Neighbors from near and far travel to lend ahelpinghandduring branding season. Branding livestock is necessary to ensure the animals are returned to their proper owners. This time of year ranchers will brand their calves before turning them out to graze the rangelands. Pictured is Dereck Eldridge with Crawford Cattle Company, throwing a perfect loop at the Buckingham Bar X Ranch branding in Paradise Valley, Nev.
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Photo by Ashley Buckingham, Nevada Rancher Magazine
A May 2017 publication
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Ground Squirrels are detrimental to pastures and rangeland By Jennifer Whiteley The Nevada Rancher
WINNEMUCA – Burrowing rodents can wreak havoc on pastures and rangeland. One of the most damaging of these rodents are ground squirrels. Rodents such as these can limit the production of grass or alfalfa on irrigated pastures. They do this by damaging the root systems, consuming the
Jennifer Whiteley photo
Burrowing rodents wreak havoc on rangelands. Their mounds dull cutting blades on machinery, the disturbed soil can contaminate hay bales, and their holes can be dangerous for livestock.
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forage and covering to crop with dirt. These rodents are more selective for the higher quality plants like alfalfa, allowing less desirable plants such as bluegrass, and weeds to increase. Rodent infested pastures can see forage losses anywhere from 10%-50%. Ground squirrels live in a burrow system where they sleep, rest, rear young, store food, and avoid danger. The burrow openings are about 4 inches in diameter but can vary considerably. The burrows can be 5 to 30 feet or more in length and can extend 2 to 4 feet below the soil surface. Often there is more than one opening in a burrow system. Ground squirrels live in colonies that can include several dozen animals in a complex of burrows. More than one squirrel can live in a burrow. “The mounds and holes are hard on haying equipment and contribute to dirt in hay bales which is problematic. Watering efficiency is also reduced as water flows down the holes. Gophers and ground squirrels can multiply at a high rate and increase damages that much more but they can also attract other animals that can increase damages rodents such meadow voles and badgers.” Explains Sam Sanders of Humboldt Wildlife LLC. “Most generally these rodents aren’t considered detrimental to rangeland, however they do disturb the soil and can provide excellent conditions for weeds to start growing,” adds Sanders. Ground squirrels damage many food-bearing and ornamental plants. Particularly vulnerable are grains. Ground squirrels will enter gardens and devour vegetables in the seedling stage. They can damage young shrubs, vines, and trees by gnawing bark, girdling trunks (the process of completely removing a strip of bark from a tree’s outer circumference), eating twigs and leaves, and burrowing around roots. Ground squirrels will gnaw on plastic sprinkler heads and irrigation lines. They also eat the eggs of ground-nesting birds. Burrowing can be quite destructive. Burrows and mounds make it difficult
to mow, and they present hazards to machinery, and livestock. Burrows around trees and shrubs can damage and desiccate or dry out roots. Methods for controlling ground squirrels vary, but most generally it’s an ongoing process. The situation and management goals would often dictate the control methods to be used. Traps are a practical option for small infestations, but may be time consuming for larger infestations. There are several options as far as traps go. Live traps aren’t recommended because they present the problem of how to dispose of the rodent. Fumigation is a relatively safe method of control. As with all pesticides, read and follow label instructions with care for nontarget species and safety factors. Poison gases can be produced from pellets that react to air or rodent’s stomach acid. Ignited propane torches can be used as a DIY approach. These torches put a combination of oxygen and propane into the tunnel. It is ignited, creating an explosion that kills the rodent and caves in the tunnel. Smoke bombs are available for purchase at farm supply stores as well. With these and the propane torches, there is a fire hazard. There are pesticides that can be placed in the squirrel holes. Baits come in grain or pellet form, with strychnine being one of the most common. It can’t be used above ground, so must be placed in squirrel holes. Often people are concerned about their pets getting into the pesticide or eating poisoned squirrels. Strychnine is very effective for rodents, but accumulates in body tissues, so if a pet or other animal eats a poisoned squirrel, it might also die. A PERC (pressurized exhaust rodent control) machine works well in smaller areas. The exhaust from a small gas motor goes through a cooling coil into an air compressor. The carbon monoxide is then injected into the tunnel using a probe. This is one of the more humane ways to exterminate ground squirrels.
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Nevada’s climate allows for grazing year round rabbit brush, edible; white sage, bud sage, Great Basin wild rye, western wheatgrass, Sandburg bluegrass, Indian rice grass and desert needle grass. In the higher elevations, you will start to see Mountain Mahogany, Mormon tea, juniper and pinyon pine.
By Ceily Rae Highberger Special to Winnemucca Publishing
RACHEL, Nev — One of the great things about Nevada is the abundance of its grazing land. There are many acres of private ground that cover its landscape keeping that land in the ranching tradition. For some however, the possibility of owning an actual ranch can be out of the question. Fortunately there are other methods of raising cattle and making a profit in the cattle industry. Many ranchers rely on the method of using small chunks of deeded ground linked to private or government leases to graze their cattle. The use of leases makes it possible to follow the grass based on the season and one of the perks of Nevada’s climate is that it allows for grazing year round within the state, potentially limiting the need to feed hay depending on the severity of the winter months. This method does however make for a nomadic lifestyle, moving from camp to camp based on where your leases are located. The following photographs and broad range overviews are of four separate camps that showcase the diversity of Nevada’s rangeland through my own personal experience of living life as a nomad chasing the seasons!
North Eastern Nevada Summer Pasture
If you were to drive north out of Elko on the Mountain City Highway on your way to
Western Central Nevada Winter Pasture
Photo by Ceily Rae Highberger
Saddle horses keep an eye out on the view from a winter camp near Rachel. Idaho, you would find country dotted with little towns, ranches, and old homesteads. The terrain is steep with large grass covered hills the size of small mountains, deep cut rocky canyons with junipers, willows, elderberry, chokecherry and, on good years, water in most of the bottoms. The summers are hot and the winters cold, ensuring its status as seasonal pasture. Being in the higher elevations of the Northern Great Basin, vegetation consists of higher elevation plants varying to sagebrush grassland plant communities. There are shrubs like Mountain Mahogany, sagebrush, and some Mormon tea. Range grasses include Idaho fescue, Great Basin wild rye, squirrel tail, prairie June grass,
Indian rice grass, Snake River wheatgrass, and Thurber’s needle grass.
Mid Central Nevada Summer Pasture
Head further west on the Loneliest Highway 50 to Middlegate Nevada, you will pass through sagebrush grasslands and dry lakebeds surrounded by steep higher elevation mountains that rise out of the valley floors. Hot in the summer, the higher and middle elevations stay cold and snowy during the winters, making this ideal summer range conditions for grazing. Water can be limited so hauling water from larger sources is a necessity. In the flats the predominate plants will be a variety of sagebrush, creosote,
Not quite to Reno and west of Fallon’s banana belt near Fernley, Silver Springs, and Stagecoach, the land warms up and the sightings of feral horses increases. Unless it happens to be a harsh year, ranchers can usually winter their cattle successfully, it requires a large amount of acreage and lots of water hauling. Droughts can decrease range condition and the biggest competition for range feed is the large herds of feral horses problematic of lots of Nevada’s grazing land. These desert shrub lands consist of; sagebrush, creosote, prickly pear cactus and edible; kochia, desert needle grass, white sage, bud sage, shadscale, fiddleneck, and four wing salt brush. These camps are just a narrow cross section of Nevada’s vast range lands but their locations do a decent job of showcasing the flexibility a cattle rancher can have in the State of Nevada, owning a ranch or not! There is much of the Great Basin Range that I have yet to see fat cattle grazing on and a camp living being made on. To me, this land is how our lifestyle survives and regardless of where camp is being made, I strive to always be a good steward of it so that it continues for future generations.
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Ag & Ranching, a May, 2017 publication of Winnemucca Publishing — 3
Agriculture is a vast industry in need of youth By Michael J. Thomas Special to Winnemucca Publishing
Today there is a great need to encourage, inspire, and educate our youth about the vast number of growing fields within the industry of agriculture. Dr. John Hall, University of Idaho, Nancy M. Cummings Research Extension and Education Center superintendent, said, “Agriculture still has an employment deficit of trained people at a variety of different occupations: production management, processing, and all the other related parts of the industry.” The U of I Nancy M. Cummings’ R E E Center, located near Salmon, Idaho, serves as an experimental
station for the University of Idaho, performing research regarding all facets of beef production. For several years Dr. Hall, in an effort to encourage and educate school age students to the possibilities within the industry, has brought the vast resources of the ranch’s facilities and knowledge to a partnership with the local schools in order that all students have an opportunity to be exposed to agriculture and all it has to offer. Shannon Williams, Lemhi County Extension Educator, Salmon, Idaho, said, “For the past four years we have received money from the Idaho Beef Council to bus the fifth graders out to the ranch during Ag Week. We take them through different facets of beef production.
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Shannon Williams, Lemhi County Extension Educator, demonstrates the birth process to a group of students using a cow pelvic bone structure and a model calf made of denim. In the first of four stations, Dr. Benton Glaze, U of I Extension Beef Specialist, and Charli Williams, Outreach Coordinator for Lemhi Regional Land Trust, come and talk about genetics and different rolls genetics play in cattle production.” At the next station Dr. Hall or Dr. Jim Sprinkle, U of I Extension Beef Range Specialist, discuss the digestive system of the cow with the students. Using a preserved rumen from a 600lb. steer – approximately 15 to 20 gallons – the students get to look into the complex system through windows placed in the chambers. Dr. Hall explains to the students how this process “helps the cow digest things that we can’t eat to make products that we can eat.” Next, the students stop at a station lead by Williams involving calving and post birth management. Williams uses a pelvis from a cow and a model calf to demonstrate the proper passage of the calf through the birth canal. Next she demon-
strates common mal-presentations and the proper methods for correcting these problems and giving aid to the cow. Katie Cooper, Ag Science instructor at Salmon High School said, “There are fewer families in production agriculture today. There is a real need to encourage youth to come back to the ranch, or come to it from outside. Many of today’s kids just don’t know much about agriculture. Dr. Hall is really good to let us come out and learn about the science of beef production. He always calls to let us come out to help with estrus synchronization and AI of the cows.” One of Cooper’s past students, Kelsie Hodges, grew up in town with no exposure to ranching. Hodges said, “I didn’t grow up on a ranch, but wanted to take a steer in 4-H my freshman year in high school. Local ranchers, Roy and Sharon Hoffman, helped me get started and really made it possible for me to be successful throughout
the project.” Hodges pursued Cooper’s agscience classes through high school and discovered the U of I Nancy M. Cummings’ R E E Center. When it came time to declare a senior project, Hodges chose to do her project with rumen samples. Dr. Hall said, “We had some rumen cannulated cows here at the time. She did some insitu digestion trials involving putting forage samples directly into the rumen, letting the rumen micro-organisms digest them, and then pulling the samples out to see exactly what those rumen micro-organisms consumed of the individual forage samples.” As a living testimonial to the positive power of encouraging, inspiring, and educating youth toward agriculture, today Hodges is an ag-science instructor in Kansas. She and her fiancé have purchased a small property, some purebred heifers, and hope to have their own ranch in the future.
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Courtesy photo
The Garcia horse was restored by Claudia Riordan in the 1980’s. Today he models the Madame Chevalier saddle and matching gear where he greets visitors to the Cowboy Arts and Gear Museum.
Now Serving Elko County and surrounding areas
Now open in Elko: Cowboy Arts and Gear Museum Ensuring the legacy of the cowboy lives on for future generations By Jennifer Whiteley The Nevada Rancher
ELKO, Nev. – Paula Bear Wright had aspirations of creating a cowboy art and gear museum to preserve the cowboy and vaquero heritage for generations to come. Her son John Wright and daughter in-law Susan are helping to see that dream brought to life with the help of NV Energy, Jan Petersen, museum director who did the leg work to get the museum its 501-C status, and board members Mike and Tana Gallagher. Elko has not only a unique ranching and cowboy heritage, but also a unique gear making heritage as well. The Wright family has put together a team of determined individuals to ensure that the legacy of cowboys and gear makers live on for future generations to learn about and enjoy. The former NV Energy building at 542 Commercial Street has it’s own rich history. It was built in 1907 on Silver Street in Elko, and purchased by G.S. Garcia to be both a family home and storefront for his booming saddle and harness business. In 1913 G.S. Garcia purchased a lot on Commercial Street and moved the building there. The building had to be cut in half from front to back before it could be moved from Silver Street to the Commercial Street location. In May of 1924, a fire broke out next door at 515 Commercial
Street and threatened the Garcia Harness and Saddle Shop. Fire didn’t damage the building, but it suffered significant water damage to the basement and saddles and stock items stored there. NV Energy knew the historic value of their Commercial Street property and wanted to see it preserved. A chance meeting with the Wright family at a branding in Tuscarora made it all happen. The building has a lot of historic potential and the Wright family with the help of Cowboy Arts and Gear Museum director Jan Petersen have some great ideas. “In so many ways, society is trending away from our heritage. Today, cowboys text, Instagram, and Facebook. Our arts are being lost to technology. We don’t want to lose sight of our past. The Cowboy Arts and Gear Museum is our way of preserving this lifestyle.” The Cowboy Arts and Gear Museum is working with the Northeastern Nevada Museum, The Western Folklife Center, California Trail and Interpretative Center, and JM Capriola’s to promote tourism in Elko. They are actively seeking donations for building upkeep, remodel, and maintenance. They are also seeking loans of antique gear and tack to display in the museum. Located at 542 Commercial St. in downtown Elko, the museum is open Fridays and Saturdays through the end of May, and will close for the summer to remodel. They plan to reopen full time in October, 2017. If you are interested in donating, or loaning gear please contact Jan Petersen at 775778-5478 or janpetersen@citlink. net.
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OLD WORLD AND NEW WORLD
Bottari Family Creamery makes magic with sheep
Artisan sheep’s milk cheese and grass fed lamb from their ranch in Lamoille By Jennifer Whiteley The Nevada Rancher
LAMOILLE, Nev. – Josh and Tory Bottari of the Bottari Family Creamery in Lamoille, Nevada specialize in Farmstead Artisan unpasteurized sheep’s milk cheese, naturally grass finished lamb, raw wool, and soap products. They began their adventure in 2003, when sheep dairies began their rise in popularity as hobby farms across the United States. Their goal is
sustainability while embracing modern agriculture techniques to produce a quality product. Bottari grew up in production livestock, working with his grandparents and family on their cattle ranch in Lamoille, and then went to college to be a music teacher. To help pay for college he worked at a specialty foods store where the owner took pride in supplying customers with the highest quality specialty foods available. What started as a small variety of specialty cheeses evolved into a large case with over 300 cheese varieties when Bottari graduated from college. Bottari found his passion for artisanal sheep’s milk cheeses while working at that store. After college Bottari decided “I want
Jennifer Whiteley photos
Above, Josh Bottari and one of his bottle babies in the pasture. Most of the sheep at Bottari Family Creamery have names. They are very gregarious and friendly animals. At left an Awassi cross bred ram watches over his ewes as they graze. Awassi sheep originate in the middle east and are known for the ability to adapt to harsh environments. They are one of the highest milking breeds for sheep and cross well on other milking breeds. something sustainable. Something that will last 100 years. I had never made cheese, or owned sheep, but I decided I was just going to do it.” And thus, the Bottari Family Creamery was born. The rich flavors of sheep’s milk make it ideal for crafting wonderful
cheeses. Sheep’s milk is extremely high in fat and conjugated linoleic acid, compared to other milk producing species. There are a large amount of solids present in the milk which makes sheep’s milk an excellent choice for making cheeses. It produces higher
yields of cheese compared to other milk producing species. Sheep’s milk has a higher percentage of small fat globules than cow’s milk, making it easier to digest. Noncasein protein is twice that of cow or goat milk, which also enhances digestibility. Sheep’s milk is natu-
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A yearling ewe and her day-old ewe lamb in the nursery. rally thick and is easily turned into cheese or yogurt. Cheese made from sheep’s milk is creamier and ages more mildly than cow or goat cheeses and has its own special flavor, texture, and aroma. There are more than 50 different varieties of cheese, as well as types of yogurt, ice cream, and butter, all made from sheep’s milk. Sheep dairies are an important economic enterprise in many European, Middle Eastern, and Mediterranean countries. With only about 100 sheep dairies in operation across the country, sheep dairies are in their infancy in the United States. Many of the dairies that started up in 2003 quickly ran out of business. The Bottari Family Creamery is slowly growing and gaining popularity. What started as a barn and a handful of Dorset and Suffolk ewes
has grown into a milking parlor, creamery, and aging room. Sheep breeds include the original Dorset and Suffolk, as well as Icelandic Crosses, Lacaune, East Friesian, and Awassi, breeds of sheep that do well on forage and have high milk production. Bottari modeled his business plan after European sheep dairy models. Sheep graze native grasses much like cattle, free choice in the spring, summer, and fall months. The sheep are fed grass hay and alfalfa over the winter, until the grass begins to grow, and supplemented with mineral and grain while milking. “You need to be able to build your own fence, give your own shots, and shear your own sheep to make a living in the dairy industry.” Says Bottari. Sheep have a lower input cost than
cattle production, there is no fuel or horse costs. Bottari is able to graze pastures within minimal walking distance of the dairy. Sheep are milked for about 150 days after they wean their lambs. Bottari’s ewes give an average of ½ gallon of milk each day. Milk is frozen and stored until enough is accumulated for a batch of cheese. Milk is heated and rennet is added. After curds are formed, they are cut with a knife and stirred to break into smaller pieces. The curds are then firmly packed into cheese molds, and the whey is drained away. After cheese is removed from the mold, it is rubbed with coarse salt and aged in a cellar or aging room. The cheese gets harder as it ages and the taste becomes stronger. Lambs are weaned around 60 days of age. Bottari’s don’t castrate ram lambs. Some are sold for breeding stock by private treaty, and the remaining rams are sold for meat. Bottari’s feed rams out on pasture until ready to butcher and sell the meat locally through Facebook word of mouth, and area farmer’s markets. The Bottari Family Creamery sells the milk and meat produced by their ewes and have plans to eventually sell wool and sheep pelts as well. The opportunities available to sheep dairy producers is immeasur-
able. For more information about or to purchase cheese or lamb from the Bottari Family Creamery, they can be found on Facebook and Instagram.
The mechanical milking apparatus with the milking parlor stanchions behind. It takes about to 2 minutes to milk out a ewe, each ewe yields an average of ½ gallon of milk a day.
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8 — Ag & Ranching, a May, 2017 publication of Winnemucca Publishing
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