AG and RANCHING 2019

Ag & Ranching

2019

Danyelle Draper has deep roots in the Silver State By: Jolyn Young RANGELY, Colo. – Danyelle Draper left Nevada after graduating high school, but the 19-year-old college freshman values her deep roots in the Silver State. She grew up in a cowboy family on area ranches, learning to ride and rope as a kid. In her teen years, her skills earned her a rodeo scholarship to Colorado Northwestern Community College in Rangely. Today, Danyelle competes in barrel racing, team roping, breakaway roping, and goat tying.

She is studying to earn a degree in Equine Management and Training.

Here, contributor Jolyn Young visits with Danyelle about her childhood on the ranch, the collegiate life, and picking up broncs.

JY: Tell me a little bit about your background.

DD: I had ponies and old broke ranch horses to ride when I was younger. I was definitely a momma’s girl when I was little. When I was about 10, I really started getting in to going to work with Dad and learning how to rope in the branding pen.

JY: Did you attend public school?

DD: I was homeschooled on and off until 7th grade, then I asked to be home schooled for the rest of grade school so I could focus on rodeo and

PHOTO BY: ASHLEY WILLIAMS ROCKING LAZY A PHOTOGRAPHY Danyelle grew up on various northern Nevada ranches with her cowboy family.

working on the ranch. I day worked as much as I could without it getting in the way of school work JY: Did you like school?

DD: It didn’t bother me, but it definitely wasn’t my favorite thing to do.

I knew that I had to finish to get to were I wanted to be so that kept me getting my school work done.

JY: What first interested you in your college major?

DD: I love riding and starting horses!

JY: Do you plan on making a career as a horse trainer?

DD: I do, I would like to focus on reining and roping horses and some barrel horses.

JY: Did you take horses from the ranch with you to college?

DD: Yeah, I have 3 horses. 2 for rodeo and 1 for my colt class.

JY: Tell me about the colt class.

DD: In the first semester, you bring a colt that is started then your second semester you bring a colt that is only halter broke and start it yourself. I like it at a lot, but that's also because I have been doing it for most of my life growing up and helping my dad.

JY: Have you had any difficulties due to being a woman with a smaller build, or has that not been an issue?

DD: Sometimes, if the saddle I’m riding is a little bigger, then I have to hang on when I pick a guy up so they don't take me with them when I set them down. I haven’t fallen off yet picking up, but I definitely don’t want to say I won’t because I have even seen men fall off when picking someone up.

JY: Sounds fun! And you also pick up broncs. Tell me about that.

DD: I helped my dad pick up broncs for a couple years in high school. My coach Jed Moore knew that, so I have been picking for them this year. I absolutely love it. It’s an adrenaline rush and just a lot of fun to do.

JY: How are you liking the college rodeo team?

DD: My team is awesome. We all get along and just strive to better ourselves and horses. We aren't a huge team, but we are like family to each other and it's nice to have that. I made my first short round in goats last fall and am hitting right out of the top ten in breakaway, and goats at most of the rodeos. The rodeos are very exciting and fun to compete in. I am happy I have the opportunity to rodeo with the horses I have.

JY: Who has been influential in helping you accomplish your goals?

DD: My dad Tim Draper and mom Kelly Draper are the ones to give all the credit to. Without my mom, I wouldn’t be the young lady I am.

Being a hand and roping and starting colts like I do is all because of my dad Tim. JY: Any advice for other young people looking to move off the ranch and attend college?

DD: Don’t be scared to go out and take on college with a good view and pick a degree you know is good for you. Go adventure and have fun, but always remember where you come from. Mostly, just go have fun!

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Photo by: John Langmore Cowboys never pass up a chance to laugh, and these three Jordan Valley Big Loop contestants throw their heads back while waiting their turn to rope.

Cowboys On The Big Screen New movie takes an authentic, in-depth look at the big outfit lifestyle By: Jolyn Young Watching the snorty wildness of a sagebrush bronc ride. Smelling the caustic aroma of a midday roll-yer-own swirling on the breeze. Pulling a baby calf with your bare hands and praying it draws breath.

These sensations are ordinarily the private domain of the working cowboy, but country folks and urbanites alike will soon be able to experience the complex nuances of the big outfit lifestyle via the big screen.

Cowboys: A Documentary Portrait chronicles life on a modern-day big outfit, as portrayed and narrated by the cowboys themselves. Filmmaker Bud Force and acclaimed photographer John Langmore recently teamed up with Creative Producer Felicitas Funke to tell the story of the cowboys and their families who make a living – and a life – in the saddle and on the range.

“The audience is going to ride side by side with the cowboys and learn not only their day-to-day workings, but also their personal stories and challenges unique only to this lifestyle,” says Force.

In order to accurately depict life on a modern-day big outfit, the directors chose to film only on ranches that run full crews in eight Western states. They spent two years filming on nine ranches in Texas, New Mexico, Arizona, Nevada, Idaho, Wyoming, and Montana. Cowboys includes ranch work from all four seasons, from breaking ice to pulling calves and weaning in the fall.

The film’s overall impact far exceeds practical education, though.

“I would consider it a biopic about this singular character being the ‘cowboy,’ but as told by multiple people who are each in essence that same character,” says Force.

The documentary Cowboys deconstructs the romantic notions of the cowboy lifestyle typically portrayed by Hollywood movies and paperback novels. Throughout the film, working cowboys explain ranch work and their dedication to the lifestyle in their own words. They wear drastically different hat shapes, but they all share a common quality: They answered the call to be a cowboy and never looked back.

“Cowboying isn’t what you do. It’s who you are,” said one weathered cowboy featured in the movie.

Like all others interviewed during the movie, the speaker was not directly identified. Stories and explanations are carefully paired with corresponding scenes throughout the movie to guide the viewer through all aspects of ranch life, but the overall message resonates with a unifying theme that transcends ranch life.

“People are people, and some of those people are cowboys. Whether you live in the mountains, on the prairie, or in the desert, there’s still that tie – no matter where you are,” says Force.

For a deeper look inside the ranching lifestyle, Cowboys includes a woman’s perspective. The camera crew visited me and my family at our remote cow camp home in Arizona, where I shared my experiences of living 4 hours from town. Our monthly grocery shopping was a 3-day trip, and I daily crossed my fingers that my kids wouldn’t break an arm. Footage of me taking clothes off the line and my children twirling on a tire swing are featured alongside the cowboy crew branding calves and wrangling the cavvy in the evening light.

“Outside of interviews, we did not stage a single scene in this movie,” says Force.

This staunch adherence to the truth results in a movie that is gritty, raw, and wholly authentic. It captures a snake-bit horse, rows of cattle carcasses bloated and blackened by wildfire, and a family’s grief over their young son’s death from a ranching accident.

price.”

“It’s a privilege to be out here,” said one cowboy. “But you pay a

For those willing to assume the risks, the big outfit lifestyle also provides plenty of unexpected levity alongside the darkness. Cowboys includes a montage of bronc rides, punctuated with photographs of a cowboy mid-air and a trio of horseback gents with their heads thrown back in laughter. Langmore’s black-and-white still images are regularly interspersed throughout the movie, inviting the viewer to quietly deliberate the livestock, gear, and rugged scenery along with the interview subjects.

“We wanted to convey how deeply these men and women reflect on their lifestyle,” says Langmore.

The landscape of ranch country greatly shapes the lifestyle and character of the working cowboy. Cowboys includes breathtaking aerial footage of big herds of cattle and cowboys running through the dust of the American desert. Despite cell phones, WiFi and indoor plumbing, men and women still earn a living by taking care of cattle with a horse and saddle every day.

One of the film’s cowboy storytellers summed up the film’s everlasting theme:

“They’ve been talkin’ about the cowboy dyin’ for over 100 years, ever since the trail drive days. But, he’s still here, and always will be.”

Cowboys is scheduled to premiere this spring, then be available in select theaters before being released on DVD/Blu-ray and streaming online later in the year. For more information and to watch the trailer, visit www.thecowboymovie.com.

2 — Ag & Ranching, a May, 2019 publication of Winnemucca Publishing

The Cowboy Pastor's Wife

“Do you give the horse its strength

The quiver rattles against its side,

or clothe its neck with a flowing mane?

Dedicated to the Horse

Do you make it leap like a locust,

along with the flashing spear and lance.

In frenzied excitement it eats up the ground;

striking terror with its proud snorting?

it cannot stand still when the trumpet sounds.

It paws fiercely, rejoicing in its strength,

By: Norma Elliott

and charges into the fray.

There is much to say about the horse. I can’t help but think of all the horses

It catches the scent of battle from afar,

It laughs at fear, afraid of nothing;

that have come and gone into our lives. Horses that blew in two, horses want-

At the blast of the trumpet it snorts, ‘Aha!’ the shout of commanders and the battle cry”

it does not shy away from the sword.

ing to please. Horses with good minds and those with pea

Job 39:19-25

Horses takes us to impossible place, call our attention to a calf

sized brains. Horses that boogered at everything and ones

or rider we may not otherwise see, navigate for a button on

that had no try. Horses we were glad to see go and the ones

their first cattle drive.

we never wanted to let go of.

And I can’t help but think…”God, thank you”. How is it that

Today I can’t help but think of one who’s been in our little

You would allow us, the rancher to have such a connection to a

string for a long time. He’s an old guy named Tot...allow

noble creature, so powerful but yet with so much heart? How

me to describe him a bit. He’s like your uncle in the flan-

can it be that even though they do not speak they understand

nel shirt. The one that is as reliable as the sunrise. He’s the

by the shifting in the saddle that I want to vere away to the

one that you can call anytime. He’s the uncle you run out

right to head off cattle? How is it they know how I’m feeling

to greet when you hear the rattle of his truck. He’s the one with the candy in his pocket, the pot belly, and the laugh you

and can somehow bring me comfort with the sound of their hooves in a trot? How is it they can teach me something new

can hear for miles.

each time I swing my leg over the saddle? And how is it I can call them friend?

That describes our Tater Tot Joe. Now Tot wasn’t always reliable, he use to flip over with rider attached. He use to

In this scripture above, God, like any good boss is having to ask

throw fits when riding away from other horses. Our boys

Job question to remind him just how powerful He is. To remind

rode him through miles and miles of Texas….into deep draws

Job that He is the one that made the strength of the horse. The

and worked him up sides of mountains. Roped probably hun-

one that made his flowing mane. For bravery to beat wildly in

dreds of calves and took many a cholla from his tail.

his chest to accomplish his task. Through Job 38-39, Our Creator and His creation…...to vast for my mind to even grasp. I

Tot was passed down to me. I used him for a few years and

cried reading it!

then he became our grandson’s horse. He went from rebel to reliable. Our grandson Trace loves Tot and we do too.

Trace often leads Tot around the house. His head is dropped

Photo by: Nevada Rancher Magazine Editor, Ashley Buckingham

BobiRose Buckingham and her Grandpa's horse, Stilts, enjoying a

watching the steps of a three year old boy, careful not to

relaxing moment together on their ranch in Paradise Valley, NV.

get ahead and mindful of his many stops and distractions. Those horses are worth a million.

Tot is part of the family. We get so used to him being here. I dread the day I look out and no longer see his presence. His knees have a few issues and he can’t handle the work he used to do.

The scripture above hits home. I have seen a horse, in “frenzied excitement eat up the ground”, I have even imagined my own horse laughing, maybe not at fear but at me. I can relate to the bravery as she makes the mad cow submit to her course

and her playfulness when cutting in the herd.

I say all this not to exalt the horse but to stand amazed at THE ONE who would give us an opportunity to be it’s partner.

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Fresh Produce and Grass Fed Beef Enjoy the beggining of delicious fresh food.

By: Jennifer Whiteley

Serving Agriculture for 36 37 years Nursery is now OPEN!

Hay & Feed, Shavings, Western Apparel, Tack, Seed, Fertilizer, Pest Control, Propane and More!

Lamoille, Nev.-Living in the high desert, we don’t have unlimited access to fresh produce. That is probably my only complaint about living in Lamoille. Our short growing season and remoteness really limits what is available to us year-round for fresh produce. The added expense of trucking produce in can be cost prohibited for a varied diet of fresh fruits and vegetables. I often feel like if you don’t like apples, oranges, potatoes, and lettuce, you are limited to canned and frozen foods. This is part of why I like August so much. Towards the end of the month, my little garden is generally producing enough food for some variety in our diets. We also have the opportunity to purchase fresh produce from our local Farmer’s Markets.

I like the opportunity to support small local business and

Ingredients:

feed my family locally sourced fresh foods.

At our local Farmer’s Markets, products range from artisanal cheese, grass fed beef, honey, fresh produce, and natural fibers. All products are grown or harvested locally, and it is fun to wander through the booths visiting with fellow shoppers, and the artisans who bring their items to sell.

One of our favorite products to purchase are cucumbers.

Picked the morning of purchase, they are cool and crisp, and perfect for a cucumber salad. Our favorite recipe makes a lot of salad! Imagine enough to feed a small army, so it is great for potlucks and picnics. It travels really well and will keep for a couple of months.

Sloppy Joes

2 Tablespoons Butter 2-1/2 pounds Grass Fed Ground Beef 1/2 whole Large Onion Diced 1 whole Large Green Bell Pepper Diced 5 cloves Garlic Minced 1-1/2 cup Ketchup 1 cup Water 2 Tablespoons Brown Sugar 2 Tablespoons Pork Rub* Worcestershire Sauce to Taste 1 small can Tomato Sauce

Instructions

710 Grass Valley Rd. Monday-Friday 8:30-5:30 • Saturday 8:30-5:00

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown.

Drain most of the fat and discard.

Add onions, green pepper, and garlic.

Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, pork rub, and water. Stir to combine and simmer for 15 minutes. Also add tomato sauce and Worcestershire. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls.

Photo by: Jennifer Whiteley Since grass fed beef has a lower fat content, you will really need the butter to keep your ground beef from sticking to your Dutch oven. If you use conventional raised beef, you can omit the butter.

*Pork Rub: If you have one you like, use it! Here is what I use:

1 tbsp ground cayenne

Ingredients:

1 tbsp dried oregano

2 tbsp ground fennel seeds

1 tbsp dry mustard

2 tsp ground cumin

Directions:

1 tbsp ground coriander seeds 1/2 cup brown sugar 2 tbsp salt 2 tbsp smoked paprika 1 tbsp garlic powder

1 tbsp black pepper

Mix all together and store in an airtight container.

I hope you enjoy recipes and enjoy the beginning of our warm weather!

1 tbsp onion powder

Cucumber Salad Ingredients: 6 large cucumbers, unpeeled and sliced into rounds 1 sliced red onion 1 sliced red pepper 1 sliced yellow pepper 1-tbsp salt 1-cup white vinegar 2-cups sugar 1-tsp celery seed 1-tsp mustard seed

Directions: Mix cucumbers, onions, peppers and salt; set aside.

Put vinegar, sugar, celery seed and mustard seed in a small pot and bring to a boil.

Remove from heat and let cool for about one hour.

Photo by: Jennifer Whiteley This is a great fresh salad that makes a lot and can stay in your refrigerator up to 2 months. The vibrant colors make this a pretty salad.

Pour mixture over cucumbers. Store in refrigerator. Will keep up to 2 months.

Another way to utilize produce and beef from your Farmer’s Market is this quick, easy Sloppy Joe Recipe. If you are lucky, you can purchase some homemade bread buns to go with it!

4 — Ag & Ranching, a May, 2019 publication of Winnemucca Publishing

Hot Dog

Photo by: Nevada Rancher Magazine Editor, Ashley Buckingham

And other Canine Emergencies on the Range By: Sarah Hummel, DVM. We are approaching the season of the sweltering heat, endless smoke, fire danger and all the other joys of a hot HOT summer. Most the cows are out on range and have been for a while, and now many of us are thinking about the long trek home. Along with our horses, many of us depend on another four-legged critter to help us with this task: our hard-working dogs. I often say that Gracie, our 5-year-old border collie, is the hardest worker around because she is always on the job (sometimes when we rather she not be!). Along with that hard work often comes some hard knocks. A couple relatively common emergencies that can occur to these working dogs is heat stress/stroke and rattlesnake bites. I want to give some brief advice on what you can do to help these critters out when you are four hours away from any semblance of veterinary care. When at all possible, try to get a hold of your own vet and discuss their experience and advice for these matters especially if your dog is at high risk. These dogs work so hard for us that it is a good idea to be prepared when they are in need.

Heat stress/stroke:

Heat stress is a more minor form of heat stroke. Heat stress probably occurs more commonly than we realize and goes untreated. Heat stroke is the extreme form of heat stress. Unfortunately, unless we are toting around a thermometer and a stethoscope in our saddle bags, dangerous heat stress can be difficult to discern from “normal” exertion. Heat stress occurs when the temperature of the dog is over 104 (over 105 or 106 for heat stroke) and the heart rate is often elevated to 160 or higher after a period of rest. For those of you not carrying these items, a lot of times you just know when your dog is bushed: you went a little too far, the dog worked a little too long, or it is a little too hot. If you are concerned with heat stress, the best thing you can do is try to cool the dog off in water, try to get them to drink, and get them to shade, even if it is just a piece of sagebrush. If water is limited, concentrate on wetting their paws, tips of their ears, then the abdomen. We always take a little bit of dog food with us but offering them something out of your lunch isn’t a bad idea either. Some people carry Karo syrup with them which can be placed in their gums so that the glucose can get absorbed into the blood stream. If it is severe enough and you have the means and desire, then the dog needs to be carried or driven home if possible. If you are comfortable and able to give sterile fluids under the skin, then you can give a liter to an average 40-50 pound herd dog. As a note, there are only certain fluidtypes that should be used under the skin in animals so only use what has been explicitly prescribed to be used under the skin. Then please call your vet and decide what to do from there.

Rattlesnake bites: There are two mainstay (and many ancillary) treatments for rattlesnake bites: anti-inflammatories and antibiotics. I always use steroids for rattlesnake bites as it is the most potent anti-inflammatory and these dogs are usually in an incredible amount of pain after getting bit. Steroid use is always controversial in the veterinary realm as it can be a very dangerous drug, but it is incredibly useful and potentially life-saving as well. If I am going to recommend you reach for the bottle of an injectable steroid, dexamethasone in an emergency situation, I need to discuss the side effects. The most catastrophic side effect you see in dogs with steroids are gastro-intestinal bleeds (or ulcers). That is always a risk, though it is very low if you use this drug

appropriately with an appropriate dose that you can get from a veterinarian. I recommend using it once for an emergency and then talk to a vet about continuing treatment possibly with an oral medication. The reason I keep repeating to seek veterinary advice, is that steroid-use is unique and generally starts out high and then decreases incrementally so that the body has time to adjust to the dose. If you have a dog on steroids then suddenly stop, the body isn’t ready for that adjustment and the dog can get very sick. We call that an Addisonian crisis. Emphasis on the crisis. An appropriate dose and prescription can be given to you by a veterinarian if you are in a situation where you need to use it. Ok, enough of my steroid talk, now let’s talk antibiotics. So, if you are 4 hours away from anything, penicillin is my antibiotic of choice for snake bites, and most people have it on hand. Here it goes again: please get a dose from your veterinarian. But….I usually give about 3 mls in the muscle for a 40-50 lb herd-dog. One more thing about antibiotics and snake bites. Complete a full course of antibiotic treatment for snake bites (and all antibiotic treatments for that matter). Often, the infection from the dirty fangs of the snake are the worse thing about a bite. If you stop treatment early, you can get a flare up of a nasty infection.

I have condensed the advice quite a bit on heat stress and snake bites, but hopefully these can be good tid-bits to keep in the back of your mind when you are out in the middle of nowhere. It isn’t a bad idea to carry some extra water, dog food, and even dexamethasone if you get council from your vet. The penicillin can wait until you get home! If you have any other questions or would like clarification on any of these, please call me, Sarah Hummel DVM, at 775-530-4137. You can also email me at sarahhummeldvm@yahoo.com. Thank you!

Here to Keep You and Your Ranch Safe.

341 Baud St. Winnemucca, NV 89445 (775) 623-5555 Ag & Ranching, a May, 2019 publication of Winnemucca Publishing — 5

Antibiotics

National Residue Program bring together groups including the USDA Food and Safety Inspection Service (FSIS), FDA and the EPA to ensure all meat is residue-free. The FSIS routinely tests meat to guarantee it safely meets the standards set by the FDA, and at the plant the USDA tests samples to confirm there are no violations.

Is the food we eat safe?

Photos and Words By: Jennifer Whiteley Winnemucca, Nev.- Remember in 2015 when fast food restaurant Subway announced that in the coming years, its U.S. restaurants would serve only animal proteins that have never been treated with antibiotics? This was a bold statement that had been months in the making, as consumer and public health groups had pressured Subway and other fast food restaurants to reduce the use of antibiotics in its source animals. With their commitment, Subway joined other establishments that were either currently using animals raised without antibiotics or had pledged to do so in the future — restaurants including Chipotle, Panera, McDonald’s and Chick-fil-A. A list of fast food restaurants, I make a solid effort to avoid.

In a conversation with Sue Kennedy of Kennedy Ranch Home-Grown meats, we discussed the “antibiotic-free” label that is being noticed more frequently in association with beef. Kennedy explained to me, “With the cattle we’ve very rarely run into a situation where one of our beef animals had to be doctored. We had one have a run-in with a porcupine a couple of years ago and we doctored him with some LA200.

We pulled him out of the sale stream and ate him ourselves. We’re not afraid to eat our beef. We don’t try to be vaccine-free because in our opinion that’s irresponsible, and we’re not going to not doctor an animal that needs it. Generally speaking – we wean at about 7 months and that’s the last time one of our beef animals sees a needle (bangs for heifers, tetanus for the steers, who are banded at weaning).”

The Kennedy Ranch carefully adheres to all drug protocols and follows a strict withdrawal period for all animals that are treated with antibiotics before harvesting for human consumption.

I remember at the time thinking, how can they even do that?

Where will they find enough “antibiotic free” meat to supply their demand? How can producers in good conscience, produce enough meat to meet their demands? You and I both know that when the animals in our care are sick or injured, it is our responsibility as ethical producers to do everything in our power to heal them and make them feel better. Antibiotics are the key to successful treating most livestock illnesses.

There is some confusion regarding what constitutes “antibioticfree” food. As we know, when all meat and milk reach the market, they are antibiotic-free because there is little to no antibiotic residue present. The major point of difference is whether the animal has been raised without antibiotics, meaning no antibiotics were used at any point in the animal’s life for any reason.

Antibiotic-free food has never been in contact with antibiotics.

You and I both know that antibiotic residues in meat products have been regulated for years. Farmers and ranchers who use antibiotics in their herds or flocks of animals must conform to strict dosing schedules, including withdrawals of antibiotics at certain time points before the animals go off to slaughter. As such, you shouldn’t expect to consume antibiotic drugs in any meat product. Regardless of how a product is labeled, no significant traces of antibiotics in any meat are allowed when animal products reach the market.

Before animals go to market, there is a withdrawal period for

Just like people, livestock get sick. Not providing antibiotics when needed would harm animal well-being and could cause a more widespread infection in other animals in a home, herd or flock. Here a yearling heifer is doctored for foot rot.

Her tag number is recorded, she is administered antibiotics, and then she is closely monitored to be sure the infection clears up quickly. antibiotics. Any food or milk from animals that have been treated with an antibiotic may not enter the food supply until a predetermined amount of time has passed since the animal’s last dosage. These withdrawal times vary depending on the specific drug and the time it takes that drug to be processed by the animal. The range on an average withdrawal period is one to 60 days. The FDA is very thorough in ensuring no treated meat goes to market until it is safe to consume. Alliances like the

The U.S. Food and Drug Administration (FDA) released a summary report for 2016 on “Antimicrobials Sold or Distributed for Use in Food Producing Animals” in December. The report showed that livestock producers are doing their part to help reduce the use of antibiotics with sales dropping 10% from 2015 to 2016.

In 2016, estimated sales and distribution of medically important drugs were broken down as follows for the major livestock classifications: Cattle 43% Swine 37% Chickens 6% Other Species/Unknown 4% Today, on Subway’s web page they say “We are committed to serving our customers safe, delicious, affordable, and sustainable food. We believe that safe food comes from healthy animals that are well cared for. We support the highest standards of animal welfare practices available as well as the advancements that come from continued scientific research. We fully support our suppliers’ commitment to animal well-being and their practice of the best animal welfare programs based on scientific research and the recommendations of animal welfare experts in the industry.”

The real key is in educating our customers. There is a difference between prolific use of antibiotics in a feedlot situation, where you are using antibiotics as a preventative measure in a pen of cattle with several who are sick, and the single treatment of a heifer with hoof rot. The public needs to trust us to make the call on whether an animal needs antibiotic treatment or not and we need to be diligent in adhering to withdrawal periods for those treated animals.

It’s important we remind our consumers that we are all in this together. Livestock producers are people, too, and we recognize the issue of antibiotic resistance. Just like we wouldn’t want to give our kids antibiotics every time they have a sniffle, it doesn’t make sense for producers to overuse or abuse antibiotics either. We only use antibiotics when they are needed.

6 — Ag & Ranching, a May, 2019 publication of Winnemucca Publishing

Why people are against doctoring cattle with antibiotics is beyond my comprehension. I get sick, I go to the doctor and get on antibiotics. I feel better and am able to do my job better. Same goes for livestock.

They don't feel good, they don't eat, they can't do their job, which is making food for people. We give them antibiotics, they feel better. We wait the drug withdrawal period before harvesting, the antibiotics are no longer in the meat. Antibiotics are a win-win for beef producers.

J- J Feed& Supply 4320 W. Winnemucca Blvd. Winnemucca,NV 89445

We stock livestock vaccines, Dog and Cat foods, grains and hay, cattle supplements, tarter feed/water troughs, fencing material and MORE!

Product Availability and Customer Service are Our Main Goals!

Ranchers let us help you gear up for spring branding or processing!

Store: 775.625.1200 • Cell: 775.335.5229 Fax: 775.625.1531 • E-mail: J-JFeed@wmca.net

Below: Coy and Cooper Jones of Elko, Nv look on as Rodney Koberstein of Mountain City, Nv administers an 8 way shot to a calf at branding time.

Every antibiotic that is given to anima has a withdrawal period. Producers must follow these withdrawal times to be sure no antibiotics are in our food. You can rest assured knowing that the food you eat does not have any antibiotic residues.

American beef is the safest on the market today.

Con-

scientious beef producers do their best to deliver a safe and wholesome product for consumers. We feed our families the same beef consumers purchase at the grocery store.

Ag & Ranching, a May, 2019 publication of Winnemucca Publishing — 7

Agriculture Financing: Understanding the Basics of your Financial Statements Operators can benefit from better understanding of their financial situation By: Trevor Carrasco, Lender, American AgCredit Though you may know if your agricultural operation is

is now valued at $160,000.

trol how and where money should flow in your operation.

making money or not, do you know how profitable it is?

This $40,000 increase can be misinterpreted for profit.

The Budget

For example, how much do you profit per acre of irrigated ground or per cow? If you are unsure, you may want to utilize a balance sheet, a profit and loss statement (income statement), and a budget to help answer these questions.

If the cows are sold at a higher price point, the price increase may be stated on the updated balance sheet.

However, operators should note that the additional earnings came from a market value increase, and not from actual profit.

A budget provides a way of planning for income and expenses in the next operating cycle, and it affords an operator the opportunity to spend money with more awareness. A budget is easiest to manage with a budgeting template. You may consider using the Schedule F on

The Balance Sheet

The Profit and Loss Statement

The balance sheet is a snapshot of an operation’s financial

A second helpful resource is the profit and loss (P&L)

your operation, as a useful budgeting template. It is also

statement, which is also known as an income statement.

important to remember the budget is a living document.

This is a running tally of all transactions in a given time

This means it should be adjusted and tracked throughout

period. When paired with the two balance sheets, a year-

the year. One way to track your budget is to compare it

situation at a specific point in time, and it captures everything owed or owned. Balance sheets are made up of assets, liabilities, and net worth (net worth is everything you own minus everything you owe).

Comparing a balance sheet from the beginning of the year to one at the end of the year will show how your business

end P&L statement can be powerful. Balance sheets alone can indicate your profitability, but adding a profit and loss statement will pinpoint why your operation was profitable

your previous year’s tax return, which is also specific to

to your actual income/expenses. The more you track and change a budget, the better you will become at developing your budget for years to come. With a well-prepared budget, you will be better equipped to project business

did in that time period. It is important to note that you

or not. P&L statements start to tell a story that can be

should maintain a consistent book value for your assets

utilized in decision making.

earnings and future profitability.

on the balance sheet rather than using market values,

An example:

Knowing these basics from your financial statements can

Your P&L statement shows above-average profitabil-

they need to prepay expenses or hold inventory. It also

as they are constantly changing. Given book value only changes through depreciation or added improvements, they provide a more accurate view into your financial situation.

ity, but on its own, it does not provide the full picture.

When you pair your year-end balance sheet with the corresponding P&L statement, you would see not only an

An example:

above-average year, but also the added inventory as addi-

On January 1, 2017: 100 cows are valued at $1,200 per

tional assets on the balance sheet.

head for a total value of $120,000.

This can prove the year was more profitable than your

On December 31, 2017: The cow market climbed and

P&L statement or taxes alone would show, and can be a

market value is now $1,600 per head. The same cow herd

valuable tool when requesting financing. Understanding the basics of these financial statements allows you to con-

be powerful for any business. Producers can know when helps producers make decisions on whether or not they want to invest in a new piece of equipment, or if they can afford to buy a neighboring ranch, for example. With a balance sheet, profit and loss statement, and a budget, you can become better prepared to move your operation into the future.

To learn more, contact us at American AgCredit at 775-738-8496 or visit us online at AgLoan.com.

May is National Beef Month BeefItsWhatsForDinner.com

The Internet is flooded with trendy diets and conflicting advice on what a healthy diet is. The conversation has expanded beyond nutrition to consider whether the foods we eat are not only healthy but also sustainable – often leaving people confused about what is “good” and “bad” to eat.

To help cut through the confusion about what contributes to a healthy sustainable diet, Beef farmers and ranchers have worked using science and research to build a solid foundation. Using this research as a guide, we’ll look at how beef promotes health and helps prevent nutrient deficiencies1, and the ways in which cattle play a unique role in our food system by upcycling inedible plants to high-quality protein. All of these factors can impact your choices at the meat case and on the menu.

BEEF'S ROLE IN A HEALTHY DIET Right now in America and other developed countries, it is common to be both overweight and, at the same time, undernourished. Why? We are surpassing recommended levels of calories, but we’re not balancing that with enough physical activity, and we’re not getting the recommended amounts of many important nutrients.

Beef – including steak, roasts and ground beef - offers a solution to this dilemma. It’s both delicious and it provides more nutrients in fewer calories than many other food choices. For example, a 3 oz serving of beef contributes over 50% of the daily value of protein and is also an excellent source of zinc, vitamins B6 and B12, niacin, and phosphorus and a good source of iron.

ALTERNATIVE PROTEINS: BETTER THAN REAL BEEF?

Cattle are beneficial in a sustainable food system because of their unique stomach structure, which allows them to eat and digest what we as humans can’t. In addition to the grasses they graze on for most of their lives, they can eat numerous other byproducts from plant-based food production, such as brewers grains, pea pulp, beet tops, potato peelings and sunflower hulls, which are all byproducts of human activities or other products, such as pea-protein burgers and meat crumbles. Instead of going to a landfill, cattle eat these “waste” products and turn them into a high-quality protein edible for human consumption.

Cattle also graze in areas where it’s impossible to grow crops, like the sand hills of Nebraska or the arid land of Nevada, taking those grasses and turning them into high quality protein, in places that could otherwise never be used to feed a growing population.

It seems like every time you open a health or fitness magazine, a celebrity is promoting the newest power protein food. And for good reason — a healthy, balanced diet includes protein from a variety of sources. While alternative proteins are gaining attention and space in the fridge and on plates, their perceived health benefits may not outweigh the nutritional consequences of not including lean meats in your diet.

Many plant-based food advocates promote Meatless Mondays and vegan diets to reduce greenhouse gas emissions and lower their carbon footprint.

However, research has demonstrated that removing all livestock and poultry from the U.S. food system would only reduce global greenhouse gas emissions by only 0.36 percent.6 And further, if all Americans participated in Meatless Monday, U.S. greenhouse gas emissions would perhaps be reduced by 0.37 percent. Removing beef from the diet would remove a high quality protein from diets, both in the U.S. and around the world.

Cattle Emissions CONTRIBUTING TO A HEALTHY SUSTAINABLE DIET

Current diet fads like to tout the proteins in plant-based products.

We like black beans, quinoa, and edamame too, especially when they are paired with a great beef meal. But they are no substitute for beef's high-quality protein, which contains fewer calories and more nutrients.

wpeople are already eating beef within global dietary guidelines.

So, what can we all do to help make our diets heathier and more sustainable? There are three big opportunities that can make the biggest difference: waste less food, eat a balanced diet and improve the productivity of agriculture globally.

A cooked 3 oz beef top sirloin steak averages about 156 calories while providing approximately 25 grams of protein, which is nearly half of the recommended daily value. To get the same exact amount of protein (25 grams), you’d need to eat six tablespoons of peanut butter (amount customarily consumed is 2 Tbsp) or a whopping three cups of quinoa (amounts customarily consumed is about ¾ cup), for instance, which both also deliver a sizable amount of calories (564 calories for peanut butter; 666 calories for quinoa).

On average, 40% of all the food brought home in America goes uneaten, enough to fill a 90,000 seat Rose Bowl stadium every day, and that means food waste costs the average American family $2,500 annually. If we wasted less beef, and less food in general, we would improve the environmental impact of our diets because that waste wouldn’t be emitting methane in a landfill. One great way to avoid food waste is using ingredients you already have to make a new meal or eating “plannedovers” to re-create leftovers.

SUSTAINABLE FOOD SYSTEM: WOULD LESS BEEF BE BETTER?

We can also eat a balanced diet to contribute a healthy and sustain-

8 — Ag & Ranching, a May, 2019 publication of Winnemucca Publishing

able food supply. We know that on average, 3 ounces of cooked beef provides 10 essential nutrients in about 170 calories including 25 grams of high quality protein, zinc, iron, and B vitamins.14 Beef packs a nutrient punch that can’t afford to be lost. By eating a variety of whole grains, fruits, vegetables, and lean proteins – and not wasting it – we can create a sustainable food system that will support a growing global population, so all people can thrive.

When it comes to productivity, in the U.S., we produce the same amount of beef today with 33% fewer cattle compared to 1977, and 18% of the world’s beef with only 8% of the world’s cattle. This is a result of better animal health and welfare, better animal nutrition and better animal genetics, all of which are supported by the Beef Quality Assurance Program. Beef farmers and ranchers also rely on experts like nutritionists and veterinarians focused to support herd health and production.

As we work together to build a healthier, more sustainable food supply for ourselves and future generations, our focus should be on changes that are science-based, practical and highly impactful, like reducing food waste, consuming balanced meals and improving global agricultural productivity.

Rangeland Monitoring App Now Available: Schedule a Training with Nevada Dept. of Agriculture Plant Industry Group By: David Voth, Rangeland Health Coordinator The Rangeland Monitoring app is officially available for download to your smartphone or tablet from the iTunes or GooglePlay stores. The app is a tool for collecting, tracking, and storing rangeland monitoring data, and is based on the Rancher’s Monitoring Guide. Monitoring can be used to make long- and short-term management decisions.

Monitoring helps the range, ranchers, and all users of the land Monitoring provides all users with information and feedback for their current management practices. Monitoring also helps determine whether management objectives are realistic and achievable. Using the new app also allows access to records of environmental and resource conditions, events, and management practices that may influence vegetation trends.

When individuals apply the procedures outlined in the app with accuracy, the information that is gathered is acceptable to federal and state cooperating agencies. It is important to coordinate monitoring of public lands with the appropriate public land manager and jointly collect the information whenever possible. All who collect monitoring information should properly reference and document the data, so it may contribute to evaluating rangelands on a large scale.

New features on the range app The range app also features Ecological Site Descriptions (ESD) and State and Transition Models (STM). Using the GPS on your device, the app will retrieve the ESD and STM associated with that site, providing a much more detailed approach to land management and site objectives.

With one tap, users will be able to identify the land’s potential, what the land could look like, and what inputs are needed to make that happen. This ESD report will give details regarding expected species composition, soil factors, vegetation factors, average production in pounds per acre, and more.

The STM report will show the land’s potential, help identify the current state of the land, and help to decide what management practices will increase the health of the rangeland, how to maintain the current state, and what some of the risks are that may shift the site to a different state.

Schedule a training on premise!

NDA staff is available to help effectively implement this technology on ranchers’ property or allotments. Send an email to dvoth@agri.nv.gov to schedule a training. In as little as one day per year, monitoring with the range app can provide benefits that will last for generations.

Serving all of northern Nevada for all your animal health needs

208-731-0502 DEAN CHANDLER, DEALER

dean.chandler@animalhealthinternational.com

Ag & Ranching, a May, 2019 publication of Winnemucca Publishing — 9

Cooperative farming model an opportunity for beginning farmers and ranchers By: Michelle Cook Amid a nationwide rise in worker-owned businesses of all types, small farms across the country are foregoing traditional farm ownership and reaping the benefits of cooperative farming.

Farmer co-ops—which range from small to very large—have been around for nearly as long as people have been farming. But as workerowned businesses undergo a revival, community-scale farmers are also turning to cooperative, more collaborative farming models.

Though these farms are run by people with diverse backgrounds, beliefs, and motivations, they all seek to rebuild what’s been lost over the past century: a connection with neighbors—whether personal, economic, or both—and a sense of the mutual support that keeps rural communities alive.

In particular, the worker cooperative model is a natural fit for farming.

Beginning farmers need land, start-up capital, labor, and diverse skills to launch a business. In a cooperative, farmers can pool financial resources and strengths, thus spreading out costs and drawing from a range work experience. This means more adaptability and resiliency—two things any farmer will tell you are essential.

Mai Nguyen supported new cooperatives for years at the California Center for Cooperative Development. Now the California organizer of the National Young Farmers Coalition (and a farmer of heirloom grains), Nguyen sees a growing trend toward cooperation in agriculture. “Like any other form of social relationship, cooperation is easily forgotten because it’s not commodified,” says Nguyen. “There aren’t many wellestablished models of farms run by worker cooperatives—but that’s changing.” Through involvement in the co-op sector, Nguyen advises cooperative farms in California, including the collaboratively minded Solidarity Farm.

While new farmers might be wary of sharing management with customers or co-owners, farms can function collectively with great longterm success. Take two neighboring farms in Vermont, Intervale Community Farm and Diggers’ Mirth Collective Farm.

Like a credit union or the outdoor goods store, REI, Intervale Community Farm is a member-owned venture. Ninety percent of the farm’s business comes from its CSA program, and, like a consumer cooperative, CSA members can buy in as co-owners. “It was a pretty natural pairing to think of this as our enterprise, collectively,” says Andy Jones, the farm’s manager. “Consumer cooperatives were created to benefit the people who are patronizing them. We don’t run the farm in order to make a profit or because it’s a charitable enterprise, we operate the farm in order to benefit the members.”

This focus on service over profit gives the 30-year-old farm literal and emotional buy-in from community members. Intervale’s CSA serves around 600 households in the summertime; of these customers, 340 are co-op members and partial owners of the farm. This makes them “totally committed to the farm, in part because the farm is totally committed to them,” Jones says. Because of this collaborative ownership, Intervale calls on its members for decision-making and support, from raising funds for new greenhouses to sticking with the farm through difficult seasons. When Hurricane Irene devastated the Northeast, “we lost all of our crops, and yet we had a ton of community support,” Jones says. Because Intervale had fostered a cooperative identity, CSA members stayed with the farm through its season of shortage.

That same year, Diggers’ Mirth Collective Farm next door also suffered; the farmers managed to earn a small profit—enough to net each farmer the equivalent of $5 an hour. It wasn’t much, but had the farm been structured in a typical hierarchy, the owner would have already paid out the labor and been left to bear the losses alone. “In our case,

as bad as it was, no one was in debt,” says Dylan Zeitlyn, one of the founders of the worker-owned farm. “We were more resilient because of [our model]—it could have bankrupted somebody.”

As Igoe sees it, all farmers would benefit from adopting a cooperative model, sharing resources and responsibilities with other like-minded food producers. For their part, Solidarity rents land from the Pauma Band of Luiseño Indians, who are also farmers, and works with the tribe to steward Native land. They’ve invited other tenants to share this stewardship; today Solidarity operates alongside growers of sunflowers, apples, sprouts, and indigenous cover crop seeds. Igoe, Cavasos, and the other tenants share chores, such as watering and making deliveries, as well as resources from tractors to water.

Jones of Intervale Community Farm is surprised that more CSA programs haven’t adopted a consumer cooperative model. “I think it’s partly because co-ops are unfamiliar in the U.S., which is not the case in Latin America, Europe, Japan, and [elsewhere].”

Mai Nguyen agrees. “I find that [among] people who come from countries where co-ops were developed and supported by the government, they’re more likely to develop,” Nguyen says. In their work with cooperatives, Nguyen has found that immigrant and refugee communities formed the most successful cooperatives.

Regardless of whether a farm is structured as a worker cooperative, a consumer cooperative, an agricultural cooperative, or simply functions collaboratively, cooperative models yield diverse ownership with a wider skill base. The single-owner model, Nguyen says, means relying on a “monoculture of the mind,” adding, “We know it’s important to have polyculture in our seeds and farming system, and in turn we also need that in terms of who’s managing the farm.”

Bottari & Associates Realty Paul D. Bottari, Broker

E-mail: paul@bo�arirealty.com • Bus. 775-752-3040 • Res. 775-752-3809 • Fax 775-752-3021 • 122 8th Street • P.O. Box 368 • Wells, NV 89835

Ranch properties now available through Bottari and Associates Realty

Antelope Peak Ranch

5,300 deeded plus BLM permit attached to ranch. 5 center pivot’s irrigating approx. 583 acres plus another 28 acres with surface water rights out of large spring. Three homes plus shop and other outbuildings. 1 land owner Elk Tag. This Elko Co. ranch offered.

Price: $3,900,000.

PENDING!

Smith Creek Property, Jiggs, Nevada

220 deeded acres with approx. 126 with surface water rights out of Smith Creek. Great homesite already carved out of the hill above the meadows with well and trees planted. On county maintained road approx.

30 miles out of Elko.

Price: $3,900,000.

Elko Area River Property with Water Rights

650 deeded acres of which approximately 300 acres have surface water rights out of the Humboldt.

Humboldt River splits it. Access at the Ryndon Exit.

Price: $600,000.

Need More Ranch Listings BOTTARIREALTY.COM 10 — Ag & Ranching, a May, 2019 publication of Winnemucca Publishing

The Pressure Cooker Dealing with the stress.

By: Kathy Daily You may be in the barn instead of the kitchen but the pressure is high and you might feel like you are the one in the cooker. I don’t think there is a commodity or a region of the country that is unscathed in this down cycle. I have been on dairy farms, cattle ranches, crops farms, orchards and permanent planting operations and everyone is feeling the pressure. I have traveled to the Northeast, Southeast, Northwest, Midwest, South and later this month I’m headed to the Hawaiian Islands and all of those areas are experiencing down cycles. The issues may be from supply/demand, prices, weather, disease or tariffs.

The important thing to remember is don’t let the pressure and frustration you are feeling boil over onto your employees and family. They may not be feeling the same pressure you are, but they know what’s is going on and they are also worried about their job security and their homes. I’ve managed people for a number of years and I used to think that I was good at masking my stress from those around me. I learned several years ago that my stress and frustration bleeds onto those around me, both at work and at home, and that is when mistakes and accidents happen, and relationships crumble.

A couple of tips to consider to help you keep the temperature under control: 1. It is easy to let a small thing blow out of proportion when you’re carrying a lot of stress. Make it a point to cool off over night and then talk to the employee the next day about whatever the issue was. You might realize the way they are doing a chore might not be how you would do it, but it still gets the job done.

2. Make it a point to notice hard work so that you are not always just pointing out what they are doing wrong.

3. Sometimes leveling with your employees and family about your financial situation is the best way to approach things. You no longer feel like you are shouldering all of the load, and they may have some ideas that you didn’t think about for cutting costs or for selling something that isn’t being used. By being included they take ownership in helping to find a solution and your operation ends up with a better team.

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4. Get away from the farm for a few hours or a day if possible. Take the family to church, to a movie or volunteer somewhere. We can all benefit from getting our problems off of our mind for a little while and it usually doesn’t take long to realize how fortunate you are when you see others with much less.

I’ve always found that the pressure is always the hottest until you have made the decision, from that point forward the pressure slowly releases.

We’ve been here before folks. Agriculture runs in cycles, and we are all used to good years and bad years. Maybe this stretch is a little longer than usual but farmers and ranchers are survivors. You may have to make some tough decisions, but the life you chose isn’t an easy one and chances are your ancestors had some tough rows to hoe as well.

Our readers are your customers

Kathy Daily is the Senior Vice President of First Financial Bank’s Farm and Ranch Division. (www.ffb1.com) Mrs. Daily has been an agricultural lender for over 25 years. Contact her by phone at 502-398-4119 or by email at kdaily@ffb1.com.

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Ag & Ranching, a May, 2019 publication of Winnemucca Publishing — 11

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Orovada, Nevada 12 — Ag & Ranching, a May, 2019 publication of Winnemucca Publishing