Country Acres 2019 - April 19 edition by Star Publications

Country

Friday, April 19, 2019 • Edition 5

cres A

Focusing on Today’s Rural Environment

Sweet rewards PHOTO COURTESY OF SUGAR PRODUCER MAGAZINE/HARRIS PUBLISHING

The sugarbeet root contains a high concentration of sucrose, which is grown commercially for sugar production. When fully grown, a sugarbeet is about a foot long and weighs two to five pounds.

PHOTO BY LAURA HINTZEN

Craig Herickhoff stands by a planter April 8 at his farm near Belgrade, where he has raised sugarbeets since 2008. In March, Herickhoff was presented with a national award for having the most recoverable sugar per acre, from his co-op average to his best field of sugarbeets.

Herickhoffs’ sugar beets best in U.S. By LAURA HINTZEN Staff Writer

BELGRADE – Sugar is sweet, and so is recognition for hard work. Craig Herickhoff, a sugarbeet grower out of Belgrade, produces a commodity that sweetens some of the most common products people purchase around the nation. “Our sugar can be found in all of Subway’s cookies, Sunbelt granola bars and Hershey’s,” Herickhoff said. Now, Herickhoff can also say his and wife, Michelle’s, sugarbeets are the best in the U.S. In early March, the Herickhoffs were announced the winners of the 2018 National Sugar Bounty Program at the 2019 American Sugarbeet Growers Association Annual Meeting in Scottsdale, Ariz. The award is presented to a sugarbeet grower who has had the most recoverable

sugar per acre, from his co-op average to his best field of sugarbeets. Herickhoff learned about this award last year while browsing through a monthly sugarbeet magazine and decided to fill out the form for it. Not long after, he received a phone call that he was selected amongst seven other regional winners throughout the United States. “We were invited down to the Annual Sugar Growers Association meeting for a three-day event in Scottsdale to meet face to face with other leaders to learn more about the complex issues that the sugar beet industry is facing,” Herickhoff said. All eight winners stood on stage and received regional awards and waited anxiously as the national winner was announced. That winner was the Herickhoffs. They were gifted the prestigious award, along with a John Deere Gator. During the event, Herickhoff had the opportunity to engage in special ac-

This month in the

COUNTRY

PHOTO BY LAURA HINTZEN

Craig Herickhoff holds a handful of sugarbeet seeds April 8 at his farm near Belgrade. Each seed is planted an inch to an inch-and-a-half deep into the ground at a density of 57,000 seeds per acre.

tivities, listen to interesting speakers and panel discussions on the program. “It’s fun to rub shoulders with the other people that are in the same business as you and are open to sharing their knowledge with you,” Herickhoff said. Herickhoff has been a long-time grower, beginning to grow sugarbeets, corn and soybeans with his dad in 2008. In the 11 years that he has been in

Agritainment Day Diane Leukam column

Sore knees Wendy Womack column

Minnesota’s forgotten cash crop Forest City

10 Fourth grader bound for Louisville Grey Eagle

business, acreage and profitability have been all over the map. “Usually we shoot for 1,500 acres of sugarbeets. Last year was tough though,” Herickhoff said. “We had a good growing year, but our beet co-op, Southern Minnesota Beet Sugar Cooperative in Renville,

12 A place to share their passion Willmar

HERICKHOFF continued on page 2

17 Bruders’ blend of farming, retail Padua

15 Country Acres according to: 21 Country Cooking The Agate Man 23 Fake News Roger Strom column

Page 2 • Country Acres - Friday, April 19, 2019

Country Acres

Diane Leukam, Editor diane@saukherald.com Herman Lensing, Writer herman@melrosebeacon.com Laura Hintzen, Writer laura.h@saukherald.com Jennifer Coyne, Writer jenn@dairystar.com Danna Sabolik, Writer danna.s@dairystar.com Carol Moorman, Writer carol@melrosebeacon.com

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 Warren Stone, 320-249-9182 warren@star-pub.com Jaime Ostendorf, 320-309-1988 Jaime@star-pub.com

PRODUCTION STAFF Pat Turner Amanda Thooft Nancy Powell Brian Dingmann Maddy Peterson

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 publicati publication.

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HERICKHOFF continued from front got hammered with about 20 inches of rain in June alone. Our co-op shoots for a 31-ton factory average [per acre] and the coop ended up getting 19, so that is one of the worst in the history of a co-op.” Growing sugarbeets begins with buying seed, which is purchased by the box, at no small cost, much like any other seeds in agriculture. Unlike corn or soybeans, those seeds are much smaller, about a quarter the size of corn. Sugarbeets are planted at a density of 57,000 seeds per acre and are placed an inch to an inchand-a-half into the ground. “I’ll space them 5 inches apart and as they grow, they become five or six inches deep,” Herickhoff said. “In a perfect world, you want them touching each other all the way down the field.” The first month or two is very critical on the beets. Stands and seed counts are important in the process – to ensure healthy, growing beets. Fertilizing and watering is not much different than corn. Unlike corn, which thrives off of nitrogen, the beets only require a certain amount, but then should be shut off. “That is when they put sugar on,” Herickhoff said. Spraying to control disease is critical, with one of the biggest struggles for farmers being the spread of Cercospora Leaf Spot, which is the most destructive foliar pathogen for sugarbeets worldwide. Herickhoff will continue to work with agriculture reps who are hopeful in trying to find a solution in stopping the spread of Cercospora. With the growing season coming to a close, the focus turns to the harvest of the mature plants. All of this, of course, depending upon the weather. “Some years, the weather has been messy

PHOTO SUBMITTED

A harvester digs sugarbeets out of the ground and loads them into the back of a truck which is driven alongside the tractor.

and muddy getting them weighed, sampled and out of the ground and tested for sugar quality, some years we don’t even unloaded and piled. Each get them out,” Herickhoff pile will hold anywhere from 500 to 20,000 acres’ said. For the first stage of worth of beets. Every year, more and the harvest, the foliage above ground must be re- more of these piles are being put through ventimoved. A defoliator with lation, to help preserve three sets of drums, one quality while awaiting a of them steel, removes the trip to the refinery. Neargreens so that the beets are ly 50 percent of the piles level with the ground. Ev- have a ventilation system ery bit of the greens must which allows for fans to be removed, since even a blow cool air into the pile little can heat up an area to cool and better preserve the sugar of the final contained stored pile the of beets, ru“To be recognized in beets. Cool ining a fivefor what we do in is good, foot area the agriculture but froaround it. zen beets Next industry and are a game the beets receive this changer. are harvested usaward was quite c a “n nWo et ing a maan honor. I am jeopardize chine that any frozen digs up the humbled.” beets going beets and - Craig Herickhoff into those conveys piles bethem into semi-trailers being driven cause they could destroy alongside. During harvest, all of the beets,” HerickHerickhoff has 20 truck hoff said. From the receiving drivers who rotate, operating 24 hours a day, usually stations, the beets are transported to the plant in for a full three weeks. From the field, the Renville to be processed beets are ready to be trans- into granulated sugar. As ported to one of the 13 re- sugar is being processed, ceiving stations owned by truck drivers haul beets in the co-op, the closest be- daily. Sugarbeets entering just five miles north of ing the plant must first Belgrade. There, the beets are go through a washing

process. A paddle wheel lifts the sugarbeets to the washers, where they are rolled against each other in water, removing dirt and debris. The water then goes to a holding pond or wastewater facility for treatment. After washing, the sugarbeets enter a slicer where knives cut them into strings in the shape of a French fry, called cossettes. From there, they are transported into the cossette mixer where they are mixed with hot juice and pumped into the bottom of the diffuser. “In the diffuser, the sugar is diffused out of the cossettes by using hot water,” Herickhoff said. “The juice will stay in the lower part of the diffuser while the rest of the pulp moves up and out of the top.” The pulp is put into presses, which squeeze out most of the water before it is heat-fried in huge drying systems before being pressed into beet pulp pellets as a livestock feed by product. “The raw sugar juice left at the bottom of the diffuser must go through several purifying and filtering steps,” he said. “During this process the juice is clarified and filtered to remove impurities, with solids and fine particles remaining.” Then, through multi-

ple evaporators, the juice is heated with steam to evaporate the natural water and filtered water, turning it into a dark, caramel syrup concentrate. This is when the syrup enters the crystallization process, where it is boiled and seeded with sugar crystals to start. When the crystals reach a certain size, a mixture of crystals and beet molasses syrup is formed. The crystals are separated from the syrup in a high-speed drum and in turn, turn out a product that is 99.9 percent pure white sugar. The crystals are moved inside a granulator where they are dried, cooled and separated. Whatever remains ends up as liquid agri-product used as a livestock feed additive. The sugar is then pushed into storage silos and most of the sugar is shipped by train in bulk railcars to manufacturers as a primary ingredient for candy and baked goods. In the end, it is a sweet business, and Herickhoff is very grateful to have the efforts of his operation noticed. “To be recognized for what we do in the agriculture industry and receive this award was quite an honor,” he said. “I am humbled.”

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y the time you read this, I sincerely hope it is warm, sunny and snowless wherever you are. Speaking of sunny, for a week recently, my husband, Don and I were happy to show some friends around the sunny Phoenix area, or the valley, as it is called. We have visited Don’s son there many times over the years. They had never been there, and we showed them various spots that had become favorites. Then came “Agritainment Day.” With this couple being dairy farmers, we wanted to visit some

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by Diane Leukam dairies that had websites saying they are open for visitors. The first one was only a few miles from us, so we plugged it into our navigation and headed there. When we drove into the yard, it was very quiet and the hot, dusty scene made me think of a ghost town in an old western movie. The owner was outside near a shop working on an old fan. He didn’t even look up. Don and our friend sauntered over and stood maybe 10 feet away, looking around and patiently waiting for the man to acknowledge them. Finally, he stood up, took notice and they began a conversation. The man was guarded, but opened up when he realized we had some dairy background. As it turned out, this was not the dairy – or the dairy farmer – we were looking for. The man pointed across the road to a very large area of desert that was leveled and cleared, with numerous scrapers at work. We looked at the activity and realized we were looking at “our” dairy, now a huge open lot destined to be built up with hundreds of homes. The owner had sold out and made a fortune off his land. I’m not even going to tell you the price per acre because it might make you sick. His neighbor that we were talking to could do the same thing but he just wants to farm, find good employees and get a fair price for his product. Sound familiar? Next, we punched in the address near the Superstition Mountains, planning to attend their

noon tour. Upon arrival at the farm, their little country store was quiet. No one was around. Finally, Eddy, who was maybe 18 years old, came through the back door. He apologized profusely and said there were no tours scheduled but if we paid for the opportunity to feed some of the animals in their petting zoo he would take us around the farm with the tractor and wagon. Driving around the dairy, we saw cows resting under shade canopies while a worker on a small tractor raked the lots, dust flying in the air. The cows paid no attention, casually chewing their cuds as the tractor sped by. We came to realize Eddy knew next to nothing about the actual dairy. Roles were reversed as our friend became his “guide.” Eddy had questions about milking cows, parlor equipment, breeding programs and even what that contraption was near the open lots. He learned it was a hoof-trimming chute, how it was used and why. While in the parlor, the man who was milking cows in the double 24 parallel asked if we wanted to put any milkers on. We couldn’t help but oblige. Finishing up the tour, we took photos of large palm trees lining the path past the milk house, and said our goodbyes to Eddy. He was so polite and respectful, we left with the promise that if he ever came to Minnesota he would have a job waiting. We drove around the countryside nearby, where there were many more dairies. One curious cow posed for us as we took her picture with the curves of crowded freeways in the background, lined with beautiful flowering plants. Two worlds collide down there, with country and city intermingling in many places. Throughout Agritainment Day, the sun heated

up the desert, and as we exited the freeway the thermometer on the car read 100 degrees. That was Tuesday. Wednesday we were back in Minnesota in the midst of Winter Storm Wesley. Talk about different worlds. In our Country Acres world, Dave Stuhr, president of the Willmar Rifle and Pistol Club gives insight on the workings and goals of the 500-plus member organization. Who knew tobacco was a cash crop in Meeker and parts of Stearns counties in the late 1800s to early 1900s. In Forest City, what started as a 4-H project has become a historical dialogue and display to highlight a forgotten crop. The Borgerding brothers of Padua have found a way of adding value to the beef cattle they raise on their parents’ farm. Together, they purchased a meat market in Melrose, calling it Bruder’s Butcher. The German word, as you might have guessed, stands for “brother.” Craig Herickhoff of Belgrade has a sweet thing going on. Since 2008, this farmer has been growing some of the sweetest sugar beets in the country. You can read about growing sugar beets, and a “sweet” national award. Near Grey Eagle, Anika Berscheit is working hard at her sport. The fourth grader will be heading to Louisville in May for the National Girls’ Elementary Archery Tournament. Picking rocks soon? Lyndon B. Agate Johnson tells us how to go about finding the state gem in farm fields. I hope to use this information to my advantage as I take a day or two this spring and fall to wander about looking for my first pounder. I hope you enjoy warmer weather, great planting conditions, and of course, this issue of Country Acres!

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Minnesota’s forgotten cash crop Replica tobacco shed in Forest City brings back agricultural history

too cold.’ I said, ‘No, they grew tobacco up here; they have for years and years.’” During the late 1800s and early 1900s, the clayFOREST CITY – Cold filled soil from northern April wind blows through Meeker County into souththe gaps in the walls of a ern Stearns County was shed that smells of dust and prime tobacco-growing dried plants. The gaps are land. In spite of the winno accident, though – this ters and the approximately building in the middle of 130-day growing season, the Forest City Threshers tobacco was a better cash fairground is a replica of a crop than corn, although it tobacco shed, celebrating a took more care to plant and crop with an almost-forgotmaintain. The crop was ten history in Minnesota. mostly abandoned by the Inside, the racks of dried mid-20th century, and not tobacco leaves and the metmany remember the time al of the nearly century-old that it was there. equipment have faded to Laura Shoutz, Schula brown that matches the te’s granddaughter, got wood, and some farmers in interested in pursuing the Meeker County can still restory for her project and wanted to research the historical aspect of tobacco farming in Minnesota. However, finding information was not easy; when she and Schulte visited the Meeker County Historical Society, they were not aware that tobacco had ever been grown in the area. They needed to get information from the The replica tobacco shed stands in the Forest City Threshers Stearns County Historical fairground. It can be identified by the gaps in the wall boards and Museum, getting all the records they could get their the vent stacks on the roof peak.

By BEN SONNEK Staff Writer

member when that equipment went out into the field so the family could make a living. This shed started because of a 4-H project. “About five to six years ago, one of my granddaughters came to me and asked, ‘Grandpa, what can I do for a 4-H project that is really different?’” said Butch Schulte, who lives south of Litchfield. “I said, ‘Why don’t you do a project about how they used to grow tobacco in northern Meeker County, in Stearns County and up around Eden Valley, Watkins and Richmond?’ She said, ‘They didn’t grow tobacco up here, it’s

PHOTOS BY BEN SONNEK

Butch Schulte (left), Laura Shoutz and Dan Ruprecht stand at the front door of their replica tobacco shed.

hands on. They have scrapbooks of newspaper stories and ads, as well as albums from families who used to raise tobacco. Schulte also knew someone who had firsthand experience with tobacco growing. “With my project, I had to find a grower or someone who used to raise tobacco in the area, and that was Dan Ruprecht,” Shoutz said. “Grandpa got me in touch with him, and from there we went out to his farm. I talked to him about what the whole process was and got some pic-

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tures of his equipment, and we put together the whole story of how it happened.” Ruprecht, who farms in Eden Valley, comes from a family that grew tobacco since the early 1900s. His immediate family stopped farming tobacco around 1985, but Ruprecht agreed to provide Shoutz with all the information she needed and to grow a plant for demonstration. To raise tobacco, Ruprecht needed to re-learn the techniques he grew up with. “I wasn’t involved with the sprouting of the seeds,” Ruprecht said. “I

remembered bits and pieces of what dad did, but my job was a different one.” To finish her project, Shoutz needed to make it presentable for a tobacco-free event. “We put a disclaimer in the project that said this is only for the knowledge and learning about growing it, not condoning any use of it,” Shoutz said. Even with the warning label, Shoutz’s presentation was the champion citizenship project at the

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Page 6 • Country Acres - Friday, April 19, 2019 TOBACCO continued from page 5

2014 Meeker County Fair. Shoutz did not take her project to the state level, but it did not stop at the county fair; Schulte, Ruprecht and other families in the area were interested in expanding the scale of what Shoutz had started. Ruprecht had plenty of old tobacco-growing equipment, and Schulte went around to other families and antique stores to find more pieces for the collection. What they couldn’t find, they made themselves. Ruprecht and Tom Schloeder, another

descendant of a tobacco-farming family, built a pair of “horses,” or wooden frames meant to hold up the tobacco spears on which the harvested crop was gathered. Even though Ruprecht and Schloeder worked separately, their horses were nearly identical. There was trouble when it came to finding an original tobacco shed, though. “We couldn’t find one sturdy enough to actually move, so we built a replica,” Schulte said. “There aren’t many left in decent

PHOTO COURTESY OF THE RUPRECHT FAMILY

TOBACCO continued on page 7

PHOTO BY BEN SONNEK

A replica of a tobacco wagon carries a load of dried tobacco.

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Buyers check out piles of dried tobacco leaves in this 1978 photo.

condition. The weather takes a toll, and they were built cheap out of whatever they had on hand.” With the help of about 20 men, the replica tobacco shed was completed and brought to the Forest City Threshers fairground in 2016. Shoutz’s mother, Crisi, contributed with a “Tobacco” sign made out of dried, hardened tobacco stalks. The replica shed is not that large; other sheds were re-purposed barns or other kinds of buildings, holding racks of tobacco leaves up to five tiers high, while the replica shed can have two racks on top of each other. However, the PHOTO COURTESY OF THE RUPRECHT FAMILY replica has the characteristic vent stacks on the roof A tobacco wagon is loaded with harvested tobacco leaves on the Ruprecht farm in the 1970s. peak and the ventilation gaps in the walls. Every third board is hinged so they can be swung out if the building needs more ventilation. Every piece in the shed highlights another aspect of the tobacco-growing process. A sock inside a mason jar shows where the seeds were kept damp and warm so they could sprout before being planted in outdoor hotbeds. There are four large transplanter machines that would have been hooked up behind a

Friday, April 19, 2019 - Country Acres • Page 7 TOBACCO continued from page 6 horse or a small tractor; two people would sit on either side of the transplanter, placing the about 7-inch sprouts into the furrow where the machine would give them some water. There is a collection of hatchets, called tobacco knives, that workers would use to cut down each 5-foot plant by hand at harvest time. Tobacco spears, wood lathes with metal spearheads, were used to impale the stalks together. Schulte can tell where the spearheads came from based on how they were made.

“With Minnesota, they’re more like an arrowhead and they’re almost always brass,” Schulte said. “You get farther east and they’re steel, smaller tips and blunt.” The shed also has a replica tobacco wagon where all the loaded spears would be hauled to the shed for drying. Baler troughs and presses show where the dried leaves would be compressed into nearly 50-pound bales. Then there are the tobacco leaves themselves, grown by Ruprecht specially for this display.

PHOTO BY BEN SONNEK

Dan Ruprecht and Laura Shoutz demonstrate how field workers would sit in the transplanter while putting tobacco sprouts into a furrow.

“I plan on raising them for another 10 years for sure,” Ruprecht said. Their shed and collection has gotten plenty of attention. Shoutz and Schulte have made presentations to the Kiwanis in Litchfield and the historical societies of Kimball, Meeker Coun-

TOBACCO continued on page 8

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Page 8 • Country Acres - Friday, April 19, 2019 TOBACCO continued from page 7 always plenty of visitors, co-producing state. Ruprecht said. “It was like some of them coming from “The former growers a little reunion.” as far away as Wisconsin, that are still living were out Sometimes Schulanother northern tobac- here the year before last,” te can tell where people have come from based on whether or not they believe tobacco was ever grown in Minnesota. “You could almost draw a line,” Schulte said. “If the people are from south of the Crow River, they say you’re lying; they could never believe tobacco grows up here. The farther north you get from the Crow River, the more apt you are to run into families with tobacco growing in their heritage.” Schulte, Shoutz and Ruprecht are looking forward to the next Forest City Threshing Show Aug. 17-18 when they will again get to present all the Minfarming history PHOTOS BY BEN SONNEK nesota Next to a cylindrical leaf cutter sits part of the shed’s collection of tobacco knives and heads from tobacco they have recovered and spears. brought to people in the modern day. “It’s an overlooked piece of agricultural histoEstablished in 1975 ry,” Schulte said. “I think Laura and Dan have done a great job of telling that With a tobacco spear mounted on a wooden horse, Dan Ruprecht story and keeping it alive.” demonstrates how farmers gathered the harvested tobacco. ty and Stearns County. When presented at the Forest City Threshing Show at the fairground, there are

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Sore knees

ne of the most comdogs over 5 years of age mon orthopedic inand more common in juries and causes of spayed females. arthritis in the stifle (knee) There are several of dogs is a torn cruciate things that can predisligament. This is the same pose a dog to injuring its injury that we commonly cranial cruciate ligament. hear of in human athletes These include aging, becalled a “torn ACL.” The ing overweight, having a stifle of the dog, like peoleg conformation that is By WENDY WOMACK ple, is composed of the very straight at the hock thigh bone (femur) above (ankle) and stifle, having and the shin bone (tibia) below. There a sedentary lifestyle which leads to poor are cartilage cups between the two bones muscle tone, having a very steep angle on called menisci which act as cushions. the top of the calf bone (tibia), or having There is a kneecap (patella) suspended in a kneecap that tends to slip out of place a ligament stretching across the front of (luxating patella). Having a kneecap that the stifle and several other ligaments pro- slips out of place is a common underlyviding support. Two of these ligaments ing cause for a cruciate injury in a smallare found inside the joint and form a cross breed dog. Symptoms of a cruciate injury in– hence the name cruciate ligaments. The “anterior,” or “cranial” in dogs, of these clude not bearing full weight on a hind leg, fluid accumulation in the joint that two is the one most commonly injured. The injury to this ligament can be can be felt on either side of the patellar sudden (acute) and result in a complete (kneecap) tendon, abnormal movement tear or it can be a slow, progressive break- between the femur (thigh bone) and the down that occurs after repeated strain and tibia (shin bone) called a “drawer sign,” injury. The acute variety comprises about or development of a swelling on the inside 20 percent of the cases and is more often of the stifle called a medial buttress. The seen in young, active large-breed dogs. It development of medial buttress means the occurs when the stifle is hyperextended or injury has been there awhile. The severity is excessively internally rotated when the of the lameness depends on whether it is stifle is flexed – like when taking a quick a fresh injury or older, if it is a complete turn with the foot planted. By compari- or partial tear of the ligament, whether son, almost all cases of injured cruciates the cartilage menisci are also damaged, in cats are due to acute trauma. The rest and how much inflammation and arthritis of the cases in dogs are due to partial inju- have developed. Sometimes, a dog’s pain ries and strains that add up over time and and fear causes them to tense up during slowly cause the ligament to fail. These an exam of the leg and sedation is needdogs may have been having on-and-off ed to truly evaluate the joint for ligament problems with mobility and then some- damage. Most cruciate injuries are best treated thing as simple as stepping off the porch leads to a severe lameness. Cruciate in- with surgery. That being said, early minor juries are statistically more common in strains and cruciate injuries in dogs un-

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Fourth grader bound for Louisville shoot at practice and tournaments without getting tired. Anika also has good technique. Her alignment is excellent. Most importantly, Anika is coachable and such a great archer to work with.” Practices, during the winter, were at Melrose Area Public School. Tournaments were on weekends. Patience is also a discipline participants have to practice. At a tournament, each participant shoots six flights of arrows. “They shoot three flights at 10 meters and three at 15 meters,” said Julie. “The high score wins.” The target is composed of 10 rings, each with a different point value. “They go from 10 points, to nine, eight, seven, six, five, four, three, two and one,” Anika said starting with her hands PHOTO BY PH forming a circle the size HE HERMAN LENSING Focus and learning of a medium egg and pullFo how to shoot netted ing them farther apart with ho Anika Berscheit An each number. “The corners four tournament fou are zero.” medals and a trip to me Anika’s best score a national na archery to date has been 269, two contest in May. con Berscheit qualified for points higher than her score Bers at the state tournament. Her nationals at a state nati state score gave her eighth tournament tour March 29-30 in Duluth. place out of 157 elementaMarc

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ry girl participants, second out of 76 fourth grade girls, and 142nd out of 727 archers grades four through high school. “Boys and girls compete as individuals, but in team competition they are mixed,” said Julie. “There are 12 on a team but at least four must be boys or four must be girls.” There were not enough students from Melrose to form an elementary team. Anika was placed on the middle school (sixth to eighth grade) team, which finished 10th out of 28th in the state. Anika didn’t really compete at the state meet with a goal of going to nationals, but she did have a goal in mind. “She wanted to hit 270, but didn’t make it,” said Julie. Knowing only the top five would receive medals, they left the competition site before the awards ceremony. Then they remembered they were supposed to get a T-shirt. “We were riding in the elevator to go back and get a T-Shirt,” said Julie. ”We

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Anika’s archery success this year has been incredible. A two-year member of the archery program through Melrose Area By HERMAN LENSING know the top 10 went to Community Ed, Anika has taken nothing but firsts in nationals.” Staff Writer the girls’ elementary contests during the year. “My brothers (NichoGREY EAGLE – Anlas and Anthony) were out ika Berscheit is a focused for it, and so was my older fourth h grader. sister, Nadia,” she said. Anika, daughter of Bill Nadia also competed and Julie ulie Berscheit of rural at the state meet. Their Grey Eagle and a member brothers and a host of the he Melrose Archery of cousins have had Team, m, qualified for the Naathletic success in tionall Girls’ Elementary (fourth th and fifth grades) Archery ery Tournament May 9-11 in Louisville, Ken. Her score of 267 earned d her eighth place at thee state meet March 29 and nd 30 in Duluth. The trip to nationals surprised ised her. “Only Only the top five get medals,” als,” she said. “I didn’tt

Berscheit advances to national archery tournament

Friday, April 19, 2019 - Country Acres • Page 11 BERSCHEIT continued from page 10 met someone on the elevator who asked how we did. I said she did good, took eighth and got bumped out of the nationals. They said the top 10 go!” The qualification was quickly checked out, then Anika made a confession.

Earlier, she had claimed she did not want to go to nationals. “She didn’t think she could go to nationals, but now she wants to go,” said Julie. Plans were quickly made. Family members in

Indiana, who have friends in Louisville were contacted, and the decision was made to compete in Louisville. “Mom is going to drive to my aunt’s place in Indiana and she (her aunt) had friends in Louisville

who will help us,” said Anika. “Nadia is coming with us.” While she is the only one from Melrose to qualify for nationals, on another level the program produced some other top finishers. Sixteen of them were named Academic Archers, meaning they have a B or higher grade point average.

Anika is continuing to practice for the national tournament both at the school and at home on her farm near Grey Eagle, where she has a practice area in a shed. Nationals will be a new experience for her. She will be going into different venues and competing against some of the nation’s best young archers. That’s fine with her;

something she likes about the sport is the challenges it gives her. “It (archery) gives you something to work toward,” she said. Whether it is to shoot one arrow, a trip to nationals, or working to better her score, Anika is focused on a goal. Hopefully, all that hard work will pay off in Louisville.

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Anika (front, from left) with her sister Nadia; and brothers Anthony (back left) and Nicholas. All of them have participated in the archery program through the Melrose Area Community Ed.

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A Place to Shoot! Willmar Rifle and Pistol Club aims for safety, fellowship By DANNA SABOLIK Staff Writer

WILLMAR – As the gate rattled open, there were April flurries in the air. I pulled my car up next to a row of pickup trucks and Dave Stuhr was waiting. Stuhr is an avid outdoorsman, and was excited to share his passion. “Shooting sports are something I’ve always been interested in,” he said. “I grew up participating in shooting sports and it’s something I really enjoy. I want to share that with others.”

Stuhr, president of the Willmar Rifle and Pistol Club, was elected January 2018, and will serve a three-year term. The wind blew us into a storage shed, where we got down to brass tacks about what a gun club is and what they do. The Willmar Rifle and Pistol club is a member-owned and maintained shooting range and was founded in 1946. The activities held by the group, which is comprised of more than 500 members, are designed to promote, advance and encourage firearms, shooting sports and hunting safety.

“You can’t just wander out in the country and shoot anymore, so this is a space where it’s safe to shoot,” Stuhr said. “We provide a safe environment to shoot in.” There are other benefits associated with the gun club, most of which come from membership. The goal of the club is to educate individuals with respect to firearms, firearm safety and marksmanship, and provide members and the surrounding community with a safe, supervised and well-maintained place to practice the shooting sports. They also host events

PHOTO SUBMITTED

2019 Willmar Rifle and Pistol Club Officers (from left) Jim Freeland, Vice President; Dave Stuhr, President; and Jim Anderson, Secretary/Treasurer; pose on the rifle range at the gun club. Leadership positions are elected each January at the annual meeting.

that are open to the public, in an effort to introduce more people into shooting sports. Organized events are held throughout the summer including: an organized varmint shoot, where participants shoot at small varmint-shaped targets, a steel shoot using steel targets, United States Practical Shooting Association (USPSA) shoots, which involve obstacles and various incentives, and M1 shooting events, organized through the Civilian PHOTO SUBMITTED Marksmanship Program as Pistol shooters participate in a competition in summer 2018. The bay is comprised of concrete bunkers, an incentive to introduce youth to firearms in a safe installed in 2014 to improve the pistol range safety.

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way. Offering a variety of events is something important to the group. “Not everybody is interested in the same things,” Stuhr said. “Some people are interested in long-range shooting, some like cowboy action shoots and others still like steel shoots or varmint shoots.” These are all different disciplines in the shooting world, and the club offers something for almost everyone. The club also hosts an annual gun show in March, held at the Willmar Civic Center.

“This year, we had 200 tables of products and attendance was over 2,000 people; it was a very successful year,” Stuhr said. With a membership to the Willmar Rifle and Pistol Club, members have access to the range every day during shooting hours, which are dawn to dusk. There are other benefits to joining a gun club, in addition to the shooting availability and event participation, and that is practice. “People with con-

RIFLE CLUB continued on page 13

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Friday, April 19, 2019 - Country Acres â&#x20AC;˘ Page 13 RIFLE CLUB continued from page 12 cealed carry licenses take responsibility in what they do and feel they need to be proficient, so they attend and participate in a variety of events in order to stay proficient in shooting,â&#x20AC;? Stuhr said. Ronald Reagan once said, â&#x20AC;&#x153;Freedom is never more than one generation away from extinction. We didnâ&#x20AC;&#x2122;t pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same.â&#x20AC;? For Stuhr, this quote holds true and is one of the main reasons for having a local gun club. â&#x20AC;&#x153;We want to protect the Constitution, and that includes the Second

Amendment,â&#x20AC;? Stuhr said. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s an important American right. We also try to educate people on why we have this right and introduce them to a fun hobby, the shooting sports.â&#x20AC;? The club is a National Rifle Association 100 percent club and every club member is a member of the National Rifle Association. They are also members of the USPSA, so those events are sanctioned events. Through the USPSA, members can rank scores and compete with one another nationally. This organization also does a lot of work with Second

RIFLE CLUB continued on page 14

PHOTO SUBMITTED

Participants utilize the Willmar Rifle and Pistol Club rifle bays during the annual varmint shoot in 2018.

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These snowman-shaped targets are used during the varmint shoot, held annually in the winter. Events held by the Willmar Rifle and Pistol Club are open to the public.

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Amendment rights. In the past seven years, the club has changed dramatically. Beginning with their rise of popularity in 2012, the club decided to make updates to the range. “We re-did all the rifle shelters in 2012; they needed updating,” said Jim Anderson, secretary/treasurer of the club. “We added safety-related improvements like adding benches to the rifle bay that were all made as an Eagle Scout project.” In 2014, the club brought in concrete bunkers and sand to catch pistol bullets and improved the pistol range safety. By 2017, the club had cultivated five bays on the range to be used for USPSA events. The tour around the range was quick, wind blowing us around on a cold April day. Leaving with a goodie bag full of ear protection, safety pamphlets and a schedule of upcoming summer events, I hopped in my car and drove out, the gate rattling a bit in the wind. The Willmar Rifle and Pistol club is staying on target with their goals and always welcomes new members, or participants at events throughout the year. To learn more about the club, they can be found at www.willmargunclub.com.

PHOTOS BY DANNA SABOLIK

(above) The shooting bay of the rifle range was updated in 2012 with safety-related improvements such as benches, which were made as an Eagle Scout project. (below) In 2017, the club did dirt work to create five bays, which can be used in USPSA shoots and other events.

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Friday, April 19, 2019 - Country Acres • Page 15

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What is an agate? An agate is a semi-precious gemstone made up of very fine grain silica mixed with iron, copper, magnesium, limonite and other minerals. It may be laced or have cloud-like inclusions. They can be yellow, orange, red, blue, white, green and black. Please describe your background /experience hunting agates: I have been rock and mineral prospecting for 25 years. I have been giving educational presentations for close to 10 years at schools, libraries, colleges and museums. I talk about what I’ve found in Minnesota. I am an author of the book, “Lake Superior Agates, What to look for, Lyndon’s story.” If you are interested in having me speak or in ordering a book, call 320-761-5482. Where can agates be found? Anywhere there are rocks. Fields, rivers and lakes, construction sites, rooftops and among landscape rocks, along with gravel pits.

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What other gems or unusual items have you found while searching through fields? Not just fields but I have found labradorite in a river; topaz in a field and a telluride of rare earth metals and rare earth elements, including gold and platinum group metals; smoky quartz and other gem-quality quartz crystals; artifacts and fossils; old oxen shoes and old horseshoes. Do you have any hard and fast rules for agate hunting? My rule is - when in doubt, dig it out. Take it home, clean it up and study the stone. You can always throw it away later. I have lots of junk under my deck. But every once in a while you will be surprised. Also, watch for anything that stands out as different than the average rock.

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Page 16 • Country Acres - Friday, April 19, 2019

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salutes Alexandra Wuebkers Upsala High School Grade: 12th Parents: Dale and Diane Wuebkers Upsala FFA Chapter

Tell us about some of the things you’ve done this year in FFA: I am currently serving as this year’s chapter president and the 2018-2019 Region II Historian. As a region officer, I had the privilege to travel to other chapters and see how their chapter shines. During this past summer months, I attended Region Officer Leadership Orientation (ROLO), Providing Officers with Essential Resources (POWER I), State Leadership Conference for Chapter Leaders (SLCCL), and an officer retreat for my chapter. I have two Supervised Agriculture Experiences (SAEs). My first SAE is a placement which I have been working at for almost three years. I prepare food for customers while maintaining proper sanitation of the kitchen. My second SAE is an entrepreneurship for the beef cattle industry. My family and I have raised Herefords, Charolaise and Black Angus since May of 2017.

provides for its members, but also how members use the name of FFA to do some incredible things. Give it another year; this organization is life changing if given the chance.

Name one current issue you believe will impact agriculture in the future. Why? Precision Agriculture. With the population of farmers becoming older, this new application of technology draws the younger generation in. Precision Agriculture applies technology of this day and age into ways of providing successful yields of crops. Drones are used to scout hundreds of acres of lands while scanning them to determine the crop’s needs. Take for example, instead of hiring a sprayer to mass spray your full field to be rid of weeds in a few sporadic places, a drone equipped with an herbicide would handle the job more efficiently by providing the need to a specific place. Precision Agriculture is just the beginning on how we, as a world, will apply technology to better equip ourselves for more abundant and successful yields.

What do you enjoy most about FFA? Why? The connection. FFA has a way of bringing people [together] from all different backgrounds and creating a home for everyone. I love getting to know people, to learn their hopes and dreams, to understand their lives. To me, I love connecting with people on a personal level and in a unique way.

How would you encourage an inactive FFA member to become more involved? Give FFA a chance. I remember when I was a seventh grader, I wasn’t completely sold on it either. It took me a solid year to fully realize what benefits FFA

What is the greatest benefit you have received from being involved in FFA? This is a hard question considering all the wonderful benefits FFA has given me. I would say the greatest benefit was helping me find a career I know I’ll love. As a CDE (Career Development Events) coordinator last year, I had one-on-one with other members helping them through CDEs and Leadership Development Events (LDEs). Within that year of service, I became fully committed to becoming an agriculture educator. FFA has prepared a way to help me realize my potential and my future career within agriculture.

What does leadership mean to you? Stephen Covey once said, “What you do has far greater impact than what you say.” To me, a leader is with me and for me, kind of like a coach. They guide us and mainly serve our needs as followers, providing us opportunities to grow and lead ourselves. What other hobbies and interests do you have outside of FFA? I love reading and especially creative writing. Recently, I have been enjoying trying new recipes either cooking or baking. I’ve been a part of dance, 4-H, robotics, speech and knowledge bowl.

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Friday, April 19, 2019 - Country Acres • Page 17

Bruders’ blend of farming, retail Borgerdings purchase meat market, add value to home-grown beef

City Meat Market was available for purchase. Adam went to North Dakota State University for ag and biosystems engiPADUA – When cusneering and has worked for tomers walk into Bruder’s John Deere seven years. Butcher in Melrose, they After splitting the can savor the aromas of herd into half dairy and freshly-smoked meats, and half beef, Lee and Adam see quality cuts of meat in bought into the beef side of the display cases. operations on their home Those customers are farm. The ability to add also seeing new faces bevalue of their beef required hind the counter. Previous patience, but when the opowner, Marilyn Gaebel, portunity arose, they did sold the retail meat market not want to pass it up. to brothers Lee, Ben and “The meat market Adam Borgerding of Padgave us a practical and ua in February. more efficient way to sell Fittingly, the new our cattle locally,” Adam name is taken from the said. “Coming back home to farm and being involved in the community is something both of us have always kept in the back our mind. Being patient and waiting for the right opportunity to show up has been important. One day we made a point to come check out the meat market and knew right then it was the perfect fit.” Like most people When customers walk into Bruder’s Butcher, they will see a variety of steaks and lean cuts in the display cases from animals raised at the starting up in a new business, Lee anticipated a lot Borgerdings’ home farm in Padua.

By LAURA HINTZEN Staff Writer

German word for brother. When Lee, now 24, and Adam, 29, left for college, they both had it in mind to one day go back home to their parents’, Marvin and Ginny’s, farm and be involved with it somehow. Ben, 26, works as a school teacher at Paynesville High School. Lee attended the University of Minnesota for ag business and ag system management and graduated from there in 2016. He spent the next two years buying grain in South Dakota before this opportunity arose that the Melrose

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Brothers from Padua including Adam (from left), Lee and Ben Borgerding, purchased the Melrose City Meet Market in February. The brothers’ main focus is bringing the best quality meats from their farm to tables in area homes.

of stress and hours, something that has definitely happened. But because of that push and extra effort and watching countless YouTube videos on how to perfect seam butchering, they are seeing large improvements in all aspects of the business. Seam butchering is the technique the Borgerding brothers like to follow, which Lee thinks is quite different than what most people would opt to do. The idea behind seam butchering is to preserve individual muscles or mus-

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cle groups rather than the more traditional cuts. This technique wastes very little of the animal as meat is removed right up to the bone. “All of the butchering and packaging is done on site in our back room,” Lee said. “Once the animal is hanging and in quarters, then it is processed through this facility.” February was a little slow with it being their first month, having to learn the processes and regulations, but during March, the word spread that there were new owners and people were

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Page 18 • Country Acres - Friday, April 19, 2019 BORGERDINGS continued from page 17

ing sure the plans come to light. We talk several times a day, tossing ideas back and forth.” Right now, Adam is working on getting a new sign on the building with their new logo while Lee is meeting people in the community and promoting the new business venture. “It takes two sides of it,” Lee said. “It’s not just the butchering side of it – you need to be sure the sales and store side keep up as well.” What the Borgerding brothers love most, though, is seeing the end results of watching the animals that they were able to raise being placed into the hands of someone else to enjoy. PHOTO BY LAURA HINTZEN Lee said the only difLee Borgerding is excited to keep meeting people in the Melrose ference between owning a community and spread the farm and running a busiword about their newly opened BORGERDINGS butcher shop on main street in Melrose. continued on page 19 three people regularly on staff, including Adam, Lee and Lisa Bunyae, an employee who stayed on for the adventure with the brothers. Ben also helps out at the shop on some weekends and will be much more available in the summer when he has off from teaching. Adam helps out primarily on the weekends when he can and with more behind-the-scenes tasks. Gaebel also still stays involved, helping a lot with production. “Adam runs the ‘big picture’ side of the business, as he likes to call it,” Lee said. “I’m more dayto-day working and mak-

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Friday, April 19, 2019 - Country Acres • Page 19 BORGERDINGS continued from page 18 ness in town is interacting more with people, but that in both places, a person has to treat both people and animals with respect and act in a professional manner. In the market, a person is able to hear the customers’ opinions and feedback. “That is probably what I like about this job most – hearing great feedback about our beef,” Lee said. “We have a lot of family in the area and this, right here, just feels like home PHOTO BY LAURA HINTZEN to us.” An order of bratwursts is ready to be placed into the smoker April 4 at Bruder’s Butcher in Melrose.

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Friday, April 19, 2019 - Country Acres • Page 21

COUNTRY COOKING

Sweet Corn Cake • • • •

3/4 cup yellow cornmeal 1/4 cup sugar 1 tsp. baking powder 1 tsp. baking soda

• 1/4 cup butter, melted • 1/4 cup water • 1 (15-ounce) can creamed corn

Preheat oven to 350 degrees. Mix all ingredients in 9-inch square pan. Bake for 30 minutes.

Recipes submitted by

MELANIE BORGERDING Sauk Centre Stearns County

• 1 egg • 3/4 cup milk • 1 cup Cheddar cheese, shredded

• 1/2 cup oatmeal, uncooked • 1 tsp. salt • 1 pound ground beef

Preheat oven to 350 degrees. Combine all ingredients thoroughly in a bowl. Form into seven or eight mini loaves and place on a shallow baking sheet. Sauce: • 2/3 cup ketchup • 1/4 cup brown sugar • 1 1/2 tsp. mustard Mix ingredients in small bowl and spoon over the top of the Mini Cheddar Loaves prior to cooking. Bake for 45 minutes. Note: This goes well with Sweet Corn Cake or Cheddar Bay Biscuits.

Layered Tortellini Pesto Chicken Salad • 1 package refrigerated cheese-filled tortellini • 1 cup frozen peas • 5 cups romaine lettuce, cut into bite-sized pieces • 1 1/2 cups carrots, julienned • 2 cups grilled chicken, chopped or in strips

Mini Cheddar Loaves

• 1 medium red bell pepper, cut into strips • 1/2 cup reduced fat mayonnaise • 1/2 cup basil pesto • 1/4 cup buttermilk • 2 Tbsp. basil leaves, chopped

Pickle Dip

Cook tortellini as directed on package, adding peas during the last four minutes. Drain, rinse immediately with cold water. In 3- or 4-quart clear bowl, layer lettuce, carrots, chicken, peas, pasta and peppers. In small bowl, mix mayonnaise, pesto and buttermilk. Spread over salad and sprinkle with basil. Cover and refrigerate at least two hours or overnight. Stir just before serving.

• 1 tall jar baby dill pickles, chopped • 1 (8-ounce) package cream cheese

• 3/4 cup mayonnaise • 2 small packages corned beef, cut up

Stir together and serve with Wheat Thins or Club crackers.

SUBMIT YOUR RECIPES TO BE INCLUDED IN FUTURE EDITIONS OF COUNTRY ACRES!

diane@saukherald.com

Cheddar Bay Biscuits • 3/4 cup milk • 1/4 tsp. garlic powder

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Preheat oven to 400 degrees. Lightly grease or line cookie sheet with parchment paper. Combine Bisquick with the cold butter in a medium bowl using a pastry blender. Add Cheddar cheese, milk and garlic powder. Mix just until combined. Drop 1/4-cup portions on cookie sheet and bake 13-15 minutes until biscuits are golden brown. Glaze: • 3 Tbsp. butter • 1/2 tsp. garlic powder • 1/4 tsp. dried parsley flakes While biscuits are baking, melt butter in small bowl, stir in garlic powder and parsley. Brush over hot biscuits after they are taken out of the oven.

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• 2 1/2 cups Bisquick • 4 Tbsp. cold butter • 1 cup Cheddar cheese, shredded

Page 22 • Country Acres - Friday, April 19, 2019

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Fake news The Business of Farming by Roger Strom Ag Columnist__________ __________

their inspection process. The proposed rules include a voluntary, opt-in inspection program called â&#x20AC;&#x153;New Swine Slaughter Inspection Systemâ&#x20AC;? for market hog facilities, along with separate mandatory testing requirements for all swine establishments. On April 3rd, the Washington Post published a story titled, â&#x20AC;&#x153;Pork Industry Soon

Will Have More Power Over Meat Inspections,â&#x20AC;? which the Department of Ag says is just a reprint of the talking points of special interest groups. The Post story claims â&#x20AC;&#x153;the number of federal inspectors was cut by about 40 percent and replaced with plant employees.â&#x20AC;? According to FSIS, they are not reducing the total number of federal inspectors by 40 percent and they are not replacing inspection personnel with plant employees to conduct inspections. What is true is that if the proposed rules become final, the responsibility for identifying diseased and contaminated pork would be â&#x20AC;&#x153;sharedâ&#x20AC;? with plant employees. The Post story also claims, â&#x20AC;&#x153;The new pork inspection system

would accelerate the federal governmentâ&#x20AC;&#x2122;s move toward delegating inspections to the livestock industry.â&#x20AC;? Only federal inspectors do meat inspections and under the proposed rules, FSIS inspectors would continue to conduct 100 percent ante-mortem inspection and 100 percent carcass-by-carcass inspection at post-mortem. Another claim, â&#x20AC;&#x153;The hog plants also will no longer be required to test for E. coli.â&#x20AC;? The fact is, FSIS discontinued its Salmonella verification sampling program for whole hog carcasses in 2011 because they were finding very low rates of Salmonella. The fact is, FSIS does test pork cuts and other pork products (different from whole

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carcasses) for Salmonella and will decide this year whether to develop new pathogen performance standards for those products or take other actions to address Salmonella. Continuing, the Post claims, â&#x20AC;&#x153;The safety of tens of thousands of workers in pork processing plants should be USDAâ&#x20AC;&#x2122;s priority, and right now it clearly isnâ&#x20AC;&#x2122;t.â&#x20AC;? It isnâ&#x20AC;&#x2122;t supposed to be a USDA priority. FSIS doesnâ&#x20AC;&#x2122;t have the authority to regulate issues related to establishment worker safety. Itâ&#x20AC;&#x2122;s the jurisdiction of the Department of Laborâ&#x20AC;&#x2122;s Occupational

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he term â&#x20AC;&#x153;Fake Newsâ&#x20AC;? has become very popular since Trump took office and one of his biggest targets (outside of CNN) has been the Washington Post. Well, the Post is under fire again but this time it has raised the ire of USDA with regards to the Food Safety and Inspection Service (FSIS). This is the division of USDA that is responsible for the safety of every meat, poultry and egg product in the United States. A little background. â&#x20AC;&#x153;In February of 2018, following a 20-year evaluation in five market hog establishments, FSIS came up with a proposal to modernize

Friday, April 19, 2019 - Country Acres â&#x20AC;˘ Page 23

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