Cultivate Fall 2024 by Virginia Farm Bureau

Cultivate

Virginia Farm Bureau

Perfect Pears

Orchardists say the extra work is worth it

“You pick pears differently than

do other fruit.”

Pears

Hardworking

— JAMES JENKINS, Jenkins Orchard, Rappahannock County

Volume 18, Number 4 Fall 2024

Cultivate (USPS 025051) (ISSN 1946-8121) is published four times a year. February, May, August, October. It is published by Virginia Farm Bureau Federation, 12580 West Creek Parkway, Richmond, VA 23238. Periodicals postage rate is paid at Richmond, VA and additional mailing offices. The annual Subscription Rate is $1.13 (included in membership dues).

Postmaster: Please send changes of address to, Cultivate, Virginia Farm Bureau Federation, P.O. Box 27552, Richmond, VA 23261; fax 804-290-1096. Editorial and business offices are located at 12580 West Creek Parkway, Richmond, VA 23238. Telephone 804-290-1000, fax 804-290-1096. Email address is Cultivate@vafb.com. Office hours are 8 a.m. to 4:30 p.m., Monday through Friday.

All advertising is accepted subject to the publisher’s approval. Advertisers must assume liability for the content of their advertising. The publisher assumes no liability for products or services advertised. The publisher maintains the right to cancel advertising for nonpayment or reader complaints about services or products.

Member: Virginia Press Association

EDITORIAL TEAM

Pam Wiley Vice President, Communications Kathy Dixon Managing Editor

Nicole Zema Sr. Staff Writer/Photographer

Christina Amano Dolan Staff Writer/ Photographer

Kenny Kane Graphic Design Manager Eleanor Stickley Sr. Graphic Designer Alice Kemp Sr. Staff Writer/Advertising Coordinator

Enterprising

Associate

MEMBERS — Address change? If your address or phone number has changed, or is about to change, contact your county Farm Bureau. They will update your membership and subscription information.

Did you know?

Gorgeous gourds: More than just a centerpiece

Gourds are one of the oldest continuously cultivated crops in the world!

Found on every continent except Antarctica, gourds have been grown for utensils, ceremonial hats and masks, musical instruments, storage containers and decorative items.

Gourds are part of the Cucurbitaceae family, which also includes cucumbers, squash and pumpkins. Although there are more

than 200 varieties, few are suitable for eating. Ornamental gourds—while related to pumpkins and squash—are not edible. They are, however, perfect for crafting. Once they’ve been dehydrated, gourds won’t expire or rot, and the skin takes on a texture similar to wood.

Every fall, gourds are sold for home décor. You can find them at farmers markets, craft fairs, garden stores and sometimes craft stores.

According to Mark Viette, an Augusta County horticulturalist and host of the “In the Garden” segment on the Real Virginia television show, you can dry fresh gourds yourself. However, it could take up to six months for them to be ready for crafting.

He said gourds should be dried in an area where temperatures are

between 55 and 65 degrees, like a basement or cool garage. Once dried, the surface can be cleaned with a cleaning pad or sandpaper. You can leave the gourd’s natural pattern and coat it with polyurethane or stain, or paint it. You also can cut holes in gourds and turn them into birdhouses or bird feeders, Viette said. While gourds are not a major crop in Virginia, they are grown on 51 farms on 29 acres, according to the most recent census of agriculture.

PHOTOS BY KATHY DIXON

That’s how many gallons of birch tree sap it takes to make 1 gallon of birch syrup. For comparison’s sake, it takes 40 gallons of maple sap to make a gallon of traditional maple syrup. Read more about alternative syrups on page 23.

Food bank combines aqua- and hydroponics to help community, on Real Virginia

Featured this month on Real Virginia, Virginia Farm Bureau’s weekly television program:

• Discover how one food bank on Virginia’s Northern Neck is combining aquaponics, hydroponics and education to grow fresh produce for the region.

• Learn how the federal H-2A temporary worker program helps supply Virginians with the local farm products they enjoy.

• Discover how much of Page County is devoted to raising livestock, poultry and other agricultural products.

Real Virginia airs nationwide at 5 p.m. on the first and third Saturdays of each month in the Voices of Agriculture program on RFD-TV on Dish Network and DirecTV; and on selected cable outlets around the state. It airs weekly on WBRA digital channel 15.2, the WHRO World Channel, WVVA Bluefield and WTKR Norfolk, and on the first and third Sundays of each month at 10 a.m. on WVIR Charlottesville and at 10:30 a.m. on WHSV Harrisonburg; and on the first and third Saturdays at 8 a.m. on WRLH Richmond and at 5:30 a.m. on WSLS Roanoke.

Members can save on cell service, hotels and apparel with new benefits

Affinity Cellular offers discounted service, free activation

Affinity Cellular operates on the nation’s largest and most dependable network, and has been providing service to membership organizations since 2011.

Affinity Cellular offers a wide array of plans and phones with a focus on talk and text only, with lower data consumption. You select the phone and plan that best fit your needs!

Virginia Farm Bureau members enjoy exclusive benefits, including a $75 airtime credit, free activation ($35 value) and free shipping. Members have the option to keep their current phones (subject to network compatibility), select from the latest iPhone or Android devices, or choose a simple flip phone. They also may keep their existing cell phone numbers.

To set up a plan with Affinity Cellular, visit vafb.com/ benefits, log in as a Virginia Farm Bureau member, and go to the Affinity Cellular tab. Use the dedicated website link or phone number provided.

* Under Affinity Cellular’s Fair Use Policy, the company has established usage thresholds of 5,000 minutes for voice and 5,000 texts. On our Unlimited Data Plan, the fair use threshold is 35GB of data. If this amount is exceeded, it will result in throttling of data. Usage that exceeds the monthly usage will be considered a violation of this Fair Use Policy and subject to overage charges.”

Save on stays at Drury Hotels

Virginia Farm Bureau members receive a 15% discount off best available rates at Drury Hotels, where extras aren't extra.

The discount is valid at more than 150 Drury Hotels locations in 26 states, including one in Richmond. See a full list of locations at druryhotels.com/locations

All overnight guests will enjoy free hot breakfast; free 5:30-7 p.m. appetizers and cold beverages; free internet access; and free stays for kids in their parents’ room.

To make a reservation, visit vafb.com/benefits, log into your account, and go to the Drury Hotels tab. The corporate code should populate automatically.

* Discount subject to availability and cannot be used with other discounts, offers or promotions. Discounts cannot be used with other programs. Advance reservations are required, and blackout dates apply!

KEY Apparel saves members up to 20% off, plus free shipping

Since 1908, KEY Apparel has crafted quality workwear at an affordable price. KEY Apparel provides comfortable office wear and rugged workwear, all shipped from its headquarters in Fort Scott, Kansas. Virginia Farm Bureau has partnered with KEY to provide members with apparel they can rely on.

Virginia Farm Bureau members will receive a 10%-20% discount on all merchandise, plus free shipping on orders over $75. Members can customize garments with state or county Farm Bureau logos, or add personal graphics like sports team and organizational logos.

To use this Virginia Farm Bureau benefit, visit vafb.com/ benefits, log in as a Virginia Farm Bureau member, and go to the KEY Apparel tab and follow the link to Virginia’s exclusive site. (Get the latest, cont'd on page 27)

Put a

Put a FREEZE on Winter Holiday Fires

It’s fun to decorate for the winter holidays, but holiday decorations can increase your risk for a home fire. As you deck the halls this season, be fire smart.

Almost half of the home decoration fires in December are started by candles.

Keep candles at least 12 inches away from anything that burns.

Read manufacturer’s instructions for the number of light strands to connect.

Think about using batteryoperated flameless candles.

Christmas is the peak day for candle fires.

A dry Christmas tree can burn very hot and very fast.

Make sure your tree is at least 3 feet away from heat sources like fireplaces, radiators, space heaters, candles or heat vents. Also, make sure your tree does not block exits.

More than 1 in every 5 Christmas tree fires were caused by a heat source too close to the tree.

Get rid of your tree after Christmas or when it is dry.

For more information on how to prevent winter fires, visit usfa.fema.gov/holiday and nfpa.org/winter.

Enjoy upcoming holidays with safety tips in mind

BY NICOLE ZEMA

As the year’s end draws closer, holiday celebrations, savory feasts and festive displays can be fully enjoyed with preventive safety measures.

“Just a few precautions to prevent fire and injury can keep your home and family safe during the upcoming holidays,” advised Scott DeNoon, vice president of underwriting and policy services for Virginia Farm Bureau Mutual Insurance Co. “This includes testing smoke alarms, and ensuring flashlights, fire extinguishers and electrical decor are ready for use.”

Halloween

Families will soon be strolling neighborhoods as Halloween celebrations begin. Drive Smart Virginia urges motorists to be extra vigilant during this night of pedestrian activity by observing speed limits and limiting distractions.

“At any time, a child could bolt out from behind a car to dart across the street,” said Kristin Pettway, DSV executive director. “As drivers, let’s make it a priority to put our phones down and keep our eyes forward.”

Trick-or-treating safety

• Wear reflective clothing, carry a fully charged flashlight, and make sure costumes don’t block vision or inhibit mobility.

• Use crosswalks, and stick to the sidewalks whenever possible. Or walk on the far edge of the road, facing traffic.

• Heading to a party? Pre-plan for sober transportation or rideshare.

—Virginia Department of Health blog

Thanksgiving Christmas

The kitchen is the heart of the home, and the source of most home fires in the U.S. Thanksgiving is by far the leading day for home cooking fires, according to the National Fire Protection Association.

Guests, television and other activities can distract attention from the kitchen. Unattended cooking is the primary factor contributing to cooking fires and casualties.

Thanksgiving kitchen safety

• Always stay in the kitchen while frying, boiling or broiling food.

• Check food regularly while simmering, baking or roasting, and use a timer.

• Keep flammable items like potholders, wooden utensils, food packaging, towels or curtains away from the stovetop. Keep children at least 3 feet away.

• Keep a fire extinguisher nearby.

• Small grease fire: Smother it by sliding the lid over the pan and turn off the stovetop. Leave the pan covered until completely cooled.

• Oven fire: Turn off the oven and keep the door closed.

• In case of a kitchen fire: Leave the home, and close the door to help contain the fire. Call 911 from a safe place outside.

—Arlington County Fire Department

Christmas trees account for hundreds of fires annually, with 33% of those occurring in January, according to NFPA. The longer a natural tree is kept after Christmas, the higher the fire risk.

Christmas tree safety

• Place tree away from heat sources, and use only nonflammable decorations.

• Inspect lights for frayed wires or defects before use.

• Do not leave lights on unattended.

• Keep the stand for a fresh-cut tree full of water, and discard a dry tree immediately.

— Smyth County Public Safety

Outdoor décor safety

• When purchasing new lights designed for outdoor use, the American Safety Council recommends LED lights, which burn cooler than incandescent lights.

• Read and adhere to safety information from a reputable manufacturer.

• Plan your lighting display around available light sockets, plugged in to a ground fault circuit interrupter, or GFCI, outlet.

• Do not overload sockets or connect more than three strands of incandescent lights.

— American Safety Council

Check on insurance coverage options to protect valuable holiday gifts

BY NICOLE ZEMA

“Santa baby, I forgot to mention one little thing—a ring.”

Eartha Kitt’s chart-topping 1953 Christmas hit detailed the contents of an extravagant holiday wish list. A sable under the tree; a '54 convertible too—light blue; and some baubles bought at Tiffany may require additional insurance coverage to be protected from theft, fire, damage or disappearance.

With multiple options for coverage, depending on the gift, Santa should call his local Farm Bureau insurance agents to ensure an expensive present will be enjoyed for years to come.

Some items can simply be added to a homeowners or auto policy. Others require a policy from Farm Bureau’s brokerage partners. And high-value gifts should be listed on the policyholder’s declaration page as “scheduled” personal property to get more comprehensive coverage.

High-value gifts like jewelry, furs and musical instruments may need to be added to a homeowners insurance policy as scheduled personal property to ensure the most ForHer!

Ringing endorsement

Santa should hang on to the receipt for that 2-carat diamond ring with the $4,000 price tag.

“With a bill of sale or appraisal, that endorsement can be added to the homeowner policy, which will be listed for that amount in black and white,” said Caroline County Farm Bureau agent Greg Muniec.

While a standard homeowners policy covers personal property without extra premiums, the theft or loss of unscheduled jewelry is limited to $2,500.

“Say you go swimming at the beach and your ring comes off your finger,” said Caroline County agent Ashley Alvarez. “That would be covered if you had it scheduled.”

Though rates fluctuate for scheduled personal property, annual jewelry premiums usually cost about $10 per $1,000 of value.

Camera and golf equipment, musical instruments and fine art can be listed as scheduled personal property as well. An agent can help policyholders determine what personal items are appropriate for special endorsements.

December to remember

“Sometimes people get a boat for Christmas,” Muniec added. “Whether it’s a rowboat or ski boat, talk to your agent about a boat policy.”

Some homeowners policies provide limited coverage for personal property like all-terrain and utility vehicles and golf carts.

“But only if they are used on the premises for servicing your property, like checking fences or picking up branches,” Alvarez continued. “However, lots of people take them off their property too. For that, you really need to schedule that four-wheeler or golf cart under your car insurance.”

A new riding lawnmower can be added to an inland marine policy to allow some additional perils like collision and overturn.

Dirt bikes and minibikes are not eligible to be added to Farm Bureau policies, but your agent can personally arrange coverage on a motorcycle policy through brokerage partners.

“Just call us!” Alvarez said. “We can advise the right coverage for you.”

S ECRET S ANTA

Your county Farm Bureau will mail an updated declaration page listing the description and value of new items.

“If you’re looking to surprise your better half with a ring, go ahead and put that on your policy, but keep in mind we’re going to send an updated declaration page listing that ring the next day,” warned Ben Ashby, VFBMIC’s personal lines manager for underwriting. “It may ruin the surprise. Monitor your mailbox!”

Utility vehicles and boats are sometimes given as Christmas gifts and may require extra coverage. Local Farm Bureau insurance agents can help determine what's needed.

‘Pull on Tractor and truck pulls are a rural tradition rooted in agriculture

ARTICLE AND PHOTOS

NICOLE ZEMA

Before tractors existed, farmers compared horsepower through pulling competitions. Horse teams were hitched to a wagon or skid weighted with rocks, as drivers urged horses to pull it farthest, with more weight added as competitors were eliminated.

While draft horse pulling is still a formalized sport, the first documented competitions using motorized tractors date to 1929 in Missouri and Kentucky. Standard farm vehicles were used in

the early days, reflected in the National Tractor Pullers Association motto, “Pull on Sunday, plow on Monday.”

Modern competitions divide vehicles into classes based on type, weight and modifications. Competition tractors typically are retired from daily farm use.

Though tractor pulling had its heyday in the 1970s and ‘80s, the hundreds of fans who attended Dragon Motorsports’ Sims Farm Pull in Lynchburg indicate ongoing popularity. From April through October, Virginia’s premier pulling organization features 12 classes

for pros and beginners, hosting 30 family-friendly pulls every weekend at tracks from the Shenandoah Valley to Southside Virginia.

‘A way of life’

Is modern pulling considered a sport, hobby or pastime?

“Some folks call it an addiction,” joked Billy Rice of Halifax County, who has pulled with his dad since 2001. His tractor is an International Harvester 1466 built in the 1970s, listed in the 10,000-pound Super Pro Farm class.

“It’s a way of life,” Rice continued.

Sunday, plow on Monday’

“pullers are a different breed.”

“Pullers are a different breed. They’ll watch their pull videos all week to critique themselves, and look at others all over the state. We are friends until you tighten the chain, and then you try to beat them.”

Modifying machines for maximum power is an expensive endeavor. And prize money is just a drop in the bucket.

“You do it for the competitive nature and bragging rights,” said Temple Brizendine, Dragon Motorsports Power Pulling League founder and director. “I compare it to buying a $100,000 boat

Chrissy Martin competes with her tractor, “High Maintenance.” Below, Halifax County residents Bill Rice and his son, Billy, have been pulling together since 2001. Billy said

Clockwise from top: Young and old alike enjoy watching the tractor pulls, and 12-year-old Charlie Martin and his sister, Kasey, enjoy competing.

to go fishing. It’s a whole lot cheaper to buy your fish in a store, but you do it because you love it!”

Heat of the moment

Named for the Dragon Run stream that flows behind Brizendine’s Essex County workshop, Dragon Motorsports will soon celebrate its 25th year. He rides the weight transfer machine—a pulling sled affectionately called “The Hammer.” Weights are pushed ahead of the sled's axles until the puller can no longer overcome the force of friction.

The weight can be adjusted for a desired pull. Pulling the sled 330 feet or more down the track, called a “full pull,” results in a pull-off.

“The crowd loves a pull-off,” Rice said. “But for most pullers, one pass is all you want to make in a night. Regular vehicles have a water pump to cool the engine, but these don’t.”

It takes 80 pounds of ice to cool his tractor’s intercooler, or air intake device. That ice is gone after a 14-second pull.

“The hotter it gets the more power you make, but you may melt a piston,” Rice said. “The heat has to be kept just below failure to get the most power possible without tearing it up.”

Trucks are on the roster too.

Brizendine’s son Mason competes in the 6200 National Four-Wheel Drive class with a 1998 GMC, and recently won the National Tractor Pulling Championships in Bowling Green, Ohio.

“Some people love tractors and others love trucks,” Brizendine said. “You’ve got to have both.”

‘Daddy’s Money’

After each pass down the track, Dragon Motorsports announcer John Nichol educates and entertains crowds with facts and jokes. Pullers’ creativity in naming their vehicles also generates amusement.

“All tractors need a name,” said Rice, who calls his “Lights Out,” representing his career with a power company. The

facility and a snapped power pole are hand painted on the tractor body.

Brizendine said vehicle names can reflect the puller’s personality, interests or homeplace. His truck “Footloose” is a namesake of the 1984 film, and Mason’s “Cut Loose,” references lyrics to the same film’s hit song.

Endodontist Dustin Reynolds of Lynchburg named his tractor “Pulling Teeth.” Steve and Crystal Willson of Maryland own a septic and plumbing service, and call their trucks “Dirty Money” and “Her Dirty Money.”

Appomattox County farmer Bob Martin is a second-generation puller, with a 10,000 Super Pro Farm tractor

named “Boss Hogg Binder.”

“Bob and his brother would take tractors right out the shed to pull,” said wife, Chrissy Martin. “It kept evolving from there.”

They married 30 years ago.

“I fixed her one, and she started pulling with us,” Martin said.

Chrissy named her tractor “High Maintenance.”

Now their children, Kasey, 17, and Charlie, 12, compete in the 12,000 Hot Stock class on tractors named “Daddy’s Money” and “Little Hogg,” representing the next generation of Virginia tractor pullers.

Get pulled into the action! Visit dragonpulls.com to learn more about Dragon Motorsports Power Pulling League, and see schedules, scores, sponsorship opportunities and more.

Competition classes include an array of modified trucks and tractors. A pulling sled called “The Hammer” is operated by Dragon Motorsports founder Temple Brizendine, left. John Nichol, center, shares facts, jokes and announcements at every pulling event.

VIRGINIA PEARS Subtle stars among fall fruits

ARTICLE AND PHOTOS BY ALICE KEMP

Apples may steal the spotlight during fall harvests, but there’s another fruit quietly flourishing backstage in Virginia’s autumn orchards.

With gentle curves and buttery soft textures, pears are favored for their sweet, succulent flavors. Dating back to prehistoric times as one of the world’s oldest cultivated fruits and boasting over 3,000 varieties, pears have been associated with happiness, luxury and longevity.

Pears made their journey to America by way of English and French colonists, and the first recorded pear was grown in Massachusetts in 1630. Today, the U.S. is the third largest pear producer globally. Though most commercial production is concentrated on the West Coast, many Virginia growers also are cultivating them. Pears are grown on 326 acres across 396 farms in the commonwealth, according to the most recent census of agriculture.

Rolling hillsides ripe with European pears

In Rappahannock County in late August, James Jenkins was preparing for an early harvest.

“They’re about two weeks ahead of last year,” remarked the owner of Jenkins Orchard in Woodville.

The mild winter and spring kept frost from nipping the delicate buds of his 4 acres of pear trees. Situated high on a picturesque hillside, the orchard’s sunny location and well-draining soil suit the operation’s several European varieties: Bartlett, Bosc, d’Anjou, Devoe, Potomac, Shenandoah and Jenkins’ favorite, Magness. Known for its fragrant aroma and tender bite, “Magness is real sweet and juicy,” Jenkins said. “It’s a customer favorite too.”

The multiple varieties lining

the orchard’s ridge give customers ample selection at the farm’s market. Like most tree fruits, pears require cross-pollination with other types to ensure bountiful harvests. But despite the ideal conditions, pears are “much harder to grow than apples,” Jenkins admitted.

They’re prone to disease and pests, and one bad bout with the insect, pear psylla, almost pushed the 40-year pear veteran to abandon the crop.

“All the pears were black with mold,” he recalled.

Dining on emerging buds, the pests secrete honeydew that fosters a damaging fungus. The tenacious pest develops resistance to insecticides, so Jenkins began experimenting.

“We started using oil in each spray, and they can’t build up resistance to that,” he said.

Pears peak August through October and Jenkins, along with his son, Jesse, and several seasonal employees scale the trees using 18-foot ladders to pick the fruit just before it fully ripens.

“You pick pears differently than you do other fruit,” Jenkins explained. “You can’t let them ripen on the tree—they’ll get mushy and aren’t

that good. Instead, you let them ripen slowly under refrigeration.”

Jenkins sells wholesale and at the farm’s market, and said his customers look forward to the fall harvest, stocking up for canning, baking, making pear butter, or “just eating them whole.”

An Asian pear niche in Nelson County

Situated in Nelson County’s verdant landscape, Saunders Brothers Orchard has cultivated a niche with Asian pears.

“They ripen at a friendly time of year for us,” said Marshall Saunders, who oversees the orchard.

The orchard ventured into Asian pears to diversify its fruit offerings, and the pears are conveniently harvested between its peaches and apples. Customers enjoy sinking their teeth into the the pears’ crisp, juicy sweetness.

“They’re not like a soft pear. It’s more of a crunch,” Saunders noted.

Over 10 acres are dedicated to four varieties: Hosui, Olympic, Shinseiki and Yoinashi. Olympic has a “more russet brown color, and Shenseiki

James Jenkins shows some of the pear varieties he grows in Rappahannock County.

Marshall Saunders oversees the Nelson County orchard where Asian pears, which resemble apples, are grown.

is a green pear that turns yellow when it’s ripe,” Saunders noted.

Great for eating fresh or sliced in salads, Olympic has a long shelf life, lasting a couple months when refrigerated. The smaller Hosui, an early season variety with honeylike sweetness, is best enjoyed within a couple of weeks.

Like their European counterparts, Asian pears are grown along ridgetops to protect them from frosty mornings. They grow well in Virginia, with one caveat: Humidity. There’s a reason most commercial pear production is in the West Coast’s drier climate.

“Fire blight is the biggest challenge for us,” Saunders explained. “It can kill the whole tree, particularly young trees.”

Bees and rain can spread the

humidity-loving bacterial disease, infecting springtime blossoms and quickly progressing throughout pear trees. Some varieties, like the hardy Olympic, are resistant to the disease.

When harvest arrives during late summer and early fall, the farm hires seasonal H-2A workers to gently handpick the pears. Despite being a firmer fruit, “their skin is very delicate,” Saunders noted.

And unlike their European counterparts, “we pick them tree ripe,” Saunders explained, “when they have a maximum sugar content.”

While growing pears takes patience and care, they’ve become a favorite among the orchard’s customers.

Available through mid-December, the Asian pears add to the season’s sweet selection.

Asian Sunrise

Bosc

Fire blight can kill entire pear trees, creating a challenge for orchardists.

Shenandoah

Red Bartlett

Devoe

Asian Pears

Hosui

Very juicy, fine-grain texture with rich honey flavor

Olympic

Crunchy with a sweet, juicy and slightly floral flavor

Shinseiki

Crisp, sweet and slightly tart

Yoinashi

Firm, crisp, sugary with a hint of butterscotch

European Pears

Bartlett

Soft, very juicy with a signature sweet pear flavor

Bosc

Firmer, crisp bite with an earthy, honey sweetness

Devoe

Tender with notes of honey and vanilla

Green d’Anjou

Buttery with a sweet and slightly citrus flavor

Red d’Anjou

Smooth with a fresh, sweet and tangy flavor

Magness

Soft bite with a sweet and juicy pure pear flavor

Potomac

Fine texture, aromatic with a balance of sugar and tang

Shenandoah

Moderately fine texture, juicy, Bartlett-like flavor

A variety of pears are sold at Saunders Brothers’ farm stand in Nelson County.

Nelson County orchard plants ‘pears for your heirs’

BY ALICE KEMP

The towering Asian pear trees at Saunders Brothers Orchard stand as symbols of a long, deep-rooted legacy that’s been cultivated for over a century.

Living 30 to 40 years and taking up to a decade to fruit, pears are often called a generational crop.

“My dad always told me, ‘You plant pears for your heirs,’” Marshall Saunders reflected.

Marshall is among the fourth generation of Saunderses to work in the family business. He now oversees the orchard—a role once held by his father, Bennett. It was Bennett’s decision 25 years ago to plant Asian pears alongside the orchard’s peaches, apples and nectarines.

“Asian pears just struck my fancy,” Bennett recalled. “I thought it was one of the sweetest fruits I ever bit into.”

The Saunders Brothers story began in 1915 when brothers Sam, Dick,

The fruit of generations thrive with the hard work of family

Doc, Will and Massie planted the first apple and peach trees. Over the decades, successive generations and loyal employees nurtured the family orchard into 150 flourishing acres.

Younger generations grow up learning the family business through active roles—working in the fields and handling the shipping.

“They don’t just go straight into the front office and become the assistant manager,” Bennett commented.

Business meetings are held during working hours, keeping family

gatherings free of shop talk. And as with any family working together, they sometimes have their opinions on how things are done. Like determining whether fruit is ready for harvest.

“I use a penetrometer to measure the sugar content and have all this data I go by,” said Marshall smiling and standing next to his dad. “But he’s like, ‘Boy, you do it the old-fashioned way, and you go out there and bite into it! You don’t need all that fancy equipment.’”

Like Bennett’s decision to

Paul Saunders, the second-generation of Saunders siblings, stands in one of the Saunders Brothers’ orchards with former Nelson County Cooperative Extension agent John Whitehead.

From left, Bennett Saunders, general manager of Saunders Genetics; Marshall Saunders, fruit and bareroot sales representative; Jim Saunders. chief management officer; and Price Saunders, production manager, inspect one of their orchards..

introduce a new fruit crop, the orchard’s longevity is a testament to balancing tradition with change. Marshall invested in new technology and equipment to modernize production, increase automation and reduce overhead. He’s expanding the orchard’s direct-to-consumer sales and has partnered with a local school lunch program, providing nutritious fruits while introducing youth to the farm’s produce.

And as customers browse the seasonal bounty available in the farm’s market, they’re surrounded by photos, newspaper clippings and memorabilia illustrating Saunders Brothers’ nearly 115-year story.

“We’re almost in a generational change with our clientele too,” mused Jim, the business’s chief management officer and Bennett’s brother. “We’re having daughters and sons of families that have come to us for 50 years.”

For more information, visit saundersbrothers.com.

Chiles Family Orchards are a blossoming business

BY CHRISTINA AMANO DOLAN

The Chiles family’s 112-yearold legacy began with a few peach and apple trees on 50 acres in Albemarle County. Five generations later, the sprawling 1,700-acre enterprise of Chiles Family Orchards still stands amidst change.

Graced by unforgettable views of the Blue Ridge Mountains, the family orchards—Chiles Peach, Carter Mountain and Spring Valley—are enriched with cherished memories that span generations.

“The memories we help make for other people—that’s what keeps us motivated,” reflected fourthgeneration orchardist Cynthia Chiles. Cynthia and her siblings, Huff and Sarah, “always knew” they’d one day join their parents, Henry and Ruth, in preserving the legacy

of their great grandfathers.

Like the business that keeps on blossoming, the Chiles family tree is ever growing—with Huff’s wife, Judy, and their children, Henry, Lizzy and Ally, now part of the team.

“Working side-by-side with family has been a blessing,” Cynthia noted fondly.

She learns from each generation as they embrace the future together— always seeking new opportunities and championing innovation.

Cynthia grew up inspired by her father, who’s devoted his life to the business’ growth since assuming ownership as a teenager. She watched as her parents triumphed over hard times with new ideas, introducing pick-your-own offerings to the community in the 1970s—a cornerstone of their success today.

She and her siblings helped the business keep pace with changing times, including introducing a modern point-of-sale system, online presence and local pickup program.

Cynthia’s nephew Henry recently guided the business toward winemaking. After decades of growing wine grapes for area vineyards, the family began producing its own wine, introduced a tasting room at the Carter Mountain

location, and opened Chiswell Farm and Winery in Greenwood. They’ve brought new offerings to their orchards over the years— from value-added products like apple cider donuts and ice cream to pick-your-own cherries, berries, pumpkins, flowers and more.

Just like her generation and those before, Cynthia proudly watches as the next Chiles visionaries pave the way forward.

“What’s next is really about this next generation—what’s going to make a good life for them and keep our business in the forefront,” she remarked.

Throughout the business’ evolution, a key ingredient has never changed: “We want to be the best at what we do, and we’re willing to work hard for it.”

For more information, visit chilesfamilyorchards.com

The Chiles family, from left: Henry XIII, Ally, Cynthia, Henry X, Ruth, Huff, Judy, Lizzy and Sarah

Cynthia Chiles in the Chiles Family Orchards farm stand.

Dickie Bros. Orchard: An agricultural enterprise since 1752

BY NICOLE ZEMA

A multi-century tradition of growing high-quality agricultural products lives on at Dickie Bros. Orchard in Nelson County, even as fruit demand steadily decreases.

Fortunately, exploring new opportunities for survival and profitability in a fickle farm economy is a family trait that has endured since King George II sold three tracts to James Dickie in the mid-1700s.

Once tobacco land, the farm’s 535 acres have taken on new iterations over nine generations. The business is currently owned and operated by Dickie’s descendant John Bruguiere and wife, Shelby.

“We have images of apples and orchards here dating to the 1830s,” Bruguiere said. “The original name was James Dickie & Sons. Those sons became Dickie Bros. We’re probably the oldest in the state, and maybe in the country, still doing this.”

The farm’s legacy has been sustained by generations of strong,

hardworking family members.

“My wife calls herself the ‘apple harvest widow,’” Bruguiere said. “Shelby doesn’t get to see me much until November when the fruit is off the trees. We’re a team, and I couldn’t do it without her.”

Seizing the season

They’ve since downsized to 40 acres of fruit production, while embracing new retail and agritourism ventures.

The orchard’s branches bear the bounty of 19 varieties of apples, two types of nectarines, 10 varieties of peaches, two kinds of pears and five plum species. Reliant on temporary agricultural workers, each variety is harvested as it comes into season from June through November.

Supermarket shoppers are accustomed to finding their favorite apples year-round, often shipped from Washington.

“They are buying 1- or 2-year-old apples from controlled-atmosphere storage with no oxygen, which stops the ripening,” Bruguiere explained.

While the orchard’s early varieties like Honeycrisp are gone in August, later-season apples like Fujis, Goldrush and Pink Ladies will keep until March in the crisper.

‘We try to diversify’

As mid-sized producers of a highly labor-intensive operation with no concrete plans for farm succession to children, the business is prepared for orchard acreage to continue shrinking.

“We have too much supply and not enough demand, and everybody is downsizing because costs continue to rise,” Bruguiere said. “We’re known for our quality, but we can’t sell all the apples we grow. So, we try to diversify.”

In addition to a consistent presence at farmers markets, the Bruguieres opened the 151 Farm Market in Afton, accessible to Interstate 64 motorists who may never happen upon the quiet orchard nestled at the base of Little DePriest Mountain.

In fall, families visit the orchard for pick-your-own apples and pumpkins, a sunflower maze and the annual Cider, Blues & BBQ Festival.

The orchard also operates a scenic event venue called Castle Hall Weddings, named for the original family home. The venue has an indoor reception hall that can accommodate up to 150 guests.

For more information, visit DickieBrothers.com or CastleHallWeddings.com.

Dickie Bros.’ 151 Farm Market in Afton sells a variety of fruits grown in the family’s orchards.

John Bruguiere and his wife, Shelby, are the 9th generation of family operating Dickie Bros. Orchard in Nelson County.

NICOLE ZEMA

Alternative tree syrups:

BY CHRISTINA AMANO DOLAN

Pristine forests within Virginia’s Western Highlands are steeped in liquid gold and untapped opportunities.

Highland County is home to over 70% of the state’s maple syrup production, but there are other hidden treasures in the county’s diverse woodlands. Growing among a sea of sugar maples are hardwood trees with saps of their own sweetness—something area syrup producers are only just discovering.

Syrup makers tap into new tastes

Several different species of trees can be used to make syrup, including beech, black birch, black walnut and sycamore. Sugar maples typically are tapped from January through March in

| Virginia’s untapped gold mine |

Highland County, as the sap requires cold nights and slightly warmer days to flow. But variable weather places pressure on the six-week harvesting window—inspiring some producers to explore alternative species.

Glenn Heatwole of Sugar Tree Country Store started experimenting with black birch syrup three years ago in hopes of extending his syrup season. Birch trees are tapped once the ground warms to above 40 degrees, and then the sap “runs until it quits,” he said.

Heatwole’s one of the only black birch syrup producers around— partly due to the species’ scarcity in the region. And while it takes about 40 gallons of sap to make 1 gallon of maple syrup, a gallon of birch syrup requires 250 gallons of sap.

“It’s very labor-intensive,” Heatwole noted. “You have to

be on top of it, close at hand and always paying attention.”

It takes him about two days to transform 350 gallons of birch sap into syrup—requiring a longer, more delicate boiling process than maple.

Tonoloway Farm’s hickory syrup can be made throughout the year. Hickory tree bark is harvested, boiled into a “tea” and sweetened with cane sugar to make a syrup.

While the farm’s store keeps a ready supply of maple, hickory and apple cider syrups, its black walnut syrup always sells out by the season’s end—fetching a premium price for its rarity and exceptional taste.

Black walnut is rising star of syrups

Thousands of black walnut trees envelop the hillsides

CHRISTINA AMANO DOLAN

Highland County’s Tonoloway Farm produces syrups from black walnut, hickory and maple trees.

of Tonoloway Farm—one of the largest black walnut syrup producers in North America.

Similar to maple harvesting, an intricate web of tubing is woven throughout the sprawling woodlands. From early February to late March, the tubes funnel extracted sap from 2,000 taps into collection tanks.

Virginia Tech researcher Tom Hammett said these groves unlock a world of possibilities.

“Most people don’t understand all the different byproducts you can get from black walnut trees,” he explained.

Hammett recently launched a research study with the farm’s manager, Will Shepherd, in partnership with Virginia Tech and Future Generations University in West Virginia.

Each winter, they conduct on-farm research exploring production efficiencies and flavor profiles for developing a walnut syrup grading system.

“A lot of the work we’re doing is very similar to some of the work that’s been done with sugar maple,” Hammett explained.

The team hopes their groundbreaking study will help grow the market. Many syrup producers have yet to discover the premium product—recently valued at $320 a gallon in the wholesale market, according to Shepherd.

“We’re trying to help remove all barriers to entry so that walnut syrup becomes more of a common thing, because it’s probably the best syrup I’ve ever had,” Shepherd remarked.

Hammett believes their work will support a growing demand for alternative tree syrups.

“People are curious, they want healthy foods, and they want products that are natural,” he said.

Gift the flavors of Virginia hardwoods

Many syrup makers offer stocking stuffers, gift baskets and other bundled items for the holidays.

“The holidays are definitely when people are thinking about cooking more, and there’s a lot of culinary uses with syrup,” Shepherd noted.

Tonoloway Farm’s hickory syrup is rich in tannins and smoky depth, adding unique flavor and aroma to pancakes, BBQ sauce and marinades.

Their pure black walnut syrup has a complex butterscotch, nutty flavor, and can be enjoyed on pancakes, fruit, yogurt, desserts and savory dishes.

Shepherd’s personal favorite is their walnut-maple syrup, which melds classic maple flavors with nutty overtones.

The farm’s walnut syrups usually sell out during the Highland County Maple Festival in March, but customers can sign up for their mailing list to receive inventory updates. Visit tonolowayfarm.com for more information.

Sugar Tree Country Store’s pure black birch syrup has a molasses-like, robust roasted flavor best used in marinades, vinaigrettes, glazes and baked goods. Heatwole recommends applying a small amount to dark meats for roasts. Visit sugartreecountrystore.com for more information.

PHOTOS

BY CHRISTINA AMANO DOLAN

From top: An old dairy tank collects extracted sap on Tonoloway Farm in Highland County; Glenn Heatwole’s black birch syrup is sold in his Sugar Tree Country Store, along with his maple syrup.

Luminous lawns

It only takes a mower and some imagination

BY CHRISTINA AMANO DOLAN

From striped baseball fields to checkered golf courses, the right equipment can transform vast green canvases into vibrant works of art—and your paintbrush may already be in the shed.

If you’re looking to unlock your lawn mower’s full potential and become the talk of the neighborhood, consider mowing elegant patterns like the professionals.

Next to adding curb appeal, mowing patterns can help reduce compaction and mask small imperfections in your lawn.

And the secret to a standout lawn may be simpler than you think. A trick of the eye

Lawn stripes and complex patterns are simply a reflection of light.

“The grass is pushed down as the roller comes across the turf, and it reflects light differently based on the direction one is looking,” explained Michael Goatley, Virginia Cooperative Extension turfgrass specialist.

The grass bent toward the onlooker appears dark, and the grass bent away from them appears lighter.

While any mower can be used for basic lawn striping, zeroturn and riding mowers will make precision rolling easier.

“To really gain the striping effect that most people desire, some type of roller or striper attachment is required,” Goatley explained.

Homeowners can purchase striping kits online or construct their own. The Lakehouse Lawn Care YouTube channel offers a tutorial on how to make a basic striping kit at minimal cost.

Make the most out of your mowing

Cool-season grasses like tall and fine fescue, Kentucky bluegrass and perennial ryegrass are easier to bend than warm-season grasses because they typically are mowed taller. They also have more surface wax and darker colors, making patterns more pronounced.

Goatley recommends rolling grasses at 2.5- to 3.5-inch heights to really accentuate your lawn. Mowing turf taller also promotes healthier turf with a deeper root system. Follow standard mowing principles,

and keep mower blades sharp and balanced. Never remove more than a third of the leaf blade, and return all clippings to the lawn.

Striping patterns should vary so the grass is not “trained” to grow in one direction.

Mowing patterns to try

“The opportunities for turning your lawn into a work of art mostly come back to how much time you wish to spend installing the patterns,” Goatley remarked.

For basic lawn stripes, determine which direction you want stripes to run—stripes that are perpendicular to the street will be more noticeable than horizontal ones. Start on an edge of the lawn and mow a straight line, lift the mower deck as you turn, mow another line beside the first stripe, and repeat.

For a plaid pattern, start with your basic stripes, then mow at a 90-degree angle to your stripes.

For a diamond pattern, mow one pass on a diagonal, then two passes in the opposite direction. Mow in the same pattern on a diagonal at 90 degrees to the first set.

For a circle, start at the center of your lawn and mow in one direction, lift the deck and mow a second circle in the opposite direction, and repeat.

Elaborate shapes on professional sports fields are usually achieved with hand-held rollers or brooms. The grass is first mowed in one direction, and the pattern is rolled or brushed in the opposite direction. Small dots of paint are often used to outline the shape, and a “spotter” in the press box may coordinate touch ups.

For pattern inspiration, Goatley recommends reading David Mellors’ Picture Perfect: Mowing Techniques for Lawns, Landscapes, and Sports.

Mowing safety tips

Before starting the mower, users should read the operator’s manual and evaluate the mower’s safety features, items to check before operating, start and stop procedures, maintenance schedule and specific angle limits. It’s also important to:

• Avoid mowing on slopes with an angle of over 15 degrees if not specified by the manufacturer. Also avoid areas where the drive wheels are within 5 feet of retaining walls, embankments, or other areas that present an overturn or rollover hazard.

• Examine surroundings for loose objects, bystanders and pets.

• Wear close-fitting clothing and closed-toe shoes, and recommended protective gear like gloves and hearing and eye protection.

• Never mow on wet grass; leave the mower running unattended; refuel when the engine is hot or running; or perform maintenance when the mower is on and blade is operational.

• Never allow extra riders.

For more lawn mower safety tips, visit vafb.com/Safety.

Save on John Deere residential mowers

Virginia Farm Bureau members can sign up to receive an automatic John Deere Rewards membership upgrade to Platinum 1—unlocking exclusive savings on select agriculture and turf equipment. They also will receive monthly offers for discounts on parts, merchandise and more.

You must be a VFB member for at least 30 days to qualify. Special eligibility requirements may apply, including a waiting period or model and vehicle limitations.

Visit JohnDeere.com/FarmBureau to register.

Zero-turn mowers make it easier for precision mowing to create patterns like these stripes on a lawn or plaid or diamond patterns like these on athletic fields.

NICK MCKENNA

VFB insurance company encourages teen driver safety

BY JESSIE DOMINICK, CONTRIBUTING WRITER

What’s the leading cause of death of U.S. youth ages 15-18? If you guessed auto accidents, you’re correct.

According to the National Highway Traffic Safety Administration, more teens are killed in auto accidents than in any other types of injury, disease or violence.

Bob Brown is the executive vice president and general manager of Virginia Farm Bureau Mutual Insurance Co., but he also is a parent. Brown constantly reviews reports on auto accident claims, and he’s concerned by the high number that involve teen drivers.

“While any claim has its own set of challenges, I find the (situations involving teens) to be of particular concern for two reasons: They impact our children, and they are preventable,” Brown shared.

He encourages parents to talk to their children about the risks teen drivers face and the impact their choices can have, and he suggests the following:

• Be transparent about the impact an auto accident can have, not only on teen drivers but on friends and family as well.

• Remind your child to always wear their seat belt.

• Emphasize the risks and consequences of high-speed driving.

• Stress that it is not only dangerous but also, in Virginia, illegal to use your smartphone while driving.

• The National Highway Traffic Safety Administration observes National Teen Driver Safety Week in October. NHTSA reminds parents to talk to their teens about the importance of safe driving and good choices.

VFBMIC offers programs that reward teen drivers who avoid risky behaviors behind the wheel. Drive2Save is a discount program that rewards safe driving. Drive2Save relies on the Routely mobile app to detect and report distracted driving, high speed, sudden braking and other risky driving behaviors. Routely provides insight and helpful tips to improve driving habits. The program also can help enrolled drivers save 10%30% on their auto insurance.

Smart Start is a teen driving program that provides helpful tips about Virginia driving laws and a review of safe driving habits, as well as a pledge to drive smart. Young drivers who complete the program can receive additional discounts on their auto policies.

Contact your Farm Bureau insurance agent or local Farm Bureau office to learn about program details and eligibility.

For Your Benefit (cont’d from page 5)

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And now, Virginia Farm Bureau members can save up to 50% on top hearing aids provided through companies like Beltone, ReSound and Jabra.

Members get:

• Discounted pricing in today’s top hearing technology;

• A free 60-day trial;

• 3-year warranty and service;

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• In-person or virtual appointments;

• The benefit of sharing discounts with up to three immediate family members; and

• A 25% discount off Jabra consumer audio and headsets, plus office teleconference products.

To access your savings, visit vafb.com/benefits, log in as a Virginia Farm Bureau member, and go to the Great Hearing Benefits tab to start saving.

Galettes: Rustic elegance baked into a dessert

Sometimes the simplest desserts are the most delicious.

Enter the galette: A no-fuss pastry with a flaky, buttery crust that embraces rugged charm while delivering rich, comforting tastes.

The galette—a term used in French cuisine for a flat, free-form pastry that doesn’t require a pie pan or tart tin—is an adaptable dish topped with myriad sweet fillings. During the crisp autumn and winter months, galettes shine by showcasing seasonal fruits and flavors like spiced apples, tart cranberries and juicy pears.

Whether using a premade crust or making your own dough, galettes are an easy and forgiving alternative to pies. Prepared on a baking sheet, the pastry’s edges are casually folded around its filling to create a delightfully imperfect crust that adds to its charming, effortless look.

Caramel Pear

Galette

INGREDIENTS

9” refrigerated pie crust

3 tablespoons caramel sauce, divided

3 ripe red or green Anjou pears

½ teaspoon cinnamon

2 teaspoons all-purpose flour

2 teaspoons milk

1 teaspoon granulated sugar

vanilla ice cream or crème fraiche for serving, optional

DIRECTIONS

Bring the pie crust to room temperature as directed on the package.

Heat oven to 375°.

Unroll the pie crust on a nonstick or parchment paper-lined baking sheet. Spread one tablespoon of the caramel topping on the crust, leaving a 1½” border. Peel, core and quarter the pears. Slice

Creamy caramel and crisp fall pears combine into a sweet galette.

each quarter lengthwise into four even slices. Place the pear slices in a bowl and toss with the cinnamon and flour.

Starting in the center, arrange the slices on the dough in a spoke pattern, overlapping layers as necessary to fit and leaving a 1½” border. Drizzle the pear slices with one tablespoon of the caramel topping. Fold the edge of the crust over the galette. Brush the top of the crust with milk and sprinkle with sugar.

Bake for 30 minutes or until the crust is lightly browned. Let the galette cool for 10 minutes. Drizzle the top of the fruit with the remaining tablespoon of caramel topping before serving. Serve with vanilla ice cream or a dollop of crème fraiche if desired.

—Recipe adapted from USA Pears and Amy Sherman

pinch of salt

8 ounces fresh cranberries

1 small sprig of fresh rosemary

For the galette:

4-ounce box of refrigerated pie crusts (2 crusts), or homemade dough enough for 2 crusts

2) 8-ounce packages of cream cheese, softened

⅔ cup sugar

2 eggs, whites and yolks divided

1 teaspoon vanilla

1 tablespoon heavy cream or water

DIRECTIONS

In a small saucepan, combine the sugar, water and salt, and bring to a boil. Stir in the cranberries and rosemary. Cook until the cranberries have popped and broken down and the sauce has thickened, about 10 minutes. Cool for at least 30 minutes.

Heat oven to 400°, and line two baking sheets with parchment paper. Unroll both pie crusts (or roll out with a rolling pin if using homemade dough) into flat circles. Lay them on the prepared baking sheets.

Using either a stand mixer with the paddle attachment or a bowl and a hand mixer, whip the cream cheese, sugar, egg yolks and vanilla until smooth.

Divide the cream cheese filling between each pie crust, spreading evenly in the center and leaving a 1” border of crust visible. Drop spoonfuls of cranberry sauce over filling, using about ½ cup of cranberry sauce per galette. Gently drag a butter knife through the cranberry sauce using a light weaving motion to create a swirl pattern.

Fold each crust toward the center in 2” segments, creating about eight folds on each galette. In a small bowl, whisk the egg whites and cream or water. Brush on the folded galette crust.

Apple Galette

INGREDIENTS

For the pastry:

2½ cups all-purpose flour

½ teaspoon salt

2 sticks (16 tablespoons) unsalted butter, chilled and cut into ½” cubes

½ cup labneh or plain Greek yogurt

1 tablespoon white wine or white vinegar

1 tablespoon water

For the filling:

4-5 apples, peeled and thinly sliced

2 pats of butter, cut into smaller pieces

1 teaspoon cinnamon or nutmeg

4 tablespoons sugar

For the glaze:

1 egg yolk, beaten

DIRECTIONS

Heat oven to 400°.

Combine the flour and salt in a food processor, pulsing to blend. Add the chilled butter, and pulse until the texture is like cornmeal. Add labneh or yogurt, wine or vinegar, and water, and pulse just until the dough comes together. Remove the dough, and form it into a ball. Wrap in plastic, and chill the dough for 20-25 minutes in the freezer or 1 hour in the refrigerator.

On a floured work surface, roll out the dough into a 16” circle. Transfer the dough to a parchment-lined baking sheet. Use an inverted bowl to mark a 14” inner circle where your filling will go.

Arrange the apples in a spiral pattern evenly over the dough, leaving a 2” border. Top the apples with the butter pieces and sprinkle with cinnamon and sugar.

INGREDIENTS

For the cranberry sauce:

½ cup sugar

⅓ cup water

Bake until the crust is golden brown and the filling is set, about 15-20 minutes. Remove from the oven, and cut each galette into six wedges to serve.

—Recipe adapted from The Cranberry Marketing Committee and Meggan Hill

Make cuts into the pastry border to create about 8 flaps, leaving the filled center open. Fold the flaps inward one by one, partly overlapping the apples. Brush the outside of the crust with the beaten egg.

Bake for 40-50 minutes, until golden brown. Remove from the oven, and let stand for 5 minutes before serving.

—Recipe adapted from the New York Apple Association

Cranberry Cheesecake Galette

Medicare changes may help lower prescription costs

BY KATHY DIXON

Fall means it’s time for Medicareeligible Virginians to sign up or make changes to existing policies.

The Medicare Annual Election Period runs Oct. 15 through Dec. 7 and is when Medicare beneficiaries can purchase or change their Medicare Advantage plans or Part D prescription drug coverage for the coming year. Policy changes made during the Annual Election Period will go into effect Jan. 1.

The good news is that those enrolled in Part D prescription drug coverage will get some relief in 2025.

Under the Inflation Reduction Act of 2022, intended to expand benefits and lower drug costs, subscribers will see additional benefits starting in 2025.

The biggest change is that Part D enrollees will have a $2,000 out-ofpocket maximum, which is significantly lower than the previous threshold.

“This is huge,” said Tracy Cornatzer, director of sales for VAFB Health Insurance Solutions.

Another upcoming change is that the coverage gap—or “donut hole” as it’s sometimes called in the Medicare world—will be eliminated.

“The donut hole is being closed,” Cornatzer noted. “This will provide significant relief for some people.”

Medicare enrollees should have received their Plan Annual Notice of Change, or ANOC, by the end of last month. Cornatzer encourages Medicare beneficiaries to review that letter to find out how their plan will be impacted by changes under the Inflation Reduction Act.

Other benefits include a $35 cap on certain covered insulin prescriptions and no cost-share for recommended preventive vaccines with Medicare

Part D prescription drug coverage.

Open enrollment begins Nov. 1

For those not eligible for Medicare and under the age of 65, open enrollment for individual and family health insurance plans under Virginia’s Insurance Marketplace begins Nov. 1.

It’s been one year since a state-run health insurance marketplace was established through a new division within the Virginia State Corporation Commission. VAFB Health Insurance Solutions has helped members navigate the new enrollment platform, and Cornatzer said the transition has been relatively smooth.

If you have questions or need help enrolling in a health insurance plan, call your county Farm Bureau office or 800-229-7779. You may also visit vafb.com/health.

LEGAL

NOTICE OF ANNUAL MEETING

VIRGINIA FARM BUREAU® MUTUAL INSURANCE COMPANY

The annual meeting of Virginia Farm Bureau Mutual Insurance Company Policyholders will be held at 3:45 p.m., Wednesday, December 4, 2024, at The Omni Homestead Resort, 7696 Sam Snead Highway, Hot Springs, VA, 24445, for the following purposes:

1. To receive and act upon the reports of the Company officers.

2. To elect a Board of Directors, each to serve a term of on e year.

3. Other business as may properly come before the meeting or any adjournments thereof.

Dated this 1st day of October, 2024.

Kathleen

M. Early, Secretary