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FARM & RANCH AGRIBUSINESS

is the world’s oldest, largest, and most important industry.

Local farms and ranches, and the businesses that supply and support them, play a vital role in the area economy, providing employment, marketable goods and driving the economy forward.

A supplemental section to the Oakdale Leader, Escalon Times, Riverbank News, Manteca Bulletin and the Ripon Bulletin October 25, 2017


2 — Farm & Ranch • Wednesday, October 25, 2017

Small Farm Conference Celebrating 30 Years All members of the California small farm community are invited to register for the 30th California Small Farm Conference, the state’s premier gathering for small-scale farmers, ranchers, farmers’ market managers, and those who support them. The conference will be held Sunday and Monday, Oct. 29 and 30 at the Robert Cabral Agricultural Center in Stockton. Attendees can register today at CaliforniaFarmConference.com. Pulling together innovators, family farmers and experts in environmentally and economically transformative practices, this event is an opportunity to interact with leaders in the field, to network and to

learn about new trends and practices. Attendees will be inspired – and will inspire others – to make California’s small farms, their products and the farmers’ markets and sellers who promote them, shine. Here is a breakdown of the scheduled events. Sunday, Oct. 29: • Ticketed attendees participate in one of the full day or half day field courses or short courses designed to provide valuable hands-on education at local small farms and ranches in the Stockton region or with in-depth training sessions on-site at the Cabral Agricultural Center. • After a day in the field, all participants are invited to attend Sunday

evening’s Reception to visit with exhibitors and new and old friends from 4:30 to 7 p.m., with food and a no-host bar. Monday, Oct. 30: • All workshops will take place in three sessions, each with five concurrent workshops, on Monday Oct. 30. A light Monday breakfast, networking lunch and Sunday evening reception are included in the basic conference registration fee. • The 2017 quartet of keynote speakers are sustainable farming leaders Carl Rosato and Helen Atthowe who created wildly organic Woodleaf Farms, and the farmers who Carl and Helen selected, after an intensive search, to buy Woodleaf Farms: Danny

Lazzarini and Andrew Seidman. Together, their experience farming the same landscape tells a powerful story of creative farming succession. Visit online at californiafarmconference.com. Goal of the 30th California Small Farm Conference (http://www. c a l i for n ia fa r mc on ference.com/) is to promote the success and viability of small farming and ranching operations and certified farmers’ markets through short courses, tours, workshops and networking opportunities. The Conference is held in a different California city each year and attracts from 200 to 400 attendees.

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Farm & Ranch • Wednesday, October 25, 2017 — 3

Agricultural Career Opportunities Abound A career in agriculture can prove richly rewarding. While it’s common to envision overalls and tractors when imagining careers in agriculture, the opportunities to work in the agriculture industry stretch beyond the farm and into the corporate world. The following are a few of the paths men and women with a passion for agriculture can pursue. Business: Agriculture is big business, and the industry has many opportunities for those who want to pursue a career in business. Farmers and producers of agricultural products need someone to draft contracts for their agreements with the large corporations who distribute those products. In addition, purchasing

agents and agricultural financiers are just two of the many career opportunities that enable men and women to work on the business side of agriculture. Social service: The agricultural industry also has positions of social service. In addition to food inspector, who ensures agricultural products are safe for human consumption, social service positions within the agricultural industry include environmental consultant and conservation officer. Men and women can also work to develop programs that encourage youngsters to pursue careers in the agricultural industry. Production: Of course, the agricultural industry has a host of careers

for those who want to get their hands dirty. Farms need to be plowed, seeds must be planted and fertilized and farms need to be well-maintained to continue operating efficiently and effectively. Though technology has taken the place of many agricultural production positions, there are still many opportunities out there for those who want to work under the sun. Education: Those who want to share their love of agriculture with others can put their skills to work in the classroom. Agricultural instructors can train the next generation of agriculture professionals at the university or high school level, ensuring today’s farms are left in good hands tomorrow.

While the agricultural field now offers a wide variety of careers, from finance to the classroom, farms still need to be plowed, seeds must be planted and fertilized and farms need to be well-maintained to continue operating efficiently and effectively.

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4 — Farm & Ranch • Wednesday, October 25, 2017

Stueve Family Farms Carves Out Organic Niche B y M A R G JA C KS ON

With just 100 chickens running around the property a few years ago, the family-owned and operated Stueve Organic Family Farms on Bentley Road outside Oakdale has seen that number explode to 30,000. And along with it, the business has branched out with sales of organic eggs, pasture raised organic beef, cheese and milk. “We have almonds, too, but the Claribel and Bentley location is the main farm,� explained Jake Townsend, a Stueve sonin-law who handles the outside sales portion of the family business. With patriarch Lloyd Stueve, the operation also includes sons Gage and Guy along with Townsend. The Stueve

Organic operation outside Oakdale covers about 850 acres. “We have pastureraised high quality chickens,� Townsend explained, which leads to the popular Stueve organic eggs. “We started with 100 birds and now we have 30,000. “We are doing a really good job with maintaining the chickens.� The organic pasture raised arrangement allows the chickens to roam on pesticide-free land, in the pasture, alongside the cows, their movements unrestricted. The dairy, which has roughly three dozen employees, has to adhere to strict guidelines to maintain the ‘organic’ standing. “We go through a third

party inspector, they follow the National Organic Procedures, NOP, to make sure we are doing the things we should be doing,� Townsend explained. “They come on our property to make sure, they hold you accountable for what the law says; it is a process like anything.� Adding that the farm has been certified organic “for a couple of decades now,� Townsend said it’s not necessarily easy to maintain that status but the family is committed to it, since they feel it is better for the overall health of the animals and, ultimately, their customers. Stueve organic eggs are available in a wide-ranging area, from Colorado to Arizona, Mexico to Nevada and multiple loca-

tions in California. As far as the family dynamic, Townsend said that is unique as well, with a son in-law being accepted as a major player in the business. His wife, Betsy, is the sister to brothers Gage and Guy. “It’s never the same,� Townsend said of his work with the organic dairy operation. “It’s evolving, dynamic, ever-changing, hard work and customer service.� He also said it requires attention to detail. “There’s a lot of thinking on your feet, being a good manager,� he said. At the business, Guy oversees the dairy and does all the farming; Gage is on the financial side, handling the banking and forecasting milk prices

Chickens at the Stueve Ranch outside Oakdale have the run of the property, mingling with cows and producing high quality organic eggs marketed through the familyrun operation. Photo By Marg Jackson

and keeping the numbers straight. “I handle 100 percent of the chickens, from the operation to sales to marketing,� noted Townsend. “Now I’ve also taken on the beef sales, cheese sales and milk sales along with eggs sales.� Hailed as the first bio-

dynamic farm in the United States, which focuses on a holistic, ethical and ecological approach to raising and treating the farm animals, Townsend said the entire family works hard to maintain the integrity of the products and the viability of the farm.

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Farm & Ranch • Wednesday, October 25, 2017 — 5

Farm To Table Businesses Booming Consumers’ appetites for local foods are growing, and restaurants have taken notice. Today, many local businesses, including farms and restaurants, have mutually exclusive relationships that make it possible for local residents to enjoy nutritious, locally produced meals. According to the market research firm Packaged Facts, local foods generated $11.7 billion in sales just a few years ago and will climb to $20.2 billion by 2019. Farmto-table remains a growing trend that benefits farmers, restaurateurs and consumers. This is evidenced by the rising number of farmers markets cropping up in neighborhoods all across

the country, as well as the niche offerings by regional food purveyors. The U.S. Department of Agriculture says that, in the last 20 years, the number of farmers markets has grown by more than 350 percent. Many consumers are now choosing ‘local’ for dining at home and when dining out, and this is making a major impact on the nation’s food systems. Foodies as well as industry experts predict that the local foods movement is a permanent and mainstream trend. Recently, in fact, the National Restaurant Association found the desire for local foods dominated its ‘Top Food Trends.’

The most in-demands foods include locally sourced meats and seafood as well as locally sourced produce. Consumers also are interested in farm/estatebranded foods. Some restaurants are even producing ‘hyper-local’ food, or herbs and produce grown right on the property. As the demand for local foods has evolved, so has the term ‘local foods.’ ‘Local’ can be a wideranging term that refers to foods produced in a particular town, state or even region. The 2008 Farm Act defines a ‘locally or regionally produced agricultural food product’ as one that is marketed less than 400 miles from its origin.

However, a few states have established more stringent rules that indicate ‘local’ constitutes food produced within the borders of a state or within a small perimeter of the state. The growing preference for locally produced foods is great news for the farmers and small food producers that have long fought for footing among the megaimporters. According to the trade publication Produce Business, even though ‘local’ does not place limits on the size of the farm, the growing desire among consumers to go local is benefitting many small and midsized farms, as consumers are increasingly buying foods grown closer to

where they live. In addition to meats, fruits and vegetables, consumers can find many locally made items that expand the potential for farm-to-table. These include, but are not limited to, artisanal cheeses, wines, beer,

baked goods, milk and other dairy, and honey. Local, sustainable foods are in demand, helping not only local restaurants and merchants, but also the small and medium farms that service these establishments.

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6 — Farm & Ranch • Wednesday, October 25, 2017

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Fruits and vegetables are the building blocks of a healthy diet. But many people do not eat the recommended number of servings of produce. That’s especially true among growing children, who can benefit greatly from the vitamins and nutrients fruits and vegetables provide. According to the latest data from the NPD Group, a market research firm, Americans eat a little more than half a cup of fruit and a cup of vegetables per day. This is less than half of what the government recommends. Anyone who eats roughly 2,000 calories per day should strive to consume between two to three cups of vegetables and two cups of fruit

per day. Produce helps to fight disease because it contains healthy antioxidants, fiber, minerals and vitamins. Eating four cups per day may seem difficult, but there are many ways to incorporate fruits and vegetables into everyday recipes. Substitute pureed fruit, like figs, pears and apples, for oil in recipes for cakes and cookies. This will ensure the baked goods are moist but with a lot less fat. Add fresh berries or raisins to breakfast cereals and oatmeal. Add cauliflower or squash to boiled potatoes before mashing them to increase the nutritional punch and flavor of mashed potatoes. Blend

fruits and vegetables to create smoothies for breakfast or lunch on the go. Bake hearty muffins or breads with sweet potato or carrots in the batter. Mix stewed tomatoes in with your broth soup base to make a vegetable or chicken soup even more nutritious. Opt for vegetables piled high atop a slice of pizza in lieu of meats or extra cheese. Divide your dinner plate into quadrants, filling half of the plate with vegetables, one quarter with meat and the remainder with a whole grain. Replace lettuce on a sandwich or burger with a fresh leaf of spinach. While you’re dressing your sandwich, add a slice of tomato, too.


Farm & Ranch • Wednesday, October 25, 2017 — 7

Challenges Facing Farmers Today And Tomorrow Though farming was once big business in the United States, it’s estimated that now less than one percent of Americans are professional farmers. Many challenges face today’s farmers, many of which are largely unknown to the general public. Many people have an outdated view of a farm as a small, family-owned and operated parcel of land where livestock is raised in open pens and crops are hand-harvested when ripe. The reality is that modern-day farms have had to overhaul operations to meet demand and remain competitively priced while adapting to the everchanging ways technology infiltrates all parts of life. Each of these factors present obstacles for today’s farmers.

Technology Rural farming communities are expected to make an effort to integrate modern technology into an industry that has been around for centuries. But such a transition in rural areas, where communications systems may not be as up-to-date as those in urban areas, is not always so easy. Older workers who have been schooled in one way of agriculture may have a significant impact on labor supply and the vitality of farming as a career. Younger adults who are knowledgeable in technology may no longer seek out agricultural careers. Decrease in farming as an occupation The United States Environmental Protection

Agency says that only about 960,000 Americans claim farming as their principal occupation. As that figure has dwindled, the average age of farmers continues to rise, as the Bureau of Labor Statistics notes that roughly 40 percent of the farmers in this country are 55 years old or older. This has led to concerns about the longterm health of family farms throughout the United States. Environmental concerns Many farmers have come under scrutiny for how farming impacts the environment. A growing emphasis on sustainability and conservation has led many people to protest certain farming practices. Protesters claim that

certain practices, such as raising livestock, can pollute water, while the use of fertilizers and chemical pesticides is bad for the environment. Many farmers, however, have altered their methods to be more environmentally friendly and self-sustainable in the process. Climate change is another environmental issue farmers must deal with. Strong storms and severe droughts have made farming even more challenging. Financial fall-out Competition from corporations and international food producers have in many cases made it difficult for family farmers to turn a significant profit. Many family farmers rely on loans and lines of credit to survive, but thanks to

Challenges facing farmers today range from potential fallout regarding use of pesticides to financial issues, but the industry is adapting accordingly. changes in the financial sector that saw banks become less willing to extend lines of credit, some farmers are facing bankruptcy. Though it can be easy for those who do not work in the agricultural industry

to overlook the struggles facing today’s agricultural professionals, a greater understanding of those struggles and the challenges that lay ahead can benefit the industry and its employees down the road.

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8 — Farm & Ranch • Wednesday, October 25, 2017

Conlin Supply Continues Expansion In Region By TERESA HAMMOND

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With more than three decades of successful operation in the books, the Conlin family is not new to the feed business. Earlier this year, the Oakdale-based retailer opened the doors of a new 4,900-square foot building and began doing business at 118 Albers Road, Modesto; the firm’s third store location. “I wanted more of a retail pet and feed supply store,” Albert Conlin said in comparison to his popular Oakdale store. “Even though Stacy does a great job with feed and probably still out sells me, we can hold more variety here.” Sales/Purchasing Associate Stacy Thoni has been an instrumental part of the Oakdale Conlin team for over a decade. She’s one of a handful of staff members who Conlin relies on to maintain his business success. “We also have more smaller animal feed here,” Thoni said of the Albers Road location, noting rabbits, hamsters, guinea pigs and even poultry feed is among the mix available. “We can now compete (with others) with our poultry line.” Conlin shared the two buildings located on the property offer him just under 10,000 square feet of indoor space, as well as an expansive outdoor area which offers more growth potential. “We have 3.3 acres at Oakdale and it’s filled up,” he said. “Here we can also hold more hay. Oakdale can hold one truck load versus here we can hold nine truck loads.”

Conlin Supply owner Albert Conlin, back, along with his trusty team at the store they opened earlier this year, at 118 Albers Road, Modesto. Shown, from left: Jaqueline Serpa, Jordan Callahan, Becky Hoekstra and Stacy Thoni. Photo By Teresa Hammond

That variance in space offers opportunity for larger variety as well. With extra field space and a strict spoilage policy, Conlin has chosen to add some steer to the Modesto property to handle waste. “Feed companies say basically 90 days and then throw it out,” the owner said of their inventory. “We stay real strict to that guideline. Our computer system keeps track of when we receive it. After that you throw it away.” Having steer on the property, however, will allow them to cut back on waste as the expired for sale product will be offered to them. The business owner is excited about the new location and the increased visibility, noting the ideal proximity to Waterford, Hughson, Empire and Modesto. “We get a lot of customers now from La Grange, Coulterville, Greely Hill

... all the people coming down J59 to go to Modesto,” he stated. “We’re definitely picking up business. This location is a great location.” The Modesto store joins Oakdale and Merced sites already well-established in those communities. As for the day in and day out of life in the feed/farm/ranch supply business, both Conlin and Thoni cite the same sources as the highlights of their job – the customers and the staff. “Every day is different, dealing with the customers,” Thoni said. “If it wasn’t for our customers this job would be boring.” “The customers that I’ve dealt with,” Conlin echoed of what he enjoys most. “To see their kids grow up. The customers’ kids that have worked for me. And I have great employees.” For information on individual store hours and location details visit www.conlinsupply.com.


Farm & Ranch • Wednesday, October 25, 2017 — 9

San Joaquin Farm Bureau Federation: Working On Behalf Of Farmers The San Joaquin Farm Bureau Federation is a 501 (c) 5 non-profit corporation that was established in 1914. We were the second County Farm Bureau in the state to be formed. The California Farm Bureau Federation was formed in 1919 at a meeting of County Farm Bureau’s in our state. County Farm Bureau’s

were established as a link between the University of California Extension and farmers. For a county to be allocated a “Cooperative Extension” farm advisor, that county had to sign up a majority of its farmers into a “Farm Bureau.” The intent of this was to have an organization for the farm advisors to give reports on the latest

research from the Universities. This also enabled the U.C. Extension system to conduct field trial in different parts of our state. At each San Joaquin Farm Bureau meeting, a report was given by the Farm Advisor, a practice that still continues today. In addition to learning more from the Universities, the Farm Bu-

reau members realized that they had many common problems and issues. By working together they were able to work on Water, Land Use and other regulatory issues to benefit agriculture in this region. They also identified necessary services like insurance for their farming operations and foster programs to cover these ser-

vices at a discounted rate for Farm Bureau members. While a lot has changed since 1914, the core principal, that agriculture works best when we work together on issues is still the driving force within our organization. We pride ourselves on the fact that one well thought out plan to address an issue at the local level

can turn into a policy that the organization supports and can turn an issue into a federal law like it did with Country of Origin Labeling of meat and produce. Information provided courtesy of San Joaquin Farm Bureau Federation. For additional information, call 209-931-4931.

Stanislaus County Farm Bureau Fast Facts Who We Are We are a grass-roots organization dedicated to promoting and preserving agriculture in Stanislaus County. As a member of the California Farm Bureau Federation our members are provided with a network of support both on and off the farm. From delivering breaking legislative and local news to educa-

tional tools and helpful discounts, we are here to serve the farmer. Ag Producers Individuals that receive income from an agricultural operation are the reason the Farm Bureau exists. These members have access to representation, information and educational opportunities. In addition, these members make the

decisions on Farm Bureau policy by serving as an officer or on the Board of Directors for the Farm Bureau as well as being voting members. Consumer Members Off-farm individuals that believe that keeping California agriculture strong is vital to the quality of life in the Golden State. These members have access to

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member benefits, but do not vote on policy and do not hold office or serve on the Farm Bureau Board of Directors. Young Farmers & Ranchers Farm Bureau Young Farmers and Ranchers are active agriculturists like you – between the ages of 18 and 35 and involved in production, banking, business,

and many other areas of the industry. Young Farmers and Ranchers develop leadership skills while volunteering time as active, vital members of the county Farm Bureaus. Our Mission Stanislaus County Farm Bureau is a nonprofit voluntary membership organization whose mission is to serve as the voice of Stan-

islaus County agriculture at all levels of government, while providing programs to assist its farms and family members and educate the general public of needs and importance to agriculture. Information provided courtesy of the Stanislaus County Farm Bureau; for additional information, call 209-522-7278.

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10 — Farm & Ranch • Wednesday, October 25, 2017

Farm Bureau Publications Earn National Awards

Ag Alert®, the weekly newspaper published by the California Farm Bureau Federation, has been honored as Best Newspaper in an annual competition sponsored by the American Farm Bureau Federation. CFBF also earned an award for best feature writing and an honorable mention for best magazine during a ceremony at the AFBF Communications Conference in Pittsburgh, Pa.

The award for Ag Alert marked the second straight year the publication has been honored as the best newspaper published by a large-state Farm Bureau. Ag Alert is distributed to agricultural members of county Farm Bureaus in California. The contest judge remarked on the publication’s “inviting” layout, design and use of photographs, a “strong mix of articles and commentaries” and generally well-

written content. “Overall, it’s easy to understand why this is the No. 1 ag-related publication in the state,” the judge wrote. The assistant editor of the CFBF member magazine California Bountiful®, Shannon Springmeyer, earned the Best Feature Story award among largestate Farm Bureaus for a story about use of beneficial insects to counteract agricultural pests.

Titled “Good Bug, Bad Bug,” the story appeared in the March/April edition of California Bountiful, which is distributed bimonthly to associate members of Farm Bureau and members of the California Bountiful Foundation. The judge commended Springmeyer’s story for its “very interesting topic” and “great examples of beneficial bug use throughout the years.”

California Bountiful earned honorable mention for Best Magazine among large-state Farm Bureaus. The judge praised its stories as “varied and consistently interesting,” describing the magazine as “a great informational resource.” Full content of both Farm Bureau publications is available on their respective websites, www. agalert.com and www.californiabountiful.com.

The California Farm Bureau Federation works to protect family farms and ranches on behalf of more than 48,000 members statewide and as part of a nationwide network of more than 6.2 million Farm Bureau members. Information reprinted courtesy of the California Farm Bureau Federation. For additional information, call 916-561-5550 or visit news@cfbf.com.

Toste, Weststeyn Champions For Dairy Industry Makayla Toste of Newman was selected as the 2017 Dairy Princess for the California Milk Advisory Board’s (CMAB) District 6 and Sarah Weststeyn of Linden earned the Dairy Princess crown in District 5. Both were crowned ear-

lier this year and are in the midst of a one-year reign as Dairy Princess for their respective districts. District 6 includes Alameda, Mariposa, Merced, Monterey, San Benito, San Francisco, San Mateo, Santa Clara, Santa Cruz,

Stanislaus and Tuolumne counties. District 5 covers Alpine, Amador, Calaveras, Contra Costa, El Dorado, Sacramento, San Joaquin and Yolo counties. The two are serving as ambassadors for the dairy industry at schools, service

groups and with the media. As Dairy Princesses, they play an important role on the CMAB’s Communications Services team in meeting community relations objectives. Makayla is the daughter of John and Sandra Toste

of Newman; Sarah is the daughter of Bert and Cheryl Weststeyn of Linden. California is the nation’s leading milk producer. It also produces more butter and nonfat dry milk than any other state. The state is the second-largest of cheese

and yogurt. Dairy products made with Real California milk can be identified by the Real California Milk or Real California Cheese seal, which certifies that the products are made exclusively with milk produced on California dairy farms.

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Award Winning Cheeses Produced With California Milk California cow’s milk processors that use the Real California Cheese and Milk seals brought home 68 awards from the 2017 annual cheese competition held by California State Fair, in Sacramento. Cheesemaker – Pt. Reyes Farmstead Cheese was nominated as Best of Show Cow’s Milk Cheese and Best of California Cow’s Milk Cheese during the annual event. Two cheesemakers – Bellwether Farms, LLC and Fiscalini Cheese Co., were nominated as Best of California Cow’s Milk Cheese. California cow’s milk cheeses that use the Real California seals won 19 first-place, 32 secondplace and 17 third-place awards in this year’s judging. Highlights from these wins include:

• Bellwether Farms, LLC, Valley Ford, 1st for Crème Fraiche, Cultured Cheese – Crème Fraiche • California Dairies Inc., Visalia, 2nd for Real Cream Cheese, Soft Cheese – Cream Cheese • Fiscalini Cheese Co., Modesto, 1st for Bandage Wrapped Cheddar, SemiHard Cheese – Aged Cheddar • Joseph Gallo Farms, Awater, 2nd for Mozzarella, Semi-Soft Cheese – Pasta Filata • Marin French Cheese Co., Petaluma, 1st for Petite Cendrée, Semi-Soft Cheese – White Surface Mold – Brie • Marquez Brothers International, Inc., Hanford, 1st for Queso Oaxaca, Semi-Soft Cheese – Hispanic Style • Nicasio Valley Cheese

Co., San Rafael, 1st for Locarno, Semi-Soft Cheese – White Surface Mold – Open • Orland Farmstead Creamery, Orland, 2nd for Ricottage, California Originals – Cow Milk • Point Reyes Farmstead, Point Reyes, 1st for Point Reyes Bay Blue, SemiSoft Cheese – Blue Veined Cheese • Queso Salazar, Brentwood, 2nd for Queso Fresco, Semi-Soft Cheese – Hispanic Style • Sierra Nevada Cheese Company, Willows, 1st for Organic Traditional Jack Cheese, Semi-Hard Cheese – Monterey Jack • Stuyt Dairy Farmstead Cheese Co., Escalon, 1st for Habanero Gouda Cheese, Semi-Hard Cheese – Open Category California dairy means

Showcasing their products at a downtown event earlier this year in Escalon, the Stuyt Dairy Farmstead Cheese Co., Escalon, took first place honors at the 2017 California State Fair for their Habanero Gouda Cheese. Here, Ansally Stuyt greets a visitor to the booth. Photo By Marg Jackson

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real food from real people. Consumers can look for the Real California Milk and Cheese seals on dairy brands throughout the U.S. These seals ensure they are made with 100 percent milk produced by more than 1,300 Real California dairy farm families. The California Milk Ad-

visory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s more than 1300 dairy families. With headquarters in Tracy, the CMAB is one of the largest agricultural marketing boards in the United States.

The CMAB executes advertising, public relations, research and retail and foodservice promotional programs on behalf of California dairy products, including Real California Milk and Real California Cheese. For more information, visit RealCaliforniaMilk.com.

The Lowdown On Apples Apples are one of the most widely-grown tree fruits and become available for picking in early fall. They can be put to use in all different types of food applications, from desserts to sauces to beverages. As a stand-alone snack, apples are a healthy source of antioxidants and fiber. The main producers of apples in the United States include the states of Wash-

ington, New York, Michigan, Pennsylvania, California, and Virginia. There are thousands of different apple varieties. The term ‘apple’ comes from the Olde English word, ‘aeppel.’ Apples are believed to have originated somewhere between the Caspian and Black Seas, but now they are grown all over the world. Apples were taken to North America by Euro-

pean settlers. Honeybees are a popular pollinator of apple trees. Apple seeds contain a small amount of cyanide compound. They’re not harmful if eaten in small quantities. Many apple harvests are still picked by hand. Fifteen types of apples account for 90 percent of total production. Red Delicious, Gala, Golden Delicious, Granny Smith, and Fuji lead the way.


12 — Farm & Ranch • Wednesday, October 25, 2017

Escalon’s Nut Up Industries Partners With Komen Foundation In celebration of Breast Cancer Awareness Month, officials from Nut Up Industries and JGL Racing jointly announced that NASCAR XFINITY Series (NXS) driver Dylan Lupton ran a special PINK paint scheme in the Kansas Lottery 300 at Kansas Speedway on Oct. 21. Partnering with Susan G. Komen Greater Kansas City, the No. 24 Nut Up Industries Toyota team pledged to support the foundation. “We cannot thank Dylan Lupton, JGL Racing and Nut Up Industries enough for their support and ability to spread our message of breast cancer awareness during October, said Denise Wiese, Susan G. Komen Greater Kansas City Interim Executive Director. “To have a NASCAR driver,

his team and their sponsors get behind a campaign of this magnitude in front of tens of thousands of racing fans is immeasurable. Bringing this issue to light, sharing his day with breast cancer survivors and donating critical funds to support our mission is truly the definition of being More Than Pink.” By submitting a $24 donation to benefit the Foundation, donors were entered to win over 50 prizes including PINK Kansas 300 race-worn gloves, No. 24 PINK tee-shirts, JGL Racing PINK crew shirts and more. Dylan Lupton is a 23-year-old rising star on the NASCAR scene, who has competed in all three premier NASCAR series in his young career. In April of 2017, Dylan Lupton joined JGL Racing and their popu-

lar “Young Guns” program for 14 races in the NASCAR XFINITY Series races this season. Nut Up Industries, almond manufacturers based out of California are the proud sponsor of the No. 24 Toyota Camry for the 2017 season. Nut Up Industries is a small, family owned almond company in Escalon. They offer roasted “CHOPPED” flavored almonds, whole flavored almonds, almond butter and almond flour/meal. These products are available in a variety of different flavors. Nut Up Industries “CHOPPED” products are different from any other snack for a variety of reasons: They offer 10 different delicious flavors, they are easy to eat and are great for people who are always

on the go and need lots of fuel for every adventure life brings. They are currently available in Escalon local retailers such as Ace Hardware and a broad range of California retailers including Save Mart, 7-Eleven, Costless and Food Maxx. Nut Up Industries also has their chopped almonds available at the mid-west retailer Menards. They also have an online store where you can shop their products and more at NutUpIndustries.com. Products from the Nut Up Industries of Escalon are shown on display during a recent street fair in the local area. The firm has also pledged support for breast cancer awareness during October. Photo By Marg Jackson

WE DELIVER!


Farm & Ranch • Wednesday, October 25, 2017 — 13

The Many Health Benefits Of Dairy Did you know that humans are the only adult animal species that continues to consume ‘milk’ through dairy products. While most animals wean off of their mother’s milk after infancy, humans across the globe have been consuming products produced by cow, sheep or goat milk for thousands of years. And the benefits can be numerous. Human body grows to accept milk Although dairy doubters are quick to mention that it is not ‘natural’ for humans to consume milk products into adulthood and that the body is not designed to digest the sugars and proteins in dairy, others

are saying that centuries of farming have led to the evolution of human genes so that dairy products can be included in the diet. According to a study published in 2013 in the journal Nature, archaeologist Peter Bogucki was excavating a Stone Age site in the fertile plains of central Poland in the 1970s when he came across various artifacts. One seemed to be an early pottery strainer used in cheese-making. The pottery was studied, and milk proteins were found on it. As farming replaced hunting and gathering in many areas of the world, it’s surmised that the human body slowly evolved to tolerate milk into

adulthood, especially if it was fermented, such as in cheese or yogurt. Several thousand years later, it’s believed that a genetic mutation spread through Europe that gave people the ability to produce lactase – the enzyme necessary to digest the lactose sugar in dairy – and drink milk. Many people who retain the ability to digest milk can trace their ancestry to Europe, according to a group of scientists brought together to work on a multidisciplinary project called LeCHE (Lactase Persistence in the early Cultural History of Europe). There are other dairy pockets from West Africa, the Middle East and South Asia.

Dairy’s present-day benefits Today we know that dairy is an important source of nutrients at all ages and stages of growth. Southeast United Dairy Industry Association, Inc. says that dairy is a great source of protein, calcium, carbohydrates, phosphorus, potassium, and vitamins A, D, B12, riboflavin, and niacin. The U.S. Department of Agriculture says that the calcium in dairy products is used for building bones and teeth and in maintaining bone mass. Diets with sufficient potassium may help to maintain healthy blood pressure. Additionally, vitamin D functions in the body to maintain

Dairy can be a nutritious part of a healthy diet, and history suggests it has been for quite some time. ideal levels of calcium and phosphorous so that bones are built and maintained. The Dietary Guidelines for Americans encour-

age children and adults to enjoy three servings of low-fat or fat-free milk, cheese or yogurt each day.

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14 — Farm & Ranch • Wednesday, October 25, 2017

Ways Buying Locally Grown Foods Pays Dividends The popularity of organic foods and stores that cater to customers who prefer such foods con-

tinues to grow, and that growth has contributed to a growing awareness among shoppers of where

Officials say it takes 435 fossil-fuel calories to fly a single five calorie strawberry from California to New York. Buying locally preserves that energy that otherwise would be used to transport foods from afar. Photo By Marg Jackson

the food they eat comes from. Many consumers now recognize the impact that food production has on the environment, and that recognition has spurred interest in locally grown foods. Locally grown foods are those that are grown within your community or a community nearby. Such foods do not need to be shipped hundreds of miles before they ultimately find their way onto your plate, and many people find that contributes to meals that are more fresh than meals made up of foods shipped from afar. But freshness is not the only benefit to purchasing locally grown foods, which pay various dividends for people and the planet. Locally grown foods

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benefit the environment. The phrase ‘field to plate’ is significant to consumers who prefer locally grown foods. That phrase refers to the distance food travels from the grower to the plate on your dinner table. Estimates vary depending on the source, but advocates of locally grown food suggest that it reduces the field to plate distance by an average of 1,300 miles. That’s a significant feather in locally grown foods’ cap, as the Council on the Environment of New York City notes that it takes 435 fossil-fuel calories to fly a single five calorie strawberry from California to New York. Buying locally preserves that energy that is used to transport foods from afar. Locally grown foods fuel your local economy. In addition to benefitting the environment, locally grown foods stimulate your local economy. Local, independent farmers have largely fallen by the wayside in the 21st century, as industrial agribusinesses have taken over the produce sections in grocery stores across the country. But local, independent farmers are making a comeback, thanks in large part to consumer demand for organic foods. Supporting such farmers who grow their foods locally means you’re putting money back into your own community, a worthwhile effort at a time when so many small communities are struggling economically. Buying locally grown foods contributes to biodiversity. According to the United Nations Food and Agriculture Organization, more than 75 percent of agricultural genetic di-

Locally grown foods are growing in popularity, and that popularity can be traced to the freshness of such foods as well as the numerous additional benefits that locally grown foods provide. Photo By Marg Jackson

versity was lost in the 20th century. That’s thanks in large part to industrial agribusinesses that cultivate fruits and vegetables that are bred for fast maturation. But small, local farms typically grow a wider variety of fruits and vegetables in an effort to extend their growing seasons. That means consumers of locally grown foods have access to more fruits and vegetables, and therefore more flavor. Buying locally maintains beautiful landscapes. Farmland has been on the decline for decades, as cement and asphalt have made millions of acres of once beautiful farmland disappear. Buying locally helps to maintain the green

space your community and surrounding communities have left. That makes for great road trips and even helps to sustain local wildlife populations. Locally grown foods can be more nutritious. Fruits and vegetables can rapidly lose nutrients once they are harvested. That’s problematic when buying such foods from industrial agribusinesses that need substantial time to get their products from the farm to the shelves at your local grocery chain. But buying from local farmers increases the likelihood that the fruits and vegetables you purchase were just picked and therefore have yet to lose a significant amount of nutrients.


Farm & Ranch • Wednesday, October 25, 2017 — 15

Ripon’s Dave Phippen Eats, Sleeps The Almond Business By GLENN KAHL

Ripon almond farmer Dave Phippen said that being born into the almond growing business is why he eats, sleeps, breathes and dreams the farm business in orchards around Ripon and Manteca. He said his parents are probably the main reason he and his younger brother, Scott – four years his junior – took off into the family operation that they continue to run today with other partners under the same roof. With the Phippens in the almond growing and hulling operation are Nick Gatzman, Grant Van Duyn and Bud Travaille. “We would go out into the fields as soon as we got home from school and stay until about 9 p.m. when

dad would tell us to get off the old 1957 Ford tractors and get home to bed, saying we had to be ready for school in the morning,” Phippen said. He noted that much of his success began with his membership on the Ripon Consolidated Fire Department board of directors where he learned to stand on his feet for what he believed was right. “It helped me broaden my horizons to other almond boards, both local and national, and to various Farm Credit Boards,” he said. “It was at first all about the farm and now it’s about how everything affects farming.” He recalled that his wife Debbie asked why he volunteered on so many boards and committees

– “but what better way to spend my time,” he said. “Decisions now will affect future generations all about the Travaille & Phippen’s future,” he said. Well over 65 workers are employed year-round in the farming operation with an extra 15 to 20 added during the harvest season. “Year-round employment makes for happier employees,” he said. “They just finished processing the crop.” In previous years there was a three month break with those same employees having to go without work. While Phippen has become an integral part of the agribusiness community and the national farm effort, he is also a much respected farmer in the Ripon community.

Dave Phippen sits at his desk with pictures of his family – the reason he has not retired. Photo By Glenn Kahl

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Mike Humble 529-2020 or 634-7276 Dave Phippen stands with his partners in the Ripon almond firm known as Travaille & Phippen located on Graves Road. Seen from left are Nick Gatzman, Grant Van Duyn, Dave Phippen, Bud Travaille and Scott Phippen. Photo By Glenn Kahl

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16 — Farm & Ranch • Wednesday, October 25, 2017

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