Georgia Neighbors Fall 2019

fall 2019 vol. 24, no. 2

GFB.ORG

A G R I C U LT U R E + L I F E S T Y L E First Lady

MARTY KEMP Helps Grow Georgia

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VIEW FROM THE FIELD

06 10 13

SWEET GRASS DAIRY

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A GEORGIAN’S GUIDE TO BISCUITS

Agriculture connects us all

Equal parts science and spirit

PRODUCTS WE LOVE A smattering of fanciful finds

FIRST LADY MARTY KEMP Helping Georgia grow

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MOOVIN’ & GROOVIN’

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WORDS OF WISDOM

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FRESH FIXINS

Meet Nicole Duvall and the Mobile Dairy Classroom

How to get your start in agriculture

ARE YOU A RENTER? Myths and facts about renters insurance

Recipes that are stick to your bones satisfying

Jellies, jams and butters 2

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E N T S G E O R G I A FA R M B U R E A U Georgia Farm Bureau is the premier voice for agriculture in Georgia.

We work earnestly to support a safe and abundant food supply that not only feeds Georgians, but the growing world as well. Georgia Neighbors Magazine is a nod to that genuine sentiment – it’s an opportunity to discover the people, the places and the impact of ag in our great state.

Want to subscribe? Become a Georgia Farm Bureau member to receive Georgia Neighbors twice a year. Membership means supporting farmers and agriculture while having access to more than 300,000 discount offers. Visit gfb.ag/join.

For content inquiries or comments, please contact Information/Public Relations Director Kenny Burgamy at 478-474-0679, extension 5285 or email kdburgamy@gfb.org.

ANNUAL MEETING OF POLICYHOLDERS

ANNUAL MEETING OF DIRECTORS

The annual meeting of the policyholders of the Georgia Farm Bureau Mutual Insurance Company will be held on Thursday, March 26, 2020, beginning at 10:00 a.m. at the Georgia Farm Bureau Building, 1620 Bass Road, Macon, Georgia, 31210.

The annual meeting of the Georgia Farm Bureau Mutual Insurance Company Board of Directors will be held immediately following the annual meeting of the policyholders, which begins at 10:00 a.m. on Thursday, March 26, 2020, at the Georgia Farm Bureau Building, 1620 Bass Road, Macon, Georgia, 31210.

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ON THE COVER First Lady Marty Kemp at the Governor’s Mansion in Atlanta, Georgia.

FOLLOW US GFB.ORG

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VIEW FROM THE FIELD Gerald Long, GFB President very year around the time of harvest, when God’s bounty is at its peak, I cannot help but bow my head in thanks. I’m filled with gratitude for another year of life, for the health of my family and for His grace to farm the land for our state and the growing world.

As a farmer, my passion is ignited by being a provider – helping to supply the food, fiber and fuel that drives our lives. I’m a part of something greater than myself, a part of a family of farmers working hard and earnestly to serve not only Georgians, but individuals all over the globe.

Agriculture affects us all and is integral to our great state. The three meals a day you share with your family are brought to your table thanks to a farmer. The clothes we wear to protect our bodies from the elements are impacted by farming.

The homes in which we live and shelter our loved ones are made from timber and forest products.

Agriculture connects us all.

Supporting agriculture – and your local farmers – supports our state’s economy. As the leading industry in Georgia, agriculture generates more than $73 billion annually in economic input, and 1 in 7 Georgians have jobs in agriculture.

When Georgia farmers experience natural disasters, a bad season or low production, the state lives through that struggle as well. As the state’s leading economic generator, when agriculture struggles or falters, the impact filters down to every Georgian and impacts us as a whole.

Supporting Georgia agriculture is supporting our home. Remember the importance of products that are grown and made in your own communities; remember the importance of local. As producers and consumers, together we can ensure the vitality of our state and that our children’s children will have prosperous futures.

GEORGIA

NEIGHBORS OFFICERS President GERALD LONG, Bainbridge 1st Vice President and Middle Georgia Vice President ROBERT FOUNTAIN JR., Adrian North Georgia Vice President BERNARD SIMS, Ringgold South Georgia Vice President DANIEL JOHNSON, Alma General Counsel DUKE GROOVER Chief Financial Officer, Corp. Treasurer & GFBMIC Exec. VP DAVID JOLLEY Chief Administrative Officer & Corp. Secretary JON HUFFMASTER Asst. Corp. Secretary & Senior Counsel JEANNA FENNELL Asst. Corp. Treasurer & Sr. Director of Accounting RACHEL MOSELY DIRECTORS FIRST DISTRICT: Bill Bryan, Summerville; Wesley Hall, Cumming SECOND DISTRICT: Bobby Gunter, Dahlonega; Randy Ruff, Elberton THIRD DISTRICT: George Chambers, Carrollton; Nora Goodman, Temple FOURTH DISTRICT: Skeetter McCorkle, Dearing; Marvin Ruark, Bishop FIFTH DISTRICT: Ralph Adamson Jr., Barnesville; Matt Bottoms, Molena SIXTH DISTRICT: James Malone, Dexter; James Emory Tate, Denton SEVENTH DISTRICT: Gary Bell, Bellville; Ben Boyd, Sylvania EIGHTH DISTRICT: Scotty Raines, Sycamore; Don Wood, Rochelle NINTH DISTRICT: Lucius Adkins, Newton; Paul Shirah, Camilla TENTH DISTRICT: David Lee, Alma; Lamar Vickers, Nashville; YOUNG FARMER CHAIRMAN: Ben Cagle, Ball Ground WOMEN’S COMMITTEE CHAIR: Nancy Kennedy, Devereux GEORGIA NEIGHBORS Director: Kenny Burgamy Editor-in-Chief: Lauren Lin Art Director: Nicollette Boydstun Photographer: Sidney Middlebrooks Contributors: Rodney Brooks and Richard Hart Consulting Copy Editor: Renee Corwine ADVERTISING POLICY All advertising accepted subject to publisher’s approval.

Advertisers must assume liability for content of their advertising. Publisher maintains right to cancel advertising for non-payment or reader complaint about advertiser service or products. Publisher does not accept per-order, political or alcoholic beverage ads, nor does publisher prescreen or guarantee advertiser service or products.

Publisher assumes no liability for products or services advertised in the Georgia Farm Bureau Neighbors.

For advertising rates and information, contact Wendy McFarland at 334-652-9080 or mcfarlandadvantage@ gmail.com. Georgia Farm Bureau Neighbors was established in 1996. Copyright 2019 by the Georgia Farm Bureau Federation. Printed by Panaprint, Macon, Georgia.

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equal parts

science spirit Sweet Grass Dairy merges a love of farming with creativity to create renowned cheeses.

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A French table cheese made in the style of a Pyrenees mountain farmhouse tomme.

This natural-rinded, semi-soft cheese is aged for sixty to ninety days for a subtle yet complex earthy flavor and creamy texture.

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Thom

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me m o li e T l v

G r e en

Grif fin

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A sh e rB lu

Unique, natural rind and creamycrumbly texture.

This Blue has slightly pungent, mushroomy aromas and earthy, grassy flavors with an unexpectedly mild, salty finish.

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Double cream, softripened cow’s milk cheese made in the style of Camembert.

It has an unctuous, buttery flavor, a thin white bloomy rind, and a smooth, creamy texture.

Aged grass-fed cow’s milk cheese with a natural rind, firm texture, and malty, earthy flavors.

A take on the classic Southern staple. It starts with Thomasville Tomme and includes Duke’s mayonnaise, piquillo peppers and pimetón from Spain.

ento m i P

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I ’m p a s s i o n a te ab o u t bringing awareness to humanely raising animals.

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here’s an equation for success happening between Jessica and Jeremy Little. When the art of craftmanship is added to a fierce spirit of stewardship, multiplied by a love of animals and compounded by creativity, the sum always equals Sweet Grass Dairy.

Cradled in the arms of a small southwest Georgia town, Sweet Grass Dairy has given Thomasville a reputation for renowned artisanal cheeses – and it’s an operation that runs in the family.

“Both of my parents graduated from the University of Georgia with degrees in animal science and farmed conventionally, meaning they had 2,000 Holstein cows, in barns, milking three times a day around the clock,” said Jessica.

Her parents knew there had to be a better way – one that was more sustainable for the animals, the land and for their own lives, as they had three young children.

“In 1992, my dad attended a New Zealand rotational grazing conference, and it was a light-bulb moment for him,” she said. “When he came back, he sold their partnership and started over, purchasing 350 acres in Brooks County that was then divided into 5-acre paddocks.”

Rotational grazing consists of cows being herded to a fresh pasture every 12 hours. They are kept cool and comfortable under a pivot system that intermittently sprays light water showers. Cows feed on a variety of grasses including, but not limited to, Crab, Clover and Bahia, and trace minerals are added to the soil to ensure the safety of the animals.

“We have control over the process from the ground, the soil, through the animals, with the milk and then the final product being milk or cheese,” Jessica said.

“We can keep our cows on grass year-round, which is really special.”

Within the first six months of the new rotational grazing, Jessica’s mother knew the milk was a product worth sharing with the masses, and so in December 2000, Sweet Grass Dairy was founded. Two years later, Jessica and her husband, Jeremy, were brought into the fold.

“In 2005, Jeremy and I bought Sweet Grass Dairy from my parents. We both had hospitality industry backgrounds G E O R G I A N E I G H B O R S / fa ll 2 01 9

and really fell in love with a process that’s equally artistic and incredibly science driven. It’s a perfect fit for us, given that Jeremy focuses on the actual creation of the cheeses.

It’s such a laboring process of innovation, continual testing and understanding how science drives the making of cheeses. I wear a lot of hats within our businesses, but spend a good portion of my time focusing on sharing the story of sustainable agriculture.

I’m passionate about bringing awareness to humanely raising animals,” Jessica said.

Today, Sweet Grass Dairy boasts a line of six core cheeses all made on site at their creamery from milk sourced from the family’s three farms.

“All of the milk that’s produced by the cows is used within two days and is used to make our own cheeses or sold to distributors for consumption in the grocery store. My family owns three farms in southwest Georgia: Green Hill, Jumping Gulley and Grassy Flats,” she said. “A single dairy cow can produce 6 to 7 gallons of milk a day – more milk than we can make cheese with.”

The wheel of imagination continued to turn and in 2010 the Little family opened the Cheese Shop in downtown Thomasville, which combines true farm-to-table cheeses, delicious pub food and retail shopping.

Explaining her entrepreneurial spirit, Jessica said she owes that to her parents.

“I grew up with entrepreneurial parents who truly cared about their animals and their employees. They would always give employees the holidays off and therefore as a family, we would have to go out and milk cows and feed calves before we could open Christmas presents. We used to hate that as kids, but now those are some of my fondest memories,” she said. “I remember calling my mom when I went to college and saying, ‘Mom, people don’t know how to work!’

I grew up raising cows; I grew up in 4-H and I always showed cows. I bought my first car from selling my 4-H cows. It’s just an innate part of who I am.”

To learn more or shop online, visit SweetGrassDairy.com/Cheese.

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products

A smattering of fanciful finds, curated with you in mind!

PECAN SNICKER DOODLE COOKIES Ellis Bros. Pecans Vienna, GA 800-635-0616 Werenuts.com

CHEF’S BLEND EXTRA VIRGIN OLIVE OIL Georgia Olive Farms Lakeland, GA 229-636-9865 Georgiaolivefarms.com

SPARKLING SPRING WATER Montane Sparkling Spring Water Hamilton, GA 706-662-4900 Montanespring.com

TEA TOWELS/ NAPKINS Southern Drawl Cotton Tifton, GA 229-528-6696 Southerndrawl.com

CHEESE CRACKERS Georgia Sourdough Co. Atlanta, GA 917-587-1802 Georgiasourdoughco.com

BABY ONESIE National Peanut Board 678-424-5750 GFB.ag/baby-onesie 10

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G E O R G I A N E I G H B O R S / f a ll 20 19

FIRST LADY

MARTY KEMP

HELPS GROW GEORGIA Before Marty Kemp moved into the Governor’s Mansion in Atlanta, she admitted she wasn’t that great at growing a garden. Now, as she looks across her lush green lawn, Georgia’s First Lady has the state’s first industry on her mind daily.

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“One goal I have is to see more support for the ag industry in Georgia. Farmers have a lot on their shoulders.�

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First Lady Marty Kemp, left, Chef Stanley Simon, right.

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’ve always wanted a garden,” Marty Kemp said. “I have tried at home several times but found I can’t even grow tomatoes. Chef Stanley Simon and the mansion staff are educating me about growing vegetables. The guys have asked me what I wanted to put in the garden and this year it included a wide variety of vegetables.”

With the help of grounds crews, the onsite garden now yields cucumbers, butternut squash, yellow squash, broccoli, bell peppers, jalapeno peppers, green beans, tomatoes and zucchini.

Recently, Marty offered a kitchen tour and garden stroll along the grounds of the 18-acre property. The “People’s House,” as she regularly refers to the mansion, is situated in the Tuxedo Park area, in the Buckhead neighborhood of Atlanta. It’s an area far removed from her hometown of Athens, where she attended Clarke Central High School and the University of Georgia.

She and her husband, Georgia Gov. Brian Kemp, have known each other for almost their entire lives, as their families were close friends. They met when she was just 2 years old, but didn’t start dating until after college. Spending time together outdoors, enjoying nature and a laid-back lifestyle, the couple learned they shared an affinity for horses, fishing and tractors.

“That’s really how Brian and I dated,” Marty said with a laugh.

Since their wedding 25 years ago, her love for farmers, animals and the commodities produced in the state has only grown stronger. While raising three daughters – Jarrett, Lucy and Amy Porter – the Kemps spent a great deal of time at livestock facilities around the state, sharing time with other families who were devoted to raising their own children in the same rustic environment.

“One goal I have is to see more support for the ag industry in Georgia. Farmers have a lot on their shoulders,” she said.

In her role as First Lady, Marty certainly has the influence to place a spotlight on agriculture, and is doing her part to promote all aspects of the industry.

That influence began while on the campaign trail with her husband.

“The ag community is so important to our family.

Brian is an ag graduate, and our daughter Lucy wants to go into ag science or business and follow in his footsteps, which I think is wonderful. We are proud of her. We have a small business background and definitely connect with the farmers and small business owners,” Marty said. “It’s very important to us to support that and support the state. In traveling all over the state during the campaign, we saw all aspects of it, and it reminds us that we have to support our famers.”

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Perhaps it was the roads traveled along the campaign trail that inspired one of the Kemps’ recent agriculture initiatives – a focus on using Georgia-grown trees, shrubs and flowers along Georgia’s roadways and at welcome centers.

“This will ensure that all state-funded projects by the Department of Transportation will comply with the standards of the Georgia Grown program,” Marty said at a news conference announcing the roadways initiative. “From Tennessee to Florida and Alabama to the Carolinas, people traveling through Georgia will see the true natural beauty of plants and trees locally sourced and native to Georgia.”

The roadways initiative is based on the Georgia Grown program, which is sponsored by the Georgia Department of Agriculture with the goal of helping our “agricultural economies by bringing together producers, processors, suppliers, distributors, retailers, agritourism and consumers in one powerful, statewide community,” according to the program’s website.

In addition to the state’s roadways becoming Georgia Grown, Marty has quite literally brought the idea home with her.

“Brian campaigned around the fact that agriculture is our largest industry,” she said. “We are so strong when it comes to pecans, peaches, blueberries ... it just makes sense for the first family to support those products and those producers.”

In January, she hosted a luncheon for legislators’ spouses and announced that the Governor’s Mansion will be Georgia Grown.

“The Kemp Family is proudly Georgia Grown, so we are excited to make this brand a central part of our lives at the Governor’s Mansion,” Marty said in a statement. “By working with the Department of Agriculture and Commissioner Gary Black, I am confident we can take Georgia Grown to the international stage and keep agriculture the top industry in our state.”

In stressing connections to Georgia agriculture, she spoke fondly of the relationship the Kemp family has with Gary Black and his wife, Lydia. When Brian Kemp took the oath of office as Georgia’s 83rd governor, Marty began working closely with the Blacks, and called their relationship “really special.”

“Lydia asked me about making the mansion Georgia Grown during the gubernatorial campaign,” Marty said. “I asked Lydia, ‘Why isn’t it already?’ I mean, it just makes sense. I thought the whole mansion should be reflective of Georgia-grown products.”

That’s where Chef Simon comes in. While the garden at the Governor’s Mansion was planted in 2013, since moving in, Marty has worked with Simon and mansion staff to plan, plant and optimize growth of this year’s fruits and vegetables.

“When we arrived, I talked to Chef Simon, the house chef, and he did his homework and research on Georgia-grown and Georgia-raised produce. He has actually helped educate all of us on what our state has to offer and how beautiful it is,” she said.

On all planned menus, the chef has made a thoughtful effort to request commodities grown in the onsite garden and in the greenhouse – that includes meals for the Kemp family, as well as special occasions, such as the January luncheon.

“I wanted to bring Georgia-grown products into the mansion for our family,” she said, “but most importantly for all visitors.”

Marty said she believes strongly in Chef Simon’s talents and depends on his role, along with staff member Kat Satterfield, to coordinate the planning of family and official events.

“Simon and his team knock it out of the park every time. They make us look good,” Kemp said with a smile, referring to the family’s ag initiatives – and their waist lines.

Kemp requested early in the new administration that the kitchen staff prepare salads for lunch and smaller portions.

“I asked that he not serve three- or four-course meals. I believe in saving where we can for our own needs, and if we are entertaining as part of a state function,” she said.

She hopes the changes made at the mansion will inspire other Georgians to live Georgia Grown where possible, and that as the program grows, it will become just one of ways the Kemp administration leaves a positive legacy of ag promotion throughout the state – for current and future generations.

About creating a legacy, Marty said, “I hope there are a lot of other things that will be our legacy, but I would love for Georgia Grown at the mansion to be one of them, absolutely.”

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Chef Simon Q + A

Get to know Stanley Simon, head chef for Georgia’s first family.

Where are you from originally?

I am originally from Georgia, born and raised in Worth County.

How did your culinary journey lead to the Governor’s Mansion?

I started at the Governor’s Mansion in 2010 and became an assistant to the head chef in 2011. In 2015, I enrolled at Chattahoochee Technical College, where I received an associate degree in culinary arts and I now serve as the head chef.

How do you work to eliminate food waste at the Governor’s Mansion?

We get very creative here at the Governor’s Mansion to eliminate food waste, especially in meal planning. For example, the other day we roasted a chicken for the family. Knowing they would not finish the entire chicken in one meal, I planned to use the leftovers the next day for a casserole or chicken and rice soup. We utilize everything so that we don’t have any waste.

What’s the benefit to only using products from Georgia?

When you are using products, especially produce, from Georgia, everything is going to be fresher. If you are buying produce from five or six states over, by the time it is harvested, packed and shipped, it is losing its freshness.

The earlier you can get it after it is harvested, the better it’s going to taste.

What’s it like to have a garden on the property and the ability to cook with what’s being grown right outside the kitchen?

The garden is wonderful! We have worked closely with the First Lady to determine family preferences for fruits and vegetables based on seasonality. The garden has helped to lower food costs and ensure quality produce.

We pick produce every single day; you can’t ask for anything fresher!

What’s one thing all Georgians can do to improve the quality of their food?

I would encourage all Georgians to support our local farmers and buy Georgia based products. When you go to the grocery store, ask your clerks what products they have from Georgia and where you can find them. You also can go to your local farmers market and buy Georgia products.

It is so important to buy local and support our farmers.

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GIA R O E A G E TO D I GU

N’S

Nothing can make you glow from the inside out quite like a warm, buttery biscuit straight from the oven. Next time you decide to slather something extra on big fluffy, check out these jellies, jams and butters available from a Certified Farm Market near you. To locate these items and discover more, visit gfb.ag/CFM.

Blueberry Preserves Mark’s Melon Patch Sasser, GA 229-698-4750 Marksmelonpatch.com

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Raspberry Peach Jam Dickey Farms Musella, GA 478-836-4362 Gapeaches.com

Sweet Potato Pecan Butter Calhoun Produce Ashburn, GA 229-273-1887 Calhounproduce.com

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Apple Butter

Muscadine Jelly

Strawberry Jam

Blackberry Jam

Mercier Orchards Blue Ridge, GA 800-361-7731 Mercier-orchards.com

William L. Brown Farm Market Montezuma, GA 478-472-8767 Williamlbrownfarmmarket.com

Paulk Vineyards Wray, GA 229-468-7873 Paulkvineyards.com

Hillside Orchard Farms Lakemont, GA 706-782-2776 Hillsideorchard.com

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MOOVIN’ GROOVIN’

Nicole Duvall is a traveling tradesman of sorts, jaunting across the state sharing stories of dairy production. As the Mobile Dairy Classroom instructor and coordinator, Duvall is bringing agriculture awareness to the littlest Georgians, those in grades K through 5. he Mobile Dairy Classroom is a program of the Agricultural Commodity Commission for Milk. This 30-foot roaming classroom is equipped to demonstrate the milking and feeding of a dairy cow with a fully operating milking parlor.

The objective of the mobile classroom “is to provide children with a better understanding of where milk comes from, how it is processed, the healthy benefits of consuming dairy products and dairy farmers’ management of natural resources,” according to the program’s website.

Having grown up on a dairy farm in Madison, Duvall is naturally in her element.

“I grew up working on my family’s farm, taking care of our calves and mothers, and occasionally milking a few times on my own. In 2008 this position became available, and it sounded like a dream job for me. So, I applied and have been doing this for 11 years now,” she said.

Duvall’s presentations last anywhere from 25 to 45 minutes, and include educational information ranging from lactation cycles and the milking process, to processing/manufacturing and the overall importance of dairy as part of a healthy diet.

“For me, the really cool part is when students see the cow’s milk directly from the source and it looks just like the milk that we drink. Right away they’re able to conceptualize that it’s a minimally processed product. We don’t have to do a lot to it before we can enjoy it. I think is very eye-opening, even for adults,” said Duvall.

The busiest time of Duvall’s year is when school is in session, but the Mobile Dairy Classroom does travel during the summer to visit camps, libraries, farmers markets and festivals.

Scheduling a visit is free and available to any school located within Georgia.

“I really enjoy when parents come up and talk to me about milk and they have questions or concerns about different brands or types of milk, and I can answer some of those for them,” she said. “There’re so many misconceptions out there about milk in general and I want to be a resource for the general public – both children and adults.”

To learn more or schedule a time with the Mobile Dairy Classroom, visit milkcow.org.

D A I R Y S TAT S Dairy cows, on average, spend eight hours a day eating 50 pounds of feed, and spend 10 to 12 hours resting.

Dairy cows will drink 20 to 30 gallons of water and lay down to rest about 17 different times throughout the day.

While dairy cows are generating new milk all day long, they are typically milked at least twice a day – once in the morning and again in the evening – averaging about 10 minutes total.

Milking machines use a vacuum pump and are completely comfortable for the dairy cow. Utters are always cleaned before milking occurs.

As herd animals, dairy cows stick with other cows that look just like them. If a group of Holstein cows and Jersey cows mix together, they will separate themselves based on their breed.

20

G E O R G I A N E I G H B O R S / f a ll 20 19

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WORDS OF WISDOM n his role as beginning farmer regional coordinator for the United States Department of Agriculture, Rodney Brooks is an ambassador, a connector of resources and a farmer support system.

In this position, Brooks works to recruit, retain and support new farmers. Through collaboration with a multitude of agricultural stakeholders and other USDA agencies, Brooks’ objective is to help grow the state’s leading industry.

Learn the essentials about beginning a career in agriculture directly from the coordinator who helps make it happen.

Q+A

I want to be a farmer, what’s the first step in starting my career?

USDA’s Rodney Brooks shares advice for those seeking careers in agriculture.

I TOLD HIM TO WORK HARD AND KEEP THE FAITH.

“

FOR NEW FARMERS

First, I would suggest that you have some idea of what type of farming operation you would like to get involved in, for example, row crops, fruits and vegetables, livestock, aquaculture, etc. Next, find your local USDA Service Center. The Farm Service Agency (FSA) and Natural Resources Conservation Service (NRCS) are often located in the same place (farmers. gov/service-locator). Go in and have a conversation with the USDA staff there. The FSA County Executive Director and the NRCS conservationist are familiar with most of the farming operations in their county and can be a valuable source of information. Check out more resources at usda.gov/newfarmers or farmers.gov.

As a potential new farmer, what specifics about agriculture are important to know?

Farming and ranching are hard work, but rewarding. To be successful in this venture, one must be dedicated and willing to put in the hours. There are no set hours in this business. Workdays typically start early in the morning and can sometimes end late in the evening or even at night.

What is the biggest challenge faced by farmers when beginning their career in the state’s leading industry?

I believe the two biggest challenges to beginning farmers are access to land and access to capital. In this role, I’ve noticed that there are many people who are interested in getting started in farming but didn’t come from the farm. Without access to family land, it may be costly to find land available to buy or to rent. Farming can be an expensive undertaking, and most beginning farmers have little to no assets.

What’s the greatest success story you’ve encountered?

When I first started as a loan officer more than 15 years ago, I made an operating loan to a young African-American farmer who had returned home to the family operation. The first two years were difficult, and he failed to fully repay his operating note, so they had to be restructured. Going into year three, he said, “Mr. Brooks, if I don’t pay out this year, I’m done.” I told him to work hard and keep the faith. Fortunately, he had a good year and was able to fulfill his financial obligation. After that year, he went on to receive more operating loans from FSA as well purchase real estate with our assistance. Today, he owns more than 350 acres of farmland and has ensured that the farming legacy in his family won’t end with him.

G E O R G I A N E I G H B O R S / fa ll 2 01 9

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Are you a renter?

f you rent a house or an apartment, you’re not alone. Renting has become the fastest growing segment of the housing industry. A 2017 report by the National Multifamily Housing Council and the National Apartment Association said that the housing bubble fallout, which happened from 20072010, resulted in a nationwide shift among many households. Former homeowners are now renters.

In fact, according to analysis of Census Bureau housing data, 36 percent of households are renters.

Renting is big and getting bigger!

With this growing population of rental households, you would think people would have a better understanding about renters’ insurance. Sadly, far too few renters really know how needed and affordable renters’ insurance is.

If you are a renter, it’s important to understand that you have something to lose. You can lose your possessions to a fire or some other calamity, or you can lose money if you’re sued. Let’s address and debunk some common misconceptions about renters’ insurance.

myth

I don’t need insurance because the property owner has it.

The property owner likely does have insurance that covers their interest in the property, specifically their structure and legal liability should they be sued. However, it does not cover your possessions or anything that you might be sued for.

myth

Renters’ insurance is too expensive.

Most people who say this have never really priced out how inexpensive renters’ insurance is. A typical renters’ policy is a fraction of the cost of a homeowners’ policy and in addition, it can save you money in the long run.

myth

I rent my home and therefore I don’t really have any exposure to an “insurance loss.”

Wrong – you could lose plenty. Two types of financial loss renters could incur include property loss and liability loss.

Property loss: If you had a kitchen fire and all your furniture, electronics and appliances were damaged, do you have the money to replace them all? Odds are good that you own more stuff than you think. Could you really afford to lose it all?

Liability loss: What would happen if a kitchen fire in your apartment caused damage to the unit above, or a water leak from your overflowing sink caused a loss to a neighbor below?

What if a guest tripped over a coffee table and was injured? Believe it or not, these incidents represent the potential for a lawsuit. A lawsuit can be filed against anyone, at any time, for any reason. Your landlord’s insurance policy would not cover your legal liability, and the damages awarded by a court would be yours to pay. In addition, you would have to pay any legal fees incurred to defend yourself in court.

If you have never had a quote on renters’ insurance, it’s probably a good idea to talk to your local Georgia Farm Bureau insurance agent. It only takes a few minutes and you’ll find it well worth your time!

story by: Richard Hart, Director of Sales Training - Georgia Farm Bureau Insurance

G E O R G I A N E I G H B O R S / fa ll 2 01 9

25

You Farm.

We Fight.

It is more important than ever that our elected officials understand the importance of agriculture to our state and nation. By signing up for the Georgia Farm Bureau Action Center alerts, you can play a vital role in our effort to deliver the farmers’ message and implement Farm Bureau policy at state and national levels.

Text “GFB NEIGHBORS” to 52886.

Fresh

Fixins INSPIRED BY CHEF STANLEY SIMON THE GEORGIA GOVERNOR’S MANSION With help from our Certified Farm Markets, discover recipes that are satisfying and sure to warm your core on crisp fall nights.

G E O R G I A N E I G H B O R S / fa ll 2 01 9

27

Crispy Skillet C h i c ke n ingredients

PREP: 15 minutes

COOK: 1.5 hours

SERVES: 5-8

medium red onions

4

tbsp. Georgia Olive Farms Chef’s Blend extra virgin olive oil

4

slices Thompson Farms country cured bacon, chopped

4

tbsp. fresh thyme, chopped, divided

2

tbsp. whole grain mustard

bone-in chicken thighs (skin on)

1

tsp. kosher salt

8

12

R&A Orchards red delicious apples, cored and diced oz. B.J. Reece Orchards apple cider

Salt and pepper, to taste

2. Halve red onions through root end, then cut into thick wedges, leaving some of core attached to each.

directions

2

2

1. Pre-heat oven to 450 degrees.

28

Thighs

3. Toss onions and olive oil in a large bowl.

Arrange onions on baking sheet, making sure they don’t overlap or touch. Roast for 30 minutes.

4. In a large skillet, cook chopped bacon over medium heat until crisp. Remove from the pan and set aside, reserving drippings in skillet.

5. Season both sides of chicken with salt and pepper. Add chicken to skillet, skin side down, and cook 15 minutes. Flip chicken and continue to cook until crisp and browned on

both sides, with an internal temperature of 165 degrees.

6. Remove chicken from skillet and set aside.

Add diced apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from the skillet.

7. Add apple cider, 2 tbsp. thyme, mustard and kosher salt to the skillet, scraping up any browned bits. Bring to a boil, then reduce heat, simmering for 10 minutes.

8. To serve, divide chicken thighs, roasted onions and apples among shallow bowls or plates. Spoon cider mixture over the top and garnish each serving with bacon and remaining fresh thyme.

G E O R G I A N E I G H B O R S / f a ll 20 19

Roasted

Brussels Sprouts ingredients

PREP: 10 minutes

COOK: 20-25 minutes

SERVES: 2-4

12 oz. Brussels sprouts 4 tbsp. Georgia Olive Farms Chef’s Blend extra virgin olive oil Salt and pepper, to taste

directions

1. Pre-heat oven to 420 degrees.

2. Pull off any discolored outer leaves, trim ends and halve all Brussels sprouts.

3. Toss Brussels sprouts and olive oil in a large bowl; season with salt and pepper, to taste.

Arrange Brussels sprouts on baking sheet, making sure they don’t overlap or touch.

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