spring 2020 vol. 25, no. 1
GFB.ORG
A G R I C U LT U R E + L I F E S T Y L E
ANNE QUATRANO Chef + Farmer INSPIRATION FROM FEMALE FARMERS FRESH FIXINS SEASONAL CHICKEN FAITH + FAMILY AT BUFFALO CREEK
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Savings shown over aggregate base price and shipping
12/3/19 11:29 AM
C O N T Peach Blossoms at Southern Belle Farm | Henry County, Georgia Photo by: Sidney Middlebrooks
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VIEW FROM THE FIELD
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PRODUCTS WE LOVE
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Honoring Georgia’s female farmers
FAMILY, FAITH & THE FARM
Buffalo Creek Berry Farm starts a new chapter
Indulge in some indigenous delights
FIVE LESSONS I’VE LEARNED
Laura Perry Johnson’s advice for women in agriculture
CHEF ANNE QUATRANO
A return to the family farm sparks culinary success
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LEAVENED & LOADED
Try something new atop your toast
PROMOTING AGRICULTURE THROUGH EDUCATION Heather Cabe invests time in the next generation
BEWARE OF GAPS IN HOMEOWNER’S INSURANCE
Avoid some of the most common gaps in coverage
25
FRESH FIXINS
28
WOMEN IN AGRICULTURE
Springtime chicken dinner with toasted bread salad
Faces of females shaping the industry
G E O R G I A N E I G H B O R S / s prin g 20 20
E N T S G E O R G I A FA R M B U R E A U Georgia Farm Bureau is the premier voice for agriculture in Georgia. We work earnestly to support a safe and abundant food supply that not only feeds Georgians, but the growing world as well. Georgia Neighbors Magazine is a nod to that genuine sentiment – it’s an opportunity to discover the people, the places and the impact of ag in our great state. Want to subscribe? Become a Georgia Farm Bureau member to receive Georgia Neighbors twice a year. Membership means supporting farmers and agriculture while having access to more than 300,000 discount offers. Visit gfb.ag/join. For content inquiries or comments, please contact Information/Public Relations Director Kenny Burgamy at 478-474-0679, extension 5285, or email kdburgamy@gfb.org.
ON THE COVER Chef Anne Quatrano at her restaurant Bacchanalia in Atlanta, Georgia.
FOLLOW US GFB.ORG
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VIEW FROM THE FIELD Gerald Long, GFB President arming is long days and hard work, but for those of us who are called to it (and I do believe it is a calling), farming is more than a job – it is a passion. I am blessed to have been able to follow my passion all my life, and I am thankful for that blessing. In this issue, we look at women in agriculture. In Georgia, 34 percent of the state’s farmers are women. That is an increase from 30.8 percent just five years ago. Part of this increase comes from changes to the census, which allowed for farms to report multiple producers, and most of those are women. But women have always played a vital role in farming. My own farm is a perfect example of women in agriculture. My wife, Janice, has managed our produce barn for more than 30 years. She has assisted customers, planned the sale of our vegetables and generally kept the retail side of our operation going.
My daughter-in-law Kellie now handles more of that responsibility in addition to her other jobs of driving tractors, working on the transplanter, baling hay and a whole host of other chores. Women at work is a constant sight at Long Farms! A love for agriculture is natural to my daughter, Jeanie. She studied agriculture communications at the University of Georgia, and she is now part of the agricultural economics faculty at Texas A&M University. Women are an integral part of Georgia agriculture, and I invite you to meet the strong women highlighted in this issue. They are just a sample of what you will find all across Georgia in fields, farms and forests. These women are every bit as proud of being farmers as I am, and we all share the same passion for our calling.
GEORGIA
NEIGHBORS OFFICERS President GERALD LONG, Decatur Co. 1st Vice President and South Georgia Vice President DANIEL JOHNSON, Pierce Co. North Georgia Vice President BERNARD SIMS, Catoosa Co. Middle Georgia Vice President ROBERT FOUNTAIN JR., Emanuel Co. General Counsel DUKE GROOVER Chief Financial Officer, Corp. Treasurer & GFBMIC Exec. VP DAVID JOLLEY Chief Administrative Officer & Corp. Secretary JON HUFFMASTER Asst. Corp. Secretary & Senior Counsel JEANNA FENNELL Asst. Corp. Treasurer & Sr. Director of Accounting RACHEL MOSELY DIRECTORS FIRST DISTRICT: Bill Bryan, Chattooga Co.; Wesley Hall, Forsyth, Co.; SECOND DISTRICT: Bobby Gunter, Lumpkin Co.; Randy Ruff, Elbert Co. THIRD DISTRICT: George Chambers, Carroll Co. Nora Goodman, Paulding Co.; FOURTH DISTRICT: Skeetter McCorkle, McDuffie Co.; Marvin Ruark, Morgan Co.; FIFTH DISTRICT: Leighton Cooley, Crawford Co.; Matt Bottoms, Pike Co.; SIXTH DISTRICT: James Malone, Laurens Co.; James Emory Tate, Jeff Davis Co.; SEVENTH DISTRICT: Gary Bell, Evans Co.; Ben Boyd, Screven Co.; EIGHTH DISTRICT: Scotty Raines, Turner Co.; Don Wood, Wilcox Co.; NINTH DISTRICT: Lucius Adkins, Baker Co.; Paul Shirah, Mitchell Co.; TENTH DISTRICT: David Lee, Bacon Co.; Lamar Vickers, Berrien Co. YOUNG FARMER CHAIRMAN: Will Godowns, Pike Co. WOMEN’S COMMITTEE CHAIR: Heather Cabe, Franklin Co. GEORGIA NEIGHBORS Director: Kenny Burgamy Art Director: Nicollette Boydstun Photographer: Logan Thomas Contributors: Heather Cabe, Renee Corwine, Richard Hart and Laura Perry Johnson Consulting Copy Editor: Renee Corwine ADVERTISING POLICY All advertising accepted subject to publisher’s approval. Advertisers must assume liability for content of their advertising. Publisher maintains right to cancel advertising for non-payment or reader complaint about advertiser service or products. Publisher does not accept per-order, political or alcoholic beverage ads, nor does publisher prescreen or guarantee advertiser service or products. Publisher assumes no liability for products or services advertised in the Georgia Farm Bureau Neighbors. For advertising rates and information, contact Wendy McFarland at 334-652-9080 or mcfarlandadvantage@ gmail.com. Georgia Farm Bureau Neighbors was established in 1996. Copyright 2020 by the Georgia Farm Bureau Federation. Printed by Panaprint, Macon, Georgia.
Photo by: Sidney Middlebrooks 4
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family, faith + the farm
Laura Pallas and Cameron Phillips start new life chapter at Buffalo Creek Berry Farm
STORY BY: Renee Corwine
“
Looking back, I realize that all these things were stepping stones toward farming.
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f you ask Laura Pallas about her life on the farm, she’ll tell you she’s living a fairytale. It’s not that the rigors of owning and operating Buffalo Creek Berry Farm don’t affect her; because farm life certainly isn’t easy. The fairytale part happens in those magical moments when the balance of family life and farm responsibilities even out, and she thanks God for the blessings in her life. “It’s not an easy balance. It’s not a fairytale life but we are living a fairytale in that we are here together. We get up each day and get to be together, to me that’s important,” she said. When she was growing up in Madison County, Laura remembers learning a love of planting from her father, who was a plant physiologist. “I grew up with older parents – my dad was 54 when I was born – and family time was very important. Dad spent a lot of time with me, and he always let me help him plant seeds,” she said. Pursuing engineering, Laura attended the University of Georgia and discovered an interest in food science. That led to a master’s at UC Davis in California, and back to UGA for a doctorate in food science, which included a project to improve the process of drying Georgia’s blueberries. For eight years, Laura lived in Australia, working in the cereal and rice industries and using her food science degree to help farmers. “It was an amazing job,” she said. “Looking back, I realize that all these things were stepping stones toward farming.” While in Australia in 2014, she met Cameron Phillips at his family’s pomegranate farm in Victoria. They were married in 2015 and welcomed their first daughter, Elsie, the next year. “After coming home to Georgia for a visit in 2017, I told dad there was no way I’d move back here unless it was on a farm. I had worked in the corporate world and I knew it wasn’t for me,” she said. “Dad saw a blueberry farm for sale in Oglethorpe County and we went to look at it – and I fell in love with it. After lots of family discussions, mom and dad purchased the property and left it to Cameron and I to make the day-to-day operations work.” After tying up loose ends in Australia, the family moved to Lexington in October 2017 and began their life on the farm. Their crops include 2,500 blueberry bushes, plus blackberries, strawberries, mulberry trees, pomegranates and a “gigantic veggie garden.” Creating an online shop to sell their products is a major goal for them in 2020, as is continuing to focus on family time. Daughter Savannah was born in 2018. “As the girls get older, I want to ramp up teaching them on the farm while trying to do my best to support Cameron,” Laura said. Day to day, Laura and Cameron share farming and parenting duties in equal measure. “We have a shared farm diary where we write down the things we want to accomplish the next day, and then we help support each other getting it done. Cam does most of the labor, and I do most of the kitchen work, like pressing vinegars, but we take turns watching the girls,” she said. They’ve relied heavily on their local church community to support them during life’s ups and downs. Laura said she believes the support found through faith and through friends has contributed greatly to the farm’s success and their own happiness. Laura’s dad passed away October 2018. She said it was bittersweet and a reminder of the importance of family time. “Dad was the reason we came back here. It was as if it was God’s plan. Dad got us here, and I’m continuing his love of plants, teaching Elsie and Savannah to plant just like my dad did for me,” Laura said. “He was 90 when he passed; I was blessed to have him as long as I did.”
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No. 1 BE NICE
Work ethic is certainly something that was taught on our farm growing up.
Treat people like you want to be treated. In any situation, you can choose either to lift someone up or to drag them down. Treat everyone the same, be genuine and don’t ask others to do things you aren’t willing to do yourself. Be hard on yourself and easy on others.
No. 2 WORK HARD Work ethic is certainly something that was taught on our farm growing up. Laziness was not tolerated. From scrubbing toilets to writing reports or managing complex projects, always do your best work. I firmly believe we learn something in every job or situation – take advantage of this.
No. 3 TAKE RISKS I am cautious by nature and I don’t like to fail, so expecting to fail now and then is a skill I have practiced. Without taking some risks, you limit yourself to small successes. When you mess up, own your mistakes and accept the blame. When there is success, share that success with others.
No. 4 NETWORK & CONNECT Network and connect everywhere you go, and nurture those relationships. Help others without any expectation of reciprocation. Don’t be afraid to reach out when you need help, an introduction or advice.
No. 5 LOOK FOR THE BIG PICTURE When you are in the depths of a problem, put yourself up on the balcony and look at it from a higher perspective. Basically, step back and gain a wider perspective of the big picture. When we focus on the greater good, the solution is often clearer.
LESSONS I’VE LEARNED: Advice for women in agriculture
STORY BY: Laura Perry Johnson
grew up in Moultrie as a part of Pinewoods Farms, a seventh-generation cattle and row crop farm. Much of this advice I credit to my mother and daddy, Becky and Big Louie, and to knowledge gained by growing up on the farm. After studying agriculture at the University of Georgia, I began a 25-year career with the University of Georgia Cooperative Extension and am now the Associate Dean for Extension. My family and I still live on the farm.
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Back to her roots A return to the family farm sparked culinary success for chef Anne Quatrano | story by: Renee Corwine
I have the utmost respect for farmers and what they do. I hope the next generations really embrace it.
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hat Anne Quatrano remembers about summers spent on her family’s farm is that it was always hot and involved a lot of chores. As an adult, her perception of farm life hasn’t changed that much. “I have the utmost respect for farmers and what they do. I hope the next generations really embrace it. Farmers stand up for what they believe in and create the amazing local produce that I value so much,” she said. A James Beard award-winning chef and Atlanta restaurateur, Quatrano lives at Summerland, the Cartersville farm that’s been in her family for six generations. Moving to Georgia and taking ownership of the farm is not something she could have predicted while growing up in Connecticut. “My mom was born and raised on that farm, and growing up we’d spend a few weeks there in the summers,” she said. “For years after my mom left and I went to college, the farm was taken care of by other people. Most of us thought we’d never go back.” Quatrano attended college at the University of Vermont, studying business and psychology, but readily admits she had no idea what she really wanted to do with her life. “During college I worked in restaurants to support myself – and I loved it. I loved the environment; it was G E O R G I A N E I G H B O R S / s p r i n g 2 02 0
like a team sport. I thought it suited me,” she said. “I started graduate school but went back to managing restaurants. I thought, ‘I know how to run this, but I don’t know how to cook in a restaurant environment.’” She did, however, know how to cook at home – a talent she learned from her grandmothers. “My grandmother in the South was interesting. She grew from the land and was a health nut before her time. She ate mostly vegetables and drank wheat germ. She was also into composting, although we didn’t call it that at the time. She was conscious of waste and what she left behind,” Quatrano said. “My Italian grandmother, on my father’s side, taught me a lot. I spent lot of time with them. She would pluck chickens in the sink, and was also a bit of a gourmand.” When Quatrano realized she wanted to follow her own gourmet path, she moved across the country and enrolled in the California Culinary Academy in San Francisco. There, she met her future husband, fellow culinary student Clifford Harrison, and her mentor, chef Judy Rogers. “I learned so much from her. She taught me a respect of ingredients, and I took that to heart. The combination of culinary school and her (Judy) invigorated what I thought could be my future,” Quatrano said. 13
Farming is the most admirable profession that I have ever witnessed or been a part of.
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In 1986, Harrison and Quatrano moved east to Nantucket to get their restaurant careers established. After working as a team in several restaurants in New England and New York, by 1992, Quatrano said she and Harrison were beginning to feel that Long Island wasn’t the right place for them to open their own restaurant. And so, they found themselves at Summerland. “It was all really Cliff’s idea,” she said with a laugh. “My husband felt strongly about wanting to move back. We were disillusioned with how expensive it was in New York and so we decided to go work the farm a little and find a place for a restaurant. At the time, Atlanta was a sleepy restaurant town with only a handful of good restaurants. We felt like we could cook well enough to compete in that market.” Simple enough, but for one thing: They needed to learn how to farm. “Cliff had a horse he brought with us, and we moved into a double-wide on the property, and taught ourselves with library books. We built a barn – and it’s still standing, which is awesome,” she said. “We got a few puppies, started digging and towing and trying to learn how to do this. In the meantime, our goal was to open a restaurant.” By the end of that year, they’d found a location in Buckhead and opened Bacchanalia. On the farm they began growing things they knew they could utilize at their restaurant, like radishes, carrots and turnips. Using farmfresh ingredients is of the utmost importance to Quatrano and Harrison, and has been a focus from the very start.
G E O R G I A N E I G H B O R S / s p r i n g 2 02 0
“When we first got here in ’92, growing the produce ourselves was imperative if we wanted the restaurant to be local. Georgia is a big agriculture state, but at the time there were few farmers growing on a small scale,” she said. “Things have changed a lot since then, and that’s fantastic. We used to beg people to grow food for us – there wasn’t any way we could grow everything we needed. We were just two people trying to cook, working 18 hours days, and that left little time for farming. Now, if we can’t grow it, I can look at vendors and actually have a choice of where to get produce grown within an hour from where we are.” It’s not some altruistic sense of duty that has made Quatrano a stickler for locally-grown produce, dairy, eggs and more. “Honestly, it’s because the food tastes better. As a chef and restaurateur, my goal always has been to use the best ingredients we can procure made with the simplest preparation to let those ingredients shine,” she said. “A product that’s three hours old tastes nothing like a product that’s three weeks old. I want to have the best and the freshest ingredients that I can get in order to prepare the food we serve in our restaurants.” It’s a recipe for cooking that has paid dividends five-fold for Harrison and Quatrano. Since opening Bacchanalia, the pair have opened Star Provisions, Floataway Café, W.H. Stiles Fish Camp and Pancake Social – all while living on Summerland.
15
In the decades that have passed, Summerland has grown to include 20 horses, 300 chickens, eight dogs and a few donkeys. Their biggest crops are strawberries, blackberries as well as fruit and nut trees. Seasonally, they grow sweet onions, leeks, potatoes, sunchokes, tomatoes, greens, beets, turnips, radishes, carrots, peppers, eggplants and various squashes. “It’s fantastic and wonderful that we have the opportunity to preserve the property and to grow all this food for our restaurants. It’s a family-owned farm from 1840 and I don’t think we could ever get rid of it,” said Quatrano, now 60. “Having this farm is a luxury. It’s terribly expensive to run and makes no money. We are fortunate to have it. We have five businesses to help us support it. Everything we have goes into keeping that place going.” Quatrano said she hopes other chefs will emulate the concepts of true farm-to-table dining, and that more diners will come to appreciate and value Georgia-grown food. “I put all of my money where my mouth is,” she said. “If I and other restaurants will continue to do so, it will make the farming industry grow. We understand that what we get from the farm is worth every cent more we pay. Farming is the most admirable profession that I have ever witnessed or been a part of. They deserve our respect, our dollars and anything else we can do to help them.”
A Few of Anne’s Favorite Things SWEET OR SALTY? Salty CHOCOLATE OR VANILLA? Chocolate WHAT’S YOUR GO-TO BREAKFAST? Cream of Wheat GOAT OR COW MILK? Cow WHAT’S YOUR COMFORT FOOD? Anything with red sauce E-READER OR PAPERBACK? Neither, I’m an audible listener Anne’s trusty dog, Stuart 16
WHAT HAVE YOU BINGE WATCHED LATELY? “Downton Abbey” – and I loved it EARLY BIRD OR NIGHT OWL? Both! WHAT’S YOUR SPIRIT ANIMAL? Dog FAVORITE WEBSITE? Maison et Objet (maison-objet.com) FAVORITE FARM THAT’S NOT YOURS? Woodland Gardens in Winterville
FAVORITE BAND? The Rolling Stones G E O R G I A N E I G H B O R S / s prin g 20 20
GEORGIA AGRICULTURE Saturdays: 8 a.m. Chocolate or vanilla? Chocolate Sundays: 6 a.m. Sweet or salty? Salty
What’s your go-to breakfast? Cream of Wheat Goat or cow milk? Cow What’s your comfort food? Anything with red sauce E-reader or paperback? Neither, I’m an audibleRay listener D’Alessio Favorite band? The Rolling Stones
Kenny Burgamy
What have you binge watched lately? “Downton Abbey” – and I loved it Early bird or night owl? Both! What’s your spirit animal? Dog Favorite website? Maison et Objet (maison-objet.com) Favorite farm that’s not yours? Woodland Gardens in Winterville
Farm-Monitor.com G E O R G I A N E I G H B O R S / s p r i n g 2 02 0
G E O R G I A N E I G H B O R S / f a ll 20 1719
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G E O R G I A N E I G H B O R S / sprin g 20 20
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PROMOTING AGRICULTURE THROUGH EDUCATION Heather Cabe shares her experience as chair of Georgia Farm Bureau’s Women’s Leadership Committee
orn and raised on her grandparents’ cow/calf and broiler farm in Ila, Heather Cabe grew up surrounded by agriculture, but her love for the industry didn’t blossom until she became a young adult. Somewhere between driving the tractor and volunteering with Georgia Farm Bureau, Heather was lured in, her passion ignited.
What is Georgia Farm Bureau’s Women’s Leadership Committee? Our purpose is to promote agriculture through education and to expand participation in all phases of agriculture. It’s a remarkable opportunity to share the importance of farming with the world around us, and to interact with consumers about where food, fuel and fiber originate.
Why should others want to be involved? As women in agriculture, we have the opportunity to share our story with fellow moms, teachers and students, helping them find common ground with women on the farm. Through education outreach such as Ag in the Classroom, we are able to invest time into future generations.
How have you become a stronger leader because of your involvement? The Women’s Leadership Committee has pushed me to serve outside of my comfort zone and has enabled me to find leadership skills I never knew I possessed.
What’s been the most rewarding aspect of your involvement? When parents or teachers express their concerns over misleading agriculture facts and want to engage in conversation, it takes this service to a whole other level. Being able to provide accurate information that immediately eases concerns, along with interacting with students, is definitely rewarding.
What goals have you set for your tenure as committee chair? I want to empower our female volunteers to be bold. This group of women works hard to diversify lessons on farming that are both entertaining and educational. I want my experiences to encourage more young women to become involved with the committee.
To learn more about the Women’s Leadership Committee, visit gfb.ag/wlc.
G E O R G I A N E I G H B O R S / s p r i n g 2 02 0
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Beware of gaps in your Homeowner’s Insurance story by: Richard Hart, Director of Sales Training Georgia Farm Bureau Insurance
ot all homeowner’s insurance is created equal. Coverage can vary dramatically depending on your policy and gaps can exist in even the most “deluxe” policies. Your Georgia Farm Bureau agent can help you add additional coverage to combat common coverage gaps such as these:
Water Damage Water damage caused by interior piping, such as a leaky faucet, is typically covered. However, water damage arising from the backup or overflow of sewers and drainage systems is not automatically covered.
Flood Loss Virtually all homeowner’s insurance forms exclude the peril of flood. Typically, flood insurance is purchased from the National Flood Insurance Program and is often the only source of financial recovery in the event of a flood loss.
Mechanical Breakdown Most homeowners know how costly it can be when major appliances, such as air conditioners, water heaters and sump pumps, malfunction. The mechanical breakdown of appliances such as those are not typically covered, but it can be added by request.
Personal Injury Personal injury is your legal obligation to a third party arising out of libel, slander, defamation of character, wrongful arrest, wrongful imprisonment or invasion of privacy of another. Even in today’s world of social media, many people overlook this important coverage and do not realize it can be added to their homeowner’s policy upon request.
Georgia Farm Bureau agents are experts in their field and take pride in spending enough time with members to help them find the coverage options that are right for them. Meet with your agent to go over your policy and ensure you’re protecting what matters most to you.
G E O R G I A N E I G H B O R S / s p r i n g 2 02 0
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C R E AT E D B Y C H E F + FA R M E R A N N E Q U AT R A N O With help from our Certified Farm Markets, discover Anne’s favorite recipe for a simple yet delicious springtime chicken dinner. G E O R G I A N E I G H B O R S / s p r i n g 2 02 0
25
OVE N R OA ST E D
CHICKEN PREP: 30 minutes COOK: 15 minutes SERVES: 4-6 1
3-lb. chicken from Greenway Farm Kosher salt and cracked black pepper Sprigs of fresh herbs, thyme, rosemary, parsley, sage
½ Lemon Preheat oven to 450 degrees. Rinse chicken the day before roasting and generously salt and pepper inside the cavity and skin. Let chicken sit uncovered for at least 8 hours in refrigerator. Rub with olive oil, and stuff cavity with bunches of fresh herbs and lemon. Roast in HOT oven for 15 minutes. Reduce temperature to 350 degrees and continue cooking until internal temperature in thigh reads 160 degrees. Remove chicken from oven and let stand for 10 minutes.
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G E O R G I A N E I G H B O R S / s prin g 20 20
BREAD
SALAD PREP: 20 minutes COOK: 20 minutes SERVES: 4-6 ½
lb. arugula, washed
1
head radicchio, washed and torn
1
head sugarloaf endive, washed and torn
1
loaf sourdough bread, torn into ½-inch cubes (about 2 cups)
½
cup dried currants, plumped in warm water and splashed in red wine vinegar
½
cup toasted pine nuts (optional)
½
cup champagne vinegar
1
cup chicken stock, reduced by half and warm
1
cup olive oil plus 1 tablespoon
10 cloves garlic, peeled and sliced very thin ¼
cup chives or spring onions, chopped Salt and pepper, to taste
Toast bread lightly in 350-degree oven. Heat 1 tablespoon olive oil in pan and lightly sautée garlic over low heat until just translucent, reserve. Make vinaigrette in large bowl. Mix vinegar, chicken stock, garlic and chives. Whisk in olive oil and season with salt and pepper. Toss warm toasted bread in vinaigrette with currants and pine nuts. Bake uncovered in casserole dish in a 400-degree oven until lightly brown, about 20 minutes. To serve, toss warm bread salad with arugula, radicchio, sugarloaf endive and chives or spring onions and serve with chicken.
G E O R G I A N E I G H B O R S / s p r i n g 2 02 0
27
WOMEN in agriculture Faces of females shaping the industry
CASEY COX Vice-President, Longleaf Ridge Farms I am the sixth generation of my family to farm on the Flint River in south Georgia. Prior to returning to the farm full time, I managed the Flint River Soil and Water Conservation District, serving as executive director for more than five years.
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G E O R G I A N E I G H B O R S / sprin g 20 20
KANEISHA MILLER Farmer-owner of EM Farms I have been surrounded by agriculture all my life. Growing up, both of my grandfathers farmed pastureland and cropland. After five years of working in an agriculture related career field, I decided to become a farmer. I established EM Farms in 2018. The more I continue through life, the more involved I become in agriculture.
G E O R G I A N E I G H B O R S / s p r i n g 2 02 0
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CAROLINE LEWALLEN Owner of teXga Farms I own and operate teXga Farms with my husband in Clarkesville, Ga. Together, we dreamed of starting and running an entrepreneurial adventure and the name ’teXga’ combines our two home states – Texas and Georgia.
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G E O R G I A N E I G H B O R S / s prin g 20 20
PHYLLIS VICKERS Secretary, Crops Records Clerk + GAP Certified I am blessed to have been born and raised on a farm and have gained so much knowledge. I own and operate Vickers’ Farm with my husband. I keep records of all our crops when planted, fertilized, plowed and sprayed to report to the FSA office.
G E O R G I A N E I G H B O R S / s p r i n g 2 02 0
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CHARLSY GODOWNS Director of Association Services, Georgia Cattlemen’s Association I am blessed to work with and on behalf of producers, specifically in the cattle industry, every day in my position with Georgia Cattlemen’s Association. My husband, Will, and I also run a cow/calf operation at our home in Woodbury, and we currently chair the GFB Young Farmers & Ranchers program.
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G E O R G I A N E I G H B O R S / s prin g 20 20
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