Fall 2020 | msfarmcountry.com FARM COUNTRY · 2020. 8. 25. · Ted Kendall IV – Hinds County SOUTH VICE PRESIDENT Louis Breaux IV – Hancock County STATE WOMEN’S CHAIR Betty

Fall Family FunMississippi agritourism destinations have something for everyone

FARM COUNTRYFall 2020 | msfarmcountry.com

Mississippi Stockyards

Wingfi eld Ag Academy

Visit Rolling

Fork

FEATURING

FARM COUNTRY

A PUBLICATION OF THE MISSISSIPPI FARM BUREAU® FEDERATION

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inside

CONTENTS

8GROWING FARMERSWingfield Ag Academy introduces students to all aspects of agribusiness

12AUTUMN AT ARD’S DAIRY FARMA working dairy farm welcomes visitors to unplug and enjoy farm life

14TAKING STOCKMeet the faces behind Mississippi’s stockyards

18WALK ON THE WILD SIDETupelo Buffalo Park and Zoo delivers amazing animal adventures

FALL 2020

In This Issue

1 // Soso p. 6

2 // Jackson p. 8

3 // Ruth p. 12

4 // Hattiesburg p. 14

5 // Tupelo p. 18

6 // Rolling Fork p. 22

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ON THE COVER: Ard’s Dairy Farm welcomes visitors of all ages to indulge in fall festivities. Photo by Karen Pulfer Focht

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6 FALL FINDSDiscover local products and more

17 NOTES FROM THE FIELDStaying safe despite the unpredictable

22 TRAVELHome to rich music history, President Teddy Roosevelt’s famous hunt and more, Rolling Fork is worth exploring

26 RECIPESGo nuts with delicious peanut dishes

30 GARDENINGLearn how to grow container herbs indoors

32 FARM BUREAU NEWSFarm Families of Mississippi launches podcast

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Editor’s note: Please check directly with the businesses, destinations and events featured in this issue for the most up-to-date information regarding changes due to COVID-19.

msfarmcountry.com // 3

Forging Ahead

The last six months have looked a lot different for many Mississippians, and I predict the months ahead will also as we find our new “normal” amid COVID-19 and elect our new federal leaders on Election Day in November.

Despite the many changes our state and nation have faced this year and will endure in the future, one thing remains the same – our Mississippi farmers are critical and essential to daily life. Without their commitment to providing us with food, fiber and shelter, our lives would look

extremely different. We appreciate all of the hard work they do and hope to recognize some of it in this issue of Mississippi Farm Country.

In this issue, learn more about how milk gets from the farm to your table with Julie Ard James, a member of the Ard’s Dairy Farm family. Ard’s Dairy Farm in Ruth is a working dairy farm and agritourism venue that strives to educate the public about the Mississippi dairy industry.

Ard’s Dairy Farm is not the only place working to educate people about agriculture. The Wingfield High School Ag Academy in Jackson teaches high school students about agriculture and prepares them for a career in the industry. The program has made a significant impact in the lives of the students who participate.

We are not stopping there, though! Discover the stories behind three of the biggest stockyards in Mississippi – Cattlemen’s Stockyard in West Point, Southwest Mississippi Livestock in Hattiesburg and Tadlock Stockyards in Forest.

In addition, this issue is full of other educational stories, recipes and fall activities. In closing, I encourage you to keep our farmers and ranchers in your prayers as they work to provide us with our essential needs.

If you should ever need anything, please do not hesitate to reach out.

Mike McCormick President, Mississippi Farm Bureau Federation

PRESIDENT’S MESSAGE

2020 OFFICERSPRESIDENT

Mike McCormick – Jefferson County

NORTH VICE PRESIDENT Donald Gant – Bolivar County

CENTRAL VICE PRESIDENT Ted Kendall IV – Hinds County

SOUTH VICE PRESIDENT Louis Breaux IV – Hancock County

STATE WOMEN’S CHAIR Betty Mills – Montgomery County

STATE YF&R CHAIR Matt Hammons – Smith County

2020 DIRECTORSDISTRICT 1

Carla Taylor – Prentiss County

DISTRICT 2 Lowell Hinton – Alcorn County

DISTRICT 3 Ronnie Jones – Marshall County

DISTRICT 4 Jon Koehler Bibb – Tunica County

DISTRICT 5 Daryl Burney – Yalobusha County

DISTRICT 6 Kelcy Shields – Itawamba County

DISTRICT 7 Mike Langley – Chickasaw County

DISTRICT 8 William White – Oktibbeha County

DISTRICT 9 Wanda Hill – Humphreys County

DISTRICT 10 James Foy – Madison County

DISTRICT 11 Shelby Beason – Neshoba County

DISTRICT 12 Ches Brewer – Clarke County

DISTRICT 13 Brian Rhodes – Rankin County

DISTRICT 14 Mark Chaney – Warren County

DISTRICT 15 Jeff Mullins – Franklin County

DISTRICT 16 Noble Guedon – Adams County

DISTRICT 17 Lyle Hubbard – Jefferson Davis County

DISTRICT 18 Taylor Hickman – Forrest County

DISTRICT 19 J.B. Brown – Stone County

DISTRICT 20 Jim Currie – Hancock County

MFBF Officers & Directors

4 // Mississippi Farm Country

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THIS ISSUE ON MSFARMCOUNTRY.COM

AGRITOURISM ADVENTURES // Fall is a prime season for visiting farms, pumpkin patches, mazes and more. We’ve compiled a list of our favorite agritourism destinations across the state. Find one near you at msfarmcountry.com/fallagritourism.

DID YOU KNOW?America’s favorite muppet, Kermit the Frog, was born in Mississippi. The cheerful singing frog was created by Mississippi native Jim Henson. The puppeteer grew up in Leland, where there’s now a museum dedicated to Henson and Kermit. Learn more at msfarmcountry.com/kermit.

SOUTHERN SEASONINGSTake your favorite fish and meat recipes to the next level with the wildly popular fish fry and southern mesquite rub from C.J.’s Southern Seasonings. Enter to win one of each at msfarmcountry.com/cjs.

Connect to your food, farmers and uniquely Mississippi lifestyle

LEARN MORE ABOUT MS FARM BUREAU

Learn more about agriculture and the Mississippi Farm Bureau Federation at msfb.org.

CONNECT WITH US

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An official publication of the Mississippi Farm Bureau Federation © 2020 MFBFVol. 20, No. 3

Mississippi Farm Bureau Federationmsfb.org

PRESIDENT Mike McCormickVICE PRESIDENTS Donald Gant, Ted Kendall IV, Louis Breaux IVWOMEN’S COMMITTEE CHAIR Betty MillsYOUNG FARMERS & RANCHERS COMMITTEE CHAIRMatt HammonsGENERAL COUNSEL Kent BloodworthCHIEF FINANCIAL OFFICER Brent WilsonCOMMUNICATION COORDINATOR Jon KalaharPRINT MEDIA SPECIALIST Alex LowerySOCIAL MEDIA SPECIALIST Karen MillerREGIONAL MANAGERS Craig Hankins, RGN 1; Will Gibson, RGN 2; Britton Hatcher, RGN 3; Samantha Laird, RGN 4; Kevin Brown, RGN 5; Jon Kilgore, RGN 6; Doug Ervin, RGN 7; Chris Shivers, RGN 8MEMBER BENEFITS COORDINATOR Angela Ellis

Mississippi Farm Country is produced for the Mississippi Farm Bureau Federation by Farm Flavor Media.EDITOR Hannah Patterson HillASSOCIATE EDITORS Rachel Graf, Kelly RogersCONTRIBUTING WRITERS Gary Bachman, Mary Carter, Kim Hill, Annelise Jolley, Laura Leavitt, Alex Lowery, Benton Moseley, Jessica Mozo, Kelsey Ogletree V.P./CONTENT & MARKETING Jessy YanceyV.P./CREATIVE SERVICES Laura GallagherART DIRECTOR Amy HiemstraSENIOR GRAPHIC DESIGNER Emmylou Rittenour SENIOR PHOTOGRAPHER Jeff AdkinsSTAFF PHOTOGRAPHER Nathan LambrechtMEDIA ASSET MANAGER Alison HunterWEB DEVELOPER Richard StevensDIGITAL ADS SPECIALIST Susanna BaxterPRESIDENT Ray LangenV.P./OPERATIONS Molly MortonV.P./SALES Mary Ann StaffordV.P./CLIENT SERVICES Katie MiddendorfSENIOR AD COORDINATOR/DESIGNER Vikki WilliamsAD TRAFFIC COORDINATOR Patricia MoisanSALES OPERATIONS SPECIALIST Courtney Cook

FARM FLAVOR MEDIA IS A DIVISION OFJOURNAL COMMUNICATIONS INC.CHAIRMAN Greg ThurmanPRESIDENT/PUBLISHER Bob SchwartzmanCHIEF OPERATING OFFICER Kim Newsom HolmbergCONTROLLER Chris DudleyACCOUNTING TEAM Diana Iafrate, Maria McFarland, Lisa OwensDATABASE DIRECTOR Debbie WoksaEXECUTIVE SECRETARY Kristy GilesHUMAN RESOURCES MANAGER Peggy Blake

For advertising information, contact Mary Ann Stafford, (800) 333-8842, ext. 275, or [email protected].

Contact the Mississippi Farm Country editorial team at Farm Flavor Media, 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, (615) 771-5544, [email protected].

All rights reserved. No portion of this magazine may be reproduced in whole or in part without written consent.

MISSISSIPPI FARM BUREAU FEDERATION (USPS No. 12167)Issued quarterly by the Mississippi Farm Bureau Federation 6311 Ridgewood Road, Jackson, MS 39211, (601) 957-3200. Periodical permit paid at Jackson, MS and additional entry offices.

POSTMASTER: Send address corrections to Mississippi Farm Country Executive Offices, P.O. Box 1972, Jackson, MS, 39215-1972.

SUBSCRIBE OR CHANGE ADDRESS Contact your county Farm Bureau office. Mississippi Farm Country is included in your Farm Bureau annual dues; no other purchase necessary.

ADVERTISING POLICY All advertising accepted is subject to publisher’s approval. Advertisers must assume all liability for their advertising content. Publisher and sponsor maintain the right to cancel advertising for nonpayment or reader complaint about service or product. Publisher does not accept political or alcoholic beverage ads, nor does publisher prescreen or guaran-tee advertiser service or products. Publisher assumes no liability for products or services advertised in Mississippi Farm Country.

Please recycle this magazine

FARM COUNTRY


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Fall FindsLOCAL PRODUCTS, INTERESTING PEOPLE

AND MORE

STAFF SPOTLIGHT

Angela EllisIn this issue, we recognize Angela Ellis, Mississippi Farm Bureau Federation Member Benefits

Coordinator, Fleet Vehicle Manager and Organization Department Assistant.

Angela began her career with Farm Bureau 32 years ago as a claims department staff member for the Mississippi Farm Bureau Casualty Insurance Company. Five years later, she transferred to MFBF as a secretary for field staff, now called regional managers. During her time with MFBF, Angela has held various positions in many departments.

“I have always enjoyed my job because I do so many different things,” Angela says. “That keeps the days from becoming monotonous. The best part is having gained lifelong friendships with the people I’ve worked with throughout my career.”

When Angela is not working, she enjoys spending time with family and friends, going to the river for some sun and fun, and cooking out.

Welcoming WeddingsNestled in rural Soso, The Gin at Rasberry Greene is a rustic, industrial

wedding and events venue that provides a beautiful setting for new stories to begin. Overlooking a gorgeous lake, The Gin at Rasberry Greene can accommodate up to 300 guests and features a wrap-around porch, indoor and outdoor ceremony areas, and private dressing suites for both the bride and groom.

Rasberry Greene is rooted in family and history and old-fashioned kindness. Owners Lauren and Donnie Zumwalt prioritize hospitality and creating beautiful memories their guests will never forget. To learn more, visit rasberrygreene.com.

MADE IN MISSISSIPPI // Seasoned SuccessHusband and wife team Cedric and Joan Miller know a thing or two about what it takes to make

delicious Southern food – after all, they’ve been in the food biz for over 17 years. When they first started out in the food service industry, the pair operated a mobile concessionaire, C.J.’s Southern Fried Catfish,

serving their legendary seafood to members in their Texas community. Although they had to shut down the business when they relocated to a new state, that didn’t stop them from making their famous seasonings in their home kitchen. After successfully selling the products on their own, Cedric and Joan partnered with a local packing and distribution center in Hattiesburg to keep up with demand.

Today, they offer two tried-and-perfected products: C.J.’s Southern Seasonings Fish Fry and C.J.’s Simply Southern Mesquite BBQ Rub, which can be purchased online at cjssouthernseasonings.comor at retail locations. Ever the overachievers, Cedric and Joan also produce and manufacture their delicious Southern Sweet Potato and Pecan Pies, which are sold at select retailers and restaurants.

GIVEAWAY // We’ve partnered with C.J.’s Southern Seasonings to bring you a very special giveaway! See why customers rave about the flavor. Enter to win at msfarmcountry.com/cjs. W

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creating beautiful memories their guests will never forget. To learn more, visit rasberrygreene.com.

MADE IN MISSISSIPPI // Husband and wife team Cedric and Joan Miller know a thing or two about what it takes to make

delicious Southern food – after all, they’ve been in the food biz for over 17 years. When they first started out in the food service industry, the pair operated a mobile concessionaire, C.J.’s Southern Fried Catfish,

serving their legendary seafood to members in their Texas community. Although they had to shut down the business when they relocated to a new state, that didn’t stop them from making their famous seasonings in their home kitchen. After successfully selling the products on their own, Cedric and Joan partnered with a local packing and distribution center in Hattiesburg to keep up with demand.

Today, they offer two tried-and-perfected products: C.J.’s Southern Seasonings Fish Fry and C.J.’s Simply Southern Mesquite BBQ Rub, which can be purchased online at or at retail locations. Ever the overachievers, Cedric and Joan also produce and manufacture their delicious Southern Sweet Potato and Pecan Pies, which are sold at select retailers and restaurants.

GIVEAWAYSee why customers rave about the flavor. Enter to win at


ASK A FARMER

What advice would you give young people who want to be agricultural leaders?I would encourage them to get

an education. Even if you want to go back and run the row crop operation or cattle operation, you are never going to regret getting an education. Once that door is open, your options to becoming a leader for the agriculture industry open up. Getting an education, whether it be in an agriculture field or not, allows you to think critically about the industry and

running your farm. My door is always open to

anyone, especially those looking to become leaders in the agriculture industry. We need people with all types of interests and strengths to be a part of this industry to keep it thriving.

Mississippi Senator Tyler McCaughn is a farmer, attorney and businessman from east Mississippi who is currently serving in his first term in the Mississippi Legislature.

Sinfully Sweet Jezebel SauceIf you’re from the Gulf Coast, chances are you’ve tasted Jezebel Sauce.

Since the 1950s, this sinfully delicious sauce (named after the biblical temptress) has turned into a Southern staple, often saved for special occasions and family gatherings. Mississippi claims to have invented

the sauce, although this has yet to be definitively proven.

While there are many recipe variations across the region, the main ingredients stay the same: pineapple preserves, horseradish, dry mustard and apple jelly, combining to create a medley of f lavors that are simultaneously sweet, spicy and tangy. Some cooks add hot sauce, black pepper, ginger or even jalapeño for added spiciness – so try it hotter if you dare! Jezebel Sauce is incredibly versatile and can be incorporated into any number of dishes. It

can serve as a dipping sauce (for fried seafood, chicken nuggets or even egg rolls) or it can be spooned over meat, like an Easter ham or pork chops. It can even be used as a condiment, like on ham sandwiches or as a jam substitute on biscuits. One of the most popular ways it’s served is combined with cream cheese and spread over crackers. Yum!

Grain SorghumPerhaps one of the lesser-known grains,

sorghum is actually a centuries-old staple in agriculture.

Here are some fun facts about grain sorghum (also known as milo):

FARM FACTS

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SORGHUM IS GLUTEN-FREE.

Sources: National Sorghum Producers, Successful Farming

SORGHUM HEADS HAVE

750-1,250 750-1,250 SEEDS PER HEAD.

Sorghum is higher in protein and lower in fat content than corn.

The U.S. is the largest sorghum producer in

THE WORLD.

In the U.S., 46% of the sorghum grown is used

for livestock feed.

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GROWINGFARMERS

WINGFIELD AG ACADEMY INTRODUCES STUDENTS TO ALL ASPECTS OF AGRIBUSINESS


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It all started with a coach seeking much-needed donations to support his school football program.

In 2013, Jeff Gibson, coach of Wingfield High School’s Falcons in Jackson, approached Cindy Ayers-Elliott, owner of Foot Print Farms, for financial support. Ayers-Elliott offered a creative alternative. She said Gibson’s 4-H group could rent 2 acres of her land for $1. Players could join the club, work the land and earn revenue. Gibson, who was raised on a farm near Centreville, was all in.

Gibson and other administrators cultivated this f ledgling idea into Wingfield High School’s Academy of Natural Resource Utilization. The academy introduces students to agribusiness through plant and soil science, food systems, agricultural systems, mechanical systems, business fundamentals and agricultural economics.

“It’s applied academics,” Gibson says. “We apply our academics to the natural resources to produce a product.”

Students learn by growing produce in three gardens on school property. They sell their crops at farmers

Coach Jeff Gibson works with his students at Wingfield High School

Academy of Natural Resource Utilization, which teaches students about agriculture

and prepares them for future success.

Story by KIM HILL


markets and make products, such as salsas or facial creams from the produce. They’ve even grown hundreds of pounds of lettuce, broccoli and collard greens specifically for animals at the Jackson Zoo.

GROWING AND INNOVATINGThis unique program is made

possible by teamwork and a coordinated chain of mentorship. When students are sophomores, they are eligible to join the program, where they grow brassicas including

kale, mustard greens, turnips and cabbage to help fund the academy in the Experimental Garden. Juniors help teach sophomores how to plant, cultivate, harvest and sell, as well as work as apprentices to seniors, who are running individual plots of land as small farms in the Senior Entrepreneur Garden.

Entrepreneurship is a key component to the academy, as seniors must also develop a value-added product from their crops.

“We really focus on that with

the seniors,” says Gibson, who serves as project manager, academy director and teaches English writing by guiding students in writing business plans for their small farms.

For his project, one senior grew cayenne and jalapeño peppers.

“He made an excellent hot sauce from those,” Gibson recalls.

Extension Service agents at Alcorn State University helped the student develop the product to sell, and the student received a partial scholarship to Hinds Community College (HCC)

Students at Wingfield Ag Academy work with livestock, grow produce and learn to prepare and sell the fruits of their labor.

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at Utica as a result. The college partners with the academy, helping students earn college credits and financial aid after successfully completing their academy classes at Wingfield.

A TEAM EFFORTGibson has help running the

academy. Kenitra Wallace, Jackson Public Schools academies coach, finds funding for field trips to colleges and businesses like the John Deere production facility in Louisiana. An HCC professor teaches the academy’s soil science class. Other administrators support efforts to diversify and expand the academy’s learning opportunities.

“It’s definitely a team effort,” Gibson says. “Just like football.”

Gibson also serves as advisor to the Dr. George Washington Carver Future Scientists and Engineers 4-H Club. Gibson says about 98% of academy students also join 4-H, and the majority of the students in both groups are members of the football team. In fact, the president, vice president and secretary of the 4-H Club are starters on the team.

“Many of the football players, as a tradition, have stayed with our agriculture program,” Gibson says.

SUCCESS TAKES MANY PATHSNot all students find their

calling in growing. “One of the things I am most

proud of is the kids who have gone on to become certified diesel mechanics as a result of working in our academy,” Gibson says. “They got their first understanding of mechanics working on an old tractor we were allowed to borrow.”

Regardless of the career path, Gibson says it’s imperative for all students to learn how food is produced and what good food looks like, tastes like, and how it benefits the human body.

In the academy’s early years, Gibson learned that his experiences growing up as a fourth-generation farmer were very different than his students’, who come from some tough circumstances. Gibson recalls

discussing the importance of adding lime to soil to adjust its pH balance.

“One of the kids asked, ‘How are you going to get all those limes out here on the ground?’ All he knew about limes was from a Sprite commercial,” Gibson says.

Another student told his coach that cows come from “the cow factory.”

Learning about fresh, naturally grown food is important, Gibson says, and he’s proud that academy students perform better in school, have fewer disciplinary problems and go on to college at higher percentages than the Wingfield student body as a whole. But he’s

equally proud of the life skills academy students gain.

“We teach kids the necessity of punctuality and hard work, how to get along with people, and, most importantly, how to produce something for yourself,” Gibson emphasizes. “To help a kid grow or make a product that can make a livelihood or makes a contribution to humanity, that’s why we’re here.”

For more info about youth programs in Mississippi, visit msfarmcountry.com

@


AutumnA WORKING DAIRY FARM WELCOMES VISITORS TO UNPLUG AND ENJOY FARM LIFE

Story by LAURA LEAVITT // Photography by KAREN PULFER FOCHT

Julie Ard James stays busy, like her grandfather and father before her, helping run Ard’s Dairy

Farm, which her family has operated in Ruth since 1940.

Producing milk from 250 or more Holstein cows is no small undertaking. The milk produced on their farm is used to make cheese, yogurt and ice cream, in addition to being bottled and sold for drinking. But in 2011, the family discovered a new direction that let them share their love of farm life with even more people by welcoming guests to the farm.

“It all started when we were celebrating my daughter’s birthday at a friend’s pumpkin patch,” James says. “A friend said, ‘You should do

something like this on your dairy farm.’ We laughed at first, but a lot of people don’t know how a dairy works, so we reached out to local schools and offered some field trips. People outside the schools started calling and saying they wanted to bring their kids to see what a dairy farm was like.”

Over the years since then, the Ard family has perfected the fun and interactive tour of their facilities, inviting school groups and others to visit and learn how milk is produced.

“We bring them in on a wagon ride to start,” James says. “We take them through the milk parlor and tell them how we take care of the cows. We make sure there is a lot of fun with the educational parts.”

AUTUMN ATTRACTIONSThe fall is a very popular time for

the farm. The harvest season creates a festive atmosphere, with many families coming out for the available activities but also just for some time away from the hustle and bustle of regular life.

“We create a new design for our corn maze every year,” James says. “We have a big playground with a biplane and old tractors for the children to play on. It’s a great place to get your family outdoors, and it’s spread out enough for kids to roam while parents enjoy the beautiful scenery.”

The days are packed with activities on the farm throughout the season. There’s a pumpkin patch where visitors can pick their own pumpkins to take

at Ard’s


home. Adventurous folks can try out the zip line, and children and adults alike love to pet the animals and learn more about their care. And on Saturday evenings, they even have a “flashlight maze” after dusk.

RETREATING AND RECHARGINGJames has seen exactly how much

people can connect with farm life through the cozy farmhouse that is available for rent on the property. Visitors who rent the house can either unplug and unwind on their own or participate in the farm activities.

“We tell them that they can build a fire and go fishing, but they can also get involved with the farm,” James says. “It’s a good, quiet place here, with not a lot of noise coming at you.”

James shared a story about an unlikely group of farm enthusiasts – a birthday party for a teenage girl.

“One mother wanted to rent the house for seven 13-year-old girls, and

I thought they might stay on their cell phones the whole time,” James says. “I see those girls sometimes, and they still talk about how much fun they had that weekend, even though they’re now almost 20 years old. They went fishing, fed baby calves and enjoyed the farm – I saw no cell phones all weekend!”

A FAMILY LEGACYJames has loved watching her own

five children grow up around their grandfather, who has been farming for almost 50 years and has a lot of wisdom to share.

“My son loves working with my dad,” James says. “I love listening to all the life lessons about the farm my father has been sharing with him. He says now that when he’s older, he wants to work outside.”

While the dairy industry and agritourism can be tough work at times, it is great to be able to share the legacy of their family with others.

James says she and her family feel blessed to be part of this industry.

“Growing up on a farm made us really well-rounded. I realized that growing up here prepared me for so many things, from fixing things to growing my own food in a garden,” James says.

This year’s fall season will be better than ever, with plans to commemorate the 10th anniversary of the family’s agritourism efforts.

“We take such pride in what we do here because we’ve done it for so long,” James says. “It’s a great place to learn about where your food comes from.”

IF YOU GO

ARD’S DAIRY FARM3479 Orchard Lane SE, Ruth (601) 606-8418

Please call for the most up-to-date information about hours and operation.

Ard’s Dairy Farm welcomes families for both fun and educational activities. Julie Ard James, pictured here, helps run the multi-generation family farm that was founded in 1940.

Ruth


MEET THE FACES BEHIND MISSISSIPPI’S STOCKYARDS

AGRICULTURE IS Mississippi’s largest industry, with cattle and calves alone generating over $300 million in revenue. Nearly 1 million head graze across the state’s lush grasses. With a mild year-round climate and long livestock legacy, Mississippi seems like the right place to get into the cattle business.

But that’s not what motivates the people behind Southeast Mississippi Livestock, Cattlemens Stockyard and Tadlock Stockyard.

“All we’ve ever done is cattle,” says Glynn Robinson, owner of Cattlemens Stockyard in West Point.

In other words, this work is in their blood.

FOR THE GOOD OF THE COMMUNITYAfter a career as a livestock agent,

Mike Keene was ready to retire. But when the board of directors for Southeast Mississippi Livestock asked him to join them, he couldn’t say no.

Located in Hattiesburg, Southeast Mississippi Livestock is a cooperatively run barn. Started in the 1960s by a collection of farmers who were dissatisfied with the two local sale barns, the stockyard continues to

operate with the community’s best interests in mind. The board of directors comprises 15 members, one from every stockholder’s county.

Now the barn’s manager, Keene has seen cattle sales shift dramatically in recent years. “We’re doing video sales now,” he says.

Every Monday, customers can watch the sale from the comfort of their homes and can even bid remotely during special sales.

“We still have a lot of people there in person, but now we can do it differently than we used to,” Keene says.

Technology aside, many customers still show up in person to watch the sale and grab lunch at the on-site cafe.

“A lot of people come here just to visit and talk,” Keene says. “It’s still a social gathering for a lot of people.”

Since those founding farmers “took charge of their own destiny,” in Keene’s words, one thing has remained the same – the stockyard’s emphasis on local relationships. Keene spends much of his time checking in on local farmers.

“We try to let them know we’re interested in them, that we’re dependent on them and

Story by ANNELISE JOLLEY // Photography by KAREN PULFER FOCHT

Taking StockTaking Stock


what the market is doing now,” he says. “It’s all built on relationships.”

BUILDING FOR THE NEXT GENERATION

As Glynn Robinson tells it, the origin story of Cattlemens Stockyard is simple: “We’ve been in the cattle business forever. We saw the need to have a barn in our town again, and

that’s the way it started.”

Glynn’s father operated a barn in West Point for two decades before shutting the business in the 1990s. When Robinson and his partner, Rodney Johnson – a close friend who works in the timber industry – came together to form Cattlemens

Stockyard five years ago, they had a vision to uphold the market.

“We try to take care of people’s cattle like I’d take care of mine,” Robinson says.

Robinson worries about the market’s unpredictability, price gouging by packers and whether the cattle business will be a viable choice for the next generation.

And although his son wants to go into the business, it seems he is in the minority.

“In the livestock industry, we’re seeing more people getting out than getting in,” Robinson observes.

In response, Cattlemens Stockyard continues doing what they can by conducting business honestly and looking out for their farmers’ best interests.

“It doesn’t matter if we’re the biggest or littlest barn – my goal is to do what we set out to do,” Robinson says. “I want people to know that when they bring their cattle to Cattlemens that they will bring market price and that we’ll take care of them.”

ALL IN THE FAMILY At Tadlock Stockyards, working

with livestock is a family affair. “My dad is the president, my mom

is the vice president and my sister, Greggina, is the office manager,”

Tadlock Stockyards is a family operation run by David

and Sandy Tadlock and their daughters, Greggina T. Brown

and Char’Lesa Tadlock.


says barn manager Char’Lesa Tadlock. “From the time I could walk, I’ve been out here helping – or at least thinking I was helping.” As children, Tadlock and her sister worked side by side, running around the stockyard.

“There aren’t very many privately owned stockyards left in the state,” Tadlock says. “We have the largest barn in Mississippi, and we’re privately and family-owned.”

While a stockholder model has advantages, the Tadlocks have noticed a shift among barns in their area.

“They’re under new ownership constantly, always changing – but ours is always consistent,” Tadlock says.

Interacting with people each day in the stockyard creates a dynamic work environment for the Tadlocks.

“There’s never a dull moment in the stockyard. The people you come into contact with – everyone’s got a different personality, just like a cow,” she laughs.

For four generations, the Tadlocks have served their neighbors, and their legacy continues.

“My sister just recently had a baby,” Tadlock says. “So now we’re going into the fifth generation.”

Char’Lesa Tadlock is now barn manager at Tadlock Stockyards, where she grew up.


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This year, safety in all forms has been on the forefront for Mississippi Farm Bureau Federation members.

Between the normal precautions Mississippi farmers and ranchers are constantly taking to keep themselves and their employees safe during planting and harvest to the new safety measures the world has implemented due to COVID-19, 2020 has been one for the record books in terms of safety.

Since safety is on the top of all of our minds, I thought I would run through some important farm safety reminders.

SLOW DOWN ON ROADWAYSMississippi farmers and ranchers

are in full swing moving equipment from one field to another for harvest. If you are driving a piece of farm equipment on public roadways, make sure your hazard lights are on and that your Slow Moving Vehicle emblems are clearly displayed. If you a driving a vehicle on public roadways, slow down when you approach farm

equipment and stay on high alert when passing. We do not need to get in a hurry while on roadways because a split-second decision could affect the rest of our lives.

CHECK FARM EQUIPMENT PRIOR TO USE

Always check your equipment before use. A walk around your equipment should include looking for leaks of any kind, like any busted hydraulic hoses. If you find a leak or repair, make sure it is fixed before using the equipment. Make sure your equipment has PTO shields and covers to protect yourself. These shields and covers are not there to get in our way, but instead to keep us from getting hurt.

WEAR PERSONAL PROTECTIVE EQUIPMENT

If you are working on the farm, make sure you are wearing the proper personal protective equipment needed for the job. Safety glasses, gloves and hearing protection are just a few common pieces of personal protective equipment we could all get in a better habit of wearing. Just because you have never had an accident, like a foreign object thrown in your eye

or a busted eardrum, does not mean it cannot happen. After all, it only takes something happening once for your life to change.

BE ALERT OF MENTAL HEALTH CHANGES

Mental health is a sensitive topic, but one that must be addressed. As farmers work countless hours trying to beat the rain and race the sun, they are faced with many problems they have no control over, like fluctuating commodity prices and flooding. The unpredictable issues can cause stress and anxiety, which could lead to mental health changes. Sometimes, all someone needs is to talk to a friend or family member, but other times, someone may need to talk to a professional. Be attentive of the following mental health warning signs.

MENTAL HEALTH WARNING SIGNS• Excessive worrying or fear

• Extreme mood changes, including uncontrollable “highs”

• Prolonged or strong feelings of irritability or anger

• Avoiding friends and social activities

• Changes in sleeping habits or feeling tired and low energy

• Changes in eating habits such as increased hunger or lack of appetite

• Abuse of substances like alcohol or drugs

• Multiple physical ailments without obvious causes

• Thinking about suicide

• Inability to carry out daily activities or handle daily problems and stress

I encourage everyone to practice these safety tips as we conclude 2020. For more safety resources, visit msfb.org/safety.

A Few Seconds for SafetySTAYING SAFE DESPITE THE UNPREDICTABLE

NOTES FROM THE FIELD

ABOUT THE AUTHOR // Benton Moseley is a Safety Specialist at the Mississippi Farm Bureau Federation.


TUPELO BUFFALO PARK AND ZOO DELIVERS AMAZING ANIMAL ADVENTURES

Have you ever wanted to go on a safari? In Tupelo, you can – without even leaving the comfort of your car. The Tupelo Buffalo Park and Zoo invites guests to drive through their animal exhibits housing more than 260 critters, including buffaloes, zebras, yaks, Capuchin monkeys and giraffes. You can even feed the curious animals from your car window. Guided tours are also available in the park’s Monster Bison Bus and the breezy Open-Air Trolley.

Pet pygmy goats, sheep and potbellied pigs in the Petting Zoo, and visit the Reptile Exhibit to meet Ricardo the Burmese python (one of the five largest snake species in the world!) and come face to face with Mississippi’s state reptile, the American alligator.

Animal feed costs $3 per bag. Be sure to check the park’s website, tupelobuffalopark.com, before you go for updates on current hours and seasonal events, such as the October pumpkin patch, hayrides, horseback-guided trail rides and pony rides for children.

Story by JESSICA MOZO

Photography by ART MERIPOL

Walk on theWILD SIDE


on the

Clockwise, from left: A friendly ostrich; the bison-feeding station; posing with a bison statue; riding the zip line.


IF YOU GOTupelo Buffalo Park and Zoo2272 North Coley Road, Tupelo (662) 844-8709

tupelobuffalopark.com

Please check website for the most up-to-date information about hours and operation.

Tupelo

Clockwise, from top: Ankole-Watusi cattle with zebras; swinging at the pumpkin patch; riding the park bus to see wildlife; kid-friendly cow train in the pumpkin patch.


HOME TO RICH MUSIC HISTORY, PRESIDENT TEDDY ROOSEVELT’S FAMOUS HUNT AND FLOURISHING AGRICULTURE, ROLLING FORK IS THE PLACE TO VISIT THIS FALL.

With a population of about 2,000 people, the town of Rolling Fork may be small – but what it lacks in a large population, it makes up for in culture and history.

“We’ve got blues, bears, Native American history, tragic love stories,

Civil War battles and agriculture,” says Leslie Miller, president of the Rolling Fork Visitor Center and Museum. The town itself is located in Sharkey County in the Lower Delta region, which is an alluvial plain (i.e., very flat land).

“From the highest point to the lowest point, it’s probably a 4- or 5-foot drop,” says Fred Miller, mayor of Rolling Fork. “This makes it ideal for growing crops like soybeans, corn, rice and cotton.”

BIRTHPLACE OF THE TEDDY BEAREvery October, the citizens of

Rolling Fork celebrate President Theodore (Teddy) Roosevelt’s famous bear hunt in the Mississippi Delta with an event called the Great Delta

Blues, Bears andOh My!Beans,

Story by KELSEY OGLETREE // Photography by KAREN PULFER FOCHT

TRAVEL


Oh My!

Bear Affair. As the story goes, Roosevelt came to the area in 1902 to hunt a bear as the guest of a plantation owner in Sharkey County. At one point during the hunt, the bear was cornered by the party’s hunting dogs and grabbed the guide’s favorite pup. In response, the guide clubbed the bear with the stock of his gun, rendering him nearly unconscious. When the president came upon the scene, he refused to shoot the tied-up, injured bear, saying it would be unsportsmanlike to do so.

“All of this ended up in the newspaper and they started calling it ‘Teddy’s bear’ because he wouldn’t kill it,” Leslie says.

Shortly after, a toy shop owner in New York City began making stuffed bears known as Teddy bears. Today, Rolling Fork pays homage to that history with its most famous festival. Each fall, locals and visitors come together for great music, vendors and entertainment. Wood artist Dayton Scoggins carves a new themed bear from a donated log each year that gets displayed in the city. (Last year, it was a police bear that now lives outside the local police station.)

SINGING THE BLUESFamous bluesman Muddy Waters

(whose actual name was McKinley Morganfield) was born right outside the town in an area called Jug’s Corner, but always considered Rolling Fork home – he even mentions it in a few songs. Known best for his tunes “Mannish Boy” and “I’m Your Hoochie Coochie Man” that helped transform traditional Delta blues into the electric Chicago blues style, Waters and his music come to life in various places downtown.

At the Muddy Waters historical marker, you can see a sculpture of his red guitar and visit a replica of the shack he lived in for the first three years of his life (and even sit on the front porch!). At the Rolling Fork Visitor Center and Museum, you can view interactive video interviews

Local artist Lee A. Washington sells his work at Cotton Picker Art.


with those who knew Waters. Because his story began in Rolling Fork, the town is home to his Mississippi Blues Trail marker. The Mississippi Blues Trail allows visitors from around the world to take a journey through the state learning about influential Blues musicians.

“I’d say Rolling Fork gets most of its visitors because of Muddy Waters,” Leslie Miller says. “We’ve had people from 30 different countries who’ve come to visit.”

There’s also a gazebo dedicated to Waters on the Courthouse Square, a perfect place for snapping a photo.

FAMILY FUNRolling Fork has its fair share of

laid-back activities the whole family will enjoy. Take Farmer Jim’s

Pumpkin Patch and Corn Maze, which is open every October, for example. You can choose from several varieties of orange and heirloom pumpkins in a pick-it-yourself field or test out your navigation skills by making your way through the corn maze. If you dare, join Farmer Jim’s Haunted Maze on the fourth Saturday of October for spooky Halloween-inspired fun.

Pick up a brochure from the museum to take a self-guided driving tour and retrace the steps of Confederate soldiers during Steele’s Bayou expedition. You can also take a five-minute drive north of town to Mont Helena for a guided tour of a beautiful historic home dating back to 1896 (home to that tragic love story!).

OUTDOOR RECREATIONAgriculture is king around Rolling

Fork, thanks to its rich soil, but it’s also abundant with nature and wildlife. Check out the Theodore Roosevelt National Wildlife Refuge Complex, which has seven national wildlife refuges, including swamps filled with alligators and shorebirds. You can climb two observation towers to get a better vantage point too. Near Rolling Fork, there’s also the Delta National Forest, made up of the largest bottomland hardwood trees in U.S. Forest Service parks. If you enjoy paddling, you can put in a boat at Little Sunflower River Boat Landing and paddle to the confluence of Little and Big Sunflower rivers to take in the scene from a different point of view. Indian mounds, which were built by Native Americans who lived in the area from A.D. 900 to A.D. 1500, are also unique to the area and fascinating to explore – check out the Mississippi Mound Trail for maps.

Great Delta Bear AffairOct. 24, 2020

Celebrate fall in Rolling Fork at the Great Delta Bear Affair. The festival includes a 5K run/walk, tours, music, children’s games, woodcarving demonstrations, arts and crafts, food vendors, and a fireworks display. It also serves as an opportunity to share the history and status of the threatened black bear in Mississippi. Leave time to see the rest of the area’s attractions, too – with help from the friendly community, of course. For more information, visit greatdeltabearaffair.org.

Please check websites for the most up-to-date information regarding events and attractions mentioned in this story.

ROLLING FORK’S BIG FALL EVENT


KALE AND CHICKEN CRUNCH SALAD WITH PEANUT DRESSINGPrep time: 25 MINUTESCook time: 15 MINUTESMakes: 2 CUPS DRESSING, 4 SERVINGS

PEANUT DRESSING

2/3 cup peanut butter

½ cup apple cider vinegar

½ cup canola oil

6 cloves garlic, minced

½ teaspoon salt

2 tablespoons honey

¼ teaspoon ground cayenne pepper

2 tablespoons water

KALE AND CHICKEN CRUNCH SALAD

8 ounces rice noodles (linguini style)

8 ounces kale

½ cup carrots, shredded

2 cups rotisserie chicken, chopped

¼ cup green onions, chopped

¼ cup cilantro, chopped

½ cup lightly salted peanuts, chopped

1. To make dressing, whisk all ingredients together until smooth and creamy.

2. Boil pasta according to package directions. When pasta is almost done, stir in the kale and carrots.

3. When kale is bright green (after about 1 minute), remove from heat and drain well. Add chicken, onions, cilantro and peanuts. Toss in dressing.

Goobers. Working for peanuts. The Peanut Gallery. There are many phrases and quirky associations with this humble nut.

Though widely used, the peanut somehow seems to get a little less respect than other nuts. The noble macadamia, or the prized pecan, the coveted black walnut. But in my book, peanuts are king.

Did you know that the peanut accounts for two-thirds of the snack nuts consumed in the United States? Plus, peanuts are packed with protein and can be incorporated into a wide variety of snacks, like trail mix or peanut butter and crackers.

I’ve loved peanuts my whole life. I buy them two cans at a time. I chop them into dozens of baked goods, savory dishes and sweet treats. I spread peanut butter on everything from waffles to bananas. Sometimes I go a little less traditional and combine bananas and peanut butter and add bacon. (Thank you, Mississippi-native Elvis Presley, for that genius culinary contribution!) Mississippi has good reason to laud the peanut, with more than 128 peanut farms across the state. Mississippi farmers harvest over 96 million pounds and peanut production accounts for an annual revenue of around $19 million.

With all of this available information regarding peanut popularity and production, it seems like the perfect opportunity to experiment with some new peanut

recipes. Fall is upon us. Peanuts never go out of season, but they pair exceptionally well with fall foods. Take the Peanut Pumpkin Hummus with Homemade Peanut Crackers, for example. Peanut and pumpkin are complementary flavors, as you’ll discover in this easy-to-make recipe. I’ve also always wanted to make homemade crackers. Lucky for me, my first attempt was a simple and delicious success. The Peanut Butter and Jelly Bars are a nod to the kids returning to school in the fall. I chose cherry preserves for the filling, but any favorite jam or jelly will suffice. For dinner, salmon is always a crowd-pleaser. The peanut coating on the Salmon with Peanut Crust on Spinach with Satsumas is a revision of an almond crust I’ve enjoyed over the years. Spinach and satsumas add a refreshing citrus twist to the dish. And lastly, the Kale and Chicken Crunch Salad with Peanut Dressing is an excellent option if you want to mix it up a bit on a weeknight. The rotisserie chicken makes this a speedy and simple dinner to prepare with very little cooking.

Peanuts AplentyGO NUTS WITH THESE DELICIOUS DISHES

FOOD & RECIPES

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ABOUT THE AUTHOR // Mary Carter is a food stylist, food writer and recipe developer. Whether she is promoting

a cookbook on QVC, baking her signature cookies for the local farmers market or teaching cooking classes, she is dedicated to preparing delicious and beautiful food.



PEANUT PUMPKIN HUMMUS WITH HOMEMADE PEANUT CRACKERSPrep time: 40 MINUTESCook time: 40 MINUTESMakes: 2 CUPS OF HUMMUS, 4 CUPS OF CRACKERS

PEANUT PUMPKIN HUMMUS

1 (15-ounce) can pureed pumpkin

4 cloves garlic, minced

½ cup peanut butter

1 teaspoon salt

1/8 teaspoon cayenne powder

1 teaspoon ground cumin

3 tablespoons olive oil

Juice of 1 lemon

HOMEMADE PEANUT CRACKERS

½ cup flaxseed meal

½ cup pumpkin seeds (pepitas)

2 eggs

½ cup rolled oats

½ cup cornmeal

½ cup lightly salted peanuts, chopped

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon salt

1/3 cup water

1. To make the crackers, mix all ingredients together by hand in a large bowl.

2. Allow to rest for about 20 minutes (for grains to absorb the wet ingredients). Heat oven to 350 degrees.

3. Gather mixture into a ball and press onto parchment paper. Roll until very thin, using parchment or waxed paper on top of the mixture. Bake for 30 minutes.

4. Remove from oven. Flip entire piece over and bake for 10 more minutes. Allow to cool, then break into crackers.

5. To make hummus, puree all ingredients in a food processor until very creamy.

SALMON WITH PEANUT CRUST ON SPINACH WITH SATSUMASPrep time: 20 MINUTES Cook time: 10-15 MINUTES Makes: 4 SERVINGS

SPINACH WITH SATSUMAS

3-4 satsumas or tangerines, very thinly sliced

1/3 cup olive oil

3 tablespoons honey

½ teaspoon salt

1/8 teaspoon freshly grated black pepper

8 ounces fresh spinach

SALMON WITH PEANUT CRUST

¼ cup peanut butter

2 tablespoons olive oil

1 cup lightly salted peanuts, chopped

¼ cup parsley, finely chopped

1 tablespoon honey

1/8 teaspoon cayenne pepper

½ teaspoon salt

¼ teaspoon black pepper, freshly grated

4 (4-6-ounce) salmon filets

1. To prepare spinach, combine satsumas, olive oil, honey, salt and pepper and allow to marinate for about 10 minutes. Toss well into spinach and serve under salmon.

2. Heat oven to 425 degrees. To create the crust, combine all ingredients but salmon filets in a bowl and mix well.

3. Place filets on a lightly oiled baking sheet. Spoon crust over top, covering each salmon filet evenly. Bake 10 to 12 minutes, until fish is f laky. Serve immediately over the dressed spinach.

1. To make the crackers, mix all ingredients together by hand in a large bowl.

2. Allow to rest for about 20 minutes (for grains to absorb the wet ingredients). Heat oven to 350 degrees.

4.over and bake for 10 more minutes. Allow to cool

5.ingredients in a food processor until very creamy.

SALMON WITH PEANUT CRUST

Prep time:

Makes:

SPINACH WITH SATSUMAS

3-4 satsumas or tangerines,

1/3 cup olive oil

3 tablespoons honey

½ teaspoon salt

1/8 teaspoon freshly grated

8 ounces fresh spinach PHO

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PEANUT BUTTER AND JELLY BARSPrep time: 10 MINUTESCook time: 30 MINUTESMakes: 9 LARGE BARS OR 16 SQUARES

½ cup butter

½ cup brown sugar

1 egg

½ cup peanut butter

½ cup self-rising flour

2/3 cup whole-wheat flour

1 cup favorite jam or jelly

1 cup peanuts, chopped

1. Heat oven to 350 degrees. Combine butter, brown sugar, egg and peanut butter until creamy. Mix in flours until well combined.

2. Divide mixture in half. Press one half evenly into an 8-by-8-

inch greased and floured baking dish. Bake for 10 minutes.

3. Remove from oven and carefully spread jam evenly over the entire surface. Gently disperse remaining batter in small pieces over the top, then sprinkle peanuts and press gently to cover top. Bake for an additional 20 minutes. Allow to cool before serving.


How to Grow Herbs IndoorsCONTAIN YOUR HERBS, NOT YOUR EXCITEMENT

GARDENING

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Growing herbs is one of the easiest garden activities, especially for beginners. Why? Herbs are very tolerant of neglect.

The fall season in Mississippi is perfect for growing herbs in containers. And if you don’t already have a herb garden, now’s the time to start one.

Here are some herbs I recommend starting with that are useful for a variety of cooking endeavors:

Basil. We love growing and using fresh aromatic basil from Genovese (perfect for Italian tomato dishes), Thai (spicy anise cinnamon flavors) and Amethyst varieties (a purple-leaf

selection that is fantastic in homemade amethyst-color purple basil mojitos).

Dill. We make homemade pickles and use a lot of dill (the flowers add an upgraded flavor). Fresh dill is also a must-have for fresh fish dishes.

Parsley. It’s a perfect companion for the heirloom tomatoes we grow in abundance.

Thyme. Thyme has a subtle savory minty flavor and aroma. We use it in fish dishes, and I love minced thyme on my morning eggs for breakfast.

TIPS FOR CONTAINER HERB SUCCESS:1. Soil: Use a high-quality container potting mix, as it will have great drainage. Don’t use top or regular soil.

2. Water: Watering is a little tricky. Many popular herbs like to be grown on the dry side, as this tends to concentrate the essential oils. Water thoroughly when the container mix feels dry.

3. Fertilizer: Be careful because too much fertilization will result in more plant growth and dilute the essential oils. The best-tasting herbs are those that are grown a bit hungry, as I like to say. Use an organic formulation like Plant-tone sprinkled on top of the container mix.

4. Harvesting: Always harvest in the morning, as this is when the essential oils are at their highest concentration. The cut stems can be put in a glass of water until ready to enjoy.

If growing herbs from scratch sounds intimidating, that’s not a problem. There are plenty of herb transplants at your local independent garden center that you can use for a quick start.

Contact your local Farm Bureau agent or visit sfb.getflood.comfor a free flood insurance quote!

If a tree crashes through your roof, homeowners insurance has you covered.

BUT NOT WHEN A FLOOD POURS INTO YOUR HOME.

The only way to get financial protection from flood damage is with affordable flood insurance.

Southern Farm Bureau Casualty

®

ABOUT THE AUTHOR // Dr. Gary Bachman is an Extension/Research Professor at the Mississippi State University Coastal

Research and Extension Center. Gary is also the host of the popular Southern Gardening newspaper, television, radio and social media franchise.


Every day the world relies on agriculture.

From the food we eat to the cars we drive, the clothes we wear and everything in between, the presence of agricultural products serves an important role in our lives. Farm Families of Mississippi thinks it is important to highlight how farmers and ranchers impact Mississippi.

One new way the nonprofit has begun to fulfill this goal is by launching the “Our Farm. Your Life.” podcast. The podcast, launched in March 2020, strives to recognize Mississippi’s farmers and ranchers while also educating the public.

“We are excited to use the ‘Our Farm. Your Life.’ podcast as an avenue to tell the stories of Mississippi’s farmers and ranchers,” Farm Families of Mississippi Coordinator Jon Kalahar says. “We believe this provides a unique way to reach another group of people who need to know why agriculture is important to them.”

SNEAK PEEKIn the first episode of the podcast,

American Farm Bureau Federation Trade Economist Veronica Nigh joins the Farm Families of Mississippi team to discuss how trade markets affect the agricultural industry and Mississippi’s

farmers and ranchers. Nigh breaks down how trade economists formulate their predications and shares a fun fact or two about herself.

The second episode features Corbitt Wall, the face and voice of Feeder Flash, a daily cattle market report Wall publishes on YouTube. During the episode, the Farm Families of Mississippi team and Wall discuss the cattle market, trade and why he really wears Justin boots.

In the third episode of the podcast, the Farm Families of Mississippi team dives deep into why the Mississippi Legislature needs more rural leaders with Mississippi Senator Tyler McCaughn. McCaughn, a farmer, attorney and businessman from east Mississippi, is currently serving in his first term in the Mississippi Legislature.

CONNECTING AND EDUCATING“My team and I have a list of

exciting conversations and interviews

lined up to share with our listeners,” Kalahar says. “We are looking forward to educating more people through this podcast as a part of our overall Farm Families of Mississippi campaign.”

Farm Families of Mississippi was launched in 2010 by the Mississippi Farm Bureau Federation and other Mississippi agriculture industry stakeholders to promote the importance of agriculture to the public. The campaign uses multiple forms of

advertising each year to educate those who are not actively engagedin farming.

To learn more about the people who make up the No. 1 industry in Mississippi, listen to “Our Farm. Your Life.” on Apple, Spotify or online at farmfamiliesms.buzzsprout.com.

A new episode of “Our Farm. Your Life.” will be launched every month.

To learn more about the Farm Families of Mississippi, visit farmfamiliesms.org.

Our Farm. Your Life.FARM FAMILIES OF MISSISSIPPI LAUNCHES PODCAST

FARM BUREAU NEWS

Learn more about agriculture, the state’s farmers and the efforts of the Mississippi Farm Bureau Federation at msfb.org.

LEARN MORE ABOUT MS FARM BUREAU

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Fall 2020 | msfarmcountry.com FARM COUNTRY · 2020. 8. 25. · Ted Kendall IV – Hinds County SOUTH VICE PRESIDENT Louis Breaux IV – Hancock County STATE WOMEN’S CHAIR Betty