Issuu

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Cheese Wiz

Artisan Cheese Maker Kent Walker Professor of Fruit: John R. Clark Incredible Mac ‘n’ Cheese Recipe Farm Family of the Year Dairy Dilemma

Concerts … Workshops … Feasts … Festivals … There’s always something great going on at The Ozark Folk Center. Plan your visit today! The mission of the Ozark Folk Center State Park is to perpetuate, present and promote the Ozark way of life in an educational and enjoyable manner; through craft demonstrations, musical programs, the Heritage Herb Garden, workshops and other special events. Visit the website at OzarkFolkCenter.com for class listings, event information, to book a room at the Cabins and more.

2017 SEASON PASSES: Adult $75 3 Children $35

SEASON EVENTS MARCH 9-11: Annual Spring Bluegrass Festival APRIL 11: OFC Craft Village, Skillet Restaurant, Gift Shop and General Store Open 13: Evening Concerts Begin 14-15: OFC Craft Village Open House – Folk Festival Weekend 15: Young Pioneer Programs Begin 20-22: 39th Annual Dulcimer Jamboree 22: Arkansas State Championship Dulcimer Contest MAY Every Saturday in May: Young Pioneers 7: Sunday Court Square Music Concert Series 13: Women of Mountain Music Concert 14: Mother’s Day Buffet at the Skillet Restaurant 19-20: Thumbpicking Weekend Workshops 20: Arkansas State Championship Thumbpicking Contest 28-29: Memorial Day Celebration JUNE Tuesdays-Saturdays in June: Young Pioneers 4: Sunday Court Square Music Concert Series 5-9: Day Camp 8-10: Autoharp Workshop 23-24: Ozark Farm & Food Weekend 23-24: String Band Camp

JU LY Tuesdays-Saturdays in July: Young Pioneers 2: Sunday Court Square Music Concert Series 4: Independence Day Games and Races 8: Handcrafted Evening in the Park 17-21: Ozark Folk School – Summer Session 17-21: Day Camp AUGUST Every Saturday in August: Young Pioneers 6: Sunday Court Square Music Concert Series 10-12: Old Time Fiddle Weekend 12: Arkansas State Fiddle Championship 18-20: Mountains, Music and Motorcycles 24-26: Quilter’s Retreat 30-September 2: Grandpa and Ramona Jones Banjo Weekend SEPTEMBER Every Saturday in September: Young Pioneers 2: Arkansas State Championship Banjo Contest 3: Sunday Court Square Music Concert Series 3-4: Arkansas State Parks Legacy – Handson in the Park 8-9: Folk Dance Days OCTOBER Every Saturday in October: Young Pioneers 1: Sunday Court Square Music Concert Series 5: Sumptuous Herb Harvest Supper 6-7: Herb Harvest Festival 27-28: Beanfest

31: After Dark in the Park NOVEMBER Saturdays through Nov. 11: Young Pioneers 9-11: Annual Fall Bluegrass Festival 11: Last Day of the Season for Craft Village, Gift Shop, General Store and Skillet Restaurant 23: Thanksgiving Day Buffet and Gospel Concert 2 017 D AY S O F O P E R AT I O N April 11-November 11: Craft Village: Tues.-Sat. 10 a.m.-5 p.m. Gift Shop: Tues.-Sat. 10 a.m.-5:30 p.m. General Store: Tues.-Sat. 10 a.m.-5 p.m. April 13-November 11: Music Theater: Thurs.-Sat. 7 p.m. Skillet Restaurant: Open 7 days a week April 11-November 11 Mon.-Sat. 8 a.m.-7 p.m., Sun. 8 a.m.-2 p.m. Cabins at Dry Creek: Open year-round 800-264-3655

Log on or call for schedule changes before traveling.

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Registration: 870-269-3851 Cabins at Dry Creek reservations: 870-269-3871 OzarkFolkCenter.com

IN THIS ISSUE

Farm Bureau Matters

Randy Veach | Page 3

Helping Farmers, Helping You Warren Carter | Page 5

Professor of Fruit Keith Sutton | Page 6

For the Love of Cheese Ken Moore | Page 14

Health & Safety

Darren Fett | Page 20

Building Wealth

Allyson Hamlin | Page 22

Taste Arkansas

Rob Anderson | Page 24

Do It Yourself

Select the Right Tree | Page 26

Land & People

Ken Moore | Page 28

In The Kitchen

Macaroni and Cheese | Page 32

Delta Child

Talya Tate Boerner | Page 36

ON THE COVER Cheese maker Kent Walker of Kent Walker Artisan Cheese in Little Rock stands in his cheese “cave,” where his creations are aged to perfection. Photo by Keith Sutton

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ARKANSAS FARM BUREAU • WINTER 2017

Farm Bureau Matters

by Randy Veach | President, Arkansas Farm Bureau Federation

Uniting Around Agriculture Keeping farming and ranching strong

ur country has come through one of the most contentious election cycles in U.S. history. It’s important that our country move forward and find common ground that all Americans can share. I’d like to suggest to you that agriculture should be one of the uniting themes for our country. While commodity prices and net farm income are down significantly from the highs of three years ago, agriculture still remains one of our country’s greatest assets. Ours is a business sector that continues to generate positive trade surpluses and is viewed by others as a strength and a global benefit. The United States owns one of the world's most robust economies, and agriculture is a critical component of that economy. When I talk about Arkansas agriculture, I generally share the positive impact farmers and ranchers have, and our role in making the world a better place. I tend to see the landscape in a positive light. I’m an incurable optimist, but we have to look at the facts. Net farm income in 2015 was down 37 percent from the previous year. Net farm income in the U.S. declined from $123 billion in 2013 to $56 billion in 2015, cutting by more than half the value of farm and ranch products. This year’s figures are expected to show another decline. Our farmers sometimes feel stuck between overreaching federal regulations and profitability. They wonder how they got stuck between world market forces and fair trade for all commodities. And, there are those of us who make our living working the land who feel like the safe, abundant and affordable food supply that we enjoy in the United States has been taken for granted by our nation. I’ll tell you, I’ve felt all of

those things at one time or another, and it’s not a good feeling. In fact, it can be downright scary at times. Because of my involvement with Farm Bureau – in Arkansas and across the nation – I understand the opportunity we have to define common ground and deliver workable solutions that keep those fears from being full-time burdens. In front of those of us in agriculture are issues, such as common-sense regulatory reform that is transparent, accountable and sensible; ensuring agriculture has an adequate labor supply; pursuing a trade agenda fair to all commodities; and passage of a new farm bill that provides a safety net for all of agriculture. The farm bill should, in fact, be common ground for all farmers, ranchers and consumers that ensures a safe and abundant food supply and a profitable farm economy. Farm Bureau will do its part to identify opportunities for cooperation, not only to improve the lives of Farm Bureau members and their rural communities, but for all Americans first, then the rest of the world. Farm Bureau’s role, since our birth in Arkansas 82 years ago, has been to speak on behalf of farmers and ranchers and keep agriculture as a key component of our state’s economic and political landscape. Farm Bureau must work diligently today and tomorrow if we’re going to remain the organization that speaks collectively on behalf of agriculture, defines beneficial common ground and ensures a unity of spirit among of our farmers and ranchers and the consumers of this nation and much of the world. That’s my hope. That’s my prayer. God bless you and your families. God bless the farmers and ranchers. God bless Arkansas Farm Bureau.

Net farm income in 2015 was down 37 percent from the previous year. Net farm income in the U.S. declined from $123 billion in 2013 to $56 billion in 2015, cutting by more than half the value of farm and ranch products. This year’s figures are expected to show another decline.

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ARKANSAS FARM BUREAU • WINTER 2017

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Official membership publication of Arkansas Farm Bureau Federation mailed to almost 191,000 member-families. SUBSCRIPTIONS

Included in membership dues ARKANSAS FARM BUREAU OFFICERS:

President • Randy Veach, Manila Vice President • Rich Hillman, Carlisle Secretary/Treasurer • Joe Christian, Jonesboro Executive Vice President • Warren Carter, Little Rock DIRECTORS:

Troy Buck, Alpine Jon Carroll, Moro Terry Dabbs, Stuttgart Sherry Felts, Joiner Mike Freeze, Little Rock Bruce Jackson, Lockesburg Tom Jones, Pottsville Gene Pharr, Lincoln Caleb Plyler, Hope Rusty Smith, Des Arc Leo Sutterfield, Mountain View Joe Thrash, Houston Dan Wright, Waldron EX OFFICIO

Donna Bemis, Little Rock Chase Groves, Garland Peggy Miller, Lake Village Mark Morgan, Clarksville Executive Editors • Steve Eddington, Rob Anderson Editor • Gregg Patterson Contributing Writers • Mollie Dykes, Ken Moore, Keith Sutton ADVERTISING

Contact David Brown at Publishing Concepts for advertising rates dbrown@pcipublishing.com (501) 221-9986 Fax (501) 225-3735 Front Porch (USPS 019-879) is published quarterly by the Arkansas Farm Bureau Federation 10720 Kanis Rd., Little Rock, AR 72211 Periodicals Postage paid at Little Rock, AR POSTMASTER: Send address changes to Rhonda Whitley at rhonda.whitley@arfb.com Front Porch • P.O. Box 31 • Little Rock, AR 72203 Please provide membership number Issue #102 Publisher assumes no responsibility for any errors or omissions. All rights reserved. Reproduction without permission is prohibited. The Arkansas Farm Bureau Federation reserves the right to accept or reject all advertising requests.

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ARKANSAS FARM BUREAU • WINTER 2017

Helping Farmers, Helping You

by Warren Carter | Executive Vice President, Arkansas Farm Bureau Federation

Common Ground

Successes in a year of transition

he year just completed was certainly a year of transition. But success throughout that year is common ground that we share with you, and with our board and Federation staff who worked hard to achieve these successes. That effort is something worth celebrating. I want to highlight some of these accomplishments. First and foremost was meeting our membership quota for the second consecutive year, finishing 2016 with 190,938 members. It was a team effort, and I congratulate everyone on achieving this goal. We work hard to provide products and services to our members through our ValuePlus and SavingsPlus discount programs. These programs can save Farm Bureau members thousands of dollars. To date, the SavingsPlus program has more than 17,000 member participants. And Farm Bureau members saved more than $2.7 million using the SavingsPlus/ValuePlus discounts. We are a grassroots organization. Grassroots means we get our direction from our farmer and rancher members from across the state. That input is at the core of everything we work on throughout the year. An excellent example of that grassroots work was our first-ever Farm Policy Summit. Resulting from an adjustment of our President’s Tour to Washington, we hosted Arkansas’ Congressional delegation in Little Rock for a two-day event. More than 100 member-leaders had quality time with the delegation and other key agriculture, regulatory and trade officials from Washington, D.C. American Farm Bureau President Zippy Duvall also flew in to meet with our volunteer leaders during the event. We continue working to develop and improve the leadership skills of our agriculture leaders. In 2016, we held our third President’s Leadership Council class. This class is specifically designed to train and engage young leaders, preparing them for future roles in Farm Bureau and in agriculture leadership in Arkansas. Several previous graduates are now in leadership

positions in our organization, including two of our state board members, Joe Thrash and Caleb Plyler. Going hand in hand with our leadership development program is our effort to strengthen outreach to youth and developing collegiate Farm Bureau chapters. Our Collegiate Farm Bureau Program has seven chapters with approximately 250 students participating. From the county level up, we have an aggressive scholarship program. We provide $160,000 annually in scholarship money to deserving students. We also supported the Junior Livestock Auction at the State Fair and its Sale of Champions & Scholarship Program, contributing more than $50,000 this year. We continue to work to serve the farmers and ranchers of the state by providing administrative support for individual commodity check-off programs at no cost to the farmers who pay into those programs. This public/private partnership saves potentially millions of dollars for research and promotion efforts that would otherwise have to be spent on administrative work. We also help farmers by continuing to support the Discovery Farms program that provides actual edge-of-field water quality data to ensure sound science is included as regulatory issues are debated. Farm Bureau provides $25,000 of support annually for the program, is represented on the Technical Committee and has four members on the Stakeholder Committee. State board member Terry Dabbs’ farm is also one of the Discovery Farms being monitored. This year our Public Relations team developed a new content strategy that is being successfully integrated into our magazines, newsletters, video stories and social media efforts. This will allow us to better use these outlets to reach our members and to better tell agriculture’s story. We’ve also just launched a new website that is fully accessible and easy to use on mobile devices. We've had a busy and productive year, and I'm proud of the success we've had helping farmers and helping you.

We are a grassroots organization. Grassroots means we get our direction from our farmer and rancher members from across the state.

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Dr. John Clark’s extensive fruit research has focused largely on breeding new varieties of blackberries but also includes work with grapes, blueberries, peaches and nectarines. Varieties he has developed give farmers wider choices of plants adapted to Arkansas growing conditions. Photo by UA System Division of Agriculture

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Professor of Fruit The storied career of Dr. John Reuben Clark by Keith Sutton

ohn Reuben Clark grew up on a dairy farm in Madison, Mississippi. His family raised beef cows, cotton, soybeans, corn and hay, too. But most of their livelihood came from the dairy started by John’s grandfather in 1915. John’s grandfather delivered milk to people’s doorsteps until the late 1950s. His father worked on the farm his entire life. John Reuben had other plans, however. “Sometime in my teens I grew weary of milking cows and began to envision going to college to get out of it,” Clark said. “After one year in junior college, I went to Mississippi State. I wasn’t sure what to major in, but it was going to be far from cows and row crops. Thus, horticulture came upon my horizon.” Horticulture is the branch of agriculture composed of the art, science and business of growing fruits, vegetables and ornamental plants. It might sound a lot like the farm work Clark was trying to escape, but he found the field of study much to his liking. He obtained a master’s degree for his work on muscadine grapes and worked in a wine-grape research program. “I noticed the folks teaching the classes had good jobs with good salaries, and they weren’t milking or hauling hay,” he said. A friend told Clark about the University of Arkansas, the city of Fayetteville and Dr. Jim Moore, an eminent fruit-breeding professor at UA. Moore had a full-time research assistant position open, one that would allow Clark to work on his Ph.D. So in 1980, Clark applied for and was selected for the position, and moved to Fayetteville with his wife Sharon and son Johnathan. He didn’t know it then, but this position and his work with Dr. Moore would change his life forever. Fast forward to September 2016. John Reuben Clark, who so disliked hauling hay as a teenager, sits on the tailgate of a pickup in front of a whole trailer full of hay. This hay isn’t destined for a cattle barn, though. It provides seating for visitors to UA’s Fruit Research Station near Clarksville. They have come for the Grapes of Arkansas Workshop and Field Day, an event providing Arkansas growers the latest information on the university’s grape-breeding program and assistance for growing grapes to sell. John Reuben Clark, now Dr. John R. Clark, leads a hayride tour of the station’s vineyards.

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John Clark is always engaging when in front of a group of farmers. Dr. Mark Cochran, UA’s vice president for agriculture, is a John Clark fan. “Dr. John Clark is a quality teacher who has mentored a new generation of scientists working in the global fruit industry. He is always in high demand as a speaker to share his knowledge and expertise with the industry that blends his science with his country-boy charm in a captivating manner. His work has impacted both the state of Arkansas and the world of fruit breeding.” Photo by Keith Sutton

Several growers and horticulture specialists have already presented talks, but for many in attendance the tour led by Clark is the day’s highlight. In the 36 years since he moved to Fayetteville, Clark is now one of the world’s leading experts on breeding new varieties of blackberries, blueberries, grapes, peaches and nectarines. When he talks fruit, people listen. As Clark walks between the vineyard’s long rows, followed by dozens of people, he stops occasionally to show new grape varieties he and his colleagues have developed. Among them are the first wine grapes from the university’s fruit-breeding program – Enchantment and Opportunity. “Enchantment is a beautiful grape,” he said, holding a cluster of red fruits so guests can see it. “It ripens about the third week in August in west-central Arkansas. The juice chemistry has always been exciting.” He talks about the varieties of grapes that were crossed to create Enchantment, adaptations to the Arkansas climate, typical yields and more. His followers listen intently, laughing at Clark’s frequent quips. “Dr. Clark is passionate about Arkansas, and it shows in his enthusiasm for fruit-breeding education and research,” said Dr. Renee Threlfall, a research scientist with UA’s Institute of Food Science and Engineering. Threlfall has worked with Clark to evaluate sensory and quality impacts of fresh-market blackberries. “Fruit breeding research can take years, even decades,” she said, “and Dr. Clark has invested in the future of fruit breeding in Arkansas for blackberries, blueberries, grapes and peaches.” Threlfall points out what’s immediately obvious to anyone who meets Clark. “In addition to his dedication to fruit breeding, Dr. Clark is a people person,” she said. “Saying he works well with others is an understatement. As we say in the South, ‘He can sure yarn a tale.’ Dr. Clark has a canny ability to present complex topics like genetic fruit breeding, so they are understandable and downright humorous.” After arriving in Fayetteville, Clark worked three years as Dr. Moore’s research assistant, finished his doctorate, then spent 11 years (1983-1994) as resident director of the Fruit Research Station.

“That was somewhat ‘back to the farm,’ but no cows and a very enlightening experience,” Clark said, smiling. “Then, in 1994, I moved back to campus and took Dr. Moore’s place upon his retirement in 1996. I am now in my 23rd year as a UA professor and intend to have 42 total years at the university upon retirement in 2022. It’s been a real blessing. Every day, I think how well this has worked out and that I am not milking cows anymore!” Clark’s job includes teaching classes on plant breeding, fruit production and intellectual property rights in plant sciences. “I have mentored a number of undergraduates in research projects, many going on to graduate school and all presenting results or publishing from their work,” he said. “I’ve had a host of MS and Ph.D. students who have gone on to major career accomplishments. I’ve also given hundreds of presentations on Arkansas fruit varieties — in Arkansas, regionally, nationally and all but one continent (Antarctica). I like to share with people and enjoy public speaking. That’s what teaching is about.” Clark is well respected for his role as professor, but it’s in the field of fruit research he’s established himself as a world expert. “My number one priority is providing adapted fruit varieties for Arkansas growers. I hybridize plants with good characters and try to get those good characteristics expressed in the plants’ offspring,” he said. “From that, the desired plants are selected and tested, and a few end up as varieties from which fruit can be produced profitably and reliably. By developing varieties in the Arkansas climate, there’s a much better chance each variety will work here in the state and help growers.” Clark's success as a horticulturalist is unparalleled. He has developed or co-developed more than 50 cultivars of blackberries, peaches, nectarines, grapes and blueberries, including the world’s first primocane (fall) fruiting blackberries and the first dwarf blackberries. Fruit varieties he developed are grown worldwide, including Canada, Mexico, Chile, Argentina, Brazil, Guatemala, Costa Rica, Japan, Australia, United Kingdom, Spain, Turkey, Italy, Ukraine, Indonesia, South Africa and other countries. Among the most important fruits developed by Clark are the

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ARKANSAS FARM BUREAU • WINTER 2017

Ouachita blackberry, which now grows coast to coast in the U.S.; the Natchez blackberry, which produces large yields of big, early-ripening fruit; the Navaho blackberry, the world’s first erect-growing thornless blackberry, which Clark co-developed with Dr. Jim Moore; and the Prime-Ark® 45 blackberry, the most widely planted primocane-fruiting cultivar, with more than 2 million plants established. Clark also helped develop the Ozarkblue blueberry, which is grown in much of Europe, Chile and the United States. Clark’s blackberry developments alone have resulted in more than 20 million plants sold, with a wholesale crop value of $315 million annually. Royalty and licensing income from marketing new cultivars provides critical funding for university programs, a key point because the fruit industry provides no support for fruit breeding in Arkansas. “It is a great privilege to work with Dr. Clark because of his passion and drive to develop improved fruit varieties for Arkansas and the world,” said Fruit Research Station Director Dan Chapman. “On days he’s on-site, he’s first in the field and the last to leave for the day, looking for that special new fruit variety. It’s a great honor to work with such an enthusiastic and dedicated fruit breeder.” Accolades like this are common when Clark is the subject of discussion. He’s received numerous recognitions for his work, including the prestigious Wilder Medal from the American Pomological Society, the Julian C. Miller, Sr. Outstanding Research Award from the American Society for Horticultural Science and the Distinguished Service Award from the North American Raspberry and Blackberry Association. Earlier this year he was appointed to the honorary faculty position of Distinguished Professor in UA’s Department of Horticulture. The highest praise for Clark comes not from fellow university workers or professional associations, however, but from Arkansas fruit farmers like Mark Morgan and Clyde Fenton, who benefit directly from Clark’s research.

Morgan, who owns Peach Pickin’ Paradise said: “Our family farm in Lamar is near the Fruit Research Station. I grew up hearing my father and grandfather talk about Dr. Clark and the importance of his work, which gave me great respect for him. He lives with his hair on fire, full speed all the time. He’s a great talker and storyteller, and his research has been a huge asset for us. Fruit varieties developed in other areas may not address our challenges and needs in Arkansas. But those developed by Dr. Clark at the research station are adapted to grow well here. It’s exciting as a grower to have new varieties available. When you have diversity in varieties, you’re more likely to find a special one that is a customer’s favorite.” Fenton raises blackberries, blueberries and other fruits on his farm near Harrison. He, too, espouses the importance of Clark’s work. “It’s easy to get complacent and take for granted the work of breeding programs like Dr. Clark’s. My farm has benefited from his work in blackberry breeding, which provided us a thornless blackberry variety that fits the time window we have and meets our standard for quality in appearance and flavor,” Fenton said. “I’ve had numerous opportunities to hear Dr. Clark speak on fruit breeding and have often engaged him in conversation,” Fenton continued. “I always come away further educated, often inspired and always amused at something he has shared. Dr. Clark plays a vital role in the sustainability of fruit farmers like myself in providing varieties that meet our needs as we adapt to changing markets and environments.” Those are high words of praise from the people who benefit most from Clark’s talents — Arkansas farmers. No doubt all are appreciative of the fact that John Reuben Clark didn’t like milking cows or hauling hay. Had it not been for that, he might still be working on the family dairy farm in Mississippi instead of here in the Natural State teaching, telling funny stories and developing new fruits we all can enjoy.

Dr. John Clark discusses the University of Arkansas’ fruit-breeding program during the Grapes of Arkansas Workshop and Field Day held in September at the Fruit Research Station near Clarksville. Decades of research work have established Clark as one of the world’s pre-eminent horticulturalists. Photo by Keith Sutton

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ARKANSAS FARM BUREAU • WINTER 2017

Ka-bluey blueberries

Fantastic Fruits Photos by UA System Division of Agriculture

Tickled Pink table grapes Amoore Sweet nectarines

Among the many fruits developed by Dr. John R. Clark are these varieties you might want to look for when perusing nursery catalogs or on your next visit to the grocery store. Tickled Pink table grapes: These intensely sweet, seedless grapes catch your eye with their pretty rosy-pink blush, then tempt you to taste them with their scrumptious cream-soda aroma. Ka-bluey blueberries: Folks who try these wonderfully flavorful berries say they have a sweet, rich blueberry taste with hints of peach, strawberry and raspberry. Amoore Sweet nectarines: These clingstone fruits have a unique low-acid flavor much like mangoes and very sweet. Black Magic blackberries: Want to harvest blackberries twice a year? This double-cropping variety produces huge yields of plump, sweet, flavorful berries in summer and fall. Black Magic blackberries

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ARKANSAS FARM BUREAU â€˘ WINTER 2017

We Support Arkansas Farmers and Ranchers They provide safe, affordable food for our families. - Lacy Glover Former Miss Arkansas

They provide one in six Arkansas jobs, 25% of our economy, 75% of wildlife habitat and spend millions each year protecting our stateâ€™s environment. - Governor Asa Hutchinson

Agriculture is growing Arkansas Front Porch

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ARKANSAS FARM BUREAU â€˘ WINTER 2017

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for supporting homegrown health care from the 8,340 students who have graduated from the M*A*S*H program between 1994-2016 M*A*S*H (Medical Applications of Science for Health) provides an important early start toward medical education for rural Arkansas high school students. They’re the ones most likely to come back home to practice. In summer 2016, more than 440 students experienced actual medical practices in 32 M*A*S*H locations around the state.

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ARKANSAS FARM BUREAU • WINTER 2017

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Cheese maker Kent Walker hoists a wheel of cheese while standing in his cheese "cave" where his creations age from weeks on up to years.

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ARKANSAS FARM BUREAU â€¢ WINTER 2017

For the

Love of Cheese

Cheese maker Kent Walker hones his craft by Ken Moore photos by Keith Sutton

Ar•ti•san, n: a worker who practices a trade or handicraft.

heese. Who doesn’t love good cheese? It’s a staple in many recipes, whether sprinkled over salads, as an ingredient in casseroles, Tex-Mex dishes or as an hors d’oeuvre at receptions and dinner parties. Cheeseburgers, ham and cheese, bologna and cheese sandwiches, and you’ve got to include the All-American grilled cheese sandwich and macaroni and cheese. It’s a part of almost every meal. We all love our cheese. Kent Walker is no exception. He is an artisan or artist. A man who is exceptional at his craft, which is cheese making. He named his business Kent Walker Artisan Cheese, because that’s where he handcrafts his own blends and varieties. His café and cheese-making home at 323 S. Cross in downtown Little Rock has in two short years become a popular destination for locals and visitors from around the country and internationally. “It’s wonderful,” Walker said during a recent visit to his cheesery. “We didn’t have a cheese shop and tasting room until we moved here in early 2015. Now we have tour groups and cheese lovers from all over stopping by. A lot of expatriate Europeans hang out here and other visitors on vacation from Europe. Anybody who likes good food, good drink and music can stop by after work or during the afternoon on weekends to relax and enjoy sampling our handcrafted cheese and atmosphere.” The 31-year-old Walker grew up in Little Rock and obtained a computer science and math degree from the University of Arkansas. But after graduation, he left an engineering career and ended up in Colorado where he started making cheese in his home as a hobby.

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ARKANSAS FARM BUREAU • WINTER 2017

“I figured I’d make some cheese and share it with my friends,” he explained while taking a break from making a new batch of soft cheese. “It grew from there. When I moved back to Arkansas, it just developed into a business. I started selling it at the farmers market and was well received. It has taken off.” Walker’s path to Cross Street once he moved back to Little Rock began five years ago and took a circuitous route. “In order to sell a food product, you have to use a certified kitchen, and I began by using the kitchen at Trinity Episcopal Church by the Governor’s Mansion,” he said. “I was there for a couple of years, then moved to a warehouse in east Little Rock. That was supposed to be temporary but lasted another two and a half years. It was then I learned about this location, the old Diamond Bear Brewery, which already had all the fixtures we needed to get started. That was in January 2015.” To make his varieties of fine cheese, the aging process is critical, and this location afforded him the ability to install a cheese “cave.” “Much of the cheese you find in grocery stores is in vacuum bags or plastic. It can’t breathe as it ages,” Walker explained. “We age our cheese with a natural rind. That allows it to develop its flavor over a period time. Our cave is simply a refrigerated room where our cheese wheels sit on shelves for a period of time in a constant temperature of 52 degrees. It’s a high-humidity environment like a real cave. “The length of the aging process varies from 60 days to several years. Our oldest wheels are about 2 years old, and I will keep them in the cave another three years, so they’ll age to perfection,” Walker said.

Walker makes small custom batches of cheese weekly.

periods. A few weeks instead of years. They will have shorter shelf life but so much flavor.” Additionally, he purchases imported cheese and sells it along with his creations at his cheesery downtown. “We’ve established our brand now, and, over the past couple of years, I’ve been able to hire more people and improve our techniques,” he said. “We now have 10 employees and much more capacity than before we moved here. Cheese making is very much a front-loaded business financially. Your ingredient costs and labor are pretty much up front, then the cheese has to age for months or years before it’s ready to sell. It makes it a difficult business model to grow, but it’s worth it.” Walker uses milk from Arkansas dairies. “It’s very important for us to have good quality milk. Everything starts with sourcing ingredients as anyone who cooks at home knows. Working directly with local farmers ensures we have the quality milk we need,” Walker said. He buys goat milk from Bluff Top Farm near Dover. And one of the dairies he's purchased cow milk from is Mike Fisher's near Beebe (see pg. 24).

Walker's cheese wheel tattoo features the K of his first name, dividing the wheel into slices.

Walker says it’s the natural rind, or outer layer, that develops during the aging process that adds more cheese and flavor over time. “The cave is about 60 percent full right now,” he said, “with approximately 15,000 pounds stored and aging in it. We just expanded, and we’re working on new clients and bolstering current clients, so our rotation is a little slow at the moment. But the cheese is getting well aged, which makes it taste better.” He makes six types of hard cheese. These include habanero cheddar, garlic Montasio, roccina, Leicester, goat Gouda and feta. He’s also developing what he calls his Petit Roche (the French name for Little Rock) line. “That is our small batch, rotating cheese. We make a different one each week,” he said. “In fact, today we’re making a new kind that’s aging in the vat and is infused with coffee grounds. They will be softer and aged for shorter

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ARKANSAS FARM BUREAU • WINTER 2017

He understands that the dairy industry in Arkansas and across the country has been on the decline for a number of years, with farmers having to deal with low prices for their milk and high costs of production. “If we lose the farmers and knowledge on how running a farm works, sometimes it’s hard to get that back, so I know it’s important to support them. I’d like to buy more milk than I am, but we’re doing what we can and paying them a fair price,” he said. During my visit to Walker’s establishment, two colleagues and I sampled his signature grilled cheese sandwiches. I had the “KWAC Gourmet Special,” which is a proprietary blend of his favorite cheeses. Others were the “Not Your Mama’s bologna and cheese,” and the house pimento cheese sandwich. All were delicious and grilled to perfection with their special cheese blends melt-in-your-mouth good. In fact, customer demand for pimento has been so strong, Walker and his team are packing and selling their own brand they call “Melinda’s Pimento Cheese” after the staff member who created her blend of pimento spread. Walker’s favorite macaroni and cheese dish is made with his garlic Montasio. Find the easy-to-prepare recipe in the “In the Kitchen” column on page 30. At nights, Wednesday through Friday and on weekends, visitors are learning Kent Walker Artisan Cheese is a destination that affords them the opportunity to enjoy some excellent handcrafted cheese, good food and drink in a live music atmosphere. “My goal is to make the best cheese we can and increase the transparency of food production,” Walker said. “We have windows where you can watch us making cheese, and we offer tours on the weekends. I want to educate our visitors about the process, so they’ll have confidence in the quality of our product." In addition to his Cross Street location, Walker’s cheese may be purchased at a few local outlets, including Stratton’s Market and the Green Corner Store. It also may be purchased online at kentwalkercheese.com. "We’re literally a full-service cheese shop here. People come by every day now to buy their favorite types of cheese

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ARKANSAS FARM BUREAU • WINTER 2017

Drop-in buyers have a few dozen custom cheeses to choose from.

17 17

His cheese bistro features a killer grilled pimento cheese sandwich among other excellent menu items. for a party tray and special event or just to enjoy one of our signature grilled cheese sandwiches during lunch with friends on our patio," he said. “We also have monthly pairing events with cheese, wine and beer and feature local chefs and their special dishes.” You may learn more about what’s happening at his downtown location by going to his website and clicking on “events” or his personal blog page. So, what is it about cheese that makes it such an important part of culture and recipes worldwide? In one way or another, it’s included in almost every meal and recipe. Walker gave us his take on that. “Cheese, bread, beer, wine and other fermented products are an important part of culture,” he explained. “We’ve been fermenting food for longer than we’ve had written language. We’ve evolved into a symbiotic relationship with the microbes involved in fermentation and depend on them. “In my view, cheese exists to give people pleasure. Fine food and R&R are not a luxury. They’re a necessity to good mental health.”

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Winter Water Damage Woes You can help prevent it by Darren Fett, Field Underwriter

ater problems from winter weather can cause significant damage. Even small splits in pipes can create thousands of dollars in damage. Do you have a winter maintenance checklist? Do you know how to prevent ice dams, frozen pipes and roof collapse? Following some practical tips before cold weather creates challenges is essential. Ice dams are caused when warm air from the attic heats the roof causing snow to melt and then collect on colder unheated eaves. If they’re not removed, water can be forced back up the roof under the shingles creating significant damage. The best way to prevent an ice dam is to clean, inspect and repair gutters and downspouts around your home. Removing leaves and inspecting connections ensures water is flowing unobstructed through the drain system. Frozen pipes are one of the leading causes of winter water damage. Insulate pipes exposed to cold air. There are several techniques and products for insulating pipes properly. When insulating, be sure all of the pipe is protected by not leaving elbows and corners exposed. Use a water heater blanket to insulate the water heater. If you plan to be away from home for an extended period of time, be sure to keep the house warm. Make sure water is flowing. During extended periods of extreme cold let the water drip to ensure standing water in the pipes doesn’t freeze and split them. Seal any cracks, holes or openings in the walls or foundation around the outside of the house. Open cabinet doors under sinks, so warm air can circulate around the pipes. Winter water damage and insurance claims go hand in hand. Each year, winter storms cause billions of dollars in insurance losses in the U.S. Below is a condensed list to help prevent and deal with property damage during the coldest season of the year. • •

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environments in your house, such as a crawl space. Maintain adequate interior temperatures in the house. Many sources recommend a minimum of 55-65 degrees. Remember, pipes running in an exterior wall will have an even colder environment. Open cabinet doors under sinks to allow for heat to circulate underneath. During extreme cold, open faucets slightly to allow for a slow drip. Maintain clean gutters. Clogged gutters are more susceptible for ice accumulation that may creep up to the roof shingles. Have a professional roofing company inspect your roof if it is aging. Identify concerns such as dislodged, missing or curling shingles. These are signs of a compromised roof that may be susceptible to leaking and winter water damage. Monitor trees surrounding your property. Icy branches or ones bogged down by heavy snow are a damage risk to your roof or property.

It’s important to have your plumber and water utility provider’s telephone numbers handy. During an extended cold spell, your pipes might freeze despite the best precautions. If your pipes freeze, first determine which pipes are frozen. If some faucets work but others don’t, it means pipes inside your home are likely frozen. If none of your faucets work, there may be a problem at the street. Contact your water utility provider. Second, find the frozen pipe(s) and attempt to thaw them with a hair dryer using a low setting. Never thaw a frozen pipe with an open flame. Finally, shut off water and power (or gas) to the water heater if you have a leak or broken pipe. Arkansas winter weather is often unpredictable. Following the tips listed above should help avoid the need for costly water damage repairs.

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BUILDING WEALTH

Checking Your Credit Report Matters Protect yourself by knowing your credit score by Allyson Hamlin

ave you checked your credit report this year? Experts recommend you review your credit at least once every 12 months to ensure all the information is correct. Whether you’re applying for a vehicle loan, mortgage, credit card or even looking for a new career, your credit report is important and viewed by many different people. According to the Federal Reserve System, your credit report is a record of your credit history which includes your: • Identity – name, address, Social Security number, date of birth and possible employment information. • Existing credit – information on credit you have, such as credit card accounts, mortgages, car and student loans. It also includes terms on your credit, how much you owe and your history of making payments. • Public record – information about any court judgements against you, any tax liens against your property or whether you have filed for bankruptcy. • Inquiries about you – a list of companies or people who recently requested a copy of your report. Your credit report also has a three-digit number called a credit score that summarizes the detailed information from your credit report. This number reports your credit worthiness and how likely you will repay debts in a timely manner. Your credit score can play an important role in your financial journey and future lending opportunities, and here’s why. Approve or decline. Your credit score will be the contributing factor whether or not you qualify for loans you apply for. Lenders need to know if you’ll pay them back. Therefore, if you have a low score, you may not be able to get the credit you need. If you have a high score, which represents a reliable borrower, lenders are more likely to approve a loan with less hesitation.

Benefits of a high credit score. If you plan on receiving the best rate and term on a loan, keeping a high and healthy credit score is a great way to get the rate you deserve. If you plan on saving money long term, it’s best to have a high credit score to avoid paying more on interest. Your score is an important factor in determining whether or not you will receive the lowest rate possible. Credit is one of the major building blocks of a financially secure future, and Farm Bureau Bank has the tools to help you build it. A Farm Bureau Member Rewards MasterCard® can be one of the easiest ways to start building your credit history. When you use your card wisely, it can have a positive effect on your credit score. Using your credit card on a regular basis, paying the minimum payment due or more, staying below your credit limit and making payments on-time, can build a solid credit history that lets potential lenders know you can be trusted with financial responsibility. These steps can easily improve your credit score. A Farm Bureau Member Rewards MasterCard makes it simple and convenient to take control of your money and keep track of your spending 24/7. Plus, one of the best ways to protect yourself from fraud or identity theft is to know what’s on your official credit report. Your credit report has sensitive personal information, and it’s important to make sure all information found is accurate. If you find incorrect information, you can dispute the information and request for it to be deleted or corrected by contacting the credit bureaus. Checking your credit report matters, and Farm Bureau Bank cares about your financial future. We are committed to helping you achieve your financial goals. For more information on credit reporting, visit www.farmbureaubank.com, or if you’re interested in a Farm Bureau Member Rewards MasterCard, contact your local Farm Bureau agent today.

To request your credit reports, go to annualcreditreport.com. The national average credit score is 673.

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TASTE ARKANSAS

No Milk Money

A dairy farmer reflects on his career and struggles in the dairy business by Rob Anderson

f you want to make it in dairy, it has to be in your blood. You have to love it. So says Mike Fisher, a dairyman from Beebe with more than three decades in the business. Unfortunately, Fisher points out, love hasn’t been enough to overcome the challenges facing the dairy business in Arkansas and across the country. That has led to a steep decline in the number of Arkansas dairies. Fisher, 69, was raised on a dairy farm and milked with his father for three years following high school. When his father sold his dairy, Fisher went to college, earning a degree in agricultural economics. After working in the feed business, he joined commodity trading and distribution firm Bruce Oakley Inc., where he would stay for 17 years. In the mid 1980s, Fisher started his own dairy operation while continuing to work full time. He retired from Oakley in 1991 but went back to work for First Security Bank in 2000. He kept milking throughout, and he and his wife, Susan, continue to do so, even after his recent retirement from First Security.

“My wife and I just enjoy the cattle business itself,” Fisher said. “We are always reading to stay on top of things like genetics and how to get the best producing cattle. It’s a constant effort, because there’s always something new.” “Constant” is a word Fisher uses a lot when discussing the dairy business, from the never-ending study to the ongoing struggle to keep the business in the black. “We’ve had a lot of ups and downs through the years, It’s really a constant battle of using your borrowing power. If times are tough, you borrow,” Fisher said. “When times are good, you pay it back.” Fisher and his wife own about 70 cows, milking an average of 45 and garnering around 3,000 pounds of milk daily. He marvels at how advanced production has become. “Growing up with my dad, if we had a cow that gave 40 pounds of milk a day, we thought we were setting the world on fire. Now, some can give up to 120 pounds a day,” he said. Nevertheless, while the technology and productivity have

Mike Fisher is one of the few remaining dairymen in Arkansas. He's been at it since he grew up on his father's dairy farm. Photo by Keith Sutton

24 24

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ARKANSAS FARM BUREAU • WINTER 2017

Mike and his wife Susan milk the cows twice a day. He says the high cost to get into the business and the uncertainty of being able to make money are major reasons Arkansas' dairy farms are disappearing. Photo by Keith Sutton

vastly improved since Fisher’s father’s day, the dairy market has not. In fact, it has become an increasingly frightening rollercoaster ride for dairy farmers. So frightening, in fact, that many are either leaving the business or choosing not to enter it. The story is told in the numbers. At one time, there were around 1,500 dairy farms in Arkansas, but that number is now down to around 60. “No one is going into it right now, especially not young people who aren’t from a family that’s already in dairy,” Fisher said. “It costs so much money just to get started, and you can’t get anyone to loan the type of money it would take. It’s too hard to guarantee a cash flow.” The biggest problem in dairy, Fisher says, is the fluctuating price of milk and growing price of feed. When milk prices plunge, as they did in 2009 and again this year, Fisher says, people lose equity in their farms, which only adds to the stress and difficulty keeping the operation running. He cites a host of issues that combine to make dairy farming financially risky, from the complicated federal milk-buying system (in the U.S., Federal Milk Marketing Orders, or FMMOs, establish provisions under which dairy processors purchase fresh milk from dairy farmers supplying particular marketing areas) to the cost of equipment and transporting perishable products to international trade issues like the strong dollar, which weakens demand for dairy exports. In addition, he says, the southeast region is a deficit market

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ARKANSAS FARM BUREAU • WINTER 2017

for milk, because it doesn’t produce enough to meet demand, and milk must be transported in from other regions at a cost. Arkansas mirrors this regional problem, as the state’s dairies produce only around 5 percent of what is bottled and consumed here. Arkansas maintains a dairy co-op that purchases milk from farmers for bottling and processing, and this co-op must pay the price for bringing in milk from other states. This cost is then passed along to dairy farmer members, putting additional pressure on the bottom line. “Simply put, the biggest problem we have in this state is that dairying hasn’t been that profitable. Most of those I know have gotten out, and those who are still at it either have other businesses or a family member with another job outside of dairy,” Fisher said. Right now, it doesn’t appear that the future will be much brighter for Arkansas dairies. Though he has a daughter who occasionally assists with milking, Fisher doesn’t believe his children will carry on the dairy business once he and his wife retire. “When you raise your kids in those circumstances and they see what a struggle it is just to stay afloat, they aren’t that interested in staying in the business,” he said. Still, Fisher, like most farmers, holds out hope for positive change, and he’s still enjoying what he does. He and his wife have no plans to retire just yet, but with a little help from their daughter, he says they are “taking a weekend off now and then.”

DO IT YOURSELF

Get Ready for Spring Planting Season Select the right tree

s winter thaws into spring, many homeowners are poised to take advantage of prime tree-planting season. Establishing new trees early can aid their growth throughout the year and help them survive when hot weather arrives. But with so many tree species to choose from, how can homeowners know which trees are best suited for their landscapes? “Selection of trees for planting in a home landscape depends on several factors, including a suitable growing site and any function they are going to serve,” explained Tchukki Andersen, a staff arborist with the Tree Care Industry Association (TCIA). “Will they attract birds to the area? Shade a patio? Screen an unsightly view? Enhance the appearance of the home? Trees can provide contrast and relief from surrounding buildings and create seasonal interest in areas near the home,” Andersen said. TCIA advises homeowners to consider the following factors when selecting a tree: • hardiness (ability of the plant to survive extremes of winter cold and summer heat, as well as sudden temperature swings) • mature height and spread • growth rate above and below ground • available space above and below ground • aesthetics • moisture requirements for the life of the tree • maintenance requirements for the life of the tree • availability at local nurseries • ornamental effects, such as branching habit, texture and color of bark, flowers, fruit and foliage A professional tree care company can help you determine which tree species perform well in your local area and are suited to your desired planting site. Arborists typically analyze the specific planting site to determine the compatibility of the tree to the site. Environmental considerations may include: • disease and insect problems that may limit your selections • the prior use of the planting site • soil conditions, such as poor drainage, high or low pH, and soil nutrition • the presence or absence of channelized winds • the location of utilities, both above and below ground • the proximity of the plant to roads, walkways and security lighting Is there enough space to plant a tree? The space available at the specific site and mature tree size are important considerations. Addressing these limits will go a long way toward reducing maintenance costs. Utilities, in particular, should be given a wide berth. If your tree will grow to 25 feet or taller, don’t plant it under or near overhead power lines. Don’t forget the underground utilities. They may need to be serviced at some point,

Successful tree planting requires knowing the area where you want to plant a tree. and the tree should never impede this. Call 811 for the national “Call Before You Dig” hotline to make sure your chosen planting site will not hinder utility maintenance. Keep in mind the ground-level utility structures, such as transformers and individual service connections, which also require space to be serviced. Where to plant Community ordinances may restrict planting of trees near power lines, parking strips, street lights, sewers, traffic control signs and signals, sidewalks and property lines. Municipalities may require planting permits for trees planted on city property. City codes often require that trees on city property be maintained by the city, so citizens planting an improper selection can cause problems for themselves and the municipality. Find a professional TCIA has the nation’s only accreditation program that helps consumers find tree care companies that have been inspected and accredited based on: adherence to industry standards for quality and safety; maintenance of trained, professional staff; and dedication to ethics and quality in business practices. TCIA has more than 2,100 member companies that recognize stringent safety and performance standards and who are required to carry liability insurance. An easy way to find a tree care service provider in your area is to use the “Locate Your Local TCIA Member Companies” program. You can use this service by calling 1-800-733-2622 or by doing a ZIP Code search on www.treecaretips.org.

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LAND & PEOPLE

Morgan Family named Arkansas Farm Family of the Year

Peach Pickin’ Paradise in Johnson County wins 2016 honor by Ken Moore

ark and Shay Morgan of Clarksville are the 2016 Arkansas Farm Family of the Year. The Morgans have a diverse farm but are best known for their “Peach Pickin’ Paradise” U-pick peaches and nectarines, which make up roughly 60 percent of the operation. It consists of 3,500 peach and nectarine trees on 17 acres, and 600 acres for hay production and grazing for their more than 300 beef cattle. Mark is a fifth-generation peach grower and is continuing his family heritage in Johnson County. The Morgans have a 2-year-old daughter, Kate. “This was a huge shock. When they announced it, I hugged my wife and my daughter, hugged my grandma and shook my dad’s hand,” Mark said of the honor. “It’s remarkable and something I’ll never forget. We’re excited, honored and humbled.” Peach Pickin’ Paradise dates back to 1890 when Morgan Farms founder James Morgan purchased peach trees. These peaches were just for the family’s personal use, and they didn’t start selling peaches until the 1920s. Strict performance records are kept on all cattle and calves, and only the top 20 percent of their bulls Mark and Shay Morgan and daughter Kate are the 2016 of each breed are selected to improve the herd. Shay Arkansas Farm Family of the Year. The Morgans operate Licensed is a registered dietician, and she shares her knowledge Peach Pickin’ Paradise in Johnson Co. and also raise cattle. of nutrition and food safety with visitors during farm tours and community outreach programs. They also Photo by Keith Sutton participate in the local Farm to School program. “This will give us a great opportunity to tell not year, is the longest-running farm family recognition program only my family story but the stories of all the other of its type in the United States. It begins with selection of family farms throughout the state of Arkansas and correct any the top farm family in each county. Then, eight district Farm misconceptions others may have about what we do every day,” Families of the Year are selected. The competition is judged on Mark said. “We’re getting out there and doing the right thing production, efficiency and management of farm operations, and leaving the land in better shape for future generations.” family life and rural/community leadership and values. “We congratulate Mark and Shay Morgan on being named “These families work 24/7 year-round to ensure we have the 2016 Arkansas Farm Family of the Year,” said Arkansas the food and fiber we rely on daily. They are more than Farm Bureau President Randy Veach. “Clarksville is home to deserving of our praise and recognition,” said Mollie Dykes, the annual peach festival, and Peach Pickin’ Paradise attracts coordinator of the Arkansas Farm Family of the Year Program. peach lovers from across the state and region. “Our selection process is extremely thorough beginning at “Despite the time required to run their farm, Mark the county level, working up to the district level and then and Shay are active with Johnson County Farm Bureau, culminating at the state level. We’re confident our judges have and they both serve on the state Young Farmers & selected the right family to represent Arkansas agriculture.” Ranchers Committee,” Veach said. “They are very deserving of As Arkansas’ Farm Family of the Year, the Morgans this honor.” will compete in the 2017 Swisher Sweets/Sunbelt Expo The Morgans also serve on the Johnson County Fair Board Southeastern Farmer of the Year program. A winner will and the Arkansas Cattleman’s Association. They’re also active be named from among 10 southeastern state winners next members of the Clarksville First United Methodist Church. October in Moultrie, Georgia. The Farm Family of the Year program, now in its 69th

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3 GALLON, 100 PSI OILLESS AIR COMPRESSORS

• Weighs 105 lbs.

Customer Rating ITEM 60497/93888 shown 61899/62399/63095/63096 63098/63097

9999 $11999

SAVE 59%

LIMIT 6 - Good at our stores or HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 5/15/17. Limit one coupon per customer per day.

ER COUPON WOW4-1SUP /2" ANGLE GRINDER

Customer Rating

ITEM 69645/60625 shown

SAVE 50%

$999

comp at

1499 $20.26

reight.com or by calling prior our stores or HarborF LIMIT 6 - Good at be used with other discount or coupon or with original receipt. 800-423-2567. Cannot from original purchase be days 30 after es Original coupon must purchas day. s last. Non-transferable. per supplie er while custom per good Offer 5/15/17. Limit one coupon presented. Valid through

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$ 97 VALUE

ITEM 69031/69030 shown LIMIT 1 - Cannot be used with other discount, coupon or prior purchase. Coupon good at our stores, HarborFreight.com or by calling 800-423-2567. Offer good while supplies last. Shipping & Handling charges may apply if not picked up in-store. Nontransferable. Original coupon must be presented. Valid through 5/15/17. Limit one FREE GIFT coupon per customer per day.

WOW

SUPER COUPON

26", 16 DRAWER ROLLER CABINET

ITEM 61609/67831 shown

Customer Rating

SAVE 59%

R PE ON SU UP CO SAVE

215

199

comp at

R PE ON SU UP CO

• Pair of Arbor Plates Included

• Lift range: 5-1/4" to 17"

ITEM 32879 60603 shown

comp at

ER COUPON WOW SUP 12 VOLT MAGNETIC KIT TOWING LIGHT

19 $34.95

comp at

reight.com or by calling our stores or HarborF or prior LIMIT 5 - Good at be used with other discount or coupon with original receipt. 800-423-2567. Cannot from original purchase be purchases after 30 dayss last. Non-transferable. Original coupon must per day. Offer good while supplie 5/15/17. Limit one coupon per customer presented. Valid through

• 100% Satisfaction Guaranteed • Over 30 Million Satisfied Customers • No Hassle Return Policy

ARKANSAS FARM BUREAU • WINTER 2017

1500 LB. CAPACITY MOTORCYCLE LIFT

ITEM 61632 60536 shown

99 369 $952.99

LIMIT 4 - Good at our stores or HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 5/15/17. Limit one coupon per customer per day.

R PE ON SU UP CO

3/8" x 14 FT. GRADE 43 TOWING CHAIN

• 5400 lb. capacity Not for overhead lifting.

Customer Rating

8999

comp at

$135

99 21 99

$ Customer Rating

ITEM 60658 97711 shown

SAVE 63%

comp at

$60.95

R PE ON SU UP CO

R RETRACTABLE AIR HOSE REEL PE ON WITH 3/8" x 50 FT. HOSE SU UP ITEM 93897 shown CO Customer Rating

AUTOMATIC BATTERY FLOAT CHARGER

ITEM 42292 shown 69594/69955

SAVE 82% $ 99

$999 99

comp at

ITEM 63100

$31999

comp at

SAVE $65

$369.99

SAVE 71%

SAVE $633

5999 $98.62

Customer Rating

YOUR CHOICE

$328

20 TON SHOP PRESS

99 154 $ 99

• 1060 lb. capacity • 14,600 cu. in. of storage

$3999

$ $ 99 $ 99 $19.97 10 comp at

1" x 25 FT. TAPE MEASURE

B. PANCAKE

MOVER'S DOLLY

• 1000 lb. capacity

WITH ANY PURCHASE

A. HOT DOG

$199.99

FREE

ITEM 69269/97080 shown

SAVE $80 comp at

SUPER COUPON

ITEM 95275 shown 60637/61615

R PE ON SU UP CO

6.5 HP (212 CC) OHV HORIZONTAL SHAFT GAS ENGINES

SAVE $228

ITEM 60706/62319 68056 shown

We have invested millions of dollars in our own state-of-the-art quality test labs and millions more in our factories, so our tools will go toe-to-toe with the top professional brands. And we can sell them for a fraction of the price because we cut out the middle man and pass the savings on to you. It’s just that simple! Come visit one of our 700+ Stores Nationwide.

RAPID PUMP 4 TON HEAVY DUTY STEEL FLOOR JACK

R PE ON SU UP O C

How Does Harbor Freight Sell GREAT QUALITY Tools at the LOWEST Prices?

Customer Rating

$ 99

comp at

$34.99

LIMIT 9 - Good at our stores or HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 5/15/17. Limit one coupon per customer per day.

• 700+ Stores Nationwide • Lifetime Warranty On All Hand Tools

• HarborFreight.com • 800-423-2567

SAVE $129

69265/62344

$ $

5999

8999 $189

comp at

LIMIT 5 - Good at our stores or HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 5/15/17. Limit one coupon per customer per day. At Harbor Freight Tools, the "comp at" price means that the same item or a similar functioning item was advertised for sale at or above the "comp at" price by another retailer in the U.S. within the past 180 days. Prices advertised by others may vary by location. No other meaning of "comp at" should be implied. For more information, go to HarborFreight.com or see store associate.

IN THE KITCHEN

Southern Comfort Food that reminds us where we’re from

h, macaroni and cheese. Righteous food. Good food. For many of us, what we call comfort food. It takes us back to a time and place where everything was Goldilocks

“just right.” For cheese maker Kent Walker, his macaroni and cheese recipe does that. We made it two different ways: a quick skillet version and a baked version. Both were outstanding.

GARLIC MONTASIO MAC ‘N’ CHEESE

Kent Walker's Garlic Montasio Mac 'n' Cheese is a powerhouse of flavor.

Skillet version: Ingredients

Photo by Keith Sutton

• • • • •

8 ounces elbow macaroni ½ lb. Kent Walker Garlic Montasio cheese splash of whole milk as needed black pepper to taste smoked paprika to taste (optional)

Grate the cheese and put it in a sauce pot on low setting. Constantly stir the cheese as it slowly melts. Add splash of milk as needed. “You can always add more milk if needed, but you don’t want it too watery,” Walker said. “So just start with literally a splash.” Add pepper and pour cheese sauce over skillet of cooked macaroni. Stir in cheese. Walker says “It’s absolutely delicious and simple and easy.” We lightly dusted our version with smoked paprika.

Baked version:

Use a 16-ounce package of elbow macaroni and 1 lb. of cheese. Make cheese sauce and stir into cooked macaroni in a Pyrex baking dish. Bake uncovered at 350 degrees F until the top begins to brown (about 15 minutes).

Front Porch

ARKANSAS FARM BUREAU • WINTER 2017

Great Savings for Farm Bureau Members Save up to

$500 S

EXCLUSIVE

20%

at Participating Choice Hotels

AVINGS

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on the purchase or lease of most new GM vehicles. Certain restrictions apply. Visit www.fbverify.com/gm.

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To Learn More About These And Other Valuable Member Offers Visit… 34

www.arfb.com Front Porch

ARKANSAS FARM BUREAU • WINTER 2017

We have the people and experience to fix your transmission. Call us for all your parts, units and service

2101 E. Broadway, NLR, AR

Open: M-F 8am- 5pm

American Shifty Corporation Arkansas’ Largest Tractor and Truck Transmission And Rear End Rebuilders! We represent: GM • Eaton • Fuller • Spicer • Clark • Rockwell • IH • Axel Tech • Rexroth • Carraro Murphy • Durst • Wichita Clutch • ZF • Twin Disc • Cotta • Funk Mfg.

501 945 0878 • 800 444 5977

Seasonal 7 Day Western Caribbean Cruise aboard the Carnival Freedom. One of the newest and largest Fun Ships! April 21-29, 2017 Prices for this cruise are based on double occupancy (bring your spouse, significant other, or friend) and start at only $945.00 per person (includes tour bus transportation from Little Rock to Galveston round-trip). A $250 non-refundable per-person deposit is required to secure your reservations. Contact Teresa Grace at Poe Travel 800.727.1960. Day Port Arrive Depart Sat Galveston, TX 4:00 PM Sun Fun Day At Sea Mon Fun Day At Sea Tue Montego Bay, Jamaica 9:00 AM 6:00 PM Wed Grand Cayman, Cayman Islands 7:00 AM 4:00 PM Thu Cozumel, Mexico 10:00 AM 6:00 PM Fri Fun Day At Sea Sat Galveston, TX 8:00 AM

Front Porch

ARKANSAS FARM BUREAU • WINTER 2017

Forget the airline security hassles, cramped seating, ear-piercing loud engines and long lines. We’ve chartered a 56 passenger motorcoach to whisk you to departure on our Caribbean Cruise! It’s equipped with comfortable amenities like reading lights, internet service, DVD players, fully equipped restrooms, roomy luggage bins, fully adjustable seats, large tinted windows and complete climate-controlled comfort. Join us for a pleasant trip! Reserve your seats now.

Avoid Knee Surgery

Hot Springs- Knee pain sufferers who are facing surgery have found hope in a new breakthrough knee treatment called Cold Laser Therapy. A Free Knee Pain Information Kit is now available that reveals how a safe, non-surgical, painless therapy not only gets rid of knee pain, but also stimulates healing of inflamed tissues in and around the knee. In this kit, Dr. Roth, DC explains how Cold Laser has helped thousands of knee pain sufferers get out of pain. If you suffer from knee pain, you need to order this Kit while supplies last. Already had surgery and still in pain? Cold Laser can help. To

receive your Free Kit Call Toll Free (888) 233-3893. Hurry, supplies are limited. (24 hour recorded message)

TASTE ArkAnsAs.com from farm to table

Our Taste Arkansas food blog connects those interested in food production with the farmers & ranchers who provide an abundance of Arkansas agricultural products.

DELTA CHILD

Happy New Year! by Talya Tate Boerner

omeday, New Year’s Eve would involve Champagne bubbles, high heels and dancing under the stars – all those splendid things I knew about from Deborah Kerr movies. Until then, I had to make do. Daddy said the last day of the year was no different from any other day, but he was wrong. Turning the calendar to another year represented a fresh start and a time for celebration. Even I knew that, and I was just a 10-year-old girl with nowhere to go and nothing to see. Once Santa Claus returned to the North Pole, Momma turned her attention to the New Year’s Eve party held annually at the American Legion in town. My sister and I watched as Momma pulled her best dresses and shoes from the back of her closet and tried on each outfit in front of the full-length mirror. Which jewelry looked best? How should she wear her hair? According to Momma’s fashion magazine, the first outfit of the new year was important — it set the tone for the whole year. During the days beforehand, each time she mentioned New Year’s Eve to Daddy — don’t forget, we have that party Saturday night — he mumbled and gave her a half-nod. However, until the exact time came to leave the house, no one knew for sure if he would go. But he did. When the big night arrived, Momma walked into the kitchen wearing a shiny blue dress and silver shoes. Daddy, dressed in a new sport coat from Day’s in Blytheville, looked pretty good for a farmer. Mae, who came to make sure my sister and I didn’t do anything stupid like burn down the house, whistled at Momma and Daddy. She made a big fuss and said if she’d had a camera, she would have taken a picture of them to put in her spring garden.

That was how sharp they looked, all gussied up. I didn’t remind anyone that Santa had given me a camera for Christmas. I sure didn’t want to waste my film on a picture of Momma and Daddy. I watched Momma’s Oldsmobile disappear down the highway in the direction of town, her taillights growing dimmer and dimmer. When I felt certain they were gone for the night, I announced to my sister, “Time for our own party.” “Really? What are we gonna do?” “Lots of things! I’ve been planning all week.” We set up “The Game of Life” on the kitchen table while Mae popped a batch of Jiffy Pop. The game took a while to play. Finally, my sister won, because she went to college and became a doctor while I got saddled with a pink car filled with six kids. We cranked up the radio and listened to Casey Kasem count down the top songs of the year on WHBQ. On television when the glittery ball dropped in New York City, it wasn’t yet midnight at Cottonwood Corner, but we pretended anyway and shook the tambourines Momma and Daddy bought us in Mexico the summer before. Mae fell asleep on the couch and missed the ball drop altogether. “Come with me,” I told my sister as I pulled on my coat and boots. She grabbed her coat and shoes, too, and we slipped out the back door and onto the patio behind the house. From one pocket, I pulled a box of sparklers leftover from Independence Day. From the other, I clasped a matchbook I’d swiped from Momma’s junk drawer. I lit my sister’s sparkler first, then mine. We twirled and swirled beneath the cold starlit sky as we greeted another new year.

Front Porch

ARKANSAS FARM BUREAU • WINTER 2017

Member FDIC

JANUARY 27-29, 2017 at the Arkansas State Fairgrounds

•

DOOR PRIZE

All guests of the Arkansas Big Buck Classic age 18 and older can register for door prize: $10,000 CASH!

Bradford Marine and ATV

Bradford Marine is providing a Can Am Outlander ATV for the Overall Largest Deer at the 2017 Arkansas Big Buck Classic®.

Steve Porter's Live Deer Show

Monster Bucks on the hoof!

In the Bad Boy Tent brought to you by Bad Boy Mowers •

GATOR COUNTRY

Gary Saurage, from Gator Country Home of the World's Best Live Alligator Capture Team with LIVE Alligators and reptiles

Fetch N Fish Dog Show

Interactive show and demo, long jumping dogs, fishing demos, comedy and educational! You won't want to miss it!

Bwana Jim’s Live Animal

Interactive Kids’ Show Bwana Jim shares information about all kinds of critters, inluding snakes, birds of prey, and armadillos.

Joe Martin's Snakes of Texas

Get up close and personal with live rattlesnakes! Featuring the team from Animal Planet's Rattlesnake Republic.

Climbing Wall

Benefitting the Make-A-Wish Foundation Barton Coliseum

Big Buzz Chili Cook-off

Brought to you by Petit Jean Meats and it is benefiting Shiners Hospital for Children

bigbuckclassic.com

Front Porch

ARKANSAS FARM BUREAU • WINTER 2017

2.99 %

APR1

on Balance Transfers for 18 months

FARM BUREAU MEMBER REWARDS MASTERCARD ÂŽ

CARRY THE CARD THAT REWARDS FARM BUREAU MEMBERSHIP!

1 Rates disclosed as Annual Percentage Rate (APR)and is applicable if balance transfer is made online for the first 18 billing cycles. After that, your APR will return to the current rate indicated on your statement. If timely payments are not received, the promotional APR may end early. Any amount over your minimum payment will be allocated to the highest APR balances first. 2Eligible purchases mean

any signature-based, online, phone or mail-order purchase made with the Farm Bureau Rewards MasterCard. Offer excludes Cash Advances, Balance Transfers, credit and returns. Points expire after four full years. Program may change or be canceled at any time. 3Minimum balance transfer amount is $100. The balance transfer fee is $0 for the first 60 days, and then changes to 4% of the amount of each transfer or $10.00, whichever is greater. You can avoid paying interest on new purchases if you pay your entire statement balance in full each month. This means you will lose your grace period and pay interest on new purchases if you do not pay the statement balance (including any transferred balances under this offer), in full each month by the payment due date. 4Other fees may apply. This offer is available to new card members only. Please see Terms and Conditions for the Farm Bureau Member Rewards MasterCard and Member Rewards Program at https://www.farmbureaubank.com/CreditCards. Farm Bureau, FB, and the FB National Logo are registered service marks owned by, and used by Farm Bureau Bank FSB under license from, the American Farm Bureau Federation. FBMRMC-01117