June Extension Connection Magazine 2023

Extension Connection Sullivan County

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ssue

Upcoming Events & Programs Issue Highlights Issue Highlights

June is Dairy Month!

Heifer Mastitis: Prevention is the Key!

Energy-Related Agricultural Best Practices for Dairy Farms

Lack of Local Benefits Fuels Upstate Opposition to Solar Farms

Plants That Are Toxic to Cattle

Life Lessons Learned Through 4-H Dairy Products

History of Juneteenth

New Initiatives Support Northeast Dairy Innovation

Check out page 12 for fun facts about cows and dairy products!

Left: Eli and Bob Franklin, founders of Bethel Creamery in Bethel, NY.

Right: Monterey Jack cheese from Bethel Creamery.

Welcome to the Issue! Table of Contents

Page 3 Message from the Executive Director

Page 4 Heifer Mastitis: Prevention is the Key!

Page 5 Lack of Local

Benefits Fuels Upstate

Opposition to Solar Farms

Page 7 Energy-Related Agricultural Best Practices for Dairy Farms

Page 8 Agriculture Energy

Audits

Page 9 Northeast Dairy Business Innovation Center

Funding Available for 2023

Page 10 Plants That Are Toxic to Cattle

Page 11 CCE Spotlights!

Page 12 Fun Facts!

Page 14 History of Juneteenth

Page 17 13 Ways Milk Can

Contents

WelcometotheIssue!TableofContents Welcome to the Issue! Table of

Help Your Body

Page 18 Life Lessons

Learned Through 4-H Dairy Projects

Page 19 Mango Shake

Page 20 New Initiatives

Support Northeast Dairy Innovation

Page 22 Sullivan Fresh Dairy Farms

The Extension Connection (USPS-525-100) is published monthly for $25.00 enrollment by Cornell Cooperative Extension Sullivan County, located at 64 Ferndale-Loomis Road, Suite 1, Liberty, NY 12754-2903. Entered at Liberty, New York, as a periodical class matter. Acceptance for mailing at special rate of postage provided for in section 412, Act of February 24, 1925. POSTMASTER: Send address changes to Extension Connection, 64 Ferndale-Loomis Road, Suite 1, Liberty, NY 12754-2903.

OFFICE HOURS

Hours: Mon - Fri | 8:30 am to 4:30 pm

Phone: 845-292-6180

E-mail: sullivan@cornell.edu

Website: www.sullivancce.org

Facebook.com/ccesullivanagfood

Instagram.com/ccesullivan

YouTube: bitly.com/ccesullivan

BOARD OF DIRECTORS

Dara Smith............................President

Denise Frangipane...............Secretary

Dawn Parsons.......................Treasurer

Nadia Rajsz.................Legislative Rep.

Adam Hughes..................Cornell Rep.

Alex Alorro

Freda Eisenberg

Lee Karasik

Amanda Langseder

Denise Luckman

Erika Malmgreen

Steve Marton

Gary Silver

Gary Silverman

Marcie Wild

PROGRAM COMMITTEE

Heather Brown

Roberta Chambers

Robert Kaplan, Chairperson

Eugene Thalmann

Deborah Worden

EXTENSION CONNECTION

Produced by: Cornell Cooperative Extension Sullivan County

Edited by: Erin Denman & Colleen Monaghan

Cornell Cooperative Extension Sullivan County is an employer and educator recognized for valuing AA/EEO, Protected Veterans, and Individuals with DisAbilities and provides equal program and employment opportunities.

NOTICE: Official endorsement of advertisers and their products is not intended by the acceptance of their sponsorships for the Extension Connection.

STAFF MEMBERS

Colleen Monaghan..............................................................................Executive Director

Taylor Adam.............................................................Beginner Farmer Program Manager

Monica Ponce-Agrddano ...............................................................Ag. Program Assistant

Thomas Bosket....................................................................SALT/DFC Program Manager

SueAnn Boyd.........................................................Healthy Schools Program Coordinator

Fabio Campanati......................................................................Taste NY Market Manager

Lynn Colavito..............................................Community Cupboard Program Coordinator

Martin Colavito...........................................Community Cupboard Program Coordinator

Wanda V. Cruz...............................................Healthy Communities Program Coordinator

Erin Denman............................................................Association Operations Coordinator

Katie Gasior.................................................................Horticulture Program Coordinator

Christopher Jones..............................................................Taste NY Operations Manager

Joy Leon.................................................................Nutrition & Physical Activity Educator

Katie Rose Lugauer...................................................................4-H Program Coordinator

Erica Lynch..........................................................Catskills Kitchen Program Coordinator

John Mastrangelo............................................................................Assistant Ag Market Manager

Melinda Meddaugh.......................................................Ag & Food Systems Issue Leader

Vivian Monsanto...............................................................................Finance Coordinator

Barbara Moran................................................4-H Youth Development Program Manager

Bee Moser............................................................................................Senior Nutritionist

Vanessa Petrossian...........................Program Director: Operations and Community Vitality

Abyssinia Pla El...................................................................................Finance Coordinator

Michelle Proscia..............................................Agriculture Production Program Manager

Ann-Marie Sidtis............................................Drug Free Communities Program Assistant

Tara VanHorn.........................................................................................Finance Manager

Malinda Ware........................................................................................Program Director

Sean Welsh...................................................................Energy Senior Resource Educator

John Wilcox..........................................................................................Facilities Manager

Judy Arpadi, Vinny Bonizzi, Kayla Evans.................................................Ag Market Coordinators

Greetings Friends of Extension!

Ah! We’ve finally reached my absolute favorite month of the year! June is so full of life and greenery and fireflies! Whenever I get down or feel the blues in the winter months I look ahead to June. New York just can’t be beat in the early summer season, and I’m so happy to spend it with you and the CCE Sullivan staff! June is also DAIRY MONTH! This edition of the Extension Connection magazine shines a light on the benefits and uses of dairy products in our everyday lives. We hope you enjoy this issue alongside your favorite ice cream or a nice tall glass of chocolate milk!

At Extension, we’ve seen more and more folks come out for workshops in the last couple months and to use the Extension Education Center for community meetings and activities. It just adds so much energy to the season and is breaking us out of the post-covid shell!

Now, 4-Hers are working on their projects in preparation for the Sullivan County Youth Fair, hosted annually at the Grahamsville Little World’s Fair in partnership with the Neversink Agricultural Society. Please mark your calendars and come support Sullivan County’s amazing young people on August 18-20.

In addition, next month marks the 5th year of the Sullivan Fresh Farmers’ Markets, making an appearance on a weekly schedule in Fallsburg, Harris, Loch Sheldrake, Liberty, Monticello, Woodridge, and Wurtsboro. Check out www. homegrownwithheart.com for these, and 11 other farmers’ markets happening all across the County through the harvest season.

It’s so refreshing to be seeing you all in person again and I can’t thank all our program participants, supporters, and volunteers enough for sticking by CCE Sullivan over the last, long three years. Thank you thank you thank you for staying in the trenches with us, for your compassionate understanding when we make mistakes, and for coming back out to our programs now that a new season is upon us.

Can’t wait to see you out and about this summer! In the meantime, you can visit sullivancce.org/events anytime for a listing of programs and a jumping point to the wealth of resources and information that can be found around the website in general.

See you soon! See you soon!

Colleen Monaghan Executive Director, cm638@cornell.edu

HEIFER MASTITIS: PREVENTION IS THE KEY!

Written by Amber Yutzy

Submitted by Taylor Adam, Beginner Farmer Program Manager

The ultimate goal for any heifer management program is to develop a healthy adult cow that produces highquality milk. This success depends on how heifers are managed from birth to first calving. Mastitis is considered one of dairy cows’ most significant and costly diseases, resulting in decreased production and profitability.

Mastitis in heifers is rarely detected before calving, but few farms actively look for an infection before the animal calves. Subclinical mastitis can be challenging to detect because the milk appears normal, but a high somatic cell count is present. It is recommended that all producers use the California Mastitis Test (CMT) on fresh cows to detect mastitis in each quarter. The CMT provides an inexpensive option for detecting mastitis early and provides the most accurate results 5 days post-fresh. Producers also have other options available to them to detect mastitis.

Microbiological examination of milk samples may be obtained from suspect quarters to determine the

type of bacteria with which each quarter is infected. This exam can be more timeconsuming than CMT but provides a more in-depth evaluation. With increased technologies, culturing on farms has become more prevalent in Pennsylvania, and costs have significantly decreased.

The highest risk factor for developing heifer mastitis can be exposure to mastitiscausing organisms. The environment in which heifers are housed year-round can play a significant role in the exposure. Heifers should be housed in a clean, dry environment with sufficient amounts of bedding. Animals with manure cover on the legs and udder area will experience increased mastitis at freshening. All heifers should be treated to the same clean environment as the milking herd. These animals are the farm’s future and will soon be relied upon to provide high production levels to keep dairy farms profitable.

A second risk factor contributing to heifer mastitis is feeding waste milk to calves. This practice should be discouraged unless milk can be pasteurized before feeding.

The exact mechanism that the organism is transferred to the udder is unknown. Still, it is likely related to the colonization of the teat skin and inner thighs with mastitis-causing organisms. Studies have shown that milking herds with a high incidence of mastitis also have an increased incidence of heifer mastitis.

Prevention of mastitis is based upon reducing exposure to mastitis pathogens and enhancing the ability of the heifers’ immune system to respond. Prevention of mastitis in heifers includes the following strategies:

1. Controlling mastitis in the existing adult herd; contagious mastitis is more likely to spread if there is a high incidence of mastitis on the farm.

2. Use of individual hutches for pre-weaned calves to prevent suckling.

3. Feed milk replacers or pasteurized milk rather than waste milk.

4. Control flies; this is especially important in the upcoming months.

5. Milk fresh heifers first using clean milking equipment.

6. House heifers in well-

bedded areas that are clean and dry.

7. Consider implementing a heifer mastitis vaccination program. Remember, heifers are the future of your dairy farm. Introducing healthy, viable heifers into the milking herd will help increase productivity and profitability.

Adapted from:

Yutzy, Amber.” Heifer mastitis: Prevention is the key!” Penn State Extension. January 23, 2023. https://extension.psu.edu/ heifer-mastitis-prevention-is-the-key.

LACK OF LOCAL BENEFITS FUELS UPSTATE OPPOSITION TO SOLAR FARMS

Written by Krishna Ramanujan

Submitted by Colleen Monaghan, Executive Director

compensation, a survey has found.

At the same time, the fall 2020 survey of upstate New York residents found that the effects of socioeconomics, age, education, political ideology and beliefs about climate change were insignificant in explaining opposition to large solar facilities.

residents oppose utilityscale solar facilities in or near their local communities; 14% neither opposed or supported such projects; and 44% supported them.

While upstate New Yorkers are evenly split on utility-scale solar farms, naysayers object partly due to a perception that rural residents unfairly bear the burden of meeting downstate urban energy demands without

The study, “Reacting to Rural Burden: Understanding Opposition to UtilityScale Solar Development in Upstate New York,” published online March 16 in the journal Rural Sociology, surveyed 421 western and northern New Yorkers and revealed that 42% of

“The strongest effect that we found in this paper was a sense that there was a greater burden on upstate New York to provide this power for downstate people, and that wasn’t adequately compensated,” said Roberta Nilson, Ph.D. ‘22, the paper’s lead author. Coauthor Richard Stedman, professor and chair of the Department of Natural Resources and the Environment in the College of Agriculture and Life Sciences, is principal investigator of the project.

While many are optimistic about renewable energy and transitioning away from fossil fuels, and people like the idea of solar energy in general, often there is local opposition to actually hosting large-scale facilities, Stedman said.

“Opposition to views on renewable energy are not just about renewable energy, they’re about a whole lot of other things, including the legacy of rural urban dynamics,” said Stedman, who is a faculty fellow at the Cornell Atkinson Center for Sustainability. This paper attempts to understand the forces behind that opposition, he added. Given these dynamics,

it’s important to avoid viewing rural objections as a problem to overcome, and understand them and include residents early on to help plan projects in ways that might be in tune with existing local plans, Nilson said.

Utility-scale solar facilities are designed to feed directly into a centralized grid, rather than being redistributed locally to lower local energy bills. While landowners benefit, it is still unclear how many new jobs solar projects might bring to areas where they are housed. Very few projects have actually broken ground, so comprehensive data doesn’t exist yet, Stedman said.

When doing fieldwork, Nilson found that opponents to the projects also felt there wasn’t adequate transparency about what the projects were worth, which could help determine how much of that money should remain in the local community, she said. The survey also challenged assumptions that belief or lack of belief in climate change led to opposition to to solar projects. “That’s not what we found,” Nilson said. While it’s true that people who are concerned about climate change are more likely to support renewable energy, that support shifts when large-scale projects are near them, Stedman said. “It turns out that when it’s a project that is near where someone lives, then their beliefs and concerns about climate change don’t matter nearly so much,” he said. The study was funded by the U.S. Department of Agriculture’s National Institute of Food and Agriculture and the Cornell Center for the Study of Inequality.

Adapted from:

Ramanujan, Krishna. “Lack of local benefits fuels upstate opposition to solar farms.” News.cornell.edu. Cornell Chronicle, May 3, 2023. https://news. cornell.edu/stories/2023/05/lack-localbenefits-fuels-upstate-opposition-solarfarms.

ENERGY-RELATED AGRICULTURAL BEST PRACTICES

For Dairy Farms

Make your farm operation more energy efficient with equipment upgrades that pay for themselves

Energy-relatedagriculturalbestpracticerecommendationsarenowavailableinavarietyofformats,includingbooklets, webinars,podcasts,andvideos.Thesecost-savingresourcesareavailablefordownloadatnyserda.ny.gov/ag-best-practices andprovidefarmswith:

■ Recommendationsforenergy-efficienttechnologies

■ Alternatemodesofoperation

■ Conservationpracticestooptimizeenergyuse

■ Easyaccesstofundingresources

Energy-Saving Dairy Technologies

Thefollowingisasamplingofenergy-efficientupgradesthatreduceenergyuseandmayqualifyforincentivesandrebates.

Notes: Actual project cost and savings may differ due to site specific conditions. VFD Milk Transfer Pump only recommended with a Milk Pre-Cooler. $ = Less than $500 $$ = Greater than $500 but Less than $3,500

= Greater than $3,500

Learn

visit: nyserda.ny.gov/ag-best-practices

call: 1-800-732-1399

email: AgBestPractices@nyserda.ny.gov

AG-bpdairy-fs-1-v26/22

AGRICULTURE ENERGY AUDITS

Submitted by Sean Welsh, Senior Energy Resource Educator

The New York State Energy and Research Development Authority (NYSERDA) offers technical assistance to look at strategies and measures for eligible farms and on-farm producers, including but not limited to dairies, orchards, greenhouses, vegetables, vineyards, grain dryers, and poultry/egg operations. NYSERDA will assign a Flexible Technical Assistance Program Consultant to perform an energy audit for eligible farms. An energy audit can provide building owners with information to save energy and money for years to come. Additionally, greenhouse facilities can receive a free benchmarking report through the NYS Greenhouse database and benchmarking tool. The report gives energyuse insight and benchmarks the facility alongside peer facilities.

To apply, the farm operation must be customers of a NYS investor-owned electric utility and pay the System Benefits Charge (SBC), which can be found on current utility bills.

There are generally two ways that the agriculture energy audit can be done, allowing the level of audit that best suits the farms’ needs. A Flexible Technical Assistance Consultant will visit your farm

and enact the audit with no cost to the farm owner.

• Comprehensive audit, a detailed energy audit, the report will include calculated evaluations of appropriate energy efficiency measures including simple paybacks, (ANSI/ASABE S612 standards)

• Targeted audit, energy audit that looks at a specific system, energy efficiency measures, or renewable energy. The report will be a system specific energy analysis.

A grower can also request a greenhouse benchmark report, which will result in NYSERDA sending a consultant to visit the facility to collect data and input that information into the State’s greenhouse data base and benchmarking tool to generate the report. There is no cost to the greenhouse facility for this service offered.

How to apply for the agriculture audit or the greenhouse benchmarking report: contact Sean

Welsh in Sullivan County, NY at sw288@cornell. edu, or 845-292-6180 ext. 127 for a paper copy or complete the application online here: https://nyserda. seamlessdocs.com/f/ AgriculturalEnergyAudit. Cornell Cooperative Extension also offers New York State Farmers a resource guide on agricultural practices to improve on farm operations savings and productivity through Ag Energy NY program found here: https://agenergyny. org/. In addition, EnergyRelated Farm-Management Best Practice Guides for dairies and greenhouses can be found at https:// www.nyserda.ny.gov/ All-Programs/AgricultureEnergy-Audit/Energy-BestPractices-for-Agriculture.

Sources:

“Energy Efficiency for Agriculture in New York.” Ag Energy NY. Accessed May 2, 2023. https://agenergyny.org/. New York State Energy Research and Development Authority (NYSERDA), ed. “Agriculture Energy Audit Program.” NYSERDA. Accessed May 1, 2023. https:// www.nyserda.ny.gov/All-Programs/ Agriculture-Energy-Audit.

DHI Report: April

Available

Agency of Agriculture Food and Markets. (2023). Retrieved May 5, 2023, from https://agriculture.vermont.gov/ne-dbic-funding-calendar-0

Open April – Aug 2023 ng Dairy Processor Expansion Grant: Tier 3

April – June 2023

Dairy Branding Services

Grant

Tiered grants for specialized equipment needed to increase processing capacity of regionally produced milk.

Grants for established value-added dairy processors and producer

Dairy Processors Ben Eldredge, ben.eldredge@vermon

t.gov , (802) 522-9478

April – May 2023

The Dairy Farm Cohort

Technical Assistance Program

Service providers will be able to submit proposals to develop cohorts of dairy farmers to address relevant areas of technical assistance.

Dairy Processors, Producer Councils

Ali Boochever ali.boochever@vermon

t.gov , (802) 261-5740

Technical Assistance Providers Laura Ginsburg, laura.ginsburg@vermo nt.gov , (802) 522-2252

Early Summer 2023

Dairy Packaging Grant

Grants to support modernized sustainability, scalability, and marketability.

Dairy Processors, Manufacturers, Producer

Chain Businesses,

Kathryn Donovan, kathryn.donovan@ver mont.gov , (802) 5854571

Fall 2023 On-Farm Milk Storage Grant

Grants to provide dairy farmers with funds that support the purchase and supplies to improve milk storage,

Dairy Farmers Ben Eldredge, ben.eldredge@vermon

t.gov , (802) 522-9478

PLANTS THAT ARE TOXIC TO CATTLE

Written by JM Luginbuhl and Heather Smith Thomas

Submitted by Katie Gasior, Horticulture Program Coordinator

Just because something is “natural” doesn’t mean it is safe to eat for dairy cattle. There are many toxic plants that humans and livestock should avoid. Some plants are toxic to cattle if eaten. Planning crop rotation, and being aware of the various species growing is important when considering grazing fields and nutrition management for cows. Some toxic species can be safely eaten in small amounts or in certain stages of growth while others are toxic at all times. Some parts of a plant may be more toxic than others; the toxin may be mainly in the roots, or seeds, etc. Poisoning often depends on palatability (some plants are never eaten unless the cattle have nothing else to eat), stage of development, portion eaten, or growing conditions. Poison hemlock can grow on the ditch banks and

encroach into hayfields and get harvested with hay. Since it remains toxic when dried, cattle may consume enough in the hay to be poisoned. “This is especially true with todays’ harvesting and feeding methods, when hay is mixed with other components of diet—processed in a feed mix or with silage or corn or some other kind of grain. Then cattle are unable to sort it out. In this situation, they generally wouldn’t get a big enough dose to cause problems, but sometimes when cattle are fed fresh green-chopped hay containing poison hemlock, they may be affected.”

Animals accidentally eat certain plants as they graze. A notable example of this is water hemlock. This plant emerges in wet areas, which are the first to become green in early spring. Animals eager to eat the fresh young grass may accidentally bite off the crown of this plant with fatal results. Another type of accidental poisoning occurs when large amounts of cockle are present in

wheat, which is fed as grain. Rhododendron, mountain laurel and black nightshade are also all toxic and can cause cattle poisoning. Buttercups contain an acrid, volatile alkaloid-amenenol, strong enough to blister the skin and cause inflammation of the intestinal tract. Cattle and goats poisoned by buttercups produce bitter milk and a reddish color. The toxic material volatilizes and is lost when buttercups are dried as in hay. A heavy growth of buttercup is an indication of low soil fertility. Have the soil analyzed and apply ground lime and fertilizers as their need is shown. The increased grass growth soon crowds out buttercups. It is important to have a basic understanding of plant toxicity and be able to identify problem species when planning space for cattle.

Sources:

Thomas, Heather Smith.“Poisonous Plants That Affect Cattle.” American Cattlemen, 31 Mar. 2022, www.americancattlemen.com/articles/ poisonous-plants-affect-cattle.

Luginbuhl, JM.“Poisonous Plants to Livestock: NC State Extension Publications.” Poisonous Plants to Livestock | NC State Extension Publications, 17 Sept. 2020, content.ces.ncsu.edu/ poisonous-plants-to-livestock.

CCE Sullivan Spotlights

Farmer Spotlight

GEIGER DAIRY FARM

Geiger Dairy Farm –Stefan and Cindy Geiger’s dairy farm sits on top of the hills of Jeffersonville overlooking some of the best views in the county. The farm hosts sheep and poultry, but the main focus is Stefan’s 60 milking Holsteins and 70 replacement heifers. These girls produce enough milk to provide for the Geiger family. Also in production on the farm is hay and solar energy. There is 130 acres available on the property. During the summer months the majority of it is used for making hay to feed his herd until the following summer, where the process is then repeated.

When driving by the farm you can’t help but notice the roof of their barns. They are covered with 134 solar panels. With grant assistance and the goal of sustainability in mind, the Geiger’s were able to install the panels successfully. These panels produce enough solar energy to run the farm’s electric and then some.

Image: Geiger Dairy barn with partial view of solar panels.

Dairy Month!

The first cow arrived in United States in Jamestown in 1611. Until the 1850s nearly every family had its own cow.

Wisconsin is the only state where Limburger cheese is produced.

It takes about 10 pounds of milk to make one pound of cheese and just over 21 pounds to make a pound of butter.

New York is ranked #5 in total state milk production in the United States.

Milk arrives at your local grocery store within 48 hours of leaving the farm.

Sources:

Dairy fun facts - prod.healthyeating.org. 35 Undeniably Fun Facts About Dairy. (2018). Retrieved May 5, 2023, from https://prod.healthyeating.org/ docs/default-source/mdc-documents/undeniablyfun-facts-about-dairy.pdf?sfvrsn=c7843900_2.

97% of U.S. dairy farms are family-owned and operated.

Cows spend 30 minutes drinking, 3-5 hours eating and 12-14 hours resting each day.

Dairy cows eat about 100 pounds of food every day and drink 25-50 gallons of water.

Dairy stats by State. American Dairy Association North East. (2022, September 12). Retrieved May 5, 2023, from https://www.americandairy.com/dairyfarms/state-stats/.

Kouba, Marlene.“Celebrating June Dairy Month.” FB.org. American Farm Bureau Federation, June 11, 2020. https://www.fb.org/focus-on-agriculture/ celebrating-june-dairy-month.

HISTORY OF JUNETEENTH

Submitted by Malinda Ware, Program Director & DEI Committee Chair

Juneteenth is the oldest nationally celebrated commemoration of the ending of slavery in the United States. Dating back to 1865, it was on June 19th that the Union soldiers, led by Major General Gordon Granger, landed at Galveston, Texas with news that the war had ended and that the enslaved were now free. Note that this was two and a half years after President Lincoln’s Emancipation Proclamation – which had become official January 1, 1863. The Emancipation Proclamation had little impact on the Texans due to the minimal number of Union troops to enforce the new Executive Order. However, with the surrender of General Lee in April of 1865, and the arrival of General Granger’s regiment, the forces were finally strong enough to influence and overcome the resistance. Later attempts to explain this two and a half year delay in the receipt of this important news have yielded several versions that have been handed down through the years. Often told is the story of a messenger who was murdered on his way to Texas with the news of freedom. Another is that the news was deliberately withheld by the enslavers

to maintain the labor force on the plantations. And still another is that federal troops actually waited for the slave owners to reap the benefits of one last cotton harvest before going to Texas to enforce the Emancipation Proclamation. All of which, or none of these versions could be true. Certainly, for some, President Lincoln’s authority over the rebellious states was in question. Whatever the reasons, conditions in Texas remained status quo well beyond what was statutory.

General Order Number 3

One of General Granger’s first orders of business was to read to the people of Texas, General Order Number 3 which began most significantly with:

“The people of Texas are informed that in accordance with a Proclamation from the Executive of the United States, all slaves are free. This involves an absolute equality of rights and rights of property between former masters and slaves, and the connection heretofore existing between them becomes that between employer and hired laborer.”

The reactions to this profound news ranged from pure shock to immediate jubilation. While many lingered to learn of this new employer to employee relationship, many left before these

offers were completely off the lips of their former ‘masters’ – attesting to the varying conditions on the plantations and the realization of freedom. Even with nowhere to go, many felt that leaving the plantation would be their first grasp of freedom. North was a logical destination and for many it represented true freedom, while the desire to reach family members in neighboring states drove some into Louisiana, Arkansas and Oklahoma. Settling into these new areas as free men and women brought on new realities and the challenges of establishing a heretofore non-existent status for black people in America. Recounting the memories of that great day in June of 1865 and its festivities would serve as motivation as well as a release from the growing pressures encountered in their new territories. The celebration of June 19th was coined “Juneteenth” and grew with more participation from descendants. The Juneteenth celebration was a time for reassuring each other, for praying and for gathering remaining family members. Juneteenth continued to be highly revered in Texas decades later, with many former slaves and descendants making an annual pilgrimage back to Galveston on this date.

Juneteenth Festivities And Food

A range of activities were provided to entertain the masses, many of which continue in tradition today. Rodeos, fishing, barbecuing and baseball are just a few of the typical Juneteenth activities you may witness today. Juneteenth almost always focused on education and self improvement. Thus, often guest speakers are brought in and the elders are called upon to recount the events of the past. Prayer services were also a major part of these celebrations.

Certain foods became popular and subsequently synonymous with Juneteenth celebrations such as strawberry sodapop. More traditional and just as popular was the barbecuing, through which Juneteenth participants could share in the spirit and aromas that their ancestors – the newly emancipated African Americans, would have experienced during their ceremonies. Hence, the barbecue pit is often established as the center of attention at Juneteenth celebrations.

Food was abundant because everyone prepared a special dish. Meats such as lamb, pork and beef which were not available everyday were brought on this special occasion. A true Juneteenth celebrations left visitors well satisfied and with enough conversation to last until the next.

Dress was also an important element in early Juneteenth customs and is often still taken seriously, particularly by the direct descendants who can make the connection to this tradition’s roots. During slavery there were laws on the books in many areas that prohibited or limited the dressing of the enslaved. During the initial days of the emancipation celebrations, there are accounts of former slaves tossing their ragged garments into the creeks and rivers and adorning themselves with clothing taken from the plantations belonging to their former ‘masters’.

Juneteenth And Society

In the early years, little interest existed outside the African American community in participation in the celebrations. In some cases, there was outwardly exhibited resistance by barring the use of public property for the festivities. Most of the festivities found themselves out in rural areas around rivers and creeks that could provide for additional activities such as fishing, horseback riding and barbecues. Often church grounds were the site for such activities. Eventually, as African Americans became land owners, land was donated and dedicated for these festivities. One of the earliest documented land purchases in the name of Juneteenth was organized by Rev. Jack

Yates. This fund-raising effort yielded $1000 and made possible the purchase of Emancipation Park in Houston, Texas. In Mexia, the local Juneteenth organization purchased Booker T. Washington Park, which had become the Juneteenth celebration site in 1898. There are accounts of Juneteenth activities being interrupted and halted by white landowners demanding that their laborers return to work. However, it seems most allowed their workers the day off and some even made donations of food and money. For decades these annual celebrations flourished, growing continuously with each passing year. In Booker T. Washington Park, as many as 20,000 African Americans once attended during the course of a week, making the celebration one of the state’s largest.

Juneteenth Celebrations Decline

Economic and cultural forces led to a decline in Juneteenth activities and participants beginning in the early 1900’s. Classroom and textbook education in lieu of traditional home and family-taught practices stifled the interest of the youth due to less emphasis and detail on the lives of former slaves. Classroom textbooks proclaimed Lincoln’s Emancipation Proclamation of January 1, 1863 as the date signaling the ending of slavery – and

mentioned little or nothing of the impact of General Granger’s arrival on June 19th.

The Depression forced many people off the farms and into the cities to find work. In these urban environments, employers were less eager to grant leaves to celebrate this date. Thus, unless June 19th fell on a weekend or holiday, there were very few participants available. July 4th was already the established Independence holiday and a rise in patriotism steered more toward this celebration.

Resurgence

The Civil Rights movement of the 50’s and 60’s yielded both positive and negative results for the Juneteenth celebrations. While it pulled many of the African American youth away and into the struggle for racial equality, many linked these struggles to the historical struggles of their ancestors. This was evidenced by student demonstrators involved in the Atlanta civil rights campaign in the early 1960’s, who wore Juneteenth freedom buttons. Again in 1968, Juneteenth received another strong resurgence through the Poor Peoples March to Washington D.C. Rev. Ralph Abernathy’s call for people of all races, creeds, economic levels and professions to come to Washington to show support for the poor. Many of these attendees returned

home and initiated Juneteenth celebrations in areas previously absent of such activities. In fact, two of the largest Juneteenth celebrations founded after this March are now held in Milwaukee and Minneapolis.

Texas Blazes The Trail

On January 1, 1980, Juneteenth became an official state holiday through the efforts of Al Edwards, an African American state legislator. The successful passage of this bill marked Juneteenth as the first emancipation celebration granted official state recognition. Edwards has since actively sought to spread the observance of Juneteenth all across America.

Juneteenth In Modern Times

Today, Juneteenth is enjoying a phenomenal growth rate within communities and organizations throughout the country. Institutions such as the Smithsonian, the Henry Ford Museum and others have begun sponsoring Juneteenthcentered activities. In recent years, a number of local and national Juneteenth organizations have arisen to take their place along side older organizations – all with the mission to promote and cultivate knowledge and appreciation of African American history

and culture.

Juneteenth today, celebrates African American freedom and achievement, while encouraging continuous self-development and respect for all cultures. As it takes on a more national, symbolic and even global perspective, the events of 1865 in Texas are not forgotten, for all of the roots tie back to this fertile soil from which a national day of pride is growing.

The future of Juneteenth looks bright as the number of cities and states creating Juneteenth committees continues to increase. Respect and appreciation for all of our differences grow out of exposure and working together. Getting involved and supporting Juneteenth celebrations creates new bonds of friendship and understanding among us. This indeed brightens our future – and that is the Spirit of Juneteenth.

On June 17th, 2021, President Joe Biden signed the Juneteenth National Independence Day Act into law establishing Juneteenth as a federal holiday.

Adapted from:

“History of Juneteenth.” Juneteenth.Com. Juneteenth World Wide Celebration. June 19, 2023. https://www.juneteenth.com/ history/.

13 WAYS MILK Can help your body

Calcium

Helps build and maintain strong bones and teeth.

Protein

Helps provide sustained energy. Helps build and maintain lean muscle. Helps maintain a healthy immune system.

Vitamin D

Helps build and maintain strong bones and teeth. Helps maintain a healthy immune system.

Phosphorus

Helps build and maintain strong bones and teeth, supports tissue growth.

Vitamin A

Helps keep skin and eyes healthy; helps promote growth. Helps maintain a healthy immune system.

Riboflavin

Helps your body use carbohydrates, fats and protein for fuel.

Vitamin B12

Helps maintain healthy immune, blood and nervous system function. Supports normal energy metabolism. Necessary for brain development during pregnancy and infancy; linked to cognitive function in childhood.

Pantothenic acid

Helps your body use carbohydrates, fats and protein for fuel.

Niacin

Used in energy metabolism in the body.

Zinc

Helps maintain a healthy immune system, helps support normal growth and development and helps maintain healthy skin.

Selenium

Helps maintain a healthy immune system, helps regulate metabolism and helps protect healthy cells from damage.

Iodine

Necessary for proper bone and brain development during pregnancy and infancy; linked to cognitive function in childhood.

Potassium*

Helps maintain a healthy blood pressure and supports heart health. Helps regulate body fluid balance and maintain normal muscle function.

*Source: USDA FoodData Central. FDA’s Daily Value (DV) for potassium of 4700 mg is based on a 2005 DRI recommendation. In 2019, NASEM updated the DRI to 3400 mg. Based on the 2019 DRI, a serving of milk provides 10% of the DRI. FDA rule-making is needed to update this value for the purpose of food labeling.

REFERENCES

• USDA FoodData Central online at https://fdc.nal.udsa.gov/. Mean values calculated from database entries across all fat levels of plain vitamin D-fortified fluid milk in Legacy, Foundation, and Survey (FNDDS) data sources.

• The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

© 2023 National Dairy Council®

One serving of milk contains many of the essential nutrients your body needs, including:

LIFE LESSONS LEARNED THROUGH 4-H DAIRY PROJECTS

By Barbara Moran, 4-H Youth Development Program Manager

Calf to cow, the 4-H Dairy Project helps youth to learn and embrace the dairy industry. In previous years, dairy shows gained participation from kids that grew up on dairy farms and had access to the cattle. Today that is still true, however with the 4-H Leasing Program, more youth can join in the experience!

Youth participation in the Fair is focused on animal showmanship and kids are placed according to how well they show off their project animal. Yet along the way to this goal, kids have much to learn. Some of the subjects they must become familiar with include handling cattle, knowledge of the dairy industry, nutrition, and the finer points of raising a calf or cow.

Kids today are learning a little bit about hard work and dedication through the 4-H Dairy Project. Putting in the time and effort pays off in life skills and perhaps even the challenge of the show ring. When working with cattle, youth must learn how to be patient. They also learn about parts of a cow, feeding and incorporate math and science into a well-rounded

project. The 4-H Dairy Project has skills embedded to create future leaders through commitment and responsibility. Extra skills such as learning aspects of the agricultural industry, plus having fun with the calves are bonuses to the project. Many kids dive into this project because they are interested in the dairy industry, while others may want to own their own dairy farms or are looking to create specialized products to sell someday. That said, the 4-H Dairy Project is helping youth learn more about their food supply, the products produced by their

animals and the people who produce them. The youth get a hands-on, face to face experience with dairy cattle as well as the dairy farmer.

MyPlate U.S.DEPARTMENTOFAGRICULTURE

MangoShake

Makes: 4servings

TotalCost: $$$$

MyPlateFoodGroups

Fruits1/2cups

Dairy1/2cups

Ingredients

2cupsmilk(low-fat1%)

1freshpiedmango(or4Tablespoonsoffrozenmangojuice)

1banana(medium)

2icecubes

Direc ons

1.Washhandswithsoapandwater.

2.Putallingredientsintoablender.

3.Blendunlfoamy.

4.Serveimmediately.

Nutri onInforma on ServingSize: 3/4cup(174g)

NutrientsAmount

TotalCalories109

TotalFat1g

SaturatedFat1g

Cholesterol6mg

Sodium55mg

Carbohydrates21g

DietaryFiber2g

TotalSugars17g

AddedSugarsincluded0g

Protein5g

VitaminD1mcg

Calcium160mg

Iron0mg

Potassium376mg

Source:

DeliciousHeart-HealthyLa noRecipes/Pla llosLa nosSabrososySaludables

USDepartmentofHealthandHumanServices

NaonalHeart,Lung,andBloodInstute

Haveafruityandfrostytreat!Banana,mango,andmilkareblendedtogethertomakethisdeliciousdrink.

NEW INITIATIVES SUPPORT NORTHEAST DAIRY INNOVATION

Written by Lauren Simpson at the Cornell Center for Regional Economic Advancement

Submitted by Taylor Adam, Beginner Farmer Program Manager

Applications are open for a new online entrepreneurship class for innovators with ideas for value-added dairy products, and finalists have been announced for a first-ever dairy products competition.

Both initiatives are part of a Cornell program that aims to increase demand for dairy ingredients produced in New York and the Northeast.

Applications are now available for the Dairy Runway program, an online entrepreneurship curriculum that focuses on product concept and consumer discovery. The program will provide participants who complete the Cornellbased virtual course with entrepreneurial coaching, access to New York-based kitchen incubators and support from Cornell Food Science technical experts as they analyze the desirability, viability and feasibility of their products. The program is supported by a grant from Empire State Development, with funding from the New

York State Department of Agriculture and Markets, Dairy Promotion Order. The Runway program is one of two new initiatives from the Dairy Innovation program, which seeks to increase demand for the high-quality dairy inherent to New York state and the Northeast by equipping dairy innovators with the tools they need – from consumer discovery to business planning and prototyping – to introduce value-added products to an expanding market. It is administered by Cornell’s Center for Regional Economic Advancement (CREA), in partnership with the Northeast Dairy Foods Research Center (NDFRC).

“Like in any industry, consumer preferences for dairy products are changing, which provides an enormous opportunity for dairy entrepreneurs,” said Sam Alcaine, M.S. ’07, director of the NDFRC and associate professor of food science in the College of Agriculture and Life Sciences (CALS). “We need to equip these entrepreneurs and innovators with the right training and skillset to recognize and respond to these opportunities, which is what the Dairy Runway program is designed to do.”

The deadline for applications is June 22. Dairy innovators with a valueadded dairy product who are located in the United States and committed to using New York-produced dairy ingredients in their product are encouraged to apply.

Graduates of the Dairy Runway program will be well-positioned to apply for funding opportunities such as the Northeastern Dairy Product Innovation Competition – also part of the Dairy Innovation program.

Ten finalists were announced in the inaugural competition, which supports food innovators in launching products made from dairy ingredients produced in the Northeast. More than 50 food entrepreneurs applied to the inaugural competition, which is funded by the Northeast Dairy Business Innovation Center.

Two finalists have ties to the Cornell community. Jonah Gershon ’24 is working on a premade brown butter product through his company, Spekld, based in Connecticut. And Anusuya Rangarajan, the director of the Cornell Small Farms Program and a senior extension associate in CALS, is developing a sugar-free,

savory yogurt through her company, Very Good Yogurt, based in New York.

“The Northeastern Dairy Product Innovation Competition builds a pipeline of entrepreneurs prepared to create and scale value-added products that address today’s consumer preferences,” said Jenn Smith, CREA’s director of food and agriculture startup programs. “Growing these businesses is key to increasing the use of dairy ingredients produced in the Northeast and strengthening our rural economy.”

All finalists will receive $20,000, early-stage incubation assistance from Cornell’s food processing and business experts, access to the university’s food processing facilities, prototyping training and individualized mentorship. The competition will culminate Aug. 8 at Stocking Hall, where finalists will pitch their products to a committee of judges. Up to three winners will receive an additional $55,000 and a presence at the Dairy Innovation Showcase at the 2023 Grow-NY Summit in November in Binghamton, NY.

Adapted from: Simpson, Lauren. “New initiatives support Northeast dairy innovation.” News.cornell.edu. Cornell Chronicle, May 15, 2023. https://news.cornell.edu/ stories/2023/05/new-initiatives-supportnortheast-dairy-innovation.

FARMS

2023 Sullivan Fresh MarketSchedule

July- October

TUESDAY:

Agriculture and Food Systems Issue Leader

Submitted by Melinda Meddaugh, and Food Issue Leader community.

**NO MARKETS JULY 4TH (July 11th – October31st)

Sullivan County Public Health Services

11:30am– 1pm 50 Community Lane, Liberty, NY

Bethel Creamery is a local dairy processing facility founded by Eli and cheeses, and milk. Their impeccable Markets.

Did you know the Sullivan Fresh mobile market sells dairy products from our local farms? Learn more about two dairy farms, providing fresh local ingredients to our Bob Franklin, located in Bethel, NY. They produce a line of Kosher, Organic yogurts, quality hard cheeses and yogurts can be found every week at the Sullivan Fresh herd which has kept their treasured land productive and beautiful since 1837. Her delicious milk can be found every week can stop by their farm on select days to

Myers Century Farm (Ri’s Farm Made Dairy), located in Jeffersonville, NY, is a multi-generational farm. They take pride in their robust and healthy cattle and beautiful since 1837. Her at the Sullivan Fresh Markets, or you purchase their homemade ice cream.

Village ofWoodridgeMunicipal Lot 2:30pm– 4pm Green Ave.& Dairyland Rd., Woodridge, NY

WEDNESDAY: (July 5th – October25th)

Fallsburg Town Hall

11:30am– 1:00pm 19 Railroad Plaza, South Fallsburg, NY

Loch Sheldrake Public Parking Lot 2:30pm-4pm Corner ofHasbrouck Rd. andState Rt52, Loch Sheldrake, NY

THURSDAY:

*Monticello Farmers’ Market (Ted Stroebele Center) (June29th – September 28th) 10am-1pm 10Jefferson St., Monticello, NY

Village of Wurtsboro (CommunityChurch of Wurtsboro) (July 6th – October26th)

4pm-5:30pm

134 Sullivan St., Wurtsboro, NY

FRIDAY: (July 7th-October 6th)

Garnet Health MedicalCenter

1st Friday from 11am – 1pm 68 Harris Bushville Road, Harris, NY

For more information visit www.SullivanFreshMarkets.org