The Rural Voice - June, 2020

June 2020

Rural Voice

The

THE MAGAZINE OF AGRICULTURAL LIFE ... $2.50 PM 40037593

NO CALLS FOR AUCTIONS Cropping continues but farmers miss the ritual of spring auction sales as restrictions remain in place

BE DIFFERENT Professional catalyst says in business being different is more important than being better

BUILDING RESILIENCE Resilience is about being tough but bendable to maintain mental health

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Contents The

Rural Voice THE MAGAZINE OF AGRICULTURAL LIFE

24

20

Published monthly by: The Rural Voice, Box 429, Blyth, Ontario, N0M 1H0 Telephone: 519-523-4311 Fax: 519-523-9140 e-mail: info@northhuron.on.ca Publisher: Deb Sholdice Editor: Lisa B. Pot rveditorlisa@northhuron.on.ca

56 Columns Lisa B. Pot . . . . . . . . . . . . . . . . . .4 Keith Roulston . . . . . . . . . . . . . . .6 Kate Procter . . . . . . . . . . . . . . . . .8 Jeffrey Carter . . . . . . . . . . . . . . .10 Mabel’s Grill . . . . . . . . . . . . . . . .12 Viewpoint . . . . . . . . . . . . . . . . . .14 Recipes . . . . . . . . . . . . . . . . . . . .40 Gardening . . . . . . . . . . . . . . . . . .44 Markets . . . . . . . . . . . . . . . . . . . .54 Woodlots . . . . . . . . . . . . . . . . . . .56 Agrilaw . . . . . . . . . . . . . . . . . . . .58

Departments

Ruralite . . . . . . . . . . . . . . . . . . . . .3 News & Advice . . . . . . . . . . . . . .49 People . . . . . . . . . . . . . . . . . . . .53 Business Centre . . . . . . . . . . . . .60 Classified . . . . . . . . . . . . . . . . . .62 Advertisers Index . . . . . . . . . . . .71

Newsletters National Farmers Union . . . . . . .66 Perth County Pork . . . . . . . . . . .67 Grey County Federation . . . . . .68 Bruce County Federation . . . . . .69 Perth County Federation . . . . . .70 Huron County Federation . . . . . .72

29 JUNE 2020 • Cover Photo T.J. Klopp and son Carson

By Bonnie Sitter

• Deadlines: July

– June 16 August Issue – July 14

16 Seven Changes to Food Systems What will our pantry cupboard look like in the post COVID-19 world?

20 Growth Occurs in Dark and Light Mental health experts offer strategies to make light of dark.

24 Auctioneers are Silent Farmers are missing their auctions this spring and auctioneers are missing income.

29 Growing Grass for Profit Profiting pastures is a bit more strategic and complicated than we might guess.

Contributing writers: Keith Roulston, Kate Procter, Jeffrey Carter, Rhea Hamilton Seeger, Arnold Mathers, Donna Lacey, Melisa Luymes, Anne Mann, Nancy Fisher, Dorothy Henderson, Bonnie Sitter, Gary Kenny, Jeff Tribe, Amanda Brodhagen, Bob Reid and Geoff Dale Mailed by: McLaren Press Graphics, Bracebridge, ON Sales representative: Shelley Kroes rvads@northhuron.on.ca Production co-ordinator & Telemarketing: Joan Caldwell Advertising & editorial production: Dianne Josling PUBLICATIONS MAIL AGREEMENT NO. 40037593 RETURN UNDELIVERABLE CANADIAN ADDRESSES TO CIRCULATION DEPT. PO BOX 429 BLYTH ON N0M 1H0 email: info@northhuron.on.ca Subscriptions: $20 (12 issues) $35 (24 issues), includes HST Back copies $2.75 each,U.S. rates, $65.00

33 Be Different Being different is better than being good in business.

38 From Fires to Garden Planters What’s been keeping you busy during this pandemic?

All manuscripts submitted for consideration should be accompanied by a stamped, self-addressed envelope. The publisher cannot accept responsibility for unsolicited manuscripts or photographs, although both are welcome. The opinions expressed herein are not necessarily those of the publisher. Editorial content may be reproduced only by permission of the publisher.

The Rural Voice makes every effort to see that advertising copy is correct. However, should an error occur, please notify The Rural Voice office within 30 days of invoicing in order to obtain a billing adjustment.

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2 The Rural Voice

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“

Ruralite

•

Vulnerability is a strength

Missing the Sales

because you have to show up

”

with courage to be it.

~ Shawna Percy of Life Voice in Guelph,

on staying mentally well during the pandemic ~

“There are lot of people out there who LOVE to go to public auctions and that will never change,” says Bill Horst. “There are also the people who do not have time to go to an auction and would rather press a button and bid on a piece of farm equipment online.” ~ Auctioneer Bill Horst on how COVID-19 is affecting the world of live, public auctions ~

Neil’s One-Liners (Wisdom from McGavin Files) • Toller Cranston said “Wings are not only for the birds; they are also for the minds.”

{

JUNE INSPIRATION In the end only three things

}

matter: how much you loved, how gently you lived and how gracefully you let go of things not meant for you.

Home Alone-True Story

troubleshooting the tractor breakdown from his temporary office ~Photo by Heather Durnin, Haiku by Lisa. B. Pot

•

A young mother was home alone, talking on the phone when a strange car pulls in her laneway. “Someone just drove in and I don’t know who it is,” she whispered into the phone.

“Don’t open the door,” advised her friend. The young woman peered out the window as the man left his car and walked slowly to the house. “Not to worry,” she says. “The guy is wearing a Pioneer hat.”

•

June 2020 3

Lisa B. Pot Lisa B. Pot is editor of The Rural Voice and farms in Huron County

Lose the

glamour, gain the status I like looking at the beautiful people. The movie stars in their finery at their Met Galas and Academy Awards – it’s quite a show.

How curious it has been during this pandemic to see photos of the famous ones with wild, greying hair.

To see them walking about in sloppy jogging pants with shades covering their naked eyes. Everything is cancelled and they, like most of us, are letting loose a little. Slowing down. Being more earthy and real.

COVID-19 is a disruptor not only

of our businesses and health, but also our methods of defining social status.

We care a lot about social status.

Research suggests that respect and admiration from our peers is more valuable to us than money for our sense of well-being.

This time of redefinition is transforming my click-bait habits.

Do I want to see one more photo of the Kardashians flaunting yet another ridiculously tight dress? No thank you. Their audacious wealth and excessive lifestyle is, frankly, kind of gross right now.

Sitting by the pool and taking a selfie? C’mon. I know their faces and bodies are the Kardashian brand but the status of stuff and glamour is offputting right now. Go DO something.

Go HELP someone. Go FEED the world. I want to click on stories of entrepreneurs and people who create opportunities and empower people.

The high consumers of energy, goods and services ain’t the cool kids anymore. The whole equation is being inverted so that the bearded nomads saving trees, the farmers with calluses and soil under their

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4 The Rural Voice

nails, the nurses with masks on their faces and the grocery clerks smiling from behind plastic protection are the ones who have a growing wave of respect flowing their way.

Those who tread lightly upon this earth, do not over-consume and help their fellow man are the ones earning the clicks right now.

I find it so fascinating, this whole experience. We are redefining status and how we want to live. Facebook posts are tracking the change: • When one family had to cancel their international vacation, they chose to research, make and eat a series of meals from different cultures including Italy, the place they were going to visit.

• From bread to macrame to painting, quilting and woodworking, those with an artistic bent have time to create to their heart’s content.

They are making gifts for friends and family and improving their own mental health at the same time.

Cardmaking has been my personal outlet as I “Create to Connect”.

• The expression of “quality versus quantity” is making our physical distancing visits and online chats more intense, more valuable, more connected and more real.

• Not wanting to regret goals not achieved, people are pursuing their educational objectives. Online learning has gone global and allows both young and old to learn from universities around the world to achieve degrees and certificates, add value to their lives and learn the skills to put into practical purpose.

• People are making face masks for neighbours, applauding health care workers and delivering groceries to elderly neighbours.

• Vegetable gardens and unmowed portions of lawn to create pollinator habitat versus perfect landscapes are to be praised, not scorned.

All of the above are adding points to their status, precisely because it ISN’T about creating status.

I suspect there is a brilliant new world awaiting us once the pandemic has lifted; a place where we recognize we are all parts of one real, beautiful (without makeup and designer clothes) body where all the parts are equal and valuable. ◊

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June 2020 5

CANADIAN CO-OPERATIVE WOOL GROWERS LIMITED Serving Ont. Sheep Producers Since 1918

Keith Roulston Keith is former publisher of The Rural Voice.

He lives near Blyth, ON.

Re-evaluating what’s important Due to the Coronavirus we are only accepting wool deliveries on a consignment basis.

Wool payments will not be issued until further notice.

We apologize for any inconvenience.

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6 The Rural Voice

Amid so much physical, emotional and economic pain, the COVID-19 pandemic may have done society a small service in readjusting our attitudes about what, and who, is important in our world.

Who, until the crisis hit, thought of people who check out your groceries or stock the shelves of food stores in the same breath as front-line health care workers – essential to our survival and heroic because they put themselves in danger to help keep us fed? Often-overlooked occupations like truck drivers who deliver food, workers in meat-packing plants or imported field workers on fruit and vegetable farms suddenly are getting attention for the vital role they play.

Most Canadians lived in a world of plenty to the point of taking our good fortune for granted and didn’t even think about how we got here.

Canadian society’s awaking consciousness reminds me of someone who grows a garden for the first time after buying food off the shelf their whole life. After never questioning how food grew, they suddenly learn the importance of soil – that it’s not just something that makes your clothes dirty.

They plant a seed and become aware of the miracle as a dry little dot swells and sprouts and becomes the beginnings of a plant. As that plant grows, they become aware of the many dangers it faces from disease, insects and marauding wildlife. Finally they harvest that lettuce or tomato and they feel a surprising pride in having grown this food from scratch – when, previously, they had just bought and used vegetables without thinking.

One of the shifts in society during this crisis that I find fascinating is the sudden attraction to baking bread among people who are working at

home or homebound because their employers have shut down. To the best of my knowledge nobody suggested everyone should suddenly start baking bread (although there may have been a social media movement I don’t know about). At our house we only became aware of the phenomenon when there were sudden scarcities of flour and yeast and even powdered skim milk on store shelves.

Now baking bread is not the “sexiest” of cooking hobbies. If you’re as old as I am, you remember when hard-working farm wives were thrilled to be able to buy bread instead of baking their own (the expression “the greatest thing since sliced bread” really meant something to that generation). Even now I see columns by cooking “experts” who deride bread baking and urge people to explore more creative cooking.

Living in a land of plenty has led people to search farther and farther for the new and exotic. People seek out new restaurants featuring adventurous recipes from far-flung parts of the world. The search for the new experience also led to the boom in travel, which played its part in the rapid spread of COVID-19.

Ironically, while we’ve sought out authentic foods from elsewhere on the globe, including dishes of peasants and farmers, we’ve discounted the authentic foods of our own country as boring and not worth considering. The new interest in bread making and the demand for simple pastas over more exotic types, seems to indicate a renewed interest in simpler foods.

I’m hoping too, that this reevaluation of what, and who is important, may also lead to the elevation of appreciation for the essential role farmers play. Plentitude and taking food for granted gave undue influence to critics of farmers, from the people who wanted to eliminate animal agriculture to the those who said farmers were ruining the environment.

I’m hoping, also, that the children of farmers will take new pride in what their families do. While farm kids should choose whatever jobs suit them, it would be great if more would make farming their first choice.◊

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June 2020 7

Kate Procter Kate farms, hikes, canoes, and plays guitar in Huron County.

Foodbanks preparing for a marathon, not a sprint In our new normal, there are a lot of things that aren’t the same as they were a few short weeks ago. There are also things that have changed less than we might imagine, but have been made more clear to us. One of these is the precariousness of life for many people within our own community. Another is care and concern that is coming from all parts of our community. I am proud of the way people are pulling together to help each other out in many different ways.

8 The Rural Voice

Shortly after the reality of COVID-19 started to become apparent, a group of people started a page on Facebook dedicated to helping people in Huron and Perth counties find help, offer help and basically connect with each other during these difficult times. One day a discussion started on that page about helping people in other countries who do not have access to food, medical treatment, and in fact, even what we would consider basic necessities such as water and bathrooms. Quite a passionate debate developed as local people jumped in to comment about the needs right here in our own neighbourhood.

Around that time, I got a notice about a program that I knew nothing about. “Founded in 1998 by the late Paul Mistele, a pork producer from Elgin County, the “Donate-A-Hog program” was an initiative of Feed Ontario and Ontario Pork. “This program raises funds to help Ontario’s food banks purchase pork, a much-needed protein item, for distribution to Ontarians living with chronic hunger.” While this program

has been in place for several years, the current situation added the complexity of producers not being able to get hogs processed. Donations at this time helped address both issues.

Fast forward a few weeks and Feed Ontario, in partnership with local food banks and Food Banks Canada, and using a generous contribution from the Government of Ontario, announced their COVID-19 Emergency Food Box Program. This program was “designed to help food banks across the province address multiple challenges resulting from COVID-19 with a single solution.”

The North Huron Food Share, located at 405 Josephine Street in Wingham, received 760 Emergency Food Boxes, which have been distributed by local volunteers to low income housing and low income seniors’ housing in Blyth, Wingham, Teeswater and Brussels. Each hamper provides approximately seven days’ worth of food per person.

By combining efforts in a centralized location, the program helps to address local labour shortages, support physical distancing measures and meet the surge in demand for food bank services. The Emergency Food Box Program was developed in a matter of weeks, with the generous support of business and industry partners, including financial contributions from Metro Ontario Inc, Ontario Power Generation, Hydro One, Ontario Toyota Dealers and Toyota Canada, Grain Farmers of Ontario, Dairy Farmers of Ontario, National Bank of Canada, the Elementary Teacher’s Federation of Ontario and logistics support from AMJ Campbell. A $30 donation will provide one Emergency Food Box for someone in need. To learn more and find out how to help, visit https://feedontario.ca/covid19.

Joyce Johnston, Operations Manager of the North Huron Community Food Share, explains that they have had to reach out more to people than in the past because people are staying home and not accessing services the way they may have done previously. “We pride

Kate Procter ourselves on our shopping model where clients can choose what they want,” she explains. However, under current conditions, which Johnston expects to last for some time, people are not allowed into the building.

Volunteers box the food and bring it out to clients in the parking lot.

“They make a list and we try to accommodate as much as possible.”

“We have seen some new clients – we have had an increase of about 30 new families that have experienced difficulty because of job layoffs and businesses shutting down. We know that this is going to be a marathon not a sprint – so we want people to know that we are there to help and we have the resources to be able to help them,” says Johnston.

While the food bank is experiencing more demand, it has also seen a great response from the community for donations and for volunteers as well. “We are getting great donations now. People are reaching out to us because they know there is going to be a need,” Johnston says. Bruce Power has made a substantial donation as well as local producers through Feed Ontario.

Local producers donated 960 litres of milk that was processed through Gay Lea, eggs have been donated, as well as a skid of frozen chickens that would normally have been destined for restaurants. “We also get all sorts of fresh produce from the Huron County Food Distribution Center including potatoes, carrots, apples, tomatoes and cucumbers,” explains Johnston.

Money destined for school lunch programs was donated to the United Way, who in cooperation with the Huron County Food Distribution Center used the money to make snack bags for kids. School snack bags include drinking boxes, pudding cups, apples, carrots, cucumbers, smoothy drinks and granola bars.

The North Huron Community Food Share welcomes anyone who has difficulty putting food on the table, regardless of age, family or employment status. It is open to serve clients each Wednesday morning and can be reached for an appointment by calling 519-3572277, ext 4. ◊

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June 2020 9

Jeff Carter Jeff is a freelance journalist based in Dresden, Ontario.

Potatoes are the third most important crop in the world

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It was many years ago, during my travels as a reporter for the now defunct Voice of the Farmer newspaper chain, that I stumbled upon an unusual recipe.

In those days, one of my assignments was to take photographs of old homes in rural areas and write short descriptions of the history and so forth. It was during one expedition to Southwest Middlesex that the female occupant of one of these homes provided me with a recipe from the Great Depression, essentially a mixture of flour, lard and turnip.

It may have been that her ingredient list was somewhat flawed. There is a chance I didn’t transfer her instructions correctly into my notes.

In hindsight, though, it may well have been that the woman intended to pass along a message of just what the human body can absorb during times of short thrift – and perhaps have a chuckle with her significant other later in the day.

Whatever the case, the two slices I ate seemed to congeal into an unsavory lump within my digestive system almost immediately after consumption, only to be dissolved with time and a considerable amount of flatulent emission. It was the most horrible thing I have ever ingested, though, no doubt, the unlikely trio was capable of carrying a hardworking person through a long day of labour and was certainly nutritious as any quick search of the internet will reveal.

These thoughts of turnip pie came to me as I’ve considered the many challenges facing the agriculture and food industry today.

Turnips, I think, may about to make a comeback, though more as a side dish with a bit of brown sugar and a pat of butter.

The same can be said for the humble and much-maligned potato.

Counter to what’s been popularized by some within the nutritionist community, the potato should indeed be categorized as a vegetable, a vegetable that’s a bargain in terms of price and for its considerable nutritional content, not to mention energy. It’s also quite easy to grow in a home garden, given the availability of disease-free seed.

Today’s potato industry, unfortunately, is currently in a state of turmoil, although Ontario potatos growers who focus on processing potatoes for chip production and table markets have escaped much of the fallout.

In Eastern Canada, much of the intended crop will not be planted b e c a u s e demand for frozen potato products has plummeted and the same holds true in Western Canada, and potato-growing regions across the United States and in Europe.

Meanwhile, in places in the world where potatoes are primarily consumed as a fresh product, there may even be an opportunity. Only in North America, Europe and a few other regions is potato consumption dominated by processed products.

Here’s what the Asian region director for the International Potato Center said, “We could plausibly witness a reversal in the direction of trade in potatoes, that is, the export of fresh table potatoes going from Asia to Europe and North America.”

Mohanty was raised in Eastern India, part of a region that also includes Bangladesh and Nepal, where fresh potatoes are as important to diets as rice. She said potatoes are the third most important crop in the world from the standpoint of food security and is considered a staple by 1.3 billion of the world’s population.◊

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June 2020 11

Mabel’s Grill The world’s problems are solved daily ’round the table at Mabel’s Grill.

“I guess I can’t stop you,” Mabel told George Mackenzie when he asked if they could use the new picnic table on the grass just beside the parking lot at Mabel’s Grill after he bought take-out coffee for the guys the other morning.

“I set it up just off the edge of my property so nobody could blame me if people did something stupid out there – like sit on each other’s laps or something.”

“I think I can guarantee we won’t sit on anybody’s lap,” said George.

“You’re not quite the demographic I was worried about,” said Mabel as George turned and left.

Dave Winston was sitting at one end of the picnic table and Cliff Murray at the other end, on the opposite side of the table. George set the coffees on the table for the others to pick up

then sat sideways on the front seat of his truck with the door open and his feet hanging out.

“Guess I’m going to miss my June property tax installment,” Dave was telling Cliff as George arrived. “The way things are going in pigs these days, I don’t have a lot of spare cash hanging around.”

“With all of the steers I can’t sell right now,” said George, “I was thinking of delivering one to the township for my tax payment – take it right into the office of the treasurer and say ‘Here’s my tax payment, can I have a receipt?’”

“Ha!” said Dave. “Guess I’d have to take a few pigs if I was going to do the same thing. That might even be more fun, a bunch of pigs running around the office.”

“It’s not bad enough trying to find the money to pay taxes in a time like this, but then we pay an even bigger share of the township budget because of the increase in farm property assessments,” Cliff said bitterly. “It’s nice to know we’re helping out those impoverished lawyers and doctors and school principals in town by keeping their taxes down.”

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“Yeah, if only I was as rich as the tax assessors think I am,” said Dave.

“I can only afford to pay the taxes they want from me if high taxes mean I have to sell the farm.”

“But who can afford to buy it under the current conditions at what the assessors think the land is worth?” wondered George.

A fly had been buzzing around Dave’s coffee and he deftly swiped his hand out and caught it, rolling it into a ball before throwing it down.

“Lucky that wasn’t one of those murder hornets from B.C. that are in the news these days,” Cliff said.

“Those things sound nasty – stinging right through leather!” said George.

“All this fuss because some invasive hornet might spread!” scoffed Dave. “I swear the reporters just like to scare the crap out of us and we’re starting to get used to this COVID-19 stuff so they’ve got to find some new scary danger.”

“Well, I suppose there was a time when we didn’t take the coronavirus seriously either,” admitted Cliff.

It was about then that Molly Whiteside came down the street with two children. “I didn’t even know you had kids,” Dave said when Molly introduced Jack and Missy.

“I had to get out of the house!”

Molly said. “This trying to get kids to do school work at home is harder than working!”

“Yeah, I heard there was a survey of parents who are teaching their kids at home and 77 per cent said they now felt teachers should be paid more.”

“Yes, well, I’ll bet if teachers had to wait tables for a month or so they’d think waitresses should get more too, but do you think they’d leave bigger tips?” wondered Molly.

“There’s an idea!” said Dave. “If I could put consumers to work in my pig barn maybe they’d be willing to pay more for pork!”

“Yeah right!” scoffed George.

“And if they really would pay more for pork, Galen Weston would grab millions more for selling it and Michael McCain, millions more for processing it and there’d be two cents left to help you pay your taxes.”

“Ah, George,” Molly laughed, “after two months at home I almost miss your being Oscar the Grouch.”◊

Eat where you live.

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June 2020 13

Viewpoint Gary Kenny is retired from a career in international human rights and is a resident of Grey County.

Expanding the wild edible menu By the time you read this column, I’ll have done what I do every year in mid-to-late May. I’ll have foraged our acreage for my family’s annual wild edibles repast.

Searching for edibles is a particularly apt task this year.

Because these pandemic times have exposed the fragility, the soft underbelly, of Canada’s food system.

With the resurgence in recent years, too, of interest in local foods, more people are recognizing the value of wild edibles. They can be a novel and healthy complement to a sustainable food supply.

Most of us are unaware of the cornucopia of wild foods on offer in

14 The Rural Voice

local fields, forests, and roadsides.

Many of our ancestors knew, though.

When I was a boy, my maternal grandfather would take me on excursions along country back roads in search of wild mushrooms, fiddlehead ferns, ramps (wild leeks), naturalized asparagus and more.

I’ll be forever grateful for Gramps’ legacy. Because of him I developed a life-long passion for Mother Nature and her bounty.

But even our forebears’ knowledge was dwarfed by that of Indigenous peoples. Historically they were, and are becoming again, encyclopedias of wild edible and medicinal plants.

We can learn from them. And we should.

Now for this year’s menu: • Appetizer: Smoked trout pâté with black walnut crisps • First course: Morel mushroom bisque with black walnut bread • Second course: Dandelion greens, watercress, and wild violet salad sprinkled with toasted black walnuts and tossed with lemon balm vinaigrette

• Third course: Roasted wild turkey, fiddleheads sautéed with wild leeks in butter, wild weed pesto • Dessert: Black elderberry pie served with mint tea Oh, I forgot to mention the yellow birch wine.

All food items on the menu will have been gathered within one square kilometer of where we live; most from the property that we steward.

Our menu gets a little more varied each annum. This year’s black walnut crisps and bread will have been firsts.

Confession: I shamelessly robbed a midden of black walnuts deposited in one of our outbuildings by some resident red squirrels last fall.

No need for concern, though. I didn’t leave the squirrels food insecure over the winter. Some 30 black walnut trees grow here and the squirrels never succeed in gathering all the nuts. If their cupboards ever did run bare, they could easily find more nuts under the snow.

Extracting the nut meat from the cement-hard walnut shells is especially labour-intensive. I can’t reasonably expect the squirrels to help because they always know when I raid their larder. So a hammer is always a must.

Of all the wild edibles to be found here, morels are far and away my favourite. Nothing is more delectable than morels sautéed in butter.

“Rapturous sex in a frying pan” is the way one enthusiast described their flavour. I wouldn’t go that far. But morels are indeed exquisitely delicious.

Morel nomenclature is comedic.

They are variously called merkels, miracles, Molly moochers, hickory chickens, sponge mushrooms, haystacks, conehead brains, and dryland fish.

My favourite is “hickory chickens,” a nickname that originated in Appalachia. Apparently folks there find morel mushrooms around hickory trees, and say that, when battered and fried, the morels taste like chicken.

Morels don’t taste like chicken.

They taste better than chicken.

Nonetheless we’ve taken to calling our annual feast the Hickory Chicken Repast.

Viewpoint I’ll add another moniker to the list: find-me-if-you-can fungi. Morel hunting – and make no mistake, it’s a hunt, not a simple gathering expedition – can be frustrating because morels are intentionally elusive. You can read all you want about under which species of tree or in what kind of soil they can be found. Chances are you still won’t find any. I think the morels themselves are complicit in the telling of those deceits.

The dark-coloured morels are especially adept at hiding. One can be right in front of you, peeking out from under last season’s leaf litter, and you won’t see it. Not until I discover that first morel do my eyes adjust, enabling me to more easily find the next one.

If there is a next one. Some years morels are hard to come by.

White morels are less successful at concealing themselves. Their larger size and colour, which is really more creamy than white, exposes them. Two years ago I happened onto a mother lode of white morels.

Dozens of them were growing in the long grass around an elm tree that had died the previous year.

There were so many I was able to gift a few to a neighbour. I don’t usually do that. Morel hunters are characteristically stingy. Ask one where his/her favourite morel hunting spot is and you’ll know what I mean.

I’d like to say that it’s impossible to mistake a morel. But that might be dangerous. There is such a thing as a false morel, I’ve read. I’ve never seen one, but they apparently exist and are toxic.

Some people liken morels in appearance to honeycomb. But the cells of honeycomb are precisely uniform in structure. Not morels. To me, they look more like brain coral.

Kits to grow your own morels can be purchased online, and I’ve been considering ordering one. But part of the allure of morels is the hunt. Even if it’s in vain. Which it often is.

So where would the fun be in growing your own morels?

For a long list of recipes for wild edible dishes, visit: https://www.ediblewildfood.com. ◊

Eat where you live.

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June 2020 15

Food • By Mark Nonkes •

Seven Ways our food system is changing Rigourous protocols and slowing animal growth will be part of Ontario’s new food system Academic thought has it that COVID-19 will redesign our food systems with farmers having to hold onto animals longer, a resurgence in the popularity of locally-grown foods and consumers watching price points very carefully.

I

n the agriculture and food industry, leading researchers are making predictions of what we

1. Food Manufacturing

can expect to see and what might be in store for the future for our food supply, after COVID-19

lock-down measures end. Three University of Guelph professors who have expertise in various areas of the food system predict what lessons might be learned from COVID-19 and what the agricultural sector might expect in the future. We’ve compiled a list of seven of their ideas, and, in some cases, spoke with local people involved in growing and marketing our food to see if academic thought matched practical experience.

16 The Rural Voice

T

he manufacturing of food products will change. In the last few months, slaughterhouses in Alberta and British Columbia have reported COVID-19 outbreaks among staff, forcing plants to close. On a smaller scale, in Ontario greenhouses growing vegetables, like one in Chatham where more than 50 employees were infected with COVID-19, operations too were halted.

Inside these plants, where food is processed and packaged, workers pass items to one another, exposing themselves to the risk of COVID-19.

To combat the potential spread, Dr. Dana McCauley, a former chef and food entrepreneur who now works at the University of Guelph, says adjustments will be made in the short term by setting up “critical control points in a manufacturing factory setting because, where all of a sudden where gloves and a hair net were okay, I think now we’re going to be seeing a lot more face coverings and a lot more rigorous protocols around food safety.”

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2. Livestock Markets

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ivestock will not get to the market quickly. Dr. Mike Von Massow, a professor in the department of Food, Agricultural and Resource Economics at the University of Guelph, warns that rolling closures of meat processing plants, due to COVID-19 outbreaks, means farmers with livestock will have to hold onto their animals for longer.

“Animal feeding will have to be slowed and farmers may have to be patient as they wait to sell things like beef or pork,” says Von Massow, who researches food waste and the food system.

This is something Keith Currie, a Collingwood area farmer and the president of the Ontario Federation of Agriculture (OFA), knows personally. Since COVID-19 closed businesses across the country, he’s heard from numerous farmers who are struggling to get their livestock to market.

“The time frame to hold back once market weight is reached is very short due to the nature of the animal,” Currie says. “Eventually the farm business will have to make a decision on what to do with the animals. De-population is not what anyone wants but it may be the only option. And while beef producers may be in a better position to hold animals back longer, they too face the prospect of no income because cattle can’t get processed while increased feed costs are incurred.”

After the May 5 federal government’s announcement of a $252 million financial package for the Canadian beef and pork producers and the food processing sector, the OFA expressed thanks but reminded government that they had joined agricultural organizations

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from across the country to request $2.6 billion in federal government support for the agri-food industry.

“Significant pressures remain for livestock farmers across the province,” states Currie. “It’s a good starting point for the industry, but we know many commodities in Ontario are facing unprecedented and difficult situations.”

shortages. North American trade of meat products, particularly beef, allows for processing plants from the United States to step into the gap that the temporary closure of a processing plant in Canada might create, Von Massow says.

4. Local is Champion 3. Food Shortages Unlikely

F

ood shortages are unlikely.

Despite the challenges of getting livestock to market, food shortages at grocery stores are unlikely for staple products.

Von Massow states that despite the challenges of some shortages of food products, “those were demandbased shortages and not supply-based shortages.”

The food system is catching up, Von Massow says.

“The irony in the time of shortages was we also heard of some dumping of milk in Canada and some plowing down of produce in Florida and other areas,” Von Massow states.

“These are short-term phenomena as the food system reallocates some of this supply to different customers and different processors.”

In some cases, food processors may need to change what they sell to meet customer demands in grocery stores.

“We drink more milk at home than we do in food service, and so we have to change a little bit from say cheese production to food milk production, and that doesn’t happen overnight. Many of these overages at the production level were a function of perishable products and no buffer storage inventory that caused us some grief. I think all of those things are going to go away in a matter of days not months and we will see a reallocation of a new normal.”

Von Massow explains that even with meat processing plants temporarily shutting down, it is unlikely that there will be meat 18 The Rural Voice

L

ocal will be championed (for a time). In times of economic shock, consumers often become more conscious of where their goods are purchased from.

There is an impulse, Von Massow says, to support local producers, retailers and entrepreneurs.

“One of the beauties of our food system is that we do have all of this choice. And I think there will be an inclination to find those local sources,” Von Massow says.

Even larger companies, who are based in smaller communities are advised “to be a hometown hero first,” McCauley says. “There’s a lot of heart for helping our neighbours right now.”

“Entrepreneurs have to take that unique selling point of being a local supplier and champion of your area,” McCauley adds.

That’s an approach that Cowbell Brewing in Blyth took when the COVID-19 situation hit. The brewery started baking bread from spent grains that had been used in the brewing process and baked 50 loaves of bread, offering them for free to community members in Blyth and the surrounding area each day.

“We noticed that bread was in short supply in the area for the community and we wanted to contribute,” says Grant Sparling, the Chief Development Officer at Cowbell.

While Cowbell itself is reporting losses in alcohol sales during the COVID-19 pandemic, primarily due to the closure of restaurants and loss of keg sales, Sparling says doing “the right thing” and addressing a community food need was important

for the business.

Approaches like dedicating products for a community will build customer loyalty after the pandemic ends. However, Dr. Jess Haines, an Associate Professor in the Department of Family Relations and Applied Nutrition at the University of Guelph, states that local entrepreneurs must remain price conscious, as many family budgets will be restricted in the months to come. She warns that producers who sell at farmer’s markets should have competitive prices to align with grocery stores, to maintain longer term engagement with customers.

5. Kitchen Essentials

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here will be a return to kitchen essentials. “Everyone, a month ago, was talking about plantbase, plant-base, plant-base, and now everyone is talking about bread. So wow, what a shift in consumer interests,” says Dana McCauley.

When people’s income is insecure, there is a return to basics, McCauley says.

“I’ve been hearing people call it the Great Lockdown, as a reference to the Great Depression. There is going to be a massive economic ripple effect that will probably mean that consumers are going to be much more price sensitive than they were in the past.”

Coming out of this stay-home period, McCauley expects people will want to find affordable foods that will have broad appeal for their families, rather than specialty products.

6. Online Shopping Grows

O

nline shopping from your neighbourhood business will be more commonplace.

Not only has online grocery shopping become popular in this pandemic period, many small food entrepreneurs have turned to online sales.

Until this, food retailing was primarily done in store but COVID19 sparked a rapid escalation of online food shopping.

“I expect for some people the experience has been better than they were expecting and they won’t go back,” says Von Massow. “For others, they will go back to the grocery store.”

McCauley suggests more homebased food entrepreneurs could start due to COVID-19. People who use available digital platforms and online stores to sell their products will find a new customer base who have experience with using online platforms to purchase food products.

Utilizing an online storefront to sell vegetable produce is a strategy that Belgrave-area organic farmers Brian Wiley and Tamara McMullen of Firmly Rooted Farm are taking to reach new customers in the aftermath of the COVID-19 stay-home orders.

With the closure of restaurants and farmers markets, where Wiley and McMullen normally sell their produce, an online storefront has been essential for their vegetables to continue to find a market.

“People are seeking us out because there seems to be more demand for local products,” Wiley says.

Wiley says there is more administration work involved with setting up and running an online store to sell food products. He advises anyone considering moving business online to go with an online company that has experience in food retailing and to talk to other small businesses who have taken the online approach before diving into online sales.

“Don’t try to figure it out by yourself during this time,” Wiley says.

C

ooking skills will become essential. With less income available for many coming out of COVID-19, restaurant sales are not likely to rebound to their previous state.

During the stay-home orders, families have had the time to cook their own meals more often.

“Now, we’re having to plan more.

Hopefully we’ll see people develop those skills and use those skills,” says McCauley. “Once you realize that making a stir fry is faster than waiting for Chinese food to arrive, you’ll look at it a little differently.”

The impact could be generational.

“So many people are getting into the kitchen with their children and I’m hopeful that kids are going to be more involved, even if families go back to being super-

scheduled,” says McCauley.

Yet, Jess Haines, an expert in Applied Human Nutrition at the University of Guelph, says not everyone has the necessary skills and resources required to prepare healthy meals.

She hopes there is a realization coming out of this pandemic that more food education is required.

“Our society should be set up so that we ensure that when students graduate from high school, they have this very important skill of being able to prepare healthy meals for themselves,” Haines says.

Ensuring that students can develop food skills to develop healthy eating for life, even through pandemics, is something Haines says the government should take action on. ◊

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COVID-19

Exponential growth happens in times of darkness

We need to grieve, manage stress and become resilient to maintain our mental health during a pandemic, say experts To help everyone in the agriculture industry maintain mental health during this COVID19 pandemic, both the Ontario Pork Industry Council and Farm Credit Canada hosted webinars this spring on mental health strategies. Sharing wisdom were speakers Shawna Percy (far left) of Live Voice in Guelph and personal coach, Stephanie Staples (left) of British Columbia.

• By Lisa B. Pot •

L

iving though a pandemic may seem like a dark time but like seeds in soil, it is the combination of light and darkness that makes them sprout.

“Exponential growth can happen, especially in these times of darkness,” says mental health expert, Shawna Percy of Life Voice Crisis and Consulation Services in Guelph. “Significant challenges show us where our systematic weaknesses are and challenge us to find ways forward so that we are more resilient in the future.”

Living during a pandemic requires grieving, stress management and choosing to use language like “physically isolating” versus “socially isolating” says Percy who offered a webinar via the Ontario Pork Industry Council.

On the same day, Farm Credit Canada hosted speaker Stephanie Staples to also address mental health for the agriculture industry. Both offered insights and practical advice to stay mentally well during this time.

20 The Rural Voice

Language matters, says Shawna Percy, and using the term “social distancing” versus “physically distancing” suggests we have to distance ourselves from social contact.

That isn’t necessarily true and neither is it conducive to maintaining our mental health during the pandemic. “When we socially distance, we are eroding a resilience factor. We need our support systems to thrive. So how can we be physically distant but not socially distant?

Percy recommends making full use of social media and your car to maximize your social support. “Have a drive-by coffee with friends. You can see each other but still keep your distance,” recommends Percy while offering a Stress and Resilience in Times of Uncertainty webinar to members of the Ontario Pork Industry Council on April 28.

Percy shared slides of grandchildren learning to bake using Facetime with their grandparents or visiting through a window to see loved ones.

“As we build our connections, it reduces the stress and trauma load that we are carrying,” says Percy. It also builds resiliency and that is the core trait pork farmers and everyone needs to survive stressful times.

“Resiliency is the capacity to recover from difficulties,” explains Percy. Resiliency could be described as toughness, except it’s an elastic toughness. Sharing a quote from Robert Ludlum, Percy says “Blessed are the flexible for they will never be bent out of shape.”

So how do people build up their resiliency? Using research and advice from author Steve Covey, Percy says it’s about relinquishing the need to control every aspect of our lives and understanding we can often influence change but not control it.

Percy said it begins by accepting change or hardship which lets the mind move from the situation to a different place; a place where the brain can think of new ideas.

“Another way to accept it is to let our feelings be as they come up,” says Percy. “During the first three weeks of physical distancing I spent it in pajamas and did a lot of ‘shoulding’ on myself. That did not get me doing anything any faster. So I accepted what I was feeling.”

The next step is to change it.

“Obviously, we cannot change the pandemic but maybe we can change a different part of the situation,” suggests Percy. She was stuck in her house so she decided it was an ideal time to repaint the rooms. “There were lots of things I could not change but that little piece I could.” ometimes, all that can be done is to escape it. Percy says sometimes our longing to escape a situation shows up in thoughts of suicide. She says it’s wise to reframe those thoughts and understand that these thoughts are not true. “They are part of the brain and body’s way of getting together to tell you that something needs to change because you cannot keep on going this way,” says Percy. When those thoughts come, it’s time to take a break, get help or find a different way to escape for a time. “Maybe watch a funny Netflix show or go for a walk or plant a garden,” says Percy.

The goal is to find meaning when

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June 2020 21

you feel like life has no meaning.

When you cannot find meaning yourself, then it is time to talk to someone else.

Percy also encouraged people to be vulnerable. “Vulnerability is a strength because you have to show up with courage to be it,” she says.

Moreover, she encouraged people not to be afraid when their “autopilot” shuts off. Many people run on autopilot to perform all the tasks they need to do and it can carry people through some very difficult times. However, there does come a day when you cannot cook a meal or seemingly even tie your shoes. “The simplest things seem to take a lot of energy but you are not broke. Your system is working as it should. It’s just that autopilot has turned off and your brain is telling you it is now time to take care of yourself.”

Specifically, Percy encourages listeners to take advantage of any and all resources. These might be online resources such as Farm Credit Canada or Grain Farmers of Ontario’s mental health fact sheets and assessment tools.

Also, farmers are most fortunate to be able to utilize nature as a resource. People should also be engaging their creative side, whether it be via community movements like hanging up posters to thank volunteers or developing an artistic skill such as painting.

When question time came up, one listener wanted to know how best to engage with family when everyone is feeling stressed. Percy says one of the best ways to get help for yourself is to tell people what you need. Also, recognize who the people are in your life to meet those needs. Some family members will make you laugh, others are good listeners while others can really problem-solve. Do not expect one person to meet all those needs.

Other suggestions Percy had for listeners included: • Be aware of your trauma load. Keep up with the news but balance it with good news as well.

• Ask others how they are doing and really listen. If there is a lot of spring work to be done and there isn’t time for a two-hour heart to heart, explain that this is check-in conversation and set healthy boundaries. ◊ 22 The Rural Voice

NAP: The threestep process to handle emotions Emotions are information and guilt can often be a useless emotion, says personal coach, Stephanie Staples (right) of British Columbia.

O

n the same day as the Ontario Pork Industry Council was offering mental health advice with speaker Shawna Percy, Farm Credit Canada was hosting a free webinar for their clients featuring Stephanie Staples. She is a leadership, health and wellness expert who says NAP: Notice, Acknowledge and Plan is an effective three-step process to handle emotions.

“When faced with times like this, our emotions can run rampant in a way we have not felt before,” says Staples, who is based in Sidney, British Columbia. “There isn’t a right or wrong but when we have a plethora of emotion, it can be overwhelming and our brain does not know how to process it.”

Using NAP helps sort those emotions. It begins with Notice. “Just pull out one emotion and notice it.

That’s it. Get rid of all the other clutter and focus on it,” advises Staples. Our bodies and minds can handle one emotion at a time. The next day or even next week, notice another one.

Acknowledging it is the next step.

“Emotions are information,” says Staples. Guilt is a common emotion people are feeling right now as they struggle to balance work, homelife, parenting and homeschooling children. They feel they aren’t doing a good job at any of those tasks.

Looking at the feeling of guilt, Staples says you have to ask yourself is it helping or hindering.

You can also do a BMW – Bitch, Moan and Whine – session for a while. Sit and carve out a time to whine about why you feel so guilty and why it is so prevalent in your

mind. Put a boundary around it so you can switch to BMW version 2 – Breathe and Move it Willingly. Once that happens, you are ready for the P of NAP. • Plan: Continuing with the emotion of guilt, Staples say this is the stage where you discern if it’s healthy or unhealthy guilt. Healthy guilt is when you did something wrong, or lied or made someone’s life worse. You are feeling guilt remorse which requires you to make amends. However, some guilt is unhealthy and steals energy from your life and does not make you who you want to be. With this guilt, you need to process it and ask yourself if you are really doing the best you can given the circumstances. Have you been as patient and loving as you can? Can you do better tomorrow? If so, then release the emotion of guilt and plan to do better the next day.

Staples says it is important to have self-compassion in this time of the coronavirus pandemic. “We cannot bring our ‘A’ game. It is not possible.

We need to lower the bar and be gentle and compassionate with ourselves,” advises Staples.

Personally, as a speaker, Staples recognizes this may not be a financially successful year for her.

Instead of moaning about reduced income, she has decided this is the year she will take the time to focus on her marriage. “This might be the worst year for my finances but it might be the best year of my marriage,” she says.

The pandemic will end at some point. When that happens, do you want to look back with regrets? Or do you want to look back and say “I

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did the best I could with the resources I had in the circumstances I had.”

Other advice Staples had for mental health and emotional success during the pandemic includes: • Ask for what you need. We all think our loved ones should know or see what we need but sometimes, you just need to ask nicely and kindly.

• Add the word “really” to your questions. Instead of just asking “how are you”, as “how are you, really?” Staples says she’s amazed how that one word changes the whole conversation.

• Reframe happy hour. Instead of going for a drink with coworkers, make your happy hour the time you drink milk and cookies with your child. Physical distancing has changed our habits but we don’t have to lose routines or connections that give us joy.

• End the day on a positive note.

“My husband and I used to go to bed thinking of all the things we did not get done that day. Now, we end the day by asking each other ‘what was your favourite part of the day?’ and it makes us feel better!

• Watch your words. Some people may describe not beingable to see loved ones as agony. Death is agony but not being able to visit right now is not agony, though it is hard and frustrating, agrees Staples. “I think it is important we watch the words we use and not make situations bigger than they are.”

• Move your body. “Motion changes emotions,” says Staples. “Moving your body makes the mind move. Get outside in nature. Hug a tree. Change your scenery. Do some deep breathing or stretching.” Then make a list of what works so that next time you are feeling low and sad, you know what works.

• Remember how resourceful you are. “We have all come through challenges using our resources,” says Staples. Remember that, and tell yourself that you are a smart, creative and resourceful person. Not only will you figure it out, but you can make it better because you know how to use your gifts and resources. ◊

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Business

Struggling, like everybody else Auctioneers deal with cancelled sales and distancing while promoting their online presence • By Lisa B. Pot •

S

pring isn’t just a time for planting. It’s a time for auction sales ... a social highlight that retired farmers, collectors and deal makers are missing dearly.

“People love their auctions. They love the thrill of bidding,” says Ken Lillicrop, president of Bryan’s Auctions based in Puslinch and Trenton. “We’re hoping we can get people on site again in June.”

In the meantime, Lillicrop has just launched a revised system for the timed online auctions Bryan’s are known for after cancelling all April sales until they could find a safe way to handle money and arrange scheduled, curbside pickups.

“Our sales are usually large with three to four thousand pieces,” explains Lillicrop. “On a Saturday, Bill Horst of Bill Horst Auctions in Millbank says there is nothing like a live, public there might be over 1,000 people looking at the stuff.” auction for business and for his own adrenaline rush. However, all of his public sales When that happens, most have been cancelled or postponed and he is relying on his online presence which he people have the same created last year to sell big ticket items. ~ Photo submitted touchpoints. If it’s a tractor or vehicle, they open the door, want to sell and there are always people who want to buy.” climb in, and put their hands on a steering wheel. “There is However, he admits this has been tough and a lot of so much touching. There is just no way we could get it all extra work. cleaned and sanitized for every customer.”

It’s been more than tough for auctioneers that deal with About half of the 20 staff at Bryan’s have been laid off. cattle such as David Carson of Carson Farm and Auction Fortunately, Bryan’s Auctions has 10 years experience Services Ltd. in Listowel. running online auctions and was able to resume online Carsons had to cancel all their early farm sales that were sales mid-May. There won’t be any physical viewing of the to be held on the property. When he was able to open the machinery, vehicles or construction items, but staff are sales ring for a beef cow and calf sale, half the chairs were adding more descriptive details to the items for sale. All removed to create safe distances for the 49 buyers who payments will be made online. All pickups will be came. Prices were about what he expected with bred cows scheduled. selling for an average of $1,750 and cow-calf pairs It might be a stretch to say auction businesses will thrive averaging $2,000. A few tender sales also remained on the this year, but most will survive. docket with two property owners happily accepting bids “Auctioneering is a business that will survive all tests of and another deciding not to sell. time,” believes Lillicrop. “There are always people who 24 The Rural Voice

“It’s been very disheartening,” says Carson. “We usually sell a lot of fresh Holstein heifers but they aren’t selling right now. Prices are terrible which also means our commission sales are down. It’s just not a lot of fun here right now.”

A few employees have been laid off and office staff hours have been reduced.

“Everyone is struggling and like them, we are doing the best we can,” says Carson.

The sales barn will make it though these tough times. Sales that have been postponed will hopefully be offered in the fall. Carsons also sells animals on private commissions but he knows he will lose customers.

“The people who come to buy one or two animals will go by the wayside and the result will be fewer buyers buying in bigger numbers,” believes Carson.

He is thankful for the customers that have stuck with Carsons because he knows it is a very trying time for everybody. “I’m hoping everyone can pull through,” he says. o does Ruth Ann Scott of Yokassippi Auctions and Appraisals in Teeswater, which has not booked auctions for the entire year.

“I am sitting with enough stuff for two auctions right now,” says Scott.

Ruth Ann and husband Ken usually offer a dozen or so auctions a year but say besides being illegal due to the restriction on large gatherings, most people do not want to be in crowds right now. Online auctions are not being recommended by the Auctioneer’s Association of Ontario for estate auctions either.

“People still want to see the stuff and pick it up. I know it’s only one person at a time but if they look at it like they normally would, who will disinfect it all?”

Cancelling all sales was the only option and Ruth Ann says she misses it, as do her customers. Yokassippi is a favourite hangout for buyers who love auctions. “There are so few live auctions left and the people who really enjoy them are missing the social part of it. They are missing the food booth too!”

S

Yokassippi Auctions has been at its Teeswater location since 2006 and had been conducting auctions for a few years before that. Ken is currently in the hospital (not COVID-19 related) and Ruth Ann gives a wry laugh as she admits, “2020 has not been my favourite year so far.” ill Horst of Bill Horst Auctions in Millbank would probably agree. However, he started offering online auctions last

fall and has been relying on this part of his business during the pandemic.

“I’ve had to cancel or postpone about 12 sales so far. There are a few that can go on in the fall but I’m not sure if public auctions will be deemed essential anytime this year,” says Horst, who has been an auctioneer in Southwestern Ontario for 26 years.

In his opinion, public auctions are still the way to go to get good prices.

“You get people right at the table

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bidding and then it’s my job to convince them to pay more,” explains Horst. “When you are actually talking to them face to face, I think it’s more effective.”

Online sales are a different beast.

You can’t offer the wagon loads and low-cost items. For his online auctions, Horst focuses on higher-end items such as tractors and farm equipment.

At the time of the writing of this article in May, he had sold 16 large pieces including tractors and tillage equipment.

“What I do is really catching on in the Ontario market,” says Horst. He takes the photos and videos, writes a detailed summary of the piece and posts it online.

In the post COVID-19 future, he imagines his business will be 50 per cent online and 50 per cent public auctions.

“There are lot of people out there who LOVE to go to public auctions and that will never change,” says Horst. “There are also the people who do not have time to go to an auction and would rather press a

button and bid on a piece of farm equipment online.”

Personally, having spent most of his adult life as an auctioneer, Horst hopes he can soon get back up on a wagon for a live auction. “I still love doing it. I love to meet the public and

sell to people in person and get the adrenaline going.”

While, financially, he knows he’ll “be behind the eight ball dollar wise” with the cancellation of live auctions, Horst is still hoping he can say at year’s end that it was a good year. ◊

David Carson of Carson’s Auctions says the attitude is one of “let’s do the best we can” even though cow sales and commissions are way down.

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Pastures

Not enough farmers crunch the numbers

Bill Thomas (left) was the keynote speaker at the Profitable Pastures workshop in Mount Forest in early spring. Profitability is directly related to yield and the best way to maximize yield is to develop a rotational grazing system, said Thomas.

K Multi-species and rotational grazing increase yield and profits say experts • By Amanda Brodhagen •

nowing your cost of production is a valuable tool for making management decisions yet not enough farmers are crunching the numbers. The Ontario Forage Council held its annual Profitable Pastures event in Mount Forest, Ont., with live streaming from several locations in Northern Ontario on March 10, 2020. With about 70 farmers in attendance, the morning session consisted of a panel of two producers and a cost-of-production specialist from the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA). They discussed how to determine your cost of production and included practical, on-farm examples.

According to John Molenhuis, Business Analysis and Cost-of-Production Specialist with OMAFRA, there are three main approaches to determine cost of production: 1) Production systems approach – this helps map out the cost of production cycle throughout the year and allows the farmer to plan in order to manage cost of production by looking at factors such as capital investments and enterprise budgeting.

2) Opportunity costs – this approach is about knowing the marketing value if you sold it (or rented) instead of feeding it. Molenhuis says that this perspective provides a good reflection of the economic realities of home-grown feed versus “am I better to grow my own feed” or buy feed.

3) On-farm data – this approach comes up with an allocation scheme of all the enterprises on the farm such as hay, variable costs, fixed costs, pasture etc.

“Knowing your cost of production starts with good records, both production records and financial,” says Molenhuis. Keeping financial records isn’t enough, he explains, adding that production records need to include how much a bale weighs, how much was harvested, and how much feed was fed.

June 2020 29

“What’s the yield on the pasture?

That’s the million-dollar question that farmers have to ask themselves,” he said.

Molenhuis says that most people like to use custom rates to determine costs versus your own costs because they’re often easier to calculate.

However, citing some studies from the United States, he cautions that the difference between the two could be upwards of 25 per cent. Fencing and water costs can also be segmented.

While it depends on what fencing you use and the entire fencing system which includes water, one figure he highlighted was about $33 per acre in annual costs.

When you know your cost of production, it helps take the emotion out of the decision-making process.

For example, what if you grew good quality hay but could sell it and buy lower quality hay to feed your beef cattle? Should you? Using the costof-production model would help you answer some of those questions. ne of the producer panelists, Blair Williamson from Lambton Shores, has 50 head of purebred Shorthorn and Simmental cattle grazing on rented pasture, crop residue and cover crops.

His family runs 600 acres of crops and has 3,000 taps to produce maple syrup. Williamson started his cow herd in 2007 and went from one to 50 head. He calves from January to March and sells cows through production sales and bulls privately.

Last year, Williamson calculated the cost between grazing and baling the feed. It worked out to be 90 cents per day verses $2.20 a head per day for cutting, baling and wrapping. He grazes the cow herd on corn-stalk residue from November to January or whatever the weather allows. This past year he had 45 cows on 50 acres for 50 days. The cows graze on oats and peas during the summer months and after that wheat residue with supplemental feed. “You need to watch them [cows] on corn stalks because once they’ve picked the field clean, you’re going to have to start supplementing them,” he said.

Williamson supplemented his feed with some corn silage that he fed from a wagon up by the barnyard.

Another producer panellist, Mike

O

30 The Rural Voice

Blair Williamson

Swidersky, a first-generation farmer from Dufferin County, shared his experience of grazing beef and sheep together. His farm is entirely in pasture for livestock, with no cropping.

He shared some cost-ofproduction numbers from his experience with the Grey-Dufferin community pastures. “Yearlings were 69 cents per pound or $1.04 per day if less than 1.5 pounds of gain per day,” he said. These costs include dewormer, vaccinations, salt, mineral tags and supervision. For cow-calf pairs he figures it’s closer to $1.50 per day.

He went on to say that cover crops are the future of grazing cattle in Ontario. “It’s hard to come across grassland,” he said. “A crop farmer gets benefit of the crop as well as the livestock,” he said, adding that there’s opportunities for livestock farmers to be working collaboratively with their grain-farmer neighbours.

Farmers considering this type of partnership need to take into account labour and fencing costs, even if it’s just portable fencing, he added.

Swidersky he’s seen the benefits of multi-species grazing with sheep and cattle. “Productivity has increased over 100 per cent by just adding the sheep,” he says. He added the sheep because where he farms it

John Molenhuis

Mike Swidersky

can get cold and wet and the sheep won’t trample the pastures like cattle.

He likes low cost infrastructure and says “the money we don’t spend is sometimes the money we make.”

Swidersky says that knowing your cost of production is a tool to use in order to manage your operation and that feed is such an important piece of managing your cost of production.

He also said that you need to be accountable to the bank and to your family, “by analyzing the numbers you know where you need to make changes,” he added.

On his operation he’s been focused on improving pastures through what he calls “layered feeding”. This involves feeding 20 bales to an acre on pasture and he’s seeing three times production increase with about 20 per cent waste with the bales he feeds. And that’s okay because he knows that “waste” is getting returned as fertility when the manure is spread. As a result, pastures hold up longer without the need to be rehabilitated.

In addition, he’s purchased municipal compost. After three years of spreading it on the fields, he has started to see results. It costs him $20 a ton for municipal waste and then there’s the cost to spread it.

He’s not a fan of frost-seeding to try and improve pasture and hay

fields by broadcasting the seed on frozen ground and as there’s a difference between “solving the problem versus treating it, you need fertility,” he said.

Bill Thomas: Managing Pastures for Better Yields and Quality The keynote address was given

by Bill Thomas from Nova Scotia who has spent his career implementing educational forage production programs at the Nova Scotia Agricultural College, now part of Dalhousie University. Thomas was the recipient of the 2019 Canadian Forage and Grassland Association's Leadership Award. He approached his talk from a cropping perspective.

“A big part of being successful in the beef, sheep and dairy industries is producing a competitive feed package,” he said. “Yield has the largest impact on forage profitability because inputs, including harvesting costs, change little as yield increases,” he added.

The higher the yield the more profit you’ll make and you can improve profitability of pastures by fencing. “It’s all about respecting the plan and managing it with animals,” he said. Thomas said that you need six or more paddocks for true rotational grazing, when it’s less than that it’s not true rotational grazing because the grass needs to be able to rest. “A properly managed grazing system grazes the plants at the right time, to the right height, for the right length of time and then allows the plants to recover properly,” explained Thomas.

“When pastures are healthy, they are three times more productive and store more carbon dioxide,” he said.

It’s important to understand how grasses grow: 1) Jointed grasses – important to not graze the grass below four inches Examples of jointed grasses include, timothy, reed canary grass and annual ryegrass to name a few.

2) Non-jointed grasses – important to retain growing points when you graze or cut Examples of non-jointed grasses include, orchard grass, meadow fescue, meadow foxtail, Kentucky bluegrass and bent grass.

“You need growing points, if you cut if off it won’t grow,” he said.

The highest quality grass you can grow is meadow fescue as it gives you higher quality even though other grasses will outproduce it. Legumes generally produce higher quality forage than grasses. This is because legumes usually have more crude protein and less fiber. “Legumes leave the gut faster,” explained Thomas. “The more time it stays in the rumen, equals less production.”

Thomas pointed to the results from a

Nova Scotia study which found paying extra for seed and growing legumes in a pasture mix was better than applying nitrogen to straight grass.

“Alfalfa is the queen of forages,” he said, as it has the highest yielding forage. It is best for stored feed, builds soil structure and fixes large amounts of nitrogen.

“Your primary goal as a forage producer is to obtain a good yield of quality feed while allowing for stand persistence,” said Thomas. ◊

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Women in Agriculture

Empowering farm women to be leaders From sexy Stefan and his parmesan cheese to Jody Carrington’s urge for face-to-face communication, women cried and laughed at Ag Summit

Toni Newman’s phrase was “Why? Why Not?” as she encouraged women at the Women in Ag Summit hosted by Farm Credit Canada on March 10 in Kitchener to have the courage to pursue their goals by creating moments, such as the one she had with parmesan cheese.

• By Lisa B. Pot •

T

hanks to Toni Newman, who calls herself a professional catalyst, many Ontario farm women will not be able to order parmesan cheese on their salad without thinking of sexy Stefan.

The ebullient Newman, a woman who perches on top of a red ladder to make her point, had a story to share about how to make the everyday extraordinary and it involved a waiter named Stefan. It went something like this: One night Newman had a craving for pasta at a restaurant she knew well. The atmosphere was good, the food great and on this particular evening, there was a new waiter ... a handsome one! His name, which Newman says in a smoky voice, arms in the air with dramatic flair, was Stefan. Looks, however, were not his most appealing attribute.

It seems that Stefan had a way with words for when Newman’s plate of pasta was set before her, Stefan came over with his cheese grinder. He could have just asked if she wanted any parmesan on her pasta. Instead, he said “would you like your cheese like the snow in Denver? Or would you like your cheese like snow in Paris?”

Newman paused. This was different. This was exceptional! He was making her parmesan cheese an experience, an event, a moment.

“Stefan wasn’t so much a better waiter as he was a different waiter,” explains Newman. “He owned my parmesan cheese moment in my pasta eating journey. To this day when I go out and order pasta and a waiter asks if I want cheese, who am I thinking about? I’m thinking about Stefan.”

This is what every person who is selling something should be creating – a moment.

“Stefan wasn’t “If you are selling tomatoes so much a better and they are the best in the world, it waiter as he was a is not enough.

People want a different waiter.” story. They want a moment,” says Toni Newman Newman.

Her Stefan experience and story is something Newman has June 2020 33

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been sharing for over a decade as she travels the continent speaking about marketing in her self-described role as professional catalyst. She was the last of many dynamic speakers challenging and encouraging farm women to be all they could be at Farm Credit Canada’s (FCC) Women in Ag Summit held March 10 in Kitchener.

“Everyone has great ideas in them,” said Newman. “What you need is a crazy person to help you access those ideas, a person who helps you see things differently.”

It’s about adding drama to your ideas and making them an experience.

“An experience is what happens to you that changes how you feel about something,” she added. “You need to create a story that people feel compelled to share. People do not share better ... they share different.”

So how can a business owner or product maker differentiate themselves? It starts with courage to take the leap and is enhanced by using Newman’s 5S Strategy.

1. Surprising: “We have to get our customer’s attention,” she said.

Showing a picture of a tow truck featuring a giant, pink toe, Newman said this is an example of being different and noticeable. “If that business offers bad service, it won’t last long but that toe means people will take a picture and share it.”

Newman also cited the Nestle KitKat campaign that offered a free “no wifi” zone to play on its “take a break” slogan. “Do unexpected things in unexpected places. I am not suggesting be gimmicky. I suggest bring value.”

2. Strategic: Businesses need to make strategic decisions based on what works for them and their customers. Newman used the example of a mom and pop pizza store that was struggling with the encroachment of chain pizza stores.

The owners discerned that the most painful part of ordering pizza was phoning the order in. They designed a magnet that came in the middle of the pizza alerting customers to a website where they could register their favourite pizza. All the customer had to do was press a button, their pizza was ordered and

On marketing success: “Do unexpected things in unexpected places.”

Toni Newman

delivered. No calling required! The pizza store’s deliveries increased by 500 per cent and the business received 12,000 mentions on social media. “People don’t share better, they share different,” Newman said again, in a mantra she repeated several times during her presentation.

3. Seductive: “Once you have a customer’s attention and told them what to do, then you need to convince them to do it. Play the emotions card,” suggests Newman.

Australia Post had a campaign reminding people that sending a handwritten note is like giving someone a hug. It was an effective way to boost the use of traditional postal services.

4. Sustainable: “Ideas start to smell even when they are good ideas,” said Newman. “When you implement an idea, the first week is great but by the third month, no one sees it anymore.”

Shreddies launched a hugely successful campaign marketing Shreddies not as squares, but as

diamonds. “Square – Boring.

Diamond – Exciting.” Plus, Post sold the boxes as a “combo pack” with both square and diamond shreddies.

They were, of course, the exact same thing but the campaign was so successful that when Post pulled it 18 months later, empty boxes of diamond shreddies were selling for hundreds of dollars on EBay. 5. Simple: Simple always works when it is direct. A divorce lawyer created business cards with a perforated line down the middle.

Simple but powerful.

Newman says when you wrap the 5Ss with a dose of courage, all that is needed next is a leap of faith.

Newman used this example from her own life. A few drinks in a movie theatre led to the need to pee.

Newman found her way to the bathroom but didn’t realize she was in the men’s bathroom until she heard men’s voices from outside her stall.

“So I talked to myself. I said, ‘Newman, you can keep the door closed and sit here or you can go out in a blaze of glory.’ I opened my stall door, said ‘good evening gentleman’ and left 10 men wondering if they were in the right place.”

We always have the choice: we can stay quiet as a mouse and sneak out or we can take option two and go out in a blaze of glory.

“The only thing standing between you and your success today is the courage to let go of where you have already been,” concluded Newman.

would take on a whole new meaning with the arrival of COVID-19. Her advice to farm women and her ideas on connection seems even more relevant today.

The coronavirus was just extending its reach when Carrington, who was funny, irreverent and inherently compassionate, offered this advice: “If you don’t want to get the corona, wash your hands like you wash a Charolais heifer on show day.”

She had women laughing and crying as she talked about raising kids, connecting with neighbours, using women’s superpowers and leading with greatness.

“The heart of it all is relationship, said Carrington. “And we (women) are better at that than any person with a penis on the planet. This is not about bashing men ... I own two sons and I love my husband ... but women are just better at relationship and connection.”

One of the keys to that is learning-

Remember to Walk Each Other Home

W

e are all just here to walk each other home. But the more disconnected we get, the less we are walking together.

These comments were borrowed from Ram Dass and made by Dr. Jody Carrington, a child psychologist, speaker and author who believes disconnection is the biggest problem we face today.

Speaking to farm women at the Women in Ag Summit hosted by Farm Credit Canada (FCC) on March 10 in Kitchener, Carrington couldn’t have known that disconnection

“Face-to-face connection is becoming the hardest thing we have to do on this planet.”

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June 2020 35

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how not to be racist. You have to show them. So many things on our planet cannot be regulated ... they have to happen face to face.”

One of the ways to do this is proximity and it may be one of the biggest lacks in modern society.

Showing an old black and white photo of aged parents standing in front of a tiny cabin, Carrington pointed out that “If you don’t this couple want to get the raised four corona, wash your kids in that tiny home. hands like you wash “ O u r a Charolais heifer on fathers may show day.” not have been good at Jody Carrington emotional discussion but in Child psychologist and the old days, they popular speaker, Jody had proximity. If Carrington, said we were someone in that house was isolating long before the having a bad day, everybody knew coronavirus. She believes faceabout it. Everybody,” said to-face communication is being Carrington. lost and that women in particular Today, everyone can disappear have the skills to rebuild into their own rooms with their own relationships by asking devices and it could be weeks before questions, by looking at our someone notices someone else is people and by teaching suffering. emotional regulation.

“Heck, we have a king-sized bed and there are some nights I don’t know where the hell my husband is!” to regulate emotion. she exclaimed. “And I swore we “We all say we want our children would never get television in our to be happy. Well, I want my room but then we got the Netflix. children to be happy, make friends, There we are, both looking at our contribute and have a good life. You screens and I think it may be the cannot do any of that without biggest demise of relationships emotional regulation,” said the because face to face connection is mother of three, including a set of becoming the hardest thing we do on twins. She and her husband raise this planet.” their children on a beef cattle farm in She was challenged to just sit with Alberta and Carrington runs a her husband and look at each other practice in Olds, Alberta with four for four minutes. counsellors on staff.

“I’d rather pull a calf,” Carrington It starts when we have our babies. exclaimed. “When I did this with my We take them home, they start to cry own personal husband, we only and you feel like you are losing your lasted 37 seconds and then we went mind but you know to put the baby back to the Netflix!” on your shoulder and start bobbing It takes effort but the good news is around. “You are helping that crying that, generally, women are good at baby regulate,” said Carrington. this. Women know how to push past The thing is, she said, you cannot the lack of proximity and make the tell someone to regulate. You have to face-to-face contact. show them. “You cannot tell a kid “Listen to me carefully,” she told how to be kind or how to mourn or

the women at the ag summit. “I want you to go home tonight and cross your door and light up when you see that man you associate with. Look at him with delight and tell him, ‘I don’t know if I tell you this enough but you matter to me.’ He might ask if you are loaded but do it.”

Then do it with your kids. Then other people’s kids.

“When you go to a cattle sale or the hockey rink, you say “How are you? I saw your son. He’s such a great kid. You must be doing something right.’ ” Be brave. Ask questions. Seek first to understand before being understood. “You should see how fast I can connect with a kid when I know and ask about their dog.”

It’s about lighting up your own self to light up others. A great result is that the more you give, the more you get back.

Having the energy to connect with our spouses and kids often comes with being passionate. “We are drawn to people who have passion because purpose rides shotgun to passion,” said Carrington.

It also comes from believing and knowing we are wired to do hard things. Quoting Holocaust survivor Viktor Frankl, “I had to believe there was a purpose for the pain. I had to believe there was a reason and what I was going to do with it.” Women are designed to do hard things but sometimes, when hard things happen, women harden up. They disconnect.

However, it’s in connection that we find the purpose to withstand the hard things.

Comparison is another way women disconnect. If they look on Facebook and Instagram and judge their worthiness by the women who seem to have perfected marriage, parenting and careers, then some women disconnect by believing they are not worthy.

“Comparison is the thief of all joy,” said Carrington.

Choose differently. Be grateful for the people around you. Be joyful.

Choose to push past the disconnect and use connection as the superpower that makes you want to walk each other home, concluded Carrington. ◊ June 2020 37

Farmview

Photos from our readers celebrating (or not) farm life Animal Time • Alaric Kirkorian (right) very carefully socialized with a new friend on the family’s hobby farm in Minto Township where two Fjord horses keep each other company. ~Submitted by Irmgard KuerstenKirkorian • Meanwhile, with people working from home, quieter streets in Blyth attract a new kind of commuter (far right).

Please submit your next Farmview photos by June 15

Engulfed Hans Boonstoppel was cultivating for his son, David Boonstoppel near Blyth when he noticed smoke coming from the engine of the 1998 Agco 9735 tractor he was driving. He tried to disconnect the cultivator when the flames appeared but within minutes, the tractor was engulfed. Firefighters from Lucknow and area managed to save the cultivator but the tractor was destroyed, an estimated $50,000 loss.

38 The Rural Voice

Maple goodness Staff at the Brucelea Haven long-term care home were treated to bottles of fresh maple syrup in thanks for their hard work during the COVID-19 pandemic. The maple syrup was bottled by Jim and Donna Fischer of Meadow Ridge Maple 48 hours earlier, then sealed in cartons, placed in quarantine in their pickup box under cover and not touched again until two weeks later when Brucelea Haven staff unloaded and distributed the donation of 18 cases containing 216 bottles. The Fischers say they are seeing more Walkerton residents step forward to help the front-line workers in the town. ~Submitted by Jim and Donna Fischer.

Wisdom in the Cab Still Farming: Elvy Brodhagen, 81, of Brunner lives on the family homestead and raises beef cattle on a Century Farm. On this day in early May, he was helping his brother and neighbour, Martin Brodhagen by cultivating to get ready for the spring plant. ~Submitted by his niece, Amanda Brodhagen

Growing business Anna Mohr usually works for her brother’s construction company, Mohr Construction in Tavistock, during the summer when she’s off from university but this year, with everyone competing for jobs, she had to come up with an idea to make money herself. So she and her brothers designed a heavy-duty, raised garden planter to meet the demand of home owners wanting to grow their own food. The custom-made planters range in size and price ($600 to $1,000) and are made to last out of pressure-treated spruce and galvanized steel with a plastic liner. Anna has already made seven and has several more on order to complete.

June 2020 39

Recipes by Nancy Fisher

Make do and use your pantry!

I

n June, when this will be published, we will have been living with the strange new world of the pandemic for about three months. It already seems longer. For the first time in most of our lives we have had to deal with empty supermarket shelves, living with what we have, and “making do”. I thought I would dedicate this column to some ideas around how I’ve been dealing with cooking during a crisis.

Many people are now cooking homemade meals more often and we sometimes have to come up with interesting solutions. Early on in the crisis I decided to make a big tray of comforting lasagna and was just ready to assemble it when I reached for the lasagna noodles and realised I had less than half a box in the pantry.

It was just one of those things that had missed my list. So with all the other ingredients lined up I tried a new twist on an old favourite and substituted egg noodles. I have to say it worked just fine. Everyone has their own way of making lasagna and mine has a little twist of a béchamel sauce instead of ricotta cheese or cottage cheese that I have used in the past.

This recipe refers to using oven ready lasagna noodles, but in my recent test I successfully substituted a bag of medium egg noodles which I cooked to just done and split over three layers in the casserole.

Lasagna with Béchamel • Preheat oven to 350°F Sauce 2 tablespoons oil for the pan 1 ½ lbs ground beef 1 large chopped onion 2 cloves minced garlic 2 jars of store bought spaghetti sauce + a bit of water to rinse out the jars.

Optional – mushrooms, Italian herbs (depending on the sauce you use it may be flavoured enough) Béchamel ¼ cup butter 3 – 4 tablespoons flour approximately 2 cups milk ¼ cup parmesan cheese (I use the

40 The Rural Voice

Growing chives in the garden makes it easier to bake Cheese and Chive Scones which go well with a skillet of Chicken Tetrazzini, using a recipe (which can be modified many ways) Nancy Fisher found on a Campbell’s soup can over 30 years ago.

grated and dried stuff, but you can substitute) Additional items One box oven ready lasagna noodles (it may not take a whole box depending on the size of your casserole dish) Approximately four cups grated mozzarella cheese – or more if you like it cheesy!

Sauce – brown the onions and ground beef in the oil until thoroughly cooked, adding the garlic near the end and seasoning to taste with salt and pepper, Italian herbs.

Add the two jars of pasta sauce and simmer gently. If you want to make a sauce from scratch it certainly works as well. I like lots of sauce and will thin it out if I think it is too thick, or even add a bit of leftover frozen sauce or tomatoes.

It’s a great time to use up bits in the freezer to stretch the sauce. When

using the oven ready noodles they soak up a lot of the sauce.

As that simmers I make a quick béchamel or a white sauce.

In a sauce pan over a medium heat melt the butter and add the flour whisking to coat. It is good to let the butter and flour “cook” a little to take any flour taste away but you have to watch closely to make sure it does not brown or burn. I like to move my pan off the heat and slowly whisk in some of the milk, then move the pan back to the heat to slowly whisk in the rest of the milk. Cook while constantly stirring over medium until it starts to thicken. This sauce in going to be mixed into the whole beautiful lasagna mess, if you have a few tiny lumps, don’t stress about it.

Stir in the parmesan and set aside.

Sometimes I add in a tablespoon or two of cream cheese, but that is not required.

Recipes Assembling: You need a large oven safe pan at least two to three inches deep. I add a spoonful of sauce on the bottom and maybe a splash of water before putting in the first layer of lasagna noodles straight from the box. Then I layer tomato sauce, a couple of scoops of the béchamel and a cup of the grated mozzarella, and more noodles, repeating until all the ingredients are used up topping with a layer of tomato sauce and mozzarella. I loosely cover with aluminum foil and bake for about an hour. I like to take the foil off and test the noodles to see if they are soft at about 45 minutes and then leave the foil off to brown for the last few. Enjoy! aving to cook from your pantry without the option of just popping to the store to pick up anything you may be missing has made all of us look towards those versatile family favourites made with shelf stable items that have stood the test of time. For my family I frequently turn to something I call Chicken Tetrazzini. I’m not sure how authentic this is to a real Italian recipe but it follows the basic idea of chicken in a creamy, garlicy parmesan sauce served on spaghetti noodles.

I started cooking this from an old Campbell’s soup recipe at least 30 years ago. What I have learned over those years is that you can use this basic idea and substitute ingredients based on what you have. I’m going to give you the bare bones recipe using cans of cream soups. It’s handy for when the cupboard is getting bare of fresh ingredients or you’re short on time. You can use a homemade white sauce instead of the soups to which you can add vegetables like peppers, mushrooms, and broccoli. You can also use chicken on the bone, boneless cuts, or leftover cooked chicken, just adjust cooking times to suit the meat of choice. I have also substituted turkey for the chicken, a different taste but delicious. The basic parts are a meat, a cream sauce flavoured with garlic (fresh or dried) and parmesan cheese, on top of cooked spaghetti and then baked in an oven. Like all good casseroles, the leftovers are even better.

H

Chicken Tetrazzini Ingredients: 2 tablespoons oil for the pan Chicken – enough for your family.

I have used legs with thighs attached, boneless breasts - whole or cut into chunks, or shredded precooked chicken.

2 cans of cream soup. It can be 2 of the same kind or a mix. I like mushroom and celery (just not cream of tomato0.

1 chopped onion 2 cloves garlic minced or sliced 3 cups milk - can use a mix of milk and cream or half and half ¾ - 1 cup parmesan cheese (reserve a little to sprinkle on top) how much is up to your taste or how much you have.

2 tablespoons cream cheese optional Any vegetables you may want to add including: celery, mushrooms, spinach, peppers or broccoli.

1 tablespoon dried Italian herb blend Enough cooked spaghetti for your family. This is about a 4 – 5 serving recipe. If you want to increase the portions, increase the sauce too.

Directions: In a large deep frying pan sauté the onion and chicken. If using cooked chicken you can add it later.

Cook until the chicken is cooked through – if using bone in chicken it is nice to get a bit of colour on the skin. Adding garlic and any of the vegetables you choose.

Mix the cans of soup, milk, herbs and cheese in a bowl to combine and stir into pan. If using cooked chicken add it now. Stir in cream cheese to melt, if using.

In an oven-safe casserole combine the chicken sauce with the cooked spaghetti noodles and sprinkle with a bit of the parmesan. Bake for ½ hour at 350 until golden and bubbling.

If you cook your sauce in a stove top to oven-safe pan, you can just add the cooked spaghetti to the pan, stir to combine and pop in the oven. am also happy to see so many people getting into gardening this year. It is not only great fun, but can actually reward you with delicious meals. One plant I always recommend for versatility and ease is

I

a few chives either in the vegetable garden, in between other perennials in the flower garden or in a big pot that will winter over nicely in a cool sunny spot. I leave my pot on a windowsill in my little barn then pull it out as soon as I see sprouts in the spring. As soon as I have shoots long enough I snip some and bake up a batch of these scones. Do you have a chunk of nice strong cheese hanging around in the back of the fridge? This is the time to use it up!

Cheese and Chive Scones • Preheat over to 400°F Ingredients: 1 ¾ cups flour 1 tablespoon sugar 4 teaspoons baking powder 1/8 teaspoon salt (can omit if using salted butter and saltier cheese) 5 tablespoons butter approximately 1/3 cup. I freeze mine and grate with a box grater, I’m generous with the butter. ¼ cup sour cream (could use table cream or plain yogurt….or just increase the milk) ½ - ¾ cup milk Approximately 1 cup grated cheese – the more flavourful the better. The scones in the photo are a combo of old cheddar and the last of my 5 Brothers by Gunn Brothers Cheese – it was very ripe!

About 2 – 3 tablespoons of snipped chives if fresh (one tablespoon if dried).

Directions: Whisk together flour, sugar, baking powder and salt. Grate the butter into the bowl and add grated cheese. Toss to distribute the butter and coat the cheese so it doesn’t clump.

Mix in cream then add ½ cup of the milk and combine to form a soft dough. Add more milk until it forms and uses up any dry ingredients. Try to not overwork.

I don’t cut out circles – too fiddly.

I press the dough down into a rectangle to about ¾ thick, tidy up the edges and cut into even squares or rectangles. You get a more even bake.

Place on baking sheet lined with a silicone baking mat or parchment paper. Brush with egg wash if you want and bake 15- 17 minutes. ◊ June 2020 41

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The story of Isabella Preston Quite a few years ago on a warm spring day I was taking a muchneeded walk on one of the many paths outside my work place and noticed a different variety of lilac. It was blooming several weeks after the traditional lilacs were done and the leaves were not as heart-shaped but more elliptical. A little research led me to the story of Isabella Preston.

Preston created 200 ornamental hybrids suited for our Canadian climate while she worked for the Central Experimental Farm (CEF) in Ottawa. Her path in horticulture started as a child in England working in her parents’ garden. She was influenced by plants coming in from all around the world. She immigrated to Canada in 1912 with her sister and found a job picking plums, peaches and raspberries on a fruit farm in Guelph. She was determined to work in horticulture, which was a maledominated field then. Isabella was 31 when she enrolled in the Ontario Agricultural College (now University of Guelph). She excelled and was hired at CEF in 1920 and within two years she was officially appointed specialist in Ornamental Horticulture rising to the position of Dominion Horticulturalist.

Isabella worked mainly with fruit and vegetables as part of the war effort but loved ornamental plants.

In an attempt to grow these same lilacs in our garden I took six cuttings in the early spring and managed to grow three shrubs from them. One was given away and I have two lilacs in our garden that bloom after the regular varieties. So I learned that I can propagate from cuttings and it is easier than I thought. And a year does not go by that I don’t reflect on Isabella Preston

and how her life’s work lives on.

So when a friend of mine came to me with a story about a hydrangea tree that he thought was worth propagating I took on the challenge.

My friend does a lot of genealogical research and haunts cemeteries picking up information from the stones. He is very observant and is also a big fan of old plant varieties.

We have had conversations about our cemeteries being the arboretums of the future. The same might be said of the ornamentals. There is a wealth of breeding material carefully tended in some spots.

As I write this to you, we are waiting on warmer weather and the hydrangea ‘tree’ to leaf out. We are going to take at least six cuttings of soft greenwood, about 10 inches long. We will make fresh cuts when we get home creating four-to-six inch cuttings with roughly four full leaves.

We will be using a softwood rooting hormone powder called Seradix.

Using a softwood rooting hormone powder called Seradix, it’s possible to take cuttings of shrubs and trees and root them outside with the help of a garden cloche (above) to maintain humidity.

There are grades of rooting compound developed for softwood or hardwood cuttings. We are going to look for softwood cuttings but may have to take some hardwood depending on the state of the plant.

The rooting hormone helps

stimulate stronger root development than what would normally develop with propagation in water or in a soilless mix. The rooting compound is a powder and to avoid contamination of your container of Seradix, you put a bit into a shallow dish to dip your cuttings into. You want to get about an inch of rooting hormone on your cutting and gently shake off any excess.

Now for the potting mixture.

Using a soilless mix helps guard your cuttings against soil-borne diseases and pests and is available at your garden centre. You can make your own starting with sphagnum peat moss, perlite, or vermiculite, with coarse sand. The first three help retain moisture and the sand provides valuable drainage. A good mix would be equal amounts of peat moss, perlite and sand.

The next step is humidity. The cuttings should not dry out which will stress or kill the cuttings’ chance of rooting. Our clippings will be in a large pot sunk into the ground with a cover to keep the humidity up and it will also protect them from our inquisitive chipmunks! You should monitor the humidity to avoid it being overly hot and scorching the leaves or too wet with rot setting in.

The cover can be removed when there is a sign of growth indicating root development.

Then there is the question of fertilizer. Since the cuttings have no roots they cannot take up the fertilizer. Through photosynthesis, the leaves should be making roots.

Once you see some growth in the cutting you could safely offer a weak solution of transplant fertilizer. The three numbers on the fertilizer package are for nitrogen, phosphorus, and potassium. Just as a quick review, nitrogen helps a plant make new tissue, which for us means leaves; phosphorus stimulates root growth and helps set buds and flowers; and potassium improves the overall vigor of the plant. So a general multipurpose fertilizer of 44-4 or 5-6-5 will provide the basics.

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Buckled in and ready to roll Farmers busy with spring planting had extra little helpers to check for soil temperature while schools remain closed during the COVID-19 pandemic but for other custom operators this cropping season was business as usual

Young Carson Klopp got to spend the day with dad , T.J. Klopp, checking the temperature of the soil and buckling up for the ride as the pair prepared to plant crops at Cedar Villa Farms near Zurich in May. Farmers continue to work long hours cropping and taking care of animals during the world-wide pandemic.

46 The Rural Voice

Alex Hansen (below) of Claussen Farms plants corn for Wayne Dunn near Zurich using a strip-till planter in a process that involves a lot of adjustments, computer calibration and still some physical labour emptying the $250 Pioneer seed bags into the planter.

Phosphorous and potash fertilizer were beiing applied on a 100-acre field rented by Cedar Villa Farms owned by the Klopp family near Zurich. Trevor Keys works for the Klopps and said he still had over 3,000 acres left to fertilize and plant when this photo was taken the first week of May.

June 2020 47

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48 The Rural Voice

News • By Melisa Luymes •

Sustainability needs to turn to regeneration Ideas on how to regenerate or “create soil” were shared in the Innovative Farmers Conference in London

I

nnovation is an optimistic and creative mindset; and despite being #2019ed, 300 of Ontario’s optimistic and creative farmers got together this past February for the 2020 Innovative Farmers conference.

The theme was regenerative agriculture. Joel Williams kicked off the conference (and led a full-day soil workshop the day before) by saying that sustainability isn’t enough. A third of soils in the world are degraded and are being lost at an alarming rate. To have a future, we can’t merely ‘sustain’ these soils, we need farming systems to regenerate them. He quotes Steve Kenyon, who says that Modern Ag is about growing plants from soil, but that Regenerative Ag is about growing soil from plants. Regeneration literally means creating soil, again.

The core principles of regenerative agriculture are: minimizing soil disturbance, maximizing crop diversity, keeping the soil covered, maintaining living roots year-round and integrating livestock. Farmers and agronomists from across the U.S., Ontario and Quebec took the stage to share how they were putting these principles into action.

Like Mike Belan and his family from Oil Springs, the 2020 Innovative Farmers of the Year who are transforming clay with no-till and cover crops.

Like Sebastien Angers, who is an organic farmer in Quebec, leading a group of 15 farmers that are growing corn in 60” rows. By creating space for a mowed intercrop between the rows, they are managing weeds and nutrients for the corn.

Like Mike Shuter, from Frankton, Indiana, who tackles weeds with hot water and steam instead of herbicides. He builds solutions for his operation in his shop: a nitro sprayer mounted to spray above the

Innovative farmers lead the way with ideas on feeding both the aboveground and underground herd; rotational grazing as a holistic approach to soil health and using perennial crops to ensure living roots are in the soil at all times. All was revealed at the 2020 Innovative Farmer’s Conference held back in February.

canopy, a 120-foot cover-crop seeder and a 40-foot sickle-bar mower.

Like Michael Thompson, who farms in Nebraska and Kansas with only 20 inches of annual rainfall. For him, no-till wasn’t enough; he started to see his soil building when he added forages, cover crops and cattle onto the farm. “Everybody here has livestock,” said Thompson. “It’s just not always above ground. There is an underground herd that we’re responsible for.”

Similarly, Dr. Peter Kotzeff from Bruce County is grazing cattle on cover crops and holistically managing pasture for rotational grazing near the Saugeen River in Bruce County and seeing improvements to soil and water quality there.

Mike Verdonck, from Eastern Ontario, and an agronomist from Quebec, Louis Perusse, are innovating with perennial cover

crops. Imagine planting corn into a freshly cut field of alfalfa, and keeping it there by using a mower at side-dress or a weak application of herbicide to give the corn a headstart. A group of farmers in Quebec are working to tweak a system that would keep living roots in the soil at all times.

Other break-out sessions included conference favourite Odette Menard, talks on controlled traffic with Sebastian Belliard and Stuart Adams, foliar testing and feeding with Nadjia LaFontaine, doing on-farm research with Cameron Ogilvie, natural air grain drying with James Dyck, soil health with Joel Williams and striptilling with Harry Biermans.

One of the keynote speakers was Brian Ryberg, who strip-tills corn and sugar beets on 5,200 acres near Buffalo Lake, Minnesota. It was just the way things had always been done in the area: fall and spring tillage to June 2020 49

News make the soil black. But he was seeing the soil blow, so he started putting cereal rye in the field after sugar beets. Then came a strip till unit that he began to use on all his acres. After a few years, he noticed they could get on the field to combine when the neighbours couldn’t, the improved soil structure meant he wasn’t leaving tracks in the field. He started interseeding cover crops into corn while side-dressing and moving to a chopping corn head to help manage residue.

He says, “when you want to make improvements, the mechanical/ physical part is easy, it is the mental aspect that is tough to grasp, and hard to commit to believing it is going to work.” For several years, he had to ignore his neighbours who said it would never work. And now they are starting to follow his lead.

His neighbours aren’t the only ones, it seems that consumers and the entire food industry are paying attention to soil regeneration. We’re talking companies like A&W, Danone, McDonalds, and most

notably General Mills, which committed to transitioning one million acres to regenerative farming by 2030. Through supporting organizations such as the Soil Health Institute, Soil Health Partnership and Kiss the Ground, and coaching farmers who supply their Annie’s Homegrown pasta brand. (If you’re interested, check out their website to see how they define regenerative and try General Mill’s Regenerative Agriculture’s Self-Assessment for yourself online.) hile many have lost faith in public initiatives, there is a groundswell of private initiatives and business-led solutions that may turn the tide of soil degradation. Last year, 21 major companies joined a coalition called One Planet Business for Biodiversity (OP 2B) aiming to scale up regenerative agriculture by increasing market demand for it, by promoting a greater diversity of products to improve crop diversity and eliminating deforestation.

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farmers to capture value could be through a voluntary carbon market.

Carbon credits could be available to regenerative farmers through Indigo Ag’s Terraton Initiative which aims to sequester one trillion tons of CO2 over 12 billion acres. According to their website, they pay $15/ ton of C02 sequestered, which could lead to an additional $30-45 an acre per year, after 10 years. There is also NORI, a non-governmental carbon removal marketplace that is funding technology and regenerative farming.

Ecological outcomes are much broader than carbon and include improved soil and water quality, plant diversity or wildlife habitat.

Regen Network is an initiative that aims to track, verify and reward farmers using remote sensing and ground truthing of these outcomes.

They upload this into a data marketplace for companies and governments to buy; essentially, farmers would be paid for more than just commodities, but for the products of good stewardship. Other certification programs include the Soil Carbon Initiative and the Regenerative Organic Certified (ROC) brand being piloted.

Fitzsimmons outlined plenty of other initiatives that support both farmers and the environment, like Propogate Ventures, that share-crops fruit and nut trees to integrate into existing farming systems. Like Steward Farm Trust, that crowdfunds investment for small, diversified farms.

When it comes to premiums for regeneratively-grown commodities, however, there is no ready-made value chain. Sara Harper, founder of Grounded Growth, believes that the premiums will come by connecting farmers directly with processors and she has created an online platform to match farmers with small brands that are looking for the regenerative ingredients that will give them a legup on the competition.

Nuffield scholar, Kaytlyn Creutzberg, agrees that market premiums for regenerative farmers might be years in the making, but argues that regenerative agriculture is a smart business decision nonetheless

News due to the cost-savings on the operation.

Brian Ryberg agrees. He talked excitedly about the savings on inputs; his expenses are $30-40/acre lower than his neighbours, while his yields were about 10-15% higher than county averages. The most obvious was the fuel savings. When the fuel truck came to fill their 10,000 gallon tank one spring and over-topped it, he was reminded how much diesel he was saving. Ryberg says he used to burn 4.5-5 gallons an acre just to do the fall tillage and now they are doing strip till and banding fertilizer in the fall, planting into a stale seedbed in the spring and they are only burning 0.6-0.8 gallons an acre. “We have to do something different to leave this land better for the next generation and I’m convinced there is a better way.�

Ryberg continues, “I hate to be too vocal and don’t want to upset people, but we’ve all seen what wind and water erosion can do, and there are ways to alleviate them.� t the Innovative Farmers conference, speakers and participants wrestled with the tough questions. Marc Lucotte spoke about the residual effects of glyphosate, a molecule called AMPA that we are now beginning to detect (nearly everywhere) in the environment and Mario Tenuta discussed the impacts of nitrogen volatilization, its influence on the environment and on farmer economics. But these researchers are optimistic that we can find creative solutions for these problems. Certain crops are reducing the negative impacts of glyphosate (AMPA) on the soil; and the newer N stabilizer products work well, while subsurface N placement virtually eliminates volatilization.

Creativity and a growth mindset is what we all will need to address the challenges of the day. For Michael Thompson, innovation means pushing through one’s comfort zone, pushing through the fear zone and into the learning and growth zone.

But perhaps Brian Ryberg said it best: “Yes, it is a challenge, but it has made farming fun again.� ◊

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Taking care of business.

Supporting each other goes way beyond Masterfeeds and our respective corners of the country throughout this COVID-19 crisis.

Farmers always rise to the challenge, it’s what they do day-in and day-out.

As do Masterfeeds employees. Keeping our mills operating and animals fed is a vital link in Canada’s food chain – and particularly today. Keeping Canadians fed is our primary task at hand.

™‘—Ž† Ž‹Â?‡ –‘ ’‡”•‘Â?ƒŽŽ› –ŠƒÂ?Â? ‘—” ˆƒ”Â?‹Â?‰ …‘Â?Â?—Â?‹–‹‡•ǥ ’ŽƒÂ?– ƒÂ?† Â‘ÂˆĎ”Â‹Â…Â‡ staff, our dealers and retail locations, and the many truck drivers who are getting the job done. Your overwhelming efforts in keeping our business operating effectively during this challenging time is very much recognized and appreciated. Well done.

ROB FLACK, PRESIDENT AND CEO

June 2020 51

News • By Lisa B. Pot •

AgPrize offer $2,020 for ag solutions Economic developers hope the contest will encourage youth to think about careers in agriculture

T

oday’s farms and farmers are innovative, sophisticated and make use of cutting-edge ideas and technology.

To get more young people thinking about agriculture, The Huron County Economic Development (HCED) team is offering $2,020 to creative thinkers who can create solutions to some of the agri-food industry’s key operational problems.

In a new challenge called AgPrize 2020, HCED is offering prize money to the person who develops the winning, creative, outside-the-box solution to each question they post on the AgPrize website.

Each question is presented as a video from the farms and agri-food businesses themselves.

“We’ve had a steady stream of responses throughout April and that number continues to rise as the word gets out and we add more challenge questions,” says Alex Ripley, Economic Development Officer with HCED. There are currently five questions and videos on the website.

Competitors have 12 weeks from the posting date to submit their solutions.

Three of the problems that need to be solved are: 1) Heat lamps are important in the barn, but they use a lot of energy and can pose a fire risk. Can you make a better heat lamp/heat source — one that is safer, more efficient and costeffective?

2) Tamara’s farm sells to buyers across a wide geographical area.

How can she get everyone to come together to make her distribution system more efficient? Tamara McMullen and her partner Brian Wiley are the owners of Firmly Rooted near Belgrave which grows salad and micro greens.

3) Kevin Snieder of Robinson’s 52 The Rural Voice

Maple Products near St. Augustine shares a video from the sugar bush, revealing that Ontario’s maple syrup producers need to find a home for their used sap tubing. The tubing is technically recyclable, but it’s difficult to do so profitably.

Collection times aren’t easily synchronized, and there are no obvious products that can be made from retired tubing. Robinson’s has about 90 miles of tubing which gets changed every 10-15 years with old tubing going to the landfill.

The idea for AgPrize was born from discussions HCED has been having with farmers, OMAFRA, researchers and other key players in the agriculture value chain, explains Ripley.

“Ag Prize was created to use the “wisdom of the crowd” to solve problems that are holding back profits and productivity in our all-

important agriculture sector.

Ultimately, the solutions that win AgPrize shouldn’t just sit on a shelf – we want them to be commercialized and to be of use to the industry,” says Ripley.

He also wants to see Huron County stay on the map as a place that is serious about investing in cutting-edge, problem-solving agriculture.

As solutions to the challenges are found, HCED hopes the contest will build a culture of innovation while encouraging Canadians to think about where their food comes from More information about the contest and how to submit solutions can be found at: https://www. huroncounty.ca/economicdevelopment/agprize2020/. ◊

In a screen shot from his short video on the Huron County AgPrize Snieder of Robinson’s Maple Products in St. Augustine shares the need of maple syrup producers to find a new home for their used tubing. There is over 90 miles of tubing at Robinson’s which is replaced every 10 to 15 years.

People

John Gaunt was appreciated for his “naked ladies”

J

ohn David Gaunt of Belgrave died peacefully in his sleep on Friday, April 10. He was 77.

John was born on Nov. 2, 1942 in Wingham to his parents Edgar and Barbara. John spent all his life in Huron County, where he developed a love for the natural beauty of the local landscapes.

John devoted his life to agriculture on his property, Treasure Valley Farms in Belgrave, where he raised cattle and grew a variety of crops. John was best known, however, for his acres of flowers – he would advertise his autumn crocuses with road signs reading “Naked Ladies for Sale” – the tongue-in-cheek, colloquial term for the flowers. This was just one example of John’s great sense of humour.

John’s dedication to agriculture was recognized when he was honoured as a Nuffield Scholar in 1972, which enabled him to study in the United Kingdom, a time he fondly remembered.

John never married, but in his own words, he “joined forces” with Jeanne

Kirkby, his love and partner of many years. John and Jeanne made a home together in Walton, where they lived happily with their beloved dogs.

John is survived by his partner

John Gaunt

Jeanne and her family Paul (Thu Van) Kirkby, Sean and Melanie Kirkby, his niece Carolyn (Bill) Gaves, and his nephews Andrew (Rosemary) Gaunt and Doug (Bonnie) Gaunt, as well as his five great nieces and nephews, and the recent addition of a great-great nephew.

John was predeceased by his siblings Barbara (Tim) Trousdel and James (Judy) Gaunt.

John will always be lovingly remembered for the cookies he baked to share each Christmas season, for his hospitality during many family visits at the farm and for the twinkle in his eye while he told stories of mischief and fun.

Cremation has taken place. A private, family service will take place at a later date.

In lieu of flowers donations to the Maitland Valley Conservation Authority would be appreciated.

Cards of sympathy may be sent to Box 340 Brussels, N0G 1H0.

Condolences may be left at riversidefuneralhome.ca ◊

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Markets Scott Krakar is a Grain Merchandiser with LAC Inc., Hyde Park, 519-473-9333

Planting progress is great – temperatures not Soil conditions have been very good for early planting this season.

The dry field conditions allowed for a lot of field work to be completed early, at a rapid pace. Corn and soy planting in the U.S. are well ahead of the five-year average pace, and it is similar here in our region as well.

Near the end of the first week of May, U.S. corn planting was 67 per cent complete – 11 per cent higher than the five-year average pace. This is a sharp contrast with the planting pace last year, when it seemed like we were plagued with wet weather, allowing only 28 per cent of the corn

to be planted by the same date.

Soy planting has been just as quick.

Thirty-eight per cent of U.S. soys were in the ground as of May 10, versus the average pace of 23 per cent and only eight per cent last year. This is all good news for production, as early planting in good soil conditions typically sets up the crop for good yields. That is, assuming the weather co-operates for the entire season.

So while planting progress and field conditions have been great, the temperatures through the first half of May have been far less desirable. To start the growing season we have experienced temperatures well below normal, with some nights well below freezing. In the London area, we experienced frost every consecutive night for about 10 days in a row – with forecasts for some nights to be record low temperatures. From this there is concern about the survivability and vigor of the recently planted crops in the field. At this stage it is a bit early to know how the early planted stands will emerge, but there is concern that replants may be required in some fields.

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There are also concerns in the wheat crop because of the cold temperatures. Damage to this crop will depend on the stage of the plant development at the time of the frost, and, of course, the severity of the freeze. In later fall-planted fields, the wheat is likely still in the tillering stage, and therefore the growing point is still below the surface of the soil, protecting it from freeze damage. At the tillering stage, wheat will begin to be damaged only after it is exposed to temperatures of -11°C for at least two hours. The wheat that could be the most affected, is therefore the crops that were planted early in the fall and that have progressed closer towards their reproductive phase. After the tillering stage wheat enters the jointing growth stage, followed by the boot stage. At the jointing stage, wheat’s cold hardiness is only to about -4°C for two hours. It is at the jointing stage that the wheat stem begins to rapidly elongate and the head begins to move up the stem. As the head moves into the stem it becomes more susceptible to freezing, and therefore is more likely to have yield loss if exposed to cold temperatures. At the boot stage freezing of -2°C for the two-hour period would cause severe yield losses due to floret damage causing sterility.

After the freeze event occurs it may take up to a week before you can assess if damage has occurred to the developing crop. These freezing fears have added a support to the market place, as the Soft Red Winter crop in Ontario, Ohio, Indiana and Michigan are all exposed to the potential of freeze damage.

In regards to trade, it seems the back and forth U.S./China spat will continue for the foreseeable future.

China is reported to have urged new negotiations for the Phase 1 trade deal due to the current economic climate caused by the COVID-19 pandemic.

The U.S. will have no part of a renegotiated deal, and they maintain that China must adhere to the deal they negotiated. In the midst of this chatter China has been buying large sums of U.S. beans. It is reported that through April, the Chinese government has purchased over one-million metric tonnes of U.S. beans for various shipping periods. It is forecast that Chinese bean demand should be

Markets record high through 2020/2021 – but expectations are once again that China will purchase the majority of their soys from Brazil and only fill in purchases with U.S. beans. The U.S. shipping window is basically September through December, when Brazilian old crop stocks are exhausted and new crop is still in the field.

The U.S. corn pile continues to grow. Current USDA estimates are for stocks to grow 15 per cent over last year’s carryover. The May 12, 20/21 USDA report on ending-stocks estimate was for over 3.3 billion bushels – the largest ending stocks ever recorded by far. If this production is achieved the U.S. stocks-to-usage ratio would be the largest since the 1992/1993 growing season. Currently it appears that the market is pricing in a risk premium during the planting season, possibly continuing through the early part of the growing season if conditions are not ideal. But as we go through the season, if yields appear that they will be as expected, corn prices are going to struggle.◊

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Woodlots Donna Lacey is a forester with the Saugeen Valley Conservation Authority

It’s just gross I have never understood how people can walk through a forest in shorts. Now I’m not talking about walking on a trail through a forest, I am speaking of actually walking through the forest through the plants, shrubs, and woody growth of the under-canopy forest. Even with denim on, I still get some pretty good cuts and bruises from stepping into things I did not notice before the jabbing pain of branches trying to impale me or brambles wrapping themselves around me. Add mosquitoes and blackflies to that and covering up with pants is a really good idea.

Now, with our warmer climate, we have a couple of new reasons that add to the importance of covering up

when outdoors. With this I am including all of the outdoors, trails, rough country, canoeing – you name it. We have heard for many years now about West Nile virus, which can be passed to humans through mosquito bites, and Lyme disease, that can be passed to humans through tick bites. Has anyone been listening to these concerns? It seems that many people, much like myself, have not been overly concerned as it has been a more southern problem. Well, not anymore! Ticks are established here, and populations are building.

While trying to stay informed, it is quite difficult not to get completely grossed out. The methods by which insects feed off us is disgusting.

There are many different species of mosquitoes and ticks. Not all species feed on humans, not all species pose a risk of passing on a disease. However, who really cares? I don’t want any of them feeding on me!

In Ontario we most commonly have the American Dog Tick and the Blacklegged Tick. The blacklegged tick is the tick of greatest concern for giving us Lyme disease in Ontario.

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Quite simply, Lyme disease is spread when a tick bites an infected animal and then bites us. It is important to remember that Lyme disease is not transmitted from human to human or from an infected animal to a human without a tick moving from one to the other. The American dog tick is not known to carry Lyme disease.

An engorged Blacklegged Tick seen under a microscope.

Lyme disease is a bacterial infection that can have symptoms which include almost anything from a fever, rash, and painful joints, to heart problems, facial drooping and inflammation of the brain. This is a disease that we need to take very seriously and avoid infection.

So, what can we do to avoid infection? We need to always wear long pants with the pant legs tucked into socks when travelling through areas of taller grass, plants or trees.

Combine the pants with a long sleeved shirt and hat and it is getting very difficult for a tick to find a place to attach and feed off us. As I type this I feel a lot like a hypocrite as I have yet to find a method of wearing a long sleeved shirt while working in the forest in the summer that doesn’t give me a good case of heat exhaustion.

As a person that prefers cooler temperatures, and who sweats basically all summer, I choose to use an insect repellant instead of a long sleeve shirt. I have switched to a repellant that is proven to deter ticks as well as mosquitoes and blackflies.

To be completely honest, I have taped my pant legs to my boots for decades. While I like to say that this

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has been out of concern for tick bites, it has been because every time I felt vegetation go up my leg, all I could think was that a snake was slithering up my leg. I know that it is ridiculous, but I do have a great imagination.

It is recommended that we wear tall boots, pants tucked into socks and still use an insect repellant that contains Permethrin or Icaridin on our boots and pants. Permethrin is not to be used on skin and is toxic to many things, including cats. Once a Permethrin spray is applied to clothing it can last for many days or even through washes. Following any outing where ticks may be present, each person should be doing a check for ticks on pets, clothing and bodies.

Ticks like to feed in those inconvenient private areas, under arms, back of knees, behind ears and in hair. All clothing should also be checked for ticks as they will travel with you and may fall off within your car or at home. Ticks like moist areas and will dry out and die if exposed to too much heat. It is a good practice to dry clothes for 20 to 30 minutes in a dryer on high heat prior to washing.

So, what do you do when you find a tick? Once you are done being grossed out, get a pair of tweezers or a tick removal tool, a container, and some rubbing alcohol. Take the tweezers and gently pull the tick out by the head. To do this, you will need to have the tweezers right up to the skin. The idea is to pull the tick straight out by the head to ensure that no part breaks off under the skin.

Once the tick is out, put that disgusting creature into a container.

Finally, ensure that the bite site is cleaned with alcohol or soap and water immediately.

From experience, I can tell you that this cleaning is very, very important as a severe infection is quite possible without cleaning. You can either submit the tick for testing at your local health unit or at your doctor’s office to verify the tick species and if it was carrying Lyme disease or another pathogen. If you find ticks on your pets, they can be submitted to your veterinarian for identification. ◊

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June 2020 57

Agrilaw John D. Goudy is a partner in Scott Petrie LLP Law Firm, and also farms north of London.

COVID-19 and Civil Litigation in Ontario On March 13, 2020, the Ontario Superior Court of Justice issued an “Advisory Notice to Lawyers, Litigants, Witnesses, Jurors, Media, and Members of the Public Regarding COVID-19”, stating that it was “closely monitoring the 2019 novel coronavirus (COVID-19) as it evolves”, and that it was “working with the Ministry of the Attorney General on contingency planning in the event court operations are

disrupted.” While jury panels for upcoming civil and criminal trials were cancelled, the Court otherwise remained open to the public and the media.

Just two days later, on March 15, 2020, the Superior Court issued a new Notice stating that all regular operations of the Court were being suspended effective March 17, 2020 and until further notice. All criminal, family and civil matters scheduled to be heard on or after March 17, 2020 were adjourned, and lawyers and litigants with matters scheduled on or after that date were advised not to attend courthouses. The Superior Court would only hear “urgent and emergency” matters, including matters related to public health and safety and COVID-19, certain family and child protection matters, and a very limited set of civil litigation matters: “urgent and time-sensitive motions and applications in civil and commercial list matters, where immediate and significant financial repercussions may result if there is no judicial

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hearing”, and “outstanding warrants issued in relation to a Small Claims Court or Superior Court civil proceeding”. The Court would also hear any other matter that it deemed “necessary and appropriate to hear on an urgent basis” but cautioned that those matters would be “strictly limited”. Hearings were to be held in writing, by teleconference or by video conference, unless the Court determined that an in-person hearing was necessary.

As of early May, 2020, regular operations in the Superior Court have not resumed. The Court is continuing to hear urgent and emergency matters, mostly by virtual means, and has expanded operations to include hearing written consent motions.

Filing of materials is being done largely by email. In a Notice issued on May 5, 2020, the Superior Court advised that in-person hearings will not resume until July 6, 2020 at the earliest. Criminal and civil jury selection and jury trials will not recommence until September, 2020, at the earliest.

For the most part, the court system has ground to a halt for non-urgent civil matters. While it remains possible to commence a lawsuit (action) or to file a defence electronically (something that was available prior to the COVID-19 restrictions), many of the subsequent steps in civil litigation are not accessible. Also, though legal services have been deemed “essential services” in the Province’s emergency orders, not all law offices have remained open to the public and not all offices have maintained normal operations.

Legal service providers and the court system have been forced into working remotely and electronically, and the overnight transition to a new way of working for many has no doubt affected productivity.

Within days of declaring an emergency in Ontario under the Emergency Management and Civil Protection Act, the Government did make an order suspending limitation periods and the deadlines and timelines for taking steps in legal proceedings so that parties would not be penalized by the suspension of

Agrilaw most court services. The running of limitation periods (for instance, the basic two-year limitation period applicable to most civil actions) is suspended for the duration of the emergency, and this suspension is retroactive to March 16, 2020.

However, the suspension is not universal. In mid-April, the Government lifted the suspension of limitation periods under the Construction Act, which governs construction liens in Ontario.

Notwithstanding the limitation period suspension order, parties who have a claim or believe they may have a claim should seek legal advice about what steps can and should be taken at this time. The current suspension of limitation periods and other procedural timelines will expire when the emergency declaration is lifted.

Looking forward, the COVID-19 emergency is likely to have some lasting effects on civil litigation in Ontario, if not the entire legal system. Once restrictions are lifted, there will be an enormous backlog of cases to process, and cancelled hearings and trials to be rescheduled.

The resulting delays for parties may accelerate the movement of litigation out of the public court system into private dispute mechanisms, such as mediation and arbitration, that was underway prior to the emergency.

On the other hand, the court system may finally see an expansion of the electronic and virtual processes that many in the litigation system, including judges, have been calling on the Government to introduce for years. Increases in efficiency and reductions in cost that could result from enhanced electronic and virtual court processes may stem the flow of cases out of the public system and increase access to justice overall. ◊ _____________________________ John D. Goudy’s law practice includes real property and environmental litigation, expropriation law, energy regulation, and regulatory offences.

Agrilaw provides information of interest to the farming community, not legal advice. Readers should consult a legal professional about their particular circumstances.

and it isn’t just corn.

You may not realize it, but your home is sitting on a free and renewable supply of energy. A WaterFurnace geothermal comfort system taps into the stored solar energy in your own backyard to provide savings of up to 70% on heating, cooling and hot water. That’s money in the bank and a smart investment in your family’s comfort. Contact your local WaterFurnace dealer today to learn how to tap into your buried treasure.

1136 Bruce Road 86, LUCKNOW

www.cliffsplumbing.com Phone: 519-528-3913 • Toll Free: 800-449-2543 • Fax: 519-528-3125 cliff@cliffsplumbing.com

June 2020 59

The

Rural Voice

Business Centre To place your ad call: 519-523-4311 or email: rvads@northhuron.on.ca

B U S I N E S S C E N T R E

Leadership in energy and environmental design

Devon Henry 84772 McDonald Line • Box 616 • Brussels

devonjhenry@hotmail.com 519-505-2473

STEVEN NIXON

Serving the area since 1999

Broker WILFRED MCINTEE & CO. LIMITED

Bus: 519-357-2222 Cell: 519-531-0252 Email: nixon@execulink.com Web: www.stevennixon.com 249 Josephine St., WINGHAM, ON N0G 2W0

LT 12 SOUTH KINLOSS AVE LUCKNOW $699,000 MLS# 30796605 90.76 acre farm with a licensed gravel pit but also a great recreational farm, hiking trails, stream flowing through 40 plus acres of mixed bush, potential building site with zoning change, 15 acres of hay ground, could be approx 50 acres if the top soil was placed back on the gravel pit section, paved road, close to Lake Huron, short drive to Bruce Nuclear.

35 Ellen Street Brucefield, ON N0M 1J0

tarbaby2@outlook.com

Road Routing & Sealing Built Up Roofing Tar & Chip / Laneways

Whitechurch Welding - custom tubing gates - 1"x1" sq. tube and diamond gates in stock - custom welding & equipment repairs

Luke Martin 60 Grey Ox Ave., Teeswater, ON N0G 2S0

45’ Crane Truck with Post Hole Augering Silo Top Water Proofing

KRAEMER CONCRETE LTD. Two Locations to Serve You! 5595 Road 130 Brunner N0K 1C0

220 Industrial Park Dr., Brussels N0G 1H0

Fax: 595-4903

Fax: 887-8764

519-595-2343

519-887-8763

Toll Free at 1-888-RING-KCL 60 The Rural Voice

Wa n t e d to buy

O L D BA R N S FOR SALVAGE CALL STEVE

519-523-4523

Galvanized Roofing For Sale

Est. 1991

Maitland Welding & Machining

• In-shop & on-site millwrighting • Custom fabrication • Steel & industrial supply sales

MANUFACTURING STEEL ROOFING SIDING & TRIMS

519-363-3757

2051 Bruce Rd. 19, R.R. 1 Chesley, ON N0G 1L0

Also Supplying Other Building Accessories

Glen 519-291-0709 cell Dennis 519-276-9292 cell

Newton, Ont. 519-595-4545

info@bagsupplies.ca Tel: 1-519-271-2040

www.beloretrailers.ca

Jamie Belore

SALES & SERVICE INSTALLATION & PARTS

Rissler KEITH SIEMON FARM SYSTEMS LTD. 81987 Perth Rd. 180, R.R. 4, Walton 519-345-2734 (anytime)

www.keithsiemonfarmsystems.com email: keithsiemon@tcc.on.ca For Free Planning and Estimates

If we don’t have it in stock, we’ll custom make it for you!

Horse & Livestock Car, Utility & Recreational any design, hitches trade-ins welcome super after sales service

324025 Mount Elgin Rd. Mount Elgin, Ontario N0J 1N0

Fax: 519-357-4769 www.maitlandwelding.com rstute@maitlandwelding.com

• Bulk Bags • Tote Bags • Super Sacks

Farm Drainage

• GPS • Plastic • Bron Plow • Surveys • Maps

63 North St. Wingham

Ph.:519-357-2727

www.bagsupplies.ca Fax: 1-519-271-2027

STEFFEN WELL DRILLING 519-531-0355 TEESWATER, ON

mike@steffenwelldrilling.ca

phone: 519-485-5358 toll free: 1-877-247-7227 fax: 1-519-485-6129 jbelore@gmail.com

• Agricultural & domestic water wells • Well Cleanouts • Pump Testing • Camera Inspection • Irrigation Wells • Dewatering Services

June 2020 61

B U S I N E S S C E N T R E

B U S I N E S S C E N T R E

• Farm Lanes • Campgrounds • Driveways • Horse Riding Arenas Brent Pryce

519-525-6295

PACKERS: WE BUILD RUBBER TIRE PACKER SPECIALISTS

ROTH DRAINAGE LTD Quality Workmanship Since 1948

Order Now

* Farm Drainage * Excavator & Backhoe Service * Municipal Drainage * No Obligation Quotes

Gads Hill 519-656-2618

Also large fold-up steel drum packers, lawn & estate rollers, custom manufactured

Blyth 519-895-6367

1-866-494-2618

RR #2, Arthur, Ont. (519) 848-2799

37452 Glen’s Hill Road, RR 2, Auburn, Ont. N0M 1E0

Tel. 519-529-7212

Snowblowers, Quick-attach Buckets, Sweepers, Woodsplitters, Crimper Rollers, Land Rollers, Stone Windrowers, etc.

Website: smythwelding.com Email: info@smythwelding.com

CLASSIFIED

CLASSIFIED

CLASSIFIED

AUCTION -------------------------------------------------Elmira Produce Auction – Hay and Straw Sales every Wednesday at 10:00 a.m. Consignors and buyers welcome. Call Noah Gingrich, 519669-3884. 7400 Reid Woods Drive, Elmira.

-------------------------------------------------CONSTRUCTION -------------------------------------------------WE POUR: liquid manure tanks, bunker silos, foundations and pads.

All are 100% engineered. Serving Ontario since 1968. De Jong & Sons Ltd. 519-348-0523.

-------------------------------------------------CUSTOM WORK -------------------------------------------------Janmaat Custom Bale Wrapping.

In-line wrapping any size round bale and any size square bale up to 6 1/2' long. Call Cody at 519-955-3384.

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DAIRY -------------------------------------------------Screened bedding sand, delivered.

Call 519-625-8242 or 519-274-1490.

-------------------------------------------------FARM EQUIPMENT --------------------------------------------------

FENCING -------------------------------------------------FENCIN’ AROUND Installation, Post Pounding and Fencing Supplies. h_laxton@hotmail.com 519-441-2191.

-------------------------------------------------FARM SERVICES --------------------------------------------------

~~ 62 The Rural Voice

601 Con. 6, Chesley, ON

519-363-0009 Harvesters, Balers, Discbines New & Used Parts, After Market & OEM

EGGER FARMS CUSTOM BALING

-------------------------------------------------FENCING --------------------------------------------------

HIGHLAND FENCE & SUPPLY INC. Joseph Kirwin

519-475-4868 • 1-800-923-4488 info@highlandfence.ca • www.highlandfence.ca 804075 Rd. 80, Embro, ON N0J 1J0

• 3x3 Bales Automatic Acid Applications, Roto Cutter.

Individual Bale Wrapping 6' bales

Call Fritz: 519-292-0138

Tell them you saw their ad in The Rural Voice ~~

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CLASSIFIED

FIREWOOD -------------------------------------------------Debarked Hardwood Slabs – 16" cut $30 face cord, $10 cord deliveries or pickup in Auburn. huronfirewood.com Call 519-5243493.

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FOR SALE -------------------------------------------------Rosco grain bins for sale – 19' and 14' diameter. Parts available. Used grain bins wanted for parts or reuse.

Closed Sundays, 519-338-3920.

-------------------------------------------------4x5 round bales of wheat straw, stored inside, delivery available.

Cornfield Farms Ltd., 519-378-6824.

-------------------------------------------------Approx. 19 tonne 3 way cross mixed grain 2019 crop in aerated hopper bottom storage. 519-3572509.

--------------------------------------------------

Bodywood • Slabwood Quantity Discounts 519-441-2085 519-656-2057

Serving Southwestern Ontario for over 10 years!

-------------------------------------------------FOR SALE -------------------------------------------------Alfalfa hay mixtures, pasture mixtures, top dressing for pastures, and a selection of organic grass seeds. All mixed to your personal needs. Also red clover for plowdown.

Available at Courtney Grain & Seed (2015) Ltd., 225 Hwy. 21, RR 1, Ripley. Phone 519-395-2972. Ask for Carmon or Mitch.

-------------------------------------------------For prices on forage peas, forage pea mixtures and cover crop mixtures. Contact Courtney Grain & Seed (2015) Ltd., 225 Hwy. 21, RR 1, Ripley. Phone 519-395-2972. Ask for Carmon or Mitch.

-------------------------------------------------Martin’s Nursery & Bee Supplies Etc. Large selection of flowering trees, shade trees, fruit trees and hydrangeas and other shrubs. We have the plants you need to make a living “privacy hedge” or snow fence, Blue spruce, pine, cedars, etc. Also…

Complete line of Bee Supplies for the commercial or hobby beekeepers.

We sell Bees (Nucs) in spring and early summer. Come see our selection Monday to Saturday at Emanuel E.M. Martin, 42661 Orangehill Rd., Wroxeter, ON N0G 2X0, one concession north of Wroxeter on Belmore Line.

--------------------------------------------------

Discount Steel Great for barn posts, stabling or other build-your-own projects

Custom Welding & Machine Shop Custom Stabling Mfg. Open Tues. & Thurs. ~ other days by chance John A.M. Martin 1467 Grey Ox Ave., Lucknow

Elwood Kuepfer 519-363-9493 Grey Rd 25 #581053, Chesley ON N0G 1L0

Landscaping & Wood Clearing has trees available for planting in all sizes.

Cedar, White Pine, Silver Maple, Norway Spruce, White Birch & Hackberry.

Call 519-363-9493 and leave a message.

-------------------------------------------------IRON & STEEL -------------------------------------------------DISCOUNT STEEL: New second grade steel sales; 1" - 8" square tubing; 7/8" - 14" round tubing; Rectangle tubing, discount plate; New and Used I-Beams; Bar grating, rebar, angles; Custom cutting, welding, punching. Listowel. Phone Aden 519595-7775.

-------------------------------------------------LIVESTOCK BEDDING -------------------------------------------------MIRACLE FIBER Livestock Bedding.

Also, coarse wood mulch for horse and cattle walkways, wet areas around water troughs and bush lanes.

Also available is dairy pack starter bedding. 1-877-773-8004. Sittler Grinding. Rick Sittler.

-------------------------------------------------LIVESTOCK FOR SALE -------------------------------------------------LIMOUSIN-quality breeding bulls and breeding females for sale.

Delivery included. Posthaven Limousin, John Post 519-766-7178. www.posthavenlimousin.com --------------------------------------------------

CLASSIFIED LIVESTOCK FOR SALE -------------------------------------------------Limousin Bulls – yearlings and 2 year olds, polled, some homozygous polled, thick, well muscled, semen tested. Smart Limousin, Meaford 519-372-7459. www.smartlimousin.ca -------------------------------------------------Dorsets – good selection of young purebred Dorset rams in time for fall breeding. Tall Oaks Farm 519-3642149.

-------------------------------------------------Suffolks – purebred yearling rams.

British bloodlines M-V negative closed flock. Taking orders for 2020 ram lambs. Ready in July. 519-233-7896.

-------------------------------------------------Red Angus, Simmental and Red Angus-Simmental yearling bulls. For results Google – Ontario Bull Evaluation, Silver Springs Farms.

James and Joan McKinlay 519-5996236. jmckinlay@bmts.com -------------------------------------------------Hypharm Genetics rabbits breeding stock now available in Ontario. Order your PS19 does and PS40 bucks. CuniON@tcc.on.ca -------------------------------------------------MULCH SALES -------------------------------------------------Morrissey Mulch & Storage, RR 1, Exeter, 70180 Airport Line, 519-872-8925 Bob; 519-872-0010 Rob. Sawmill wood only; no demolition material used. Delivery available.

-------------------------------------------------RESTORATION -------------------------------------------------The Olde Tyme Radio Centre – antique radios, clocks, gramophones, telephones; sold/restored. (vintage autoclock radio, speedometer, tachometer repaired). Belgrave 519357-4304, www.oldtymeradio.ca -------------------------------------------------RETAIL & GIFTS -------------------------------------------------Stitches with a Twist – 404 Queen St., Blyth, 519-523-9449. Yarns, knit and crochet instruction. Chainmaille supplies. Alterations and repairs, including leather.

--------------------------------------------------

Tell them you saw their ad in The Rural Voice June 2020 63

CLASSIFIED SERVICES -------------------------------------------------Cronin Poured Concrete Ltd. Since 1976. Liquid manure tanks to 200'.

Heights of 8'-14' (1-pour). All jobs engineer specifications/inspections guaranteed. Best firm quote in Ontario. Mark Cronin, 519-348-9062.

Cell 519-274-5000. www.cronin pouredconcrete.ca -------------------------------------------------Firearms and hunting training.

PAL & HUNTER ED. Ongoing courses available.

Certified instructors. Call Greg 519-887-9622 or 519-291-0507.

-------------------------------------------------TRINAL CUSTOM FARMING – If you are looking for someone to do your disc-bining, big square baling or forage harvesting please call Ken Horst, cell: 519-292-1393 or Kervin 519-357-5557, RR 2, Teeswater.

-------------------------------------------------INCOME TAX FILING – for farms, small business, truckers and individuals. Will make house calls in the North Huron, Perth and surrounding area. Call Shirley in Wingham – Cell No. 1-705-434-8187.

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GLAVIN BARN & COMMERCIAL PAINTING FARMERS repaint your faded coloured steel FREE QUOTES ~ FULLY INSURED

RR 1 Crediton, Ont. N0M 1M0 (near Exeter)

Call: Jim Glavin 1-800-465-4725 519-228-6247 Eugene Glavin 519-228-6801 Specializing in on Farm Pest Management Serving Southwestern ON, Golden Horseshoe, GTA Email: info@sgsltd.ca

519-692-4232 www.sgspestmanagement.ca

Elwood Kuepfer 519-363-9493 Grey Rd 25 #581053, Chesley ON N0G 1L0

Landscaping & Wood Clearing Lawn Seeding & Sodding Bush Lots Tree Pruning & Planting Cedar Logging and maintenance, etc.

Yard Trees Natural & Coloured Mulch Stump Grinding

64 The Rural Voice

CLASSIFIED

CLASSIFIED

SERVICES --------------------------------------------------

WANTED -------------------------------------------------4x5 or 4x4 round bales of hay picked up. Call Riley Gorman 519321-1012.

-------------------------------------------------Young farmer looking for land rent, sharecrop, or custom work opportunities. Good environmental stewardship and professionalism.

Short and long term. 519-200-7845 or hundt.chris@outlook.com --------------------------------------------------

GRANT GNAY Chartered Professional Accountant Accounting & Tax Services 133 South St., Goderich

519-524-5113 All farm buildings & houses, seamless eavestroughing, liquid rubber coatings, waterproofing, metal, concrete, wood, foam and bin flooring sealing.

519-859-0097 or 519-871-0300 info@townsleybarnpainting.com SEAMLESS EAVESTROUGHING

 Roofs & Walls  Elevator Legs  Air Blasting  Pressure Washing  Fully Insured  Free Estimates

London 519-268-8500 -------------------------------------------------STANDING TIMBER -------------------------------------------------STANDING TIMBER - hardwood and softwoods. Quality workmanship guaranteed. B. Kropf Forestry Service Ltd., Bruce Kropf, RR 1, Shakespeare, ON, N0B 2P0. 519-748-7422.

-------------------------------------------------UPCOMING EVENTS -------------------------------------------------Lucknow Agricultural Society Fall Fair Crops Competition – Attention Growers: please register your crops with Allan Scott at 519-524-0044, ascott@lucknowco-op.com -------------------------------------------------WANTED -------------------------------------------------Farmland – Long or short term.

Cash rent, share crop. Contact Paul at Hill & Hill Farms, 519-2333218 or 519-525-3137 or email: paul.hillhill@tcc.on.ca -------------------------------------------------Scrap Cars Wanted – 20, 30, 40 yd. scrap metal bins available. We sell quality used auto parts. Wanted to buy – scrap cars, trucks, farm machinery, heavy equipment.

Kenilworth Auto Recyclers. 519-3231113.

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MORRIS SACHS SILO CONSTRUCTION New stave silos now available SILO ACCESSORIES SILOS DISMANTLED, REBUILT AND REPAIRS

519-363-3900 Cell # (519) 372-5375 R.R. #2 Elmwood, Ont. N0G 1S0

WE WANT YOUR GRAIN! • Corn • Soybeans • Feed Grains • Feed Ingredients • Food Quality Soybeans CASH & FORWARD CONTRACTS Call us today for Quotes Scott Speers Richard Smibert Scott Krakar Matt McKillop Alex Kissler

1615 NORTH ROUTLEDGE PARK UNIT 43 LONDON, ONTARIO, N6H 5L6 519-473-9333 Toll-Free 1-800-265-1885

AVA I L A B L E AD SPACE C A L L N O W 5 1 9 - 5 2 3 - 4 3 11 rvads@northhuron.on.ca

RR 2 GODERICH, ON N7A 3X8 Tel.: 519-524-8096 Website: www.sharpscreekforge.ca Email: jim@sharpscreekforge.ca

Elma Steel & Equipment Ltd.

“Your Great Steel Place�

Since 1970 Extensive Inventory & Competitive Prices

We want to thank our community for their ongoing support.

Your donations are helping The North Huron Community Food Share support families by providing food security during these uncertain times of COVID-19.

We can do our jobs because of you.

* * * * * * * * * * * * * *

HR Sheet * Plate * Angles Flat Bar *Beams * Pipe * Channel Round, Square & Rectangular Tube Expanded Metal Bar Grating Round and Square Bar Check Plate Mechanical Tube Roof Decking Reinforcing Bar & Mesh Horse, Hog & Goat Mesh Cold Rolled Round & Flat Aluminum & Stainless Bars Tool Steel

Services: Welding, Cutting, Rebar Bending Blower Pipe, Bucket Edge & Adjustable Posts Available

Cambridge 1-855-650-3562 OR 519-621-4888

Listowel 1-800-669-2931 OR 519-291-1388

Owen Sound 1-800-567-7412 OR 519-371-8111

June 2020 65

National Farmers Union – Ontario NEWSLETTER Phone: 1-888-832-9638 E-mail: office@nfuontario.ca Website: www.nfuontario.ca

Strong Communities.

Sound Policies.

Sustainable Farms.

COVID-19 and policy updates The NFU continues to speak up for our members on calls with AAFC staff on Monday, Wednesday and Fridays. Issues we’ve been raising include that the Canada Emergency Business Account still does not help owner-operators with payroll under $20,000 and AgriStability does not meet the needs of most farmers.

Among the many other issues discussed at the roundtable are the role of provinces in determining which essential services are eligible for wage top-ups; worker safety; the reception of temporary foreign workers; and depressed capacity for livestock processing.

AAFC is encouraging the use of AgriStability and has extended the deadline for sign-up until July 3. We know it doesn’t meet many of your needs, but AAFC insists that this is the year it will be of value to farmers, so take a look. AAFC is hearing from every organization in the farm sector that a return to pre-Harper levels is absolutely necessary for AgriStability

to work. They report that they are in negotiations with the Provinces since it is a cost-shared program.

We’ll continue to push for changes to make financial structures work for you. We can make our case even stronger by providing policy makers with specific details from our members. You can help by emailing shaw@nfu.ca about why AgriStability does or doesn’t work for your farm. We will keep all information you send us confidential.

At the NFU-Ontario web site, we have linked to details on government programming and our responses, as well as various commodity sector updates. You can also find a guide to the Rights and Responsibilities of Farm Employers and Employees during COVID-19 we created, which will help you navigate on-farm employment during this time.

Find these and more by visiting nfuontario.ca and click COVID-19 Resources or go to nfu.ca for national updates.

2020 NFU-O Farm Labour Survey Have farm labour shortages affected your ability to bring food to Ontario tables?

How is COVID-19 impacting your staffing needs in 2020?

Let's work together to find sustainable solutions to farm labour issues in Ontario.

NFU-O farm owners and operators, we want to hear from you!

Follow the link below to complete a short survey.

Fill it out for a chance to win a surprise prize!

https://www.surveymonkey.com/r/farmlabour If you have questions about the survey, please contact Dave Thompson at david@nfuontario.ca

Local 316 Tree Planting project To celebrate the NFU’s 50th anniversary in 2019, Local 316 organized the “50 Years, 50 Trees” project for member families.

The Local purchased about 2,600 bare-root trees from the Ferguson Nursery in Kemptville, including conifers (white cedar and white spruce), and deciduous trees (hard maple, high bush cranberry, chokecherry, shagbark hickory and red osier dogwood), and offered 50 trees per family to Local 316 members.

In late April, trees were distributed to about 45 member-families who had ordered trees during the winter and early spring.

Most of the trees went to farmer members to be used as windbreaks, shoreline protection and to support biodiversity; as well, some trees went to the Local's associate members.

A number of food-related trees (chokecherries, hickory and maple) were donated to the edible forests at the Lakeside and Oak Street community gardens in Kingston.

Local 316 is proud to support community gardens as important sources of food for our community.

This project was funded by money raised through our annual Farmers Fall Feast. The generosity of our volunteers and supporters allows the Local to fund educational opportunities for young and new farmers, and to fund climate change mitigation projects such as soil carbon testing and improvement, seed-saving grow-outs and this tree planting project.

Many thanks to Jeff and Sue Peters of the Inverary area for organizing and implementing this project, and for hosting the pick-up location.

“If you want to be happy for a year, plant a garden; if you want to be happy for life, plant a tree.”

– English proverb

A subscription to The Rural Voice is one of the benefits of being an NFU-O member 66 The Rural Voice

Craig Hulshof, President craig.hulshof@gmail.com / 519-301-8483

Perth, Huron, Grey and Bruce County Pork Producers

* The Rural Voice is provided to Perth County Pork Producers by the PCPPA perthcountyporkproducers@gmail.com

NEWSLETTER

In tough times, pork industry focuses on the positive Ontario’s pork industry has a long history of collaboration and resilience. The current COVID-19 pandemic is no different.

Farmers, who like many of us are concerned about our health, families and employees, have banded together to create the Pork Industry Gratitude Project as a beacon of light in challenging times.

Launched by the Perth County Pork Producers’ Association, the Pork Industry Gratitude Project is a two-pronged initiative focused on showing appreciation across the food chain, and ensuring that people across Ontario can access fresh ground pork in times of need. The fundraising goal for this initiative is $100,000, which project organizers hope to raise through contributions from producers, associations, Ontario Pork and industry. They are already well on their way.

Plant appreciation lunches In May, the Pork Industry Gratitude Project will provide appreciation lunches at federal plants in Ontario as a way to say thank you from farmers to frontline workers.

Foodies Anonymous, a Guelph-based catering company will create and deliver individual box lunches to workers on behalf of local pork associations in Perth, Oxford, Kawartha Lakes, Grey-Bruce, Lambton and Niagara, as well as Ontario Pork.

Getting pork to people in need Food banks across the province are struggling with rising demand and declining donations as the pandemic leaves millions without work. Ontario pork producers and industry partners are turning these challenges into an opportunity to get fresh pork to families and individuals in need by raising funds in support of Ontario Pork’s Friends of the Food Bank program and community-based food giving.

Since 2013, Ontario Pork has supported fresh pork donations through the Friends of the Food Bank program to Feed Ontario (previously the Ontario Association of Food Banks). Feed Ontario is an umbrella organization representing 130 community food banks and more than 1,100 affiliate agencies.

Here’s a quick breakdown of the opportunity through Feed Ontario: • One pound of fresh ground pork = six servings of protein • Feed Ontario weekly capacity for fresh ground pork = up to 10,000 lbs/ 60,000 servings • Approximate cost of one pound of fresh ground pork = $2.50 Community-based food giving Many rural Ontario communities have food giving programs that may not fall under the umbrella of Feed Ontario. Recognizing this, some of the funds raised through this initiative will be made available to local

associations to support communitybased food giving.

For more information or to donate • John Nyenhuis, Perth County Pork Producers’ Association at 519-3019009 • Stewart Skinner, Perth County Pork Producers’ Association at 519492-2990 • Stacey Ash, Ontario Pork, at 519820-3119, Stacey.ash@ontariopork.on.ca • Marsha Chambers, Wallenstein Feed and Supply, 519-868-7960, MarshaChambers@wfs.ca Cheques should be made out to Ontario Pork with a note stating that they are for the Pork Industry Gratitude Project. Mail donations to Ontario Pork, 655 Southgate Dr., Guelph, ON, N1G 5G6.

Find out more at: ontariopork.on.ca/giving-back – PCPPA contribution from Ontario Pork

PERTH COUNTY PORK PRODUCERS PORK PRODUCTS • Smoked Pork Chops • Fresh Pork Chops • Stuffed Loin Chops • Smoked Sausage • Smoked Cheddar Sausage • Bacon Burgers • Teriyaki Pork Steaks AVAILABLE FROM:

Dave and Ruth Kloostra (Monkton) Ted and Donna Keller (Mitchell) Jerry and Sandra DeGroot (Kinkora) Leis Feed (Milverton)

519-347-2619 519-348-9836 519-393-5237 519-595-2048

Have the Perth County Pork Producers BBQ at your next event or celebration!

Phone Jerry DeGroot 519-393-5237 for more information.

June 2020 67

Grey County Federation of Agriculture

446 10th St., Hanover, Ontario N4N 1P9 519-364-3050 or 1-800-275-9551 Email: grey@ofa.on.ca Website: greyfederation.ca

* The Rural Voice is provided to OFA Members in Grey County by the GCFA

Farm Property Taxation Editorial articles submitted and published on this page are the views of the author(s) and are not meant to represent the position of the Grey County of Ontario Federation of Agriculture.

I’ve spent over four years lobbying on behalf of Grey County Farmers to blunt the edge of the large and unprecedented tax increase facing bare agricultural land in the county.

In Grey County over the last eight years, on average, agricultural valuations, and in turn taxes, have doubled. Cows do not skate, or rent library books, but as social services have been downloaded by the province some municipal councillors aren’t keen to give up this growth in new assessment. Double digit increases in farmland taxes have shielded residential ratepayers from less than one per cent tax rise.

This year we were successful in reducing the tax rate relative to residential to maintain the tax burden at 2019 levels. However, many perceptions linger around the table that farmers are flush with cash.

Many municipal councillors see the massive rise in farm values as a windfall for farmers. They fail to recognize the price takers that the majority of farmers are. Few I would think would trade their investment portfolio for the profit loss of an acre of farmland.

Even so property taxes are not a wealth tax. Income tax and capital gains will be paid on the drastic increase in farmland, much of which Grey County Federation of Agriculture

2020 MEETINGS June 11 - Directors’ Meeting August 13 - Directors’ Meeting September 10 – Directors’ Meeting October - GCFA AGM November 12 – Directors’ Meeting November - OFA Convention/OYFF December - Christmas Social

was bought with off-farm income.

Yet property taxes need to be paid out of cash receipts, which have dropped by three-quarters from 2017 to 2018 and seem to continue to decline.

Although farmland has risen in value, not all farmers are land owners. Many have chosen to invest in farmland, but many, including those growing or starting a farm business, choose to rent.

There is a scarier prospect that has come to light though in my discussions with treasurers and councillors. As the province has cut funding they harken back to the day when agricultural land was taxed at the same rate as residential. Under the Farm Tax Rate Rebate program farmers would pay three times the amount of tax that was due, which the municipality would operate on as an interest-free loan, until the provincial government sent landowners a cheque.

This program was introduced as a temporary measure, and as such, lasted from 1970 until 1998. Not only

is it a poor method of compensating rural municipalities for the services that need to be provided, it comes from a bygone age where every 100acre farm had a house and a family.

Furthermore, municipalities were also more uniform in their type of residential pre-amalgamation. The majority of settlement areas were separated from rural townships, such as Markdale and Durham carved out of Glenelg.

It also fails to recognize that municipalities are in the business of providing services, not taxing wealth.

Bare farmland requires fewer services than a residential dwelling. An acre of bare land on a rural back road does not need sewers, garbage collection, libraries or arenas. The Federation continues to lobby the provincial government for strong investment in rural infrastructure, that is much needed. Yet for municipalities stuck with poor funding tools farmers need beware of this angelic view of the farm rebate program. ◊ – Submitted by Mike Ryan

OFA Farm Safety Photo Contest Ontario Federation of Agriculture (OFA) has launched a new photo contest for farm families in Ontario. The Farm Safety Photo Contest is open to all OFA members, their immediate families, and employees of OFA members.

OFA encourages members to submit photos that demonstrate safe farm practices and operations on their farm and on the road. We want to see farm and road safety at work on your farm.

Prizes will be awarded to the top three winning photographs with the grand prize winner receiving a farm safety kit valued at $200.

The contest includes one general category featuring farm and road safety photos.

Photographs can include, but are not limited to: members demonstrating proper livestock handling, equipment showcasing their slow moving vehicle signs, showcasing loads that are properly secured and abiding by weight regulations, etc. Showcase how your farm stays safe every day on the farm and on the road.

Limitless entry is available to all participants, but each participant will only be eligible to win one prize.

All contest winners will be announced at OFA’s 2020 Annual General Meeting held in November at the RBC Place, London, Ontario. Winning photographs will be featured on the OFA website and in the 2021 edition of OFA Today magazine.

The deadline to submit photo entries is Friday, July 31, 2020.

* The Rural Voice is provided to OFA Members in Grey County by the GCFA.

68 The Rural Voice

446 10th St., Hanover, Ontario N4N 1P9 519-364-3050 or 1-800-275-9551

Email: bruce@ofa.on.ca website: brucefederation.ca

* The Rural Voice is provided to OFA Members in Bruce County by the BCFA

NEWSLETTER

BCFA encourages members to express concerns to board `Any opinion expressed is that of individual County Directors or Representatives and may not necessarily reflect the views of the Bruce County Federation of Agriculture or Ontario Federation of Agriculture.

The Bruce County Federation of Agriculture has provided The Rural Voice to our members as part of their membership for a long time. We have also had a newsletter page in The Rural Voice for as long as I can remember. The contents of this page are not considered Board policy or reviewed by the Board before publication.

They are simply comments written by individual board members about a current agricultural issue or to highlight an event BCFA is involved in or has supported. Sometimes the content is simply whatever our office administrator can put together on deadline day when the designated board member has writer’s block.

At times we have questioned the value of communicating to our members in a print magazine, and wonder if our members even bother to read our newsletter page. We go long stretches of time without any comments about what is written on our page, and we wonder if the events we mention get any more people to attend, because we often see the same faces at every event. Then every once in a while a comment or clip on our newsletter page mentions a controversial topic and we discover that our members do in fact read our newsletter and they have comments about the topic.

This has happened with a couple of recent articles on the Bruce Federation page that have referenced the Deep Geological Repository for High Level nuclear waste that has the possibility to be built in the Teeswater area.

BCFA has not been involved in

the site selection process for the DGR, but one of our board members does participate as a member of the local Nuclear Waste Management Organization committee, in the South Bruce area.

This DGR is being planned to store spent fuel from Canadian Nuclear reactors and is not the same one that was proposed to be built on the Bruce Nuclear Power Development site which was for low level and medium-level waste such as coveralls and mops and less radioactive parts from the nuclear plants.

BCFA has not established a position at a board level as to whether we would be in support of the DGR or not. We have not even had an in-depth discussion about that at this time. At our February 2020 board meeting, members attended our board meeting and expressed their concerns about the proposed DGR and wanted BCFA to address their concerns by opposing the DGR. BCFA has a large membership and on most issues it is common to have members on both sides of an issue.

We believe that on a topic such as this it is important to educate and consult with all our members before taking a position.

After hearing the presentation by the concerned members at the February board meeting the BCFA board

agreed that more information on the issue and a greater understanding of how our membership felt about the DGR was warranted. We began to plan a public meeting in the South Bruce area to better understand what our next steps should be.

Unfortunately due to COVID-19 such public meetings are not going to be possible for an undetermined amount of time. BCFA encourages all members to express all concerns to our board where they are discussed openly and thoroughly and if BCFA feels we can have a positive influence for our members we take action.

Currently BCFA does not have an official position on the DGR in the Teeswater area and welcomes all members to contact us to express their concerns. When possible, we are still committed to having a public information meeting. BCFA believes it’s important to allow members of the public to discuss questions and concerns and facilitate a meeting where some of those questions and concerns can be addressed. Also, please note that BCFA is autonomous of OFA with respect to positions on issues, we have communicated with OFA Directors and staff on the DGR proposal and will continue to keep them informed.◊ – Submitted by John Gillespie Vice-President, BCFA

Bruce County Federation of Agriculture

2020 MEETINGS June 22 – Directors’ Meeting August 24 – Directors’ Meeting September 28 – Directors’ Meeting November 9 – Directors’ Meeting

DUE TO COVID-19 BCFA Board Meetings have become conference/video call format.

Please contact the office if you are interested in taking part.

* The Rural Voice is provided to OFA Members in Bruce County by the BCFA.

June 2020 69

Perth County Federation of Agriculture Email: perthcountyfedofag@gmail.com Website: www.perthcountyfarmers.ca Sue Shafer, Office Administrator 1-833-229-6834 Tim Halliday, President: 519-291-3374

Sue Shafer new office administrator for Perth Fed of Agriculture As we announced in our Perth County Federation of Agriculture Annual Review – Agnes Denham has retired as our secretary-treasurer after over 30 years. She has held that position from 1983 to February 2020. This is a huge change for our organization as Agnes has very capably been the person who has “kept everything together” for us.

Denham not only handled our administration issues, but was a huge part of the leadership of our Federation. We would like to thank Agnes for everything she has done.

COVID-19 has impacted our abilities to thank her in a way that is meaningful but we all want to wish her the best in whatever she chooses to do in the future.

After an extensive series of interviews with applicants, Sue Shafer has been hired as our new Office Administrator for Perth Federation of Agriculture.

Sue’s parents are Keith and Liz Selves. Sue grew up on a pork and cash crop farm near Kirkton. She was an active member of both Perth County 4-H for seven years and the Perth County Junior Farmers until her career

took her away from Perth County.

She is a graduate of Centralia College in Agriculture Business and Sue has worked primarily in the agriculture industry ever since. Her experience in various administrative, financial and customer service roles will serve our Federation well going into the future. It is also highly likely that many of our members will have crossed paths with Sue during her time at Farmix, Ontario Pork, OPIC and Agricorp.

Sue is married to Shawn, her husband of 10 years. They are the proud parents of two young children, Cora and Brock and live in South Huron in the former Usborne Township (Winchelsea).

Sue enjoys camping, paper crafting and is also on the executive of the Kirkton Fair Board.

We welcome Sue to our organization and look forward to working with her and gaining from her expertise and enthusiasm for Perth County agriculture.

Of note, as we all ask questions about the future, there are some answers. In the May 2020 issue of the The Rural Voice on page 55, was an article written by Scott Krakar, a Grain Merchandiser at

Sue Shafer LAC Inc. Hyde Park. He shared some very important information about how a Central Bank is and how will likely play a very large roll in stabilizing our economy now and into the future. I urge everyone to take the time to read this very important and informative piece. ◊ – Sharon Weitzel

Perth County Federation of Agriculture

Save the date!

DIRECTORS’ MEETING

Perth County Federation of Agriculture

Thursday, June 18

HARVEST GALA

8:00 p.m.

Friday, November 20

Via Web Conference

Perth East Recreation Complex, Milverton

* The Rural Voice is provided to OFA Members in Perth County by the PCFA.

70 The Rural Voice

Index A.G. Hayter Contracting Ltd ..........53 Bag Supplies Canada Ltd ..............61 BBQ Promotion ........................13,15 BDO ..............................................21 Beer, Wine & Cider Promotion ......34 Belore Trailers ..............................61 Bernie McGlynn/SB Flooring ........56 Bervie Supply ................................55 Bester Wood Products ..................56 Bill Walker MPP ............................21 Bio-Ag ............................................69 Bluewater Pipe ................................9 Blyth Festival ............................26,27 BP Dust Control ............................62 Brennan Custom Poultry................55 Buddsteel Architectural Products ..14 Canadian Co-op Wool Growers ......6 Chalmers Fuels................................6 Cliff’s Plumbing & Heating ............59 Complete Exterior Renovations ....44 Crop Management ....................5,7,9 Cross Country Eavestrough ..........36 Dean Dobson ................................60 Diamond Roof ................................10 DJ Henry Homes & Renovations ..60 Donkers Agri ..................................17 Easy Lift Doors ..............................12 Egger Farms ..................................62 Elma Steel & Equipment ................65 Father’s Day Promotion ............11,25 free-light ........................................23 Gerber’s Workwear ........................60 Gerrit’s Ag Service Ltd ..................51 Grey-Bruce Construction ..............50 GRK Products ..................................4 Grober Nutrition ............................36 Hardi ..............................................19 Harold Jones Enterprises ..............62 Hill & Hill Farms....Inside Front Cover Huron County Ag Prize 2020 ........48 Huron Hauling & Excavating ..........54 JA Porter Holdings Ltd ..................55 Keith Siemon Farm Systems ........61 KMM Farm Drainage ....................19 Kraemer Concrete ........................60 Kuepfer Farm Drainage ................61 LAC ................................................64 Lakeside Shelving & Racking ........55 Lands & Forests Consulting ..........57 Layton Steve ..................................61 Legge Fitness ......Inside Back Cover Live Landscape..............................44 L-Wood Landscaping & Wood ..63,64 Maitland Market & Supply ..............45 Maitland Welding & Machining ......61 Mapleview Agri ..............................28 Marquardt Farm Drainage ............23 Martin Farm Wagons ....................71 Martin’s Nursery ............................45 Masterfeeds ..................................51 McIntee Realtor - Steve Nixon ......60

Morris Sachs Silo Construction......64 Nature’s Wave Inc ........................36 North Huron Comm. Food Share ..65 Nuhn Forage ..................................31 Raynbow Signs ..............................62 Ridgeway Metals ..........................61 Roth Drainage................................62 Royal LePage - Steacy Den Haan....32 Rural Living ....................................42 Rural Voice Books ........................43 Sauble Beach Motorsports ............65 Schmidt’s Farm Drainage ..............10 Schweiss Doors ..............................8 Sew & Save Centre ......................58

Sharp’s Creek Forge......................65 Smyth Welding ..............................62 Spring Gardening ..........................32 Steffen Well Drilling ......................61 Stihl Limited ....................................2 SWO Diesel ..................................48 Triple P Consulting ........................50 Trouw Nutrition ................Back Cover Waddell Engineering......................17 WD Hopper & Sons Ltd ................57 White Carnation ............................45 Whitechurch Welding ....................60 Williams Drainage ..........................57

June 2020 71

HURON

42 First Avenue, Clinton, Ontario N0M 1L0 519-482-9642 or 1-800-511-1135

County Federation of Agriculture NEWSLETTER

Slow moving vehicle signs HTA 76, Reg 616 You need to display a slowmoving vehicle sign if your vehicle (tractor or self propelled implement of husbandry) is not capable of reaching and sustaining a speed greater than 40 km/hour.

Slow-moving vehicle signs are for vehicles only. You can’t use them on fixed objects like mailboxes or driveway markers if they can be seen from the road.

Property owners or tenants displaying a slow-moving vehicle sign on fixed objects may be subject to a fine.

Placement of a slow-moving vehicle sign The sign should be placed on the rear of the vehicle between 0.6 meters (two feet) and two meters (six feet) above the roadway. It should be

Upcoming Events June 21 – Happy Father’s Day! Ontario Pork Congress has gone virtual. For details visit: www.porkcongress.on.ca Huron County Federation of Agriculture

BOARD MEETING June 22 at 8:00 p.m. centered from left to right as much as possible.

More information about slow moving vehicle signs is available at http://www.mto.gov.on.ca/english/ve hicles/slow-moving-vehiclesign.shtml. ◊

Children on the farm During the current COVID-19 pandemic there are more children at home on the farm who would normally be at school or daycare.

Please ensure your child understands the hazards and risks found on your farm and that everyone is aware to always be cautious.

“Caution Children Go Slowly” signs are available from Margaret Vincent.

For resources for kids from

Website: www.hcfa.on.ca Email: ofahuron@tcc.on.ca

Canadian Agricultural Safety Association and other safety resources visit: www.casaacsa.ca/en/resources/for-kids/ .◊

Food Bank accepting donations The Huron County Food Bank Distribution Centre is a warehouse taking in cash and food donations and redistributing to local food banks and aid agencies within Huron County. There are Food Bank locations throughout the county in locations such as Exeter, Wingham, Goderich, Lucknow, Clinton and Seaforth.

The Huron County Food Bank Distribution Centre is currently accepting donations. Financial donations would be appreciated so that they can continue to purchase nutritious items for those who need it.

Donate through Canada Helps on our website at www.huroncountyfoodbank.org/donate-now. Phone: 519-913-2362

Further details to come regarding whether it is an in-person meeting or an alternative format.

If you are interested in joining the meeting please contact us for details.

OPP non-emergency line: 1-888-310-1122 —————————— Ontario Ministry of Natural Resources 1-800-667-1940 —————————— Canadian Mental Health Association Huron Perth Branch 1-888-875-2944 cmhahuronperth.com

OFFICE UPDATE due to COVID-19 The HCFA office is now closed to the public until further notice.

Please be assured that we are still available to address your concerns by telephone: 519-482-9642 or email: ofahuron@tcc.on.ca Follow us on Twitter twitter.com/huronfedofag and Facebook at Huron County Federation of Agriculture

The Rural Voice is provided to all OFA members in Huron County by the Huron County Federation of Agriculture

72 The Rural Voice

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Hensall Co-op

Dauphin Feed & Supply

Londesboro

Dungannon

519-523-9606 800-265-9000

519-529-7951 800-665-5675

Zurich

Walton

519-236-7155 800-565-7155

519-887-6023

Drayton

Ripley

Yantzi Feed & Seed Ltd.

519-638-3008 800-263-9818

519-395-5955 855-895-5955

Tavistock

Elora

519-655-2033

Mitchell

Brunner

519-846-5354 800-265-5354

519-348-8752 800-669-3502

519-595-8251

Alisa Craig 519-232-4449

Nieuwland Feed & Supply Ltd. Listowel 519-291-5795 800-265-3229

The Hitching Post (2019) Ltd. St. Marys 519-284-2360