the barn where they will get their vaccinations and worming shots.

same direction to the barn. Schiefelbein Farms is recognized in the beef industry as one of the largest registered Angus herds in the country. The family-owned operation has more than 850 registered Angus cows, 5,600 acres of pastureland and crop fields and 20,000 calves that they buy and sell each year. People gather from all over the world to attend or watch their annual cattle auction. The operation was founded in 1955 by Frank Schiefelbein II, also known as

Big Frank. Schiefelbein’s eight sons and four grandsons manage the operation, with daughters-in-law and grandchildren helping out. They do not hire any outside help. Many wonder how the Schiefelbeins get along with each other and are able to work together so well.

SCHIEFELBEINS continued on page 5

PHOTO SUBMITTED

Frosty (left) and Frank II, also known as Big Frank, are originally from Minneapolis. The couple moved to Kimball in 1955 where Big Frank began his farming career.

A LIFETIME OF LEARNING PHOTOS BY KATELYN ASFELD

Joe Yanish uses a rasp to file the bottom of a hoof to make a smooth and even surface. When a horse grows its feet out, it naturally wears unevenly, just like a worn pair of shoes.

By KATELYN ASFELD Staff Writer LITCHFIELD – It was a sunny day and 20 degrees out. Inside one of his clients’ barns, farrier Joe Yanish was dutifully working on a horse’s hooves. The barn had an earthy smell from the horses and hay. Stalls lined the barn and horses stuck their heads out, watching curiously. In his work area, Yanish was bent over examining a hoof. The horse that was being cared for had a wooly winter coat and stood patiently during his checkup. Stooping down, Yanish picked up a hoof and rested it between his legs. In a swift movement, he pulled out his hoof knife and began cutting away the excess overgrowth. He moved on to the next step, trimming the outer edge of the hoof with his nippers, like trimming nails for humans. Picking up his rasp, he filed down the bottom of the hoof, making a smooth and even surface. He brought the hoof forward and rasped the outer surface of the hoof. He set the hoof down and moved onto the next. “The hoof is a three-dimensional object,” he said. “You’re not

just trimming the bottom, you’re looking at the whole thing. If you see somebody walking down the street in an old pair of boots and they are worn on one side – that is basically what happens to horses’ feet. When a horse grows its feet out, it has its natural conformation. And whether because of defect of that conformation or the environment, that horse will wear unevenly, so the horse has to be balanced and trimmed to the conformation of the animal.” Yanish grew up with horses outside of Kimball. He always liked horses, but didn’t get into his farrier career immediately after graduating high school. “I used to build houses,” Yanish said. “My wife and I had been married for three years, and we lived in the cities. I did custom homes down there; then we moved home to Litchfield and we were expecting.” In 2006, the housing market going under. With a baby on the way, Yanish knew if he wanted to make a career change, it would have to be before his son, Gabriel, was born. His mother-in-law, Yvonne Johnson, helped him find an occupation that incorporated horses. She suggested farrier work as the demand for

Yanish hones skills as farrier

farriers was high in their area. “I had no prior knowledge of farrier work whatsoever, but I always liked horses,” said Yanish. Johnson helped him locate the Minnesota School of Horseshoeing in Anoka and Yanish enrolled in January of 2006. His parents-in-law, Yvonne and Wayne, helped Yanish in his schooling through words of support and encouragement. “It was a two-and-a-halfmonth class,” Yanish said. “Class was every day from seven in the morning to five in the afternoon. The first three days of the week was anatomy in the morning and forging in the afternoon. Then on Thursday and Friday, we would go and work on horses.” In the beginning, Yanish worked full time at the lumber yard and part-time as a farrier in the evening. Gradually, he began working parttime at the lumber yard and parttime as a farrier, later transitioning to a full-time farrier. In 2008, Yanish’s wife, Erin, was diagnosed with End Stage Renal Failure (ESRD). Her kidneys were functioning below 10 percent

YANISH continued on page 7

Page 2 • Country Acres - Friday, January 19, 2018

Country Acres Published by Star Publications Copyright 2014 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: 320-352-6577 Fax: 320-352-5647 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 Katelyn Asfeld, Writer kate@saukherald.com Carol Moorman, Writer carol@melrosebeacon.com

This month in the

COUNTRY

Story ideas send to: diane@saukherald.com

10 Cold Weather Q&A 12 Gruber wins world gold Richmond 14 Chronic kidney failure Wendy Womack column 15 Providing a stable home Grey Eagle 18 Country Cooking

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

PRODUCTION STAFF Pat Turner Tara Pitschka Amanda Thooft Nancy Powell Brian Dingmann Cassidy Zenzen Jennifer Coyne, Proofreader Andrea Borgerding, Proofreader

Deadlines: Country Acres will be published the first Fridays of April, May, June, September, October and November, and the third Friday of every month. Deadline for news and advertising is the Thursday before publication.

“Committed to being the eyes and ears of our communities.”

PHOTO BY KATELYN ASFELD The sun rises over County Road 23 near Farming on a wintry day in Stearns County.

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Friday, January 19, 2018 - Country Acres • Page 3

From cold weather to chicken wings W e’re rolling through winter, and by this weekend, we’ll only have about six weeks left of bone-chilling cold possibilities. How is that for a dose of heart-warming encouragement? Gov. Dayton has already issued executive orders in response to the cold this winter. On Dec. 5, Executive Order 17-13 was issued to provide assistance and emergency relief services to Renville County for sheltering resources due to blizzard conditions. This is just south of our readership area, and no doubt those living in Kandiyohi and Meeker Counties felt the bite of the storm as well. A little farther afield, a Dec. 23 order dealt with emergency services and other assistance for travelers and residents in Clay County in anticipation of bitter cold weather.

by Diane Leukam Here’s one that affects many more of us and is a bit more interesting. A Dec. 29 emergency executive order was issued to deliver relief …from regulations. This is in regard to rules restricting motor carriers and drivers delivering propane. According to the press release from the governor’s office, “Minnesota and the upper Midwest have faced colder-than-average temperatures which are expected to continue for the next seven to 10 days, creating an increased need to heat homes, farms and businesses across the state. Gov. Dayton’s Emergen-

cy Executive Order will help increase the supply of propane to heat more than 200,000 homes, 3,300 hog and 3,746 poultry operations, and other farms and businesses across the state.” Unfortunately, this forecast proved to be quite accurate. Our farmers definitely feel the bite of weather. We reached out to some of them to find out how they deal with the cold, and you can read their answers in our Cold Weather Q&A on pages 10-11. Our story lineup for this issue includes a cross section of country living, including a feature on a farm family who shares their place in the country. Bill and Julie Berscheit and their four children near Grey Eagle offer foster care to children who need a stable home. Joe Yanish is a farrier from Litchfield who explains the ins and outs of shoeing horses. He has

traveled as far as Argentina in an effort to become the very best at his trade. Then there is what you could call a family affair, or a family farm or possibly, all in the family. Last Saturday I was talking to my grandson, Noah, who at age 10 is the oldest of five boys, about the Schiefelbeins of Kimball. I was telling him about this family that had nine boys and the first thing he said was, “And I thought my mom was busy!” Yes, Frosty Schiefelbein must have been very busy with her nine sons. I can about imagine. We talked about the different colleges the Schiefelbein boys attended, and that they later came home to farm. Noah wondered what school the oldest went to – I told him he would have to read the story. Even though there are numerous families in Central Minnesota with a

slew of boys, I’m not sure I’ve heard of any with that many siblings farming together. Talk about family dynamics! We might hear about other families with similar situations after people read this issue. A future Q&A, perhaps? Speaking of families, Gene Gruber and his daughter, Hailey, from Richmond, come from a family that over a period of decades has become a legacy in the sport of plowing. In early December, with the help of his Kverneland tractor and plow, and Hailey as his coach, Gruber became the first American to win the World Ploughing Contest in Nakuru, Kenya. OK, I can’t resist. I have to bring up one more executive order. On Jan. 9, the governor signed Executive Order 18-02, “authorizing the Minnesota National Guard to assist in efforts to protect Minnesotans, local businesses and visitors during

Super Bowl LII.” How many of you are Vikings fans? How about that pass from Keenum to Diggs to win Sunday night’s game against the Saints? Talk about running the gamut of emotions over a period of a few seconds! We were watching the game as part of our grandson, Carter’s, 10th birthday party. After a play earlier in the game, Carter said, “That’s my guy Diggs!” about his favorite player. Yes, indeed. Whatever happens to the Vikings on Sunday, I’m not sure it could compare to that finish. As people around the world tune in to the big game on Feb. 4, they will feast on everything from chicken wings to little smokies to pizza. The amount of food consumed each year is quite staggering, and for that, partiers can thank a farmer. So, thank you, enjoy this issue of Country Acres and stay warm!

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Friday, January 19, 2018 - Country Acres • Page 5 SCHIEFELBEINS continued from front

in addition to the sons. To keep the operation running smoothly and arguments to the minimum, Schiefelbein gave each son an area for which he is responsible for. “Each son has a different area they work in, otherwise they’d fight all the time, and each one is good at something,” he said. Frank III manages the steers and does the artificial insemination (AI) breeding, Rick manages the cowherd and capital purchases, Bob manages day-to-day activities and oversees the crop program, Tom is responsible for the feed and hauling of corn, Mike markets and delivers grains, Don oversees finances and manages farm

promotion, Tim manages customer relations and buys the cattle and Danny manages the breeding program. Additionally, grandsons Frank IV assists with AI breeding and keeps track of embryos, Sam manages feeding and Travis buys cattle and works in the auction ring. Grandson Austin recently finished college and is also working on the farm. “Although each son has their own area they are in charge of, everyone has a say in everything that goes on at the farm,” said Schiefelbein. Each son gets paid the same, regardless of duties. If one wants a higher pay,

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A Black Angus cow stands in a pasture at Schiefelbein Farms in Kimball.

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SCHIEFELBEINS continued on page 6

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BEFORE

longed to the ring. “Starting with my first year of high school, my classmates called me ‘Farmer Frank’ because I always wanted to farm,” he said. Schiefelbein went to St. Thomas Military Academy, an all-boys Catholic military school in Mendota Heights. Upon graduation, he attended St. Thomas College, getting a degree in electronics and mathematics. In 1953, at the age of

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are now was not easy. It all started with a cabin Schiefelbein developed a love for farming at an early age. Frank’s father, Frank I, wanted a cabin on a lake for his father to fish on. He found a lot for sale south of Kimball on Lake Betsy – a perfect place for Frank I’s father and sons. However, the lake property was a package deal. In order for Frank I to buy the cabin, he had to buy the farm surrounding it. He purchased 170 acres with all the machinery, feed and livestock for $9,500 in 1946. The family resided in Minneapolis, where Schiefelchiefelbein grew up and went to school, however, he and his three brothers would spend nd their summers at the cabin. “I fished for one day ay and then I gott sick of it,” Schiefelhiefelbein said. d. “I was in ninth grade in high school. Then I started working for neighbors bors in a threshing ring.” Schiefelbein shocked ed grain, pitched bundles and moved ed grain bins from m June to Augustt for 20 neighbors that be-

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PHOTO SUBMITTED

People gather from all over the world to attend the Schiefelbeins’ annual cattle auction.

he will need to increase profits of the whole operation so everyone’s pay increases. Before each day begins, sons and grandsons gather and go over tasks that need to get done that day. Their farm has a strong focus on breeding and genetics, but they buy, sell and feed cattle in addition to breeding and calving. They started an embryo transplant program that produced a rapid herd turnover. “We pick our top four or five heifers and take all of their eggs out of them, a process called embryo flushing,” Schiefelbein said. “The eggs are placed in a petri dish where they are matured and fed. We take semen from our selected bull and fertilize the eggs. Then, when the embryos are 5 days old, we place the embryo in different cows. When the calves are born, those selected heifers will have all the calves they could ever have in their lifetime standing next to them.” Additionally, embryos are easier to send to other countries than cattle. Through hard work and the adoption of innovative practices, the Schiefelbeins have made a thriving business for themselves, but like any other family or farm, they have their ups and downs and the road to get where they

“We have almost as many people come to figure out how we run the family as we do looking at the cattle,” said Schiefelbein. “Some come as far as India just to understand how this family works because it is a little unusual.” As they were growing up, the brothers worked alongside each other with their father on the farm and all but one went on to college for agricultural science. In order of age, Scheifelbein’s first son, Frank III, went to school at Kansas State University; Rick, Iowa State University; Bill (deceased), the University of Minnesota; Bob, Michigan State University; Tom, North Dakota State University; Mike chose not to attend college – instead, he went on to work for grain farmers; Donald and Tim attended Texas A&M University and Danny, the youngest, attended Colorado State University. “There’s five Franks in our family,” Schiefelbein said. “So, one day, the boys all sat down and said, ‘Dad, we got to get this straightened out, it’s just too confusing for our customers. You have a choice; you can be Old Frank, Fat Frank or Big Frank,’ and so, I became Big Frank,” said Shiefelbein. The family and operation have eight daughtersin-law, 36 grandchildren and 15 great-grandchildren

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Friday, January 19, 2018 - Country Acres • Page 7 YANISH continued from page front was maxed out at my knowledge and I wanted to get better. My wife is a big advocate of me doing continuing education and she pushes me out of my comfort zone.” He went to Lamar, Mo. to take a horse dissection class at the Heartland Horseshoeing School. At the school, he signed up to become certified through the Farrier International Testing System, or FITS. FITS provide farriers worldwide the chance to increase their knowledge and experience in farrier work. To receive certification, candidates need to complete a written exam and conduct a shoeing test and forging test, depending on the level of certification. The shoeing aspect requires candidates to shoe a horse in a set amount of time with certain specifications for the shoe. In the forging portion, judges present candidates the types of shoes and candidates are required to reproduce that style of shoe in a set time frame. There are three levels of certification a person can earn: certified farrier, certified professional farrier and advanced skills farrier. Yanish has become certified in two of the three levels of FITS. He became PHOTO BY KATELYN ASFELD a certified farrier in 2006 Joe Yanish has been a farrier for 12 years. He cares for 425 horses on and a certified professional a six- to eight-week schedule. farrier in June 2017. He of their normal ability. In 2012, she underwent open heart surgery for a large clot in her heart. “I didn’t do anything with continuing education until the last year and a half because Erin got sick and we couldn’t do anything. She was on the transplant list and we couldn’t go anywhere. So basically, I just worked,” Yanish said. In 2015, Erin found

a match and underwent kidney and pancreas transplant surgery. “It was a blessing,” Yanish said. “God has been good to me throughout all of this. He has blessed my family and I over the years, and I owe it all to Him.” When Erin recovered, Yanish began his continuing education. “I was at a standstill,” he said. “Basically, I

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traveled to Argentina to get his professional farrier certification. In February, he will be taking the advanced skills certification course. “I like continuing education because it pushes me out of my comfort zone and I learn a lot,” he said. In addition to certification courses, Yanish has competed in forging competitions. In October 2016, he competed in Minnesota and took first place in his division for the shoeing competition. In 2016, he scored the highest score on the certified farrier practical exam from the American Farriers Association. He received an award for it at their national convention in February 2017 in Arlington, Texas. Yanish has about 425 horses that are in his clientele on a six- to eight-week schedule. His clientele is located along Highway 23 from New London to Foley. The

farthest he’s traveled for a client is 60 miles one way. Horses get hoof care every six to eight weeks depending on the horse and what they are used for. The most horses Yanish has ever worked on in one day is 21. Some days he may only get six horses if they require shoes, because shoeing is a longer process than trimming.

If he’s trimming a horse he knows, it takes him 15 minutes to do all four hooves. Shoeing horses can take an hour and 30 minutes to an hour and 45 minutes. When he trims hooves, Yanish starts with the frog, which is the center portion

YANISH continued on page 8

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Page 8 • Country Acres - Friday, January 19, 2018 YANISH continued from page 7 enjoys making knives and horse-riding. They own five saddle horses. Yanish plans to be a FITS examiner but before he can do so, he needs to pass his advanced skills farrier certification. Yanish makes it a goal to never stop learning and pursue continuing education opportunities. “You can get pretty sedentary in this occupation,” he said. When asked what he enjoys most about his work, Yanish said it is the horses. “I’ve worked on foals when they were born until they were 10. You get to see them grow. They become like kids,” he said. “So, when something happens to one, a horse dies or needs to get put down, it’s hard on me, too. Each horse has their own personalities. Farrier work is not the same every day. You can have the same barn, same horse, but it’s different every day. It doesn’t get monotonous.”

on the bottom of a horse’s hoof that is triangular-shaped. The frog is fleshy in nature and acts as a shock absorber for the horse. “Once the frog is trimmed I can see where the widest point of the heels are. Then I can adjust the toe or heel height and length to balance,” he said. Once hooves are trimmed, Yanish will put on shoes for horses that require it. “If the foot is wearing down faster than it can grow, then it needs protection with a shoe,” Yanish said. There are a wide variety of different shoes for horses. Each style of shoe serves a different purpose and is all dependent on what the horse is used for (barrel racing, jumping, trail riding, etc.). “Horse shoes come in many different sizes and styles,” said Yanish. “The farrier’s job is to mold it to that horse’s hoof. There’s steel shoes, creased shoes, the list goes on and on.” Working with large animals does put Yanish at risk for injury. Over the years, he’s sustained a few. “I’ve had several concussions from horses,” he said. “But I’ve never broken a bone.” To keep his body in shape, Yanish visits the chiropractor often and maintains a healthy diet. “I eat like an athlete because my body doesn’t have time to recover. It’s a very physical job. Things may slow down, but then I will pick up my forging because all of my competitions are coming up that I’ve got to get ready for. I’m forging nonstop,” he said. Yanish plans to do farrier work for another five to 10 years. “You can’t do it forever, because your body won’t allow it. I really enjoy it. It’s just tough on your body,” he said. Outside of farrier work, Yanish and Erin enjoy showing their three German wire-haired pointers, doing conformation shows and hunting tests. Yanish also

PHOTOS BY KATELYN ASFELD

Domesticated horses of all shapes and sizes, including ponies, need hoof care. Because of his size, Yanish needs to get on his knees to work on this pony’s hooves. Horses grow winter coats in cold climates to keep warm, thus giving them a bushy-like appearance. (left) Yanish uses his hoof knife to cut away excess growth on the bottom side of a hoof at a client’s ranch. (right) Yanish trims the outer edge of the hoof using nippers. Trimming horses’ hooves is like trimming nails for humans.

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Friday, January 19, 2018 - Country Acres • Page 11 the same time every day and they like the same routine as a dairy cow. They eat more hay in the winter to keep warm and we increase their grain ration, adding more corn into the ration too because corn will give them more energy. They have a tendency to be a little feistier when it’s cold and they tend to stay indoors more often. Tell us about your most memorable cold weather experience on your farm. My L.B. White heater wasn’t running and I had holes in my barn. We had a snowstorm and I had a guy come out and work on it in the snowstorm because things were freezing up.

cheeses we make are made with pasture milk. In addition to making and selling cheese, we sell eggs, pork and maple syrup. How do you heat your barn/ facility? We have a bedded pack for our cows to lay on in the barn and in the pasture. A bedded pack is old hay that they don’t eat that is a few feet deep. They like to lay on that. We have a heated water tank. The cow udder is amazingly designed to handle the cold during an ongoing winter. During the fall, the cows grow a nice winter coat but the udder is bare. Their system keeps it warm. What is the ideal temperature for your animals? I think Jersey cows are a bit more tolerant to cold weather than Holsteins. Jerseys prefer it a little cooler; when it is 50 degrees and sunny, that’s the kind of weather they like. How does cold weather affect your operation? We change the way we feed them if we know what the weather is going to be like, we may feed them inside or somewhere out of the wind.

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How do you change your daily routine to accommodate the cold weather? When it’s really windy and cold, the cows tend to stay in the barn. They don’t like the wind. But when it isn’t windy, they are often outside.

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How do you change your daily routine to accommodate the cold weather? We check the drinkers more often and make the bedding pack heavier in the hoop barns and the farrowing barn.

cattle are pretty adaptable animals. As long as they stay dry and are out of the wind, they stay warm. The wind is a big thing, because it will blow the cold air into their hair and they can become chilled.

How does cold weather affect your operation? We increase the amount of feed we give our cattle so they can keep their energy up. With the cold, the cattle require more feed to keep them warm. We have 15 to 20 waterers that we have on a continuous flow to keep them from freezing. We always make sure our cows have a constant supply of fresh, unfrozen water.

How do you change your daily routine to accommodate the cold weather? When calving begins and it is extremely cold, we have someone out there monitoring the cows 24/7 to make sure that when a calf is born, it isn’t getting cold. It’s very important to keep calves warm when they are wet.

Tell us about your most memorable cold weather experience on your farm: When it was -80 degree wind chill; it was so cold that the hydraulics in our machinery froze up and were not working like they should. We rely on the machinery to feed our cattle so it is a big challenge when the oil and hydraulics in the machinery start to freeze up. Fortunately, we have a heated shop where we park our equipment. That way, they stay warm and the oil stays warm so they run better.

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Page 12 • Country Acres - Friday, January 19, 2018

PHOTO SUBMITTED

Gruber wins world gold Dad, daughter share plowing passion By CAROL MOORMAN Staff Writer

RICHMOND – Gene Gruber plowed many fields growing up on the Spring Hill farm of his parents, Marilyn and Werner Gruber. Never in his wildest dreams did Gene envision something he started doing as a teenager would one day lead to him winning two gold medals in December at the 64th World Ploughing Contest in Nakuru, Kenya. “Plough” is the European spelling of plow. To top that off, Gene is the first plowman repre-

senting the United States to win gold at a world competition, and he did so just a few days after celebrating his 50th birthday in Kenya. The win was even more special because his 15-year-old daughter Hailey, also a plowing competitor, was his coach. When asked about the win in mid-December, he said, “I’ve come back down to earth,” as he sat in his Richmond home where he lives with his wife, Eva (Schneider) and their children Kaitlyn and Hailey. He and Hailey left for Kenya on Nov. 17 for the Dec. 1 and 2 competition at the Egerton University in Kenya and returned home Dec. 8. The trip also included a three-day safari. The smiles on the faces of Gene and Hailey as they each held plowmen

trophies for winning gold was evidence of the pride they feel in a sport they love. Plowing background The dad-daughter duo is among other Gruber family members who have a long link to plowing that started with Gene’s dad, Werner, and includes Gene’s brothers Henry, Gary, Bob and Conrad. “We had two plows on the farm that we used for competition,” said Gene, who started competitive plowing when he was 12 or 14 and earned his first-place trophy in 1981. His dad and brothers have won national competitions, advancing them to the world competition. The competition in Kenya was the seventh time Gene plowed in a world competition, dating back to 1987 when he plowed in Austria. In 2002 he went to Switzerland, 2006 Ireland, 2010 New Zealand, 2013 Canada and in 2015 Denmark. He explained it used to be that people could only plow four times in world competition, but they changed that a few years ago.

Gene Gruber holds the traveling gold medal trophy he won at the world competition while Hailey holds the replica, which Gruber is able to keep. The Grubers are from Richmond.

“In 2010 it was my fourth time at worlds and I figured I was done. But they changed the rules, and they opened it up because they wanted to keep the experience going,” said Gruber, who attends world contests each year but doesn’t compete. Preparing to plow Most world contest plowmen use Kverneland plows, which are built in Norway. Kevrneland has sponsored the world plowing competition since the 1950s. “Everything is modified. You spend a lot of time conditioning the plow and over the years, more

and more people ship their own equipment because of the work involved,” said Gene. In 2006, after using a friend’s Kverneland tractor and plowing in the world competition in Ireland, Gene purchased his own Kverneland tractor and plow. “I figured I’d either go all in or get out,” he said. He modified his new plow to fit him. “It takes several years to build a plow. You might modify it to add special hydraulics and you make a lot of alterations,” said Gene. You also modify it to

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fit the plowing conditions. Months before Gene left for the 2017 world contest, he shipped his tractor, plow and other equipment, including a welder and grinders, to Kenya. He and Hailey arrived two weeks before the twoday competition allowing Gene time to make more modifications, according to soil conditions, so he would not get caught by surprise. “This year in Kenya, they told us plowing volcanic ash, if the moisture is right, can be very sticky,” said Gene. The soil was very fertile and Gene said it was nice to plow, but it was different, not difficult. “The biggest challenge was the unevenness of the field. They don’t have the tillage equipment to level off the fields. There are ruts all over,” he explained. The competition was held Dec. 1 and 2 at Egerton University in Kenya. Up to 32 countries have been involved in world plowing competitions, two people eligible to plow from each country. This year, there were participants from close to 25

GRUBERS continued on page 13

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Friday, December 15, 2017 - Country Acres • Page 13 GRUBERS continued from page 12 ments,” said Gene. Hailey was the coach for her dad and Albrecht. Gene said a coach has many roles, not only during the plowing but before and after. They make sure plowmen are on the field on time at scheduled events and wearing appropriate clothing. “They keep plowmen calm and make sure they are on the ball,” said Gene. Hailey knows the sport of plowing well; she has been competing since age 8. After winning at nationals in 2017, she has earned a spot to compete in the World Ploughing Contest in Germany this year. “She always told me she wanted to complete in worlds. Now, as a coach, it was a good experience,” said Gene. “I think she will be the youngest female plow person ever.” Gene said in Kenya, Hailey was very popular. “Young girls were intrigued with her because [they see it as] the empowering of a female,” said Gene. A proud dad, Gene said Hailey works hard at plowing. “You can’t force somebody to do this. You have to be passionate about it. I have land here (in rural Richmond), and we practice from spring to freeze up in fall,” he said. “When the ground’s not frozen we’re playing around in the dirt.” Gene said competitive plowing is not as popular in the United States as it is in Europe and New Zealand, so having youth involved is exciting. So a plowman from the United States winning gold is a pretty big deal.

Gene was sitting good after day one of competition, in the lead by 19 points, but didn’t know how well until after day two, when the announcement was made that he had taken gold with a 64-point span between first and second, the largest ever by a plowman. “Typically, the point difference between first and second is five points or less,” he said. After they knew the results of the first day, Hailey called home to tell family. “They were watching it live stream, so it was old news,” said Gene. Gene received a golden plow traveling trophy, which he will keep for one year and return it at the world competition in Germany. He also received a smaller replica trophy, which he is able to keep. He explained competitive plowing is considered a sport but there is no monetary payout. “It’s pretty much, you just get bragging rights,” he said. Making memories plowing While Gene enjoys the challenge of plowing in different locations and countries, it’s the people he meets and friendships formed, worldwide, that he has the fondest memories of. He is excited that the 2019 World Ploughing Contest will be held the end of August in Baudette. To be eligible a person has to win at nationals this summer in South Dakota. He’s thinking about competing. But before then, his

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countries. Practice begins one week before competition. Gruber said that’s his favorite time because “everybody is more relaxed.,” and they hang out in the evenings. Plowmen draw a plot number to determine where they plow. “To make it fair you draw your own plot out of a sack, so you have nobody to blame but yourself,” he said. During practices, they plowed in grass and on the day of the competition, the soil was drier, Gruber said. “It plowed completely different and you had to make adjustments,” said Gene. He plowed in the conventional class, where he won the two golds. Kevin Albrecht from South Dakota plowed in the reversible division, taking fifth place. “The first day you plow in wheat or oat stubble and the second day you plow in grass,” he said. On contest day, the tractors are driven out onto the field in parade fashion. “That’s where the nervousness is, but once you start, you are so busy you don’t have time to think about it,” he said. Gene said each participant plows a one-third acre plot. They have three hours to plow it, starting with an opening split which must be done in 20 minutes. Plowing is judged in different categories, with scores given in each. “The number one component is straightness. You may drive straight but it’s on a ridge and your plow plows differently and you have to make adjust-

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Friday, January 19, 2018 - Country Acres • Page 15

Providing a stable home Berscheits foster children on family farm

By ELIZABETH BETHKE we all were sitting at the table for dinner,” Anthony Staff Writer said. “I said no at ﬁrst, but a I came around to the idea.” t The Berscheits are liGREY EAGLE – Bill and Julie Berscheit grew up censed to home three chilon family farms and now dren at a time. However, are raising their children in depending on the circuma similar manner. The Ber- stance, however, they are y scheits and their children – given a variance waiver to Nicholas, 15, Anthony, 12, accept more children. “As soon as we were Nadia, 11, and Anika, 9 – live on Bill’s great-grand- licensed we asked to start father’s century farm near slow, but it doesn’t always t Grey Eagle. work like that,” said JuIn addition to the fam- lie, who is a stay-at-home ily of six, the Berscheits mother. “We got a call a have welcomed foster couple days later that we y children into their home were getting a family of to experience the farming three.” The shortest notice the lifestyle. t In 2015, the Ber- family received was two scheits began fostering on hours. While each child’s their 1,000-plus acre farm. y “We initially signed up stay varies in length, the for respite care as a door- Berscheits strive to make experiences way to lead into fostering,” memorable on the farm for all. After a Julie said. Before any decisions short time with the family, were made, Bill and Julie the children soon become discussed the idea of fos- acclimated to their surtering with their children. roundings. “When the kids come They wanted to make sure this decision would not to the farm, the tractors, interrupt their children’s planters, semi-trucks and different equipment are lives. “Mom and Dad what they run to ﬁrst. It is brought up fostering when an educational experience.

PHOTO BY ELIZABETH BETHKE

The Berscheits – (front, from left) Julie, Nicholas, Bill and Anthony; (back, from left) Nadia and Anika – stand in front of a tractor on their farm. They foster children who get to experience life on a farm while they stay with the family.

We have to teach them that these large pieces of equipment are not toys and are dangerous,” Julie said. “Most of these children have never experienced life on the farm.” The farm almost seems like an amusement park equipped with four-wheelers and a jungle gym. “One of our foster

children had asked me one day if they could go to the park,” Julie said. “I told them we didn’t have time to go to the park and they looked at me weird, point-

ed out the window at our longer at the Berscheit resjungle gym and said ‘park.’ idence are given a photo It never dawned on me that book as a keepsake to look our backyard wooden play set seemed like a park.” BERSCHEITS The children who stay continued on page 16

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Friday, January 19, 2018 - Country Acres • Page 17 BERSCHEITS continued from page 16 difference in their lives,” he said. While there are challenges with the task of fostering, the Berscheits see great rewards. “Fostering is the most challenging, sometimes the most difficult, but by far the most rewarding,” Bill said. The family has never turned down a child or children in need, but they have taken breaks. “It can be very emo-

tional and hard to say goodbye,” Julie said. “So every time after a child leaves, we sit down as a family and ask the kids if they want to continue.” The Berscheit children have always said yes and eagerly await another experience of sharing their home with children in need. Julie, Bill and their children strive to make their foster children’s lives better and hope that after

they leave, they are able to move on and grow. “From the time they arrive to the time they leave, each child opens up when they realize they’re safe, and from there we get to watch them blossom,” Julie said. “Fostering children on a farm, and in general, is extremely emotional, but it is also very rewarding because the lives of these children are impacted even after they leave.” PHOTO BY ELIZABETH BETHKE

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Page 18 • Country Acres - Friday, January 19, 2018

COUNTRY COOKING

Spicy Dr. Pepper Shredded Pork The Pioneer Woman • 1 large onion • 2 cans Dr. Pepper • 5-7 pound pork shoulder • 2 Tbsps. brown sugar • 1 can chipotle peppers in Adobo • Salt and pepper to taste sauce Preheat oven to 300 degrees. Peel onion and cut into wedges. Lay them on the bottom of a large Dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce). Pour in both cans of Dr. Pepper. Add brown sugar to the juice and stir in. Place lid tightly in pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test). If it’s not falling apart, return to the oven for another hour. Remove meat from pot and place on a cutting board. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid and keep warm until ready to serve. You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up. Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa and whatever else you’d like.

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Artichoke Florentine • • • •

1 can artichoke hearts • 3-4 garlic cloves 2 packages cream cheese • 1 package chopped spinach 1 cup Parmesan cheese • 2 Tbsps. lemon juice 1/2 cup mayonnaise Drain can of artichoke hearts and cut the hearts into small pieces. Add to cream cheese that has been softened (put it the microwave until smooth). Add drained spinach along with other ingredients, except garlic. Peel garlic and mince three cloves. Add to total mixture. Place mixture into either a lightly-greased pie plate or other type of low casserole dish. Cover it with aluminum foil. Bake at 350 degrees for 25 or 30 minutes. Take aluminum foil off at the last 5 minutes of baking time. Serve with Ritz crackers or French bread cut up in small pieces or other favorite crackers.

Macaroni and Cheese The Pioneer Woman • • • • • • •

3 cups rice crispy cereal • 12 ounce bag chocolate chips (melted) 2 cups peanut butter (smooth) • (2) 8-ounce milk chocolate bars 1 stick melted butter • 1 Tbsp. Crisco or a small piece of 1 pound sugar paraffin wax Combine cereal, peanut butter, melted butter and sugar, and form balls. Melt chocolate and Crisco together after making the balls and roll balls into mixture. Place on parchment paper until hardened. Enjoy.

BERGMAN Automatic

AGRi-Speed HITCH • • • • • •

Simple drawbar mount Easy to operate day or night PTO compatible Fast, reliable, safe Increases ef ciency, only need 1 person Easily pulls more than the D.O.T. allows on the highway • Available for pick-ups, choppers, tractors, wagons, etc.

HELP WANTED FEED TRUCK DRIVER - Full-time, Class B INVENTORY CONTROL SPECIALIST - Full-time

FEED & FARM SUPPLY STORE www.bergmanmfg.com Gilman, MN • 320-387-2770

CA Jan-1B-BP

Gilman Co-op Creamery

SUBMIT YOUR RECIPES TO BE INCLUDED IN FUTURE EDITIONS OF COUNTRY ACRES! diane@ saukherald.com

Serving our communities for more than 50 years! Albany St. Cloud Little Falls 320.845.2940 320.632.6311 320.251.0286 Monticello Maple Lake 320.963.5414 763.295.5070

We work with people not just numb3rs

TKGREAT Timber J Turning your logs into USEABLE lumber.

DONE RI • Log sawing – your site or ours • Bobcat work • Excavating and site prep services

is looking for an energetic & self motivated individual to help with commercial cleaning. Background check & random drug testing required. Call or text Kerry

320-266-0818

CA Jan-1B-BP

• • • •

CA Jan-1B-RB

Peanut Butter Balls

4 cups dried macaroni • 1/2 tsp. salt, more to taste 1 egg, beaten • 1/2 tsp. seasoned salt, more to taste 1/4 cup (1/2 stick or 4 Tbsp.) butter • 1/2 tsp. pepper 1/4 cup flour • Cayenne pepper, paprika, thyme 2 1/2 cups milk (optional) 2 tsps. dry mustard, more if desired 1 pound cheese, grated Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. In small bowl, beat egg. In a large bowl, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes; whisk constantly. Don’t let burn. Pour in milk, add mustard and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Take 1/2 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together until smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed. Do not under salt. Pour in drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

320-266-4909 www.tk-timber.com

Veteran owned company

• Regional Independent CPA Firm • Accounting, Tax, Payroll, Quickbooks And Business Consulting • Agriculture, Construction, Transportation, Telecommunications, Retailers, Wholesalers, Printing, Government Agencies, Dealerships, Not-For-Profit Organizations And Manufacturing

www.swcocpas.com

CA Jan19_1B_TV

NEW 2017 FIESTA SE

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09 CHEVY MALIBU LT

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VISIT US ONLINE FOR OUR COMPLETE $7,250 *ALL NEW VEHICLES MUST FINANCE$7,950 WITH FORD CREDIT, OAC. $13,250 72 MOS X 5%X10%*MUST CASHFINANCE OR TRADE EQUITY OAC.TO DEALER. USED INVENTORY! W/FMCC, O.A.C.DOWN, ALL REBATES

88 ince 19

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320-243-4235 WWW.YARMONFORD.COM

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START YOUR YEAR WITH

MAJOR SAVINGS! 3-YEAR, 3,000-HOUR LEASE A NEW 0% APR DRIVELINE WARRANTY* BOBCAT FOR UP TO 48 MONTHS* FOR BOBCAT SKID-STEER LOADERS SKID-STEER LOADER Purchase a new Bobcat skid-steer loader For a limited time, receive a 3-year up to ®

CA Jan19_1B_LO

With a lease, you’ll have fewer upfront costs, lower monthly payments and ﬂexible contract terms.

from a participating dealer and receive 0% APR for up to 48 months or in lieu of ﬁnancing rebates up to $2,600*.

3,000 hour driveline warranty* when you purchase a new Bobcat® skid-steer loader from participating dealers.

Visit Bobcat.com/Offers or stop by today for details. *Offer ends 2/28/2018. Available at participating and eligible dealers only. Offer may vary by product type, series, model and select units in dealer inventory. Offers available on new equipment in US and Canada only. Some restrictions apply. Length of contract may vary. See dealer for details. Financing provided on approval of credit by authorized Bobcat finance providers to well-qualified buyers. Administrative fees may apply. Offer not available to government accounts, national accounts and municipal/utility bid customers. Non-commercial customers may not be eligible for low rate financing. Bobcat Company reserves the right to extend or discontinue any of these programs at any time without prior notice. Bobcat®, the Bobcat logo and the colors of the Bobcat machine are registered trademarks of Bobcat Company in the United States and various other countries.

AUTHORIZED BOBCAT DEALER

Farm-Rite Equipment, Inc. Dassel • 888-679-4857 St. Cloud • 844-262-2281 Willmar • 877-484-3211

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NEW 2018 F-150 4X4

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11 FORD TAURUS SHO

CREW, DIESEL ENGINE COULD BE BAD, WON’T RUN, #71022B

11 HYUNDAI SONATA

DISC/REBATE $7,761

$23,899*

2005 F-350 LARIAT

12 FUSION SEL

NEW 2017 EXPLORER XLT 4WD

1.5 ECOBOOST, 6 SPD, AUTO, SYNC 3, AND MORE

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08 PONTIAC G6 GT

3.5 V6, LTHR, HTD/COOLED SEATS, HTD STEERING WHL, RR CAMERA, NAV, MOON, 20’S

1.6 TI-VCT, 6 SPD, AUTO

CA_JAN19_1B_LO

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BUY FROM A LOCAL DEALER YOU CAN TRUST!

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ALWAYS THERE FOR YOU

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Page 20 • Country Acres - Friday, January 19, 2018