Front Porch Magazine - Summer 2017

SUMMER 2017

IN THIS ISSUE

Farm Bureau Matters

Randy Veach | Page 3

Helping Farmers, Helping You Warren Carter | Page 5

Porch Front

Wilson Reinterpreted

Talya Tate Boerner | Page 6

Sentinels of the Sky Ken Moore | Page 14

Health & Safety

Mary Hightower | Page 20

Building Wealth

Allyson Hamlin | Page 22

Taste Arkansas

Carlee Buckner | Page 24

Land & People

Gregg Patterson | Page 28

In The Kitchen

Gregg Patterson | Page 32

Delta Child

Talya Tate Boerner | Page 36

ON THE COVER A reinterpretation of an old Delta community is ongoing in the town of Wilson. The resurgence remains true to the town's agricultural roots. Photographer Keith Sutton captured the many aspects of the people and places in this rejuvenation effort.

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Farm Bureau Matters

by Randy Veach | President, Arkansas Farm Bureau Federation

Trade matters to Arkansas farmers, ranchers

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oughly one-third of the value of the farm products raised or grown in Arkansas is sold to and consumed by someone in another country. Let that sink in for a moment.

With that in mind, it’s easy to see why Arkansas Farm Bureau puts so much effort into trade issues, working to expand markets and protect existing trading relationships. Agriculture almost always is a challenging proposition (even more so in the past several years), with thin profit margins and government regulation like few other businesses.

President Donald Trump has created some discourse with his trade policies. At this point, I remain positive and will say his positions force us to rethink our existing trade relationships.

One of President Trump’s campaign promises was to renegotiate the North American Free Trade Agreement, which has been in place since 1994. Though there are issues with some of our commodities being traded with our NAFTA partners, we certainly don’t want to throw aside the benefits of our relationships with Canada and Mexico. Our neighbors to the north and south are two of the largest buyers of U.S. agricultural goods.

Only China and its 1.4 billion people buy as much U.S. farm products as Canada and Mexico.

The Trump administration also put a stop to U.S. involvement in the Trans Pacific Partnership, which would have opened substantial markets and been very good for the livestock sector but not so good for our grain producers. The TPP would have provided an annual $4.4 billion boost to the U.S. agriculture sector. President Trump believes we can do better through bilateral trade agreements (between the U.S. and one other country). Let’s hope so, though meaningful dialogue on trade matters takes time, often years.

Other countries are already making inroads on bilateral trade agreements, potentially cutting off U.S. access to those markets.

Then there’s the matter of normalized trade with Cuba, where Arkansas poultry and rice fit well with the Cuban’s

everyday diet. In fact, all commodities would benefit from access to the Cuban market, especially if tourism is allowed to take hold.

In late June, President Trump pulled back on some of the exemptions to long-held trade restrictions with Cuba that had been relaxed by President Barack Obama. The White House claims this decision doesn’t have any impact on agricultural trade with Cuba. But in reality, anything that leads us toward less interaction and involvement with the Cuban people is a detriment to U.S. agricultural trade. We should be doing more, not less, to encourage agricultural exports to Cuba. There’s no better diplomacy than making food available to another country.

Having been to Cuba, I understand the great opportunities for Arkansas agriculture to expand our markets there and also to help improve the quality of life for the people of Cuba.

All is not lost on the Cuban trade front. Legislation has been proposed

by Rep. Rick Crawford that would allow agriculture commodities to be traded more freely with Cuba. Sen. John Boozman has been vocal in his belief that it’s time for the U.S. to revise its Cuban trade strategy.

On a positive trade note, China recently agreed to accept U.S. beef for the first time since 2003. This opens potentially significant markets as China’s appetite for beef has grown to annual purchases of more than $2.5 billion, up from just $275 million in 2012. The challenge will be whether U.S. beef can nudge aside China’s other suppliers (primarily Australia, Brazil and India) and regain market share. The U.S. was China’s largest beef supplier before the politically motivated ban.

Agriculture is the only business sector in the U.S. that owns a net-positive trade balance, meaning we export more than we import. Trade is a critical part of the Arkansas and U.S. economy and plays a critical role in keeping our farmers and ranchers profitable, and therefore, sustainable.

God bless you and your families. God bless our farmers and ranchers. And God bless Arkansas Farm Bureau.

Agriculture is the only business sector in the U.S. that owns a net-positive trade balance, meaning we export more than we import. Trade is a critical part of the Arkansas and U.S. economy and plays a critical role in keeping our farmers and ranchers profitable, and therefore, sustainable.

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Porch Front

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 • 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 #104 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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Helping Farmers, Helping You

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

Delivering Goodwill

Farm Bureau Foundation makes first donation

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his spring’s flooding was devastating, not only for farmers and ranchers but also for the people in small towns and communities that were hit. The effects of the event dominated statewide media and social media for a couple of weeks as floodwaters rose and receded leaving personal and property damage in the aftermath of its wake. People suffered greatly.

Gov. Hutchison requested federal disaster relief for the affected counties. New U.S. Department of Agriculture Secretary Sonny Perdue made a personal visit to review the damage and remind farmers and the rural communities that depend on agriculture that help was on the way. As the news cycle moved on, leaving this tragedy in its haste to cover the next, and the next, and the next – people affected are still trying to put their lives back together.

Our policy development process is so important to what we do daily as an organization.

It’s a grassroots effort. All of the county Farm Bureaus get together each summer and determine the needs of the organization. Those proposals are vetted internally, and then the membership prioritizes which ones the board of directors and staff will concentrate on in the coming year. The grassroots membership determined we needed a way to quickly and efficiently address disaster relief issues, like the flooding that hit us, among other things.

That’s how the new Arkansas Farm Bureau Foundation got its start. The foundation is a nonprofit set up to further understanding of agricultural and rural issues, and to support the agricultural and rural community through financial support for education, research, litigation and disaster relief. The board of directors of the Arkansas Farm Bureau Federation which manages the foundation, committed $200,000 in startup money to get the foundation up and running.

The flood presented an immediate opportunity to provide much-needed disaster relief. The foundation’s first action came

June 8 when it made a $20,000 donation to the American Red Cross in Arkansas for flood relief. Farmers and ranchers regularly have to deal with disasters. It’s a way of life for those who make their living from working the land. Often those problems are weather related. They can happen as quickly as a tornado or as extended over time as a drought. Farmers, ranchers and the people in the rural communities where they live so often come together to help each other during trying times. The Arkansas Farm Bureau Foundation provides another way to help address these disasters.

So an immediate need created by the flooding was quickly and efficiently addressed. Those dollars were quickly put to use. Some of the things the money was used for include: • Served more than 7,500 meals and 8,500 snacks; • Distributed almost 1,700 bulk items: comfort kits (toiletries), cleanup kits (bleach, gloves, garbage bags) and large cleanup items (rakes, shovels and buckets); • Opened more than 400 individual cases, providing assistance to more than 1,100 people; • Offered, provided or are still providing mental health services and other health services to more than 700 people.

The flood presented an immediate opportunity to provide much-needed disaster relief. The foundation’s first action came June 8 when it made a $20,000 donation to the American Red Cross in Arkansas for flood relief.

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“Helping Farmers, Helping You” is the name of this column. It’s something we at Arkansas Farm Bureau wake up every day thinking about how we can improve. The Arkansas Farm Bureau Foundation is a way we can do that job better for our farmers and ranchers and do that job better for you – our members.

Thank you for your support of Arkansas Farm Bureau’s efforts to further educate Arkansans about agricultural and rural issues, support and enhance the agricultural and rural communities of our great state – and in those occasional moments when disaster strikes – being there to help.

That’s how things get done in the country.

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The historical ag town of Wilson is putting on a new face and remains committed to its agricultural roots.

Photo by Keith Sutton

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Wilson Reinterpreted A Delta town re-emerges

by Talya Tate Boerner

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here’s an undeniable transformation occurring in Wilson. Without regular visits to the little Mississippi County town in northeast Arkansas, it’s nearly impossible to keep up with the changes. New construction is the norm there. Real estate values have soared. Pristine landscaping and a spiffed up town square add to the overall feel of rejuvenation. Today, as many small towns scramble for relevance and renewal, Wilson has successfully shed its tired Delta façade. In fact, the town is beginning to resemble a Hollywood movie set poised for the next great southern classic.

But Wilson is the real deal.

For the first time in decades, folks are moving to Wilson. Country music singer Holly Williams recently opened her third White’s Mercantile in the former service station building. And according to the buzz around town, this is only the beginning.

What brought about such incredible change in a town of just over 900 people? In 2010, Nashville businessman Gaylon Lawrence, Jr. and his late father purchased the holdings of Lee Wilson & Co.This transfer of assets

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(40,000 acres of farmland and a majority of the commercial buildings in town) marked the end of the Wilson family era, an era that began in 1880 when 15-year-old Robert E. Lee Wilson claimed his modest birthright on the banks of the Mississippi River. By the time of his death in 1933, Wilson had built one of the South’s largest cotton empires.

Fast forward to today. Almost seven years into the Lawrence era, USA Today recently voted Wilson the ninth-best small southern town. I doubt anyone other than Lawrence himself (and maybe his wife, Lisa) would have predicted such a thing. For decades, small Delta towns, including Wilson, have slid backward with dwindling populations and shrinking tax bases.

But this is the story of how one town has turned things around. Yes, Lawrence has injected serious money into Wilson. But a large part of this town’s recipe for success was there all along. Beneath a fresh coat of paint, beyond crystal clear windowpanes, Wilson’s common denominator has endured for more than 100 years. And that’s agriculture.

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Farm to table is the recipe for great southern food fare that comes off the grill, out of the ground and emerges from the creative kitchen at the Wilson Café. For more food photos from Wilson Café, go to tastearkansas.com.

Photo by Keith Sutton

The soil provides the foundation.

With farming interests up and down in the Delta, Lawrence understands the nuances and challenges facing the area today. He isn’t reinventing the wheel. Instead, he’s reinterpreting what Robert E. Lee Wilson created years ago.

And, in an almost enchanted way, every improvement syncs seamlessly with the next, all in celebration of the town’s history and farming heritage.

Meet Wilson reinterpreted.

Wilson Café At Wilson Café, farm-to-table is a way of life, not a trendy buzzword. Wilson Café is a modern version of the town’s beloved yet long-ago closed tavern. Lawrence lured Memphis chefs Joe Cartwright and Shari´ Haley to

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Mississippi County, promising a rare opportunity to run an uncommon restaurant in an uncommon place.

“The decision to move to Wilson was relatively easy,” Cartwright said. “The risk for us was saying no and passing up the opportunity to be part of something great.” The restaurant opened in December 2013. Already, the space has been renovated and expanded floor-to-ceiling. Each brass fixture, each gleaming piece of white subway tile, each cloth napkin has been expertly curated to create a sophisticated yet casual atmosphere.

And the food? Oh my gravy!

Chef Joe brings a fresh, seasonal interpretation to everyone’s classic favorites. He spent time learning what the locals prefer and delivers to precision. Produce is sourced locally from across the road at Wilson Gardens

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Photo from the University of Arkansas Collection

Wilson Café then and now. What was once the Wilson Tavern has been restored and remodeled into the Wilson Café run by chefs Joe Cartwright and Shari´ Haley, two Memphis restaurateurs who saw the opportunity a small Delta town offered to display their vision and creativity.

Photo by Keith Sutton

and from other nearby farms. Each dish is thoughtfully infused with passion for food and flavor. Chef Joe refuses to compromise quality or taste.

What to eat at the cafe? There are no wrong choices.

Lunch includes a variety of sandwiches, a blue-plate special, a daily grilled cheese nowhere near (nor does it pretend to be) vegetarian, and juicy pork loin with blueberry gastrique.

With dinner appetizers such as duck confit egg rolls and collard dip served with fried cornbread, you’ll think you’ve floated right up to the southernmost spot in heaven. For dinner, the aptly named chef ’s special is always a great bet.

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Lunch or dinner, consider starting with dessert. Pastry chef Shari´ brandishes a charmed rolling pin. (See her recipe for Buttermilk Pie on page 32.)

Wilson Gardens Wilson Gardens is not your typical backyard tomato patch. Instead, it’s a four-season farm, a celebration of soil and food, a place promoting health and education in northeast Arkansas. Leslie Wolverton, who studied plant and soil science at Mississippi State University, is the feisty farmer behind it all. “If we can eat it, I want to grow it,” she

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The rich soil that has always nurtured the agricultural success that defines Wilson is still evident in the 75 acres that make up Wilson Gardens.

Photo from the University of Arkansas Collection

said in a recent interview. She’s well on her way to doing just that.

Although relatively still a new garden (the first crops were harvested summer 2014), Wolverton presently grows a variety of vegetables, herbs and fruits. She gardens outside the box, experimenting with no-till beds and crop-cover methods. With 75 acres under vegetable cultivation, there’s no time for sitting in the shade. A dozen goats and seven Angus cows graze on 17 acres of pastureland. Laying hens reside in a unique mobile chicken coop, redefining the definition of free-range. Wilson Gardens has a fruit orchard, too, with 200 Arkansas black apple, peach and pear trees. Three large hoop houses keep winter seedlings and transplants comfy year–round.

Soon to come, an acre of blackberry bushes and flower gardens.

In addition to plowing and planting and overseeing staff, Wolverton coordinates a variety of cooking and gardening classes in her outdoor classroom and at the Grange, a stunning,

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multipurpose building designed by Memphis architect John Harrison Jones. Depending on the day, the Grange serves not only as a teaching classroom with a kitchen rivaling any TV food channel but also as a venue for the Wilson Concert Series and local private events.

But back to the foundation spread beneath it all, Wilson Gardens is built on the old mule barn site of Lee Wilson & Co. The soil is rich by no coincidence. Northeast Arkansas is part of the Mississippi River Alluvial Plain. Stream-deposited silt makes Mississippi County one of the most fertile in the land. With such rich soil, it isn’t surprising the veggies grown at Wilson Gardens are some of the best anywhere. Taste for yourself. The farm sources not only to the Wilson Café but to some of the finest restaurants in Memphis.

For home cooks, there are other ways to partake in the goodness of Wilson Gardens. Seasonal produce is for sale Saturday at the downtown Memphis farmers market (7 a.m. to 1 p.m., April–October) and the

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Photo by Keith Sutton

Wilson Gardens’ farmstead (Tuesday–Friday, 9 a.m. to 5 p.m.). Or, if you prefer the ease of seasonal produce chosen and packed for you, become a member of the farm’s Community Supported Agriculture (CSA) program. While CSA programs are available in larger cities, this is a new concept for the Arkansas Delta.

From April through October, subscribers receive a weekly provision available in two sizes — standard for a couple or family on-the-go, and plus-size for larger families, avid cooks, vegans and vegetarians. Each week’s delivery (at designated drop-off locations) includes recipes and cooking tips, too. What could be better than a weekly basket filled with Arkansas tomatoes, free-range eggs and fresh basil? Not much.

Spring 2017 subscriptions sold out quickly. The summer 2017 CSA begins Aug. 1.

What’s next? While Wolverton continues expanding the garden, she hopes to extend its reach while promoting the area’s agritourism beyond Wilson. She is enthusiastic about sharing the mission of Wilson Gardens to students, educators and

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gardeners. (Call the farm at 870-655-8422 to arrange a tour and/or secure a CSA subscription.)

The Delta School Central to Lawrence’s vision for Wilson is education.

“When I first thought about the town of Wilson, I dreamed it would be a place of learning,” Lawrence said in a video produced recently. “When people are learning, they are moving forward.” The Delta School is Wilson’s brightest example of forward progress. From historic location to the innovative learning spaces, nothing about the school is commonplace. And that’s the point.

Located at the site of one of the three original Wilson plantations, the campus includes two standalone Maker’s buildings, a school farm and garden, greenhouse, a gym, playing fields, tennis courts and the Wonder Space, a state-of-the-art play area. Landscaping feels more residential than institutional. Every window provides a vista of the flat Delta fields, huge shade trees or school gardens. There’s a sense of students coexisting with the land.

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Photo by Keith Sutton

Farm as a Classroom is an integral part of The Delta School where students raise plants and vegetables and learn first-hand where their food comes from and how it's grown.

Photo by Keith Sutton

Administration offices and dining areas are contained within the historic 1920s mansion. The central dining hall, with original barrel ceiling, is more typical of Harry Potter’s Hogwarts than anything ever seen in Mississippi County. Students lunch at heavy farm tables matched with colorful chairs. Cloth napkins are used. Table manners are learned. Proper etiquette seems appropriate in a place that looks to have been lifted from the pages of a fairy tale and dropped into the Delta cotton fields.

The most unusual thing about The Delta School is its strength-based curriculum centered on the idea that every child is unique. The school’s mission is to nourish these individual strengths, so each child can form healthy relationships, discover meaningful work and make unique contributions to the world.

“This isn’t something new we’re doing here, but it’s new for the Delta. Each child comes into the world with natural talents and gifts,” headmaster Jenifer Fox said.

“If these talents go undiscovered and unrecognized, the child will never live up to his or her potential.

“When we tap into that individual child’s creativity and learn what their passions are and what makes them tick, the child soars, relationships flourish and their work is passionate. They will contribute great things to society,” Fox added.

Yes, The Delta School teaches reading, writing and arithmetic, and standardized testing is part of the program. But this college preparatory school is interactive. Teachers are viewed more as facilitators, creators and innovators. Students learn to think and problem solve while working together and independently. Emphasis is on the whole child, and social responsibility is stressed.

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To complement the strength-based curriculum, The Delta School has two signature programs — Maker’s Space and Farm as a Classroom. These signature programs provide certain evidence of the past influencing future agribusiness in Wilson.

Within the Maker’s Space advanced lab, students learn arts and crafts, engineering, science and other disciplines using a variety of materials, including carpentry tools, electronics and even a sewing machine. Within the fully integrated Farm as a Classroom initiative, students grow vegetables and flowers, experiment with soil and garden conditions, study nutrition and health and learn to nurture the planet while appreciating the area’s farming origins.

What better Delta classroom than a real farm within a farming community? Agriculture is Arkansas' largest business sector, adding $21 billion to the state's economy. As education is being reinterpreted at The Delta School, no doubt future farmers are being cultivated in Wilson.

The Great Connector Author, poet, farmer and conservationist Wendell Barry (called the prophet of rural America

by The New York Times) said it best when he referred to soil as “the connector of lives.” In Wilson, evidence of agricultural roots grows everywhere. It’s steeped in the town’s history, savored in the food served at the Wilson Café, told and retold in the pancake-flat cotton fields fanning all-around. Wilson, reinterpreted, is quickly becoming a study of the good that comes when people and culture come together in the name of heritage.

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Kelli and Donald Morton co-own Bell's Ag Service in Des Arc. Photo by Carlee Buckner

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Sentinels of the Sky Ag pilots are a special breed

by Ken Moore

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ou often see them dipping and diving barely above the landscape throughout the Delta during the growing season. If you’re not paying attention, one will appear before your vehicle, just a few feet above the highway as it traverses from one field to the next – flying low, then pointing the nose of the plane straight up and banking hard left or right for another pass as it applies fertilizer or treats a crop with important weed-control products.

These familiar yellow planes are common sights from Little Rock to West Memphis and Blytheville to Lake Village.

They’re sentinels of the sky, caretakers of the land they’re employed to protect. The local lexicon identifies them as “cropdusters.” They’re not reckless barnstormers. These highly skilled and professional agricultural aviators, like Vernon Caviness of Bell’s Ag Service in Des Arc, take their jobs seriously and are a pivotal part of their farmer customers' success during fall harvest.

“I was raised on a farm across the road from an airstrip and grew up watching the planes fly. I’ve known since I was 5 years old this is what I wanted to be,” Caviness said, standing in the hangar at Bell’s Ag Service before making another run to treat a field.

“Why do I do it? I guess I was just called to it,” he said. “I’ve always wanted to fly ag planes. You get to see your work from the sky, the finished product.

You’re a part of the farming community and have the satisfaction of knowing you’re helping the farmer, doing your part to feed and clothe the world.”

These aviators possess a different skill set than commercial jet pilots who fly much higher. Anyone who lives in or drives through row-crop country has seen them fertilizing and treating fields in the late spring and early summer. As they make a pass over a field, they’re often no more than 10 to 15 feet above the ground while traveling 150 miles per hour. Trees, power lines and other obstacles line the fields, and there’s no room for distraction. Caviness has flown ag planes for 19 years and knows firsthand the hazards of his occupation.

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“It’s a dangerous profession, no question,” the 46-year-old said. “The least little distraction can mess up your day. I try to go in with a clear head and focus on what I’m doing. I familiarize myself in advance with the field I’ll be flying over and play out in my head where I’m going and the surroundings. If you stay calm and focus, you should have no problems.

“Some people have a knack for flying. They were born to do this,” he explained. “They’re naturals. To watch some ag pilots fly is like watching a ballet, the way they maneuver over a field. You just have to have a natural feel for the airplane.”

Kelli and Donald Morton are co-owners of Bell’s Ag Service. Kelli’s father Bobby was involved in several enterprises in the late 1970s and, in 1980, established the flight service on the outskirts of Des Arc. He tapped his then 18-year-old daughter as president of the company.

“I was a senior in high school at the time,” she recalled. “Initially, I didn’t do much with the business and went away to college for a couple of years. But I decided I wanted to help my dad with the service and came back. Thirty-seven years later, I’m still here.”

Ag aviation is a competitive industry with private flight services scattered across the Delta servicing the fertilizer/pesticide needs of row-crop farmers. It’s not uncommon to see more than one plane treating fields within a mile or two of each other during the busy time of year. Bell’s Ag Service has about 60 customers today within a 20-mile radius of Des Arc. In the early years, they had as many as nine planes, and more pilots were needed to service their territory. With new technology and planes with larger capacity, they’ve downsized to just two planes called “air tractors.”

Caviness says they’re equipped with hydraulic gates that feature automatic loading and carry a larger payload of fertilizer and chemicals. As a result, the Mortons presently employ only two pilots, Caviness and David Freppon. Caviness has been with them for eight years, while this is Freppon’s first year to fly for them.

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Though the busy season only lasts from late April through early July, depending on weather and rainfall, the days are long. Morton says it can take a toll on her pilots.

“They’re a different breed,” she said, describing the type of person required to pursue this vocation. “It takes a lot of discipline and focus, because they put their heart into treating these fields as if they were their own. They also have to have stamina, because they fly these planes

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daylight to dark for six to eight weeks.”

Morton says a typical day, when the winds are benign, begins as early as 5 a.m. and may not end until after 8 p.m. Caviness and Freppon may stop and reload up to three times per hour.

“Yeah, we may make 50 to 70 takeoffs and landings each day, easy. I’m like a racehorse,” Caviness said describing his approach to the job.

“All I know is to run fast, so I can finish the job on

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Ag pilot Vernon Caviness treats a rice field, just one of 60 farms serviced by the Mortons. From sunup to sundown, these pilots may make 50-70 takeoffs and landings.

Photo by Keith Sutton

time. There are long days during a short window of time, but you have to stay focused and pay attention to what you’re doing.”

Statistics bear out this is one of the most dangerous occupations. According to data from the Bureau of Labor Statistics Census of Fatal Occupational Injuries, from 1991-2001, 141 persons died in agriculture-related plane crashes. All who died were males with an average of age of 44. Fully half of the fatalities occurred in the

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states of Arkansas, California, Louisiana and Texas.

The report summarized that ag pilots are at “increased risk” for fatal injury compared with pilots in all other industries.

“Fearless is a good word to describe ag pilots,” said Kelli Morton. “They have to know their craft and not be afraid to get into the cockpit knowing they’ll be flying over and around trees and power lines just a few feet off the ground.”

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Kelli Morton reviews a checklist with pilot David Freppon before he takes off on another run.

Photo by Carlee Buckner

Ag pilots not only have to deal with competition from neighboring flight services but farmers who are purchasing ground or spray rigs that allow them to treat their fields with herbicides or pesticides themselves.

Kelli Morton says this is eating into some of their business.

“With the new technology, this has eliminated at least one application per field,” she said. “Over time that affects our revenue and has led us to contract to treat farms in other states.”

Donald Morton, Kelli’s husband and business partner, also grows rice and soybeans south of Des Arc and brings his knowledge of farming to the service.

“GPS technology was introduced about 20 years ago and that has revolutionized this industry,” he said. “Before then, pilots had to have flaggers on the ground in the fields, showing them where to fly and apply fertilizer or chemicals. Now, we can plug that

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information into the cockpit computer and it makes pilots much more efficient. We can cover more acres in a much shorter period of time.”

Another challenge is weather. Spring floods during planting season are becoming a regular occurrence, especially the past six years. In late April and early May, crop farmers in much of northeast Arkansas and just south of I-40 saw much of their acreage inundated with floodwaters from the Black, White and other rivers.

Because of the mild, dry winter, most of the rice crop had been planted early, and up to 10 percent of the crop was lost. This impacted not just the farmer but flight services, too.

“It’s a disaster. No question,” Kelli agreed. “It affects the farmers and the people of Des Arc. It affects us as a crop-dusting service. But you have to be prepared for these types of events. If you don’t, then you’d be out of business.”

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While it’s the farmers and ranchers on the ground who grow and produce our food and fiber, ag pilots and businesses like Bell’s Ag Service will always play an integral role in the farmer’s ability to feed the world.

“Technology and automation are always changing and affecting the way farmers grow crops, and to a

degree, eliminating the human factor,” Caviness said.

“But there will always be a need for cropdusters. We’ll always be an important part of the equation in helping our farmers feed a growing world population. At the end of the day, that’s what drives me. I love to fly these planes and hope to be doing this 20 to 30 years from now.”

Technology has changed the way ag pilots treat a field. Vernon Caviness now uses GPS and onboard Photo by Keith Sutton systems to improve the accuracy and time it takes to fertilize and treat crops.

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HEALTH & SAFETY

State continues tick-borne disease study Public asked to collect ticks

by Mary Hightower, University of Arkansas System Division of Agriculture

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t’s hard to avoid blood-sucking ticks when the weather including ehrlichiosis, spotted fever, anaplasmosis gets warm. However, the University of Arkansas System and tularemia.

Division of Agriculture wants you to use that to your The Division of Agriculture has distributed collection advantage as part of a statewide citizen-scientist study of kits to all of its county extension offices. The kits include ticks and the diseases they carry. instructions on removing live and intact specimens and “This project will provide much-needed statewide vials in which to place the collected ticks. Loftin says information on tick distribution and the diseases they it’s important that the collected ticks still retain their carry,” said Kelly Loftin, mouth parts. an extension entomologist The study isn’t intended with the University of to diagnose individuals Arkansas System Division who suspect they might of Agriculture. “There have have contracted a tickbeen a few previous tick and borne disease. tick-borne disease studies “The study will conducted in Arkansas. identify areas with a Most have been small high tick-borne disease scale – concentrated on one risk,” Loftin said. disease, a region or He says the study has an a certain tick species. educational component, too.

“Anyone can collect “This is an opportunity to samples,” Loftin said. learn about the species and “Hunters who find live ticks life cycle of this common on harvested deer; hikers, Arkansas scourge and how to gardeners and folks who protect oneself from diseases are active in the outdoors; spread by ticks,” he said. pet owners whose dogs or The study is funded by cats have some hitchhikers, a grant from the Arkansas and anyone with an interest Biosciences Institute. Tick in being part of a statewide identification and polymerase science project that will chain reaction analysis will provide some important be conducted by entomology answers for questions faculty and students of The University of Arkansas System Division of Agriculture is surrounding this public the Arkansas Agricultural leading a citizen-scientist tick study to learn more about tickhealth issue.”

Experiment Station, the borne diseases. It's asking people to collect and send ticks in for The collection period research arm of the Division sampling. Tick collection kits are available at county Extension began in May and runs of Agriculture. The study is offices. Photo credit: Centers for Disease Control. through the end of deer in its second year, and results season this year. Gov. Asa Hutchinson kicked off will be published after its third and final year. the study by signing a proclamation declaring May Those collecting ticks need to provide GPS coordinates, Lyme- and tick-borne disease awareness month. or name of the park and address or a permanent landmark Tick-borne disease came to the fore this year after the that identifies where the ticks were found. The collectors state Health Department confirmed two cases of Lyme will remain anonymous. disease in Arkansas. However, each year in Arkansas, For more information about the project, contact your hundreds of cases of tick-borne diseases are reported county extension office. (See uaex.edu/counties).

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BUILDING WEALTH

Perks to a preapproved vehicle loan Ease the car-buying process

by Allyson Hamlin

P

lanning to purchase a new or used vehicle at a dealership? When searching for a new car, timing can be everything. Some say it’s best to buy at the end of the month, while others say during the week.

Whenever you decide to buy, receiving a preapproval for a vehicle loan before stepping into a dealership can save time, money and surprises, as well as avoid negotiation frustrations.

What is a preapproved vehicle loan? It’s a loan that’s been reviewed and approved by an underwriter up to a certain dollar amount before selecting a specific vehicle for purchase. A buyer submits a loan application, authorizes a credit check and supplies documents verifying their information. Once received, an underwriter reviews and makes a decision based on the applicant’s information, as well as the estimated value of a potential vehicle.

If approved, you walk away with a check in hand ready to make a decision.

Finding the perfect vehicle is exciting.

When you know the amount you’ve been preapproved for, you have the upper hand in the vehicle shopping process. The ability to shop different dealerships can save thousands, and knowing the approved rate and term helps you make the best financial decision. Buyers can calculate approximate monthly payments knowing how much they want to finance without going over a set budget.

Plus, devoting time to review what’s affordable in the comfort of your home makes it easier. Doing these calculations at a dealership can often be a frustrating and pressured process.

Buying a new or used vehicle is a big decision, and it may take weeks to find the right one. At Farm Bureau Bank, having a preapproved vehicle loan allows you to research and shop for up to 60 days with confidence, knowing when the perfect vehicle is found you’re a few moments away from making it yours.

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Walking into a dealership can sometimes be a nerve-wracking experience. But with a check in hand, you have strong negotiating power. Dealerships have one goal, and that’s to sell a vehicle. Knowing a buyer is preapproved can sway a dealership to accept a buyer’s offer rather than see how much they can push negotiations and possibly risk losing an almost guaranteed sale. Once an agreement is made, finalizing the paperwork and driving away in a new vehicle has never been simpler with Farm Bureau Bank’s preapproval checks.

If you’re in the market to purchase a new or used vehicle, get preapproved before you begin looking for the vehicle of your dreams. Farm Bureau Bank offers low rates and flexible financing for new and used vehicles.

If you’re planning on buying a vehicle protections plan, you may want to consider Farm Bureau Bank. The bank offers competitive rates for Guaranteed Asset Protection (GAP) coverage and Major Mechanical Protection vehicle warranties. Knowing the cost of each plan and its coverage based on your needs is an added benefit of the preapproval process.

The Farm Bureau Bank application process is convenient and simple. With a quick response time and convenient check printing capabilities inside Farm Bureau offices, your car buying experience can be simple and smooth.

Perks to a preapproval are: • No surprises. You know your interest rate and terms before shopping.

• You know the value of a vehicle and have time to research and make the best decision.

• You have a realistic budget based on your loan approval.

• You have strong negotiating power.

• It simplifies the dealer experience.

For more information or to apply, contact your local Farm Bureau agent today, or visit our website at www.farmbureaubank.com/vehicleloans.

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TASTE ARKANSAS

That Southern Summer Fruit Arkansas peaches survive late winter frost

by Carlee Buckner

F

resh-picked peaches are a symbolic it can freeze inside the tree (like pillar of summer southern culture. water). This causes severe damage These reddish-golden fruits are a to the limbs and bark, leading to quick way to cool down from summer’s poor fruit yield. The weather is just heat. The significance of Arkansas peaches one gamble a peach farmer faces. is evident in grocery stores, farmers “You play with Mother Nature, and markets and county festivals, like the Mother Nature wins,” Jamison said.

Johnson County Peach Festival.

Steve Morgan runs Peach Throughout Arkansas, peaches are an Pickin’ Paradise (facebook.com/ essential part of an Arkansans’ summer. peachpickinparadise) at Lamar with In 2013, some 1,600 acres were devoted to his son, Mark. “The real weather raising peaches. That number is down to factor for a peach orchard is the only 550 acres according to the University spring,” he said. While it’s not of Arkansas Cooperative Extension uncommon to lose a crop during Service. However, Arkansas is still home winter, trees are more susceptible to orchards with histories that run as deep to damage during spring cold snaps as the roots that anchor the trees. when buds have already formed.

This year’s peach farmers faced several This is known as “bud kill,” similar challenges. Despite a mild winter, Jack to what the South experienced last Steve Morgan is a longtime peach farmer Frost made an unexpected visit. On March. “You’re always looking at the and enjoys the relationships he's developed March 15, a hard frost devastated peach weather,” Steve Morgan said. with customers at his Peach Pickin' Paradise trees across the South. The New York Weather is a constant factor in farm in Lamar. Despite a freeze in midTimes reported at least 90 percent of any form of agricultural production.

March, the state's peach crop is average to peaches in South Carolina and Georgia The farmer’s goal in raising peaches good this year.

Photo by Keith Sutton were lost this year. Arkansas witnessed is to have the perfect crop year after this sudden change in temperature, too. year. However, Jamison and Morgan agree it’s worth it.

University of Arkansas Cooperative Extension Service “When people enjoy your product, it’s a good feeling,” horticulture specialist for fruit and vegetable production, Steve Morgan said.

Amanda McWhirt, surveyed farmers across the state. She He says horticulture has an immediate impact on the wanted to estimate the damage and how it would impact this consumer. They pick the fruit directly from the tree, take a bite year’s peach crop. She discovered the crop will be average in and immediately reap the rewards. The connection is instant, the central part of the state, “with nice peaches coming out which makes peaches different from other crops that require of all peach-producing regions.” She says peaches in the far preparation. north will be later than years past. “We do have a lot of nice Farmers and consumers can build and maintain peaches coming out of our Arkansas farms,” she said. “I think relationships virtually by Facebook. Farmers are able in general, Arkansas had less damage.” to enhance this experience by uploading drone footage, Joey Jamison owns Jamison Orchard (facebook.com/ real time pictures and information about their orchard. jamisonorchard) in Nashville. He says “California weather” is Peaches and the summer go together. This fruit creates ideal because dry, consistent weather is needed for optimal nostalgic memories of mom’s pie or grandma’s peach fruit yield. He recalled this past winter and how unusually cobbler. Raising peaches requires hard work and expertise, warm it was. and, like many other agricultural products, the nerve “In a warm winter, the sap has a tendency not to go fully to face risks. It’s a constant tug-of-war with Mother dormant,” he said. “When a sudden blue norther (freeze) Nature. Thank goodness there are still a few peach happens … you have sap up in the trees.” farmers in Arkansas who have made raising peaches Jamison says sap is comparable to water. If it’s not dormant, their lifelong passion.

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FARM FOR SALE

$635,000

20309 Hwy AR-113, Roland, AR 72135

• Wye Mountain Flowers and Berries is a “UPI” berry and flower farm.

• Established retail and wholesale business.

• Beautiful 3,700Sq. Ft. house.

• Great location near large population base with loyal repeat customers.

Mobile Home

Owners: ROOF KING

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• 18.22 acres with automated drip irrigation system and 2 wells.

contact Ruth Presley at

501.225.5700 •

www.tourfactory.com/1619539 or go to www.wyemountain.net for more info

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LAND & PEOPLE

The Chosen One

Perseverance keeps a family’s farming legacy

by Gregg Patterson

Terrance D. Scott always knew what he wanted to do in life – farming and nothing else. He farms 375 acres and raises beef cattle near Cotton Plant and serves on the Woodruff County Farm Bureau board.

Photo by Keith Sutton

T

errance D. Scott has always wanted to be a farmer.

“For me and the farming, it’s always been in my blood.

I’ve never wanted to do anything else other than farming – except maybe play football,” the 40-year-old said, a wave of laughter overcoming him at the thought of suiting up on Sundays in the NFL. “Other than that, I always focused on the farm from kindergarten until graduating from high school; always the farm 90 percent of the time. It wasn’t on school,” he said. “It was on the farm.” Scott grew up and went to school in Augusta but says every weekend, every holiday, every summer he was “… right here on this farm. I didn’t want to be anywhere else,” he said.

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Terrance’s grandfather started the farm. He was drafted into World War II and sent his pay back home. His wife had moved in with another relative, and she saved most of the money that came home. When his grandfather returned from the war in 1945 and 34 acres came up for sale, he had the money to buy it and did.

All other family members went into different lines of work.

Scott says he was the only one who showed interest in the farm. “I was the last hope that came through,” he said. So he got the farm.

“It’s a struggle every day keeping it going, to maintain and to keep farming. But I got to keep the legacy,” he said. “Somebody has got to do it. I guess I’m the chosen one. I keep going what they built.”

Scott farms soybeans, purple-hull peas and corn near Cotton Plant. He serves on the Farm Bureau county board. That original 34 acres grew into 375, most owned by Terrance’s grandparents; the rest owned by other family members. His late grandfather farmed until he was 84. “He walked behind horses and mules when he first started farming,” Scott said. He credits his grandfather with teaching him everything he knows about farming.

“He told me he always wanted something out of life. He always wanted to have something he could call his own,” Scott said. “He said his dad always told him he wouldn’t have anything. He always wanted to prove he would. That’s why he did what he did.” Scott says perseverance and determination drove him.

His grandfather’s farming legacy is deeply personal to Terrance Scott. And he, too has struggled to keep it alive. “Like most people, the biggest struggle for me is the financing. I haven’t had a farm loan since 2002,” Scott said. He says he paid his loans back but then got rejected for a loan the following year. He’d find another bank in another town, get a loan, pay it back, then get rejected the following year. So he bought an 18-wheeler and started driving to earn enough money to pay to put a new crop in each year. “If I was going to keep farming, I had to find some way to finance myself, he said. He also downsized the number of acres he was farming and went to older, smaller equipment that he could afford. He farms his grandfather’s 375 acres. And he says he picks up spots (to farm) “that mostly black people own.”

Scott says he had to get a different mindset if he was going to survive. He credits the support of his family, particularly his mother and his Uncle Van for the success he’s had. “Family is first. If you ain’t got family, you’ve got nothing. It’s the most important.

“The sweat, the tears, the aches and pains my grandparents put into trying to have something for their family,” Scott said “is the whole reason I do what I do.”

Perseverance and determination. For Terrance Scott, it’s all about keeping the family legacy alive.

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IN THE KITCHEN

Miss American Pie

A slice of old town Delta sweetness

by Gregg Patterson

S

hari´ Haley is Miss American Pie. The fresh, freckle-

faced 26-year-old finds herself in a unique position.

She and husband Joe Cartwright are part of the resurgence of Wilson, a once near-dead Delta town. The two chefs run the Wilson Café, now a go-to eatery for people near and far. It’s worth going there to eat Haley’s fabulous pies.

Her culinary interests were whetted at an early age.

She loved being in the kitchen with her grandmothers, Sherrie Williams and Mary Nell Thompson, learning all she could from them and in school, too.

“I was lucky that my high school offered a culinary program,” Haley said. She encourages students to take advantage of opportunities like that or visit several Shari´ Haley

restaurants and find one that needs an intern. “Working in the kitchen is the best experience you can get,” she said.

When it comes to pie, Haley says the most important part is the crust, and it has to be homemade. “You can have a great pie filling but if you use a store-bought pie crust, it won’t be the same,” she said. “Homemade pie crust takes a little extra time, but it’s so rewarding when you take the first bite!”

This summer, Haley says she’s working on perfecting making lemon icebox pie. “I’ve only made it once before, but I think I’m going to work on that this summer and try to master it,” she said. “I’ve had a few requests for that.”

Make a point to visit Wilson Café to check on Shari´ Haley’s progress and sample her other pies. You won’t be disappointed.

BUTTERMILK PIE Pie crust:

• 1 cup flour • 1/4 teaspoon salt • 1/2 cup butter • 4 tablespoons COLD water

Mix flour and salt. Cut in butter with a pastry blender or fork until it’s crumble like. Add water and mix until it comes together. Lightly flour surface and roll dough out to desired size. Gently roll dough around the rolling pin and unroll over pie pan. Press edges into pan and fork all-around.

Buttermilk pie filling: • 1 tablespoon flour • 1 cup sugar • 1/4 cup butter • 3 eggs • 1/2 cup buttermilk • 1 teaspoon vanilla • 1/2 teaspoon salt

Photo by Keith Sutton

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Preheat oven to 350˚F. Cream together sugar and butter, then add flour.

Add eggs one at a time until combined. Add buttermilk, vanilla and salt. Pour filling into prepared pie crust.

Bake for 45-55 minutes or until knife inserted into the middle comes out clean.

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DELTA CHILD

Daddy has to Farm

by Talya Tate Boerner

T

hat summer, Daddy’s standard answer to every question was, “We need rain.” To a regular person, those three little words might have sounded like a simple declarative statement. To my sister and me, “We need rain,” was preceded by an unspoken “NO!” Daddy didn’t have to say it for us to hear it in his voice.

How anyone didn’t want to go to the lake was something I’d never understand if I lived to be 100.

“Daddy has to farm,” was Momma’s typical response.

He had to “watch” for rain in case it happened, as though a shower wouldn’t dare come if he wasn’t sitting inside the cab of his truck waiting to see the drops fall onto the soil.

Of course, Daddy was outnumbered. Momma’s smooth determination typically resulted in a win for the girls. Her tone of voice urged yet never begged or whined. And if she presented her case with a serving of homemade chocolate pudding, Daddy could be convinced of most anything.

That summer on the last day of June, since Momma cooked Daddy’s favorite supper and served chocolate pudding for dessert, we weren’t entirely surprised when Daddy announced, “We’re going to the lake tomorrow.” He halfgrinned as though he’d thought of it. And we let him believe it. My sister and I exploded from our chairs much like the Roman candles soon to burst over our cove at Lake Norfork.

“Let’s go pack,” I said with a sly smile to my sister. Daddy had no idea we’d packed our pink Samsonite suitcases after Sunday church. He didn’t know Momma had stuffed all the beach towels in the trunk of the car Saturday after a special trip to Sterling’s to buy new floats and extra suntan lotion.

Those days of packing and planning felt nearly as extraordinary as the sun-filled days to follow. But they felt fragile, too. Until we pulled onto the gravel drive in front of our lake cabin, plans could be canceled in one blink of Daddy’s eye. Summer was a game of “Don’t Spill the Beans.”

One tiny bean placed in the wrong spot could dump the whole tipping pot.

On the night before, I lay in bed, closed my eyes tight, and imagined every detail of our bedroom at the lake. I

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conjured the smell of the air, too, the smell of a house shut tight for months, waiting for our return. I drifted off to sleep wondering what life must be like in a world where vacations were thought out in advance. Where weather was a minor inconvenience rather than a major influence.

At last, we were there in a place so unique from the farm the entire scene might have been lifted from the pages of a well-loved storybook. Before us, the week lay spread like a clean white sheet with no wrinkles, no stains, no anything. And like a favorite story, the days rushed by in a pleasurable blur.

Fourth of July came bringing sweet watermelon split open on the dock, and the smell of Daddy’s barbecue. We shot bottle rockets across the water, feeling free and brave and exhilarated by the power of each explosion. Over the hills, fireworks blossomed red and blue and silver, each boom resonating and echoing across the cove throughout the night.

The next morning, Daddy’s truck was gone. Momma sat alone on the front porch in a vinyl-strapped chair and drank coffee from a mug with a chipped rim.

“Where’s Daddy?” my sister asked.

“We got a rain at home,” Momma said.

“He left early?” I asked.

“Daddy has to farm,” Momma said. Through the trees in the distance, the lake shimmered and rippled its reply.

Later, as I pulled on my still damp bathing suit, I imagined Daddy had already driven each field, emptied every rain gauge, and recorded each water level in the ledger he kept on the dusty dashboard of his truck. By the time Momma loaded our drink cooler into the boat, I pictured Daddy driving farmer slow along the turnrows scouting for Johnsongrass standing taller and firmer after a drink of rainwater. At day’s end, Momma let us eat cereal for supper. One-hundred-andfifty miles away Daddy watched the sizzling sun sink into the field behind the home place. Before going to bed, he’d eat a bologna sandwich while standing at the kitchen counter, if he ate at all. And that was OK. Balance had been restored to our world. Daddy was farming.

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