Winter expo helps young farmers reboot

Discover the added benefits of Medicare Advantage

BY ADAM CULLER

Whether you’re newly eligible for Medicare or are thinking about switching plans for the first time in a few years, there’s plenty to consider when shopping for coverage.

If you’re looking for a plan that combines healthcare coverage with a few added benefits, Medicare Advantage plans are worth considering.

Medicare Advantage plans, also known as Medicare Part C, are offered and managed by private health insurance carriers and are approved by Medicare. These plans include Medicare Part A and Medicare Part B benefits, and most include Medicare Part D prescription coverage.

According to the Kaiser Family Foundation, Medicare Advantage enrollment has grown from 6.9 million participants in 1999 to over 26 million in 2021. KFF estimates nearly 30% of all Medicare beneficiaries in Virginia now are enrolled in the plans.

The surge in enrollment and popularity is partially attributed to the wider availability and variety of Medicare Advantage plans in the marketplace. The growing number of additional benefits offered by each plan also are factors.

These benefits may include dental, hearing and vision coverage, fitness allowances and reimbursements for assistive devices and over-the-counter drug purchases, none of which are covered by original Medicare.

A study commissioned by the Better Medicare Alliance in 2021 revealed the number of additional benefits offered by Medicare Advantage plans increased in 36 of 41 categories over the previous year. The study also indicated meal benefits were included in 57% of all Medicare Advantage plans, and 46% now provide transportation services to and from doctors’ visits.

Additionally, BMA found the number of plans offering at least one of five services—caregiver support, day-health services, in-home support services, home-based palliative care and therapeutic massages—increased by 43% from 2021 to 2022.

With benefits growing in number each year and some plans offering premiums starting at $0, there’s never been a more opportune time to consider making the switch.

For more information, contact your local Farm Bureau office or call 800-229-7779. To learn about free Medicare educational seminars offered by Virginia Farm Bureau’s Health Insurance division, see page 24.

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Don’t let flood damage wash away your savings

BY ADAM CULLER

Asingle inch of standing water can cause as much as $25,000 in damage to your home, and repair costs will continue to rise if any additional floodwaters enter the structure.

According to the National Flood Insurance Program, the average claim payout for residential flood damage in 2019 was $52,000, a figure few homeowners can afford to pay themselves. To protect yourself from a substantial financial loss, the best solution is to purchase flood insurance.

While most homeowners policies exclude flood coverage, purchasing a flood policy will cover direct damage and personal property losses caused by flooding. NFIP defines a flood as a temporary “partial or complete inundation of two or more acres of normally dry land areas, or of two or more properties.” A policyholder’s property must at least be one of the two to submit a claim.

Floods also are designated as the overflow of inland or tidal waters; unusual and rapid accumulation of any surface water source; mudflow; or the collapse or sinking of land along lake shores or similar bodies of water.

Two types of flood coverage

Flood coverage is offered in two options—building coverage or contents coverage.

Items protected under building coverage include electrical and plumbing systems; furnaces and water heaters; large kitchen appliances; carpeting; cabinetry; foundation walls, anchorage systems and staircases; and fuel tanks, solar energy equipment, water tanks and wells.

Contents coverage typically will provide protection for personal

Standing water can substantially damage homes, so purchasing flood insurance is recommended for covering direct damage and personal property losses.

belongings including: clothing; furniture and electronics; washers and dryers; microwaves; and other items up to $2,500 in value.

The First Street Foundation, a nonprofit that researches flood risk in America, estimates 9.1% of properties in Virginia are at a substantial risk of flooding. That number increases to 15% when including properties that have flood risks of any severity.

Lisa Whitus, personal and commercial lines underwriting manager for Virginia Farm Bureau Mutual Insurance Co., explained homeowners residing in highrisk areas often are required by lenders to have flood insurance.

However, many homeowners who live in areas that don’t require flood insurance forgo coverage, and are left to foot the bill when disaster strikes. With Virginia experiencing more rain than ever recently—2018 was the wettest year on record, and 2020 was the third-wettest—now’s a good time to reconsider.

“We live in one of the wetter states when you consider our annual rainfall and natural landscape, which includes many rivers, streams, lakes, swamps, marshes and other wetlands that have the tendency to flood,” Whitus said. “And when you consider the added risk of hurricanes each year, having flood coverage should absolutely be a priority for homeowners in Virginia.

“Your standard homeowners policy won’t cover damage caused by groundwater entering your home, and statistics are widely available to show how quickly flood damage can add up.”

NFIP data indicates the average cost for flood insurance is $985, a fraction of the potential cost of a flood-related loss. When purchasing coverage, there typically is a 30-day waiting period between the purchase date and the date the policy goes into effect.

To learn more about flood risks and how to purchase flood insurance, visit floodsmart.gov, or contact your local Farm Bureau agent.

FERMENTED FOODS: The good bacteria

Fermentation preserves foods and provides probiotics

NATIONAL CATTLEMEN'S BEEF ASSOCIATION

Kimchi, or fermented cabbage, adds a healthy spice kick to a beef bowl.

It might make some squeamish to think about microorganisms and bacteria in their food, but when it comes to fermented fare, bacteria is good.

Fermentation has been used throughout history as a way to preserve food. It occurs when a food’s natural sugars and starches are broken down by microorganisms—like bacteria and yeast—into an alcohol or an acid, which acts as a natural preservative.

And there’s a key benefit to the process—probiotics.

Fermented foods contain a wealth of healthy bacteria called probiotics. These aid in digestion by helping the digestive system keep the balance of its beneficial microbiome—the combination of bacteria, yeast and other organisms that help maintain overall health.

In addition, incorporating fermented foods into diets has shown to help better absorb nutrients and boost immune systems.

All kinds of fruits and vegetables can be fermented. Some of the most popular fermented foods include kimchi, kombucha, miso, sauerkraut, tempeh and yogurt.

Fermenting isn’t a complicated process, but food-safe equipment is needed, and specific steps should carefully be followed to ensure bad bacteria doesn’t enter the process. To learn more about how to ferment at home, visit the National Center for Home Food Preservation at bit.ly/3rkcBST.

Here are some delicious recipes that incorporate fermented foods.

Korean-Style Beef Bowl with Kimchi

INGREDIENTS

2 boneless strip steaks, 1" thick (about 8 ounces each) ¼ cup low-sodium soy sauce 2 tablespoons Asian sesame oil 2 cups cooked brown rice 4 cups assorted vegetables, such as shredded or thinly sliced red or green cabbage, shredded carrots, broccoli florets, sliced cucumber, all cut into bite-size pieces ⅔ cup coarsely chopped kimchi (a staple of Korean cuisine, made with fermented cabbage and spicy seasonings) ¼ cup thinly sliced green onions 1 tablespoon toasted sesame seeds

DIRECTIONS

Using a grill, place steaks on the grate over medium, ash-covered coals. Cover and grill steaks, turning occasionally, for 11-14 minutes for medium rare (145°) to medium (160°) doneness. Meanwhile, in a small bowl, combine the soy sauce and sesame oil, and set aside. Divide the rice evenly among four bowls. Top the rice with vegetables and kimchi. Once the steaks are done, carve them into thin strips, and divide evenly among the bowls. Drizzle with dressing, and garnish with green onions and sesame seeds.

—Recipe adapted from the National Cattlemen’s

Beef Association

Apple Sweet and Sour Brats

INGREDIENTS

32 ounces sauerkraut, rinsed and welldrained 1 cup applesauce ½ cup apple juice 1 tablespoon butter 1 onion, sliced 2 tablespoons brown sugar 1 large apple, cored and cubed 1 teaspoon cinnamon salt and black pepper to taste 12 bratwursts

DIRECTIONS

In a large saucepan, simmer sauerkraut with applesauce and apple juice for 20 minutes. In a large, deep skillet, heat butter over medium heat. Add onions and sauté, stirring frequently, until very soft, about 10 minutes. Add brown sugar, and cook for 5 more minutes until the onions are caramelized. Add the apple pieces, and sauté for 5 more minutes until the apples are just tender. Add to the sauerkraut along with cinnamon, salt

Hummus made with fermented yogurt gives a tang to this healthy spread.

and pepper. Keep warm until ready to serve. Prepare a medium-hot fire in a grill. Grill bratwurst directly over the fire, turning, until evenly browned, about 5 to 7 minutes, or until internal temperature reaches 160°. Remove bratwurst from the grill, and serve with the sauerkraut.

—Recipe adapted from the National Pork Board

Roasted Red Pepper Greek Yogurt Hummus

INGREDIENTS

16-ounce can of chickpeas (garbanzo beans), drained and rinsed ¼ cup plain, whole milk Greek yogurt 6 ounces fire-roasted red peppers 1 lemon, juiced 3 tablespoons tahini 2 or 3 garlic cloves 1 tablespoon extra virgin olive oil salt (optional)

For garnish:

fresh parsley Kalamata olives roasted red peppers, chopped sprinkle of paprika olive oil

DIRECTIONS

Place all ingredients but the olive oil into a food processor. Blend for 30 seconds. Add 1 tablespoon of olive oil, and continue to blend until you reach the consistency you want. Test, adjust seasoning, and add salt if you desire. Serve the hummus in a bowl, and garnish it with parsley, olives, peppers and olive oil. Serve with pita bread wedges or vegetables.

—Recipe adapted from the American Dairy

Association, Mideast