Cultivate July 2013 by Virginia Farm Bureau

Cultivate july 2013

Virginia Farm Bureau

State Fair is coming around again!

Contents

Cultivate Volume 6, Number 3 July 2013

Cultivate (USPS 025051) (ISSN 1946-8121) is published four times a year, February, April, July, November/December (combined issue). It is published by Virginia Farm Bureau Federation, 12580 West Creek Parkway, Richmond, VA 23238. Periodicals postage rate is paid in Richmond, VA. The annual subscription rate is $1.48 (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 maintains the right to cancel advertising for nonpayment or reader complaints about services or products. The publisher assumes no liability for products or services advertised. Member: Virginia Press Association

Departments

Features 15 Farm Bureau firming up plans for 2013 State Fair Returning to the fair this year are youth livestock competitions, a Miss State Fair pageant and fun-filled field trips.

10 Farm Bureau support helps reopened museum showcase agriculture A contribution from Roanoke County Farm Bureau has helped showcase local agriculture in the recently reopened Science Museum of Western Virginia.

12 Farm-to-fork events using local foods to engage consumers Events are being organized throughout Virginia to help consumers connect with the farms that produce their food.

4 Heart of the Home 6 Good for You! 20 Home Checkup Checklist

EDITORIAL TEAM

Greg Hicks Vice President, Communications Pam Wiley Managing Editor Kathy Dixon Sr. Staff Writer/Photographer Sara Owens Staff Writer/Photographer Morgan Barker Staff Writer/Photographer Bill Altice Graphic Designer

26 In the Garden

Maria La Lima Graphic Designer

29 From the Ground Up

Cathy Vanderhoff Advertising

31 Marketplace

VISIT US ONLINE

VaFarmBureau.org

Publication schedule Associate members will receive their next issue of Cultivate in November. The magazine is published quarterly.

WE’RE SOCIAL!

Members – Address change?

On the Cover

The 2013 State Fair of Virginia will run from Sept. 27 through Oct. 6 at The Meadow Event Park in Caroline County (Photo by Pam Wiley).

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.

Food for Thought

Farming attracting new faces, but producers still share focus on safe food

Farm Bureau acquires Virginia Equine Extravaganza; event will run Nov. 1-3

More than 140 farmers who sell food in their communities participated in the second annual Local Foods Network Conference earlier this year at Virginia Farm Bureau’s headquarters in Goochland County. The event theme was “Building Your Business Safely.” Matt Lohr, Virginia’s commissioner of agriculture and consumer services, noted in his welcoming remarks the growing numbers of young adults, retirees from Safe, wholesome food is as much of a priority for other professions and veterans who are farmers as it is for consumers. starting to farm. “The changing dynamics of this industry are exciting, because we’re attracting so many new faces,” he said. But those newer farmers share their more-established colleagues’ commitment to producing safe and wholesome products. Given the opportunity to share information, small-scale meat, dairy, poultry and egg producers turned out in force. They addressed a variety of topics in a panel discussion, from product traceback, meat transportation and where to go for kosher processing to a start-up question prefaced with “I started raising chickens as a hobby, and it’s gotten out of control.” Panelist David Fitzgerald, who began raising honeybees and poultry in Goochland County after retiring from a career in law enforcement, said quality and safety are paramount for successful direct marketing. He noted that his own family gets their meals from the same freezer in which he stores meat he sells. “If I wouldn’t give it to them, I wouldn’t sell it to you,” he said. In addition to being careful about his products, Fitzgerald is careful about his property, which people visit to buy food and to use or borrow his processing equipment. He meets twice a year with his insurance agent, he said. “We start at one gate and walk to the other gate, and we tell them everything we do and how we do it.” Renard Turner, who operates Vanguard Ranch Ltd. In Louisa County with his wife, recounted how they determined over time that meat goats and organic vegetables were optimal products for their land. Turner retired from a health-related career and said he is determined to offer healthful foods. Part of that, he said, is being careful about regulations. “It really means that you have to step up and have all the right answers when (inspectors) knock on your door. … There’s no wiggle room. I would feel terrible if anyone had a problem with anything I produced.” In another conference room, fruit and vegetable growers who sell directly to the public said they are seeing more reasons to become Good Agricultural Practices-certified. GAP is a U.S. Department of Agriculture audit verification program that focuses on best agricultural practices to verify that farms are producing fruits and vegetables in the safest manner possible to minimize risks of microbial food safety hazards. The program currently is voluntary. Jim Saunders of Saunders Brothers in Nelson County grows peaches, apples and Asian pears along with some vegetables, to sell at his family’s farm market and area farmers’ markets and to re-wholesalers. “We are not GAP-certified either but hope to be by mid-July,” Saunders said. While his family’s business has not had any health-related concerns raised about their products, “we want to minimize the risk,” he said. “We promote wholesome, good products and want to sell the safest product consumers can get.”

Virginia Farm Bureau Federation has announced the purchase of the Virginia Equine Extravaganza, a major horse industry exposition for the Mid-Atlantic region. The new permanent location for the three-day equestrian trade show will be The Meadow Event Park in Caroline County, the birthplace of Secretariat. The dates for this year’s show are November 1-3. Farm Bureau recently entered into an agreement to assume full ownership of The Meadow Event Park. Jeff Dillon, VFBF treasurer and senior vice president of finance & business services, said the organization recognizes “the tremendous potential of The Meadow to become a major equine events facility for this region. Our purchase of the Equine Extravaganza is a big step in that direction, and we intend to create a fitting home for the Extravaganza and other events of its caliber. “We are pleased to bring to the table an adaptable event space and equine complex, a strategic location on the I-95 corridor and the unique historic significance of the property.” The Virginia Equine Extravaganza provides a wealth of educational and entertainment activities to thousands of attendees. It typically features leading experts in the industry who offer dozens of clinics, demonstrations and exhibits on horse training and management. It also showcases a wide variety of horse breeds and riding disciplines and offers lively family entertainment and a trade show that features more than 100 vendors. Details about the 2013 Virginia Equine Extravaganza will be shared at EquineExtravaganza.com as they become available.

VirginiaFarmBureau.com

Cultivate JULY 2013

Heart of the Home

Slow cooker barbecue uses Virginia pork and North Carolina-style sauce This slow cooker recipe features a sauce that’s heavy on the vinegar and hot pepper. However, food writer Kendra Bailey Morris said, you also can skip the sauce and enjoy a basic roasted pork. Its pull-apart tenderness makes it perfect for serving on a bun with slaw, making burritos or topping a pizza or nachos.

Vinegar Style Slow-Cooked Pork Barbecue with Cider Slaw pork ingredients

2 large onions, sliced 5-pound pork shoulder roast 6 cloves garlic, smashed 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons brown sugar 1 teaspoon red pepper flakes 1 cup cider vinegar 1 cup apple cider or apple juice barbecue directions

sauce directions

slaw ingredients

Pour two cups of the pork pan juices into a measuring cup. Let it cool, and skim off any visible fat. Pour the liquid into a saucepan (Discard any leftover juices still in the slow cooker). Add water, cider vinegar, Worcestershire, chili powder, paprika, mustard, ketchup, red pepper flakes and brown sugar. Bring mixture to a boil, and simmer uncovered for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker, and add one cup of the sauce (or more if you like it wet). Give it a stir, and set the slow cooker to warm. Serve any additional sauce on the side. Serve pork straight from the cooker with a slotted spoon.

4 tablespoons sugar, or to taste 3 tablespoons apple cider vinegar, or to taste 2-4 tablespoons mayonnaise ½ head green cabbage, finely grated salt and pepper to taste pinch of celery seed (optional) slaw directions

In a large bowl, whisk sugar and vinegar together until the sugar is completely dissolved. Add mayonnaise, and blend dressing until it is smooth and creamy. About 30 minutes before serving, add the grated cabbage (This is not an overnight slaw). Mix well to coat, and season it with salt, pepper and celery seed

Coat the inside of a 5- to 6-quart slow cooker with cooking spray. Place the onions in the bottom of the slow cooker. Make slits in the pork roast, and insert garlic cloves. Rub salt, pepper, brown sugar and red pepper flakes into the meat. Place pork in slow cooker fat-side-up, and pour in vinegar and apple cider. Cover and cook for 10-12 hours or until the meat is fall-apart tender. Remove meat to a large bowl, and shred it with two forks. Set aside.

2 cups cooking liquid, reserved from pork ½ cup water ¼ cup cider vinegar 1½ teaspoons Worcestershire sauce 1½ tablespoons chili powder 1 teaspoon paprika 1 teaspoon dry mustard ¼ cup ketchup ¼ teaspoon red pepper flakes 2 teaspoons brown sugar salt and pepper to taste

Cultivate JULY 2013

Enjoy this barbecued pork with or without the vinegar sauce—and with or without hushpuppies.

VaFarmBureau.org

kathy dixon

sauce ingredients

Heart of the Home

Steak tacos are infused with traditional Mexican flavors Borracho “basically means drunk” in Spanish, said food writer Kendra Bailey Morris. And carne asada means grilled meat. So this savory, beer-marinated grilled flank steak lives up to its name. Combine it with a sweet and spicy roasted tomato pineapple salsa and corn tortillas for an easy traditional Mexican-style dish. To improve this recipe’s ease, make the salsa as many as two days ahead of time.

Carne Asada Borrachostyle with Roasted Tomato Pineapple Salsa steak ingredients

kathy dixon

1½ pounds flank steak, trimmed of any excess fat ¼ cup vegetable oil 6 ounces Mexican beer (about half a bottle) 1 clove garlic, minced 1 teaspoon mild chili powder 1 teaspoon cumin 1 small lime, juiced 2 tablespoons brown sugar 1 teaspoon cider vinegar 2 tablespoons cilantro, chopped salt and pepper steamed corn or flour tortillas, for serving minced onions, for serving minced fresh cilantro, for serving Roasted Tomato and Pineapple Salsa (See recipe)

steak directions

salsa ingredients

In a large shallow dish such as a casserole dish, mix vegetable oil, beer, garlic, chili powder, cumin, lime juice, brown sugar, cider vinegar and cilantro. Add the steak. Cover and marinate in the refrigerator for an hour. Avoid marinating the steak any longer, since the lime juice can “cook” the meat. Remove the steak from the marinade, and season it with salt and pepper (or steak seasoning). Let the steak rest at room temperature for 30 minutes. Preheat a grill. Grill the steak on medium-high until charred on the outside but pink on the inside (about 5 minutes per side, depending on the thickness of your meat). Let the steak rest for about 10 minutes before slicing it on the bias, and serve with steamed tortillas, minced onions, fresh cilantro and salsa.

1 pound Roma tomatoes, sliced in half lengthwise 2 fresh whole Serrano chiles or jalapenos 1 small sweet onion (such as Vidalia), chopped 1¼ cups fresh pineapple, chopped 1 tablespoon fresh lime juice 1 tablespoon minced fresh cilantro salt and pepper to taste salsa directions

Preheat the oven to 400.° Line a roasting pan with aluminum foil, and spray it with cooking spray. Place the tomatoes cutside-up in the roasting pan, and scatter the whole chiles. Roast the tomatoes and chiles on the center rack in the oven 30-45 minutes or until the chiles are charred and softened. Place the chiles in a small bowl, and cover them tightly with plastic wrap. Meanwhile, let the tomatoes cool, and then remove the skins. Dice the tomatoes, and place them in a medium bowl. Add the onion, pineapple, lime juice and cilantro. Peel and mince the chiles, and then add them to the mixture. Season to taste with salt and pepper. Mix well, cover and refrigerate until ready to serve.

Salsa for this dish can be made one or two days ahead of time.

To find the station nearest you that airs Real Virginia, or to view the show online, visit VaFarmBureau.org.

VirginiaFarmBureau.com

Kendra Bailey Morris appears each month on Real Virginia, Virginia Farm Bureau’s weekly television program, courtesy of Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Morris is an author and culinary instructor whose work appears in Better Homes and Gardens, Food Republic, Virginia Living, Chile Pepper and other publications and is a former food columnist for the Richmond Times-Dispatch. Her blog is at fatbackandfoiegras. blogspot.com. Cultivate JULY 2013

Good for You!

Phytochemical-packed pungent peppers please the palate Bell peppers, like chili peppers, originated in South America. Bell peppers all come from the same plant but differ in their Whether they’re red and yellow, orange maturity levels. Green peppers are and green or some color in between, bell harvested before they are fully ripe and peppers are packed with a rainbow of have a slightly bitter taste. Orange and phytonutrients. yellow peppers have a fruity taste and have The naturally occurring compounds act as been left on the vine longer. Red peppers are the most mature. They contain almost 13 times more beta-carotene than green bell peppers and 60 percent more vitamin C. They taste sweet. Pimento and paprika are both made from red bell peppers. And don’t discount the nutritional content of cayenne and red chili peppers Yellow and orange bell peppers taste fruitier and sweeter than green ones. as well. Both are rich in capsaicin, a phytonutrient believed powerful antioxidants to protect against cell to have anti-inflammatory and pain relief damage from free radicals. properties. Capsaicin also provides “heat” “Brightly colored phytochemicals that may help burn excess fat. Both cayenne probably play a large role in the association and chili peppers can be bought fresh or between high fruit and vegetable intake and prepackaged in the produce section at lower risk of chronic diseases—especially grocery stores. cardiovascular disease and certain types of Among the best ways to enjoy chili cancer,” said Kathryn Strong, a registered peppers are adding them to soups and dietitian and a Virginia Cooperative dressings, using them in place of black Extension family and consumer sciences pepper or mixing them with them olive oil agent serving Fairfax and Arlington counties. for a spicy oil to use in preparing vegetables, Peppers, whether packed with zing or not, meats or fish. can help meet daily vitamin requirements. Strong recommends eating bell peppers Just a cup of peppers provides more than as a snack. Cut them into strips to dip in 100 percent of the daily recommendation hummus or a low-fat dip. “Peppers are for vitamin C, which can lower cancer risk excellent flavoring agents in mixed dishes, and protect against cataracts. and roasted red peppers add a grilled flavor A cup of red peppers provides one-third to salads, dips and dressings,” she said. of the daily recommendation for vitamin A, Chipotle peppers and smoked paprika can which helps preserve eyesight and fends off add a smoky complexity to bean dishes and infections. soups as well. “Americans tend to under-consume key To choose the freshest bell peppers, look nutrients like fiber, potassium and vitamins for those with deep, vivid colors and taut A and C,” Strong said. “Eating bell peppers skin. The stems should be green and freshregularly is a great way to help meet these looking. Store peppers in the refrigerator nutrient needs and get the added bonus of to help preserve nutrients and keep them the extra phytochemicals in brightly colored fresh longer. varieties.” By Kathy Dixon

Cultivate JULY 2013

Roasted Balsamic Vegetables INGREDIENTS

1 clove garlic 1 medium tomato ¼ cup fresh basil 1 red pepper 2 zucchini 2 summer squash 1 tablespoon canola oil 1 teaspoon dried oregano 2 tablespoons balsamic vinegar DIRECTIONS

Preheat oven to 350°. Thinly slice the garlic clove, and chop the tomato and basil. Cut the pepper, zucchini and summer squash into 2-inch pieces. In a large bowl, combine the pepper, zucchini, squash and garlic slices. Drizzle with oil, add the oregano, and toss. Place the vegetables on a sheet pan in a single layer, and bake until tender. Remove the pan from the oven, drizzle the vegetables with balsamic vinegar and return to the oven for 2-3 minutes. Remove from the oven, add the tomato and basil, toss and serve. Source: Virginia Cooperative Extension

VaFarmBureau.org

Good for You!

Eggplant Ratatouille INGREDIENTS

2 medium eggplants 4 medium zucchini 2 medium onions 3 medium red ripe tomatoes 2 medium bell peppers 2 cloves garlic 1 teaspoon salt 1 tablespoon fresh oregano or 1 teaspoon dried 1 tablespoon fresh basil or 1 teaspoon dried DIRECTIONS

Cut the eggplants into 1-inch cubes. Slice the zucchini into ½˝-thick slices. Slice onions, chop tomatoes and peppers and mince the garlic. Put the eggplant and zucchini in a colander, sprinkle with salt and toss lightly. Allow to drain for at least 30 minutes. Rinse and pat dry with paper towels. In a heavy nonstick skillet, heat oil over medium-high heat on the stove. Add the onions, and sauté until translucent, about 3 minutes. Stir in the green peppers, tomatoes, eggplant, zucchini, garlic, salt, pepper, thyme, oregano and basil. Reduce heat, cover and simmer 30-45 minutes or until the vegetables are thoroughly cooked. Stir to prevent sticking. Remove from heat and serve. Source: Virginia Cooperative Extension

Peppers of all colors and degrees of spiciness are excellent flavoring agents in mixed dishes.

VirginiaFarmBureau.com

Cultivate JULY 2013

CDC: U.S. foodborne illness outbreaks on the decline The safety of America’s food supply keeps getting better. According to recent figures from the Centers for Disease Control and Prevention, by 2010 the frequency of foodborne illness outbreaks had decreased by 32 percent over the previous five years. “The industry is doing a great job,” said Dr. Richard Raymond, a food safety and public health consultant who previously worked as U.S. Department of Agriculture undersecretary for food safety. “Consumers are doing a great job of listening to the safe food handling and proper cooking messages that are out there, and the restaurants and other people that cook our foods are doing a better job of preventing crosscontamination.” Among the reasons food has gotten

safer, Raymond said, are increased testing and a willingness to pull products out of circulation if a problem is suspected. Foodborne illnesses are caused by contaminated foods or beverages. The CDC found that infections caused by six key pathogens in 2010 were 23 percent less frequent. “E. coli incidences have been reduced, and the industry The United States has seen 32 percent fewer foodborne illness has worked hard to curb any outbreaks over the past five years. potential outbreaks,” said Tony Banks, Virginia Farm Bureau Federation commodity marketing have on food safety, and they are specialist. “Farmers are becoming continuously implementing management increasingly aware of the influence that practices that prevent potential foodborne crop and animal production practices contamination.”

Financing Country Living Since 1916 The Experts in Rural Finance Homes • Land • Construction • Livestock Barns • Outbuildings • Equipment

800-919-FARM (3276) 8

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Virginia Tech milk served on campus

A Food and Drug Administration analysis of U.S. milk found zero positive animal drug residue test results in finished products.

Study confirms U.S. milk is free of animal drug residue A recently released Food and Drug Administration annual report on milk drug residue says milk produced in the United States is free of animal drug residues. In February the FDA released its annual National Milk Drug Residue Data analysis of animal drug residue tests in milk for Oct. 1, 2011, through Sept. 30, 2012. All 50 states and Puerto Rico submitted data for the analysis. The samples came from raw milk taken at the farm, bulk milk pickup tankers, pasteurized fluid milk and pasteurized packaged products, along with other random tests throughout the supply chain. Of the 3.8 million samples tested, only 828 non-processed, or raw, milk samples tested positive for animal drug residues, which is .017 percent. All processing plants are required to test raw milk prior to receiving it. Raw milk that tests positive for animal drug residue is rejected at the plant and must be discarded. Zero positive drug residue results were reported in finished products, which are the products consumers find on store shelves. “These results show that consumers should feel confident that dairy farmers and processing plants are doing an excellent job in keeping the milk supply free of animal drug residues,” said Carolyn Peterson, dairy and foods program supervisor for the Virginia Department of Agriculture and Consumer Services. Leigh Pemberton, a third-generation Hanover County dairy farmer and member of the Virginia Farm Bureau Federation Dairy Advisory Committee, said it’s a point of pride that milk from his farm is safe. “It has to be a clean product, or we can’t sell it,” Pemberton said. “We consume milk, and we’re not going to produce something that isn’t safe for us or for others. We’ve been at this a long time. My grandfather started milking cows in 1898. We take pride in knowing that the milk we ship is a clean, safe product.” VirginiaFarmBureau.com

Virginia Tech has a nationally ranked dairy science program and a top-notch dairy research herd. But until recently, students couldn’t drink the milk from those cows on campus. Thanks to a collaborative effort between the dairy science department and the school’s dining halls, now they can. “We do have a few grab-and-go cartons that we purchase from other purveyors, but everything up here in the D2 dining facility is from Virginia Tech,” said Gabe Petry, Dietrick Dining Hall operations manager. “I think it was one of those natural connection things: ‘We’ve got agriculture on campus, we’ve got dairy sciences on campus—what’s going on with that milk? Where’s it going? Why don’t we use it here?’” The milk from Virginia Tech’s research herd has always been processed and sold to state agencies. The new partnership simply brings some of the milk back to campus, where students can appreciate that it’s locally produced. Sara Seeba, a sophomore dairy science major, is one of 10 to 15 students who work in the milking parlor each year. She said the hardest part of her job is training a cow that has never been milked before to come into the parlor. Otherwise it’s just like any other dairy farm. “I think that it is so cool that I get to work here and harvest the milk and get to drink it back on campus,” Seeba said. “And I think it’s a great way to teach people about agriculture.” Feeding more than 17,000 college students every day means the Virginia Tech dining halls have to use other suppliers that can provide hundreds of gallons of milk. What the research herd provides is, literally, a drop in the bucket. “Five-gallon crates (of milk) are big, but they don’t last that long when you’ve got this many people here drinking from them,” Petry said. The university has similar arrangements to use products from its Meat Science Center and vegetables from its Kentland Farm in the dining halls. Cultivate JULY 2013

Farm Bureau support puts agriculture in the fridge at reopened museum by morgan barker

he Science Museum of Western Virginia, formerly Roanoke Children’s Museum, reopened May 18 after operating from a temporary location in a mall while its Center in the Square location was re-fitted with customdesigned exhibits. Its new exhibits all relate directly to the surrounding community. The previous exhibits “were good examples of general science and active education,” said SMWV Executive Director Jim Rollings, “but they didn’t have a connection to Southwest Virginia. All the new exhibits retain basic science and connect to the area.” Among donors who supported the museum’s reinvention mission is the Roanoke County Farm Bureau, which contributed $100,000. The goal behind the donation was “to bring agriculture to the people who visit the museum and to help create interest in agriculture as a vocational field,” said Roanoke Farm Bureau President Joe Murray. Murray felt Farm Bureau and the museum had common interests. “The science museum exhibit is based on healthy minds, healthy Earth and healthy bodies. Agriculture is somewhere between healthy Earth and healthy bodies,” he said. The funds from the Farm Bureau were used for two interactive exhibits. The “Farm to Fridge” exhibit features a refrigerator with a bar code scanner and a video screen. “It’s a fridge loaded with fake food,” Rollings explained. “You pick up an item and scan it in the door, and it plays a video that shows where that food came from.” The other exhibit is called “The Soil Beneath Our Feet,” and it focuses on “what’s happening 8 to 10 feet beneath your shoes,” Rollings said. It shows a crosssection of soil at various depths, and when visitors touch a point on the exhibit it tells them about that part of the soil.

Cultivate JULY 2013

photos by morgan barker

The Science Museum of Western Virginia’s Healthy Bodies Gallery features a “Walk Thru Digestion” exhibit that shows how the body derives nutrition from food. A Roanoke County Farm Bureau donation helped fund another exhibit that shows the origins of that food.

Just as the refrigerator and soil exhibits relate to the Roanoke area’s agricultural heritage, other exhibits draw on regional issues and history. “The Journey Underground” is a walkthrough “cave” that begins with the interior of a limestone cavern then transforms into a 19th-century coal mine and then a modern one. “‘Journey Underground’ exists because limestone caves and mining are both indigenous to this area,” Rollings said. Visitors to the museum also can walk through a garden full of fluttering butterflies. “The garden is a tropical environment, and it features seven species of native butterflies,” Rollings said. Capturing the interest of an adult audience at SMWV was particularly important, he said. “We’ve gone to a lot of effort to make it an adult place while

not losing the childlike feel.” Exhibits are intended to capture children’s attention while maintaining adult interest with technologies developed or in use in Southwest Virginia. Murray is confident the Healthy Bodies Gallery and Healthy Earth Gallery exhibit spaces will benefit the region. “It’s the Farm Bureau’s mission to support agriculture, and this is a great investment. The exhibit will be in place for at least seven years, and there’s money to update it along the way,” he said. But the Farm Bureau’s role at the museum hasn’t ended. Rollings said he looks forward to working with the organization on educational planning. “We plan to do programming around the exhibits and bring in people who work in that area to help educate visitors.” VaFarmBureau.org

SCIENCE MUSEUM OF WESTERN VIRGINIA 1 Market St., SE Roanoke, VA. 24011 540-342-5710 smwv.org

Museum guests can scan food items in the “Farm to Fridge” refrigerator and see videos about how the foods are produced.

Farm-to-fork events use local foods to engage consumers by morgan barker

photos by kathy dixon

Despite the fact that there are 2.2 million farms in the United States, many Americans have little or no personal connections to agricultureâ&#x20AC;&#x201D;except at mealtime. Events being organized throughout Virginia this year are seeking to help consumers connect with the farms that produce their food.

Much of the menu for the Farm to Fork Dinner at the Northern Neck Farm Museum was sourced locally. 12

Cultivate JULY 2013

VaFarmBureau.org

Northumberland County: Farm museum dinners focus on ‘mainstay of this community’ The Northern Neck Farm Museum held its seventh semi-annual Farm to Fork Dinner May 18. The event, which benefited the museum, drew more than 100 diners. Bonnie Chandler organized the dinner this year and grew the asparagus that was served as a side dish. She also collaborated with chef Joe Thrift from The Art of Coffee bistro in Westmoreland County on the menu. “We get as much food as we can from local sources,” she said. “We loved the idea of cooking for this event,” said Art of Coffee owner Terry Cosgrove, who makes an effort to buy and serve local foods. “During the summer we use a lot, because there’s so much to choose from.”

Appetizers included cheese, miniature BLTs and chilled strawberry soup. The main course featured ham, crabcakes, potato gratin and grilled asparagus served with local wine. Dessert was a pecan-topped sweet potato soufflé. Most guests were local residents, but some traveled from as far as Central Virginia and the Washington area. Many were repeat visitors. “We come most every time,” said Dottie Fahrner of Farmville, who was there with her husband, Lee. “We love it, we think it’s a great idea.” Suzanne Tolson of Westmoreland County, who attended with her husband, William, said she appreciated the educational

aspect of the dinner “because it honors and cherishes the history and heritage of the people. We are a rural community, after all, and agriculture is the mainstay of this community.” Marge Hackman of Northumberland agreed. “Kids need to know about farming; it’s a disappearing way of life,” she said.

Want to know more? The next Farm to Fork Dinner will be held Oct. 19. Northern Neck Farm Museum events are noted on the museum’s website at thefarmmuseum.org.

Fruit for the chilled strawberry soup course was grown in the communities surrounding the Northern Neck Farm Museum in Heathsville. VirginiaFarmBureau.com

Cultivate JULY 2013

Fauquier County: Farm-fresh foods will be served to benefit education farm The Fauquier Education Farm, Piedmont Environmental Council and Moriah Farm of Warrenton will host an event called A Feast from the Field on Aug. 3. The educational program and dinner will benefit the Fauquier Education Farm and will be held at Moriah Farm, which breeds and sells show ponies. The menu will feature produce grown at the education farm, locally grown beef, chicken and lamb and locally produced ice cream.

Jim Hilleary, coordinator at the education farm, is excited about the opportunity to promote the farm and its message. “The farm exists to do three things: promote agriculture, provide agricultural education and demonstrate social responsibility,” Hilleary said. He said the idea for the dinner came out of a discussion on “how to become more relevant to the community.” The farm produces fresh fruits and

vegetables, which are used in agricultural demonstrations for student groups and donated to the Fauquier Food Bank. Karen Hunsberger, PEC membership and development coordinator, said that organization wanted to help the education farm with its fundraising, “We are excited to be part of a community effort to bring awareness about both the Fauquier Education Farm and the Fauquier Food Bank.”

Want to know more? For more information on A Feast from the Field, visit the “Events” page on the Piedmont Environmental Council’s website at pecva.org. For more information on the Fauquier Education Farm, visit fauquiereducationfarm.org.

Winchester and Loudoun County: Two events will bring local farms and foods to ‘Main Street’ The inaugural Winchester’s Main Street Agriculture event drew more than 3,000 people last October. This year’s event will be held Sept. 28 on Winchester’s downtown pedestrian mall. “The event is really all about education. It’s important for people to know where their food is coming from,” said chairman Kitty Hockman-Nicholas, who farms in Frederick County. Hockman-Nicholas said she hopes to bring in more than 5,000 people this year. Emphasis will be on educational demonstrations, including culinary demonstrations by local chefs using

local foods. Winchester’s Main Street Agriculture also will feature locally produced wines, live music, antique tractors, farm animals and children’s agriculture-themed art. Loudoun County is following Winchester’s example, and a new Main Street Agriculture event will be held Sept. 21 in Leesburg. “For me, Main Street Agriculture is all about educating the public and children about our farms,” said organizer Terri Rosenthal. “People need to understand how important it is to have these crops, and we need to get young people excited about farming.”

Mary Ellen Taylor owns a hydroponic farm and plans to participate in Winchester’s Main Street Agriculture. Last year she set up a miniature hydroponic demonstration to show visitors how the technique works. “It’s important for people to learn about,” she said, “because hydroponics is not wellknown in the United States.” The event founders hope their idea will spread across the nation, “one county and then one state at a time,” Rosenthal said.

Want to know more? At press time, a website was being built for the Main Street Agriculture events at mainstreetag.com. Winchester’s Main Street Agriculture also has a Facebook page.

Cultivate JULY 2013

VaFarmBureau.org

OF VIRGINIA

4-H and FFA shows returning to State Fair of Virginia There will be a full complement of 4-H and FFA youth animal competitions at the State Fair of Virginia this year; officials have announced that the organizations’ dairy and livestock shows are returning. The 4-H and FFA dairy cow and dairy goat shows will kick off the youth animal competitions Sept. 27-29, and other livestock shows will be held Oct. 3-6. Winners will receive premiums and scholarships. All of the 4-H and FFA events will be held on a portion of The Meadow Event Park south of state Route 30, near the venue’s equine facility. The new location is close to the fair entrance gate and is accessible from

the Festival Loop via a pedestrian tunnel under Route 30. “This is a huge positive, moving the livestock events next to the equine facility,” said Glenn Martin, SFVA livestock and events coordinator. “When fairgoers go through the entrance, they will see the livestock tents immediately and will hopefully take the opportunity to start their fair visit there. This is a great chance for the general public to get closer to livestock and horses and ask questions of show participants.” Virginia Farm Bureau Federation President Wayne F. Pryor said the

organization “could not be more delighted to welcome the 4-H and FFA youth livestock events back to the State Fair. They are as time-honored a tradition as the fair itself, and we are committed to creating a fitting place for them this fall. I know there are many, many fairgoers who will be pleased to see them return, because the shows are an important part of many people’s State Fair experience.” In 2012, nearly 300 4-H and FFA members from 42 counties exhibited more than 900 livestock projects at the Rockingham County Fairgrounds in Harrisonburg.

The 2013 4-H and FFA youth livestock competitions will begin Sept. 27, the State Fair of Virginia’s opening day. courtesy of leeanne ladin

2013 State Fair of Virginia This year’s State Fair of Virginia will run from Sept. 27 through Oct. 6 at The Meadow Event Park in Caroline County. Information is available at StateFairVa.org. VirginiaFarmBureau.com

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Teachers can begin scheduling field trips to ‘Virginia’s Largest Outdoor Classroom’ Education Exposition for weekdays Sept. 27 through Oct. 4. Preschool and elementary school groups are welcome to visit on Friday, Sept. 27, Monday, Sept. 30, and Tuesday, Oct. 1. Middle and high school groups can book visits on Wednesday, Oct. 2, through Friday, Oct. 4, and Oct. 4 will be Home School Day as well. Teachers who have never brought students to the fair can see 2012 online resources and a

field trip planning guide on the fair’s website at StateFairVa.org/Education.aspx. The 2013 versions will be available online Sept. 3. Public and private school educators can register field trips to the Educational Expo at StateFairVa.org/Education/ Educational_Expo_Form.aspx. Home school educators can register through the Home Educators Association of Virginia. The Educational Exposition is sponsored by the Virginia Lottery.

monica burrow

Students on field trips to the State Fair of Virginia can watch the workings of a bee hive; see cattle, goats, horses, chickens and other farm animals close-up and talk with the people who raise them; try their hands at milking a cow; pan for gold; learn about traditional and contemporary art and music styles; and observe principles of physics on midway rides. Educators statewide can begin registering field trips to the State Fair of Virginia’s 2013

Panning for gold has been a popular activity among schoolchildren on field trips to the State Fair. 16

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VaFarmBureau.org

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Fairgoersâ&#x20AC;&#x2122; favorite pursuits include (clockwise from top left) taking a stroll along the midway; amazing small children with huge pumpkins; going for a spin on the Supernova; marveling at prize-winning quilts; and watching rodeo competitors kick up some dust. VirginiaFarmBureau.com

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OF VIRGINIA

Miss Virginia-affiliated pageant will debut at 2013 State Fair The Miss State Fair of Virginia Scholarship Program is accepting applications through Aug. 30. The pageant will be held Sept. 28 at The Meadow Event Park in Caroline County. “We wanted to bring back some of the

traditions of the State Fair of Virginia, and one of those is to have a queen represent the fair,” said Sherri McKinney, executive director of the pageant. “We’re excited to partner with the Miss Virginia and Miss America organizations because of their standards and their long-standing commitment to scholarships, which have also been an important part of the fair.”

The Miss State Fair pageant will include Teen, Preteen and Miss programs. Preteens must be ages 9 to 12; the Teen program is for girls ages 13 to 17 and not in their senior year of high school; and Miss contestants must be 17 to 24 and a high school senior or beyond. All participants will take part in interview, fitness, talent and evening gown competitions. The new titleholder will represent the State Fair of Virginia at the 2014 Miss Virginia Pageant in Roanoke, serve as a spokesperson for the State Fair and make appearances throughout the state. She also will receive a $500 scholarship toward her college education and paid registration in the Miss Virginia Pageant. The Teen and Preteen winners will receive paid registration fees in the Miss Virginia Outstanding Teen and Preteen 2014 program.

In 1979 former Miss State Fair of Virginia Kylene Barker became the first Miss Virginia to be crowned Miss America.

The winner of the Miss Virginia Pageant will compete in the 2014 Miss America Pageant. Kylene Barker of Galax was a former Miss State Fair who, in 1979, became the first Miss Virginia to be crowned Miss America. For more information about the Miss State Fair of Virginia program, visit MissStateFairofVirginia.webs.com.

Fair seeking volunteer ambassadors to assist guests If you enjoy talking to people, like the State Fair of Virginia and want to volunteer, then the State Fair of Virginia Volunteer Ambassador Corps needs you! The ambassador corps was formed in 1990 to make the fair a friendly, welcoming place for visitors, and it is still a vital part of the event today. The ambassadors greet fairgoers, distribute program booklets, answer questions and provide directions. Prior to the fair’s 10-day run, volunteers are required to attend a short orientation session. During the fair they are asked to work four-hour weekday shifts or five-

hour weekend shifts that entail standing, walking and interacting with the public. Most ambassadors work more than one shift during the fair’s run, averaging four shifts per person. They wear their own white shirts and khaki pants, along with an identifying uniform, which is likely to be a utility apron and optional hat. The uniform will be provided. If you are interested in becoming part of this dynamic group, contact Kathy Dixon at kathy.dixon@vafb.com or Harry Wilkins at 804-288-4351. State Fair Ambassador Corps volunteers greet fairgoers and provide directions and information.

State Fair will include scenic 5K and 10K benefit run and walk Runner and walker registrations are being accepted for the State Fair Stampede 5K and 10K run and walk, which will be held Oct. 5 during this year’s State Fair of Virginia. A portion of the proceeds will benefit Virginia’s Agriculture in the Classroom program, which serves to educate Virginia’s teachers and students about the role agriculture plays in the environment and in 18

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their health and overall well-being. The certified 10K course will wrap around the perimeter of The Meadow Event Park—through wooded areas, alongside the North Anna River and past the fair’s midway and horse and livestock areas—before finishing in front of the venue’s centerpiece, Meadow Hall. Registrations will be accepted through

8 p.m. on Oct. 4. Registration is $30 for the 5K and $40 for the 10K through Sept. 4; $35 for the 5K and $45 for the 10K Sept. 5 through Oct. 1; and $40 for the 5K and $50 for the 10K Oct. 2 through Oct. 4. Registration for the half-mile Stampede Kids’ Run is $10. Participants can register through raceit.com. VaFarmBureau.org

Award-winning Farm Bureau agent glad he stumbled onto insurance path Mike W. Brown said becoming a Virginia Farm Bureau insurance agent 19 years ago was “the best thing I ever did.” Brown is the recipient of this year’s Ralph Stokes Award—the highest honor a Virginia Farm Bureau Mutual Insurance Co. agent can achieve. But he didn’t set out to sell insurance. In fact, the highly decorated salesman failed his first insurance aptitude test. The Virginia Tech graduate had earned a degree in business management with a minor in exercise physiology and was working as a personal trainer in Washington. One of his clients worked for Metropolitan Life and suggested Brown apply for a position with the company. He took a profile test as part of the application process and “failed miserably.” Brown remained in the fitness business, but when he ran into his former client several years later, he was convinced to apply again. This time he aced the test and in 1990 began working as a Met Life agent. “It was extremely challenging,” Brown said. But his skills improved, and his book of business increased. Then in 1994 he met Barbara McDaniel, a legend among Farm Bureau insurance agents. While at a Fredericksburg Association of Life Underwriters meeting, McDaniel introduced Brown to Farm Bureau. Even though he had grown up working on a farm, he’d never heard of Farm Bureau. McDaniel told Brown he could double his income as a Farm Bureau agent, but it took seven lunch meetings before she convinced him to make the switch. In 1994 he began working as a Spotsylvania County Farm Bureau insurance agent. In his second year with the company, McDaniel challenged him to win “Sophomore of the Year,” which recognizes the top second-year agent in the state. She had recently been diagnosed with breast cancer and was planning to take a leave of absence. “I promised her I would win,” Brown said. And he did. At that same sales conference, McDaniel received the Ralph Stokes Award.

VirginiaFarmBureau.com

kathy dixon

by kathy dixon

“It was probably one of the best moments of my life,” Fauquier County Farm Bureau insurance agent Mike W. Brown said of being honored by his peers with the Ralph Stokes Award.

“For 19 years, I’ve watched the winners of Ralph Stokes and have had so much respect for them and thought about how I’d like to be named the winner, but I never imagined that would actually happen,” Brown said. When the winner was announced at this year’s Sales Conference, he started thinking they could possibly be describing him. When he heard his name, “I was at a loss for words. It was probably one of the best moments of my life.” The Ralph Stokes award is given annually to a Farm Bureau agent who supports company policies, has a high degree of integrity, is highly respected by peers, supports the agency force and creates a high degree of client loyalty. “Mike Brown represents these ideals,” said Ray Leonard, VFBMIC vice president of field operations. “Mike is a consummate professional, working long hours to ensure that his members understand their insurance needs and supporting his family and community.”

Farm Bureau established the Ralph Stokes Award in 1986, the same year Stokes retired after selling Farm Bureau insurance for 32 years. Stokes was known for his motivation and for a high level of mobility, despite the fact that he used a wheelchair while serving policyholders in remote areas. In addition to the Ralph Stokes award, Brown was recognized by his peers as the Most Valuable Agent of the Year for his sales district. “We are fortunate to have Mike Brown representing Virginia Farm Bureau in Fauquier County,” Leonard said. Although Brown has been out of the fitness business for decades, he continues to work out in his home gym every day. Any spare time he has is spent with his wife, Tammy, and their four dogs: Cane, a yellow Lab rescued after Hurricane Katrina; Javier, a Chihuahua mix; Ladybug, a pug/Border terrier mix; and Quiggly, a black Lab. Cultivate JULY 2013

HO M E C H E C K UP C HE C K L I S T Effective planning for severe summer storms starts well before any warning or watch is issued. In fact, tomorrow would be a great time to get started.

Before-storm planning ■

Plan to cover all of your home’s windows. Permanent storm shutters are the best protection, but if you use plywood use 5/8˝ marine grade, cut to fit your windows. Also: Taping windows will not prevent glass from breaking.

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Clear clogged gutters and downspouts. If any are loose, take time to secure them.

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Ensure your property has adequate drainage to minimize pooling water.

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Reinforce garage doors.

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Locate and test utility shut-offs.

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If you decide to get a generator, have a professional install it and have the appropriate electrical connections.

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Consider flood insurance. Talk to your Farm Bureau agent for details.

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Put together an emergency kit and develop a family emergency plan. Visit FarmBureauAdvantage.com/safety for details.

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Know the difference between “watches” and “warnings”; it also might be helpful to know what the different categories of storms are (See table).

If a storm is imminent ■

Close storm shutters or install pre-cut plywood panels.

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Stay tuned to National Weather Service and local media for storm updates.

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If you evacuate, turn off your utilities before you leave.

After the storm ■

Wait until the NWS or the media says the storm is over before venturing out. Be cautious, and watch for limbs and other debris hanging from trees or other areas.

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Survey your home for damage, and take steps to minimize further damage.

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Check utility lines for damage, and use extreme caution when turning utilities back on.

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■

Notify your insurance company for claims service. Remember that it may take longer than normal for insurance personnel to get to you because of dangerous driving conditions and the volume of claims.

■

If you need to hire contractors for damage repairs, look for established, licensed and bonded professionals; check references; and ask to see the contractor’s certificates of insurance. Make sure coverage for liability and workers’ compensation insurance is current.

Category

Sustained winds

Types of damage due to hurricane winds

1 74-95 mph Very dangerous winds will produce some damage: Well-constructed frame homes could have damage to roof, shingles, vinyl siding and gutters. Large branches of trees will snap, and shallowly rooted trees may be toppled. Extensive damage to power lines and poles likely will result in power outages that could last a few to several days. 2 96-110 mph Extremely dangerous winds will cause extensive damage: Well-constructed frame homes could sustain major roof and siding damage. Many shallowly rooted trees will be snapped or uprooted and block numerous roads. Near-total power loss is expected with outages that could last from several days to weeks. 3 (major) 111-129 mph Devastating damage will occur: Well-built framed homes may incur major damage or removal of roof decking and gable ends. Many trees will be snapped or uprooted, blocking numerous roads. Electricity and water will be unavailable for several days to weeks. 4 (major) 130-156 mph Catastrophic damage will occur: Well-built framed homes can sustain severe damage with loss of most of the roof structure and/or some exterior walls. Most trees will be snapped or uprooted and power poles downed. Fallen trees and power poles will isolate residential areas. Power outages will last weeks to possibly months. Most of the area will be uninhabitable for weeks or months. 5 (major) 157 mph or higher Catastrophic damage will occur: A high percentage of framed homes will be destroyed, with total roof failure and wall collapse. Fallen trees and power poles will isolate residential areas. Power outages will last for weeks to possibly months. Most of the area will be uninhabitable for weeks or months.

VaFarmBureau.org

Plan ahead for potential summer storms Hurricanes, tornadoes and floods are more prevalent during the summer months. Planning ahead and preparing for the possibility of a storm is necessary for survival in a crisis. “Every household should have a basic plan in place before a severe storm strikes, because when the storm happens it’s too late,” said Jimmy Maass, safety manager for Virginia Farm Bureau. “There isn’t enough time to discuss what to do or where to go. Deciding on a plan ahead of time helps avoid panic.” Maass recommends keeping on hand a fully-stocked disaster kit that includes at least a three-day supply of water; nonperishable meals; a flashlight; a batteryoperated or hand-cranked weather radio; extra batteries; a few blankets; a tarp and extra medications. The kit should include enough supplies for each member of your household and should be stored in a designated safe place for family members to meet after a storm. Remember to include the special needs of infants, elderly and disabled family members and pets when making plans— and to keep personal identification with each person after the storm. Other planning tips include keeping an inventory of all household items—by photograph, list, digital film or video—that can be turned in to the insurance company

VirginiaFarmBureau.com

in the event of a claim. It is important to keep documents such as wills, mortgages and insurance papers in a safe place outside of the home, Maass said. Also, fill a bathtub with water to serve as a non-drinking water source, and tie down a gas grill that can be used for cooking during a power failure. During severe storms, remember to stay in the lowest part of the house, Maass said. Hallways and bathrooms without windows also are recommended places to remain during a storm. After a storm has passed, be aware of possible structural, electrical or gas-leak hazards. If you suspect damage to your home, shut off the electricity, natural gas and propane tanks to avoid fire, electrocution or explosions. Use a flashlight instead of a candle to inspect your home after dark. If you spot a frayed wire or sparks or smell something burning, immediately shut off the electrical system at the main circuit breaker. If you smell gas or suspect a leak, turn off the main gas valve, open all windows and leave the house immediately. Notify the gas company and the police or fire department, and do not turn on the lights, smoke or do anything that could cause a spark.

Storm watches and warnings It is important to note the difference between a storm watch and a storm warning.

• HURRICANE/TROPICAL STORM WATCH:

Hurricane/tropical storm conditions are possible in the specified area, usually within 36 hours. Tune in to a weather radio, commercial radio or television for information.

• HURRICANE/TROPICAL STORM WARNING: Hurricane/tropical storm conditions are expected in the specified area, usually within 24 hours.

• TORNADO WATCH: Tornadoes are

possible. Remain alert for approaching storms. Watch the sky, and stay tuned to a weather radio, commercial radio or television for information.

• TORNADO WARNING: A tornado has been sighted or indicated by weather radar. Take shelter immediately.

• EVACUATION ORDER: This is the most

important instruction you could receive. If issued, leave immediately.

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Savings on Grainger purchases is a member benefit

Members have access to hotel-stay discounts

Whether you own a business and need specialty products or simply need the right tool for a specific job at home, you can put your Virginia Farm Bureau membership to work and save 10 percent on all purchases from Grainger. The discount applies at Grainger retail locations, online at grainger.com and when ordering from the Grainger catalog. Farm Bureau members’ online purchases also qualify for free shipping. Grainger serves 2 million customers from North American manufacturing, commercial, government, transportation and contractor markets and offers a wide variety of inventory management and online purchasing solutions. The company works with more than 3,000 suppliers to provide products for categories including these:

Your Farm Bureau membership gives you access to two programs offering significant savings at thousands of hotels in North America. Advance reservations are required, and blackout dates may apply. The Wyndham Hotel Group discount program covers stays at 6,000 AmeriHost Inn, Days Inn, Howard Johnson, Knights Inn, Ramada, Super 8 Motel, Travelodge, Villager and Wingate Inn locations. The discounted rate of 20 percent less than the “Best Available Rate” publicly available on the Internet is subject to availability at participating locations. The Choice Hotels discount program offers savings of 20 percent at more than 5,000 Clarion, Comfort Inn, Comfort Suites, Econo Lodge, MainStay Suites, Quality, Rodeway Inn and Sleep Inn locations. Your county Farm Bureau can provide you with contact information and Virginia Farm Bureau ID numbers needed to make reservations. Be prepared to show your Farm Bureau member card when you check in.

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• painting; • plumbing; • power tools and metalworking; • pumps; • safety; • security; • team sports equipment; and • yard and pool equipment. To use your Farm Bureau discount, you’ll need your Farm Bureau membership number, which is on your membership card, and the Virginia Farm Bureau Grainger discount code, available from your county Farm Bureau. Grainger can apply your Farm Bureau discount to an existing Grainger account, so you automatically save every time you buy.

ChoiceHotels.com

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VaFarmBureau.org

Weather followers have new resource compiled by Extension Perhaps no one follows the weather more closely than farmers, but lots of Virginians take an interest, for many reasons. Weather data from the stateâ&#x20AC;&#x2122;s agricultural research stations is now available to anyone with an Internet connection, following a $25,000 upgrade of the weather stations at 13 research locations across the state. â&#x20AC;&#x153;The Virginia Agricultural Experiment Station Mesonet has all these stations linked together and pulling data constantly,â&#x20AC;? said Joe Hunnings, Virginia Tech director of planning, reporting and civil rights compliance for the College of Agriculture and Life Sciences. â&#x20AC;&#x153;The data collected includes soil temperature, rainfall, air temperature, relative humidity, barometric pressure, soil moisture, wind direction, wind speed and solar radiation.â&#x20AC;? Hunnings said there have been weather stations at many ag research centers for decades, but their equipment was outdated and required expensive maintenance and personal visits for record-keeping. Plus the information was available exclusively to researchers. Now most of the data is available at http://72.66.190.197/vaes. â&#x20AC;&#x153;Our intent is to make the data come alive,â&#x20AC;? Hunnings said. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;re working with researchers to come up with applications that producers can use to better their farm management practices.

Weather data collected at 13 agriculture research locations across Virginia is now available online.

â&#x20AC;&#x153;Anyone can see the past weekâ&#x20AC;&#x2122;s worth of weather records. And you can sign in and get registered to get full access to the data. Weâ&#x20AC;&#x2122;d love to have more and more people get involved and give us suggestions on ways we can use the data. â&#x20AC;&#x153;And since most people want to know whatâ&#x20AC;&#x2122;s happening right now, the website has the National Weather Service radar screen as well, to help track approaching weather fronts,â&#x20AC;? Hunnings said.

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VirginiaFarmBureau.com

Cultivate JULY 2013

Study finds farmers among Americans who take fewest sick days A new study conducted by Gallup and Healthways suggests that farmers, foresters and those in the commercial fishing industry take the second-smallest number of sick days in the nation. The three professions are ranked second, behind physicians, with an average of three days a year. That didn’t surprise Kitty Hockman-Nicholas, a Frederick County dairy and produce farmer. “I’d have to be like ‘I can’t raise my head up’ sick” to take a day off, she said. Her criteria for a sick day was echoed by CJ Isbell, a Hanover County beef, poultry, pork, feed grain and hay producer. “I would have to not be able to get out of bed to take a sick day,” Isbell said in late May. “It’s been three years since I’ve taken a sick day, and that was after I had surgery. As a matter of fact, right now I have strep, and I’m still working out here on the farm.” The study suggested the constant needs of livestock and crops are a major reason farmers take few days off. Isbell and HockmanNicholas agreed. “Either way, animals need to be fed,” Isbell said.

Cultivate JULY 2013

A recent study suggests the needs of livestock and crops are a major reason farmers don’t take many sick days.

VaFarmBureau.org

Health insurance exchanges being formed to ensure organized, competitive health insurance market The Patient Protection and Affordable Care Act signed into law in March 2010 made broad changes to the way health insurance will be provided and paid for in the United States. One of the major changes is the creation of public insurance marketplaces. Health insurance marketplaces, also known as health insurance exchanges, are entities being established to create a more organized and competitive market for health insurance. The goal of the health insurance marketplace is to provide a choice of health plans with a standardized selection of benefits, prices and provider networks and to help consumers better understand the options available to them. Initially, exchanges primarily will serve individuals purchasing insurance on their own and smaller employers. States will have the option of opening exchanges to larger employers a few years after implementation. The new health care reform law requires states to create two kinds of marketplaces: health insurance exchanges for individuals, sometimes called the American Health Benefits Exchange, and health insurance exchanges for small businesses, sometimes called the Small Business Health Options Program, or SHOP.

The individual marketplace Individuals who purchase health insurance through it can be eligible for subsidies for their premiums and cost-sharing if their income is less than 400 percent of the federal poverty level—unless they work for an employer that offers health insurance that costs the employee less than 9.5 percent of W-2 income for employee-only coverage and that meets benefit standards set by the government.

The small business marketplace The SHOP is an insurance exchange specifically for businesses with fewer than 50 employees. Through a SHOP, those businesses will be able to purchase health insurance for their employees and could be eligible for a tax credit in return. Under the new health care law, employers with fewer than 50 employees are not required to provide health insurance for their employees, but they can elect to by participating in a SHOP or purchasing coverage directly from a carrier.

> assist employers and individuals with purchasing and enrolling in certified plans; > utilize quality assurance measurements using a standardized rating system; > provide assistance for eligible individuals and small businesses in accessing premium and cost-sharing subsidies; and > streamline access to government programs such as Medicaid, Medicare and Child Health Plan Plus. Government-funded public exchanges cannot be all things to all people. Private exchanges offer services to individuals and groups but are not run by the government. In “non-government” private exchanges, the key element to consumer success has been the availability of a wide range of products with respect to cost, product design, benefits and network participation by hospitals and physicians. How will public and private exchanges work together to maintain the right balance? Private exchanges need to co-exist with public exchanges to ensure a “healthy” and effective health insurance system. Both private and public exchanges working collaboratively will:

> expand coverage for underinsured and uninsured Americans; > help public exchanges avoid adverse selection; > maintain consumers’ right to choice; and > promote informed decision-making. Of course you can always purchase your health insurance directly from insurance companies. County Farm Bureau offices in Virginia have trained staff who can help you find a plan that meets your needs and budget.

Leah Gustafson is a marketing specialist for Virginia Farm Bureau Health Care Consultants.

Types of health insurance marketplaces Consumers will have two types of exchanges from which to choose: public exchanges and private exchanges. A public exchange, for Virginians, will be managed by the federal government. Private exchanges will be offered by private entities like Virginia Farm Bureau. The role of the public marketplace is to:

> certify health plans to ensure they meet minimum benefits standards; > provide customer service support via a toll-free phone number and a website with standardized information;

VirginiaFarmBureau.com

Cultivate JULY 2013

In the Garden

While some gardeners are afraid to prune trees or shrubs during the summer, it sometimes is the best time to make those cuts. That’s the case with pear and other fruit trees, “because there isn’t any excessive growth, since it is mid-season,” said horticulturalist Mark Viette. “When there isn’t a lot of excess growth, it is easier to prune.” Before pruning, walk through the garden and decide what needs to be rejuvenated, Viette recommended. He shared the example of a viburnum in his yard that a persistent woodpecker had damaged. “There was a lot of damage, but it still had a strong trunk,” he said. “I looked at the tree and decided what I wanted to do, which was to prune the tree back hard and rejuvenate it instead of replacing it. I cut it almost to the ground but left a lot of nice, new growths.” Viette recommended rejuvenating trees and shrubs by pruning once every five to seven years to encourage new growth. “Make sure when you prune that you do it right the first time, because once you make a cut, you can’t do it over,” he said. Viette said he also had a Blue Atlas cedar that needed some attention. “I came in and removed all of the small limbs. Remember to pay close attention when pruning, because you will often see things you didn’t see before, such as dead or dying branches. Remove any branches that are dead or dying.” Viette said he cut the cedar back to 5 feet in height. “Cut it back, and then let it re-grow,” he said. “It may take up to three years for the tree to grow big again.” Check print and online resources to find the optimal time to prune specific trees and shrubs, Viette said, and remember to wear protective eyewear when cutting trees and shrubs. “By cutting the dead branches and pruning the trees back, you’ll make the original tree much happier,” he said. “Five years from now the tree will look great, so don’t be afraid of mid-summer pruning.” 26

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photos by sara owens

A mid-summer day’s pruning can rejuvenate some trees and shrubs

“You’ll make the original tree much happier” and more attractive when you prune out damage and rangy growth, Mark Viette said.

VaFarmBureau.org

In the Garden

Fresh-cut flowers bring the outdoors indoors Bringing flowers from your garden indoors can really add color to your home, and horticulturalist Mark Viette recommended cutting them in the morning for best results. “The best time to cut is early in the morning before the heat of the day sets in, around 10 or 11,” Viette said. “If you cut them later, the flowers and leaves will start to wilt from the heat.” Flowers that are just starting to open will last longer indoors, and for maximum visual impact “cut a mixture of different summer plants. Flowers that work great indoors include the following: • yellow or red hot poker; • crinum; • statice; • Russian sage; • phlox; and • hosta. Hosta leaves work well as a filler, giving the flowers in arrangements an attractive backdrop, Viette said. Choose a couple of each flower when cutting for indoor displays. Use a sharp knife or shears, and cut each flower at the bottom of the stem near the base of the plant. Place cut flowers in a bucket of cool water immediately. “Re-trim the stems once you get inside and start to put your arrangement together,” Viette said.

Cut flowers early in the morning, and place cuttings in a container of cool water immediately.

To find the station nearest you that airs Real Virginia, or to view the show online, visit VaFarmBureau.org.

VirginiaFarmBureau.com

Mark Viette appears on Real Virginia, Virginia Farm Bureau’s weekly television program. Viette and his father operate the Andre Viette Farm and Nursery in Augusta County and have a live radio show broadcast by more than 60 mid-Atlantic stations each Saturday morning. They also are members of the Augusta County Farm Bureau. Andre Viette currently serves on the organization’s board of directors and on the Virginia Farm Bureau Federation Ornamental Horticulture Advisory Committee, and Mark Viette is a former Augusta Farm Bureau board member. Cultivate JULY 2013

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at 15 brands and over 7,200 participating properties worldwide. Visit www.vafarmbureau.org for more information

Savings on Hearing Aids FREE automatic enrollment for Virginia Farm Bureau members and their family Up to 60% off MSRP on Starkey Hearing Instruments (Audibel, Starkey, NuEar, MicroTech & AudioSync)

FREE hearing assessment Nationwide Network of Hearing Professionals FREE Batteries (1 Box per aid, with purchase of new aid) *Activation mandatory for discounts, services and scheduling.

*Members must contact ClearValue Hearing by phone to activate their membership. +HDULQJ +HDOWKFDUH %HQH¿WV 3ODQ WKFDUH %H %HQH¿ Q WV 3ODQ QH¿

* “Best Available Rate” is defined as the best, non-qualified, unrestricted, publicly available rate on the brand sites for the hotel, date and accommodations requested. The discount for some properties may be less than 20% off Best Available Rate. Certain restrictions may apply. To redeem this offer, click our URL link on Organization’s website or call the phone number above and give ID at the time of reservation. Offer not valid if hotel is called directly, caller must use toll free numbers listed above. Advanced reservations are required. Offer is subject to availability at participating locations and some blackout dates may apply. Offer cannot be combined with any other discounts, offers, group rates, or special promotions. Discounted rates vary by location and time of year. Offer is void where prohibited by law and has no cash value. Planet Hollywood is not a current participant in the member benefit program.

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1-888-497-7447 TOLL FREE

www.clearvaluehearing.com Better Hearing is Better Living VaFarmBureau.org

From the Ground Up

Given ample space, sun, water and support, home blackberries can thrive One merit of home garden blackberries is that picking them can be safer than picking along the side of a road. Another plus, obviously, is having a nearby supply for pies and cobblers—or for just standing in the yard and eating them until your mouth and hands are purple. “These plants can be a great addition to the home garden,” said Chris Mullins of Virginia Cooperative Extension. “They’re very productive. A home grower can probably get 10 to 20 pounds of fruit from each plant over the growing season. They’re a very nice plant, not too many insect or disease problems, and they’re a perennial crop, so they’re going to be here for a long time in the garden.” One thing to consider before planting blackberries is site selection. “You’re going to need a site that gets full sun, and you need to think about having plenty of room. You don’t want to put them too close together,” Mullins said. He recommended planting blackberry plants 4 to 5 feet apart in rows that are 10 feet apart. Bare-root plants can be planted in March, and potted plants with a root ball can be planted after the last frost. “They can be put in soil that’s got a pH of 6.5 to 7. Sandy soil is very good. Heavier soils, if you can amend with some sort of organic matter, will do very well,” Mullins said. Because blackberries can r equire as much as an inch of water per week during their growing season, he recommended using a drip irrigation system and a layer of mulch to hold moisture in the soil. The mulch also will help keep weeds down. Mullins also noted that blackberries need a trellis system. “These plants will grow up, but they will fall over,” he noted, adding that a trellis allows for better air circulation within the plants, which can help prevent disease. Gardeners will be able to find both thorny and thornless blackberry plants, as well as varieties with different bearing seasons. “Some produce crops earlier, some produce mid-summer and some in late summer,” Mullins said. “So if you were a home gardener who wanted to put all three of those types in there it would give you a longer range of harvest throughout the summer.” VirginiaFarmBureau.com

Home garden blackberries require room to grow and a trellis system for support.

Chris Mullins appears on Real Virginia, Virginia Farm Bureau’s weekly television program. Mullins is an assistant professor and Virginia Cooperative Extension greenhouse specialist at Virginia State University and works with fruit and vegetable growers statewide. He is a member of the American Society of Horticulture Science.

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Marketplace CROPS FRESH CUT FLOWERS – 26 varieties, available mid July through October. Make someone smile. 434-326-7748. PEBBLE HALL WILDFLOWERS – Herbs. Seasonal pick your own, educational and photo opportunities. Facebook us. 540-421-7698.

DEER, RABBIT, GROUNDHOG REPELLENT – $12.95 makes ten gallons. Safe, effective, weatherproof long-lasting guaranteed. www.repels. net, 540-586-6798.

HAY AND STRAW HAY FOR SALE – Square baled for horses. Rustburg, Va. 443-928-4728.

MADISON COUNTY – Va. Locally raised all natural 100% pastured, grain-finished Angus, AngusX and Hereford beef. Wholesale, retail, shipping available. 540-923-4036.

LIVESTOCK FARM EQUIPMENT FOR SALE – 10-ft. gate, $50. 6-ft. 3-pt. field cultivator, $100. 434-454-7986.

TREE SHELTER TUBES – 4-ft., some with oak stakes, good condition, used once, $2 each. 540-641-0295.

6400 JOHN DEERE TRACTOR – And 933C Caterpillar dozer loader for sale in Rustburg, Va. 443-928-4728.

AZOMITE – Mineral supplement with over 70 trace elements. www.Azomite. com for Va. dealers. DF International 540-373-3276.

1958 JOHN DEERE CRAWLER – 2-cycle blade, 3-pt. hitch, like new, $19,000. Serious calls only 276-4455340.

WHOLESALE – Choose-n-cut Christmas tree farms Spotsylvania and Nelson. Pine, Spruce, Cypress, Fir. http://www.virginiachristmastrees. org/farms/ralphs (Nelson), http:// www.virginiachristmastrees.org/ farms/ralphs_spotsylvania. 540-8547947.

1967 JOHN DEERE – 110RF, L&G tractor, 8-hp., 38-inch deck, very good overall condition. 276-782-1860. 1970 – Gravely walk behind tractor with sickle mower, runs good, $600 OBO. Call Don 757-653-0054.

ALL NATURAL – Pork and beef products, no preservatives, MSG, gluten. Sustainable farming practices, papaweaver@papaweaver.com. 540672-1552.

REGISTERED – Black Angus seed stock; fall born; bulls and heifers; AI sire. Sammy Smith 434-664-8767.

FOR SALE – Angus Bulls, calving ease, semen tested, excellent bloodlines, reasonably priced and good selection. Delivery available. C-Stock Farm, Scottsville day 434-286-2743, after 7 p.m. 434-981-1397 or 434-2862423.

LIVESTOCK BARNS – Hay sheds, rough and dressed lumber. We make metal roofing. Offices at Lynchburg, Roanoke, Danville and Axton. Max Kendall Lumber & Tin, Maxkendalllumber.com. Free call 1-888-434-2825.

Livestock Equipment

JERUSALEM DONKEYS – Two males, white with brown spots $100 each. 540-651-8130. DEXTER CATTLE – A2A2 bulls for most nutritious milk producing cows and heifers. 540-937-5186.

American Farm Bureau accepting photo contest entries through Oct. 15 The American Farm Bureau Federation, in conjunction with the American Farm Bureau Foundation for Agriculture, is accepting entries in its 2013 Farm Bureau Photo Contest through Oct. 15. The contest is open to all state and county Farm Bureau members and staff who are at least 18 years of age at the time of entry, including professional photographers. Photo submissions will be used to accurately portray modern agriculture and safe practices of farmers and ranchers, and

for future publications and promotions by AFBF and related companies. Winners will receive cash prizes for submissions in various categories and will be announced Nov. 15. For more information visit FB.org/index.php?action=programs. photocontest2013.

Farm Bureau needs your updated contact information, including email Are your membership records current? If you’ve moved, acquired a new telephone number or changed your name, it’s important that your new information is reflected in your membership and insurance records. Additionally, your email address helps Farm Bureau reach you in instances where prompt communication is important.

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If you need to update your records, email your current contact information to membership@vafb.com, and our staff will handle the update. You’re also welcome to call or visit your county Farm Bureau office to update your records.

VaFarmBureau.org

Help people find your summer farm products, with Farm Bureau Fresh If you are a Virginia farmer who direct-markets meats, eggs, produce or fibers, there’s a Farm Bureau member benefit that can make it easier for potential customers to find you. Farm Bureau Fresh, based on the Virginia Farm Bureau website at VaFarmBureau.org/ marketplace, lets members place free, searchable listings of up to 45 words. Farm Bureau began promoting Farm Bureau Fresh last year to anyone with an interest in local foods and other farm products. Consumers can use Farm Bureau Fresh to search for products in any of 11 categories, or use a ZIP code to locate all producers in a specific area who sell to the public. In addition to addresses, phone numbers and farm websites, they’ll be able to access a map and Google travel directions to your farm, stand or other venue.

Marketplace

Products currently are being listed in the following categories:

• agritourism; • aquaculture; • bees and honey; • Christmas trees; • CSAs; • eggs; • fiber; • flowers; • fruit; • meat; • mushrooms; • pick-your-own; • pumpkins; and • vegetables.

July’s Real Virginia focuses on showing livestock and new Latino farmers’ market

Watch this!

To view RealVirginia, visit VaFarmBureau.org.

VirginiaFarmBureau.com

What does it take to win a blue ribbon showing livestock at county fairs and the State Fair of Virginia? One farm family in Rockingham County trains young people to show like pros. Plus, a new Latino farmers’ market in Richmond is serving up fresh foods with a helping of cultural experiences. Real Virginia airs nationwide at 6:30 p.m. on the first Wednesday of each month on RFD-TV on Dish Network and DirecTV. It can also be watched weekly on WVPT Harrisonburg, WBRA Roanoke, WCVE Richmond, WHRO Norfolk, WVVA Bluefield and WTKR Norfolk, as well as on 41 cable systems across the state. It’s available online at VaFarmBureau.org. Check local television listings, or visit VaFarmBureau.org for a list of participating stations.

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