Volume 30 Number 36 • January 5, 2019
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The Weekly News Source for Wyoming’s Ranchers, Farmers and AgriBusiness Community • www.wylr.net
A Look Inside Wyoming Legislator Hans Hunt looks at the activity of the Joint Ag Committee during the upcoming legislative session. . . . . . . . . . . . . . . . . . . . . . . Page 2 Anowar Islam suggests using grass-legume mixtures to increase profitability. . . . .Page 5 In the early 1900s, hog production was promoted in south-central Wyoming. . . . . . . . . Page 10 January 2019 will kick off with warmer weather, according to forecasts. . . . . . . . . . . . Page 15
Quick Bits Red Meat
Commercial red meat production for the United States totaled 4.68 billion pounds in November, up 3% from the 4.55 billion pounds produced in November 2017. Beef production, at 2.31 billion pounds, was 1% above the previous year. Cattle slaughter totaled 2.80 million head, up 1% from November 2017. The average live weight was down 4 pounds from the previous year, at 1,370 pounds.
Urbigkit’s new book details grizzly interactions in Wyoming As the grizzly bear continues to hit newspaper headlines, Wyoming author Cat Urbigkit captures the history of grizzlies and delves into their interactions with humans in her new book Return of the Grizzly: Sharing the Range with Yellow-
stone’s Top Predator, which was released on Jan. 1. “Between fundraising campaigns and a lot of news articles about incidents involving grizzly bears in the Yellowstone region, I didn’t feel people were getting the true story about grizzly
Food Safety In 2018, USDA’s Food Safety and Inspection Service (FSIS) inspected more than 160 million head of livestock and 9.47 billion poultry carcasses and conducted 6.9 million food safety and food defense tasks according to Carmen Rottenberg, acting deputy under secretary for food safety. She commented, “Our dedicated FSIS workforce continues to ensure that consumers have access to the safest meat and poultry supply in the world.”
Please see BOOK on page 4
OCHSNER FAMILY FOCUSES ON STEWARDSHIP FOR LONGEVITY OF THE RANCH Torrington – In 1913, Jacob and Eva Ochsner first settled on 320 acres 20 miles north of Torrington. Today, three generations of Ochsners operate the Hereford and Angus cattle operation, which is home to both registered and commercial cows, as well as registered Angus and Hereford bulls. The George Ochsner Ranch won the 2019 Environmental Stewardship Award, sponsored by the Wyoming Stock Growers Association. Jacob and Eva’s grandson George is the patriarch
of the 36,000-acre operation. George’s sons Rod and Blake help run the ranch today, with their wives Deb and Chrissy. George’s daughter Dixie Roth and her husband Steve are also involved in the operation. The fifth generation of the ranch, Rustin Roth and his wife Britte and B.W. Ochsner and his wife Terra, are poised to continue the family’s legacy far into the future. With an eye on conservation, George comments, “I’ve been ranching all my life, and it’s important to Please see RANCH on page 7
Please see POET on page 6
According to the Daily Livestock Report, the government shutdown is not going to affect the price reports prepared and issued daily by USDA’s Agricultural Marketing Service (AMS), which has been a major concern for the agriculture industry in the past. In October 2013, a 17-day government shutdown led to the suspension of many critical pricing reports. That will no longer be the case as AMS reporting is now considered an essential function.
On Dec. 20, President Donald Trump signed a fiveyear, $867 billion farm bill that expands farm subsidies and funds programs for organic farmers and nutrition programs. The bill funds a new Foot and Mouth Disease Vaccine Bank and the National Animal Health Laboratory Network, as well as creation of a National Animal Disease Preparedness and Response Program.
ing, tells the story of recovery and insight into the impact of bears across a broader landscape. “From cowboys on horseback chased by a charging grizzly and grizzlies claiming game animals downed by
CATTLE AND CONSERVATION
Price Reports
Farm Bill
bears,” Urbigkit comments. “When many people think of Yellowstone grizzly bears, they think of bears in Yellowstone National Park, but that’s not the case, and that’s not how things are today.” The hardcover book, published by Skyhorse Publish-
Photo courtesy ofDixie Pics
Trump targets forests in EO On Dec. 20, President Donald Trump issued an Executive Order focusing on managing America’s forests. The Executive Order, titled “Promoting Active Management of America’s Forests, Rangelands and other Federal Lands to Improve Conditions and Reduce Wildfire Risks,” comes in the wake of devastating wildfires across the U.S., most recently in Paradise Valley, Calif., where 70,000 communities and 46 million homes have been impacted. Chief of the USDA Forest Service Vicki Christiansen commented, “The USDA Forest Service applauds this Executive Order and the President’s commitment to focusing more robust efforts toward active management of American forests and grasslands.” “This Executive Order will have a positive impact on our ability to improve conditions on the land. The natural resource challenges before us require collective action by everyone involved, and we look forward to working with federal partners, states, tribes, key stakeholders and members of the public,” she continued. “We will do the right work in the right place at the right scale using advanced science and mapping tools. We will use all the tools available to us, including mechanical treatments, prescribed fire and unplanned fire to mitigate the risk of catastrophic wildfire.” U.S. Secretary of Agriculture Sonny Perdue also praised President Donald J. Trump’s Executive Order, noting, “Based upon the feedback he received from federal, state, county and tribal leaders, the President outlines a shared vision to make our communities safe. This executive order empowers states and federal land managers to more effectively clear the excessive fuels threatening their homes and businesses.”
Dixie Pics photo
Beyond Wyoming Taiwan rises to the top as export market Torrington – Wyoming beef producers learn exporting their beef overseas is currently in its infancy, but it could prove to be a big market for them in the future. Andrew Carpenter, the international trade manager for the Wyoming Business Council, told cattle ranchers during the recent Southeast Wyoming Beef Production Convention, the number of Wyoming producers who want to export beef is limited, but it will grow in the future as more infrastructure is put in place. The state is looking to increase its exports, particularly for beef. Wyoming is currently ranked 14th overall in beef production, but it is 49th, only ahead of Hawaii, in total exports. While exploring export opportunities for the state, Carpenter said that Taiwan quickly popped to the top of the list because of its growing economy, and interest in purchasing more proteins, especially red meat. Opportunity “In Taiwan, Wyoming has a lot of opportunity for agricultural exports,” CarpenPlease see TRADE on page 9
CWC sets sights on ag equine complex Riverton – With a focus on embracing the local food movement and opportunities for economic development, Central Wyoming College (CWC) President Brad Tyndall says they are looking toward the future with their latest project. “In 2018, we held 12 sessions with the community to get information about what the community believes we need in terms of agriculture education and resources here,” Tyndall comments. “There’s a lot of support for ag here.” The forums, coupled with a study to assess the fundraising capacity of the of region, led CWC and Tyndall to pursue development of a new complex focused on agriculture, equine studies and meat science.
“People are excited about CWC and this facility going forward,” he says. Community push Tyndall notes current trends highlighting local food and local production also strongly support agriculture-related economic development. “We received a small grant from the Economic Development Administration to do an economic development analysis based on agriculture,” he says. “We received the preliminary report and recommendation in December, and it came out very positive. In particular, meat is really, really strong.” CWC aims to provide locally finished meat to local processors, then creating a
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Please see CWC on page 8