Neighbors Magazine, August 2019 by Alabama Farmers Federation

Relationships That Pay Dividends.

“Poultry and cattle farming are challenging, yet rewarding. It’s been a good business for us over the years. We’ve been fortunate to have good partners like Alabama Farm Credit to work with along the way.” - Steve & Lisa Lake Cullman County

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August 2019 | Volume 44 | Number 8 Debra Davis | Editor Marlee Moore | Associate Editor Laura Unger | Graphic Designer ALABAMA FARMERS FEDERATION Paul Pinyan | Executive Director Jeff Helms | Director of Communications FEDERATION OFFICERS Jimmy Parnell | President, Stanton Rex Vaughn | Vice President | North, Huntsville Dean Wysner | Vice President | Central, Woodland George Jeffcoat | Vice President | Southeast, Gordon Jake Harper | Vice President | Southwest, Camden Steve Dunn | Secretary-Treasurer, Evergreen DIRECTORS Brian Glenn | Hillsboro Donald Hodge | New Market Donald Sewell | Southside Tim Whitley | Horton Joe Anders | Northport Phillip Hunter | Birmingham Joe Lambrecht | Wetumpka Meador Jones | Gallion Bill Cook | Montgomery Steve Stroud | Goshen Sammy Gibbs | Atmore Chris Carroll | Ariton Jo Ann B. Laney | Phenix City Garrett Dixon | Salem Neighbors (ISSN 0162-3974) is published monthly by the Alabama Farmers Federation, 2108 East South Boulevard, Montgomery, Alabama 36116 or (334) 288-3900. For information about Alabama Farmers Federation member benefits, visit the website www.alfafarmers.org. Periodicals postage paid at Montgomery, Alabama, and additional mailing offices. Printed in the U.S.A. POSTMASTER Send address changes to Neighbors P.O. Box 11000, Montgomery, Alabama 36191-0001 MEMBERSHIP AND SUBSCRIPTION CHANGES 800-392-5705, Option 4 or BWatkins@alfafarmers.org ADVERTISING REPRESENTATIVE Ben Shurett, (256) 997-7922 BenShurett.alfafarmers@gmail.com DISCLAIMERS: Advertisements in Neighbors do not represent an endorsement by the magazine or Alabama Farmers Federation. Editorial information from sources outside the Alabama Farmers Federation is sometimes presented for our members. Such material may, or may not, coincide with official Alabama Farmers Federation policies. Publication of information does not imply an endorsement by the Alabama Farmers Federation.

In This Issue 4 | Poultry Power Goes Off The Grid

28 | Weeknight Dinner Winners

7 | Treasure Seekers Restore Rusty Tractors

11 | Auburn Farmer Helps

Nourish Her Community

19 | On The Chopping Block

On The Cover

Alabama Catfish Farmer of the Year Willard Powe knows how to celebrate National Catfish Month — with a heaping helping of U.S. Farm-Raised Catfish, like that raised on his Dallas County farm.

Photo By Debra Davis

www.AlfaFarmers.org

EDQAM

A member of American Farm Bureau Federation

alfafarmers.org

August 2019

NEIGHBORS

Going off the

grid

Largest Solar-Powered Poultry House Is Operational n off-the-grid poultry house in Cullman County could shine light A on new sustainable energy alternatives

to help Alabama’s multi-billion-dollar poultry industry. Auburn University’s National Poultry Technology Center (NPTC) and Tyson Foods Inc. opened the largest stand-alone, solar-powered poultry house June 5. The 54-by-500-foot house holds about 36,000 broilers. It is one of two identical houses on Tim and Selena Butts’ farm. One is the control house, while the other is operated exclusively by solar power, also known as Stand-Alone, Solar For Poultry (SASP). “Auburn University’s NPTC will work closely with Tyson Foods and Southern Solar Systems to provide leadership in the application of solar power technology to broiler production houses,” said Paul Patterson, dean

NEIGHBORS

August 2019

of Auburn’s College of Agriculture. “The research will provide important, new information on how solar power technology can improve environmental sustainability and profits for farmers.” The house’s power comes from three components: the photovoltaic (PV) panel or solar cell, a battery set and a generator. For 12 months, on-site researchers will compare its energy use regularly with the normal operation of the twin house next door. The project data is expected to be an important step in identifying sustainable practices and new forms of energy for the poultry industry. “Ultimately, this project will allow us to identify how solar houses might improve farmer profitability and bring increased efficiency to the poultry industry,” said Chip Miller, vice president of poultry live operations for Tyson

The Federation’s Guy Hall and State Poultry Committee member Chris Upchurch of Clay County check out the stand-alone, solar-powered poultry house in Cullman County. alfafarmers.org

Foods. “Through our partnership with Auburn University’s NPTC, we are creating a model for the future of the industry — one that is more sustainable and brings critical value and insights previously unavailable to poultry farmers.” The combination of solar and batteries, along with other technologies,

converts power to usable alternating current (AC) that’s identical to grid power, said NPTC’s Dennis Brothers, an Alabama Cooperative Extension System specialist. “Electricity drives all functions in poultry houses and is the largest variable cost for poultry farmers,” Brothers said. “We believe this new

Alabama Extension Specialist Dennis Brothers, second from right, explains how the solar-powered poultry house operates to State Poultry Committee members, from left, Chris Upchurch of Clay County, Chairman Joe Murphy of Pike County and Dennis Maze of Blount County.

alfafarmers.org

system may reduce costs for farmers while increasing efficiency.” Rising electricity costs, coupled with the unpredictability of long-term grid power, created the opportunity for Tyson Foods to explore solutions to help alleviate the effects of climbing prices. Alabama Farmers Federation State Poultry Committee Chairman Joe Murphy and other state committee members visited the Cullman County test farm earlier this year. “It’s an impressive project with lots of potential,” said Murphy, a Pike County poultry producer. “Farmers try to do whatever we can to control costs, and this research will go a long way in determining if solar power is feasible. I appreciate the NPTC working with integrators to help find ways producers can reduce costs.” Miller said Tyson is eager to evaluate the efficiency of the solar house and its impact on farmer profitability. “We expect this pilot to be the first of many as we continue to leverage the power of collaboration to drive progress in the poultry industry,” Miller said.

August 2019

NEIGHBORS

By Dennis Sherer n old tractor or hit-and-miss engine A collecting rust in a briar patch might seem like scrap iron to some, but

to others, it’s like finding treasure. Mike Hodges and Steve Garner of Athens are among treasure seekers who love restoring rusty farm equipment. Instead of wondering how much an old tractor or engine would fetch at a metal recycler, the pair ponder how long it will take to get it running again. “Farmers who like John Deere machines say their blood runs green. Those who like International Harvesters say their blood runs red. Steve and I say ours runs rust,” Hodges quipped. Hodges and Garner take pride in the many tractors and hit-and-miss engines

Farmers Breathe New Life Into Old Machines

they’ve saved from the scrap yard. Hit-and-miss engines are motors that ran everything from washing machines and ice cream makers to cotton gins and grist mills before electrical power lines came to rural areas. The engines were typically powered by gasoline and were named for the sputtering sound they make. “We like it when we pull an old tractor out of the weeds or a barn and it’s in really bad shape and someone says it’s too far gone and nothing but junk,” Garner said. “We found one old tractor covered in rust that didn’t even have wheels on it. Everybody told us it couldn’t be saved. A couple of weeks later, we had it running.”

Mike Hodges and Steve Garner with an 80horsepower Fairbanks Morse engine originally used to power a cotton gin in Gurley. The machine is now a working display at the Piney Chapel Antique Engine and Tractor Association showgrounds in Athens. alfafarmers.org

August 2019

NEIGHBORS

The tractors on display at the annual Piney Chapel Antique Engine and Tractor Association show include working steampowered machines.

The pair also enjoy recruiting others to the hobby of antique engine and tractor collecting. However, they preface recruitment speeches with a warning that collecting old farm engines and tractors is addictive. “It’s easy to get hooked,” Garner said. “You get one engine or tractor, and then you want another and another after that. Pretty soon, your shop is full, and you’re having to build more storage space.” Garner owns seven tractors. Hodges has 14 hit-and-miss engines and 11 tractors, including a 1919 Fordson believed to be the first gasoline-

Mike Hodges rolls a hit-and-miss engine out of his shop in preparation for the upcoming show. 8

NEIGHBORS

August 2019

powered tractor in Limestone County. The restoration fanatics said attending a show where enthusiasts gather to display machinery is a good way to learn about collecting antique engines and tractors. Garner is president and Hodges is a director of the Piney Chapel Antique Engine and Tractor Association, which organizes the Piney Chapel American Farm and Heritage Days the first Friday and Saturday in August. This year’s show is Aug. 2-3 at 20147 Elkton Road, Athens. It features displays of antique tractors and engines; steam-powered and horse-drawn farm equipment; and vintage cars and trucks. Activities include live entertainment, a fish fry Friday and competitions such as a slow-tractor race, a pedal tractor pull for children and a skillet toss for ladies Saturday. Concessions, arts-and-crafts displays and parts vendors are open both days. Activities begin at 7 a.m. Friday and Saturday. Admission is free. Parking is $5. “We have people from all over the country who plan their vacation around our show,” Garner said. “They come here with their family. A lot of them bring a tractor or engine, but some just come to see the equipment and talk

to the exhibitors. When they see the old equipment operating, it brings back a lot of memories for the older people. For the younger people, it is an opportunity to see the machinery their parents, grandparents and great-grandparents used. It gives them a better understanding of what life was like before the technology of today.” Garner said antique engine and tractor collecting is a hobby almost anyone can afford. “You can spend just a little money to get started, or you can spend a whole lot of money,” Garner said. “Hit-andmiss engines start at under $500. Some tractors can be found for under $2,000. You can also spend $10,000; $20,000; or even $30,000 for a really rare tractor.” Hodges said a low-cost way to start the hobby is with an old lawn tractor. “You start out with lawn tractors or hit-and-miss engines and work your way up to small garden tractors and then the big farm tractors,” Hodges said. Garner said antique engine and tractor enthusiasts eagerly welcome newcomers to the hobby. “We don’t have any secrets,” he said. “We always help one another. Mike is a walking encyclopedia of antique tractor and engine knowledge. People are constantly calling him for help to make a repair or find parts. We’re like a big family when it comes to helping anyone.”

27th Annual Piney Chapel American Farm & Heritage Days Aug. 2-3 in Athens, AL

Activities begin at 7 a.m. Friday and Saturday. Free Admission. Parking is $5.

Call Steve Garner (256) 750-2545 or Mike Hodges (256) 206-5926 for information. alfafarmers.org

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Nourish Helps Feed Families In Need By Marlee Moore ach Friday, Lee County farmer E Beth Hornsby drops off 11 sacks of fresh fruits and vegetables at Pediatric

Associates of Auburn. By that afternoon, 11 pantries across the Auburn-Opelika area are a little fuller thanks to Nourish, the nonprofit Hornsby and pediatrician Katie Wolter cultivated to provide fresh groceries to needy families. “In Alabama, few food-assistance programs include fresh food,” said Wolter, a mom of six who studied alfafarmers.org

nutrition before attending medical school. “The health benefits of fresh food far outweigh the benefits of nonperishables, so we wanted to meet those needs in our community.” Since dispensing its first baskets Thanksgiving week of 2016, Nourish has delivered over 70,000 pounds of food. Hornsby and her husband, Josh, donate items such as squash, corn, peppers, lettuce and sweet potatoes from their Hornsby Farms. Parkway Farmers Market in Opelika partners to provide fruit including oranges, bananas and grapes. Hornsby

Lee County farmer Beth Hornsby and Dr. Katie Wolter, a pediatrician, teamed up to found Nourish. The nonprofit organization delivers bags of fresh food to families in need. Weekly basket items include sweet corn, oranges, grapes, lettuce, potatoes, peaches and more.

taps into grower connections to bulk up baskets, too. “When I’m at the Market at Ag Heritage Park (at Auburn University), I’ll go to other farmers and buy items, or they’ll donate them,” Hornsby said. “It’s been nice to spread the word about Nourish to other farms and plant a seed for what they can do. The goal is to make Nourish bigger than just here — to show people how it can be done in their community.” Nourish has a team of volunteers that distribute food. In its two-and-ahalf-year history, about half the families they serve have outgrown the need for Nourish, opening a door to serve others. “In our community alone, one in four August 2019

NEIGHBORS

August 2019

Sarah Griffin Photography

children doesn’t know where their next meal will come from,” Wolter said. “Our goal is that these families will eventually reach a place financially where they don’t need assistance, but as long as they’re using the food, there’s no time limit on Nourish.” Strong nurse-patient relationships at Pediatric Associates helped pinpoint families Nourish could serve, Wolter said. One beneficiary is a mom who said Nourish helps get a healthy dinner on the table for her five children — ranging from newborn to 15 years old. “They love the grapes, apples, oranges and potatoes,” she said. “Every Friday, they look forward to the bag. It helps our family and is a blessing.” Wolter connected with Hornsby in 2015 through Hornsby Farms, which delivers veggie baskets to customers. The Hornsbys also grow fresh produce for area restaurants and farmers markets and specialize in craft foods, including jams, jellies and pickles. The Hornsbys, who use Pediatric Associates of Auburn for their three children, were searching for a more meaningful way to serve the community, outside of food bank donations and sporadically delivering produce to families in need. “We say Nourish was orchestrated by God,” said Hornsby, who serves on the Lee County Farmers Federation board. After months researching logistics and brainstorming ways to sustain the program, an email popped into Hornsby’s inbox from two Auburn University undergraduates. Noelle Petty Powell and Brittyn Moellering King, both pursuing degrees in hunger studies, were exploring how farmers give back locally. With their help, Nourish blossomed, and they drafted a name, logo, mission and strategy. The plan included fundraising dinners to offset costs. The yearly event features Hornsby Farms produce and highlights talents of award-winning chefs, such as Auburn’s David Bancroft of Acre restaurant. This spring, brightly colored blooms bunched in clear milk bottles decorated tables at the Downtown Family Supper in Auburn. Small, brown paper tags were inked with “Nourish Blooms,”

Nourish Blooms decorated tables during the Downtown Family Supper in Auburn earlier this year. Proceeds from the event, which featured local chefs and foods, benefited Nourish, a program started by Lee County farmer Beth Hornsby to provide fresh food baskets to families in need.

telling diners that the fundraiser organized by the Auburn Downtown Merchants Association also benefited Nourish. “These flowers are a tangible connection to Nourish for people who see us set up at events throughout the city,” Hornsby said. “Through buying flowers, you’re helping families. We’ve gotten more responses for donations and involvement through this than any Facebook or Instagram post.” Wolter supplies Nourish Blooms

to Auburn businesses including The Hound and Coffee Cat and makes home deliveries. Hornsby’s farmers market booth includes the flowers, too, which sell for $6. “I feel like we’re doing something that seems so small,” Hornsby said. “But on a bigger scale, Nourish is a huge thing because of the families we’re helping.” To learn more, follow Nourish AL on Facebook and Instagram or email nourishalbaskets@gmail.com. alfafarmers.org

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New Auburn Degree Combines Wildlife, Business And Hospitality

ildlife, business and hospitality weave together to form W a new degree for Auburn University (AU) students who enjoy the outdoors — wildlife enterprise management.

“Graduates will hit the ground running with lodges, hunting preserves, fishing resorts, outdoor experience companies and many other types of consumptive-use businesses,” said School of Forestry and Wildlife Sciences Dean Janaki Alavalapati. The bachelor’s program develops education and skills for careers in hunting and fishing industries. Classes are offered across the Auburn campus, primarily in the SFWS, College of Human Sciences and the Harbert College of Business. Courses include wildlife management, hotel and restaurant management, accounting and marketing. Students earn a minor in business in addition to their bachelor’s degree. The Alabama Farmers Federation’s William Green said the program will support the vast outdoor recreation industry. “There’s a renewed interest in the great outdoors, and we’re excited to see how this degree allows enthusiasts to capitalize on their interests,” said Green, the Federation’s Wildlife Resources Division director. Consumer spending on outdoor recreation contributes $887 billion to the U.S. economy, employs 7.6 million Americans and generates $125 billion in tax revenues, the Outdoor Industry Association reported in 2017. “We hope to attract students from across the country as we bring the outdoors inside the classroom,” said Stephen Ditchkoff, a SFWS wildlife ecology and management professor. “In five years, we anticipate 25-30 students in each incoming class for a total of around 120 students.” Auburn’s wildlife enterprise management program is the nation’s second, following Kansas State University. “We developed our program based on interviews with experts in the hunting and fishing lodge management industry,” said Mark Smith, a wildlife management professor and Alabama Cooperative Extension System specialist. “They gave us a list of skills that the ideal graduate needs.”

alfafarmers.org

Ditchkoff and Smith consulted sporting organizations such as High Adventure Co., a global leader in outdoor recreation facilities. High Adventure has locations around the globe, from the U.S. to Argentina to Africa. “We expect to have 75-100 internships each year for our students at High Adventure and other companies,” Ditchkoff said. “Students will gain valuable on-the-job training.”

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Willard Powe Chosen As

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Fried catfish is classic fare in the South, although Alabama Catfish Farmer Of The Year Willard Powe says the fish is tasty however it’s cooked. For catfish recipes, visit USCatfish.com.

By Debra Davis illard Powe said he never saw W a catfish farm while growing up in Wilcox County. But meeting

his sweetheart and future wife, Dea, helped him catch a new interest and his eventual career. “Dea and I dated in high school and married in 1988,” said Powe, 51. “I worked construction during the week and worked weekends on the farm while she finished college. Dea’s dad (Butch Wilson) offered us an opportunity to move here and work on the farm full time. It has been a great experience for 16

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August 2019

our family. Our children (Trey, 23, and Carrie Lea, 20) were fortunate to grow up on the family farm. There are not many people who can say their children are the seventh generation to grow up on the same land.” Powe was selected by fellow members of the Alabama Catfish Producers as the state’s Catfish Farmer Of The Year. In February, he joined honorees from Mississippi and Arkansas at Seafood Expo North America in Boston. The trio served catfish samples to seafood buyers from around the world while sharing their farms’ stories. “It was an honor to represent our

state’s farmers at the seafood expo,” Powe said. “We have a good story to tell, and I think the buyers appreciated the fact we actually grew the fish we served. We were able to tell them that our farmers grow the safest, most sustainable fish on the market. We control the water quality in our ponds and feed our fish a high-protein, grain-based diet. U.S. Farm-Raised Catfish is inspected by the U.S. Department of Agriculture (USDA), and we have the world’s strictest guidelines to raise and process our fish.” August is National Catfish Month, which has been observed in the U.S. since 1988. It recognizes the industries surrounding catfish, and it’s also dedicated to the versatile and sustainable food catfish has become. alfafarmers.org

Alabama Farmers Federation Catfish Division Director Mitt Walker said catfish play a significant role in the state’s economy with more than 1,000 Alabamians directly engaged in catfish production or processing. The state’s top catfish-producing counties are Hale, Green, Dallas and Perry counties. “Alabama farmers produce 30% of all catfish in the U.S. annually with over 100 million pounds of fish grown on 80 farms,” he said. “Our state has nearly 17,000 water surface acres dedicated to catfish production.” Walker praised catfish farmers for supporting USDA’s inspection program, adding that imported fish have hurt U.S. farmers by flooding the market with cheaper fish similar in appearance to catfish. “Our farmers are willing to compete against imported fish,” he said. “But we believe imported fish should be held to the same standards as fish grown by U.S. farmers.” Along with his father-in-law, Butch Wilson, and brother-in-law Travis Wilson, Powe farms about 2,000 acres in western Dallas County between Selma and Demopolis. In addition to 400 acres of catfish ponds, they raise beef cattle and rent row crop land to nearby farmers. They also raise tilapia, which are marketed to Asian supermarkets in major cities including Atlanta and Chicago. Powe serves on the Dallas County

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Above: Alabama Catfish Farmer Of The Year Willard Powe, left, talks with Alabama Farmers Federation Catfish Division Director Mitt Walker on his Dallas County farm. Fellow fish farmers selected Powe for the honor earlier this year. Below: Powe checks raceways filled with fish.

Farmers Federation board and formerly was on the Federation’s State Young Farmers Committee. He said the catfish industry has seen some hard times over the years, but it’s an industry he’s proud to be a part of. He said there’s ample opportunity to increase production on almost every catfish farm. “From the way we grow our fish to what they eat and how they are processed — we know we’re producing a safe, delicious and nutritious food,”

Powe said. “That makes me proud to be a catfish farmer. Our biggest challenge is regaining our market share by increasing demand for U.S. Farm-Raised Catfish. That’s why it’s important for consumers to look for the U.S. Farm-Raised logo when shopping or eating in restaurants.” For more information and recipes featuring U.S. Farm-Raised Catfish, visit USCatfish.com.

August 2019

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SOYBEAN QUALITY MATTERS MORE DEMAND. BETTER PRICE. QUALITY BEANS REEL IN PROFITS. Aquaculture and animal ag are your No. 1 customers – eating 97 percent of your soybean meal. Better quality means more demand. More demand means better prices. AND THAT’S A LOT OF TARTAR SAUCE. FIND OUT HOW YOU CAN IMPACT YOUR QUALITY AT

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2/26/14 12:04 PM

A Cut Above Woodworkers Craft Custom Cutting Boards

By Marlee Moore

itchen-counter classics get a K hand-crafted touch at Distinct Woodworks, a custom cutting-board

business slicing into the market for artisan accent pieces. Cousins Jamie Rushton and James Mills masterminded the enterprise earlier this year. Their full-time jobs at Doors by Decora offered access to quality lumber scraps begging to be repurposed — from maple, oak and cherry to deep red bloodwood, West African wenge and vivid purpleheart. “People come every day and dig

through our dumpsters for scraps,” said Mills, 28. “We had free time and free lumber, so we started experimenting with designs.” The woodworkers first attempted growth charts, hand-lettered boards and rustic wall art. But then the veterans (Rushton served in the Army and Mills the Air Force) carved out a winner. “We were just woodworkers with an idea,” said 31-year-old Rushton. “We made cutting boards for family members, then people saw them and asked if they could have one. Then at Santuck (Flea Market in Wetumpka), we sold nothing but cutting boards. At that

Distinct Woodworks owners and craftsmen James Mills and Jamie Rushton create custom cutting boards in a wide variety of intricate patterns and colors. alfafarmers.org

point, we put everything else on the back burner.” Mills and Rushton search online for inspiration, painstakingly learning from cutting-board craftsmen via Facebook and YouTube videos. “Anyone can glue pieces of wood together,” said Rushton, who works with Mills at the door company, a custom door company. “But we’re making complex pieces people can be proud to display in their homes.” Design and wood variety dictate complexity and price, anywhere from $30-150. Distinct Woodworks gravitates toward end grain wood, which is cut across growth rings. Because it’s the hardest part of the tree, end grain better withstands slicing, dicing and chopping. End-grain boards take eight to 12 hours to build, not counting dry time for glue and varnish. Simple boards take about two hours. Rushton and Mills start by picking a pattern — stripes, checks, illusion, nonsymmetrical chaos or 3-D (a block pattern that slowly shrinks toward the middle). Once the lumber is planed, it’s arranged, glued, clamped and dried. The newly created sheet of lumber is cut into chunks. Each block is flipped 90 degrees and glued into a new pattern. After drying overnight, they sand the board and round the edges. A two-hour mineral oil submersion August 2019

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August 2019

Wood strips are glued and clamped to create a new sheet. That wood is then cut and arranged before gluing, clamping and drying again.

Boards are polished with a mineral oil and beeswax blend for protection and shine.

follows before the boards are buffed with a mineral oil and beeswax blend. Rushton favors elegant, striped cutting boards, while Mills prefers illusion boards. Mills’ favorite combines wenge, bloodwood and cherry in slightly offset straight lines, creating the impression of shrinking, angled rows. Prattville-based food blogger Stacey Little uses and displays Distinct Woodworks cutting boards at home and in his SouthernBite.com test kitchen. “Not only are the boards incredibly beautiful, they’re functional, too,” said Little, who pens the Neighbors magazine Farmhouse Kitchen column. “I use mine for cutting and chopping as the wooden surface is better for my knives and keeps them sharper longer. Every time I use the boards, someone asks where I got them.” Little said the boards are multipurpose, ideal for slicing veggies, trimming a pot roast or using as a meat and cheese tray. Rushton and Mills recommend hand-washing with light soap and hot water before oiling the dry board with butcher block conditioner. In the creative process, some Distinct Woodworks experiments hit the chopping block. The woodworkers determined cedar leaves an aftertaste, and some woods are too soft for the wear and tear cutting boards require. The solution? Substitute harder, less expensive wood for pricey alternatives, like African sapele for mahogany. “When we started, we didn’t know what kind of glue to use, how to finish the boards or the stability of wood to

use,” Mills said. “Luckily, the same glue we use for doors is perfect for cutting boards. Guys we work with have over 30 years of experience, so we’ve learned from them, too.” They said their toughest project to date is a show-stopping 24-by-17-inch Alabama state flag cutting board made from maple wood. The signature red X is made of end-grain bloodwood. The behemoth, and most custom pieces, are built in two to four weeks, Rushton said. Though they started on the craft-show circuit, the woodworkers said they want to move Distinct Woodworks’ pieces to retailers, like the Southern Art Makers Collective in Montgomery. “People are looking to take home a piece of something that’s made in Alabama,” Rushton said. “We’re excited for our cutting boards to be in people’s homes and be something that brings them joy and pride.” To learn more, find Distinct Woodworks on Facebook and Instagram.

Cutting Board Care o Hand-wash using light soap and water, being careful not to submerge in water o After drying, oil with butcher block conditioner, available in home improvement stores o If cutting meat, scour the board with lemon and salt before washing alfafarmers.org

Why Are you involved in the Farmers Federation? I really enjoy being around the people. I enjoy farm life and making a difference. The Farmers Federation supports farm life, and I want to support them.

Chet MatThews Chet Matthews of Elmore County loves life on the farm. He and Carol, a teacher and his wife of 26 years, raise hay and cattle on their property in the Titus community north of Wetumpka. Matthews, 58, worked 23 years in maintenance with the Elmore County Board of Education before joining the Alabama Department of Agriculture & Industries Weights & Measures Division earlier this year. The Matthews family includes three daughters and four grandchildren.

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how has the Federation helped your farm? Last year, we went on the Beef Tour to Texas and really appreciated the opportunity. This year, we went back and bought a couple bulls from GKB Farm, one of the operations we visited on the tour.

What’s something few know about you? I love to cook, speciﬁcally using Dutch ovens. I enjoy the cowboy-style, outdoor cooking — feeding people on trail rides, smoking briskets, that sort of thing.

how do you serve your community? I’m involved with the State Hay & Forage Committee, Elmore County Farmers Federation, FarmPAC and First Baptist Church of Wetumpka. I’m also a past president of the local cattlemen’s association.

August 2019

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Spanish Bluebell

Daffodils & Jonquils

By Lois Chaplin

lthough August seems like the A last month most folks should think about spring bulbs, it’s actually

the perfect time. Garden centers will receive them shortly, and mail order sources have taken orders for weeks. By now, bulb catalogs have dropped in mailboxes. If you aren’t on a mailing list, look up “Southern bulb sellers” online to sign up. General bulb catalogs and large retailers often offer many beautiful spring flowering bulbs, but most bulbs do better in colder climates with a longer winter. To get bulbs that don’t mind Alabama’s short winters, order from a source familiar with Southern bulbs, especially heirloom types since they have passed the test of time. For example, certain daffodils such as Butter and Eggs grace many old Southern homesteads. When in doubt, ask a local Master Gardener, botanical gardener, garden buddy or favorite local garden center salesperson. It’s best to rely on

Alabama

Deep South sources. Expand options with an online search for “Bulbs for the Deep South” or “Southern Bulbs.” Several dependable sources should appear. Gardeners wanting tulips should try local strains of Tulip clusiana — a small, striped species. Check a local gardeners’ network for pass-along starts. If ordering named varieties from a catalog that doesn’t specify Southern varieties, test just a few for a couple of seasons to ensure the plants bloom again. One of the most reliable bulbs in the sun or partial shade throughout Alabama is Spanish bluebell (Hyacinthoides hispanica), which blooms every year and multiplies. Rabbits and deer won’t bother it, probably because all parts of the plants are toxic. Keep that in mind in case you have wayward pets or farm animals. The Spanish bluebell also does well in containers. The fragrance isn’t as strong as some

daffodils but has a mild perfume when sniffed up close. Daffodils and jonquils are the best known of the spring bulbs because some types bloom dependably and even naturalize — growing bigger and spreading each year. Their fragrance in a vase brings spring indoors even when it’s not quite spring yet outside. Gardeners in north Alabama enjoy more choices than folks near the Gulf, where warm weather limits the number that bloom regularly each year. However, plenty do well throughout the state — Carlton, Italicus, Capernelle, Butter and Eggs, Grand Primo, Twin Sisters, Early Pearl, Avalanche, Earlicheer and Thalia. In south Alabama, add Paper Whites, jokingly called “Southern snow.” Daffodils are permanent, dependable and not bothered by rodents or deer. Once planted, they ask for little. Just be sure they live in a spot with good drainage and dappled sunlight or a half day of sunlight. A little bulb food after flowering helps them grow healthy and multiply. Remember, spring flowering bulbs sell just once a year. Their time coincides with the start of school and football season, which is some stiff competition, but next spring you’ll be glad you acted now while the selection is good. Store new bulbs in a cool, dry , dark place until planting in late November. Lois Chaplin is an accomplished gardener and author. Her work appears here courtesy of Alabama Farmers Cooperative.

FIND HOT DEALS & SUMMER SAVINGS E ALAFARM.COM 22

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August 2019

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HAND IN HAND

he is old. And she tells a story of the old days. Back when the world was a different place. Electricity was a luxury. Suppers were cooked on iron stoves. Men tipped hats to ladies. Things have changed. She was a nice-looking child. I saw the photo that proves it. Big smile. Blonde curls. And like three quarters of Alabama at the time, she lived on the rural route. As a young girl, her morning routine was feeding chickens, then helping her mother fix breakfast. She’d run outside, climb over the chicken fence and gather eggs. Her mother warned her not to scale the tall fence, but 9-year-olds do not listen. One morning, she fell from the top. Her fingers got caught in the chicken wire. It was serious and bloody. She lost two fingers and severed a tendon in her thumb. Throughout childhood, she became good at hiding her mangled hand. Often, she kept a fist to conceal her missing parts. When she got old enough to like boys, they did not return the favor. One year, her high school threw a Sadie Hawkins dance — where girls invite fellas. She cooked up enough courage to ask a boy. He turned her down. So she tried another. Same response. No takers. That hurt. Life went on. When she was in her

20s, she accompanied her father to the hardware store — a place men lingered to talk gossip. It was a pleasant porch, covered in brown spit. That’s where she met him. He was sitting with the others. He rose to his feet when he saw her. He was 11 years her senior. A war veteran. Tall. Skinny. Sandy hair. She kept her hands in her dress pockets. He smiled at her. She smiled back. That weekend, he called on her — and that meant calling her father. He picked her up. They took in a movie. He gave her the royal treatment. He was no boy but a man. Diﬀerent from others. Decent to a fault. A few weeks after she met him, she’d worked up enough bravery to show him her damaged hand. She was certain he’d be repulsed and lose interest. She showed it to him anyway. He just shrugged and told her how beautiful she was. She insisted to know whether her hand bothered him. He didn’t answer. Instead, he told her about the war. About the winter his unit got captured. About almost freezing to death in a prison camp. About the frostbite he endured. Then he removed his boot and showed her his missing toes. When she ﬁnished, I asked whether her story was true. She says folks ask that all the time. ■

Columnist and novelist Sean Dietrich shares tales of common people, the human spirit, traditional regional music and life in the American South through his podcast series at SeanDietrich.com. alfafarmers.org

Durrance To Lead Federation Poultry, Pork, Dairy Divisions

he Alabama Farmers Federation T welcomed Russ Durrance as its Poultry, Pork and Dairy divisions director

July 1. He’s also responsible for policy related to those areas. Durrance said he’s eager to advocate for poultry and livestock producers on behalf of the state’s largest farm organization. “After working with a poultry integrator for two years, I am excited to help Alabama’s farmers through the Federation,” said Durrance, Durrance 24, a native of Newnan, Georgia. “I have always been passionate about where my food comes from, and this opportunity allows me to give back to the farmers who provide us so much.” Durrance graduated from Auburn University with a degree in agricultural business and economics in 2017. He joins the Federation from Pilgrim’s Pride Live Operations in Chattanooga, where he was a broiler service technician. He previously worked as a management trainee with JBS/Pilgrim’s Pride, a leader in the global poultry and prepared foods industry. The Federation’s Brian Hardin said his experience working with farmers has prepared Durrance for success in Montgomery. “Russ is enthusiastic about serving, protecting and promoting Alabama farmers,” said Hardin, the Federation’s Governmental and Agricultural Programs Department director. “His skillset complements the rest of our commodity team, and we’re excited to see what he’ll accomplish at the Farmers Federation.” In his free time, Durrance enjoys spending time at the lake with family, grilling and watching sports. He and wife Stephanie, who is a teacher, live in Montgomery. August 2019

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Applicants Sought: Century & Heritage Farm And Bicentennial Farms he Alabama Department of T Agriculture and Industries (ADAI) is accepting applications for

the annual Century and Heritage (C&H) Farm and Bicentennial Farm programs. The programs recognize family farms that have played a significant role in Alabama’s history. Applications and the ownership registration form are due Aug. 30. A Century Farm is one that’s been in the same family continuously for at least 100 years and has current agricultural activities. It must include at least 40 acres of land and be owned by the applicant or nominee. A Heritage Farm is one that’s been operated continuously as a family farm for at least 100 years. It must possess interesting and important historical and agricultural aspects, including one or more structures at least 40 years old. The farm must include at least 40 acres of land owned and operated

by the applicant, who must reside in Alabama. To date, over 650 farms across the state have been recognized by the C&H Farm program. The ADAI also is accepting applications for the Bicentennial Farm

program. Alabama will officially observe its 200th birthday Dec. 14. The Bicentennial Farm program honors family farms that have remained in the same family for 200 years and is administered similarly to the C&H Farm program. To date, only eight farms in the state have been recognized by this program. A Bicentennial Farm must currently have some agricultural activities, be at least 40 acres and owned by an Alabama resident. Applicants for the program are required to complete a registration form tracing family lineage of property ownership and a description of agricultural activities. The application also requests photos 40 years old or older of any structures that remain on the property. However, structures are not required to qualify for the program. Questions? Contact Amy Belcher at (334) 240-7126 or email amy.belcher@ agi.alabama.gov. Visit agi.alabama.gov and click on the appropriate form application.

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August 2019

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How did you get involved in agriculture? My father has had cows and hay my whole life. He enjoyed farming, so I got involved.

Mark landers State Hay & Forage Committee member Mark Landers of Northport has been farming 45 years. His family’s farm in Windham Springs encompasses over 500 acres,and he raises over 100 head of cattle, grows hay and bales haylage. Before heading to the farm full time, he worked in construction. The 64-year-old has been married to wife Cindy for 45 years. They have three sons and six grandchildren.

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What’s Something few know about you? I played baseball four years in college — two at Calhoun Community College and two at Columbus State.

What do you like about farming? I don’t consider what I do work. I just enjoy the lifestyle.

How do you spend time outside of farming? Cindy and I enjoy spending time with our grandchildren and travel to see four of them in Louisiana. We’re also involved at Northport Baptist Church.

August 2019

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ANNUAL COUNTY FEDERATION MEETINGS COUNTY AUTAUGA BALDWIN BARBOUR BIBB BLOUNT BULLOCK CALHOUN CHAMBERS CHEROKEE CHILTON CHOCTAW CLARKE CLAY CLEBURNE COLBERT CONECUH COOSA COVINGTON CRENSHAW CULLMAN DALE DALLAS DEKALB ESCAMBIA ETOWAH FAYETTE FRANKLIN GENEVA GREENE HENRY HOUSTON JACKSON JEFFERSON LAMAR LAUDERDALE LAWRENCE LIMESTONE LOWNDES MACON MADISON MARENGO MARION MARSHALL MONROE MONTGOMERY MORGAN PERRY RANDOLPH RUSSELL SHELBY ST. CLAIR TALLADEGA TALLAPOOSA TUSCALOOSA WALKER WASHINGTON WINSTON

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DATE Wed., Aug. 21 Thu., Aug. 22 Thu., Aug. 8 Tue., Aug. 27 Thu., Aug. 15 Thu., Aug. 15 Thu., Aug. 8 Mon., Aug. 12 Fri., Aug. 9 Mon., Aug. 12 Mon., Aug. 19 Tue., Aug. 27 Thu., Aug. 22 Tue., Aug. 13 Mon., Aug. 26 Tue., Aug. 13 Thu., Aug. 8 Thu., Aug. 22 Thu., Sept. 12 Thu., Aug. 8 Mon., Aug. 12 Tue., Sept. 10 Thu., Aug. 22 Tues., Aug. 20 Mon., Aug. 12 Tue., Aug. 6 Mon., Aug. 19 Tue., Aug. 20 Thu., Sept. 12 Tue., Aug. 6 Thu., Aug. 29 Tue., Aug. 6 Fri., Aug. 23 Mon., Aug. 12 Tue., Aug. 13 Thu., Aug. 8 Thu., Aug. 15 Tue., Sept. 5 Mon., Aug. 5 Mon., Aug. 5 Tue., Sept. 10 Fri., Aug. 9 Tue., Aug. 27 Mon., Sept. 9 Tue., Aug. 20 Fri., Aug. 9 Tue., Sept. 3 Sat., Aug. 17 Mon., Aug. 19 Mon., Aug. 19 Sat., Aug. 10 Thu., Aug. 15 Tue., Aug. 27 Thu., Aug. 15 Thu., Aug. 29 Mon., Aug. 12 Thu., Sept. 12

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BUILDING Autauga County Ag Center Baldwin County Federation Building Texasville Community Center Alfa Service Center Frank J. Green Building Greenway Sportsman’s Lodge Calhoun County Federation Office Alfa Service Center Dean Buttram Senior Center Alfa Service Center Alfa Service Center Alfa Service Center Miss Anita’s Café Cleburne County Mountain Center Hospitality House (NW Shoals Community College) David Burt Building Old Rockford Schoolhouse Oakwood Lodge Alfa Service Center Cullman Farmers Federation Building Dale County Government Building Alfa Office Alfa Service Center Ag Center Etowah County Federation Office Fayette Civic Center Best Western Plus Russellville Geneva County Farm Center Alfa Service Center Wiregrass Research & Extension Center Alfa Service Center Jackson County Federation Office Birmingham Botanical Gardens Vernon City Complex Lauderdale County Extension Building-Ag Center Lawrence County Ag Center Sandridge Student Center Ballroom (Athens State College) Southern Sportsman Lodge Beck’s Turf Farm Burritt on the Mountain Alfa Service Center Tombigbee Electric Co-Op Marshall County Federation Office Monroe County Soil & Water Building Alfa Home Office Hartselle Civic Center Alfa Service Center Randolph County Ag Center Seale Courthouse Shelby County Museum & Archives Greensport Marina On The Island Alfa Service Center Tallapoosa County Federation Building Northport Civic Center Auditorium Walker County Federation Building Alfa Service Center Bernice Hilton Walker Community Center

ADDRESS 2224 Hwy. 14 W 21332 Hwy. 59 2429 County Rd. 53 1101 Walnut St. 415 5th Ave. East 2621 Hwy. 223 1535 Pelham Rd. S 1006 Ave. A SE 229 Dean Buttram Ave. 301 1st St. N 229 S. Mulberry Ave. 148 S. Jackson St. 30 South Park Dr. 6751 Hwy. 78 800 George Wallace Blvd. 102 Liberty St. Nixburg Rd. & County Rd. 18 13725 Brooklyn Rd. 357 S. Forest Ave. 307 Main Ave. NW 202 Hwy. 123 S 403 Broad St. 346 McCurdy Ave. S 175 Ag Science Dr. 125 Broad St. 530 Temple Ave. North 13770 HWY 43 2765 E. State Hwy. 52 101 Boligee St. 167 E. State Hwy. 134 1038 Ross Clark Circle NE 23625 John T. Reid Pkwy. 2612 Lane Park Rd. 44425 AL 17 802 Veterans Dr. 13075 Ala-157 311 Pryor St. E 9022 US Hwy. 80 W 2858 County Rd. 53 3101 Burritt Dr. SE 206 Shiloh St. 3196 Co. Rd. 55 1333 Blount Ave. 334 Agriculture Dr. 2108 E. South Blvd. 406 Nance Ford Rd. SW 406 Pickens St. 2959 County Rd. 333 91 Longview St. 1854 North Main St. 925 Greensport 314 East Battle St. 111 North Tallassee St. 3500 McFarland Blvd. 903 Airport Rd. S 54 Court Street 11 Blake Dr.

CITY Autaugaville Robertsdale Clayton Centreville Oneonta Union Springs Jacksonville Lafayette Centre Clanton Butler Grove Hill Lineville Heflin Muscle Shoals Evergreen Rockford Andalusia Luverne Cullman Ozark Selma Rainsville Brewton Gadsden Fayette Russellville Hartford Eutaw Headland Dothan Scottsboro Mountain Brook Vernon Florence Moulton Athens Tyler Tuskegee Huntsville Linden Hamilton Guntersville Monroeville Montgomery Hartselle Marion Wedowee Seale Columbiana Ashville Talladega Dadeville Northport Jasper Chatom Double Springs

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Extension Launches New Beef Systems Short Course By Maggie Lawrence roducers new to the cattle business P should plan to attend Alabama Cooperative Extension System’s Beef

Systems Short Course. The short course is a multi-night lecture series covering the fundamentals of beef production and is geared for new and limitedexperience producers. While the course will be offered in multiple locations, Dr. Kim Mullenix says the first set of classes will be in August at the Chilton Research and Extension Center in Clanton. Over four nights, producers will learn critical information on profitable beef production. There is a $40 registration fee, and all participants receive a copy of Extension’s Alabama Beef Handbook. “Extension animal scientists developed a concentrated curriculum that is most crucial for new cattle producers to master,” Mullenix said. “The course will be taught by Extension regional animal science agents over the

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next year at a variety of locations across the state. New producers will be able to attend a course near them.” The Beef Systems Short Course equips beginning livestock producers with skills to manage a beef operation effectively. “The recently released Census of Agriculture shows Alabama has a large number of new farmers,” said Dr. Paul Brown, Extension associate director. “Almost 11,000 Alabama farmers have less than five years of farm experience. That’s almost 17% of the state’s more than 64,000 producers. Extension programs such as the Beef Systems Short Course are crucial to help new farmers establish successful and sustainable operations.” Mullenix said producers should contact their regional animal science agent to find a short course near them. They can also visit aces.edu and search the calendar for Beef Cattle Short Course.

Topics Include R Forages and nutrition R Herd health and reproduction

R Record keeping and environmental stewardship

R Economics and meat science

Clanton sessions Aug. 13, 15, 20 & 22 6 to 8 p.m. Interested farmers can contact Josh Elmore, an Extension regional animal science agent

(205) 646-3610

or elmorjb@aces.edu

August 2019

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Honey Mustard BBQ Sticky Chicken Prep Time Marinating Time Cook Time 10 mins 3 hours 1 hr

Ingredients 3 pounds skin-on chicken legs and thighs 1 (18-ounce) bottle barbecue sauce (I use Kraft Original) 3 tablespoons honey 4 tablespoons Dijon mustard 3 tablespoons vinegar 1/2 teaspoon garlic powder

Instructions

hard to believe, but summer is fading, and kids will be back Iint’squickly school before you know it. While we

do love summer months, returning to a consistent schedule is always nice. That also means a busier schedule — at least for us. Returning to school brings homework, golf lessons, soccer practices, etc., so it’s a little harder to get a home-cooked meal on the table. But, have no fear! This month, I’m sharing tried-and-true, quick-and-easy weeknight suppers we turn to when the days just don’t seem long enough to allow time to cook. They’re perfect for families, kids of all ages and folks on-the- go. Five-Ingredient Beef Enchiladas are a surefire family favorite. And while the recipe only calls for five ingredients, let’s talk about one of them — the tortillas. Enchiladas are traditionally made with corn tortillas, but my family just doesn’t love them, so we use flour tortillas. It changes the enchilada texture a little, but we’re willing to make the sacrifice. Feel free to use whichever your family would prefer. They’re delicious either way. 28

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August 2019

For years, Easy Stromboli was SouthernBite.com’s most popular recipe and for good reason. It comes together in a flash, and you can customize it with your favorite pizza toppings. Using a can of refrigerated pizza dough makes stromboli night a breeze. Find the dough in the grocery store by the canned biscuits and cinnamon rolls. Some folks might find it a little challenging to get the thing rolled up once it’s filled with toppings, but my photo tutorial on SouthernBite.com should make it easier. Fajita Chicken Casserole might not seem like much at first, but it’s filled with flavor. The key to this one is finding the right fajita seasoning since so much of the dish’s flavor relies on it. I prefer the McCormick Fajita Seasoning Mix because it adds tons of flavor and a hint of smokiness that makes it taste even more like fajitas. Honey Mustard BBQ Sticky Chicken is another family favorite. At first glance, it looks like this dish takes a lot of time to put together, but the hands-on time is minimal. Place all the ingredients in a gallon-size zip-top bag and let it

Add chicken pieces to a gallon-size zip-top bag. In a small bowl, mix together remaining ingredients. Pour sauce over chicken and seal the bag. Shake gently to coat chicken. Place in the refrigerator to marinate — the longer, the better. I usually allow mine to marinate about 3 hours, but the marinating time isn’t completely necessary. It just gives the chicken more flavor. Heat oven to 350 F. Lightly spray the inside of a large Dutch oven with nonstick cooking spray. Pour chicken and sauce into the pot and bake uncovered for about 1 hour or until chicken is cooked through. marinate, then pour the entire bag into a Dutch oven and bake. You can mix the ingredients together in the morning, toss it in the fridge before work and pop it in the oven as soon as you get home. Kids really love the flavors of this one. Regardless of how you do it, it’s never been more important to gather your family around the table each evening. The world has us running in 100 directions, and having supper together is your opportunity to pull your folks in a little closer and make sure they know home is the calm in the storm. Y’all enjoy! Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com. alfafarmers.org

Fajita Chicken Casserole Prep Time 10 mins

Easy Stromboli Prep Time 15 mins

Cook Time 20 mins

Cook Time 30 mins

Servings 6 to 8

Ingredients

Servings 6 to 8

4 cups shredded cooked chicken (about 3 large breasts) 2 cups instant rice 1 (10.5-ounce) can cream of chicken soup 1 cup sour cream 1 cup frozen diced onion and bell pepper blend 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained 1 1/2 cups chicken broth 1 (1.12-ounce) packet fajita seasoning (I prefer McCormick) 1 (8-ounce) package shredded Mexican blend cheese (2 cups)

Ingredients 1 (11-ounce) can thin-crust refrigerated pizza dough 1/3 cup pizza sauce, plus extra for dipping 1/2 cup sliced pepperoni 1 cup cooked crumbled ground Italian sausage 2 cups shredded mozzarella cheese

Instructions Heat oven to 400 F. Line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment. Top with sauce, pepperoni, cooked sausage and mozzarella cheese. Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so the seam is on the bottom. Cut several diagonal slits into the crust. Bake 15-20 minutes or until deep golden brown. Serve warm with extra sauce for dipping.

Instructions Heat oven to 350 F. Lightly spray a 9-by-13-inch baking dish with nonstick cooking spray. In a large bowl, mix first eight ingredients with about half the cheese. Pour mixture into the prepared dish, spreading it evenly. Wrap the dish tightly with foil. Bake about 25 minutes or until rice is tender. Remove foil, top with remaining cheese. Return to oven until cheese is melted.

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fa toppings vorite pizza as you se e fit. Just keep in adding to mind that o muc may resu h filling lt in soggy cru a st.

5-Ingredient Beef Enchiladas

Prep Time 20 mins

Cook Time 35 mins

Makes 8 enchiladas

Ingredients 1 pound lean ground beef 1 cup chunky salsa 1 (10-ounce) can red enchilada sauce 8 (8-inch) tortillas (we much prefer flour, but corn are more traditional) 1 (8-ounce) package shredded four cheese Mexican cheese (about 2 cups)

Instructions Heat oven to 350 F. Lightly spray a 9-by-13-inch baking dish with nonstick cooking spray. In a large skillet over medium-high heat, brown ground beef. Drain excess fat and return meat to the skillet on medium-low heat. Stir in the salsa and heat through. Remove from the heat. Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish. Warm tortillas according to package directions. Place about 1/4 cup of the meat mixture down the center of each tortilla and top with 1 heaping tablespoon of cheese. Tightly roll each tortilla and place in the dish, seam side down. Pour remaining enchilada sauce over them and sprinkle with remaining cheese. Tightly wrap the dish with aluminum foil and bake 30-35 minutes. alfafarmers.org

August 2019

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